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Chef Graham Elliot Bowles of The Jackson House Inn
& Restaurant Named One of the “Top 10 Best New
Chefs in America” by Food & Wine Magazine

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WOODSTOCK, VT – April 13, 2004 – Food & Wine magazine has named Chef Graham Elliot Bowles of The Jackson House Inn & Restaurant one of the “top 10 best new chefs in America” who “prepares some of the country’s most creative food.”  He is one of the first chefs from northern New England to receive this highest of accolades in the culinary world.

Chef Bowles and nine other chefs will grace Food & Wine’s July cover and he will appear at the prestigious Food & Wine Magazine Classic at Aspen June 18-20.  Food & Wine is a modern, stylish, talent-seeking, trend-spotting epicurean magazine with a monthly circulation of nearly one million.

Since June 2003, Chef Bowles has brought an inventive, cosmopolitan culinary experience to Woodstock, Vermont, making this small hamlet truly a dining destination. 

“When we met Chef Bowles and sampled his cuisine, we knew we had discovered a huge talent,” said Carl Delnegro, proprietor of The Jackson House.  “We knew it was only a matter of time before he was discovered by true epicurean connoisseurs.  This is truly an honor for him and for The Jackson House.  We strive to be both a superlative dining experience and a ‘world’s best’ getaway for those who appreciate the finest in food and wine.”

Chef Bowles studied at Johnson & Wales University in Rhode Island and trained at two of America's best and boldest restaurants, Charlie Trotter's and TRU in Chicago. At the Jackson House he turns out adventurous and unexpectedly delicious combinations such as walnut-crusted foie gras with cinnamon ice cream and line-caught monkfish with caraway-sauerkraut broth. He describes his cuisine as “minimalist," allowing "pristine foods to taste like themselves” and his style as “a blending of creativity, technique and aesthetics.” 

Chef Bowles has cooked alongside some of the world’s most famous chefs, including Alain Ducasse, Daniel Boulud, Ferran Adria of el Bulli and David Bouley.  He has donated his talents and time to charitable organizations such as Meals on Wheels, Share Our Strength and Vinifair. During his free time, Chef Bowles’ passion for creating continues and can be seen and heard in his paintings, music and poetry.

The Jackson House Inn & Restaurant, a distinctive Vermont country manor, is an intimate 15-room luxury property situated within the historic village of Woodstock. The property is an AAA four-diamond establishment for both food and dining.  In January 2004 the property was listed in the Condé Nast Traveler Gold List as one of the “World’s Best Places to Stay,” the only inn in Vermont to receive this honor.  Nine guestrooms and six suites are elegantly appointed with an array of styles ranging from French Provencal, Vermont country or Victorian and offer high-end amenities, fine linens and bath products. All suites feature working fireplaces and oversized Jacuzzi tubs. Opening in 2004 is the Jackson House Spa, where guest will enjoy massage therapy and an array of fitness equipment.  The inn is just a short drive from a number of Vermont’s premier attractions offering skiing, hiking, horseback riding, fishing, antiquing and shopping. 


 
Contact:
The Jackson House Inn & Restaurant
www.jacksonhouse.com
Also See: Chef Graham “Elliot” Bowles Joins Jackson House Inn & Restaurant, Woodstock, Vermont / June 2003
Food Wine Magazine Announces the Best New Chefs in America for 2000 / April 2000


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