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Kitchen Collaboration

Carolyn Jung | April 2, 2018 | Food & Drink Story Restaurants Eat and Drink

It’s become a tradition for three-Michelin-starred chef David Kinch to welcome a different guest chef to Manresa a few times a year to partner on a special menu. The April 14 to 15 collaboration should prove exceptional; it features chef Esben Holmboe Bang of Maaemo, who not only is the youngest chef to earn three Michelin stars, but his restaurant is the only one in Norway to hold that top ranking.

The two met for the first time last year while cooking at an event in the Yucatan. “I have admired David’s food, ethos and restaurant from afar for a long time,” Holmboe Bang says. “It’s going to be a real highlight in my career.” Kinch was equally effusive in his admiration: “It’s an exchange of ideas, personalities and philosophies. In chef circles, Esben is a household name. He is considered one of the greats. But he’s not known as well in California. I get great pleasure introducing chefs like this to a greater audience.”

Each chef will prepare five courses. The price is $495 per person, with an optional wine pairing at $285. Kinch will collaborate on two other dinners this year: one in June in France with chef Yannick AlleĢno, who holds six Michelin stars, three each at his Cheval Blanc and Pavillon Ledoyen; the other in the fall in Austria with chef Martin Klein, whose Restaurant Ikarus hosts a different distinguished chef each month for its entirety. 320 Village Lane, Los Gatos, 408.354.4330

Originally published in the April/May issue of Silicon Valley

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