Direct From Hadsten House in Solvang, CA: Day Four Part Two: Meet Chef Ogden at Roots 246
"Adventures In Wine Country" with Co-Hosts Chuck Byers and Greg Rist is a new series airing in April 2010 on CHEX Television Channel 12 Durham and the Greater Toronto Area.
Root 246
When Bill Pelps told me about Root 246, I thought it was just another local restaurant that he was inspired by and perhaps was trying to promote because it was in Solvang. We all know that Bill lives, eats, breathes and sleeps Solvang. I agreed to include it in the itinerary for the series that Greg and I were doing.
Root 246 is located next to Hotel Corque, 420 Alisal Road in Solvang. Both hotel and restaurant are owned by the Santa Ynez Chumash Native Band. They've done a great job.
We were greeted by Nerissa Sugars, Public Relations Specialist for the property. We were introduce to the dynamo that was Chef Bradley Ogden. He was so disarming with his charm and his smile could melt the hardest heart but one knew that underneath that charisma was a very serious person intent on perfection. He was a "take charge" kind of guy.
"Let's start the interview outside and I will then give you a tour of restaurant," he directed all the time with that disarming smile. Greg knew enough to let this pro take the reins and move on it. "Welcome, to my restaurant. I will show you around!"
Chef Bradley then proceeded to show us his Root 246. It reminded me of a small tent which when entered proved to be larger than Buckingham Palace. The kitchen itself was huge (about 1200 square feet) and the remainder of the restaurant also seemed larger. The furniture in the lounge had the most recent design and the wine cellar had over 1800 bottles---most of which were local wines. The whole experience was overwhelming when one looked at the sheer size
that dwarfed the kitchens of many large Canadian hotels.
In his cooking, Chef Bradley believed in the philosophy of 'keeping it simple'. He had long been accepted as a uniquely talented chef with one of the most respected names in the business. His belief in fresh ingredients is legendary and he has been quoted that his greatest influence on his cooking came from his early exposure to fresh, Native American Foods such as fresh caught trout, fresh vegetables and fruit. His success is obvious with appearances in many television programs such as Good Morning America, Today, Early Show, Great Chefs Of The West and now, Adventures In Wine Country.
Chef Bradley has won many awards including: Best Chef In California (James Beard Foundation), one of the Great American Chefs (International Wine and Food Society), Golden Plate Award (American Academy Of Achievement), Chef Of The Year (Culinary Institute Of America).
In addition to Root 246, he has created many restaurants throughout the United States in cities such as San Francisco, San Diago, Las Vegas (2004 winner of James Beard Foundation's "Best New Restaurant" award), Larkspur, Walnut Creek, Santana Row and Santa Clara.
It was exciting to see this man work his genius with food but you could also tell that his talent wasn't just with the food. It was also with the people who worked with him.
There is an old saying respect can never be demanded----it has to be earned! You could tell that this man had the respect of all that were around him. They looked at him with admiration and care----not just as a chef but as a person who they trusted implicitly. And so they should.
Chef Brad prepared an Oak fired Halibut with Heirloom Melon "Gazpacho" & Vegetable Fritter; Maytag Blue Cheese & Coachella Valley Figs, Spiced Walnuts.
Dessert: Butterscotch taster with Chocolate Crinkle Cookie.
Nerrisa said it best when she referred to Chef Bradley as an undying talent with heart.
I enjoyed meeting this kind man with a big heart, great talent and infectious passion and hope that our paths will cross again.
Root 246
When Bill Pelps told me about Root 246, I thought it was just another local restaurant that he was inspired by and perhaps was trying to promote because it was in Solvang. We all know that Bill lives, eats, breathes and sleeps Solvang. I agreed to include it in the itinerary for the series that Greg and I were doing.
Root 246 is located next to Hotel Corque, 420 Alisal Road in Solvang. Both hotel and restaurant are owned by the Santa Ynez Chumash Native Band. They've done a great job.
We were greeted by Nerissa Sugars, Public Relations Specialist for the property. We were introduce to the dynamo that was Chef Bradley Ogden. He was so disarming with his charm and his smile could melt the hardest heart but one knew that underneath that charisma was a very serious person intent on perfection. He was a "take charge" kind of guy.
"Let's start the interview outside and I will then give you a tour of restaurant," he directed all the time with that disarming smile. Greg knew enough to let this pro take the reins and move on it. "Welcome, to my restaurant. I will show you around!"
Chef Bradley then proceeded to show us his Root 246. It reminded me of a small tent which when entered proved to be larger than Buckingham Palace. The kitchen itself was huge (about 1200 square feet) and the remainder of the restaurant also seemed larger. The furniture in the lounge had the most recent design and the wine cellar had over 1800 bottles---most of which were local wines. The whole experience was overwhelming when one looked at the sheer size
that dwarfed the kitchens of many large Canadian hotels.
In his cooking, Chef Bradley believed in the philosophy of 'keeping it simple'. He had long been accepted as a uniquely talented chef with one of the most respected names in the business. His belief in fresh ingredients is legendary and he has been quoted that his greatest influence on his cooking came from his early exposure to fresh, Native American Foods such as fresh caught trout, fresh vegetables and fruit. His success is obvious with appearances in many television programs such as Good Morning America, Today, Early Show, Great Chefs Of The West and now, Adventures In Wine Country.
Chef Bradley has won many awards including: Best Chef In California (James Beard Foundation), one of the Great American Chefs (International Wine and Food Society), Golden Plate Award (American Academy Of Achievement), Chef Of The Year (Culinary Institute Of America).
In addition to Root 246, he has created many restaurants throughout the United States in cities such as San Francisco, San Diago, Las Vegas (2004 winner of James Beard Foundation's "Best New Restaurant" award), Larkspur, Walnut Creek, Santana Row and Santa Clara.
It was exciting to see this man work his genius with food but you could also tell that his talent wasn't just with the food. It was also with the people who worked with him.
There is an old saying respect can never be demanded----it has to be earned! You could tell that this man had the respect of all that were around him. They looked at him with admiration and care----not just as a chef but as a person who they trusted implicitly. And so they should.
Chef Brad prepared an Oak fired Halibut with Heirloom Melon "Gazpacho" & Vegetable Fritter; Maytag Blue Cheese & Coachella Valley Figs, Spiced Walnuts.
Dessert: Butterscotch taster with Chocolate Crinkle Cookie.
Nerrisa said it best when she referred to Chef Bradley as an undying talent with heart.
I enjoyed meeting this kind man with a big heart, great talent and infectious passion and hope that our paths will cross again.
posted by Chuck Byers - Wine Consultant | 5:43 AM
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