Culinary Weekends with Visiting Chefs at The Balsams
Enjoy a Weekend with some of the Nation's Leading Chefs
Dixville
Notch, NH (September 2007); The BALSAMS, the grand mountain resort
in the heart of the Great North Woods is playing host this fall
to some of the country?s most popular chefs, giving guests the
opportunity to savor extraordinary gourmet fare, meet acclaimed
chefs, and learn some culinary tips just in time for the holidays.
The
BALSAMS annual Visiting Chef Series of weekends, priced from $139*
per person, per night, features a Friday night welcome reception
with the visiting chef; cooking demonstrations and wine tasting
on Saturday; five course dinner on Saturday night in The BALSAMS
Dining Room prepared with help from the weekend?s visiting chef;
Sunday jazz breakfast with the Rick Erwin Band; and complimentary
resort activities. Due to the overwhelming success of last year's
Visiting Chef Series, The BALSAMS decided to expand the series
to include seven weekends.
The
2007 Visiting Chef weekends are scheduled for October 12-14, October
19-21, October 26-28, November 2-5, November 9-11, and November
16-18, and November 30, December 2, 2007. For reservations and
information about The BALSAMS, call toll-free at (866) 380-6798
or visit www.thebalsams.com.
*Rates
based on double occupancy. Subject to availability.
2007
Visiting Chef Series:
October
12 - 14, 2007
The BALSAMS Culinary Alumni Weekend
Rich
in Tradition, The BALSAMS Culinary Apprenticeship Program continues
to graduate future Chefs of America. Join esteemed alumni as they
“return home" to kick-off the 2007 Visiting Chefs Series.
October
19 - 21, 2007
Carlo DeMarco, Executive Chef and Proprietor
333 Belrose Bar & Grill, Philadelphia, PA
Chef
DeMarco, along with partner Rob Donaldson, owns the popular 333
Belrose Bar & Grill. Chef DeMarco was named to Esquire Magazine's
"12 Chefs to Watch" and is recognized as a culinary
gem of the Main Line. Throughout the weekend, Chef DeMarco will
showcase his contemporary American cuisine influenced by many
other world cuisines.
October
26 - 28, 2007
Rob Evans, Executive Chef and Proprietor Hugo?s Restaurant, Portland,
ME
Named
?One of America?s Best Chefs: 2004? by FOOD & WINE Magazine,
Rob Evans is a native New Englander who has fine tuned his culinary
skills at some of the world?s most exclusive restaurants including
Goose Cove Lodge in Deer Isle, Maine, The Inn at Little Washington
in Washington, Virginia, and The French Laundry, Napa Valley,
California. Recognized in February 2007?s Condé Nast Traveler,
Hugo's is one of Portland?s most celebrated restaurants. At The
BALSAMS Chef Evans will create the cuisine that has made Hugo's
a Portland institution.
November
2 - 4, 2007
Gerry Bonsey, Executive Chef, York Harbor Inn, York Harbor, ME
Chef
Bonsey's leadership at the historic and romantic York Harbor Inn
on the spectacular coast of Maine has provided years of exceptional
dining experiences for all who visit. Recognized by Travel Channel's
“Great Country Inns of America" TV show and FOOD &
WINE Magazine for fine dining excellence, York Harbor Inn exemplifies
personalized New England hospitality. At The BALSAMS Chef Bonsey
will share tips on creating his classic New England dishes.
November
9 ? 11, 2007
Jack Chiaro, Associate Culinary Professor Johnson and Wales University
Chef
Chiaro is a previous “Rhode Island Chef of the Year",
a member of the prestigious Escoffier Society, and an inductee
of The American Academy of Chefs. At The BALSAMS Chef Chiaro presents
?A Weekend with Olive Oil," which will feature cuisine created
in the rustic Tuscan style.
November
16 ? 18, 2007
Ben Smith, Owner Tsunami, Memphis, TN
Ben
Smith's unique approach to Pacific Rim cuisine takes shape at
his award-winning restaurant, Tsunami, in Memphis, Tennessee.
Named “Best New Restaurant of The Year" by Memphis
Magazine, critics have described Smith's “remarkable talents"
and accurately predicted that his signature dishes {may quickly
become legendary." Chef Smith will showcase his talents and
create his signature Pacific Rim delights at The BALSAMS.
November
30 ? December 2, 2007
Martin Breslin, Director of Culinary Operations, Harvard University,
Cambridge, MA
As
Director of Culinary Operations at Harvard University, Chef Breslin
is responsible for overseeing and directing all culinary operations
within Harvard University Dining Services (HUDS). A native of
Dublin, Ireland and a graduate of the Dublin College of Catering,
Breslin demonstrated his talents at restaurants, hotels and universities
throughout the United Kingdom, in New York and in Boston. He was
named restaurant Associates? Chef of the Year for 2001, an honor
earned during his leadership of the food service at Harvard Business
School. With HUDS, Breslin has won three American Culinary Federation
(ACF) gold medals, silver and a bronze. Throughout his weekend
at The BALSAMS guests can enjoy Chef Breslin's fine cuisine and
learn from his culinary knowledge.
About
The BALSAMS
Listed as the #1 resort for dining in The United States on Conde
Nast Traveler's 2007 Gold List, The BALSAMS Grand Resort Hotel
is grand in every sense of the word. This legendary, 15,000-acre
four-star destination boasts 202 individually decorated guestrooms
and suites; four dining venues, including the Dining Room renown
for its sumptuous table d?hote culinary presentations; over 10,000
sq. ft. of meeting and banquet space; and unparalleled year-round
recreation. Among the numerous amenities and activities available
to guests are golf, including an 18-hole championship Donald Ross
designed course; tennis; outdoor swimming pool; boating; fly fishing;
miles of trails for walking, hiking, mountain biking, nightly
entertainment, and children?s programs, including Camp Wind Whistle,
a supervised program for children ages 5 - 10+. The BALSAMS. famous
“Ballot Room" serves as the polling place for the nearly
two dozen area residents who are the “first in the nation"
to report the results of their voting in national elections. Serving
guests since 1866, The BALSAMS is included in the National Register
of Historic Places. The BALSAMS is proud to be a part of Delaware
North Companies Parks & Resorts family; Delaware North Companies
is one of the nation?s foremost hospitality and entertainment
veterans. For reservations and information about The BALSAMS,
call toll-free at (866) 380-6798 or visit www.thebalsams.com.
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