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CHEF:
David Rosenthal
WITH
THE INN SINCE:
2007
STARTED
IN THE KITCHEN: David started working at a Kress Stores
lunch counter at the age of 16, making French fries,
hamburgers, etc.
TRAINING/EXPERIENCE:
Graduate as a Professional Chef/Cooking Teacher, Madeleine
Kamman, Inc. Annecy, France 1982. Executive
chef: Mt. View Hotel, Calistoga; Old Poodle Dog Restaurant,
SF; Atrium Restaurant, SF; Executive Corporate Chef,
Arizona Restaurant Company, Sydney, Australia. Culinary
Instructor: Senior Instructor, Treasure Island Job Corp,
Advanced Culinary Program, SF; Department Chairman,
Culinary Arts, Contra Costa College, San Pablo.
LIST
ANY AWARDS OR PUBLICATIONS: Outstanding Chef in America,
1986-87
Recipes published in Sunset Magazine and Smith &
Hawkins Gardener’s Community Cookbook.
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FAVORITE
INGREDIENT: Lemon thyme; curry; potatoes; asparagus;
chocolate meringue powder, which David makes himself;
mushrooms; pears; pear and raspberry liquors.
FOOD
PHILOSOPHY: Great ingredients prepared with technical
skill to enhance and blend flavors together; eye appeal,
subtle seasoning, great taste.
INSPIRATION:
David purchases ingredients, then allows for “inspiration”
to take over in creations of each dish.
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Pumpkin
Pancakes
Maple Cranberry Butter & Apple Syrup
Pancakes:
2 c all purpose flour
¼ c sugar
1 Tbsp + 1 tsp baking powder
1 tsp salt
1 tsp cinnamon
¼ tsp cloves
½ tsp freshly grated ginger
1-1/2 c milk
3/4 c pumpkin puree
4 eggs
½ c butter, melted + ½ c canola oil
In
a large bowl, combine dry ingredients. Beat egg whites
until soft peaks form. Whisk together the milk, eggs,
pumpkin puree and ginger. Stir liquid ingredients into
the dry ingredients. Stir in butter and canola oil. Heat
griddle on medium high. Oil griddle if necessary. Ladle
about ¼ cup batter onto hot griddle. When bubbles form
on surface, flip pancake and cook another 2-3 minutes,
until surface springs back when touched.
Maple
Cranberry Butter:
1¾ c fresh cranberries
¾c maple syrup
3½ c butter, room temperature
Put
cranberries and maple syrup in heavy pot. Bring to boil,
then lower heat. Cook for 5 minutes. Let cool. When cool,
combine with softened butter. Can be prepared ahead and
stored in refrigerator.
Apple
Cider Syrup:
2 c apple cider
1 tsp cinnamon
½ tsp ground cloves
1/2 tsp nutmeg
2 tbsp orange juice
Zest from 1 orange
½ c brown sugar
½ c maple syrup
½ c "Karo" syrup
2 Tbsp butter
1 apple, peeled, cored and diced fine
In
medium saucepan, combine the cider, orange juice and spices.
Bring to boil. When mixture comes to boil, lower heat
and simmer about 5 minutes. Add the rest of the ingredients
(except apple) and simmer for about 25 minutes until liquid
is slightly thickened. Serves: 6 to 8
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