Four New Chefs Strut Their Stuff at St. Regis Aspen

chefsclub

With the changing of the seasons comes some exciting news out of Aspen's culinary scene. The St. Regis Aspen Resort has ushered in a new class of FOOD & WINE Best New Chefs to curate the next menu at Chefs Club by FOOD & WINE

The new menu, which debuts on December 15, will feature signature dishes by Jenn Louis of Lincoln Restaurant and Sunshine Tavern in Portland, Oregan; Jonathan Sawyer of The Greenhouse Tavern and Noodlecat in Cleveland, Ohio; Kevin Willmann of Farmhaus in St. Louis, Missouri; and Matt Lightner of Atera in New York, New York. 

We hear menu items include Willmann's Yellow Fin Tuna with black trumpet mushrooms, pear vanilla puree and lavash; Sawyer's "Whole Pig," Pork Loin Saltimbocca, cola-brasied bone-in belly, scrapple, pomme puree and red eye gravy, as well as Farotto with Squash, king trumpet mushrooms, guinea hen egg and sage from Louis. 

For more information visit www.stregis.com/aspen.

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