Tag Archives: Chef Perry Hoffman

A Prodigal Son Returns — To Boonville

Grass-fed beef tartare with tomatoes and fiddlehead ferns at the Boonville Hotel restaurant.

Grass-fed beef tartare with tomatoes and fiddlehead ferns at the Boonville Hotel restaurant.

 

BOONVILLE, CA — If there ever was Wine Country royalty, Chef Perry Hoffman and his family are it.

His grandparents, Don and Sally Schmitt bought an old stone building in Yountville in 1978, and transformed it into a charming destination restaurant, before weighing several offers to sell it in 1993. They famously chose Thomas Keller, who went on to turn the French Laundry into a Michelin three-star establishment revered the world over.

Hoffman’s mother founded a Napa Valley florist company that has supplied blooms to the French Laundry for decades. His grandparents went on to restore the Philo Apple Farm that’s now run by Hoffman’s aunt, who also manages the lovely Farmhouse Mercantile store in Boonville.

Across from that store on sleepy main street, Hoffman’s Uncle Johnny has operated the Boonville Hotel for 31 years. It’s where Hoffman got one of his first jobs in the kitchen after high school. It’s where he fondly remembers tasting for the first time both Caesar salad and aioli.

Chef Perry Hoffman's return to the place it all started for him.

Chef Perry Hoffman’s return to the place it all started for him.

So in January, when Hoffman — once the youngest chef in the country to win a Michelin star when he headed Étoile at Domain Chandon in Yountville in 2009 — returned to become chef-partner at the quaint roadhouse built in 1860, it marked more than just a new job. It poetically signified a life coming full circle.

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A Visit to Healdsburg Shed

You can find house-milled flour at the Healdsburg Shed -- and a whole lot more.

You can find house-milled flour at the Healdsburg Shed — and a whole lot more.

 

Imagine the San Francisco Ferry Building Marketplace — only miniaturized, condensed, moved to Wine Country, and all owned and operated under one umbrella by one couple.

That’s what Healdsburg Shed is like.

It’s also the winner of the 2014 James Beard Award for “Best Restaurant Design.” So, you know it’s a beautiful place to behold.

It’s also so much more than just a restaurant. The soaring, 10,000-square foot space is also a retail cookware store, a fresh produce stand, a gourmet foods purveyor, a mill (yes, they grind their own fresh flour there), a kombucha bar, and a community gathering space for concerts, movies, visiting chef dinners, and cooking demonstrations.

As owner Cindy Daniel describes her nearly three-year-old endeavor, “It’s all to celebrate good farming, good cooking, and good eating.”

The award-winning design.

The award-winning design.

Everything under one roof.

Everything under one roof.

Daniel, who has an air of Alice Waters about her, and her husband, Doug Lipton, an environmental scientist, left San Francisco 20 years ago to start a 15-acre farm in Healdsburg, about five miles from the Shed.

Daniel had a yoga studio and a retail store in San Francisco; Lipton once ran a food co-op in Boulder, CO in the 1970s. But this is their first restaurant.

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