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Mastering The Cut At Kimpton Hotels & Restaurants Sharpen Your Knife Skills With Featured Events, Cut-Inspired Videos and More

SAN FRANCISCO, Sept. 4, 2012 /PRNewswire/ -- This September and October, Kimpton chefs nationwide share their passion for the most important tool of their trade: the knife. As part of "Cut," the latest installment of Kimpton Hotels & Restaurants' national Behind the Apron...Dishing with Kimpton Chefs series, Kimpton chefs will tackle the topic of mastering knife skills by offering tips for properly slicing and dicing to selecting and caring for the best blades as well as providing cutting-edge recipes to try at home and instructional demos at local events. Foodies can also learn the hidden secrets of chefs' favorite tool through featured Q&As, informative videos and more on www.kimptonhotels.com/behindtheapron. Highlighted events include:

  • "Mastering the Cut," September 29, 1:00 p.m. (Bambara Salt Lake City)
    Executive Chef Nathan Powers shares key cutting techniques like brunoise, chiffonade and butchering while guests enjoy a three-course lunch of iced oysters with Champagne shallot mignonette, watermelon gazpacho with basil and mint and butterflied leg of lamb with zucchini and goat cheese risotto. Guests have the option of adding wine pairings and will be given recipes of featured dishes. For a class reservation, call 801-363-5454.

    Chef Powers' Featured Recipes
    Watermelon Gazpacho 

  • "To the Point," October 11, 5:00 p.m. (Tulio Ristorante, Seattle)
    There's a good knife for every purpose and Executive Chef Walter Pisano will show guests exactly why as he demonstrates how various knives slice, dice and chop and walks guests through cutting bread for panzanella and fish for crudo. For a class reservation, call 206-624-5500.

    Chef Pisano's Featured Recipes
    Panzanella Salad  
    Hamachi French Kiss Melon  

  • "The Fresh Slice," October 20, 3:30 p.m. (Urbana, Washington, DC)
    Executive Chef John Critchley will teach guests to do wonders with a fresh catch. Learn as he demonstrates how to break down a whole fish, showing guests how to scale, filet and cut it. He'll explain how to take the different parts and make crudo, tartare and ceviche. The event ends in good taste, as guests sample the various preparations with marinades. Wine pairings are included and every guest leaves with marinade recipes, jars of sauces (salsa verde, ceviche marinade) and a fish scaler. For a reservation, call 202-956-6650.

    Chef Critchley's Featured Recipes:
    Salsa Verde

From September 1October 12, all U.S. residents who visit www.kimptonhotels.com can enter the "Cooking Down the House" sweepstakes for a chance to win a four-course meal for eight people in their home, prepared by a Kimpton chef. This exclusive event features a custom-designed menu and wine pairings.

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.

(Photo: http://photos.prnewswire.com/prnh/20120904/NY67471 )

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. 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.

Media Contacts:

Baltz & Company for Kimpton
Susannah Gregory Whitehead / 212-982-8300 x112 / sgregorywhitehead@baltzco.com

Kimpton Hotels & Restaurants
Stephanie Moustirats / 415-955-5487 / stephanie.moustirats@kimptongroup.com

SOURCE Kimpton Hotels & Restaurants



RELATED LINKS
http://www.kimptonhotels.com

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