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Guests of Eco Serendib Villa and Spa can have their favorite fresh produce literally “ripe for the picking” in time for their stay. Through the innovative “Seed to Plate” program, the villa’s horticulturist will sow seeds at the villa’s hillside organic garden to the guests’ specifications and ensure they are harvest-ready upon their arrival. What’s more, the horticulturist, along with a private chef, will provide an “edutaining” locavore journey that includes instruction in green gardening, harvesting and meal preparation.
“Locavore” dining means eating food that is grown, caught or raised within a 150 mile radius, which not only keeps carbon emissions low but also tends to be healthier. At Eco Serendib, fresh produce is just steps away in the onsite organic garden, and the ‘Seed to Plate’ program is a fun, educational initiative that provides the tools for guests to continue healthy, green gardening and dining long after they depart.
In advance of their stay, guests choose their favorite crops from Johnny’s Selected Seeds organic varieties which are then planted. Once on site, guests are escorted to the organic garden where the horticulturist provides instruction on the growing and harvesting process.
The experience includes a chef demonstration with master and sous chefs as well as a sommelier during which guests, donning their personalized Eco Serendib aprons, will learn how to prepare dishes, featuring fresh ingredients, to perfection. Wines are served with each course, with expert tips on pairings. Each step is videotaped so guests can recollect how to recreate the same dishes back at home. Guests have use of the garden’s customized bounty throughout their stay.
A selection of produce and herbs that can be cultivated at the villa’s organic garden includes: tomatoes, cucumbers, peppers, squash, pumpkin, zucchini, eggplant, okra, yucca, beans, various lettuces, micro-greens, breadfruit, melons, papaya, mango, passion fruit, banana, guava, sugarcane, lemongrass, holy basil, rosemary, mint, dill and thyme.
A minimum lead time of 120 days is required to ensure vegetables, fruits and herbs have adequate time to grow. There are some seasonal variations in produce availability.
As an option, guests may choose to incorporate a harvesting experience at sea.
Turn cooking and dinner into an interactive experience - a true feast for all of the senses.
St. John is an island like no other, with culture, charisma and the most wonderful beaches in the world.