St. Regis Deer Valley Names New Chef de Cuisine
The St. Regis Deer Valley has announced the appointment of a new Chef de Cuisine, Lawrence H. Abrams. Abrams comes to The St. Regis Deer Valley directly from Michelin-starred Valle in Oceanside, California where he served as Sous Chef under renowned Executive Chef Roberto Alcocer. Prior to Valle, considered the exemplar of Baja Mexican Cuisine, Abrams was Corporate Chef of The Cottage Restaurant Group including locations in La Jolla, Encinitas and Del Mar, California. Abrams became known for his menus utilizing fresh fare and unexpected flavors to complement The Cottage’s revered classics.
Previous to The Cottage, Abrams cultivated his love of Cajun cooking in New Orleans as Executive Chef at Manning’s Bar and Grill preceded by working as a Sous Chef at one of the Big Easy’s most well-known restaurants, Commander’s Palace. Graduating from the University of Massachusetts Amherst with a B.S. in Biology, Abrams then attended the Culinary Institute of America in New York. Following graduation, Abrams honed his craft abroad under the tutelage of French luminaries Georges Blanc and Michel Guérard, as well as esteemed Spanish chef/ restaurateur Juan Mari Arzak of the eponymous three Michelin-starred restaurant. Returning to the U.S., Abrams helmed the kitchens of several of Southern California’s most beloved establishments including Oceanaire Seafood Room and Thee Bungalow.
“We are thrilled to welcome Chef Abrams to the Resort’s culinary team,” said General Manager of The St. Regis Deer Valley, Mr. Tyler Mugford. “His vast experience in both classic and creative cuisines dovetails with the innovative offerings at each of the Resort’s dining venues.”
“The opportunity to work with The St. Regis Deer Valley’s stellar team, one that demands the very freshest of ingredients in order to create superior cuisine, and a team that embraces innovation, is a chef’s dream. I am looking forward to working in concert with Chef Matthew Harris and Executive Chef Pierson Shields to deliver the superior dining experiences for which the Resort is known” said Chef Abrams. His three children, Hailey, Julian and Josie are Chef Abrams’ proudest accomplishment.
Stocking Stuffers from U of U Lifelong Learning
If you’re shopping for a unique holiday gift for someone this season, consider gifting them knowledge, in the form of a University of Utah Lifelong Learning class.
Upcoming courses for lovers of food and drink include exploring various styles of Rum and Chocolate; an Introduction to the Japanese Tea Ceremony; learning the art of Amaro-Based Cocktails from the Bitters Lab; Curry Fusion Cooking; Jiaozi: Traditional Chinese Dumplings; Can, Dry, Store, Eat: Methods for Winterizing Utah’s Local Food Supply; An Introduction to Baking Naan, Basics of Home Grape Growing and Winemaking, and many more.
New Bar Menu at Fleming’s
Fleming’s Prime Steakhouse & Wine Bar at The Gateway has launched a great new a la carte bar menu. Fleming’s Partner/Manager Josh Jones walked me through it recently and among the tasty temptation to be had at the bar are a Filet Mignon & Potato Waffle, Colossal Shrimp Tempura, Burrata with Prosciutto, Grilled Lamb Lollipops, Mushroom-Farro Burger, Charcuterie & Artisanal Cheeses, Filet Mignon Sandwich, and what I consider to be one of the best bargains in SLC: The Prime Burger – a delicious burger made with Prime beef, Wisconsin cheddar cheese, peppered bacon and a side of French fries & crispy castelvetrano olives – all for a mere $14.
