Fans of Oscar will be able to sample the handiwork of more than two dozen Napa Valley chefs as they watch nominees for film achievements give acceptance speeches at the 82nd annual Academy Awards ceremony Sunday March 7th, 2010.
Representing wine country’s best eateries and catering operations, 27 chefs and members of their culinary teams will be on hand to serve a wide variety of taste treats to attendees at the 22nd annual Napa Valley Academy Awards Gala, taking place Sunday afternoon and evening at the Robert Mondavi Winery.
From freshly shucked oysters provided by Hog Island Oysters at Oxbow Public Market to Kobe beef short ribs on soft polenta from Yountville’s Bistro Jeanty, the food stations at this year’s Oscars fundraiser represent just about every culinary style offered in Napa Valley restaurants.
To be paired with a number of wines from the cellars of Robert Mondavi Winery are savories and sweets from chefs and caterers who own businesses in Calistoga, St. Helena, Yountville and Napa.
A number of the restaurants’ top toques will be on hand to both serve and chat with gala guests. Ken Frank, chef/owner of La Toque in Napa’s Westin Verasa Hotel, will be happy to share with guests his preparation for pork belly. Chris Aken, executive chef at Hotel Avia Kitchen and Wine Bar, will also reveal how he prepares prosciutto-style duck. Sally Pereira, pastry chef at Napa’s Cuvée restaurant, agreed to share her recipe today for maple cheesecake lollipops, a dessert she created specially for Sunday’s Oscars gala. And Greg Johnson, executive chef/partner at Zinsvalley in downtown Napa, has provided his recipe for a savory goat cheese crostini, a savory treat the home cook can whip up in a hurry.
On hand Sunday to serve hors d’oeuvres to those watching the Oscars telecast in the VIP section will be Jeff Mosher, executive chef at the Robert Mondavi Winery. Mosher is pairing savory finger foods with a couple of Mondavi library wines for those who buy the reserved seat tickets.
Here’s a complete list of the treats to be offered at Sunday’s Academy Awards party:
•a/k/a a Bistro: Salmon rillettes with preserved lemon and creamy mustard will introduce new chef Ryan Favini to wine country revelers.
• Angèle: Parisian baguettes with Parisian ham, gruyere cheese and Dijon mustard from chef Aaron Meneghelli.
• Auberge du Soleil: The culinary team will put together a special charcuterie and cheese tray.
• Hotel Avia Kitchen and Wine Bar: Chef Chris Aken is serving prosciutto-style duck breast on toasted brioche with huckleberry gelée and micro celery.
• Bardessono: Chef Sean O’Toole’s crew is preparing Iberico ham crostini with artichoke and lemon.
• Bistro Jeanty: Chef de cuisine Joel Ehrlich is expecting hearty appetites for his Kobe beef short ribs served on soft polenta with black olive jus.
• Brannan’s: Acclaimed Calistoga chef Greg Elliott will tempt guests with house-smoked Loch Duart salmon on marble rye with remoulade and frisée.
• Cantinetta Piero: The new Italian dining destination in Yountville is offering a classic “tonno” del Chianti — confit of pork and Toscanelli white beans on toasted crostini.
• CIA Greystone: The baking students have prepared a spread of chocolates and mignardise.
• Compadres Rio Grille: Partners Rick and Jeff Enos are serving ceviche Puerto Vallarta as the locals do in a palapa bar, plus Rio albondigas, bite-sized pork meatballs with chipotle teriyaki glaze.
• Cuvée: Pastry chef Sally Pereira is creating maple cheesecake lollipops just for the event.
• Emily Didier, well-known wine country caterer and teacher: Caviar Romanoff, galettes with Whole Foods brie, grilled Caggiano sausages with a variety of mustards, plus Belgian endive with Sky Hill goat cheese and bay shrimp.
• Fumé Bistro: Mini New York steak sandwiches with gorgonzola and balsamic onions.
• Gillwoods Cafe: Divine chocolate and caramel Carmelita bars.
• Hog Island Oyster Company: Freshly shucked oysters for the winery oyster bar.
• Hurley’s Restaurant & Bar: Chef Bob Hurley and his team are preparing assorted cured meats and seafood.
• La Toque: Chef Ken Frank is serving pork belly on gingered Brussels sprouts slaw.
• Martini House: Chef Todd Humphries’ tasty cream of mushroom soup is on the menu, along with petite treats from pastry chef Jenn Archer.
• Napa Valley Wine Train: Chef Kelly Macdonald will tempt guests with sashimi on a nori seaweed cracker topped with oyster and scallop salsa.
• Pearl: Chef/partner Nickie Zeller speaks to the season with her red papaya, avocado and orange salad with toasted cumin vinaigrette.
• Pica Pica Maize Kitchen: A take on the traditional holiday soup from Caracas, Venezuela, guiso.
• Press St. Helena: Chef Stephen Rogers will be serving a trio of savories — hand-cut steak tartare on brioche, hiramasa (kingfish) tartare on cucumber rounds and endive spears with candied walnuts and Point Reyes blue cheese.
• Sift Napa: a selection of mini cupcakes.
• Silverado Resort: Chef Nolan Bradley is serving guests a taste of Hawaii, tuna poke on a wonton crisp.
• Sweetie Pies: The baking crew will be featuring mini chocolate truffle tarts.
• Tra Vigne: The culinary team will prepare grappa-cured salmon on toasted brioche with tarragon mustard.
• Zinsvalley: Chef/partner Greg Johnson will be handing out his tasty goat cheese crostini with Spanish dry cured chorizo and marinated sun-dried tomatoes.
With major underwriting from host Robert Mondavi Winery parent company, Constellation US and WTN Services/the Winetasting Network parent company 1800Flowers.com, the Academy Awards viewing party is produced by Napa Valley Unity League. All proceeds benefit Queen of the Valley’s CARE Network, earmarked for HIV/AIDS and cancer case management.