food of place - Auberge Resorts

FO OD OF PL ACE
AUBERGE RESORTS COLLECTION
A P R O G E S S I V E N A PA VA L L E Y
DINING EXPERIENCE
Course-Hopping with
Auberge Resorts Chefs
LOCAL INGREDIENTS
Chefs Grow Their Own and
Source from Prized Purveyors
BARBEQUES!
From Poolside to Seaside
ON THE FRONT BURNER
Delicious Recipes to Cook at Home
CALENDAR
New Events Not to Be Missed
THE 4 Ps:
PA R M E S A N • PA S TA • P R O S C I U T T O + P L AC E
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Food of Place
WELCOME TO ANOTHER ISSUE OF THE AUBERGE RESORT’S FOOD OF PLACE MAGAZINE!
FI JI . AUBERGE S T Y LE .
Food of Place celebrates the essence of
each resort’s location with a focus on
phenomenal food and wine experiences
that are locally inspired. This year’s
offerings at each of our properties are truly
extraordinary, from specialized events
that pay tribute to both the craft and
industriousness of local farmers, to classes
that feature the latest health-conscious
concepts and clean food initiatives. Each of
these well-thought-out culinary adventures
will help guests connect with the respective
destination in a sincere and delectable way.
Within these pages, you will have the
opportunity to preview this year’s Food of
Place program at each of our destinations,
and hear first-hand from our executive chefs
about the inspirations behind each event
as well as the intrinsic connections they
have personally made with the land and
community around them. Food of Place not
only celebrates the culture and flavor of each
of our locations, but also the heartfelt efforts
that each member of our team intertwines
into the very fabric that makes every
experience so memorable.
The Auberge Resorts Collection continues
to grow, with our most recent additions
in Anguilla and Fiji. This in turn, gives
travelers even more opportunities to enjoy
one-of-a-kind epicurean experiences in
idyllic settings the world over.
Please join us and celebrate Food of Place at
Auberge Resorts this year!
Craig Reid
President & Chief Executive Officer
Auberge Resorts Collection
Just one cove down from the new Nanuku Auberge Resort Fiji,
a private enclave of homesites awaits you. Along Fiji’s most desirable
beachfront, Nanuku Ocean Estates offers all the beauty, adventure, and
culture of the real Fiji — with amenities and services provided by Auberge.
Our special real estate discovery package will immerse you and yours in
unforgettable experiences here at the water’s edge.
Learn more about Nanuku on page 7.
EXPLORE OUR
Ocean Estates Fiji
FOOD OF PLACE
DESTINATIONS
Auberge du Soleil, Napa Valley, CA
OPENING SOON
Calistoga Ranch, Napa Valley, CA
VieVage Los Cabos, Los Cabos, MX (2016)
Archetype, Napa Valley, CA
Auberge Beach Residences, Ft. Lauderdale, FL (2017)
Esperanza, Cabo San Lucas, MX
Auberge Residences at The Aspen Club, Aspen, CO (2017)
Hotel Jerome, Aspen, CO
Auberge Resorts Sun Valley, Sun Valley, ID (2017)
Malliouhana, Anguilla, BWI
VieVage Napa Valley, Napa Valley, CA (2017)
Nanuku, Pacific Harbour, FJ
Pronghorn, Bend, OR
1-844-OWN-FIJI (U.S.)
OR
+679 345 2110 (I NTERNATIONAL )
NANUKUFIJI . COM
|
|
REALESTATE @ NANUKUFIJI . COM
PACIFIC HARBOUR , VITI LEVU , FIJI
Auberge Residences at Element 52, Telluride, CO
2015
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GOTHAM journal
A M A g A z i n e o f M o d e r n A M e r i c A n f o o d c u lt u r e
CAROLINE MACDONALD
Chief Marketing Officer
& Executive Publisher
A Bouley and Tsuji
Collaboration
TWO VISIONARIES, ONE CONCEPT
Super Potato
THE ESSENCE OF DESIGN
Rising Star
CHEF ISAO YAMADA
Healthy Japanese Ingredients
The Entertaining Issue
FROM TOFU TO KELP
T h e h e i r lo o m i ss u e
Fundamentally Pure Recipes: DASHI, TOFU MISO SOUP, AND CL EAR SOUP WITH DUMPL INGS
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t r av e l
JOHN WASHKO
VP Operations &
Executive Publisher
Publisher
MICHAEL GOLDMAN
Bouley Gastronomique
A WORK OF ART
An Artist’s Passion
The
Journey
ILLUMINATING THE WALLS
issue 1
The Light of Provence
LANDSCAPES COME TO LIFE
The World Champion of Cheese
A MASTER AFFINEUR
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LIV E ITA LIA N ISSU E
e x c e l l e n c e
FROM RUSTIC TO ELEGANT
GRAvITATING TOwARd ITALIAN
LIFESTYLE
SURROUNdEd bY ITALIAN dESIGN
IN THE PAN
COOkING FROM SCOTT CONANT’S ITALIAN PANTRY
AROUNd TOwN
FAvORITE FINdS FROM THE STAFF
D est inat io n: Yo u nt vil l e, C a
D est in at ion : n ew York C it Y
issue 1 • vol.1
issue 2 • vol. 1
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INTRODUCING
APRÈS-SKI IN ASPEN!
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GEOFFREY ZAKARIAN
FAV O R I T E FA M I LY- S T Y L E R E C I P E S F R O M O U R C H E F S
David Burke
Group
C E L E B RAT I N G C RA F T A N D F L AVO R W I T H M I C H A E L C H I A R E L LO
DID YOU KNOW?
THE PLAZA BY THE NUMBERS
terroir
STATION TO STATION
PASTA TIPS FROM
TODD ENGLISH
N o. 7 68
A R O U N D TO W N W I T H FA B R I C K ’ S C H E F A D I N L A N G I L L E
magazine
F O O D ,
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napa valley vintners
W I N E ,
P L A Z A
F O O D ,
A N D
C O N V E R S A T I O N
CULINARY
GENIUS
GEOFFREY
ZAKARIAN
ARRIVES AT THE PLAZA
LET THEM
EAT CAKE!
THE NEW TEA TIME
at The Palm Court
Attention to Detail
Cocktail Hour
CHIARELLO STyLE
Team Bottega
AMIGO BOB
An Empire State of Mind
at Spyglass Rooftop Bar
With a Twist
BALANCING THE CLASSICS
Home Room
A pRIVATE DINING ExpERIENCE
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NAPA VALLEY INSIDER
A LOCAL’S GUIDE
Delicious Recipes from
The Todd English Food Hall
No. 768
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H U N T E R S A N D G AT H E R E R S
F RO M F I E L D TO TA B L E
O N TA P
T H E B E ST B E LG I A N B R E WS
O UR NEW RESTAURANT, B ARC H ETTA
I N T H E PA N
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Photography
TRINETTE+CHRIS
trinettereed.com
CHLOE JACKMAN
chloejackman.com
JOHN BENNETT
ADDITIONAL IMAGES
COURTESY OF
AUBERGE RESORTS
Local Wine, Local Food
Community Roots
Best in Bottle
Cultivating Excellence
THE TIKI-DRINK COMEBACK
ExpERIENCE AND ENERGy
The Wine Whisperer
Editor-in-Chief
PAMELA JOUAN
Design Director
JANA POTASHNIK
BAIRDesign, Inc.
Managing Editor
CHRISTIAN KAPPNER
Assistant Editor
STEPHANE HENRION
Senior Copy Editor
KELLY SUZAN WAGGONER
Contributing Writer
PAMELA JOUAN
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chef david bouley
SpriNg chlorophyll Soup With SWEEt pEAS,
ASpArAguS, FAvA BEANS, AromAtic hErBS,
ANd goldEN oSEtrA cAviAr
5/24/13 10:00 AM
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NANUKU AUBERGE RESORT FIJI
Luxury, Culture, Adventure … Naturally It’s Nanuku
Few places in the world so profoundly engage the senses as Fiji—enticing, exotic, alive.
The Fiji you imagine is at its most enchanting at Nanuku. Serene, lush, and authentic, the
Nanuku experience quietly emerges from the drama where the ocean and mountains meet—
as they do so spectacularly here, where a ribbon of sand is washed by the blue water.
A sanctuary for relaxation and discovery set
within a pristine and private cove, Nanuku
Auberge Resort offers 18 Balinese-style
suite and villa accommodations furnished
with relaxed contemporary and Fijian décor
and featuring expansive decks, private
plunge pools, and ocean views. Nanuku’s
Club House is the private hub for resort
guests and boasts beautifully landscaped
gardens and sea views through a colonnade
of handcrafted Fijian decorated posts. The
chic Lomana Spa and Wellness Centre
includes a fitness center (with personal
trainer on standby), a hair salon, the
Lailai Children’s Club, and a guest library.
Guests can learn skills from local artisans
in the Cakava Creative Workshop, from
grass-skirt weaving to tapa printing. The
Kanavata Restaurant and Lounge Bar looks
Nanuku is an invigorating blend of
simple pleasures and extraordinary
experiences. A vast and diverse array
of transformative adventures.
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FOOD OF PLACE
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2015
out across an infinity pool to an azure lagoon
framed by coconut palms. The Sunset Deck is
located poolside, and the Wai Pool Bar serves
tropical drinks.
A TASTE OF FIJI
Nanuku Auberge Resort offers personalized
dining experiences in stunning locations
within the Club House, in your villa, or
on private picnics in the hinterland. Laze
away the morning with a decadent sleep-in,
and let your butler cook up eggs Benedict
just the way you like it in your own villa
kitchen. Dine poolside in your own tropical
garden and slowly let the day unravel, or
let us arrange a trip to our private Nanuku
Island with a decadent lobster picnic hamper,
complete with a bottle of champagne—and
get shipwrecked the five-star way. If you were
up at dawn and managed to catch a big one,
the chef will cook your fish to perfection
on the barbecue grill at the Sunset Deck
and Bar with newfound friends. The daily
table d’hote menu features locally sourced,
seasonal produce; freshly caught fish; and an
abundance of tropical fruit and vegetables
straight from the farmers’ market.
Innovative cocktails that showcase local
ingredients, including the legendary Nanuku
caprioskas, are the order of the day at the
Kanavata Restaurant and Lounge Bar.
Overlooking a warm, pristine, coral-fringed
lagoon, kick back with family and friends and
watch the sun set on another perfect Fiji day.
For Information: 679.345.2100
nanuku.aubergeresorts.com
NANUKU OCEAN ESTATES
YOUR HOME IN FIJI, WITH AUBERGE ADVANTAGES
If you could ask for anything in a
vacation home, what might it be?
Warm, turquoise waters lapping a
crescent beach fringed with swaying
palms? Exotic adventures that make
every day different? Luxury, exclusivity,
and ever-attentive services? Being
surrounded by “the friendliest people on
earth” who are always smiling, singing,
and celebrating the natural wonders and
culture of Fiji?
in-residence catering; spa services; resort
amenities and activities; and concierge
assistance. Auberge offers property
management for when you are away, and you
may place your home into the resort rental
program for investment return. Another plus,
Nanuku Ocean Estates owners can participate
in Auberge’s worldwide home-exchange
program.
This is your world when you own a home
at Nanuku Ocean Estates—an intimate
collection of private properties located
on one of Fiji’s best beaches—benefiting
from a close proximity and affiliation with
Nanuku Auberge Resort Fiji.
Nanuku is located on the south coast of Fiji’s
main island, Viti Levu. Viti Levu’s Nadi
International Airport has direct flights from
LAX daily. Nanuku is an hour from Fiji’s
capital, Suva, and while it is tucked away, it is
also close to shopping and other conveniences,
including a new state-of-the-art medical
center.
Through the resort, Nanuku Ocean Estates
homeowners have access to a butler,
a nanny, and housekeeping services;
Specifically, Nanuku is located in Pacific
Harbour, known as the “Adventure Capital
of Fiji.” Here is some of the world’s best
snorkeling, scuba, and surfing along with
waterfall hikes, rainforest ziplines, shark dives,
and deep-water fishing. Go sailing, kayaking,
or paddleboarding where you can see through
to the ocean floor. Whatever your pleasure,
simply ask the concierge and consider it done.
Nanuku Ocean Estates is a rare opportunity
because only a fraction of Fiji’s beachfront is
available for private ownership. (Most of Fiji is
owned by the crown or tribes and can only be
leased.) Nanuku’s beach is so special, in fact,
that the president of Fiji keeps a home here.
One of the best ways to experience having
a home at Nanuku is via the real estate
discovery package: four days and three nights
at Nanuku Auberge Resort Fiji from $1,500
per couple. Visit nanukufiji.com and contact
[email protected], 1.844.OWN.FIJI
(U.S.), or +679.345.2110 (international)
for more information.
2015
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7
VIEVAGE LOS CABOS
A Relaxed, Modern Resort to Arrive on the Best Beach in Los Cabos Summer 2016
dream in luxury
Welcome to the Auberge resorts sleep experience
VieVage Los Cabos, an intimate new
beachfront resort currently in development
on a treasured stretch of beachfront on the
southern tip of Mexico’s Baja Peninsula, will
be the first property under Auberge Resorts
Collection’s new contemporary lifestyle
brand. The resort, nestled within the 1,200acre area of Chileno Bay, will appeal to
sophisticated travelers who appreciate a
casual and active lifestyle, connecting with
family and friends in an inviting, modern
setting.
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courtesy of
For Information: 624.122.0440
vievageloscabos.com
The VieVage Los Cabos experience will
revolve around the beach renowned as
the best in Cabo for its calm, swimmable
waters, natural reef, and family-friendly
tide pools. In this idyllic setting, where the
desert meets the sea, endless opportunities
for relaxation and recreation range
from such water activities as surfing,
paddleboarding, and snorkeling to such
land adventures as hiking or golf at the
new Tom Fazio–designed golf course that
is already being hailed as one of his best.
2015
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9
AUBERGE RESIDENCES & SPA
FORT LAUDERDALE
BASK IN THE ELEGANCE
OF TRUE BEACHFRONT LIVING
Auberge Beach Residences & Spa brings the ultimate
in luxury living to Fort Lauderdale’s most extraordinary
oceanfront property. Exquisitely designed residences, a
rich array of indoor and outdoor amenities, a tempting
selection of restaurants, and a world-class spa are
perfectly located directly on 450 linear feet of pristine
Atlantic Ocean beachfront.
Throughout Auberge Beach Residences &
Spa, a curated collection of contemporary art
creates an atmosphere of true sophistication
and an unprecedented level of personal
service ensures that your every need is catered
to with ease.
The first project of its kind in Fort
Lauderdale, Auberge Beach Residences
& Spa will be the most refined high-rise
and only on-the-sand luxury residential
offering in the destination. Housed in two
iconic structures, the unparalleled luxury
residences will feature sweeping ocean
views and expansive terraces for year-round
indoor–outdoor living. With a world-class
spa, restaurant, and resort amenities, the
market-making property is poised to become
the go-to luxury destination for those seeking
incomparable design and resort living in a
rare beachfront setting.
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Complementing the private elegance of
the residences will be the beachfront public
spaces, including an indoor–outdoor lounge
and restaurant, a spa, swimming pools
and gardens, all located at ground level to
seamlessly connect the lifestyle to the beach
and the community. The signature restaurant
will be a lively American bistro concept with
a raw bar and an exceptional wine program, a
hallmark of Auberge Resorts, whose roots run
deep in Napa Valley. Dining and lounging
will take place poolside and on spacious decks
for long evenings of communing with friends
and family under the stars. With indoor–
outdoor treatment rooms and a generously
sized fitness center, the world-class Auberge
Spa is poised to become the ultimate
relaxation destination.
2015
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11
A PROGRESSIVE DINING EXPERIENCE
Course-Hopping with Auberge Chefs in Napa Valley
On Friday, March 27, three Auberge Resorts chefs in Napa Valley will present
guests with a progressive dining experience: a tasting of their signatures
dishes at each restaurant. This unique evening “dine-around” dinner starts
with sparkling wine at Auberge du Soleil. From there, guests will be escorted
to Archetype in St. Helena for a course grounded in contemporary American
cuisine. Next up: Calistoga Ranch for another dish before heading back to
Auberge du Soleil for the main course and dessert. This amazing opportunity
celebrates not only the rich culture of food and wine in Napa Valley but also
the diverse styles of each Auberge Resort chef.
AUBERGE DU SOLEIL
Rutherford
CALISTOGA RANCH
Calistoga
ARCHETYPE
St. Helena
“The beauty of this event lies in the guests’
ability to experience three very different
interpretations of our local seasonal cuisine,
all drawing from the bounty of Napa
Valley,” explains Executive Chef Robert
Curry of Auberge du Soleil. Given his
training in French techniques, Chef Curry
will showcase wine-friendly cuisine that is
an integral part of French cooking and a
natural fit for Napa Valley.
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At each property, the chef will speak after
the course is served. At Archetype, Executive
Chef Ryder Zetts is looking forward to
letting guests know just how local his
ingredients are, some harvested from his very
own backyard, and educating them about his
techniques in using the wood grill that is the
cornerstone of his kitchen.
The wines will
originate from
Napa Valley,
including a few
that are not
available to the
general public, as
well as Auberge
Resorts’ signature
wine collection.
“We are trying to encompass the whole
thought and idea of food of place,” adds
Calistoga Ranch Executive Chef Aaron
Meneghelli. “It’s a great social platform
for locals and visitors alike to see all of
our properties and offers a completely
different type of dining experience.
And it’s a wonderful way for us chefs to
collaborate as well.”
To showcase Auberge Resorts’ exceptional
relationships with the very best wineries,
the wines will originate from Napa Valley,
including a few that are not available to the
general public, as well as Auberge Resorts’
signature wine collection. Just as the chefs will
talk about techniques and ingredients of each
dish, each property’s sommelier will address
the nuances of the food and wine pairings.
For information: 707.963.1211
2015
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WHEN THE STARS ALIGN
Michelin-Starred Chefs
Dinner Series
First course,
Auberge Resorts celebrates two “all star” culinary weekends, one
at Auberge du Soleil in Napa Valley and the other at Malliouhana
Resort in Anguilla. Executive Chef Robert Curry from Auberge
du Soleil and Executive Chef Jeremy Bearman from Malliouhana
will serve as the host chefs for these extraordinary weekends as
renowned Michelin-starred chefs gather to demonstrate their
talents for unforgettable epicurean experiences.
main course,
final course,
and of course...
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The menu should be
unique, sophisticated,
and speak to a time
and place.
“I am very proud to be a Michelin chef
and to have a team that has achieved
this level of success,” says Executive Chef
Robert Curry. “Being a Michelin chef is
about being true to yourself, being the best
you can be, and never taking this title for
granted. When guests walk through our
doors, I want them to know that they
are receiving the correct preparation of
the dish. Technique is important, but
not overmanipulation of the food. Keep
it natural. A Michelin chef should honor
>
2015
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SEPTEMBER 2015
All-Star Weekend Napa Valley
World-class chefs and sommeliers will prepare
the best food and wine from local producers and
growers, making this unique weekend something
you really won’t want to miss. The Michelin-starred
chefs craft courses that showcase their Michelin
expertise and personal cooking style.
MAY 2015
For information: 707.963.1211
Sea the Stars at Malliouhana
West Coast meets East Coast meets the Caribbean.
A collaborative quest with a series of clean food
and cooking objectives. Each chef brings his talent,
tools, and product from local sources to do a
cooking series on how to discover clean, healthful
food that is delicious, flavorful, and balanced.
For information: 888.976.3436
A Michelin chef should honor the ingredients by using
the freshest product and produce available.
— Chef Robert Curry
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FOOD OF PLACE
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2015
the ingredients by using the freshest
product and produce available. Our
menu is produce driven and seasonal,
and we are extremely fortunate to have
the highest level of quality food and
purveyors in our own backyard.”
“Being the chef of a Michelin-starred
restaurant in New York for the last
five years was a great honor and
achievement,” says Executive Chef
Jeremy Bearman. “The bestowment of
a star represented that our restaurant was
offering a consistently high level of cuisine,
and signified the hard work that me and
my team put into our daily efforts to
achieve excellence in our field. A Michelinstarred restaurant operates at a very high
level in many respects: details concerning
the quality of product it is using, use of
proper cooking techniques, attention
to presentation, flavors and textures
of the food, and level of service and
professionalism of the staff, to name a few.
A Michelin-starred dinner should provide a
truly exceptional experience for the guest.
The menu should be unique, sophisticated,
and speak to a time and place. The food
should be prepared and executed with
great precision, and the wine and beverage
pairings should be chosen with great
thought to the entire meal. The overall
experience should not only be memorable
but transcendent as well.”
2015
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FOOD OF PLACE
17
JEREMY BEARMAN, EXECUTIVE CHEF, THE RESTAURANT AT MALLIOUHANA
Keeping It Local with a Twist
© 2013 Danone Waters of America, Inc. For more information, please call 1-800-443-3553
“I’ll let you into a little secret,” whispers Executive Chef Jeremy Bearman.
“There is plenty of local produce grown right here on Anguilla. In fact, there’s
a plethora of small farms that offer a really nice selection to choose from.”
Chef Jeremy Bearman points to one he
visits regularly, called Rainbow, which
grows okra, tomatoes, basil mint, spinach,
avocados, and papayas, among other fruits.
That’s good news for Bearman, who until
recently served as the executive chef of the
five-time Michelin-starred Rouge Tomate
in New York City as well as corporate chef
of SPE Certified, where he was responsible
for creating and executing menus with
health and sustainability in mind.
When he first got to Anguilla in August,
the height of Carnivale, Bearman hit the
ground running, familiarizing himself with
island living. He made the rounds at the local
hot spots to get an idea about traditional
flavor profiles and dishes, and began to
cultivate relationships with local farmers.
Bearman had high hopes for the grounds at
Malliouhana to be one of those providers—
and was off to a healthy start with a small
onsite garden that unfortunately didn’t make
it through a hurricane that ripped through
Anguilla a couple of weeks before the hotel’s
opening in November. With the help of the
resident head landscaper, his goal is to have
an even larger plot carved out in no time
at all. “We already have fruit trees on the
property, a small amount of herbs like
rosemary and thyme, and purslane that
grows wild here.” And now he has a strong
local network of farms that supply him
with a steady stream of produce.
He works with farmers that use clean
farming techniques because the subtleties
in his food is where his mastery shines:
“The food I cook allows you to taste the
nuances of each ingredient used, rather
>
[ba-dwah]: FRENCH FOR FINE BUBBLES
2015
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FOOD OF PLACE
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“Snapper, mahi, spiny lobster, crayfish, and tuna, to name a few,
they are all pulled out of the water locally.”
— Chef Jeremy Bearman
than having them covered with heavy
sauces or overly seasoned preparations.”
He has challenged himself over the years
to prepare food that is full of flavor, texture,
and visual appeal, starting with the best
ingredients possible. What he can’t source
locally comes from other local islands like
Dominica and the Dominican Republic,
the mainland—and, of course, at times
Europe. “We get goat and pork locally,
but I get the bulk of my meats from the
States,” he admits. He also depends on the
U.S. for his dry goods. But when it comes
to fish, it’s 90 percent local.
“We have the best conch in the world right
here in Anguilla,” Bearman says, grinning.
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“Snapper, mahi, spiny lobster, crayfish, and
tuna—they are pulled out of the water
locally.” Daily? “It depends on the weather.
When the water is calm, the fishermen fish;
when it’s rough, they don’t.” Regardless,
his phone constantly rings. “Most of the
fishermen have their specialty as far as what
they catch.”
Good ingredients aside, how does a
Michelin-starred chef from New York adapt
his cooking skills to the needs of an island?
“It’s about going somewhere and figuring it
out by what product is available that we can
use and put on the menu, understanding the
culture as well as your clientele and what they
are looking for, and then doing something
that works for both, since you want to create
a sense of place.” And that is exactly what
Bearman does: traditional dishes with a
refined twist. “One of the more classic dishes
in Anguilla is a West Indian curried goat with
rice and peas. It’s rustic and wildly popular,
and so we built off those flavors and made
our own curried goat sausage that is served
with basmati rice and pigeon peas, along with
a whipped banana and sweet potato puree
with ginger jus. We basically took a lot of the
traditional flavors and modernized the dish,
and people love it.” Another example is his
squid ink pasta dish. “All the flavors that go
into this are those you would normally see
down here. Local Scotch Bonnet peppers
are pickled and served with corn, lobster,
and a sea urchin butter. It’s our way of
incorporating a bit of the flavor of the
island in everything we do.”
He points out a house-made ricotta
dish featuring Guadalupe melon from
Dominica. “This is an orange melon
similar to a cantaloupe with stripes. It’s
sold all over the streets in Anguilla and,
when ripe, is not only sweet but has a really
unique and interesting flavor.” He uses it
in salad that is not so much a cultural dish
as a celebration of local ingredients: “The
melon, the mint salad—these ingredients
are locally grown. That’s the other approach
to the dishes.”
While he adapts his dishes, Bearman has
stayed true to himself and his cooking
philosophy. “I love to work with classic
yet authentic flavors and ingredients of an
individual region and twist them into a more
modern American preparation. This allows
me to transport the diner to a specific place
through flavor while not just giving them
the common, classic preparation.” And as
far as healthful eating, once again he has
maintained a steady course, offering dishes
that are rich in flavor but not heavy. “I believe
the dynamic has changed for people going
on vacation. Now they tend to continue to
eat healthy even when they aren’t at home to
maintain what they have worked so hard at.
Besides, when it’s hot out, the last thing you
want is a really heavy meal. We have lightened
it up and it all kind of works together here.
You are in an area where there is more
product that is naturally light and healthy
because you are in the tropics. In addition, we
cook with minimal use of cream and butter in
our savory items. The idea is for the guests to
leave feeling good about what they just had.”
For Information: 888.976.3436
malliouhana.aubergeresorts.com
2015
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2015
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CALISTOGA RANCH
Harvest Bounty From the Ranch
Cultivating ingredients on property and purveyor relationships locally.
MUSTARD MOVEMENT
PRESERVING THE HARVEST
Napa Valley in the springtime is a blur
of fields filled with the golden blooms
of mustard flowers. These flowers
often are overlooked in many dishes,
but Executive Chef Aaron Meneghelli
sparked a renewed interest in this
“condiment” last year with a special
cooking demonstration that took
guests through grinding and blending
techniques to create their own mustard
creations for enjoying and sharing
at home. “It was a special event that
sparked a lot of questions and really tied
into the locality of things here in Napa
Valley,” says Chef Meneghelli. “I even
had guests return to Calistoga Ranch to
share stories about the mustards they
made at home.” The Mustard Movement
will be held at the resort in March.
This April, head to the gardens tucked
behind the Calistoga Ranch estate vineyard
and discover what the real buzz is all
about! With a second hive added last year,
Chef Meneghelli and his staff have stocked
the garden with produce that benefits from
honeybees. “Melons and squash each have
a deep flower that really needs that bee in
there to pollinate them,” he explains. And
the proof is in the yield.
While not everyone can have a beehive in
his or her backyard, conversations about
gardens in general seem to be a sticking
point with many guests. “The garden was
very important to me when I got here, and
as a staff we have worked on becoming
better planters. We have cover crops like
fava beans that are rich in nutrients to help
the soil recover. You have to think a full
season ahead just to get soils ready for the
plants, which in turn gets us thinking about
what to do with those ingredients on the
plate.”
Guests will join Calistoga Ranch’s resident
horticulturist for an in-depth talk on the
organic garden and the resort’s sustainable
efforts, discussing compost, soil health,
biodiversity, and more. After learning to
prepare your home garden for the bounty
of summer, Chef Meneghelli will lead
a class on preserving the harvest—from
pickling to making delicious fruit preserves.
“Not only are these great ways to touch
our guests but also an obvious educational
point for me too, from meeting new
farmers to learning new gardening habits.
And all of that ties into the locality of
things, which is what food of place is really
all about.”
FARM TO TABLE
“It’s important to me to have strong
relationships with local farmers who
share our same passion for a greener
way of life,” explains Chef Meneghelli.
“In many respects, the whole farm-totable concept is repetitive and expected
in places such as this. So to create an
interesting story about food of place,
we want our guests to connect with the
food through a hands-on experience
by meeting the farmers, developing a
real understanding for where their food
comes from—from the soil on up—and
asking important questions about
organic farming and seasonal planting.”
Turning the dining concept into a
tangible platform, this May Calistoga
Ranch invites you to learn about the
importance of enhancing and sustaining
the health of the land, plants, animals,
and people for the sake of a true soil-totable dining experience.
Taylor Boetticher, chef and owner of Napa’s
Fatted Calf, will guide guests through
the benefits of sustainably raised animals
before leading a class on whole-animal
butchery with a demonstration on how
to break down a pig and form sausages
from the meat. “Taylor makes amazing
charcuterie and has solid relationships with
animal farmers. We want to take it to the
next level by teaching our guests about the
advantages of learning to source products
like meat carefully, which in turn goes back
to why taking care of the land and the
animal translates into a better product.”
A rustic Napa family-style dinner will
be served in the Calistoga Ranch estate
vineyard to showcase the bounty of the
local produce and meats.
“The garden was very
important to me when I
got here, and as a staff we
have worked on becoming
better planters.”
—Chef Aaron Meneghelli
>
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LOCAVORE EXPLORATION
Join Executive Chef Aaron Meneghelli
this June for a morning at the St. Helena
Farmers Market to collect delicious,
seasonal ingredients and then return to
the kitchen to prepare a self-designed
multicourse feast using the locally
sourced produce.
“We conducted this event last year,
and it was a great success,” says Chef
Meneghelli. “I introduced the couples
I took to the market to several of the
farmers, which ignited a great dialogue
about seasonality that in turn led to
questions about what to do in the kitchen
based on their specific cooking needs. It
was an interactive morning, and excursions
like these really seem to grab our guests’
interest.” The intent is to have patrons
leave not only with an experience that
can be duplicated in their own region but
also a heightened sense of intentional and
healthy eating.
From Market to Kitchen with Chef Meneghelli
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CELEBRATING FALLING FRUITS
YEAR-END OLIVE HARVEST DINNER
With apples, pears, pomegranates, and persimmons
abundant, join the culinary team at Calistoga Ranch
this October to find out more about the fruits of fall.
Learn how to make fresh-pressed cider from local
apples to welcome the brisk autumn days. And what
could be a better pairing than pie? The Lakehouse’s
pastry chef will prepare a selection, and guests will
take home cider and pie recipes to help recreate the
memories.
In December, enjoy Calistoga Ranch’s Fifth Annual
Olive Harvest Party in the Wine Cave. An olive-curing
demonstration will be followed by a delicious four-course
dinner featuring olives throughout. “We got a pretty
high yield of olives from our last harvest,” says Executive
Chef Aaron Meneghelli. “I plan on showcasing a couple
of different curing styles—a salt cure and a brine.” Guests
will get jarred olives as a parting gift.
For information: 866.627.1455
2015
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Archetype’s Home Farm Experience
“One tip I use at home is to stagger my seed GREEN
THUMB 101
germination so that my crops are not all
Growing your own vegetables
ready to harvest at the same time!”
can be a rewarding experience,
—Executive Chef Ryder Zetts
especially when you notice that your
produce tastes better that those
you buy at the supermarket. But
before you start buying seeds, plan
your garden according to these very
important considerations.
LOCATION: What are the growing
seasons and frost dates like where
you live?
SPACE: How much space do you
have not just on the ground but also
vertically for to plants to climb or
grow upward, fast?
SUNSHINE: How much of your
garden is in the sun versus in the
shade?
PRODUCE CHOICE: Grow what you
eat—so consider what you eat the
most of!
CHEF ZETTS GREEN TIP
“Harvest the rain by
collecting it in large
containers in your garden
and use it along with runoff
water to efficiently irrigate
your crops.”
While Food of Place certainly reflects the local bounty
of ingredients available, in the case of Archetype, that
philosophy starts in the chef’s own backyard.
Meet Archetype Executive Chef Ryder
Zetts, who spends his time outside of the
kitchen digging in the dirt. “I love to garden.
Even as a kid, I always had a gardening
manual sticking out of my back pocket. My
mother was a big gardener and she instilled
that in me and my brother at an early age.”
Today, Chef Zetts continues to grow
produce as a hobby and then cook it for
a living. Incidentally, his brother, Nick, is
head gardener at Mustards. Chef Zetts’ own
backyard currently is filled with the winter
season’s offerings: carrots, radishes, lettuce,
broccoli, cauliflower, Swiss chard, and
spinach. “We also have nine different fruit
trees and an expansive herb garden.” Much
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of what he harvests, along with eggs from his
six hens, makes it into Archetype’s kitchen.
“We usually feature an egg dish on the dinner
menu to use the eggs I collect that morning.”
Chef Zetts admits the farm-to-table concept
is simply par for the course in a place like
Napa Valley. And he should know: prior to
Archetype, he spent six years at Michelinstarred Solbar in Calistoga and was the chef
de partie at Bouchon Bistro in Yountville.
“There is a lot of healthy competition in
Napa Valley as far as raising the bar on what
these restaurants do in respect to their own
culinary gardens—or, as in my case, backyard
garden.”
To bring his guests as close as possible to the
true Archetype dining experience, this spring
Chef Zetts is inviting guests to start from the
“roots” in his own backyard. “Today, people
are intrigued by planting but also a little
intimidated. I want this to be a great learning
experience for our guests. I want to talk about
the finer points of gardening, how we process
these vegetables, and what cooking techniques
we use. But at the end of the day, it’s about
being interactive and starting a conversation.”
You will get to meet his brother, whose wealth
of garden knowledge is limitless. “It will be
good to get the perspective of someone who
has worked outdoors his whole life and is so
connected with the seasons. A lot of people
don’t have those types of experiences in
their daily lives, so it’s exciting to be a
part of that.” Guests will be invited to
participate in the harvest. “And then I will
centralize a meal at the restaurant around
what they pick that day.”
Chef Zetts is happy to realize his two
passions combined in this special event.
“It’s always good to know where your food
comes from,” he adds, thoughtfully. Of
course, at Archetype you can be assured
that, at the very least, some ingredient on
your plate was homegrown and plucked
right out of his own backyard.
FIVE EASY-TO-GROW
CHOICES
LETTUCE: In particular, leaf lettuce
and romaine.
TOMATOES: Especially if your garden
gets full sun most of the day.
CARROTS: Plant deeply in welldrained, loose soil.
PEAS: Snow peas and snap peas
grow easily but will require staking.
RADISHES: Grows fast in almost any
soil that has proper drainage.
For information: 707.968.9200
2015
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HOTEL JEROME
Rocky Mountain High Cuisine
WILD GAME DINNER IN SEPTEMBER
Featuring high-quality elk, Executive Chef
Rob Zack’s Wild Game Dinner is filled
with inspiration for those who hunt. “We
wanted to hold a dinner to give ideas
to hunters about what to do with their
game,” says Chef Zack.
September Dinner Series:
FARMERS’ MARKET, VEGETARIAN STYLE
A CHEF’S CLUB FOIE GRAS DINNER
In March, Hotel Jerome will present
an exciting evening to celebrate foie
gras. “Foie gras is so versatile that it fits
perfectly with the theme we have at
Hotel Jerome for 2015—using what is
available to us and getting creative,”
explains Executive Chef Rob Zack.
With a menu that is always changing,
Chef Zack regularly showcases foie gras,
most recently in a squab salad. “We will
cure whole loaves and make a foie gras
carpaccio.” He is also contemplating
adapting a chicken dish he makes with
matzo balls to instead feature foie gras
balls.
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As excited as he is about the menu, Chef
Zack is thrilled about another component
of the evening: the collaboration of local
chefs to benefit a regional chapter of
ProStart. ProStart is a nationwide, twoyear high school program that cultivates
the next generation of restaurant stars
in the classroom and through handson experiences, including culinary
competitions. “Last year, I had a chance to
judge who would make their competitive
team and quickly realized these kids could
use the funding.”
In addition to two other local chefs who
will each compose a course, an executive
chef from Hudson Valley Foie Gras will be
on hand to inform guests about the dinner.
“Being in the Colorado mountains makes
local produce a challenge considering
the altitude and the dryness. Sure, we get
some staples such as Swiss chard and kale
all year-round, but September is really
the only time when we get the bulk of it
at its peak. And so we celebrate that with
a nightly prix fixe dinner every day of the
month, where vegetables are the stars on
the plate. It really allows us to express our
creativity in the kitchen with the true food
of our place.” —Executive Chef Rob Zack
For information: 855.220.6415
2015
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ESPERANZA
PRONGHORN
Organic Food Festival
Craft On-the-Farm Dinner
At Esperanza, Food of Place comes with an open invitation to share
in the bounty available to all in the surrounding areas. To capture
that sentiment, the resort will hold their first local organic market this
December on the property, featuring the freshest seasonal goods of local
fishermen, farmers, and wineries. “We invite our guests to visit all the
vendors and food stands and place items they choose to purchase in a
basket, which we will then use to prepare their very own customized
dinner salad or entrée in front of them,” explains Executive Chef Gonzales
Cerda. Farmers and staff will be on hand to offer explanations on any
unfamiliar produce.
“When I first got to Pronghorn, it was always my intention to
find a bunch of different farmers to pull from. But as with most
things, location determines both supply and demand, and I
have come to realize that sometimes it is just as important to
support a few small farmers and make them viable,” explains
Executive Chef Kevin Linde.
LOCAL INGREDIENT: JUNIPER
Nestled among juniper woodlands, it’s
hard for Pronghorn Executive Chef Kevin
Linde to dismiss the ingredient. Native
Americans use the tree, bark, and fruit
for many purposes, and today the staff at
Pronghorn likewise make good use of this
food ingredient of place. “I try to feature
juniper as much as possible,” explains Chef
Linde. “I use it a lot in pickling, and right
now I do a juniper-drip pancetta.” Although
it’s challenging at times, he incorporates
the plant into such desserts as a juniper
salted caramel. “It’s pretty unique,” he says,
grinning. In addition, the bar staff makes
juniper-infused vodka and gin.
Executive Chef Kevin Linde found
Windflower Farm on his route home and
soon discovered the diversity it had to offer,
from produce to beautiful heritage pigs.
“Owner Gigi Meyer is extremely passionate
about what she does, and I am happy to
support her farm.”
Pronghorn’s Craft on-the-Farm dinner
takes place this September at Windflower
Farm, where Gigi will conduct a tour of
the grounds before leading guests back to
the farmhouse for a short presentation by
the iconic Gary Fish of Deschutes Brewery.
“Bend is known for its breweries, and this
is one of the oldest that in turn has inspired
offshoots,” says Chef Linde.
A five-course dinner will be paired with
Deschutes beers, culminating in Chef Linde
speaking about his philosophy on food. “From
an educational standpoint, we will hit three
very important points: the farmer talking
about what it takes in terms of labor intensity
to produce quality food; the brewmaster on
being local, and how that same intensity is
replicated in the brewery; and what it means
to me, as a chef, to be able to use quality
ingredients in my cooking.”
Chef Linde often uses beer as an ingredient
in his food. “I use it for braising and currently
have a beer-braised bison short rib on the
menu. I have even done an aioli dipping
sauce to which I have added straight beer
to give it that extra flavor. As for desserts, I
have made a stout pot de crème.” Chef Linde
incorporates raw beer ingredients into the
menu as well. “I use hops to pickle apples, and
those apples are local too.”
For information: 888.858.6379
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A TASTE OF FIJI:
Nanuku Food Safari
Located in the adventure capital or “food bowl” of Fiji at Pacific
Harbour on the main island of Viti Levu, Nanuku is pleased to be the
latest addition to the Auberge Resorts family. With Australia’s leading
chef, Jacques Reymond, mentoring their kitchen team, food is very
much a focus at the resort. And with most of Fiji’s local produce
farmed right in the area, this May Nanuku presents guests with a
unique way to experience a true taste of the island: through a food
safari. Here are some of the activities in which guests will participate.
Visit a waterfall and stream
and catch local prawns.
Climb a coconut tree and
make lolo (coconut milk).
Then watch how the local
Fijians cook the prawns in
bamboo tubes using the
coconut milk.
Head to the Spice Farm of Fiji to
learn how such spices as vanilla,
cinnamon, and cardamom are
cultivated and cured. Then
select your own mud crab from
the local Crab Farm.
Explore the local market
and taste organic seasonal
produce. Learn how kava is
grown, about its medicinal
properties, and the ancient
cultural traditions.
Learn how to weave
baskets, and help wrap
food for the traditional
Fiji lovo (in-ground
oven). The grand finale
includes a bonfire on the
beach and a fire-walking
demonstration.
The art of imperfection
Steelite International presents the
Wabi Sabi collection, the latest design
by Rene Ozorio. Combining his simplistic
porcelain shapes with reactive ceramic
glazes, Rene Ozorio has developed a
pattern of unparalleled raw beauty.
Embodying an imperfect style, no two
pieces of these double-fired, hand-glazed
items are alike, creating a natural canvas
for food presentation.
AVAILABLE: MARCH 2015
For information: 679.345.2100
nanuku.aubergeresorts.com
For more information contact [email protected]
32steelite.com • 800-367-3493 • New York • Chicago • New Castle, PA
2015
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BARBECUE
AUBERGE RESORTS TAKE DINING OUTDOORS
WITH A SERIES OF BARBEQUES FROM
POOLSIDE TO SEASIDE
LOBSTER AND CHAMPAGNE AT
ESPERANZA REOPENING
In celebration of Esperanza’s reopening,
join Executive Chef Gonzalo Cerda and
his culinary team each Sunday afternoon
in April as they cook Baja lobster—
arguably the best in the country—in an
earth oven on the Esperanza beach. The
preparation includes making a hole in
the sand and steaming the lobster in an
envelope of banana leaves and herbs.
“There is a lot of showmanship around
taking the cooked lobster out of the pit,”
says Chef Cerda. “Guests love the wow
factor it creates.” The lobster will be
paired with Champagne, and there will
be live music around a firepit for a festive
experience.
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SMOKE GETS IN YOUR EYES: MEZCAL AND
TRADITIONAL MEXICAN BARBACOA AT
ESPERANZA IN JULY
The original Mexican word for barbecue,
barbacoa refers to meats slow-cooked
over an open fire—or, even more
traditionally, in a hole dug in the ground,
as they do at Esperanza. “For this cooking
demonstration, we cook lamb in an earth
oven,” explains Chef Cerda. “First, guests
accompany the culinary team to our
organic garden, where we pick the herbs
we need for the dish. From there, we walk
down to the beach, make a hole in the
sand, and cover it with maguey leaves.”
The maguey is part of the agave family, the
heart of the plant used to make mezcal.
“The leaves along with the herbs flavor and
tenderize the meat as it cooks.” After two
to three hours, guests are invited back to
watch the team take out and prepare the
meat. “It’s a low-key dish that pairs well
with a low key-beverage like mezcal,” says
Chef Cerda. “The smoky flavors of each are
a perfect complement.”
PESCADO ZARANDEADO: FISH TACOS ON
THE BEACH AT ESPERANZA
Los Cabos is renowned for its local
seafood, and Chef Cerda is proud of his
relationships with local fishermen. “All
my seafood vendors are small outfits
who catch everything the same day in
traditional fashion, no fancy industrial
boats. And it’s all so different and
amazingly fresh.”
This November, guests can celebrate the
fruits of the Pacific Ocean by learning
how to prepare pescado zarandeado, a
delectably seasoned roasted fish dipped in
a tempura batter and served with warm,
freshly made corn tortillas and lime to
make the perfect fish taco. “We use red
snapper for this dish,” explains Chef Cerda.
“The guests get a chance to watch us
make the dish and then enjoy it out on the
beach.”
For information: 877.526.5855
2015
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AUBERGE DU SOLEIL
CALISTOGA RANCH
Independence Day BBQ
At the Pool
What better way to celebrate
Independence Day than with a poolside
barbecue, great music, and friendly faces
at the Calistoga Ranch? Join Executive
Chef Aaron Meneghelli and his culinary
team for some seasonal fare, overall fun
in the sun, and even a grape stomp for
the children!
This year, Auberge du Soleil will kick off the summer in style with its annual
series of Pool Parties on July 24th. Join Executive Chef Robert Curry as he
grills a few of his summer favorites using the best of local and seasonal
product with a focus on tomatoes, summer squash, and corn. Guests
will also enjoy a selection of beverages poolside as Wine Director Kris
Margerum pours from a collection of rosés to toast the warm weather,
local brewery Mad Fritz serves its Blonde Ale, and Casamigos Tequila
handcrafts refreshing, inventive cocktails.
MALLIOUHANA
Boat Races
Anguilla’s Summer Festival Boat Races are held each year on the first Monday
of August, right on the beach where Malliouhana is located. “The beach
essentially becomes a huge party as locals and tourists—or landracers—cheer
on their favorite boats,” explains Executive Chef Jeremy Bearman. Boat
racing is a beloved sport of Anguillans and a tradition rooted in historical
significance. The Restaurant at Malliouhana will celebrate in like fashion with
a food festival and barbeque on the beach.
For Information: 888.976.3436
malliouhana.aubergeresorts.com
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“Our idea was to make the best-tasting, smoothest tequila around. So we did.”
—George Clooney and Rande Gerber
HOUSE OF FRIENDS
Longtime friends George Clooney, Rande Gerber, and
Mike Meldman love tequila. On the rocks, by the shot,
at times straight from the bottle. Tequila-filled nights
with friends is how Casamigos was born. Rande Gerber
answers a few of our questions.
How was Casamigos created?
Our idea was to make the best-tasting,
smoothest tequila whose taste didn’t have to
be covered up with salt or lime. So we did.
The tequila was made just for us. We worked
on the creation of Casamigos with our master
distiller in Jalisco, Mexico, for years, and
held many blind tastings until we knew we
got it right. We’ve been drinking our tequila
with friends and family for over five years
now. It was never intended to be released
to the public. It’s all we serve at our homes
in Mexico, so it’s literally our house tequila.
We are delighted that consumers and tequila
connoisseurs alike enjoy our award-winning
spirit.
How did you come up with the name
Casamigos?
It’s named after our homes in Mexico called
Casamigos, which loosely translates to “House
of Friends”
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How many different types of Casamigos
Tequila are currently available?
Casamigos is currently available in Blanco,
Reposado, and Añejo. Our Blanco rests for
two months. Our Reposado and Añejo are
aged seven and 14 months, respectively, in
the finest American oak barrels that have
been carefully reconditioned after being
used to age ultra-premium whiskey.
What sets Casamigos Tequila apart from
other tequilas?
These small-batch, ultra-premium tequilas
are made from the finest hand-selected
100 percent Weber Blue agaves, grown in
the rich red clay soil and cool climate of
Mexico’s Jalisco Highlands for a minimum
of seven years. Our agave piñas are roasted
in traditional brick ovens for 72 hours, while
most others steam theirs for seven. Our
master distiller uses a special yeast blend
resulting in a consistent refined flavor unlike
the commercial yeast others use. Our unique
flavor is a result of an 80-hour fermentation
process, compared to the average 48. Our
refined process ensures a smooth mouthfeel
with no unnecessary additives and no glutens.
Casamigos is brought to you by those who
drink it. We own it, we drink it, it is a part of
our lifestyle.
AUBERGE MARGARITA
1 1/2 oz. Casamigos Blanco Tequila
1 oz. fresh lime juice
1/4¼ oz. fresh orange juice
1/2 oz. agave nectar
METHOD: Shake ingredients with ice
then strain and serve on the rocks.
Garnish with a lime wedge.
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CHEERS!
From Sparkling to Spirits
NAPA VALLEY
SPARKLES
HOTEL JEROME SOMM OFF
“We’ve put a liquid spin on Food of
Place by showcasing the program on an
entirely different platform with the help
of local sommeliers,” explains Executive
Chef Rob Zack.
The Somm Off takes place monthly in the
summertime, and often in the winter as
well. The premise is simple: five courses
of small plates, usually themed, with
wine pairings selected by Hotel Jerome
Sommelier Cristel Stiver and a rival from
an area restaurant or hotel. The guests
judge which sommelier’s pairing goes
best with each dish.
“The Somm Off was a huge draw last
year, with many repeat customers,”
explains Food and Beverage Manager
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FOOD OF PLACE
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Adam Cohen. “We are fortunate to have
a tight-knit community of restaurant
professionals, so these nights are a lot
of fun.” Throughout the evening, the
sommeliers and chef talk about each course
and critique their wine choices. “Guests
get to fill out a scoring card and talk to one
another as they taste. It’s very communal.”
Chef Zack agrees: “It’s a lot of fun, a
competition where everyone is laughing.
From a social aspect, it really works.”
Among communal tables, each sommelier
talks about his or her wine pick before
the course is served and approaches each
table as the tasting is in progress. “There is
definitely an educational component, but
it’s not serious,” explains Chef Zack. “The
beauty of this event is that it demystifies
the sommelier’s role and breaks down that
barrier between the guests and the wine.”
Executive Sous-Chef Jason Niederkorn is
in charge of executing a special menu for
each of these events, and the sommeliers
are given a heads-up on the dishes a
couple of weeks in advance to prepare their
pairings. “We started this last year, and it
was met with resounding success,” adds
Chef Zack. “It has a lot of potential to grow
in some very different directions.”
For information: 855.220.6415
at Auberge Du Soleil
Food can
bring out
the best in
a wine with
the right
pairing...
Before taking the helm at Auberge du
Soleil, Executive Chef Robert Curry
learned his way around sparkling wines as
executive chef for 10 years at Champagne
house Domaine Chandon. And now, as
Napa Valley produces some of the finest
sparkling wines in the world, Curry is ready
to share his expertise with guests. On May
28th, join Auberge du Soleil for a Sparkling
Napa Valley evening of sparkling wines
paired with fresh, seasonal cuisine at a
walk-around tasting. This is an exceptional
chance for guests to experience wine
from multiple producers side by side
with specially prepared pairings focused
on such flavor profiles as cured products
(bacon and olives), fermented products
(soy sauce), and anything fried and salted
(French fries and fried oysters.)
“Working at Domaine Chandon with
winemaker Dawnine Dyer was invaluable.
I wouldn’t trade the insight I got for the
world! It is where I really learned how food
can bring out the best in a wine with the
right pairing,” explains Chef Curry. “With
so many wineries in Napa Valley starting to
produce small batches of sparkling wine,
there is a lot to look forward to in this area.”
For information: 707.963.1211
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43
ROEDERER ESTATE
Sparkling in California
Founded in 1982, Roederer Estate is nestled in the
cool, fog-shrouded Anderson Valley. As the California
outpost of Champagne Louis Roederer, Roederer
Estate winery builds on a centuries-old tradition
of fine winemaking and is the gold standard of
California sparkling wines.
Roederer Estate’s sparkling wines are
produced using only estate-grown grapes
from the winery’s own vineyards and
special oak-aged reserve wines are added
to each blend. The multi-vintage Roederer
Estate Brut debuted in 1988 to great
acclaim, followed by the Brut Rosé and
Roederer Estate’s tête de cuvée, L’Ermitage.
The Anderson Valley offers the cool
climate and well-drained soils that are
ideally suited to the Roederer winemaking
style. This premium grape-growing region’s
proximity to the ocean gives rise to a gentle
cycle of warm days and cool nights, allowing
grapes to mature slowly on the vine and
develop full varietal character. Among the
very few California sparkling wine houses
that only sources estate-grown fruit, Roederer
Estate is meticulous about all its farming
and winemaking decisions. The winemaking
process begins with in-depth knowledge
of the Roederer Estate soils to introduce
the open lyre trellis system or high-density
plantation, extends to the decision to farm
vineyards organically and biodynamically,
and finishes by painstakingly tracking grape
maturity to achieve perfect balance at harvest.
The quality is also attributed to the addition
of reserve wines, which are selected from the
best wines each year and aged in French oak
casks. Wines from this special reserve cellar
are added to each blend, creating a cuvée,
known for its body, finesse, and depth of
flavor.
Winemaker Arnaud Weyrich at Roederer Estate
makes four sparkling wines:
BRUT MULTI VINTAGE
60% Chardonnay, 40% Pinot Noir
Aged a minimum of two years on the yeast.
BRUT ROSÉ MULTI VINTAGE
60% Pinot Noir, 40% Chardonnay
Aged a minimum of two years on the yeast.
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L’ERMITAGE VINTAGE BRUT
Roederer Estate’s Tête de Cuvée, made
only in exceptional years from preselected,
estate-grown grapes.
2006 blend: 52% Chardonnay, 48% Pinot
Noir (4% of which is aged reserve wine
from vintage 2003)
L’ERMITAGE VINTAGE BRUT ROSÉ
Roederer Estate’s Tête de Cuvée, made
only in exceptional years from preselected,
estate-grown grapes.
2006 blend: 49.8% Chardonnay, 50.2%
Pinot Noir (of which 3.9%
is aged reserve wine from 2003)
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LOCAL WINE BASICS:
Wine Academy at Calistoga Ranch
Executive Chef Aaron Meneghelli’s interest
in wine started at an early age: most of
his family works in the wine business in
Napa Valley. “I take pride in this being my
hometown. I want to fill in the wine picture
for our guests with this event and talk
about each Napa Valley appellation and
what makes them so unique,” he says.
Novice and wine expert alike are invited
to join wine educator and sommelier
Christian Oggenfuss at Calistoga Ranch
this February to discover the world-class
winegrowing region. “Only 4 to 5 percent
of California’s wines come from Napa
Valley, and yet look at the tremendous
impact such a small area has on the wine
industry,” Chef Meneghelli explains.
“It has to do with the diversity of the
soils, the microclimates, and generally the
level of emphasis that people put on the
vines depending on the district they are in.
Cabernet sauvignon might grow all over Napa
Valley, but from Oakville to Stag’s Leap it can
taste very different.”
Guests will get a chance to taste their way
around the valley during the day at a select
handful of exclusive wineries before returning
to Calistoga Ranch for their choice of a
grapeseed scrub at the Spa or further wine
education with a private blending seminar.
The wine-filled day ends with dinner at The
Lakehouse, featuring a wine-paired menu.
“Let’s take an in-depth look at Napa Valley,
break it down, and have some fun at the same
time!”
ESPERANZA GETS ARTSY:
Art and Wine
Mondays
“We have quite a network of artists
at and around Esperanza,” explains
Executive Chef Gonzalo Cerda. “We
thought it would be a lot of fun to
showcase their work along with our food
and wines.” From the artists who work
in the galleries in San Jose to the painters
and sculptors who worked at the resort
during its recent renovations, a collection
from these local craftsmen will be on
display in the Esperanza garden each
Monday in May. Enjoy the artwork while
sipping a glass of Esperanza-labeled
wine and signature hors d’oeuvres. “We
have several of our own wines: a Viñedos
Azteca called Pretexto as well as blends
from Roganto Winery and Adobe de
Guadalupe Winery.”
Aguachiles and
Artisan Baja Beer
AT ESPERANZA
OKTOBERFEST
In celebration of Oktoberfest, Calistoga Ranch is partnering with
Austin, Texas-based Chef Andrew Wiseheart of Contigo and
Gardner to focus on fermentation. This September, learn about the
process of beer making from a local brewer, with sauerkraut and
fermented bread dough a wonderful complement. Join Calistoga
Ranch Executive Chef Aaron Meneghelli and Chef Wiseheart to
make pretzels, sausages, and mustard that will serve as the basis for
an Oktoberfest dinner paired with locally crafted beer.
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This June, Esperanza’s culinary team
will inspire guests with the refreshing,
surprisingly versatile Mexican appetizer
ceviche paired with the best of Baja beer.
“Ceviches are well known all throughout
Latin and Central America, and each
country has a specific traditional
preparation,” explains Executive Chef
Gonzales Cerda. “Here in Baja we serve
a chile-spiked Mexican ceviche as it’s
the only place you can get these certain
chilies just the way we like them.” Thin
slices of shrimp or fish are marinated
in lemon juice and jalapeños with
onion and cucumber. “It’s kind of like a
gazpacho, cured with lemon and herbs.”
But just how hot can the dish get? “It
depends on the guest,” Chef Cerda says,
laughing. “Some people tend to get
pretty adventurous on vacation and ask
for very spicy versions, and we are happy
to accommodate them!” The aguachiles
are paired with thirst-quenching beers
from two favorite Baja breweries: Baja
Brewing Company and Ramuri Cabo San
Lucas.
ICE AND FIRE: WHISKEY AND CIGAR
EXPERIENCE AT PRONGHORN
It may surprise some that whiskey’s
complexity lends itself to pairings with
a variety of dishes and ingredients.
In March, Pronghorn will hold a
five-course meal featuring whiskey
cocktails, food that pairs well with
whiskey, and samples of straight
whiskey. The menu is a collaboration
between Executive Chef Kevin Linde
of Pronghorn and Chef Matt Neltner
of Sunset Soirée. “When writing this
menu, I took into account ‘what grows
together goes together’ by sourcing
whiskey and ingredients that are
grown in the same area,” explains
Chef Linde. “This helps to tell a story
to our guests and makes for a quality,
natural pairing.”
SPIRITS
When he works with whiskey in the
kitchen, Chef Linde incorporates it into
dishes that best show it off. “Its high
alcohol content works well in desserts
for flambé or added to a sweet sauce
to give it more flavor and complexity.
But cook out the alcohol first, or it
could give your sauce an odd flavor.
Also, always taste the whiskey as
alcohol changes the flavor of what you
are cooking and then changes again as
the alcohol cooks out over time.”
Like the grapes used to make wine,
each whiskey possesses distinctive
tastes that complement food. Use
caution, however, when pairing
it with hot and spicy foods. “The
high alcohol content of the whiskey
combined with the heat of the food
will make the food seem even spicier,”
explains Chef Linde. “If I am using
whiskey with some smokiness to it, I
will lean toward pairing a grilled or
charred piece of protein with it. This
combination tends to tame the smoky
flavor of the whiskey and bring out
other background flavors: natural
fruity or floral notes.” He recommends
using a protein with a higher fat
content if the whiskey is aged 8 to 10
years. “Because older whiskeys have
higher tannins, they cut through the
fat of the protein and work as a palate
cleanser.”
At the end of the evening, attendees
will be treated to a cigar and whiskey
pairing out on the restaurant’s heated
deck. A portion of the proceeds will
benefit the Returning Veterans Project.
HOTEL JEROME: WHERE SPIRITS TAKE
FLIGHT AT THE LIVING ROOM
Every other month throughout the
year, The Living Room at Hotel Jerome
conducts a spirit flight and tasting.
“The featured spirit changes with each
event,” explains Food and Beverage
Manager Adam Cohen. And so does
the pairing element. The tequila flight
will be presented with three unique
salts, along with a short educational
explanation of each salt’s specific
attributes by the servers. For other
spirits, such as the Scotch flight, food
items will accompany the beverages to
best highlight its flavor profile.
SIPPING TO KEEP WARM:
WINTER MIXOLOGY CLASS
AT CALISTOGA RANCH
Summer has its herbal mojitos and
refreshing margaritas, but what do
you serve when the temperatures
drop? This winter, Calistoga Ranch’s
expert mixologist will show you
how to mix drinks, learn proper
bartending formulas, and imbibe
with the basics of some particularly
cozy, winter ingredients. Learn to
highlight unique spirits with a focus
on warming cocktails. Of course, no
mixology class is complete without
some sampling!
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DESTINY IN A BOTTLE
Looking down from Dragon’s Hill, with sweeping views of the
Quintessa Estate, cradled among volcanic hills and adorned
by a lake, it’s easy to feel that same pull of destiny Agustin and
Valeria Huneeus grasped when they first discovered this piece
of land in the heart of Napa Valley in 1989.
At that time, it had never been planted with
grapevines, and so from the very beginning,
the couple treated the land with upmost
respect—applying biodynamic and organic
farming techniques to encourage the soil’s
health and vitality. Every decision was guided
by their original vision to farm vines in a way
that would let the purity and spirit of the land
be known. Since its inception, Quintessa has
produced a singular wine each year to reflect
this rare and special place.
The Huneeuses have always desired to share
their soulful bond to the land with others,
and so today guests are invited up to a private
pavilion on Dragon’s Hill for an unparalleled
wine experience. To begin, you are welcomed
by a private host with a refreshing glass of
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Illumination, Quintessa’s limited production
Sauvignon Blanc, as you learn about the
property and the Huneeuses’ journey to create
one of the great wine estates in the world.
With the rare opportunity to taste barrel
samples selected from distinctive vineyard
blocks, you will discover just how diverse
and rich the landscape at Quintessa is, with
its numerous soil types, microclimates, and
various elevations and sun exposures. It was
that diversity that convinced the owners
of Quintessa’s potential. Today, the estate
is planted to Cabernet Sauvignon, Merlot,
Cabernet Franc, Petit Verdot, and Carmenere
grapes—varietals that are artfully blended
into one estate wine each year.
The tasting experience continues with the
current vintage of Quintessa followed by a
rare library vintage—wines of elegance and
finesse that express the beauty and uniqueness
of the property. Local artisanal cheeses allow
you to taste the nuances and flavors that come
when great wine is accompanied by great
food. Quintessa is truly an example of how
fine wine is a reflection of place, and through
this unique tasting experience, you too will
recognize that original spark of devotion and
commitment to this incredible property.
This experience is approximately 90 minutes
and available by appointment. Quintessa is
located 0.6 miles from Auberge Du Soleil at
1601 Silverado Trail South, St. Helena, CA.
Quintessa.com • Tel. 707.286.2730
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TRADITIONS
FESTIVAL TRENTINO
AT CALISTOGA RANCH
TRADITIONAL BEST: CHILES EN
NOGADA AT ESPERANZA
ESPERANZA’S PUMPKIN-CARVING
CONTEST
“Where my family comes from in Northern
Italy, there is always a festival happening for
some saint or religious person, dating back
to medieval times,” explains Executive Chef
Aaron Meneghelli. “And with food a big
part of each celebration, I wanted to share
that part of my heritage with our guests.”
“Many of our guests know about
Mexico but not really about the food,”
says Executive Chef Gonzales Cerda.
“They might be familiar with tequila and
Tex-Mex, but that’s usually the extent of
it. However, there are always questions,
so I know the interest is there.” Given
that food is such a big part of Mexican
culture, Esperanza feeds its guests with
information about traditional dishes
and cooking demonstrations such
chiles en nogada, a Poblano chili filled
with shredded meat, aromatics, fruits,
and spices and topped with a walnut–
pomegranate sauce. Nogada comes
from the Spanish word nogal for the
walnut tree.
Guests of all ages can get into the spirit
of fall this November at Esperanza with a
pumpkin-carving contest. The best part?
Pick up some creative carving and design
techniques from the culinary team during
all the festivities.
Partnering with Chef Thomas McNaughton
of San Francisco’s Flour + Water, Central
Kitchen, and Salumeria, this November
Chef Meneghelli will prepare traditional
fare that is often considered rustic, yet
elevated to a more refined level. Experience
bagna càuda or “hot dip,” an Italian-style
fondue described as both communal and
seasonal as it “involves using whatever is
coming out of the garden at that time.”
Chef Meneghelli’s grandfather will share
stories of Northern Italy while an Italian
polka band sets the tone for the evening.
The chefs will give a cooking class and
demo on making pasta, vinegar, and
polenta, culminating in a multicourse
dinner focused on Italian flavors and
techniques paired with Napa and Italian
wines.
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“We hold this event in September
because it is the month of our
independence,” explains Chef Cerda.
“This is a really old dish that symbolizes
the Mexican flag by its colors: the green
chile, the white nut sauce, and the red
pomegranates. It’s traditional gourmet
Mexican cuisine at its best!”
THE JEROME TURKEY TO GO
No time to cook the Thanksgiving meal?
This year, let the kitchen at The Jerome do
the heavy lifting, leaving you to focus on
the social aspects of the holidays. Dinner
for four comes with soup, sides, stuffing,
turkey, and dessert.
RECIPES
FROM OUR
CHEFS
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MALLIOUHANA
EXECUTIVE CHEF JEREMY BEARMAN
Tomato and
Watermelon
Panzanella
PRONGHORN
EXECUTIVE CHEF KEVIN LINDE
AUBERGE DU SOLIEL
EXECUTIVE CHEF ROBERT CURRY
Pistachio-Crusted Lamb Lollipops
Steamed Manila Clams, Glazed Pork Belly, Lime, Thai Basil
Serves 6 to 9 depending on the size of the rack of lamb
Serves 4
Serves 4
INGREDIENTS
INGREDIENTS
FOR THE PORK BELLY
3 large tomatoes
cut in 1-inch pieces
1 rack of Imperial Stock Ranch
Lamb Rack (ask your butcher to
French cut it)
1 1/4 pounds fresh pork belly
Salt and pepper for seasoning
1/2 tsp whole clove
3 cups watermelon
cut in 1-inch pieces
2 cups cucumber
cut in 1-inch pieces
1 cup panko (or gluten-free bread
crumbs made from potato)
1 cup red onion, sliced
1 cup shelled pistachios, toasted
1/4 cup olive oil
1 tsp granulated garlic
3 tbs sherry vinegar
Salt and pepper to taste
1 tbs piment d’espelette
(espelette pepper)
4 thick slices of sourdough bread,
grilled or toasted with olive oil
Zest of 2 lemons
2 tbs fresh mint, chiffonade
2 handfuls baby arugula
3 tsp kosher salt
10 basil leaves, torn in pieces
1 cup all-purpose flour (or glutenfree rice flour)
1/2 cup feta cheese, crumbled
1/2 cup black olives, halved
2 tsp black pepper
METHOD
1 cup buttermilk
Mix the tomatoes, watermelon,
cucumber, red onion, olive oil,
sherry vinegar, and salt and
pepper gently in a bowl. Allow to
sit for about 2 minutes so that the
vegetables begin to release some
of their juices.
Cut the grilled sourdough into
bite-size pieces and add them to
the salad. They will begin to soak
up some of the juices. Add the
arugula and basil, then toss to
combine. Check the seasoning.
Place in a large bowl and garnish
with the feta cheese and olives.
You can also top with a couple
small basil leaves.
2015
1/2 tsp ground cinnamon
Salt to taste
1 garlic head, halved
1/2 carrot, peeled and sliced
1/2 onion, peeled and medium
dice
1/2 fennel bulb, medium dice
1/2 leek, medium dice
1/2 bunch thyme, tied with
butchers twine
1 bay leaf
375 ml dry white wine
1 1/2 quarts chicken stock
1 tbs grapeseed oil
METHOD
Clean the rack of lamb using a
boning knife. Start by removing
the fat and all silverskin. If you
desire a stronger lamb flavor,
leave more of the lamb fat on the
rack. Season the lamb with salt
and pepper. Set aside.
Combine the panko and
pistachios in a food processor.
Pulse about 5 times to break them
up to the desired size for crusting
the lamb. Place mixture in a bowl
and add the garlic, espelette,
lemon zest, mint, and 1 teaspoon
of kosher salt. Set aside.
Bread the lamb by starting with
the flour mixture. Dredge the rack
•
1/2 tsp fennel seed
1/4 cup canola oil
Whisk together eggs and
buttermilk in a bowl.
FOOD OF PLACE
1 whole star anise
3 large eggs
Combine flour, 2 teaspoons of
salt, and black pepper in a pan.
Set aside.
52
1/2 tsp whole black pepper
FOR THE PORK BELLY GLAZE
4 tbs brown sugar
1/4 cup soy sauce
1/4 cup mirin
front and back with flour,
then dip the rack by holding
the bones into the egg and
buttermilk mixture. Make
sure the lamb is completely
coated with the egg mixture.
Place the lamb in the
pistachio breading mixture
and gently cover the entire
rack with the mixture using
your hands. Pack it down by
applying gentle pressure.
Preheat oven to 350°F. Place
a cast iron skillet on the stove
and turn to high heat. Add
canola oil. When ribbons
appear in the oil, turn down
to medium high. Add lamb
to the pan and let it sit until you
see brown forming where the
lamb meets the oil. Turn over
once and make the other side
golden brown as well. Remove
from pan and place on a paper
towel.
Place lamb in oven for 10 to
15 minutes. When a metal stem
thermometer reaches 120°F in
the center of the lamb, remove
from oven and let rest for 3 to
5 minutes. Cut the rack
between the bones to create
lollipops. Enjoy with a great
craft beer!
Season the pork liberally with salt.
Rub the pork with the ground spice
mix.
FOR THE CLAMS
METHOD
2 tbs ginger, peeled and minced
Heat a medium sauce pot and add
the pork, fat-side down. Sear the pork
well on all sides and remove from
the pot.
2 tbs shallots, peeled and minced
In a large pot over low heat,
sweat the ginger, garlic, and
shallots in the grapeseed oil.
Add the clams, wine, chili
sauce, fish sauce, and lime
juice. Cover with a lid, turn up
the heat, and steam open the
clams. Divide the clams among
4 warm bowls.
1 tbs garlic, peeled and minced
2 tbs grapeseed oil
6 pounds Manila clams
Add the garlic, carrot, onion, fennel,
leek, thyme, and bay leaf. Cook
slowly until vegetables are tender.
1 cup dry white wine
Add the wine and reduce by half.
Add the pork belly and chicken stock.
Bring to a simmer and cover with a
lid. Place in the oven for 2 hours.
1/2 cup lime juice
Remove from the oven and remove
the pork from the liquid. Place the
pork between two sheet pans and
place something heavy on top to
weigh it down. Refrigerate at least
6 hours.
2 tbs sweet chili sauce
2 tbs Thai fish sauce
2 oz butter
24 Thai basil leaves, chiffonade
4 green onions, sliced
Whisk the butter into the
cooking liquid from the clams.
Ladle the liquid over the clams.
Place the glazed pork belly on
top of the clams. Garnish with
the basil and green onions.
Once the pork is thoroughly chilled
and pressed, portion into at least
12 large diced pieces. Reserve.
To finish the pork, heat a sauté pan.
Add the grapeseed oil and the pork
belly and sear on all sides. Remove
excess fat from the pan and add the
ingredients for the glaze. Reduce just
until the pork is glazed.
METHOD
(This can be done a day in
advance.)
Preheat oven to 300°F. If the pork
has the skin still attached, remove
and discard. Score the fat on the
skin side of the belly with a knife.
Grind together the black pepper,
star anise, clove, fennel seed, and
cinnamon. In a small sauté pan,
toast the spices over low heat for
about 1 minute and remove from
the pan.
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CALISTOGA RANCH
EXECUTIVE CHEF AARON MENEGHELLI
Winter Garden Salad
poached prawns, broccoli romanesco, tiny turnips,
purple cauliflower, scallion, and butternut squash purée
Serves 4
MIREPOIX
POACHING LIQUID
BUTTERNUT SQUASH PURÉE
1 whole stock of celery
1 gallon water
1 yellow onion, sliced thin
4 onions
1 cup salt
1 tsp salt
2 large carrots
1/2 bottle white wine
1/4 pound butter
3 tbs olive oil
BLANCHING VEGETABLES
1 sweet Fuji apple,
peeled and sliced
1 bottle white wine
1 head romanesco, cut into florets
1 gallon water
1 head cauliflower, cut into florets
1 large butternut squash,
peeled and diced
8 prawns
1 head purple cauliflower,
cut into florets
Salt and pepper to taste
Spread a tablespoon of squash
purée on one side of your plate;
this will be the area where you
arrange the salad.
METHOD
Arrange the vegetables and
prawns to your liking.
1 cup salt
3 bay leaves
2 lemons, halved and juiced
Poached prawns
6 Thumbelina carrots (or baby
carrots), peeled and quartered
6 baby turnips, peeled and quartered
TO MAKE COURT BOUILLON:
Sweat mirepoix with the cup of
salt and olive oil into a covered
stock pot that is large enough to
hold 6 quarts of liquid and cook
until transparent. Starting with
medium heat to ensure that you
do not achieve any color in the
process. Add wine, bay leaves,
and lemons to mirepoix, and
reduce by half. Add water and
bring to a boil. Liquid should be
very acidic and have a strong salt
content.
Poach prawns in lightly
simmering court bouillon for
2 minutes. Reserve court bouillon
for vegetables.
NOTE: Have prawns poaching in
liquid while you are plating the
vegetables to allow them to be
cooked and warm for the plate.
12 scallions, trimmed at roots and
from the top and split down middle
Tub ice water
Sea salt to taste
Extra-virgin olive oil to taste
Reserved court bouillon from
poached prawns
METHOD
Bring poaching liquid to a boil and
blanch vegetables separately until
they are just tender and still hold a
little crunch, then shock in ice water.
The extra acidic and salty poaching
water will help retain color and give
flavor; the ice will also help with color
and even out the salt and flavor. Once
all iced, dry the vegetables by letting
them sit on towels.
Add vegetables into a mixing bowl
and season with sea salt, extra-virgin
olive oil, and a small amount of the
court bouillon from the prawns.
Adjust seasoning to your liking,
adding more of the poaching liquid if
more acid is desired.
Water
Sweat onion with salt and butter
in a covered pot until totally soft
and transparent. Add apple and
cook until soft. Add butternut
squash. Add enough water to
cover halfway up the squash
and cook on low to medium
heat with the lid on until squash
is completely soft. Remove
ingredients and puree smooth.
Let cool completely and check
seasoning.
TO ASSEMBLE
For garnish, add a mix of herb
leaves, including parsley,
tarragon, chervil, and chives.
To finish plate, add a drizzle
of citrus oil, such as lemon or
orange, and a little coarse sea salt
and serve.
HOTEL JEROME
EXECUTIVE CHEF ROB ZACK
Duck Chili
Serves 6
INGREDIENTS
One #16 can of tomato puree,
1 tsp duck fat
1 chipotle, minced
1/4 cup bacon, small dice
1/4 cup currants
2 pounds ground duck
1 quart chicken or duck stock
1/2 cup poblano chilis, small dice
One 12-oz pilsner beer
1/2 cup red pepper, small dice
1 tbs lime juice
2 cups yellow onion, small dice
1 tbs Worcestershire sauce
METHOD
2 tbs garlic, minced
1/4 cup bittersweet chocolate
In a large soup pot on medium
heat, add the duck fat and bacon.
Render the bacon until crisp. Add
the ground duck and cook, stirring
often, until brown. Remove and
drain the meat, discarding the fat.
1 tbs jalapeño, minced
2 tbs chili powder
MASA SLURRY
1 tbs cumin
1/4 cup masa
1 tbs coriander
1/2 cup water
1 tsp madras curry powder
1 tbs smoked Spanish paprika
SACHET
1 tsp oregano
1 cinnamon stick
1/2 cup sliced almonds, ground
to a powder
1 clove
1 tbs salt
1 thyme sprig
1 tsp pepper
1/4 cup tomato paste
3/4 cup red wine
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2015
1 bay leaf
1 strip orange peel
1 whole star anise
2 all spice
Add the poblano, red pepper,
yellow onion, jalapeño, and garlic
to the now empty pan. Stir to
combine and cook until vegetables
are soft and slightly caramelized.
Return the duck to the pan and
add the chili powder, cumin,
coriander, curry, paprika, oregano,
almonds, salt, and pepper. Cook
for 1 minute and add the tomato
paste. Cook for 5 minutes and deglaze
with the red wine. Reduce the wine
by half and add the tomato puree,
chipotles, currants, chicken or duck
stock, beer, and sachet. Turn to a
simmer and cook for 1 1/2 hours,
stirring often.
Add the masa slurry and cook for an
additional 15 minutes. Add the lime
juice, Worcestershire, and chocolate.
Stir to combine. Taste and adjust
seasoning as necessary.
Garnish with crema fresca, cheddar
cheese, green onion, and cilantro.
Toasted corn bread is great for
dipping.
2015
•
FOOD OF PLACE
55
ARCHETYPE
EXECUTIVE CHEF RYDER ZETTS
ESPERANZA
EXECUTIVE CHEF GONZALO CERDA
Yields 4 pounds
Makes 12 churros
INGREDIENTS
INGREDIENTS
3 pounds kumquats, stems
removed, halved crosswise
1/2 cup water
Preserved Kumquats
Mexican Churros
METHOD
Boil water with milk,
sugar, salt, and butter.
1/2 cup milk
3 cups cold water
0.35 oz sugar
3 cups Champagne vinegar
0.07 oz salt
1 cup sugar
2.65 oz butter
1 tsp salt
5.29 oz flour
1 1/2 eggs
HERB SACHET
Oil for frying
1 tsp fennel seed
Sugar to taste
10 bay leaves
Cinnamon to taste
8 arbol chiles
2 tsp coriander seed
1 tsp peppercorns
JUST
DESSERTS
Once boiled, add flour
and mix vigorously until
everything is mixed well.
Remove and place in
mixer, add eggs one by
one, and mix slowly.
Place oil in a pan to fry
churros. Place the dough
in a pastry sleeve with
a star nozzle, and pipe
4-inch churros into the
pan.
Once brown and crispy,
place churros in a
bowl with sugar and
cinnamon.
BEAT THE HEAT WITH ESPERANZA’S
CHURROS ICE CREAM
Combat the August rays with this cool dessert:
churros ice cream. “It’s an original concept,” says
Executive Chef Gonzales Cerda, who points out
there was a little trial and error along the way.
“Churros are very popular in the United States
right now, and so we wanted to build upon that
approachability. We went the way of ice cream
sandwiches at first, but creating an ice cream
instead was way better. It combines sweet, soft,
and crunchy textures and flavors.” Guests will
learn how to first make the churros and then take
them to the next level by crafting them into a soft
and creamy ice cream.
CALISTOGA RANCH:
ALL THINGS CHOCOLATE
METHOD
Place the kumquats in a large
pot and cover with cold water.
Bring to a boil on the stovetop
and strain. Repeat this process
two more times.
Add the 3 cups of cold water,
vinegar, sugar, salt, and herb
sachet to the pot with the
kumquats. Bring to a boil. Turn
down to a simmer and gently
cook until just tender. Cool.
“Pair with chicories and a crushed avocado bruschetta.
They also work great with roast duck, pork, or even oily
fish such as mackerel or sardines.”—Chef Zetts
“Who doesn’t love chocolate?” says Executive
Chef Aaron Meneghelli, laughing. “But do
you know the difference between dark and
bittersweet as an ingredient?” Certainly cooking
with it can be challenging. “Most people
don’t know how to temper chocolate to make
something as simple as a glaze for a cake, and
so this event is user friendly and geared to the
home cook to highlight some ways in which
you can step into a higher level of confectionary
‘wow’ and still keep it simple.”
Join Calistoga Ranch’s pastry chef this August
in a guided class to learn about the origins
of the cocoa bean and its conversion into
chocolate, how to use chocolate in the kitchen,
and how to delight friends and relations with
simple chocolate creations. Learn how to make
chocolate, use chocolate molds, and create
professional chocolate recipes with tips and
extra insight to take home.
HOTEL JEROME COOKIE DECORATING CLASS
The annual cookie decorating class has grown
into quite the tradition at Hotel Jerome,
attracting more than 400 families this past
December. “Executive Pastry Chef Tamara Ferro
makes cookie kits complete with icing and
sprinkles,” explains Executive Chef Rob Zack.
With staff strategically placed around the room
to help out, the class has evolved into a local
community event.
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2015
2015
•
FOOD OF PLACE
57
Calendar
FEBRUARY
JUNE
Hotel Jerome Somm Off
Calistoga Ranch
Napa Wine Academy
MARCH
Pronghorn
Ice and Fire Whiskey
and Cigar Experience
March 14
OCTOBER
Hotel Jerome
Somm Off
Hotel Jerome
Spirits Flight
Calistoga Ranch
Locavore Exploration
Calistoga Ranch
Falling Fruits
Esperanza
Aguachiles and
Artisan Baja Beer
Esperanza
Pescado
Zarandeado
JULY
NOVEMBER
Hotel Jerome
Somm Off
Hotel Jerome
Turkey to Go
Archetype, Auberge du Soleil, Calistoga Ranch
Napa Valley
Dine-Around
March 27th
Auberge du Soleil
Sweet and Salty
Late-Night Menu
Hotel Jerome Chef’s Club Foie
Gras Dinner
First Annual
Pool Party
July 24th
Calistoga Ranch
Spirits Flight
Calistoga Ranch
Festival Trentino
Somm Off
Independence Day
BBQ
Mustard Movement
Mezcal and
Traditional Mexican
Barbacoa
Esperanza
Calistoga Ranch
Esperanza
Pumpkin-Carving
Contest
APRIL
Calistoga Ranch
Preserving the
Harvest
Esperanza
Lobster and
Champagne
MAY
Archetype Home Farm
Experience
Malliouhana
Michelin Dinner
Auberge du Soleil
Sparkling
Napa Valley
May 28th
Calistoga Ranch
Farm to Table
Esperanza
Art and Wine
Mondays (each
Monday in May)
Nanuku
Food Safari
Experience
AUBERGE DU SOLEIL
HOTEL JEROME
180 Rutherford Hill Road 330 E Main Street
Rutherford CA 94573
Aspen CO 81611
AUGUST
Hotel Jerome
Somm Off
Calistoga Ranch
All Things Chocolate
Esperanza
Churros Ice Cream
SEPTEMBER
Pronghorn
Craft On-the-Farm
Dinner
September 10th
Hotel Jerome
September Dinner
Series: Farmers’
Market Vegetarian
Style
Fridays and
Saturdays in
September
Wild Game Dinner
Malliouhana
Boat Races
Auberge du Soleil
Michelin Dinner
All-Star Weekend
Napa Valley
Calistoga Ranch
Oktoberfest
Esperanza
Chiles en Nogada
P. 707.963.1211
P. 855.220.6415
CALISTOGA RANCH
580 Lommel Road
Calistoga CA 94515
ARCHETYPE
NANUKU AUBERGE RESORT
1429 Main Street
11 Nanuku Drive
St. Helena, CA 94574 Pacific Harbour, Fiji Islands
P. 866.627.1455
P. 707.968.9200
FOOD OF PLACE
•
2015
Hotel Jerome
Cookie Decorating
Class
Spirits Flight
Calistoga Ranch
Olive Harvest
Dinner
Esperanza
Organic Food
Festival
PRONGHORN
MALLIOUHANA HOTEL AND SPA
65600 Pronghorn Club Drive Meads Bay
Bend, OR 97701
British West Indies AI-2640
Anguilla
P. 888.858.6379
P. 679.345.2100
ESPERANZA
Carretera Transpeninsular Kilometer 7
Manzana 10 Punta Ballena
Cabo San Lucas, BCS, Mexico 23410
P. 888.976.3436
P. 877.526.5855
AUBERGE BEACH RESIDENCES & SPA
FORT LAUDERDALE
2200 North Atlantic Boulevard
Fort Lauderdale, FL 33305
VIEVAGE LOS CABOS
Km 15 Carretera Transpeninsular
Cabo San Lucas
San José del Cabo, BCS, CP 23410
P. 954.543.5567
58
DECEMBER
P. 624.122.0440
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