According to Peter Pahk, Silverado Resort's Executive Chef, about 95% of the inspiration for his menus comes from the fresh products he procures for the resort's food service operations. Chef Pahk is committed to local, artisanal, and sustainable cuisine. Every item on his new menu for The Grill at Silverado as well as the Royal Oak Restaurant, the property's established fine dining restaurant, has a story behind it.
"We serve grass fed beef from Napa Valley's Gamble Ranch and organically grown beef and pork from Colorado and Montana," he says. "Our produce is organically grown by several local farms including Forni Brown in Calistoga and Big Ranch Farms in Napa. Our menu items are the best you can buy and they come from farms committed to creating a better, healthier quality of life for their customers and for the planet."
Chef Pahk has created one of the most progressive sustainable agriculture programs in the country, which is the foundation of all the dining and catering options offered by Silverado. "Our staff members know every story behind our menu. They are truly excited about the quality of our food, and about developing awareness of the importance of sustainable agriculture," he says.
A member of Chef's Collaborative, a network of more than 1,000 members of the food community who promote sustainable cuisine by partnering with local farmers, producers and fishermen, Chef Pahk points out that not only is sustainable agriculture the answer to healthy eating and protection of the environment, "but the products taste better."
On July 18, 2007, Silverado Resort and Chef Peter Pahk hosted "Taste of the Nation, Napa", a culinary event benefiting Share Our Strength, a nationwide charity working towards ending childhood hunger.
"Taste of the Nation has always been a "foodie" oriented charity with lots of restaurant and chef participation. This inaugural event in Napa showcased a multitude of chef talent and winery presence. That year's format for raising money was a golf and tasting extravaganza, matching up wineries with chefs to create the ultimate wine and food pairing tastings. All of the proceeds stayed in Napa to benefit local charities," says Pahk, chairperson of the event.
An O'ahu, Hawaii native, Chef Pahk began his career as an apprentice in Waikiki. After receiving training in French cuisine, he worked at local restaurants where he added gourmet seafood and Continental cuisine to his repertoire. His formal education took place at Syracuse University, and at the Culinary Institute of America in Hyde Park, New York.
Since 1997, Chef Pahk has led Napa Valley's Silverado Resort and Country Club as the Executive Chef, with his impressive and notable Asian-influenced California cuisine. He was awarded with the Mustard Festival's Peoples' Choice Award (2006 & 2005) and recently the Critic's Choice Award 2006