In a continuing campaign to give residents and visitors a peek at what the Kimpton Seafire Resort + Spa will be bringing to the table when it opens in November, the staff and management hosted a private dinner at Bon Vivant last weekend, highlighting dishes from the property’s signature restaurants.

Hosts with the most

Executive Chef Massimo De Francesca held forth behind the kitchen counter about what inspired him to cook, and invited guests to guess some of the ingredients in each course. Restaurant General Manager and sommelier extraordinaire Andrew Bradbury paired the dishes with wines from all over the world, starting with a delectable Riesling and finishing with an Ice Wine from Canada that perfectly matched the dessert.

The evening began with charcuterie platters on the indoor picnic table, as Beverage Manager John Stanton furnished the party with a choice of a gin or bourbon cocktail. Then everyone was invited to take a seat around the counter top, giving them a intimate view of the cooking and plating process.

Executive Chef Massimo De Francesca, in front, takes a break from chatting to guests to cook up some dishes.
Executive Chef Massimo De Francesca, in front, takes a break from chatting to guests to cook up some dishes.


The first course was a flavorful gazpacho with scallops, followed by a delicious tostada – a corn tortilla topped with smoked chicken and roasted corn kernels, featuring helpings of guacamole on the side, a chipotle emulsion and spicy aioli.

The third course of short ribs and bone marrow was a revelation, and it was interesting to see the number of raised hands from those who had never tried bone marrow before. Chef Massimo revealed that the meat had been cooking for hours, and judging by the texture and flavor, this was the way to do it. It was rich and decadent, particularly when matched with the bone marrow.

The final course (and to some, the most important) was the dessert – a coconut lemongrass panna cotta with mint pesto. Despite the group’s half-hearted protestations about being full, no one could resist the creamy end to a wonderful evening.

Director of Food and Beverage, Himanshu Jethi, said, “We’re thrilled to be able to unveil the Seafire culinary team at this intimate venue. It’s really exciting for all of us to get the ovens fired up, the corks popping, the cocktails shaking, and to showcase the creativity and enthusiasm we have for our up-and-coming new restaurants Ave, Avecita and Coccoloba.

“All of us are very passionate about this project, and we hope that everyone who was able to be join us for tonight’s special sneak preview event enjoyed themselves as much as we have.”

The Kimpton Seafire Resort + Spa opens in November 2016. For information and reservations, see