Boonville Hotel chef returns to his roots with simple, seasonal menu
- torrey7
- Nov 15, 2019
- 1 min read
Updated: 2 days ago
At the farm-chic restaurant, Napa-raised chef Perry Hoffman focuses on local, seasonal ingredients, picked fresh daily.
By Carey Sweett Published Nov 15, 2019 • The Press Democrat
The welcome at the Boonville Hotel restaurant was an unusual one, as a deep bass voice crooned, “You Make Me Feel Like a Natural Woman…”
And as I peeked into the open kitchen, I saw that voice belonged to a cook, deep into his work prepping for tonight’s dinner.
Executive chef Perry Hoffman came around the corner then, and grinned. “We’re a little goofy here,” he said.
Dressed in a navy button-up shirt with the sleeves rolled up, jeans, a workman bib apron and a baseball cap, he looked like he might be running a blacksmith shop instead of what is an enticing new destination 50 miles northwest of Healdsburg. His presence is a surprise: with a population of just over 1,000, Boonville is better known for its winding, mountain-side roads, sprawling wineries, vast open space and rustic character than Michelin Star chefs.
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