Kimpton's chefs have always made dining in our restaurants a wildly appetizing ride. Now they're bringing the culinary adventure straight to you with Behind the Apron, a series for travelers and foodies that gives you their unique insider perspective on food and cooking. Every two months, we spotlight an exciting culinary trend with videos, events, recipes, interviews, and other morsels of fun.
spread the dish
There's no exact recipe for how to enjoy yourself when you're on the road. But at Kimpton hotels, we have secret ingredients that make travel more fun. They're our chefs and restaurants. And right now they're doing something to keep you in completely sweet spirits.
Our Behind the Apron culinary series continues in May and June with Sugar & Spice, a spotlight on how we liven up desserts with savory ingredients. We take you behind the scenes with exclusive interviews, recipes and events that show how things like chili powder, curry, cracked pepper and even bacon can give you an anticipated final course worthy of its own fan club. Some of what we do might be unusual and daring (we're rebels like that). And that's what makes it so exciting.
Visit our archive pages if you missed our first Behind the Apron installment on infusing flavors into ingredients like oils, vinegars and spirits. There's more to look forward to in the coming months, including spotlights on cooking with fire, our obsession with knives and foraging for wild finds.
It's easy to keep up to speed on the whole appetizing adventure. Watch our videos, enter our sweepstakes, try our recipes at home, and get the latest on Sugar & Spice on Facebook and Twitter. Finally, when you hit the road, stay at a Kimpton hotel for the fun, stylish and delicious experience you've been craving.
Our Behind the Apron culinary series continues in May and June with Sugar & Spice, a spotlight on how we liven up desserts with savory ingredients. We take you behind the scenes with exclusive interviews, recipes and events that show how things like chili powder, curry, cracked pepper and even bacon can give you an anticipated final course worthy of its own fan club. Some of what we do might be unusual and daring (we're rebels like that). And that's what makes it so exciting.
Visit our archive pages if you missed our first Behind the Apron installment on infusing flavors into ingredients like oils, vinegars and spirits. There's more to look forward to in the coming months, including spotlights on cooking with fire, our obsession with knives and foraging for wild finds.
It's easy to keep up to speed on the whole appetizing adventure. Watch our videos, enter our sweepstakes, try our recipes at home, and get the latest on Sugar & Spice on Facebook and Twitter. Finally, when you hit the road, stay at a Kimpton hotel for the fun, stylish and delicious experience you've been craving.
If you're looking for dish, you came to the right place. Our chefs talk about everything from spicing up desserts to must-use tools to why bacon is so flippin' awesome.
Follow our directions for lemon fennel panna cotta, salted caramel-ginger macaroons and more. They'll make you wish every course could be dessert.
Let us help you with your next graduation party, Father's Day dinner, bridal shower or other cause to gather over great food, wine and cocktails.
Keep up to speed on our whole delicious journey.
