Whether it’s a regular weeknight, you’re enjoying a special occasion, or maybe you’re even enjoying a staycation or vacation, mealtimes are almost always a daily topic of discussion.
It’s no wonder; beyond nourishing our bodies, mealtimes are a time when people gather, and it can be a time to treat ourselves. Eating can even trigger a dopamine release -- no wonder it’s something we look forward to.
When people visit The Villages, there’s plenty to do, and when breakfast, lunch or dinner rolls around, there are some decisions to be made.
Regardless of the occasion, when you’re making that decision, it should be an educated one.
Daphne Garcia, the head hotel chef at The Brownwood Hotel & Spa, said she and her colleagues see people come through the doors for all kinds of occasions, from simple dinners, birthdays and anniversaries to work gatherings, weddings and celebrations of life.
Dining out
Garcia said no matter the occasion, there are several things people should look for in their dining experience.
“Look at everything from the service and environment to the passion and experience that’s put into the menu -- all of which is done at our hotel,” Garcia said. “There is a uniqueness to our dining experience.”
She said customers choose from a full menu of options that satisfy their cravings and needs, including a plated meal of three to four courses, a themed buffet and action stations.
Anyone who walks in the door of the hotel can enjoy food and drinks from Wolfgang Puck Kitchen + Bar, the Chef’s Studio, Chuck’s Wagon food truck or even from The Lobby Bar.
Garcia said it can be helpful for out-of-towners or anyone looking to dine in the area to do a little homework ahead of time.
“Look into Brownwood’s special events,” she said. “We have everything from wine tastings and concerts to special dinners that are served from a farm-to-table menu.”
Pairings, tastings and farm-to-table options
Garcia said the hotel has opportunities to do wine tastings with places like Duckhorn Vineyards and The Prisoner Wine Company, while also offering a special event with Meat by Linz, a family-owned company with a goal to provide a quality product and high-end Angus beef.
“This gives our customers the opportunity to smell, taste and learn about the wine while they taste a farm-to-table meal designed specifically for it,” Garcia said. “We use product grown here in The Villages that are sourced from the Villages Grown, a local community food system where we buy herbs, microgreens, tomatoes and different greens.”
Nicole Allegra, general manager of the hotel’s Wolfgang Puck Kitchen + Bar, said all menu items at Wolfgang Puck Kitchen + Bar are chef Wolfgang Puck’s own creations that are seasonal, with a few items that are his favorites, like pork schnitzel and Wolfgang Puck Meatloaf.
“Our own chef, MJ, has garnered the respect of the Wolfgang Puck team and creates some of his own unique dishes that have to be Chef Puck approved,” she said. “This allows for Chef MJ to be creative while adhering to the Wolfgang Puck standard of excellence.”
The restaurant utilizes the Chef’s Studio open demonstration kitchen to host elevated wine dinner events.
“It provides not only an aesthetically pleasing environment, but also a demonstration setting wherein our guests can watch the chefs at work,” Allegra said. “We have our sommelier and/or wine maker emcee the evening. Each winery will speak about their vineyard and wines and explain each wine with each course.”
She said the hotel chef will speak to each dish that has been created, as well as what inspired them to pair it with different wines.
“We try to make it guest interactive and lighthearted,” Allegra said. “We also provide live entertainment.”
She added that, when pairing wine with certain dishes or foods, they begin by choosing the type of wine and region they’d like to showcase.
“After that, we zero in on the specific wines for the dinner,” Allegra said. “Then our sommelier will sit with the chefs and me and talk about what we are tasting: the aromas, the climate and the terrain where the grapes have been cared for.”
She said discussions about the region, people, wildlife and local cuisine are all part of the pairing so they can represent the region as best as possible while also using the chef’s creative talents to provide unique offerings.
Beyond food and wine
Adding to the unique dinner and wine experiences, Allegra said The Brownwood Hotel & Spa has much more to offer customers.
“We offer a full bar with a very wide variety of liquor, beer and wine,” Allegra said. “We try to showcase tequilas and bourbons.”
When it comes to seasonal cocktails, Allegra said they are Wolfgang Puck-inspired and driven. That includes everything from signature cosmopolitans, pineapple ginger mojitos, margaritas, old-fashioneds, negronis, martinis and much more.
The Brownwood Hotel & Spa also offers breakfast every day from 7 a.m. to 11 a.m., in addition to catering and special events.
The food truck is open Monday through Friday, 11 a.m. to 2 p.m.
The Wolfgang Puck Kitchen + Bar is open:
- Monday through Friday, 11 a.m. to 9 p.m.
- Saturdays and Sundays from 10 a.m. to 9 p.m.
To learn more about food and beverage selections at The Brownwood Hotel & Spa, as well as accommodations, click or tap here.