Tag Archives: Manresa

Manresa Bread in Los Gatos now ships nationwide

Manresa Bread now ships across the U.S. Photo credit: Manresa Bread

Manresa Bread now ships across the U.S.
Photo credit: Manresa Bread

Fans of Los Gatos-based Manresa Bread who live outside the Bay Area are now in luck: starting Nov. 22—just in time for Thanksgiving—the bakery will ship its artisan bread anywhere in the Continental U.S. The web site manresabread.com is already accepting orders.

In addition to bread, customers can order items like coffee from Santa Cruz’s Verve Coffee Roasters  (served at both retail locations, Los Gatos and Los Altos) plus granola and limited edition Manresa Bread coffee mugs. Orders are baked fresh, packed, and shipped on Tuesday of each week to arrive at people’s homes via 2-day, or less, shipping. Deliveries include information on how to store and rewarm the bread so guests can enjoy the product as if they picked it up that day from the bakery.

Manresa Bread was conceived by Head Baker and Partner Avery Ruzicka in the kitchen of Chef David Kinch’s three Michelin-star Manresa restaurant. Using high quality, artisanal products, a carefully selected variety of produce and dairy are mixed with house-milled grains, salt, and water to create an assortment of naturally fermented sourdough breads.

“We started with a small stand at our local farmer’s market and as we’ve continued to evolve we’ve realized there’s a demand for our breads on a national level,” says Ruzicka. “We tested a lot of options and this shipment method is the best way for us to ensure that the quality is preserved while it’s en route to our customers who can’t visit in-person.”
All orders ship on Tuesday of each week and include the customer’s choice of four loaves of bread ($40, not including shipping). Here are some bread highlights:

Manresa Levain
Organic white and edison flour. 90% hydration. 3% salt. Naturally fermented

Pumpernickel Buckwheat Rye
House-milled pumpernickel meal, fermented rye berries, flax seeds, sunflower seeds, toasted buckwheat. Naturally fermented

Fruit & Nut Loaf
Organic bread / hard red spring / edison / durum flours. Dates, pumpkin seeds, walnuts.
Naturally fermented

Whole Wheat
House-milled einkorn, hard red spring, edison wheats. Pinch of organic white flour.
Naturally fermented

Pullman Loaf
Organic White Flour. Fresh Yeast.

See manresabread.com for more information.

Retail shops:

Flagship Los Gatos location: 276 N. Santa Cruz Ave., Los Gatos, 408-402-5372

Second location, Palo Alto: 271 State Street, Palo Alto, 650-946-2293

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Second Los Gatos restaurant coming soon from Manresa’s David Kinch

Chef David Kinch is opening a new restaurant this fall Photo by Nick Vasilopoulos

Chef David Kinch is opening a new restaurant this fall
Photo by Nick Vasilopoulos

Fans of David Kinch’s cooking have a reason to celebrate: the owner/chef of Michelin-starred restaurant Manresa is opening New Orleans-inspired The Bywater this fall.

This is the first casual bar and eatery for Kinch, who is opening The Bywater with partner Andrew Burnham. Located minutes from Manresa, the space is named for The Bywater neighborhood of New Orleans, the city where Kinch grew up and got his start in the culinary industry. Chef David Morgan, formerly of August in New Orleans and Cyrus in Healdsburg, will serve as Chef de Cuisine. Burnham worked with Morgan at Cyrus.

The Bywater will pay tribute to the city where Kinch fell in love with cooking. “The Bywater is the kind of place where I would want to go after work or hang out on my day off,” said Kinch. “It’s casual, eclectic, and brings a bit of the food, drink, and atmosphere of New Orleans to this part of Northern California– music and all.”

The menu will showcases classic French and New Orleans-inspired dishes as well as Southern staples including fried green tomatoes. Kinch promises “Louisiana classics prepared with Manresa and California sensibilities.” Also, there will be a centerpiece raw bar offering a rotating selection of oysters, clams, and crabs.

Kinch visited New Orleans this summer to tape his appearance on PBS’ “The Mind of a Chef”(which debuts in a few days, incidentally). While there, he spent some time with his friend and fellow chef John Besh—I noticed he Tweeted about learning about gumbos with Besh, so I asked Kinch if the visit included any specific menu planning. “Having grown up in New Orleans, a lot of the dishes on the menu are inspired from my time there,” replied Kinch. “However, when I was in New Orleans recently filming, I met up with John. We don’t want to let the cat out of the bag, but John and I did cook some dishes that may end up on The Bywater menu.”

Members of The Bywater’s cocktail team have experience from venues including Trick Dog, Kin Khao, Rickhouse and ABV. The drink menu will include New Orleans cocktails such as the Sazerac, Gin Fizz, and Milk Punch.  There will be a full menu of spirits with a special emphasis on American whiskey, bourbon, and rye with some French brandies in the mix.  There will also be a frozen daiquiri machine and a selection of cocktails on tap. In addition, beer and wine will be served.

Visitors to The Bywater can choose from a variety of seating options including a 10-seat bar, a 30-seat dining room, and an outdoor patio in the rear. The atmosphere will feature New Orleans design accents such as shutters and vintage neon signs.

The Bywater’s future details:
532 N. Santa Cruz Ave., Los Gatos, open daily for lunch and dinner & open on Sat-Sun for brunch

Follow me on Twitter @santacruzfoodie.

Manresa inspires Los Gatos bread venue: products also available at Verve Coffee in Santa Cruz

Handcrafted, small batch products from ManresaBread  Photo credit: Joyce Oudkerk Pool

Handcrafted, small batch products from ManresaBread
Photo credit: Joyce Oudkerk Pool

ManresaBread opened its first retail storefront a couple weeks ago; inspired by the bread program at the two-Michelin-star restaurant Manresa, ManresaBread in Los Gatos offers hand-crafted, small batch breads and pastries by Manresa head baker Avery Ruzicka.

The hours are currently Wednesday through Sunday from 7 a.m.-3 p.m. (or earlier if they sell out). The venue will eventually be open daily.

On March 1, Santa Cruz-based Verve Coffee Roasters began providing customers with the opportunity to purchase ManresaBread pastries and breads at their three retail Santa Cruz/Capitola locations. As you may recall, ManresaBread was available in Santa Cruz via POPUP last fall.  ManresaBread continues to be available at the Campbell and Palo Alto farmers markets on Sundays.

Co-founded by Ruzicka, partner and Manresa chef/owner David Kinch and partner Andrew Burnham, the company will look to expand to other retail locations in the South Bay and eventually online sales. “Avery took the bread program at Manresa to the next level and being able to share that outside of the restaurant happened naturally for us,” says Partner David Kinch. “We grew from one to two farmers’ markets to the Santa Cruz popup and a brick and mortar was the next step. We’re excited to start out with a smaller scale retail space in Los Gatos and see where we go from there.”

ManresaBread focuses on hands-on techniques and high-quality ingredients. The retail shop stocks a rotating selection of breads and sweet and savory pastries including Manresa Levain, Sour Baguette, Pumpernickel Rye, Fruit and Nut Loaf, Polenta Whole Wheat, Red Fife Whole Wheat, Hazelnut Brown Butter Cake, Caramelized Apple Buttermilk Coffee Cake, Chocolate Brioche, Kale and Parmesan Scones, and more.

Ruzicka has a degree from the French Culinary Institute and experience working with Master Baker Ben Hershberger of Per Se Restaurant and Bouchon Bakery. “I love the whole process  of working with bread – cultivating the starter, tweaking a recipe, working with the dough, and using all of my senses to gauge if it’s time to bake,” he says.

Location: 276 N. Santa Cruz Ave., downtown Los Gatos, 408-402-5372

To follow ManresaBread on Twitter, see twitter.com/ManresaBread.
To follow me, see twitter.com/santacruzfoodie.

Michelin-star-winning-Manresa at weekly Santa Cruz pop-up with bread, pastries

An assortment of creations from Manresa Bread Project. Photo credit: ManresaBread on Twitter

An assortment of creations from Manresa Bread Project.
Photo credit: ManresaBread on Twitter

Breaking news: Manresa Bread, which had its first appearance at POPUP in Santa Cruz this summer, will be at POPUP every Wednesday through the end of 2014, starting today, Oct. 22. A diverse and delectable selection of breads and pastries will be available from 11:30 a.m. to 4 p.m., or until products sell out.
Highlights may include Manresa levain, polenta sour dough, monkey bread, curry squash streusel muffins, cinnamon raisin loaf, hazelnut brown butter cake, onion gruyere tarts, sesame flax sourdough, and pecan sticky buns.

These POPUP appearances supply bread- and pastry-loving Santa Cruzans with some unique offerings, while simultaneously enabling Manresa Pastry Chef Stephanie Prida and baker Avery Ruzicka (consulting for Manresa Bread) to create an abundance of sweet and savory treats.

Manresa Bread is also currently available at the Campbell and Palo Alto farmers markets on Sundays.  The Manresa Bread Project began in 2013, led by Prida and Ruzicka, who was head baker at Manresa Restaurant at that time.

As you may know, back in July there was a major fire at the Michelin-star-winning Los Gatos restaurant Manresa, causing it to close for a few months. So this is actually the only way to get anything “Manresa-related” at the moment. If you’re missing David Kinch, you can see him at Bookshop Santa Cruz next Monday at 7 p.m. at a free event, in conversation with renowned New York pastry chef Brooks Headley (of Del Posto, New York City’s only four-star Italian restaurant) to celebrate Headley’s new cookbook “Fancy Desserts.”

Unfamiliar with POPUP? It’s a small downtown Santa Cruz storefront right next door to restaurant Assembly, on 1108 Pacific Ave. near Cathcart. Chef Kendra Baker and partner Zachary Davis—the team behind Assembly, The Picnic Basket, and The Penny Ice Creamery—host rotating food vendors in this space.

Baker is the former executive pastry chef at Manresa, where she worked for executive chef/owner David Kinch. Now Kinch’s Manresa Bread is being hosted by Baker and POPUP. It all comes full circle!

Baker and Davis launched their pop-up spot in April. Although most vendors appear only on occasion, not on a weekly basis, chef Noah Kopito and his Mortal Dumpling business have proven so popular that they are regulars. On Thursdays from 11:30 a.m. to 2 p.m., you can select from steamed buns and honey glazed baked BBQ buns, and they usually offer one entrée with rice.

  • For more info on POPUP, see heypopup.com.
  • For more info on Mortal Dumpling, see mortaldumpling.com
  • To follow Manresa Bread Project on Twitter, see twitter.com/ManresaBread.
  • To follow me on Twitter, see twitter.com/santacruzfoodie.
  • For more on the Kinch/Headley event, see bookshopsantacruz.com.

Manresa fire, & Love Apple Farms repercussions such as produce available to public

Produce at Love Apple Farms

Produce at Love Apple Farms

There was a serious fire at the Michelin-star-winning Los Gatos restaurant Manresa on Monday, and it will be closed for a few months. The restaurant’s closure strongly affects Love Apple Farms, as Cynthia Sandberg and her biodynamic farm have served as Manresa’s exclusive kitchen garden for the last few years. Sandberg wishes Manresa a speedy recovery. “We look forward to working with them through this difficult period and beyond,” she commented.

With the restaurant and and chef/owner David Kinch unable to use Love Apple’s extraordinary produce for the time being, Sandberg is offering the local community a couple rare opportunities.

For years, fans of Love Apple have been asking Sandberg to offer a CSA (also known as Community Supported Agriculture, or in layman’s terms, a weekly farm-fresh produce box). Now, due to unexpected circumstances, some actually have that chance. If you’re reading this and you haven’t ordered one yet, it’s too late—the original four-week CSA offer was posted on Facebook and Twitter on Tuesday and sold out within hours. Two more sets of dates were added, and sold out just as fast. But you can still partake of Love Apple produce another way during Manresa’s closure: the farm has opened an on-site produce stand. Although Love Apple became famous for its dozens of varieties of heirloom tomatoes, the farm actually grows many vegetables and fruits, plus herbs and edible flowers.

The stand is now open Wednesdays from noon to 6 p.m. and Saturdays & Sundays from 10 a.m. to 5 p.m.  There will be rotating items like flower bouquets, herb and veggie starts, tomatoes when they come ripe, sorrel, chard, mustards, beans, eggplant, melons, radishes, carrots, turnips, squash, basil, micro-greens, peppers, tomatillos, and cape gooseberries. Plus farm-made jams and pickles, and gardening items like soils, fertilizers, and supplies.

Another way you can support the farm—and simultaneously learn and have fun—is to participate in this Sunday’s HOW-Days Garden Skills event, which costs $89.  On July 13 from 9 a.m. to 5 p.m. the farm will have 3 classrooms going, with rotating classes all day long. Sandberg encourages people to pre-register, but individuals can also show up and register on Sunday morning.

Participants can choose to attend up to seven workshops. Each is 45 minutes long, to give folks the chance to try out “mini-classes” and see if they want to take a longer version of certain ones in the future (they’re all part of the farm’s standard curriculum).

HOW stands for Homestead Options Workshop; visit this url for more information: http://www.growbetterveggies.com/growbetterveggies/2014/04/howw2012.html.

Classes include:
• Intro to Organic Gardening
• Tomato Masters
• Drip Irrigation
• Container Vegetable Gardening
• Propagating Perennials
• Compost
• Growing Berries
• Fruit Trees
• Gopher Trapping
• Bee Keeping
• Chicken Keeping
• Urban Rabbit Keeping
• Vegetable Garden Design
• Winter Vegetable Gardening
• Micro-Greens

August 24 is the second of this year’s HOW-Days. The August workshop also costs $89 and centers on kitchen skills.

Topics include:
• Canning
• Pickling
• Cheese Making
• Bread Making
• Pasta Making
• Home Brewing
• Sprouting
• Ice Cream Making
• Jam Making
• Sauerkraut
• Gluten-Free Cooking
• Kimchi
• Kombucha

Click here for all upcoming classes that Love Apple offers.

If you’re on Twitter, follow me @santacruzfoodie.

Food and Wine Classic at Montalvo Arts Center in Saratoga: nearly sold out

Savory hors d'oeuvres will be be paired with wine from 22 of California's best vineyards. Credit: Chris Schmauch, GoodEye Photography & Design, 2011

Montalvo Arts Center hosts the ninth annual Food and Wine Classic Sunday with 21 chefs from prestigious Bay Area restaurants and 22 wineries. Held from 5:30-8:30 p.m. on June 3, the gourmet event benefits Montalvo’s arts and education outreach programs.

The evening includes a silent and live auction with items such as rare and limited-edition wines and deluxe dining and travel packages. Event tickets are $175 ($150 for Montalvo members): note that as of this article’s publication, there are less than 15 tickets remaining for purchase. For tickets, call Chris Wilcox at (408) 961-5849.

Participating restaurants include:

Acquerello, San Francisco * The Ahwahnee Dining Room, Yosemite * Arka, Sunnyvale * Bistro Moulin, Monterey * Chez Panisse, Berkeley * Chez TJ, Mountain View * Cin-Cin Restaurant, Los Gatos * Dolce Bella Chocolates and Café, San Jose * Farallon Restaurant, San Francisco * Flea Street, Menlo Park * Kokkari Estiatorio, San Francisco * Le Papillon, San Jose * Madera, Rosewood Sand Hill Hotel, Menlo Park * Manresa, Los Gatos * Navio, Ritz-Carlton Half Moon Bay, Half Moon Bay * Plumed Horse, Saratoga * Sent Sovi, Saratoga * Viognier, San Mateo

Participating wineries include:

Bernardus Winery, Carmel Valley * Cooper-Garrod Estate Vineyards, Santa Cruz Mountains * Domain Eden, Santa Cruz Mountains * Faust, Napa Valley * Grgich Hills Estate, Napa Valley * House Family Winery, Santa Cruz Mountains * J. Lohr Vineyards & Wines, Santa Clara Valley * Joyce Vineyards, Carmel Valley * Kathryn Kennedy Winery, Santa Cruz Mountains * Oakville Ranch, Napa Valley * Paloma Vineyard, Napa Valley * Ridge Vineyards, Santa Cruz Mountains * Rombauer Vineyards, Napa Valley * Silver Oak, Napa Valley * Sojourn Cellars, Sonoma Coast/Russian River/Howell Mountain * Tablas Creek Vineyard, Paso Robles * Talbott Vineyards, Santa Lucia Highlands * Testarossa Winery, Santa Cruz Mountains * Thomas Fogarty Winery, Santa Cruz Mountains * Twomey Cellars, Napa Valley

Montalvo Arts Center’s arts and education programs reach over 15,000 youth each year and enable more than 60 artists to participate in the Sally and Don Lucas Artists Residency Program.

Event location: Montalvo Arts Center, 15400 Montalvo Rd., Saratoga 95071

On Twitter? Follow me @santacruzfoodie

Sous chef from restaurant Manresa joins organic Happy Girl Kitchen dinner in Pacific Grove: menu enclosed

Dish from Happy Girl Kitchen pop-up dinner

Dish from Serendipity Farms/Happy Girl dinner: charred little gem lettuces with fresh chevre, roasted beets & celeriac

Organic Happy Girl Kitchen hosts a pop-up dinner series to develop community, benefit non-profit organizations, and spotlight Central Coast farms, and this month’s event – on May 15 – features sous chef Jacob Pilarski from world-renowned Los Gatos restaurant Manresa.

For the May 15 event, Pilarski is cooking with four kids from MEarth, and the meal will incorporate lots of produce from the MEarth gardens (see menu below). The sous chef for the event is Matt Millea, the executive sous chef for popular restaurant Sierra Mar at Post Ranch Inn. MEarth (pronounced Me-Earth) is a nonprofit located on the grounds of The Hilton Bialek Habitat, a 10-acre environmental education center established in 1995 through a partnership with the Carmel Unified School District.

Tickets begin at $55 (dinner only), and they increase depending on how much money you choose to donate to MEarth. Buy tickets online for $55, $75, or $100. Dinner starts at 6pm at the Happy Girl Kitchen Co café and shop (173 Central Avenue, Pacific Grove). Note that it’s BYOB (feel free to bring beer or wine). For more information, call (831) 373-GIRL (4475).

In 2008, MEarth was established as the Bialek Habitat’s nonprofit in order to inspire students of all ages to understand, appreciate, and protect the natural environment. Every year thousands of students, teachers, neighbors, and volunteers from across Monterey County experience and learn with MEarth at the Habitat. For more information, visit the MEarth web site at http://www.mearth.info/.

Happy Girl Kitchen leads workshops in topics like tomato-preserving, and sells organic treats like pickled vegetables online http://happygirlkitchen.com/ and at a kiosk in the San Francisco Ferry Building. Workshops are held at locations including Live Earth Farm in Watsonville.

Happy Girl also runs a Pacific Grove café and sells products at select stores (including Food Bin in Santa Cruz) and Farmers’ Markets (Saturday at Ferry Building, Sunday in Palo Alto).

Here is the tentative menu (think of it more as an “outline” – it’s subject to change depending on what’s available the day of harvest):
• Good Mother Stallard beans, preserved tomato
• Spring onions with almond, dried strawberry and saffron
• Asparagus, spring vegetable vinaigrette with green strawberry
• Roots, raw and roasted, with fava goddess dressing
• Pumpernickel bread, buckwheat honey butter and farmer’s cheese
• Fresh “Little ear” pasta with peas and green garlic broth
• Lettuces & herbs
• Strawberry tart with lemon hibiscus marmalade

On Twitter? Follow me @santacruzfoodie

Los Gatos restaurant Manresa makes list of world’s best 50 restaurants

A past dish at Manresa from Chef David Kinch: Shellfish in bonito broth with golden raspberries. Photo credit: Chris Schmauch

This year’s list of the world’s best 50 restaurants was announced a week ago, and Los Gatos restaurant Manresa has made the list!

Chef/owner David Kinch is a world-renowned chef whose accolades include Michelin stars, many James Beard awards and nominations, and being crowned champion on an episode of Iron Chef. For more on the talented Kinch, a Santa Cruz resident, read my interview on Examiner.com.

Manresa hasn’t made this list – which is based on opinions from 800 international restaurant industry experts – since 2006. This year, it’s number 48 on the list. The only other California restaurant on this global list is Thomas Keller’s Yountville restaurant The French Laundry (number 43). Copenhagen’s Noma is number one for the third consecutive year. The list is compiled by England’s Restaurant magazine. The US has eight restaurants in the top 50, while England has three (with two in London – two is the same number that Mexico City, San Sebastián, Stockholm and Tokyo have). Other interesting facts: New York and Paris each have five restaurants, and Heston Blumenthal’s restaurant Dinner – which only opened in February 2011 – is this year’s highest debut, entering the list for the first time at number 9.

Manresa is located at 320 Village Lane in Los Gatos; for reservations call (408) 354-4330.

On Twitter? Follow me @santacruzfoodie

Learn to cook with Iron Chef and Michelin Star winner David Kinch of Manresa

Summer fruit and vegetable salad by David Kinch of Manresa. Photo: Justin Lewis

You can now learn to cook from Manresa chef/owner David Kinch, a world-renowned chef who has won Michelin stars and a James Beard award, and has been crowned champion on an episode of Iron Chef, among many other accomplishments. For more on the simultaneously down-to-earth and astoundingly talented Kinch, read my interview with the Santa Cruz resident.  If you are a lover of fine food and you haven’t treated yourself to a meal at Manresa in Los Gatos, I highly recommend booking a reservation immediately.

Chef Kinch is joining his girlfriend, popular food blogger Pim Techamuanvivit of Chez Pim, to teach a series of workshops at Love Apple Farm. Last October, when the 2011 Michelin Restaurant Guide for the Bay Area was published, Manresa kept its impressive two stars. Read more. Kinch also won a Best Chefs in America Award from the James Beard Foundation on May 3, 2010; read details.

The workshops are entitled Day-off Dinners and take place on select Sunday afternoons from noon-3pm. They are bound to be entertaining, informative, and absolutely worthwhile. Love Apple Farm’s web site promises that attendees will learn to cook “deceptively simple, delicious dishes, using techniques from two culinary masters made practical in the home kitchen.”

Each class includes a tour of Love Apple Farm and costs $125. Register and get more information here.

Class Schedule & Menus (menus subject to change based on produce availability; more dates will be added in future)

February 13 – SOLD OUT

  • abalone rice clay pot
  • simple roast chicken
  • green salad with classic vinaigrette
  • apple tart with salted caramel sauce

March 6

  • orecchiette with broccoli
  • braised fish with winter vegetables
  • green salad with classic vinaigrette
  • almond cake with winter fruit compote

March 27

  • prune and root vegetable “stew”
  • spice-rubbed pork loin roast
  • arugula, orange, fennel salad
  • Chocolat Désir cake

April 17

  • a study of asparagus
  • classic Gigot d’Agneau: roast spring leg of lamb
  • new potatoes, peas
  • strawberry-almond cake

For those unfamiliar with Love Apple, this biodynamic farm run by Cynthia Sandberg has provided Manresa with wonderful produce for many years – and it is now the restaurant’s exclusive kitchen garden. Love Apple and Sandberg are legendary for more than 100 varieties of heirloom yummy tomato seedlings, which are available to the public for purchase. Recently, Love Apple moved to a new farm off of Highway 17, near Scotts Valley and Los Gatos – interesting note, it’s actually the site of the former Smother Brothers Winery. This new location includes an exquisite space perfect for workshops, so Sandberg has added many classes to her offerings including homemade cheese-making, bee-keeping, and farm-to-fork themes geared towards kids.

If you’re on Twitter, please follow me: @santacruzfoodie

2011 Bay Area Michelin Guide published for San Francisco, the Peninsula, and the Wine Country

The 2011 Michelin Guide was released this week, much to the relief of many restaurants in the Bay Area – including San Francisco, Santa Clara, Berkeley, the Wine Country, and Los Gatos – that had been holding their collective breath to see what their star status would be.

Michelin Guides began in Europe in the first part of the 20th century. The first US guide was published in 2005, for New York restaurants. The first San Francisco and Bay Area version was published in 2006. Restaurants that make it to the guide either get one star (“A very good restaurant in its category”), two stars (“Excellent cuisine, worth a detour”) or three stars (“Exceptional cuisine, worth a special journey”).

Michelin director Jean-Luc Naret commented on this year’s guide: “The Bay Area is a particularly fertile farming region. There is so much to choose from – we spend a full year studying this region to produce our guide and the effort is immensely satisfying. This is quite simply one of the finest culinary regions in the world.”

One of the biggest pieces of news? St. Helena’s The Restaurant at Meadowood, a first-timer to the guide, received three stars. Now The French Laundry and Meadowood are the only Bay Area three-star venues. Also, Berkeley’s Chez Panisse has lost its star (!) while San Francisco’s Spruce gained a star, appearing in the guide for the first time (I had the opportunity to taste Chef Sullivan’s cuisine at the 2009 SF Chefs Food Wine festival and it was definitely delicious).  Our local South Bay/Peninsula region made it with several newcomers. Besides Spruce, the 11 additions to the one-star section are, in alphabetical order: Alexander’s Steakhouse (Cupertino), Applewood (Guerneville), Baumé (Palo Alto), Campton Place (San Francisco), Dio Deka (Los Gatos), Frances (SF), Madera (Menlo Park), Mirepoix (Windsor), Saison (SF), and Wakuriya (San Mateo). Other one-star restaurants include Saratoga’s Plumed Horse and Oakland’s Commis which is run by James Syhabout, former Chef de Cuisine of Los Gatos restaurant Manresa.

Our local Manresa still has two stars, along with Coi (SF) and Cyrus (Healdsburg). The heads of Manresa and Coi, extraordinary chefs David Kinch and Daniel Patterson, actually joined forces in February at Coi for a special benefit dinner for Bocuse d’OrRead my interview with David Kinch. Chef Kinch, as you may recall, won a James Beard Award earlier this year.

Here is the full list of Michelin star-winners:

Three stars:

French Laundry (The)

Restaurant at Meadowood (The) (New)

Two stars:




One star:


Alexander’s Steakhouse (New)


Applewood (New)

Auberge de Soleil


Baumé (New)



Campton Place (New)

Chez TJ


Dining Room at the Ritz Carlton (The)

Dio Deka (New)


Farmhouse Inn & Restaurant

Fleur de Lys

Frances (New)

Gary Danko

La Folie

La Toque


Madera (New)

Madrona Manor


Mirepoix (New)

Murray Circle

One Market

Plumed Horse



Saison (New)



Spruce (New)



Village Pub (The)

Wakuriya (New)

If you’re on Twitter please follow me @santacruzfoodie.