Chateau
Felice Winery & Mirepoix Restaurant
Scrumptious
Wine & Food Pairings
By
Ellen Walsh
Celebrating
local, fresh and bountiful produce at the height of their
freshness was the deciding factor for Sonoma based winery
Chateau Felice. We have learned over and over again, says
winery owner Phyllis Rodgers, that the simplicity of fresh,
straight from the garden or ranch ingredients compliments
the earthy tones of our premium wine. We know that anything
Chef Matthew Bousquet creates for us is going to make our
wine club dinners a success.
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Matthew
is passionate about fresh, seasonal ingredients. He calls
himself a purist, and insists on making everything from
scratch including the fresh crackers made daily. His knowledge
of ingredient sourcing makes it easy for him to change the
menu almost daily, capitalizing on the latest harvest of
what wine country has to offer.
It
seems as if Matthew has been in the kitchen all his life.
Born in Germany and raised in Ohio, Matthew trained with
Gray Kunz of Lespinasse at the St. Regis Hotel in New York,
and with Bradley Ogden at One Market in San Francisco. After
graduating from the California Culinary Academy in 1995,
he worked with Barbara Tropp at China Moon, and then again
at Silks in the Mandarin Oriental Hotel.
However,
behind every great man resides a great woman. Bryan Dempsey,
General Manager, partner and wife, has complimentary credentials
which emphasize the front of the house. With training no
less spectacular than Matthew's, Bryan oversees management
of daily operations, and selects the wines from their highly
regarded wine list.
Matthew
is passionate about fresh, seasonal ingredients. He calls
himself a purist, and insists on making everything from
scratch...
Hailing
from South Carolina, Bryan discovered her love for seasonal
food and wine while studying at the L Universite de Blaise
Pascal in Clermont-Ferrand, France. After completion of
her Certificat de Langue, she returned to the states to
begin her restaurant career.
Developing
her management skills, she practiced in her support of renowned
chefs such as Mark Peel and Nancy Silverton of Campanile
in Los Angeles, and Larry Nicola at Nicola and Nic's in
Beverly Hills, and Kevin Taylor at Jou Jou Bistro in Denver.
Together,
Matthew and Bryan have produced a labor of love in their
1,000 square foot restaurant in the renovated part of downtown
Windsor, located in Sonoma County.
You can reach Mirepoix Restaurant at 707
838-0162
for reservations, or you can e-mail them with questions
about the recipes at: HYPERLINK
mailto:restaurantmirepoix@comcast.net
Other
Great Links:
Mirepoix Restaurant Recipes
Braised
Pork Belly with a Spinach-Onion Stew and a Caper-Raisin
Sauce
Cracker
Bread
Crimson
lentil encrusted diver Scallop with Fingerling Truffle Potato
Salad,
Caviar and a Cucumber Vinigrette
Duck
Confit and Wild Mushroom Ragout
Grilled
Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter & Green
Peppercorn Oil
Red
Wine Poached Pears with A mache salad,
Blue Cheese Mousse & Toasted Black
Mission Fig Bread
Seared
Foie Gras with Vanilla Brioche, Granny Smith Apple Slaw
Seared
Tuna with Crispy Leek-Cilantro Salad and Raspberry-Red Pepper
Jelly
Chateau
Felice
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