Crystal Springs Resort has partnered with local foragers recognized for their ability to uncover rare and hyper-seasonal ingredients, which are often available only for a few short days or weeks. Over the course of many years, our chefs have fostered these valuable relationships, which have benefited our restaurants via a supply of top quality ingredients at the peak of freshness and ripeness.
Foraged deliveries are made to the Resort weekly, with over 130 edible plants provided for various dishes. Look for ramps, ginger root, woodland strawberry blossoms, autumn berries, nettles, wild mushrooms and many more interesting finds on our menus.
Our very own Chef's Garden located at Grand Cascades Lodge provides our kitchens an abundance of herbs and vegetables including rosemary, basil, carrot tops, nasturtiums, squash blossoms, kohlrabi, red sorrel, mustard greens, fennel, various peppers, quinoa, eggplant and kale.
In addition to incorporating locally foraged ingredients into our dishes, Crystal Springs Resort is proud to have one of the country’s only all-foraged bar botanical programs featured in Restaurant Latour. The Resort's Master Mixologist uses all locally foraged wild edibles to make his own infusions of vermouth and gin, which are used to construct innovative and memorable libations. Like the rest of the menu, the drink list is constantly evolving to best reflect the seasons and the bounty of the surrounding mountains.