The Landing Resort & Spa Lake Tahoe Chef Maria Elia Receives National Acclaim for “Smashing Plates” Cookbook, Jimmy’s Restaurant Menu

British celebrity chef Maria Elia offers a modern Greek-Cypriot approach in her new cookbook “Smashing Plates,” just reviewed in The New York Times. Foodies can taste Chef Elia’s cuisine in person on the menu she created at Jimmy’s Restaurant at The Landing Resort & Spa in Lake Tahoe.

  • Share on TwitterShare on FacebookShare on Google+Share on LinkedInEmail a friendRepost This

Chef Maria Elia brings the Greek-Cypriot approach from her new cookbook to Jimmy’s Restaurant at The Landing in Lake Tahoe.

'Eating well feeds the soul. And without a doubt, with this book, Maria shows us the magic of cooking,' said Ferran Adrià of El Bulli.

South Lake Tahoe, CA (PRWEB) May 15, 2014

Maria Elia, executive chef for Jimmy’s Restaurant in the new The Landing Resort & Spa, Lake Tahoe’s first five-star boutique lakeside resort, is making the national media rounds to talk about her new cookbook "Smashing Plates: Greek Flavors Redefined" (Kyle Books, April 2014), including a recent review in The New York Times. Elia spent a summer cooking and experimenting at her father’s tavern in the Troodos mountains of Cyprus, drawing on local villagers’ recipes and produce for inspiration for the book.

Chef Elia’s modern creative take on her Greek-Cypriot culinary heritage also informs the fresh Californian Greek menu she designed for The Landing in South Lake Tahoe, about which HotelChatter recently said “Its in-house, wood-fire Greek restaurant, Jimmy's, is perhaps the best dining in town (we recommend going with the tapas), and its position on the lake results in killer views.”

Elia personally created and oversaw the preparation and presentation of the menu served at The Landing’s January 2014 grand opening party with Heidi Klum and Kenny “Babyface” Edmonds in attendance. The delicious and meticulously presented offerings for the crowd of 250 VIP guests included beet keftedes with spiced seed and pickle couscous and tahini yoghurt; a whole wood-rotisserie-roasted pig with apple and fennel tzatziki; slow-roasted spiced lamb baba ganoush with shredded cucumber, mint and pomegranates; and a mini fig, mavrodaphne and chocolate baklava.

Maria Elia has worked in Italy, America, Australia, and Spain. She was head chef at Delfina and the critically acclaimed Whitechapel Gallery Dining Room, London, and has earned 2 AA rosettes and a Michelin recommendation. Elia is a regular on British culinary TV and also authored two previous cookbooks, "Modern Vegetarian" and "Full of Flavor." “Eating well feeds the soul. And without a doubt, with this book, Maria shows us the magic of cooking,” said Ferran Adrià of El Bulli about the just-published "Smashing Plates."

The new home to Elia’s cuisine, Jimmy’s Restaurant at The Landing includes several private dining alcoves with fireplaces for a luxuriously intimate experience and four fire pits on an outdoor lake-view patio. Jimmy’s glass-enclosed wine cellar features more than 2,000 hand selected bottles from over 250 labels from around the world, including a rich offering of Greek wines, several grower champagnes, and sought-after selections from both the new and old world. Jimmy’s Restaurant debuted in December 2013 and is open daily serving breakfast, lunch and dinner.

About The Landing Resort & Spa:

The Landing Resort & Spa is walking distance to the golf, outdoor concerts, nightlife, dining and shopping of South Lake Tahoe. Just blocks from Heavenly Village and Gondola, Village Center and gaming casinos, The Landing provides complimentary transportation in a Mercedes Sprinter locally. Lake Tahoe’s first five-star boutique lakeside resort, The Landing opened in December 2013 and has recently been mentioned by media including The New York Times, SKI magazine and Robb Report. For additional information and reservations contact 855.700.5263 or visit http://www.thelandingtahoe.com.

Contact:
Darla Worden, WordenGroup Public Relations, darla(at)wordenpr(dot)com, 307.734.5335