If you want to see how Field-to-Table is done at a #1 rated hotel and resort, just check out The Royal Palms Resort in Scottsdale, Arizona, where Executive Chef Lee Hillson has gained local and national notoriety with his elegant and rustic interpretation of Mediterranean cuisine.
The elegant restaurant at the resort – T. Cook’s – serves up some amazing Mediterranean food influenced by French, Spanish and Italian cooking – along with some fabulous views and great ambience. With ingredients hand selected by Executive Chef Lee Hillson, the cooking is fantastic, and visually exciting. You can find some of Lee’s menus on line, too.
But what really blew me away was seeing the hotel’s staff picking ripe oranges right on the hotel grounds as I was walking from my room to the restaurant. Orange Marmalade – made from oranges freshly picked by the hotel staff – is served up for breakfast. The fruit ripens January and early February, and an estimated 1,000 -2,000 numbered jars are produced. Menu items showcase the fabulous marmalade, and it’s been such a hit that Lee has added house made Cinnamon Apple Jelly, and Strawberry Vanilla Jam as well.
Hand made cheese, signature pesto, and a spectacular Mediterranean salsa have also become trademark items for Lee and his staff.
Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products. It specializes on multi-unit restaurant chains who have or need something unique, perhaps even their own signature recipe, and who wishe to improve consistency or otherwise simplify operations. Victory’s Kitchen grows much of its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, Victory’s Kitchen is respected for its’ flexible manufacturing volumes and packaging capabilities, state of the art technology and quality control, and innovative product concepts.