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area, use the finest ingredients we can source. That carrot better be really good, it better be perfectly juiced and it better be fresh. That cucumber slice better come from the garden and if it's 87 degrees outside, the cucumber should be 87 degrees until it hits the cocktail and comes down to residual temperature." With most of the 'back of house' at Crystal Springs Resort being linked by elevators, Bucco and his team can easily move pieces around, and operate under a single synergistic mentality. This makes playing to their personnel strengths that much easier— and a shared, on-property chef's garden further benefits those players in each of their respective kitchens. While the resort is certainly a destination for eating, the property's wine cellar is comprised of some of the best vintages in the world, and is a reason in and of itself to take the 55-minute ride from Manhattan. Beneath Latour sits an extensive wine cellar of over 75,000 bottles, headed by Wine Director Robby Younes and Sommelier Susanne Lerescu, who came to Crystal Springs Resort 14 years ago. A tour of the cellar is also an experience, one that showcases nine wine rooms and a Château Latour that dates back as far as 1863 (currently listed at $57,000). The collection, started 55 years ago by original Crystal Springs Resort founder Gene Mulvihill as a personal hobby, is said to be worth upwards of $15 million and is known globally. The cellar also features private rooms for dinner parties which Lerescu leads by providing suggestions for pairings. All of these culinary elements mesh together to make Crystal Springs Resort a true culinary destination, but what really keeps things exciting for the property are their events. Most are familiar with the New Jersey Wine & Food Festival at the resort (which runs from March 31st to April 2nd this year), an event that brings together some of the area's best chefs and wines. In addition to the festival, there are many other food and/or beverage events happening, and this includes the resort's ability to bring in major brands. After experiencing the resort's dining options, and an intimate scotch tasting with Glenfiddich which was paired with meals made by Chef Bucco himself, it's safe to say that Crystal Springs Resort will continue to be a major player in destination dining in the state for New Jersey. www.crystalgolfresort.com VUE ON DINING

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