Eric Alexander – Carpe Vino


Eric Alexander grew up in upstate New York and after a taste of working in a local Italian restaurant during high school he was hooked. He attended the Culinary Institute of America and after a relatively short restaurant stint on the East Coast he ended up on the West Coast with his sweetheart. Now he’s not only at the helm of one of the finest restaurants in the region, Carpe Vino, but also lives with his family on a working farm that produces much of what they serve. Here is his story…


What was your food heritage growing up?
I was born and raised in upstate NY. Not a lot of cosmopolitan options there. My mom was a great cook but not blessed with a lot of time as she worked but we always had good meals. On my father’s side we were Lithuanian, in fact my great grandfather had a Lithuanian butcher shop where I grew up in Binghamton, NY. Pirogi, sausages, etc.. Special family gatherings revolved around starch, starch, and more starch drenched in butter- there was a course that was just sautéed potatoes. All delicious and especially as a kid, what’s not to love right? The place in upstate NY where I grew up revolved around things like the quintessential red checker clothed Italian/American restaurant. I was exposed to a lot of that.


What drew you to the industry and why become a Chef?
My first job ever was in this place owned and operated by this Italian family from Long Island. The father was in construction and the kids ran the food operation. The place had a bagel shop, restaurant/pizzeria, and a sandwich shop. I kid you not- Johnny ran the bagel shop, Angelo the pizzeria and deli, Vinnie ran the business operations, and they had a little sister named Sophia. How stereotypical can you get? I learned to work hard, but I was 16 and let’s just say I should have been older for the work I was doing, and I’ll stop right there. But I must say the food was spot on. Johnny had apprenticed like in every bagel shop in Brooklyn and to date I have not had finer bagels than his. Most everything in the whole operation was scratch so I did learn a lot of hands on basic cooking, especially at that age.

In 1997 I graduated high school and really was drawn to the restaurant industry so I decided to get an education in hospitality business at Michigan State, and it was basically numbers. After I left there I worked in restaurants for a year and decided I needed more actual hands on cooking education so I enrolled at CIA Hyde Park, in Poughkeepsie NY and graduated there in 2001. So I had some real life experience, business education, and culinary education at this point. My next step was to work for Chef Jon Mathieson in Washington D.C. at The Hotel Monaco at POSTE Modern Brasserie for 6 months. Then I followed him to Connecticut to work at a restaurant called HARVEST for a year. Jon was a disciple of Gray Kunz and was the CDC at Lespinasse in its most gilded era. He was there when Floyd Cardoz, Andrew Carmellini, and Rocco DiSpirito were sous chefs; so you understand the weight in that type of kitchen. He was a great Chef to work for and I learned a tremendous amount.

APPLESAt the time I was working with my girl friend Courtney, who is now my wife, in Jon Mathieson’s kitchen at HARVEST and she was from Auburn, CA. Her mentor was a long time culinary pillar in the Sacramento area named Susan Barry. She was running the Monte Verde Inn in Foresthill, CA. After her husband passed away she called Courtney and wanted her to come out and take over the culinary operations of the inn. In 2003 Courtney and I decided to come out and run that project as the chefs. We lived on the property and the stresses of living where you work began to take its toll and it never really panned out like planned. Regardless we were there for a couple years. One day we were in the Carpe Vino wine shop in Auburn, CA. We had befriended Drew & Gary, the owners, and they started talking about how perhaps they should do something with the little coffee shop next door whose lease was coming up. The café butted up against the wine shop. Well they made us an offer to start a culinary program with them there and eventually a restaurant. So in 2005 we started doing wine dinners that eventually grew into what it is today. The logistics of that kitchen was crazy, in fact it still is! Cramped with no pass but we make it work, as there is no room to grow out with it. It’s actually made me a better chef as I have had to take a bad logistic and make it work with both preparation and expediting. We’ve been here 10 years now and not only are we the chefs here but as of two years ago live on, and own, the farm where much of our produce comes from. We have always been farmer oriented and still are but now produce quite a bit of our stuff. I would never, ever have guessed this is where my career path would have taken me. I mean I had only worked under a chef, albeit a world class one, for a couple years and then up and move to the Northern California foothills and with my wife run a fine dining establishment as well as manage a farm that we live on. Unbelievable!


What about this working farm where you live?
We knew Bob & Terry, the farmers that lived here, on the 5 acres that we now own, as we would do business with them. They were in their 70’s and a few years back they prepared to retire and lead a more laid back life. What came about was that instead of putting it on the market, Bob & Terry wanted to make sure the house and property went to young people that wanted to carry on the farm, so we got first shot at it and got it! I am a chef, and will always be one, but my wife Courtney while a great chef is truly a farmer at heart and does the lion’s share of the farm work.

We own around 60-70 sheep, mainly East Friesian milking sheep. That’s why we have rams that are of the meat instead of the dairy variety, so that the lambs that can’t be used for dairy have a good conformation for meat consumption as well. Most of the males that drop will be processed as meat lambs. Also, a ewe that does not have traits of  making a good mother will become a meat lamb. We will process mutton as well from some older sheep. Courtney does most of the work with the sheep from birth throughout. We have some on our farm and we have another farmer run property we work with that is irrigated that keeps the lambs grazing. We usually stud them in the fall so the can birth in the spring, when the grass is the best for the mother and subsequently the milk for the lambs. Courtney is a super talented chef but always had the feel for the farm, so when the opportunity came up to get into farming she jumped on it. Of course she still helps at the restaurant, and drives the pastry program at Carpe Vino in addition to General Manager of the Foothills Farmers Market.

We have all types of chickens for eggs, we also get a few pigs occasionally to root and turn some difficult grass land. We have a small citrus orchard, a variety of apple trees, pears, pomegranates, plums, apricots, cherries, mission olives, and all types of vegetables and flowers. This year we had a major gopher problem and lost a large percentage of our crop. Especially, when you go organic it’s hard to get rid of them without affecting the land. We still source out a lot of fruits and vegetables as we can’t keep up with all our needs all the time, and it also comes down to economics at times. With fruit we are able to pretty much supply all our needs. Our farm is not huge but it’s about diversity.


How would you define your style?
Refined food, clean flavors, seasonal Modern American with French Technique. Ingredient driven. My dishes are French in composition by my ingredients are multicultural and cohesive.


What do you like most/least about being the boss?
Having the ability to execute ideas without having to go to anyone first. Also, the hospitality aspect and controlling how we translate that to the guest.
Trying to manage the various personalities in a small kitchen. Turnover is always a stress point as well. You can control the food- people are the hardest thing.


What chefs influenced you the most?

  • John Mathieson
  • Courtney, my wife and my greatest inspiration and go to
  • Abraham Conlon, my friend and chef/owner of Fat Rice in Chicago


If you could keep only 3 culinary books, what would they be?

  • Forgotten Skills of Cooking (the antithesis of Modernist Cuisine)
  • The French Laundry Cookbook
  • The Raw & The Cooked


Favorite kitchen gadget:


If you were not a chef what would you do?
Social worker


Culinary trends that bug you/ trends you like:

BUG: 1) Big corporations jumping on the “Farm to Fork” bandwagon in name only but not actually changing any of their practices. Just a sales gimmick
2) When did French roast coffee start being treated as the worst thing that ever happened? These super lightly roasted beans to me may have nuance but are too acidic at times. I like a dark roast coffee but it definitely is not the “in” thing right now.

LIKE: The flavors of the Middle East and especially Jerusalem which is the melting pot of all those flavors

An ingredient that you’re attached to:
Fines herbes


Worst  kitchen blunder:
In my early years I had a food runner 86 a heavy prep appetizer item behind the Chef’s back in the middle of service. A VIP table then ordered it and when Chef found out I had secretly 86’d it, well let’s just say it was not 86’d at this point and I had to do more mis en place in the middle of service to cover it. Very embarrassing to think I would lie to cover my own butt. I wasn’t that type of cook or person but it was just one of those nights.


Most memorable dining experience:
It was in Antibes France in 2006 at Michelin starred Le Figuier de Saint Esprit. It was amazing- from the ambience to the food, everything was just spot on.

I must say that before this meal on that day we had a picnic lunch on the balcony of where we were staying overlooking the Mediterranean Sea. We had bread, chevre’, rose’, and the most incredible local tapenade- what a great day that was all around!


Favorite ‘elbows on the table hole in the wall’:
Sam Wo in Chinatown SF, known for world’s rudest waiter. This place opened like in 1912.


A food item you hate to admit to liking:
Stouffer’s Mac N’ Cheese


Three things in fridge right now:
Raw sheep’s milk, El, Yucateco habenero sauce, Fever Tree tonic


Secret junk food indulgence:
Ice cold raw sheep’s milk and Oreo’s cookies. Milk straight from my farm and hydrogenated cookies straight from the box. Yum!


Three people in history you’d like to cook for:
My great grandmother Clemens- (I grew up with stories on how she was a caterer, an amazing cook and baker.), Mark Twain (as in Samuel Clemens. I’m a distant relative. Notice my great grandmothers last name.), F. Scott Fitzgerald


Eric Alexander on Preferred Meats : ”There’s no guessing game.  Many meat companies have different levels of meat quality, but with Preferred you don’t have to guess or worry that you are going to get something of low quality. The product  is top notch and you get what you expect to get. I really like that.”


Interview by John Paul Khoury,CCC
Corporate Chef Preferred Meats, Inc

CASK & BARREL – A New Twist on American Classics

CASK_BARRELCASK & BARREL – A New Twist on American Classics

How about a corn dog? But one made with foie gras dipped in a batter of Antebellum and Mead cornmeal and perfectly fried crisp with persimmon mustard and date and bacon jam condiments, that is. This is what you can expect when dining in Gabriel Glasier and Kristel Flores’ Sacramento restaurant CASK & BARREL.

Modern takes on American classics include a take on a Reuben made with salmon pastrami, “sauerkraut” of fermented winter squash, ash roasted turnips, Russian dressing flavors bound in a modernist way without mayonnaise, and a fluid Swiss cheese drizzle, beautifully presented but once in the mouth you think, “Wow, I know this is smoked salmon and winter squash but is sure reminds me of a Reuben!”


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The list goes on from BBQ Beeler St. Louis ribs and Storm Hill Angus brisket that are kissed with smoke and then slow cooked sous-vide low and slow until the texture is perfect and succulent. And a “Fast Food” Burger that is a combination of top quality house ground short ribs, brisket and chuck. Double pattied and seared until you get that traditional griddle caramelization, house made “American cheese” and pickles that include beets. Special sauce reminiscent of your favorite drive through ,and a housemade tender potato bun. One bite and you are immediately sent back to your first Mickey Ds where there was a crisp pickle in each bite, with the yummy onions and sauce that has “Animal style” written all over it! Hauntingly familiar yet with a twist that elevates it.

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Then there is the celery root and apple salad with bread pudding croutons, crispy Duroc pork belly with shaved Brussels sprouts, port sauce, and kumquat marmalade, and list goes on and on. To finish how about a take on carrot cake that includes a burgamot infused ganache and coconut ice cream.


11101130_1088757824474462_2725511769192684945_nWith an eclectic wine and beer list, and a vast selection of cocktails, whiskies and Bourbons CASK & BARREL not only covers the bases with familiar yet innovative food but delivers on the beverage end as well. Classic American? Yes. But with Chef Gabriel Glasier at the helm, CASK & BARREL is much, much more than that!

James Syhabout – COMMIS, Hawker Fare, The Dock


In his mother’s Thai kitchen in the East Bay James Syhabout got a feel for good food and a hard work ethic. But it was his insatiable creative drive that took him to greater heights.  He took advantage of every opportunity laid in front of him. He was sous at San Francisco’s Betelnut, chef de cuisine  at Los Gatos’ Manresa, he staged at the wildly creative Fat Duck in London and worked for 6 months at Spain’s boundary-pushing, progressive El Bulli. Now at 35, James has multiple restaurant ventures and he has brought brought two Michelin stars to his East Bay roots at his Oakland restaurant, Commis.


What was your food heritage growing up?
I’m a restaurant kid; I was born in Thailand close to the Laos border but grew up in my folk’s East Bay restaurant in Concord called Wat Phou.


What drew you to the industry and why become a Chef?
I was always curious and an eater!  Even at a young age I would eat everything, from all different cultures. I used to work with  my mom peeling garlic and picking stems off of chilies. I would drive her crazy with my questions and such! But that experience, as early as ten years of age, piqued my curiosity in the business and I saw it as an outlet for creative drive, so I was hooked. Part of my thing is I can’t sit still, I always have to be moving, and thinking, and doing and so the kitchen was perfect for this. By high school I knew I was going to be a chef- end of story.IMG_1599

In 1997 I graduated high school and directly enrolled at the California Culinary Academy in San Francisco where I graduated in 1999. I really got into understanding the science behind cooking. Why does a mayonnaise come together in an emulsion? How does this work, and why does that work? I just ate up things like that.

After school I started working at a Pan Asian restaurant in Berkeley under Alexander Ong called Xanadu. Chef Ong worked at Stars and The Ritz Carlton and so he ran a brigade system and this was new to me coming from a mom n’ pop background. I liked the team effort. The only hierarchy in mom’s kitchen was mom, right? Now you’re working as a team answering to sous chefs and there’s a chain of command. I was there for two years until it closed and Alexander open Betelnut and I followed him there as a sous chef. It was really high volume and I spent most of my time supervising, but it was good because I learned the nuts and bolts of the business, what makes a restaurant function, managing people, making the numbers work, and all aspects of making a business work. Regardless of the type of restaurant the principles were the same.

IMG_1260I put in a year, but I was 22 and I needed to explore more possibilities. I had done Asian, I grew up with Asian! What I really felt I needed to get under my belt was French cookery, as it had always fascinated me. As a kid I would watch stuff like the Great Chefs of Europe, Jacques Pepin, and the Troigros brothers and now I wanted to get into doing this in a professional kitchen. As far as management I learned what I was going to learn as far as the nuts and bolts. I was getting bored and rather uncomfortable. Bruce Hill set me up with a stage once a week with Ron Siegel at the Ritz. Bruce and Ron used to work together. This was the real deal all the classical technique in real time, not like at school. You’d better get your brunoise and quenelle perfectly on point or you get yelled at, right? I loved it but after two months there was no opening for me there.

Bruce told me that if I really wanted to learn some stuff there was a place in the South Bay called Sent Sovi,  that was run by this chef who was focusing on Catalan cuisine and his name was David Kinch. He just opened this other place called Manresa that was doing things no one was doing.  I thought, South Bay, man that’s a long drive, I dunno. I had no clue who David Kinch was but I decided to give it a try by doing a one day stage there and see. I walk in and see an island station, French cook tops, stainless- everything just pristine and WOW. So my first day was the first day I used a tammis, and a French top. I loved the structure and got hired on in 2002 as chef de partie in garde manger. Chef Kinch was just the opposite of the stereotype of the tyrannical chef. He was firm but kind and you learned a lot. I’ve made a lot of mistakes in my career, cooked some things that weren’t very good but I think those things are necessary as you learn and grow from them. It’s a process. I worked my way up to sous chef and then in 2005 I took a year off. I hit a road block, and you might think how could I hit a road block having achieved what I had to this point as well as working for David Kinch?. But I reflected on what got Chef Kinch to where he was at and I realized it was Europe. He’d been to Europe, and worked there, I had not. The deep influences of his kitchen came from places like Arpège because he had experienced them first hand, and I had not. I personally felt I needed to do so to move forward. People change, especially in relation to exposure, and food is a reflection of that exposure. I saw the depth that came from David’s exposure and I wanted to experience similar things.IMG_1707

A three month trip turned into an 11 month trip. I had stages set up at the Fat Duck, and at Mugaritz. I applied but did not hear back from El Bulli. Well, I had a blast, especially in Spain! Barcelona was fantastic and even though the language barrier the camaraderie that came with the common goals of the kitchen brought us together. I then planned to go to France and just hang out for a while and soak it in. Well after exploring and eating at places like Pierre Hermé, and Pierre Gagnaire I had finally started to understand the vision that David Kinch had. I had burned a hole in my credit card and was ready to come home. Then out of the blue I get contacted by El Bulli!  One of the stagiers had to leave and there was an opening. What do I do? I was broke, I had a ticket to come home, but when would I ever get an opportunity like this one again? I took it! I was there for the season that lasted 6 months from May to Sept. El Bulli pushed the boundaries, it made me think about food in alternative ways. When conventional chefs ask “why/”, Adria asks, “why not?” It was amazing, a 30 course tasting menu, so you are making hundreds of plates of food every night. Ferran brings in chefs and cooks that qualify from all over the world to stage, and he has them prepare something from where they came from. Brilliant! He was soaking up what others brought to the table and they were taking away what he brought to the table. It was an incredible symbiotic relationship and  think tank!

I came back in 2005 and opened COI with Daniel Patterson. I was there for 6 months then I was made an offer to be the chef of Plumpjack Café on Filmore in San Francisco so I accepted it and took on the challenge. I was 27 and we were getting excellent ratings from the Chronicle, but after being at El Bulli with a really progressive free thinking environment, now I was in a more dictated corporate structure and not sure if this is really where I wanted to be. I also wanted to do the food that I wanted to do, but did not have the labor force to do it, so I did much of it by myself. I was often working 7 days a week for months. Well let’s just say for the long term it was not a good fit.

IMG_1541One day I get a phone call from David Kinch and he told me he’d love to have me back at Manresa. Jeremy Fox was CDC and was moving on to open his own venture and there was an opening for me to fill that spot. By now Manresa had Love Apple Farm and all kinds of cool things were being grown for the restaurant, and this was really something that excited me. I felt I wanted to be a part of this. So I went back to Manresa as CDC and was there until New Year’s Eve of 2008/2009, and that was when I left to open my own place.

David Kinch had made his mark in, a then unknown, Los Gatos and it became a destination. I wanted to come back home to the East Bay and make an impact in an area where no one was doing progressive dining. I opened Commis in Oakland with a few saute’ pans, two cooks, and a couple thousand dollars in the bank. At first people thought I had lost it, opening a place like this in Oakland, but hey this was home. Now skepticism has all but vanished. We opened in June 2009 and by October that year we received a Michelin star (two awarded in 2015). This came after some critics had given us mixed reviews, and owning a business you panic a bit. The Michelin star now gave me confidence that we could really do this and do it well.  We went from a simple menu to presently having 7 courses and snacks, with an open kitchen at that!  I feel that I need to keep things fresh and moving to keep my cooks challenged and excited, I need that as well. I like the art of fine dining but I don’t like stodginess. I like people to have fun but experience food that is elevated.IMG_1519

I have opened a couple other restaurants but the first venture outside of Commis came when my mom was looking to get out of the business so I took that spot over and opened Hawker Fare, which is a tribute to my mom and Thai street food. Food I grew up with, it’s who I am. We opened another Hawker Fare in San Francisco. And last year we opened The Dock here in Oakland. So we’ve been really busy.

I always like to keep myself challenged. Next project is to work on a book. I also am married now and have two kids. Like I said, I don’t ever want to be bored!


How would you define your style?
Contemporary and personal.


What do you like most/least about being the boss?
Pushing myself
Never get a day off.

 HawkerFare Oakland Interiors-Photo Credit Aubrie Pick-14

What chefs influenced you the most ?

  • My mother (Da Syhabout)
  • David Kinch
  • Ferran Adria



If you could keep only 3 culinary books, what would they be?

  • On Food & CookingHawkerFare-Gai Yang-Photo Credit Aubrie Pick-33
  • El Bulli Vol. 2
  • The Time Life Series (whole set)


Favorite kitchen gadget:
Scales, all kinds.


If you were not a chef what would you do?
Music Producer


Culinary trends that bug you/ trends you like:

BUG: People doing things they think are “authentic” or people judging “authenticity”. Stuff like this is very subjective to me.
LIKE: The naturalist movement, like what NOMA is doing. I also like chefs going back to their roots and cooking foods they grew up on, almost nostalgic.

HawkerFare-Our Khao Mun Gai-Photo Credit Aubrie Pick-23 

An ingredient that you’re attached to:
Vinegars– all kinds


Worst kitchen blunder:
I sliced my hand on a meat slicer once pretty bad because I did not use a guard. They still freak me out a little.


Most memorable dining experience:
Alain Ducasse, NYC 2004 with David Kinch. My first opulent dining experience with Steak Rossini style for two, pommes puree, whole roasted lobe of foie gras, etc…. Wow.


Favorite ‘elbows on the table hole in the wall’:The Dock and The Beer Shed-Aged Cheddar Crackers, Creamy Broccolini Mousse, Broccolini Flowers-Photo Credit Aubrie Pick-120
Taco trucks. The one of 22nd and International is great.

A food item you hate to admit to liking:
Tater Tots


Three things in fridge right now:
Champagne, cured meats, lots of ice cream

  The Dock and The Beer Shed-Caesar Popcorn & Jerk Spiced Chicken Wings-Photo Credit Aubrie Pick-110

Secret junk food indulgence:
Church’s Fried Chicken


Three people in history you’d like to cook for:
Nelson Mandela, Bob Marley, my Grandma (never met her)


James Syhabout on Preferred Meats: ”I think Preferred’s ownership is great and the customer service is excellent. The products are really consistent and delicious- the Berkshire pork, the bird programs -really everything I have gotten from Preferred I have never been disappointed with.”


Interview by John Paul Khoury,CCC
Corporate Chef Preferred Meats, Inc

Lapoulet Petit


These special birds are about a pound each and are organically raised  exclusively for Preferred Meats. The beautiful thing about these birds is that the breasts and legs cook at about the same rate because the meat is uniform. Bring new elegance to your menus  by serving only the best chicken available. No more plain chicken breast!



  1. 100% Organic
  2. Air chilled
  3. Organic grain feed
  4. 4 weeks old
  5. Tender all white meat

(10pc box; Individually bagged)


PM Duroc Black Forest Ham


Premium Antibiotic Free
Heritage Breed Pork

Cured and Smoked Locally in the Bay Area

We are proud to introduce our Julie Ann Naturally Smoked Black Forest Ham! These hams are cured and smoked locally from heritage breed pork that is raised without the use of growth promotants or antibiotics.


Bottom line is we feel you will find this ham to not only be delicious but also an excellent value!



Fresh Turkeys (Seasonal)


At Preferred we get fresh turkey once a year by mid November. We take orders starting in September through mid October. Why? Because that’s the season for turkeys and we want to make sure you get the best fresh turkeys for your table! Here are our seasonal offerings:

Willie Bird Turkey Farm
Sonoma, California

The Benedetti family began raising turkeys in Sonoma County in 1948. In 1963 Willie Benedetti developed the formula for the famous Willie Bird Turkey, which the family now raises in the rolling, oak studded hills east of Santa Rosa, California. Willie Bird turkeys are free-range, eat a 100% vegetarian, corn and grain diet free of antibiotics. These broad breasted turkeys are nationally known for their superior quality, tenderness and taste.

Willie Bird Turkeys:
Available sizes are 10# to 30+#.
Please order in 2# increments.


Branigan’s Turkey Farm
Woodland, California 

Branigan’s Turkey Farm is a family-run farm established in 1942.  Today, Terry and Teri Branigan raise between 18 and 20 thousand turkeys every year.  While most turkeys are processed at 16 weeks of age, the Branigan’s raise their Nicholas breed turkeys to 25-27 weeks.  When allowed to mature to this age, Branigan’s acquire a more developed finish as well as a thin film of fat under the skin, creating superior flavor and moisture.  Branigan’s eat a 100% vegetarian diet comprised of corn and other grains, and are not fed antibiotics.

Branigan Turkeys:
Hens:  14-25 lbs.
Toms:     24-35 lbs



We’re talking way back! The native Americans had domesticated, and were raising, the North American wild birds for centuries before Europeans arrived. These turkeys are unlike what 99% of Americans usually eat at their traditional tables these days. Preferred Meats makes truly heritage American bird available to you in limited quantities each season. Descendants of the first domesticated turkey flocks, these varieties are raised slowly and naturally to ensure a truly special and exceptional eating experience!

 A.Q. as far as size and availability. 


CALL 510-632-4065 for pricing and offerings!

Scott Miller – Market Hall Foods

scott-miller-headshotSCOTT MILLER – THE INTERVIEW

From an aimless teen to a successful, driven chef running some of the busiest high-end specialty food stores in the Bay Area, Chef Scott Miller’s story is one of passion, focus, and downright hard work. Chef Miller found his passion at his first job in the iconic Narsai David’s kitchen and, nearly 30 years later, he’s still at the forefront of culinary creativeness.


What was your food heritage growing up?
Cereal, Swanson Pot Pies, Pot Roast, Bazooka Bubble Gum, Winchell’s Donuts, Baskin Robbins, McDonald’s, Taco Bell, and Der Wienerschnitzel. No vegetable that I can remember, unless you count green M&Ms!


What drew you to the industry and why become a chef?
I was in my late teens and didn’t have much direction in my life. My folks were heavily into politics and none of that interested me. I was just hanging out in Berkeley with zero ambition. At the time, my best friend was Narsai David’s nephew. Of course, Narsai was not only a Bay Area legend, but a pioneer in the food world in general. In those days it was Chez Panisse and Narsai’s. So, my buddy got me a dishwashing job working at Narsai’s. The year was 1978.

After a few weeks washing pots, the chef at the time, Kurt Grasing, who now has Grasing’s in Carmel, asked if I wanted to do prep. Why not? So I started prepping and I really liked it, honing knife skills and competing on production work with other cooks. Pretty quickly I found I finally had some direction in life! Then I was sent to work with the charcutière, who was Narsai’s brother Jim. He taught me the skills of pâté, terrine, and sausage making before he moved on. After he left, I became the charcutière. I became really good at it – finally I was good at something!ribs

I was at Narsai’s from 1978 to 1981. I didn’t realize it then, but I got a break at one of the most difficult places to work for, yet one of the most groundbreaking establishments in the nation. Narsai was a tough guy – a perfectionist who could be very hard on people. When I gave notice he was very upset and angry.  Before long wee patched things up and I even catered the restaurant’s 25th anniversary!

During my time at Narsai’s I had been catering on the side for Rosevine. We worked with the Great Chefs of France program in the Napa Valley and catered a weekly lunch for the chefs and their students. There were the likes of Pepin, Verge, and Bocuse, the big guns, right!? At the time I was a clueless kid who barely knew who they were, I used to call Paul Bocuse, Pablo Cruz after one of my favorite bands. But in retrospect I mean just WOW, we were cooking for legends!

The catering chef of Rosevine was also the chef for The Pasta Shop, and she asked me to work for her, which is where I went after Narsai’s. Two weeks later she left and I took over. It was a smaller version of what it is today but still had all the elements of the gourmet grocery and higher end take-out. I also kept making charcuterie on the side.

After some time at The Pasta Shop, I had some other incredible experiences learning from and cooking with the greats – I helped open China Moon with Barbara Tropp, and worked alongside Amaryll Schwertner, Jim Moffat, Marsha McBride and Kelsie Kerr at Premier Cru.

In 1987 when the Wilsons built Market Hall, they came and found me and asked me to come back to The Pasta Shop. I have been here ever since. I started with one dishwasher and me, and we now have more than 80 kitchen staff.

porkchopMy job now as the executive chef of the operation involves the development of the cuisine, and also managing staff and planning for expansion. I also have a lot of great managers around me. I am given the freedom to make major decisions because we have been so successful and are consistently growing.

Market Hall was the only place of its kind when we started, and although now there are several similarly styled markets,, we still have steady growth. One reason, I think, is because we offer many types of regional cuisines and we do them really well. People will come to us and say “WOW, this is really good, just like I grew up eating!” That means something. We really do our homework and we get feedback as we develop the recipes so the cuisine has depth.

I see my future as being here. I’m a lifer. I believe in relationships and loyalty and so I feel really good working for this dynamic company for the long term. They have been really good for me and I really love it here.



How would you define your style and how did you move from kitchen to operations management?
I prefer to create a team atmosphere, building others’ skill levels, recognizing people’s talents. I hold people to a high standard then strive to lead by example, as well as well as teaching respect through mutual respect. This also means always being open to input and ideas from my team. Although I have progressed with the growth of the company and my willingness to lead, I have not moved totally out of the kitchen. I still cook too.


What do you like most/least about being the boss?
Feeling respected for our accomplishments.
Firing people


What industry people influenced you the most (LIST 3)?

  • Narsai David
  • Barbara Tropp
  • Jacques Pepin


If you could keep only 3 industry related books, what would they be?
Since our menus reflect food from all over the world I cannot narrow down to three but here are some of my favorite authors:

  • Jacques Pepin
  • Judy Rogers
  • Paula Wolfert
  • Diana Kennedy
  • Rosetta Constantino

Beef Bourguignon

Favorite kitchen gadget:
White plastic bowl scraper


If you were not in food service what would you do?
I’d be either a DJ or a landscape artist


Culinary trends that bug you/ trends you like:

BUG: Loud restaurants
LIKE: Burgers


An ingredient that you’re attached to:

 kitchen4-14-11 64

Worst blunder on the job:
I accidently mixed in fish stock with chicken stock to make matzo ball soup.

Most memorable dining experience:
Da Delfina in Italy


Favorite ‘elbows on the table hole in the wall’:
My elbows are always on the table


A food item you hate to admit to liking:
Peanut butter stuffed pretzels


Three things in fridge right now:
Pickles, Greek yogurt, and bacon


Secret junk food indulgence:
Donuts and Diet Coke


Three people in history you’d like to cook for or dine with:
Mohammad Ali, Bruce Lee, and Michael Jordan



Scott Miller on Preferred Meats: “Preferred’s commitment is clear and their passion is unwavering and it starts with the owner, Bala Kironde. Besides that, he’s a really great person.”


Interview by John Paul Khoury,CCC
Corporate Chef Preferred Meats, Inc

SF Professional Food Society Brazil by the Bay

SF Professional Food Society Brazil by the Bay

Our Regional Chef/Director of Operations Amey Shaw had a blast at the San Francisco Professional Food Society’s Brazil by The Bay BBQ, August 15th at Coyote Point Yacht Club in San Mateo. She made a delicioso “Linguiça Flavors,” spice rub for our Heritage Pork, and charcoal grilled the pork racks and the tenderloins, and she simmered the shoulders as carnitas over the coals. The crowd was wowed! Another great day of fun that was capped off by our exceptional heritage meats and the expertise of our “seasoned” chef!


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Carpe Vino – Culinary Gem in the Sierra Foothills


In the quiet little foothill town of Auburn,CA, 40 miles NE of Sacramento, is a little wine shop/restaurant called Carpe Vino. Yes the expression to seize life, or the wine, or both aptly applies to this gem in the  Sierra foothills where one can not only imbibe in the product of the vine but also dine well, exceptionally well.

Chef Eric Alexander is the man behind the cuisine of this seasonally driven menu. Eric and his family  own, live on and tend the farm where Carpe Vino gets much of its vegetables and other seasonal items –about as farm to table as you can get!  Classically trained on the East Coast at the Culinary Institute of America, Eric brings solid technique and an intelligent approach to a cuisine that is simple yet complex allowing the ingredients to shine.

The night we went in Chef Alexander asked if he could simply cook for us. Who could say no to an opportunity like this? We let him know of any dietary restrictions and put the evening in the Chef’s hands. It quickly became apparent that we had made the right choice!

The amuse came out and what a beautiful display of three mouthfuls- 1) foie gras mini torchon on brioche with cherries from the Alexander farm, 2) a cheese filled perfectly fried squash blossom, 3) an Indian spiced lamb shank on a delicate homemade crisp. Well, if this is the warm up we are in for an evening!

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The first course was a salad of compressed strawberry, wild fennel pollen, fava beans (picked that morning), and delicate ribbons of lardo. Wow! Fresh, bright and then a slightly rich satisfying finish with the lardo. Pork makes everything better, right? The second course was pea soup. Well, sort of- Delta crayfish, ham, and delicate ricotta gnocchi with a bright pea soup with a hint of mint and parsley poured around.

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Course three kind of a reverse take on Pho. The Vietnamese marrow rich broth that is so warming is turned on its ear here as a roasted split marrow bone is encrusted and topped with tastes of Pho. Brilliant! So good it has become a signature item for the restaurant. The fourth course was a beautifully seared Norwegian cod, and if you are paying attention it is crusted on one surface with a thin layer of brioche! Thin and crisp this delicate crust enhanced the fish and was served with baby artichokes, clams, chorizo, pickled ramps, and a hint of lemon verbena.

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The Chef’s French training came through loud and clear with course number five- a housemade Penryn rabbit boudin blanc filled with foie gras and served with Puy lentils, porcini, black truffle, and fines herb. Superb! Course six was solidly rooted in rustic French country fare. Veal breast blanquette. But this a blanquette that has been brought up to speed and refined. A beautifully braised, deboned, and pressed pave’ of veal, that was nicely seared and topped with crispy ris de veau (veal sweetbreads). Served with Thumbelina carrots (and a smooth carrot puree’ as well) asparagus, and little morel mushrooms. The braising jus was then emulsified with crème fraich. We literally were licking the plate before the server saved us from any further embarrassment!

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The final course was light and right on point in every way. Eric’s daughter had milked a sheep that morning so Chef made a light panna cotta out of it, a little strawberry sorbet, rhubarb brunoise compote, pine nut brittle and a hint of orange blossom and fresh thyme. Fabulous!

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All the courses had wines selected for us by the Chef and our server who was well versed in the list and offerings.

This dining experience helped us to appreciate a number of things. One is that you don’t have to be in a culinary epicenter to have an exquisite dining experience. Also, farm to table dining does not mean simply dropping a freshly picked carrot on a plate, but it does mean creative restraint, elevating the ingredient through intelligently applied technique.  And finally a true expression of hospitality and nurturing is when a passionate Chef offers to cook for you. You should say yes to an offer like this- We were awfully glad we did.

Why You Should Be Using HUDSON VALLEY Foie Gras


402FDFF8-A418-BE14-F2D39A33753D37B7When we speak of Farm to Fork we also speak of sustainability. Hudson Valley Foie Gras not only are the most sustainable producers of foie gras, and duck products, but also one of the most sustainable animal husbandry operations period!


  • Only producer in America that does not use pneumatic feeding. All ducks are gravity fed/finished thus taking the capability of the bird to assimilate feed into account
  • Only USDA certified cage free foie gras operation in the world
  • Evaluation of each duck-none is overfed. Each examined daily ensuring each bird properly digests the feed
  • Professionals in charge of feeding are paid a bonus when their ducks produce the highest quality livers-this ensures the handlers are incentivevised for using sustainable practices.
  • Mixed feed mimics the protein/carbohydrate ratio the bird eats in the wild
  • All parts of bird utilized; inedible products also utilized including bones, feathers, etc.. Almost zero waste
  • Open door policy. Visitors welcome to see the entire facility

That’s why the Hudson lobes are larger, firmer, and easier to sear; they are humanely raised and carefully handled. There IS a difference and it is rooted in sustainable transparent practices.


For More Information On Product Line Please Contact Us!




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