New St. Regis Aspen restaurant to open during Food & Wine
ASPEN – The St. Regis Aspen Resort announced Tuesday that it will unveil its new Chefs Club restaurant in partnership with Food & Wine Magazine.The restaurant will open in conjunction with the Food & Wine Classic in Aspen in June, with its summer and winter menus featuring creations from the magazine and event’s Best New Chefs. Four chefs will be committed to both seasonal menus.”The restaurant in itself will be fresh every six months,” said Kristin Kavanaugh, director of sales and marketing for St. Regis Aspen. “It’s going to be and feel different when you come in.”The Chefs Club will be in the spot once occupied by the popular Whiskey Rocks bar. The rustically designed venue will seat up to 120 diners, include an oversized bar and alfresco dining, and will be open year-round for lunch and dinner.The new restaurant is part of a $40 million renovation the St. Regis hotel began in April 2011. Christina Grdovic, vice president and publisher of Food & Wine Magazine, said in a statement that the Chefs Club “is a pivotal moment in the history of our signature Best New Chefs platform. In collaboration with St. Regis, for the first time we are making the cuisine of our talented chefs accessible in one magnificent location. We couldn’t be more pleased about the timing of our restaurant opening coinciding with the 30th anniversary of the Food & Wine Classic because it adds another exciting layer to our offerings for passionate epicurean travelers.”St. Regis general manager Senih Geray noted that Paul Duce, who previously worked at a Four Seasons resort, has been hired as general manager of Chefs Club. Geray said the restaurant will expose Aspen diners to a world of new food.”I think the beauty of this is there will be eight different chefs in a given year,” he said.The four Best New Chefs selected for the opening are: George Mendes of Aldea in New York City; James Lewis of Bettola in Birmingham, Ala.; Alex Seidel of Fruition in Denver; and Sue Zemanick of Gautreau’s in New Orleans. Another group of Best New Chefs will be announced later this year for the fall-winter menu, which comes out in November. While the chefs will help create the menus, they also will be at the restaurant for a few days during the season. Additionally, editors of the magazine will create cocktail lists to complement the seasonal menus. Executive wine editor Ray Isle will pair wines with the Best New Chef dishes, and Jim Meehan, a nationally renowned mixologist, contributing editor to Food & Wine and the deputy editor of Food & Wine Cocktails, will create cocktails for the menu as well. firstname.lastname@example.org
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