This was a big week for Renzell Experiences! We held five events around the country—showcasing different restaurants while dining on spectacular food in phenomenal environments. And, in many cases, getting to hear from the chefs themselves.
We kicked the week off at The Bellwether in Los Angeles on Sunday morning. Chef Ted Hopson put together an eclectic menu—patty melt and grapefruit negroni anyone?—that thrilled the Renzell Members on what was otherwise a rainy and miserable weather night (unheard of in LA!). The toasted sesame cake (pictured above) topped off the evening. You can see the full menu below.
Continuing up the West Coast, on Monday evening we hosted a private tasting at Spruce in San Francisco. Tucked along tree lined Sacramento Street in the historic Presidio Heights, guests mingled and dined in the restaurant’s private dining room, The Library. A curated three-course meal took guests on a tour of Northern California, featuring local foods and wine.
Renzell Members were treated to a unique Michael White experience over two nights. Osteria Morini played host to special tastings, sponsored by Thuzio and Moet Hennessy, during which White, head chef and co-owner of the Altamarea Group, mingled and spoke to the guests during an early a cocktail hour.. He then prepared and presented a four-course Emilia Romagna-inspired meal.
On Tuesday night, Renzell hosted a grand dinner at Blue Hill at Stone Barns for our Master Members (who had completed 50 surveys for individual restaurants within a year). Chef Adam Kaye introduced each course with a brief history of the ingredients—even going into detail about the progeny of each—and the techniques used to grow and harvest (from their own farm on the premises). We won’t even go into the fresh honeycomb!
Make sure you don’t miss the next Renzell Experience in your city. You can see them all here!