News for the Hospitality Executive
Jim Palmeri Appointed Executive Chef at the Mohonk Mountain
New Paltz, New York
|NEW PALTZ, N.Y. (November 29, 2007) – Known for a dining
experience set in the scenic splendor of New York’s Shawangunk Ridge, the
historic Mohonk Mountain House is giving its fare some fresh new flavors
with the introduction of award-winning Executive Chef Jim Palmeri. Palmeri
is launching menus of wholesome, seasonal fare at the 265-room Victorian
castle resort this month, featuring modern American cuisine with an emphasis
on fresh farm ingredients. Bringing decades of experience with resort kitchens,
Palmeri was most recently the executive chef for the Hyatt Regency Scottsdale
Resort and Spa at Gainey Ranch, where his critically-acclaimed restaurant
was named one of the top 25 new restaurants by Esquire magazine.
“The modern American dishes I’ve developed make use of the fresh local produce, as available. The 138-year history of eco-friendly practices at Mohonk Mountain House includes the Brook Farm project, which maintains the land using centuries-old farming traditions,” said Palmeri. “As a chef, it’s exciting to be part of this quest for sustainability, and bring the food directly from farm to the table.”
Palmeri’s new menu includes selections such as Seared Atlantic Cod with Fennel Brandade, Red-Wine Butter and Currants; Seared Duck Breast with Salsify and Gooseberries; Roasted Acorn Squash with Quinoa and Honeycrisp Apple Butter; Smoked Salmon and Amaranth Salad with Saffron; and sweet endings such as Cranberry Apple Financier with Lemon Verbena Sabayon.
“We’re excited to combine the traditions of Mohonk Mountain House with Chef Palmeri’s innovative ideas,” said Director of Marketing Nina Smiley, Ph.D., a member of the family that has owned and operated the resort for 138 years. Mohonk meals always include alternative Sound Choice items, appealing to the tastes of health-conscious guests, as well as vegetarian options. The resort’s Wine Spectator and Wine Enthusiast award-winning wine list, offering a wide range of selections, is available during dinner.
Palmeri's culinary inspirations include a foundation in French classical cuisine, influenced by his work in multiple regions of the United States and the Caribbean. Beyond the Hyatt Regency Scottsdale, his experience as executive chef for Hyatt properties includes: Hyatt Regency Lake Las Vegas; Hyatt Grand Cayman, deemed one of best kitchens in the Caribbean by Wine Spectator; and Hyatt Coral Gables. Palmeri’s culinary career also includes stints at the Four Seasons in Chicago, Ill. and Washington D.C. He is a graduate of the nationally acclaimed Culinary School of Kendall College in Chicago.
Only 90 miles north of New York City, Mohonk’s dining rooms are also open all week to day guests for bountiful buffets during breakfast and lunch, as well as four-course dinners; all of which are served in the spectacular Main Dining Room or the intimate East and West dining rooms. Each Sunday from 11 a.m. until 2 p.m., Mohonk holds a spectacular Sunday brunch, featuring the resort’s signature dishes, guest favorites, a luscious chocolate fountain and more. Reservations are required, and the meal price, paid in advance, includes entrance to the grounds and admission to the House. The Granary offers casual outdoor dining overlooking Lake Mohonk during the summer, featuring a daily barbecue for lunch and a special evening lobster bake cookout three nights a week. Special private events can be booked throughout the year with themes including traditional western hoe-downs, Hawaiian luaus to German Oktoberfests. For more information or to make dining reservations, please call (845) 256-2056. For overnight reservations, please call (800) 772-6646.
Palmeri will also preside over Mohonk Mountain House’s culinary theme weekends throughout the year, which feature award-winning guest chefs and wine masters. In 2008, special culinary getaways include “Taste of Spain” on January 11 – 13; the “Art of Chocolate” on February 8-10; and the “Hudson Valley Harvest” on September 19-21. For more information on these programs, please visit www.mohonk.com .
About Mohonk Mountain House
|Also See:||Mohonk Mountain House's Chef Andrew Comey Earns Certified Executive Pastry Chef (CEPC) Through the American Culinary Federation / May 2006|