The Chef’s Club’s next menu will be unveiled on December 15, 2012, 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. Each chef will make appearances at the resort throughout the year as well.
Tempting palates this season will be Chef Kevin Willmann’s Yellow Fin Tuna with black trumpet mushrooms, pear vanilla puree and lavash; Chef Jonathan Sawyer’s “Whole Pig” Pork Loin Saltimbocca, cola braised bone in belly, scrapple, pomme purée and red eye gravy; and Chef Jenn Louis’ Farotto with Squash, king trumpet mushrooms, guinea hen egg and sage, among other delectable dishes. To complement them, Food & Wine editors have also created custom wine and cocktail lists.
The epicurean delights don’t stop there! The resort’s award-winning Rem?de Spa will also offer a unique Farm-to-Massage Table menu, pairing luxury spa treatments with a tasting menu using the same aromas, textures and flavors.