FoodCEO.com
August 25th, 2010
Certified humane restaurant Panorama marks 5-year anniversary
Berkeley Springs, WV – The 5th anniversary celebration of Panorama at the Peak in Berkeley Springs marks far more than the achievement of five years in business. It celebrates the completion of owners Patti Miller and Leslie Hotaling’s original plan to be a farm-centric restaurant serving what local and regional farmers are producing.
Assembling the food from local and regional farms is “not as easy as it looks,” said Miller, “especially when quality is the most important concern.” Most time consuming has been tracking down regional sources for meat ranging from heritage beef to lamb and trout. “We even use local eggs from Maggielee in our crème brulee.”
Inspired by a spectacular fruit harvest this year, Panorama has extended their “locavore” direction to the bar featuring peach, blueberry and strawberry Marguritas in season, adding to an already impressive list of regional wines and microbrews. “We believe you are what you eat, or in this case, what you drink, and we want our guests to have the best,” laughed Miller.
Panorama’s commitment to providing guests with only the freshest, best food available has paid off in the past year. The popular restaurant is included among 101 Unique Places to Dine in West Virginia and is the only restaurant in the state listed by the national Certified Humane organization.
Miller attributes the success of Panorama’s menu to more than just the fresh, organic food. “Scott Collinash is the chef of our dreams,” she said. “He started two years ago on our third birthday and proved to be the greatest gift Panorama ever received. Collinash is a “from scratch” man with a thick binder of original recipes who relishes the challenge of making a spur of the moment menu that is required for a farm to table restaurant.
With the original five-year plan declared a success, Miller and Hotaling are now focused on presenting local food throughout the year filling their freezers with fruits and corn. . “We’re shooting to store at least 2000 ears,” said Collinash, “so we can serve local corn at Thanksgiving.” With a good winter squash harvest, Collinash hopes to get through the entire winter with stored vegetables grown by local farmers.
The commitment to the local foods effort goes beyond serving it. Panorama is an official partner of West Virginia Buy Fresh Buy Local, and actively engages diners to learn more about the food and farmers through both printed material and knowledgeable servers. “They love talking about ‘our’ farmers and the special qualities of the food,” said Miller. Attention to the ingredients also makes Panorama popular with those who have various food allergies or dietary preferences.
As for the longer term future, Miller and Hotaling plan to improve and expand with ever more diverse local food products, “We are happy to be part of a growing statewide and national movement for clean, local food,” said Miller. “That can only help us in the long run.”
FoodCEO.com – Panorama at the Peak Restaurant
Posted: August 31, 2010 by Certified Humane
Certified humane restaurant Panorama marks 5-year anniversary
Berkeley Springs, WV – The 5th anniversary celebration of Panorama at the Peak in Berkeley Springs marks far more than the achievement of five years in business. It celebrates the completion of owners Patti Miller and Leslie Hotaling’s original plan to be a farm-centric restaurant serving what local and regional farmers are producing.
Assembling the food from local and regional farms is “not as easy as it looks,” said Miller, “especially when quality is the most important concern.” Most time consuming has been tracking down regional sources for meat ranging from heritage beef to lamb and trout. “We even use local eggs from Maggielee in our crème brulee.”
Inspired by a spectacular fruit harvest this year, Panorama has extended their “locavore” direction to the bar featuring peach, blueberry and strawberry Marguritas in season, adding to an already impressive list of regional wines and microbrews. “We believe you are what you eat, or in this case, what you drink, and we want our guests to have the best,” laughed Miller.
Panorama’s commitment to providing guests with only the freshest, best food available has paid off in the past year. The popular restaurant is included among 101 Unique Places to Dine in West Virginia and is the only restaurant in the state listed by the national Certified Humane organization.
Miller attributes the success of Panorama’s menu to more than just the fresh, organic food. “Scott Collinash is the chef of our dreams,” she said. “He started two years ago on our third birthday and proved to be the greatest gift Panorama ever received. Collinash is a “from scratch” man with a thick binder of original recipes who relishes the challenge of making a spur of the moment menu that is required for a farm to table restaurant.
With the original five-year plan declared a success, Miller and Hotaling are now focused on presenting local food throughout the year filling their freezers with fruits and corn. . “We’re shooting to store at least 2000 ears,” said Collinash, “so we can serve local corn at Thanksgiving.” With a good winter squash harvest, Collinash hopes to get through the entire winter with stored vegetables grown by local farmers.
The commitment to the local foods effort goes beyond serving it. Panorama is an official partner of West Virginia Buy Fresh Buy Local, and actively engages diners to learn more about the food and farmers through both printed material and knowledgeable servers. “They love talking about ‘our’ farmers and the special qualities of the food,” said Miller. Attention to the ingredients also makes Panorama popular with those who have various food allergies or dietary preferences.
As for the longer term future, Miller and Hotaling plan to improve and expand with ever more diverse local food products, “We are happy to be part of a growing statewide and national movement for clean, local food,” said Miller. “That can only help us in the long run.”
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