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 THE
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SUSTAINABLE
CUISINE
According to Peter Pahk, Silverado Resort’s Executive Chef, about 95% of the inspiration for his menus comes from the fresh products he procures for the resort’s food service operations. Chef Pahk is committed to local, artisanal, and sustainable cuisine. Every item on his new menu for The Grill at Silverado, the resort’s new restaurant scheduled to open
mid-June, as well Royal Oak Restaurant, the property’s established fine dining restaurant, has a story behind it.
"We serve grass fed beef from Napa Valley’s Gamble Ranch and organically grown beef and pork from Colorado and Montana,” he says. "Our produce is organically grown by several local farms including Forni Brown in Calistoga and Big Ranch Farms in Napa. Our menu items are the best you can buy and they come from farms committed to creating a better, healthier quality of life for their customers and for the planet."
Chef Pahk has created one of the most progressive sustainable agriculture programs in the country, which is the foundation of all the dining and catering options offered by Silverado. "Our staff members know every story behind our menu. They are truly excited about the quality of our food, and about developing awareness of the importance of sustainable agriculture," he says
A member of Chef’s Collaborative, a network of more than 1,000 members of the food community who promote sustainable cuisine by partnering with local farmers, producers and fishermen, Chef Pahk points out that not only is sustainable agriculture the answer to healthy eating and protection of the environment, "but the products taste better."
Sustainable practices include conservation and preservation of the environment, biodiverse, pesticide free farming practices, the humane treatment of animals, the strengthening of rural communities through economically viable farms which are not dependent upon government subsidies and which provide socially just and safe working environments, he explains. Even “to go products” are contained in biodegradable packages.
"We are excited about our new restaurant and menu based on sustainable cuisine — and the fact that we are able to offer it a very reasonable price point," he says. "We will serve breakfast, lunch and dinner ~ and look forward to welcoming members of the community, as well as resort guests. I believe everyone will be equally excited when they taste the food and experience the restaurant."
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