For Immediate Release
DAVID GROSS TO COOK AT JAMES BEARD HOUSE APRIL 29 Dinner Highlights Vongerichten’s Global Concepts from Culinary Concepts Hospitality Group
ATLANTA– On April 29, 2013, Chef David Gross of Cook Hall will be participating in a dinner at the James Beard House in New York featuring “Vongerichten’s Global Concepts” from Culinary Concepts Hospitality Group (CCHG). Hosted by James Gersten, President of CCHG, and chef trainer Garrison Price, the dinner will feature six executive chefs from CCHG’s restaurants in the US and Mexico. Gross will be cooking along five other chefs from various Culinary Concepts restaurants: Brian Anderson of Market in Boston, Maycoll Calderon of J&G Grill in Mexico City, Jacques Qualin of J&G Steakhouse at the Phoenician in Scottsdale, AZ, Philippe Reininger of J&G Steakhouse in Washington, D.C. and Anthony Ricco of Spice Market in New York City.
“I am thrilled to have the opportunity to work with so many amazing chefs through the James Beard dinner,” said David Gross. “It is an honor to participate in this event and I look forward to representing Cook Hall and Atlanta.”
Each course will be prepared by a different chef, where Gross will prepare the fifth course of Chocolate Stout Sundae with Pretzel Streusel. Taking place at The Beard House, located at 167 W 12th St., New York, NY 10011, the CCHG James Beard dinner will begin at 7 p.m. Tickets cost $130 for those who are members of the James Beard Foundation or $170 for nonmembers. Reservations are recommended and can be made by calling (212) 627- 2308. For more information please visit www.jamesbeard.org/events
ABOUT COOK HALL – ATLANTA Since opening in November 2012, Cook Hall has impressed hotel guests and Atlanta locals with its playful, refined take on American comfort food. Headed by veteran Atlanta Chef David Gross, the Cook Hall menu is composed of small, sharable plates featuring global gastropub fare and locally-sourced, seasonal ingredients. Cook Hall also boasts one of the most exciting and engaging cocktail programs in Atlanta, the highlight of which is the interactive Cocktail Kit which allows guests to experiment and create their own drink. Cook Hall Atlanta is located at 3377 Peachtree Road NE, Atlanta GA 30325 in W Atlanta – Buckhead. The reservation and
information line is 404-523-3600. For more information visit www.cookhallatlanta.com Follow us on twitter at @CookHallAtl and like us on Facebook at https://www.facebook.com/CookHallAtlanta.
ABOUT THE JAMES BEARD FOUNDATION The James Beard Foundation is a nonprofit 501(c)(3) organization dedicated to celebrating, preserving, and nurturing America’s diverse culinary heritage and future. The late James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today, the James Beard Foundation continues in the same spirit by providing scholarships, honoring industry professionals, offering the public the opportunity to enjoy the talents of emerging and established chefs, winemakers, cookbook authors, and purveyors, and hosting conferences, readings, and classes to engage people with the fascinating world of food. For more information about programs and membership, visit www.jamesbeard.org.
ABOUT CULINARY CONCEPTS HOSPITALITY GROUP Culinary Concepts Hospitality Group (CCHG) is a New York City-based restaurant management group which operates and licenses internationally-acclaimed restaurant brands such as Spice Market, J&G Steakhouse, Market, and J&G Grill, each of which was created by Michelin-starred chef Jean-Georges Vongerichten. Additionally, CCHG has several concepts in various stages of development to be launched within the next two years. CCHG operates many of its restaurants in partnership with Starwood Hotels & Resorts. Existing properties include Kauai Grill at the St. Regis Princeville Resort; J&G Grill at St. Regis Hotels in Deer Valley, Bal Harbour and Mexico City; Spice Markets in New York City and at W Hotel locations in Doha, Atlanta-Midtown and London; Lagoon at the St. Regis Bora Bora; J&G Steakhouse at the Phoenician, Scottsdale and W Washington DC; Market at W Boston, W Buckhead and the Shangri-La Vancouver; and Fern at the St. Regis Bahia Beach, Puerto Rico. For additional information, visit www.culinaryconcepts.com.
For more information or images, contact: Cecelia Strong P: 404.815.9327 M: 917.371.6247 [email protected]