November 26, 2012 at 10:15 AM EST
The St. Regis Aspen Resort Dishes Up Top Culinary Talent to Curate Next Menu at Chefs Club by FOOD & WINE

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.

Chefs Club by FOOD & WINE at The St Regis Aspen Resort is open for lunch and dinner seven days a week, featuring an open kitchen and chef’s table as well as several private dining areas. The art displayed in Chefs Club by FOOD & WINE is curated seasonally by local artists. The next group of Best New Chefs will be announced in the spring to curate the Summer/Fall menu, which will launch in June 2013.

Pioneered by OptAsia Capital, Starwood Hotels & Resorts Worldwide, Inc. (NYSE: HOT) and FOOD & WINE, Chefs Club by FOOD & WINE debuted in June 2012, kicking off the 30th annual FOOD & WINE Classic in Aspen.

Please visit http://www.chefsclubaspen.com/ to make reservations and read more. For more information about The St. Regis Aspen Resort, please visit www.stregis.com/aspen. For more information about FOOD & WINE, please visit www.foodandwine.com.

About St. Regis Hotels & Resorts

Combining classic sophistication with a modern sensibility, St. Regis is committed to delivering exceptional experiences at 30 luxury hotels and resorts in the best addresses around the world. Since the opening of the first St. Regis Hotel in New York City over a century ago by John Jacob Astor IV, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by signature St. Regis Butler Service. From Bal Harbour to Bangkok, Saadiyat Island to Shenzhen, the St. Regis brand caters to a new generation of luxury travelers and continues to thoughtfully build its portfolio in the most sought after destinations at the heart of today’s grand tour. Plans for the brand to expand its legacy include much-anticipated St. Regis Hotels & Resorts in the Riviera Maya and in Asia, where St. Regis has announced plans to open hotels in Changsha, Chengdu, Kuala Lumpur, Lijiang, Nanjing, New Delhi and Zhuhai. Additionally in Europe, Africa and the Middle East, St. Regis will continue to expand in Abu Dhabi, Amman, Cairo and Dubai. For more information on St. Regis Hotels & Resorts, please visit www.stregis.com, to explore our recent debuts visit www.stregis.com/newgrandtour and for the privilege of residential ownership, please visit www.stregis.com/residences.

About OptAsia Capital

OptAsia Capital is an Asian based dedicated investment bank specializing in transactions focused on the real estate and hospitality sectors. OptAsia actively manages its client’s investments (discretionary and non-discretionary) by tailoring innovative concepts and asset management solutions designed to extract the maximum value potential out of particular situations.

About FOOD & WINE

FOOD & WINE is the modern, stylish, trend-spotting, talent-seeking epicurean brand. Created by American Express Publishing, the luxury-lifestyle authority, FOOD & WINE includes a monthly magazine with a circulation of 925,000, digital editions of e-readers and tablets, a books division and the website foodandwine.com, with updates on Twitter (@fandw) and Facebook.

About FOOD & WINE Best New Chefs

Every year since 1988, FOOD & WINE has awarded its highest honor, the Best New Chef title, to the country’s most promising up-and-coming talents— innovative chefs with a distinctive vision creating exceptionally delicious food. Only chefs who have run their own kitchen for five years or fewer are eligible. Among the superstars honored: Thomas Keller (‘88), Nobu Matsuhisa (‘89), Tom Colicchio (‘91), David Chang (’06), Roy Choi (’10) and Stephanie Izard (’11).

Contacts:

Wagstaff Worldwide
Brigid Finley, 213-458-4944
brigid@wagstaffworldwide.com
or
Kelly Sayres, 213-458-4944
kelly@wagstaffworldwide.com
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