| SILVERADO
RESORT 1st in NAPA VALLEY
TO OFFER
CERTIFIED ANGUS NATURAL BEEF Napa
Valley's Silverado
Resort has added Certified Angus Natural Beef (CAB Natural Beef) to its sustainable
cuisine offerings in the acclaimed Royal Oak and Terrace Restaurants. Executive
chef Peter Pahk made the just a few weeks after the beef became available in the
United States.
The Silverado Resort is the sole location in Napa Valley to offer the Angus-type
cattle, which is raised without supplemental hormones, antibiotics or animal byproducts.
The beef must meet premium quality standards confirmed by USDA graders before
it earns the CAB Natural name. We
believe it is critical to offer food that is produced in a way that is not only
good for the environment but also humane for the animal," said Chef Pahk.
The Silverado
Resort has earned a reputation as a leader in sustainable cuisine. It is the only
resort in Napa Valley to become a member of the Chef's Collaborative, a national
network of more than 1,000 members of the food community who promote sustainable
cuisine. The Chef's Collaborative educates chefs and consumers about local sustainable
products and practices and also works to improve the quality and taste of sustainable
food products.
The Silverado Resort has been enhancing its sustainable cuisine offerings for
several years. In 2001, the resort introduced an aggressive seafood policy that
promoted the use of sustainable seafood in the Royal Oak restaurant. The resort
began recommending to its patrons fish from Marine Stewardship Council-certified
sustainable fisheries and those that were harvested using sustainable practices,
following guidelines developed by the Monterey Bay Aquarium Seafood Watch protocol
and the Audubon Society's Living Oceans Seafood Guide. In addition, the resort
stopped serving four species of seafood – Chilean Sea Bass, Atlantic Swordfish,
Blue Fin Tuna and Shark - because the survival of those species is threatened
by over-fishing, or they are harvested in ways that damage the environment.
"It is our goal to not only serve environmentally appropriate cuisine offerings
but also to educate our guests and employees about the reasons behind those decisions,"
said Chef Pahk. "Balancing availability, food cost and guest preferences
is always a challenge, but we have found that our guests are particularly receptive
when we explain that the choices they make can directly affect the health of the
planet." (CONTINUE...)
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