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If youve never heard of Jean-Georges Vongerichten, you may not be eating right. The French cook with the German last name was born near Strasbourg in Alsace, France, an area that has a long history of sharing German and French culture and cuisine.
Growing up in a mix of cultures may have had an impact on the chef, who goes simply by Jean-Georges. Classically trained in French cuisine, he also trained in Hong Kong, Singapore and Thailand, where he fell in love with the spices and flavors of the East.
He brought the flavors together into his unique style of cooking, using vegetable juices, fruit essences, broths and vinaigrettes instead of meat stocks and creams.
Now he creates recipes and menus and a worldwide dining empire that includes 41 restaurants scattered from the Bahamas to Las Vegas, Jakarta to Morocco. Hes the recipe man behind a dozen restaurants in New York City, alone.
From concept, menu and architectural design to staff selection and training, he works to stay involved in the restaurants to keep them timely and on track. Thats hasnt been that easy as of late.
For me, cooking is about expressing flavors from around the world. You get new ideas by talking to people and tasting foods, he said. We have restaurants in Shanghai and Tokyo and Singapore, but we havent been able to go anywhere for a year and a half now, so I feel like this, coming to the country, is something new.
World Class Chef Jean
KESWICK, Va. – A world-renowned chef is bringing his culinary talents to Albemarle County.
An opening is always like a newborn, said Chef Jean-Georges Vongerichten.
Its been three years in the making.
I said Keswick? Where is this? I had to look on a map. I had to Google it, Vongerichten said.
Its not Tokyo or Paris, but owners Molly and Robert Hardie say, itll put Keswick on the map.
People from all over the East Coast, the country, will want to come here because theyll know theyll get really exceptional food in a casual experience, said Robert Hardie.
In the kitchen, his trained chefs follow his lead, crafting meals with ingredients sourced from central Virginia.
It showcases the bounty of this region, but we also have a world-class chef in ways that are really memorable, Molly Hardie said.
Most menu items are plant based, and draw on influences from all over the world.
Only an hour by plane from Jean-Georges New York home, he says, its something hes proud of.
Creating a restaurant, its really creating a destination, creating an experience, he said. One of the last great pleasures in life is eating and sharing with friends, being social. When the food is good on top of it, you have something great.
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Charlottesvilles Keswick Hall Celebrates Grand Opening Of New Mountain Eatery Boasting Five Star Menu And Expansive Golf
Over the past few months, Keswick Hall gradually unveiled the resorts immaculate changes borne from its most recent overhaul. The grounds offer a reimagined, 80-room guest wing, dual-level heated pool, private cabanas, tennis facility, Full Cry golf course and a must-visit on-site restaurant Marigold.
marries rustic mountain décor with airy, west coast architecture. The signature restaurant is a welcomed escape from the hustle and bustle of downtown Charlottesville. Marigold greets you with a long, open-air entry flanked by a fireside patio and boules court . Inside, the Jean-Georges eatery marvels first-timers with its hulking ceiling beams, a corner bar and 130-seat dining area, all of which offer floor-to-ceiling views of the resorts rolling 18-hole golf course.
Beneath the castle-worthy chandeliers, diners peruse gold trifold menus for a peek at the acclaimed bites that have lifted Chef Jean-George Vongerichten to such great heights in the culinary world. At the helm of this Charlottesville kitchen stands Chef de Cuisine, Luther Dowdy. After spending seven years in the Big Apple, Dowdy celebrates his return to his home state and brings with him a wealth of knowledge gained from his South Carolina training and city cooking. Joining Dowdy in the kitchen is Keswick Hall Executive Chef, John Hoffman, who also worked closely with Marigold architects and the resorts food and beverage department to assist in the remodel.
Keswick Hall is located at 701 Club Rd., Keswick.
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Keswick Hall Makes Its Highly Anticipated Fall Debut
Renowned Country Retreat Includes Expanded Accommodations, Infinity Pool and Cabanas and Restaurants Helmed by Acclaimed Chef Jean-Georges Vongerichten
CHARLOTTESVILLE, Va., Oct. 5, 2021 /PRNewswire/ The anticipation for Charlottesville, Virginias newest destination is now over! Keswick Hall, one of Virginias top destinations since 1912, officially opened its doors on October 1st, 2021, following a complete renovation and expansion including fully transformed guest rooms and suites, common spaces, a signature free-standing restaurant, an infinity pool with cabanas, several red clay tennis courts and reimagined resort grounds. Marigold, the signature restaurant helmed by acclaimed Chef Jean-Georges Vongerichten, was first to open in late summer and has quickly become one of the most sought-after reservations.
For this project, owners Molly and Robert Hardie tapped the architecture firm, Hart Howerton, distinguished lighting design firm, LObservatoire International, renowned landscape architects, Nelson Byrd Woltz, and a number of local artists to work in tandem to redefine the art of American hospitality and help to marry the resorts storied location, its classic style and sophistication with luxurious comfort and modern amenities.
Other local artists featured throughout the rest of the hotel are Isabelle Abbot, Karen Blair and Anne Blackwell, who uniquely contributed a series of pressed plants gathered from the Keswick Hall grounds.
Read the full article at WBAY.