Burn, Baby, Burn: Kimpton Restaurants Heat Up Summer
SAN FRANCISCO, July 9, 2012 /PRNewswire/ — Throughout July and August, Kimpton Hotels & Restaurants will embark upon the newest installment of its national series – Behind the Apron…Dishing with Kimpton Chefs. From coast-to-coast, Kimpton chefs are tackling the hot topic of fire and sharing sizzling summertime recipes, hosting demonstrations and events at their restaurants and swapping stories through engaging videos – all found at www.kimptonhotels.com/behindtheapron. Food lovers can fuel their own fires by entering Kimpton’s national “Cooking Down the House” sweepstakes or participating in the following Kimpton events throughout the summer:
“Doing Ribs Right,” July 21, 2:00 p.m. (B&O American Brasserie in Baltimore)
Guests can get it while it’s hot as Executive Chef Thomas Dunklin shows how to prepare and cook rip roaring ribs paired with seasonal sides. Head Bartender Brendan Dorr will add another spark as he demonstrates how to make smoky cocktails and shares tips and tricks for pairing spirits with barbecue. Guests will leave with a bag of flavored wood chips and a recipe card so they can finesse the flame at home. Call 443-692-6172 to reserve a spot in the class.
Steal Chef Dunklin’s Favorite Summer Recipes:
Grilled Oysters with Jalapeno Lime Butter
Oak Wood-Grilled Lamb Loin with Fire-Roasted Chili and Potato Hash, Smoked Corn Puree and Pinot Noir Jus
“Where There’s Smoke,” August 21, 6:00 p.m. (Harry Denton’s Starlight Room in San Francisco) Executive Chef Jen Biesty, Bravo TV Top Chef Season 4 contestant, will prepare fiery small bites while Head Bartender Joel Teitelbaum demonstrates three cocktails, each with a fire or smoky element. Class attendees can enjoy 10 percent off their dinner bill if they dine at Scala’s that night. Call 415-395-8555 or reserve a space in the class here.
Steal Chef Biesty’s Favorite Summer Recipes:
Wood Oven-Roasted Veal Breast “Porchetta”
Ceviche with Fire-Roasted Poblano Peppers
“Grills & Thrills,” August 25, 2:30 p.m. (Grand Cafe in San Francisco)
Executive Chef Alicia Jenish will demonstrate how to roast a leg of lamb in a bed of hay, an instant party hit, and create flavor-packed complementary dishes, such as panzanella salad and grilled marinated peppers. Guests will be able to nibble on her creations and enjoy sparkling wine during the class. Registered attendees who dine at the Grand Cafe before the demo will receive 10 percent off of their brunch bill. Reserve a space in the class online here or call 415-292-0101.
Steal Chef Jenish’s Favorite Summer Recipes:
Marinated Pepper Salad
Summer Grilled Panzanella
From July 1 – August 11, all U.S. residents who visits the Kimpton website (www.kimptonhotels.com) can enter to win the “Cooking Down the House” sweepstakes, which includes a four-course dinner for the winner and seven friends at their home, prepared by a Kimpton chef. This exclusive event features a custom-designed menu and thoughtfully selected wine pairings.
Connect with the chefs of Kimpton’s Behind the Apron campaign 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.
CONTACT: Chloe Crane, email@example.com, +1-212-982-8300
SOURCE Kimpton Hotels & Restaurants