Tag Archives: Cakebread Cellars

Parcel 104 Celebrates Its 17th Year

Not to big, not to small, but just right citrus tart by Pastry Chef Carlos Sanchez.

Not to big, not to small, but just right citrus tart by Pastry Chef Carlos Sanchez.

 

To help celebrate Parcel 104’s 17th anniversary this year, the restaurant in the Santa Clara Marriott near Levi’s Stadium last week reunited founder Chef Bradley Ogden with the team there for a special Cakebread Cellars wine dinner last week, which I was invited to as a guest.

The festivities will continue, as the restaurant is offering a $35 three-course lunch through July 31 with appetizers by Ogden, entrees by Executive Chef Sergio Morales, and desserts by Pastry Chef Carlos Sanchez.

Ogden, who practiced farm-to-table long before it became part and parcel of the Bay Area lexicon, is now working and living in Lodi’s wine country, as culinary director at the Wine & Roses resort.

Chefs Bradley Ogden (left) and Sergio Morales, (right).

Chefs Bradley Ogden (left) and Sergio Morales, (right).

Sanchez has been with Parcel 104 since day one. Born in Columbia, he has staged and worked with Juan-Mari and daughter Elena Arzak at Arzak in San Sebastian, Spain, as well as Pastry Chef Jordi Roca of El Celler de Can Roca in Girona, Spain, two of the greatest restaurants in the world. Over the years, Sanchez has become known for his dainty-sized desserts, often served in trios, that are perfection personified.

Cakebread Cellars' wines matched to each course.

Cakebread Cellars’ wines matched to each course.

Morales was supposed to be a lawyer like his father. In fact, he attended Santa Clara University’s law school for a year and a half before leaving to follow his passion of cooking. He graduated from the Professional Culinary Institute in Campbell, now known as the International Culinary Center. His Dad first feared that he’d end up being a short-order cook, flipping burgers for the rest of his life. But now, his father couldn’t be prouder of his son working his way up from a cook to head chef here.

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The 34th Annual “Taste of Yosemite” — Plus A Change to the Next Scheduled One

The Majestic Yosemite Hotel in all its majesty.

The Majestic Yosemite Hotel in all its majesty.

 

YOSEMITE NATIONAL PARK, CA — There may not have been snow here last week, but there was plenty else to ignite the senses.

A bevy of celebrated chefs took to the stage and kitchen in the 34th annual “Taste of Yosemite” at the Majestic Yosemite Hotel (ahem, yes, the Ahwahnee to sentimental folks like myself).

I was thrilled to be the guest moderator/host at the first two sessions of this winter-time bonanza that features cooking demos and grand gala dinners.

Chef David Bazirgan of Bambara in Cambridge, making a return to California, where he cooked for 13 years.

Chef David Bazirgan of Bambara in Cambridge, making a return to California, where he cooked for 13 years.

Chef David Bazirgan's tasting of hummus, eggplant puree, and cashew romesco.

Chef David Bazirgan’s tasting of hummus, eggplant puree, and cashew romesco.

For 34 years, the event has taken place throughout January. But look for the 35th one to break tradition.

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