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Hotel Invites Guests To Dine With Farmers

In an effort to support and enhance its local farming communities, Loews Coronado Bay Resort announces the introduction of "Farmers, Foragers and Fishermen," a seasonal dinner series that allows guests to dine with the folks who produce, harvest and catch the ingredients they enjoy on a regular basis.

"We believe today’s dining experience extends far beyond chefs and wineries," said Ellen Burke Van Slyke, Loews Hotels’ corporate creative director of food and beverage. "It starts with the source – the farmer – and these dinners are designed to showcase them and their similar passion for sustainable practices."

Similar to a winemaker’s dinner, "Farmers, Foragers and Fishermen" will pair Loews Coronado Bay Resort’s Chef Martin T. Batis with one local purveyor for an informative four-course dining experience. The first dinner will feature guest Eric Brandt, managing partner of Brandt Beef – The True Natural, a single family owned beef producer renowned for creating the highest quality, 100 percent source-verified natural beef on the market.

Working in conjunction with Chef Batis, Eric Brandt will delve into the history of his family’s operation, sustainable beef cuts, cattle selection, natural feeding practices and philosophy on the importance of treating animals humanely. As each course is presented, Chef Batis will offer insight on seasoning methods and other cooking techniques that best enhance the tremendous flavor that exists in Brandt Beef’s sustainable cuts.

"We are thrilled to partner with Mistral at Loews Coronado Bay Resort to put on this unique event," said Eric Brandt. "At Brandt Beef, our passion for excellence extends into all aspects of our operation, from raising our cattle naturally and employing sustainable farming practices to utilizing the entire animal. Today’s chefs have rediscovered the wealth of flavor that exists beyond the traditional cuts of beef. By utilizing the entire animal, chefs allow us to remain true to our agricultural heritage as a local, single family owned company. We are proud to work with top chefs across the nation, including Chef Batis, to bring our true natural beef to their customers."

"Farmers, Foragers and Fishermen" featuring Brandt Beef will take place on Thursday, March 5, from 6:30 to 8:30 p.m. in Mistral. The cost is $48 per person, plus tax and gratuity. Organic wine pairings will also be available. Space is limited and reservations are required by calling Michael Graichen, Mistral Maitre d’Hotel, at 619-424-4000 ext. 4476. Loews Coronado Bay Resort will host one "Farmers, Foragers and Fishermen" dinner each season. The next event will take place in June and will feature Fresh Origins Farm, the nation’s premier producer of micro greens, petite greens and edible flowers.

Loews Coronado Bay Resort’s "Farmers, Foragers and Fishermen" dinners are just one part of Loews Hotels’ new "Adopt-A-Farmer" program, an initiative that supports independent purveyors located in the surrounding areas of each of its hotels. With the launch, Loews Hotels became one of the first hospitality industry companies to issue a brand-wide mandate to support and enhance local farming communities. The locally grown ingredients can be found at all Loews Hotels’ dining venues, from casual all-day settings to fine dining restaurants.

Since Mistral opened in October 2007, it has set the standard for responsible food and beverage policies. Chef Batis' Northern Italian and Southern French cuisine embraces organic fruits and vegetables from nearby farming communities, locally-caught seafood from the Baja coastal waters and a variety of herbs from the resort’s own organic herb garden. Loews Coronado Bay Resort was even recognized as one of the "10 great places to kick back while giving back" by USA Today, largely because of Mistral’s organic efforts.

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