Meet Our New Executive Chef Rick Edge
Kenwood Inn and Spa is honored to welcome Chef Rick Edge! Most recently, Chef Rick was the Executive Chef at Mill Valley’s Balboa Café Along with his talent and enthusiasm, Chef Rick brings a fresh and local twist to the menu, focusing on local farmer’s markets for his ingredients. This week, his Pizza Digiorno is “dynamite,” says Food and Beverage Supervisor Kyle Hipp. Its ingredients include heirloom tomatoes and basil from a local farm, The Patch. These amazing flavors fit well with the Inn’s Mediterranean flair. The pizza also includes buffalo mozzarella shipped to us weekly from Fresca Italian Creamery, a white fennel cream sauce and fresh eggplant from Great Rhodes Farm. These special ingredients are placed with perfection on top of our daily-made pizza dough. The pizza is then placed in our wood-fired oven, which burns American oak wood chips specked with planks made from wine barrels. It can burn up to 900 degrees and cook a pizza in 90 seconds!
We are so happy to have Chef Rick at Kenwood Inn and Spa, and we’re glad he is enjoying himself as well: “I’m absolutely loving working here at Kenwood Inn and Spa. It really is a dream come true and I couldn’t be happier.” His new culinary touches can be found on all menu items – breakfast, lunch, dinner and dessert. Enjoy!