The St. Regis Aspen Resort in Aspen, Colorado, has announced a new class of Food & Wine Best New Chefs to curate the next menu at Chefs Club by Food & Wine, the new restaurant concept that brings the Food & Wine brand to life through its signature platform honoring up-and-coming U.S. chefs.
Chefs Club by Food & Wine rotates four chefs biannually to create a menu of seasonally-inspired cuisine for The St. Regis Aspen Resort. George Mendes, James Lewis, Alex Seidel and Sue Zemanick inaugurated the menu at the restaurant, which opened this past June.
Chefs Club by Food & Wine will unveil the next menu on December 15 featuring signature dishes by Jenn Louis of Lincoln Restaurant and Sunshine Tavern, Portland, Oregon; Jonathan Sawyer of The Greenhouse Tavern and Noodlecat, Cleveland, Ohio; Kevin Willmann of Farmhaus, St. Louis, Missouri; and Matt Lightner of Atera, New York City. The menu will offer Willmann’s yellowfin tuna with black trumpet mushrooms, pear vanilla puree and lavash; Sawyer’s “Whole Pig” — pork loin saltimbocca, cola-braised bone-in belly, scrapple, pomme puree and redeye gravy; and Louis’ farotto with squash, king trumpet mushrooms, guinea hen egg and sage. Throughout the year, each chef will make appearances at the resort to showcase the concept to guests, residents and the local community.
The next group of Best New Chefs for the restaurant will be announced in the spring to curate the summer/fall menu, which will launch in June 2013.