Gastronomy Abounds at Dry Creek Kitchen in Healdsburg
Walking
into Dry Creek Kitchen takes you into a vibrant
atmosphere that is alive with great smells, and warm greetings
from the restaurant staff. The bar is sleek and filled with guests
enjoying cocktails with friends. The connected dining room is
comfortable and chic, with lovely lighting for evening dining.
Our table is in the center of everything, where we are introduced
to the Dry Creek team who will contribute to our fine cuisune
extraganza at the iconic Charlie Palmer eatery.
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Dry
Creek Kitchen Diningroom
It
is often the case that restaurants with distant roots do not reflect
their own local treasures. This is definitely not the case at
Dry Creek Kitchen in Healdsburg, California. Once you see the
wine list that is devoted to area produced wines you realize this
Sonoma County venue represents a showcase of wine stars in their
wine cellar, not unlike the amazing collection of stars on Hollywood
Boulevard, yet there is clearly Charlie Palmer branding all over
this kitchen! This is a truly delicious venue to enjoy the best
of Sonoma Valley.
Dry
Creek Kitchen's wine program, under the direction of Courtney
Humiston, reflects the diversity of Sonoma County and includes
legendary Pinot Noir and Chardonnay from the Russian River Valley
and the Sonoma Coast to the powerful Cabernet Sauvignon from Alexander
Valley and the storied Zinfandel's of Dry Creek. With more than
500 selections, the list includes both sought-after wines from
classic producers as well as lesser-known wines from up-and-coming
winemakers, unusual varieties and emerging appellations.
Jordan Cabernet paired with grilled NY steak
The
list features a one-of-a-kind-collection drawing from the private
libraries and cellars of local winemakers, including limited production
wines not available anywhere else and they were presented with
the 2012 Wine Spectator Award of Excellence. Courtney Hinson works
closely with Chef Valette to create perfect pairings that showcase
the flavors and ingredients of Sonoma. Their motto is what grows
together, goes together! If you would like a copy of the complete
list email Courtney at chumiston@charliepalmer.com.
Located
in the award-winning Hotel Healdsburg, Dry Creek Kitchen has an
ideal location off the historical Spanish-style plaza. The diningroom
offers a chic open design that accommodates large or small parties.
In winter they have a wood burning fireplace, and in summer they
offer wine country dining at its best on the out-door patio. The
Dry Creek executive team includes Dustin Valette, Executive Chef,
Andrew Di Clementi, Pastry Chef, Drew Munro, General Manager,
Courtney Humiston, Wine Director and Lindsay Rudell, Events Manager.
Chef Dustin Valette
Dustin
Valette began his culinary career at Chateau Sourverain, a Francis
Ford Coppola Estate in Geyserville, California where he apprenticed
under Executive Chef Martin Courtman. Now, more than 10 years
later, Valette finds himself back in Northern California's wine
country as chef de cuisine at Charlie Palmer's Dry Creek Kitchen.
Valette honed his craft in some of the most celebrated restaurants
on the West Coast, including the Michelin-starred Aqua in San
Francisco and Napa Valley's Bouchon. He was also at Hokus at the
Mandarin Oriental Hotel Honolulu, a five-star, five-diamond property;
the exclusive North Ranch Country Club in Westlake Village, California;
and most recently, VOX Restaurant & Wine Lounge in Henderson,
Nevada.
Hawaiian Ahi Crudo Appetizer
At
Dry Creek Kitchen, Valette draws on the strong relationships he
has cultivated with local farmers and purveyors to provide the
restaurant with the area's freshest and most exceptional ingredients.
Originally from Sonoma County, Valette is a graduate of the Culinary
Institute of America in Hyde Park, New York. He currently resides
in Healdsburg. For our recent dinner at the kitchen the vegetable
items were harvested from the Jordan Vineyard, and crafted by
Chef Valette into a one-of-a-kind menu.
The
first course of our elegant Dry Creek Kitchen dinner was Hawaiian
Ahi Crudo with roasted strawberries, toasted cashews, pickled
green Fuyu persimmon and Yuzu strawberry gastrique, paired with
N J Brut Rose/Russian River Valley. The second course was Scallop
En Croute, an amazing recipe and presentation of baby leeks, young
fennel, caviar Pernod Beurre Blanc, paired beautifully with 2012
Jordan Chardonnay/Russian River Valley. The main course was a
magnificent Char Grilled New York with mushroom fondue, roasted
baby beets, blue cheese 'tater tot' and sauce au poivre, paired
with 2010 Jordon Cabernet Sauvignon/Alexander Valley. The Carrot
Gateu cream cheese crème with autumn spiced carrots and
mascarpone ice cream was a perfect ending to a truly outstanding
dinner by charming Chef Dustin Valette, who personally attended
to our table, along with his very talented staff.
Char Grilled NY Steak
Dry
Creek Kitchen is open for lunch Friday - Sunday from 12:00 to
2:30 p.m. Dinner hours are Sunday - Thursday 5:30 to 9:30 p.m.
and Friday - Saturday 5:30 pm to 10:00 p.m. For reservations call
(707) 431-0330. Visit: www.charliepalmer.com for menu and event
information.
Dry
Creek Kitchen
Hotel
Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
www.charliepalmer.com/dry-creek-kitchen/
Bonnie Carroll
www.lifebitesnews.com