Archive for the ‘Restaurants’ Category

Just in time for spring picnic action, new bakery and sandwich shop Flour + Co. has opened its doors as of today. Helmed by former La Boulange operations director Emily Day, the bakery portion features morning treats like biscuits, muffins, and cinnamon rolls, as well as more decadent sweets like cookies, cakes, and pies. A handful of items are also available in gluten-free versions, and pie and cookie dough will be for sale to take home. Other breakfast fare includes a daily rotating “egg pie” (a.k.a. quiche), granola, yogurt, and Stumptown coffee. At lunchtime, sandwiches, savory tarts, and chicken pot pie are available. They’re also offering something unique, a charity donation box, with a matching grant of up to $250 per month.

The bakery is petite, with 16 seats and a cheerful beige and robin’s-egg blue color scheme. The concept was designed by Abueg Morris Architects, who’ve also done spots like Roam Artisan Burgers and Bun Mee. There’s definitely a corporate branding element at work as well, with murals featuring main character Flour and her anthropomorphic pals Butter, Sugar, Eggs, and Milk. (May we humbly suggest a Hamburglar/Bananagrabber-type addition?) Opening hours are currently 6:30 am-6 pm, according to Day’s blog, but are subject to change.

Source:  Allie Pape / SF Eater

Each Ticket includes:

• Wine Tasting + sampling of gourmet “bites”
• 100% of all ticket sales and a portion of wines sales sold at the event will be divided among the charities of the winning teams.
• More VIP fun such as meet and greet with owner/vintner Kathryn Hall.
• Vote for your favorite dish in the People’s Choice category

How to Purchase Tickets – This event sold out last year.  Reserve your tickets through our online store today. A confirmation will be sent by email. Tickets will be charged the week of the event.

Participating Chef Teams - Bounty Hunter Wine Bar & Smokin’ BBQ,  Ca Momi, Carpe Diem, Culinary Mercenary, Cuvee, Feast, La Condesa, Market St. Helena, The Grill at Meadowood, Napa Valley Biscuits, Oenotri, Paula LeDuc Fine Catering

Professional Judges - Hiro Sone and Lissa Doumani – Terra; Chef Ken Frank -  La Toque; Chef Brandon Sharp – Solbar

For more information go to: www.hallwines.com/cabernetcookoff

Questions? Contact Diem Doonan at 707.967.2673 or ddoonan@hallwines.com

Blood Orange Panna Cotta

Compliments of Paulding & Company

Yield: 8 servings

Ingredients:

8 blood oranges

1 lemon

1 cup sugar (divided)

1/2 cup brown sugar

2 Tbs. sweet Vermouth

2 tsp. unflavored gelatin r (most likely not quite a packet!)

1 ½ cup whipping cream

2 1/4 cups buttermilk, chilled

1 tsp. vanilla extract

Neutral vegetable oil for the cups (if unmolding)

Prepare the oranges:

• Pare the zest from two oranges with a vegetable peeler.
• Blanch the zest strips in boiling water for two minutes.
• Drain, cool and cut into fine julienne and set aside.
• Peel the two oranges completely, and cut supreme.
• Juice the remaining six oranges.

The sauce:

• Combine zest, supreme, ¼ cup of the juice, ½ cup sugar, ½ cup brown sugar, and ¼ cup water in a small pot.
• Bring to a boil, reduce to a simmer, and cook until slightly thickened and sauce-like, 10-15 minutes.
• Remove from the heat, add the Vermouth, and set aside.

The panna cotta:

• Put ¼ cup water in a small bowl, and sprinkle the gelatin on top.
• Place the blood orange juice (you should have around ¾ cup) in a small pan, and cook over medium-high heat until reduced by half, about 5 minutes.
• Add ½ cup sugar, stirring to dissolve it.
• Add the cream, and bring to a simmer.
• Add the gelatin, stirring it in off the heat until dissolved completely.
• Stir in the buttermilk and vanilla.
• Let cool, stirring occasionally.

• Oil 8 panna cotta molds, custard cups, or, if you don’t want to unmold the dessert, use un-oiled wine or fancy dessert glasses.

• Divide the cooled panna cotta mix between the prepared molds, and refrigerate until firm, at least one hour, or overnight.

• To unmold, run a knife around the edge, then dip bottom of each mold in hot water for a second or two. Turn onto a plate. Garnish with the sauce.

More changes are happening at the popular Oakhurst seafood restaurant Crab Cakes, which recently relocated to a much larger location.

Restaurant owner Roman Zabicki announced the hiring of Visalia native L. Brian Velazquez as the new Executive Chef for the restaurant. Velazquez will oversee the The Central Valley People’s Choice Award & AAA Three-Diamond Award winning restaurant as well as off-site catering.

“I’m happy that Laura and Roman have brought me on to utilize my talent and experience to take Crab Cakes Restaurant and Yosemite Catering to the next level at their new location,” said Velazquez.

“We’ll be bringing specials, menu items and events that will be totally outside the box while maintaining the professional service and quality food that Crab Cakes has earned a reputation for over these past 15 years,” he said.

Chef Velasquez has more than 20 years of experience in high-intensity culinary production and upscale cultural dining.

“Chef Velasquez has taken the art of dining at Crab Cakes to a new level by using his creativity and local ingredients. His ‘attitude of cooking’ embraces freshness, flavor, method, and a deep passion for what he’s cooking at the moment. And whatever the moment, he creates an out-of-the-box dining experience,” said Zabicki.

“His delicious “freedom” approach is evident in the catering and special-event menus, as well as the dining at Crab Cakes Restaurant,” he added.

Chef Velasquez was born and raised in Visalia where he worked at his family restaurant. He has three sons, two residing in Hawaii and one in Visalia.  Chef began his culinary career at the age of 13, working in his grandmother’s kitchen. He served in the United States Marine Corps as a Communications Radio Operator while in the Gulf War.

His education based at the Le Cordon Bleu in Sacramento, including the ABC Bartending School in Rancho Cardova.

“Chef Velasquez is highly interactive with the front of the house guests and the public. In addition to his approach, technique, and fun personality service plays a vast role in his culinary practices,” said Zabicki.

So far, Oakhurst has responded well to the new addition, making Velazquez that much happier with his new job.

“The community has really welcomed me here. It’s like a breath of fresh air.  To be able to go out and talk to the guests is refreshing,” he said.

To learn more about the restaurant, visit www.crabcakesrestaurant.com or call 559-641-7667 for reservations.

The Phoenician, Arizona’s premier AAA Five Diamond destination, has named Lee Hillson executive sous chef.  In his new role, Hillson will assist in overseeing a culinary staff of more than 150 across nine kitchens, including resort restaurants Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor and the Oasis Grill, while contributing to menu creation and preparation.  He will also provide support for in-room dining, banquet, pastry, bakeshop, butcher shop, pasta shop and garde manger operations.
Hillson previously served as executive chef of the renowned T. Cook’s at the Royal Palms Resort and Spa in Phoenix, during which he gained national acclaim for his battle with Iron Chef Cat Cora on the blockbuster Food Network show, Iron Chef America.  Also known for his originality in designing exceptional house-made products while maintaining a commitment to sustainability, he was tapped by British Airways to create a First Class menu for Phoenix to London flights.

“Chef Hillson brings incredible talent, creativity and vision to The Phoenician,” said Managing Director Mark Vinciguerra.  “His artistry and innovation are perfectly fitted to our AAA Five Diamond culture.  We look forward to sharing his unique tastes and style with our guests throughout the resort as part of our signature luxury experience.”

Hillson has repeatedly taken top honors in Zagat Surveys, Gayot.com and the Arizona Republic/azcentral.com Readers’ Choice Awards.  In addition, he has cooked on many occasions at the James Beard House in New York, and has also created special culinary offerings for such luminaries as former President George W. Bush, Barbra Streisand, the late Princess Diana, Richard Branson and Billy Joel.

Enrolling in culinary school at the age of 16 in his native England, Hillson was working just two years later at the Hyatt in Austin.  He then returned to London as the chef de partie at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux. After several prestigious stops as pastry chef in England, Hillson again crossed the Atlantic to become executive sous chef at Vanderbilt Hall in Newport, Rhode Island. Within a few short months, he was appointed executive chef at this restaurant, ranked as one of the country’s top five by Country Inn magazine. From there, he joined the Royal Palms, serving as sous chef for five years before being promoted to executive chef in 2005.

Located at the base of Camelback Mountain, the 250-acre Phoenician offers two exquisite experiences – a 583-room AAA Five Diamond luxury resort hotel and an exclusive Five Diamond boutique hotel, The Canyon Suites — at one magnificent destination.  The property features elegant, residential-style accommodations, distinctive and tantalizing cuisine across such restaurants as Il Terrazzo, J&G Steakhouse and Relish Burger Bistro, a championship golf course, 11 tennis courts, The Centre for Well-Being and Salon Mila spa complex, an activities program for all ages and interests, numerous boutique shops, a $25 million art collection and the premier 15,000 square-foot Camelback Ballroom.  In addition to these offerings, the stylish 60-room Canyon Suites provides more intimate surroundings and enhanced services, creating an atmosphere of uncompromising splendor.  Both The Phoenician and The Canyon Suites are owned and operated by Starwood Hotels & Resorts Worldwide, Inc., as part of The Luxury Collection.

For additional information, please call (480) 941-8200; (800) 888-8234 or visit www.thephoenician.com <http://www.thephoenician.com>.

Capocuoco Christopher Mills (aka Chef Chris Mills) Serves up Cold Weather Comfort Food

Joey Restaurant Group Executive Chef Chris Mills is launching a new timer with old world roots:  Sicilian Pesto and Prawn Linguini.  A few years ago, Mills traveled to Italy and visited La Vucciria – one of Palermo’s most famous food markets and the inspiration for this dish. At the market, he discovered a tiny, cave-like food stall with several yellowed newspaper clippings plastered on the exterior extolling the products the owners were creating.   In his quest for their legendary pesto recipe, he was shown how to prepare it from scratch by the family who has been making it for over 80 years, a noteworthy tradition now showcased on the Joey menu.

Mills is also launching other newsworthy seasonal winter-warmer menu additions at all three Washington State locations:  Bellevue, South Lake Union and Southcenter.   He is never one to create dishes that are anything short of spectacular.  A comforting Spinach Artichoke Dip becomes top drawer when every ingredient is house-made and prepared to order, even down to the corn chips.  Made with béchamel, premium produce and then oven baked, the guest receives an appetizer that is dusted with freshly grated parmesan and accompanied by a jalapeno salsa.

The newly added French Dip is as satisfying as it is tender.  A 15-pound bone-in Prime Rib is slow cooked for ten to twelve hours at a low temperature, yielding intense flavorful meat that literally melts in the mouth.   To top it off, a portion is further roasted to get “cracklings”, adding a bit of crunchiness to the dish.  Seasoned with rosemary rock salt and encased in a made-from-scratch griddle toasted Hoagie bun, the French Dip has received high marks during testing.

For reservations, call Joey Bellevue at (425) 637-1177, South Lake Union at (206) 749-5639, or Southcenter (206) 835-6397.

On October 25, all guests who present a World Pasta Day coupon (available at www.bucadibeppo.com/world-pasta-day) and purchase any Buca Small® or Buca Large®, Pasta, Baked Pasta or Entree will receive a FREE side serving of Spaghetti with choice of meat sauce or marinara sauce, plus guests will also receive a one-pound package of uncooked Rummo-brand Italian Pasta to take home and prepare at their leisure.

In addition to the special offer on World Pasta Day, now through November 11, Buca di Beppo is also offering a family-style feast for four people for $40. Dine-in only, guests who opt for this feast will enjoy great value and indulge in a variety of Buca specialties that include a Salad, Garlic Bread and choice of Spaghetti Marinara, Fettuccine Alfredo, Baked Ziti or Ravioli al Pomodoro all in a Buca Large size, all for a price of $40 for a party of four.

World Pasta Day has been observed since 1995 as an international celebration of pasta. Celebrated annually on October 25, the chief purpose of World Pasta Day is to encourage the nutritional and culinary advantages of all types of pasta, a globally popular food that is eaten on all five populated continents. World Pasta Day was started in 1995 in Rome, Italy.

Buca di Beppo is famous for its homemade marinara and meat sauces served over a bed of imported Rummo Italian Spaghetti. The casual Italian eatery also offers a variety of budget-friendly pastas and entrées including Lasagna, Fettuccine Alfredo and Chicken Parmigiana.

Terms of the Free Pasta program:
Valid at any Buca di Beppo location throughout the country, the free pasta offer is valid for dine-in only customers on October 25, 2012. To receive the free side serving of Spaghetti and package of Rummo pasta, guests must purchase any Buca Small® or Buca Large®, Pasta, Baked Pasta or Entree. Not valid with any other offers or discounts. Unauthorized internet distribution, replication or resale is strictly prohibited. Not refundable or redeemable for cash. Not valid on banquet and group menus, alcohol, merchandise and purchase of gift cards. Offer must be surrendered upon redemption. The free offer is not valid on Buca To Go orders, but may be boxed and taken home by dine-in guests. For more information, please visit www.bucadibeppo.com.

The Madrona Manor is a nice classy wine-country inn located in Healdsburg, CA moments away from Sonoma’s wineries.  On a Sunday afternoon late in August, I had the pleasure of taking the experience of indulging at their onsite restaurant…

The menu was a host of cocktails & confections.  We started with a cocktail called “Lola”  the balsamic and watermelon flavors comes through very refreshing to the palette with a hint of mint. A nice drink to have on a nice sunny and lazy afternoon; it’s not as sweet as a margarita cocktail.  “Cheese Please”,  a light dessert that mimicked the flavor of a glazed donut as an almond truffle wrapped up in sheep milk which appears as glass.  And was followed in by another light dessert “Milk and Cookies” dehydrated milk crumbled and crushed in small bowl.  The taste was very cold like a milk cookie.  White cookies set aside made of the dehydrated milk very light.  Now that was a fun dessert!

As if all of that wasn’t good enough, then there was “Pearsuasion.”  Pearsuasion had floral flavored estate-grown pears, ginger infused Junipero gin, lemon, Tempus Fugit Violet Liquor and Rose water.  Then, another great play on names came along “Snap, Crackle, Pop!” which had great texture and flavors of jasmine, puffed wild rice, orange blossom and rice ice cream; which might I add was a real winner!

The big hit of the day was the “Chocolate”  that was comprised of basil and almonds on an authentic tree bark platter.  The presentation was simply phenomenal if I do say so myself!   My afternoon ended with a cocktail called “Casagrandes”; a whiskey of house-made Limoncello, ginger, infused simple syrup and ginger beer.  The great thing about this cocktail was that it wasn’t so strong.  It was definitely a cocktail that a non-traditional whiskey drinker would like as it was more smooth than powerful.

The staff at Madrona Manor consisted of newly recruited Pastry Chef: Manny Fimbrez, Executive Chef Jesse Mallgren and Mixologist Pam Bushling.  In addition to the dining and cocktails, the Madrona Manor had stunning grounds and amenities.  A place I would certainly recommend and return to.

The Madrona Manor

1001 Westside Road  Healdsburg, CA 95448
(800) 258-4003

www.madronamanor.com

About The Madrona Manor

Nestled in the hills above the Dry Creek Valley of Sonoma County, Madrona Manor is an exceptionally lovely Victorian estate surrounded by eight acres of wooded and landscaped grounds.   The Mansion, built in 1881, has been a destination for discerning guests seeking a stay in the gracious wine country of northern California since 1981.

Enjoy a romantic meal in their acclaimed restaurant, engage in quiet conversation with drinks on our veranda, or relax by a cozy fire in the winter or at the pool in the summer. At the end of the day, a peaceful night’s stay awaits you in any of their elegant rooms.

Kenneth Reed

“Drink” Editor

Basil MAGAZINE

k.reed@basilmagazine.com

Roy’s Hawaiian Fusion offers Asian-inspired fare in major cities across the country. From Maryland to Florida and Hawaii to Texas, each restaurant serves a varied menu with special touches here and there influenced by the Executive Chef of the respective kitchen. This summer, participating Roy’s Hawaiian Fusion locations featured a summer pre fixe menu developed by one of the corporation’s Chef Partners. The menu included one choice from each course for just …more