I enjoyed a large plate of sugar snap peas, carrots and beets leftover from the previous night’s dinner. We beat the crowd by arriving around 6pm and it seemed as if they loaded us up with outsized portions just to be nice. We visited with Gregg while he stoked a fire in the pizza oven and the boys embraced another opportunity to chat up a talented chef. All the dishes at Marisol feature local, sustainably-grown produce, local fresh seafood, and naturally raised meats and poultry.
That night, the chef also visited our table and prepared us a special appetizer… but that’s a story for tomorrow’s post. Stay tuned!
P.S. In case you are interested, you may learn more at the resort’s website: http://www.cliffsresort.com/dining/
