Manresa

In This Issue

2012-02-13T05:25:00.000-08:00

The People's Best New Pastry Chef
Cheers! Manresa and GQ
Upcoming Events
"Sanguine Valentine" Cocktail Recipe
Cocktail Class with Jeff Bareilles

The People's Best New Pastry Chef

2012-02-13T05:20:00.000-08:00

Tuesday, February 14 is the last day to vote for Food & Wine's The People's Best New Pastry Chef. The West region is represented by Manresa's pastry chef John Paul Carmona who is up against 15 other chefs from the region. There will be one finalist from each of the three U.S. geographical regions—East, Central, and West—and the person with the most votes will be named The People’s Best New Pastry Chef. The finalists and the winner of The People’s Best New Pastry Chef award will be announced on foodandwine.com on February 15. The winner will be profiled in the “Hungry Crowd” column of the May issue of Food & Wine, on newsstands April 13, and will attend the 30th anniversary of the Food & Wine Classic in Aspen, June 15-17, 2012. You are invited to vote here.
Photo by Kyle Chesser

Cheers! Manresa and GQ

2012-02-13T05:15:00.000-08:00

GQ Chef of the Year David Kinch was sick of sending early arrivals elsewhere for a cocktail. The fourteen-seat lounge showed up this spring in a major renovation of Manresa, his Silicon Valley temple to the local and seasonal, where most of what you eat comes from Love Apple Farms in the nearby Santa Cruz Mountains. Kinch favored classic recipes for the cocktail program, but then sommelier Jeff Bareilles got a noseful of Love Apple's Bolivian coriander, which is not a euphemism for cocaine. "I thought, I can make a cocktail with this," he says. Manresa treats the cocktail as an amuse-bouche, with drinks that are light and fresh. Like the menu, they're inspired by hyssop, pungent Black Prince tomatoes, dates and whatever the farm provides. The Shizuka is built around the mild, mintlike herb shiso, with a sturdy scaffolding of Hendrick's Gin, Fentimans Tonic, and Green Chartreuse V.E.P. It leaves the head clear for decision-making, like whether to move into the dining room or spend your night at the bar. —James O'Brien
» Read "The Chef is Pouring: A GQ Guide to Cocktails," GQ, January 2012

Upcoming Events

2012-02-13T05:10:00.000-08:00

» The Citrus Modernista Dinner
Please join Manresa on Sunday, February 26 for the Citrus Modernista Dinner. This seasonal dinner celebrates exotic varieties of citrus grown along the Pacific Coast from Gene Lester's collection of citrus trees in the Santa Cruz Mountains. High in the hills above the Pacific Ocean, David Kinch selects the citrus that will become his signature six-course citrus dinner prepared with beautiful varieties of Mandalo and Ruby Red grapefruit, Kalpi lime, Kishu mandarin, Vangassay lemon, calamondin, yuzu, Mexican lime, and Indio Mandarinquat. Please note that the regular menus will not be offered on this evening. The Citrus Modernista Dinner is $165 per person, exclusive of wine, tax, and gratuity. Wine pairings are $165 for premium and $105 for traditional. Reservations are available by calling Manresa at 408.354.4330.

» Ben Shewry of Attica to Cook at Manresa
David Kinch welcomes his great friend and colleague Ben Shewry of Attica restaurant in Australia for a series of Cooking with Friends dinners in May. Shewry will be the next great Australian chef to visit Manresa in the past 12 months. Attica was the Restaurant of the Year 2012 and Shewry was named Chef of the Year 2011 in The Age Good Food Guide, Australia's most prestigious restaurant guide. Stay tuned for details in our March newsletter for exact dates and options.
"Melbourne restaurant Attica jumped 20 places to number 53 in last year’s S.Pellegrino World’s 50 Best Restaurants awards, when just a few years ago chef Ben Shewry admits the restaurant was on the brink of meltdown. With a cuisine that reflects nature with the utmost respect and translates Shewry's childhood memories on a plate, Attica is fast becoming the darling of Victoria in Australia." —The World's 50 Best Restaurants
For an insightful interview with Ben Shewry, read "Q&A: Ben Shewry of Attica".

» The Manresa Cookbook
David Kinch is pleased to announce the upcoming publication of his first cookbook to be published by Ten Speed Press. The book is still untitled and is scheduled for publication in the fall of 2013. Kinch sits down with Jeff Gordinier for an interview published in the New York Times, "California Dreaming: David Kinch is working on a New Cookbook".

"Sanguine Valentine" Cocktail Recipe

2012-02-13T05:05:00.000-08:00

Enjoy this Valentine's Day cocktail as made by Manresa mixologist Scott McKinney

Sanguine Valentine
1 1/2 ounces Hangar One straight vodka
1/2 ounce Lillet Rouge
1/4 ounce St. Germaine elderflower liqueur
1/2 ounce fresh blood orange juice
1/4 ounce fresh lime juice

• Combine Hangar One straight vodka, Lillet Rouge, St. Germaine elderflower liqueur, blood orange juice, lime juice and ice in a cocktail shaker and shake hard
• Strain into martini or Champagne coupe and garnish with a blood orange twist

Cocktails Class with Jeff Bareilles

2012-02-13T05:00:00.000-08:00

Manresa's Wine and Beverage Director Jeff Bareilles will lead a seasonal cocktails workshop at Love Apple Farms in March. Jeff will teach you how to prepare base infusions with fresh-from-the-garden ingredients and take you through the process of building drinks around them so that you will be equipped to shake up a knock-out cocktail for any celebration, all year round. He will also be sharing some of his favorite recipes of the season. This is a hands-on class. Each student gets to practice their shaking, stirring, measuring, muddling and sampling! Tuesday, March 27; 6–9 p.m.; $115
» For more information and registration, please visit Love Apple Farms.

In This Issue

2012-01-10T05:20:00.000-08:00

David Kinch Steps Up to the Plate
Annual Citrus Modernista Dinner
"Smoke Signals" Cocktail Recipe
New Love Apple Farms Classes for 2012

David Kinch Steps Up to the Plate

2012-01-10T05:15:00.000-08:00

Pick up the January issue of San Franciscomagazine for a 12-page cover story of Manresa's David Kinch penned by restaurant critic Josh Sens. Sens's insightful profile is beautifully illustrated with photographs by Mark Holthusen. Go to page 48 of the digital edition.

"When you think of all the people who have come through his kitchen," says James Syhabout, "and the way his style has spread to other restaurants, David Kinch has done more than any chef since Alice Waters to reshape California cuisine."

Recollections of a meal at Restaurant Alain Chapel outside Lyon "make the hair on my arms stand on end, ' says Kinch. "I remember going back to my room that night and having a weepy moment. Here I was thinking I was this hotshot cook who knew everything. Then I have this meal, and suddenly, everything I'd been doing up until then seemed like bullshit."

"The problem I have with so much modern cuisine," says Kinch, "is that you're eating at a restaurant in Chicago or New York or Shanghai or Sydney, and you feel like you could be anywhere. I want you to come away from Manresa feeling like you couldn't have had that meal anywhere else."

Annual Citrus Modernista Dinner

2012-01-10T05:10:00.000-08:00

Please join Manresa on Sunday, February 26 for the Citrus Modernista Dinner. This seasonal dinner celebrates exotic varieties of citrus grown along the Pacific Coast from Gene Lester's collection of citrus trees in the Santa Cruz Mountains. High in the hills above the Pacific Ocean, David Kinch selects the citrus that will become his signature six-course citrus dinner prepared with beautiful varieties of Mandalo and Ruby Red grapefruit, Kalpi lime, Kishu mandarin, Vangassay lemon, calamondin, yuzu, Mexican lime, and Indio Mandarinquat. Please note that the regular menus will not be offered on this evening. The Citrus Modernista Dinner is $165 per person, exclusive of wine, tax, and gratuity. Wine pairings are $165 for premium and $105 for traditional. Reservations are available by calling Manresa at 408.354.4330.

"Smoke Signals" Cocktail Recipe

2012-01-10T05:05:00.000-08:00

Manresa’s take on a margarita is the excellent Smoke Signals, a cocktail invented by dining room captain and mixologist Ricardo Huitron. The drink blends tamarind syrup, mezcal, Luxardo maraschino liqueur and lime juice. The smokiness of the mezcal shines through but it’s the interplay of the lime, tamarind and maraschino liqueur that make the drink. —Stett Holbrook

Smoke Signals
1.5 oz Del Maguey Mezcal Vida
1 oz Luxardo Maraschino Liqueur
1 oz Tamarind Infusion
0.5 oz Fresh Lime Juice
• Combine Del Maguey Mezcal Vida, Luxardo Liqueur, Tamarind Infusion, Lime Juice and ice in a cocktail shaker and hard shake.
• Strain into Paris Saucer or Champagne coupe and serve without a garnish.

Tamarind Infusion:
25 oz water
12.5 oz Sugar
6.5 oz Tamarinds (peeled)
• Combine water and tamarinds and bring to a slow boil.
• Add the sugar and stirred until dissolved, some of the pulp from the tamarind will dissolve as well.
• Let cool down and strain.

New Love Apple Farms Classes for 2012

2012-01-10T05:00:00.000-08:00

Love Apple Farms announces its workshops and introduces new homesteading classes for 2012. Whether you want to bake the perfect pie crust, learn how to bee-keep in the backyard or make your own beer, there are exciting activities and workshops to be taken this year! New classes include Artisan Yarns, Fruit Trees, Basic Garden Carpentry and Biodynamic Gardening and more. Highlighted classes for 2012 include:
» Workshop: Beer Making Basics
Saturday, January 14 / Sunday, March 4
» Workshop: Artisan Yarns
Saturday, January 21
» Workshop: Design the Perfect Vegetable Garden
Sunday, January 22 / Saturday, March 3 / Sunday, May 6
» Workshop: Growing Tomato Transplants from Seed
Saturday, January 28 / Sunday, February 19 / Tuesday, March 13
» In the Kitchen with Chez Pim: Perfect Pie Crusts
Saturday, February 4
» Workshop: Early Spring Vegetable Gardens
Sunday, February 5 / Saturday, February 25
» In the Kitchen with Chez Pim: Macaron Madness
Saturday, February 11 / Saturday, March 17
» Workshop: Basic Garden Carpentry
Saturday, February 18 / Sunday, May 20
» Workshop: Fruit Trees
Sunday, February 19
» Introduction to Biodynamic Gardening
Sunday, February 26 / Sunday, June 17
» Workshop: Summer Vegetable Gardening
Sunday, March 18 / Saturday, April 21 / Saturday, May 26

In This Issue

2011-11-28T05:40:00.000-08:00

GQ's Chef of the Year: David Kinch
Petit Tour du Monde des Belles Tables
Christams Eve Dinner at Manresa
Holiday Cheer
James Beard Foundation Awards
"Cosmo Blanche" Cocktail Recipe
Love Apple Farms Announces New 2012 Classes
Manresa on Twitter

GQ's Chef of the Year: David Kinch

2011-11-28T05:35:00.000-08:00

Congratulations to David Kinch who is named Chef of the Year by GQ magazine. Among those honored in the Men of the Year edition are some of the biggest names in music, film, theater, and sports including Jay-Z, Justin Timberlake, and Jimmy Fallon. Charles Bowden writes, "Remember when the country's most talented cooks actually worked in their restaurants, you know, cooking? In a world of Molto food empires and spiky-haired TV hosts, David Kinch is an anomaly: a man who labors intensely, day after day, in a single restaurant and a single garden, quietly inventing a new kind of cooking and dazzling anyone lucky enough to sit at his table." Check out the December issue on newsstands now.

Petit Tour de Monde de Belles Tables

2011-11-28T05:30:00.000-08:00

Manresa was featured in the special gastronomy issue of M, the magazine of Le Monde, Paris' most prestigious daily newspaper and the most influential paper in France. In this photo portfolio of "the World of Beautiful Tables," David Kinch is joined by Rene Redzepi of Noma, Massimo Bottura of Osteria Francescana, Ben Shewry of Attica, and Carlo Mirachi of Roberta's. Kinch's "Into the Garden" is pictured. Read "Petit Tour du Monde des Belles Tables ".

Christmas Eve Dinner at Manresa

2011-11-28T05:25:00.000-08:00

Please join Manresa for a special Christmas Eve Dinner on Saturday, December 24. David Kinch will offer a special six-course Christmas Eve menu for $165 per person, exclusive of wine, tax, and gratuity. Premium wine pairing will be available, as well as traditional wine pairing. Please note that the regular four-course and tasting menus will not be offered. Reservations are available from 5:30 p.m. with the last reservations at 9:00 p.m. by calling Manresa at 408.354.4330.

»New Year's Eve Dinner
Also join us for New Year’s Eve Dinner on Saturday, December 31. To celebrate the New Year, David Kinch offers a six-course menu for $195 per person, exclusive of wine, tax, and gratuity. Wine and Beverage Director Jeff Bareilles offers premium wine pairing for $195 and traditional wine pairing for $105. Please note that the regular four-course and tasting menus will not be offered on this evening. Reservations are available from 5:30 p.m. with the last reservations at 9:00 p.m. by calling Manresa at 408.354.4330.

Holiday Cheer

2011-11-28T05:20:00.000-08:00

Celebrate the Holidays
Now is the time to reserve your holiday celebration at Manresa. Let us arrange all of the details for you by calling Manresa at 408.354.4330.

Holiday Gift Certificates Online
Now you can order Manresa holiday gift certificates for your friends, family, and associates directly from Manresa's website. Simply click on Gift Cards in the navigation bar.

James Beard Foundation Awards

2011-11-28T05:15:00.000-08:00

Nominate your favorite chef and restaurant for the 2012 James Beard Foundation Awards by using their easy online ballot. Participating has never been easier. Enter your name, e-mail address, and state of residence and submit your suggestions for nominees. James Beard Foundation membership is not required for participation in the nomination process. Deadline for entry is December 31, 2011. Winners will be announced on May 7, 2012 at The James Beard Foundation Awards Gala at Lincoln Center's Avery Fisher Hall in New York City.

"Cosmo Blanche" Cocktail Recipe

2011-11-28T05:10:00.000-08:00

Try this unique cocktail from Manresa's artisan cocktail collection, recipe courtesy of Jeff Bareilles, Manresa's Wine and Beverage Director.

Cosmo Blanche
1.5 oz Chateau Laubade Blanche Armagnac Ultra Premium
0.5 oz lemon juice
0.25 oz Cointreau
0.5 oz Choya Umesh Plum Wine
1 lemon twist

• Measure all ingredients with a jigger and place into a martini shaker.
• Fill the martini shaker ¾ full with ice.
• Shake hard for about 1 minute, then strain into coup or martini glass that has been garnished with a lemon twist.

»Workshop: Seasonal Cocktails with Jeff Bareilles
Manresa's Jeff Bareilles will lead a Seasonal Cocktails Workshop at Love Apple Farms in January. He will teach you how to prepare base infusions with fresh-from-the-garden ingredients and take you through the process of building drinks around them so that you will be equipped to shake up a knock-out cocktail for any celebration, all year round. He will also be sharing some of his favorite recipes of the winter season. Visit the Love Apple Farms website for registration and more information.

Love Apple Farms Announces New 2012 Classes

2011-11-28T05:05:00.000-08:00

Love Apple Farms announces their 2012 calendar of classes, workshops, and events. Visit the Love Apple Farms website for a complete listing.

Manresa on Twitter

2011-11-28T05:00:00.000-08:00

Join David Kinch (@davidkinch) and Jeff Bareilles (@jeffbareilles) on Twitter!

In This Issue

2011-10-23T21:40:00.001-07:00

Tribute to Michael Kean
Moving Up in the Zagat Guide
The Holidays at Manresa
Classes at Love Apple Farms
Wonderful Wine Pairings
"July Square" Cocktail Recipe

Tribute to Michael Kean

2011-10-23T21:39:00.000-07:00

A toast to a great man: Here's to the late Michael Kean, a consummate restaurant man if ever there was one.

Kean, the general manager and partner at four-star Manresa, passed away recently at the age of 57. He worked in Bay Area restaurants for the past 30 years, bringing his hospitality, talent and kindness to places like Silks in San Francisco and Bridges in Danville. He joined Manresa in 2004.

"Michael was my partner and my confidant. I miss him very much," says Manresa chef-partner David Kinch.

"He added elegance and class and a sense of gracious hospitality that we were missing before. I continue to see every day his legacy at the restaurant."

He will be missed.
—Paolo Lucchesi, San Francisco Chronicle; photo by Mark Holthusen

Moving Up in the Zagat Guide

2011-10-23T21:34:00.000-07:00

The 2012 San Francisco Bay Area Zagat edition is out, and in the Top Food category Manresa jumped to the number four spot from number 20 last year. Zagat reviewers wrote, “Four-hour” meals filled with “inventions of which Edison would be proud” are turned out by “magician” chef-owner David Kinch at this “elegant”, “experimental” “special-occasion” New American in Los Gatos that takes diners on “an unforgettable journey” via “Japanese-influenced” “tasting menus” featuring his own biodynamic produce; a “synchronized dance” of servers and sommeliers “brings it together” and “it may set you back” some serious coin, but it makes “true foodies’ hearts skip a beat”; P.S. there’s a new cocktail bar and lounge.

The Holidays at Manresa

2011-10-23T21:31:00.001-07:00

Celebrate the Holidays
Now is the time to reserve your holiday celebration at Manresa. Let us arrange all of the details for you by calling Manresa at 408.354.4330.

Give the Gift of Manresa
Your friends, family, and associates will appreciate receiving a Manresa gift card this holiday season, now available by calling Manresa at 408.354.4330. Our gift cards come with an attractive gift enclosure and are available in any denomination.

Classes at Love Apple Farms

2011-10-23T21:28:00.000-07:00

In the Kitchen With Chez Pim: Day-Off Dinners With David Kinch
Date: Sunday, October 30, 2011 from 12:00 p.m. – 4:00 p.m.
Cost: $195
Reservations available at Love Apple Farms website
This workshop brings together two Michelin-star Chef David Kinch from Manresa restaurant and world-famous food blogger and author Pim Techamuanvivit for its series, “In the Kitchen With Chez Pim: Day-Off Dinners With David Kinch”. Students enjoy a special tour of Love Apple Farms with Farmer Cynthia Sandberg and harvest ingredients directly for the class. From there, students join Chef Kinch and Pim in the farm’s demonstration kitchen to learn how to create deliciously simple dishes at home. “Day-Off Dinners” include instruction and demonstration for a multi-course seasonal meal.

Cocktail Class With Jeff Bareilles
Stay tuned for a November cocktail class with Manresa's wine and beverage director Jeff Bareilles, to be announced by Love Apple Farms.

Wonderful Wine Pairings

2011-10-23T21:24:00.001-07:00

Manresa recently hosted the annual Tomato Modernista Modernista Dinners, and one of the outstanding wine pairings of the evening came from Jeff Bareilles who paired Japanese Taru Sake with Spanish-inspired white gazpacho. Barielles poured a smooth Ichinokura Taru Sake Junmai from the Miyagi-Prefecture, which is aged in cedar barrels. The refreshing Taru Sake, with aromas of Japanese cedar, was paired with David Kinch's "white gazpacho, lemon verbena, eggplant" during the third course. The flavors were a cross-cultural match made in heaven.

"July Square" Cocktail Recipe

2011-10-23T21:22:00.000-07:00

Try this after dinner drink from Manresa's artisan cocktail collection, recipe courtesy of Jeff Bareilles, Manresa's Wine and Beverage Director.

July Square
1 1/2 oz Fernet-Branca
1 1/2 oz caraway infusion
1/2 eyedropper vanilla
5 pieces medium size chocolate mint leaves (you can substitute any type of mint)
3/4 egg white

• Muddle chocolate mint with Fernet-Branca. Add remaining components and shake without ice. Add ice and shake again firmly. Strain and serve into a single malt glass.

Caraway infusion recipe:
18 oz water
6 oz toasted caraway seeds
3 oz sugar

• Bring water, caraway seeds, and sugar to a boil. Let steep for 20 minutes.

In This Issue

2011-09-20T05:50:00.000-07:00

The Tomato Modernista Dinners
Dan Hunter Accolades
Manresa in Food Arts
"Shizuka" Cocktail Recipe

Manresa Hosts Annual Tomato Modernista Dinners

2011-09-20T05:45:00.000-07:00

At the height of tomato season, Manresa Executive Chef David Kinch will choose over 60 varieties of heirloom tomatoes from exclusive farm partner Love Apple Farms to feature in the “Tomato Modernista Dinners,” dedicated to the ingredient. Taking place Saturday, October 1 and Sunday, October 2, the multi-course dinners will feature a colorful, flavorful variety of tomatoes offered in different preparations and textures. The menu will include Ludmilla’s Pink Heart, Boar’s Hoof, White Cherry, Gajo de Melon, Reba, White Oxheart, and Green Doctors.The annual event is a celebration of the prized ingredient—the namesake for Farmer Cynthia Sandberg’s Love Apple Farms and the ingredient that helped inspire the close bond between the farm and Manresa. Throughout the season, Sandberg grows hundreds of varieties of heirloom tomatoes for Manresa. The Tomato Modernista Dinners are $170 per person, exclusive of wine, tax, and gratuity. Open seating begins at 5:30 p.m. Wine pairings selected by Wine Director Jeff Bareilles will be available. Please note that the regular menu will not be available on these dates.

Dan Hunter Accolades

2011-09-20T05:40:00.000-07:00

David Kinch and Dan Hunter

Congratulations to Chef Dan Hunter of Royal Mail Hotel who joined David Kinch for two special "Cooking with Friends" dinners in September. He was most recently awarded Three Chefs Hats and Citibank Chef of the Year by Australia’s The Age Good Food Guide. The Chefs Hats are awarded to top-notch chefs and restaurants across the country recognizing their commitment to food excellence and consistency.
• Stay tuned for news of the next Australian chef heading to Manresa for the next "Cooking with Friends" dinners in 2012.

Manresa in Food Arts

2011-09-20T05:35:00.000-07:00

Pick up the September 2011 issue of Food Arts for a feature about Manresa and Love Apple Farms penned by Carolyn Jung.

It's no longer news when chefs shop at farmers' markets or buy direct from local growers. But if chefs aspire to the next level of produce perfection, they may just have to grow the vegetables themselves.

That was the reasoning behind David Kinch's decision to add farmer to his résumé. The chef/owner of Manresa, the acclaimed restaurant in Los Gatos, California, Kinch wanted to distinguish his kitchen from others doing market-based cooking. "Naively, I thought I could grow my own vegetables, because a chef's job is so easy," jokes Kinch.

But when a nearby farmer suggested an exclusive relationship, Kinch realized that was a wiser idea. Cynthia Sandberg's Love Apple Farms now harvests as many as 300 different fruits, vegetables, and herbs destined only for Manresa.

"Getting the quantities right is the hardest part," says Sandberg, who grew way too many salad greens at first. Kinch, for his part, finds a challenge in ensuring that not a leaf goes to waste. "Who knew that when lettuce bolts, you can peel and steam that bolting part, and it tastes like asparagus?" says the chef.

Partnering with Sandberg in not about saving money (he doesn't, says Kinch) or about nurturing his locavore spirit. "It's a commitment to excellence," says the chef, "and it has made the restaurant evolve into a much more vegetable-centric place."

"Shizuka" Cocktail Recipe

2011-09-20T05:30:00.000-07:00

Try this exotic refresher from Manresa's artisan cocktail collection, recipe courtesy of Jeff Bareilles, Manresa's Wine and Beverage Director.

Shizuka
8¼ inch thick cucumber slices
12 small shiso leaves
¼ cup Hendrick’s gin
6 Tbsp. tonic water (Fentimans tonic water preferably)
¼ cup aloe juice (note that aloe juice can be obtained at almost any Asian market)
2 tsp. VEP Green Chartreuse
ice

• Muddle cucumber and shiso in a cocktail shaker. Add gin and muddle again. Fill shaker half way with ice cubes add tonic, aloe juice and Chartreuse. Stir well. Fill old fashion glass half way with ice. Strain cocktail into glass. Garnish with shiso leaves.

Jeff's tip: To make your own large ice cubes, use a Tovolo King Cube Jumbo-Ice-Cube mold.

Manresa Welcomes Australian Chef Dan Hunter for "Cooking with Friends" Series

2011-08-27T06:00:00.000-07:00

Dan Hunter

Manresa welcomes Chef Dan Hunter from the Royal Mail Hotel in Western Victoria, Australia for its annual “Cooking with Friends” series. On September 10 and September 11, Chef David Kinch and Royal Mail Hotel Chef Dan Hunter will collaborate on a 10-course menu with wine and cocktail pairings.

Chef Hunter’s philosophy is similar to that of Kinch’s as he works closely with his kitchen and garden team to produce a unique style of food that blends his understanding of modern technique with an immense respect for nature, produce, and seasonality. The collaborative menu will illustrate their similar experiences in working with farms and emphasize ingredients from Love Apple Farms, Manresa’s exclusive farm partner. Additional ingredient highlights include Matsutake mushrooms, Santa Barbara sea urchin, Australian winter truffles, baby lamb and abalone.

Chef Dan Hunter started his career in Melbourne and later moved to Spain to further explore the region’s culinary offerings. He worked at the Michelin-starred Caelis in Barcelona and later arranged three-month stage with Chef Andoni Luis Aduriz at Mugaritz, a two Michelin-starred restaurant in Basque Country. His stage turned into roles including head chef. In the time Hunter was at Mugaritz, the restaurant was named tenth best restaurant in the world by Restaurant Magazine UK and has been featured as a top five best restaurant in the world since 2008. In 2007, he returned to Australia as Executive Chef of the Royal Mail Hotel.

The 10-course collaborative menu is $195 per person, exclusive of wine pairing, tax, and gratuity. Classic wine pairings are $95 per person and premium wine pairings are $195 per person.

To make reservations, please call Manresa at 408.354.4330. Please note that the regular menus will not be available on these evenings.

Dan Hunter

In This Issue

2011-08-07T05:25:00.000-07:00

Dan Hunter to Cook at Manresa
Love Apple Farms-to-Table
Manresa on Newsstands Now
San Francisco Magazine Loves Manresa
"Nectar From Cane" Cocktail Recipe

Dan Hunter to Cook at Manresa

2011-08-07T05:20:00.000-07:00

Join Manresa for two special evenings of "Cooking with Friends" dinners on Saturday, September 10 and Sunday, September 11. David Kinch welcomes Chef Dan Hunter of Australia's Royal Mail Hotel to join him in the kitchen to collaborate on a 10-course menu with wine and cocktail pairings.

“We are honored to have Dan Hunter representing the Royal Mail Hotel and the Victoria region of Australia,” says Chef Kinch. “We have a lot of similarities from our approach to food to our unique relationships with farms. I’m very excited to finally work with him in the kitchen to craft an unforgettable dining experience.”

Chef Dan Hunter started his career in Melbourne working in a number of culinary roles, learning the importance of produce and their seasons as well as exploring the creative side of menu conception. In 2003, Hunter became interested in what was happening in food in Spain and moved to Barcelona to work at the Michelin-starred Caelis restaurant to explore the style and quality of cuisine coming out of the region. While in Barcelona, he was introduced to Chef Andoni Luis Aduriz at Mugaritz, a two Michelin-starred restaurant located in the Basque Country. He arranged a three-month period of work experience at Mugaritz which later turned into roles as Chef de Partie, Sous Chef and Head Chef. In the time Hunter was at Mugaritz, the restaurant was named tenth best restaurant in the world by Restaurant Magazine UK and has been featured as a top five best restaurant in the world since 2008.

In 2007, Hunter returned to Australia and moved to Dunkeld, Western Victoria to take up the position of Executive Chef at the Royal Mail Hotel. This move has allowed him access to his own kitchen gardens, fruit orchards, egg laying hens, and a green house for herb production. He works closely with his kitchen and garden team to produce a unique style of food that blends his understanding of modern technique with an immense respect for nature, produce, and seasonality.

The “Cooking with Friends” dinner featuring Chef Dan Hunter will feature 10-courses for $195 per person, exclusive of wine pairing, tax, and gratuity. Wine & Beverage Director Jeff Bareilles will offer two different pairings, featuring a selection of Australian wines. Classic wine pairings are $95 per person or you can choose premium wine pairings for $195 per person. Reservations are available by calling Manresa at 408.354.4330. Please note that the regular menus will not available on these evenings.

Love Apple Farms-to-Table

2011-08-07T05:15:00.000-07:00

Cynthia Sandberg of Love Apple Farms announces a new collaboration with The French Culinary Institute in Campbell, California for a new class called Mastering the Art of the Tomato. Love Apple Farms takes the classroom into the garden at their Santa Cruz education center for hands-on lessons in planting, pruning, fertilizing and staking for the best-tasting tomatoes. Students finish their classes at the Campbell campus, only 30 mintues away, for an afternoon of preparing and enjoying hot and cold dishes from Love Apple Farms heirloom tomatoes. The experienced chef-instructors from The FCI will guide students through a favorite tomato recipe from David Kinch of Manresa, the dean of The FCI. The all-day class Mastering the Art of the Tomato takes place on Saturday, August 20. More collaborative classes at Love Apple Farms and The FCI include Exotic Herbs on September 10, and Vegetables of Asia on September 24. For more information and registration visit The French Culinary Institute website.

Manresa on Newsstands Now

2011-08-07T05:10:00.000-07:00

Manresa and Love Apple Farms are featured in the August issue of Bon Appétit magazine online and on newsstands now. Read about the inspired partnership that is leading the way for a new California cuisine.

The Michelin Garden
Plenty of chefs start their day at the farmers' market, but now the truly-obsessed are micromanaging their own microgreens—none more so than Manresa's David Kinch, who selects every seed
By Daniel Duane / Photographs by Peden and Munk

Love Apple Farms owner Cynthia Sandberg

"It's about having 110 to 130 tomato varieties," says Kinch. "And that's not an exaggeration, by the way."

Just picked herbs, green coriander seeds, micro chard, and other delights.

Kinch's inspiration comes not from the ethics of sustainability but from the relentless hunt for great ingredients.

Kinch, Nicolas Delaroque, and John Paul Carmona compose a course.

Try four of Kinch's best recipes:
Intro to the Garden Beignet How-To story
Beginning of Garden Beignet How-To slideshow
Garden Beignet recipe
Recipe for the Roasted Cucumber Sandwiches
Recipe for the Shizuka cocktail
Recipe for Melon Soup

San Francisco Magazine Loves Manresa

2011-08-07T05:05:00.000-07:00

"Kinch calls Manresa his 'idea laboratory.' Fair enough. It's also an art project, grown into a masterpiece." —Josh Sens

For the first time in his nine years as a restaurant critic, Josh Sens awards four stars to Manresa in the August issue of San Francisco magazine. Sens awarded fours stars to the French Laundry in 2004 and to Cyrus in 2005. Read the full four-star review on page 110 of the digital edition or pick up the August issue at your newsstand.

"Nectar from Cane" Cocktail Recipe

2011-08-07T05:00:00.000-07:00

Try this elixir of rum and summertime nectarine from Manresa's artisan cocktail collection, recipe courtesy of Jeff Bareilles, Manresa's Wine and Beverage Director.

Nectar from Cane
1.5 oz Diplomatico Exclusiva Reserva Rum
1 oz Nectarine Consommé (recipe below)
5 Mint leaves
1 large ice cube

• Muddle mint in Nectarine Consommé
• Add Diplomatico Exclusiva Reserva Rum
• Stir and strain into glass with a large ice-cube
• Garnish with a mint sprig

Nectarine Consommé Recipe
• Load the top basket of a steam juicer with four nectarines cut into quarters (pits included)
• Bring the bottom water-filled pan to a boil
• Juice rolls out the tube from the middle pan

Tip: To make your own large ice cubes, use a Tovolo King Cube Jumbo-Ice-Cube mold.

CNN Exclusive: Why culinary Japan matters—and even more so now

2011-06-27T13:49:00.000-07:00

David Kinch (front row, with dog) joins Cynthia Sandberg and Daniel Maxfield of Love Apple Farms (back row, center) to welcome a coterie of 10 visiting chefs from Kyoto. More than 20 Michelin stars are represented in this photo taken at Love Apple Farms.

David Kinch's essay appeared in CNN Eatocracy, June 3, 2011.

Chefs with Issues: Why culinary Japan matters—and even more so now

Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. David Kinch is the chef and proprietor of the two- Michelin star Manresa Restaurant in Los Gatos, California. He is also a partner with Cynthia Sandberg in the biodynamic and organic Love Apple Farm—the exclusive kitchen-garden for Manresa.

With the terrible, heartbreaking tragedy and aftermath that has hit Japan, it is easy to overlook the country’s restaurant and hospitality industry and the devastating hit it has taken.

But the road to recovery will also include a resumption of travel and tourism and a return of a new sense of normalcy for the Japanese people as they get back to their lives, food and restaurant culture.

And, what a culinary culture it is.

Japan has always seemed a bit of a mystery, a final frontier to many who travel the world looking for great restaurants and cuisine. For Western cooks, it has always been a tough nut to crack.

For me, it was a seemingly daunting challenge, not only of language, but also of the Japanese reputation of preferring to be guarded—assuming (fearing?) that outsiders would not understand nor appreciate the experience.

The very best of Japan has always offered a far away promise, one of incredible ingredients and a genuine reverence for them. It’s about the passionate individuals who procure them, coupled with a complex regionalism and the appreciation and respect for old traditions.

At the same time, Japan is always looking to the future, unafraid of Modernism and other contemporary styles. All of this along with Japan’s deep cultural connections results in the very best of culinary traditions.

Over the past couple of years there has been a new openness from travelers visiting the country. For better or worse, the Michelin Guide helped diners discover places they may have never otherwise tried. It offered detailed information about amazing restaurants including phone numbers and maps - then, boom! It was like a giant door swung open and chefs started to travel there in trickles and then suddenly in droves.

And what are they finding over there? Most will shake their head in wonder and describe experiences as if they were newborn babies. I know that feeling.

There is impeccable technique at all levels of cooking in Japan.

Craftsmanship and quality of tools? Check. Technical skill level? It’s all there. Intimate levels of hospitality, with the chef whose name is on the door—more often than not—cooking in front of you, handing your food to you, making sure that you are pleased. And the flavors!

Most ambitious European restaurants in the past 35 years have had their share of Japanese externs and stagiaires passing through their doors. It first happened in France and Italy and then the trend quickly spread through Germany and Spain.

Many Western cooks had their first real exposure to Japan through these visiting cooks from Japan—their knives made Western tools seem almost primitive by comparison.

In turn, the Japanese cooks absorbed the best of Western restaurant culture, not only in the kitchen but also with new types of customer service and wine service.

This new highly skilled and trained work force returned to their cosmopolitan, well-traveled, and educated country—one that boasts a culture of connoisseurs—with the means to support new restaurants within a vibrant and extremely competitive scene.

It all lends credence to the argument that Japan in general, and Tokyo in particular, might very well be the greatest restaurant country and city in the world. Some might even argue that the best French and Italian restaurants in the world outside their respective countries might very well be in Japan.

Through my professional life and education as a cook, I’ve been to many countries and have worked and dined at great restaurants with people who are now my mentors and peers. It all helped shape what I regard as the fundamentals and foundation of what great cuisine is really all about.

You can’t fake quality ingredients and the better you source, the better your food will be.

I learned that you don’t manipulate products to the point where their intangible greatness and provenance is hidden, or worse, destroyed for the sake of fashion or novelty. I learned to treat the ingredients with respect. The reward is not only satisfaction and pleasure for the guest but to yourself as a cook.

I learned that God was in the details.

And as all of us cooks get older and more experienced, we realize how to keep it simple - when to stop adding ingredients, when nothing else should be removed. It’s the sign of maturity, of a quiet self-confidence, that one’s true original style is manifesting itself.

These are the qualities and characteristics that are present in all great restaurants, regardless of style, country or location.

The Japanese dining culture is important to me because it embodies these fundamentals and the very spirit of timeless, dynamic cooking in the globalized food culture we now live in. It’s a reminder of how a dedication to one’s craft, a search for knowledge and understanding of history, hard work and a genuine concern for the well-being of your guests are the true essentials in what we have chosen as our profession.

And then there is that flavor. I dream all the time about the food I have had there. I would never consider cooking fusion or Japanese cuisine at Manresa but, for me, there are many lessons to be learned and reminded of again and again.

Their chefs have a saying: a true measure of quality is when you can close your eyes and know what you are eating. I love that—the purity, a true respect for seasonality.

But most of all, I am drawn to the “simple” appearance of their style of cooking—a simplicity that is subtle in detail, such as texture, and devoid of any and all unnecessary elements. It’s only the good stuff with no place to hide.

This thought has had more influence on us at Manresa and how we try our best to craft a guest’s experience. We spend most of our time trying to apply these lessons in our "California" cuisine.

Our culinary world is growing smaller. It’s one where we can “virtually” visit any ambitious restaurant on earth via blogs and the Web and duplicate what they are doing in an instant. It’s one where we are confronted with shrinking resources and quality issues.

And, it’s one where the internationalist style of fine dining means the pursuit of creativity as the supreme value. It all renders restaurants into a boring sameness. This “new” world of Japan is a breath of inspiration and fresh air.

I can only hope that as Japan fights to recover, that this grand culinary landscape, both traditional and contemporary, will return in full and be poised to make its mark in this new spirit of openness to the world, as it deserves to be.

Connect with Us

2011-06-27T13:44:00.000-07:00

Like us on Facebook and follow David Kinch and Jeff Bareilles on Twitter.

Our New Gem

2011-06-12T05:10:00.000-07:00

Welcome to the new Manresa. We are pleased to debut a fresh, new look following a renovation which includes the addition of new dining areas, a wine cellar and a bar and lounge space. In addition to changes in the design, we are introducing a new cocktail program for the first time in our 9-year history.

“The driving idea behind the new design is to add pleasure to the overall dining experience,” David Kinch notes. “Just like with the food we serve, we want the atmosphere of the restaurant to evoke the beauty of the location, and to be a memorable ingredient in its own right.”

Kinch worked with Bay Area-based Sterry Architecture and Sunny Hills Studio to create a new and welcoming space. In collaboration with Kinch, the design team looked for inspiration from the garden, art, and food. The new color palette comes from the natural beauty of the area and is inspired by the Santa Cruz Mountains and the ocean. Earth tones such as driftwood, sand, and fog serve as the major hues, while cream and Maplewood accents add contrast and sparkle to the space.

A new entrance leads guests to the rear of the building along a walkway sheltered by an arbor that terminates near a Japanese-inspired garden. The former entrance to Manresa has been converted into a walk-in wine cellar–an exciting addition to our award-winning wine program.

The new amenities are an enduring commitment to the comfort of our guests, and the timeless pleasure of gathering around the table. We hope that you enjoy our new gem.
Photo by Michael David Rose

Cheers!

2011-06-12T05:05:00.000-07:00

Introducing the artisan cocktail lounge. Our newly launched cocktail program follows the same philosophy as our menus—to provide an exceptional experience with the highest quality ingredients. Under the direction of Wine Director Jeff Bareilles, our cocktail menu encompasses both classic and contemporary creations, drawing inspiration from the quality and variety of spirits, the modern mixology movement and ingredients from Love Apple Farms, our exclusive farm partner.

Seasonal classic cocktails include the Santa Cruz 75 with Osocalis Brandy, lemon juice, Love Apple Farms honey and Dieboil-Vallois Blanc de Blanc Brut Champagne and the Cosmo Blanc with Hanger One “Straight” Vodka, Cointreau, Japanese plum wine and lemon. More contemporary creations by Bareilles include Jamaica Fresca with Los Azulejos Silver Tequila, lime juice, St. Germain Elderflower Liqueur, hibiscus syrup and Cynar Artichoke Liqueur and the Shizuka with Hendricks Gin, Fentimans Tonic, Green Chartreuse V.E.P., Love Apple Farms cucumber, Love Apple Farms shiso and aloe. Manresa will also offer a selection of digestifs and aperitifs.

We invite you to enjoy cocktails at Manresa beginning at 5:00 p.m., Wednesday through Sunday. Cheers!
Photo by Michael David Rose

Our Website Refresh

2011-06-12T05:00:00.000-07:00

We debuted our new Manresa website this week with a new design by Arron Bleasdale featuring photography by Mark Holthusen (food, portraits) and Michael David Rose (interiors). The new website reflects a quiet sophistication and captures the spirit of a fresh, new outlook.

Japan Relief Reception & Dinner

2011-04-13T08:05:00.000-07:00

Join chefs David Kinch, Douglas Keane, Kolin Vazzoler, Corey Lee, Michael Cimarusti, James Syhabout, Drew Glassell, and Nicole Plue, as they come together to cook for a great benefit—the Northern Japan Earthquake Relief Fund. On Tuesday, April 19, the Japan Relief Reception & Dinner will help to offer relief, recovery, and rebuilding efforts to earthquake and tsunami stricken Japan with a chef's reception at Shimo Modern Steak, followed by a dinner at Cyrus in Healdsburg. Manresa's wine and beverage Jeff Bareilles will be on hand to serve the superb selection of wines from Aruajo, Bond, Littorai, Peter Michael, and Williams Selyem.

Chef Kolin Vazzoler of Shimo Modern Steak will host a chef's reception with sushi, sake, and Champagne, 6 p.m. to 7 p.m., Shimo Modern Steak, 241 Healdsburg Avenue, Healdsburg.

Dinner at Cyrus, 7 p.m., 29 North Street, Healdsburg.

The following chefs are generously participating:
Kolin Vazzoler, Shimo Modern Steak
Corey Lee, Benu
Michael Cimarusti, Providence
David Kinch, Manresa
James Syhabout, Commis
Douglas Keane and Drew Glassell, Cyrus
Nicole Plue (desserts), Cyrus

For reservations, please call 707-433-3311
$450, inclusive of everything
Please note that Manresa is not taking reservations for this event.

Click here to view the menu

Manresa Update

2011-04-13T08:03:00.000-07:00

Manresa is eagerly anticipating the unveiling of their new addition and renovations planned for completion before the summer. Manresa will be introducing a new intimate cocktail bar offering an artisan cocktail program and a special bar menu, along with a new entrance and guest lounge area. Wine and beverage director Jeff Bareilles is developing the cocktail program. Manresa is proud to be celebrating more than eight years on Village Lane in Los Gatos and we will continue to serve our guests without any interruption while we renovate. We hope that you can join us during our regular dinner hours, Wednesday-Saturday starting at 5:30 p.m. and 5:00 p.m. on Sunday.
Image courtesy of Sunnyhills Studio

Follow Manresa on Twitter

2011-03-05T05:10:00.000-08:00

David Kinch (@davidkinch) and Manresa's Wine and Beverage Director Jeff Bareilles (@JeffBareilles) are tweeting today. Follow them on Twitter and join in on the conversation.

Day-off Dinners with David and Pim

2011-03-05T05:05:00.000-08:00

This Sunday, David Kinch of Manresa and Pim Techamuanvivit of Chez Pim continue their series of cooking workshops. Join them for Day-off Dinners, a new cooking class series at Love Apple Farm. In each class, students receive a tour of the gorgeous new farm just 25 minutes away from Manresa. After harvesting a few choice goodies from the garden, David and Pim will take you into the intimate kitchen where they will share their secrets of cooking at home. You will learn to cook deceptively simple, delicious dishes using techniques made practical for the home kitchen. Visit Love Apple Farm for registration and more information.
Sunday, March 6, Noon-3:00 p.m. $125
Sunday, March 27, Noon-3:00 p.m. $125

Love Apple Farm Tomato Seedling Sale

2011-03-05T05:00:00.000-08:00

It's finally here! Love Apple Farm's 2011 Tomato Seedling Sale starts March 26 through June 26 (or while supplies last).

The Tomato Seedling Sale will be open Mondays through Fridays from 10:00 AM to 6:00 PM and Saturdays and Sundays from 9:00 AM to 5:00 PM.

Tomato plants will be sold at the Love Apple Farm retail location at the Knox Garden Box showroom at 46 El Pueblo Road in Scotts Valley.

Love Apple Farm will have over 100 varieties of mostly heirloom and some hybrid tomatoes for sale. Tomatoes in small pots are $3.50 each, and $5.50 each in large pots.

Please remember, that these are live plants, and stuff happens! On occasion, germination is low, demand is high, other factors thwart production, and you may not always get the varieties that you want. If you are hankering for something specific, email loveapplefarm@gmail.com shortly before you plan to come out to ensure that the varieties that you are looking for are available.

For more information, visit the Love Apple Farm website.

The Citrus Modernista Dinner

2011-01-18T05:05:00.000-08:00

Please join Manresa on Sunday, February 20, when David Kinch will create the seasonal six-course Citrus Modernista Dinner. Winter is the perfect time for citrus from Gene Lester's exotic citrus orchards hidden away in the coastal mountains of the Monterey Bay. The citrus collection is a veritable painter’s palette of beautiful, exotic fruit—Citrona orangelo, Daisy mandarin, Poorman orange, Keiffer lime, Owari Satsuma mandarin, Sidi Aissa clementine, Melogold pummelo, Ginger lime, Wekiwa tangelo, Indio mandarinquat, Ruby red grapefruit, and Bergamot. Two wine pairings selected by beverage director Jeff Bareilles will be available. Open seating begins at 5:00 p.m., with the last seating at 8:30 p.m. The Citrus Modernista Dinner is $165 per person, exclusive of wine, tax, and gratuity. Please note that our regular menus will not be offered on this evening. Reservations are available by calling Manresa at 408.354.4330.

Day-off Dinners with David and Pim

2011-01-18T05:00:00.000-08:00

Want to know what a 2-Michelin star chef and a world-famous food blogger eat at home? Better yet, want to learn how to cook those dishes? Join David Kinch and Pim Techamuanvivit of Chez Pim for Day-off Dinners, a new cooking class series at Love Apple Farm. In each class, students receive a tour of the gorgeous new farm just 25 minutes away from Manresa. After harvesting a few choice goodies from the garden, Chef and Pim will take you into the intimate kitchen where they will share their secrets of cooking at home. You will learn to cook deceptively simple, delicious dishes using techniques made practical for the home kitchen. Visit Love Apple Farm for registration and more information.
February 13, Noon-3:00 p.m. $125
• abalone rice clay pot
• simple roast chicken
• green salad with classic vinaigrette
• apple tart with salted caramel sauce

Christmas Eve Dinner

2010-12-02T05:40:00.000-08:00

Celebrate the holidays with a memorable Christmas Eve Dinner at Manresa on Friday, December 24. David Kinch will offer a special five-course Christmas Eve menu for $165 per person, exclusive of wine, tax, and gratuity. Reservations are available from 5:00 p.m. with the last reservations at 8:30 p.m. Please note that the regular four-course and tasting menus will not be offered. Reservations are available by calling 408.354.4330.

New Year's Eve Soirée

2010-12-02T05:35:00.000-08:00

Share in the pleasures of New Year's Eve Dinner as David Kinch cooks a spectacular six-course dinner to ring in the New Year. Premium wine pairings selected by sommelier Jeff Bareilles will be available. Please join Manresa on Friday, December 31 with the first seating at 5:30 p.m., and the final seating at 9:30 p.m. This special New Year's Eve Dinner is $195 per person, exclusive of wine, tax, and gratuity. Reservations are available by calling Manresa at 408.354.4330. Please note that the regular menus will not be offered on this evening.

The Holidays at Manresa

2010-12-02T05:30:00.000-08:00

Give the Gift of Manresa
Your friends, family, and associates will appreciate receiving a Manresa gift card this holiday season, now available by calling Manresa at 408.354.4330. Our gift cards come with an attractive gift enclosure and are available in any denomination.

Manresa Catering
This season David Kinch brings the best of Manresa to you and your guests at your location. The pleasures of four-star dining can be designed for your private entertaining with all of the elements of a special evening at Manresa. A memorable meal can be customized to suit your personal expression of warm and generous hospitality. Please inquire by contacting general manager Michael Kean at 408.354.4330.

Celebrate the Holidays
Now is the time to reserve your holiday celebration for 20-26 guests at Manresa. General manager Michael Kean is pleased to arrange all of the details for you. To reserve your party, please call Michael at 408.354.4330.

The Champagne Dinner

2010-10-11T17:52:00.001-07:00

Join Manresa for the Champagne Dinner on Sunday, November 14. David Kinch will prepare a six-course dinner inspired by a selection of French Champagnes chosen by Jeff Bareilles, beverage director of Manresa, in collaboration with Vin, Vino, Wine Bottle Shop & Tasting Bar of Palo Alto. Guests are invited to join the Champagne reception at 5:30 p.m. with Rebecca Rapaszky and Victor Pugliese of Vin, Vino, Wine. Dinner commences at 6:15 p.m. with eight selections from the Champagne region of France. The Champagne Dinner is $275 per person, exclusive of tax and gratuity. Reservations are available by calling Manresa at 408.354.4330. Please note that the regular menus will not be offered on this evening.

Welcome Pastry Chef Belinda Leong

2010-10-11T17:39:00.000-07:00

Manresa is pleased to welcome pastry chef Belinda Leong to Manresa. Leong is a native of San Francisco with more than ten years of international professional pastry experience at some of the world’s finest restaurants and patisseries. In 1998 she accepted an internship at Aqua Restaurant under the direction of Michael Mina, which inspired her to enroll in the culinary program at San Francisco City College. After graduating, she embarked on a culinary internship with the newly opened Restaurant Gary Danko. She soon discovered her passion for desserts and gravitated to the pastry department, and after a year was named Executive Pastry Chef, where she developed her skills during the following eight years. After nine years with Gary Danko, she embarked on a European tour of France, Spain, Denmark, and Belgium where she refined her skills at renowned patisseries and restaurants including a year at Pierre Hermé in Paris learning traditional French pastry, Restaurante Martín Berasategui in Spain (three Michelin stars), Noma in Copenhagen (two Michelin stars), In De Wulf in Belgium (one Michelin star) and Bubo in Barcelona. In 2007, Leong won the San Francisco Bay Area award for Rising Star Pastry Chef from StarChefs.com, and was a featured celebrity chef at the famed Pebble Beach Food and Wine Festival.
Photo courtesy StarChefs.com

Holidays at Manresa

2010-10-11T17:37:00.000-07:00

Give the Gift of Manresa
Your friends, family and associates will appreciate receiving a Manresa gift card this Holiday season, now available by calling Manresa at 408.354.4330. The gift card is available in any denomination, and comes in an attractive gift enclosure.

Manresa Catering
This season David Kinch brings the best of Manresa to you and your guests at your location. Now the pleasures of four-star dining can be designed for your private entertaining with all of the elements of a special evening at Manresa. A memorable meal can be customized to suit your personal expression of warm and generous hospitality. Please inquire by contacting general manager Michael Kean at 408.354.4330.

Your Holiday Celebration
Now is the best time to start planning your holiday celebration for 20-26 guests at Manresa. General manager Michael Kean can arrange all of the details for you. To reserve your party, please call 408.354.4330.

Love Apple Farm Cooking School

2010-10-11T17:35:00.001-07:00

Love Apple Farm continues their impressive lineup of cooking classes with Jacob Pilarski of Manresa, who will teach you how to prepare delicious sauces, dressings and condiments at home, and how to preserve your culinary creations. "The Kitchen Pantry" class will be held at Love Apple Farm in Scotts Valley on Thursday, October 28. Class size is limited to ensure that you'll receive excellent instruction, and all levels are welcome. Visit the Love Apple Farm website for registration and more information.
Just added: Jacob's fresh, homemade pasta class on Tuesday, November 16.
Photo courtesy Love Apple Farm

Alexandre Gauthier to Join David Kinch

2010-09-05T09:46:00.000-07:00

Bienvenue à Manresa, Alexandre Gauthier

Manresa is pleased to present the Late Summer Harvest Dinners with David Kinch, Alexandre Gauthier, and Love Apple Farm. Alexandre Gauthier of La Grenouillère will cook with David Kinch on Saturday, September 11 and Sunday, September 12.

Alexandre Gauthier is the 31-year-old chef de cuisine of La Grenouillère (the frog pond) in the Auberge de la Grenouillère. This family restaurant, located in La Madelaine-sous-Montreuil just outside of Montreuil-sur-Mer in the north of France, received its first Michelin star in 2007.

"I am particularly excited to have my good friend Alex come to Manresa to cook," says David Kinch. "For me, he symbolizes the new, young generation of chefs in France. He is not afraid of outside influences in his cooking; yet he always remains unmistakably French. Simply put, his food is modern, vibrant, and exciting."

The Late Summer Harvest Dinners with Alexandre Gauthier continues Manresa's legacy of bringing the world's greatest chefs to Los Gatos for exclusive appearances, including René Redzepi of Noma, Alain Passard of L'Arpège, and Mauro Colagreco of Mirazur.

Cynthia Sandberg of Love Apple Farm will be harvesting the fresh, late summer vegetables selected by the chefs from her biodynamic farm. Love Apple Farm has been growing the finest biodynamic vegetables and provisions exclusively for Manresa since 2006.

Don't miss this rare opportunity to experience the collaboration of David Kinch and Alexandre Gauthier. Two wine pairings selected by Wine Director Jeff Bareilles will be available. Open seating begins at 5:30 p.m. on Saturday, and 5:00 p.m. on Sunday. The eight-course Late Summer Harvest Dinners with Alexandre Gauthier are $195 per person, exclusive of wine, tax, and gratuity. Reservations are available by calling Manresa at 408.354.4330. We hope that you will join us.

The Food Snob praises Gauthier.
See photos of La Grenouillère.
Please note that the regular menus will not be offered on these special evenings.
Reservations are not available on OpenTable for the evenings of September 11 & 12.

Manresa Catering

2010-09-05T09:45:00.000-07:00

Share the Manresa experience at your home with Manresa Catering. Beginning this season through the Holidays, the pleasures of dining can be designed for your private entertaining with all of the elements of a special evening at Manresa. To start planning your special catered dinner, please contact general manager Michael Kean by calling 408.354.4330 and reserve your date. Inquiries are welcome.
Photo courtesy lucyndskywdmnds/Flickr

Love Apple Farm Cooking School

2010-09-05T09:42:00.000-07:00

Introducing Love Apple Farm's Cooking School. Cynthia Sandberg is currently offering a new series of workshops at Love Apple Farm in September and October, with more workshops coming in November and December. September workshops include seasonal jam making, preserving tomatoes, and homemade condiments. Learn to cook like a Manresa chef by attending upcoming cooking and wine classes taught by the food and wine experts from Manresa. On Sunday, October 3, Manresa's wine director and sommelier Jeff Bareilles will teach a class on pairing wine with vegetables and other unusual wine combinations. Be sure to check the Love Apple Farm website for all of the delicious details.
Photo courtesy Love Apple Farm

Alexandre Gauthier to Cook at Manresa

2010-08-09T15:52:00.000-07:00

Join Manresa for the Late Summer Harvest Dinners
with David Kinch, Alexandre Gauthier,
and Love Apple Farm

Manresa is pleased to welcome guest chef Alexandre Gauthier of La Grenouillère, who will cook with David Kinch on Saturday, September 11 and Sunday, September 12 for the Late Summer Harvest Dinners.

Alexandre Gauthier is the 31-year-old chef de cuisine of La Grenouillère (the frog pond) in the Auberge de la Grenouillère. This family restaurant, located in La Madelaine-sous-Montreuil just outside of Montreuil-sur-Mer in the north of France, received its first Michelin star in 2007.

"I am particularly excited to have my good friend Alex come to Manresa to cook," says David Kinch. "For me, he symbolizes the new, young generation of chefs in France. He is not afraid of outside influences in his cooking; yet he always remains unmistakably French. Simply put, his food is modern, vibrant, and exciting."

Early in his career, Gauthier was noticed by Alain Ducasse, who recognized his talent and invited him to cook two of his dishes at Fou de France at the Hôtel Plaza Athénée in Paris.

The Food Snob blog praises Gauthier, saying that, "Without doubt the most outstanding and exciting characteristic of Alexandre Gauthier's cuisine is his willingness, his eagerness to explore things unfamiliar—to question what others readily accept as absolute."

The Late Summer Harvest Dinners with Alexandre Gauthier continues Manresa's legacy of bringing the world's greatest chefs to Los Gatos for exclusive appearances, including René Redzepi of Noma, Alain Passard of L'Arpège, and Mauro Colagreco of Mirazur.

Cynthia Sandberg of Love Apple Farm will be harvesting the fresh, late summer vegetables selected by the chefs from her biodynamic farm. Love Apple Farm has been growing the finest biodynamic vegetables and provisions exclusively for Manresa since 2006.

Don't miss this rare opportunity to experience the collaboration of David Kinch and Alexandre Gauthier. Two wine pairings selected by Wine Director Jeff Bareilles will be available. Open seating begins at 5:30 p.m. on Saturday, and 5:00 p.m. on Sunday. The eight-course Late Summer Harvest Dinners with Alexandre Gauthier are $195 per person, exclusive of wine, tax, and gratuity. Reservations are available by calling Manresa at 408.354.4330. We hope that you will join us.

See photos of La Grenouillère
Please note that the regular menus will not be offered on these special evenings.
Reservations are not available on OpenTable for the evenings of September 11 & 12.

Un Extraordinaire Voyage Culinaire

2010-08-09T15:50:00.000-07:00

David Kinch, Alex Atala, and Mauro Colagreco at Mirazur

On July 21 and 22, three chefs came together from three continents to cook for the dinners titled Trois Chefs, Trois Continents, Une Même Philosophie... at Mauro Colagreco's Michelin-starred restaurant Mirazur, situated on the sparkling coast of the Côte d'Azur in Menton, France. David Kinch joined chef Colagreco and chef Alex Atala of D.O.M., the restaurant in Sãu Paulo, Brazil rated highest in South America by the S.Pellegrino World's 50 Best Restaurants 2010. Guests were treated to a sumptuous twelve-course dinner, with the chefs preparing four courses each. The international press took notice with a glowing review by Jean-Claude Ribaut in Le Monde. Read Ribaut's review "Mauro Colagreco, cuisinier globe-trotteur," written in French, in Le Monde. Also read Luciana Bianchi's account of her experiences behind the stoves and behind the camera.
Photo by Gérard Bernar, Email Gourmand

David Kinch on The Martha Stewart Show

2010-05-20T08:00:00.000-07:00

David Kinch joins Martha Stewart on her daytime television show The Martha Stewart Show on Monday, May 24. He will prepare two recipes from the garden with Martha. Cynthia Sandberg of Love Apple Farm and her assistant Fiona Bond were in the audience, and Martha and Cynthia had a chance to chat about biodynamic farming. Cynthia and Fiona brought a beautiful display of produce from Love Apple Farm for Martha. The show was originally taped in New York on May 11. The David Kinch segment will be archived on the Martha Stewart website after the show airs on Monday. Search here for airtimes in your area.

David Kinch Wins James Beard Award

2010-05-06T12:19:00.000-07:00

David Kinch has won the Best Chefs in America award for the Pacific region from the James Beard Foundation. The Best Chefs in America award, presented by Visa Signature, is bestowed upon chefs who set new or consistent standards of excellence in their respective regions. He accepted his award at the black-tie James Beard Foundation Awards Gala held at the Avery Fisher Hall, Lincoln Center in New York on May 3, 2010. In his acceptance speech, he thanked his staff and friends associated with Manresa. In attendance was general manager and partner Michael Kean.

This is the third year that David Kinch has been nominated for Best Chefs in America by the James Beard Foundation, one of the most coveted honors in the world of fine dining. Also nominated in the same category were Michael Cimarusti of Providence in Los Angeles; Jeremy Fox formerly of Ubuntu in Napa, CA; Matt Molina of Osteria Mozza in Los Angeles; and Michael Tusk of Quince in San Francisco.

Congratulations to Chef Kinch and the team at Manresa.
Photograph courtesy Amanda Kostyushkin

World's 50 Best Restaurants

2010-05-06T12:17:00.001-07:00

Manresa is proud to be named one of the S.Pellegrino World's 50 Best Restaurants for 2010. Manresa moved up seven places to #86 on this year's list.

Love Apple Farm Grows

2010-05-06T12:14:00.001-07:00

The view from the new Love Apple Farm in Scotts Valley, California
Good news from Love Apple Farm: Cynthia Sandberg is expanding her Love Apple Farm to a new location in Scotts Valley, approximately 16 miles closer to Manresa. Currently, Love Apple Farm is in Ben Lomond, where it will remain while she moves some of her operations to Scotts Valley. She will maintain both locations and continue to supply Manresa with her acclaimed biodynamic-grown vegetables and provisions. Watch this space in future newsletters for reports on the progress of the expansion as Cynthia and her new farm partner, Daniel Maxfield, create a bigger, better farm.

The Mauro Colagreco Dinners

2010-03-24T21:33:00.000-07:00

Mauro Colagreco of restaurant Mirazur
Read The chef and his secret garden: Mauro Colagreco of Mirazur by the delightful Chez Pim

Please join us for a rare culinary event when California meets the Cote d’Azur. Manresa is pleased to announce that Mauro Colagreco will return to Manresa to cook with David Kinch on two special evenings of Saturday, April 10 and Sunday, April 11.

Chef Colagreco travels to Los Gatos from his restaurant Mirazur, a modern three-level restaurant set among terraced lemon orchards and gardens in Menton on the Côte d’Azur. He received his first Michelin star in 2006 and was awarded “Chef of the Year” by Gault Millau—the first non-French chef ever to have received this title.

Both Michelin starred chefs share a common sensibility—ultra fresh cuisine defined by the unique regions, or the terroir of their restaurants. They share an affinity for beautiful presentations that showcase pristine ingredients, often grown in their own kitchen gardens. Born in the La Plata province of Buenos Aires, Argentina, Colagreco traveled throughout Latin America before arriving in Paris to cook with the finest chefs; Bernard Loiseau at La Côte d’Or, Alain Passard at L’Arpège, Alain Ducasse at Plaza Athénée, and Guy Martin at Le Grand Véfour.

Colagreco first cooked at Manresa in April 2008. Now he returns for an exciting, new collaboration with David Kinch. The eight-course Mauro Colagreco Dinners are $225 per person, exclusive of wine, tax, and gratuity. Open seating begins at 6:00 p.m., with the last seating at 9:00 p.m. on both evenings. Wine pairings and premium wine pairings will be available. Please note that the regular menus will not be available on these evenings. Reservations are now available by calling Manresa at 408.354.4330.

James Beard Foundation Awards

2010-03-24T21:30:00.001-07:00

Congratulations to David Kinch on his nomination for Best Chef: Pacific by the James Beard Foundation. Deemed “the Oscars of the food world,” by Time magazine, The James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. The winners will be announced on Monday, May 3 at the James Beard Foundation Awards Gala in New York.

The Mauro Colagreco Dinners

2010-03-12T11:51:00.000-08:00

Mauro Colagreco of restaurant Mirazur

California meets the Cote d’Azur when Mauro Colagreco returns to Manresa to cook with David Kinch for two special evenings. With great pleasure, Manresa announces the Mauro Colagreco Dinners on Saturday, April 10 and Sunday, April 11.

Celebrated chef Colagreco travels to Los Gatos from his restaurant Mirazur, a modern three-level restaurant set among terraced orchards and gardens in Menton on the Côte d’Azur. He received his first Michelin star in 2006 and was awarded “Chef of the Year” by Gault & Millau—the first non-French chef ever to have received this title.

Colagreco first cooked at Manresa in April 2008. Now he returns for an exciting, new collaboration with David Kinch. Both Michelin starred chefs share a common sensibility—ultra fresh cuisine defined by the unique regions, or the terroir of their restaurants. They share an affinity for beautiful presentations that showcase pristine ingredients, often grown in their own kitchen gardens. Born in the La Plata province of Buenos Aires, Argentina, Colagreco traveled throughout Latin America before arriving in Paris to cook with the finest chefs; Bernard Loiseau at La Côte d’Or, Alain Passard at L’Arpège, Alain Ducasse at Plaza Athénée, and Guy Martin at Le Grand Véfour.

The eight-course Mauro Colagreco Dinners are $225 per person, exclusive of wine, tax, and gratuity. Open seating begins at 6:00 p.m., with the last seating at 9:00 p.m. on both evenings. Wine pairings and premium wine pairings will be available. Please note that the regular menus will not be available on these evenings, and reservations will not be available on OpenTable. Please call Manresa at 408.354.4330 for reservations.

Mirazur, where the French Riviera meets the Italian coast

Omnivore Deauville

2010-03-12T11:49:00.000-08:00

David Kinch was invited to participate in the annual Omnivore Food Festival from February 22-23 in Deauville, France. The world's top chefs gave 25 demonstrations to an audience of more than 1,000 food professionals and enthusiasts. The event was divided into two parts, salé (savory) and sucré (sweet) and was open to the public. Omnivore organizes festivals of gastronomy from New York to Paris each year. This year David Kinch—only one of two American chefs presenting at Omnivore—was joined by a roster of international chefs including Albert Adrià, Quique Dacosta, and Alain Passard. Regular guests include Ferran Adrià, Michel Bras, Alain Ducasse, Pierre Gagnaire, Mark Veyrat, and Pierre Hermé.

John Paul Carmona

2010-03-12T11:47:00.000-08:00

Congratulations to Manresa's chef de cuisine John Paul Carmona, who was named one of the San Francisco Chronicle Rising Star Chefs 2010.
Photo by Kyle Chesser

Welcome, Deanie

2010-02-20T00:14:00.001-08:00

Deanie Fox preparing for the Alain Passard Dinner in 2007. Photo courtesy Chez Pim.
Manresa is happy to announce the return of pastry chef Deanie Fox. "It is with great pride and delight that we welcome back Deanie Fox," said David Kinch. "During her tenure, she was an important part of the success of Manresa, and she has become an impressive pastry chef in her own right." Critical success has followed Deanie on her journey from Manresa to the celebrated restaurant Ubuntu in the heart of downtown Napa. New York Times critic Frank Bruni praised her desserts and lauded Ubuntu as "the Angelina Jolie of restaurants," naming it one of the 1o best new restaurants in the country. She was named a Rising Star Chef 2008 by the San Francisco Chronicle, and Best Pastry Chef by San Francisco magazine's 2008 Best Chefs Awards.

Biodynamics with David Kinch

2010-02-20T00:08:00.000-08:00

Watch the Food Forward episode trailer featuring David Kinch, and help launch this local Bay Area television production.

Meet the Winemakers

2010-02-20T00:07:00.000-08:00

Experience the ultimate expression of Santa Cruz Mountains terroir with Manresa and Windy Oaks Estate Vineyards and Winery. On Sunday, February 28, David Kinch will prepare a special five-course dinner paired with Windy Oaks Estate's award-winning Pinot Noir and Chardonnay, grown and produced in the Burgundy tradition. Windy Oaks is located in Corralitos, at the southern end of the Santa Cruz Mountains. Winery proprietors Jim and Judy Schultze will welcome you with a reception at 6:00 p.m., and will be your hosts for dinner at 6:45 p.m. The Windy Oaks Estate Wine Dinner is $195 per person, exclusive tax and gratuity. Please note that the regular menus will not be offered on this evening. Reservations are available by calling Manresa at 408.354.4330. Reservations are not available at OpenTable for this event.

Manresa on Facebook

2010-02-20T00:05:00.000-08:00

Become a fan of Manresa on Facebook.

Windy Oaks Estate Wine Dinner

2010-02-12T09:34:00.000-08:00

Experience the ultimate expression of Santa Cruz Mountains terroir with Manresa and Windy Oaks Estate Vineyards and Winery. On Sunday, February 28, David Kinch will prepare a special five-course dinner paired with award-winning Windy Oaks Estate Pinot Noir and Chardonnay, grown and produced in the Burgundy tradition. Windy Oaks is located in Corralitos, at the southern end of the Santa Cruz Mountains. Winery proprietors Jim and Judy Schultze will welcome you with a reception at 6:00 p.m., and will be your hosts for dinner at 6:45 p.m. The Windy Oaks Estate Wine Dinner is $195 per person, exclusive tax and gratuity. Please note that the regular menus will not be offered on this evening. Reservations are available by calling Manresa at 408.354.4330. Reservations are not available at OpenTable for this event.

The Citrus Modernista Dinner

2010-01-14T20:15:00.000-08:00

Please join Manresa on Sunday, January 31 for the Citrus Modernista Dinner. This seasonal dinner celebrates exotic varieties of citrus grown along the Pacific Coast from Gene Lester's collection of citrus trees in the Santa Cruz Mountains. High in the hills above the Pacific Ocean, David Kinch selects the citrus that will become his signature six-course citrus dinner prepared with beautiful varieties of Mandalo and Ruby Red grapefruit, Kalpi lime, Kishu mandarin, Vangassay lemon, calamondin, yuzu, Mexican lime, and Indio Mandarinquat. Two wine pairings selected by Wine Director Jeff Bareilles will be available. Open seating begins at 5:00 p.m., with the last seating at 8:30 p.m. The Citrus Modernista Dinner is $160 per person, exclusive of wine, tax, and gratuity. Please note that the regular menus will not be offered on this evening. Reservations are available by calling Manresa at 408.354.4330, or visit OpenTable.

Bocuse d'Or USA Dinner

2010-01-14T20:04:00.001-08:00

Michelin stars will align on Monday, February 8 when David Kinch joins Daniel Patterson at his restaurant Coi for a special one-night-only dinner. They will combine their culinary talents in support of Bocuse d’Or USA, of which Patterson is a Culinary Council member. All chefs on the Council are supporting the foundation by hosting special dinners in early February.

Patterson and Kinch will alternate courses, and Coi’s pastry chef Bill Corbett will prepare dessert. The chefs have some surprises in store including several amuse bouches, an intermezzo course, and mignardises.

To emphasize the Foundation’s commitment to sustainability and great American products, a different American heritage breed will be chosen each year. This year’s dinner series celebrates American heritage breed poultry. Patterson and Kinch’s menu will feature poultry from Soul Food Farm.

Secure your reservations early, as this sensational event will be on the top of this season’s must-do list. Reservations are available by calling Coi at 415-393-9000. Please note that Manresa will not be taking reservations. Coi is located at 373 Broadway in San Francisco.

The seven-course Bocuse d’Or Dinner is $195 per person, excluding tax and gratuity. Sommelier Matthew Fitch of Coi and Wine Director Jeff Bareilles of Manresa will pair wines for an additional supplement.

Bocuse d’Or USA trains American chefs who will represent the U.S. at the international Bocuse d’Or competition in Lyon, France in 2011. For more information, visit Bocuse d’Or USA.

Christmas Eve Dinner

2009-12-03T11:10:00.001-08:00

Please join Manresa for a memorable Christmas Eve Dinner on Thursday, December 24. David Kinch will offer a five-course Christmas Eve menu for $150 per person, exclusive of wine, tax, and gratuity. Reservations are available from 5:00 p.m. with the last reservations at 8:30 p.m. Please note that the regular four-course and tasting menus will not be offered. Please make your reservations before we are fully booked by calling Manresa at 408.354.4330 or visit OpenTable.

Happy New Year!

2009-12-03T11:06:00.000-08:00

Share in the pleasure of a New Year's Eve dinner as David Kinch cooks a spectacular six-course dinner to ring in the New Year. Premium wine pairings selected by sommelier Jeff Bareilles will be available. Please join Manresa on Thursday, December 31 with the first seating at 5:30 p.m., and the final seating at 9:30 p.m. The special New Year's Eve Dinner is $195 per person, exclusive of wine, tax, and gratuity. Reservations are available by calling Manresa at 408.354.4330 or visit OpenTable. The regular four-course and tasting menus will not be offered on this evening.

Holidays at Manresa

2009-12-03T11:04:00.000-08:00

Give the Gift of Manresa
Your friends, family and associates will appreciate receiving a Manresa gift card this Holiday season, now available by calling Manresa at 408.354.4330. The gift card is available in any denomination, and comes in an attractive gift enclosure.

Manresa Catering
This season David Kinch brings the best of Manresa to you and your guests at your location. Now the pleasures of dining at Manresa can be designed for your private entertaining with all of the elements of a special evening at Manresa. A memorable meal can be customized to suit your personal expression of warm and generous hospitality. Inquire by contacting General Manager Michael Kean.

A Taste of Champagne

2009-10-03T08:06:00.001-07:00

Join Manresa and Vin, Vino, Wine Bottle Shop & Tasting Bar of Palo Alto for The Champagne Dinner on Sunday, November 1. David Kinch will prepare a six-course dinner inspired by a selection of Champagnes chosen by Jeff Bareilles, wine director of Manresa, and Rebecca Rapaszky, manager of Vin, Vino, Wine. Ms. Rapaszky and Victor Pugliese, owner of Vin, Vino, Wine will be on hand to welcome guests to the Champagne reception at 6:00 p.m., and to introduce the selection of Champagnes during the evening. Dinner will commence at 7:00 p.m. The Champagne Dinner is $250 per person, exclusive of tax and gratuity. Reservations are available through Manresa by calling 408.354.4330.

Manresa Catering

2009-10-03T08:02:00.000-07:00

Introducing a new dimension to the Manresa experience. This season David Kinch brings the best of Manresa to you and your guests at your location. Now the pleasures of dining at Manresa can be designed for your private entertaining with all of the elements of a special evening at Manresa. A memorable meal can be customized to suit your personal expression of warm and generous hospitality. Inquire about bringing Manresa to your environment by contacting General Manager Michael Kean.

Holiday Notes

2009-10-03T07:57:00.001-07:00

Your Holiday Celebration
Now is the best time to start planning your holiday celebration for 20-26 guests at Manresa. General Manager Michael Kean can arrange all of the details for you. To reserve your party, call Michael Kean today at 408.354.4330.

Manresa Gift Certificates
Your friends, family and associates will appreciate receiving a Manresa gift certificate this Holiday season, now available by calling Manresa at 408.354.4330.

David Kinch and Eric Ripert

2009-10-03T07:54:00.000-07:00

David Kinch joined Eric Ripert of Le Bernardin, the legendary Michelin three star restaurant in New York, for the new culinary TV show Avec Eric. The new series, which is seen nationally on PBS stations, airs on KQED in the San Francisco Bay Area. For the "Star Ingredients" episode, Ripert traveled to California to visit David Kinch at Manresa and Cynthia Sandberg at Love Apple Farm.

The Tomato Modernista Dinners

2009-09-12T05:40:00.000-07:00

Join Manresa for the ultimate farm-to-table dinners. On two special evenings, David Kinch will cook garden-inspired dinners with the best of Love Apple Farm's heirloom tomatoes grown exclusively for Manresa. Nearly 65 varieties of sun-ripened tomatoes, full of the essence of summer flavor, are selected from the gardens of Cynthia Sandberg's biodynamic farm. The Tomato Modernista Dinners are on the evenings of Saturday, September 19 and Sunday, September 20. Open seating begins at 5:30 on Saturday, and 5:00 on Sunday. Wine pairings selected by Wine Director Jeff Bareilles will be available. $165 per person, exclusive of wine, tax, and gratuity. Please call Manresa at 408.354.4330 for reservations or visit OpenTable.
Please note that the regular menu will not be available on these dates.

David Kinch avec Eric

2009-09-12T05:30:00.000-07:00

David Kinch joins Eric Ripert of Le Bernardin for the new culinary TV show Avec Eric. The new series is seen nationally on PBS stations, and will debut on KQED in the San Francisco Bay Area this week. For the "Star Ingredients" episode, which is scheduled to air on Saturday, September 19 (1:30 p.m.) and Friday, September 25 (12:00 p.m.), Ripert travels to California to visit David Kinch at Manresa and Cynthia Sandberg at Love Apple Farm. Check your local listings.

Tomato Modernista Dinners

2009-08-03T05:40:00.000-07:00

“Cynthia Sandberg is a world-class heirloom tomato grower—they are the best tasting tomatoes anywhere.” —David Kinch

At Love Apple Farm, Cynthia Sandberg grows hundreds of varieties of heirloom tomatoes with names like Paul Robeson, Orange Russian, Julia Child, Green Zebra, Brandywine, and Cherokee Purple. The pleasure of tasting Love Apple Farm tomatoes is that they are picked at their peak ripeness while still warm from the sun. For a limited time, the Love Apple Farm tomatoes can be experienced exclusively at Manresa with two six-course dinners prepared by David Kinch. Please join Manresa on the evenings of Saturday, September 19 and Sunday, September 20 for the Tomato Modernista Dinners. The dinners are $165 per person, exclusive of wine, tax, and gratuity. Open seating begins at 5:30 on Saturday, and 5:00 on Sunday. Wine pairings selected by Wine Director Jeff Bareilles will be available. Please call 408.354.4330 for reservations.
Please note that the regular menu will not be available on these dates.

Great Farm-to-Table Restaurants

2009-08-03T05:35:00.000-07:00

Read Bruce Schoenfeld's "Great Farm-to-Table Restaurants" in the August 2009 issue of Travel + Leisure magazine for a profile of Manresa as one of "a handful of top dining spots that are taking the 'eating local' concept to the next level by actually growing their own food." Schoenfeld writes, "David Kinch has one of the great creative minds in American cooking, and for the past three years he’s had vegetables as fresh as his ideas." Also featured is Cynthia Sandberg of Love Apple Farm.

James Syhabout at Commis

2009-08-03T05:30:00.000-07:00

Congratulations to James Syhabout on the debut of his new restaurant Commis in Oakland, California. Syhabout, Manresa's former chef de cuisine, first left Manresa to work in Europe at The Fat Duck, El Bulli, Mugaritz, and Alkimia, and then returned to Manresa after being named one of the San Francisco Chronicle Rising Star Chefs of 2007, and earning three-and-a-half stars from the San Francisco Chronicle as executive chef of PlumpJack Cafe in San Francisco. With one of the most promising restaurant openings of the year, Syhabout has transformed a neighborhood dining spot on Piedmont Avenue into a sleek and intimate restaurant with an eye towards sustainable products and ingredients. "It is an emotional moment when one of the Manresa family decides to strike out on their own to pursue their own vision and dreams; it personally gives me the greatest satisfaction as a chef," said David Kinch. "A great and important part of Manresa's success has been because of the hard work, dedication and talent of James, and I could not be more proud of him. He is a remarkable young man who I know will succeed at whatever he wishes to accomplish, and we wish him the very best. He deserves it."
Photo courtesy Chez Pim

New Iron Chef Dinners

2009-05-28T05:55:00.000-07:00

Join Manresa for the popular Iron Chef Dinners. David Kinch will offer two additional six-course Iron Chef Dinners on Sunday, June 14 and Sunday, June 21. Now you can experience the taste of victory on Sunday, June 7, 14, and 21. Inspired by his stunning upset against Bobby Flay on Food Network's Iron Chef America, the winning dishes will be offered for $135 per person, exclusive of wine, tax and gratuity. Please note that the regular three-course, four-course, and tasting menus will not be offered during the Iron Chef Dinners. Call Manresa at 408.354.4330 for reservations or visit OpenTable.
Left: Love Apple Farm; right: courtesy of Food Network

Charlie Parker at Bonny Doon

2009-05-28T05:50:00.000-07:00

Manresa congratulates Executive Chef Charlie Parker on the highly anticipated opening of Randall Grahm's Bonny Doon Vineyard Cellar Door Café in Santa Cruz, California. A former sous-chef at Manresa, Parker has been tapped to helm the kitchen of the newly expanded café located in the tasting room of Bonny Doon Vineyards. With initial menu consultation by David Kinch, Parker is fully in charge of the menu and is poised to make the Cellar Door Café the premier dining destination in Santa Cruz. Kinch has finished his consultation with Bonny Doon and has high praise for Parker. "I have watched Charlie grow professionally for years now, and I am very proud of him," says Kinch. "He is in a perfect position to run his own kitchen now and I know he will grasp this opportunity and make the most of it. He is ready to make his mark."

Patio Dining

2009-05-28T05:45:00.000-07:00

Manresa's outdoor dining patio is now open. Sit under the stars and enjoy alfresco dining during the warm summer months. Outdoor tables may be reserved in advance.

Kitchen Stadium Redux

2009-04-04T05:40:00.000-07:00

Join Manresa for a taste of victory. By popular demand, David Kinch is offering a special Iron Chef menu, inspired by his stunning upset against Bobby Flay on Food Network's Iron Chef America on Sundays, May 17, 24 and June 7 & 21. The winning dishes will be offered with a six-course Iron Chef menu for $135 per person, exclusive of wine, tax and gratuity. Please note that the regular three-course, four-course, and tasting menus will not be offered during the Iron Chef Dinners.
Photo courtesy Food Network

Kudos

2009-04-04T05:35:00.000-07:00

12 Restaurants That Matter

Look for the April issue of Saveur magazine for a feature on Manresa penned by Joyce Goldstein and photographed by Penny De Los Santos. From the editors of Saveur, restaurants that "have profoundly influenced the way we think about food" were selected for "12 Restaurants That Matter." Goldstein writes of Manresa, "Kinch's compositions are so artfully arranged, so brilliantly expressive, that I can't imagine their being replicated."

James Beard Foundation Awards

David Kinch has been nominated for Best Chef: Pacific by the James Beard Foundation. Deemed “the Oscars of the food world,” by Time magazine, The James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. The awards will be announced on May 4 at the James Beard Foundation Awards Gala in New York.

Iron Chef America

Congratulations to David Kinch who handily defeated resident Iron Chef Bobby Flay on Iron Chef America, which aired on March 15 on the Food Network. After a riveting 60-minute challenge, Kinch’s five dishes composed of the secret ingredient cabbage dazzled the judges. Judge Lee Jones described Kinch's "Cabbage Patch" as "genius," which featured cabbage leaves and stems with country ham, a Riesling wine sauce and his signature "edible dirt," a mixture of toasted hazelnuts and roasted chicory.

It's Spring Fever

2009-04-04T05:30:00.000-07:00

Bordeaux spinach at Love Apple Farm

It's springtime at the gardens of Love Apple Farm and Cynthia Sandberg with her crew of dedicated farmers, is growing the best biodyamic vegetables for Manresa. This spring white beets, cheddar cheese cauliflower, and fava beans with their tender shoots and flowers are abundant, and the luscious Bordeaux spinach, young red Russian kale, and New Zealand spinach are filling their well-tended beds. All of the fresh, green shoots of sunflower, amaranth, and pea flourish here, as well as the beautiful edible flowers of calendula, viola, arugula and Usui pea blossoms. You'll find Love Apple Farm's biodynamic produce served only at Manresa, but you can learn to grow vegetables like these by attending Cynthia's how-to gardening classes this spring.

Iron Chef America

2009-02-27T08:40:00.000-08:00

Watch David Kinch battle Bobby Flay on Iron Chef America on Sunday, March 15. Chef Kinch challenges resident Iron Chef Bobby Flay on the popular Food Network cooking competition TV show. Based on a secret theme ingredient, each show features a challenger chef competing against a resident Iron Chef for an action-packed hour of intense, competitive cooking that will hopefully impress a panel of discerning food critic judges. To assist in the competition Kinch is joined in Kitchen Stadium by his talented chef de cuisine John Paul Carmona, and his former chef de cuisine James Syhabout. David Kinch cooks adventurous new contemporary cuisine at his Michelin two-star restaurant Manresa, while Bobby Flay is best known for his Southwestern style of cooking and his flair with a barbeque grill. Which chef has the culinary prowess to stand victorious? Tune in to the premiere of the Flay vs. Kinch episode on Sunday, March 15. The episode repeats at various times during the week. Check your listings for local show times on Food Network and find out whose cuisine reigns supreme.
Carolyn Jung interviews David Kinch at Food Gal

Menus of Tradition

2009-02-27T08:35:00.000-08:00

Join Manresa for the final weeks of Menus of Tradition. Chef David Kinch cooks an easy three-course dinner for the fixed-price of $75 per person, including wine or beverage of your choice. The Menus of Tradition is limited to three courses of the chef's choice, using the best ingredients of the day and fresh produce from Manresa's biodynamic Love Apple Farm. If you loved Chef Kinch's soul-satisfying meals at his former restaurant Sent Sovi in Saratoga, such as roasted scallops, farm chicken, and slow-braised lamb shank, you'll love the Menus of Tradition at Manresa. Reservations are available starting at 5:00 p.m. Call Manresa at 408.354.4330 or visit OpenTable.

March 1
Split pea soup with smoked ham, crispy bread
Braised rabbit with prunes
Créme caramel with roasted chicory

March 8
Leeks in truffle vinaigrette
Poulet à la crème
Chocolate souffle

March 15
Black cod with fennel confit
Creamy gratin of ham and Belgian endive
Crêpes Suzette

Menus subject to change. The three-course, four-course and tasting menus will also be available. Download a printable menu.

The Citrus Modernista Dinner

2009-02-17T09:55:00.000-08:00

We wind our way into the mountains nearby to find Gene Lester, the man who supplies Kinch with his many mandarins. Lester, 71, a retired I.B.M. software-development manager, has taken his interest in rare citrus to the extreme. There is no lawn outside his ridgetop home, just 12 acres of random plantings. Some trees droop with fruit, while others are just sprouting their first leaves. ''See this?'' he says, pointing to what looks like a serrano chili. ''That's an Australian finger lime. It looks like caviar inside.'' He then shows us a sudachi and a yuzu, Japan's lemon and lime. And then a kaffir lime. ''That one was hard to get,'' he says of the plant, whose leaves can no longer be legally imported. Kinch rubs the leaves and inhales, his eyes registering future recipes. On a slope dotted with mandarin-orange trees, we collect fruit, and Lester cuts sections of each orb: acidless Palestine sweet lime, puckering pomelo, sassy kumquat. Then we enter Dr. Seuss territory, sampling a Eustis limequat, an Indio mandarinquat and, finally, a chironja orangelo, each a shocking hybrid of flavors that few people will ever taste. Lester doesn't sell to restaurants or to any of the local farmers' markets; his fruit is for his friends, who now include Kinch. If Kinch wants to play with ginger limes, he has to come pick them himself. —Christine Muhlke, The New York Times

On Friday, February 20, David Kinch presents the Citrus Modernista Dinner, a once-a-year celebration of local, California Coast citrus. Chef Kinch will cook a special six-course dinner with hard-to-find varieties of citrus grown in the sunlight and clean air of the Santa Cruz Mountains, just a few miles from the Pacific Ocean. Two wine pairings selected by wine director Jeff Bareilles will be available. Open seating begins at 5:30 p.m., with the last seating at 9:00 p.m. The Citrus Modernista Dinner is $140 per person, exclusive of wine, tax, and gratuity. Reservations are available by calling 408.354.4330 or click on OpenTable.