Photo Courtesy of St. Regis
The St. Regis Aspen has announced its latest partnership with "Food & Wine" magazine to bring some of the country’s best new chefs to the stunning resort for the season. The beautifully designed Chefs Club by Food & Wine, which opened this past summer featuring outdoor seating and a cozy fireplace, brings four great chefs to the property twice a year to create seasonally inspired dishes for the luxurious ski resort’s stylish patrons.![St. Regis](http://cdn.justluxe.com/articles/galleries/41577.jpg)
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.
![St. Regis](http://cdn.justluxe.com/articles/galleries/41578.jpg)
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 Remède 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.
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