![]() Now that he’s a father, he sees parallels between fatherhood and his role as an executive chef overseeing a new generation of young cooks. “I try to temper it and bring it down a lot,” he said. Pringle, soft-spoken and by all appearances quite humble, indicates that type of kitchen culture, himself included, is changing for the better. Now 44, he came of age in a different world, where celebrated chefs were sometimes known for big egos and hot tempers. The tight-knit community is part of the draw here,” he said, noting they’d attended the Healdsburg Future Farmers Country Fair twilight parade the night before this interview.Ī native of the East Bay, Pringle was raised, culinarily speaking, in some of the nation’s top restaurant kitchens headed by luminaries like Daniel Boulud, Laurent Manrique and the late Jan Birnbaum. “(We wanted the) small-town, family-centric community. It was a homecoming for his wife, who grew up in Petaluma. After spending most of his career in New York, San Francisco and Silicon Valley, and with a growing family, they wanted to slow down a little, and settled in Healdsburg. The couple moved to Sonoma County in the fall of 2020, just as Pringle was hired as the Montage’s chef de cuisine. “No matter how we split them now, we’re constantly outnumbered.” “Adding in number four was a bit of a challenge,” he said. He admitted it’s a juggling act for him and his wife, Ann. Rooftop Taco, $8: A little steep for a taco, but the beer-battered sole is light and flaky, and creamy chipotle cabbage brings it all together.Four seems to be the magic number for Jason Pringle.Īs the recently appointed executive chef at the posh Montage Healdsburg resort, he directs and oversees the menus and kitchens for four on-site restaurants, including Scout Field Bar with its stunning views of Alexander Valley and marquee fine-dining restaurant Hazel Hill.Īt home, his plate is also full as the father of four children, all 6 years old and younger. Lobster Arancini, $18: Fried balls of generous chunks of lobster and creamy risotto. Light basil pesto adds to, rather than overpowers, the sweet fresh crab meat. Warm Crab Roll, $28: Stuffed with Dungeness crab and hugged by a soft brioche roll, this is an excellent (if slightly petite) must-have before the season ends. Lemon aioli and smoked dashi ponzu add bright flavor, accented by brine-y wisps of bonito flakes. Shishito Peppers, $12: Enough for a crowd, these charred, finger-length peppers are rarely hot. (Heather Irwin / Sonoma Magazine) Best Bets Blue Rose, with gin, blueberries, a tart shrub and rose water at Harmon Guest House’s Rooftop. Insider tip: Monday night is $1 oyster night. It’s first come, first served and no reservations are taken. A warm fire pit and table-side heaters keep things cozy as the sun sets. Housed in the newish Harmon Guest House, it’s an intimate space with a view of Fitch Mountain and the goings-on below. 100 Montage Way, Healdsburg, 70, /healdsburg Also clean out your car because some poor valet is going to have to park it. And I’m suggesting you not arrive looking shlumpy. Hazel Hill and Scout Field Bar are open to the public, but reservations are highly suggested. But this vegetarian version of a a much-loved meat dish is infused with too much basil and nutritional yeast. Missįusilli “Bolognese,” $24: The menu includes plenty of vegan and gluten-free dishes. ![]() Beautiful bits of raw Wagyu beef with garlic chips and bone marrow toast.įern Canyon, $18: If you’re a whiskey fan, don’t miss this very grown-up cocktail with Suntory Toki Japanese Whiskey, Campari, Vya Sweet Vermouth, Tiki Bitters - and if you’re lucky - a twist of fresh yuzu from Scott Beattie’s yard. Wagyu Beef Tartare, $22 (Hazel Hill): The best dish we tried. ![]() ![]() Dressed with horseradish, mâche, buckwheat and coconut yogurt, they’re close-up ready. Heirloom Carrots, $16: Sturdy but not crunchy is the true measure of good carrots. Journeyman Charcuterie, $20: Healdsburg’s own aged meats with pickled olives and mustard. ![]()
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