You’ve heard of farm to table … how about rooftop to table?
That’s exactly what Resorts Casino Hotel’s culinary staff is doing all summer thanks to their continued commitment to offer the freshest produce imaginable in their daily cuisine, particularly at Capriccio, the resort’s gourmet Italian restaurant and its adjacent bar Cielo, as well as Breadsticks, Resorts’ cafe.
The idea originated when Capriccio Chef Steve Klawitter remarked how pleasing it would be to have a garden on Capriccio’s patio. It worked, but they needed an alternative when Capriccio’s patio was renovated to offer outdoor seating.
So Klawitter, Resorts Executive Director of Food and Beverage Edward Batten and Executive Chef Robert Levenson and their teams constructed a small test run last year to see if the rooftop conditions above their spa would generate great produce.
It did. So this year’s crop is bigger, more diverse and plentiful, meaning diners can experience even more fresh ingredients than last year. And, like last year, they are using organic fertilizers and no pesticides.