Friday, August 14, 2015

08/14 DAVID SLAY, PARK AVE DINING, DAVID HUNT, HUNT CELLARS

DAVID SLAY – CHEF AND MANAGING PARTNER, PARK AVENUE DINING 

ABOUT PARK AVE:
Our specialty is Steaks and Chops... creative renditions of classic American cuisine. What does that mean? Try our Rib Eye Steak Brushed with Herb Butter, served with Twice Baked Cheddar and Chive Potato. Enjoy a Granny Smith Apple Stuffed Pork Chop with Golden Raisins, Leeks, White Bread Stuffing and Maple Syrup Glaze. No wonder Zagat® rates us the best “American Traditional” restaurant in Orange County!

You’ll enjoy our classy retro interior, and you’ll love our beautiful garden. It provides us with fresh herbs and vegetables in season.

Enjoy a romantic al fresco meal in our on-site sister restaurant il garage.

We are also ready to host your private event, with seating for 10 to 300 people indoors or on our patio.

ABOUT DAVID SLAY:
It should be no surprise given his pedigree that David Slay is the recipient of numerous culinary accolades. A third generation American restaurateur steeped in culinary culture and hospitable traditions of the Midwest. David’s father Anthony was a chef and restaurateur. David started his training at the age of 11 in his father’s kitchen. Later at the age of 17 David moved to Las Vegas and apprenticed with classically trained European chefs during the glory days of Las Vegas. At 20 David opened his first restaurant, a 26 seat French café with no liquor license, due to the fact he was not old enough to get one.

Early in his career (1980) he met a farmer, Bill Rauch from Rauch Farms located on the outskirts of the city who influenced his desire to cook seasonal as well as natural. Farmer Bill pulled onto his parking lot to see if he would be interested in some chemical free zucchini, tomatoes and corn. David was intrigued by the idea but not sure until he would taste the first crop of the summer. ”An 8 pound zucchini” farmer Bill proclaimed. Farmer Bill and David worked from that year on to build a relationship and educate each other about “clean” food. Bill would soon grow baby zucchini and petit pan, “why in the world would anybody eat such a small vegetable” and the squash blossoms he usually fed to the goats.

By now the passion for cooking had evoked a fire inside and David went to France and apprenticed with two star chef Gerard Vie at Tros Marches in Versailles and A. Beauvillier Restaurant in Paris with famed chef Marc Angel.

David was the owner and chef of several popular fine dining restaurants in his hometown of St. Louis, Missouri, before tackling the competitive California restaurant scene. The move proved to be a successful one as Slay—who is probably best known today as the face and spirit of David Slay’s La Veranda in Beverly Hills, the renowned California/European-style bistro he founded in 1989. Under Slay’s direction, La Veranda was recognized as one of the “Best Gold Medal Restaurants in the United States” and Los Angeles magazine went so far as to include David Slay on a list of “300 Reasons Not To Pack Up and Leave L.A.” as well as being named by Food and Wine Magazine’s list of top new chefs and consistent marks from The Zagat Guide.

It wasn’t long before the critical acclaim for La Veranda reached the eyes and ears of Hollywood luminaries and Slay built a name for himself as a “boutique” caterer hosting parties for the arts and entertainment industry. He takes an innovative and customized approach to designing menus for his private customers, attending to special dietary needs—and unusual requests—and personally overseeing every aspect of an event, whether a movie opening or a holiday reception, to ensure that it is superb.

Today David enjoys a well-earned reputation as one of the most creative and professional chefs in the world of food and entertaining. Slay brings this same attentiveness to detail and focus on personable service to his work at Park Ave. Restaurant in Orange County, California. He is as likely to be found watching over the staff of sous chefs, bakers and pastry chefs as he is to be spotted visiting customers at their tables to explain how he prepared the meal they are about to have.

Slay’s creative renditions of traditional American cuisine and his efforts to maintain an all natural and preservative free menu has always been a way of cooking from the beginning of his career. Slay’s depth  of experience, finely honed skills and passion for entertaining are key ingredients in David’s continued success.

WWW.PARKAVEDINING.COM


DAVID HUNT – OWNER & WINEMAKER, HUNT CELLARS

Our Story
It started over 20 years ago as a fantasy: living on a lush beautiful vineyard, producing your own style of favorite premium varietal wines that are well received and appreciated by those who have discovered the wines and shared them amongst friends.

Now, drive along the scenic Highway 46 West, about three miles west of the 101 Fwy at Oakdale Road, you will find this dream has become reality for David Hunt, Winemaker and owner of Hunt Cellars, a winery committed to producing “Memorable Wines”. We believe that great wines leave indelible impressions when poured with wonderful meals and great friends and scintillating conversations. Hunt Cellars was founded on the philosophy of producing wines that you will look forward to simply sipping by a cozy fireplace or pairing with your favorite meals to enhance that special event or moment in time.

How It Began
When The Hunt Family decided to pursue their dream they were uncertain where they would choose to build their vineyard. The Hunts spent exhaustive days and weekends traveling to various premium wine regions from Oregon, Washington, and throughout the State of California. They finally narrowed their decision down to the Central coast to San Luis Obispo County. Paso Robles was selected because of its rich diversity in soils, superb growing climate and unique styles of wine making along with the spirit of graciousness and traditional American values.

Eventually after looking at numerous parcels of vineyard potential property, they settled on uniquely beautiful property containing over 550 acres on Highway 41 in Creston. This unique property met their criteria in topography, soil composition and unparralled beauty. Within the 550 acres there are four terrior’s with varying elevations containing soil composites that mirror the great wine regions of the world. They were convinced that they could grow wonderful exciting intense fruit here on this property.

Destiny Hunt
The Hunt Family decided to name their vineyard, “Destiny Vineyards,” in honor of their new baby girl they named Destiny who was born in 1996. Just ask Destiny who has the best wines today and she will certainly tell you.

Destiny Vineyard’s first planting consisted of: Cabernet Sauvignon, Sangiovese, Sauvignon Blanc, Merlot, Syrah, Petite Syrah, Cab Franc, Viognier and Zinfandel. The Hunts decided to build a tasting room for their premium wines, which opened in October of 1999.

In 1997 they began producing their first releases of memorable wines… Experience has taught Hunts that in order to make great wines you must simply have the best fruit. At Hunt Cellars, we believe passion, hard work and never giving up until we have put together all the components and structure that will give our wine the varietal character, flavor and velvet finish that will become a trademark of our wines.

View of Destiny Vineyards
As you enter The Hunt Cellars Tasting room, the fun wine experience begins, as you are greeted with either live music or our white grand player piano, which can play any song. Stroll up to our Cabernet Bar, where our warm and friendly staff are eager to lead you through a light hearted and fun sampling of our wines. You may also choose to sip your wines on our spacious 1200 foot veranda, smoke your favorite cigar under our pavilion or simply stroll through our lush inviting landscaped lawns. We want you and your guest to simply have a wonderful time at Hunt Cellars and bring your friends and family back on your next visit to the Paso Robles Wine Country.

How Hunt Cellars Wines Differ from Others
There are many different wineries in the Paso Robles area; few compare to the quality of Hunt Cellars. Hunt uses only the best and rarest mountain grown fruit to produce the best harvest of grapes. Their vineyard’s location has been specifically chosen for its composition and diversity – every step of the production process is designed so Hunt Cellars produces the highest caliber of wine for you to enjoy.

HUNTCELLARS.COM

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