F&W Best New Chefs spotlighted at St. Regis Aspen
For 24 years, Food & Wine magazine has been anointing 10 young culinary talents as Best New Chefs of the Year. They are featured on the cover and inside the magazine, and they are introduced to the gastronomic establishment at the annual Food & Wine Classic in Aspen. A newer aspect to this promotion, is Chefs Club, which the magazine describes as an “innovative new restaurant concept that brings the Food & Wine brand to life through their signature Best New Chefs Awards platform, which honors the country’s most promising up-and-coming chefs.” From all this, I am inferring that it is something like a permanent pop-up restaurant within the hotel with chefs and their menus rotating through twice a year.
Chefs Club recently announces the second group of recent Best New Chefs who are “to create a unique menu of seasonally inspired cuisine for the St. Regis Aspen Resort. The new menu showcases four talented chefs from across the U.S. who will not only curate the winter/spring menu, but also make appearances at the resort over the next 6 months, hosting demonstrations and other culinary activities for locals and visitors alike to enjoy.”
The latest fab four are Jenn Louis (2012) of Lincoln Restaurant and Sunshine Tavern, Portland, Oregon; Jonathan Sawyer (2010) of The Greenhouse Tavern and Noodlecat, Cleveland; Kevin Willmann (2011) of Farmhaus, St. Louis, and Matt Lightner (2010) of Atera, New York. The succeed the first group that I somehow never managed to write about — George Mendes of Aldea, New York; James Lewis of Bettola, Birmingham, Alabama; Alex Seidel of Fruition, Denver, Colorado, and Sue Zemanick of Gautreau’s, New Orleans. Make Chefs Club reservations online or by calling 970-429-9581.