Although Chautauqua Institution’s summer season is drawing to an end, there is a new event that is piquing the interest of foodies in Western New York. What is everyone talking about?
The buzz surrounds the opening of The White carrot. The contemporary American fine dining restaurant is garden-driven and located in the heart of Chautauqua County just beyond the gates of Chautauqua Institution.
The White Carrot family is passionate about providing the freshest local ingredients to their guests and a dining experience they’ll always remember. The establishment is owned by Chef Brian Kiendl and his wife Robin who take great pride in providing fresh local ingredients, unique garden to glass cocktails, excellent service, and a relaxing, intimate ambiance to truly set The White Carrot apart from any other in the region.
Chef Brian Kiendl learned the craft of creating outstanding gourmet cuisine at the prestigious French Culinary Institute in SoHo, Manhattan. He graduated top of his class and was sent to continue his training in Cannes, France, where he worked under Chef Jean-Paul Battaglia for seven intensive months. While in France, Brian came to deeply understand the importance of the ingredient and how not to get in the way of its natural beauty, but to showcase it. He brings the knowledge he gained from these experiences among a host of other prominent positions, which would lead him to his masterpiece: The White Carrot.
One of the most striking aspects of the restaurant is their profound commitment to fresh local produce. They are so committed that they have cultivated a large garden on their five-acre property. The concept is to use this garden year-round to create an unparalleled farm-to-table experience. The kitchen team has been pickling and preserving these fresh vegetables every day so guests can enjoy the garden throughout the year.
One of the most exciting features is their tasting menu which features a thoughtful ensemble, carefully assembled by Chef Kiendl. This tasting menu is on par with similar menus in serious culinary centers such as New York City and San Francisco; it is an exciting novelty in Western New York. As Chef Kiendl reflects: “This tasting menu is an opportunity to depart from our regular menu and showcase some of the freshest and often limited produce we’re able to source from our gardens here and local farms to provide a unique experience.”
For reservations and more information, visit the white carrot’s official website.
This blog post was sponsored by The White Carrot
