NY (September 20, 2002) - StarChefs has discovered three rising star chefs in Napa Valley, the “food and wine country”! The article, Taste of Napa, details how these brilliant chefs got their start and gives you a tasting of their recipes.
Greg Cole has been cooking up rave reviews and winning awards as executive chef and owner of Celadon and Cole’s Chop House. An accomplishment in the culinary industry, but not a surprise from this talented chef with 20 years experience in Napa. Try one bite of his Flash Fried Calamari with a Spicy Chipotle Chili Glaze and Pickled Ginger and you’ll never call fried calamari “bar food” again.
Richard Reddington, Executive Chef at Auberge du Soleil began his culinary career as a college grad eager to apprentice in any kitchen that would take him. Very rapidly Reddington made his way through some of the best restaurants in the U.S. and France, becoming one of the brightest young chefs of today. Check out his recipes like Sautéed Sub Sole with Fava Bean & Pea Salad, English Pea Purée and Cured Lemon Vinaigrette.
“Soulful cooking, straight from the heart” is how StarChefs describes Chef Joseph Scarpone’s culinary philosophy at Tra Vigne. It’s a natural fit for Scarpone who grew up in an Italian family where food is a celebration of life. He is embracing the regional products of Napa and loving every minute of it. Get a taste of his mastery by trying Warm Pecornio “Budino” with Grilled Asparagus – a delicious cheese pudding atop grilled asparagus.
If you would like to excerpt or reference this article in your publication, please feel free. For information about no-charge reproduction of this article, contact Will Blunt at StarChefs.com.