For Immediate Release
May 21, 2010
Contact: Jennifer Crisp, PR Manager
804-283-1594
Email: jennifer.crisp@jeffersonhotel.com
New Garden-to-Table Menu Features Seasonal Heirloom Ingredients
Richmond, Va. (May 21, 2010) – Throughout his career, Lemaire chef Walter Bundy has always prided himself on supporting local purveyors and focusing on sustainability when designing a menu. Before Lemaire even opened its doors in the summer of 2009, chef Bundy created an urban garden in the parking lot of the Jefferson Hotel with the vision that future seasons would bring a bounty of produce to be used in the restaurant’s innovative beverage and culinary programs. This May through September, chef Bundy looks forward to using a variety of herbs and produce in seasonally inspired dishes.
Chef Bundy and Lemaire Manager Ben Eubanks used a small harvest in 2009 to create a “Farm to Cocktail” menu of beverages featuring fresh juices, garnishes and herbs. They were also able to supplement the menu with a few ingredients grown onsite. The customer comments were so positive that Bundy decided to expand the garden this year and create a composting system to make the garden and restaurant more earth-friendly in 2010.
“The produce we harvest from our onsite garden complements the abundance of ingredients we get from our local farmers,” said Bundy. “I come up with my best dishes when I am inspired by nature and challenged to be creative with what the seasons bring.”
A multitude of items have already been planted in the garden, including zucchini, summer squash, onions, radishes, heirloom tomatoes, eggplant, cucumbers, peppers and many types of herbs. Nightly garden specials ranging in price from $10 to $18, will include Lemon Verbena Roasted Chesapeake Bay Flounder with chilled urban garden roasted pepper relish, Manakintowne Farms arugula and rosemary infused balsamic; Peak Of Season Garden Eggplant “Lasagna” with perfectly ripe tomatoes, pungent oregano and local garlic; Cornmeal Crusted Freshly Picked Zucchini “Fries” with grilled, blackened, smashed, chilled tomato sauce and aromatic basil; Our Own Parking Lot Grown Heirloom Tomato “Stack” with fresh mozzarella, overabundant basil pesto and Cabbage Hill Farms micro lettuces; and Lemaire’s F.G.T.s (Fried Green Tomatoes) with parking lot apple slaw, Virginia country ham and Aaron’s 90 Day Garden Cayenne Pepper Hot Sauce.
Lemaire is located at 101 West Franklin Street. Hours of operation are 5 to 10 p.m. daily. An abbreviated menu is available from 4 to 5 p.m. and 10 to 12 a.m. To make reservations call (804) 649-4644 or for more information visit http://www.lemairerestaurant.com.
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