In the summer of 1988 Chef Bob Hurley planted his roots firmly in the California Wine Country, first as a chef at Domaine Chandon, then later as Executive Chef at the Napa Valley Grille. In November 2002 he opened his own restaurant, Hurley's Restaurant, in Yountville, California. Chef Hurley describes his menu as local California cuisine high in flavor and influenced by the Mediterranean so that it fits very well with wine. The regular menu offers a wide array of options. The “Wine Country” theme allows diversity so that it is not tied down to a particular style or ethnicity. It is creative food done simply and he always has two or three wild game selections as well. The menus are revised about three times each year to take advantage of seasonal changes, particularly with produce and seafood. Fall brings on wonderful risottos with wild mushrooms and squashes, and in the chilly winter it’s time for the deep rich braises with root vegetables and hearty potato based soups. His summer menu lightens up again with fresh vine ripened heirloom tomatoes, sweet corn, and wonderful summer stone fruit.
Chef Bob Hurley is a world traveler and a devotee of the culture, cuisine and lifestyle of many other countries. His years of trekking and working around the world provide the basis for his theory that Napa Valley is no longer a melting pot of cuisines from the rest of the world; but they have come together to create a Napa Valley regional cuisine. Chef Hurley says that concurrent with the development of the Napa Valley’s prestigious wine industry, the origins and methods of local cooking have changed. Prior to the wine industry’s rise to prominence, cuisine of the Napa Valley was often prepared using methods defined by the limitations of experience. Then with the success of the wine industry, its corresponding tourism and the plethora of cooking schools, the food of the region has become influenced and includes the tastes of Asia, Europe and Mexico, as well as other regional and ethnic areas of the United States.
Since Chef Hurley began cooking professionally more than 30 years ago, he has always had a strong belief that the use of regional, seasonal ingredients is important on many different levels. It promotes sustainability, showcases local producers and provides the finest dining experience to the customer. He says that the Napa Valley is particularly blessed with a wide range of such products, from produce and meats to fish and fruits, as well as artisanal breads, cheeses, oils and much more. This philosophy is a guiding light behind the menu development at Hurley’s Restaurant.
The wine program at Hurley’s Restaurant also closely follows his local ingredient philosophy. Chef Hurley likes to regard the town of Yountville as the epicenter of his restaurant, first by using wine and other products of the distinct Yountville appellation, then working out into other parts of the Napa Valley and beyond. Given the fact that Hurley’s Restaurant is literally the center of Yountville and Yountville is the center of the Napa Valley, Chef Hurley feels an extra responsibility to expand his diner’s horizons when it comes to wine selections, and the response has been gratifying. Many area winemakers and winery owners have chosen to make Hurley’s Restaurant their neighborhood watering hole. As such, he gets to try and offer wines that are in short supply. While the restaurant does not employ a sommelier, each of the managers is extremely wine and beverage knowledgeable and they, in turn, guide the entire wait staff in a continual program of tastings and education. Just as Chef Hurley looks for strong classic cooking skills, and a consistent work ethic and attention to detail in the kitchen staff, he has also been able to hire managers that have solid food and beverage skills plus a considerable depth of local knowledge.
Always the first to respond to the needs of the non-profit sector, Chef Hurley has been a regular participant in charitable events including Guide Dogs for the Blind, the Veterans Home of Yountville Luncheon and Pathway Home Programs, Napa Valley Wine Auction, Copia: American Center for Wine, Food and the Arts, the Napa Valley Academy Awards AIDS benefit, the Napa Valley Mustard Festival, VIP chef for Hands Across the Valley food bank, the Staglin Family Vineyard Music Festival for Mental Health and many others. Other Napa Valley community events he actively participates in are the Napa Valley Film Festival, Sense Yountville, Flavor! Napa Valley, Yountville Festival of Lights and is an active board member of the Lincoln Theater Center For the Arts located at the historic Yountville Veterans Home. He also finds time to do a large number of food and wine demonstrations.
Chef Hurley has brought his Napa Valley cuisine to the famous James Beard House in New York City several times and was also named a Shining Star Chef by Cooking Light Magazine. He has been a regular on San Francisco’s Bay TV and has appeared several times on the award-winning California food show, Bringing it Home with Laura McIntosh. Chef Hurley is a featured chef on the nationally syndicated PBS special “The Great Chefs of Napa Valley”.
In addition to special events throughout the year, such as his Dungeness Crab Festival in December, Robert Burns Scottish Supper in January and Mardi Gras in February, he also prepares custom menus for Valentine’s Day, St. Patrick’s Day, Mother’s Day, Thanksgiving, Christmas Eve and New Year’s Eve. But his personal favorite is Wild Game Week, which is normally the second week every November. For almost 20 years, Chef Hurley has been matching the grape harvest with the autumn hunt and for six days prepares a changing all-day menu of exotic game dishes and invites all adventurous diners to come and sample the delicacies from around the world.
Hurley’s Restaurant is a white tablecloth, full service establishment that is focused on quality food and service. The dining room, highlighted by a stone fireplace, is a favorite among locals and winemakers. The ambiance is casual and friendly without losing the special feeling you get when you come to a well-run establishment that is serious about what it does. The expansive bar opens up to a large wrought iron and stone-enclosed patio right in the center of town where you can watch the world go by. It’s the perfect place to meet friends, or make friends, where you can enjoy the late night menu every night. When there is a chill in the air, they light up the patio fireplace and turn on the outdoor heaters which enable even large groups of friends to gather for a casual drink, good conversation and a late-night snacks well into the evening.
TONY ABOU_GANIM - "VODKA DISTILLED: THE MODERN MIXOLOGIST ON VODKA & VODKA COCKTAILS"
Vodka is the most consumed liquor in the United States--yet many leading cocktail authorities hold it in low regard. With VODKA DISTILLED: The Modern Mixologist on Vodka and Vodka Cocktails, Tony Abou-Ganim turns his attention to renewing our appreciation for this oft-maligned spirit. Abou-Ganim is at the forefront of the craft cocktail resurgence and has worked with Mario Batali, Steve Wynn, Dale DeGroff, and Harry Denton, among others. His first cocktail book, The Modern Mixologist, was praised widely and is now in its fourth printing.
Vodka Distilled profiles sixty of the world's diverse vodkas, featuring detailed descriptions and tasting notes. Abou-Ganim also breaks down the history and production of vodka, specifying key differences between vodkas from different regions. The centerpiece of the book is a collection of twenty-five classic and contemporary cocktail recipes selected, adapted, or created by Abou-Ganim, chosen to showcase vodka's true character. With a forward by cocktail master Dale DeGroff and gorgeous photography by James Beard Award-winning photographer Tim Turner, Vodka Distilled is sure to become the go-to resource on vodka and vodka cocktails.
About Tony: The Original Modern Mixologist
Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made countless national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.” Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won two Iron Chef America competitions; his first pairing cocktails with Iron Chef Mario Batali in “Battle Mango,” and most recently pairing cocktails in “Battle Tequila and Tortillas” with Iron Chef Jose Garces. His signature branded line of Modern Mixologist bar tools will be released summer 2012. Abou-Gamin is also a partner at Inoteca Liquori in New York City.
Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. His initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, teaching him the necessary steps to become a leader in the beverage industry. After graduating from college, Abou-Ganim further developed an appreciation for a hand-crafted cocktail using only the freshest ingredients while working at Jack Slick's Balboa Café and then during the opening of "Harry Denton's,” a legendary hangout in Fog City. In 1993 he moved to New York City and took a position as the opening bartender at Po, Mario Batali’s first restaurant.
Tony later returned to San Francisco to open Harry Denton's Starlight Room atop the Sir Francis Drake Hotel and it was here that he developed his first specialty cocktail menu featuring several of his original cocktail recipes including the Sunsplash, Starlight and his most famous of them all, the Cable Car.
In 1998, Abou-Ganim was selected by Steve Wynn to develop the cocktail program at Bellagio Las Vegas. He not only implemented his philosophy of bartending and drink preparation, stressing both quality ingredients and proper technique, but also created several original cocktails for the resorts 22 bars. In 2002 he won the Bacardi Martini World Grand Prix – one of only two Americans to ever win this title.
As the National Ambassador of the U.S. Bartenders Guild, www.usbg.org, and Associate Member of the Museum of the American Cocktail,www.museumoftheamericancocktail.org, Abou-Ganim continues to educate about the history and lore of cocktails. He also operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.