An innovative trend by restaurants is having multi-talented chefs on board and promoting them and their culinary skills.
I witnessed a brilliant execution of this at the hands of those vivid owners of The Apple Farm in San Luis Obispo. The genius lies in two superbly talented chefs who are as diverse as their culinary offerings are wonderful.
Chefs Steven Smeets and Willette Vey are creating a gastronomic destination spot at The Apple Farm, with some amazing dining experiences including winemaker dinners and a pastry case so filled with deliciousness, no one can pass by.
Ladies first, so let’s start with Executive Pastry Chef, Willete Vey (Willie for short). A member of the staff at The Apple Farm for over 15 years, she is known as the pie princess, the cookie queen, and the maker of “the best darn biscuits in the world.” She has created hundreds of delectable and beautiful wedding cakes, won multiple contests with innovative recipes, and wowed pastry cravers.
Her pies, cakes, muffins, cookies, and more are on display and for sale every day at The Apple Farm, but she lends her talents to the winemaker’s dinners.
I, (actually, my husband the “Cookie Monster”) first discovered her years ago when she made a stout cake for a culinary competition. The Chocolate Dream Stout Cake is a daring combination of an Oatmeal Stout beer and cocoa, layered with an amazing coco-cream filling. Gary has declared this the best chocolate in the world, so sweet Chef Willie made it for his birthday last week and he ate the entire cake.
The Apple Farm has in its bakery the best morning concoction in the known universe — Willie’s biscuits. These are delicate pastry dough rolled with cinnamon, sugar, cayenne pepper, cheddar cheese and a ribbon of bacon twisted throughout, and then a hint of Rosemary. I dare you to each just one!
We also love the coffee cake muffins, key lime pie, cheesecakes, apple tarts, and éclairs. Gary spends most of the month of December stalking her gingerbread cookies.
Executive Chef Steven Smeets’ personal style has a strong emphasis on Mediterranean cuisine, with accents on fresh herbs, seafood, pasta, garlic, tomatoes, fresh vegetables, and a variety of fresh seasonal food items that range from the exotic to the everyday good ol’ down-home cooking.
We had the fried chicken with a twist. The chicken was pounded flat and then rolled around prosciutto and Gruyere cheese, dipped in eggs and battered, fried and cut like a log. It was served with mashed potatoes and fresh vegetables and was the table hit.
Originally interested in gastronomy, Chef Smeets’ cooking style has evolved into using local, sustainable produce and meats served simply and beautifully, while staying true to their natural flavors — how a farmer would cook if he or she were a chef.
This passion and dedication earned him a culinary scholarship to the California Culinary Academy in San Francisco.
Chef Smeets has also been conjuring up winemaker dinners. Each month the backyard garden features a local boutique winery and a 7-course “farm-to-table” dinner, all paired with the winery’s finest vintages.
As the dinners focus around the wine, the chefs have the task of not only figuring out what dish would highlight which wine, but how to incorporate this dinner around their local vegetables and seasonal eating philosophy.
The winemaker dinner schedule is Friday, May 26, featuring Villa San-Juliette Winery of San Miguel; Friday, June 30 with a special brew master dinner featuring Central Coast Brewing; and Friday, July 28 featuring the spectacular, Daou Vineyards of Paso Robles.
Dinner starts at 6 p.m. Seats available for $75 a person plus tax and gratuity. You can call (805) 544-2040 to reserve your seat at any of the upcoming dinners.
At one pairing they offered up Meyer lemon ricotta raviolis with asparagus, spring peas, cherry tomatoes, California olive oil, and sprouting basil.
Another standout dish was the braised short rib, made with the Cabernet, and smoked carrot purée along with other delectable offerings.
These fantastic chefs are serving breakfast, lunch, and dinner at The Apple Farm, a diner’s destination paradise. Apple Farm is located at 2015 Monterey St., in San Luis Obispo; they are open daily for breakfast, lunch and dinner.
By Teri Bayus
