From the New Chef at CordeValle's Restaurant and Bar
SAN MARTIN, CA - CordeValle, A Rosewood Resort is pleased to introduce innovative new dining menus created by Executive Chef, Luca Rutigliano, who hails from The Carlyle, A Rosewood Hotel in New York. Chef Luca has established relationships with local growers to procure fresh produce and vegetables, from California's most prolific and progressive agricultural regions, found on the breakfast, lunch and dinner menus at CordeValle's signature restaurant as well as the resort's bar.
Chef Luca acknowledges that integrating the organic produce from the lush surrounding region into the dishes makes the food flavorful and distinctive.
"What makes our meals so unique is the amount of time between receiving the produce to serving it on the table," says Chef Luca. "The farms are so close by that we receive the produce and vegetables when they are ready and at the perfect stage to eat. The vegetables are much crispier. The iceberg lettuce, for example, has a different bite - not only are the leaves crunchier, but you can taste more of the water."
Incorporating the local agriculture into the cuisine preparation contributes to Chef Luca's efforts in creating vibrant flavors and a memorable dining experience.
"Guests are able to taste the creativity in these specially prepared dishes," says Chef Luca. "The taste from the local organic produce, complemented with the spectacular wine selection from this region, offers a true indigenous food and wine experience. My hope is that CordeValle guests feel welcome and at home when indulging in our culinary offerings."
Guests at CordeValle have an exquisite selection of cuisine to choose from including Roasted Maine Lobster with Royal Trumpet, Artichoke, Vin'Cotto; Colorado Rack of Lamb Persilade with Sarladaise Potato, Braised Cipollini; 6-Hours Braised Short Rib with Turnip Coulis, Spaghetti Squash; and Venison Rack served with Foie Gras, Spaetzle and Caramelized Shallot. Appetizers, soups and salads include succulent offerings such as Buffalo Carpaccio with Arugula, Parmesan, and Pine Nuts; Baby Greens with Goat Cheese Pomegranate Spring Rolls and Five-Oil Dressing; and Popcorn Soup served with Shrimp Salpicon Corn Ragout. The dessert menu includes delicacies such as a Crisp Dried Fruit Purse with Pomegranate Caramel Sauce and Honey Ice Cream as well as a Chocolate Soufflé Cake served with Pistachio Ice Cream and Chocolate Sauce.
CordeValle's bar also boasts an inventive menu serving gourmet burgers like the Salmon Burger with Bacon, Asiago Cheese and Grain Mustard and dishes like Organic-Free Range Chicken with Fall Mushrooms. The bar is open daily and serves breakfast, lunch and dinner. The main restaurant is open daily and serves breakfast and dinner. Both dining experiences are exclusive to resort guests.
Headquartered in Dallas, Texas, Rosewood Hotels & Resorts manages properties worldwide including Rosewood Mansion on Turtle Creek and Rosewood Crescent Hotel in Dallas, The Carlyle in New York, CordeValle in San Martin, California, Inn of the Anasazi in Santa Fe, Las Ventanas al Paraíso in Los Cabos, Mexico, Hotel Seiyo Ginza in Tokyo, Japan, and a triumvirate of world-class Caribbean properties – Rosewood Little Dix Bay on Virgin Gorda, Caneel Bay on St. John and Jumby Bay on Antigua. For more information on Rosewood Hotels & Resorts, please call 888.ROSEWOOD or visit rosewoodhotels.com.
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