Anyway, my cousin's dream was always to be a chef. Talk about liv'in the dream! Go Chris! Can't wait to break bread (and drink wine) at Artisan on my next visit back home!
The Winning Chef
Executive Chef Chris Kobayashi
Flawless. No one who has ever tasted Chris Kobayashi’s work will be surprised to see it described so superlatively. By virtue of his aplomb, technical mastery, and bold, brilliant sense of flavor, this young chef at the heart of Artisan Restaurant in Paso Robles proves that he is–indisputably–the 2010 Ultimate Chef.
Though the judges were wowed by the pace and precision of Kobayashi’s entire menu, the Bastardo-braised Kobe beef tongue was a particular highlight. “It was perfectly edited down to nothing more than it needed to be,” said one judge of the rustically elegant stack of thinly sliced tongue, black trumpet mushrooms, and bright asparagus stalks. Another marveled that Kobayshi would boldly select a white wine to braise beef tongue in —and that it would be the perfect pairing.
“Chris is all about showcasing ingredients without playing too much with them,” says his business partner and brother, Michael Kobayashi. “And he never cuts corners. He puts a quiet, unshakeable confidence into what he prepares and people taste that right away.”
Chef Chris Kobayashi
Artisan
1401 Park St., Paso Robles
artisanpasorobles.com
1st Course
Hudson Valley Foie Gras
ice wine bubbles, brioche panzanella
2004 Adelaida Muscat/Viognier, ”Methode de Glaciere,“ Central Coast
2nd Course
Colorado Lamb Loin
”Classico“ poached lamb sweet breads, green garlic cassoulet
2006 PasoPort ”Classico“
3rd Course
Bastardo Braised Kobe Beef Tongue
black trumpet mushrooms, asparagus
2006 Bodegas Trousseau Gris ”Pimenteiro,“ Paso Robles
4th Course
Barley Wine Profiteroles
Firestone Walker Brewing Company Barley Wine ”Abacus“
Posts
No comments:
Post a Comment