The St. Regis Aspen Resort today announces a new class of FOOD & WINE Best New Chefs to curate the next menu at Chefs Club by FOOD & WINE. The innovative new restaurant concept, which brings the FOOD & WINE brand to life through their signature platform honoring the country’s most promising up-and-coming chefs, rotates four chefs bi-annually to create a unique menu of seasonally-inspired cuisine for The St. Regis Aspen Resort. Previously, Best New Chefs: George Mendes, James Lewis, Alex Seidel and Sue Zemanick were chosen to inaugurate the menu at the restaurant, which opened in June 2012.
Chefs Club by FOOD & WINE will unveil the next menu on December 15, 2012, featuring signature dishes by Jenn Louis (2012) of Lincoln Restaurant and Sunshine Tavern, Portland, Oregon; Jonathan Sawyer (2010) of The Greenhouse Tavern and Noodlecat, Cleveland, Ohio; Kevin Willmann (2011) of Farmhaus, St. Louis, Missouri and Matt Lightner (2010) of Atera, New York, New York. Throughout the year, each chef will make appearances at the resort to showcase the concept to guests, residents and the local community.
“As one of the world’s most coveted resort destinations, Aspen is always craving exceptional culinary experiences, and we are proud to welcome these four talented chefs to Chefs Club by FOOD & WINE,” says Heather Steenge-Hart, General Manager, The St. Regis Aspen Resort. “With St. Regis’ commitment to bespoke service and the menu’s melting pot of exquisite dishes, the restaurant is poised to be the favorite among our global guests and the local community.”
The diverse and dynamic menu will feature Chef Kevin Willmann’s Yellow Fin Tuna with black trumpet mushrooms, pear vanilla puree and lavash; Chef Jonathan Sawyer’s “Whole Pig,” Pork Loin Saltimbocca, cola braised bone in belly, scrapple, pomme puree and red eye gravy, as well as Farotto with Squash, king trumpet mushrooms, guinea hen egg and sage from Chef Jenn Louis.Additionally, FOOD & WINE editors have created custom wine and cocktail lists to coincide with the seasonally-changing menu. Executive Wine Editor Ray Isle pairs wines with the Best New Chef dishes and Jim Meehan, FOOD & WINE Contributing Editor and Deputy Editor FOOD & WINE Cocktails, crafts an original selection of cocktails. The culinary showcase continues at the resort’s award-winning Remède Spa with a one-of-a-kind Farm-to-Massage Table menu, pairing spa treatments with a tasting menu that use the same aromas, textures and flavors. As a special add-on for the holiday season, the treatments will be infused with seasonal flavors such as apple cider and peppermint.