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.