Bernardus Kitchen

Chefs’ Holiday at The Ahwahnee

Published on January 15, 2008 in Bernardus. 0 Comments

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

Cal’s Eleventh Annual Truffle Dinner

Published on December 28, 2007 in Bernardus, Events and Food. 0 Comments

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

Chef Walk at Earthbound Farm

Published on October 22, 2007 in Bernardus, Events and Recipes. 0 Comments

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.