Chef Erik Anderson
Erik Anderson’s culinary career blends his diverse experience and artistic spirit. Born and raised in Chicago, Anderson spent much of his childhood at his parents’ restaurant where he discovered his passion for experimenting with various ingredients and culinary techniques.
Anderson embarked on his career in the hospitality industry in 2006 at Chef Thomas Keller’s three Michelin-starred restaurant, The French Laundry, in Yountville, California. In 2009, Anderson brought his creativity to Tim McKee’s Sea Change Restaurant & Bar in Minneapolis, where he worked as chef de cuisine building menus focused on sustainable seafood and seasonal ingredients. Anderson’s cooking at Sea Change garnered nationwide attention and marked a pinnacle in his career, being named a James Beard Foundation Award nominee and a Food & Wine Magazine “People’s Best New Chef Midwest” finalist.
After staging at the prestigious Noma restaurant in Copenhagen, Anderson relocated to Nashville to helm the kitchen at The Catbird Seat. At The Catbird Seat, considered one of the Countries most ground-breaking restaurants, he delivered an ever-changing, fourteen-course tasting menu in an interactive format. In 2012, Anderson was named one of Food & Wine’s “Best New Chefs..” The following year, the magazine bestowed him with the additional honor of being named “Best New Chef All Star”, where a talent from each class of past 25 years was highlighted. As well as being featured in the NY Times and mentions in Time Magazine, Anderson has also appeared on Bizarre Food with Andrew Zimmern, the PBS Series The Mind of a Chef, and Vice’s Munchies.
Erik earned 2 Michelin stars as the executive chef of Coi in San Francisco. He is currently working on opening his own as of yet to be named Restaurant in his home of Calistoga, California. Erik will be assisted by Chef Alex Lempka of Hamlet & Ghost in Saratoga Springs, NY.
Hotel Saranac & Winter Carnival
The dinner party will take place at the recently refurbished Hotel Saranac, part of the Curio Collection of Hilton. A block of discounted rooms will be available with purchase of the dinner tickets. Limited to 40 guests per seating, the event will be held during the first weekend of the popular Saranac Lake Winter Carnival. The Saranac Lake / Lake Placid area is a national center for Winter Sports activities including alpine & Nordic skiing, snowshoeing, and more. It is a fantastic opportunity to enjoy the North Country at its finest.
The dinner will be a multi-course exploration of Chef Erik Anderson’s cuisine with both alcoholic and non-alcoholic beverage pairings by Will Wyatt included in the price. Most dietary restrictions can be accommodated with advanced notice.
There will be one seating at this dinner on Friday, February 3rd, at 7:00pm and two seatings on Saturday, February 4th, at 5:00pm & 8:00pm.
Location: Hotel Saranac, 100 Main Street, Saranac Lake, NY 12983
- Welcome Cocktail
- Passed Canapes
- Multi-Course Dinner
- Beverage Pairings (alcoholic or non-alcoholic)
$225 per person (inclusive of beverage, tax, gratuity and fees)
To make a reservation for the Dinner, please click the button below to use our Tock Reservation system.