For those of you not on the email list, you should be, but here it is:
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Greetings!
The rain is pounding down on the patio and the candles are reflecting off of the copper wainscoting casting intoxicating shadows. As you leave the crisp winter air outside and enter you are enveloped by the aromas and textures of the dining room. The plates of warm food are passing from the kitchen into the dining room with care. Wonderful wine is flowing to celebrate the season. Couples reminisce. Multiple generations break bread together. New friendships are cemented, old friends are reacquainted. It’s good we don’t have a chimney, because I am sure that old St. Nick would come and eat all the desserts, and you would not be able to enjoy that last lingering sweet taste of chocolate with a warm cup of coffee. Happy holidays from Sent Sovi.

This year we will be again hosting our extremely popular New Years Eve Dinner. We are serving an eight course tasting menu (below) featuring some of our seasonal favorites. We have various seatings starting at 5:00 onwards to 10:00. If you want to be at home by midnight, come early. If you want to enjoy a toast with us at midnight, reserve one of the later spots. Either way, it will be a night to remember.

As always, thanks for your support.
Josiah Slone – Chef/Owner

New Years Eve Dinner - December 31, 2006
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Amuse Bouche

Terrine of Foie Gras with Sauternes Gelée And Spiced Pistachios

Dungeness Crab Bisque

Liberty Duck Confit and Beluga Lentil Salad

Dayboat Scallop in Black Truffle Cream

Champagne Blood Orange Granita

Porcini Dusted Roasted Beef Filet with Escarole, Leeks and Cauliflower

Artisan Cheeses

Chocolate Amaretto “Deluxe”

$130 per person plus tax and gratuity
Vegetarian Options Available
RSVP and prepayment is required
(408) 867-3110

For those of you who aren't on the email list... You should be, but...

Here is the latest email for those of you who are not on the list or have heavy duty "Spam" (or Pate in our case?) filters.
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This Month's News, Dates and Events:
-- "De Votre Cave" Dinner - August 31st, 7:00 pm
-- Upcoming Events

Greetings!

Can’t complain this time, summer is one of my favorite times of the year. I am looking forward to fall creeping up upon us and the chance to cook some heartier fare. In the meanwhile, let’s enjoy it while we can.

If you are an avid wine collector or just a casual drinker, bring your best bottle to the “De Votre Cave” dinner next Thursday. It is a great menu and you should have the chance to try some great wines brought in by your fellow attendees.

If there is enough demand I promise to Saber a bottle of champagne. Yes, my saber has arrived from France. Saber champagne? Check this out (not me).

We will be closed on September 16th for the Saratoga Street Dance. There is a bandstand in front of the restaurant this particular night. Not conducive to a quiet dinner! Consequently, Ann and Javier and I will be doing a charity dinner off premise at an auction winner’s house that evening. Sorry for any inconvenience. If you go to the right auction, you could be the lucky winner next year.

The Domaine Alfred Winemaker Dinner is coming up on September 28th. Great wines from a great producer. The the critics and I are going wild over this stuff.

We are already getting reservations for our Sonnet Winemaker Dinner on October 26th with Tony Craig. Make your reservations today. You may even have the chance to hear me and/or Tony recite some Shakespeare.

Thank you for all of your continued support. Have a safe and happy Labor Day weekend,


-Josiah SloneChef/owner

"De Votre Cave" Dinner - August 31st, 7:00 pm
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Our “De Votre Cave” (Bring a Bottle of Wine From Your Cellar) Wine Dinner is coming up on Thursday August 31 at 7:00 pm.

We’ve created a menu that pairs well with many different wines, so bring a favorite bottle or two from your collection to enjoy with friends and a great dinner.

Chef’s Reception

Niman Ranch Country Style Pork Terrine

Brie and Cipollini Onion in En Croûte with Sweet Pepper Relish

Monkfish Black Truffle Quenelle with Creamy Corn Coulis

Peach and Black Pepper Granita

Marinated Skirt Steak with Heirloom Tomato Salad and Rösti Potatoes

Strawberry Crisp with Massimo Vanilla Gelato

$60/per person plus tax and standard gratuity Reservations and Prepayment are Required

Upcoming Events
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August 31 "Bring your own wine" dinner
September 28 Domaine Alfred Wine Dinner with Terry Speizer
October 26 Sonnet Winemaker Dinner with Tony Craig

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazing, not "Wishy Washy" in the least. Many of them are food and wine theamed.

Le Saber!

Yes, the Saber finally came from France (see post below). One bottle has allready lost its "head". If you are interested let your server know and I'll saber a bottle for you on the patio. It is a wonderful way to open a bottle.

Some new wines

For all of you Francophiles, 1998 Cieux Sur Terre. Yummy, got lost in one of my suppliers warehouse for a couple of years... The result is it is drinking really nice and I was able to get a good deal on it!

The downside is Magnums only... So bring your friends! Well, maybe that is not a downside.

Speaking of which we also have some Heidseck and Co. Monopole Brut Champagne by the glass... Yummy! I Sabered a bottle after the last winemaker dinner. More on the Sabering to come, I have a Saber on the way from France to replace my current 12" chef's knife of choice.

Not me, but if you need an example:

http://www.youtube.com/watch?v=Nory_c0k8Mk

Ahhhh.... Gazpacho

Folks, it is prime time in Gazpacho land... Heirloom Tomatoes, Lemon Cucumbers, Gypsy Peppers (All organic) along with a good dose of arbequina olive oil, sherry vinegar and spices equals a tasty treat indeed. Hopefully we'll be running it for the rest of the summer... Yum.

A Couple of Reminders...

We still have a few slots available for the Leal Winemaker Dinner on July 27th, 7:00 PM. The heatwave is about to break, so you may feel like eating and drinking again by Thurdsay. The menu is posted on our website. Call us to reserve your spot. Remember we are now offering a 10% discount for groups of five or more.

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazingly vibrant, not "Wishy Washy" in the least. Many of them are food and wine themed. There is even one of my torso and hand (drinking a glass of Savannah Chanelle wine). I’m a big fan of Karen’s paintings.

We will be hosting her Art Show/Reception on August 6th, 3-5 pm. Please stop by for art, wine and a bite. It's free as always!Thank you for all of your support.

For those of you who have yet to subscribe to our email list, here is a copy of the last one.


Greetings!

Normally I start off by complaining about something, usually the weather. This time, I don’t think I have anything to complain about, it is BEAUTIFUL in Saratoga this time of the year. I drive to work in the morning with the top down on my car, and leave at night with the top down as well. It doesn’t get any better for a convertible owner to have 24 hour a day “top-down-ability”.

On the seasonal information front, summer produce has been a bit slow to materialize. We are two to three weeks behind schedule. However, we have seen the first good heirloom tomatoes, summer squash and corn are strong as well as some wonderful greens coming from Happy Boy Farms. Makes me a happy Chef! Stay tuned for peppers, stonefruit and much more a bit later.

I have been trying to bulk up on some summer wines by the glass. Highlights include a delightful Pinot Noir Dry Rose from Pelican Ranch (This is NOT your mamas “White Zinfandel”!), an Aligote from Shooting Star (The “other” white grape from Burgundy, think Sav Blanc meets Chardonnay) and my favorite Varner “Amphitheatre Block” Chardonnay by the glass as well.

In the commercial/propaganda portion of this email, we have a winemaker dinner on Thursday July 27th with Leal vineyards from Hollister. Before you skeptically ask the question “What! Good wine in Hollister???”, let me answer your question with a resounding “YES, great wine, Leal”. Wonderful wines, Menu is below and on the webiste.

If you are thinking of booking a group of five or more people for a winemaker dinner we are offering a discount (10% for the whole group) for helping us "get the word out" to your friends. Please email Ann Combs (our wonderful manager), here for more details.

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazing, not "Wishy Washy" in the least. Many of them are food and wine theamed. We will be hosting her Art Show/Reception on August 6th, 3-5 pm. Please stop by for art, wine and a bite. It's free as always!

Until next month...

Thanks for your support, Josiah Slone - Chef/Owner

Busy Busy Busy

Sorry I haven't been posting to the blog as much. Spring is here and we are getting busier and busier.

Rivers of chocolate and the Via Ball were a blast and raised tons of money for thier respective causes.

A few updates:

Menu is in major seasonal transition mode.
Spring produce is finally here.
I have some exciting things in the pipeline in regards to some new purveyors, stay tuned!
Some new French Stuff on the wine list (oh la la!), including a 1998 Cote-Rotie. Yum!

I'll have more updates as the week rolls on.

Thanks for your support!

Favorites from Menus’ Past Dinner - The Menu!

Ok Folks, here is the menu for this Thursdays "Menus' past" dinner (thanks to your suggestions):

This will be a really fun event, we still have seats available!

Menu:

Roderer Champagne Reception with our favorite delicacies from the past…

Crispy Bacon Lardon and Frisee Salad with Roasted Tomato Vinaigrette

Tapenade Crusted Salmon “En Croute” with Orange Beurre Blanc

Porcini Mushroom Soup with Goat Cheese Rusk

Cucumber Lime Granita

Sonoma Valley Liberty Duck Breast with Exotic Citrus Glaze and Roasted French Fingerling Potatoes

Chocolate Chip Baby Banana Brioche Bread Pudding

All courses will be paired with Appropriate Wines

$100/person all inclusive

Thanks to all...

We estimate a turnout of 2-300 people (based on wine and food consumption) to our anniversary party this past Sunday. I appreciate the support, you create a great sense of community surrounding the Restaurant. Thanks!

A Great Sonoma Pinot, and a Wonderful Carneros Syrah

I just picked up Cobb "Coastview Vineyard" from Sonoma. Father David Cobb is a grower who sells primarily to Williams-Selyem winery. Son Ross is a winemaker for Flowers. The result is a perfectly balenced pinot that has layers and layers of flavor on a nice food friendly structure. Not inexpensive, but a great wine.

From San Sakana the "Las Madres" Syrah. Elegent is the word, fruit but a wine made more like a pinot than a big bruising style syrah... Nice for a change from the "other" style syrah.

Both are super low productions, Super good wines.

www.cobbwines.com
www.sansakana.com

Only a few days to the anniversary party...

Stop by the restaurant this Sunday, April 23rd for our 3 year anniversary party. noon - 3:00. Free.

Do try this at home...

This is a nice one for the Java Crazed amongst you. We just rolled out a Meyers Lemon Parfait at the restaurant, which uses essentially the same technique as this one. This one was on the menu for quite a while. Think of it as a Custardy Frozen Mousse, or Ice Cream for people who don't have ice cream makers.

Hazelnut latte parfait
Serves 6

For the parfait:
1 1/2 cups cream
9 egg yolks
1 cup simple syrup (see Notes)
1 shot brewed espresso (about 1 1/2 ounces)
1/2 cup candied or toasted hazelnuts, ground

For mousse:
3 eggs
1/4 cup powdered sugar
1 1/4 cups cream
8 ounces dark chocolate, chopped
1 shot brewed espresso
1 tablespoon vanilla extract
6 tablespoons (3 ounces) soft butter

For garnish:
Chopped candied or toasted hazelnuts, warm chocolate sauce and whipped cream

To prepare parfait: Line 6-cup terrine mold with plastic wrap. Whip cream to medium peaks. Set aside. Combine egg yolks and simple syrup in the top of a double boiler over simmering water. Beat continuously, until thick ribbons form. Remove from heat and set top part of double boiler into a bowl of ice. Beat mixture until cool. Add espresso. Carefully fold in whipped cream and hazelnuts. Pour into mold, fold plastic over it, and freeze overnight.

To prepare mousse: Separate eggs. Whip whites to medium peaks, adding powdered sugar at the soft peak stage. Set aside. Whip cream to medium peaks, reserve. In top of double boiler over simmering water, melt chocolate with espresso and vanilla. While it is still warm, incorporate butter, and then egg yolks. Scrape chocolate mixture into a large bowl. Fold in half the egg whites to lighten. Carefully fold in remaining egg whites and whipped cream. Chill until set, approximately 4 hours.

To assemble: To remove parfait from mold, grab edges of plastic wrap and pop it out. If it sticks, turn it over. Cut 12 slices of the parfait. Arrange two slices in a small bowl with a layer of mousse sandwiched in between. Garnish with candied hazelnuts, warm chocolate sauce and whipped cream. Serve immediately.

Notes: Make simple syrup by combining 3 parts sugar and 2 parts water in a saucepan. Bring to a boil, then let cool.

Good News and a bit of Bad

The good news: Ok, this is getting old - six plus weeks of rain almost every day! Today was finally nice! I drove to work today with my convertible top down, Yea!

The Bad news is that although spring might finally be here (after a couple of more minor rain systems), it will take the local produce quite a while to recover due to the 60+ day growing cycles. All of the rain and cold is bad for growth! Especially impacted: Asparagus, Artichokes, and Lettuces. Projections are poor at this point for the stonefruit season as well.

Good news: Southern California is "coming online" with the spring goodies. As you know I prefer the Nor-Cal goodness, but I guess I'll have to get versitile a bit this spring and be more creative with the local stuff that is available. The kitchen team will have to dig a bit deeper to coax out some great springtime goodness.

More good news: I saw the first Real Morel Mushrooms of the season, yummy! Todd at the king of Mushrooms delivers only the best to me!

P.s. I am looking forward to an anticipated end of month launch for Local English Peas, Yeah!

Oh by the way...

I just figured out how to track how many hits the blog is getting... Quite a few of you are reading this, so it motivates me to post more! Thanks for the support!

Rivers of chocolate... Why Not!

I was on "Dining Around with Gene Burns" yesterday to help promote Rivers of Chocolate, which is held at the Mountain Winery on April 30th. There are still a few tickets left (www.riversofchocolate.org).

If I was not a participant in this event, I would buy a ticket myself. They are $100, but that includes everything, food, wine, choclatinis, etc... You don't have to spend another dime, unless of course you want to bid in one of the silent or live auction items, which are truly epic!

Oh, and did I mention it supports a wonderful cause helping at risk youth? What excuse do you have not to sign up?

Via Ball Menu

I was at the menu meeting for the Via Ball charity event in May. The food and wine itself will be well worth the ticket price...

Oh, and did I mention it benefits a great cause that is celebrating its 60th anniversary? There is still about 90 tickets left out of 300, so get them early!

Check out http://www.viaservices.org/viaball1.html for more information.

Can you hear me now?

Tomorrow I'll be on "Dining Around with Gene Burns" on KGO AM 810 Radio between 12:30 and 1PM to help promote "Rivers of Chocolate". I look forward to it! I am an avid KGO listener.

Please tune in!

Spring on paper... But

Ok, this is getting ridiculous! I would just like a few nice days in Saratoga... It is finally nice today, but more rain later tonight and tomorrow... Sheesh...

April Madness

April is going to be a busy month for us... Sunday, April 23rd is our three year anniversary open house. Everyone is welcome to stop by for a glass of vino and some food.

April 27th is the "Favorites from menu's past" dinner. We will be participating in Rivers of Chocolate at the Mountain Winery on April 30th (www.riversofchocolate.org) and also at the 60th anniversary Via Ball (www.viaservices.org/viaball1.html) on Friday May 5th.

I highly recommend attending some or all of these events. I will give a special prize to anyone I see at all four events!

Oh Also, I should be on "Dining Around with Gene Burns" on Saturday April 8th on KGO radio (www.kgoam810.com) to help promote the Rivers of Chocolate Event. I think I will be on between noon and 1pm.

This is my favorite radio show, so make sure to tune in. I listen to this show almost every Saturday morning, it's highly reccomended!

Winemaker Dinner

Last night we had the Storrs winemaker dinner. The menu was as follows:

Chef’s Delicacies – Crab Fritters with Dijon Aioli, Ginger Chili Marinated Calamari and Apple Goat Cheese Canapés
2004 Gewurztraminer “Viento Vineyard”

Day Boat Scallop on Celery Root and Early Spring Vegetable Mélange with Meyers Lemon Confit
2004 Chardonnay “Christie’s Vineyard”

Hobbs’ Bacon wrapped Alaskan Halibut with Shaved Brussel Sprouts and Sundried Tomato Vinaigrette
2002 Pinot Noir, Santa Cruz Mountains

Citrus Granita

New York Steak Medallions with Smoked Sweet Peppers, Caramelized Onions and Crispy Potato Cakes
2000 BXR, Bordeaux Style Blend, San Francisco Bay

Duo of Sitlton and Pecan Stuffed Poached Pear and Dried Fig Chocolate Truffle
2003 Zinfandel, “Lion Oaks Vineyard”

I love Storrs wines, so it was easy to write an interesting menu. Thanks to all who attended!

Spring? Almost...

English peas, fava beans and asparagus are starting to show up due to a warm January. The freezes over the last few weeks may play havoc with the full flush of spring veggies. Green garlic is here and great! Winter bloomsdale spinach and citrus are my current favorites.
Happy cooking!

Knives and all things sharp ...

A question came from a regular customer asking if I use Global knives. I'll post my response:

Global is good, I use some global… My favorite however is Shun. I use the “Classic: series. They are as thin as global, but stiffer and seem to hold an edge better. They also make a stainless handled knife, similar to global. Check out http://www.kershawknives.com/ and you can see the whole lineup. I also use some German stuff and also some old (circa 1960's) carbon steel knives. The carbon steel holds a razor sharp edge, but can rust if it is left wet. Bottom line, use what you like. I don't reccomend buting a "set". Find a chef knife, bread knife and a paring knife you like and that is a good start. If you need to butcher, get a boning knife also.

One BIG thing to remember is keep your knives sharp! Go visit Perfect Edge Cutlery in San Mateo. They do the best job for professional sharpening services... Oh yeah, they also have one of the best selections of knives for sale in the Bay Area.

Be Safe!