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Lobster B&W

It all starts with Lobster

Don’t be fooled by imitations, there is only one Chef Jack Lee. Call him what you want, he answers to Captain Jack or even Kangaroo Jack. His name aside, one thing remains the same; Taste, consistency and innovation in the kitchen. We spent the day with Chef Jack where we experienced a taste of the finer things in life; traditional dishes with an Escoffier twist as interpreted thru the eyes of Mad Jack.

Chef Jack – steady as she goes.

We entered the inner sanctum of a beautiful Beverly Hills estate that is also the private art gallery called the DeVorzon Gallery. The walls were filled with beautiful works of art. As we went through the art filled rooms and corridors we finally set foot into the center of this home of creativity. There it was the hub, the hearth known as the kitchen. It was fitting that the Culinary artist Chef Jack Lee was in his art studio creating excerpts from some of his different culinary portfolios. Unlike many chefs, Jack Lee creates food as an artist creates a portfolio or body of work. He gets his inspiration from the world around him and then begins the process of creating a body of work around a specific theme much like many well known artists before him. The inspiration that created Monet’s Garden series or Picasso’s portraits of women. Weegee’s Naked City and Warhol’s Series of Marilyn Monroe and then there’s Jack Lee’s Portfolio of food inspired by life events. He calls his portfolios “Tasting Collections”.

Chef Jack Lee used food to tell a story, to represent how his clients feel and to personify who they are through his experience of

$100 egg roll in all it’s glory

them. He takes these experiences and translates them onto the plate. A few years ago he went through jaw surgery where he lost his sense of taste. It took him a year and a half to recover his sense of taste and retrain his palate. During his recovery he came up with the idea of his 6th tasting collection called “My True Colors” where he used food and colors to describe his thoughts and feelings through his toughest period after his surgery and his journey back to the culinary world.

A plate full of $100 eggrolls now that’s eating.

It was just such an inspiration that let him to create the $100 eggroll.  He was inspired by the opulence and abundance that surrounded him. It was an homage to the relaunch of his new concept after his jaw surgery. He debuted it at a celebrity fundraiser in Brentwood.

He wanted to add some “bling bling to this modern delicacy that is a staple at Chinese restaurants throughout America.” By using the most expensive seasonal ingredients available to he successfully made the ultimate eggroll. He sourced Maine lobster, seasonal French truffles, the best caviar and gold leaf. He uses taro root instead of napa cabbage to keep the roll fresh and crisp. He makes a raspberry sauce using lobster stock and then pairs it with a glass of Dom Perignon.

We were also lucky to have the opportunity to sample some of the creations from other Taste Collections such as –
Lobster martini that Jack calls it “happy juice”
Lobster broth, lemongrass, vodka with a  salmon scallop lollipop

Lobster Martini

Prime Rib Bahn Mi
Not your average Bahn Mi – prime rib, Huson Valley Foie Gras instead of aoli and a soy foie gras dipping sauce.

Prime Rib Bánh mì

Escargot
with a garlic pesto

Escargot with Pesto

and a Special surprise

Chilean Sea bass (signature dish)
-infused w sake, scallions and ginger – served w green tea soba noodles, scallions soy sauce and garnished with salmon roe.

Chilean Sea Bass with Soba Noodles

So it was a feast for the eyes, palate and all the other senses combined. Chef Jack Lee is a true artist who is among the ranks of the finest chefs around. He is one to watch in the coming years as he will certainly climb to ultimate notoriety.

Cheers, Amelia, Chef Jack and Adam

Chef Jack

We are looking forward to his upcoming Taste Collections inspired by Sake, Tequilla and his travels around the world. Cheers to Chef Jack Lee for taking the time out of his busy Chinoise Catering schedule to show us all a “Taste of the Good-Life.”

Article co-written by Adam Rubenstein & Rico Mandel for The Culinary Image and  VivaLAfoodies.com
Photography provided by Rico Mandel for Mizenplace & The Culinary Image
Video produced, edited and provided by Amelia Yokel

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Antica Macelleria Falorni is the oldest butcher shop in Italy. In 1729 Gio Batta founded the Macelleria Falorni Butchers in Greve Italy. In 1840 the word Antica which means ancient was added and still hangs today. It’s in the Chianti region of Tuscany. Through the generations the techniques, recipes and “secrets” to the incredibly high quality products that they produce which have been passed down from father to son. Today it is being run by the 8th generation grandsons Lorenzo and Stefano Falorni. Their attention to quality begins with using the highest quality local certified meats, Chianina for Beef and Cinta Senese for Pork and wild boars that come from the woods of the Chianti region. Spices such as fennel, laurel, juniper, garlic, parsley, sage, rosemary and more are used and all come from the local region. With this plethora of local ingredients it couldn’t be helped to create the Salumi – Salted meats, ham, salami prosciutto and more that are are characterized by the unique smell known only to fine Italian products. Even the Chianti Classico is added to some of the preparations of sausage and salame that are typical to the region of Greve also contributing to the nature of the product.

Bistec Fiorentina

Mark Schatzker said in his book “Steak, One Man’s Search for the world’s Tastiest Piece of Beef”,  the Falorni is as much a busy butcher shop as a living ode to its butchering past. Out front, facing the town square stands a butcher block that was the primary meat hacking surface from 1820 to 1956. The interior is filled with tools of the butchering trade, a stuffed wild boar, old copper scales, black & white photos of Chianinas, a bright red meat grinder and a sausage stuffing machine from 1930.

The attention to detail even goes as far as to what kind of wood is best for grilling the beef. The recommend oak and Stefano will go as far as cutting his own wood and bringing it to friends homes to make sure that the meats get their due respect.

This is one of the wonders found in the Chianti Region of Tuscany Italy. A wonderful place that we will be visiting on our Photo/Culinary experiences. Come join us in 2011 and explore the culinary wonders of this rich part of the world. Early discounts available here’s the link – Experience Italy

* Photos courtesy of Vivandare.it, Informacibo.it and Antica Macelleria Falorni

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Kaz, Pastry Chef Sequestered in the corner

I set my GPS with the address of the Test Kitchen and away I went. I came upon an old building with no name on it bathed in a red paint with black trim standing regally on Pico Bl. I parked in back and came through the back door and followed the signs downstairs into the kitchen. I walked in to see the crew from the  restaurant all lined up doing prep. The crew had been there since 10am busily getting ready for the evenings performance.  You see Test Kitchen brings in chefs from all over to test out new recipes and concepts for their restaurants or new establishments to be opened up. The prep was in the final stages when I got there. As always my first thing is to ask what else needs to be done.There were a few last minute things such as slicing some more cibatta.  I also had to use the slicer to cut buffalo tenderloin for Carpaccio. The Tenderloin had to be frozen to make cutting to the right thickness easy. The one thing that I don’t understand is why restaurant slicers are usually in less than optimal condition. Noisy seemingly on their last legs yet they do the job.

Christopher Barrigan getting ready for service.

Chef Adam Horton of Saddle Peak Lodge made sure that he had plenty of help in the kitchen, to keep things running smoothly making everything looking effortless. They put Kaz, the pastry chef, in the back corner of the kitchen like a sequestered mad scientist experimenting with all he could find.

I saw crisp chicken skin on his station and I was wondering what that was for. I soon found out, chicken skin nougatine. The  wonderful combination of flavors sweet  from the caramel, salty from the chicken skin and salt and and a bit of heat from green curry to finish it.

Chef Adam Horton getting ready for Service

Another item I saw on his station were apple slices that had been infused with hibiscus using the cryovac. The flavor combination of the hibiscus with the apple was addictive. This was part of their cheese course which included Parmegiano reggiano with white chocolate namelaka black olive nougatine and aviation cocktail sauce (gin, lemon juice sugar water Creme de violet) micro celery and a thin curved crostini. It is a very creative and tasty way to do a cheese course and tastes absolutely divine. The apple hibiscus combination is so refreshing and pairs perfectly with the intense flavor and saltiness of the  Parmigiano-Reggiano.

Chef Adam Horton, having servers taste the menu and answering quesitons

At this point the kitchen is shifting it’s energies to setting up for service. Meanwhile the front of house staff is busily readying the dining room for another big night. The next item on the list is to make on of each course for the wait staff to see and taste so they can accurately describe it to their customers. The chef gives the order to fire and the plates begin to materialize. One  by one they get put up on the pass and taken to the staff table so that Adam can

The open kitchen, a few hours before service

describe each and answer any questions that might come up. Wild Boar spread with grilled toast, Heirloom tomato buffalo and it’s cheese, Escolar with summac, edamame, horseradish uni, flavors of pho and puffed rice, Pork belly with vadouvan apple yogurt and cucumber, Elk with almond bacon brandied cherries and squash, Parmigiano Nero with apple hibiscus, white chocolate and olives, Dessert Thai green curry with chicken lemongrass cilantro and lime.

first 3 courses

First 3 courses - Wild Boar, Heirloom Tomato Buffalo, Escolar

The menu is heavenly and of course I had to taste each dish, for safety’s sake of course. They all passed with flying colors.

Last 4 courses

Pork Belly, Elk with squash scramble, Parmigiano Nero, Thai green curry

One of the new experiences for the Saddle Peak staff was the open kitchen which keeps everyone on their best behavior.

Joshua Pressman, checking tickets and plates as they go out

The Test Kitchen staff was very accommodating and everyone seemed to be working very well together. Service begins and there is a slow ramp up as the dishes are easily put together. One by one, Joshua Pressman, the expediter for the Test Kitchen, calls out the orders to the kitchen as Chef de Cuisine Chris Kufek confirms them and keeps the kitchen staff humming. The dining room begins to fill as sommelier and master mixologist

Christopher Barragan, working the drinks

Christopher Barragan is manning the bar pouring 5 drinks that he created just for the evening.  They are Tang’ent, My Darling Clementine, Q-Cumber, Pearl Jasmine, En Fleur, Testing Cocktail and Testing Mocktail, so ask for these when you see Chris at the Saddle Peak.


En Fleur - Gin, St Germaine, Sauvignon Blanc, fresh thyme and lime

Meanwhile Joshua Buckner, GM of the Saddle Peak  bridges the gap between kitchen and front of the house to make sure all is going well and of course it is.

Some of Adams friends and even current and former wait staff from the saddle peak come by to congratulate him and say hi.  The plates are going out at a steady pace one of the nice things about having only one set menu is it makes it easier for the kitchen staff while making the dining experience even more of a pleasure.


The board is filled with tickets

Service is at full swing now. The board is full with orders, “Carpaccio out, 53 four out, 4 elk grazing on judges table 44 out, a boat here for 31, 44 walking” are the call outs from Joshua to the kitchen as he inspects each plate for drips etc… before releasing them to the servers throughout all stages of service.

The focus and concentration of the expediter as he continuously scans the tickets is intense . Keeping the proper timing going is job “ad 2 more desserts, 5 all day” then he pulls the tickets down for those tables.

Ramon on Grill and Sean on squash scramble

The elk with beef sauce is so tender and sweet. The mesquite wood grill ads just the right amount of oakyness to the flavor captured with the sous vide process. The wild boar has a full flavor to it mixed with the reduced braising liquid with sherry wine. The flavor has that sweet fresh sense of the woods. The way it is raised,  there is a buttery quality to the meat that is not often found in boar.

The quenelle of lemongrass comes through beautifully. It’s like tasting lemon with the additional flavor of slight bitterness. It’s layered with candied carrot slices etc… A wonderful refreshing alternative dessert.


The line is filled and humming along

The call outs continue as the peak of the evening has passed. 9:04 and things are beginning to slow a bit. “27 pork is squeeling” as another order goes out. Ramon keeps the grill flowingChris Kufek works with Josh the expeditor to make sure that all flows smoothly. 9:09 a lull in the storm. Things are slowing. Then another wave comes in. There are 10 first courses being readied to go out. The dishwashers are humming along. Sean is busily making the butternut scramble for the elk as Ramon keeps the grill fired up and humming along with elk and the grilled cibatta slices to go with the boar. Pork bellies are frying and all cylinders are firing at the same time 9:19. Things can change at a moments notice during service. “25 & 54 elk grazing. 22 Abraham lincoln, Kufek you need boar for three Rick asks to get clarification, “pick up 3’pork 5 all day.” The board is full again and the orders are moving out.

Rick working the Wild boar

Josh comes back to tell us that the people are really happy with the food, “pick up 4 deserts goes the call as the plating continues.” Each facet of the meal is going out in perfect harmony with the next. The last table is in and now its just a matter  of working through each ticket and knocking them out one by one. One by one the dots go down on the plate then the cucumber balls and finally the pork belly, fried to crispy


Adam putting the finishing touches on Pork Belly

perfection with a soft center. One by one the tickets disappear and the last of each course gleaming. “33 fish are swimming” As the evening winds down the staff begins to clean up each station one by one as the last Wild boar Spread goes out, then the Buffalo carpaccio, then Escolar, the last of the pork belly and then Elk, and finally the Parmigianno Nero and last but not least the Thai green curry dessert.Meanwhile wellwishers come into the kitchen to congratulate Adam and staff on a spectacular meal. One person asks Adam how he would describe elk, “It’s like filet mignon on drugs”

It was a highly successful evening as Chef Adam Horton and the Saddle Peak team came together to do what they do best, create a great experience and make great food.

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That's me on one of my Malibu Wine Tours - with my faves elk and Buffalo

As a culinary blogger I am always looking to bring a new and fresh perspective to the readers. For me it’s about going behind the scenes and giving as much of an insiders look at what’s going on. What I like are the stories about the people in the business whether it’s a wine maker in Malibu who allows mother nature to determine the true taste of each vintage or the Pig farm that feeds it’s pigs a diet of


Pigs at Play

barley, chips and beer raising both for show and meat.

I love to take my readers on an adventure to give them the same experience that I have the excitement that is the world of food.  My background is that of a professional


Picking Greens at Organic Farm

photographer and a chef. The two muses in my life which are completely intertwined in my blogging. There are times when I’m out on one of my adventures and the smells and flavors are so exquisite that I wish I had a way for you to taste all of them.

Gourmet Lunch at the Vineyard

For me going to a farmers market can be an erotic experience for me. To see so many wonderful offerings and speak to the farmers to hear some of their stories and discover new ingredients and then  imagine what could be done with all those fresh seasonal ingredients tasting and smelling for me is just heaven in a confined space.No matter which way you look at it, food and wine is all about the ingredients, where they come from, how they’re used and what they are ultimately turned into.


The Ferry Building

When I’m talking my favorite things they are all there, “When I go to San Fran and I need a fix and I’m feeling sad I simply remember my favorite things and then I head to The Ferry Building” A trip to the Ferry Building in San Francisco is another orgasmic experience on a much higher level.

The Heavenly Porcini at Ferry Building

We’re talking a whole new world with caviar and charcuterie, mushrooms and Seafood and let’s not forget cheese and Wind with a smattering of pork products galore, that’s what I’m talkin about. So you see for me food blogging is not just about the recipe it’s about the story behind the recipe it’s what sets my blog apart. Capturing the moment both in the written word and with my camera.

Plating Duck Sous Vide with Daikon & Couscous

Cooking in a restaurant kitchen is the ultimate experience it is truly a heavenly thing to be a part of the true orchestration of elements all coming together with precision to keep the customer happy. The exacting way to plate each dish, the work it takes to prep your Mise and make sure you’re ready to rock when service begins. It’s about the characters who work in restaurant kitchens who work hard and play hard. The creativity of the chefs always looking for the next new ingredient or a different way to reinvent a classic dish.


Duck Sous Vide with Daikon & Couscous

Many great things go on behind the scenes that no one is privy to and that’s where I want to go into the bowels as well as the main event. I seem to have a good mix of both.When one asks what sets me apart I just tell them that it’s me and my perspective sometimes tweaked or a bit askew. There are those times as well when things are a bit more straight forward but that is more the exception. I just embody the culinary world, it’s a deep part of my soul and keeps me going every day it’s why I am perfect to be the next food blog star.

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The limousine pulled up to the Double Tree Hotel in Santa Monica it was a sight to behold a long white stretch Excursion Limousine that normally seats up to 22 people for our group of 6 plus myself. We transferred the lunch supplies for the day and I went in to find our guests from Ireland. Dorothy and Catherine, two sisters from Dublin on holiday here in Los Angeles.


Pouring a barrel sample for tasting at Wish Vineyards

We loaded into the limo and took off up the coast. Toward Malibu Canyon. It was a beautiful day, the heat wave had broken from the previous week and I was elated. We came to our first stop Wish vineyards a wonderful boutique winery in Hidden Hills that specializes in Merlot and Cabernet Sauvignon.


Looking at a Brix tester

We were met by the owner who is also a sommelier and has a degree in the culinary arts from Le Cordon Bleu.  She took us for a tour of her vineyard explaining how she came to choose the grape varietals to plant that are based on the micro climate which has hot days

Jan and Cathie listening to Sommelier at Wish Vineyards

and gets some of the cool ocean breeze coming through the canyon at night.She brought back barrel samples from her wine maker from her 09, 08 & 07 vintages and that gave us the opportunity to sample the progression of the wine making process. It’s interesting to see how much it changes with the barrel aging and then further in the bottle.


Showing us the Merlot and Cabernet Grapes

We also tasted the Cabernet and Merlot grapes where we could taste the basis from which each wine develops.  Once we got done with the barrel samples we tasted their Cabernet Sauvignon, Merlot and their new cab merlot blend which were all wonderful. The Merlot went well with our lunch.


Gourmet Lunch at the Vineyard

The Limo arrives at Malibu Solstice

Next we made the trek to Malibu Solstice a vineyard at 2100′, high up in the Santa Monica mountain range. This wonderful vineyard has a 360º view that is breathtaking. His vines are divided up with a northern and southern exposure. His only varietal is Cabernet Sauvignon and he’s been making wine since 2001.

2001 Malibu Solstice Cab

He has an interesting philosophy about his wines which is to let mother nature make the wine. Each of his vintages are very unique. Yes they are all cabs but unlike most wineries he doesn’t do any blending to even out the taste from one year to the next.

The North Slope at Malibu Solstice

So in this case he allows nature intent to dictate what his wine will taste like with each vintage and the result is quite remarkable.  We tasted his 2004 first then the 2005 both of which were very similar then the 2006 had a bit more spice and pepper to the finish. The terroir came through in the wine which added to the pleasure.

Tasting Inside the Estate at Malibu Solstice

Our Group at the Malibu Solstice Estate

The 2008 although young, for a Cab offered a completely different take more fruit forward. The 2002 was a the last one that we had and that was such a nice was to end the tasting.

The View from the Estate

A well balanced Cab that was difficult to put down.  Unfortunately we had to leave this wonderful environment to get on to the second half of our experience. Since we experienced 2 estates we next went on to experience some of the tasting rooms.

One of the Cielo Woodstock Collection Lables

Our first stop was to visit Cielo which makes both estate grown wines as well as wines using

grapes from both the central coast and Napa/Sonoma. There is a very distinct difference between the estate wines and the others.

Andrew Pouring for us

Cielo has a it’s woodstock series of wines that are all named after songs from the concert. These wines are easy to drink with or without food. Some of them are very fruit forward with many hints of dark berries flavors.

Catherine and Alex at Cielo

Their Estate grown wines have a bit more of a spicy finish. Again you can taste the distinct flavor of the Terroir, which is

Bill Hirsh pouring Purple Haze

mostly chaparral, on the finish. Andrew began our tasting. We tasted about 6 or 8 wines having our first whites of the day. The environment at Cielo is very relaxed. There was live music while we were there.

Tasting at Cornell

We were also fortunate to have Bill Hirsh also pour for us which made the experience that much more enjoyable. Next we descended upon the Cornell Winery to end our tasting extravaganza. We were treated to a private tasting in their special back room which has a wonderful long


Meat & cheese platter Yum

wooden table that seats about 20 people with chandeliers has such a warm inviting feeling to it.


A bit of local folk entertainment

We tasted a selection of other local wines Surfrider Sauvignon blanc, Malibu Sanity Chardonnay, Cielo Misty Roses, Mandolina Sangiovese Blend, Cantara Old vine Zin, Bodega Bomez de Malibu 2007 Cab, Malibu Valley Syrah and Anglim Grenache.

The one that truly stood out for me was the Malibu Sanity Chardonnay. We were also treated to a meat and cheese platter composed of 3 cheeses, baguette and an assortment of charcuterie which was very welcome after a day of tasting and also went well with the wines.


Old Cornell Post Office Sort Boxes

Once we were finished with our tasting we went into the private room at The Old Place, which is the former post office for the town of Cornell.

We were treated to some wonderful locally raised sirloin steak, white fish and chicken along with desserts which were out of this world. The nice thing about the cooking at

The Old Place is that their meats are all cooked over a hardwood grill which imparts a smokey flavor that is the perfect compliment to the atmosphere that surrounds you there.


Tim Skogstrom and Me

The day was full of fantastic experiences, socializing with wonderful people, great wines and fantastic food. The other nice thing is the luxurious transportation and the fact that you are taken around in the lap of luxury for the entire day. What’s not to like!

A quote from Bella Shaw, one of the people on the tour – “It was a fantastic experience because it wasn’t “commercial.” Not like a Napa wine tour at all, and Rico was the perfect host. Wish I still had my travel show
on CNN. This exclusive excursion would definitely be featured.”

For more information on how you can come with us on one of these tours visit – http://www.fineculinaryexperience.com/malibuwine.html

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This week was an amazing week. On Wednesday I worked at the Saddle Peak Lodge deboning rabbits, making stuffing and helping to make the roulades. I’ll be doing a post on that in more detail. On Thursday I held a cooking class for some of the people from my mastermind group. It was a great success. We made a variety of things that included Escargot, Salade Bergere, my take on Moroccan cornish hens with roasted pears, greens and sunchokes, handmade pappardelle pasta with wild mushrooms, chillies, capers, tomatoes garlic and basil and then for dessert we made Alton Brown’s cocoa brownies and I added the raspberry sauce, ice cream and cocoa nibs what a great feast we had. If you want a copy of the recipes then go to Click here http://bit.ly/85uHMC

One of the students made a video of the class here’s the link http://bit.ly/6EtrLP

It was a lot of fun cooking all that wonderful stuff.

In addition this week I was interviewed on LifeStyle Buzz and internet radio program hosted by Orlando Burgos. In it he interviews people from all walks of live who are doing unique and interesting things. I was on his show on Saturday January 23, 2010. We had a great time talking about photography, cooking and travel. To hear the show Click Here http://bit.ly/8CvP5F

More posts to come. I hope you have a fabulous week.

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Adam in 2004 working Garde Manger Station

I got to know, now Chef Adam Horton back in 2004 when I went to work on the line at the Saddle Peak Lodge.  He started there a few months before I did working for Chef Warren Schwartz who is now at the Westside Tavern.  Working under Warren, as he liked to be called, Adam learned a lot. He watched as Warren would bring cooks up in the kitchen and then help them find jobs elsewhere to learn new techniques.  Adam is a very personable guy and we found that we both had a passion for all things culinary.  He and I both graduated in 2004 from the California School of Culinary Arts in Pasadena.

Adam Just back from Europe

Adam feels that his real education came from the kitchens that he has worked in and I would agree. Although we worked different stations in the kitchen and he was always there to give me a hand if I needed it and I returned the favor whenever possible. The environment in the kitchen was like a family. The standards were always high and speed was something that just came from learning and repetitive motion day in and day out.

I remember many times where Adam and I would find ourselves out in the parking lot after service, talking about food and cooking until way after everyone had already left. The passion was there waiting to be given the opportunity.

Adam as Sous Chef 2007

As a young chef he was eager to go off and experience new kitchens and ways of doing things. He came to a point where he felt he wasn’t learning what he wanted to in the kitchen so it was time for him to move on.

I remember when he told me that he was planning his trip to Europe and lining up restaurants to try out in France and London.

He looked into Michelin 2 & 3 star restaurants in Europe to stretch the boundaries of what he knew. I was envious of his plan to go and explore the culinary world, pushing himself and his talents to see what was in store for him. He had nothing tying him down. His drive to experience what the world has to offer is something that he and I both share.

So off he went to Europe cooking in some of the finest restaurants there,  Restaurant Gordon Ramsay on Royal Hospital Road in London,

then moving on to France to  Le Moulin de Mougins, La Palme d’Or, Taillevent and Troisgros. What an experience he had. The work ethic was far different to what we have here in the US. Longer hours, a bit

Adam plating tartar

slower pace in the kitchen with an emphasis on quality and perfection rather than speed and turning tables. It was great to hear some of his stories of working at Restaurant Gordon Ramsay and in France. He had clearly learned a lot and came back a changed person.

Chef Adam Horton

After he got back he spent several months working at Mélisse in Santa Monica before returning in 2006 to the Saddle Peak Lodge. His passion ingredients and his learning abroad and in LA had transformed him into a fine chef.  Shortly after his return he was made Sous Chef working for Chef Steve Rojas. Adam says that working with very talented and passionate chefs gave him an understanding of what it took to be working in a world-class restaurant. In 2008, at the young age of 25 he was made chef at Saddle Peak Lodge. His passion for fish and game and his willingness to explore many sides of cooking make him a perfect fit for the Saddle Peak. Local, seasonal ingredients are what get him excited. For Adam it is about the quality of what he is putting on the plate. He takes pride in finding sources for the best local and artisanal product he can get. He is always trying new things and puts together, in my opinion, some of the finest food that I have eaten.

Chef Adam Horton and Me working

It is always a pleasure to work with him and a joy to eat his food.

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