Chef’s Statement

Chef, Owner and Operator, Leslie Sargent has been preparing meals at Buckhorn for almost 30 years. Creating in the kitchen has always been Leslie’s passion. While there are some recipes served again and again, Leslie loves discovering new recipes through the season’s harvest as well as in her library of cookbooks collected over many years.

The dishes are always fresh, with ingredients from seasonal harvests, local farmers and primarily from Buckhorn’s on site organic gardens. Each group is treated differently, with recipes created to suit the needs of the participants, attending to diets, allergies and food restrictions. The meals are traditionally served buffet style, but family style is an option upon request.

“The kitchen door separates worlds between our family and our guests, but it’s the opening of the door with beautiful food in hand that brings everything together at Buckhorn Springs.” 

– Chef, Leslie Sargent