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Toque of the Town: New Chefs

Welcome Wine Country’s new chefs.



Courtesy of Bardessono Hotel and Spa

 

 

 

 

 

 

 

 

 

Courtesy of Bardessono Hotel and Spa

Chef Nate Lindsay

Lucy Restaurant and Bar
Yountville

The luxurious Bardessono Hotel and Spa boasts an impressive, certified-organic culinary garden that’s used to supply the kitchen at its modern American eatery, Lucy Restaurant and Bar. So, it’s only fitting that the new executive chef, Nate Lindsay, has long saluted seasonal, harvest-centric ingredients in his cooking. He’s added his own creative touches to the menu, but the pristine local ingredients continue to take center stage.

Previously: Executive chef at Jardenea in Washington, D.C.
Small bite: The Lucy pea trio of chilled pea soup, whole English peas, and sweet pea tendrils drizzled in mint crème fraîche.
Big bite: The seasonal watercress-crusted king salmon with fresh garden vegetables in preserved-lemon vinaigrette.
Signature: Garden parties, which include a chef-led tour, a specialty garden-to-glass cocktail, and a multi-course meal savored at a communal table set in the heart of the garden.
Star sip: The Lucille Ball with El Dorado rum, house-made orgeat syrup, orange blossom, lime, pineapple, and grenadine.

6528 Yount St., Yountville, (707) 204-6030, lucyrestaurantandbar.com. Breakfast, lunch, and dinner daily, brunch Sun.

 

 

by Caitlin McCaffrey

Chef Perry Hoffman

Shed Café at Healdsburg Shed
Healdsburg  

This rustic-chic space is where award-winning chef Perry Hoffman works his magic by creating ingenious, mouthwatering marvels—most of which are crafted with ingredients sourced from within 50 miles. The vast majority of the produce used is from the owner’s organic farm, while the halibut is plucked from the nearby Pacific Ocean.

by Caitlin McCaffrey

Previously: Executive chef at Domaine Chandon’s restaurant, Étoile, where he earned a Michelin star three years in a row.
Small bite: Spring peas and wheat berries dotted with sheep’s-milk cheese, mushroom vinaigrette, and breadcrumbs.
Big bite: Duck breast alongside beets, rhubarb, red quinoa, and pink peppercorn vinaigrette.
Signature: The prix fixe Let Us Cook menu, featuring a four-course dinner experience—led by the chef—that celebrates the season. As Hoffman says, “The garden tells me what to cook.”
Star sip: The Shrub, a colorful elixir composed of house-made drinking vinegars infused with fresh, aromatic herbs and muddled fruit.

25 North St., Healdsburg, (707) 431-7433, healdsburgshed.com. Breakfast, lunch, and dinner Wed.-Mon.

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