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Across the country, our award-winning Restaurants and Marlin Bars are warm, welcoming, and always ready to serve up something delicious. For our first-ever Resort, though, we knew we wanted to take advantage of the opportunity to try something a little different. That’s where Grapefruit Basil® came in. We sat down with Chef de Cuisine Matthew Resler for a behind-the-scenes glimpse of the menu and talked all things cuisine and creative inspiration.
Q: Tell us about your culinary background. What inspires you as a chef?
MR: My passion for cooking is deeply rooted in my Italian heritage. Since graduating from Le Cordon Bleu, I’ve worked in scratch kitchens for over 15 years. I love that I get to work with local, farm-fresh ingredients every day.
A combination of Tommy Bahama’s rich, island-inspired heritage and the local, California fare, Grapefruit Basil’s® menu takes on a coastal theme, featuring everything from roasted olives and Dungeness crab cakes to a Santa Carota Cowboy Ribeye and bluefin tuna.
TB Tip: Don't skip their brunch! Our editor loved the blueberry Ricotta Pancakes and Huevos Rancheros.
Q: What local ingredients do you use? How do you think they make a difference?
MR: The name “Grapefruit Basil” is a nod to one of our beloved cocktails, and it incorporates ingredients from our own harvest. Our property is blessed with an abundance of citrus trees and a chef’s garden. This not only reduces our carbon footprint but also ensures that our guests enjoy the finest quality dishes.
The Resort & Spa sits on 11 acres of olive trees and citrus groves, surrounded by the Santa Rosa Mountains. It’s a beautiful, bountiful location that provides guests with the freshest meals and the most relaxing escape. Plus, guests can even pick their own fresh citrus on the property—it’s truly the best of the zest.
Q: What’s your favorite dish on the menu, and what drink would you pair with it?
MR: On our current menu, the Cioppino really stands out to me; it’s sumptuous. It’s an iconic Italian-American seafood stew that originated in San Francisco. It has bold, oceanic flavors from an assortment of shellfish simmered in a rich, aromatic tomato-based broth and infused with garlic, onions, and a medley of herbs and spices. It’s served piping hot and has a tantalizing aroma that just beckons the senses and invites you to really savor the complex flavors. I’d pair it with our citrusy Grapefruit Basil cocktail—it’s truly delightful.
With a range of options from seafood favorites and meat-centered dishes to vegetarian options that’ll even tempt the carnivores, the menu is full of fantastic, flavorful plates well worth savoring.
Q: What’s on the horizon for Grapefruit Basil®?
MR: We’re currently developing a seasonal menu I’m very excited about, featuring creative vegan dishes that perfectly complement our coastal-inspired cuisine.
Utilizing local ingredients means fresh, new, seasonal plates to try, so keep up with what’s new @tbmiramonteresort on Instagram.
Q: How do you want guests to feel after dining at Grapefruit Basil®?
MR: Our main goal is for our guests to leave with more than just a great dining experience. We aim for their visit to be so hospitable that it creates lasting memories for years to come.
New experiences, old favorites, relaxation, and a time to remember—at our core, that’s really what Tommy Bahama’s all about. So stop in (or book a stay), and give your compliments to the chef.
