2011 Michelin Guide Recommended

Congratulations to the entire team at the Lafayette Park Hotel & Spa for our recent Recommendation rating the in the Michelin Guide San Francisco, Bay Area and Wine Country 2011.  This honor places us in an elite group of restaurants and hotels rated and selected by Michelin’s anonymous inspectors.  For more information about the Michelin Guide visit  www.michelinguide.com

Another Culinary Introduction...Sous Chef Charles Campbell

Charles Campbell started with the Lafayette Park Hotel & Spa 4 years ago as a Grill Cook, and was quickly promoted to Sous Chef for the Duck Club and Bistro at the Park. Prior to working with the Lafayette Park Hotel & Spa, Charles had an early interest in cooking and was making Hollandaise Sauce at the age of 12. Cooking appears to run in the family as Charles’ Grandfather was the author of several cook books and appeared regularly on The Today Show’s cooking segments. Charles graduated from California Culinary Academy in San Francisco in 2005. His previous restaurant experience includes The Left Bank in Pleasant Hill and À Côté in Oakland.

Here is his recipe for Salmon Congee –
1/2 pound salmon filet
2 tablespoons vodka
1 tablespoon soy sauce
3 tablespoons olive oil
1 celery stalk finely minced
3 shallots, minced
1 jalapeño seeded and finely chopped
1 tablespoon peeled, grated ginger root
1/3 cup long-grain white sweet (glutinous) rice, washed and drained
1/4 pound shrimp, peeled and deveined
8 cups chicken stock

1 tablespoon minced lemon grass

Juice from ½ medium lemon
2 tablespoons fresh basil leaves


Marinate the salmon in a small bowl with the vodka, soy sauce and 1 tablespoon of the olive oil. Refrigerate for one half hour.
Heat the remaining oil in a large stock pot and sauté the shallots, ginger, celery, and jalapeño for three minutes.
Add the shrimp and rice to the pot. Stir and add the stock. Bring to a boil, cover and simmer for 15 minutes, stirring occasional.
Meanwhile slice the salmon into very thin pieces and lay in the bowls you will be serving it along with the lemongrass. Set aside until ready to serve.
Remove the congee from the heat and stir in the lemon juice. Add salt to taste.
To serve, ladle hot soup over the raw fish and garnish with basil.

Join us...

Join us for a very unique winemaker dinner featuring both Jordan Vineyard & Winery and J Vineyards & Winery on Friday, October 29th, 2010 at the Duck Club Restaurant. We have put these two Jordan family wineries together for a special evening to highlight the best of their Russian River and Alexander Valley vineyards.

Jordan Winery has been making award-winning Cabernet Sauvignon and Chardonnay for over 30 years, and J Vineyards is well known for its exceptional sparkling wines and its distinctive Pinot Noir, which will be served. A sensational four-course menu designed by Chef Chuck Courtney will feature wine pairings from both wineries and is a must-taste for connoisseurs and gourmets alike.

Seating is extremely limited and reservations are required, so be sure to reserve your table as soon as possible.

Special Room Rates! Be safe and take the elevator home instead of driving. When making your dinner reservations, inquire about our special room rates for this evening.

DATE

Friday, October 29, 2010

TIME

6:30pm - Hors d'oeuvres

7:00pm - Dinner

PLACE

Duck Club Restaurant at the Lafayette Park Hotel & Spa

3287 Mt. Diablo Blvd.
Lafayette, CA 94549

The Menu

J Vineyards, "Cuvee 20", Brut, Russian River Valley, N.V.

 

Lobster Niçoise

Saffron Potato, Haricots Verts, Quail Egg, Olive and Tarragon

2008 Jordan, Chardonnay, Russian River Valley

Oak-Smoked Wild Pheasant

Kabocha Squash and Wild Rice Risotto, Bacon Cipollini Broth

2007 J Vineyards, Pinot Noir, Russian River Valley

Shaft's Gold Mine Blue, Garlic Crouton, Cassis Cabernet Reduction

2006 Jordan, Cabernet Sauvignon, Alexander Valley

 

Baked Seckel Pear

Tart Cherry and Almond

Mignardises Au Chocolat

J Vineyards, Brut Rosé, Russian River, N.V.

Chuck Courtney

Executive Chef

Dry-Aged Beef Tenderloin

Chef’s Selection of Hors d’Oeuvres

Join our Team

FOOD & BEVERAGE MANAGER


The Lafayette Park Hotel & Spa, one of the finest luxury hotels in the East Bay, is in search of a Food & Beverage Manager to join our team.

We are currently seeking a service oriented and experienced leader to develop, direct and guide our food and beverage team to ensure that our guest’s expectations are exceeded. He or she will be responsible for overseeing two Restaurants and Room Service.
The perfect candidate will have a minimum of two years experience as a Food and Beverage Manager in a Hotel or Restaurant. He or she must have strong leadership abilities, as well as excellent verbal and written communications skills. Must be able to work a flexible schedule, including evenings, weekends and holidays.
We offer an excellent team oriented work environment where the staff has a strong commitment to personalized and distinguished service to our guests. We also provide an excellent compensation and benefit package.
If you are interested in applying for this great opportunity, please submit resume via e-mail or by fax to (925)299-4382. EOE

Fall Winemaker Dinner with Jordan and J Vineyards & Winery

Jordan and J Vineyards and Winery


Join us for a very unique and special winemaker dinner featuring Jordan Vineyard & Winery and J Vineyards & Winery on Friday, October 29th, 2010 at the Duck Club Restaurant. Hors d'oeuvres will be served at 6:30pm and Dinner begins at 7:00pm.


A sensational four-course menu designed by Chef Chuck Courtney will feature wine pairings from both wineries and is a must-taste for connoisseurs and gourmets alike.


Seating is extremely limited and reservations are required, so be sure to reserve your table as soon as possible.


For reservations, please call 925-283-7108

Beer vs. Wine Dinner

at the Duck Club Restaurant

For centuries, the debate has raged between beer vs. wine, and now it will be put to test in a very special dinner that will let you decide!


On August 27th, the Duck Club Restaurant will add a twist to its beer and winemaker dinner series by pitting the beer and wine against each other in a special tasting menu prepared by executive chef Chuck Courtney.


Stone Brewing Company and its co-founder Greg Koch will represent the beer side of the debate against Joel Gott Winery and sommelier Chris Siconolfi, to determine which beverage pairs best with a specially prepared "Marco Polo Spice Route" menu.

During the four-course meal, each dish will be paired with a Joel Gott wine selection and a Greg Koch-chosen beer. Once the diners try both the beer and wine, they'll fill out a scorecard, and results will be tabulated and announced at the end of the dinner.

Join us for this exceptional event on August 27, 2010!

Reservations are required. Please call 925-283-7108.

$99 per person, excluding tax & gratuity

Our Executive Sous Chef Jon Avalos' Introduction

Executive Sous Chef Jon Avalos joined The Lafayette Park Hotel and Spa in September of 2006. He brought with him a lifetime of admiration for food. At a very young age, Chef Jon started experiencing the vibrant flavors of the culinary world. With his mother by his side, she assisted him in appreciating the quality of fresh produce right from their family garden. Chef Jon was born and raised in the Bay Area, and has the privilege of sharing his culinary expertise with his two young daughters, who love to assist in the kitchen, just as he did when he was young.



Chef Jon graduated from the California Culinary Academy in San Francisco, California. He has had the privilege of working with first class establishments such as The French Laundry, Boulevard and Ritz Carlton Hotels.


One of his favorite recipes to share, Roasted Golden Beets


1 Bunch Fresh Golden Beets
2 tbls. Olive Oil
Fresh Ground Salt & Pepper


1. Remove tops from Beets, clean and rinse
2. Place Aluminum foil in baking pan,
3. Place beets centered on foil
4. Drizzle Olive Oil and season with S&P
5. Wrap beets in foil to seal at top
6. Bake approximately 30 minutes at 325
7. Beets will be cooked when a skewer or knife is inserted with little resistance.
8. Remove skin immediately with paper towel while hot.
Toss in your favorite salad or pair with Salmon or Char

Grgich Hills Estate Winemaker Dinner

Join us a legendary winemaker Mike Grgich introduces his favorite wines and describes his winemaking philosophy at the Grgich Hills Estate Winemaker Dinner on Friday, July 30, 2010 at the Duck Club Restaurant. Grgich Hills Estate is internationally recognized for the award-winning wines that are made completely from organically-grown grapes from Napa Valley.

This sensational five-course menu designed by Chef Chuck Courtney features Grgich Hills Estate wine pairings and is a must-taste for connoisseurs and gourmets alike. Seating is extremely limited and reservations are required, so be sure to reserve your table as soon as possible.

For dinner reservations please call the Duck Club at 925-283-7108.

Father's Day at the Lafayette Park Hotel & Spa

Father's Day at the Spa
Make Father’s Day extraordinary with the Spa at the Park; Purchase a Gentleman’s Facial or 50 minute Treatment and enjoy a Complimentary Draft Beer Poolside.

Please book by Friday, June 19th and mention this offer.

Father's Day Steak & Brew Brunch

We’re celebrating Dad by treating him to his favorite beer and a steak just the way he likes it (grilled fish and chicken are also available!). The rest of the family can join in and enjoy our regular fabulous Sunday Brunch for a day to remember.

The Duck Club Restaurant

10:30am - 2:00pm

$45 per person

Tax and gratuity not included

Author John Peter Hagen Book Signing

The Lafayette Park Hotel & Spa, Project Second Chance and Effen Vodka are pleased to announce that the author John Peter Hagen will be available in the Duck Club Restaurant on Monday June 21, from 5:00-6:00 P.M., to sign and personalize his European best-selling and critically-acclaimed book "Play Away Please" at the preferred price of $20.00 before its release in the US. In recognition, the Lafayette Park Hotel & Spa will donate a portion of the proceeds from book sales to Project Second Chance. In addition, Effen Vodka will provide complimentary beverages during the signing session.

Firestone Walker Beer Maker's Dinner

The Duck Club Restaurant at the Lafayette Park Hotel & Spa invites you to celebrate the finest beers of the Firestone Walker Brewing Co. at a special beer dinner on Friday, June 25th, 2010.
This special event will be hosted by 2010 World Beer Cup Champion Beermaster, Matt Brynildson, who will discuss his beermaking techniques and the special pairing menu prepared by our Executive Chef Chuck Courtney.
The Firestone Walker Brewing Co. was just named the 2010 Champion Brewery and Brewmaster in the mid-sized category at the World Beer Cup, the most prestigious beer competition in the world. Beer aficionados and novices will not want to miss this incredible, exclusive event.

Seating is limited, and reservations are required,

so be sure to reserve your table as soon as possible.

FOR DINNER RESERVATIONS
PLEASE CALL 925-283-7108
Special guestroom rates are available for dinner
attendees at the time of reservation

For more information and to view our menu click here

Firestone Walker Beer Maker's Dinner

Lafayette Park Hotel & Spa.3287 Mount Diablo Boulevard.Lafayette, CA 94549.877-283-8787

Best Martini Contest

Lafayette Park Hotel & Spa and Effen Vodka Present
The 11th Annual Best Martini in the East Bay Contest

Monday, June 21st, 2010
Lafayette Park Hotel & Spa
6:00pm -8:00pm

Admission $25.00 ~ tickets available at the door only please

Proceeds will be donated to Project Second Chance
http://ccclib.org/psc/

Music Provided by Generations in Jazz

Must be 21 years or older to attend, ID will be required for all guests