Posts tagged ‘Dining’
A New Year’s party is never complete without popping a fantastic bottle of bubbly, and the sommeliers at Crystal Springs Resort have just announced which Champagnes will be served at two of their most exciting venues: the tropical Biosphere atrium and four-star Restaurant Latour.
The Biosphere bash will be the hottest New Year’s Eve scene outside Times Square, featuring passed hors d’oeuvres, open bar, specialty liquor tents and DJ entertainment – all within the spectacular setting that is the indoor pool complex. But the Champagne toast at midnight is sure to be the highlight of the event, when guests get to enjoy a glass of Taittinger, Cuvée Prestige.
Taittinger is one of the oldest Champagne houses in France, known for producing wines with elegance and creamy richness. This one, made of 40 percent Chardonnay grapes, is a delicate non-vintage with flavors of fresh fruit and honey.
Meanwhile, guests at Restaurant Latour have their choice of four-course and seven-course prix fixe dinners, each with the option to include wine pairings direct from the Wine Spectator Grand Award-winning cellar since 2006. Sophisticated palates will appreciate the menus’ decadence, and a special treat awaits with Champagne brought in just for this evening: Jacquesson, Cuvée No. 732.
This complex and full-bodied wine is a mix of Chardonnay, Pinot Meunier and Pinot Noir. An assemblage based on the 2004 vintage, the final product is blended with reserves from multiple previous harvests, giving it remarkable character.
Click here for the full line-up of Crystal Springs Resort New Year’s Eve celebrations, including details on overnight packages. Cheers to a safe and happy 2013!
*Photos courtesy of Google Images.
When it comes to farming nowadays, the right way isn’t always the easiest. Local fifth generation farmer Jim Vough knows this all too well. He is tasked with turning Sammis Farms in Vernon, NJ into a 100 percent organic farm that in 2013 will supply fresh produce to the restaurants of Crystal Springs Resort.
“It’s not easy to be organic around here, unless you really put a lot of effort into it,” said Vough. “Organic is not the norm. You’re growing naturally, transforming from traditional agriculture. It’s a little more intensive, but worth it.”
Crystal Springs’ Executive Sous Chef Florian Wehrli is excited to have the crops of Sammis Farms literally at his fingertips next year. “Vegetables don’t ship well,” according to Wehrli. “It will be so nice to get produce right from the farm. Not only is that convenient and cost-effective, but also better for our customers who will experience the freshest, highest quality food available.”
With organic gardening, Vough has to have the soil prepared ahead of time and spent the summer testing how various crops would grow. He dismisses any type of spray chemicals. “Gardening requires constant attention,” Vough explained. “You can’t just spray and walk away. We don’t want to harm local wildlife or affect the water supply.”
Vough is also adamant about “making plants happy.” For instance, he plans on mixing his own compost, brewing it into a tea and treating it as a liquid fertilizer. Hay will be used as mulch, corn plastic will battle weeds, and an organically-approved clay will deter insects. “The goal will be to grow super healthy plants that can defend themselves.”
These careful farming techniques will lay the foundation for nutritional and delectable gourmet meals created by Crystal Springs Resort chefs, and you will certainly taste the difference.
According to the new 2011/12 Zagat Restaurant Survey, Restaurant Latour at Crystal Springs Resort achieved stellar ratings by scoring in the highest possible ranking across all categories. With a 27 in food, 26 in décor and 27 in service, Latour achieved the top ‘excellent to perfection’ distinction, by scoring within the top 5 points of the scale in all categories. Note, this survey covered 1,050 restaurants rated and reviewed by nearly 7,000 New Jersey diners.
The Zagat accolades continue with an exceptional narrative including “ …this ‘top table’ showcases the chef’s ‘incredible’ New American cuisine, prepared from locally sourced ingredients and complemented by an ‘amazing’, 7,000-label wine list; ‘white-glove’ service and an ‘unhurried’ pace enhance the ‘extraordinary’ mood…”