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Pheasant Run Resort PRESSROOM

Sep 20

Harvest Rolls Out Farm-To-Fork Menu

Before our country became so urban, people bought their food directly from the farm or the local market. If a product was tasty and ripe, they knew who was responsible. At Harvest Restaurant at Pheasant Run Resort, Executive Chef Tiffany Tooker not only knows where their food is coming from and the farmers responsible, but she is uniquely proud of what that means for the guest dining experience. 

Executive Chef Tiffany Tooker is an East Coast award-winning chef with a progressive culinary experience that spans over twenty years. She's been named Executive Chef of the Year three times by HostMark Hospitality. She had experience in hotels, independent restaurants, catering, and country clubs before arriving in Saint Charles in 2014 to work for Pheasant Run Resort where she oversees three restaurants, banquets, quality, and a staff of twenty-four.

Chef Tiffany is the creative force behind all of the restaurant and catering menus at Pheasant Run Resort as well as customized menus for special events and private affairs. With the new Harvest menu, the focus is on farm to table dining. The connection between guests and the food served comes to life with this farm to table philosophy.

The Chef invites you to sample this philosophy in their newly released menu at Harvest. She is even willing to share a glimpse of the fresh fare coming out of the kitchen. Try your hand at mixing up this delicious Chimichurri Sauce for yourself at home. Of course you are always welcome to stop in to get it directly from the source. Just ask for the Teres Major Steak off the new menu. This is upscale farm-to-fork dining at its finest!

Chimichurri Sauce  - Yield 1 cup

1 tsp. kosher salt or to taste

½ cup finely chopped cilantro

¼ cup finely chopped parsley

¾ cup extra-virgin olive oil

1 shallot, finely chopped

1 jalapeño, finely chopped

3-4 garlic thinly sliced or finely chopped

½ cup red wine vinegar

1oz fresh lime juice

2 lbs Terse major or Skirt steak

 

Preparation

Combine shallot, jalapeño, garlic, vinegar, lime juice, and salt in a metal bowl. Stir in cilantro and parsley. Slowly whisk in the oil. Transfer ½-cup chimichurri to a small bowl; season with salt and store in refrigerator. Place meat in a separate bowl and add the remaining chimichurri. Cover and chill 2 to 4 hours or overnight. Remove meat from marinade and grill to medium rare or 120 degrees. Once meat is cooked to your liking, slice on a bias and drizzle the extra chimichurri sauce over beef. Enjoy!

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