Saturday, March 20, 2010

Executive Chef Budi Kazali of the Ballard Inn in Santa Barbara provides World of Pinot Noir guests a Gala Dinner to remember

The World of Pinot Noir 2010 was not just about world class Pinot Noirs but featured some of the most talented and renowned Chefs of California's Central Coast and the country at the event.

Whether it was the gourmet lunches at the seminars, the appetizers and tasty tidbits at the tastings in the tents, the multi-course gala dinners or the small plates at the Paulée, the group of chefs each year just get better . The 10th World of Pinot Noir provided some of the best yet.

Dolphin Bay Resort & Spa is an elegant all-villa resort set along the rugged California Coast, just south of San Luis Obispo. Midway between San Francisco and Los Angeles on California's Scenic Highway 1. Dolphin Bay Resort & Spa is located in Shell Beach.

The Dolphin Bay's signature restaurant, Lido, provides an ocean front venue for casually elegant dining and drinks. The Lido Restaurant features California Coastal Cuisine and showcases the bounty of local and organic farms and ranches in the Central Coast area region. The Lido's elegant dining room showcases expansive breath taking views of the ocean. On this very special night , Lido was the venue for a World of Pinot Noir Gala dinner featuring Guest Chef Budi Kazali of the Ballard Inn and Restaurant in Santa Barbara.

Recently named Central Coast Magazine Ultimate Chef for 2009, Chef Kazali, a graduate of the California Culinary Academy, has worked in some of the best restaurants on the West and East Coasts. Early in his career he worked in San Francisco’s renowned La Folie and the boutique Campton Place hotel.

After relocating to Boston, Chef Kazali helped to open the James Beard Award winning Blue Ginger with Chef Ming Tsai, where he gained expertise in melding the flavors of Eastern and Western cuisines. After five years at Blue Ginger, Chef Kazali returned to San Francisco, and refined his proficiency with French cuisine and technique at the acclaimed Restaurant Gary Danko. At Ozumo, a lively and upscale Japanese restaurant, Chef Kazali returned to his appreciation and dedication to producing fine Asian cuisine.

In 2004, Chef Kazali took over the Ballard Inn & Restaurant in Santa Barbara County, this Zagat-rated, AAA Four Diamond property allows Chef Kazali to bring his vast experience to light in his own innovative way, creating memorable and delicious dishes to please the most discriminating palates.

Born on the island of Java in Indonesia, Kazali moved to the United States with his family when he was in sixth grade because his parents wanted a better life for their children. It was at college that he began to develop his crowd-pleasing cooking skills, although he says any innate talent he has comes from his mother.

After he graduated with a degree in economics, he headed to the California Culinary Academy and its Le Cordon Bleu Culinary Arts program, a 60-week program from which he graduated in 1994. The rest is culinary history.

World of Pinot Noir Gala Dinner , Lido at the Dolphin Bay Resort


Big Eye Tuna and Hamachi Tartar with Tsar Nicoulai Caviar & Cucumber-Creme Fraiche


Local Butterfish with Wild Chanterelles and Ponzu Butter


Grilled Pork Belly with Hudson Valley Foie Gras and Star Anise Scented Asian Pear


Carpenter Ranch Squab Two ways with Parsnip Puree and Pinot Demi Glace


Coconut Financier with Blueberry Balsamic Syrup

Each of the delicious and fresh courses was paired with at least two great Pinot Noirs and presented and served by "cream of the crop " sommeliers from some of the renowned dining venues from around the country. Chef Budi's culinary artistry shined through with every dish.

The World of Pinot Noir is not only a Meca for Pinot lovers but for foodies as well. Its beautiful location over looking the Pacific Ocean at the the Cliffs resort for the two tastings as well as the seminars , dinners and much more make the World of Pinot Noir the ONLY place to be the first weekend in March . Mark your calendars for 2011, we certainly know we will.

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