Kimpton Chefs Welcome Winter's Wild Harvest
Kimpton Invites Guests To Discover Local Foraging With Featured Events, Fresh Picked Online Recipes and More
SAN FRANCISCO, Nov. 5, 2012 /PRNewswire/ -- Kimpton Hotels & Restaurants is going wild for edibles with the introduction of "Forage," the latest and final installment of its national Behind the Apron...Dishing with the Kimpton Chefs series. Throughout November and December, Kimpton chefs from coast-to-coast will be foraging wild foods and edibles. From country fields and thick forests to city parks and oceans, Kimpton chefs will share tips on best local foraging spots and ways to bring nature's bounty from the fields to the fork with recipes, demonstrations at local events, featured Q&As, informative videos and more on at www.kimptonhotels.com/behindtheapron. Highlighted events include:
- "Foraged from the Sea," November 13, 7:00 p.m. (Area 31, Miami)
Food & Wine "Best New Chefs" E. Michael Reidt and Pino Maffeo, along with Patricia Yeo of Bravo TV's "Top Chef Masters," and StarChef winners Tony Susi and Sean Brasel are pooling together in the Florida Keys to forage for spiny lobster in the sparkling waters of the Caribbean. This dynamic team will be grilling their ocean-fresh finds at the festive clambake, where guests are invited to sample the sea bounties while sipping champagne and specialty cocktails. Cost: $75 per person.
For a reservation, call 305-424-5234.
Chef Reidt's Featured Recipe:
Coconut Butter Poached Lobster with Smoked Cauliflower and Clams, plated with Mizuna Puree
- "Wild About Mushrooms," November 14, 6:30 p.m. (Pazzo, Portland)
Delectable mushrooms are plucked from the wild and land on your plate at this four-course dinner, prepared by Executive Chef John Eisenhart. Chef Eisenhart will guide guests through his adventuresome four-course menu, containing wild edibles hand picked that morning, complete with wine pairings and cocktails. Cost: $50 per person. For a reservation, call 503-228-1515.
- "Earth's Harvest," November 27, 7:00 p.m. (Firefly, Washington, DC)
Executive Chef Danny Bortnick will offer guests a taste of winter's wild harvest at this intimate four-course dinner, where he will incorporate his foraged finds such as black trumpet and hedgehog mushrooms, greens, juniper berries and persimmon into his menu. Courses will also be paired with forage-inspired cocktails created by mixologist Jon Harris. Cost: $75 per person. To book a reservation, call 202-861-1310.
Connect with the chefs of Kimpton's Behind the Apron anytime at www.kimptonhotels.com/behindtheapron, a new culinary hub with recipes, video chats, events and more. Additionally, visit Kimpton's Life Is Suite blog to check out "Journeys through Flavor," a new blog series that profiles a different chef experience or seasonal dish. To learn more about Kimpton Hotels & Restaurants, visit www.Twitter.com/Kimpton and www.Facebook.com/Kimpton.
ABOUT KIMPTON HOTELS & RESTAURANTS
San Francisco-based Kimpton Hotels & Restaurants, a collection of boutique hotels and chef-driven restaurants in the US, is an acknowledged industry pioneer and was the first to bring the boutique hotel concept to America. In 1981 Bill Kimpton founded the company that today is well-known for making travelers feel welcomed and comfortable while away from home through authentic and unscripted customer care, stylish ambience and embodying a certain playfulness in its approach to programs and amenities. The company operates more than 50 hotels and more than 50 restaurants in 24 cities. For more information visit www.KimptonHotels.com or call 1-800-KIMPTON.
Baltz & Company for Kimpton
Susannah Gregory Whitehead / 212-982-8300 x112 / firstname.lastname@example.org
Kimpton Hotels & Restaurants
Stephanie Moustirats / 415-955-5487 / email@example.com
SOURCE Kimpton Hotels & Restaurants
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