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Article: Hotel Healdsburg.(Restaurant review)
- Article from:
- Restaurants & Institutions
- Article date:
- May 1, 2008
- Author:
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Copyright informationCOPYRIGHT 2008 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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By Kate Leahy, Senior Associate Editor
Healdsburg, Calif.
During a recent weekly conference call, restaurateur and Chef Charlie Palmer challenged his chefs de cuisine to add spring ingredients to menus at all of his restaurants. Dry Creek Kitchen-Palmer's restaurant within Hotel Healdsburg-responded with a spring-pea ravioli paired with local baby carrots, black trumpet mushrooms, shavings of pecorino cheese and a carrot-yuzu froth.
'The menu is an ongoing collaboration between Charlie and myself,' explains Michael Ellis, Dry Creek Kitchen's chef de cuisine. But Ellis says he is constantly changing the menu, too. 'I have a network of local farmers,' he says. ...
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