Michael Ellis, New Chef de Cuisine at Dry Creek Kitchen,
Announces New Winter Menu and a Prix Fixe Menu for Locals
Ellis Plays Instrumental Role in the Restaurant's Success and Recent

Michelin Star Rating

HEALDSBURG, California (December 7, 2006); Michael Ellis, new chef de cuisine at Charlie Palmer's internationally acclaimed Dry Creek Kitchen, has announced the arrival of the restaurant's winter menu. Chef Ellis's winter menu incorporates an array of additions to Dry Creek Kitchen's traditional menu, including hearty soups, root vegetables and wild game. Ellis is also featuring a special winter “Sonoma Neighbor Menu" for local residents Monday - Thursday.

Dry Creek Kitchen was recently honored with a Michelin star, one of only 28 restaurants to receive Michelin's first-ever ranking of Bay Area restaurants. Palmer bestows much of the credit to his Ellis, who began his role in the spring of 2006.

“Michael's talents are ideal for executing and enhancing the Dry Creek Kitchen menu - he has played an integral role in the Michelin star rating," said Palmer. “Michael is focusing his efforts on delivering the most authentic rustic wine country menu with hearty portions, simple concepts and emphasis on local and seasonal cuisine."

Ellis is no stranger to the Charlie Palmer Group. Prior to his new role as chef de cuisine, Ellis served as sous chef at Dry Creek Kitchen. He also worked as the sous chef at Charlie Palmer Steak in Washington D.C. Ellis's strong relationship and collaboration with Palmer in the kitchen has shaped Dry Creek Kitchen into an award winning restaurant.

Ellis's winter menu will focus on root vegetables, wild game meats, winter squash and hearty soups. Each dish reflects the restaurant's rustic approach to wine country cuisine as well as Ellis's flair for more modern, interpretive fare. Ellis is known for his generous portions and simple menu concepts. “I want our guests to grasp the concepts of the menu and to truly enjoy the experience of dining in a world-class wine country establishment."

Winter menu items include Duck Consommé with Duck Sausage Ravioli, Chives and Truffle Oil, Autumn Lentil Soup with Candied Bacon, 50-year Old Sherry Vinegar and Crème Fraiche; Duo of Painted Hills Beef with Twice Baked Potato with Pt. Reyes Blue Cheese and Bacon and Blue Lake Beans; and Red Kuri Squash Agnolotti with Pistachios, Maple Glazed Pumpkin Seeds, Broccoli Raab and Sage-Brown Butter Froth.

Ellis has also created a new winter focused “Sonoma Neighbor Menu" which is a prix fixe three course menu available Monday — Thursday. The menu will be available during the seasonal live jazz performances at the restaurant on Monday and Tuesday nights from 7-9pm. The “Sonoma Neighbor Menu" is $30 per person, $45 with wine pairings.

Dry Creek Kitchen is open for dinner from 5 p.m. to 9:30 p.m. Sunday — Thursday and from 5 p.m. to 10 p.m. Friday and Saturday.

Dry Creek Kitchen is open for lunch from noon — 2:30 p.m. Friday - Sunday.

The restaurant can be reached by calling (707) 431-0330.