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Like
the name implies, the view from the dining room
at the Bay View Restaurant in Bodega Bay is what everyone sneaks away
to Bodega Bay for. The food is what keeps bringing them back.
The Bay View Restaurant is the flagship fine dining restaurant for the Inn
at the Tides in Bodega Bay, California.
The Inn at the Tides is a beautiful hotel property stretching across the bluffs
overlooking picturesque Bodega Bay with 86 first class rooms. The hotel has 4 meeting
rooms ranging in size to accommodate from 10 people to a 100 people.
The restaurant seats 120 for their sold out dinners with the wine makers. In
fact, winemakers says the Bay View Restaurant has one of the most successful long
running series of wine maker dinners. The sellout events of 2000 this year have
been George Bursick of Ferrari Carano, Terry Nolan of Benziger,
Peter Mondavi of Charles Krug and Mike Grgich of Grgich
Hills. These dinners are sold out well in advance and Executive Chef Ken Schloss
prepares a special meal to pair with the wines chosen for that evening, emphasizing
their Italian roots with such menu items as Dungeness crab bruschetta ,Wild Mushroom
Ravioli with a walnut sauce, Scaloppine of Wild Boar, or Grappa Cured Salmon served
with arugula and cannellini beans served as an appetizer to Paglia e Fieno.
General Manager Carlo Galazzo has read the beat of Sonoma County well, and has
wineries booked all the way out till 2002. Upcoming schedule for this year includes
Korbel slated for July 21, Marimar Torres Estate on August 18, B.R.
Cohn scheduled for September 15, capping the year off with Around the World
with Robert Mondavi, Dec 15, a very special event with Robert Mondavi. (You'll
see me at this one).
Carlo Galazzo has been the General Manager for ten years, and brings with him
a wealth of experience in running high volume destination operations. Previously
running Maxwell's Plum in Ghiradelli Square in San Francisco, he presently
runs the largest operation in Bodega Bay with 250 plus employees, two restaurants,
a fresh fish market and gift shop.
Executive Chef Ken Schluss is a Sonoma native and a graduate of San Francisco's
California Culinary Academy in 1979. Ken returns to Sonoma County
after a 20 year absence, where he left his mark as the original chef
of the Napa Valley Wine Train. Following the lure of beautiful beaches and warm
gentle breezes, he furthered his career by working at the Supper Club Resort in Negril, Jamaica where
he was Executive Chef for 5 years, and before that with the Princess Hotels in Barbados. |
Horseradish
Crusted King Salmon |
Left to Right, Executive Chef Ken
Schloss, restaurant
manager Luigi Lezzi, Chef De Cuisine, Steven Taub
and
Carlo Galazzo, GM |
The Chef De Cuisine is Steven Taub and it was Steven at
the stove for these tasty items. The restaurant manager is another
Italian gentleman, Luigi Lezzi who sets a formal white table
cloth table with the hotel logos on the plates. Check the web site
out www.BodegaBayinfo.com
orwww.InnattheTides.com
Theweb site is terrific and lets you view the rooms in a landscape
type program. This is the kind of site that everyone will have
someday. I SUGGEST YOU TAKE A LOOK AT IT. Zagat gives this place a
great rating. It's one of the pleasures of life. Don't miss
it. |
