Former Four Seasons Executive Chef Crafts Prix Fixe Dinners as Chef-in-Residence at Madisonville's Summit Hotel

Chef Jessica Biederman, most recently the executive chef at the AAA Five Diamond Four Seasons Boston, is August's chef-in-residence at The Overlook Kitchen + Bar at The Summit Hotel in Madisonville

click to enlarge An example of one of chef Biederman's dishes - Photo: Provided by The Summit
Photo: Provided by The Summit
An example of one of chef Biederman's dishes

The Overlook Kitchen + Bar in Madisonville's The Summit Hotel is hosting a special chef-in-residence for the month of August. 

Chef Jessica Biederman was most recently the executive chef at the AAA Five Diamond Four Seasons Boston, and also did stints at Eric Ripert’s Westend Bistro at The Ritz-Carlton in Washington, D.C., Michael Mina's steakhouse Bourbon Steak in Nashville and High Cotton and Stella’s Southern Bistro in South Carolina.During her residency at The Summit, Biederman will be crafting special prix fixe dinners, as well as an item for Cincinnati Burger Week. 

“I’m thrilled at the opportunity to create menus and dining experiences at The Summit’s Overlook Kitchen + Bar. The Summit follows the same passion I do in presenting locally sourced food in a way that marries flavor and artful presentation,” she says.

click to enlarge Chef Jessica Biederman in the kitchen - Photo: Provided by The Summit
Photo: Provided by The Summit
Chef Jessica Biederman in the kitchen

There will be a special five-course dinner on Aug. 14 and 15 for $75, with "an emphasis on fresh, in-season ingredients presented with creativity and inspiration." Reservations are available from 3-8 p.m. and the Overlook Kitchen features an expansive patio. RSVP at opentable.com.

Here's the full five course menu:

  • AMUSE BOUCHE — Tomatoes & Burrata (stracciatella, heirloom tomato water, pepperoni confetti, basil)
  • SALAD — Heirloom Summer Squash Salad (caraway-scented tart shell, au poivre whipped goat cheese, pastrami confetti, thousand island dusted blossom Petals, coriander vinaigrette
  • MID-COURSE — Surf N' Turf (crisped pork belly and octopus, chorizo cheddar tater tots, Cholula aioli, cilantro
  • ENTREE — Scallop (textures of corn, chanterelle, popped sorghum, agnolotti, sauce romesco, juniper ale emulsion
  • CHEESE — Chorizo madeleines, Jasper Hills harbison, whipped honey, watermelon pickles, blackberry mostarda, Tillamook "Cheez-its"
  • DESSERT — Textures of Buckeye Sundae (dark chocolate ice cream, peanut butter Speculoos, maldon gelato, root beer cloud)

And During Cincinnati Burger Week Aug. 17-23, she'll be crafting a special appetizer to go along with The Summit Burger, featuring fontina, house pickles, tomato chutney, red onion, lettuce, and Summit Sauce on a sesame seed bun. Learn more about Cincinnati Burger Week (hosted by CityBeat Events) at cincinnatiburgerweek.com.

Overlook Kitchen + Bar at The Summit Hotel is located at 5345 Medpace Way, Madisonville. More info: thesummithotel.com/dining.

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