Escoffier Questionnaire
Last Updated December 06, 2016
The Escoffier Questionnaire: Robert Nieto
ROBERT NIETO
RESTAURANT: JACKSON FAMILY WINES
When I told the tasting room employee at the Kendall- Jackson winery that I was there to...
The Escoffier Questionnaire: Perry Hoffman
PERRY HOFFMAN
RESTAURANT: SHED CAFÉ, HEALDSBURG
When you are learning how to forage for wild foodstuffs, you are learning to learn. That...
Escoffier Questionnaire: Jeff Cerciello of Farmshop Marin
In Farmshop Marin’s dining room, La Quercia’s highly regarded cured ham is thinly sliced on a pear and prosciutto pizza emerging from the...
Escoffier Questionnaire: Chef Sean O'Toole of TORC in Napa
RESTAURANT: TORC, NAPA
To truly witness a tomato in its moment, or a mushroom freshly foraged, you must do as little as possible to...
Escoffier Questionnaire: Barbara Alexander of Napa Valley Cooking School
A mention of “cooking school” is often the beginning to a rollicking conversation amongst chefs.
There are those who feel that showing up...
Escoffier Questionnaire: Dustin Valette of Valette
RESTAURANT: VALETTE, HEALDSBURG [Opening Spring 2015]
Chef Dustin Valette is a true child of the Sonoma County culinary world and now he...
Escoffier Questionnaire: Moishe Hahn-Schuman and Matthew Williams
RESTAURANT: RAMEN GAIJIN, SEBASTOPOL
Ramen, the broth-based noodle soup hailing from Japan, has enjoyed a spectacular renaissance in the...
Escoffier Questionaire: Ari Rosen
I’m showing my bias here, but if there were only going to be one restaurant available to me, for the rest of my digesting days, I would be...
Escoffier Questionnaire: Tyler Florence
Chef: Tyler Florence
Restaurants: Wayfare Tavern, San Francisco; El Paseo, Mill Valley; Tyler Florence Fresh, San Francisco International...
Escoffier Questionaire: Justin Everett
Chef: Justin Everett
Restaurants: Murray Circle/Farley Bar at Cavallo Point, Sausalito
What was your favorite food as a kid?
Tacos
What...
Escoffier Questionaire: John Franchetti
Learning that this issue would be an ode to local dairy, I immediately thought of Chef John Franchetti and that naturally led to my rolling...
Escoffier Questionnaire: Brad Farmerie of The Thomas
Brad Farmerie is a New York superstar chef, earning a Michelin star four years in a row (2009-2012) at Public. Fortunately for all of us in...
