Kimpton's chefs are the secret ingredients that make our hotels and restaurants special. We sneak them away from the kitchen and into the spotlight with Behind the Apron, a series for travelers and foodies that gives their insider perspective on food and cooking. Every two months, we focus on a culinary trend with videos, events, recipes, interviews and other morsels of fun.
spread the dish
We know that when you travel, you look for that special spark – a genuinely warm welcome, a guestroom so comfy you want to take it home with you, and food that makes your taste buds do a happy dance. At Kimpton, we kindle that spark every day. And this summer, our chefs and restaurants make it burn even brighter with an exciting offering for foodies and travelers.
Our Behind the Apron culinary series continues this July and August with Fire, a spotlight on how we finesse open flames to capture summer's best flavors. Our chefs take you behind the scenes with interviews, recipes, events, videos and more. You'll discover they know exactly what the blazes to do with smokers, grills and wood ovens, and use them constantly to create innovative new dishes. One chef is even known to roast a leg of lamb in a bed of hay. (Party trick alert.)
Visit our archive pages if you missed our first two Behind the Apron installments. So far, we've gotten crazy with oils, vinegars and herbs to explore new culinary infusions. We've also shown you our sweet spot by taking normally sugary desserts into new, spicy directions. There's more to look forward to in the coming months, including spotlights on our obsession with knives and foraging for wild finds.
Keep up with the whole appetizing adventure by watching our videos, trying our recipes at home, and getting the latest on Facebook and Twitter. Finally, when you hit the road, stay at a Kimpton hotel for a fun, stylish and flavorful stay that'll leave you all fired up.
Our Behind the Apron culinary series continues this July and August with Fire, a spotlight on how we finesse open flames to capture summer's best flavors. Our chefs take you behind the scenes with interviews, recipes, events, videos and more. You'll discover they know exactly what the blazes to do with smokers, grills and wood ovens, and use them constantly to create innovative new dishes. One chef is even known to roast a leg of lamb in a bed of hay. (Party trick alert.)
Visit our archive pages if you missed our first two Behind the Apron installments. So far, we've gotten crazy with oils, vinegars and herbs to explore new culinary infusions. We've also shown you our sweet spot by taking normally sugary desserts into new, spicy directions. There's more to look forward to in the coming months, including spotlights on our obsession with knives and foraging for wild finds.
Keep up with the whole appetizing adventure by watching our videos, trying our recipes at home, and getting the latest on Facebook and Twitter. Finally, when you hit the road, stay at a Kimpton hotel for a fun, stylish and flavorful stay that'll leave you all fired up.
Put these in your bag of dinner party tricks. We have directions for marinated pepper salad, wood oven-roasted veal breast and more.
Our chefs feed your curiosity about everything from whole animal grilling to wood-smoked sensations.
Let us help you with your next summer bash, bridal shower, family reunion or other cause to gather over great food, wine and cocktails.
Keep up to speed on our whole delicious journey.
