An Inside Look at La Quinta Resort and Club’s Commitment to Serving Farm-to-Table Cuisine
La Quinta Resort & Club, the epitome of a premium and luxurious desert getaway, is known for its stunning grounds and lavish amenities. Having just solidified an exciting new partnership with local farm County Line Harvest, guests of La Quinta Resort will now have a clearer understanding of exactly where their food comes from. With decadent dining options available on-site, you’ll never have to leave the resort during a weekend getaway. La Quinta Restaurants
According to La Quinta Resort & Club’s Executive Chef, Andrew Cooper, “Knowing where your food comes from is more important than anything else, and I’m really happy to be able to offer that opportunity to guests through this amazing partnership.” Chef Cooper has worked on partnering with a local farm for more than five years, but after talking with a friend of a friend, he was able to make the long-awaited connection with County Line Harvest. Since the farm is only about 15 minutes away from the hotel, it’s incredibly easy to access and transfer produce, ensuring that everything tastes as fresh and vibrant as possible.
One of the best aspects about County Line Harvest is the fact that their growing practices are entirely organic, meaning they use zero pesticides in their process. “Being able to pull the produce out of the ground and taste it right from the soil really inspires everyone, from the chefs to the servers,” explains Chef Cooper. “When we talk about our farm-to-table approach, we literally mean farm to table.” Most importantly, having such an intimate connection to the produce and ingredients used in a meal creates a story and gives guests a greater sense of the locality. La Quinta Restaurants
Though they hope to eventually use the produce from County Line Harvest at all of the resort’s on-site restaurants, both Morgan’s in the Desert and Twenty6 are thrilled to be sprucing up their dishes with these farm-fresh ingredients.
Since La Quinta Resort & Club will be kicking off its first chef-driven vegan series at the end of April, this partnership truly couldn’t have come at a better time. La Quinta Resort & Club’s Chef Rene Reyes says, “Most of the ingredients used in our vegan series will be from the farm. We’ll be using ingredients like cauliflower, mushrooms and strawberries to create flavorful courses that use vegetables rather than protein.” Not only will this series offer incredible plant-based options, but it will also showcase just how creative these talented chefs are when it comes to making innovative, farm-to-table dishes. La Quinta Restaurants
In addition to allowing you to lead a healthier lifestyle, being more aware of what you put in your body and where your food comes from connects you to a physical place, especially when traveling. “Many people don’t understand just how bountiful and abundant the Coachella Valley is,” says Chef Cooper. “Being able to support local farmers and businesses who understand the region is so exciting. Instead of simply opening up a box of produce from a major supplier, having this partnership allows us to know exactly what we are receiving, all while giving us special access to unique and seasonal ingredients.” Creating menus that are seasonal and short-lived also encourages the chefs to get creative and think outside of the box, ensuring that each meal enjoyed at La Quinta Resort & Club goes above and beyond to tantalize the taste buds of each guest.
La Quinta Restaurants
La Quinta Resort & Club
49-499 Eisenhower Drive
La Quinta, California, 92253
Allie Lebos graduated from the University of California, Santa Barbara in 2017 with a BA in Communication. While in school she was a staff writer at The Daily Nexus for nearly two years. Since graduating she has written for The Palisades Magazine, as well as Hidden Hills Magazine. Currently living in Santa Monica, Allie loves to indulge in good food, hot yoga, and daily walks along the beach; writing articles on travel, special events, as well as features on local businesses and individuals.