Solano Grill & Bar
NEWSLETTER
FEBRUARY 1998
Valentine’s Day is Saturday February 14, 1998
Though February is the shortest month of the year there are still many interesting happenings. Foremost in many people’s minds must be Valentine’s Day coming Saturday February 14th. This year Chef Sam Chen has put together a Five Course Pris Fixe Menu including champagne to help you celebrate this romantic day. As with Christmas Eve and New Year’s Eve we will be limited the number of reservations accepted to ensure smooth service and perfect food. The menu is displayed here in the newsletter, is available at our website: www.solanogrillandbar.com, and is available by fax. I recommend that you make reservations as soon as possible if you wish to join us that evening.
On February 8th Phil, Sam and myself will be at the Berkeley Symphony Orchestra Eleventh Annual Wine & Food Tasting. This will be the fourth year we have presented at this show. The BSO tasting is one of the best food shows of the year and all proceeds will be going to support the Orchestra. Each year the finest local restaurant and wineries get together to help support the Orchestra. Led by Conductor Kent Nagano, the BSO is a spectacular group which we are lucky to have in the East Bay. This year the show will be hosted by Chef Narsai David. Chef Chen is planning to present an Antelope dish with a Wild Huckleberry & Chambourg Reduction for our participation in the event. If you are there please drop by and say hello.
I received a great deal of interest in the Wine Maker Dinners announced in the last newsletter. A tentative date for the week of March 22nd is scheduled and we will have secured the inaugural winery by the first week of February. Please keep an eye out for our mailings or at our website for further information.
The City of Albany will be beginning construction on Solano Avenue in March. Details and how to avoid any gridlock are included in this newsletter. Thank you.
Sincerely,
Michael Stajer
General Manager
Who is Chef de Cuisine Sam Chen?
Solano Grill & Bar is lead and owned by Chef du Cuisine Sam Chen formally of La Folie and Mante Sumi in San Francisco. After graduating from the University of California, Berkeley with a degree in Civil Engineering Sam Chen decided to attend the California Culinary Academy to pursue a culinary career. He graduated with honors in April 1994. Chef Chen's excellent performance quickly earned him a position in the kitchen of Chef Hassan Baharain at Mante Sumi in San Francisco. Beginning in Pastry at Mante Sumi Chef Sam Chen quickly graduated to Pantry and finally the Grill helping to lead one of the finest restaurants in San Francisco. The late Chef Hassan Baharain was one of the pioneers of East West Cuisine and provided Chef Sam Chen the basis and education for the exceptional cuisine which he presents at Solano Grill & Bar.
Chef Hassan Baharain recommended Chef Chen to Chef Roland Passot at La Folie - the 3 ˝ star traditional French restaurant in San Francisco - after realizing Chef Chen needed another venue to reach his full potential as a Chef. Under Chef Passot Chef Chen began as a Pantry Chef but quickly moved through the Patissier and Entremetier stations before becoming a central part of the line team as Chef Tournant. While working at La Folie, Chef Chen was part of the team which maintained a 3 ˝ star review at the revisit review by the San Francisco Chronicle and helped solidify La Folie's position as a world class restaurant in San Francisco.
His experience and commitment to excellence which he received from La Folie and Mante Sumi Chef Sam Chen brought to his first kitchen as Chef du Cuisine at Solano Grill & Bar. Combined with his own unique and exciting cuisine this background allows Chef Chen to present a world class cuisine to the local community. Chef Chen describes his cuisine as "based in traditional French technique and style but accented by Asian and other unique flavors." The cuisine which Chef Chen presents at Solano Grill & Bar uses nothing but local fresh and organic produces and proteins which gives guests a high quality and exciting culinary experience. Chef Chen credits the freedom associated with leading his own kitchen with allowing the creativity required to refine and focus his particular style of cuisine and to develop the unique and exciting flavors which are making Solano Grill & Bar an integral part of the local culinary scene.
Upcoming Construction on Solano Avenue
In March 1998 the City of Albany begins a six month construction project to upgrade and beautify Solano Avenue. During this first two weeks of March the city is warning that parking will be very limited on Solano and there may be minor traffic disruptions. Construction is only planned during the daytime and there will be full unrestricted access to Solano Avenue after 5pm. During the day, however, while it will be possible to visit Solano Grill & Bar we are recommending using the side streets for parking and access for the least amount of inconvenience. If you would like to know more about the best method of access and street parking please call (510) 525 - 8686.
Valentine’s Day Menu
On Valentine’s Day Saturday February 14th, 1998 we will be presenting a Five Course Pris Fixe Dinner. As with Christmas and New Year’s Eve, reservations will be limited to ensure quality of food and service. Please call (510) 525 - 8686 for reservations and further information. The Valentine’s Day Five Course Pris Fixe Menu will be as follows:
Starter Course
Glass of 1993 S. Anderson Brut Champagne, Napa Valley
First Course
Smoked Norwegian Salmon Bundle with Spicy Colossal Prawns, Osetra Caviar & a Tomato Salsa
Vietnamese Stuffed Cucumber Soup with Shallots, Ginger, Ground Pork & Dried Cepés
Golden Triangles of Wild Mushrooms, Mungbean Noodles & Water Chestnuts served with a Spicy Peanut Dip
Seared Jumbo Scallop Classical Cćsar Salad with Whole Leaf Romaine Lettuce, Anchovies & Herbed Croutons
House Smoked Duck Pastry with Crispy Noodle Pillows and served with a Sweet & Sour Plum Sauce
Entree Course
Macadamia Nut Encrusted Ostrich Fillet with Taro Root & Scallion Cakes served with a Classic Demi-glaze Reduction
Tempura Nori Wrapped Ahi Tuna served Rare with Toy Box Tomatoes, Pearl Onion Salsa and a Wasabi Mustard Sauce
Roasted Maple Farm Peking Duck Breast with Sonora Valley Fois Gras, Watercress & Glazed Fennel with a Natural Jus
Florida Spicy Lobster & Crayfish Stew with Orzo
Fillet of Texas Longhorn Beef with Shallots & Hedgehog Mushrooms, Fingerling Potatoes, served with a Classical Bordelaise Reduction and Black Pepper Oil
Vegetarian Pad Thai with Cauliflower, Broccoli, and Sugar Snap Peas
Cheese Course - A Trio of Imported Cheeses with Red Flame Grapes & a Balsamic Port Wine Sauce
Dessert Course
Warm Pineapple Tart Tartin with Coconut Sorbet
Almond & Strawberry Cylinder with Red Currants
Chocolate Lover’s Special
Cost: $48 per person excluding tax and gratuity. All courses will be available a lá carte.
Miscellaneous
All of our menus, news of special events, biographies, and other information are available on the internet at www.solanogrillandbar.com. For further information call (510) 525 - 8686.
