As we anticipate spring and a respite from the recent rainy weather,
we celebrate our team, which was recognized again for their hard work
and dedication under the leadership of Chef David Kinch and General Manager Jenny Yun. This year, Manresa
earned the prestigious AAA Five Diamond Rating and a Forbes Travel
Guide Five-Star rating, which both identify exemplary restaurants in the
realms of service, cuisine, and culture. We are honored to be placed in
great company with high-caliber restaurants from around the country and
world.
Additionally, on March 9, Chef Kinch joined fellow accomplished Chef Daniel Boulud of DANIEL, Chef Melissa Rodriguez of Del Posto, and Chef César Troisgros of France’s Maison Troisgros to cook at this year’s La Paulée Gala, held in New York. The annual event celebrates Burgundy wines, featuring current releases and older vintages.
Photo by Marc Fiorito
Closer to home, Chef Kinch will collaborate with talented, fellow Relais & Châteaux chefs at GourmetFest 2019’s Rarities Dinner on Friday, March 15th in Carmel. Aubergine’s Executive Chef Justin Cogley and Pastry Chef Yulanda Santos will host the decadent 10-course dinner, to feature Chef Kinch alongside Chef Michael Tusk of Quince and Chef Walter Manzke of République. For tickets, please call 821.622.5907.
Later this month, Chef Kinch travels to Italy to participate in CARE’S the ethical Chef Days, at which he will convene with international culinary leaders for crucial conversations centered on environmental sustainability.
The Bywater Oysters
For fans of The Bywater, Mardi-Gras may be over, but we have another reason to celebrate—The Bywater is now open for dinner seven days a week and brunch Friday–Sunday. On Mondays, in addition to the full dinner menu, an Industry Night Happy Hour will run all-night at the bar from 4–9 p.m. Juleps, Sazeracs, Daiquiris, and Hurricanes abound.
And, on Wednesday, March 13, Manresa Bread Partner and Head Baker Avery Ruzicka will welcome HANLOH Thai Food Founder and Manresa alum Lalita Kaewsawang for a collaboration at Manresa Bread Campbell. Guests will enjoy Thai comfort food dishes from 12–8 p.m. along with two sandwiches from Ruzicka, Manresa Bread Campbell Chef Karen Lujan, and Kaewsawang, made on Manresa Bread loaves.
We look forward to the arrival of spring and seeing you at Manresa to enjoy its bounty, from morel mushrooms to asparagus “colossal.” We invite you to visit our website or call us at 408.354.4330 for reservation availability. Follow us on Instagram for additional updates and a window into our kitchen, the heart of Manresa.
