“There is nothing like cooking with ingredients just moments after they’ve been pulled from the ground,” said Loews Hotels’ Corporate Chef and Master French Chef Marc Ehrler. “We’re thrilled to partner with Suzie’s Farm to offer real food for real people in the most traditional way.” Mistral’s first “On the Farm” event takes place on Saturday, August 14, from 11 a.m. to 3 p.m. at Suzie’s Farm. The lunch will begin with tray passed hors d’oeuvres, farm-inspired cocktails and an interactive mixology lesson. Then, diners will sit down to a three-course meal prepared in a makeshift kitchen by Chef Ehrler and Mistral Chef de Cuisine Patrick Ponsaty. The menu will highlight fruits and vegetables picked that morning, including a raw vegetable salad with sun-grown flowers, grilled halibut with vegetable-citrus coulis, and strawberry consommé with lemon-verbena ice cream. Each course will be expertly paired with an organic wine from Bonterra Vineyards.
After lunch, guests will join Suzie’s Farm owners and operators, Robin Taylor and Lucila De Alejandro, for a guided farm tour. Spread across 60 acres, Suzie’s Farm is home to more than 100 varieties of vegetables, fruits and herbs, including heirloom romensco zucchini, poona kheera cucumber, sage flower, okra and melon flowers. As guests explore, they will learn more about farm’s permaculture, sustainable and organic farming techniques. They will also harvest a bag of fruits and vegetables to take home with them.
“On the Farm” takes place on Saturday, August 14, from 11 a.m. to 3 p.m. at Suzie’s Farm. The cost is $75 a person, plus tax and gratuity. Reservations are required and can be made by contacting Mistral’s manager and maitre d’hotel, Paul Goldstine, at 619-424-4476 or pgoldstine@loewshotels.com. Space is limited to 24 diners. The next “On the Farm” events are slated for September 25 and October 16. For more information, please visit Mistral’s Web site at www.dineatmistral.com.
Re-opened in January 2010, Mistralredefines modern French cuisine with an innovative dining experience that delivers a remarkable journey of flavor. Chef Ehrler and Chef Ponsaty marry responsibly-grown ingredients with brilliant technique to create robust, intense flavors in every dish. Their seasonal menus highlight herbs and vegetables from dozens of nearby farming communities as well as the resort’s own 3,800-square-foot organic garden. Sweeping views of Coronado Bay, Pacific sunsets and the San Diego skyline stretch out beyond Mistral's floor-to-ceiling windows.