Five Interesting U.S. Culinary Journeys
Anna Thomas said, “We all eat, and it would be a sad waste of opportunity to eat badly.” It’s an easy motto to adopt at these five resorts, where extraordinary (and out-of-the-ordinary) culinary experiences are ubiquitous.
1. Mirbeau Inn & Spa (Skaneateles, N.Y.): Guests with a penchant for foraging can join Executive Chef Stephen Coe at nearby Plymouth Rock Oyster Farm for a tutorial on picking and shucking oysters. Groups of up to 12 are privy to a farm dinner thereafter including oysters, scallops, lobster, saltwater corn and prosecco ($75 per person). The program launches today and continues through early autumn.
2. 1000 Islands Harbor Hotel (Clayton, N.Y.): Another off-site adventure awaits in upstate N.Y., where guests head out on the St. Lawrence River to fish with Captain Jeff Garnsey. The day’s haul is then cooked over a hardwood campfire for a traditional Shore Dinner (a Clayton staple since 1872). In a single cast iron skillet, Captain prepares salt pork sandwiches and fried fish, followed by French toast, served with local maple syrup.
3. Chatham Bars Inn (Chatham, Mass., on Cape Cod): Not every culinary moment can or should be planned. The oceanfront resort’s luxury fleet stands ready to whisk guests to sea for big game sport fishing, among other leisure pursuits. (The biggest guest catch was a 350 lb. blue fin tuna.) When opportunity strikes, Executive Chef Anthony Cole will greet boats at shore and immediately filet fish for fresh sashimi, served gratis to guests on the beach with the fisherman’s OK.
4. The Umstead Hotel and Spa (Cary, N.C., outside Raleigh): Herons’ seven course Kaiseki dinner by Executive Chef Steven Greene begins with a spectacular tableside tea ceremony (this video captures the wow-factor of the process). The drink is served in custom dishware by potter Ben Owen, whose large-scale works are showcased throughout the art-centric Forbes Five Star, AAA Five Diamond hotel. This unexpected start to the dinner experience is a perfect complement to the “source local” mentality at The Umstead, which relies heavily on N.C. products and produce from its own garden and nearby farm.
5. Sanctuary on Camelback Mountain (Scottsdale, Ariz.): The “Mi Casa, Mi Chef” package takes the relationship between diner and chef to new dimensions. From the arresting vantage point of Sanctuary’s Mountainside Estates, guests work hand-in-hand with a Sanctuary chef (like Food Network star Beau MacMillan) to plan and execute their customized dining experience, letting the day’s best fruits, vegetables, fish and meat dictate the menu. They join the chef in the kitchen of their private home, working side-by-side to prepare the feast. In-home spa treatments take the package over-the-top.