Chateau
Felice Winery & Mirepoix Restaurant
Scrumptious Wine & Food Pairings
By Ellen
Walsh
Celebrating
local, fresh and bountiful produce at the height of
their freshness was the deciding factor for Sonoma
based winery Chateau Felice. We have learned over
and over again, says winery owner Phyllis Rodgers,
that the simplicity of fresh, straight from the garden
or ranch ingredients compliments the earthy tones
of our premium wine. We know that anything Chef Matthew
Bousquet creates for us is going to make our wine
club dinners a success.
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Click
on images for Chateau Felice wine pairing suggestions
and recipe captions |
Matthew
is passionate about fresh, seasonal ingredients. He
calls himself a purist, and insists on making everything
from scratch including the fresh crackers made daily.
His knowledge of ingredient sourcing makes it easy
for him to change the menu almost daily, capitalizing
on the latest harvest of what wine country has to
offer.
It
seems as if Matthew has been in the kitchen all his
life. Born in Germany and raised in Ohio, Matthew
trained with Gray Kunz of Lespinasse at the St. Regis
Hotel in New York, and with Bradley Ogden at One Market
in San Francisco. After graduating from the California
Culinary Academy in 1995, he worked with Barbara Tropp
at China Moon, and then again at Silks in the Mandarin
Oriental Hotel.
However,
behind every great man resides a great woman. Bryan
Dempsey, General Manager, partner and wife, has complimentary
credentials which emphasize the front of the house.
With training no less spectacular than Matthew's,
Bryan oversees management of daily operations, and
selects the wines from their highly regarded wine
list.
Matthew
is passionate about fresh, seasonal ingredients. He
calls himself a purist, and insists on making everything
from scratch...
Hailing
from South Carolina, Bryan discovered her love for
seasonal food and wine while studying at the L Universite
de Blaise Pascal in Clermont-Ferrand, France. After
completion of her Certificat de Langue, she returned
to the states to begin her restaurant career.
Developing
her management skills, she practiced in her support
of renowned chefs such as Mark Peel and Nancy Silverton
of Campanile in Los Angeles, and Larry Nicola at Nicola
and Nic's in Beverly Hills, and Kevin Taylor at Jou
Jou Bistro in Denver.
Together,
Matthew and Bryan have produced a labor of love in
their 1,000 square foot restaurant in the renovated
part of downtown Windsor, located in Sonoma County.
You can reach Mirepoix Restaurant at 707 838-0162
for reservations, or you can e-mail them with questions
about the recipes at: HYPERLINK
mailto:restaurantmirepoix@comcast.net