KENNEBUNK, Maine — Ever have a food geared up by a chef at the Rainbow Place at Rockefeller Plaza in New York Town?
No? Effectively, now you can have one particular, suitable in this article at house.
The White Barn Inn and Very little Barn, both of the Auberge Resorts Collection and each found at 37 Beach Ave., just lately welcomed their new govt chef, Mathew Woolf. Woolf arrived in Kennebunk just after serving seven yrs as executive chef of the Rainbow Place, a placement he preceded with experiences in kitchens in equally London and in significant towns throughout the United States.
“We are thrilled to welcome chef Woolf, who has these a strong information about the origin of coastal culinary traditions, to Kennebunk and to our White Barn Inn family members,” explained Daniel Braun, the inn’s standard supervisor.
Braun mentioned the “wealth of experience” of the inn’s new prime chef “speaks for alone.”
“Chef Woolf will be an inspirational driving power as govt chef, bringing a up to date and re-imagined interpretation to a new culinary chapter for White Barn Inn,” he explained.
Woolf reported he is “thrilled” to be at the White Barn Inn, exactly where he is mixing “Modern American cuisine with coastal luxury.”
“I glimpse ahead to working with such a respected assets and brand name this sort of as Auberge Resorts Collection and intention to convey fresh culinary experiences to Kennebunk and the vacation resort attendees,” he said.
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A weekend of culinary collaboration
This weekend, Woolf will be joined by chef Ryan Hardy, the founder and CEO of Mouth watering Hospitality Team, a group primarily based in New York Metropolis. White Barn Inn is partnering with the group’s Charlie Hen restaurant to host a weekend of culinary collaboration from Friday, April 22, by means of Sunday, April 24. The weekend will “highlight the intersection of preferences, sounds, and aesthetics” of both equally White Barn Inn and Charlie Bird, according to the push release.
In accordance to Woolf, the lineup will involve collaborative dinners, a pasta-earning demonstration, a wine course, craft cocktails in the barn, and “of training course, a common Manhattan-type Sunday brunch with a signature Charlie Chook dish.”
“My group and I are wanting forward to cooking together with chef Hardy to make an immersive knowledge for White Barn Inn attendees and Kennebunk locals,” Woolf mentioned. “His dishes are heavily influenced by our Maine shoreline, and we strategy to have a lot of enjoyment tasting, cooking, and highlighting the location collectively.”
Braun described Charlie Chook as properly-matched with White Barn Inn for the weekend in advance.
“The restaurant’s motivation to employing new, seasonal ingredients properly complements the concentration of chef Woolf’s culinary method, which produces stunning dishes that rejoice the nearby bounty native to Maine,” he said.
Woolf’s culinary job began in London, England. Soon after a stint as a sous chef at Cafe Sixteen in Chicago, he relocated to Los Angeles, wherever he oversaw and managed all areas of FIG Restaurant’s kitchen area. Finally, he moved into an government chef function at The Extra fat Cow, a restaurant conceptualized by Gordon Ramsay, the celeb chef and tv persona. At the Rainbow Space in NYC, Woolf led a employees of 30.
Woolf been given his instruction at Hospitality Moreover, Faculty of Catering, in Chelmsford, Essex, England.
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What is on the menu at the White Barn Inn?
In his new function at the White Barn Inn, he is having “extra treatment to protect the beloved, classic dishes that the resort is regarded for,” these as the Butter Poached Kennebunkport Lobster and Beef Tenderloin with Foie Gras Crust, whilst “seamlessly weaving in modern, ground breaking menu objects,” according to the inn.
Earlier this 7 days, Woolf explained he was drawn to Maine by the prospect of performing with “such a celebrated property” as the White Barn Inn and the Auberge Resorts Selection brand.
“The power and speed of cooking in the centre of New York Town is unparalleled, but I’m fired up to deliver that exact same degree of travel and inspiration to my kitchen in Kennebunk,” he claimed.
Woolf claimed he is hunting ahead to getting advantage of the “rich bounty the shores of Kennebunk deliver to our kitchen.” When it arrives to the components in the kitchen area he now leads, Woolf reported the inn has “specially cultivated” interactions with the farmers, fishermen, and foragers of coastal Maine.
“I’m passionate about fine dining and seasonal cooking,” he mentioned. “The regional purveyors are remarkable and permit us to develop exquisite dishes that redefine New England cuisine and consider domestically sourced elements to new amounts.”