Duo beet salad with shallot vinaigrette.


parmesan roasted acorn squash, set over warming tea light candles, and red quinoa with edamame and carrots. A magnificent cranberry mocha cheese- cake and a cinnamon-flavored, blondie apple skillet with caramelized bourbon apples and ice cream rounded out the dessert offerings. “The way we cook is very simple,” Kim said. “We use a lot of real food. We don’t overseason. You should taste the individual flavors of the food.” Of course, starting with quality prod- ucts is always key. The restaurant also uses local produce such as apples, ber- ries and peaches, when available.


European roots Richard, who was born in Washing-


The Grill at Whispering Woods owner and executive Chef Richard Quiblier (left) and executive sous chef Michael Blaha create unique dishes with super fresh food.


22 ❚ NOVEMBER/DECEMBER 2018 ❚ LIVING WELL


ton D.C. to Swiss parents, returned to Switzerland when he was 16. He trained as a chef in Lausanne and worked as a chef there for 20 years. He met Kim, who was born in England, while they worked


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36