Wednesday, September 30, 2015

In This Issue

• Inside “The Mind of a Chef” with David Kinch
• Relais & Chateaux Welcomes Manresa
• Manresa Bread Returns to PopUp Santa Cruz
• Jim’s Favorite Ingredients

Inside “The Mind of a Chef” with David Kinch

The food series, The Mind of a Chef, has returned to public television with two new chefs, Gabrielle Hamilton and David Kinch. Narrated by Anthony Bourdain, The Mind of a Chef kicked off on September 5 with Gabrielle Hamilton and will debut David Kinch’s 8-episode series on October 31 on PBS affiliates around the country. Join Chef as he takes you in and out of the Manresa kitchen in search of ingredients, inspiration, and the perfect meal. Visit The Mind of Chef on the PBS website for the schedule from your local station.

Relais & Chateaux Welcomes Manresa

Relais & Chateaux, the collection of luxury hotels and fine dining restaurants which includes some of the most elegant North American boutique hotels and lodges, European villas, and beautiful resorts around the world, welcomes Manresa to the association in 2016. Defined by individuality, outstanding hospitality, and charm, Manresa is one of five unique new properties to be announced as part of the organization. For more information, visit

Manresa Bread Returns to PopUp Santa Cruz

Manresa Bread is back at PopUp in Santa Cruz! From fresh bread to pastries (including even more savory options), ManresaBread is available on Wednesdays from 11am to 4pm (or until sold out). PopUp is located at Assembly Restaurant at 1108 Pacific Avenue. For more information on Manresa Bread, check them out on Instagram, Facebook, and twitter. 

Jim’s Favorite Ingredients

We are excited to debut a few feature in the Manresa Journal where Beverage Director Jim Rollston talks about some of his favorite ingredients and how to incorporate them into your own creation. Cheers! 

Having been in the restaurant world for a while now, it is always fun to think back on the favorite ingredients that have moved through our worlds as fashions come and go, whether in the kitchen, the bar, or the wine cellar:  sun-dried tomatoes, ramps, smoked ingredients, pickled ingredients, infused spirits, house-made bitters, Merlot, Moscato… 

One liqueur that has become our new “favorite ingredient” is the bitter liqueur Gran Classico.  Gran Classico is a bitter liqueur with over twenty botanical ingredients including gentian, wormwood, bitter orange peel, rhubarb, and hyssop—it is being used by many bartenders as a substitute for Campari, though it is a bit more viscous, and has a more amber/orange color, having no artificial coloring agents added.  It is imported from a Swiss distiller who bought the original recipe from the Turin-based creator of the liqueur by the amazing folks at Tempus Fugit Spirits, who make it their mission to seek out or create classic cocktail “modifiers” to enliven the base spirits available as the raw materials for new and classic cocktails.  Our mixologist, Allyson Michaels, wanted to bring Gran Classico into the bar at Manresa, and it has found its way into many different libations at the restaurant, including our house Negroni, and a few different apéritifs to start our wine pairings.  We hope you enjoy these recipes, or some amazing creation of your own with this delicious ingredient…

Manresa Negroni
1 ounce Nolet’s Gin
1 ounce Gran Classico
1 ounce Antica Carpano
• Mix all ingredients, stir with ice. Strain into a highball glass over one large ice cube.
• Garnish with orange peel.

Gran Classico / Manzanilla Sherry Spritzer
1 ounce Gran Classico
3 ounces Manzanilla Sherry (such as Valdespino Deliciosa)
Soda water
• Add Gran Classico and Sherry to a glass of your choice. 
• Top with soda water.
• Garnish with edible flower.