Lake Austin Spa Resort Serves Up Five Star Culinary Experience Program
Site Administrator - 23rd August 2013
CONTACT: Darlene Fiske email@example.com, (512) 331-7755
Lake Austin Spa Resort Serves Up Five Star Culinary Experience™ Program
Week-long Celebration Features Star Chefs and Delicious Experiences
AUSTIN, TX – Distinguished by a menu that successfully marries “health” and “gourmet”, Lake Austin Spa Resort shares secrets of preparing deliciously healthful cuisine for one week every month during its celebrated Culinary Experience ™ program.
The popular series begins on the second Monday of every month, year round. Lake Austin Spa Resort’s culinary team is joined by renowned restaurateurs, cookbook authors, James Beard award winners and acclaimed television personalities in a very intimate setting, providing guests with unforgettable culinary activities. Additionally, Lake Austin Spa Resort showcases the talents of their own Executive Chef Stéphane Beaucamp. Chef Beaucamp began his culinary training in Paris, France and shares his passion for healthy living and clean, fresh food with resort guests during his fun, interactive classes.
During a Culinary Experience week, in addition to daily cooking demonstrations, other activities may include a tour of the organic gardens, tea tasting, fresh from the garden cooking class, fresh pestos and salsas class, wine seminars, knife skills, cheese and olive oil tastings, classes on remodeled recipes, hands-on spring rolls and sushi, All About Herbs and Composting 101, to name a few. The Culinary Experience program is complimentary to overnight guests of the award-winning 40-room destination spa.
Upcoming guest chefs include:
• September 9-15, 2013. Kim O’Donnel is a trained chef, nationally recognized online food personality, and longtime journalist. Formerly of The Washington Post, Kim has also written for USA Today, Real Simple, Country Gardens and Culinate. A graduate of the Institute of Culinary Education and The University of Pennsylvania, Kim is the author of The Meat Lover’s Meatless Cookbook and Meat Lover’s Meatless Celebrations, to help fellow meat eaters make more room for plants on the plate. She was the first blogger to write about Meatless Monday.
Kim was a 2009 Duncan Eat-Write fellow at The Writer’s Colony at Dairy Hollow in Eureka Springs, Ark. She is a member of the International Association for Culinary Professionals and she sits on the James Beard Journalism Awards committee. Based in Seattle, she is the founder of Canning Across America, a collective dedicated to the revival of preserving food.
Chef John “Johnny Vee” Vollertsen is director and creator of the Las Cosas Cooking School in Santa Fe, New Mexico- now celebrating its 15th year under his direction. John’s career in the hospitality industry has taken him from New York, through Sydney, Australia, and finally Santa Fe. He has taught cooking for over 16 years and enjoys a second career in food writing as a regular columnist for Local Flavor Magazine and as Dining & Food Editor for The Santa Fean magazine. John has hosted a Food Radio talk show called “Bits and Bites with Johnny Vee” on 1260 AM-KTRC. He regularly participates in food events around the country including a recent stint at the Palm Springs Modernism Week where he presented a seminar called, “Those Fabulous Foods of the 50’s and 60’s”.
• October 14-20, 2013. Sara Moulton worked for two years as an instructor at Peter Kump’s New York Cooking School (renamed the Institute of Culinary Education), where she discovered her love of teaching, a passion that would give focus to her subsequent work in television. Sara Moulton is one of the most trusted names in the food biz. As the host of Cooking Live, Cooking Live Primetime, and Sara’s Secrets between 1996 and 2005, she was a founding Food Network personality. She’s been food editor of ABC-TV’s Good Morning America since 1997. In the spring of 2008, she hosted Sara’s Weeknight Meals for public television. Sara was Gourmet’s executive chef from 1987 until the magazine was shuttered in October of 2009. She is the author of Sara's Secrets for Weeknight Meals and Sara Moulton Cooks at Home. Her latest cookbook, Sara’s Everyday Family Dinners, was published by Simon & Schuster in the spring of 2010. In January 2013, Sara’s Weeknight Meals began its second season on public television.
Ellise Pierce’s Cowgirl Chef: Texas Cooking with a French Accent (Running Press) is about the adventures (and mishaps) of a displaced Texan in Paris -- yes, it's a cookbook, but one with stories -- and it chronicles the struggles of dealing with the French (including Ellise’s picky eater boyfriend, X) and her own homesickness for Texas, which she cured by making salsa, tortillas, and starting a Tex-Mex catering and cooking class business out of her teensy, subterranean 16th arrondisement apartment. With stories and recipes inspired by both sides of the Atlantic, the first Cowgirl Chef cookbook gives the armchair traveler – and foodie -- plenty to chew on. From Cauliflower Galettes with Chipotle Crème Fraiche to Mom’s Black-Eyed Peas and Jalapeño Cornbread, Ellise’s recipes are fun, easy, and as approachable as her breezy, conversational writing style. An award-winning journalist, Ellise develops recipes for her own blog, CowgirlChef.com, and the Cowgirl Chef column, which runs in the Fort Worth Star-Telegram and is distributed to more than 300 newspapers. She has also written for Newsweek, People, and Texas Monthly. Ellise lives in Paris and makes frequent trips back home to Dallas to see family and friends … and to stock up on jalapeños.
• November 11-17, 2013. Grace Young has been called the Stir-Fry Guru by The New York Times, the Wok Queen by the Washington Post, and the Wok Evangelist by the website Chow.com. Her newest cookbook Stir-Frying to the Sky’s Edge won the 2011 James Beard Foundation’s Best International Cookbook Award. It was also named one of the top cookbooks of the year by NPR, Washington Post, Good Morning America, and Huffington Post. Young is a three-time IACP award-winning writer, including the Jane Grigson Award for distinguished scholarship, recipient of the World Food Media Award, and the eGullet Culinary Journalist Scholarship. She is the award-winning author of The Breath of a Wok and The Wisdom of the Chinese Kitchen.
Young has been featured in The New York Times, All Things Considered, and on CBS News Sunday Morning, in addition to appearing as a guest on the Martha Stewart Show. She is a contributing editor for Saveur magazine and her work has appeared in Saveur, Food & Wine, Bon Appétit, Gourmet, and Eating Well. She has lectured at the San Francisco Asian Art Museum, Radcliffe Institute for Advanced Study, New York University, Culinary Institute of America Greystone, James Beard Foundation, and the French Culinary Institute. For seventeen years Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books.
Paula Lambert founded Dallas’ Mozzarella Company in 1982. Today her company has grown from making a few pounds of fresh mozzarella to producing over 30 artisanal cheeses, all of which Paula has created and developed. Paula's cheeses have won hundreds of awards and accolades and are known far and wide for their excellence. Applauded as one of America’s pioneer cheesemakers, her cheeses are sold throughout the USA to fine restaurants and stores. Paula is the author of The Cheese Lover’s Cookbook and Guide (2000) and Cheese, Glorious Cheese! (2007). The Cheese Lover's Cookbook and Guide was recently been released in paperback.
A frequent radio and television guest, Paula travels extensively, speaking before groups and teaching cooking classes throughout the USA as well as in Italy and France.
• December 9-15, 2013. For 25 years, Elizabeth Stone, as president, owner and Executive Chef of The Stone Kitchen Catering & Special Events, has impressed clients with extraordinary experiences, superb service, fabulous food and exceptional event design. What started in her mother’s kitchen in the late 1980’s as a favor for a friend blossomed into a booming multi million dollar company.
With her remarkable energy and relentless passion, Elizabeth rebranded her company to honor her 25 years in business and to offer new and expanded services to her clients. SilverStone’s philosophy will incorporate the experience of over 15,000 events and the “Whatever it Takes” attitude to “Create the Event Experience” for each customer. Elizabeth has won numerous awards, the most recent being Dessert Chef of the Year for two years at Woodlands Food and Wine Grand Tasting Competition. She has also published her first entertaining book, An Invitation to Entertain, Recipes for Gracious Parties.
As Texas’s renowned Chinese cooking teacher, Dorothy Huang has taught thousands of students to cook Chinese in their own homes. Her gorgeous cookbook, Chinese Cuisine Made Simple, is the most sought-after cookbook in Chinese Cuisine. It contains 160 mouth-watery recipes that emphasize nutritional values, easy preparation, and taste appeal. A native of Canton, China, Huang came to the United States to seek graduate studies. She received her master’s degree in Education, minoring in Foods & Nutrition. Throughout the years, Huang has returned frequently to Asia to study and hone her skills under distinguished chefs in China, Taiwan, Hong Kong, Singapore, Malaysia, Indonesia, and Thailand. Huang has delivered her own brand of Asian cooking and the latest culinary trends to her eager students for over 30 years. Infusing teaching with her personal ingredients: warmth and clarity, she quickly won a devoted following. Her classes are always informative, entertaining, and delicious!
Dorothy has appeared on many television and radio shows. Highly respected as a Chinese food consultant, Dorothy has developed recipes for major cookware and food companies. She is a member of the Houston Culinary Guild and the International Association of Culinary Professionals.
• January 13-19, 2014. In a career that spans two decades, Sandra Gutierrez, food writer and professional cooking instructor, has taught thousands how to cook. Born in the USA, this bilingual Latin cuisine expert is also an accomplished cooking instructor and veteran recipe developer. She has interviewed the likes of Emeril Lagasse, Sara Moulton, and Patricia Wells. As a recipe tester and developer, Sandra has had over 2,000 original recipes and over 700 articles published. Sandra served as the Hispanic Advisor for Ducklings magazine, published by Albertson’s. In addition, she is one of the most sought-after culinary instructors at A Southern Season, and also teaches at Williams-Sonoma and from Sandra’s Kitchen Studio in her home. She is frequently called on to assist numerous notable celebrity chefs, including Diana Kennedy, Jean Anderson, Hugh Carpenter and Roland Mesnier.
• February 10-16, 2014. Joanne Weir is a television personality, James Beard Award-winning cookbook author and judge, international cooking teacher and chef. In her very successful public television series, Joanne Weir’s Cooking Class and her new series Joanne Weir’s Cooking Confidence, Joanne’s love of teaching cooking and working side-by-side with someone takes center stage. Taunton Press sets Joanne’s new book, Joanne Weir’s Cooking Confidence for release in the fall of 2012. Weir is producing her own wines called Joanne Weir Wines where she works with artisanal wine makers from California and around the world. She has also been named Consulting Editor-at-Large of Fine Cooking Magazine and has just opened Copita, a seasonal, sustainable local Mexican restaurant and tequileria in Sausalito, California partnering with restaurateur extraordinaire, Larry Mindel.
Awarded the very first IACP Julia Child Cooking Teacher Award of Excellence, Joanne shares a lifetime of experience that flavors everything she touches. Joanne has been featured on numerous television shows including The Today Show, Good Morning America and Fox to name a few. She also writes for many national magazines including Cooking Light, Bon Appétit, Fine Cooking, Better Homes and Gardens, Food & Wine, AARP The Magazine and Sunset.
• March 10-16, 2014. Angelo Sosa was the youngest of his siblings, born in Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs. He graduated with high honors from the Culinary Institute of America in 1997, after running the kitchen at the Escoffier Room, one of the institute’s highly acclaimed restaurants. His next job paired him with Christian Bertrand, formerly of Lutèce, at the Four-Diamond, Stonehenge Restaurant & Inn. He then served as Bertrand’s Sous Chef when he opened Acqua in 1998. In 1999, Sosa was referred by Bertrand to work with his future mentor, Jean-Georges Vongerichten. After two and a half years with Vongerichten, he left to take an Executive Sous Chef position at TanDa. A year later, Sosa returned to Vongerichten to work at the Ocean Club at Dune restaurant in the Bahamas. Next, he traveled back to New York to serve as Executive Sous Chef at Restaurant Jean Georges for another two years. He was then sent to open Jean-Georges’s highly notable and trend-setting Spice Market as Executive Sous Chef. In spring 2005 Angelo became the Executive Chef at Yumcha in the West Village, where his interpretation of modern Chinese cuisine gained widespread acclaim. In late fall of 2005, Angelo turned his attention to consulting, having amassed the experience of opening many restaurants in his career. His consulting work includes: restaurant Stephen Starr’s Buddakan, Asian-Mediterranean hot-spot LOFT, Morimoto, Alain Ducasse’s Spoon Food & Wine in Paris among others. In the summer of 2009, Angelo launched his fast-casual restaurant, Xie Xie (shay-shay) in the Hell's Kitchen neighborhood of New York City, which won him StarChef’s New York’s Rising Star award for “Best New Restaurant Concept.”
In 2010, Angelo was cast as a Season 7 "Cheftestant" on Bravo TV’s hit reality show, Top Chef. He was then invited to compete on Top Chef All Stars. As the show drew to a close, Angelo launched NYC’s Social Eatz. He's signed on as Executive Chef and Owner, designing a menu that reinterprets NYC staples with flavors from across Asia. Within just seven months of opening, the restaurant was awarded the Best Burger in New York City (and shortly after that the Best Burger in the nation) by Eater.com’s readers’ choice poll. With Social Eatz taking off, Angelo focused his attention on the West coast. After consulting with the iconic Malibu Inn for a menu revamp, he later joined SmithHouse Tap and Grill as consulting Chef. In January of this year, Angelo made his triumphant return to the east coast with the award winning Anejo Tequilaria y Restaurante, offering Angelo’s take on traditional Mexican cuisine.
• April 14-20, 2014. Robin Miller has been a TV personality, food writer and nutritionist since 1990 and she is the author of ten books, including Robin Takes 5, Robin Takes 5 for Busy Families and the bestselling cookbook Quick Fix Meals. Her popular show, Quick Fix Meals with Robin Miller aired on Food Network for 5 years and she has multiple weekly blogs, Robin’s Healthy Take, on www.foodnetwork.com/healthyeats. Robin’s recipes and nutrition features can be seen regularly in a variety of newspapers and magazines, including Clean Eating, Health, Cooking Light, Parade, Shape, Woman’s Day, Guideposts, Experience Life, Fit Pregnancy and Fitness. Robin has been a guest on hundreds of local and national television and radio programs. She has hosted home videos (for Jane Fonda), cable television vignettes (for Food Network and a variety of food companies) and spoken at media events in various markets nationwide. Currently, she appears regularly on local, network and cable television. Programs of particular interest include: The Early Show, Regis & Kelly, The View, The Today Show, Good Morning America, CNN, Fox News Channel, Food Network, Discovery Channel, the Hallmark Channel and HGTV.
• May 12-18, 2014. Marge Perry writes, broadcasts, teaches and speaks about cooking, food and nutrition. In addition to her long-standing capacity as Contributing Editor for Cooking Light; Newsday columnist; daily Ask the Expert columnist for MyRecipes.com; restaurant critic; and regular contributor to many other magazines including Better Homes & Gardens, Prevention Self, Coastal Living, and Relish, she is author of the blog A Sweet and Savory Life and a frequent guest on television and radio. Marge is an accessible and authoritative guide for anyone who cooks, eats and travels.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Food Network and numerous television news segments.
Ms. Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, and food writing at New York University. Ms. Perry’s extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and the development and on-going instruction of a cooking and nutrition program for underserved kids at the Kips Bay Boys and Girls Club in the Bronx.
David Bonom’s recipes grace the covers of many major consumer magazines, and appear regularly in the pages of Better Homes & Gardens, Cooking Light, Fine Cooking, Health, Prevention, Coastal Living and many more. David’s corporate clients have included Unilever, Bestfoods, and Oxo for which he done both product and recipe development. In addition, he develops recipes for commodity boards including The Peanut Council, California Fig Growers, California Pluot Growers, The Washington State Potato Commission, Driscoll’s Berries, and the North Carolina Sweet Potato Commission and has served as a spokesperson for many companies. In addition, he reviews restaurants for Westchester Magazine in New York, teaches avocational cooking classes at area cooking schools and is a restaurant consultant. A graduate of the Institute of Culinary Education, David initially worked as a restaurant chef for many prestigious restaurants and catering companies, including Savoy, Union Square Café, Susan Holland & Company, and the Red Horse Market in East Hampton, NY. In addition to his corporate clients, David has developed and prepared customized recipes and menus for such well-known clients as Bette Midler, Elie Weisel, the Tisch Family, artist Robert Rauschenberg and then First Lady Hillary Clinton.
• June 9-15, 2014. America’s premier food team, Bruce Weinstein and Mark Scarbrough authors of 21 cookbooks, including the comprehensive: Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat. It’s a step-by-step plan to get all the chemicals out of your diet, to find satisfaction more quickly at the table, and to return food to its pure, elemental pleasure without resorting to a raw food diet or any quasi-scientific shenanigans. Everyone’s hot on the idea that better food is less processed? But how do you make real-world changes? They’ve got seven steps that will revolutionize your diet.
In January 2014 Bruce and Mark will publish The Great American Slow Cooker Book with 500 recipes that work in every size slow cooker. In September 2014 they will publish The Vegetarian Dinner Party – 150 meatless dishes good enough for company.
And, in March 2015 look for The Great American Pressure Cooker Book with 500 recipes that work for stovetop and electric models.
For two years, Bruce and Mark provided the food content for Your Morning, the morning show on CN8, the default channel for the Comcast Cable Network. They have also appeared regularly on NBC’s The Today Show, Weekend Today, CBS This Morning, The View, and Seasonings with Dede Wilson (PBS). They have also launched a blog that has already attracted Haagen Dasz, as well as other corporate brands, to its mission of providing real food, an alternative to our processed culture. Bruce and Mark have been spokespeople for JIF, Bacardi, Splenda, the California Milk Advisory Board, amazon.com, Solae, and the National Honey Board. They have been the on-air talent for three SMTs for the US Potato Board as well as numerous editor tours. They have also created a series of quick-cooking potato recipe videos for the board.
ABOUT LAKE AUSTIN SPA RESORT
Nestled along the shores of scenic Lake Austin in the beautiful Texas Hill Country, Lake Austin Spa Resort offers guests the sanctuary of a world-class spa and the warmth of a best friend’s lake house. Lake Austin Spa Resort offers all-inclusive vacation packages, which include accommodations in one of 40 charming lakeside guest rooms, three gourmet meals daily, indoor and outdoor fitness activities and classes, and a selection of spa and body treatments.
The resort has received numerous awards from prestigious national travel and spa magazines since its multi-million dollar renovation and expansion in 2004. Condé Nast Traveler, Travel + Leisure, US News & World Report, Fodor’s, Allure, the Zagat Survey, Health, Garden Design, SpaFinder Wellness, and American Airlines’ Celebrated Living magazine have honored Lake Austin Spa Resort as one of the best in the country and in the world.
For additional information and reservations, call 800-847-5637, or visit www.lakeaustin.com.