Farm to Plate Dining at Our Utah Ranch
LOCALLY SOURCED DINING AT SORREL RIVER RANCH
At Sorrel River Ranch Resort, we take pride in the quality of each and every ingredient we use. That’s why we utilize a “farm-to-plate” approach and strive to utilize as many locally and regionally sourced ingredients as possible.
Many of the locally sourced ingredients used in our restaurants and bar come directly from our All-Natural Garden, an expansive plot of produce and herbs incorporated by the culinary team into each of our restaurant and banquet menus. The use of our All-Natural Garden and the focus on farm-to-plate dining at Sorrel River Ranch are natural extensions of the property’s history, dating back to the farming of the Stearns family in the early 1900s.
Our Executive Chef and culinary team plan seasonal varieties in advance of each coming month with our onsite gardener. From root vegetables to melons, herbs, and even our floral selections, the farm raised selections enhance our setting by offering visually appealing crops, elegantly arranged flowers, and flavorful ingredients with every entrée. A one-of-a-kind dining experience, Sorrel River Ranch is proud to offer an exceptional dining experience from our farm to your plate.
We are excited to announce our tentative harvest schedule:
May |
|
|---|---|
| Lettuce | Radish |
| Spinach | Peas |
| Beets | |
June |
|
| Beets | Broccoli |
| Cabbage | Cauliflower |
| Lettuce | Peas |
| Summer Squash | Chard |
| Tomatoes | |
July |
|
| Beans | Beets |
| Carrots | Celery |
| Cucumbers | Eggplant |
| Peppers | Potatoes |
| Summer Squash | Tomatoes |
August |
|
| Beans | Beets |
| Carrots | Celery |
| Cucumbers | Eggplant |
| Melon | Peppers |
| Potatoes | Summer Squash |
| Tomatoes | |
September |
|
| Beans | Broccoli |
| Cabbage | Carrots |
| Cauliflower | Leeks |
| Lettuce | Peas |
| Radish | Summer Squash |
| Winter Squash | |
October through February |
|
| Greens | Beets |
| Radish | |
| Some late season greenhouse crops of tomato, pepper, eggplant | |
