![]() I can see rounding out such vegetable-centric meals with a Hazel Hill salad ($19) through Healdsburg’s hotter summer months. It’s a pleasing recipe, savory with just a hint of tropical sweetness. With another appetizer, char-grilled Delta asparagus, one of Pringle’s more inventive extras, the vegetables are plated atop buckwheat pearls on a bed of coconut labneh (yogurt), then laced with golden raisins and mixed wild mushrooms ($17). A doorknob-size piece of the cream-laced cheese is flanked by the crisp and nutty beans, chopped asparagus, fresh whole leaf herbs, a drizzle of golden Deergnaw extra-virgin olive oil from Dry Creek Valley and crusty country bread. You’ll find them with ricotta gnocchi ($27), in the vegan sorghum bowl with Bing cherries and charred rapini ($26) and the best way - with burrata ($22). And voila - with warmer weather popping up now, the soup is served chilled.įava beans are in season, and the labor-intensive vegetables show up several times on Hazel Hill’s spring-to-early summer menu. Other guests had mentioned the same thing, Bryan said, joking that he “knew the chef” and would suggest that to him. I expected it to be chilled, but it was served warm, which diminished its delicacy a bit. Here, the pea puree shimmers bright green and is centered by a generous dollop of coconut yogurt, curls of chewy coppa salami, microgreens and a hint of lavender. Those experiences came in handy as the entire Montage property navigated a roller coaster debut during the pandemic and wildfire outbreaks.īryan immediately steered me to the English pea soup ($18), though I already had known it would be mine since I love that dish, in almost any form. The chef also helped open several ambitious restaurants, including the former Millesime in New York City and Epic Roasthouse (now Epic Steak) in San Francisco. Before that, he worked with the elegant Navio at The Ritz-Carlton, Half Moon Bay Chef Daniel Boulud's db Bistro Moderne in Miami Café Boulud in New York City and the former two-Michelin-star restaurant Aqua in San Francisco. ![]() Most recently, he was chef de cuisine at the upscale Selby’s in Redwood City on the San Francisco Peninsula. The California native has the culinary chops required for the $310 million resort project. Pringle keeps everything exciting, just a bit different, and in full celebration of Wine Country’s artisanal ingredients. In my mind, I can imagine how brilliant the flavors will be even before I taste them, and I’m not disappointed. And I want the hamachi crudo, because I love hamachi, but I’m more intrigued to sample its unusual decorations of green almonds, ramp vinaigrette and basil ($24). Yes, I want the oysters because I love oysters, but I’m more curious to taste the delicious-sounding adornments of Asian pear mignonette and JP's hot sauce. They read simply on the brief menu: “Pacific Oysters ($22 half dozen, $38 dozen),” for example, but each item includes an appealing hook. At most restaurants, I can usually zero in on a few dishes I know I want, but here, Chef de Cuisine Jason Pringle has put together such a pretty collection that I want them all. Then he offered some suggestions on the California-French menu, because I asked him to. Our server, Bryan, brought our drinks right away - a beautiful Violet Beauregarde for me, crafted with Belvedere vodka, lemon, sweet Buddha’s hand citrus, sharp ginger, galangal, shiso, blueberries and soda ($18), and a Manzanita mocktail for my friend, refreshing with lemon, honey, sparkling apple cider and edible flowers ($8). Yes, things aren’t completely repaired yet in life, but it’s difficult to be too stressed when escaping at this luxury resort set amid 258 acres of vineyards and oak groves on the edge of Alexander Valley. Lounging on the terrace at the new Hazel Hill restaurant at Montage Healdsburg, I could feel the worries of the past 15 months melting away. Slowly but surely, the world is starting to feel right again.
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