Tag Archives: Chef

St. Patrick’s Day Stew at White Bison

This St. Patrick’s Day White Bison Executive Chef Jake Burkhardt is drawing inspiration from his heritage to create Mickey’s Irish Stew. 

The Story Behind The Stew

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When Jake’s ancestors moved to America from Ireland, they brought with them a traditional Irish stew recipe that became a popular dish in Jake’s family who settled https://www.viagrasansordonnancefr.com/viagra-cialis/ in San Jose, California. The stew was carried down from his great, great grandmother Ellen, and includes a twist on an old standby.

Irish stew was a common dish among the Irish that used scraps of meat, potatoes, onions, and some parsley. After surviving the potato famine, Ellen decided to substitute potatoes with barley. In Ireland, barley was typically only used by wealthy landowners, brewers and distillers, but after moving to America the grain was more widely available, thus leading to her signature Irish Stew with Barley.

Conversations with Hilary: Executive Chef Howard Ko

This month I sat down with new friend and member of the PlumpJack family, Chef Howard Ko. We are so excited to have him on board as Executive Chef of Balboa Cafe Mill Valley. In his career to date, Howard has already worked at some of the most well-respected establishments – The Restaurant at Meadowood with Christopher Kostow, The French Laundry with Thomas Keller and in the kitchens of Goose & Gander in St. Helena, Melisse in Los Angeles, Hanilkwan in Osaka, and Daniel in New York.

Howard lives in Napa with his fiancée, Wendy, and dog, Whiskey. If you haven’t experienced Chef Ko’s food yet, you’re in for a treat. Howard takes bistro classics and adds his own modern twist. Locally sourcing his ingredients, and sometimes even foraging for them in the wilderness.

Bon Appetite Test Kitchen NYC with Chef Christopher Kostow & Chef Pancho (Restaurant at Meadowood)

Bon Appetite Test Kitchen NYC with Chef Christopher Kostow & Chef Pancho (Restaurant at Meadowood)

What do you believe to be your greatest accomplishment?
Asking my fiancé Wendy to marry me. I never thought in a million years someone as wonderfully strong as her would agree to put up with my antics and this crazy adventure with me. We are getting married in August at San Francisco City Hall and am so excited!

What qualities do you think others love about you?
I think that I am understanding but stern at the same time. People know that I am fair and I think people are drawn to my work ethic, but also my sense of humor and lightheartedness.

If you could do anything other than what you currently do, what would it be?
I would own a barbershop. I spent a lot of my childhood at barbershops and I can do a killer fade. That was my side gig during my youth.

What do you like most about what you do for a career?
Making people happy. I never got into cooking just to feed people. I got into this career to create memories.

What’s the first thing you do when you wake up?
Hit the snooze button – ha, just kidding. Make it to CrossFit. I have to take care of my body due to the demands of the business. I either CrossFit, go to the gym or for a run, and I am getting into cycling now.

What’s your favorite thing to do on a Friday night?
I’ve been working on Friday nights ever since I can remember but on the rare occasion I do have one off I like to try out a new restaurant and probably watch a movie.

What were you passionate about in your younger years growing up?
To get better at my craft. Cooking was something I knew I was going to do since I was in the 6th grade. I’ve been trying to perfect it ever since.

What are you passionate about now?
I’ve been cooking for 10 years now homing in on the things I don’t understand and researching them. Not knowing how to do something really bothers me when it comes to cooking. I want to know everything there is to know about it. My cookbook collection is getting rather extensive.

What’s your favorite season and why?
Spring! It’s when everything starts to come back to life. All the vegetables and fruits are so beautiful. They really add so much to dishes.

If you were a cocktail or a drink what would it be?
Jameson neat. Nothing fancy. It’s a cook thing. Oh and chase it with a Chimay.

What’s the #1 most played song on your music rotation?
Right now it’s Billie Jean by Michael Jackson.

If you could have lunch with anyone, living or dead, who would it be?
My grandma who passed a while ago. At a young age she was the one who raised me and I felt I never appreciated that enough. I’d like to talk to her and get to know her and thank her.

If your life was made into a movie, what would it be called?
Sacrifice

Do you have any regrets?
I think everyone does to some extent. I have a lot. I could have been better, I could have loved more, I could have worked harder, but then I could have sacrificed less and spent more time with family. It’s the nature of what I do and I do it because I love it.

Wendy and Howard in Napa

Wendy and Howard in Napa

Define Freedom.
Being able to cook the food I love and want, and to have the support of every guest that comes into my establishment.

What are your personal core values?
To always be kind and genuine. I will help anyone out who needs it and I want to leave a legacy. Like the memories that I am trying to create, something that outlives me, my restaurant, our company.

What three things would you bring with you on a desert Island?
My fiancé Wendy, our dog Whiskey and some beers. I am a simple man with simple needs.

Balboa Cafe Mill Valley Announces New Exec Chef Howard Ko

Balboa Cafe Mill Valley Announces New Executive Chef Howard Ko
Critically Acclaimed Chef Brings Impressive Culinary Background,
Local and Seasonal Focus to New Role

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MILL VALLEY, Calif. – PlumpJack is excited to announce the appointment of Howard Ko to the position of executive chef at the Balboa Cafe Mill Valley, known for classic American bistro cuisine with an emphasis on fresh, locally sourced ingredients.  Ko has worked at some of the most critically acclaimed culinary establishments in the United States, including The Restaurant at Meadowood with Christopher Kostow and The French Laundry with Thomas Keller, as well as Goose & Gander in St. Helena, Melisse in Los Angeles, Hanilkwan in Osaka, and DB Bistro Moderne, Picholine and Daniel in New York.
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“It is a privilege to welcome distinguished Chef Ko to the Balboa Cafe Mill Valley,” said Hilary Newsom.  “He brings a wealth of knowledge having worked at award-winning restaurants across the country and around the world, and we’re thrilled to bring his expertise to the restaurant’s culinary program.”
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Ko began his career in Los Angeles, mastering the art of pastry making and baking before relocating to New York to attend the Culinary Institute of America.  As a student at the CIA, Ko assisted at Daniel on weekends to gain experience in the kitchen, doing everything from peeling potatoes to cleaning mushrooms.

Making the move to Wine Country as chef de partie at The French Laundry in Yountville, Ko worked the line and focused on creating new dishes for the daily changing menu.  From there he joined acclaimed chef Christopher Kostow at three Michelin-starred The Restaurant at Meadowood as chef de partie, where he assisted at all stations and mentored the commis.
Ko accepted a position as chef de cuisine at his third Wine Country restaurant, Goose & Gander in St. Helena, where he ran the kitchen and was responsible for putting a dramatic spin on the neighborhood eatery.  Ko also introduced a shared-plates concept, new flavors, and new techniques with the goal of bringing people together to taste different flavors.nike free runners

As executive chef at Balboa Cafe Mill Valley, Ko will serve a seasonal menu with an emphasis on locally sourced ingredients, taking advantage of all that Northern California has to offer.  The menu will consist of market-driven bistro classics with modern twists.

Balboa Cafe Mill Valley is located at 38 Miller Avenue in the historic downtown Mill Valley.  For more information, please visit www.BalboaCafe.com.  For more information about The PlumpJack Group, please visit www.PlumpJack.com.air jordan xiii

 

The People of PlumpJack: Chef Ben “Wyatt” Dufresne

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Get to know the People of PlumpJack! This week get a behind the scenes look at, Executive Chef of PlumpJack Cafe at the PlumpJack Squaw Valley Inn, Wyatt Dufresne. Originally from New York, Chef Wyatt started in PlumpJack Cafe‘s pantry in 2002. He worked his way to sous chef, left and came back in 2010 as the executive chef for 5 years, this March. Dufresne’s cuisine draws off his love for sustainable, organic, and seasonal ingredients as well as his educational background in science. His knowledge of how things grow, the anatomy of animals and fish, and the environmental impact of sourcing sustainable products has great influence on his menu selections. Here is more to know about Chef Wyatt.nike air max one

1. What would your last meal be?
My last meal would be my Mother’s mac and cheese.  I used to help her make the pasta from scratch when I was a kid and I’m sure it helped to influence where I am today.  I have her make it for me every time I visit home!

2. What is the best advice you have ever received?
One of the most influential Chefs I’ve worked for (Larry Dunning at PlumpJack and West Shore Cafe) said, “Pay attention to the small things and you’ll be successful,” on our last day working together.

3. What is your top bucket list item?
Travel the world.air jordan all

4. If you could travel back to any one point in time what would it be?
The 60’s and 70’s.  It just seems like people were creating a lot of changes in the world while having tons of fun:)

5. If they made a film of your life what star would you like to play you?
Daniel Day Lewis with his “Gangs of New York” mustache.

6. What is your personal mantra?
No regrets!womens air jordan shoes

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7. If today was the last day of your life, how would you spend it?
With my wife, family and friends eating awesome food and drinking great wine.  I would never forget our dog, Winter, either!

8. What was the last thing you searched for on google?
“Mignonette,” because I wanted to make sure the spelling was correct on the menu I just wrote.

 “My favorite dish Wyatt has made is, Cervena Venison Cheek: Black Winter Truffles, Asian Pear, Five Spiced Butternut Squash – to me this dish encompassed it all – rustic, but elegant, simple yet refined.  I can still taste everything in my mind – great dish.”

 “Wyatt’s best characteristic in my mind is he’ll always rise to the challenge and do what it takes to get the job done.”  nike air max junior

“My favorite memory with Wyatt was watching him win the 2014 Blazing Pans competition at the Lake Tahoe Autumn Food and Wine Festival this past September.”

Steve Lamb, General Manager at PlumpJack Squaw Valley Inn

Conversations with Hilary: Chef Dominique Crenn

Dominique Crenn, Executive Chef and owner of the award-winning Atelier Crenn, is a true inspiration to women and chef’s alike. She is the first female chef in the U.S. to be awarded 2 Michelin Stars and she has held those stars since 2012. Being a woman in a leadership role and having two daughters, I celebrate women like Dominique who are innovators, leaders, and role models for young girls, and boys for that matter. Like the food she prepares, her answers were very thoughtful, creative, and insightful.stephen curry shoes 2013 for sale

What do you believe to be your greatest accomplishment?
Being able to touch people doing what I love to do.

Do you have a prized possession?
My kindness. I think that people often think of an object for such a question however for me I have very few objects yet have spent my life working on what I think is important with regard to how I interact with others.

What qualities do you think others love about you?
I’m playful and kind.nike free 30

If you could do anything other than what you currently do, what would it be?
photography.

What do you like most about what you do for a living/career?
I am a creative and am appreciated for being a creative, and am able to touch people with my creations.
What’s the first thing you do when you wake up?
I review my dreams.

What’s your favorite thing to do on a Friday night?
I am with my guests at the restaurant and if I’m not there, I am often at a charity event as I am so inspired when I get to participate in bringing people together in the name of doing good for others. I love the people I meet, the stories I hear and later, the results of all of our efforts in helping those who need to be supported.

What were you passionate about in your younger years growing up?
I loved soccer, Adidas sneakers, and talking with my dad as we walked the sand dunes of Brittany.

What are you passionate about now?
Pushing myself to delve into the deepest parts of my creative calling.

What’s your favorite season and why?
Oh wow…that is a tough one for me as all seasons offer new foods with which I get to work. If pressed, I must choose summer due to my absolute love affair with the tomato.

If you were a cocktail or a drink what would it be?
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What’s the #1 most played song on your iPod?
It must be ….

If you could have lunch with anyone, living or dead, who would it be?
My father. I would like to ask him to explain again so many things he tried to teach me that I sometimes feel I’m only old enough now to truly understand. I’d want one last chance to learn from him.

If your life was made into a movie, what would it be called?
(In French) When Pigs Can Fly.

Do you have any regrets?
It’s not a regret rather a wish for the past…and that is that I was so busy working so hard I never got the chance to go and stage in some of the great restaurants around the world. I would have loved to have gone to Michel Bras and a few in Japan

Define Freedom.
Oh that is easy, being supported to do work what reflects what is inside of me.new balance athletic shoes

What are your personal core values?
Kindness, kindness, kindness and then after that I would say to work hard and play nice.

You can get up close and personal with Dominique’s food at her restaurant Atelier Crenn, where you’ll find her most days working alongside her team in the open kitchen.nike womens free run 5.0