We’re excited to have Tamara’s help, skill, and fresh eyes on our goal, which is for our business to be stronger, healthier, happier, and more joyful as we move out of the difficult pandemic years.” Now we have an opportunity to reimagine and implement a renewed vision that supports not only the health of our business, but an ever-deepening commitment to culinary and hospitality excellence. It’s been nearly a quarter of a century that we’ve been in deep service to our project. “Tamara’s arrival comes at the perfect time,” said Co-Owner and Founding Chef Blake Spalding, “as we take the restaurant to the next level. Their women-owned restaurant was founded on and follows Buddhist principles, with a deep commitment to sustainability, food justice and social justice, and community and planetary responsibility. They are renowned for using their restaurant as a vehicle for change. Stanger’s personal mission to educate the public – especially youth – about sustainable desert agriculture, in the hope that the future of food can return to a place of abundance, wellness, and sharing, aligns closely with that of Hell’s Backbone Grill & Farm’s co-owners Jen Castle and Blake Spalding. Tamara is a strong leader who will work in tandem with us in the kitchen, while also celebrating the challenges and rewards of high-desert farming.” “There is no one else who could have filled this role. “We had started to imagine if it would be possible to find the right chef for our unique setting,” Co-Owner and Founding Chef Jen Castle said. Since its inception, thousands have flocked every season to Hell’s Backbone Grill & Farm to be nourished by the fresh, seasonal cuisine sourced and harvested from heirloom orchards, local ranches, and, primarily, from the restaurant’s own organic farm. Her arrival coincides with the much-anticipated opening of the 24th season and a new reservation system, which is live now for all who wish to experience the world-class restaurant situated on the grounds of the Boulder Mountain Lodge, in the heart of the magnificent Grand Staircase-Escalante National Monument. Reservations are Live Now for the 24th Season of Locally Harvested and Globally Celebrated Food Made with Love in Scenic Boulder, Utah.īoulder, UT ( ) Hell’s Backbone Grill & Farm announced today that highly lauded and accomplished Chef Tamara Stanger will join its culinary team as Executive Chef. Photo credit: Ace KvaleĪcclaimed Chef Tamara Stanger Joins Women-Owned, Farm-to-Table, Six-time James Beard Foundation-recognized Restaurant in One of the Nation’s Most Remote Towns It was created with chef-co-owner Jen Castle, award-winning author Lavinia Spalding (her sister) and world-renowned photographer Ace Kvale.Left to Right: Blake Spalding, Jen Castle & Tamara Stanger. Her latest cookbook is This Immeasurable Place: Food and Farming from the Edge of Wilderness. When she's not hosting guests at the restaurant, collecting eggs from her 200 chickens or pulling weeds on her six-acre organic farm, Spalding can be found advocating for the preservation of the restaurant’s backyard: the magnificent Grand Staircase-Escalante National Monument. The Wall Street Journal also named it one of the top five destination restaurants in the nation with a “cult” following, which pleased Spalding very much. Hell’s Backbone Grill has won many awards, such as best restaurant in Utah and best restaurant in the Rockies. Spalding been featured in the New York Times, Bon Appetit, and O: The Oprah Magazine and honored as a James Beard Foundation Awards semi-finalist in 20. Blake Spalding is a chef, farmer and public lands advocate who co-owns the renowned Hell's Backbone Grill in the remote desert town of Boulder, Utah.
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