The spectacular grounds of the Lexington Hills Estate in Los Gatos, adjacent to the Lexington Reservoir, provided jaw-dropping views and a graciously appointed setting for the 3rd annual Star Chefs competition, held on Sunday, Sept. 20.
This third annual food and beverage pairing event, presented by Table For Three, once again benefited Momentum for Health, the 66-year-old organization that provides mental health services for Santa Clara residents.
Over 300 guests ambled over grassy knolls, through olive trees and flower-studded garden paths, over rock bridges through lily ponds, enjoying creative bites and libations from 14 local chefs, wineries and bartenders, all while enjoying live music by Bay Area recording artists Jim Wetzel (on guitar) and Dee Spencer (SF JAZZ education program founder and performer).
Glass in hand, they occasionally paused to take in the dramatic vineyard slopes and the broad vistas to the west. A group of lucky VIPs had the stunning pool house to themselves, where dishes were served to them by volunteers Monica Bunker, Tessa Donnelly and Doug Whitaker.
Each attendee, along with a slate of pro judges, was given tickets and tasked with voting for their favorite pairings: a heavy responsibility, given the level of skill on display by our local culinary talent, much of which comes right from downtown Los Gatos.
People’s Choice was declared a tie between Chef Ross Hanson of Oak & Rye (Los Gatos), and Chef Anthony Secviar of Protégé (Palo Alto), both highly deserving of top honors for their outstanding dishes and pairings.
Chef Hanson of Oak & Rye served up grilled lamb loin with red pepper, capers and preserved lemon radish atop celery root puree, alongside a Neely Vineyards 2021 Hidden Block Pinot Noir from Portola Valley, while Chef Secviar of Protégé presented a Japanese milk bread shrimp toast paired with a vibrant cocktail.
Right behind them in popular voting were Be.Steak.A (Campbell) for their wagyu strip with pickled ramps and black garlic paired with Bedrock Old Vine Zinfandel, and Bar Zola (Palo Alto), for their Peruvian scallop crudo with fermented fresno chili vinaigrette, serrano chiles, grilled pineapple and toasted coconut foam, paired with a slushy pineapple and coconut-forward sour called FROOOOT, from Native Fermentations.
Pro Judges, including head judge Moe Rubenzahl (philanthropist and food blogger), Coline LeConte, Editor-in-Chief of Edible Silicon Valley, Carolyn Jung, The Food Gal, and yours truly, named Protégé Judges Choice for the second year in a row. Oak & Rye, Bar Zola, Asa Los Gatos and Restaurant Gish were right there at the top of most judge’s lists, all in hot contention.
Chefs also play a role in doling out awards, resoundingly awarding Chef Anthony of Protégé, Chef’s Choice, followed closely by Chef Julian Silvera of The Tasting House in Los Gatos, and Chefs Trent Lidgey and Edalyn Garcia of One Fish Raw Bar, San Jose.
As attendees entered the event, mixologist Erica Presto from Silos (Morgan Hill), served up her gin-based “Welcome” cocktail, called Macho Dancer, sporting a bright green chile-based rim.
Thanks are due to Allen Bros Meats and Greenleaf Produce for their donations to the chef’s dishes, and to the efforts of the countless volunteers who make this sizable event a well-run machine.
Key to the mechanics of Star Chefs are Vickie Scott Grove, who handles the live auction; Brenda Hammond, who is in charge of coordinating the chefs and beverages, floral arrangements and social media; Emily Ward who coordinates rentals, set up and event layout; and Kathy Williams, who handles printed materials and communications.
“The Lexington Hills Estate and Winery is one of the most beautiful venues in the Bay Area,” said Vickie Scott Grove, Treasurer for Momentum for Health. “Guests raved over the stunning views of the mountains, vineyards and Tuscan gardens.”
Photographer/videographer, Trisha Leeper, wrangled participants for the all-important photos, despite being on crutches. Find her photos on Facebook.
The live auction, led by Rick Lagumbay from Bizzarro’s, bid up an Italian Dinner for 18 by Chef Ross and Bree Hanson of Oak & Rye at Kathy Williams home in Saratoga, which sold for $7500, and a New Zealand cruise, $15k.
Hearty thanks to all who attended in support of the event’s mission to provide holistic, personalized mental health and addiction treatment services for adults in Santa Clara County. These include outpatient and residential programs for addiction and recovery, as well as crisis stabilization, independent and supported housing, employment assistance and more.
Chief Chef Wrangler, Brenda Hammond, former owner of Restaurant James Randall in Los Gatos, and mother of Chef Ross Hanson, recruited her entire local family to help in the effort. “I’m incredibly grateful for my family—Ross, Bree, Bruce, Cameron, Monica, and their dear friends—who stepped up in a big way this year when we needed them most,” said Hammond.
“My gratitude extends to the many generous people who make this event possible: our chefs, winemakers, restaurant owners, farmers, suppliers, photographers, bartenders, brewers, and spirit producers. This event is powered by people who give their time, talent, and hearts. Because of them, we can give back to the nonprofits that make our community stronger.”
