Since opening in 2002, the chefs at Orlando’s Gaylord Palms Resort have had a “market inspired” philosophy in menu planning. This year, these culinary professionals have taken the philosophy one step further, by committing to supporting local, organic and sustainable farming in an effort to enhance and grow our local economy. To prepare for this initiative, each executive chef looked at existing menus to identify items that are grown within the state of Florida. The chefs then worked with the resort’s purchasing department to determine the seasonality and availability of the items.
