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