These Resorts Offer a Real Taste of American Regional Cuisine
American resorts are once again having a moment — and it’s not pickleball partisans driving the trend. A new generation of travelers, beset with decision fatigue in their daily lives, are embracing the all-inclusive stay where activities, amenities, and dining are all on the menu and usually just a short walk from their rooms. Fortunately, […]
Resorts across the United States are embracing a new trend, offering guests a taste of authentic regional cuisine. The allure of these destinations lies not just in their serene environments, but also in their commitment to local flavors and ingredients.
In Virginia's Tides Inn, a signature Widgeon oyster is cultivated on-site and served exclusively at the Salt & Meadow restaurant. This local delicacy changes salinity based on the seasons and weather, providing diners with an intimate connection to the estuary it comes from. The resort also sources other ingredients like beef and blackberries from nearby farms, creating a menu that changes seasonally.
New York's Wildflower Farms, part of the Auberge Collection, offers an entirely different experience. Located in the Hudson Valley, the resort features a farm-to-table restaurant, Clay, where over 14,000 pounds of produce are grown annually. The menu is entirely seasonal, with proteins like pork and lamb changing based on the time of year. This commitment to local ingredients creates a dining experience that is deeply rooted in the region's food culture.
In Wisconsin, Kohler, Wisconsin, offers a different take on regional cuisine. The resort emphasizes dining with Midwestern ingredients, featuring dishes like walleye, pheasant, and duck at the River Wildlife restaurant. The Wisconsin Room offers steakhouse fare with Wisconsin supper club favorites, providing guests with a taste of the state's culinary traditions.
Meanwhile, in Wyoming's Brush Creek Ranch, the culinary operations extend beyond the kitchen. The resort includes a distillery, a bakery, and a greenhouse, all working together to create a unique dining experience. This level of culinary integration is rare in the hospitality industry, but it's becoming increasingly common as resorts look to offer their guests a truly immersive regional experience.
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