15th Annual Yosemite Chefs' Holidays Celebrates California Cuisine; `Foodies' and Chefs Savor Yosemite in Winter.YOSEMITE NATIONAL PARK Yosemite National Park (yōsĕm`ĭtē), 761,266 acres (308,205 hectares), E central Calif.; est. 1890 as a result of the efforts of conservationist John Muir. Located in the Sierra Nevada, it is a glacier-scoured area of great beauty; Mt. , Calif.--(BUSINESS WIRE)--Nov. 8, 1999-- A stellar roster of top chefs Top Chef is an American reality competition show that airs on the cable television network Bravo, in which chefs compete against each other in weekly challenges. They are judged by a panel of professional chefs and other notables from the food and wine industry with one or and culinary cu·li·nar·y adj. Of or relating to a kitchen or to cookery. [Latin cul  n experts have been
assembled for the 15th Annual Chefs' Holidays series at The
Ahwahnee Hotel in Yosemite National Park.Beginning January 9 and continuing through February 3, 2000, the eight session program offers the opportunity for "foodies" -- people who have a high degree of interest in foods and enjoy fine dining -- to meet and learn from California's most innovative chefs, all in the spectacular setting of Yosemite in winter. With a focus on California cuisine For the local cuisine of California, see cuisine of California. California Cuisine is a style of cuisine marked by an interest in "fusion"— integrating disparate cooking styles and ingredients— and is freshly prepared using local ingredients. , the 2000 Chefs' Holidays program gives guests the rare opportunity to meet and learn from such acclaimed guest chefs as Ken Frank, Hubert Keller Hubert Keller is a noted French chef who currently lives in the United States. Biography Keller was born in Alsace, France, and graduated from the École Hoteliere in Strasbourg. , Nancy Oakes, and John Ash This article is about John Ash. For other people named Ash, see Ash (surname). John Ash may refer to several people:
Each session begins with a "Meet the Chefs" reception, followed by lively cooking demonstrations, discussions and behind-the-scenes kitchen tours. The grand finale to each session includes a five-course gourmet chefs dinner served in the majestic candle-lit Ahwahnee Hotel Dining Room. "This year's schedule of guest chefs is one of the most impressive since we started the program 15 years ago," says Robert Anderson There have been many well-known people named Robert Anderson, including:
2000 Yosemite Chefs' Holidays Schedule
Session One (Jan. 9-11): Ken Frank, La Toque, Napa Valley; Bob
Hurley, Napa Valley Grille, Yountville; Robert Jorin, Culinary
Institute of America at Greystone, St Helena.
Session Two (Jan. 12-13): Andy Salton, Auberge du Soleil, Napa
Valley; Sean Canavan and Otto Eckstein, Pan Pacific Hotel, San
Francisco.
Session Three (Jan. 16-18): Fred Halpert, Brava Terrace, Napa
Valley; John Caputo, Napa Valley Grille; Gerhard Michler,
International Creative Pastries, San Francisco.
Session Four (Jan. 19-20): Bo Frieberg CMPC, Culinary Institute of
America at Greystone, Napa Valley; and Hubert Keller, Fleur de
Lys, San Francisco.
Session Five (Jan. 23-25): Mary Chech, Culinary Institute of America
at Greystone; Wendy Brucher, Rivoli, Berkeley; and Craig Stoll,
Delfina, San Francisco.
Session Six (Jan. 26-27): Roland Passot, La Folie, San Francisco;
Nancy Oakes, Boulevard, San Francisco; and James Foran, Silks,
San Francisco.
Session Seven (Jan. 30-Feb. 1): John Ash, John Ash & Co., Santa Rosa;
Mark Estee, Lahontan Golf Club, North Lake Tahoe; and George
Geary, noted culinary professional and instructor.
Session Eight (Feb. 2-3): Les Carmona, Brix, Napa Valley; Scott
Newman, Rubicon, San Francisco; and Joey Altman, Wild Hare, San
Francisco.
-0- Two-night Chefs' Holidays packages are offered for $599 at The Ahwahnee and $280 at the Yosemite Lodge. Three-night packages are priced at $799 at The Ahwahnee and $345 at The Yosemite Lodge. All packages include overnight accommodations for two people, invitations to the "Meet The Chefs" reception and cooking demonstrations plus two tickets to the gala chefs' banquet. Individual tickets to the gala chefs' banquet are $75 per person, including tax and gratuity Money, also known as a tip, given to one who provides services and added to the cost of the service provided, generally as a reward for the service provided and as a supplement to the service provider's income. . Any park visitor can attend the cooking demonstrations at no charge. The Ahwahnee Dining Room is renowned for innovative California cuisine and an award-winning wine list of over 150 wines. From Nov. 7-Dec. 9, 1999, the hotel also hosts the very popular Vintners' Holidays program which showcases prominent California wineries. In addition to the Chefs' Holidays activities, guests will enjoy the myriad of recreational options available during Yosemite's winter season, including downhill and cross country skiing, snowboarding snowboarding: see under skiing. snowboarding Sport of sliding downhill over snow on a snowboard, a wide ski ridden in a surfing position. Derived from surfing and influenced also by skateboarding as well as skiing, snowboarding began to burgeon , ice skating ice skating, gliding along an ice surface on keellike runners known as ice skates. Skating as a Sport Skating, besides being an important form of winter recreation and the essential skill in the game of ice hockey (see hockey, ice) has developed , sightseeing tours, camera walks and naturalist programs. For more information on the Yosemite Chefs' Holidays or to make reservations, call 559/253-2001. Visit the Yosemite Concession Services website at www.YosemitePark.com. Yosemite Concession Services is an authorized au·thor·ize tr.v. au·thor·ized, au·thor·iz·ing, au·thor·iz·es 1. To grant authority or power to. 2. To give permission for; sanction: National Park Service concessionaire. |
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