Kimpton Debuts Behind the Apron...Dishing with Kimpton Chefs

SAN FRANCISCO, March 1, 2012 /PRNewswire/ -- Sixteen chefs at Kimpton Hotels & Restaurants across the country will step into the company's limelight to share what drives their culinary creativity with Kimpton's first-ever Behind the Apron…Dishing with Kimpton Chefs series.  Chefs from top-rated restaurants in Kimpton cities nationwide will demystify for food lovers and travelers five culinary topics and techniques throughout 2012 that stoke their passion for cooking, from infusion practices and foraging to blending sugar and spice, and more.  The Behind the Apron series, designed to highlight Kimpton's culinary stars and their contribution to the overall Kimpton hotel and restaurant experience, debuts with the first topic of culinary infusions, which will run for two months on www.kimptonhotels.com/behindtheapron.

(Photo:  http://photos.prnewswire.com/prnh/20120301/NY63213 )

The series will offer inspiring take-away perspectives through videos of chefs in casual and compelling discussions about each topic.  Recipes and advice in the form of questions and answers will also be made available and locals and fans travelling through Kimpton cities can take part in live demonstration and hands-on classes specific to each culinary topic.  In addition, Kimpton will launch three opportunities throughout the year for the public to enter to win a private dinner in their own home for friends and family, prepared by one of Kimpton's acclaimed chefs participating in the Behind the Apron series.  For individuals looking for even more tips and tricks, Kimpton chefs will also be offering up their insights during Twitter chats throughout the series at www.twitter.com/kimpton . Kimpton chefs will share their passion for the following culinary topics:  

• Infuse (March / April) – Home cooks will learn how to make ordinary ingredients extraordinary as they steal from a chef's arsenal of secret flavor weapons and learn how to infuse oils, vinegars, liquor and more with spring herbs, seasonal fruit, and spices.  The chefs featured in this series include: David Bazirgan of Fifth Floor, Dennis Marron of Poste Moderne Brasserie, and Simon Dolinky of Saltbox.
• Sugar and Spice (May / June) – Diners can swap their sweet tooth and break out of the traditional pastry mold with a savory kick that brings depth and flavor to classic desserts. The chefs featured in this series include: Francis Ang of Fifth Floor, Jason McClure of Sazerac, Tim Nugent of Scala's Bistro and Derek Simcik of Atwood Cafe.
• Fire (July / Aug.) – Adventure-seekers can ignite the flame this summer as we turn up the heat on cooking with open fire. The chefs featured in this series include: Alicia Jenish of Grand Cafe, Jennifer Biesty of Scala's Bistro and Tom Dunklin of B&O American Brasserie.
• Cut (Sept. / Oct.) – Perfectionists can sharpen their knives and prepare to learn all about a chef's most prized possession as they uncover how best to pick, properly use and care for a knife, from mastering the onion to a fine dice.  The chefs featured in this series include:  Nathan Powers of Bambara Restaurant, John Critchley of Urbana and Walter Pisano of Tulio.
• Forage (Nov. / Dec.) – Wild edibles are abound in nearly every city, from city parks to national forests.  Guests can collect and cook fresh-picked finds with the pros. The chefs featured in this series include: John Eisenhart of Pazzo, Daniel Bortnick of Firefly and E. Michael Reidt of Area 31.

"One of Bill Kimpton's founding philosophies was a celebration of individuality, both in people and in the restaurants he created. To this day, each Kimpton restaurant is a reflection of the chef's culinary vision, unique talent and perspective," said Niki Leondakis, president and COO of Kimpton Hotels & Restaurants. "Kimpton restaurants are locally-loved as community gathering places—Behind the Apron is our way of honoring and sharing our chefs' passions and personalities with our communities and guests nationwide."

Individuals can connect with the chefs of Kimpton's Behind the Apron campaign on www.kimptonhotels.com/behindtheapron, a new culinary headquarters with details about upcoming events, videos, recipes and more.  Information about additional campaign components will be announced throughout the year, including details about upcoming events, a series of three sweepstakes contests that will reward winners with a private chef and sommelier experience at their home and more.    

Additionally, visit www.LifeisSuite.com to check out "Journeys through Flavor," a new blog series that will profile 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. Adjacent to the hotels are locally-loved, top-rated, Kimpton restaurants. Kimpton leads the hospitality industry in ecological practices through its innovative EarthCare program that spans all hotels and restaurants. Market Metrix, a recognized authority and leader in feedback solutions, consistently ranks Kimpton above other hotel companies in luxury and upper upscale segments for customer satisfaction. Privately held Kimpton was recognized by Fortune Magazine as a Best Company to Work for in 2012.  The company operates more than 50 hotels and more than 50 restaurants in 23 cities. For more information visit www.KimptonHotels.com or call 1-800-KIMPTON.

Media Contacts:

Baltz & Company for Kimpton
Chloe Mata Crane / 212-982-8300 x104 / [email protected]
Marliese Engel Traver / 212-982-8300 x112 / [email protected]

Kimpton Hotels & Restaurants
Stephanie Luttringhaus / 415-955-5487 / [email protected]

SOURCE Kimpton Hotels & Restaurants