Kimpton Chefs are on Fire This July & August


Kimpton Hotels & Restaurants is giving foodies the chance to go behind the scenes of locally acclaimed restaurants. During July and August, the "Behind the Apron" series will continue with "FIRE!," where Kimpton chefs around the country will cook up "fire" inspired cuisine, share summertime recipes, and host cooking demonstrations & events. Kimpton Hotels will also be offering foodie hotel packages to accompany the summer culinary series. 

Here are some Kimpton food lover's events that will satisfy your cravings:


“Doing Ribs Right,” July 21, 2012 at 2:00 p.m. (B&O American Brasserie in Baltimore)

FREE Virtual Event

Pivoting Back to Travel: Phase 4

Are you prepared to guide your clients through the “new normal” of travel? Join us December 15, 2020 from 1pm-2:20pm EST for Pivoting Back to Travel: Phase 4. The upcoming installment of our FREE virtual series will feature presentations from the Cayman Islands, Dominican Republic, and Seabourn on their most up-to-date travel procedures, health & safety protocols they’ve implemented to keep guests safe, activities that are open to visitors, what your clients need to know while on their trip and more! Visit www.pivotingbacktotravel to view the full agenda and register for your FREE pass.

Executive Chef Thomas Dunklin will show you how to prepare and cook rip roaring ribs paired with seasonal sides. Head Bartender Brendan Dorr will demonstrate how to make smoky cocktails and shares tips and tricks for pairing spirits with barbecue. Guests will leave with a bag of flavored wood chips and a recipe card. Call 443-692-6172 to reserve a spot in the class.


“Where There’s Smoke,” August 21, 2012 at 6:00 p.m. (Harry Denton’s Starlight Room in San Francisco

Executive Chef Jen Biesty, Bravo TV Top Chef Season 4 contestant, will prepare fiery small bites while Head Bartender Joel Teitelbaum demonstrates three cocktails, each with a fire or smoky element. Class attendees can enjoy 10 percent off their dinner bill if they dine at Scala’s that night.  Call 415-395-8555 or reserve a space in the class here.


“Grills & Thrills,” August 25, 2012 at 2:30 p.m. (Grand Café in San Francisco

Executive Chef Alicia Jenish will demonstrate how to roast a leg of lamb in a bed of hay and create flavor-packed complimentary dishes, such as panzanella salad and grilled marinated peppers. Guests can sample her creations and sip on sparkling wine during the class. Registered attendees who dine at the Grand Café before the demo will receive 10 percent off of their brunch bill. Reserve a space in the class online here or call 415-292-0101


For more information, visit

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