Strathmere’s Food Styling continues to grow!
Over the years Strathmere’s food operation has grown and continues to grow. Working within our philosophy of “Fresh, Local and Seasonal”, we are committed to working hand-in-hand with our Executive Chef and in- house Lead Grower to grow and develop produce that makes its way “from our field to your plate” for guests to enjoy.
Today, throughout the growing season we look forward to edible flowers to garnish dessert plates, baby lettuce greens for all of our salads, arugula, heirloom tomatoes, garlic, rhubarb, asparagus, beets and squash to mention just a few. Our orchard offers a variety of apple, pear, plum and sour cherry tress as well as hazelnut, pecan and heartnut. Fresh herbs are picked daily and infused into sauces and marinades, while Strathmere’s resident honeybees work hard to produce wildflower honey for use in our baking, sauces and marinades and to serve at our tea stations.
We have also taken further steps to work exclusively with a butcher for all our meat, a fishmonger for all our fish, and a fromagiere for all cheeses.