Contact:         
Corynne Randel/Judith Brower
Brower, Miller & Cole
(949) 509-6551
CRandel@browermillercole.com

KIMERA RESTAURANT’S NEW EXECUTIVE CHEF CREATES MENU TO LIFT CUSTOMERS’ SPIRITS

IRVINE, Calif., (June 08, 2010) – Kimera Restaurant’s new executive Chef, Jon Blackford, has created a new menu with items fittingly described as Modern American Comfort Food, just what local diners need to get them through these tough times.

“Our menu is full of revamped favorites, utilizing traditional pairings and local ingredients,” says Blackford.  “These dishes give the guest the comfort of a familiar dish but with a new contemporary style.”

Blackford gets back to basics with a menu that provides diners their favorite classic dishes with a welcomed contemporary twist. These dishes will undoubtedly result in a feeling of nostalgia and stability for the guest, feelings that all too many people are seeking nowadays.

Menu items range from “Herb Seared Halibut” all the way to “Linguine Bolognese”. Chef Blackford’s personal favorite, the “Steak and Potatoes,” sounds simple but is actually prime hanger steak with foie gras smashed yukon potatoes and charred brussels sprouts. Another unique menu item sure to tug on patron’s heartstrings is the “Mac ‘N’ Cheese” made with aged goat cheese, cheddar and Argentine parmesan and complemented with jalapeno and pancetta.

Following the modern comfort food theme through to the dessert menu, Kimera offers a surprising twist on coffee and doughnuts.  Chef Blackford provides guests with fried-to-order doughnuts coated in cinnamon and sugar. Other pleasantly twisted comfort classics include a “Crème Caramel” with assorted berries and an “Ordinary Chocolate Cake” which is actually a suspended mousse of chocolate and egg.

Blackford brings to the Executive Chef role an assortment of culinary experience covering a variety of cooking styles and techniques that he developed in several kitchens across the country. After graduating from the Culinary Institute of America, Blackford, worked under Jeff Jackson at the A.R. Valentien, in The Lodge at Torrey Pines in San Diego, Calif. There he honed in on the beauty of farm fresh fare and developed the ability to shape the menu on a daily basis in order to reflect the changing seasons.

Blackford further enhanced his creativity while working as the Sous Chef of Shades at the Hilton Waterfront in Huntington Beach, Calif. Here he worked to create specially tailored wine dinners, as well as daily lunch and dinner menus to please every palate.

“We are delighted to announce the appointment of Jon Blackford as Kimera’s new Executive Chef,” explained Karyn Ghoukassian, owner of Kimera Restaurant. “Jon has injected his creativity into Kimera’s menu with the creation of a number of innovative new dishes, which are already receiving praise from our guests.”

Kimera Restaurant is part of the Dining As Art® restaurant collection. Kimera Restaurant’s new menu now offers a contemporary twist on “Modern American Comfort Food.” The restaurant is well known in the Orange County area for their extensive wine and beverage collection. The restaurant features a lounge bar that plays a cool mix of music nightly and features a DJ every Friday and Saturday, in addition to a fully enclosed and heated bar patio, a dining room patio, a cigar patio and an upper level dining room for special events.  Kimera is open for lunch Monday through Friday, dinner Monday through Saturday and offers complimentary valet parking.  Full-service event planning and catering are available through the Dining As Art Catering Company.