San Francisco, California – Reported by Elite Traveler, the Private Jet Lifestyle Magazine
WHAT:
Campton Place Restaurant is celebrating the holidays and its recent one-star rating in the 2011 Michelin Guide with a series of culinary delights. Enjoy special menus featuring interpretations of traditional holiday fare. Award-winning executive chef Srijith Gopinathan adds the spice that’s garnered international acclaim for creativity with menus that celebrate the season in an only-at-Campton Place way.
Thanksgiving Day: four-course dinner menu (fifth-course option).
Christmas Eve: five-course dinner menu.
Christmas Day: four-course lunch and dinner menu.
New Year’s Eve:
early seating: five-course dinner menu.
prime seating: eight-course dinner.
Related
New Year’s Day: a la carte breakfast and brunch menus
WHO:
Campton Place Restaurant has been culinary destination for locals and visitors alike for more than 25 years and has launched the careers of notable chefs including Bradley Ogden, Jan Birnbaum, Laurent Manrique and Daniel Humm. Continuing the culinary journey, this legend is rejuvenated with a new and exciting adventure by chef Srijith Gopinathan who has masterfully created new menus bringing a distinctive palette to San Francisco. Embodying Mediterranean inspirations with local California Cuisine and gentle Spice Route overtones, he uses only the freshest, finest and healthiest of produce from the repertoire of local farmers and the richness of the region’s ever-changing wonderful seasonal bounty. The dining experience is complimented with wine selections from a 10,000-bottle cellar and the expertise of Master Sommelier Richard Dean.
Executive Chef Srijith Gopinathan hails from Southern India, where he grew up cooking with his mother and grandmother. Beginning his career with luxury hotels in India, Chef Sri started to realize his potential to harmonize flavors and classical European cooking with the memories of his youth. On the path to establishing his interpretation of food, he attended the Culinary Institute of America in Hyde Park, NY, and apprenticed in the kitchen of Raymond Blanc and Gary Jones at the famed Le Manoir aux Quat’ Saisons, in Oxford, England (a MICHELIN Guide two-star restaurant). Chef Sri joined Campton Place Restaurant in 2007, from the TAJ Exotica Resort & Spa in the Maldives where his Mediterranean-inspired cooking at Deep End was ranked among the world’s best by House and Garden UK and Luxury Travel Magazine Australia, and was listed in “Hot Tables 2007” by Conde Nast Traveler. Deep End was also named best of all Taj Hotels’ fine dining restaurants for 2006-07 in an internal company awards program.
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WHEN:
Campton Place Restaurant’s holiday dining hours:
Thanksgiving – November 25, from 11:30 AM to 6:30 PM (limited seating available)
Christmas Eve – December 24, from 5:30 to 10:00 PM
Christmas Day – December 25, from noon to 8 PM,
New Year_s Eve – December 31, early seating from 5:30 to 8 PM; prime seating from 8 to 10 PM
New Year_s Day – Breakfast from 8-11 AM and brunch from 11:30 AM-2 PM
WHERE:
Taj Campton Place, San Francisco, 340 Stockton Street, San Francisco, CA
WHY: Campton Place Restaurant was just honored with one star for the first time in the 2011 MICHELIN Guide, the benchmark for elite cuisine from around the world. There’s also a 10,000 bottle wine cellar and Master Sommelier Richard Dean. Plus, enjoy special holiday room rates from $285 per night in deluxe accommodations with a unique holiday welcome amenity. Rate valid November 19-December 27, 2010, based on a one night stay. Also there is the “New Year, New You Package” from $345 per night including chilled glass of champagne and Molton Brown gift valid December 27, 2010 to January 5, 2011.
For room reservations, please call 415.781.5555.
www.camptonplace.com
