Gina Dallara: March 2009 Archives

A Hare-Raising Easter Brunch

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easter_bunny.jpgBy Courtney Cochran

You could say that everyone feels like a kid again at Safari West - and this Easter will be no exception. Come April 12, the exotic animal park that prides itself on cultivating "the spirit of Africa in the heart of wine country" will host "Hunt for the Hare," a unique Easter celebration that's sure to be a hit with kids both young and old.

Napa Smith Beer Battered Fish and Chips

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fish and chips.jpgSubmitted by The Meritage Resort and Spa

The new Friday tradition at The Meritage Resort is Fish 'n Chips.  Chef Laurent is using seasonal cold water fish and Napa's own Napa Smith Brewery Beer to create the perfect batter.  Every Friday morning, Laurent brings the freshest fish available from Kanaola Seafood at Oxbow Market, depending on the season, to make the perfect Fish 'n Chips.

Executive Chef Bruno Tison

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Updated March 2012chef_tison.jpg

Executive Chef Bruno Tison of the Fairmont Sonoma Mission Inn & Spa is a celebrated chef with numerous awards and led the resort's culinary team at Santé Restaurant to the coveted Michelin star in 2012.

A 20- year veteran and the youngest appointed Executive Chef of the legendary Plaza Hotel in New York, Tison's nouvelle cuisine has earned extensive critical acclaim. During his tenure in New York, he captured a number of awards including FOOD ARTS "Silver Spoon", a gold medal at the NY International Food Show Exposition and first prize at the NYC Hotel & Motel Culinary Olympics.

Chef Tison trained in the kitchens of several of France's legendary master chefs including Bernard Waterlot, Roger Verge, Michel Guerard and Alain Chapel. Under their watchful tutelage, Chef Tison developed and refined his own unique style. "My cooking is heavily influenced by my strong classical background and the use of fresh American products."

Grilled Seared Cinnamon and Cumin Pork Roast

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Pork final.jpgSubmitted by Timber Cove Inn ~ Sonoma

Wine Country Chef Jon Mortimer is the mastermind behind Alexander's, the Sonoma Coast culinary soiree that overlooks panoramic seascapes at the attractive Timber Cove Inn. Inspired by local ingredients and sensory Sonoma bliss, this radiant dish offers exotic flavor via local pork and the unique collaboration of cinnamon, coriander and cayenne pepper.

Smoked Tomato and Chipotle Stew

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Submitted by Timber Cove Inn ~ Sonoma

8 smoked Roma tomatoes (cut in half and smoked for ½ hour, or fresh tomatoes if desired)

Ingredients:

  • 1 large Walla Walla sweet onion
  • 2 oz. Vegetable oil
  • 2 to 4 Chipotle peppers (chopped)
  • 1 zucchini (diced)
  • 1 yellow squash (diced)
  • 2 stalks celery (cut on a bias)
  • 2 small carrots (peeled and cut on a bias)
  • 1-cup pork stock (use chicken if unavailable)
  • 1-cup tomato juice
  • Ground black pepper to taste
  • Kosher salt to taste
  • 20 sprigs fresh cilantro

Rethinking the Power Lunch

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By Courtney Cochran

In a down economy, a lunch invitation is a valuable thing. Implicit behind said invitation is "I will pay - I am inviting you, so it's my treat." So when my sister invited me to lunch downtown today, I was thrilled (good company and a free meal - I can hardly think of a more pleasant prospect). But when I stepped gleefully though the doors of Sam's - an institutional eatery in San Francisco's financial district known as a hot spot for lunch time power players - I was floored by what I saw: a nearly-empty restaurant, nary a power player in sight.

Braised Hunter Style Chicken

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Braised Hunter Style Chicken.jpg
Submitted by Chad Hendrickson, Executive Chef The Hess Collection

At The Hess Collection, Executive Chef Chad Hendrickson utilizes an organic garden outside the kitchen, and purchases from local farmers and vendors to create fresh seasonal recipes to pair with Hess Collection wines.

Ingredients

  • 1 Tbsp. Olive Oil
  • 1 ea. Chickens cut in 8 pieces
  • 1 cup Porcini mushrooms, sliced
  • 1½ cup Onions, diced
  • 2 ea. Garlic clove, minced
  • 2 Tbsp. Tomato paste
  • 1 ea 14 oz can stewed tomatoes
  • 1 Tbsp. Fresh Thyme, finely chopped
  • 1 ea. Bay leaf
  • to taste Salt and Pepper
  • 1 Tbsp. Italian Parsley, chopped
  • to taste lemon juice

hail-to-the-chef-01-af.jpgBy Courtney Cochran

As is tradition, the Obamas appointed no shortage of new cabinet members and White House staffers when now-President Barack assumed the executive office earlier this year, though one important post went unaltered:  that of White House chef.  Turns out that Cristeta Comerford, a young Filipina mother, has run the White House kitchen since she assumed the post of top toque under Laura Bush - and the Obamas are set on keeping her. 
Yountville, CA - Napa Valley Irishman Bob Hurley is getting ready to celebrate his own brand of Saint Patrick's Day at Hurley's Restaurant & Bar in Yountville. When March 17th rolls around most people come for the corned beef and cabbage - cured six weeks in house. But Chef Hurley also plans to get back to his roots in County Kerry and showcase what the Emerald Isle does best despite the short summers and rocky soil. He feels that the secret and beauty of Irish cookery lies in its simplicity. The menu, written in Gaelic, will feature Breac Bácáilte (whole baked trout with cockles, mussels, new potatoes and pearl onions), Gaelic Stú (Irish stew), Brat Caoireola (Irish farmhouse soup with peas, barley, carrots, onions and lamb), Ciste Visce Beatha (Irish whiskey cake) and of course his own corned beef and cabbage and more. Classic Irish potato preparations of the day will be Champ (mashed potatoes with melted butter and green onions) and Boxty (Irish potato pancake). For those who can't get enough of the restaurant's favorite dishes the regular menu will also be available.

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