Todd Kelly's Orchids At Palm Court Cookbook

Recipes from the Netherland Plaza

This information originated in American English.

December 05, 2011

CINCINNATI - Todd Kelly, Executive Chef of the Hilton Cincinnati Netherland Plaza and the 2011 American Culinary Federation’s Chef of the Year, has written his first cookbook, Todd Kelly’s Orchids at Palm Court. Kelly has spent the last twenty years refining his vision of fresh, contemporary food. From a 17-year-old prep cook peeling potatoes to the American Culinary Federation’s 2011 Chef of the Year, he has guided the culinary team at the Hilton Cincinnati Netherland Plaza to unparalleled levels of distinction.

Known for his inventive style of combining fresh ingredients, Kelly has earned accolades from critics and guests alike. Here for the first time, he takes readers behind the scenes at Orchids at Palm Court revealing the high level of focus, discipline and precision that goes into creating every dish. Along the way, readers get more than 65 of his favorite recipes, each packed with real-world restaurant technique and described all the way from inspiration to execution.

Kelly was assisted on the cookbook by co-writer Courtney Tsitouris, a local writer and food enthusiast. Todd met Courtney when she had interviewed Todd for her food blog, epi-ventures.com, and her ability to bring his vision and passion for cooking to life made her the perfect addition to the project.

For anyone with a passion for food and fine dining, discover a stunning record of how to manage the high heat with a cool head - and take home a rare collection of starters, entrees and desserts from one of the country’s most dynamic restaurant kitchens.

About Todd Kelly
Kelly has worked at the Hilton Cincinnati Netherland Plaza since 2006. He oversees all culinary operations for Orchids at Palm Court, The Grille at Palm Court, The Bar at Palm Court, in-room dining, and banquet and wedding menus as well as managing a staff of 65. Kelly has spent more than a decade in the culinary industry, working in several restaurants in North Carolina and California, including Ember Grille in Charlotte, N.C.; Peter James Townhouse, Charlotte; Rubicon, San Francisco; and Little City Italian Restaurant, San Francisco. He is a member of ACF Greater Cincinnati Chapter.

In addition to the ACF Chef of the Year honor, Kelly's accomplishments include some impressive awards:

About Orchids at Palm Court & the Hilton Cincinnati Netherland Plaza
Orchids at Palm Court is part of The Restaurants at Palm Court which also include The Bar at Palm Court and The Grille at Palm Court. They are located in the Hilton Cincinnati Netherland Plaza. Orchids at Palm Court is the hotel’s AAA Four-Diamond fine-dining restaurant and offers nightly dinner service and seasonal Afternoon Tea service.

The Hilton Cincinnati Netherland Plaza opened in 1931 and is one of the world's finest examples of French art deco architecture. The restaurants feature rare Brazilian rosewood walls with German silver-nickel metalwork and lighting fixtures, and a two-story ceiling with large Romanesque murals. On the north end of the restaurant is an original Rookwood Pottery fountain flanked by two large seahorses, which illustrate an magnificent example of art deco. The hotel is a charter member of Historic Hotels of America, is a registered National Landmark and is on the National Register of Historic Places.

The hotel is located at 35 West Fifth Street in Cincinnati, Ohio 45202. Phone number 513-421-9100. Website: www.cincinnatinetherlandplaza.hilton.com.

Contact:
Bob Louis, Hilton Cincinnati Netherland Plaza
+ 1 513 352 1372
bob.louis@hilton.com

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