Bernardus Kitchen

Chef Cal Stamenov recently appeared on “The View from the Bay” delighting hosts Janelle Wang and Spencer Christian with his California Ratatouille Gratin. The recipe is one of Chef Cal’s favorites - and certainly features the best ingredients coming out his garden; onions, fennel, tomatoes, zucchini and eggplant.

RATATOUILLE GRATIN
6 servings

Ingredients
2 pounds zucchini, sliced into rounds (sized to have same diameter as tomatoes)
2 pounds tomatoes, sliced (sized to have same diameter as zucchini)
6 tablespoons California extra-virgin olive oil
2 onions, sliced
2 red peppers, seeded and chopped
2 eggplants, cubed
1 clove garlic, minced
4-5 pinches of savory and thyme, mixed
1 bunch basil – chopped
1 bulb fennel – sliced
3-4 tablespoons sherry wine vinegar
Salt, freshly ground pepper
Optional: ½ cup freshly grated parmesan cheese or fine breadcrumbs

Assembly
Preheat oven to 350 F.

Heat (3) tablespoons of olive oil in a large, thick bottomed pot. Add the onions, garlic, peppers and fennel. Sweat out slowly over medium heat. Season with salt and pepper. Cook gently, stirring occasionally, until vegetables have softened, about 45 minutes. Add the eggplant and basil and cook for an additional 15 minutes.

Place the cooked vegetables in the bottom of a shallow baking dish. Arrange the zucchini and tomato slices on top, overlapping in rows. Sprinkle with savory and thyme. Season with salt and pepper and sprinkle with (2) tablespoons of olive oil. Bake for 30 minutes.

Remove the dish from the oven, and drizzle with the remaining olive oil. If using breadcrumbs or grated parmesan, sprinkle over the top of the gratin. Bake for an additional 15 minutes or until cheese has melted and bread crumbs are golden.

Click here to see the full cooking demonstration which aired live on June 18, 2009.

On May 17, Chef Cal Stamenov and Pastry Chef Ben Spungin both participated in the Star Chefs and Vintners Gala which benefits Meals on Wheels of San Francisco. Held at Fort Mason Center, the event featured an illustrious line-up of culinary talents, along with the most celebrated vintners of Northern California.

Meals On Wheels raised $1.1 Million dollars for seniors in San Francisco – a stunning success. The money will continue to provide nutritious meals and warm hellos to 1623 homebound seniors in the community.

Please click here for more information about Meals on Wheels of San Francisco.

Chef Cal Stamenov has introduced a new a la carte menu for Marinus Restaurant. Chef Cal’s California Natural Cuisine is built on three central pillars: the relationship between food and terroir, the superiority of handcrafted, artisanal products over mass-produced, and the common sense of glorifying food when its flavor is at its peak. The Central Coast provides him the access to an inspiring range of ingredients whose terroir is appreciable in every bite. These come to him by way of the relationships he has forged with the local growers, fisherman and foragers. With a treasure trove of impeccable products, Chef Cal is able to cook with the seasons and rarely has to look further than his own backyard for inspiration.

Featured items include:Local Chanterelles with celery root agnolotti and black truffle sauce; Wild Black Bass with yukon gold potato, leek royale and oyster velouté; Colorado Lamb Rib-eye with flageolet beans, garden onion and garlic jus; and Citrus finale with orange-almond tart, candied buddah’s hand, grapefruit and bergamot ice cream.

Chef Cal will continue to offer his guests custom seasonal tasting menus such as the 5-course Garden Tasting Menu and the 8-course Truffle Tasting Menu. 

December 5, 2008
GUEST CHEF & FRIEND
David Kinch
MANRESA, LOS GATOS

2002 Cristal - Champagne Louis Roederer, Reims, France
2007 Griva Vineyard Sauvignon Blanc – Bernardus Winery
Black Truffle Infused Grey Goose Martini

Diver Scallop with it’s own tripe
black truffle
Chef David Kinch
2006 “Silex” Blanc Fumé De Pouilly - Domaine Didier Dagueneau, Loire Valley, France

White Truffle Risotto
carnaroli rice, bone marrow, parmigiano-reggiano
Chef Cal Stamenov
2004 Marcassin Vineyard Chardonnay - Marcassin, Sonoma Coast

Veal Tartare
oyster mousseline, white truffle, chestnut and artichoke condiment
Chef David Kinch
2003 Clos de Tart - Domaine Mommessin, Morey St. Denis, France

Satsuma Mandarin Sorbet
petite celery, yuzu

Lamb & Candy Cap
almond wood, parsley root agnolotti, black truffle
Chef Cal Stamenov
1999 Rubicon - Niebaum Coppola Estate Winery, Rutherford Napa

Banana-Truffle Pop
toasted meringue

Autumn Fruits
fuyu persimmon, quice, pear, heirloom apple, black truffle ice cream
Pastry Chef Ben Spungin

2002 Bernkastler Lay Riesling Eiswein - Weingut Dr. Loosen, Mosel, Germany

The 2009 Zagat results have been released.  With the help of 8,755 people, the book covers 1,212 eateries in the greater San Francisco Bay area, including the Monterey Peninsula.  Food, Decor and Service are rated on the Zagat 0 to 30 scale. Marinus received top honors in “Food Ratings Overall” and restaurants “Worth a Trip.” 

Food – 28
Décor – 27
Service – 26
This “fabulous treat from beginning to end” starts with Cal Stamenov’s “phenomenal” New French menu (prix fixe only), which is backed up by “the best wine list in the area” and a “top-notch sommelier”; a “staff that can’t do enough for you” presides over an “exquisite dining room” with a “fabulous fireplace”, all of which leads romantics to rave “life doesn’t get much better” than here at Bernardus Lodge “in sunny Carmel Valley”; P.S. the bistro next door “is also fantastic if you don’t want to splurge” for the full experience. 

Previous Zagat Ratings

• 2008
  26-27-27-$86
  Another “reason for traveling to Carmel,” this “old-world”-“elegant” Bernardus Lodge standout wins acclaim for Cal Stamenov’s “beyond reproach” New French menus (prix fixe only), served by staff that knows how to “pamper” and made all the better by a “treasure” of a wine list and “beautiful” grounds (“allow time to wander”); dining here is a “mini-vacation”, especially if you “really splurge and spend the night” – “it’s worth the kids’ tuition.”
• 2007
  28-26-27-$80
  Top Restaurant South of San Francisco
  “It’s a “longer drive than you might expect” to get to Carmel Valley’s “luxurious” Bernardus Lodge in “the middle of nowhere” but “wow” what an “incredible setting” – this is where “SF foodies visiting the Monterey Peninsula” come to splurge; Chef Cal Stamenov’s “sublime” derring-do with New French fare “speaks volumes” – pair with the “tremendous wine list” for a “not so cheap thrill” you’ll talk about long after dining by the “gorgeous fireplace”; “stroll the grounds before” dinner – or stay overnight – “ you won’t be sorry.”
• 2006
  27-26-27 $83
  For the “best meal between Gary Danko and Los Angeles”, “bring a compass” and navigate east to this “remote” retreat at Bernardus Lodge that “puts Carmel Valley on the culinary map”; settle in “near the limestone fireplace, let the “expert” staff present “extraordinary” “French-style” creations “adapted to the New World” and “trust the sommelier” to steer you through the “outstanding wine” list (1,850 labels); though a few finicky types opine it’s “overpriced”, most mariners maintain the meal was “worth it.”
• 2005
  27-26-25 $72
  “The absolute star of the Carmel dining scene” resides this “pastoral” “getaway”; be sure to “wear a belt you can loosen a notch” and then “sit back and be pampered” by “perfectly professional servers” dishing up “insanely delicious” Cal-New French cooking and a “bank-breaking wine list” (weighted with Bernardus Winery bottlings) in “one of the all-time great dining rooms” – “elegant yet rustic” when “next to the cozy fireplace”; P.S. true sports can “spend the weekend” at the lodge.
• 2004
  29-27-27 $73
  “Retreat to paradise” at this “casually elegant” “Carmel star” that easily “blows everything out of the water” thanks to “master chef” Cal Stamenov’s “creative” but “unpretentious” Cal-New French fare that makes a “perfect match” for “delightful Bernardus wines” from the “extraordinary” cellar; the “prompt” service is “courteous”, and regulars recommend spending the night at the “incredible resort”; P.S. “check out Wickets Bistro, its informal alternative next door.”
• 2003
  29-24-27 $59
  For an epicurean evening that “can’t be beat”, this lodge locale is “a must for serious foodies” “when visiting the Carmel area”; “what could be better” than Cal Stamenov’s “stunning” “Californian cuisine, New French style” couples with an “impressive and intimidating wine list” (1,400 varietals deep) and “detailed service” (“all we had to do was think about something and our server appeared with it”); “for a treat, ask to sit in of the (12-ft-wide limestone) fireplace” that dominates the “elegant dining room.”
• 2002
  28-28-26 $63
  “Class in written all over this place” in Carmel Valley where, in a “retro hunting lodge-type atmosphere”, chef Cal Stamenov’s “nearly flawless” Cal-French dishes are complemented by “attention to detail”, superb service” and an “impeccable” wine staff (naturally, since it’s on Bernardus Winery property); of course, dining here may undo “days of (the resort’s) spa and fitness treatments” – but at least your “taste buds will be doing back flips.”
• 2001
  27-27-24 $67
  Top toque Cal Stamenov, formerly of Pacific’s Edge, had steered this luxury Cal-French yearling into an “impressively flawless restaurant” where “spectacular food”, a winning wine list and “lovely setting” overlooking nearby mountains all combine into an experience that “heaven on earth” (or at least in Carmel Valley).
• 2000
  - - - VE
  Veteran Bay-Area chef Cal Stamenov moved from the highly rated Pacific’s Edge in the Highlands Inn to this Cal-French in Carmel Valley’s luxurious new Bernardus Lodge (owned by the interests behind Bernardus Winery); with its old-world wine country charm and garden and mountain views, watch this one sail straight to the forefront as a dining destination.

 July 31, 2008

Celebrating the Wines of Pisoni Vineyards & Winery and Lucia Vineyards

RECEPTION
2007 Rosé of Pinot Noir – Lucia Vineyards & Winery, Santa Lucia Highlands
2007 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco

SPOT PRAWN & SCALLOP RAVIOLI
fennel, heirloom tomato, garden herbs, lobster sauce
2006 Chardonnay – Lucia Vineyards & Winery, Santa Lucia Highlands

WILD MUSHROOM RISOTTO
carnaroli rice, golden chanterelle, morel, roasted torpedo onion 
2006 Garys’ Vineyard Pinot Noir – Lucia Vineyards & Winery, Santa Lucia Highlands

SQUAB
foie gras, herb salad, blackberry gastrique, « abats croûton » 
2005 Estate Pinot Noir – Pisoni Vineyards & Winery, Santa Lucia Highlands

VEAL CHEEKS
braised, pole beans, shelling beans, celery root purée, « beurre rouge » 
2006 Susan’s Hill Syrah – Lucia Vineyards & Winery, Santa Lucia Highlands

STONE FRUIT
peach, apricot, slow baked meringue, raspberry, pistachio purée, lemon verbena ice cream

Chef Cal recently teamed up with friends David Kinch of Manresa and Alain Passard of L’Arpege to celebrate the fifth annual “Death by Wine Dinner.”  The casual dinner of close friends and food & wine enthusiasts features some the most incredible & rare wines imaginable.

Chef Alain Passard
L’Arpège
Paris, France

Chef David Kinch
Manresa
Los Gatos, California

Chef Cal Stamenov
Marinus Restaurant
Carmel Valley, California

RECEPTION
Steak Tartare
1995 Champagne Krug - Reims
1990 Champagne Krug - Clos Le Mesnil, Reims
1982 Champagne Krug - Reims
NANTUCKET BAY SCALLOP
black truffle, meyer lemon confit, leek vinaigrette
1999 Montrachet- Domaine de la Romanée-Contí
1999 Montrachet - Domaine Marc Colin
1999 Montrachet - Domaine Ramonet
1986 Montrachet- Domaine de la Romanée-Contí
1986 Montrachet - Domaine Marc Colin
1986 Montrachet- Domaine Ramonet

SONOMA DUCK
alder smoked, grilled, fava bean ragoût
1990 Echezeaux - Domaine Henri Jayer
1990 Echezeaux - Domaine Emmanuel Rouget
1990 Grands Echezeaux - Domaine de la Romanée-Contí

BEEF, CARROTS & GRAVY
1978 Vosne Romanée, Cros Parantoux - Domaine Henri Jayer en Magnum
1934 Clos des Lambrays – Domaine des Lambrays en Magnum

RACK OF LAMB
grilled with savory, black lentils with morels, green garlic
1949 Château Cheval Blanc - Saint Emilion
1947 La Mission Haut Brion - Graves
1929 La Tour Haut Brion - Graves

ARTISANAL CHEESE
traditional accompaniments
1926 Château d’Yquem - Sauternes

Chef Cal Stamenov just returned from the Chefs’ Holiday events at the Ahwahnee Hotel in Yosemite. There he teamed up with Annie Somerville of Greens, San Francisco and Jesse Cool of Flea Street Cafe, Menlo Park for a week focusing on organic and sustainable cooking. Each session features a “Meet the Chefs” reception, cooking classes and demonstrations, behind-the-scenes kitchen tours and a five-course Chefs’ Holidays Gala Dinner.   

2008 YOSEMITE CHEFS’ HOLIDAYS AT THE AHWAHNEE
Dinner Menu

Dungeness Crab
hass avocado, garden radish, green apple, buddha hand emulsion

Porcini Velouté
fennel root, chervil, seaweed butter

Sonoma Duck
alder smoked, gizzard, tongue, arugula, black truffle vinaigrette

Fallow Venison
pancetta wrapped, sweet potato purée, thyme, « sauce poivrade »

Warm Meyer Lemon Souffle Tart
spearmint, huckleberry compote, carmel valley honey ice cream

Handcrafted Chocolates

GUEST CHEF
Traci Des Jardins
JARDINIÈRE, SAN FRANCISCO
HORS D’ŒUVRE
Quail Egg duck prosciutto, tuber uncinatum
Becasse Cou d’oie Farci tuber melanosporum
Abalone  tartare, potato foam, tuber melanosporum « caviar »
Monterey Bay Spot Prawn  black truffle crusted, tuber uncinatum
Jérusalem Artichoke  velouté, tuber melanosporum

Chef de Cuisine Christophe Grosjean
Black Truffle Infused Grey Goose Martini
1995 Cuvée Louise - Champagne Pommery, Reims, France
2006 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco

DAYBOAT SCALLOP
chestnut,  perigord truffle
Chef Traci Des Jardins
2002 Meursault Genevrières – Domaine François et Antoine Jobard,
Côte-d’Or, France

WHITE TRUFFLE RISOTTO
carnaroli rice, parmigiano-reggiano foam
Chef Cal Stamenov
2003 Bâtard-Montrachet – Domaine Leflaive, Côte-d’Or, France

GUINEA HEN BREAST
braised leg anglotti, white truffle
Chef Traci Des Jardins
2001 Barolo Ornato – Pio Cesare, Alba, Italy

FALLOW VENISON
roasted, cardoon, bone marrow flan, huckleberry mustard
Chef Cal Stamenov
2001 Riserva Brunello di Montalcino – Poggio Antico, Tuscany, Italy

« TRUE » ABSINTHE SORBET
branch celery granite, mandarin suprême
Pastry Chef Ben Spungin

TRUFFLE FARINA
pear, truffle caramel, quince sorbet
Pastry Chef Ben Spungin
2005 Late Harvest Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco

This past Saturday, Chef Cal joined long time friend and Earthbound Farm Manager Mark Marino for their annual Chef Walk event.  The duo led a group of guests through Earthbound’s 30 acre research and development farm just down the road from Bernardus Lodge.  Guests were given the rare opportunity to harvest their own produce right off the farm.  After the tour, Chef Cal and Pastry Chef Ben Spungin celebrated the peak of the squash season by sharing recipes & tastes with the group.

Winter squash, also known as hard squash, are available in a variety of shapes, colors and sizes. From the tiny deep-orange baby pie pumpkins to the oversized gorgeous blue hubbard, Chef Cal enjoys them equally for their variety, nutrient value and recipe versatility. All varieties are great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.

Click here for more photos from the Chef Walk.

Italian Striped Squash Soup

1 onion – diced / 2 tablespoons extra virgin olive oil / 1 teaspoon salt / fresh ground pepper / 2 cups white wine / 1 Italian striped squash (about 2 lbs.) / 3 cups chicken stock / 2 cups cream / ¾ cups butter / ¾ cup honey / 2 apples - diced 

                        

Cut squash in half lengthwise.  Remove seeds, and spread ½ cup butter, salt, pepper, and honey over both sides.  Bake in a casserole dish in oven for 45 minutes to an hour at 350°.  Let cool and remove skin. 

Sauté onion and apples with olive oil until translucent.  Add white wine and salt and pepper to taste.  Reduce by half, then add chicken stock, squash, and cream.  Simmer for 30-45 minutes.  Puree with butter and adjust seasoning.  

Blue Hubbard Squash Risotto

2 tbs. olive oil / ½ med onion (fine diced) / 3 cloves garlic / 1 cup carnaroli rice (or arborio rice) 4 cups hot vegetable stock / 2 tbsp. butter  / ¼ cup parmigiano-reggiano cheese / ½ c. white wine 2 cups blue hubbard squash – diced / 1 black truffle (optional)

 

Heat oil in a thick-bottomed saucepan over medium heat.  Add onions and cook until translucent.  Add rice and stir slowly, after increasing the heat add the wine. Stir over rapid simmer for 2 minutes. Keep stirring to maintain even cooking of rice. Add stock a little at a time, keeping a soupy consistency. Tthe whole process should take about 15-18 minutes for carnaroli rice (3-5 minutes less for arborio). Cook “al dente”. Remove from heat. Add cheese, stir in briskly to emulsify. Adjust seasoning.

Sauté squash with extra virgin olive oil, salt, pepper and fresh thyme until soft – about 15-20 minutes. Serve risotto in a warm bowl with hubbard squash and shaved fresh black truffles.    

                

Sugar Pie Squash Crème Brûlée 

½  cup milk / 2 cups heavy cream / 142 grams egg yolks / 100 grams sugar / ¾ cup sugar pie purée* / ¾ tsp. cinnamon / ¾ tsp. ginger / ¼ tsp. nutmeg

Stirring slowly, heat milk, cream, sugar pie purée, spices and sugar until first bubble appears.  Slowly add hot mixture to egg yolks while whisking quickly. Once all is combined, strain immediately into a bowl that is sitting on ice. Cool, stirring occasionally.  Refrigerate at least 2 hours.

Fill 6 custard cups with brûlée base, place in a Dutch oven baking dish and fill with water until it reaches half way up the sides of the custard cup. Cover and place in the oven at 325 degrees.  Bake 25-35 minutes until set – no jiggling in the center. Cool and chill. Garnish with pumpkin nougatine.

* For purée: Cut squash in half lengthwise.  Remove seeds, and place skin side up on a flat baking sheet.  Bake 12-20 minutes at 350°.  Let cool and remove skin. Place in mixer and blend until smooth.  Strain through fine sieve. 

 

Pumpkin Nougatine

2 and 2/3 cup sugar / 1/2 cup corn syrup / 5 T. butter / 3 cups pumpkin seeds-toasted / 3/4 t. baking soda / 1/2 t. salt

Heat sugar, corn syrup, and butter for 12 minutes until a light caramel color.  Remove from heat and add pumpkin seeds, baking soda and salt.  Mix to combine. Spread mixture onto a silpat and allow to cool.  Break into pieces.