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Bradley Ogden, at LA Food & Wine, Evokes Special Memories – and Inspires a Trip to Solvang!
Bradley Ogden may be the first special chef in my life. Growing up, one of our family traditions was to go to his Lark Creek Inn for special occasions where we always made sure to order, what we called, “Bradley’s” Butterscotch Pudding. This became a DeathbedFood dessert for me and I’ve used it as a benchmark for excellence against all other butterscotch desserts. Recently, the butterscotch creme brulee at The Six Gastropub came close!
So, naturally, I was thrilled to meet him at LA Food & Wine. Having been a pioneer in the “seasonal farm-fresh American fare” movement, and Co-Founder of the Lark Creek Restaurant Group, Chef Ogden was a popular man there. From the reviews for his new cookbook, “Holiday Dinners with Bradley Ogden,” I can see that legendary chefs, as well as his restaurant fans, are equally wowed by him …
Wolfgang Puck: Eating at any of Bradley Ogden’s restaurants has always felt like a celebration. So a holiday cookbook from Bradley is ideal. And if you aren’t a personal friend who is lucky enough to be invited to Bradley’s own home for the holidays, Holiday Dinners with Bradley Ogden is the next best thing: You get to cook his recipes, and serve them to your guests as your own holiday creations!
Jacques Pépin, Chef, cookbook author, and PBS-TV cooking series host: Your holiday meals may never be the same. Superbly illustrated, classic and modern at the same time, Holiday Dinners with Bradley Ogden has taken American classics and modernized them in thorough, intelligent, and innovative ways. I have enjoyed Bradley’s food for years from Campton Place and One Market in San Francisco and the Lark Creek Inn in Marin County. This genuine American chef from the Midwest has never been better than in this straightforward, honest, and splendid homage to American Cuisine.
So, what does a culinary pioneer like Chef Ogden think about for his DeathbedFood list? He shares below:
Ice cold Cristal? Sounds good to me, Chef.
Chef Ogden is now Chef/Owner of root 246 in Solvang in the Santa Ynez Valley. Based on where they source some of their food (Santa Monica Seafood, Cowgirl Creamery) and many lovely reviews (gayot.com, LA Times), I can’t wait to go there and try it out soon. In the meantime, Chef, please send me that Butterscotch Pudding recipe. Maybe I’ll make it and blog about my baking adventure of trying to replicate your DeathbedFood dessert!