MENDOCINO COAST, CA, February 07, 2009
/24-7PressRelease/ -- Richard Blais, a 1998 graduate of The Culinary Institute of America (CIA) and chef star on the fourth season of Bravo's Top Chef, will be cooking up some remarkable culinary pleasure at the stylish Stevenswood Spa Resort, situated along the Northern California, Mendocino Coast, about 2 ½ hours north of San Francisco.
On Saturday, February 7th, Blais will prepare a multicourse dinner centered around foods abundant in the Mendocino Wine Country, and a number of those Blais introduced on the number one food show on cable television, Top Chef.
His menu will feature: Oysters with cocktail sorbet & salmon berries, a gin sashimi with carbonated lime and tonic jelly, followed by fish 'n chips with ranch caviar. The next course will be a housemade linguine with geoduck clams, "impasta," then a "canned" soup of whiskey and rye, next local fresh, smoked salmon in aroma dome, Blais' chicken fried rabbit and baby food and a special "McLamb" rib dish. Dinner will be finished with a pistachio toffee and white truffle.
The limited-seating dinner will be hosted by Stevenswood Spa Resort, a boutique resort popular with foodies and celebrities. Cost per person: $125. Reservations are required.
Chef Blais, 36, has been called both an extraordinary chef and culinary designer. The Long Island native now lives in Atlanta, GA. The Atlanta Journal Constitution in 2007 called him "a creative tour de force who seems part Willy Wonka and part Jackson Pollock." Top Chef says, "He incorporates global ingredients, modern cooking methods, wit, and a sense of humor to all his food." http://www.richardblais.net
The Culinary Institute of America has this to say: "After graduating from the CIA, Chef Blais studied under food world luminaries Thomas Keller, Daniel Boulud, and Ferran Adria. He believes cooking is an art and a craft and that food is meant to stimulate on many levels. One of his favorite dishes is lamb meatballs with rhubarb and strawberry."
Stevenswood's Executive Chef, Patrick J. Meany will introduce Blais to the guests of Stevenswood.
Meany is a graduate of the California Culinary Academy, San Francisco and has trained with eminent chef's around the world, including San Francisco's own Gary Danko and Grant Achatz of Chicago's Alinea.
To book your table for Saturday evening, call (800) 421-2810, or visit online: http://www.stevenswood.com/blaisdinner.html
Built in 1988, Stevenswood Spa Resort is the ultimate luxury destination of the Mendocino Coast. With redwoods, ocean and wine country in every direction, Stevenswood has become the celebrity destination with Hollywood's elite like Bette Midler, Jim Carrey and the late Sydney Pollack.
Stevenswood is home to a full-service luxury spa, the Indigo Eco|Spa and their signature restaurant which features world-class cuisine in a tranquil, intimate environment surrounded by the natural forest of California State Parks outside, and the glow of the fireplace inside.
An award-winning wine list and the highest Zagat ratings for the area combine for a magical dining experience on the Coast. The resort is a showcase of art from the hundreds of original, one of a kind masterpieces on every wall throughout the lodge, spa and restaurant to the works of art on every plate that leaves the kitchen.. Stevenswood's staff delight on the frequent occasion when a guest breaks out the camera to shoot the dish before they eat it.
Limited Seating for this Special Dinner. For Reservations, please call 800-421-2810 or dineatstevenswooddotcom
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