|Chef Missy Robbins (photo: Melissa Hom)|
Aspen’s Chefs Club by Food & Wine restaurant at the St. Regis will host two superstar Best New Chefs in January. Missy Robbins (Best New Chef 2010) and Jason Franey (Best New Chef 2011) will each host a special dinner and one-day culinary demonstration. Here’s the dish:
Missy Robbins (Jan. 10 & 11): Robbins is synonymous with exemplary Italian cuisine, and has received critical acclaim for classic Italian specialties with a contemporary twist. Her cuisine focuses on simplicity, highlighting flavorful ingredients that reference traditions from regions throughout Italy.
Her Jan. 10 dinner menu will feature Italian specialties, including roasted venison with cabbage, cocoa, coriander and balsamic and chicken liver with prunes and porcini.
The next day, Robbins will host a Venetian Cocktail Party-themed culinary demonstration beginning with an aperol spritz cocktail. Don’t miss her Venetian signatures such as pesce in saor and nussel crostini.
Jason Franey (Jan. 24 & 25): After six years of working under Daniel Humm at San Francisco’s Campton Place and New York’s Eleven Madison Park, Franey left the post of executive sous chef to become the executive chef of Seattle’s landmark Canlis Restaurant. Three years into his tenure he continues to do just that with innovative, seasonally inspired menus and local sourcing.
On Jan. 24 and 25, Franey will prepare a menu reflecting Canlis' dishes and a taste of winter in the Pacific Northwest. Highlights will include game meats, as well as Canlis’ signature dessert, a mille-feuille with milk chocolate, bananas, caramel, and peanut butter.
His culinary demonstration takes place on Jan. 25 and will showcase preparation of game meats, and dishes inspired by the Canlis menu.
Other upcoming chefs include former Spice Restaurant Chefs Bryant & Kim Ng from Los Angeles (Feb. 14 and 15), and Viet Pham of Salt Lake City’s Forage (Feb. 28 and March 1).
Each four-course prix fixe menu will be offered for $120 per person; complementary wine pairings will be offered for an additional $25 per person. Participation in culinary demonstrations is $50 per person; space is limited and prices exclude tax and gratuity.
Culinary demos begin at 11:30 a.m. and will run approximately 90 minutes. To make a reservation for dinner, or culinary demonstration, call 970-429-9581 or visit chefsclub.com.