Latest news with #CharliePalmer
Forbes
01-07-2025
- Entertainment
- Forbes
Charlie Palmer's Americana House, Pushes Lodi's Dining Scene Forward
Americana House interior Americana House is helping put Lodi on the map as a must-visit wine country dining destination. The newly opened restaurant reimagines the historic Towne House space at Wine & Roses, now part of Michelin-starred chef Charlie Palmer's culinary-focused Appellation Lodi Wine & Roses Resort And Spa. Longtime owners Russ and Kathryn Munson partnered with Palmer and luxury hospitality veteran Christopher Hunsberger, now Appellation's COO, to help bring it to life. Charlie Palmer & Russ Munson Ribon Cutting At its heart, Americana House blends the Munsons' local legacy with Palmer's signature Progressive American cooking. Guests will find dishes that pull straight from Lodi's deep farming roots and the surrounding wine country. Starters might include crisp baby artichokes paired with creamy local goat cheese and briny olive tapenade, or tender sweet pea agnolotti nestled in a corn velouté (a silky classic French sauce) and crispy guanciale. For mains, seared scallops arrive bright with sorrel chimichurri, while Russ' steak au poivre, a peppercorn-crusted New York strip, lands rich and classic alongside golden frites. Everything comes together in a space that feels both refined and welcoming. Russ's Steak Au Poivre The design leans warm and unfussy, layered with oak, brass, and harvest-inspired tones that spill out onto a garden patio framed by greenery. A dedicated cheese aging cabinet matures house-made curds and ricotta alongside selections from nearby creameries. To keep local wines front and center, Americana House waives corkage on two Lodi 750 ml bottles per table, a small but meaningful nod to the region's growers. Chefs Marco and Robert at the Appellation garden Executive Chef Marco Fossati and Chief Culinary Director Thomas Bellec round out the kitchen team, working closely with Palmer to shape a menu that shifts with the seasons. Produce comes straight from the resort's expanded gardens, giving dishes an unmistakable sense of place. Guests don't just eat here, they taste what Lodi is growing right now. Blueberry + Rosemary Cobbler 'More than anything, we want Americana House to feel like a hub where locals and travelers connect with the people who grow and make what's on their plate,' says Appellation COO Christopher Hunsberger. Charlie Palmer puts it simply: 'This is about shining a light on Lodi's bounty and the people behind it.' The restaurant is designed to bring neighbors, winemakers, and visitors to the same table. Maison Lodi, a new bakery-café on the same property, adds to the resort's culinary lineup. Guests can pick up housemade breads, rotisserie chicken, and delicate pastries made in partnership with Healdsburg's Quail & Condor. Maison Lodi Interior Americana House may be part of a larger resort refresh, but the restaurant stands on its own as proof that Lodi's food scene is ready to grow. Every plate here tells a story about who grows it, who makes it, and why Lodi matters.
San Francisco Chronicle
30-06-2025
- Business
- San Francisco Chronicle
Celebrity chef's Wine Country hotel opens soon with house-milled pastas, bread carts and a rooftop bar
Celebrity chef Charlie Palmer's highly anticipated, culinary-centric hotel in Wine Country has opened reservations for its September debut, featuring a rooftop bar and a restaurant with custom bread carts carrying goods from an acclaimed local bakery. A longtime Healdsburg resident, Palmer has played a pivotal role in that city's dramatic evolution from a sleepy agricultural region to a buzzy destination that rivals Napa Valley. He opened Dry Creek Kitchen in downtown Healdsburg nearly 25 years ago. Now he's set to unveil a much more ambitious project: Appellation Healdsburg, with a 204-seat restaurant serving large-format grilled meats and house-milled pastas, a rooftop cocktail lounge, two pools, culinary gardens and a spa. 'Healdsburg is becoming the culinary capital of Wine Country,' Palmer said. 'There's not much we don't have, but this is going to add to it.' Palmer, who has received multiple James Beard awards and whose restaurants have earned 20 Michelin stars in total, partnered with Four Seasons veteran Christopher Hunsberger to create the Appellation hotel company in 2022. Hunsberger told the Chronicle in 2022 that the 108-room Appellation (16977 Healdsburg Ave.) hoped to offer a more affordable luxury hotel option in Healdsburg. Rooms will start at $509, while at the Montage, rooms regularly cost more than $1,000 a night. Reservations open Monday for Appellation Healdsburg stays beginning in mid-September. Appellation recently announced the opening of its Lodi location at the revamped Wine & Roses Resort and has plans for hotels in Petaluma, Monterey County and Morgan Hill, plus Park City, Utah. The Petaluma hotel has been particularly controversial; many residents and local merchants oppose the project, fearing that the hotel will transform the rustic, underrated Wine Country town into another Healdsburg. Palmer penned an open letter in an attempt to appeal to residents, who were collecting signatures for a referendum on the ballot to stop it. The culinary theme is palpable at Appellation Healdsburg, starting from the moment guests arrive and check in at a massive butcher block instead of a desk. 'When you walk through the entrance, you're in the restaurant,' said Palmer. 'Registration is like you're walking into somebody's kitchen: There's a butcher block, a wet bar, a library of cookbooks.' Hotel guests will also be greeted with a bite and a sip of 'something we're working on that day,' he said, like a new cocktail or a wine being added to the list. At the restaurant, named Folia Bar & Kitchen, the menu is centered around what Palmer has coined 'live oak ember cooking.' Palmer said diners will be able to watch as an ornate open hearth cooks vegetables, meats and fish on an unconventional combination of oak wood, charcoal and 'flavor enhancements,' such as grapevine cuttings and an 'incredibly fragrant' pear wood. Much of the menu will feature large plates designed for sharing, including grilled Liberty duck served with seasonal fruit (likely late-harvest peaches at opening); ribeye steak for two; legs of lamb; and racks of Kurobuta pork, known for being especially tender and rich with an extra-sweet flavor. 'It's the next evolution of what I think a quintessential Wine Country restaurant should be,' Palmer said of Folia, which will mill its own flour using grain from Central Milling in Petaluma. This will be used for extruded pastas — utilizing what Palmer described as 'the Maserati of pasta extruders' — in addition to stuffed and sheet pastas. The menu isn't finalized, but Palmer said he recently experimented with adding Old Bay seasoning to dough, which 'creates a really interesting, complex flavor with seafood.' Appellation Healdsburg is sourcing seafood exclusively from Hog Island Oyster Co. Small touches will help Folia stand out from the region's many other restaurants. Instead of setting cutlery on the table, each diner will have a drawer stocked with 'every utensil you can imagine,' said Palmer. 'It embraces a casualness, but also, our servers can then really focus on hospitality.' Patrons at the bar will get their cutlery in a smaller version of a chef's knife roll. The restaurant also has a live carving station for charcuterie and bread service delivered via custom-designed carts. These will carry a daily selection of five to six breads; each table gets a basket and 'a big mound' of Straus cultured butter sprinkled with Hog Island sea salt. Palmer said he's partnered with Healdsburg darling Quail & Condor Bakery as the hotel's 'main supplier of large format breads,' and that the rest, like a duck fat Yorkshire pudding, will be made in house. While Dry Creek Kitchen is known for offering only Sonoma County wines, Palmer is taking a different approach with Folia. 'I want the list to really show the greatest local wines side-by-side with the greatest wines of the world,' he said, noting white Burgundy, Bordeaux and Italy as examples. Folia, which has a large outdoor terrace overlooking an olive grove, will be open for breakfast, lunch and dinner. Breakfast will feature pastries and heartier items, like avocado toast and a signature bacon, egg and cheese sandwich. 'I'm going to eat there often, and that's what I'm going to eat for breakfast,' said Palmer of the sandwich. The restaurant will also offer private dinners at a long table set among the century-old trees. Palmer said he feels 'there's nothing else' in Wine Country like Andy's Beeline Rooftop, Appellation Healdsburg's rooftop bar, which seats 89. It's destined to be a hot spot during sunset, but he also envisions it as 'a nighttime hideaway' with its blue velvet finishes and sunset-colored hues. Andy's will serve snacks like oysters, ceviche and sashimi alongside original cocktails, some aptly infused with honey. Like Dry Creek Kitchen, Palmer said he expects the majority of patrons at Andy's and Folia to be local. 'It's really about the locals first. That's what (visitors) want to experience at a restaurant in Wine Country,' he said. 'Our goal is for them to walk away saying, 'Oh my God, I have to move to Healdsburg.'' Appellation Healdsburg and Folia Bar & Kitchen. Opening late September. 16977 Healdsburg Ave., Healdsburg.
Travel Daily News
13-06-2025
- Business
- Travel Daily News
Paso Robles Inn welcomes Chef Michael Freeman as Culinary Director
Paso Robles Inn appoints Chef Michael Freeman as Culinary Director, launching a bold new culinary era focused on local sourcing and seasonal innovation. PASO ROBLES, CA – Paso Robles Inn, a historic downtown landmark and icon of Paso Robles, announce the appointment of Chef Michael Freeman as Culinary Director. His arrival signals a transformative moment for both Paso Robles Inn and its sister property, The Piccolo, as the final step before sweeping culinary updates and a new chapter in hospitality excellence. 'Chef Freeman represents the future of dining at Paso Robles Inn and The Piccolo. His passion for local sourcing, combined with his roots in classical technique and his ability to lead with both creativity and precision, makes him the ideal partner as we reimagine what these properties can offer. We're at the beginning of an exciting journey – one that will unfold in the seasons ahead—but I have no doubt Chef Freeman will set the tone for the new Paso Robles culinary story to come,' says Chef Charlie Palmer. With over two decades of experience in fine dining, banquet operations, and hospitality leadership, Chef Freeman brings a thoughtful and seasoned approach to his new role at the Paso Robles Inn. Most recently, he served as Executive Chef for Charlie Palmer Steak DC. Prior to that, he led culinary teams at The Morrow Hotel and The LINE Hotel in Washington, D.C., as well as Eaton DC, where the hotel's signature restaurant, American Son, retained its Michelin Bib Gourmand distinction under his direction. Earlier in his career, Freeman honed his craft at Chef Charlie Palmer's Michelin-starred Aureole, laying the foundation for his refined, ingredient-driven style. 'We're not just changing menus – we're redefining what it means to dine in Paso Robles,' said Chef Freeman. 'This region has an incredible story to tell through its ingredients, its people, and its traditions. My goal is to craft an experience that's rooted in the land but reaching for something entirely new. This place feels like home in all the best ways. I want guests to feel the spirit of Paso Robles' warm hospitality, incredible products, and a real sense of pride in the land in every dish.' A graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Chef Freeman blends classical French technique with a modern American sensibility. He is known for building high-performing culinary teams, championing local ingredients, and crafting menus that are both innovative and approachable. 'At the Paso Robles Inn, our focus has always been on creating a warm, memorable experience that reflects the character and charm of this community,' said Erica Fryburger, General Manager of Paso Robles Inn. 'As we evolve, these new culinary offerings will not only deepen our commitment to hospitality but also help shape the Inn and Paso Robles into an epicurean destination – one that enhances every part of the guest experience.' A fresh taste of Paso: Seasonal menus and local sourcing Since joining, Chef Freeman has already begun rolling out new dishes that lean into Paso's agricultural bounty with a bold, meat-forward focus, positioning Paso Robles Inn as one of the only dining destinations in the region boasting a custom dry-aging program in partnership with Allen Brothers. Standouts include a 21-day dry-aged ribeye, prime rib carved in-house, and tri-tip steak frites – a nod to regional traditions. The new bar menu at Cattlemen's Lounge features dishes like Beef Tips with blistered fresno chili, and Chorizo Tots with smoky paprika aioli, offering a hearty, elevated take on local favorites. Additional menu highlights include: A weekly local cattle feature Morro Bay oysters and rotating seafood specials Locally grown mushrooms from Mighty Cap Produce from Seed in a Bucket, Aviation Farms and Sierra Honey Farms Menus can be viewed at along with hours of operation and reservations. Chef Freeman also encourages guests to look for daily specials featuring off-menu items sourced from his evolving roster of farmers, fishers, and ranchers. Additional new lunch and dinner dishes, along with a brand new brunch program will launch later this summer. A new standard for events and banquets In addition to daily dining, Freeman is reinventing banquet service at both properties. The soon-to-launch banquet menu reflects his seasonal, locally sourced ethos, with customizable packages that deliver restaurant-level quality at scale. Guests can expect refined presentations, layered flavor profiles, and thoughtful nods to Central Coast cuisine, whether booking a small wedding or a large corporate retreat. Freeman also leads internal chef training and kitchen culture-building efforts across both hotels, focusing on culinary excellence, respect for the craft and hospitality-driven service. Looking ahead: Charlie Palmer Collective arrives 2025–2026 Upon completion of major renovations in late 2025 and early 2026, the Charlie Palmer Collective will operate all food and beverage outlets at Paso Robles Inn and The Piccolo, including in-room dining and catering. Until then, Chef Freeman's leadership ensures continuity, creativity, and excellence while also helping shape the future vision. He will remain a key part of the culinary leadership team during and beyond the transition. This moment presents an incredible opportunity to join a passionate and growing culinary team. Paso Robles Inn is actively hiring for both front and back-of-house roles as it builds a culture of excellence and creativity in the heart of wine country. Peregrine Hospitality was launched in 2024 as a rebrand of KSL Resorts. Peregrine Hospitality offers a complete range of services, including hotel/resort management, development/project management, and global sales support, from asset management to advisory support. Today, it has 92 properties under direct management, asset management, or participating in the organization's global sales program in markets across the U.S., Fiji, the Maldives, Mauritius and Thailand. The portfolio includes distinctive resorts, boutique hotels, and select-service hotels with a wide range of amenities, including spa, golf, tennis and ski, and food and beverage operations.
San Francisco Chronicle
30-05-2025
- Business
- San Francisco Chronicle
A luxury hotel could transform this California town. Some residents are fighting back
On paper, the Appellation Hotel proffers one vision of the future for downtown Petaluma: A hefty cube of ceramic tile, anchored by a farm-to-table restaurant and crowned with an airy rooftop bar. Rising 72 feet from what's now a weed-choked lot, the building would dwarf its neighbors, a scattering of feed stores, Victorians and plazas with old-timey architecture. To some, the hotel concept appears too big and modern for that rustic setting. To others, it represents prime in-fill development that the North Bay town would be foolish to squander. These two competing mindsets have stoked a battle among Petaluma leaders and residents, one that has led to scurrilous attacks online and shouting matches at City Council meetings. In the Bay Area, the story is familiar. Every community, at one point or another, confronts the vexing politics of change. But emotions are particularly charged in Petaluma, where a landscape of grain silos and backyard chicken coops sprawls along the border of Wine Country. Neighboring cities like Healdsburg have already converted into tourist destinations, trading their scruffy charm for Michelin-starred restaurants and luxury hotels — including another Appellation, set to open this summer. 'Petaluma is like Healdsburg was 20 years ago,' said Charlie Palmer, a celebrity chef who co-founded the Appellation brand. He watched Healdsburg residents evolve from skepticism, to acceptance, to a point where the former outpost for prunes and lumber now has 22 tasting rooms ringing its main square. Such economic prosperity bouys everyone, said former Healdsburg Mayor Gary Plass. 'A town of 11,000 can't survive and have good schools just by taxing the people who sleep there,' Plass said. 'You have to find ways to support it. You have to pick the right projects.' While Petaluma has a different culture and mentality, it sits right at that crossroads and could easily become the next wine and foodie mecca. So far residents and merchants have resisted the transition. The downtown has a trapped-in-amber quality, with seemingly every business opening inside a factory from the early 1900s. A river cuts past the train station and warehouse district, and chain retail gets hidden behind corniced masonry. Plaques commemorate birth dates of the saloon and fire department; T-shirts celebrate the 'egg capital of the world.' Locals who fiercely protect this sense of tradition and independent spirit cast a wary eye toward new real estate. 'Petalumans do not want to become Healdsburg,' said Jane Hamilton, a former city councilmember and volunteer for the group Petaluma Historic Advocates, which is pressing for a ballot measure — possibly for a special election or the 2026 June primary — that would undo a recent zoning ordinance to enable construction of the hotel. 'We already have tourists,' Hamilton continued. 'We draw people in because we're a unique, quaint town that everybody can walk around in, and visit all of our small businesses. The hotel will serve people who don't live here, and make life for people who do live here very difficult.' Proponents of the hotel argue, to the contrary, that it would inject tax money and vitality into a sleepy town beset by retail vacancies. 'This is the gateway to Sonoma County,' said Ebbie Khan Nakhjavani, CEO of EKN Development, the Southern California firm that partnered with Palmer for the Petaluma venture (EKN is not involved in other Appellation hotels). Nakhjavani views the small North Bay city as ripe with potential, and uniquely positioned to define its next phase. 'And we want to be on the ground floor,' Nakhjavani said. 'We want to capitalize on Petaluma's incredible history, on its DNA.' That pitch appealed to Petaluma City Councilmembers who in February approved a zoning overlay to allow dense structures of up to 75 feet in three sections of downtown. Following a backlash, the council reduced the scope of its new zoning rule in March, limiting it to one subarea that encompassed the lot at B Street and Petaluma Boulevard, where the six-story Appellation would open in 2028. 'We've listened to everybody, and we were really careful to preserve and protect this historical district,' said Petaluma Mayor Kevin McDonnell, who counts himself among the hotel's supporters. He touts the jobs, tax revenue and tourism it would bring, and the ripple benefits for surrounding businesses. And the height would be relatively innocuous, McDonnell said, with a recessed fifth floor below the breezy rooftop terrace. The edifice would feel 'more like four stories' to anyone looking up from the street. Unsatisfied, opponents of the hotel and the upzoning began gathering signatures for a voter referendum. They expect to have 5,000 by next week, exceeding the 4,100 needed to qualify for the ballot. With the deadline looming, Hamilton spent part of Wednesday morning outside Umpqua Bank, clipboard in hand, making her case to anyone who would listen. She and others plan to hoist a giant weather balloon near the site at B Street and Petaluma Blvd. this weekend, to show how big 72 feet can be. Joggers, shoppers and dogwalkers who passed by the lot on Wednesday appraised it with bemused expressions. Most people were familiar with the hotel proposal and had strong feelings about it, though opinions were sharply divided. 'Well, I'm definitely against it,' said Mandy Podesta, owner of The Hunter & the Bird, a baby clothes boutique where the shelves teem with tiny floral print dresses and gingham onesies. Tucked into an old grain mill that's been repurposed for shops and restaurants, Hunter & the Bird is located half a block from the hotel site, within what critics would consider its blast radius. Hunter & the Bird might not stay there long according to the store's Instagram page, which announced a relocation in June. Even so, Podesta worries about potential traffic and parking impacts for other businesses, as well as the hotel's sheer bulk. 'It's just too big to fit in that little space,' she said. Others expressed undiluted enthusiasm for the project. 'I think it's going to be great,' said longtime resident Jessica Scerri. She and her brother, Seth Nonmann, were walking down B Street to grab lunch at Ayawaska RestoBar, a Peruvian restaurant inside a former brick manufacturing plant. Like McDonnell, she hoped the new commercial development would help energize a downtown that's surviving, but not thriving. 'We've had so many vacancies,' Scerri said, gesturing at the row of shops in the grain mill and at a similar strip mall across the street, also in a salvaged building fronted by a dusty brick facade. Amid this hodge-podge of retail sits the lot, a third acre of dead space with signs advertising The Appellation. Previously it housed a Chevron gas station which closed more than a decade ago. Now, the parcel is fenced off and strewn with grass and hay. Preservationists insist they would accept a hotel there if it were four stories instead of six, and more in keeping with Petaluma's bohemian small-town vibe. Nakhjavani scoffed at this, saying the detractors would find something wrong with any proposed development. 'They've been all over the place: 'It's too tall, it's too big, we don't need it,'' Nakhjavani said, barely suppressing his frustration. 'I've addressed every allegation, every potential concern. I can't really hit a moving target.' Still, even those who want the hotel say they understand why it's provoked conflict. Reflecting on the situation, Scerri and Nonmann looked at each other and shrugged. Change, they said, 'is just really hard for this town.'
Yahoo
28-05-2025
- Health
- Yahoo
Culinary, wellness-focused resort coming to Utah ski destination
This story was originally published on Hotel Dive. To receive daily news and insights, subscribe to our free daily Hotel Dive newsletter. Michelin-starred chef Charlie Palmer and luxury hospitality pro Christopher Hunsberger — the partners behind luxury hotel brand Appellation — are collaborating with wellness guru Deepak Chopra to bring a new branded hospitality concept near Park City, Utah. The 78-acre hospitality retreat, Ameyalli Park City by Appellation, will include an 80-key hotel, a wellbeing center and multiple luxury dining concepts in the mountain town of Midway, Utah, according to a news release from Appellation, which will manage and operate the property. Ameyalli Park City by Appellation launches as luxury travelers increasingly seek immersive experiences centered on wellness. The resort is the latest to come to the Park City area, which has seen several high-profile hotel developments announced in recent months. Ameyalli Park City by Appellation will blend 'culinary excellence with a transformative wellness experience,' offering a Charlie Palmer restaurant and bar as well as a 50,000-square-foot wellbeing center with a spa, luxury mineral pool and garden-to-table restaurant, Appellation shared. Using Appellation's culinary-first hospitality approach, Ameyalli will offer guests locally inspired and interactive dining experiences. The resort's 55-acre natural geological preserve and biodiverse garden will support its on-site dining concepts. Ameyalli will be built around a natural geothermal spring, offering 28 natural hot springs and views of the Wasatch Mountains. According to Appellation, for generations, people have visited the resort's site to 'connect with the land's healing energy and breathtaking views.' A product of San Antonio-based architecture firm Overland Partners, the resort's design will take inspiration from the surrounding landscape. The resort will also be home to the Ameyalli Center of Excellence, offering health and longevity programming aligned with Chopra's seven pillars of wellbeing: emotional regulation, sleep, mindfulness, movement, relationships, nutrition and laughter. The resort's debut comes as travelers seek immersive experiences focused on holistic wellbeing — and hotels are finding more ways to meet that demand. Luxury resort brand One&Only, for example, is expanding to New York's Hudson Valley with a wellness-oriented property set to offer guests 'immersive one-off experiences' created in partnership with the Culinary Institute of America. Sam Nazarian's SBE, meanwhile, launched a longevity-focused resort brand that will offer medical services like preventative MRI and CT scans and advanced blood diagnostics. Ameyalli Park City by Appellation, set to debut in 2026, will be located 10 minutes from the newly expanded Deer Valley Resort. Grand Hyatt, Canopy by Hilton and Four Seasons are all expanding in the market as demand for the Utah ski resort picks up. Sign in to access your portfolio
