Salishan Spa and Golf Resort Elevates Dining Experience with Samphire; a New Concept Featuring Coastal Range Cuisine

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Samphire, the new signature dining experience at Salishan Spa and Golf Resort, recently opened featuring coastal range cuisine.

“Right now, we’ve selected a few partners to work with but will continue to grow our list of local purveyors as we continue to discover the best that the region has to offer,” added Chef Garrison.

Samphire, the new signature dining experience at Salishan Spa and Golf Resort, recently opened featuring coastal range cuisine. Inspired by succulents found near the sea, Samphire focuses on locally sourced ingredients from the ocean, mountains and neighboring valleys. The menu is designed to let the high quality ingredients from passionate farmers, fishermen and artisans speak for themselves as well as highlight the incredible bounty of the Oregon Coastal Range.

“We are using the freshest ingredients picked at their peak to allow the natural flavors to come through in every dish,” said Executive Chef Andrew Garrison. “Re-concepting the signature restaurant at Salishan has been exciting as it’s allowed us to rethink what’s been done at the resort in the past and truly provide our guests with a new, creative dining experience.”

Over the last two months, Chef Garrison and his team have methodically sourced local partners throughout the coastal range for the freshest farm foods, fish, cheese and more. “Right now, we’ve selected a few partners to work with but will continue to grow our list of local purveyors as we continue to discover the best that the region has to offer,” added Chef Garrison.

The menu at Samphire will change – at minimum – quarterly with new, fresh selections being added nightly. Chef Garrison plans to include a variety of special dishes each week based on what’s in season and the inspiration he gets from the area. Initial menu selections include a Cured Ivory Chinook that is prepared in a mixture of citrus, spruce tips and gin, then served with foraged spring greens, raw shaved Chioggia beet, confit fingerling potato and a caraway crème fraîche.

Additional menu items include Oregon Lamb, which is a rib chop and breast served with spring vegetables, mashed potatoes and a Pinot Noir-fortified jus. In contrast, a warm Spring Salad features seasonal produce such as fiddlehead fern, heirloom radish, ramp, Morel mushrooms and nettle prepared in various methods draped in a diaphanous sheet of lardo with toasted seeds.

General Manager Steven Hurst previously worked with Chef Garrison at The Allison Inn and Spa and wanted to bring his creative menu development and philosophy to Salishan. Chef Garrison’s philosophy on food is that menu items should magnify and accentuate an ingredient’s natural flavor. As he contemplated elevating the dining experience at the resort, Hurst knew Chef Garrison’s outlook on food and its preparation were the perfect fit for what he’s accomplishing at Salishan.

“There are so many great reasons to visit Salishan from our amazing location to the golf experience, our luxury spa, coastal walking trails and more,” said Hurst. “Creating a destination dining experience for our visitors is yet another reason to rediscover Salishan.”

In addition to the launch of Samphire, Chef Garrison is revising menus and the guest experience at the property’s other three restaurants The Sun Room, Attic Lounge and The Grill.

The opening of Samphire is another step forward into the next chapter of Salishan’s story. What started more than 50 years ago with developer John D. Gray’s vision for the coastal Oregon resort has now evolved into a new phase as the resort recently completed a multi-million dollar renovation and reorganized its leadership team. Under the direction of newly appointed General Manager Hurst, Salishan’s renaissance focuses on a completely new guest experience from the physical guest room product to a warm, welcoming service philosophy.

Salishan Spa and Golf Resort is a 205-room resort conveniently located just two hours outside of Portland, on the Oregon Coast. The 250 acres of forested land that this iconic property sits on provides stunning views from any guest room. Originally designed as an upscale lodge, the resort still showcases local wood and stone complemented by an art collection featuring Northwest artists. The property ties together classic architecture and land-use sensibility. When not admiring the grounds, guests can take advantage of a world-class spa, 18-hole Audubon Cooperative Sanctuary golf course, indoor tennis facilities, pool, sauna and fitness center year-round. Condé Nast Traveler, in the magazine’s annual Reader’s Choice Awards, recently named Salishan the No. 3 Top Resort in Alaska and The Pacific Northwest. For more information, please visit http://www.salishan.com.

ABOUT CRESCENT HOTELS & RESORTS
Crescent Hotels & Resorts is a nationally recognized, top-4 operator of hotels and resorts. Crescent currently operates over 100 hotels and resorts in 27 states in the US and 5 provinces in Canada. Crescent is one of the few elite management companies approved to operate upper-upscale and luxury hotels under the brand families of Marriott, Hilton, Starwood, Hyatt and IHG. Crescent also operates a collection of legendary independent hotels and resorts. Crescent’s clients are made up of hotel REITs, private equity firms and major developers.

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Media Contacts:
Kristin Yantis or Melissa Delekta, Malen Yantis Public Relations, kyantis(at)myprco(dot)com or mdelekta(at)myprco(dot)com, (970) 949-7919

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