Gourmet Meets Green at Loews Coronado Bay Resort

Fresh Origins to headline "Farmers, Foragers and Fishermen" dinner on June 4. Hands-On Foraging in t

. April 29, 2009

CORONADO, CA, April 28, 2009 - In an effort to support and enhance its local farming communities, Loews Coronado Bay Resort announces the continuation of "Farmers, Foragers and Fishermen," a seasonal dinner series that allows guests to dine with the folks who produce, harvest and catch the ingredients they enjoy on a regular basis.

"We believe today's dining experience extends far beyond chefs and wineries," said Ellen Burke Van Slyke, Loews Hotels' corporate creative director of food and beverage. "It starts with the source - the farmer - and these dinners are designed to showcase them and their similar passion for sustainable practices."

Similar to a winemaker's dinner, "Farmers, Foragers and Fishermen" pairs Mistral's Chef Martin T. Batis with one local purveyor for an informative four-course dining experience. The first sold-out event took place in March with Brandt Beef. The next dinner will take place on June 4 with David Sasuga, founder of Fresh Origins, a small family-owned farm renowned for pioneering "small seedlings" now known as micro-greens.

Working in conjunction with Chef Batis, David Sasuga will delve into the history of his family's operation, daily harvesting practices and importance of sustainable agriculture. As each course is presented, Chef Batis will offer insight on seasoning methods and protein selections that best enhance the tremendous flavor that exists in Fresh Origins' 200 varieties of greens.

"Farmers, Foragers and Fishermen" featuring Fresh Origins will take place on Thursday, June 4, with seatings from 5:30 to 8:30 p.m. in Mistral. The cost is $48 per person, plus tax and gratuity. Organic wine pairings will also be available. Space is limited and reservations are required by calling Michael Graichen, Mistral Maitre d'Hotel, at 619-424-4000 ext. 4476. Loews Coronado Bay Resort will host one "Farmers, Foragers and Fishermen" dinner each season. The next event will take place in September and will feature hands-on foraging in the resort's organic herb and vegetable garden.

Loews Coronado Bay Resort's "Farmers, Foragers and Fishermen" dinners are just one part of Loews Hotels' new "Adopt-A-Farmer" program, an initiative that supports independent purveyors located in the surrounding areas of each of its hotels. With the launch, Loews Hotels became one of the first hospitality industry companies to issue a brand-wide mandate to support and enhance local farming communities. The locally grown ingredients can be found at all Loews Hotels' dining venues, from casual all-day settings to fine dining restaurants.

Since Mistral opened in October 2007, it has set the standard for responsible food and beverage policies. Chef Batis' Northern Italian and Southern French cuisine embraces organic fruits and vegetables from nearby farming communities, locally-caught seafood from the Baja coastal waters and a variety of herbs from the resort's own organic herb garden. Loews Coronado Bay Resort was recognized as one of the "10 great places to kick back while giving back" by USA Today, largely because of Mistral's organic efforts.

About Loews Coronado Bay Resort:

Situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay, Loews Coronado Bay Resort is just minutes from downtown Coronado, a charming resort village, and a short drive to San Diego's world-famous attractions. Resort amenities include direct access to the Silver Strand State Beach, three tennis courts, a private 80-slip marina, three acclaimed restaurants, 440 sea-inspired guest rooms and suites, and panoramic views of the San Diego-Coronado Bay. For more information, please call 619-424-4000, 800-81-LOEWS or visit http://www.loewshotels.com.

About Fresh Origins:

Fresh Origins is a small family farm that cares about the produce it grows. The farm was founded by David Sasuga after he grew flowering plants for 20 years. David always wanted to grow fresh produce and the opportunity came unexpectedly. Back in 1996, a local chef came to their greenhouse and got excited when he saw some basil seedlings growing there. He explained that he could use them as a garnish and although it did not make a lot of sense at the time, it was then that David began producing these and other varieties destined for restaurants. They did not call them Microgreens back then, but that is what they were. Fresh Origins has come a long way since then and now produces a wide variety of MicroGreens, PetiteGreens, edible flowers, and related items for restaurants across the U.S. For more information, please visit http://www.freshorigins.com.