W 5 (Charlie Palmer)
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W 5 (Charlie Palmer)

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    W 5 (Charlie Palmer) W 5 (Charlie Palmer) Presentation Transcript

    • Big, Bold, Patriotic Dining & Cuisine American Food Winner of the 2006 “Wine and Beverage Program of the Year” RAMMY Award from the Restaurant Association Metropolitan Washington, Chef Charlie Palmer has reinvented the steakhouse with an innovative menu offering a twist on traditional fare, under the direction of executive chef Matt Hill. Charlie Palmer Steak DC moves the political power meetings out of the back room and into private dining spaces, sleek enclaves of dark wood where gathering around the table gets things done in the best possible way. L ocated in the United Brotherhood of Carpenters headquarters off the wide, open expanse of the National Mall, Charlie Palmer Steak DC is dedicated to another fine master craft: big, bold American food. Under the direction of Executive Chef Matt Hill, the Palmer’s innovative wine cube—which appears to be floating on water—features 3500 bottles of exclusively American wine Sommelier Nadine Brown, named a “Rising Star” by Star Chefs menu stars the best American artisan beef cuts like an aged Angus Rib-eye “Cowboy” steak as well as updated seafood classics such as the Iced Shellfish Platter of lobster, shrimp, king crab, and oysters. Un- derscoring the patriotic menu, Palmer’s innovative wine cube—which appears to be floating on water— features 3500 bottles of exclusively American wine, only a sampling of the 10,000 bottles on premise. Hospitality Entrepreneur and Chef Charlie Palmer has received critical acclaim for his signature “Progressive American” cooking, a style built on rambunctious, intense flavors and unexpected combinations with an infusion of classical French cuisine. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime Aureole, located in a brownstone off Manhattan’s Madison Avenue, and over the years has established an impressive roster of restaurants across the country, from New York and Washington, D.C. to Las Vegas, Reno and Sonoma. A frequent guest on NBC’s Today Show, Chef Charlie Palmer has received critical acclaim for his signature “Progressive American” cooking Palmer is also the author of four cookbooks, Great for Hill, as he was a member of the opening partnered by Hill’s own pickles. The ingredient- American Food (Random House/1996), Charlie kitchen team. conscious chef seeks out small production beef Palmer’s Casual Cooking (Harper Collins/2001), The “We’re right there on Capitol Hill and there’s from Painted Hills, serves local rabbit with morels Art of Aureole, (Ten Speed Press/2002), and Charlie serious business going on,” says the chef. “The and peas and Shenandoah lamb with preserved Palmer’s Practical Guide to the New American kitchen has a personal responsibility to the make cherries. “I’m even imagining different styles of Kitchen (Melcher Media/2006). it all work smoothly.” That’s only one reason Hill, surf and turf,” says Hill. “Like scallops, short ribs North Carolina native and CIA graduate, Chef who also worked at Aureole in New York, feels and grilled bone marrow.” Matt Hill has spent a good part of the last decade a rapport with Palmer. “He is down-to-earth, “Matt is the prefect chef for this job because working with famed chef Charlie Palmer. Most personable and really understands hospitality.” he has an imaginative style of re-interpreting recently he opened, as Executive Chef, Charlie Bringing that philosophy to the menu, Hill dishes,” says Palmer. “But he still understands the Palmer’s third eponymous steakhouse and his strives to balance classic with innovative steak importance of steakhouse tradition, and he’ll get seafood restaurant, Fin Fish in Reno, Nevada. After house fare. Shrimp cocktail becomes Hawaiian the job done right.” spending the past year leading the successful open- fresh water prawns and chorizo, the cheese plate ing of the Reno properties, Hill has been tapped to Tel +1.202.547.8100 is strictly American farmstead selections, and head the kitchen at Palmer’s power dining Washing- www.CharliePalmer.com burgers are sandwiched into Parker House rolls, ton DC Steakhouse. The position is a homecoming Executive Chef Matt Hill 1 Best of DC Best of DC 308 Charlie Palmer, one of the most highly regarded chefs in America