Lake Powell Resorts Introduces "Chef Brandon's Table"

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. October 14, 2008

MAY 30, 2008. Lake Powell Resorts & Marinas, an ARAMARK-managed property, today announced Chef Brandon's Table, a new chef's choice dining program at the Lake Powell Resort's Rainbow Room Restaurant. The new program will be available this summer on Friday and Saturday nights from June 20 through Sept. 20, 2008. Designed by Executive Chef Brandon Shubert, the program will highlight the restaurant's sustainable cuisine selections and offer guests a personalized and private way to experience the very best of what the Rainbow Room has to offer.

"Perfectly complementing the new Meals on Board and Concierge* program, Chef Brandon's Table is yet another feature offering personalized services to our guests." said Don Potts, Vice President of Operations for Lake Powell Resorts & Marinas. "The program will allow our guests to get up-close and personal with Chef Brandon Shubert and his experienced and talented culinary team for a truly unique and personalized dining experience."

Guests of Chef's Brandon's Table will dine on a four-course, chef's choice sustainable cuisine menu with wine pairings presented by one of the Rainbow Room's talented culinary team members. The program will be available at two seating times, 5:30 p.m. and 8:00 p.m., in a semi-private area of the Driftwood Lounge just outside the Rainbow Room Restaurant. Each seating will be limited to 8 guests and will feature fresh seasonal ingredients.

A sample menu at Chef Brandon's Table could include a wild mushroom encroute appetizer with sweet pepper trio and truffle oil; an organic baby green salad in a cucumber ring with heirloom tomatoes, roasted corn, clover honey vinaigrette; citrus-crusted wild caught salmon on ancho chili polenta, braised greens and mango margarita glaze; and baked Alaska beehives with strawberry coulis.

Shubert has served as executive chef for ARAMARK's Lake Powell Resorts & Marinas since January of 2004. He is an honor graduate of the Western Culinary Institute in Portland, Oregon and focuses his culinary attention on sustainable cuisine and the indigenous flavors, ingredients and techniques of the Southwest. Shubert has been featured in Nation's Restaurant News, Via and Cooking Light; he has also appeared on live cooking segments for CBS affiliate KUTV in Salt Lake City, Fox affiliate KSTU's 'Good Day Utah' in Salt Lake City, 'Good Morning Arizona' in Phoenix, the Fine Living Network's "Taste for Adventure" and he was selected by Bon Appetite to prepare a "Southwestern Thanksgiving" dinner at Claridges Hotel in London.

And the talent goes beyond Chef Brandon. His culinary team has had extensive national and international experience in the food and beverage industry, from being personal chefs to catering events. So, with the highest projected water levels in the past few years, visitors can take advantage of the best houseboating season this year while planning their trip to Lake Powell around Chef Brandon's table.

For more information and to watch Chef Brandon in action, go to http://www.lakepowell.com/chefs.

*For more information on the "Concierge" program, go to http://www.lakepowell.com/concierge