YOSEMITE NATIONAL PARK, Calif., December 23, 2008 – Winter in the High Sierra may carry a chill, but the culinary creations of the country’s hottest chefs will warm The Ahwahnee® hotel’s historic Great Lounge during the 24th annual Yosemite Chefs’ Holidays series. During each of eight savory sessions from January 11 through February 5, 2009, lively cooking demonstrations, behind-the-scenes tours and meet the chef receptions lead up to a five-course finale dinner in the acclaimed Ahwahnee Dining Room.
Event highlights
Yosemite’s inspiring scenery provides the backdrop for the two- and three-day Chefs’ Holidays sessions, each showcasing some of the country’s most seasoned culinary professionals. This year’s impressive roster of 24 chefs includes Traci Des Jardins of Jardiniere (San Francisco), Charles Phan of Slanted Door (San Francisco), Nancy Silverton of Osteria Mozza & Pizzeria Mozza (Los Angeles), and Elizabeth Faulkner of Citizen Cake and Orson (San Francisco). Among additional popular chefs participating are those from two prestigious Napa Valley venues: Cyrus (Healdsburg, CA) and Cakebread Cellars (Rutherford, CA). Among session moderators are a James Beard Foundation staff member and noted culinary consultants from across the country.
One of the signature attributes of the popular consumer series is the opportunity for guests to socially interface with the featured chefs and experts. The atmosphere within The Ahwahnee’s Great Lounge is welcoming to all levels of culinary enthusiasts. Compelling demonstrations, each of which features the participating chefs, encourage guests to enjoy samples of the prepared dishes and engage the chefs with questions regarding preparation, ingredients and technique. In addition, a “fan favorite” is a behind-the-scenes tour of The Ahwahnee’s expansive 6,500 square-foot kitchen, which introduces guests to Ahwahnee executive chef Percy Whatley and his magic behind the hotel’s fine dining.
The highlight of each session is a five-course gourmet Gala Dinner in the majestic Ahwahnee Dining Room. Designed and prepared by the session’s guest chef, the celebrated gala dinner menu is served by tapered candlelight and paired with complementing wines.
Lodging packages
To make the Chefs’ Holidays experience more memorable, The Ahwahnee and Yosemite Lodge at the Falls will offer added-value lodging packages throughout this season’s schedule. Each two-and three-night package includes accommodations for two plus admission to all culinary presentations, two tickets to the private Meet the Chefs Reception and two tickets to the Chefs’ Holiday Gala Dinner. Package guests are also treated to an autographed cookbook plus a surprise culinary gift.
Lodging packages (double occupancy, not including tax) at The Ahwahnee, the event’s host hotel, start at $962 for two nights and $1219 for three. Package rates at nearby Yosemite Lodge at the Falls start at $646 for two nights and $745 for three. Individuals may also purchase Gala Dinner tickets, inclusive of wine, tax and gratuity, for $215 each.
Historic host venue ~ The Ahwahnee®
Set against the Yosemite Valley’s snow-dusted winter scenery, The Ahwahnee welcomes Chefs’ Holiday guests with gracious hospitality and historic ambiance. Celebrated for its majestic architecture and elegant accommodations, the AAA Four-Diamond hotel is also a convenient base from which to enjoy seasonal recreation. Whether skiing or exploring by snowshoe, taking camera walks or ice skating against the profile of Half Dome, area activities are sure to keep guests busy. And, when outdoor temperatures fall, The Ahwahnee’s grand stone fireplaces and cozy public spaces are ideal sites for savoring a glass of vintage cabernet or mug of hot chocolate.
Each Chefs’ Holidays session Gala Dinner is hosted in The Ahwahnee Dining Room, known for innovative, sustainable cuisine under the direction of Executive Chef Percy Whatley. Reflecting the hotel’s picturesque natural setting, the room features 24-foot tall windows and sugar pine trestles. Other annual festivals held in the venue include the Vintners’ Holidays series, a November-December event featuring leading California wineries, and the Bracebridge Dinner, an 18th century-themed Christmas dinner and pageant.
Chefs’ Holidays guests can also book packages at Yosemite Lodge at the Falls, just one mile west of The Ahwahnee. Presenting scenic valley views, the Lodge provides easy access to Yosemite Falls as well as the varied recreational outings of Yosemite National Park and nearby Badger Pass Ski Area. Comfortable accommodations and a helpful on-site tour activities desk are among available amenities.
2009 Yosemite Chefs’ Holidays Schedule
Session I: January 11-13, 2009
Demo Chef: James Boyce, Studio, Laguna Beach, CA
Demo Chef: Brian Streeter, Cakebread Cellars, Rutherford, CA
Demo Chef: Larry Johnson, The Balsams Resort & Spa, Dixville Notch, NH
Moderator: Connie Wilson, France a la Carte.net, Manthelan, France
Session II: January 14-15, 2009
Demo Chef: Traci Des Jardins, Jardiniere, San Francisco, CA
Demo Chef: Elizabeth, Falkner, Citizen Cake and Orson, San Francisco, CA
Demo Chef: Scott Youkilis, Maverick, San Francisco, CA
Moderator: Connie Wilson, France a la Carte.net, Manthelan, France
Session III: January 18-20, 2009
Demo Chef: Duskie Estes & John Stewart, Zazu & Bovolo, Sonoma County, CA
Demo Chef: Casey Thompson, Bravo TV’s Top Chef Competitor
Demo Chef: Susan Spicer, Bayona, New Orleans, LA
Moderator: Izabela Wojcik, Director of House Programming, James Beard Foundation, New York City, NY
Session IV: January 21-22, 2009
Demo Chef: Kent Rathbun, Abacus, Dallas, TX
Demo Chef: Peter Chastain, Prima, Walnut Creek, CA
Demo Chef: Mark Estee, Moody’s Bistro, Truckee, CA
Moderator: Izabela Wojcik, Director of House Programming, James Beard Foundation, New York City, NY
Session V: January 25-27, 2009
Demo Chef: Tony Aiazzi, Aureole, New York City, NY
Demo Chef: Brandon Miller, Stokes, Monterey, CA
Demo Chef: Douglas Keane, Cyrus, Healdsburg, CA
Moderator: Pam Wischkeamper, Culinary Consultant
Session VI: January 28-29, 2009
Theme: Chefs of the San Francisco’s Ferry Building Marketplace
Guest Chef: Charles Phan, Slanted Door
Demo Chef: Peggy Smith and Sue Conley, Cowgirl Creamery
Demo Chef: Michael Recchuiti, Recchuiti Chocolates
Moderator: Pam Wischkeamper, Culinary Consultant
Session VII: February 1-3, 2009
Demo Chef: April Bloomfield, Spotted Pig, New York City, NY (recent winner on Food Network’s Iron Chef America)
Demo Chef: Joe Miller, Joe’s, Venice, CA
Demo Chef: Nancy Silverton, Osteria Mozza & Pizzeria Mozza, Los Angeles, CA
Moderator: Pamela Wischkaemper, Culinary Consultant
Session VIII: February 4-5, 2009
Demo Chef: Robert Curry, Auberge Du Soleil, Rutherford, CA
Demo Chef: Tom McAliney, Brandt Ranch Beef, Brawley, CA
Demo Chef: Aaron Sanchez, Paladar, New York City, NY
Moderator: Pamela Wischkaemper, Culinary Consultant
