At the La Quinta Resort & Club in La Quinta, Calif., attention is paid to the environment not only on Earth Day but throughout the year. On this Earth Day eve, the resort is planning a five-course plant-based dinner using fresh produce and ingredients sourced from the Coachella Valley. The meal will be served at Morgan’s in the Desert, La Quinta Resort & Club’s signature fine-dining restaurant. Based entirely on the local bounty of the surrounding area, the tasting menu will take guests and locals alike on a plant-based culinary journey around the Coachella Valley, highlighting the abundance of greens and variety of grapes, seeds, nuts, and organically grown vegetables in La Quinta Resort’s backyard, including produce from County Line Harvest. Dishes will feature red snapper spinach, flowering Spigariello, local red frill mustard leaves, and flowering Lacinato; alongside a pairing menu with creative mocktails and a variety of spirits.
In addition to its plant-based celebration, La Quinta Resort practices sustainability year-round with eco-conscious initiatives across the property. To limit food waste, the property converts all leftover food into mulch, which is then used for landscaping purposes across the resort and filtered water runoff from the composting machines is repurposed for irrigation and filling up golf cart batteries. La Quinta Resort’s culinary outlets use kitchen equipment that is 60 percent more energy efficient and have also reduced and eliminated Styrofoam products. All nine golf courses at La Quinta Resort, PGA West and Citrus Club have earned Audubon International Certification, a program that helps golf courses protect the environment and enhance wildlife habitats. As for housekeeping services, the property implements a linen and towel reuse program for multiple-night guests and donates old furnishings, linens, curtains and more to local animal shelters.
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