Palm Springs hotel feeds demand for plant-based menus


The 28-room, four-star Holiday House Hotel in Palm Springs, California, has announced that its restaurant, the Pantry, will be hosting plant-based Tuesdays.

The plant-based ‘feast’, Holiday House said, is served ‘family-style’, while the menu will change every week and use only food that is in season.

For the first offering, chef Gabriel Woo showed off a jam and red oak leaf salad to start, a vegan curry and seared squash side for main, and a vegan mango panna cotta for dessert.

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The chef said that the evening is aimed as much at meat-eaters as it is at vegans and vegetarians.

“That was part of the inspiration for me,” Woo commented, “because I eat meat but sometimes you want to take a break and there’s so much delicious food you can have without meat in it.”

The restaurant and bar’s kitchen usually closes at 5pm but will serve food until late on Tuesdays, in addition to its current ‘Fried Chicken Fridays’.

Tags : Holiday House HotelPalm Springsvegan
Sam Lewis

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