“Star Chefs and the Wines and Spirits They Love”
Enjoy gourmet noshes by 15 Bay Area chefs matched with wine and cocktails at the annual “Star Chefs and the Wines and Spirits They Love” fund-raiser, 4:30 p.m. to 8:30 p.m. April 13 at the Computer History Museum in Mountain View.
The participating chefs are:
Executive Chef Ross Hanson, Oak & Rye Restaurant
Executive Chef Philipe Breneman, Lexington House
Executive Chef John Burke, Liquid Bread Gastropub
Executive Chef Jeff Fitzgerald, Dio Deka
Executive Chef Jarad Gallagher, Chez TJ
Chef de Cuisine Anthony Jimenez, The Table
Executive Chef Brad Kraten, Park Place
Executive Chef Lan Le, White Shallot
Executive Chef Randy Musterer, Sushi Confidential
Executive Chef Justin Perez, Justin’s Restaurant
Head Baker Avery Ruzicka, The Manresa Bread Project
Executive Chef Josiah Slone, Sent Sovi
Executive Chef Nanci Wokas, Hewlett Packard
Executive Chef Chris Yamashita, Brown Chicken Brown Cow
Bee Whisperer Tim Dauber, Bee Friendly
The best dishes will receive a People’s Choice, Chefs’ Choice and Judges’ Choice award. Yours truly is proud to be one of the judges for the evening.
A live auction will offer items such as these up for bids: Four club-level seats to a 2014-2015 Sharks game plus champagne brunch for four at Hult’s Restaurant in Los Gatos; the use of a Lake Tahoe home for a week that sleeps 14; and four 49ers tickets for the new Levi’s Stadium in Santa Clara.
The event benefits Child Advocates of Silicon Valley, which matches foster children with volunteer, court-appointed advocates who provide educational and emotional support. Tickets are $150 per person.
Mountain View To Welcome Pacific Catch in April
It will be the largest locale of the seafood restaurant, which also has locations in Corte Madera and Campbell.
David Gingrass was recently brought on board as executive chef for all the Pacific Catch restaurants. Gingrass first made a name for himself at Spago in Los Angeles and then at the now-shuttered Hawthorne Lane in San Francisco.
Iron Horse Vineyards Teams with Hog Island Oyster Co.
Sparkling wine and oysters on the half shell were made for one another.
The sparkling wine is made from Chardonnay grapes that grow in the same microclimate as Hog Island’s oysters.
Hog Island Cuvee is now available by the glass or bottle at Hog Island Oyster locations in Marshall, Napa and the soon-to-reopen San Francisco Ferry Building one that is undergoing an expansion that will double its space.