What do you get when you combine farm fresh ingredients, sustainable sourcing and a chef driven to create a one-of-a-kind dining experience? You get Harvest. Staying true to its name, Executive Chef Christopher Brugman and his culinary team work with our Flavor Farmers every day to create a menu from the daily harvest of the farm. What he creates with those unique flavors is unlike anything that has hit your taste buds before and what drives him to keep creating is as refreshing as blast of flavor from a Sonoran Passion Fruit.
French Sorrel & Honeydew. Nasturtium & Mint. Spiced Pineapple & Hearts of Palm. Not your everyday flavor combinations, but ones that are favorites of Chef Brugman and indicative of what you’ll find across the menu. You’ll find dishes with inspiration drawn from global flavors like Korea, Morocco and Southeast Asia, all crafted with fresh ingredients that highlight the unique flavor. Chef says, “We want guests to see how we integrate all of the beautifully fresh produce from our farm and how we transform those humble ingredients into edible works of art”. That’s what Harvest is all about, taking those humble ingredients, whether it’s from our farm or sustainably sourced from our partners, and make plates so stunning and tasteful that you can’t help but walk away impressed.
As important as the flavors, Chef Brugman draws inspiration to create a world-class restaurant from his guests. Chef says that “feeding people is one of the most fulfilling and joyous things you can do” and that is apparent from the dishes he creates and the passion that flows in Harvest. He wants Harvest to open eyes to different ingredients that aren’t typically used and serve as a distinctive educational experience so guests can take home a new view on food.
Chef is leading a restaurant that makes a point to emphasis the guest experience and the flavors on the plate equally, and that is why Harvest excels. That is the right the recipe.