A Regionally-Responsible Approach to Mistral
Setting a standard for responsible food and beverage policies, Mistral’s seasonal menus feature organic fruits and vegetables from nearby farming communities, locally-caught seafood from the Baja coastal waters, naturally-nurtured meat and game, and a variety of herbs from Loews Coronado Bay Resort’s own organic garden.
Mistral’s Organic and Sustainable Efforts:
Mistral’s menu supports and enhances 12 local farming communities, including Chino Farms for lettuce and tomatoes, Fresh Origins for micro greens, Aqua Farms for mussels and Mary H Farms for Yukon gold and fingerling potatoes.
In an effort to ensure animals are well cared for and treated humanely, Mistral only serves naturally-nurtured meat and game.
Dishes feature fresh vegetables and herbs harvested in the resort’s own 3,800-square-foot garden. Artichokes, strawberries, lavender, broccoli and thyme are just some of the more than 65 seasonal varieties grown on-site.
Chefs utilize produce trimmings to create an onsite compost heap, which is then used as fertilizer for the resort’s herb, rose and citrus gardens.
In addition to utilizing the garden for dishes, Chefs provide tours where guests learn about cultivating and sustaining herbs – and participate in a cooking demonstration of an herb-infused recipe and cocktail. Examples include Mint Pesto, Basil & Pineapple Caipirinhas, Peach & Thyme Martinis, and Freshly-Grilled Artichokes with a Lemon-Thyme Aioli.
In an effort to help our guests learn more about cooking with fresh produce and vegetables, Mistral Chef Martin Batis hosts guests for a complimentary, guided tour of the Coronado Farmer's Market every Tuesday.
Mistral’s menu is printed on handmade, recycled paper and accented by fresh bamboo from the resort’s garden.
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