Todd Humphries, the Chef at Campton Place Restaurant in Campton Place Hotel, is determined to alter two long-standing beliefs about gourmet dining: first, that hotels can't compete with the country's finest restaurants; and second, that a master chef simply does not have the time to create a special dish at a moment's notice.
Humphries-who oversees the restaurant named among the "Top 25 Restaurants in America" by Food & Wine Magazine-believes that a fine dining experience is the result of a delicate blend of elements including an elegant atmosphere, experienced staff, extraordinary fare, consummate wines, and attentive service. And part of that service means giving the diner what he or she wants-whether it be the addition or deletion of an ingredient in a menu item or the creation of a dish on -the-spot for a guest who has special dietary restrictions or may simply be "in the mood" for a specific food.
According to Humphries, he doesn't mind the challenge that faces his kitchen when they receive a special order-and in fact thrives on the pressure of having to "create" during peak hours. He has yet to refuse any request, and only sees that happening should he not have an ingredient in house.
While Humphries considers it tasteless to include his "If you don't see it, ask for it" philosophy on the menu, word of mouth about the restaurant's capabilities is spreading rapidly. Recently, when a woman on a strict vegetarian diet found nothing that she could eat on the menu, she sent word in the kitchen asking Todd to create a special vegetarian meal. Humphries replied with a Saffron gnocchi with butternut squash, Julienne celery root plus citrus zest with a hint of homemade curry powder. On another occasion, a gentleman gave the waiter a neatly printed list of ingredients that he is allergic to including onion, garlic, chives, cream, olive oil, and artichokes-what most consider staple ingredients for many entrees. Humphries has the capabilities to meet most any request including creating savory fare for those on low-salt, low-fat, or low-cholesterol diets; and providing a means to indulge a "sweet tooth" even though the dinner cannot have sugar or is watching their weight.
Frequent guests at Campton Place Hotel welcome the opportunity to maintain their diets while on the road and appreciate the fact that they aren't forced to settle for bland, cookie cutter "lite" or "spa" menu items that are standard at many hotels. Todd notes that he is not able to cut out the fat without losing the taste by incorporating unusual spices-some of which he roasts and prepares himself right in the hotel's kitchen. And these special request items are available not only in the restaurant, but through room service as well.
Fashion designer Geoffrey Beene is a frequent guest at the hotel and on one of his first visits, fell in love with the hotel's butter corn sticks. While they're no longer on the menu, Humphries makes sure he has a supply on hand whenever Beene is in town and has even been known to pack up an order for special delivery wherever Mr. Beene may be. That according to Todd Humphries, is the mark of a fine gourmet restaurant-which just happens to be located in a hotel.
