11/9- Mark Vaughn, Byron Vaughn, Ric Orlando, Paul Shenkman, Bob Hurley,

Mark and Byron Vaughn Sante' Magazine - Awards


Santé is pleased to announce that 88 stellar hospitality-industry professionals are winners of 2010 Santé Restaurant Awards. Now in their thirteenth year, the Santé Restaurant Awards were created to recognize excellence in restaurant food, wine, spirits, and service hospitality. The Santé Awards program is the only peer-judged restaurant and hospitality competition in North America.
 
Chef Owner Ric Orlando - New World Home Cooking Co

Local chef Ric Orlando (New World Home Cooking in Saugerties, New World Bistro Bar in Albany) was on the Food Network show Chopped and we've watched this show a bunch of times and it looks like it can be brutal -- odd mystery ingredients, serious time pressure and picky judges. A lot of professional chefs have melted in the heat of competition

Paul Shenkman - Sam's Chowder House - Half Moon Bay, CA

Sam’s Chowder House in Half Moon Bay, California, is proud to announce that culinary entrepreneur and owner Paul Shenkman has been named National “Restaurateur of the Year” by Santé, the Magazine for Restaurant Professionals. The award honors a lifetime achievement of exceptional work and service, and commitment to the restaurant and hospitality industry from the perspective of entrepreneurship and business management. The award is determined by Sante’s editorial staff and Editorial Advisory Board. In addition to owning and operating Sam’s Chowder House in Half Moon Bay, CA, last year Shenkman launched the nation’s first mobile gourmet seafood truck, Sam’s ChowderMobile recently named top ten “Fab Food Trucks in America” by The Living Channel (TLC). In August of this year, he also opened Osteria Coppa, a farm-to-table concept featuring artisan pasta and artisan pizza in downtown San Mateo, recruiting former Quince pasta king Chanan Kamen as Executive Chef.


Bob Hurley ( Executive Chef / Owner )  - Hurley's Restaurant

We got to Yountville and the first parking spot we saw was one right outside the entrance to Hurley's - in we pulled. It was a gorgeous evening, but rather than waiting 2 hours for a patio table, we took one available at the moment indoors and it was great. Except of course for the party next to us that got progressively louder as the night wore on and their empty wine bottles collected....but that was our own fault. We had a choice of tables and we choice the one closer to them. Lesson learned. Service was excellent and the food was great - I had the salmon with wilted spinach salad and he had the chipotle glazed short ribs. The salmon was a little saltier than I prefer, but it was crusted with a shallot/pancetta mixture...still very good though. The short ribs were an excellent recommendation from the waiter....the meat was tender and very well seasoned....and perfect with the sides served with it. We decided to share a dessert and chose the peach crostada which I think made the entire meal! Served fresh from the oven, with honey gelato and fresh berries.....YUM!