Pass it on
Kimpton Chefs share some favorites
Spring is a good time to remind you how we keep things fresh. It starts with our chefs, who are notoriously loyal to local suppliers. From prowling the farmers' markets to good-natured haggling with familiar faces, they're constantly angling for the freshest products of the season. It's a practice that leads to some of the freshest ideas on the menu, a few of which they share here.
The rule of thumb is to keep it light, but that's no reason you can't keep it savory.
Spring makes us think green. Thinking green gets us into salads. And getting into salads is always good.
Whether you fire up the grill or cook indoors, your entrée can be a breath of fresh air.
Spring has its wild side, and you'll probably find it at the farmers' market. Here's to giving fresh produce a spin.
Did you know that longer days mean you burn more calories? We just made that up. Have dessert anyway.
With fresh ingredients in abundance, it's time to give soup a non-traditional role.
Master Craft Bartender, Jacques Bezuidenhout and crew, have some crafty ideas for putting a spring in your step.
No one hands out complements like Master Sommelier Emily Wines. See what she's uncorking this season.
Keep up to speed on our whole delicious journey.