RESTAURANTS - CHEFS - HOTELS - REVIEWS & STORIES
Hotel and Lodge:
The Lodge's restaurant is "Edgar's" (video) located in the golf club house about a quarter mile from the Lodge itself. Chef Ken MacDonald was brought in to breath new life into "Edgar's" which he has done with alacrity. MacDonald (yes he is Scottish, accent and all) brings a wealth of experience from around the world to his task. Steeped in the conviction that only the freshest and best ingredients can possibly result in great taste, he insists on only the best and freshest ingredients and his dishes pay tribute to this tradition. His task is to create a cuisine to attract visitors from outside the club as well as to make the existing members and regulars happy.
So his menu is a combination of old favorites rendered with skill and a new twist as well as new items entirely from the creative mind of chef MacDonald. He goes himself to the Farmer's Market at the "Cross Roads" shopping center at the mouth of the valley (see video). He also quickly connected with the best suppliers in the area for his other needs from tomatoes still warm from the sun on arrival to lettuce still with the morning dew on them and intact roots with soil still clinging to them.
His cooking reflects the global influences he picked up with stints at the Ritz Hotel in London, the "City Tattersalls Club" in Sydney, Australia, "Pan Pacific Sonargaon Hotel" in Dhaka, Bangladesh, several hotels throughout both South Africa and India and he has cooked for royalty, celebrities and heads of state.
This talented Scottish import was most recently executive chef in Leavenworth, WA at the "Sleeping Lady Mountain Resort" before land at "Edgar's". Chef MacDonald has made "Edgar's" a serious dining destination despite the informality of the "club" surroundings. Eating seasonally is of major importance to chef MacDonald and his creative and harmonious blending of ingredients is evident in all of his preparations and dishes. Monterey County boasts some wonderful products and chef is a big proponent of supporting local growers and suppliers.
Lunch (see our video "Join us for Lunch and Dinner at Edgar's") time brought us some original and delicious plates. An organic Kale Salad with roasted pumpkin seeds, chives and roasted peppers with citrus dressing was original and lovely. This was followed by a flat bread pizza with artichokes, tomato, goat cheese, basil pesto and mozzarella with a touch of truffle oil which we shared but left us wanting more.
Delicate Sand Dabs simply sauteed with fresh baby vegetables was wonderful. After a brisk, long walk back to the lodge, a change of clothes and a time on our patio being soothed by the sound of the large fountain in the center of the Mallard duck pond around which are arranged the various buildings containing the rooms and their shady patios, we were ready for dinner.
We enjoyed our first course on the patio, protected from the breezes off the sea by glass panels. Peter opted for the local organic seasonal tomatoes with local live oil, shaved tome of cheese, balsamic and wild arugula - a refreshing and happy choice. I loved the house cured salmon and well dressed Caesar salad with aged, shaved parmesan. As it started to get a touch chilly, we adjourned into the mellow dining room. Peter had an excellent locally line caught King Salmon, organic red lentil hash and seasonal vegetables that was perfect. It came with a dollop of some strong sauce which was applied in such a way that if you preferred the fish without it, it was easy to move over to the side. As I am addicted to all forms of chicken, I enjoyed the "Amish" chicken disk. It was roasted, free range chicken served with smoky eggplant and crushed sweet potato with organic yogurt and did not disappoint.
All I could handle after all of these generous and delectable tastes was a champagne strawberry sorbet. But Peter who never seems to know when he has had enough treated himself to the Summer Berry Trifle. He somehow managed to find space for it although he could not help commenting that a splash of sherry or rum would not have gone astray.
The 18-hole golf course at Quail Lodge offers relaxed California golf at its very best. Designed by Robert Muir Graves, the tree-lined, par-71 course features a practice facility and three sets of tees at each hole. It features 6,515 yards of golf from the longest tees for a par of 71 and occupies 850 lush acres for its fairways.
KemperSports, which operates golf, resort and sports facilities in 26 states and internationally,including Bandon Dunes Golf Resort and Chambers Bay, host of the 2015 U.S. Open, manages all golf operations for the hotel and club.
There is world-class and award-winning golf instruction at Quail Lodge Golf Academy, or you can enroll in a variety of Golf Lessons. Gather vital swing information and statistics for a custom club fitting using the TaylorMade 3D MAT-T Lab. Or allow the professional staff to put together a memorable Golf Tournament for groups of 16 players or more.
Quail Lodge and Golf Resort offers a relaxed, friendly and delightful stay for vacations and week-ends as well as for its superb golf course but also for the wineries and attractions of the famous Monterey-Carmel Peninsula and the Carmel Valley itself as well whose many wineries are just a few minutes from the lodge. For more on things to do in the Carmel Valley and the area click here.
Quail Lodge & Golf Club ****
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