Today we have two prizes to help you sharpen you senses today. The long awaited cookbook from David Kinch’s award-winning restaurant Manresa for inspiration and a ZWILLING Pro Chef’s Knife to help you recreate the beautiful recipes. I have been using Henckel knives for about 30 years and still have the first ones I bought. Made by the ZWILLLING J.A. Henckel’s company, my chef’s knives are the workhorses of my kitchen, and I use them daily. Heavy enough for cutting through bones, the perfect balance of these knives lets you do detail work with ease. I love the deep bolster that protects my fingers from the sharp blades. Every cook should have one (or a dozen) of these beautiful knives in their kitchen arsenal. I am thrilled to be able to include this knife in my giveaways thanks to the kind folks at ZWILLING.
Even though Manresa is near by in the San Francisco Bay Area, it is still one of the restaurants I am dreaming of having a meal at one day. Situated at the base of the Santa Cruz hills, it is a Michelin star winner and a regular on lists of the country’s best restaurants. After a devastating fire last year, David and his team reopened the restaurant and barely missed a beat. Manresa is known for its inventive tasting menus, inspired and sourced from its own biodynamic gardens and the produce of Love Apple Farms, an organic farm higher in the hills (it is where I buy my tomato plants each year!). Like the better known French Laundry, you can expect to spend an entire evening enjoying course after course of dishes delivered with precision choreography by the exquisitely trained staff. This is most definitely a destination restaurant and one worth the wait!
Enter the Rafflecopter drawing below. The more Facebook pages you like, tweets you send, and Pinterest pages you follow, the more chances you have to win. Good luck!
Now, for today’s Prize Package …
ZWILLING Pro 8-inch Chef’s Knife:
ZWILLING Pro is the most user-friendly knife available to market. The unique blade shape and ergonomic bolster are the result of 280 years of experience in knife making, and the rigorous study of how knives are used. Made in Germany, designed in Italy by Matteo Thun. This sturdy, heavy knife has a broad, strong blade and fine cutting edge. The all-rounder for professionals and hobby chefs suitable for chopping herbs, cutting vegetables, slicing and dicing fish and meat. Can be used in the circular, rocking and chopping motion.
Features & Benefits
• Designed in Italy by Matteo Thun
• Unique Curved Bolster & Innovative Blade Shape
• ZWILLING Special Formula Steel
• SIGMAFORGE® knife, forged from one single piece of steel
• FRIODUR® blade, ice-hardened to ~57 Rockwell Hardness
• Hand sharpened and polished
• Edge angle 15° on each side (10° on Santoku’s)
• Laser controlled edge
• Traditional three rivet handle
• Full tang
• Dishwasher safe (Hand-washing recommended)
Manresa: An Edible Perspective cookbook
Since opening Manresa in Los Gatos in 2002, Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast.
The restaurant’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce. Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.
This contest has ended. Congratulations to the Winner Robin O.!
Contest Housekeeping
After each drawing, the non-winning entries will be added to the next prize set so that each entry makes you a candidate for all the giveaways! Apologies to my wonderful international friends, but these giveaways are limited to USA and Canadian readers. Each entry period will last 10 days. Winners will be randomly picked and notified by email. The winner has 48 hours to contact me with their shipping information. If I do not hear from them, another winner will be picked and contacted. Prizes will be shipped out about 10 days after we receive your address. All cookbooks provided by The Heritage Cook.
Create a New Tradition Today!
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to contact me. Thanks for joining the Heritage Cook Family!
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Thank You!
Camilla @ Culinary Adventures
Hard to say about fanciest. Farallon in San Francisco is pretty upscale. I’ve taken a cooking class in the kitchen of Aubergine in Carmel, but didn’t eat from the regular menu. Tough to say.But that knife would be my new favorite!
carol clark
was a place in austin at point venture im not sure if its real fancy i was like 19 from a small town and it was so nice and elegant id cut some steak and make some bbq and some veggies with it
Jane Bonacci
Austin is one of my most favorite cities to visit! Amazing food and fantastic people!!
Kim
Ruth’s Chris is about the fanciest I’ve ever been….I would love to cook a Standing Rib Roast to break in the knife
Jane Bonacci
That’s one steakhouse I haven’t been to yet – and a prime rib sounds like a great way to break in a new knife!
Tina W
I think the ‘fanciest’ I’ve been to was Mille Fleur in Rancho Santa Fe, California. Great food.
And I would use the knife to cut up all the fruit off my trees for making jam this year.
Jane Bonacci
I love Rancho Santa Fe Tina, a beautiful area!
manda
Not sure. I would like to make a nice salad.
Amy L
My family traveled to Montreal many years ago and ate at a very fancy French restaurant where I tried Escargot. I didn’t care for the Escargot, but everything else we had was very good, and the place was beautiful.
I’d like to use this knife for cutting up the veggies my husband is growing in the garden. I’ll make salads, pasta dishes, and can some of the veggies.
Jane Bonacci
Personally, my favorite part of escargot is the rich garlic butter sopped up with soft bread! 😉
SallyBR
I think one of the fanciest restaurants I’ve been is La Tour d”Argent, in Paris
as to what I would use this knife for, first thing will be slicing ripe tomatoes – something about a new knife and tomatoes makes me smile 😉
Jane Bonacci
Ooh la la Sally, d’Argent is one heck of a memory! The view alone is spectacular! And I agree, the joy of slicing a tomato with a wicked sharp knife is a thing of beauty! 🙂
Gina Gallagher
The fanciest restaurant I’ve ever been to is Jean Georges in NYC. Would love to make Beef Stew with my new knife!
Jane Bonacci
I had a chance to eat a Nougatine the last time I visited NYC and it was incredible. I know JG would be even better! 🙂
ikkinlala
I haven’t been to very many fancy restaurants. One of the fanciest I’ve been to was operated out of an old house and you had to order your food ahead of time.
I’d love to use the knife to slice potatoes thinly for scalloped potatoes.
Jane Bonacci
What a fun experience. We have several restaurants in the Bay Area that used to be homes and have been converted. I love the unique layouts!
Jennifer Essad
there’s been a few since we traveled so much as a family back in the 70’s but most recently we celebrated our wedding anniversary at the Waldorf Astoria in Orlando, the food was really very good and we enjoyed it at a leisurely pace which made it even more enjoyable
Jane Bonacci
The Waldorf always knows how to make people feel special and I’ll bet they took fantastic care of the happy couple! 🙂
Annette
One of the fanciest restaurants I’ve been to was in the Omni in Las Colinas, Texas.
I’d love to have this knife for all the chopping I do when I make my favorite soup, “Tuscan Vegetable Soup.”
Jane Bonacci
I love Las Colinas and miss the food of Texas – some of my best friends live near there. What fun memories!! 🙂
Lana
My parents had a set of Zwilling knives they both on a trip to Germany in the 70s. It is still alive and kicking, so many years later. I would love to own one of them!
Jane Bonacci
It’s pretty remarkable when something is made that well and stands the test of time isn’t it Lana. Good luck in the drawing!!
Robin O
I remember a restaurant on the Wharf in Santa Cruz, fancy white tablecloths, tuxedoed waiters at your elbow. It was an amazing treat for a kid. No longer the same. Miramar. I love a sharp knife for stir fry prep.
Jane Bonacci
I’ll bet having the tuxedo-clad waiters and tablecloths were awe inspiring when you were a child. I still like Miramar, but you’re right, it isn’t the same anymore. Good luck with the drawing!
Laura
I don’t usually go to fancy restaurants, but have been to a few nice ones in Europe. I’m looking forward to making some stir frys with this new knife!
Jane Bonacci
We don’t tend to dress up much either Laura, but I’ll bet your European experiences were amazing!
amy walker
hard to say, likely the peninsula grill in Charleston, as least in recent memory. I honestly went there for their extraordinary conconut cake. I mean it was DIVINE
Jane Bonacci
Charleston is one place I’ve always wanted to visit – and I’ve heard their coconut cake is incredible!
Betsy R Barnes
I have been to a few fancy restaurants, however, the fanciest was in Jamaica. The food was incredible and the dinning decor was very trendy. I am in need of a good pairing knife. I would first make a veggie pasta salad. There is a lot of cutting involved, but well worth it! 🙂
Jane Bonacci
How fun Betsy! That memory sounds wonderful and I can almost feel the breeze right now 🙂
Rust
The fanciest restaurant I have been to is the Copley in Boston. I would use this beautiful knife for most of my prep work in the kitchen.
Jane Bonacci
That’s one I missed on my last trip to Boston, but I’ll put it on my list for our next visit! The chef’s knife is what I use for most of my prep work too!
Alison H.
I have been to a 5-diamond restaurant at the Ritz Carlton on Amelia Island. I have also been to several fancy restaurants in my hometown as well as on different vacations. I think I would make a nice fresh salad with my new knife 🙂
Jane Bonacci
Going to any Ritz is always an event Alison and I’ll bet it was stunning on Amelia Island!
sarah k @ the pajama chef
oooh tough question. i’ve been to a very fancy fondue/raclette restaurant in france and that was amazing. also, a fancy steak restaurant in my hometown. it’s where all the kids go for prom, etc.