Here at The Willcox, we make it our purpose to use local and sustainable foods throughout our menu. Not only do we love supporting local, but we believe that in order to be the best restaurant we can be, we must serve our guests the finest, healthiest foods around. We sat down with our executive chef, Regan Browell on the inside scoop for how she creates our season menus.
What are some of your favorite Spring/Summer produce items?
I love all stone fruit, because you can use them in both sweet and savory dishes. Fresh globe artichokes are also a favorite Spring item and there is nothing that makes me happier than fresh peas in the pod for Summer.
Do you hand select produce? Where? A local market?
Yes and also, we plant a garden on the property every year so I pick from that.
What are some of your favorite Spring and Summer recipes?
I love making jams/preserves with the fresh berries/fruits that are abundant during Spring and Summer. I also love working with lamb in the spring, a roasted leg of lamb with peas, fava beans and goat is a favorite.
Anything we should look out for on the menu this season?
Lots of bright colors and flavors that celebrate the season, tasty, elegant and a few surprises to delight
What does it take to create a seasonal menu/seasonal items?
A bit of research and development has to be done. When do the products come into peak, and will that last the time frame you set your menu for? Do your suppliers have the product that you wish to use? Will they stock it for that duration? Are they sourcing local foods? Is the price point in line with what the customer will pay? Does the customer like this product? How can I utilize this product to get the best out of it? How does it complement the other items?……the list goes on.
We’d love for you come for lunch or dinner for the Willcox Restaurant dining experience. Head on over to our menu page, and call us at 803.648.1898 to make your reservation today!