Past Star Chef - Victor Scargle

Chef Victor Scargle, Julia’s Kitchen at Copia

 

 

Chef Victor Scargle is an avid grapeseed oil lover. Victor loves Salute Santé! Grapeseed Oil so much he uses it everywhere! Julia’s Kitchen currently uses it for sautéing, for marinades, for salads and dressings, for desserts and even in the deep fryer! “I love the light taste which brings out the flavor of our fresh garden herbs, and the high smoke point for our hot food preparations” Says Victor, "Salute Santé! Grapeseed Oil is great because it adds body without competing with the flavors in a dish.  For example, a little drizzle with some verjus brings out the highlights in COPIA's own salad mix or with tuna tartare, the Chardonnay grapeseed oil adds a little acid to balance the richness of the tartare."

 

Victor Scargle has loved cooking since childhood when he and his father would prepare such family favorites as spaghetti with clam sauce, lemon meringue pie and sugar cookies.  He cooked in restaurants during high school and college so no one was surprised when, after studying economics at University of California, Santa Barbara, he returned to his childhood passion by enrolling in a one year apprenticeship at Fess Parker’s Red Lion Resort under Executive Chef Brian Bird.  Following Chef Bird’s advice to travel and work with a variety of chefs and ingredients, Scargle worked for a  year each under Chef Robin Haas of the Colony Bistro in Miami’s South Beach and Douglas Rodriguez at Patria in New York, then did stages at some of Manhattan’s best restaurants including Gramercy Tavern, Tribeca Grill, Park Avenue Cafe, Lespinasse and Aureole. 

 

In 1995 Scargle returned to the West Coast. He worked for Michael Mina at Aqua, San Francisco for three and a half years before assisting in the opening of Aqua, Las Vegas in 1998.  Scargle was Executive Chef at Pisces in Burlingame, CA, where he received three stars from the San Francisco Chronicle and was also one of the newspaper’s annual “Rising Star Chefs.”  Most recently, Chef Scargle worked in San Francisco for the highly acclaimed Jardiniere as Chef de Cuisine, followed by the Grand Café as Executive Chef. Scargle joined The Patina Group, under the leadership of chef/founder Joachim Splichal, and was appointed Executive Chef of Julia’s Kitchen at Copia: The American Center for Wine, Food & the Arts in February, 2003.  In 2004, Chef Scargle received three and one-half stars (out of four) for his food in Julia’s Kitchen from the San Francisco Chronicle.

 

Victor is at the heart of Food & Vine’s drum recycling program. It is here at Julia’s Kitchen that Salute Santé!® Grapeseed Oil in 55GAL drums is delivered, used as the kitchen’s base oil to create such delights as tartars, sautés, dressings, pastries and even frying, and then stored back in a different 55GAL drum awaiting pick up by Food & Vine and used to power the company vehicles!  Click here for more information http://grapeseedoil.com/news_article.php&id=16 As amazing as it sounds, this affords Victor a steady supply of his beloved grapeseed oil at a very affordable price, and completes the recycling process – from the vineyard to the kitchen then giving back to the environment!

 

 

JULIA’S KITCHEN AT COPIA

Julia’s Kitchen, named for the patron saint of the pantry, Julia Child, is the cornerstone for COPIA: The American Center for Wine, Food & the Arts, the not-for-profit cultural center and museum in the heart of California wine country.  Child was an invaluable adviser to COPIA since 1996, and served as an Honorary Trustee until her death in August, 2004. 

 

Designed by Cheryl Brantner Design Associates, Julia’s Kitchen offers a dramatic open kitchen, allowing visitors to watch culinary masters in action.  The 75-seat, full-service dining room features regional and seasonal menus highlighting produce and herbs from Copia’s own three-and-one-half acres of organic edible gardens, which Executive Chef Victor Scargle uses to create the signature French-inspired, California-based menu.

 

Julia’s Kitchen is managed on a daily basis by The Patina Group, which also operates the American Market Café and the Wine Spectator Tasting Table. Patina’s outstanding reputation for its world-class catering division and award-winning Pinot bistros, along with restaurant and cafes in museums and performing art centers in Los Angeles and San Francisco, make them the ideal partner for Copia. Since Patina took over the operation of Julia’s Kitchen, the dining room was named one of the top three ‘upscale restaurants’ in the Napa Valley by the Wine Spectator, and has received three stars from the San Francisco Chronicle, along with a Restaurant Award for Best Wine/Spirits Pairing Menu from Santé Magazine.

 

Julia’s Kitchen is an integral part of the COPIA experience, both aesthetically and programmatically.  The open kitchen allows visitors to witness distinguished American chefs and cooking teachers at work, as well as vintners who provide food and wine pairing suggestions on an ongoing basis.  The separate prep kitchen includes a tile installation by renowned contemporary artist Jorge Pardo.

 

“For most of her life, Julia taught all of us not just how to cook, but how to be passionate about what we eat,” says Copia’s President and Director Peggy Loar.  “Julia’s Kitchen will continue to serve as a tribute to all she has done to positively influence how we think and feel about our food.”

 

Julia’s Kitchen is open to visitors during regular Copia hours, Wednesday through Monday, serving lunch, 11:30am to 3:00pm, and dinner, Thursday through Sunday, 5:30 to 9:30pm. It is also available for private gatherings and other special events when the center is closed. For reservations, please call (707) 265-5700, or reserve on line at www.opentable.com.

 

 

Victor Scargle's Ahi Tuna Salad with California Avocado Mousse

 

 

18  ounces  Ahi Tuna -- small dice

  1 bunch  Chives -- chopped

  1 Meyer Lemon -- juiced

  1 tablespoon  Salute Santé!

     Extra Virgin Cold Pressed Grapeseed Oil

  2 California avocado

  1 Roma tomato -- concasse

  1/2 Red onion -- minced

  1/2  cup  Cilantro -- chopped

  1 Lime -- juiced

  1 teaspoon  Napa hot sauce

  1 Ruby red grapefruit -- sections reserve juice

  1 Tangerine -- sections -- reserve juice

  1 Meyer lemon -- sections -- reserve juice

   Kosher salt

   White pepper

   1/2 cup  Micro cilantro

   2 tablespoons  Salute Santé! Grapeseed Oil

   6 empty Tuna fish cans -- top and bottom removed washed

 

Mix items one through four and season with salt and white pepper.  In a separate bowl mix five through ten season with salt and white pepper.

 

Toss citrus sections in extra virgin olive oil season with salt and white pepper.  Reduce citrus juices cool and whisk in grapeseed oil to emulsify.

 

To plate place a layer of avocado mousse 1/3 of the way up tuna can.  With a spoon smooth out the top and remove any excess from the sides higher up. Next place tuna mix on top of avocado mousse.  Place a pile of mixed sections on opposite side of plate.  Dress micro arugula in juices left from the bowl with sections, do not overdress.  Drizzle citrus reduction around the plate and serve.