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STRAWBERRY GAZPACHO

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STRAWBERRY GAZPACHO

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Ingredients

Strawberry Consomme
2 pounds ripe strawberries
Gazpacho
2.5 pounds strawberries greens removed
8 ounces white onions thinly sliced
8 ounces red bell peppers seeded and thinly sliced
10 ounces cucumbers peeled, seeded and thinly sliced
1 clove garlic peeled, thinly sliced
10 grams tarragon leaves
strawberry consomme see recipe above
10 millilitres balsamic vinegar
1/2 cup extra virgin olive oil
  • Medium

Ingredients

  • Strawberry Consomme

  • Gazpacho

Directions

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Strawberry Consomme:

  1. Hull 2 additional pounds of ripe strawberries and place in a bowl.
  2. Wrap the bowl tightly in plastic wrap and place the bowl over a double boiler.
  3. Simmer until the strawberries have given up their liquid and nothing remains.
  4. Strain the consommé, letting it drain for a bit without pressing, and chill.
  5. This is the liquid that you use to thin down the gazpacho.

Gazpacho:

  1. Crush strawberries by hand over a bowl.
  2. Add all the other ingredients, EVOO, and balsamic vinegar. Allow to marinate for 1-2 days.
  3. Puree in a blender,then strain.
  4. Adjust the thickness by thinning the puree down with strawberry consomme.
  5. Adjust the seasoning with fine sea salt.

 

David Kinch

David Kinch has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity, and the vast bounty California offers. His pursuit for exceptional products inspired an exclusive partnership with Love Apple Farms, where most ingredients for Manresa are grown. This relationship creates a closed loop between the farm and kitchen assuring the dining experience imparts to guests a distinct sense of place and time.

Manresa has held two Michelin stars for six consecutive years and is one of Restaurant Magazine and San Pellegrino’s “Top 50 Best Restaurants in the World.” In 2011, Kinch was named “Chef of the Year” by GQ magazine and in 2010, he received the “Best Chef: Pacific” award from the James Beard Foundation. In the 2016 Michelin Guide Manresa was elevated to 3 stars.

David Kinch’s Career

1977 Commander’s Palace, New Orleans, working under Chef Paul Prudhomme

1981 Graduated with honors from Johnson and Wales Culinary Academy in

Providence, Rhode Island

1982 Sous Chef at Hotel Parker Meridian, New York; Executive Chef, La Petite

Ferme, New York

1984 Stage at Hôtel de la Poste, Beaune, France, under Marc Chevillot

1984-88 Chef, Quilted Giraffe, New York

1989 Consultant chef to Hotel Clio Court in Fukuoka, Japan, where he played an integral part in the creation of a contemporary American restaurant

1989-90 Executive Chef, Silks, The Mandarin Oriental, San Francisco

1990-92 Stages at Schweizer Stuben, Wertheim, Germany; L’Espérance, St-Père-en-

Vézelay, France; Akelarre, San Sebastián, Spain

1993 Executive Chef, Ernie’s, San Francisco

1995 Chef-proprietor, Sent Sovi, Saratoga, California

2002 Chef-proprietor, Manresa, Los Gatos, California

 

David Kinch Distinctions and Honors

2013 Two Michelin Stars, Michelin Guide San Francisco Bay Area

and Wine Country, 2007-2013

2012 World’s 50 Best Restaurants, Restaurant magazine, UK

2012 Zagat Survey 2012, Top Five San Francisco Bay Area Restaurants

2012 Opinionated About Dining Guide, Top Restaurant in Northern California

2011 Chef of the Year, GQ magazine

2011 4 Stars, Michael Bauer, San Francisco Chronicle, December 2011 & September 2005

2011 Top 100 Bay Area Restaurants, San Francisco Chronicle, 2003-2011

2011 4 Stars, Josh Sens, San Francisco magazine, August 2011

2011 Top 40 Restaurants in the U.S., Gayot, 2005, 2006, 2008, 2011

2010 James Beard Foundation Award for Best Chefs in America: Pacific

2011, 2010 Forbes Travel Guide Four Star Award

2010 World’s 50 Best Restaurants, second tier, Restaurant magazine, UK, 2009-2010

2009 Best New Restaurants of the Decade, Zagat

2009 12 Restaurants That Matter, Saveur, April 2009

2009 Four Stars, Mobil Four- and Five-Star Hotel and Restaurant Awards, 2007-2009

2008 Top 10 Most Dedicated Farm-to-Table Restaurants, Epicurious.com

2008 Fine Dining Hall of Fame, Nation’s Restaurant News

2007 Award of Excellence 2007, Wine Spectator

2006 America’s Top 50 Restaurants, Gourmet, October 2006

2006 Four Stars, Aleta Watson, San Jose Mercury News, December 2006 & December 2002

2006 Rising Star Chef of the Year, David Kinch, Northside San Francisco

2006 Commendation by the Town of Los Gatos, March 20, 2006

2005 World’s 50 Best Restaurants, Restaurant magazine, UK

2002 Top 10 of 2002, Michael Bauer, San Francisco Chronicle, December 29, 2002

 

For more information, or to schedule an interview, please contact:

Heather Barbod or Keelin Czellecz at Wagstaff Worldwide:

heather@wagstaffworldwide.com

keelin@wagstaffworldwide.com

212.227.7575

415.274.2510

 

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