tag:blogger.com,1999:blog-292234392024-02-02T07:36:58.591-08:00ManresaDavid Kinch, Chef-Proprietor<br />
320 Village Lane, Los Gatos, California 95030, 408-354-4330<br />
www.manresarestaurant.comManresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comBlogger318125tag:blogger.com,1999:blog-29223439.post-71712420173269118072019-05-04T15:03:00.000-07:002019-05-04T15:03:10.202-07:00Manresa Family Receives Two James Beard Foundation Award Nominations; Spring in the Manresa Kitchen; Mother’s Day Chocolates by Manresa and Specialties at Manresa Bread; May Happenings Manresa Bread CampbellWith anticipation and appreciation, our <b>Manresa</b> team heads to Chicago on May 6 for the annual James Beard Foundation Awards. Again nominated for Outstanding Chef, Chef <b>David Kinch</b> is proudly joined by first-time nominee, <b>Manresa Bread</b> Partner and Head Baker <b>Avery Ruzicka</b>, up for the award of Outstanding Baker.<br />
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<span style="font-family: inherit;"><span style="font-size: xx-small;"><b><span style="font-size: x-small;"> David Kinch and Avery Ruzicka</span></b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: xx-small;">Photo by Chris Schmauch, left; Aubrie Pick, right</span></span></div>
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In Manresa’s kitchen, we wholeheartedly embraced the arrival of spring with new dishes featuring specialties like a spri<span style="font-family: inherit;">ng lamb from <b>Don Watson</b>’s
Napa Valley farm. Raised to our specifications and only available for a
few months each year, we are currently featuring a Roast Saddle of Lamb
with Charcoal-Grilled Ramps and Fres</span>h Garbanzo Beans. Wine Director <b>Jim Rollston</b>,
M.S., selects the CUNE Rioja Gran Reserva “Imperial” 1994, for guests
enjoying wine pairings, while from the wine list, a cool-climate
California Syrah—like the Arnot-Roberts “Clary Ranch” from the Sonoma
Coast west of Petaluma—compliments the dish nicely.<br />
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To celebrate Mother’s Day, Pastry Sous Chef <b>Courtney Weyl</b>
and her team present delightful chocolates as part of a Chocolate
Pop-Up. The Chocolates by Manresa are available in boxes of six for $18,
or twelve for $34, and will be sold on May 10 and 11 from 9 a.m.–1 p.m.
in front of Manresa Bread Los Gatos (276 N. Santa Cruz Ave.), and from
1–3 p.m. inside the store. They are also available for pre-sale now on <a href="https://www.manresarestaurant.com/store/category/pop-up/" target="_blank">Manresa’s website</a> for pick-up at Manresa Bread Los Gatos during the pop-up.<br />
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<span style="font-family: inherit;"><span style="font-size: xx-small;"><b><span style="font-size: x-small;">Chocolates by Manresa</span></b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: xx-small;">Photo by Marc Fiorito</span></span></div>
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Ruzicka and the <a href="https://www.manresabread.com/" target="_blank">Manresa Bread</a> team offer Mother’s Day specialties for <a href="https://www.pre-ordermanresabread.com/?category=Holidays" target="_blank">pre-order</a>
and pickup at the Los Gatos, Los Altos, and Campbell locations,
including new cookies like Lavender Sablé and Matcha Passionfruit
Coconut; Chocolate Babka; Cinnamon and Grains of Paradise Babka; and two
types of whole quiches: Herb and Spring Vegetable, in addition to
Quiche Lorraine. For guests enjoying brunch at the Campbell all-day
café, the team presents fresh-milled cake doughnuts with strawberries
and whipped ricotta, along spring cocktails like Mother Knows Best, a
spritz made with strawberry syrup, grapefruit, sparkling Rose, Aperol,
and a pickled green strawberry for garnish. As always, a selection of
breads, laminated pastries, and retails items are available for <a href="https://www.manresabread.com/shop-2" target="_blank">nationwide shipping</a>.<br />
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<span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-size: x-small;"><b>Quiche Lorraine and Chocolate Babka by Manresa Bread</b></span></span></span></div>
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Manresa
Bread Campbell celebrates Cinco de Mayo with specials including
fresh-milled tortillas for Breakfast Tacos with Green Pork Chorizo,
Scrambled Eggs, Monterey Jack Cheese, and Corn Chips; Chile Verde
Chicken Tortas with Jicama and Cabbage Slaw; Cinnamon Churros with
Citrus, Strawberry, and Hibiscus Jam; as well as Sangria and Margaritas.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-33336854459135025392019-03-12T10:39:00.000-07:002019-03-12T10:39:46.781-07:00Manresa Receives Accolades from AAA and Forbes Travel Guide; Chef Kinch takes part in La Paulée, GourmetFest, and CARE’S the ethical Chef Days; More Days and Ways to Enjoy The Bywater; and HANLOH Thai Pops-Up at Manresa Bread CampbellAs 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 <b>David Kinch</b> and General Manager <b>Jenny Yun</b>. This year, <b>Manresa</b>
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.<br />
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Additionally, on March 9, Chef Kinch joined fellow accomplished Chef <b>Daniel Boulud</b> of <b>DANIEL</b>, Chef <b>Melissa Rodriguez</b> of <b>Del Posto</b>, and Chef <b>César Troisgros</b> of France’s <b>Maison Troisgros</b>
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.</div>
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<span style="font-size: xx-small;">Photo by Marc Fiorito</span></div>
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Closer to home, Chef Kinch will collaborate with talented, fellow Relais & Châteaux chefs at GourmetFest 2019’s <a href="http://gourmetfestcarmel.com/events_post_type/rarities-dinner/" target="_blank">Rarities Dinner</a> on Friday, March 15th in Carmel. <b>Aubergine</b>’s Executive Chef <b>Justin Cogley</b> and Pastry Chef <b>Yulanda Santos</b> will host the decadent 10-course dinner, to feature Chef Kinch alongside Chef <b>Michael Tusk</b> of <b>Quince</b> and Chef <b>Walter Manzke</b> of <b>République</b>. For tickets, please call 821.622.5907.<br />
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Later this month, Chef Kinch travels to Italy to participate in <a href="http://www.care-s.it/" target="_blank">CARE’S the ethical Chef Days</a>,
at which he will convene with international culinary leaders for
crucial conversations centered on environmental sustainability.<br />
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<span style="font-size: xx-small;">The Bywater Oysters</span></div>
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For fans of <a href="https://www.thebywaterca.com/" target="_blank"><b>The Bywater</b></a>,
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.<br />
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And, on Wednesday, March 13, <a href="https://www.manresabread.com/" target="_blank"><b>Manresa Bread</b></a> Partner and Head Baker <b>Avery Ruzicka</b> will welcome <a href="https://www.hanloh.com/" target="_blank"><b>HANLOH Thai Food</b></a> Founder and Manresa alum <b>Lalita Kaewsawang</b>
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 <b>Karen Lujan</b>, and Kaewsawang, made on Manresa Bread loaves.<br />
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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 <a href="https://www.manresarestaurant.com/reservations/" target="_blank">website</a> or call us at 408.354.4330 for reservation availability. Follow us on <a href="https://www.instagram.com/manresarestaurant/" target="_blank">Instagram</a> for additional updates and a window into our kitchen, the heart of Manresa.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-36983431192912388552019-02-04T12:26:00.000-08:002019-02-04T12:26:39.444-08:00Join us for Manresa’s Chocolate Pop-Up, Returning this Valentine’s Day, and New Winter CocktailsAs our Manresa team pauses for a moment of rest during our annual
winter closure, we would like to share details for upcoming happenings
at the restaurant.<br />
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This Valentine’s Day, guests can enjoy our regular Chef’s Tasting Menu,
along with the return of our Chocolate Pop-Up. Our Pastry Sous Chef <b>Courtney Weyl</b>
and her team present delectable perfect pairings including Salt &
Pepper, Milk & Cookies, and Peanut Butter & Jelly, with
six-piece boxes for $18. The signature chocolates are available for
pre-sale on <a href="https://www.pre-ordermanresabread.com/shop/valentines-chocolates-by-manresa" target="_blank">Manresa Bread’s website</a>
for pick-up at Manresa Bread Los Gatos (276 N. Santa Cruz Ave.) on
Thursday, February 14, from 9 a.m.–12 p.m. A limited number of boxes
will also be for sale during the Valentine’s Day pop-up.<br />
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<span style="font-size: xx-small;">Chili Verde Cocktail</span></div>
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We also debuted a seasonal winter cocktail menu from Bar Manager <b>Jason Strich</b>,
showcasing his creativity in pulling together local ingredients with
technique and thoughtful balance. Although we only have four seats at
our bar, <i>Wall Street Journal</i> recognized it as one of five bars disrupting Silicon Valley. Four new highlights to sip include: <br />
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<b>The Funghi:</b> Nikka From the Barrel whisky, Pedro Ximénez sherry,
white “Alba” truffle-infused vermouth, and housemade, dried mushroom
bitters <br />
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<b>Apple and Calamansi:</b> Spritz-inspired, with Campari, clarified sour apple, Calamansi olio, and sparkling wine <br />
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<b>Chili Verde:</b> A blend of poblano chilis, mezcal, Chartreuse V.E.P., and lime <br />
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<b>Post Street Pumpkin:</b> Vodka infused with roasted heirloom
pumpkins, with honey and bee pollen from Santa Cruz’s Post Street Farms,
local bitters, and Cynar<br />
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We look forward to seeing you in the restaurant and sharing more about
upcoming events at Manresa and abroad. In the meantime, we invite you to
visit our website or call us at 408.354.4330 for reservation
availability, and follow us on <a href="https://www.instagram.com/manresarestaurant/" target="_blank">Instagram</a> for additional updates. Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-22598008636112315042018-12-10T16:45:00.000-08:002018-12-10T16:46:52.467-08:00Manresa Celebrates Three Michelin Stars for the Fourth Consecutive Year; Chef David Kinch Named #8 on Le Chef’s “Top 100 Chefs” List; the Opening of Manresa Bread Campbell; and Festivities Continuing Into the New Year<div class="separator" style="clear: both; text-align: center;">
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<b>Manresa</b> is honored to accept <b>Michelin</b>’s highest three-star
rating for 2019, marking the fourth consecutive year that the
restaurant has received the award. We were delighted to celebrate last
week with our dedicated team, and alongside fellow Bay Area Michelin
star recipients. We would like to specially congratulate <b>Chef Dominique Crenn</b>—the United States’s first female chef to attain three Michelin stars—and <b>Kyle and Katina Connaughton</b> of <b>Single Thread</b>, who also received their third star. <br />
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<span style="font-size: xx-small;">Les 100 Chefs</span></div>
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The Michelin news came as <b>Chef David Kinch</b> attended the Chef’s World Summit in Monaco, where <a href="https://www.lechef.com/au-quotidien/2018-11-26-arnaud-donckele-en-tete-du-classement-les-100-chefs-2019/" target="_blank">Le Chef Magazine</a>
recognized him as the #8 chef on its international “Top 100 Chefs”
list. The peer-based award asks all two- and three-Michelin-starred
chefs to name five colleagues they feel best represent the cooking
profession and one chef who they feel should place first. To be
acknowledged by these talented chefs is a great honor, especially as
Chef Kinch was the only American in the top 10.</div>
<br />
In November, Chef Kinch also traveled to New Orleans to participate in <b>Emeril Lagasse</b>’s
annual Carnivale du Vin, a weekend of fundraising events benefitting
the Emeril Lagasse Foundation. In total, the events raised $3 million
for the foundation, which funds local youth charities centered around
culinary, nutrition, and arts education. <br />
<br />
Without the entire Manresa team’s relentless diligence and commitment,
we would not have been able to realize these successes. This holiday
season, we look forward to setting the table as you celebrate your 2018
achievements. <br />
<br />
While we are usually closed on Mondays, we will be open for Christmas
Eve and New Year’s Eve dinners. On New Year’s Eve we will offer a
tasting menu priced at $325 per guest. Our Wine Director, <b>Jim Rollston MS</b>,
has selected several special bottles for this evening, with optional
wine pairings available for $245 per person. We will offer our regular
Chef’s Tasting Menu for Christmas Eve. We invite you to visit our <a href="https://www.manresarestaurant.com/" target="_blank">website</a> or call us at 408.354.4330 for reservation availability. <br />
<br />
We also celebrate our newest Manresa family addition, <b>Manresa Bread Campbell</b> led by Partner and Head Baker <b>Avery Ruzicka</b>. The all-day café is now open at 195 E. Campbell Ave. from 7 a.m.-8 p.m. daily. <b>Chef Todd Parker</b>,
formerly of the Manresa kitchen, has collaborated on a menu with
toasts, sandwiches, grain bowls, and evening items like Sourdough
Spaetzle Cacio e Pepe and a take on Manresa’s Parmesan Churros
accompanied by Romesco. Elements of the bread program are woven
throughout, including fresh-milled tortillas for the Breakfast Tacos,
Manresa Bread Granola on the Coconut Tapioca Pearls with Seasonal Fruit,
brewer’s yeast on the Little Gem Salad, and more. Plus, a curated
selection of beer, wine, and cocktails is featured. <br />
<br />
For guests hosting holiday festivities, Manresa Bread will debut
seasonal items ranging from a Chocolate Hazelnut Panettone to a Yuzu
Lemon Tart, available for pre-order through the <a href="https://www.manresabread.com/" target="_blank">website</a>, for in-store pick-up, or for nationwide shipping. <br />
<br />
Whether you ring in the New Year with us at Manresa, or break Manresa
Bread at home with friends and family, we toast to you! We thank you for
your continued support throughout the year, and wish you the very best
for a happy and healthy 2019.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-35498496846449725512018-10-27T13:34:00.000-07:002018-10-27T13:34:22.708-07:00Manresa Reopens with New Dishes, Looks Ahead to Manresa Bread Campbell Opening, and The Bywater’s El Puerco Borracho Events<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35qlCF6ocChKCQR3xQrAme6JFyjpqFXSOEz2j1CVVy0Y0c9UpegHNvtvxzFSN6ox5948MKSKPpvDxb9BCR943RgmXO1GDsq8-Bej4ZyjJCuUIpCm9v-s-G2UQZxLpvqBOnlgCaQ/s1600/Manresa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="839" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35qlCF6ocChKCQR3xQrAme6JFyjpqFXSOEz2j1CVVy0Y0c9UpegHNvtvxzFSN6ox5948MKSKPpvDxb9BCR943RgmXO1GDsq8-Bej4ZyjJCuUIpCm9v-s-G2UQZxLpvqBOnlgCaQ/s320/Manresa.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;">David Spiegelman/Wagstaff Digital</span></div>
<br />
Over the past 16 years, <b>Manresa</b>
has been a place for family and friends to gather, celebrate, and enjoy
one-of-a-kind culinary experiences, led by the vision of <b>Chef David Kinch</b>.
We are thrilled to welcome you back to a rejuvenated restaurant with
vibrant new dishes—just in time for the holidays. While we are usually
closed on Mondays, we will open for Christmas Eve and New Year’s Eve
dinners this year. We invite you to visit our <a href="https://www.manresarestaurant.com/reservations/" target="_blank">website</a> or call us at 408.354.4330 for reservation availability. We accept reservations up to 90-days in advance. <br />
<br />
As
you may have heard, this summer we experienced a fire while the
restaurant was closed over our weekend, which resulted in a temporary
closure. Luckily no one was injured, and the fire was quickly contained
by our incredible fire department. While this unfortunate circumstance
forced us to close our doors for repairs, we worked diligently
behind-the-scenes to create new dishes with the changing
season—including a new take on our signature “Into the Vegetable Garden”
dish—which celebrates the diversity, color, size, shape, cultivators,
complexities, and variety of the humble tomato. With our reopening, we
reaffirm our commitment to innovation and our dedication to our guests
and look forward to hosting you soon.<br />
<br />
And speaking of openings, later this fall, <b>Manresa Bread</b>
will launch its third location in Campbell, CA, at 195 E. Campbell Ave.
The all-day café concept will serve toasts, sandwiches, small plates,
and pastries, as well as beer, wine, and seasonal cocktails—and, of
course, Partner and Head Baker <b>Avery Ruzicka</b>’s artisan loaves.
For now, savor Manresa Bread’s delectable, house-milled creations at the
two brick-and-mortar locations in Los Gatos and Los Altos, at the
Campbell and Palo Alto farmers’ market stands, and at Northern
California Verve Coffee locations. Additionally, seasonal holiday
offerings like house-milled Brioche Rolls, Chocolate Babka, Triple
Chocolate Orange Panettone, and fresh fruit jams may be ordered through
the <a href="http://www.manresabread.com/" target="_blank">website</a> for in-store pick-up or for nationwide shipping. <br />
<br />
In other news, for a casual night out, <a href="https://www.thebywaterca.com/" target="_blank"><b>The Bywater</b></a> will be hosting its playful and delicious <b>El Puerco Borracho</b>
events on Tuesday, November 13 and Tuesday, December 11, featuring
Mexican-inspired cocktails and comida. Highlights include the Tocino Y
Huevos cocktail, with bacon fat-washed reposado, smoked cane, lemon, and
egg white; and Torta Ahogada with Carnitas and Salsa de Molcajete.<br />
<br />
Lastly, our friend, <b>Christine Muhlke</b>—founder of Bureau X, Co-Author of <b><i>Manresa: An Edible Reflection</i></b>, and Editor-at-Large for <i><b>Bon Appétit</b></i>—has launched <a href="http://www.xtinenyc.com/" target="_blank"><i><b>xtine</b></i></a>
a newsletter and website that serves as an insightful guide for what to
eat, cook, and buy. We hope you visit the site and appreciate it as
much as we do. <br />
<br />
Thank you for your continued support
throughout the past 16 years. Your enthusiasm drives us to elevate the
Manresa experience and ensure that each of your visits is better than
the last. We look forward to hosting you soon and embracing this
culinary journey for many years to come. Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.com320 Village Ln, Los Gatos, CA 95030, USA37.2273788 -121.9808363999999911.705344299999997 -163.2894304 62.7494133 -80.672242399999988tag:blogger.com,1999:blog-29223439.post-60330083526567621642018-05-09T13:43:00.000-07:002018-05-09T13:43:34.090-07:00Raise a Glass to the JBF Awards, New Chef de Cuisine Nicholas Romero, Manresa’s Second Chocolate Pop-up, and Fresh Spring CocktailsLooking back on another successful melding of international culinary
minds, we extend our heartfelt thanks to Oslo’s three-Michelin-star Chef
<b>Esben Holmboe Bang</b> of <b>Maaemo</b> for joining <b>Chef Kinch</b> in the kitchen, as well as to those who joined us for the collaborations on April 14 and 15. <br />
<br />
We’ve just returned from Chicago, where we supported Chef David Kinch in his nomination for Outstanding Chef at <b>The James Beard Awards Gala</b>
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!<br />
<br />
Meanwhile in Los Gatos, we at <b>Manresa</b> welcome the arrival of Chef de Cuisine <b>Nicholas Romero</b>, who holds experience at Chicago icons including two-Michelin-star <b>Smyth</b>, three-Michelin-star <b>Grace</b> (now closed), and chef <b>Curtis Duffy</b>’s <b>Avenues</b>. Born in Louisiana, Romero trained at the Art Institute of Houston before starting his career at <b>Jean-Georges Vongerichten</b>’s former restaurant, <b>BANK</b>, and went on to work in Chicago at <b>Tru</b>, then at <b>L2O</b> with chefs <b>Laurent Gras</b> and <b>Brad Kilgore</b>. He later joined Kilgore at Miami’s <b>Alter</b> before returning to the Windy City for more Michelin-starred experiences. <br />
<br />
In addition, just in time for <b>Mother’s Day</b>, Manresa holds another <b>Chocolate Pop-Up</b> on May 12, 2018, from 9 a.m–1 p.m in front of <a href="http://www.manresabread.com/" target="_blank"><b>Manresa Bread</b></a> in Los Gatos. An instrumental member of the team since April 2017, Executive Pastry Chef <b>Renata Ameni</b> not only crafts desserts in complement to our seasonal cuisine, but also creates beautiful chocolates as well. <br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmLYrREB9tXym6nAZbG1SRhTO0fBsZV5JRL1dxEaKU61axpFQw-A2J_uSM7zZgSEVDckE89yDk8ito4JRTkwkbqpBRhjr8jP98szn7uYM1lCce0VJJlKGmMlg2vcN4bwR8JojRQ/s1600/IMG_8941.JPG"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmLYrREB9tXym6nAZbG1SRhTO0fBsZV5JRL1dxEaKU61axpFQw-A2J_uSM7zZgSEVDckE89yDk8ito4JRTkwkbqpBRhjr8jP98szn7uYM1lCce0VJJlKGmMlg2vcN4bwR8JojRQ/s400/IMG_8941.JPG" width="400" /></a> </div>
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<span style="font-size: xx-small;">Photo Credit: David Spiegelman/Wagstaff Digital</span></div>
<div style="text-align: center;">
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<br />
Born in Brazil, where she worked in one of the top French pastry shops, Ameni has experience in high-caliber kitchens at <b>Ritz-Carlton</b> properties, <b>Jean Georges</b> in NYC, and <b>Eleven Madison Park</b>. Her recipes are featured in <i>Eleven Madison Park: The Next Chapter</i> cookbook and helped the iconic NYC restaurant earn the top spot on San Pellegrino’s World’s 50 Best Restaurants list.<br />
<br />
With plenty to commemorate, Bar Manager <b>Jason Strich</b>’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. <br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ1Cu4PtwgrqxL0kKQj3NzNfiGFo78pgNzzrsC19H0-2Hb9oz3WZa4VUO_OpxjkiV45DDjRuJEixk8lzPjlKdsOi-59o136BHNchY0gxaD0fOlzIx779TqrkrsP48Dx-A1KSlEQ/s1600/IMG_8944.JPG"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ1Cu4PtwgrqxL0kKQj3NzNfiGFo78pgNzzrsC19H0-2Hb9oz3WZa4VUO_OpxjkiV45DDjRuJEixk8lzPjlKdsOi-59o136BHNchY0gxaD0fOlzIx779TqrkrsP48Dx-A1KSlEQ/s400/IMG_8944.JPG" width="400" /></a> </div>
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</div>
<div style="text-align: center;">
<span style="font-size: xx-small;"> Photo Credit: David Spiegelman/Wagstaff Digital</span></div>
<br />
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. <br />
<br />
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 <b><a href="http://www.instagram.com/manresarestaurant" target="_blank">Instagram</a></b>, <b><a href="http://www.facebook.com/ManresaRestaurant" target="_blank">Facebook</a></b>, or <b><a href="https://twitter.com/ManresaCA" target="_blank">Twitter</a></b>. For reservations, please call Manresa at 408.354.4330 or visit us online at <b><a href="http://www.manresarestaurant.com/">www.ManresaRestaurant.com</a></b>.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-29934307439052850592018-03-22T15:45:00.000-07:002018-03-22T15:45:24.967-07:00Maaemo Collaborative Dinners in April Welcome Oslo’s Chef Esben Holmboe Bang as Manresa Enjoys Critical Acclaim from James Beard Foundation, AAA, and ForbesWe invite you, our guests and friends, to join us on Saturday, April 14, and Sunday, April 15, as we host <b>three-Michelin-star Chef Esben Holmboe Bang of Maaemo</b>
in Oslo, Norway, for a culinary collaboration with Chef David Kinch.
Using biodynamic, organic, and wild ingredients, Chef Holmboe Bang
introduces his locally and seasonally driven Norwegian cuisine with a
special tasting menu.<br />
<br />
<div style="text-align: center;">
<img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1oyCk2SXn0T5mlr1fMIWnhXupkIZ3Q0uR_Ma_8JB4xKM-FOCqVfTwS3gAMZ-wmd1Z5qtBDfbi-2c5ivrK3oI6fQs833DNO9LQXk9xCIkmp_eMyBWl5NOpDARYLq9nHjuUixibg/s320/Maaemo.jpg" width="320" /> </div>
<div style="text-align: center;">
<span style="font-size: xx-small;">Maaemo; Photo credit: Bandar Abdul-Jauwad</span></div>
<br />
Chef Holmboe Bang is the youngest current chef to earn three Michelin
stars; his other numerous awards include a place among TIME magazine’s
“100 Most Influential Chefs in the World” in 2013.<br />
<br />
This special dinner provides the perfect opportunity to celebrate
Manresa and Chef Kinch’s recent critical recognition, which we are eager
and excited to share with you. <br />
<br />
<b>The James Beard Foundation</b> announced Chef David Kinch as one of its <b>nominees for 2018’s “Outstanding Chef”</b> award. Chef Kinch was also a nominee in 2014 and 2017, and achieved semi-finalist honor in 2012, 2013, and 2016.<br />
<br />
Manresa also earned the prestigious <b>Five Diamond rating from AAA</b>, an accolade that only 0.2 percent of the more than 31,000 restaurants approved by AAA receive. In addition, <b>Forbes Travel Guide</b> has bestowed Manresa with its highest honor, the <b>Five-Star Rating</b>,
recognizing the restaurant as one of the most exquisite properties in
the world, raising international standards of luxury, service, and
culture. <br />
<br />
In addition to these exciting events and accolades, Chef Kinch has been selected to serve as <b>Vice Delegate for the Western United States & Mexico</b> for the prestigious <b>Relais & Châteaux</b>, of which Manresa has been a proud member since 2016.<br />
<br />
We look forward to sharing our acclaimed cuisine with you at these
upcoming events. For the latest details and announcements, follow us on <a href="https://www.instagram.com/manresaca/" target="_blank">Instagram</a>, <a href="https://www.facebook.com/ManresaRestaurant/" target="_blank">Facebook</a>, or <a href="https://twitter.com/ManresaCA" target="_blank">Twitter</a>. For reservations, please call Manresa at 408.354.4330 or visit us online at <a href="http://www.manresarestaurant.com/">www.ManresaRestaurant.com</a>.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-82819832335380358482018-01-29T15:24:00.000-08:002018-02-14T13:51:24.566-08:00Manresa Special Events<span style="font-size: medium;">Manresa Announces Chocolate Pop-Up, 12th Annual Citrus Celebration, and the Latest Culinary Collaboration with Oslo’s Maaemo</span><br />
<br />
We welcome you, our guests and friends, to join us as we kick off a new year of special events and culinary collaborations!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrAGdwaNjvbUCb5-MlJ_6vtzXi7LrImDw5X6viK4UVDIeTQhpHD6T4Y5dgRCzoEpZWLAWs7iCq424iCLGNRXmpiEKMnJ0u68aTvVsHXec6o6peB4pTi72NzlMfyX-Q_ZMk3gKrQ/s1600/Choc.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="597" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrAGdwaNjvbUCb5-MlJ_6vtzXi7LrImDw5X6viK4UVDIeTQhpHD6T4Y5dgRCzoEpZWLAWs7iCq424iCLGNRXmpiEKMnJ0u68aTvVsHXec6o6peB4pTi72NzlMfyX-Q_ZMk3gKrQ/s320/Choc.png" width="320" /></a></div>
<br />
<span style="color: #cc0000;">•</span> Just in time for <b>Valentine’s Day</b>, we are hosting our first ever <b>Manresa Chocolate Pop-Up</b> in front of <b><a href="http://www.manresabread.com/" target="_blank">Manresa Bread Los Gatos</a></b>
(276 N Santa Cruz Ave) on Saturday and Sunday, February 10 & 11
from 9:00am–1:00pm. Pastry Chef Renata Ameni leads the charge, offering boxes of chocolates
created by her team with six pieces for $15 and a dozen for $28. You can
follow us on Instagram for updates on this event and more—<a href="https://www.instagram.com/davidkinch" target="_blank">@davidkinch</a> <a href="https://www.instagram.com/manresaca/" target="_blank">@ManresaCA </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzfMLnDEnvTEX513eWfTHMyWa7-YYOVVrN1vaKtapeZ2FQYVAnl1tEh2YLkrZ87bYbNaGtlASuTE98upEhyphenhyphenaw6z5dFURW9bLVT2iLunbQyC6cbdykJIdpRFXzr66Rg0JYEfcyVA/s1600/iStock_000010827792Medium.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzfMLnDEnvTEX513eWfTHMyWa7-YYOVVrN1vaKtapeZ2FQYVAnl1tEh2YLkrZ87bYbNaGtlASuTE98upEhyphenhyphenaw6z5dFURW9bLVT2iLunbQyC6cbdykJIdpRFXzr66Rg0JYEfcyVA/s320/iStock_000010827792Medium.jpg" width="240" /></a></div>
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<span style="color: #cc0000;">•</span> On Sunday, March 4, we will host our <b>12th annual Citrus Modernista Dinner</b>.
During this exclusive event, you will experience a variety of citrus
both familiar and exotic from Gene Lester’s farm in Watsonville, CA.
Chef Kinch and his team will personally pick the citrus from the orchard
and create a tasting menu featuring the bounty of Gene’s farm. This
event is one of the only ways to taste the fruits from Gene’s prized and
renowned orchard. We hope to share the evening with you!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcKGFwlDM-CbiXkg3-hvGipZbd2BD-LJ9V4jEyi7wIGh_RKAG_5gT6mrfJiIVPxescNi6Ys96zMSVAlOetGg2umWx30-EUi0Z6II2waKJdB0LjQfb0nlL2mwJ3OdwrI7bKWh2Nw/s1600/Esben01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="580" data-original-width="580" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcKGFwlDM-CbiXkg3-hvGipZbd2BD-LJ9V4jEyi7wIGh_RKAG_5gT6mrfJiIVPxescNi6Ys96zMSVAlOetGg2umWx30-EUi0Z6II2waKJdB0LjQfb0nlL2mwJ3OdwrI7bKWh2Nw/s320/Esben01.jpeg" width="320" /></a></div>
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<span style="color: #cc0000;">•</span> Lastly, on Saturday, April 14 and Sunday, April 15, we will host three-Michelin star <b>Chef Esben Holmboe Bang</b> of <b><a href="https://maaemo.no/" target="_blank">Maaemo </a></b>in
Oslo, Norway as we continue our guest chef collaborations. Chef Bang
will join us in the Manresa kitchen to cook a special tasting menu,
introducing his locally and seasonally driven Norwegian cuisine. Maaemo
opened in Oslo in 2010 and is the only restaurant in Norway to hold
three Michelin stars. Chef Bang himself is the youngest chef to earn
three Michelin stars, and was named one of Time magazine’s “100 Most
Influential Chefs in the World” in 2013. He is known for capturing the
vibrant, essential flavors of Norway, and uses entirely organic,
biodynamic, and wild ingredients. <br />
<br />
We look forward to seeing you at these upcoming events. For the latest details and announcements, follow us on <a href="https://www.instagram.com/manresaca" target="_blank">Instagram</a>, <a href="https://www.facebook.com/ManresaRestaurant" target="_blank">Facebook</a>, or <a href="https://twitter.com/ManresaCA" target="_blank">Twitter</a>. For reservations, please call Manresa at 408.354.4330 or visit us online at <a href="http://www.manresarestaurant.com/">www.ManresaRestaurant.com</a>.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-76013352337537744022018-01-04T09:41:00.000-08:002018-01-04T09:41:44.482-08:00Happy New Year from Manresa<div class="post-body">
As we kick off 2018, we’d like to take this moment to wish you a
Happy New Year and thank you—our guests, family, friends, and
partners—for your continued support and patronage over the past sixteen
years.<br />
<br />
2017 was a year of evolution and reflection as we commemorated our 15th Anniversary. <br />
<br />
We were honored to partner with <b>Relais & Châteaux</b> to host <b>“The Residency,”</b>
a collaboration between the Manresa team and some of the most legendary
culinary houses in France. We worked with some of the country’s finest
chefs to pay tribute to the people, culture, and ingredients that
inspired Chef David Kinch from the beginnings of his culinary journey
and shaped his vision to what it is today. We thank Chefs <b>Alain Solivérès, Jean-André Charial,</b> and <b>Gérald Passédat</b> for their generosity and hospitality.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikafIAGksiptmyNsj_n23FkaIlkP-H3fyvAiR0hLuKVbHhAm55z9L6H9FUVOR81EM8UPpR-wIbQEA9w39_-QkyorUbLjPc51kSP65lDQ1QN58DPB0OhXtifYzU7P9qLT55pkGvIQ/s1600/Taillevent.jpeg"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikafIAGksiptmyNsj_n23FkaIlkP-H3fyvAiR0hLuKVbHhAm55z9L6H9FUVOR81EM8UPpR-wIbQEA9w39_-QkyorUbLjPc51kSP65lDQ1QN58DPB0OhXtifYzU7P9qLT55pkGvIQ/s320/Taillevent.jpeg" width="320" /></a> </div>
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<span style="font-size: xx-small;">Taillevent and Manresa teams in Paris</span></div>
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<span style="font-size: xx-small;"><i>(instagram.com/manresaca)</i></span> </div>
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We were also pleased to play host for a couple of nights as we welcomed three Michelin star Chef <b>Niko Romito</b> of <a href="http://www.nikoromito.com/en/" target="_blank"><b>Reale</b></a> for a collaborative dinner before hitting the road again to join Chef <b>Lanshu Chen</b> in Taiwan at the Relais & Châteaux, three Michelin star restaurant, <b><a href="http://www.lemout.com/en/index.php" target="_blank">Le Moût</a>.</b><br />
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<b> </b>As we enter a new year, we are excited to continue collaborating
with talented chefs from around the world, both at our home and abroad.
Plans for Guest Chef dinners and special events are underway, and we
look forward to welcoming you back to Manresa this year! <br />
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Please contact us at 408.354.4330 or visit us at <a href="http://manresarestaurant.com/">manresarestaurant.com</a>
for reservations. Chef’s Tasting Menu: $275 per person with optional
Wine Pairing: $220 per person. In observation of the holidays, please
note that Manresa will be closed from Monday, January 15 until Tuesday,
January 23.
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<a href="https://www.blogger.com/email-post.g?blogID=33448747&postID=8845494841533340518" title="Email Post">
</a><a href="https://www.blogger.com/email-post.g?blogID=33448747&postID=8845494841533340518" title="Email Post"><span class="email-post-icon"></span></a></span></span>Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-21036577839376824452017-10-30T16:56:00.000-07:002017-10-30T16:56:56.871-07:00Manresa Celebrations<span style="font-size: small;"><b><span>Manresa Celebrates Ongoing Three-Star Michelin Distinction for 2018</span></b></span><br />
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We are honored to announce that <b>Manresa</b> is maintaining three
Michelin stars for 2018. This marks our third consecutive year with
three Michelin stars, and eleventh consecutive year as a Michelin star
restaurant. Manresa is humbled to announce this distinction alongside
our incredible colleagues recognized by Michelin for 2018.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbD3YKuR14sfr_rUfw3QgZx2rZkf_otgO9mr6GynqPMPrEhYxNGXwJU_1420v6XMyhMipDAN9ibJu7LVFScD8Rp2YlZQU9jdlvQq8t595zs51GssAPA1blb_UBbXRmYE2KBisD1Q/s1600/Niko-Romito.jpg"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbD3YKuR14sfr_rUfw3QgZx2rZkf_otgO9mr6GynqPMPrEhYxNGXwJU_1420v6XMyhMipDAN9ibJu7LVFScD8Rp2YlZQU9jdlvQq8t595zs51GssAPA1blb_UBbXRmYE2KBisD1Q/s320/Niko-Romito.jpg" width="320" /></a> </div>
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<span style="font-size: xx-small;">Chef Niko Romito, photo by Alberto Zanetti </span></div>
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<span style="font-size: small;"><b><span>Our 15-Year Anniversary Celebration Continues with Guest Chef Niko Romito</span></b></span><br />
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With the excitement of the Michelin announcement, we are thrilled to
continue our 15th Anniversary celebrations with three-Michelin star <b>Chef Niko Romito</b> of <b><a href="http://nikoromito.com/en" target="_blank">Reale</a></b>,
who is joing us for a collaborative 10-course menu taking place on
Saturday, November 11 and Sunday, November 12 at Manresa. This unique
opportunity will allow you, our guests and friends, to explore the
unique styles of both Chef David Kinch and Chef Niko Romito in their
collaborative creations for this special tasting.<br /><br />Having been
praised with distinctions such as the “Performance of the Year” award
from the Espresso Guide in 2015, the 43rd position on The World’s 50
Best Restaurants List in 2017, and the “Dish of the Year” award from the
Espresso Guide in 2017, Chef Romito’s three-Michelin star Reale in
Castel di Sangro, Italy is also currently leading the prestigious
Gamberorosso Guide to Italian Restaurants 2018 with an unprecedented
96/100 rating.<br /><br />We hope that you will join us in our continued
celebrations for 15 bountiful years. The 10-course menu ($425 per guest)
can include an optional wine pairing ($275 per guest). To reserve a
table on November 11 or 12, please call 408-354-4330. For more
information on Manresa, please visit <a href="http://manresarestaurant.com/" target="_blank">manresarestaurant.com</a>.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-21828306269733672282017-09-21T09:23:00.000-07:002017-09-21T09:28:23.738-07:00Manresa Celebrates 15 Years with "The Residency" in France<div style="text-align: left;">
In just one week, the Manresa team is relocating to France to celebrate our 15-year anniversary with <b>“The Residency.”</b> <br />
<br />
While we’re on the road, we are collaborating with <b>Relais & Châteaux</b> and three of France’s most iconic culinary houses, <b><a href="http://www.les-110-taillevent-paris.com/" target="_blank">Le Taillevent</a></b> in the city of Paris, <b><a href="https://www.baumaniere.com/en/gastronomy/loustau-de-baumaniere" target="_blank">L’Oustau de Baumanière</a></b> in the countryside of Provence, and <b><a href="http://www.passedat.fr/en/?anchor=%21home#%21home" target="_blank">Le Petit Nice</a></b> at the beaches of Marseille. <br />
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Please join us for one of these special events from September 28 to October 6:<br />
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<span style="font-size: xx-small;">Alain Solivérès, Le Taillevent and David Kinch</span></div>
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<b>• September 28 and 29 at Le Taillevent** in Paris, France</b><br />
For dinner reservations please visit <a href="http://bit.ly/2uwTPKp">http://bit.ly/2uwTPKp</a>. The menu (250€ per person) can include an optional wine pairing (350€ per person).<br />
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<span style="font-size: xx-small;">Jean-André Charial, L’Oustau de Baumanière and David Kinch </span></div>
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<b>• October 4 at L’Oustau de Baumanière** in Les Baux-de-Provence, France</b><br />
For dinner reservations (225€ per person, not including beverages) please visit <a href="http://bit.ly/2hcRw7t">http://bit.ly/2hcRw7t</a>.<br />
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<span style="font-size: xx-small;">David Kinch and Gérald Passédat, Le Petit Nice </span></div>
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<b>• October 6 at Le Petit Nice*** in Marseille, France</b><br />
Reservations for lunch (350€ per person) and dinner (590€ per person with wine pairing) can be made by emailing <a href="mailto:contact@passedat.fr">contact@passedat.fr</a><span id="goog_1400113695"></span><span id="goog_1400113696"></span> or calling +33 491 592 592.<br />
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Follow our journey on Instagram <a href="https://www.instagram.com/manresaca/" target="_blank">@ManresaCA</a></div>
<span style="font-size: xx-small;">Photos by David Morganti/Relais & Châteaux</span>Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-78685766910414715052017-08-16T11:35:00.001-07:002017-08-16T11:46:28.062-07:00Manresa 15-Year Anniversary Events<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVz1tngwEQYECYltjdYbZjUz1TGFatOkj4A1qRw8YBvJVSzFqZDKA30b_ScU2zwRyIoNH9bmbft8bhz1JKVCCIuruRC8peGfAkPwqiLiTF9DzawkjHQZyj1KJzGLrs6_nh2PO/s1600/Manresa_LOGO_Blk_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="181" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVz1tngwEQYECYltjdYbZjUz1TGFatOkj4A1qRw8YBvJVSzFqZDKA30b_ScU2zwRyIoNH9bmbft8bhz1JKVCCIuruRC8peGfAkPwqiLiTF9DzawkjHQZyj1KJzGLrs6_nh2PO/s1600/Manresa_LOGO_Blk_4.jpg" /></a></div>
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<b>Manresa and Relais & Châteaux Announce<br />“The Residency” in France</b></h3>
<b>Since the beginning of my career, </b>I’ve been inspired by the people,
culture, ingredients, and cooking of France. It’s the place where I was
first exposed to the “art of the table” and “joie de vivre” as a young
cook, two philosophies that have since shaped my perspective in my
chosen métier. For this reason, it makes sense to pay tribute to the
country and its culture, which has influenced me in such positive ways,
on the 15th anniversary of Manresa. <br />
<br />
I’m thrilled to announce we’ve decided to partner with Relais & Châteaux to host <b>“The Residency,”</b>
a collaboration between the Manresa team and some of the most legendary
culinary houses in France, which all mirror our commitment to quality,
excellence, and a truly generous spirit of hospitality. <br />
<br />
For nearly two weeks, we’re closing the doors at Manresa to take our
team on the road for a series of meals in the city of Paris at the <b>two-Michelin star Le Taillevent,</b> in the countryside of Provence at the <b>two-Michelin star L’Oustau de Baumanière,</b> and near the beaches of Marseille at the <b>three-Michelin star Le Petit Nice.</b><br />
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At each stop, our team at Manresa will collaborate with the host chef
and his team for a “four hands” dinner. Menus are already being planned
with inspiration taken from local products of the respective French
regions and the thoughtful “sense of place” from the California Coast
that Manresa is known for. <br />
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We are honored to be working side-by-side with these talented teams to
create a memorable event and we hope to see you in France for The
Residency. <br />
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Please visit the restaurant websites or call the numbers below to inquire about reservations.<br />
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<b>• September 28 and 29 at Le Taillevent in Paris, France</b><br />
For dinner reservations please visit <a href="http://bit.ly/2uwTPKp" target="_blank">http://bit.ly/2uwTPKp</a>. <br />
<br />
<b>• October 4 at L’Oustau de Baumanière in Les Baux-de-Provence, France</b><br />
Dinner reservations will be available soon. Please visit <a href="http://baumaniere.com/" target="_blank">baumaniere.com</a> for details on booking. <br />
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<b>• October 6 at Le Petit Nice in Marseille, France</b><br />
Reservations for lunch and dinner can be made by emailing <a href="mailto:contact@passedat.fr" target="_blank">contact@passedat.fr</a> or calling +33 491 592 592.<br />
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Follow our journey on Instagram @ManresaCA<br />
#manresaresidency<br />
#manresa15anniversary<br />
#relaischateaux<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQL9SczrpdvAnbUe4oD2MnWJuXHkZ5KtvBkfvKBKgMoIjvQ4OeGOhtdcvW67b0NUglPoTYqsuBdlTLlkDY3ySGfgPP1HsP2H_X1FUExB6KwrijCIhtToj7qbbOxZ6q_omfmjV/s1600/Manresa_LOGO_Blk_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="181" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQL9SczrpdvAnbUe4oD2MnWJuXHkZ5KtvBkfvKBKgMoIjvQ4OeGOhtdcvW67b0NUglPoTYqsuBdlTLlkDY3ySGfgPP1HsP2H_X1FUExB6KwrijCIhtToj7qbbOxZ6q_omfmjV/s1600/Manresa_LOGO_Blk_5.jpg" /></a></div>
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<b>Welcoming Guest Chef Niko Romito to Manresa,<br />November 11 & 12</b></h3>
“Easily one of the best meals I had this year was at <b>Chef Niko Romito</b>’s three-Michelin star <b>Reale</b>
in Castel di Sangro, Italy. His cooking is deceptively simple in the
presentation and reveals thoughtful, emotional and provocative ideas
under the surface, a style I greatly admire. I’m honored that he’s
agreed to join us in our kitchen as part of our 15-year anniversary
celebrations at Manresa. We’ll collaborate for two nights on a 10-course
menu showcasing each of our culinary styles.” –Chef Kinch<br />
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A self-taught cook with deep roots in Italy, Chef Romito took the helm
at Reale in 2000 turning a bakery into a restaurant that is now highly
regarded throughout the world. <br />
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Please call us to reserve your table on November 11 or 12. The 10-course
menu ($425 per guest) can include an optional wine pairing ($275 per
guest).<br />
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Reservations are available now by phone only.<br />
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We hope to see you then. Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-35090258688484952862017-08-03T11:12:00.000-07:002017-08-03T11:54:14.492-07:00Manresa Celebrates 15-Year Anniversary<img height="16" id="absw0bq5dk5" src="data:image/gif;base64,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" width="16" /><br />
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<a href="http://www.manresarestaurant.com/" target="_blank"><img alt="http://www.manresarestaurant.com/" border="0" data-original-height="584" data-original-width="584" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQOsWk9WWhXX2LAif7j-3Nqc0n4XBSTG6CZ7wn9fkL03iMFu3QqW6vbfePqmhzmrv1GX13F_QoByyfop_Pu8cuWLqLJ1vU9xt5hCB_3E9JbtPfcixmK_amOvP-WgGdVcdQB-f/s320/Manresa_ICONIC_LR.jpg" width="320" /></a></div>
<b>15 years ago,</b> we opened Manresa on this quiet side
street in Los Gatos with the idea of creating something that the
community could embrace and be a part of. The nature of what we do is
dynamic and always changing. Over the years, Manresa has shapeshifted in many
ways. We’ve transformed our menu countless times, flowing with the
seasons, exploring new flavor combinations, and taking inspiration from
our surroundings and our travels. <br />
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The look of Manresa
has also matured from our original rustic design to a more refined,
tranquil environment that complements our cooking and our community. It
seems appropriate that as these changes have slowly occurred, we would
also take a closer look at how the restaurant is represented in all
parts of its design. <br />
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Today, we are proud to unveil our new logo and <a href="http://www.manresarestaurant.com/" target="_blank">website</a>,
created with a simple, polished aesthetic that captures our philosophy.
You’ll find this new logo on the path leading to the restaurant’s
entrance and its corresponding emblem displayed in subtle ways
throughout the restaurant. <br />
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We’ll continue to celebrate
Manresa’s 15-year anniversary with special events taking place here and
abroad. We hope you—our guests and friends who have supported and
inspired us all these years—can join us in celebrating the rest of the
year with us. <br />
<br />
In the coming weeks, we’ll share an
announcement about "The Residency," our collaboration with Relais & Chateaux and some of the most legendary houses in France.
We’ll also share details about other events we are hosting at Manresa
that will include a collaborative dinner weekend with one of our
favorite Michelin three-star chefs in the world.<br />
<br />
These 15 years
have been a journey and the restaurant seems to have taken a life of its
own. We are humbled and honored that Manresa continues to grow as we
continue to strive to be a little bit better every day. We look forward
to welcoming you to Manresa, to create memories together for the years
to come.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgznkwzZRnWmQPJ8H3DLDCr4vDq69QOgv1Ypo5mDgx8UqVj0l0uQINTMIJP47aHygJFjWUdi66hAW8tM0q8V96yp5Lts5vAJiG_Um3e8A-W1fkUMCAJMn0BNwWwbHIrolvuQ0/s1600/DK.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="162" data-original-width="529" height="60" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgznkwzZRnWmQPJ8H3DLDCr4vDq69QOgv1Ypo5mDgx8UqVj0l0uQINTMIJP47aHygJFjWUdi66hAW8tM0q8V96yp5Lts5vAJiG_Um3e8A-W1fkUMCAJMn0BNwWwbHIrolvuQ0/s200/DK.jpg" width="200" /></a></div>
<span id="goog_1746745869"></span><br />
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<br />
— David Kinch<br />
August 3, 2017Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-32879167656224407752017-03-21T11:00:00.000-07:002017-03-21T11:00:16.967-07:00David Kinch Nominated for Outstanding Chef!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7ur8HnIydWThDBZm0ylowJJSZA-07wt2zcHrCoiHAhh4ZZ35bb6x0uyLW4yNBcBqy3FBMP94L3LAIbrq9qXPGQdbtMVO-ueVsBoEK5SLV6SXPL-FbCYXDcprtfFcp5TTEArZ/s1600/VC_Questionnaire_DavidKinch_Supplied_Manresa_Chef-David-Kinch-chef-whites-3_Credit-Nick-Vasilopoulos_1280x640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7ur8HnIydWThDBZm0ylowJJSZA-07wt2zcHrCoiHAhh4ZZ35bb6x0uyLW4yNBcBqy3FBMP94L3LAIbrq9qXPGQdbtMVO-ueVsBoEK5SLV6SXPL-FbCYXDcprtfFcp5TTEArZ/s1600/VC_Questionnaire_DavidKinch_Supplied_Manresa_Chef-David-Kinch-chef-whites-3_Credit-Nick-Vasilopoulos_1280x640.jpg" /></a></div>
<br />
Congratulations to <b>David Kinch</b> for his <b>2017 James Beard Foundation
Outstanding Chef</b> award nomination, recognizing American chefs whose
career has set industry standards and who has inspired food
professionals. Winners will be announced at the James Beard Awards Gala
in Chicago on May 1. For more information on the 2017 awards, visit the
James Beard Foundation <a href="https://www.jamesbeard.org/blog/the-2017-james-beard-award-nominees" target="_blank">website</a>. <br />
<br />Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-66511475879563696512017-03-21T10:55:00.000-07:002017-03-21T10:55:11.957-07:00Jim Rollston, MS Named "Sommelier of the Year"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEn75YXMuEx6QH0QJPGIP5A9jAYFRQX3cD3TMdkvc6B5kRwChcmeF9-ekDL5IBwrEUeWfp4lRhlxndWmQ6wmjkiY-iSCoUEudirilk5eN_D9Z_egKs6YA-gWgGGXcEX4iTEusY/s1600/AAEAAQAAAAAAAAn1AAAAJDFmNjZiOTAxLTE3MTAtNDI4Ny1hMzMxLWVmM2YyOTc4MjczZg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEn75YXMuEx6QH0QJPGIP5A9jAYFRQX3cD3TMdkvc6B5kRwChcmeF9-ekDL5IBwrEUeWfp4lRhlxndWmQ6wmjkiY-iSCoUEudirilk5eN_D9Z_egKs6YA-gWgGGXcEX4iTEusY/s1600/AAEAAQAAAAAAAAn1AAAAJDFmNjZiOTAxLTE3MTAtNDI4Ny1hMzMxLWVmM2YyOTc4MjczZg.jpg" /></a></div>
<br />
<b>Food & Wine</b> magazine names <b>Manresa’s Wine Director Jim Rollston
“Sommelier of the Year”</b> in the April 2017 issue. Congratulations to Jim!
We could not be more proud! Check out the story <a href="http://www.foodandwine.com/wine/fws-2017-sommeliers-year" target="_blank">here</a>.<br />
<br />
Get more information on the Master Sommelier and how he picks wine for
Manresa in another interview by Wine & Spirits magazine <a href="http://www.wineandspiritsmagazine.com/people/restpoll-entry/jim-rollston-of-los-gatoss-manresa-on-classic-pairings" target="_blank">here</a>.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-78710782405154890482017-03-21T10:40:00.000-07:002017-03-21T10:40:03.206-07:00Manresa Bread Now Available in San Francisco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3KOgCpWCE8Yl_8HBbwBp660yKaQY72RUBZQ_k-AgnHlWep_XNTpS9OpcwpikBmt6XfLZCjhsoV_0JAQekdr6GfquE0-0fBUMHMNjE0cHBtKANl9os1ow3mY6kmHwDedBz_7l/s1600/items-26%252Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3KOgCpWCE8Yl_8HBbwBp660yKaQY72RUBZQ_k-AgnHlWep_XNTpS9OpcwpikBmt6XfLZCjhsoV_0JAQekdr6GfquE0-0fBUMHMNjE0cHBtKANl9os1ow3mY6kmHwDedBz_7l/s1600/items-26%252Bcopy.jpg" /></a></div>
<br />
<b>Manresa Bread</b> is now available in San Francisco at the newly opened
Verve Coffee Roasters in the city’s Castro neighborhood. Enjoy a
selection of Manresa’s pastries and special San Francisco only items
including biscuits, gluten-free trail mix bars, and more. For more
information visit the <a href="https://www.vervecoffee.com/pages/locations-san-francisco" target="_blank">Verve website</a>.<br />
<br />Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-89084798007439497522017-03-21T10:35:00.000-07:002017-03-21T10:35:08.346-07:00Make a Date at The Bywater<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolnwWM4A95hsj3mP3Yoy6iRgxD9FFVtZIiV0ublFusCXKNVn1H__HxtDiAlgTLxL6J1TQLzL99_8XrjtCUdVsRpVNBZBo88huKyfhCEvjc2F3sz401waJwYsuD9OPgAa7mQCo/s1600/Screen%252BShot%252B2017-03-19%252Bat%252B10.45.12%252BAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolnwWM4A95hsj3mP3Yoy6iRgxD9FFVtZIiV0ublFusCXKNVn1H__HxtDiAlgTLxL6J1TQLzL99_8XrjtCUdVsRpVNBZBo88huKyfhCEvjc2F3sz401waJwYsuD9OPgAa7mQCo/s1600/Screen%252BShot%252B2017-03-19%252Bat%252B10.45.12%252BAM.jpg" /></a></div>
<br />
No need to wait for a table—<b>The Bywater</b> is open for reservations! Visit the <a href="http://www.thebywaterca.com/" target="_blank">website</a> or check out the <a href="https://www.yelp.com/reservations/the-bywater-los-gatos?from_reserve_now=1" target="_blank">Yelp reservations</a> page.<br />
<br />Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-22885891275182432252017-01-17T15:35:00.000-08:002017-01-17T15:35:17.162-08:00Follow Our Family Meal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNl1o3_Fcwu4_biiEnPDWf-TfyPqUS7ZE6Qe9o76OQ5cEAzNtH40H6r6HY0R0jgG4LnnBdHMGE2_R3Yth4ZdS9M9RBNg1j5xaEf3Elz9GT4d0s7wxWRvrkrdXpXasQyA9g2D1/s1600/Meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNl1o3_Fcwu4_biiEnPDWf-TfyPqUS7ZE6Qe9o76OQ5cEAzNtH40H6r6HY0R0jgG4LnnBdHMGE2_R3Yth4ZdS9M9RBNg1j5xaEf3Elz9GT4d0s7wxWRvrkrdXpXasQyA9g2D1/s320/Meal.jpg" width="320" /></a></div>
<br />
<b>Staff meal</b> is that sacred time before opening where everyone comes
together to eat and get ready for the night of service. If you’ve ever
wondered about staff meal at Manresa, you can see what our very talented
team puts together by following <a href="https://www.instagram.com/manresafamilymeal/" target="_blank">@ManresaFamilyMeal</a>
on Instagram. Discover everything from Wagyu tacos by Kristofer, our
cook from Iceland, to Thai fermented pork by Chef de Cuisine Mitch
Lienhard. It’s guaranteed to make you hungry and perhaps inspire your
own family meal at home.<br />
<br />Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-52536309053238141902017-01-17T15:30:00.000-08:002017-01-17T15:30:15.045-08:00Les 100 Chefs Honors <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgkmtQVA5vFcERkeFJCQUQ41gcE0ty0DMSv-sQerk43deDHW6DOz2-d1kjkJFplM1JwrtPPp0UB3Dv7LzCtTEOX5PTPYfZJ0PKdnTRffKPx5zAV0cd5c6t0Aih8rvLf-k3HJO/s1600/%252100Chefs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgkmtQVA5vFcERkeFJCQUQ41gcE0ty0DMSv-sQerk43deDHW6DOz2-d1kjkJFplM1JwrtPPp0UB3Dv7LzCtTEOX5PTPYfZJ0PKdnTRffKPx5zAV0cd5c6t0Aih8rvLf-k3HJO/s1600/%252100Chefs.jpg" /></a></div>
Congratulations to Chef Kinch on his inclusion in the annual <b>Les 100
Chefs</b> list compiled by France’s Le Chef magazine. Naming the top 100
chefs in the world, Chef Kinch is one of eight chefs included from the
United States. For the complete list, check out the latest issue <a href="http://www.lechef.com/fileadmin/magazines/Lechef/100%20chefs.pdf" target="_blank">here</a>. Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-4117086473233230682014-04-26T19:15:00.000-07:002014-04-26T19:15:00.133-07:00James Beard Foundation Nominees Announced<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8rh4RQJ59PIJCj8LyUfMxlL56a1xB1_af0JQhARL_aoLlLi7xg_OyZqly5gjPnT1yn5X2VZxt8yu7aSmiRDXFCnsmQFdRSLFblXkni3-Gr0Rsgw4gXGUGO1IHAXwVYi82p0o/s1600/t1larg.jbf.logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8rh4RQJ59PIJCj8LyUfMxlL56a1xB1_af0JQhARL_aoLlLi7xg_OyZqly5gjPnT1yn5X2VZxt8yu7aSmiRDXFCnsmQFdRSLFblXkni3-Gr0Rsgw4gXGUGO1IHAXwVYi82p0o/s1600/t1larg.jbf.logo.jpg" /></a></div>
<br />
Chef David Kinch and Chef de Cuisine Jessica Largey are finalists in the
“Outstanding Chef” and “Rising Star Chef of the Year” categories for
this year’s James Beard Foundation Awards. <i>Manresa: An Edible Reflection</i>
was also announced as a finalist in the “Cooking from a Professional
Point of View” category for the book awards. The James Beard Foundation
book awards will be held on Friday, May 2. The chef and restaurant
winners are announced at the James Beard Gala on Monday, May 5.
For a complete list of nominees, please visit the <a href="http://www.jamesbeard.org/blog/complete-2014-jbf-award-nominees">James Beard Foundation</a> website. <br /><br />
See the video of Jessica Largey produced by S.Pellegrino for her "Rising Star Chef of the Year" nomination.
<br /><br />
<object width="560" height="315"><param name="movie" value="//www.youtube.com/v/A2TJXB9jDks?hl=en_US&version=3"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="//www.youtube.com/v/A2TJXB9jDks?hl=en_US&version=3" type="application/x-shockwave-flash" width="560" height="315" allowscriptaccess="always" allowfullscreen="true"></embed></object>Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-74549145330035139122014-03-15T00:22:00.003-07:002014-03-15T00:22:18.643-07:00The Manresa Bread Project Heads to Palo Alto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCO3_ct7bDhBfwKhaei6EaW5eglecRH4tISUXMXbj9-fXpz3PTH2O2uScIZsVTTmT9G6Bt6NZojIlzs34Kr1nHZoCmB6Kf9hx1oBe9jo62pixGymD6bMHLTyEAdplKvrkpBOrw/s1600/IMG_3843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCO3_ct7bDhBfwKhaei6EaW5eglecRH4tISUXMXbj9-fXpz3PTH2O2uScIZsVTTmT9G6Bt6NZojIlzs34Kr1nHZoCmB6Kf9hx1oBe9jo62pixGymD6bMHLTyEAdplKvrkpBOrw/s1600/IMG_3843.jpg" height="320" width="320" /></a></div>
The Manresa Bread Project debuts at the downtown Palo Alto farmers
market on Sunday, March 23. Follow Baker Avery Ruzicka and the project
for more details on the newest location, new breads, and more. <a href="https://twitter.com/ManresaBread">@ManresaBread</a> <a href="https://twitter.com/aeruzicka">@aeruzicka</a>Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-27197628119707830972013-07-23T22:34:00.000-07:002013-07-23T22:34:16.959-07:00"Manresa Negroni" Cocktail Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUonMMAMHqzJf2BAP-sW1ERRX9SEuIeEeKi_mEicSvkuH9OqWuDye6yGthFh5d1MHTK6a6B5E7naVSkbU_Sz5zcVQNiSgH2CtsP-Bl55CPNr7gBjxsa1PJ7IZlusF-aZi9UMn/s1600/Negroni+(On+the+Rock).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUonMMAMHqzJf2BAP-sW1ERRX9SEuIeEeKi_mEicSvkuH9OqWuDye6yGthFh5d1MHTK6a6B5E7naVSkbU_Sz5zcVQNiSgH2CtsP-Bl55CPNr7gBjxsa1PJ7IZlusF-aZi9UMn/s320/Negroni+(On+the+Rock).jpg" width="232" /></a></div>
<br />
Try this cocktail from Jeff Bareilles, Manresa's Wine and Beverage Director.<br />
<br />
<span style="font-size: medium;">Manresa Negroni (on the rock)</span><br />
1 ounce Nolet’s dry gin<br />
1 ounce Campari<br />
1 ounce Barolo Chinato dry vermouth<br />
4” strip of orange zest<br />
<br />
• Stir the gin, Campari, and vermouth together in a pint glass. Pour
over a large ice cube in a martini or rocks glass. Garnish with the
orange zest. Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-87245043981406601572013-06-11T23:42:00.001-07:002013-06-11T23:42:12.505-07:00Jessica Largey and Stephanie Prida named "Rising Star Chefs"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92GAGS_sDLRgyDizxCWVjLIWl5M-N8lgbmW5HcOn4cUc7NFYvUF87kKuUM8omhZ7yziTnuTpY-zO98vFA6mXBr_fbw_3IpH2zrQVF9wRbypIHktMEKJubaX1T5hFnnBJevYAO/s1600/StarChefs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92GAGS_sDLRgyDizxCWVjLIWl5M-N8lgbmW5HcOn4cUc7NFYvUF87kKuUM8omhZ7yziTnuTpY-zO98vFA6mXBr_fbw_3IpH2zrQVF9wRbypIHktMEKJubaX1T5hFnnBJevYAO/s320/StarChefs.jpg" width="320" /></a></div>
<br />
StarChefs, the online magazine for culinary insiders, named Chef de
Cuisine Jessica Largey and Pastry Chef Stephanie Prida San Francisco Bay
Area “Rising Star Chefs.” The award showcases up-and-coming chefs and
culinary professionals who represent the contemporary American dining
scene. Rising Stars are nominated by the StarChefs Advisory Board,
previous Rising Stars Award Winners, local food media, StarChefs’
editorial research, and through website nominations. Jessica and
Stephanie will be celebrated along with other Rising Stars at a Tasting
Gala at AT&T Park in San Francisco on Thursday, June 13. For more
information and tickets, click <a href="http://www.starchefs.com/cook/events/rising-stars/2013/san-francisco-bay-area">here</a>. Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-36873101950107881002013-06-11T23:41:00.005-07:002013-06-11T23:41:56.948-07:00FOOD & WINE Names Stephanie Prida one of "America's Best New Pastry Chefs"Congratulations to Manresa Pastry Chef Stephanie Prida for being named
one of FOOD & WINE’s “America’s Best New Pastry Chefs.” Selected by
FOOD & WINE editors, Prida is one of five up-and-coming talents in
America’s restaurant pastry kitchens. Read more in the July issue of
FOOD & WINE on stands June 14. Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.comtag:blogger.com,1999:blog-29223439.post-76112274686218592612013-06-11T23:41:00.003-07:002013-06-11T23:41:31.614-07:00David Kinch Dishes on the Upcoming Manresa book and more<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ADwkej6aiWTPFYYBnIZOIZS0K1Mpa5gdEHgo0pRgyOqzUrezhiqzXAKJDbVK5WUDYKE5kBqmVZnpOClZ9e_lODTXc17_eb-IWoRcmpNdd4osfQXN1awFAE_FPyZz4CjQq14l/s1600/20130603__0606kinch%257E2_300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ADwkej6aiWTPFYYBnIZOIZS0K1Mpa5gdEHgo0pRgyOqzUrezhiqzXAKJDbVK5WUDYKE5kBqmVZnpOClZ9e_lODTXc17_eb-IWoRcmpNdd4osfQXN1awFAE_FPyZz4CjQq14l/s1600/20130603__0606kinch%257E2_300.JPG" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;">Photo by Dan Honda/Bay Area News Group</span></div>
<br />
Chef David Kinch talks about his upcoming cookbook, <i>Manresa: An Edible Reflection,</i> with writer Susan Hathaway in a <a href="http://www.mercurynews.com/food-wine/ci_23356540/michelin-starred-david-kinch-dishes-food-his-new">recent story</a> in Bay Area News Group. For more information on the book or to preorder your copy, visit <a href="http://www.amazon.com/Manresa-Edible-Reflection-David-Kinch/dp/1607743973">Amazon</a>, <a href="http://www.barnesandnoble.com/w/manresa-david-kinch/1114257307?ean=9781607743972">Barnes & Noble</a>, <a href="http://www.indiebound.org/book/9781607743972">Indiebound</a>, or your favorite online retailer.Manresahttp://www.blogger.com/profile/17488241744845533977noreply@blogger.com