Kalein Napa Valley Leadership
Retreat 2009
Tenstone Estate
Lunch & Dinner Menu
Click To Meet Our Personal Chef Michael Sichel

Sunday
Lentil
soup, sliced pork tenderloins, rolls, condiments for sandwiches, salad
Serve
your self from the stove, set for arrivals.
Monday
Dinner
with Mike & Molly Hendry of Hendry Wines
Crab
gratin with croutons (cocktail hour)
House
salad
Pies
of the day
Tubule,
hummus , tahini & pita bread
Cherries
Chips,
queso, salsa, guacamole (cocktail hour)
Sliced curry marinated heirloom
tomatoes, pickled red onions.
Whisky
marinated strawberries with whipped crème fraiche
Michael’s
gnocchi. join in
Sausage
& peppers
Creaser,
shaved parm
Chocolate
mousse and olive oil, fluer de sel,
pinenuts
Thursday
Sliced
Beef tenderloin sandwiches, basil, roasted peppers, goat cheese
Melon
Vegetables
from the market
Dessert?
Grapes
Dinner Bistro Jeanty
Saturday
On our Own
Michael Sichel, whose cooking style draws on his
experiences at leading restaurants in France and the United States, has joined 7
on Fulton as Executive Chef. Sichel is a native New Yorker whose first encounter
with south-Louisiana cuisine came during the 10 months he spent in 1999 as
executive chef at Kean’s Carriage House in St. Francisville.
Sichel said his culinary style at 7 is “French-based and
New Orleans-inspired.” Among the dishes appearing on the initial menus are a
wild-mushroom soup with oysters and truffle-whipped egg yolk, warm crabmeat with
lemon mascarpone and curry foam, and bacon-wrapped pork tenderloin with pork
belly in sauce naturelle. “The exciting dining environment in New Orleans was a
major factor in my decision to work here,” Sichel said. “People in this city
have truly refined palates, which is one more motivation for me to maintain high
standards, to use the best technique with the best seasonal product available.”
Sichel, who holds an associate’s degree from the Culinary
Institute of America in Hyde Park, N.Y., spent a year working under chef Pascal
Morel at the renowned Abbaye de Sainte Croix in Salon de Provence, France. His
other early postings included such widely respected American restaurants as
Rubicon in San Francisco, Gotham Bar & Grill in New York, and Chicago’s
Ritz-Carlton