Cuisine Offerings Includes Beef, Produce, Seafood and Wine
NAPA VALLEY, Calif., May 30, 2006 - Napa Valley’s Silverado Resort was a leader in the area of sustainable cuisine long before the term was widely known. The resort protects and enhances its reputation by continually adding to its sustainable cuisine offerings and by being active in a variety of organizations dedicated to the educating consumers about the importance of consuming foods harvested in environmentally sustainable ways.
The resort took a giant step five years ago when it introduced an aggressive
seafood policy that promoted the use of sustainable seafood in the Royal
Oak restaurant. The resort began recommending to its patrons fish from
Marine Stewardship Council-certified sustainable fisheries and those that
were harvested using sustainable practices, following guidelines developed
by the Monterey Bay Aquarium Seafood Watch protocol and the Audubon Society's
Living Oceans Seafood Guide. In addition, the resort stopped serving four
species of seafood - Chilean Sea Bass, Atlantic Swordfish, Blue Fin Tuna
and Shark - because the survival of those species is threatened by over-fishing,
or they are harvested in ways that damage the environment.
At the time, the resort was the sole location in Napa Valley to offer
the Angus-type cattle, which is raised without supplemental hormones, antibiotics
or animal byproducts. The beef must meet premium quality standards confirmed
by USDA graders before it earns the CAB Natural name.
Operated by Xanterra Parks & Resorts, Silverado is the only resort in Napa Valley to become a member of the Chef's Collaborative, a national network of more than 1,000 members of the food community who promote sustainable cuisine. The Chef's Collaborative educates chefs and consumers about local sustainable products and practices and also works to improve the quality and taste of sustainable food products.
"It has long been our goal to not only serve environmentally appropriate cuisine offerings but also to educate our guests and employees about the reasons behind those decisions," said Pahk. "Balancing availability, food cost and guest preferences is always a challenge, but we have found that our guests are particularly receptive when we explain that the choices they make can directly affect the health of the planet."
Pahk is one of eight Napa Valley chefs participating in this year's highly publicized Heritage Foods USA cross-country journey to protect small family farms and genetic diversity in the food supply. Pahk and other staff members also actively participate in the work of the Monterey Bay Aquarium to promote sustainable fishing practices and the Napa Valley Slow Food Convivium, which educates consumers about ways to live and eat in a sustainable manner.
The Silverado Resort's other sustainable cuisine practices include:
For more information about Xanterra and links to individual properties, visit: www.xanterra.com. For reservations and more information about Grand Canyon, Bryce, Zion or Death Valley, call (1) 303-297-2757 or toll-free at (1) 888-297-2757. For reservations and more information about Yellowstone, call (1) 307-344-7311. For reservations and more information about Flamingo Lodge in Everglades National Park, call (1) 800-600-3813 or (1) 239-695-3101. For reservations at Crater Lake Lodge, call (1) 541-830-8700. For reservations and more information about Ohio State Park Resorts, call (1) 800-282-7275.
Mesereau Public Relations
|Also See:||More than 800 Restaurants Nationwide have Agreed to Remove Sea Bass from Menus; Self-imposed Ban Likely to Last a Couple of Years / October 2002|
|Xanterra Parks & Resorts Expands Food Environmental Initiatives to Coffee, Beef and Fish Products Served in Restaurants / Aug 2002|