Yountville chefs pay tribute to Veterans Home residents
Yountville chefs and leaders continued a long tradition of honoring residents at the Veterans Home of California with the 21st annual Celebrity Chefs Veterans Day Luncheon on Wednesday.
Dignitaries from the Yountville, Napa County and California saluted, cooked and served residents a multi-course, gourmet meal, orchestrated by the town of Yountville, the Yountville Chamber of Commerce, the Veterans Home of California at Yountville staff and the Tug McGraw Foundation.
The chefs included Cary Delbridge of Brix Restaurant & Gardens; Philippe Jeanty of Bistro Jeanty; Alex Espinoza of Bottega Napa Valley; Octavio Alcantar of Bouchon Bakery; Michael Foster of Mustards Grill, and Jeries Jouaneh and the Veterans Home culinary team.
Chef Rick Edge of Lucy Restaurant & Bar at Bardessono prepared a vegetarian menu, while Arik Housley of Ranch Market Too! and chef Bob Hurley led the culinary and service teams. Yountville Chamber of Commerce members donated a selection of wines.
“It was an absolute privilege for the Yountville Chamber to be able to work with local culinary talent and our esteemed partners to bring this event to life,” said Natalie Leighton, president and CEO of the Yountville Chamber of Commerce. “We appreciate the annual opportunity to recognize all that our Yountville veterans have done to ensure our daily freedom.”
The Veterans Home of California in Yountville currently houses nearly 600 aging and or disabled United States military veterans and their spouses.
“The Chefs Luncheon is by far one of the most anticipated events of the year for our Veterans Home of California–Yountville residents and serves as a perfect prelude to Veterans Day,” said Holly Holtzen, administrator of the Veterans Home.
“The gourmet food and wine, paired with Yountville’s incredible community involvement, made this an extraordinary and memorable event. We are truly grateful to the Yountville Chamber of Commerce, chef Bob Hurley, all of the amazing chefs and restaurants who participated, and of course, the Yountville community. Thank you for continuing to honor and celebrate our home members with this wonderful tradition for the past 21 years!”
The menu included:
Coconut Lemongrass Soup with Dungeness Crab
Chef Cary Delbridge, Brix Restaurant & Gardens
Grilled Hanger Steak
Chef Jeries Jouaneh, Veterans Home of California – Yountville
Red Quinoa Stuffed Sweet Potatoes with Spinach & Cranberries
Chef Rick Edge, Lucy Restaurant and Bar, Bardessono
Reduced Beef, Veal and Chicken Stock Jus Sauteed Green Beans
Chef Alex Espinoza, Bottega
Bistro Jeanty’s Famous Mashed Potatoes
Chef Philippe Jeanty, Bistro Jeanty
Viennois Rolls
Chef Octavio Alcantar, Bouchon Bakery
Banana Chocolate Chip Bread Pudding with Whipped Cream and Caramel Sauce
Chef Michael Foster, Mustards Grill
