SigMT

SiG MT 83 DISCREET PALATE C U L I N A RY E X P E RT I S E Chef James prepares a duck for the evening's guests. Chef James tempers egg yolks for Crème Brûlée. Chef James hails from the Napa Valley region where he honed his talents in French restaurants. He creates in-house pastas, charcuterie such as Pâté de Campagne, and even fresh cheese, while Alan works his magic in the gardens and farmyards. Alan's background in both culinary arts and horticultural science has taken him from Vermont to Oregon and places between. "We take what nature offers us and treat it with respect," says Chef James, "What is the identity of this place? What grows here? What can we forage? Alan understands what I need." is is most evident just outside the kitchen door where fragrant herbs and edible flowers wait within arm's reach. Alan admits the challenges of farming here: "It's a dry climate with a lack of humidity and plenty of wind! Grasshopper pressure is extreme this year. Foods ripen differently. But we have plans for a greenhouse and some windbreaks." Alan is learning to forage on the property and local vicinity. "ere's wild chamomile here. White top, if you let the green seed pod develop slightly, can be dried out and made into stone ground mustard. White goosefoot is another forageable crop." Chef James features vertical dishes because he believes they truly exhibit the Farm-to-Table experience. "For example, we will take the whole radish. We'll take the greens and make a pistou, pickle the stems, and serve the radish itself with handmade buer and fleur de sel. It showcases our quality product in different lights."

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