Looking back on another successful melding of international culinary
minds, we extend our heartfelt thanks to Oslo’s three-Michelin-star Chef
Esben Holmboe Bang of Maaemo for joining Chef Kinch in the kitchen, as well as to those who joined us for the collaborations on April 14 and 15.
We’ve just returned from Chicago, where we supported Chef David Kinch in his nomination for Outstanding Chef at The James Beard Awards Gala
at Lyric Opera of Chicago on May 7, 2018. It was an honor to be among
so much talent and great to share the evening with so many of our
colleagues. Congratulations to all of this year’s winners!
Meanwhile in Los Gatos, we at Manresa welcome the arrival of Chef de Cuisine Nicholas Romero, who holds experience at Chicago icons including two-Michelin-star Smyth, three-Michelin-star Grace (now closed), and chef Curtis Duffy’s Avenues. Born in Louisiana, Romero trained at the Art Institute of Houston before starting his career at Jean-Georges Vongerichten’s former restaurant, BANK, and went on to work in Chicago at Tru, then at L2O with chefs Laurent Gras and Brad Kilgore. He later joined Kilgore at Miami’s Alter before returning to the Windy City for more Michelin-starred experiences.
In addition, just in time for Mother’s Day, Manresa holds another Chocolate Pop-Up on May 12, 2018, from 9 a.m–1 p.m in front of Manresa Bread in Los Gatos. An instrumental member of the team since April 2017, Executive Pastry Chef Renata Ameni not only crafts desserts in complement to our seasonal cuisine, but also creates beautiful chocolates as well.
Born in Brazil, where she worked in one of the top French pastry shops, Ameni has experience in high-caliber kitchens at Ritz-Carlton properties, Jean Georges in NYC, and Eleven Madison Park. Her recipes are featured in Eleven Madison Park: The Next Chapter cookbook and helped the iconic NYC restaurant earn the top spot on San Pellegrino’s World’s 50 Best Restaurants list.
With plenty to commemorate, Bar Manager Jason Strich’s finely tuned cocktail menu offers a seasonally dynamic selection marked by housemade infusions, culinary ingredients, aged elements, and innovative techniques. Sometimes taking up to one year to fully achieve his vision, Strich develops every signature, classic, zero-proof, and spritzer cocktail from glassware to garnish—including fresh ingredients and shaped ice, hand-cut in-house daily—while incorporating sustainable practices.
Toast to spring in Los Gatos, Chef de Cuisine Nicholas Romero, Executive Pastry Chef Renata Ameni’s Chocolate Pop-Up, and Chef Kinch’s 2018 JBF nomination by raising a glass of Nikka’s Garden, with Nikka’s Coffey Malt Whisky, Zaya rum, and amaro and chicory foam; The David, with Charbay R5 Hopped Whiskey, Carpano Antica vermouth, Aperol, and Cara Cara navel orange; Pineapple and Cucumber Cooler, a zero-proof drink with pineapple juice, cucumber, and ginger; Satsuma Mandarin house-made infused spritzer; or one of Strich’s other intriguing cocktails.
We look forward to sharing our one-of-a-kind libations, carefully crafted chocolates, and celebrated cuisine with you soon. For the latest details and announcements, follow us on Instagram, Facebook, or Twitter. For reservations, please call Manresa at 408.354.4330 or visit us online at www.ManresaRestaurant.com.
