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During this season of thanks and celebration, we would first like to thank you, our guests. Whether you’ve dined with us once, once a month, or are waiting for the perfect occasion to visit, your attention and appreciation provide the platform for our work and desire for evolution.
Each day, our team strives to deliver perfection on the plate and through our hospitality. As our leader, Chef David Kinch reminds us often to, “focus first on the process, the work, and the craft. If warranted, the recognition will follow.”
Manresa culinary team
Manresa front of house team
We’ve been humbled by recent accolades recognizing our team’s hard work, including an award for Chef Kinch as Le Chef magazine’s #23 chef internationally, as voted by two and three Michelin star chefs around the world. La Liste, an organization that aggregates and weights reviews from hundreds of guidebooks and millions of online reviews, scored Manresa with the third highest ranking, landing us in the Top 10 out of 1,000 restaurants globally. We were also proud to see our Bar Manager Jason Strich recognized by Robb Report for the thoughtful and intricate bar program he oversees at Manresa.
Looking ahead to 2020, we have a few very special four-hand events planned at Manresa in February and March, with tickets available this month and next.
On February 27, we’ll welcome the talented Chef Mauro Colagreco from Mirazur (France) for a one-night collaboration. To say this has been Chef Colagreco’s year would be an understatement, with Mirazur earning three Michelin stars and the #1 spot on the World’s 50 Best List. We are delighted to have Chef Colagreco cook alongside our team in the Manresa kitchen. The four-hand tasting menu will be available for $395 per person with optional wine pairings at $285. Tickets will be released via Tock on December 27.
Chef Mauro Colagreco: Mirazur Pigeon
On March 15, we look forward to hosting another impressive culinary colleague at Manresa, Chef Riccardo Camanini of the Michelin-starred Lido 84 located on Lake Garda in Italy. Chef Camanini has been recognized as a Rising Star by World’s 50 Best, and weaves together traditional and avant-garde preparations such as his signature Cacio e Pepe en Vessie—inspired by an ancient Roman recipe with housemade rigatoni blind-cooked in a pig’s bladder along with pecorino. During the four-hands dinner, Chef Kinch and Chef Camanini will bring together sensibilities of Northern Italy and Northern California. Additional details will be released in February.
Lido 84's Cacio e Pepe en Vessie: Chef Riccardo Camanini
And, on Valentine’s Day, guests can enjoy our regular Chef’s Tasting Menu and celebrate the return of our Chocolate Pop-Up on Friday, February 14 from 9 a.m.-3 p.m. Our Pastry Sous Chef Courtney Weyl and her team will present a “Bee My Honey” collection of six delectable chocolates, each weaving in a honey component. Six-piece boxes will be available for $18 and boxes of 12 pieces will be $32. The signature chocolates will be available for pre-sale on Manresa’s website beginning Monday, February 10, for pick-up at Manresa Bread Los Gatos (276 N. Santa Cruz Ave.) on Valentine’s Day, from 9 a.m.-3 p.m. A limited number of boxes will also be for sale at Manresa Bread Los Gatos during the Valentine’s Day pop-up and on Saturday and Sunday, February 15 and 16 from 7 a.m.-3 p.m.
We hope to see you there!
From left to right: Chefs Justin Cogley (Aubergine); David Kinch (Manresa); Kyle and Katina Connaughton (SingleThread); William Bradley (Addison)
As we challenge our creativity with the season’s ingredients—from persimmons to spot prawns—we reflect on our team’s productive and collaborative summer, both at Manresa, and marking momentous occasions with our colleagues.
We’ve cooked with old friends from the Manresa family, commemorating James Syhabout’s 10-year anniversary at Commis; celebrated new Michelin stars for Relais & Chateau chefs Justin Cogley (Aubergine) and William Bradley (Addison) alongside SingleThread’s Kyle and Katina Connaughton; previewed Mentone abroad—Chef David Kinch’s forthcoming Aptos restaurant—in the heart of its inspiration on the Italian riviera with Chef Mauro Colagreco; and more.
As ever, these experiences provide an opportunity for our team to return refreshed and excited to filter new inspirations through the lens of our “sense of place” on the Central Coast and in the Santa Cruz Mountains.
New cocktails pull in fall ingredients, like our one-year oak aged roasted pumpkin vodka with local honey and Madiera; Sungold cherry tomatoes paired with gin, bitter orange, and herbal liquor; and more. And, in addition to Wine Director and Master Sommelier Jim Rollston’s thoughtful wine pairings, we are offering zero proof, or non-alcoholic, cocktail pairings as well.
Manresa Assistant General Manager Christopher Harris
We’d also like to introduce a new face in the dining room, Assistant General Manager Christopher Harris, who comes from lauded Chicago Michelin-starred restaurants Entente, Smyth and The Loyalist, and the now closed, Grace. We are thrilled to welcome him to our team, and Christopher and General Manager Jenny Yun look forward to welcoming you on your next visit.
AT MANRESA BREAD…
Manresa Bread’s Partner and Head Baker Avery Ruzicka, having just returned from hosting a brunch at the legendary James Beard House, presents a number of events this fall at the Campbell all-day café in addition to holiday offerings.
Manresa Bread Partner and Head Baker Avery Ruzicka
Continuing the Farm Dinner Series, Manresa Bread Campbell will host an October 25 dinner highlighting proteins and produce from local Corvus Farm and Ranch, with beverage pairings including wine selections from Sommelier Alyssa Twelker from Farm Wines Import and beers from San Francisco-based Fort Point Beer Co. Tickets and details are available here.
Manresa Bread Pumpkin Pie
For Thanksgiving, Manresa Bread seasonal favorites made with house-milled flour include Chocolate Orange Panettone, Brioche rolls, Gluten-Free Pumpkin Cake, Pumpkin and Pecan Rye Pies, and more. All items are available for pre-order and pick-up on Wednesday, November 27 or on Thanksgiving Day, Thursday, November 28. As always, a selection of breads, laminated pastries, and retails items are available for nationwide shipping.
And, on October 29, Manresa’s talented Bar Manager, Jason Strich joins the Manresa Bread Campbell team for a one-night cocktail pop-up from 4-8 p.m. featuring Halloween-themed tiki drinks.
AT THE BYWATER…
The Bywater is launching a series leading up to the December 5 anniversary of the repeal of Prohibition. On November 12th, don your 30s garb and eschew temperance with speakeasy-style cocktails—like Manhattans and Old-Fashioneds made with limited edition Bourbons—and indulge in fancy finger foods evocative of the era.