Pass it on
Where Kimpton Chefs give fall a twist
With change in the air we asked some of our favorite Kimpton Chefs what they bring to the table when fall rolls around. Not surprisingly we caught them loading up on seasonal bounty at the local farmer’s markets and preparing for the autumn rush of social events. Turns out they’re keen on tradition and inspired by the unexpected, all at the same time. That led to this multi-course menu, which we found as fresh, satisfying and slightly twisted as the chefs themselves.
What exactly is Sazerac chef Jason McLure suggesting with his recipe for Wood Roasted Oysters in Purgatory? For starters, you’ve come to the right place.
Chef Doug Sisk of Miami’s Social Club dives into the ocean for a Conch Salad guaranteed to knock you out.
Our chefs love serving up a solid entrée, and Chef Kyle Rourke’s (Portland’s Red Star Tavern) Brick Chicken Marinade is just one of the incredibly hearty offerings here.
Chef Sisk recommends his Mushroom Cheddar Tart. Chef Walter Pisano of Tulio makes the case for his Butternut Squash Terrine. Play it safe and try both.
Cobalt’s Amanda Ellis has peanut butter on her mind, and shows you how to whip it into memorable desserts. Library Bistro Chef Chris Lobkovich reveals the sweet side of Butternut Squash.
Chef Sisk thinks that gazpacho is still cool enough for fall, but gives the Spanish soup a green vegetable makeover to go with the season.
Yes, there’s a nip in the air, and you really should think about warming yourself up. We have just the libation.