Bernardus Kitchen » bernarduskitchen

Sweet Inspiration

bernarduskitchen — Wed, 16 May 2012 21:18:59 +0000

Pastry Chef Ben Spungin is known for using unconventional sources for pastry and design inspiration. It takes a certain quirk to look at everyday things – and see the possibility of change. His newly curated dessert menu rides the ridge of sweet and savory – and is proof that he can truly find inspiration is just about anything.

Here are 3 of his new additions and the inspiration behind them.

Chocolate Terrarium chocolate mousse· hazelnut cake· chocolate streusel· strawberry sorbet

This miniature, magical garden under glass was inspired by the aesthetics and space utilization of classic architecture and ornamental landscaping.

Mignardises chocolate stashes & eye glasses· caramels· petit cookies

Taking inspiration from historical fashion after a trip to the local antique shop – Ben created a whimsical way to enjoy petit fours including chocolate monacles, glasses and mustaches.

Illicit Sweets cannabis scented marshmallow· vanilla yogurt powder· hazelnut feuilletine 8-ball· sassafras joint

In his own offbeat way, Ben takes drug culture to a new high offering guests the rare opportunity to blend humor with dessert.

20 days until Marinus Refurbishment begins!

bernarduskitchen — Tue, 01 May 2012 23:58:55 +0000

The color schemes are set; the chandeliers chosen and the new chairs may already be on the way. I am very excited to welcome back my friend of over 20 years, Charlie Akwa and her design team at The Silver Peacock who will put their vision into play with a residential-style interior awash with elegance and simplicity. A stunning line up of natural fabrics from Italy and Austria will be showcased throughout the new interior for upholstery, table top, accent pillows and window dressing. New wall sconces and three hand-forged iron chandeliers crafted in Normandy, France will serve as the room’s focal point.

My new vegetable forward menu is also coming along, with dishes like Black Chanterelle Risotto with carnaroli rice, english peas and parmigiano-reggiano.

I took a break from the kitchen yesterday to visit Kristin Willey, a cheese maker on the Chappellet Ranch in Big Sur. After meeting the goats, enjoying a cheese tasting and taking in the incredible views – it was time to take my spring inspiration back to the kitchen.

Many decisions are still to be made – the jury is still out on the china, the best floral arrangements, preferred staff uniforms, appropriate menu paper…and the list goes on.

Be sure to subscribe to our rss feed and follow the transformation…..

- Chef Cal

Pebble Beach Food & Wine last weekend

bernarduskitchen — Fri, 27 Apr 2012 18:49:19 +0000

Pastry Chef Ben Spungin took his whimsical ways to Pebble Beach Food & Wine last weekend. His “Sweet Antiques” were on display at the Lexus Grand Tasting Tent. His play on an antique store was complete with rich aromas of black tea & tobacco, chocolate monocles and colorful chocolate fascinators. Guests peaked in the display case at white chocolate cameos and gold dusted perfume bottles.

The theme was the perfect opportunity for Ben to break in his new glasses – although as Chef Cal wisely captured on film – Ben ended up looking rather similar to our friend Providence Chef, Michael Cimarusti.

Ben and Micheal

The Drafting Has Begun

bernarduskitchen — Fri, 13 Apr 2012 21:33:34 +0000

Overseeing a restaurant requires devising recipes and menus on a daily basis. This is my favorite part of the job, because the opportunities for creativity are limitless. With a top-to-bottom refurbishment of Marinus planned for late May – I am drafting a completely new menu to coincide with the opening. I am busy thinking about that windfall of mushrooms, devising a salad in my mind. Thinking first of what’s in the garden, remembering the bed of mache that will soon be ripe for picking and the first favas of the season.

The kitchen is truly a collaborative forum, involving everyone in the creative process. Last night we experimented with rare small farm cheeses from Utah, Tennessee and Colorado and let everyone taste and judge. Over the next few weeks I will keep testing and refining the menu, maybe adding a dash more sherry vinegar or a sprinkling of tarragon, until it’s absolutely perfect.

Be sure to subscribe to our rss feed and follow the transformation…

- Chef Cal

Cal’s 13th Annual Truffle Dinner

bernarduskitchen — Tue, 15 Dec 2009 19:32:40 +0000

On December 11, 2009 Chef Cal Stamenov hosted his indulgent 13th Annual Truffle Dinner in Marinus Restaurant. Chef Cal welcomed Guest Chef Stéphane Léger, of Le Chassagne, Chassagne Montrachet, France. Le Chassagne restaurant is a co-op, owned by the local winemakers and created to showcase the local essence and flavors of the small Burgundian village. Cal and Stéphane’s collective knowledge will created a unique and decadent 6-course tasting menu with featured wines of Burgundy. Cal and Stéphane chefs first combined forces in 2006, when they prepared a meal for the close friends & family of the late Pierre Ramonet, celebrating on the anniversary of his 100th birthday.

CAL’S 13TH ANNUAL TRUFFLE DINNER

Guest Chef
STÉPHANE LÉGER
Le Chassagne
Chassagne Montrachet, France

WINE DIRECTOR MARK JENSEN

December 11, 2009

Reception
BLUE FIN TUNA TART carmelized onion, black truffle, « tuber melanosporum »
FONDUTA white truffle, « tuber magnatum pico »
BASIL-SNAIL GOUGERE burgundy truffle, « tuber aestivum »
A5 JAPANESE KOBE BEEF black truffle sauce, « tuber melanosporum »
SWEET NECK FARM OYSTERS truffle mignonette

Sobieski-Black Truffle Martini
1998 Cuvée Elizabeth Salmon Brut Rosé – Billecart Salmon, Mareuil-Sur-Aÿ
2008 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco

CAPPUCCINO DE ‘RATTE DU TOUQUET’
et noix de saint-jacques aux truffes blanches d’alba
Chef Stéphane Léger
1999 Chassagne Montrachet, Les Caillerets – Domaine Marc Colin, Côte d’Or

KURI SQUASH SOUP
tlc farm egg yolk ravioli, apple, fennel, shaved white truffle
Chef Cal Stamenov
2006 Chassagne Montrachet Morgeot – Domaine Ramonet, Côte d’Or

RISOTTO DE VOLAILLE DE BRESSE
foie gras et truffes diamant noir
Chef Stéphane Léger
2001 Clos Saint Denis – Domaine Dujac, Côte d’Or

INTERMEZZO
gudy’s garden greens, fresh herbs, shaved black truffle, black truffle vinaigrette

VEAL RIB-EYE
four story hill farm, black truffle tart, red beet, hazelnut sauce
Chef Cal Stamenov
2000 Musigny – Domaine Jacques Frédérick Mugnier, Côte d’Or

BLACK TRUFFLE-PINEAPPLE UPSIDE DOWN CAKE
mint purée, black truffle ice cream
Pastry Chef Ben Spungin
2007 Griva Vineyard Late Harvest Sauvignon Blanc – Bernardus Winery, Arroyo Seco

An Evening with Gary Franscioni & Gary Pisoni

bernarduskitchen — Wed, 05 Aug 2009 22:38:51 +0000

Chef Cal Stamenov and legendary growers Gary Franscioni of Roar Wines and Gary Pisoni of Pisoni Vineyards & Winery hosted an evening of fine food and wine, as well as a celebration of terroir, of the Monterey Peninsula and Salinas Valley. Long time friends Gary Franscioni and Gary Pisoni first partnered on the Garys’ Vineyard in 1997 which soon became among the most celebrated and coveted vineyards in California. Their combined passion for wines turned the southern end of the Santa Lucia Mountains from a cattle and horse range into a place in wine history. Fog curls in from nearby Monterey Bay, contributing to the cool mornings and nights favored by Pinot Noir and Chardonnay.

July 30, 2009

HEIRLOOM TOMATO GAZPACHO
AHI TUNA SPRING ROLL
DUCK RILLETTE CROSTINI
« BLTA »
2008 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco

DAY BOAT SCALLOP
sweet yellow corn, haricots verts, fresh picked greens
2007 Chardonnay – Lucia Vineyards, Santa Lucia Highlands
2007 Rosella’s Vineyard Chardonnay – Roar Wines, Santa Lucia Highlands

SONOMA SQUAB
carnaroli rice, swiss chard, chanterelles, « tuber melanosporum »
2007 Rosella’s Vineyard Pinot Noir – Roar Wines, Santa Lucia Highlands
2007 Garys’ Vineyard Pinot Noir – Roar Wines, Santa Lucia Highlands

COLORADO LAMB
grilled, ratatouille, yukon marble potato, chèvre
2007 Estate Pinot Noir – Pisoni Vineyards, Santa Lucia Highlands
2007 Garys’ Vineyard Syrah – Lucia Vineyards, Santa Lucia Highlands

STONE FRUIT
apricot, pluot, « pistachio parfait », honey caramel
2007 Griva Vineyard Late Harvest Sauvignon Blanc
Bernardus Winery, Arroyo Seco

Gary Franscioni – Roar Wines
Gary Pisoni – Pisoni Vineyards & Winery
Chef – Cal Stamenov
Pastry Chef – Ben Spungin
Wine Director – Mark Jensen

Chef Cal on “The View from the Bay”

bernarduskitchen — Mon, 22 Jun 2009 23:31:16 +0000

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.

Meals on Wheels Gala San Francisco

bernarduskitchen — Wed, 03 Jun 2009 21:53:33 +0000

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.

Marinus Featuring New A La Carte Menu

bernarduskitchen — Thu, 12 Feb 2009 00:49:22 +0000

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.

Cal’s Twelfth Annual Truffle Dinner

bernarduskitchen — Wed, 10 Dec 2008 00:28:43 +0000

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