Living a Good Life

At Rancho Bernardo Inn, we're committed to using nutritious and flavorful, fresh ingredients. That is why we have our own Chef's Garden on property. Our gardener, Trish Kydd, works in tandem with our culinary department; providing fresh, flavorful ingredients used throughout our dining venues. Stop by and see the garden for yourself. You'll likely see Trish or one of our chefs collecting items for the day's preparations.

It's our belief that a big part of living a good life is eating well. We think cuisine should be both good and good-for-you. That's why we use fresh ingredients in all of our dishes, which change frequently to showcase the very best of each season.

"When walking to the garden to see what I'm going to cook for the day, I feel very lost in the beauty of the nature that surrounds the property. I want every single guest who dines at AVANT to see the beauty of the amazing fruits and vegetables we grow right here on the property."

- Chef de Cuisine, Chris Gentile

                       Garden Collage with Chef and the Head Grower

 

"On your morning walk through the manicured grounds of Rancho Bernardo Inn you’re bound to stroll past the abundant Chef’s Garden. Its patches of colorful blooms and comforting aromas can’t help but catch a passerby’s fancy. Later those herbs and produce will likely show up in an afternoon cocktail and an evening entree. They might even imbue a pampering spa treatment."

-Sherry Stern, OCRegister.com

flowers in the gardenchef in garden harvesting tomatoes
Fall ingredients

What's Inn Season? Pumpkin, pears, apples, figs, cauliflower, kale, pomegranates, cranberries


AVANT's new menu highlights pomegranate - a flavor that reflects the crispness of fall. This autumn, you’ll find pomegranate in Chef de Cuisine Christopher Gentile’s Cured San Diego Snapper and in the Pomegranate Copita featuring rose water.

Chef clipping herbs in the gardenberries in garden
Summer ingredients

What's Growing? Berries, Tomatoes, Corn, Melon, Avocado, Cucumber, Squash Blossoms, Cherries, Peaches, Mint


chef's cup with flowers in itrosemary
Winter ingredients

What's Growing? Blood oranges, persimmons, clementine, winter squash, dates, kiwi, passion fruit, red currants


Food at Home Recipe, compliments of Executive Pastry Chef, Margaret Nolan Carvallo

Blood Orange & Rosemary Marmalade

flowers in the gardenchef harvesting tomoatoes in the garden
Spring ingredients

What's Inn Season? Carrots, beets, sweet basil, radishes, blackberries, artichokes, garlic chives, strawberries, rhubarb, lime thyme, apricots, oranges, limes, edible carnations, english thyme

Looking for a spring cocktail to make at home? Make this Blackberry Smash Cocktail recipe brought to you by our culinary team at Veranda Fireside Lounge & Restaurant. Get the full recipe here.

Chef Ken Grilling
Chef Series

Spend an evening under the stars with dining events inspired by flavors from around the world

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Tomato Dish from AVANT School of Cooking
AVANT School of cooking

Join us this season and learn some new culinary tips & tricks at this cooking class

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Tomato Salad Dish from AVANT
Summer at AVANT

Chef de Cuisine, Chris Gentile, has incorporated melon in innovative ways this season

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Pomegranate
made fresh daily treatment

Full Body Pomegranate Rejuvenation

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