FARM-TO-TABLE – CALIFORNIA SONOMA’S “BACKYARD” X TEST KITCHEN
FARM-TO-TABLE STRAIGHT FROM CALIFORNIA AS SONOMA’S BACKYARD JOIN TEST KITCHEN
Dates: 7 – 10 March, 2019
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Tickets: www.testkitchen.com.hk/sonoma
The Menu: $1,000 | Wine Pairing: $580 | $180 (Corkage)
A slice of beautiful, sunny rural California comes to Test Kitchen in March in the form of husband and wife team Daniel Kedan and Marianna Gardenhire from Backyard in Sonoma County.
Both previously worked for Thomas Keller, in Ad Hoc and Bouchon respectively, before opening Backyard in Forestville in 2012. Their success has seen them awarded a highly-coveted Michelin Bib Gourmand every year since.
Farm-to-table is an overused phrase, but in the case of Daniel and Marianna’s food, it couldn’t be more apt. Backyard have been awarded the International Slow Food ‘snail of approval’ for their ethical business decisions, as 90% of their produce is from Sonoma County. The Backyard team put classic technique and respect for their craft in everything they do. Whether it is their legendary fried chicken, house-made charcuterie or delicate fish ceviche, they demand the same respect for their ingredients.
Chef Daniel explains: “Our mission has always been to be a successful business that becomes part of – and grows with – the community around us. We practice this by literally putting our money where our mouth is. We buy local and support local farmers, ranchers, foragers, wine/beer/cider producers and artisans. It is what we believe in, and where are passion is.”
Snacks
Buttermilk Fried Chicken Slider – carrot, chiogga beet & napa cabbage slaw, dijonaise, bread & butter pickle
Ceviche – citrus, pickled radish, whipped avocado, Szechuan pepper crème fraiche, hand made tortilla
Smoked Pork Belly & Piquillo Pepper Hushpuppies
On the Table – served family style
Backyard’s Charcuterie & Pickles – salumi, rillettes of meat & fish, variety of pickled vegetables
Mains
Hand-Pulled Burrata End of winter vegetable Panzanella, preserved lemon, basil oil
Matzoh Ball Soup chicken & mushroom consommé
Ricotta Cavatelli
smoked morel mushrooms, citrus, cream
Kitchen Witch Spiced Snapper
“dirty” rice & beans, foie gras, cherry gastrique
Cocoa & Porcini Crusted Boar sunchokes, blackberry mostarda
Dessert
Chocolate Budino salted caramel, sweet cream, chocolate pearls
Candy Cap Mushroom Ice Cream Sandwich espresso short bread, bourbon caramel
About Daniel Kedan | Owner & Chef
Daniel Kedan began his professional cooking career as Sous Chef of Il Palio Restaurant in Shelton, Connecticut in 2004. This ignited a passion and excitement, in the restaurant field, for him. Wanting to learn everything he could, he decided to travel to Europe in 2006. Spending time tasting the amazing flavors of France, Italy, and Germany, Daniel felt invigorated and passionate about the culinary arts.
Daniel enrolled at The Culinary Institute of America, in 2006, being part of the school’s first A.O.S. program on the Saint Helena campus. While attending school, he began working under Chef Dave Cruz, at Thomas Keller’s Ad Hoc restaurant in Yountville, as part of the opening team. There, he spent three years learning what true professionalism, along with love and respect for great ingredients, really was. Daniel continued his career, in the Napa Valley while working briefly, at Solage in Calistoga.
His interest in food sustainability, lead him to become the Chef de Cuisine at The General’s Daughter in Sonoma. There he learned not only how to run a restaurant, but how to work and yearly plan, with farmers, plan and execute wine dinners and participate in wine auctions.
He, again, was part of an opening culinary team at Cantinetta Piero in Yountville. Still having a strong passion for dealing with local, organic farmers, Daniel found his home at Peter Lowell’s in Sebastopol in December of 2010. While working with the restaurant’s 2-acre farm, along with a handful of other local farmers and ranchers, Daniel found his home in west county.
In 2012, with his wife and favorite pastry chef, Marianna Gardenhire, he opened Backyard. He has taken his passion for local farmers, house made pastas and charcuterie into flourishing. With their own garden, and the bounties of west county, their menu changes daily with the thriving seasons. Daniel’s passion and skills for the culinary arts, and local sustainability, are held in high regard. He has received high marks from food critics, as well as the community. Daniel is an advocate for local sustainable communities, donating his time to local schools and charities in his community. Daniel’s passion and reputation has made him one of the most sought-after chefs in Sonoma County.
Marianna Gardenhire/Chef Owner
Marianna Gardenhire began her hospitality career in 2001 as a floor manager, at The Stinking Rose, in the North Beach district of San Francisco. Overseeing a staff of 40, in a high volume, fast paced atmosphere, gave her the confidence and skill set to spend the next decade in award winning restaurants such as Thirst Bear in San Francisco, Café Rouge in Berkeley, and Bouchon in Yountville. Marianna excelled in all aspects of hospitality service, including being part of a Michelin starred restaurant for four years.
In 2006, while continuing her hospitality career, Marianna enrolled at The Culinary Institute of America for baking and pastry. Always having a love for food and the arts, she decided to combine her two passions. After graduating top of her class, and class speaker, she went on to begin her pastry career, again, while continuing to establish her hospitality career at Bouchon in Yountville.
Marianna began working as a pastry chef at The General’s Daughter, a fine dining restaurant in Sonoma, in the spring of 2007. Within two months she was promoted to Executive Pastry Chef. Not only did Marianna raise the caliber of desserts, she also increased sales by thirty five percent. Working with local farmers, as well as a restaurant farmer, catapulted her passion for local ingredients and fine cuisine.
In 2008, Marianna returned to Café Rouge in Berkeley, this time as the Executive Pastry Chef. Continuing her passion for small for small farms, she participated in the first Slow food Expo in San Francisco. After about nine months, she missed Napa and Sonoma County, so she returned continuing her hospitality career at Bouchon in Yountville.
In 2010, Marianna was hired as the Executive Pastry Chef for Restaurant P/30 in Sebastopol. There, she continued to excite diners with her award winning desserts and bread.
Marianna’s career and expertise helps to bridge the elusive gap between the front and back of the house. With her passion for local, sustainable communities, as well as having over a decade experience in all aspects of running successful restaurants, she is thrilled to be a part of Backyard.
Sonoma’s BACKYARD X TEST KITCHEN:
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