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Scenes from Chefs’ Holidays, Part I: With Sons & Daughters, The Meatball Shop and The Hungry Cat

Monday, 28. January 2013 5:25

Seared albacore with yogurt, dates and blood orange by Chef David Lentz of The Hungry Cat.

YOSEMITE NATIONAL PARK, CA — Serene, peaceful and magical. That’s what it’s like here in this winter wonderland.

But inside the grand Ahwahnee Hotel, the national historic landmark that opened in 1927, it’s a hive of activity at this time of year, as some of the most noted chefs from around the country make a pilgrimage here to give demos and to cook gala dinners for the public.

Yours truly was honored to be invited to be the host for two of the sessions last week for the 28th annual Chefs’ Holidays, which takes place each year throughout the month of January.

For the chefs, it’s always a fun time. They bring their spouses and kids to make a working holiday of it. For some of the chefs, it was a return visit. For others, it was their first time to Yosemite.

The Ahwahnee Hotel in Yosemite National Park. When it opened in 1927, rooms could be had for $5-$50.

Yosemite Falls.

All of them pulled off their demos like the pros that they are. You’d never know how nervous a few were before they took the stage. One chef said he started prepping extra early because he was so jittery he couldn’t sleep the night before. Another chef said she’d rather cook three gala dinners in a row than do one cooking demo because she always gets so anxious beforehand.

(L to R): Matt McNamara of Sons & Daughters; Duncan Holmes, chef de cuisine of Sons & Daughters; Daniel Holzman of The Meatball Shop; David Lentz of The Hungry Cat; and Lentz's son.

Matt McNamara, co-chef and co-founder of Sons & Daughters in San Francisco, kicked off the session by demonstrating how to make “Squab with Marcona Almond Puree, Pickled Fennel, and Citrus” and “Roasted Baby Beets with Pickled Mustard Seeds and Vadauvan.”

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