Skimbaco Lifestyle Issue 2

mation that sustainability is a successful business concept: Our guests know that they get the best and freshest food, prepared with care and passion and their health in mind which in return makes them loyal customers that will come back for many years to come.

Q. What will diners get to experience this spring and summer on your menu?

Chef Klapdohr: Our garden will have a lot of wonderful crops this season including baby spinach, radishes, heirloom tomatoes, bean varieties, all kinds of baby vegetables, herbs and of course our very popular lettuce variations (approximately 25 varieties).

Of course, spring will start with white and green asparagus, ramps, fiddle head ferns, peas and morels paired with fennel pollen sautéed trout, pecan crusted quail schnitzel, herb crusted spring lamb and truffle mousse filled cornish hen.

The summer will include the many varieties of tomatoes, squash and zucchini blosexcept the average quality that is often imposed on us and I don’t believe in the saying “if you can’t change them join them.” I believe others need to join me and the other great chefs to see how great change can be and how wonderful sustainable produce taste compare to conventionally grown.

I see the difference every day here at Old Edwards and we are a great confir63