Beaver Creek's Cima Names Joel Harrington Executive Chef

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. September 13, 2012

September 13, 1012 - Cima, a contemporary Latin kitchen by Chef Richard Sandoval, is pleased to announce that Joel Harrington is now serving as Executive Chef and that he has created a bold new menu that embodies Chef Sandoval's “Old Ways, New Hands” philosophy.

Cima - which is Spanish for peak, or summit - is located inside Colorado's award-winning Westin Riverfront Resort & Spa at Beaver Creek Mountain. The latest mountain concept by Richard Sandoval Restaurants, Cima features a menu infused with vibrant Latin flavors and replete with fresh market produce, sustainable seafood, locally raised meats and specialty products from local purveyors.

Chef Harrington joins Cima from Charlie Palmer at The Joule in Dallas, where he had served as Chef since late 2011. Prior to that, he was the Executive Chef at Stephan Pyles, also in Dallas. A graduate of the Culinary Institute of America in Hyde Park, N.Y., Chef Harrington spent seven years with The Ritz-Carlton, including serving as the Chef de Cuisine at The Ritz-Carlton, Dove Mountain in Marana, Ariz., The Ritz-Carlton, Laguna Niguel and The Ritz-Carlton, Dallas, where he was the opening chef of the award-winning restaurant Fearing's. He also served as Sous Chef under the guidance of Marcus Samuelsson and Nils Noren at New York's Restaurant Aquavit.

Chef Harrington is featured in the book “Notes from a Kitchen” - which recently won a James Beard Award - in a section on the importance of building strong relationships with local farmers.

“I am thrilled to have Chef Harrington and his extensive experience with South American flavors at Cima; our cooking philosophies go hand in hand,” said Chef Richard Sandoval. “I look forward to working closely with Joel to expose Vail Valley visitors and locals to our unique Latin menu.”

Chef Harrington recently rolled out a new menu at Cima, with highlights including Pan Roasted Chatam Cod with shrimp fried rice, bok choy and tempura herbs in an ancho lobster broth, Chili Lacquered New York Steak with nopales relish and avocado fries and Colorado Lamb Leg Duo, featuring a grilled double chop, confit shoulder, cauliflower puree, fava beans, roasted corn and mint chimichurri.

“I grew up in Vermont, so in a way I am coming back to my roots by returning to the mountains,” said Chef Harrington. “I love all of the ingredients on Cima's new menu. I definitely have a heavy Latin-influence and believe in making Latin dishes easily approachable for guests by using a wide variety of traditional ingredients.”

Cima is also rolling out a special Happy Hour Menu, served daily from 2:30 p.m. to 6 p.m. and featuring $5 specialty cocktails like the Cucumber-Melon Mojito and Diablo Rojo, as well as Small Plates for $3 to $7, including Smoked Salmon Dip and Ginger Chipotle Chicken Skewers.

Cima also provides all catering for The Westin Riverfront's more than 7,500 square feet of event space, along with the resort's Market, Lift Cafe, Lobby Wine Bar and pool bar.

For more information or to make a reservation at Cima, please call 970-790-5500 or visit www.richardsandoval.com/cima/.

For more information on The Westin Riverfront, please visit www.westinriverfrontbeavercreek.com or call 1-866-949-1616.