VENUE:
The St. Regis Atlanta
Paces 88 American Bistro
Eighty-Eight West Paces Ferry Road
Atlanta, GA 30305
404-563-7900
DATE:
September 24, 2010
Time:
6:30 PM
PRICE: $130 per person inclusive
Visa Signature® Price:
$115 per person inclusive
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HOST VENUE - Paces 88 American Bistro
Paces 88 American Bistro invites guests to experience breakfast, lunch and dinner in a setting of gracious hospitality that evolves as the day progresses. At breakfast and lunch, the champagne, taupe and mineral green hues of the restaurant are bathed in natural light from floor-to-ceiling windows that frame views of lush landscaped gardens. As evening settles in, the sparkle of chandeliers plays off of Venetian plaster and highlights two murals of Piedmont Park. Elegant ivory upholstery complements the rich wood detailing of the room. The feeling is one of understated opulence and the service is beyond expectation.
Breakfast specialties include both light and hearty dishes, including mini buckwheat and cottage cheese flapjacks with fresh berry salad and warm Vermont syrup, or skillet-crisp Georgian trout with shirred eggs, pork belly cracklings and roasted pear compote. At lunch, the SRA Beef Burger with pickled green tomatoes and duck confit with shrimp and organic grits are perennial favorites.
Dinner brings such temptations as a tart of sweet grass dairy goat cheese with caramelized onion, oven-dried tomatoes, wild arugula and truffle vinaigrette; or hearty braised osso buco short ribs with four-cheese gnocchi complemented with shallot marmalade and port wine sauce. Sumptuous desserts, from feather-light Meyer lemon soufflés to petite cookies round out the experience—along with a generous selection of aperitifs, wines and after-dinner libations.
Paces 88 also encompasses a Wine Room serving up to 500 wines and 60 wines by the glass with food pairings. Guests may request wine flights as well as personal tastings and pairings the hotel's sommelier and wine director, Harry Constantinescu.
GUEST CELEBRITY CHEF - Kelly Liken
RESTAURANT - Kelly Liken, Vail CO
Graduating first in her class at the Culinary Institute of America, Kelly is one of the country's most promising female chefs. In 2008, she was featured in Bon Appetit's "Women Chefs: The Next Generation" and was a 2009 and 2010 James Beard Semi-Finalist for Best Chef Southwest. A small town girl at heart, she has passed up on offers from heavyweight chefs including Charlie Trotter and Daniel Boulud to stay in Colorado where she feels grounded. Kelly cooks seasonal American cuisine with a strong commitment to locally sourced organic ingredients. She loves to make soup, lamb and anything grilled.
GUEST CELEBRITY CHEF - Kenny Gilbert
RESTAURANT - Executive Chef, PGA National Resort & Spa
Kenny recently moved to Jacksonville, FL, where he is now the Executive Chef of Nippers Beach Bar & Grill. He is also Partner of Culinary Adventure Capital, LLC. His cuisine ranges from American Regional, Japanese, Thai, Vietnamese, Italian, Middle Eastern, Indian, Native American, Moroccan and African. After graduating from the Pennsylvania Culinary Institute, Kenny went on to become a Chef de Cuisine at the young age of 23 at The Grill at The Ritz-Carlton in Amelia Island, FL, a AAA Five Diamond Restaurant, and the youngest African-American chef ever to run a Ritz-Carlton Hotel restaurant. An intense and no-nonsense chef, Kenny once split his pants open while cooking a 10-course meal and didn't even blink an eye. If he could have his last meal with anyone, it would be President Obama, and he would prepare a modern American Southern meal.
HOST CHEF - Jonathan Jerusalmy
RESTAURANT - Executive Chef, Paces 88 American Bistro
Executive Jonathan Jerusalmy brings 16 years of distinguished experience to his role as Executive Chef at The St. Regis Atlanta, including a recent tenure with The St. Regis Resort, Monarch Beach, California's only five-star, five-diamond resort.
Prior to joining St. Regis, Jerusalmy served as the Executive Banquet Chef and Executive Sous Chef at the Loews Miami Beach Hotel in Florida, where he acquired meaningful experiences in menu development, event leadership and staff training. His impressive gastronomic background also includes tenures with the Fleur de Lys in San Francisco and as Executive Chef at Figaro in St. Louis, which was voted "Best New Restaurant" by the St. Louis Post-Dispatch within six months of its opening. Jerusalmy also completed several prominent internships at Michelin-rated restaurants in France, studying under Master Chef of France Paul Bocuse and Chef Gerard Boyer. After receiving a Bachelor of Arts in food service, wine technology and hospitality management in 1997 from the Institute Technique des Métiers de L'Alimentation in Tournia, Belgium, Jerusalmy served as Chef de Partie at La Cote 108 in Berry au BAC, France, and later joined the prestigious St. Louis Club in Missouri as Chef de Partie and Chef Tournant.
As Executive Chef, Jerusalmy leverages his creativity to design menus with seasonal ingredients to invent epicurean delights that will transform every meal into a memorable occasion. He has established relationships with local purveyors who are dedicated to organic and natural farming methods. Committed to using only the finest local and artisanal ingredients served on Christofle Silver and Vera Wang China, The St. Regis Atlanta features a range of organic and exotic offerings, including Kobe beef and black truffles, throughout the exquisite event space and at the signature restaurant located on the Hotels' fourth floor. Jerusalmy is also responsible for training the hand-selected staff and Catering Specialists to ensure exacting performances consistent with The St. Regis tradition. In addition he collaborates with The St. Regis Executive Pastry Chef and Sommelier to seamlessly incorporate their talents into The St. Regis dining experience.
Special thanks to
