1 2 S E A T C H E F ’ S T A B L E

M O O N S H I N E B A R N

P I N E T R E E w i t h O W L H O U S E

B E E H I V E S & W I L D F L O W E R G A R D E N

P I N E A P P L E P L A N T S

M A C A D A M I A & A V O C A D O T R E E S

B A T H O U S E ( 1 8 F E E T H I G H )

B A N A N A & M A N G O T R E E S

© 2015 Marriott International, Inc.

PROUDLY SOURCI NG FA R M FR ESH PRODUCE FOR W HISPER CR EEK FA R M’S.

(Opening Spring 2015)

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R E S T R O O M S

F A R M A N I M A L P E N

F I R E P I T S T A G E1 8 V A R I E T I E S O F C I T R U S T R E E S

A C E G I K

B D F H J L

A V O C A D O T R E E SE V E N T L A W N

W H I S P E R C R E E KT O S H I N G L E C R E E K

G R A N D E L A K E S O R L A N D O

W H I S P E R C R E E K FA R M

J O H N Y O U N G PA R K WA Y

S U R I N A M C H E R R I E S

H O P S

G O L F C O U R S E 6 T H T E E B O X

C H I C K E N C O O P

L I V E O A K w i t h L A N T E R N S

S P R I N G & S U M M E R P L O T S

A P U M P K I N P A T C H & P U R P L E C A B B A G E

B S W E E T P O T A T O E S

C E G G P L A N T & O K R A

D Y U C C A & P I N E A P P L E

E T O M A T O E S & M E L O N

F B A N A N A S & P E P P E R S

G B L U E B E R R I E S & S P I C Y P E P P E R S

H T O M A T O E S

I T O M A T O E S

J E G G P L A N T

K S Q U A S H ( S U M M E R ) & S W E E T P O T A T O E S

L C H O C O L A T E M I N T

FA L L & W I N T E R P L O T S

A P U M P K I N P A T C H & P U R P L E C A B B A G E

B B R U S S E L S S P R O U T S

C B E E T S & M I Z U N A

D Y U C C A & C E L E R Y

E C A U L I F L O W E R

F B A N A N A S & C A U L I F L O W E R

G B L U E B E R R I E S & S P I C Y P E P P E R S

H C O L L A R D S

I B E E T S

J S W I S S C H A R D

K B R O C C O L I & C A B B A G E

L C H O C O L A T E M I N T

PROUDLY SOURCI NG FA R M FR ESH PRODUCE FOR W HISPER CR EEK FA R M’S.

(Opening Spring 2015)

FA R M I NSPI R E D COM FORT FOOD A N D CR A F T BE E R

RESIDENT BEESE N V I RON M E N TA L

STEWARDSHIPT I PS F ROM

OUR FARMERS

TH E K ITCH EN BA R M I X

ON E DAY A CH E F A N D A BR E W E R M E T A FA R M E R … T H I S I S T H E I R STORY

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Whisper Creek Farm is a 7,000-square-

foot fruit and vegetable garden with an

adjoining 11,000-square-foot outdoor

event space. The farm grows broccoli,

caulif lower, zucchini, yellow squash,

blueberries, plantains, bananas,

tomatoes, pumpkins, pineapple and

much more. As is natural with its Central

Florida location, the space features 18

seven-foot citrus trees, including

tangerine, kaffir lime and kumquat.

Products from the farm are featured in

restaurant dishes, beverages and

even spa treatments at

The Ritz-Carlton Spa, Orlando.

I NGR E DI E N T SAlmond 4ozPecan 4ozHazel Nuts 4ozCandied Ginger 2ozBacon Bits 2ozOlive Oil 2 T.

Rosemary 2 tsp.Thyme 2 tsp.Minced Garlic 1 tsp.Curry Powder pinchSalt and pepper to taste

M E T HOD1. Preheat oven to 375 degrees F.2. Cut candied ginger and crispy bacon thinly about

one inch long.3. Finely chop rosemary, thyme, garlic and curry and

toss in mixing bowl with olive oil. 4. Add all the nuts into the herb oil mix and toss

very well until all the nuts are evenly coated.5. Spread out nuts evenly onto sheet pan and roast

8 to 10 minutes.6. Season with salt and black pepper as soon as nuts

come out of oven.7. Cool to room temperature and add ginger and bacon.8. Enjoy!

A desire to bring our onsite farm experience to guests brought Whisper Creek Farm: The Kitchen to life. Our culinary team showcases produce from the farm and our experienced butcher staff cures meat to create delicious farm-inspired comfort food. Our commitment is to ensure every menu item incorporates at least one ingredient from our onsite Whisper Creek Farm.

1. Locate a sunny spot for your garden. Most vegetables and herbs need sunlight to grow properly.

2. Amend the soil with compost to build fertility (we recommend mushroom compost).

3. Water is key for healthy plants. Consider an automated drip irrigation system to keep watering consistent.

4. Mulch your plantings to conserve water and cut down weed competition.

Grande Lakes Orlando is home to a f lourishing apiary that consists of four beehives. The hives are tended to by our trained chefs who are experts in the art of bee behavior and honey harvesting. We harvest approximately 80 pounds of honey out of each hive per year. This honey is incorporated into restaurant dishes throughout the property as well as select spa treatments.

• Brewing spent grains used for chicken feed • Pesticide-free farming• Resident honey bees• Organic waste recycling• Fry oil recycling• Compost used at Whisper Creek Farm• Certified Audubon Sanctuary• Bat conservation• Permaculture farming practices• Chicken coop

Brewing beer and cooking are a form of art. As the only full-service hotel with a license to brew and serve craft beer, Whisper Creek Farm: The Brewery is a 26-gallon nano-brewery designed to brew two seasonal ales each week including a f lagship ‘Surplus’ Honey Citrus Ale. Our brewers use fresh farm ingredients to inspire their creation of beers unlike any other in the market.

grandelakes.com /jwmarriottorlando@jw_orlando 407.206.2300