Tag Archives: Homeward Bound of Marin

Stefano Masanti Shares Stories and Food

When a Michelin-starred chef arrives, the kitchen staff expects attention to detail. Before a July 27 dinner with Fresh Starts Chef Events, Chef Stefano Masanti lived up to that expectation by arriving before 9 a.m. to oversee the cooking. The … Continue reading

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Gordon Drysdale Brings Fresh & Local Focus

Since his motto is FLOSS, one might guess dentistry as Gordon Drysdale’s profession. But guests at Fresh Starts Chef Events won’t forget his culinary skills or his creed: Fresh, Local, Organic, Seasonal and Sustainable. Chef Gordon has maintained a role … Continue reading

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Cooking Up Connections at Backyard

In his culinary life, Chef Daniel Kedan says he’s “always searching for a connection to farming and locally sourced ingredients.” Guests who tried his menu at Fresh Starts Chef Events will be searching out his restaurant, Backyard, in Forestville. Through … Continue reading

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Chef Josh Silvers Offers Summer Feast

If summer means “living is easy” to you, your kindred spirit is Chef Josh Silvers of Jackson’s Bar & Oven in Santa Rosa. But his easygoing style belies the hard work that got him to his life as chef and restaurant … Continue reading

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Chef Bryan Jones Presents Top Recipes

It’s a rare event when the #1 Restaurant in America comes to you. That’s what happened when Chef Bryan Jones of St. Francis Winery arrived at Fresh Starts Chef Events. The winery’s dining room has twice been voted that top … Continue reading

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Napa Food Writer Celebrates Local

As a devotee of seasonal and local food, award-winning food writer Janet Fletcher opened her recent evening at Fresh Starts Chef Events with a plate that made a statement about spring in Napa Valley. Her Flatbread with Whipped Feta, Radishes, … Continue reading

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Kitchen Gypsy Shares Vignettes, Recipes

After 16 cookbooks, PBS-TV Chef Joanne Weir says she had no desire to write another. But memories of her grandparents’ farm in the Massachusetts Berkshires and her family history (four generations of chefs) spurred her to create a book of … Continue reading

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