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NVL food

UP CLOSE & PE RSONAL WITH NAPA VALLE Y CHE FS

CHEF TOD KAWACHI Brings a Wealth of Experience “to the table” at St. Supéry  BY EVE BUSHMAN | PHOTOS BY MEG SMITH

With the St. Supéry garden at his fingertips, in addition to the best locally sourced fare, Chef Tod takes his years of culinary proficiency to a new level.

W

hat’s the key to culinary success? St. Supéry estate chef Tod Kawachi feels its organization and attention to detail both in life, and, in the kitchen. This idea is called ‘mise en plas’ meaning ‘everything in its place,’ and a way of life for this talented chef. Chef Tod, a Washington state native, has found his place at this respected Rutherford based winery, a producer of prized Bordeaux varietals and the perfect accompaniment to chef’s varied pairings. St. Supéry’s commitment to hospitality, its French Chateâux tradition and estate-grown wines pair well with Chef Tod’s culinary creativity. This begins when he “digs into” the winery’s private estate garden for fruits, herbs and vegetables. “I have the experience and confidence to create pairings that best showcase the wines and seasonality of the garden, and appreciate this creative freedom entrusted to me,” said Chef Tod respectfully. “The St. Supéry Estate culinary garden provides me with amazing produce, beyond which I source the best meats, poultry, cheese, and seafood from local artisan producers. You can taste the difference in dishes that utilizes vegetables, fruits, and herbs straight from our garden.” 88

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