orange County Restaurant Week
~Choice of Starter~
Agave-Roasted Butternut Squash Bisque
Salad of Watercress and Endive
Candied Hazelnuts, Pear, Redwood Hill Farm’s Feta,
Creamy Hazelnut Dressing
~Choice of Entrée~
Shetland Island’s Sustainable Salmon
Roasted Fennel Puree, Port Macerated Raisins,
Grilled Natural Flat Iron Steak
Organic Mushroom and Rutabaga Hash, Pumpkin-Seed
Butter, Red Wine Jus
Locally Sourced Seasonal Vegetables with
All Natural Gelato
~Choice of Glass of Wine~
Canvas Chardonnay, Merlot or Cabernet
Chef Curtis Toth
Question: How long have you been a chef?
Answer: I have been a chef since 1998. I went to Culinary School in 2002.
Question: How long have you been at this restaurant?
Answer: I just started in May 2010
Question: Who or what inspired you to become a chef?
Answer: I was inspired by my mother who always is seeking out ways to create an exciting meal, with whatever she had on hand. I was also inspired by my high school culinary teacher, who inspired me and others to make everything to the best of our ability, be it a hotdog or filet of beef.
Question: What do you enjoy most about your profession?
Answer: I enjoy that opportunity to work with young passionate chefs and make guests feel great and inspired through a meal.
Question: When you’re not in the kitchen what are you doing?
Answer: I spend time outdoor with my wife and daughter. I also enjoy photography.
Question: What is your most popular dish?
Answer: My most popular dish is cooked at home… It is my smoked baby back ribs.
Question: Your last meal on Earth would be??
Answer: Medium Rare Grilled Rib Eye Steak with Hand Cut Fries.
Question: What's your favorite item on the Restaurant Week Menu?
Answer: Cullotte Steak, it’s one of the most flavorful cuts you can get.