Chefs Club Aspen, a concept restaurant for Food & Wine magazine’s “Best New Chefs,” announced that Missy Robbins, formerly of New York City’s A Voce, and Jason Franey, of Seattle’s Canlis, will be hosting special dinners and cooking classes this month.
On Jan. 10 and 11, Missy Robbins will host a prix fixe menu featuring Italian specialties including roasted venison with cabbage, cocoa, coriander and balsamic, along with chicken liver with prunes and porcini. On Jan. 11, she’ll prepare a Venetian cocktail party with an aperol spritz and mussel crostini. Robbins is the former executive chef at A Voce, focusing on Italian cuisine. She was named a Food & Wine best new chef in 2010.
Franey, the executive chef of Seattle’s landmark Canlis, was named a best new chef in 2011 by Food & Wine. His menu on Jan. 24 and 25 will reflect signature Pacific Northwest flavors including game meats and famed dessert, mille-feuille with milk chocolate, bananas, caramel and peanut butter. His cooking class on Jan. 25 will be similar.
Also on tap at the Chefs Club in the St. Regis Aspen are Bryant & Kim Ng from Los Angeles’ The Spice Tablem, Feb. 14 and 15, and Viet Pham of Salt Lake City’s Forage will chef Feb. 28 and March 1.
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