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We are pleased to announce a completely new menu and direction in our culinary offerings. We have had the pleasure of getting to know the land and local farmers, and we have selected a variety of locally available products to highlight. Local farmer’s markets are also one of our primary resources, and we proudly craft dishes from the foods we find there weekly.
Our seasonally-inspired menus focus on the fresh garden flavors of the bountiful harvest in Northern California. You will see locally foraged morel mushrooms from Mendocino, creekside ramps from the mountains of Oregon, spring onions and early garlic from the Central Valley, as well as a host of other local mushrooms, forageables, and organic vegetables as the land provides them.
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Chef Profile
Chef Jordan Mackey
With more than Seventeen years behind the stove, Chef Jordan Mackey has led the kitchens of several notable restaurants including the Grove Isle Hotel & Spa in Miami, La Playa Beach & Golf Resort in Naples, and Meritage, also located in Naples, Fla. Mackey was named "Chef of the Month" in October 2003 by Entrée Magazine, and his dishes have been featured in Travel & Leisure and numerous television stations throughout Florida and Washington.
Most recently Chef Mackey headed up the culinary operations at The Historic Edgewater Hotel in Seattle’s waterfront district. There he sunk his teeth into the breadbasket of the northwest, networking with farmers, fisherman, local winemakers, and the local chefs collaborative, creating a distinctive northwest "farm to table experience" at the famous hotel’s signature restaurant 67, named for the pier on which it stands.
Chef Mackey took the helm at Napa’s Restaurant Cuvee in Sept '10, with "no preconceived notions" of what the restaurant should be. "I like to let the location speak to what it wants to be" says Mackey.
Inspired by Restaurant Cuvee's "Urban Farmhouse" feel, Chef Mackey has created what he likes to call "High Country Cuisine", drawing inspiration from the wine country grape farming lifestyle, and the high level of expectation for wine country food and drink. "At Cuvee we will be constantly looking for ways to combine the local fruit of the land into new country-inspired creations with a nostalgic edge, and wonderful people to share it with".
In his spare time chef Mackey can be found digging in the restaurant's large organic vegetable garden with his 3 year old daughter Aria, or visiting his friends at local farmers markets and wineries.
Mackey graduated from the New England Culinary Institute in 2000, and has had stages with Roy Yamaguchi of Roy's restaurants, and Austrian Master Chef Wilhelm Gahabka, and credits his mentoring and inspiration to French Master Chef Michel Leborgne, Union Square Café's Danny Meyer, and fresh vegetables.
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