JAMES BEARD CELEBRITY CHEF DINNER “BBQ AT ITS BEST”

Saturday, June 10th, 2017 –  6pm


Martin Ray Vineyards & Winery is excited to host the James Beard Celebrity Chef Tour on Saturday, June 10th. This once in a lifetime event features four amazing Chefs eager to treat you to some fantastic BBQ under the stars in our garden pavilion. Our friends Chef Mark and Teri Stark have graciously accepted the role of hosts for the evening and will be welcoming you and our guest chefs.  

The James Beard Foundation’s Celebrity Chef Tour dinner series brings a taste of what happens at the James Beard House in New York City to more than 20 cities across the country each year.

Your evening will begin with a wine reception followed by a four course dinner with wine pairings featuring a diverse group of JBF Award winners and local chefs, and ending with a decadent dessert course. Don’t miss this chance to rub elbows with these iconic chefs.


Featured Chefs

Host Chefs Mark and Terri Stark

Stark Reality Restaurants, Santa Rosa and Healdsburg, CA

James Beard Outstanding Restaurateur semifinalists Mark and Terri Stark together own and operate six of Sonoma County’s favorite, and most highly rated, restaurants: Willi’s Wine Bar, Monti’s Rotisserie, Bird & The Bottle, and Stark’s Steak & Seafood in Santa Rosa, and Willi’s Seafood and Bravas Bar de Tapas in Healdsburg.

 

Mark is executive chef and Terri handles all business operations for the restaurants. From opening their first venture, Willi ‘s Wine Bar in 2002, to their most recent, Bird & The Bottle in 2015, Mark and Terri’s restaurants have consistently earned top accolades and praise including San Francisco Chronicle Top 100 Bay Area Restaurant status (Willi’s Wine Bar and Bravas), Michelin Bib Gourmand (Monti’s, Willi’s Wine Bar), and Travel + Leisure Top 20 US Tapas Restaurants (Bravas).

Mark is a graduate of the Culinary Institute of America in Hyde Park, New York and honed his professional cooking skills in Washington DC and Seattle. Terri majored in hospitality at the University of Oregon, and had a successful catering and restaurant management career in the San Francisco Bay Area. Mark and Terri met while both were working for the California Cafe Restaurant Group in Palo Alto: he as a regional chef and she as manager of the catering department. They married in 1999, and relocated to Sonoma County shortly thereafter where Terri has four generations of family.

The Starks believe it’s not enough to provide great food and service in a comfortable setting—those things are to be expected. Their goal is to provide an experience that will leave diners saying, “I can’t wait to come back.”

beard bbq recipes

Chef Kevin Nashan

Sidney Street Cafe and The Peacemaker, St. Louis

Born in Chicago and raised in Santa Fe, Kevin Nashan spent as much of his childhood in a restaurant as he did in the classroom. Nashan was named a James Beard Award finalist for Best Chef: Midwest in 2014, after four years as a semifinalist. He has cooked for President Barack Obama, and won the 2013 Cochon 555 Barbecue competition in St. Louis, having previously competed in Cochon 555. In 2014, he competed in Esquire Network’s show “Knife Fight”.

 

Throughout his youth, Nashan helped out doing everything from washing dishes to working front of house. After graduating from St. Louis University, he enrolled in the Culinary Institute of America in Hyde Park, New York. This led to an internship at Commander’s Palace under Chef Jamie Shannon, introducing him to the fast-paced world of restaurant kitchens, often doing 700 covers or more. After culinary school, Nashan immersed himself in French cuisine under the guidance of celebrated Chef Roland Liccioni at La Francais in Chicago and then landed at the famed three-starred restaurant, Martin Berasategui in San Sebastian, Spain.

After nearly a year in Europe, Nashan longed to return to the states and accepted a position at Daniel in New York City, working under the watchful eye of Chef Daniel Boulud. In 2002, Nashan returned to his adopted hometown of St. Louis. He learned that the owners of local standby Sidney Street Cafe were looking to pass the torch after 16 years in business and bought the restaurant in 2003. In 2013, Sidney Street Cafe celebrated its 10th year anniversary, and was named Restaurant of the Year for 2013 by St. Louis magazine.

Nashan seamlessly incorporates his wide variety of culinary experiences and influences into seasonal, locally-sourced creations. He believes that sourcing locally should be expected, not celebrated, and it doesn’t get much closer to home than the micro greens he grows in the basement or the spring garden occupying 100 yards of the Sidney Street Cafe parking lot.

In August 2014, Nashan opened his second restaurant in St. Louis, The Peacemaker. Inspired by Nashan’s time spent cooking and living in New Orleans and his travels along Maine’s rocky coast, The Peacemaker highlights the Acadian tie between Northeastern and Louisiana cuisines.

 

Chef Billy Ngo

Kru Contemporary Japanese Cuisine, Fish Face Poke Bar, Healthy Hounds Kitchen, Sacramento, CA

Chef Billy Ngo is the Founder, Chef and Partner of Kru Contemporary Japanese Cuisine (Kru), Fish Face Poke Bar and Healthy Hounds Kitchen in Sacramento, CA. Throughout his career, Billy has become known for his use of the best ingredients and flavor, and his commitment to increasing sustainability in his menu.

 

Billy was born in Hong Kong and moved to Sacramento when he was 8 months old. Chef Ngo’s culinary career began at Fuji’s in Sacramento. A graduate from California Culinary Academy in San Francisco, Chef Ngo worked at some of the most prominent sushi restaurants in Sacramento prior to opening Kru in 2005.

Billy has been a featured Chef at Pebble Beach Food & Wine and Los Angeles Food & Wine and has made several television appearances on popular culinary shows including Glutton for Punishment, Man Fire Food and Cutthroat Kitchen.

 

Chef Scott Roberts

The Salt Lick BBQ, Driftwood, TX

A true pitmaster legacy, Scott Roberts, owner of Salt Lick Bar-B-Que, helped his father Thurman build the original family barbeque pit in 1967, marking the official opening of the business—originally a small barbeque stand. Roberts has been featured as a barbeque expert in publications such as The New York Times, Texas Monthly, Huffington Post, USA Today, Food & Wine and Edible Austin.

 

Immersed in the family trade from the beginning, Roberts remained dedicated to the ever-expanding business and took full ownership of the Salt Lick in 1987.

Today the restaurant remains steeped in family tradition, serving widely renowned recipes that have been in the Roberts family for over a century. Under Roberts’ ownership, Salt Lick has become a multi faceted brand. The restaurant has three Texas locations, and provides food shipments nationwide. The Salt Lick also hosts full-service private events on the restaurant grounds. In 2009, Roberts established Salt Lick Cellars, a wine tasting room offering a variety of fine wines derived of grapes grown on the property.

Over the years, Roberts family’s Salt Lick recipes have received a host of awards including: The Today Show Barbeque Challenge Champion, Everyday With Rachael Ray’s “Best Barbeque Sauce in Texas”, Austin Chronicle’s “Best Restaurant Within 60 Miles”, and The Knot Magazine’s “Best of Weddings.” Salt Lick has been featured on several culinary programs that include Top Chef, Man vs. Food, Burgers, Brew & Que, The Chew and The Best Thing I Ever Ate to name a few.


Tickets available starting April 7th

175.00 per person (general public)
165.00 per person (club member – log in to see pricing)

Branded Final Menu

Purchase Tickets

or contact us at 707.823.2404