Vista Prime Steaks & Seafood offers a seasonal menu with surf and turf as its name suggests, but the restaurant also has an organic vegetable garden. This allows chefs to provide farm-to-table dishes and lighter options for guests as well. They focus on only using local products when possible, and are one of the only steakhouses in the region that works with eight Pacific Northwest ranches.
With seating on a picturesque patio, “It lives up to its name,” Executive Chef Rob Copelan said. “It’s a beautiful picture of Snoqualmie Valley. You get a very nice view.”
Their rotating menu gives chefs the opportunity to try out unique takes on several dishes. Chef Copelan demonstrated how to make a watermelon and nectarine salad with a mint coconut cream that is both vegan and gluten-free.
Watermelon & Nectarine Salad
By Chef Copeland
- Fresh Basil
- Fresh Mint
- Coconut Milk
- Start with one can of coconut milk. Let it drain overnight.
- The next day, mix it with a bit of lime and agave. Pro Tip from Chef Copelan: Agave is a good alternative to honey. It has a more subtle taste.
- Cut watermelon into several pieces. A quarter of a watermelon is good for one person, but the recipe can be expanded to serve at gatherings.
- Add several pieces of nectarine.
- Juice three limes and add more agave. Mix all ingredients together or serve on platter.
If you’d prefer to have your dish made by a chef, the Watermelon and Nectarine Salad will be featured on Vista’s Fresh Sheet from July 31 to August 2.