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2016 Big Sur Foragers Festival Announces Grand Chef Dinner

Suzette Gresham, Acquerello’s co-owner and Executive Chef

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2016 Big Sur Foragers Festival Announces Grand Chef Dinner

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  1. 2016BigSurForagersFestival AnnouncesGrandChefDinner Suzette Gresham,Acquerello’s co-ownerandExecutiveChef BigSur,CA,November 13,2015 -TheBig SurForagersFestival announces itsGrandChefDinneratVentanaBig SurThe"ForagersDinner"attheRestaurant atVentanawill beheld Saturday,January16th,2016beginningat6:00pm.Themulti-coursedinner,destined tobeamemorablefeastpaired withanincrediblewineselection,costs$175.00perperson (asofDecember1).EarlybirdticketsareonsalenowthroughNovember30thfor$150.00. Guest Chefshavebeenannounced!Suzette Gresham,Acquerello’sco-ownerand Executive Chefalong withPaul CorsentinofromVentanaBigSur. SuzetteGresham,Acquerello’sco-ownerand Executive Chef Suzette Gresham,Acquerello’sco-ownerand ExecutiveChef,hashada profound impact on the culinaryworldoverthecourseofherover35years inthekitchen.Hercareerisonethathasbeenpunctuated bynumerousawardsand accoladesfromboth localand internationalinstitutions.In1980,shewas thefirstfemaleapprenticetobeon theU.S. CulinaryOlympicteam,returning as anindividual competitor4years later,and taking homethebronzemetal.SheholdsthecovetedAntoninCaremeaward,and washonored tobecomethefirst JuniorMemberoftheACF,laterbeing voted totheBoardofDirectorsforthreeterms.Acquerellohasheld aspot everyyearonMichael Bauer’sTop100BayAreaRestaurant Listsinceit’sinception19yearsago. Therestauranthasreceived aMichelin stareveryyearsince2007until 2014 whenit wasawardedasecondstar.GreshamisonlythethirdwomanintheU.S.toholdthattitle.Whiletheseprestigious achievementsareasourceof pridefor Gresham,theyarenot thedriving forcebehind hercareer,food –aboveall elseiswhatkeepsherinthekitchen.GreshamproducesmorethanjustmealsatAcquerello,sheand herteamprovideexperiencesforthedinerthatareemblematicofwhatthey could expect inhigh-end dining inItaly. Shedoes this throughherdedicationtoelevatedhospitality,theexecutionofsoulful andthoughtfuldishes,and amission toeducateand inspireall those whocomethroughthedoor. “Materia prima”,orqualityingredients, alongwithseasonality,tradition,and philosophyarethe

  2. driving forces behindGresham’sstyle.Shebelieves thatItaliancuisinehasatimelessness thatdoesn’t relyon trends.Sheremainscurrent,however,by listening todiners,maintaining anawarenessofhermarketplace,andrevitalizingforgotten classicsthroughinterpretiveapplications.Justasingredientshavebeena pillar inhercooking,educationhasbeenahallmarkinherlegacy.Greshamstrives tomakeAcquerello all about opportunity.Hertenaciousattitude, sincerity,undeniableskill,andconstant appetiteforknowledgearewhathelped herrisethroughtheranks.Shedidn’t realizeshewasa pioneeratthetime; shejust wanted tolearnand progress inher career.Greshamhasmadehermarkin theindustry byhighlighting theimportanceofculinaryfundamentalsinherteam, stressing theimportanceofwhereyou beginasachef.Itiswith thisphilosophyinmind that Greshamhassuccessfullypassed 63internsthroughherkitcheninthe26yearsofAcquerello’sexistence.Itisherbelief thatwithout astrong foundation,inthelong runyouwillshort changeyourselfbecauseofwhatyoudon’tknow.Itbecomesexponentiallyhardertocreatenew,boldflavorprofilesorinterpret the classicsifyoudon’tfirst understandwhytechniquescametobe,how traditionswere started,and whatroleingredientsplay intheregionsfrom whichtheyhail.“Ifyouloveyourcraft,itisyourdutytolearnallyoucanand thensharethatknowledge withthenext generation.Irelatetootherchefsyoung and old–attheend ofthedayweare all justcooks.” PaulCorsentino, ExecutiveChef,The RestaurantatVentanaInn AnativeofIllinoisanda graduateofthe CaliforniaCulinaryAcademyinSanFrancisco,Corsentino’sfirstforayintothekitchen led himtomkTheRestaurant inChicagoin2002.In2004,Corsentinomoved toNewYorkwhereheworkedatacclaimedrestaurantssuchasBouley,Country,Altaand RougeTomatepriortohiscareerdefining positionas theExecutiveChefattheNational Bar&DiningRoom. CorsentinometZakarianwhenhebecameSousChefatCountryin2005, wherehewasamember of theopening team.In2010,CorsentinoreunitedwithZakarianastheExecutive Chefat TheNational Bar&DiningRoom.During the3yearsatthe National,Corsentinolanded runnerupforEater.com’s“SexiestNewYorkChef.”Hethenassisted Zakarianin winningthe4thSeasonofFoodNetwork’s“The NextIronChef,SuperChefs”inDecember2011. Themoveto Californiain2014wasinspired by thedreamtocookintheseasons,thequest forfreshlocalingredientsand,ofcourse,sunnywinters.Corsentinojoined CommuneHotelsandResortsas theExecutive ChefatVentanaInn&SpainBigSur. Thefood isrepresentativeof thelocationfeaturing ingredientssuchas localforagedmushroomsandwildcaught freshyellowfin tuna.Inhisfirst yearatVentana,Corsentinohas put therestaurant on themapasafood

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