AUGUST 27th, Relais & Châteaux Western Chefs Collaboration Dinner at SingleThread
SINGLETHREAD X MANRESA
A Collaboration Dinner on August 27th, Welcoming Relais & Châteaux 2019 New Michelin California Guide Star Recipients
On August 27th, we are excited to co-host a collaboration dinner with Chef David Kinch of three Michelin starred Manresa to welcome California Michelin star recipients from the Western Relais & Châteaux family: Chef/Director William Bradley of Addison and Executive Chef Justin Cogley of Aubergine at L'Auberge Carmel. All four chefs will come together for one night at SingleThread to showcase the vast bounty California offers.
Due to the nature of this event we are unable to accomodate certain dietary restrictions. Please see booking page for details.
Tickets for this event $350pp excluding service and tax. (Booking for this event will become available on Monday, July 1st at 9am PST)
David Kinch, Chef/ Proprietor of Manresa, has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient driven cooking and modern technique he studied around the world. Kinch finds inspiration from European traditions and refinement, American ingenuity, and the vast bounty California offers. Manresa earned Three-Michelin stars for 2019, marking four consecutive years with three Michelin stars and thirteen consecutive years as a Michelin star restaurant. Following a fire in 2014, Manresa reopened in 2015 receiving a Four Star review from the San Francisco Chronicle.
Like SingleThread, Manresa also became part of the esteemed Relais & Châteaux family in 2016. In 2012, it was named one of Restaurant Magazine and San Pellegrino’s “Top 50 Best Restaurants in the World.” In 2013, Bon Appétit called Manresa one of the “20 Most Important Restaurants in America” and GQ magazine named him “Chef of the Year” in 2011. Kinch was a Finalist for the “Outstanding Chef” award from the James Beard Foundation in 2019, 2018, 2017 and 2014. In 2010, he received the Foundation’s “Best Chef: Pacific” award following two years of nominations in the category. His first cookbook, titled “Manresa: An Edible Reflection” debuted in October 2013 and was number 19 on The New York Times “Best Sellers List.” The cookbook was nominated for the James Beard Foundation “Cooking from a Professional Point of View” award and won the International Association of Culinary Professionals (IACP) Award for “Global Design.”
WELCOMING AND COLLABORATING WITH...
Addison is Relais & Châteaux Grand Chef William Bradley’s acclaimed contemporary French restaurant nestled in the scenic North San Diego hillside.
In his role as Chef/Director of Addison Restaurant, William Bradley conveys his meticulous approach to the craft of cooking through a luxurious dining experience that showcases world-class ingredients. Since 2006, Addison's contemporary French cuisine and superlative service have led to global recognition for him and the restaurant.
Addison is the first and only restaurant in San Diego to receive a Michelin star, as well as both the highly coveted Forbes Travel Guide Five-Star and AAA Five Diamond ratings, which Addison has earned since 2009 under Bradley’s direction. It also garnered three stars from the Los Angeles Times – the highest review of a restaurant outside Los Angeles – and was named one of “America’s Best New Restaurants for 2007” by Esquire magazine. It was again recognized by the publication in 2018 for serving one of the top ten tasting menu experiences in the country.
Bradley, a four-time James Beard Award nominee, was named the U-T Chef of the Year by The San Diego Union Tribune in 2014, won Robb Report’s Culinary Masters Competition that same year, and has served on the Council for Bocuse d’Or USA since 2013. He is also one of only 160 chefs on five continents to hold the title of Relais & Châteaux Grand Chef, among other accolades. Bradley's collaborative work with Addison’s Wine & Beverage Director has led to recognition from Wine Spectator, Wine Enthusiast, Wines & Spirits and Food & Wine.
Justin Cogley joined Aubergine restaurant in January 2011. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs.
Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In early 2015 they were nominated for three James Beard Foundation awards including Best Chef, West. 2014 saw Aubergine earn Wine Spectator's Best of Award of Excellence and Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Also in 2014 L’Auberge Carmel was named Travel + Leisure’s World's Best Awards as a Top 100 Hotels Overall and one of the Top Resorts in the Continental United State. In 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs and Food & Wine magazine named Justin Cogley “Best New Chef”.
Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.” Traveling and touring with the show for four years in Asia, Australia and Europe, Cogley was exposed to new flavors and cuisines, as well as a myriad of food markets and international techniques. These culinary experiences confirmed his passion for food, travel, and good wine, and when he returned to the United States, he enrolled at the Western Culinary Institute and began working in select restaurants in Portland, Oregon. After graduating with top honors in 2005, he launched his culinary career on the team at Charlie Trotter’s.
Cogley recently became an avid triathlete and long-distance runner and competed in numerous West Coast races. He also created a culinary event: Rediscovering Coastal Cuisine where he invites talented chefs from around the country to come together and collaborate on a twelve-course tasting menu that explores and celebrates the unique biodiversity of California’s Central Coast.
* Due to the special nature of this event, we cannot accommodate vegetarian, vegan, or no-seafood diets. Additionally, we cannot accommodate rice, soy, or sea plant/salt salt allergies/restrictions. We are able to accommodate allergies to shellfish, tree nuts, peanuts, and gluten. Please feel free to get in touch before booking if you have any questions.
Tickets for this event $350pp excluding service and tax.