The Signature Kale Salad is a top performer at wellness-based
Even Hotels .
Thanks to an on-site 6-acre ( 2.4-hectare ) organic farm that supplies Rancho La Puerta , guests can see , smell and touch ingredients before they land on their plates .
Two Takes on healthful hoTel menus
Historically , destination spas have cornered the market on healthy F & B programs . Offering detox teas , raw vegan dishes and plenty of exercise , these spas promise relaxation and waistline reduction . However , Rancho La Puerta is a destination resort in Tecate , Mexico , with an F & B program focused on much more than just counting calories .
Executive Chef Denise Roa and her team make Rancho La Puerta a healthy eater ’ s dream . Thanks to an on-site 6-acre ( 2.4-hectare ) organic farm that supplies the resort , guests can see , smell and touch ingredients before they land on their plates . At Rancho La Puerta ’ s La Cocina Que Canta cooking school , guests learn to prepare fresh dishes using ingredients from the farm .
“ The farm is a vibrant tapestry of orchards , intensively planted raised beds and herbs all managed by the organic and sustainable practices that have guided the ranch since 1940 ,” Roa says . “ The better you eat , the better you feel . Our guests enjoy healthy meals with our program and receive the fuel needed to have a wonderful experience .”
While Rancho La Puerta is a resort destination for the health conscious , Even Hotels is a wellness-based brand focused on allowing travelers to maintain their healthful lifestyles on the go . “ Even Hotels is not a destination spa ,”
says Adam Glickman , head of IHG ’ s Even brand , “ but holistic wellness and balance are our priorities .”
The hotel ’ s Cork & Kale F & B concept focuses on “ simple , natural and good ” ingredients , offering guests food correlated with the restaurant ’ s seven wellness categories : refuel , immunity , brain power , vegan , calming , under 426 calories and SPE Certified . Dishes such as the Egg Quinoa Wrap and the Signature Kale Salad are top performers .
Freshly squeezed orange juice is also a big draw . “ Our fresh , signature orange juice is hugely popular ,” Glickman confirms . “ We have the orange juicing machine out where customers can see it . It ’ s a great experience .”
Cork & Kale also has a graband-go market where guests can pick up fresh food to take with them to meetings or the airport . “ Guests can take anything to go ,” Glickman notes . “ Everything we prepare is labeled with when it was made and the name of the person who prepared the food . Everything has an element of freshness .”
www . hotelsmag . com December 2014 HOTELS 37