Press Kit
Media Contact: Catherine Boire
Tel #: 707-255-5997
Email: CBoirePR@aol.com
CROCKER DINING COMPLEX
IS ASILOMAR'S PLACE TO MEET, MINGLE AND ENJOY MEALS
Dining at Asilomar Conference Grounds takes guests back to a time and place of comfort, simplicity and a feeling of home. Set in a spacious wooden hall, Asilomar's Crocker Dining Complex can bring as many as 850 together for their all time favorite dishes. Stone pillars, wood floors and panoramic views of the forest and dunes outdoors gives diners a cozy sense of calm, while they enjoy home-style meals served family style.
Three chef's choice meals a day, full course, fixed menu are included for conference attendees on Asilomar's American Plan. For leisure guests, breakfast is included in the room rate. Other meals are available for purchase on an individual basis. Breakfast is served 7:30 a.m. to 9 a.m.; lunch is served Noon to 1 p.m., and dinner is from 6 p.m. to 7 p.m. daily. Rekindling the memories of summer camp, a bell is rung at the start of each meal hour.
Executive Chef Colin Moody is noted for serving guests hearty, made-from-scratch breakfasts such as: Monterey Frittata and Chicken Apple Sausage, Eggs Benedict with homemade Hollandaise; Cinnamon French Toast with Applewood Smoked Bacon or Spring Vegetable Egg Scramble with Mini Potato Pancakes. Daily breakfasts also include unlimited offerings of fresh fruit, hot and cold cereals, yogurt, freshly baked pastries and organic French roast coffee.
Asilomar’s lunch crowd may enjoy such popular favorites as: Thai Chicken and Mango Salad with Crispy Rice Noodles, Mango and Cucumber; Mediterranean Beef Salad with Feta Cheese, Olives and Traditional Pita Bread or Tuna Nicoise Salad with Eggs, Green Beans and Red Potatoes. Lunchtime also signals the all-you-can-eat tureen of Asilomar’s signature homemade soup, which changes daily.
When the dinner bell rings, diners anticipate such all-time favorites as Sesame Seared Mahi Mahi with Passionfruit Buerre Blanc and Jasmine Rice; Anchiote Flank Steak with Chili Verde, Spanish Rice and Squash Medley; Chicken Saltimbocca with Marsala Mushroom Sauce, Toasted Pine Nut Rice, Asparagus & Cauliflower or Cider Marinated Pork Chops with Fig-Berry Chutney, Mashed Sweet Potatoes and fresh seasonal vegetables.
Each menu offers a vegetarian option, such as: Polenta/Roasted Vegetable Stack, Stuffed Portobello Mushrooms and Vegetarian Wellington. All meals are complemented by unlimited non alcoholic beverages, as well as homemade bread and pastries. Beer and wine is available and special dietary needs can be accommodated with advance notice.
Chef Moody, a native of California, joined Asilomar in 1999 and oversees menu design, food production, purchasing, kitchen operations and staffing for Crocker Dining Complex, all banquets, barbecues, holiday buffets and special events. He demonstrates his personal passion and earth-friendly vision by incorporating organic, sustainable, locally grown products into his daily menu development, wherever possible. In addition, all seafood offerings conform to the Monterey Bay Aquarium’s Seafood Watch safe fishing guidelines to support the protection of ocean wildlife, marine conservation and sustainable fisheries.
Asilomar meals are open to the public, including those who are not overnight guests, for the individual price of $ 7.72 (breakfast), $ 9.92 (lunch) and $ 16.41 (dinner). Children (ages 3-12) can enjoy breakfast for $6.54, lunch for $7.24 and dinner for $12.65.
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