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Steven Snook, Executive Chef

wcPersonality_KenwoodSpa_snook1.jpgAfter six years in the Michelin Star-rated kitchens of the esteemed, charismatic and outspoken British chef Gordon Ramsay, Steven Snook has traded in the big city, pressure cooker life working in such critically acclaimed, high profile restaurants for the Executive Chef position at the much slower-paced, award-winning, guests-only Restaurant at the Kenwood Inn and Spa. Opened in 1989 as a luxury hideaway in Sonoma's Valley of the Moon, the Kenwood Inn and Spa offers 29 Mediterranean-styled guest rooms flanked by courtyards, three saline pools, and vineyard views. The Spa at Kenwood features cutting edge, results-oriented skincare treatments and body treatments utilizing vinotherapy -engaging the exceptional rejuvenating and protective powers of the grape. 

What Chef Snook brings with him from those priceless years under such a talented and exacting chef is expertly sharpened culinary chops, exceedingly high standards and a profound respect and connection to the bounty provided by local artisan food growers and producers.

During his tenure as Sous Chef at Gordon Ramsay at Claridge's and Restaurant Gordon Ramsay, both in London, Chef Snook stood out to Chef Ramsay's team for his impeccable standards and discriminating palate, which allowed him some very interesting experiences not afforded to most chefs.

Heirloom Tomato Soup

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Submitted by: Chef Brandon Sharp of Solbar - Solage Calistoga

recipe_Solbar_HeirloomTomatoSoup.jpgChef's Note:
We've gone vegan with several of our seasonal soups--tomato, corn, carrot--and ended up with a tomato soup that tastes more like tomato than tomatoes do. (Make up the difference with a grilled cheese).

Ingredients:

  • 1 Yellow Onion, medium dice
  • 1/4C Blended Olive Oil
  • 1 Bunch Fresh Basil, tied with 4 sprigs Thyme and
  • 4 of Marjoram
  • 2 Clove Garlic, micro-planed
  • 5 Overripe Heirloom Tomatoes, cored and cut in large chunks
  • 1/2 T Salt
  • 1 t Balsamic Vinegar
  • 1/4 C Extra Virgin Olive Oil
Method:
In a large sauce pot, sweat onions with herbs in oil over medium low heat until tender. Stir in garlic and quickly add tomatoes and salt. Bring to a gentle simmer and cook for about 10 -15 minutes or until tomatoes are broken down. Drizzle in balsamic vinegar, remove herbs and blend soup, pouring in extra virgin olive oil.

Makes 6 portions.

See MORE RECIPES by Chef Brandon Sharp.

Janine Falvo :The Fresh Face of Wine Country Cuisine

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Janine Falvo's passion for food stems from a family deeply rooted in culinary tradition. Today she enjoys being the Chef de Cuisine of Carneros Bistro & Wine Bar for The Lodge at Sonoma. Raised in Pittsburgh, Pennsylvania, her childhood years were filled with memories of berry picking, seasonal harvest canning and celebratory holiday feasts. After years of showcasing her culinary prowess to her family and friends at such gatherings, she decided to hone her skills and make a career out of her life long passion.


The Stars of Wine Country

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The Stars of Wine Country: Chef Douglas Keane and Maître d'Hôtel and Owner Nick Peyton, Cyrus restaurant:

 

For about 5 years now, Cyrus restaurant has been the talk of foodies and wine lovers as the most refreshing and truly flawless dining experience in wine country. In 2002, Nick Peyton and Chef Douglas Keane came together to begin collaboration on a fine cuisine restaurant project for Sonoma County, soon to become the 4-star dining destination called Cyrus.

 

Peter Pahk

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Peter Pahk:

Inspiration through Sustainable Cuisine 

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. 

Chef Eric C. Maczko

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Chef Eric C. Maczko:

Pine Ridge Winery Chef
 

From "Appellations and Appetizers" to "Creative Culinary Combinations", Pine Ridge Winery, located in the historic Stags Leap District of Napa Valley, boasts an active culinary program to compliment their award-winning wines. Led by Chef Eric Maczko, the winery's food-focused events include a variety of cooking demonstrations, cave dinners and extensive wine tastings.

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