Everyone here at Landmark Hospitality is excited about the fact that spring is just around the corner! Our chefs at Liberty House, Stone House and The Ryland Inn have been anxiously anticipating this season to start using more fresh fruits and local produce in their dishes at their restaurants. Read on to see some of our favorite fruits and veggies that will be sprouting up this spring season and find out how our chefs are serving them up!
We all love farm-fresh asparagus for a number of reasons. First of all, they’re packed with tons of essential nutrients such as vitamins A, C, K and they are also a great source of folate and fiber. Not only are they great for you, but they taste delicious! At Stone House, Chef Jerry grills his asparagus and serves it as a side to his light yet flavorful Faroe Island Salmon. Such a perfect dinner entrée to enjoy in the spring!
If you think you don’t like brussels sprouts, think again! If prepared the right way, brussels sprouts can easily become one of your new favorite veggies. They are full of nutrients like fiber and vitamins B6 and B1. Chef Craig at The Ryland Inn prepares his locally grown brussels sprouts as a salad with Ryland bacon, smoked blue cheese and mustard. This savory salad is the perfect start as an appetizer to an awesome meal!
Have you ever tried beets? These highly-versatile vegetables are super flavorful and have multiple health benefits, including having tons of vitamins and even anti-cancer properties! At Liberty House, Chef Ken has incorporated fresh spring beets in several of his dishes on his dinner menu, including his Baby Frisee & Poached Seckel Pear Salad. Personally, we love the colorful baby beets served as a side to the Filet Mignon. The beets are a great balance to the rich flavor of the steak!
If you’re as excited as we are to experience all the flavors of spring, be sure to visit us at Liberty House, Stone House or the Ryland and give all of our seasonal foods a try!