Kalein - A World Class Artist Training and Development Center Near Nashville, Tennessee

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

 Picnic

 Baby back ribs, potato salad, pickled cucumbers, watermelon

Dinner with Mike & Molly Hendry of Hendry Wines

Crab gratin with croutons (cocktail hour)

 Chicken coq au vin, roti breast, noodles, mushrooms, onions

House salad

Pies of the day

 Tuesday

 Picnic

 Grilled tuna rare “Mediterranean” melon, feta, olives , tomatoes, pine nuts. 

Tubule, hummus , tahini & pita bread

Cherries

 Dinner with Brett DeLeuze of ZD Wines?

Chips, queso, salsa, guacamole (cocktail hour)

 Rack & leg of lamb with pea risotto

 Sliced curry marinated heirloom tomatoes, pickled red onions.

Whisky marinated strawberries with whipped crème fraiche

 Wednesday

 House lunch

 Hand tossed pizza, high noon.  Bring your imagination

 Dinner with Ehren & Anne-Marie Jordan & Kathy Bereaz of Failla Wines

 Sliced meats, cheese, bread (cocktail hour)

 Mussels, clams, marinara

Michael’s gnocchi.   join in

Sausage & peppers

Creaser, shaved parm

Chocolate mousse and olive oil, fluer de sel,  pinenuts

 

Thursday

 House lunch

 Gazpacho

Sliced Beef tenderloin sandwiches, basil, roasted peppers, goat cheese

Melon

 Dinner with Dave & Emily Miner of Miner Family Wines

 Scallop ceviche, herbs, lettuce wraps (cocktail hour)

 Short ribs.

Vegetables from the market

Dessert?

 Friday

 Picnic

 Foie & Jelly sandwiches

Grapes

Dinner Bistro Jeanty

Saturday

On our Own

 

Who is in the Kitchen making all this Magic? Meet Our Chef Michael Sichel

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.

Vicky Bayley, who opened 7 on Fulton in early 2006, said she came to know Sichel when he inquired about a position at another of her restaurants. “Then I had his cooking at The Cellar (Sichel’s previous post) and quickly became a fan. I was thrilled by his passion for food and his desire to please people.”

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 Hotel. Before moving to the city last year, Sichel cooked for four years in California’s Napa Valley at the Auberge du Soleil, eventually becoming the executive sous-chef in the inn’s award-winning kitchen. Shortly after arriving in New Orleans in 2005 he reopened Indigo in Mid-City, and more recently was executive chef, partner and general manager at The Cellar at Culinaria in the Lower Garden District.