Lori Moretti / Katie Archambault
CM Communications / 617.536.3400
Enjoy a Weekend with some of the Nation’s Leading Chefs
Dixville Notch, NH (July 26, 2007) ? The BALSAMS, the grand mountain resort in the heart of the Great North Woods is playing host this fall to some of the country's most popular chefs, giving guests the opportunity to savor extraordinary gourmet fare, meet acclaimed chefs, and learn some culinary tips just in time for the holidays.
The BALSAMS annual Visiting Chef Series of weekends, priced from $139* per person, per night, features a Friday night welcome reception with the visiting chef; cooking demonstrations and wine tasting on Saturday; five course dinner on Saturday night in The BALSAMS Dining Room prepared with help from the weekend’s visiting chef; Sunday jazz breakfast with the Rick Erwin Band; and complimentary resort activities. Due to the overwhelming success of last year’s Visiting Chef Series, The BALSAMS decided to expand the series to include seven weekends. The 2007 Visiting Chef weekends are scheduled for October 12-14, October 19-21, October 26-28, November 2-5, November 9-11, and November 16-18, and November 30 – December 2, 2007. For reservations and information about The BALSAMS, call toll-free at (866) 380-6798 or visit www.thebalsams.com
*Rates based on double occupancy. Subject to availability.
2007 Visiting Chef Series:
October 12 - 14, 2007
The BALSAMS Culinary Alumni Weekend
Rich in Tradition, The BALSAMS Culinary Apprenticeship Program continues to graduate future Chefs of America. Join esteemed alumni as they "return home" to kick-off the 2007 Visiting Chefs Series.
October 19 - 21, 2007
Carlo DeMarco, Executive Chef and Proprietor?333 Belrose Bar & Grill, Philadelphia, PA?
Chef DeMarco, along with partner Rob Donaldson, owns the popular 333 Belrose Bar & Grill. Chef DeMarco was named to Esquire Magazine's "12 Chefs to Watch" and is recognized as a culinary gem of the Main Line. Throughout the weekend, Chef DeMarco will showcase his contemporary American cuisine influenced by many other world cuisines.
October 26 - 28, 2007
Rob Evans, Executive Chef and Proprietor Hugo's Restaurant, Portland, ME?
Named "One of America's Best Chefs: 2004" by FOOD & WINE Magazine, Rob Evans is a native New Englander who has fine tuned his culinary skills at some of the world's most exclusive restaurants including Goose Cove Lodge in Deer Isle, Maine, The Inn at Little Washington in Washington, Virginia, and The French Laundry, Napa Valley, California.Condé Nast Traveler, Hugo's is one of Portland's most celebrated restaurants.
November 2 - 4, 2007
Gerry Bonsey, Executive Chef, York Harbor Inn, York Harbor, ME?
Chef Bonsey's leadership at the historic and romantic York Harbor Inn on the spectacular coast of Maine has provided years of exceptional dining experiences for all who visit. Recognized by Travel Channel's "Great Country Inns of America" TV show and FOOD & WINE Magazine for fine dining excellence, York Harbor Inn exemplifies personalized New England hospitality. At The BALSAMS Chef Bonsey will share tips on creating his classic New England dishes.
November 9 - 11, 2007
Jack Chiaro, Associate Culinary Professor Johnson and Wales University?
Chef Chiaro is a previous "Rhode Island Chef of the Year", a member of the prestigious Escoffier Society, and an inductee of The American Academy of Chefs. At The BALSAMS Chef Chiaro presents "A Weekend with Olive Oil," which will feature cuisine created in the rustic Tuscan style.
November 16 - 18, 2007
Ben Smith, Owner Tsunami, Memphis, TN?
Ben Smith's unique approach to Pacific Rim cuisine takes shape at his award-winning restaurant, Tsunami, in Memphis, Tennessee. Named "Best New Restaurant of The Year" by Memphis Magazine, critics have described Smith's "remarkable talents" and accurately predicted that his signature dishes "may quickly become legendary." Chef Smith will showcase his talents and create his signature Pacific Rim delights at The BALSAMS.
November 30 - December 2, 2007
Martin Breslin, Director of Culinary Operations, Harvard University, Cambridge, MA
As Director of Culinary Operations at Harvard University, Chef Breslin is responsible for overseeing and directing all culinary operations within Harvard University Dining Services (HUDS). A native of Dublin, Ireland and a graduate of the Dublin College of Catering, Breslin demonstrated his talents at restaurants, hotels and universities throughout the United Kingdom, in New York and in Boston.
About The BALSAMS
Listed as the #1 resort for dining in The United States on Conde Nast Traveler's 2007 Gold List, The BALSAMS Grand Resort Hotel is grand in every sense of the word. This legendary, 15,000-acre four-star destination boasts 202 individually decorated guestrooms and suites; four dining venues, including the Dining Room renown for its sumptuous table d’hote culinary presentations; over 10,000 sq. ft. of meeting and banquet space; and unparalleled year-round recreation. Among the numerous amenities and activities available to guests are golf, including an 18-hole championship Donald Ross designed course; tennis; outdoor swimming pool; boating; fly fishing; miles of trails for walking, hiking, mountain biking, nightly entertainment, and children’s programs, including Camp Wind Whistle, a supervised program for children ages 5 – 10+. The BALSAMS’ famous “Ballot Room” serves as the polling place for the nearly two dozen area residents who are the “first in the nation” to report the results of their voting in national elections. Serving guests since 1866, The BALSAMS is included in the National Register of Historic Places. The BALSAMS is proud to be a part of Delaware North Companies Parks & Resorts family; Delaware North Companies is one of the nation’s foremost hospitality and entertainment veterans. For reservations and information about The BALSAMS, call toll-free at (866) 380-6798 or visit www.thebalsams.cm