#TRAMily

The Twelve Days of Christmas 2019

Join Chef Christopher Kostow and The Restaurant at Meadowood team this December for The Twelve Days of Christmas®. Our annual twelve-day charitable celebration invites influential chefs from around the world to cook in collaboration with Chef Kostow. The guest chefs are encouraged to utilize seasonal products from the Napa Valley and draw inspiration from our 3.5 acre Farm. Each night's menu will be unique, reflecting the style of the visiting chef's cuisine.

 

This year's celebration will benefit Saint Helena Preschool for All, Inc., a local non-profit organization providing scholarships to young children. The Restaurant at Meadowood will donate $2,000 in honor of each participating guest chef, plus 10 percent of every dinner ticket sold. In the spirit of the holiday season, we invite guests to bring unwrapped toys to the event each evening. Our team will then deliver your kind gifts to children in need throughout the Napa Valley.

 

Reservations are now available! For questions, we invite you to contact our Operations Manager, Chitra Samanta.

 

Day 1: Friday, December 6

Chef Gabriela Camara - Contramar, Mexico City, Mexico

Gabriela Camara is the restaurateur, chef, and author behind the renowned seafood restaurant Contramar in Mexico City, Cala in San Francisco, and the forthcoming restaurant Onda. Inspired by the confluence of food, art and culture, Contramar continues to win accolades and recognition as one of the top restaurants in Mexico. Camara's cookbook, "My Mexico City Kitchen: Recipes and Convictions," features recipes of her vibrant cooking inspired by the flavors, ingredients and flair of Mexico City. Named a James Beard semifinalist and Fortune Magazine's "Most Innovative Women in Food & Drink," she continues to pioneer sustainability practices and cultivate equitable restaurant environments.

 

Day 2: Saturday, December 7

Chef John Shields - Smyth, Chicago, USA

John Shields began his culinary training near St. Louis, followed by a move to Chicago where he served as sous chef at world-renowned Charlie Trotter's. In 2005, he left Trotter's to help open Alinea under the direction of Grant Achatz. Shields and his wife Karen Urie in 2008 opened Town House, a restaurant in Southwestern Virginia where the The New York Times published a glowing article. In 2010, Shields was named "Best New Chef" by Food & Wine Magazine. After four successful years at Town House, he returned to Chicago to open Smyth and The Loyalist. After only opening for a few months, Smyth received its first Michelin star, and in 2017, Smyth was elevated to two Michelin stars. Shields has created a renowned burger, second only to Chef Kostow's cheeseburger at The Charter Oak.

 

Day 3: Tuesday, December 10

Chef Daniel Calvert - Belon, Hong Kong, China

Daniel Calvert, Hong Kong's youngest Michelin-starred chef, honed his skill in the world's top kitchens in London, New York and Paris. Joining neo-Parisian bistro BELON, in Hong Kong's vibrant SoHo neighborhood, presented Calvert with a chance to helm his own kitchen. He immediately made his mark in Asia, preceding his star with Hong Kong's Tatler's "Best New Chef" of 2018 award and driving BELON in its unstoppable climb of Asia's 50 Best Restaurants list. Surpassing its debut placing in 2018, BELON earned itself the Highest Climber of Asia's 50 Best Restaurants 2019, jumping from 40 to 15, in a star-studded lineup.

 

Day 4: Wednesday, December 11

Chef Jose Avillez - Belcanto, Lisbon, Portugal

Jose Avillez's main focus is to promote Portuguese gastronomy and to contribute to making Portugal a top gastronomic destination. Avillez is considered one of the great references of gastronomy in Portugal and has stood out because of his enterprising spirits and his drive to keep pushing further. Currently, Avillez has several restaurants in Portugal, Lisbon, Porto, and Dubai. Each restaurant has a different concept, but all express Avillez's passion for cuisine. Belcanto received its first Michelin star in 2013 and was elevated to two Michelin stars the following year, in 2014.

 

Day 5: Thursday, December 12

Chef Junghyun Park - Atomix, New York, USA

Junghyun Park is the Chef/Owner of Atoboy and Atomix in New York City's NoMad neighborhood. Atomix is a fine-dining concept where Park dives deeper into his style with a 10-course tasting menu in a James Beard award winning space. Within the first year of opening, Atomix received a Michelin star, praises from critics near and far, and ranked on the World's 50 Best's extended list. Park was named a "Rising Star" by StarChefs and "Best New Chef" by Food & Wine Magazine. He, along with his wife and business partner Ellia, continues to define his own cuisine by paying respect to tradition and redefining today and tomorrow's dining culture.

 

Day 6: Friday, December 13

Chef Jeremy Chan & Ire Hassan-Odukale - Ikoyi, London, England

Born in England, Jeremy Chan's journey into professional kitchens was far from traditional. After graduating from Princeton, Chan found himself back in Europe working with a private equity company. He left the world of finance behind and worked in the great kitchens of Rene Redzepi's Noma, Claude Bosi's Hibiscus and under Ashley Palmer Watts at Dinner by Heston Blumenthal. It was a chance conversation with Nigerian born friend, Ire Hassan-Odukale, bemoaning the lack of ingenuity in gastronomy with West African produce and ingredients that sparked a narrative in Chan's mind.
 
Ire Hassan-Odukale was born in Nigeria's coastal city of Lagos, in the neighborhood of Ikoyi. Hassan-Odukale traveled to England to earn a degree in Economics and Politics from London School of Economics. This was the place Hassan-Odukale first became homesick for the bold flavors that had played such an important and nostalgic part of his childhood. A serendipitous conversation with old friend Chan led to a loose set of ideas, that ultimately they honed into the concept that would soon become Ikoyi.

 

Day 7: Saturday, December 14

Chef Nicolai Norregaard - Kadeau, Copenhagen, Denmark

Nicolai Norregaard was born and raised in Bornholm, a Danish island in the Baltic Sea. He has no formal education as a chef, but learned how to cook from his grandfather. In 2007, Norregaard opened Kadeau Bornholm, and the Copenhagen restaurant followed in 2011. Both restaurants are based in the terroir of Bornholm, harnessing the unique conditions and flavors of the island. Kadeau currently holds two Michelin stars for the Copenhagen restaurant and one for the Bornholm restaurant.

 

Day 8: Tuesday, December 17

Chef Brady Williams - Canlis, Seattle, USA

Brady Williams is the chef of Canlis in Seattle, Washington- the restaurant's sixth-ever chef in its storied sixty-nine-year history. Since joining in 2015, Williams has garnered numerous accolades, including a James Beard award for "Best Chef: Northwest" in 2019 and nomination for "Rising Star Chef" in 2017, as well as being named one of Food & Wine Magazine's "Best New Chefs" in 2018. His cuisine thoughtfully melds his Japanese heritage with the abundant bounty of the Pacific Northwest.

 

Day 9: Wednesday, December 18

Chef Jeremy Charles - Raymonds, Newfoundland, Canada

Jeremy Charles spent the last 10 years on a cross-continental culinary adventure. He has travelled from the rugged wilderness of the Canadian shield in Quebec where he was head chef to the Molson and Bronfman families, to the slick urban oasis of Los Angeles and Chicago, where he served as a private chef. The diversity of Charles experience continues to guide him toward the redefinition of rustic East Coast cuisine. While at the helm of Atlantica, voted in 2007 the "#1 Best New Restaurant in Canada" by EnRoute Magazine, Charles penchant for using only the freshest, most vibrant and authentic ingredients from local purveyors won him accolades at home and abroad.

 

Day 10: Thursday, December 19

Chef Malcolm Lee - Candlenut, Singapore

Malcolm Lee is the Chef/Owner of Candlenut in Singapore, specializing in a modern approach to Peranakan heritage cuisine. Lee, a Peranakan himself, was the first Singaporean recipient of the Miele Guide Scholarship, granting him a place at the At-Sunrice Global Chef Academy. Lee seeks to serve his heritage through a menu of refined flavors and techniques, creating Candlenut's authentic yet innovative Peranakan flavors. His hard work and passion for heritage cuisine and culinary innovation was acknowledged when Candlenut became the first Peranakan restaurant to receive the acclaimed Michelin star in 2016, 2017 and 2018.

 

Day 11: Friday, December 20

Chef Val M. Cantu - Californios, San Francisco, USA

Val M. Cantu is the Chef/Owner of Californios in San Francisco. At the age of five, his family moved to Texas and opened a Mexican restaurant and tortilleria. Cantu graduated from the University of Texas before returning to cooking. In Austin, he worked at Uchi before moving to California. Once in San Francisco, he spent a year as sous chef at Sons & Daughters, and then quickly began working on Californios. Utilizing the bounty of the Bay Area, Californios first appeared as a pop-up while he searched for a physical space. Cantu was named a "Rising Star Chef" by StarChefs and the San Francisco Chronicle in 2016, and a "Best New Chef" by Food & Wine Magazine in 2017.

 

Day 12: Saturday, December 21

Chef Christopher Kostow - The Restaurant at Meadowood, Napa Valley, USA

Host of The Twelve Days of Christmas, Christopher Kostow is the three Michelin-starred Chef of The Restaurant at Meadowood and Chef/Owner of The Charter Oak, both in Napa Valley. Kostow's cooking focuses on seasonality and harvesting daily from the nearby Farm that he and his team operate. The third youngest chef ever to receive three Michelin stars, Kostow's debut book, “A New Napa Cuisine,” an homage to local artisans and producers, was awarded “Book of the Year” by the International Association of Culinary Professionals (IACP). Kostow recently opened his first international project in mainland China, Ensue.
 

The Restaurant at Meadowood wishes to thank American Express for their sponsorship of this event.

We also thank United for flying our guest chefs to the Napa Valley and Napa Valley Tours & Transportation for providing ground transportation.