Chef Bradley M. Ogden

Meet our Featured Chef Bradley Ogden-Chef/Co-owner Lark Creek Restaurant Group Bradley M. Ogden is chef, and co-owner with Michael D. Dellar, of the nine restaurants that form the Lark Creek Restaurant Group. Bradley will open his first restaurant outside of California at Caesars Palace in Las Vegas. To be named Bradley Ogden, the new restaurant will open in March 2003. In December of 2002, another Yankee Pier opened in Santana Row in San Jose. Yankee Pier next to The Lark Creek Inn in Larkspur opened in October of 2000. Both locations are casual drop-in- dining cafes in the style of a waterside New England lobster or clam "shack" restaurant. Yankee Pier has become the benchmark for other seafood restaurants, and it has been quoted as being, "far from the ocean but the closest thing to Maine". In January 2002, Arterra Restaurant opened in San Diego and features farm fresh American regional cuisine. Parcel 104 opened with much excitement in December 2001 in Santa Clara, and continues to receive critical acclaim for serving food in the Ogden tradition. The Lark Creek Inn, serving farm-fresh American fare since 1989, has been critically acclaimed as one of America's finest restaurants and was a 1994 inductee into Nation's Restaurant News' Fine Dining Hall of Fame. One Market Restaurant, a bustling downtown food and wine emporium, was voted "Best New Restaurant of 1993" by San Francisco Focus magazine readers. The Lark Creek restaurants in Walnut Creek and San Mateo are more casual offshoots of The Lark Creek Inn. Opened in 1995 and 1996, respectively, they offer true all- American dining experiences. The 46-year-old native of Traverse City, Michigan, is the recipient of numerous awards acknowledging his ample culinary achievements. Ogden began winning awards early in his career. He graduated from the Culinary Institute of America (Hyde Park, New York) in 1977 with honors and was the recipient of the Richard T. Keating Award, given to the student most likely to succeed. In March 2000, he returned for his oldest son's graduation and also presented the keynote speech for the annual graduating class of his alma mater, at which time they bestowed Ogden with the Chef of the Year Award. This honor is presented to a chef for significant contributions to the culinary arts and pioneering concepts impacting the industry, societal lifestyles and eating habits. In recent years Ogden has been inducted into the "Who's Who of American Cooking" by Cooks Magazine; chosen as one of the Great American Chefs by the International Wine and Food Society; and awarded the Golden Plate Award by the American Academy of Achievement. In 1993 he received the distinctive honor of being named Best California Chef by the James Beard Foundation. And, 1998 was a rewarding year wherein his many contributions to the culinary field were widely recognized. Ogden was awarded two prestigious awards: the International Foodservice Manufacturers Association (IFMA) Silver Plate Award in the Independent Restaurant category and the inaugural Unipro Cully Hall of Fame Lifetime Achievement Award. He was also one of ten chefs acknowledged during the California Heritage Museum's inaugural International Chef's Walk, a "walk of fame" (located in Santa Monica, CA) similar to that of Hollywood Boulevard, established to honor celebrated chefs. Ogden's first cookbook, Bradley Ogden's Breakfast, Lunch & Dinner, published by Random House in 1991, won the coveted International Association of Culinary Professionals Award. Ogden and his partner/wife Jody are currently writing his second cookbook. Jody was instrumental in compiling his first cookbook and is also involved in many of the decision-making activities at The Lark Creek Inn, One Market Restaurant and the Lark Creek restaurants. Consistent acclaim for Ogden's talents, from reviewers and the public alike, has brought him worldwide recognition over the past years. He is recognized as a pioneer and inspiration to many in the culinary field, transforming traditional American food into superbly updated fare. Ogden is spokesperson for various companies and organizations, including The Dairy Board, The Raisin Board and Quaker Oatmeal. He also serves as a consultant to American Airlines' Chef's Conclave and has participated on numerous discussion panels. Ogden is featured on the Internet's top food web sites, including www.digitalchef.com, and www.starchefs.com Ogden frequently participates in cooking demonstrations and seminars around the country. He is particularly pleased to contribute his cooking skills many times each year to charitable events, such as those benefiting Meals on Wheels and the March of Dimes. He traveled to Europe as a participant in the Robert Mondavi American Chefs Series, and Puerto Rico in December of 2000 to participate in the Hurricane Relief Effort/Dinner. In the United States, articles on Ogden and his views on American cuisine have appeared regularly in newspapers and magazines. Among these publications are Food and Wine, Cooks, The Wine Spectator, Gourmet, the Horchow Cooks' Collection and Life Magazine. His television credits include NBC's "The Today Show," "AM/San Francisco," "Dinner at Julia's," "Good Morning America" and KRON Bay TV. During his four and a half years as chef at the American Restaurant in Kansas City, Ogden had the opportunity of working with Joe Baum and Barbara Kafka. Their mentoring and guidance played a significant role in the development of his career. In 1983, Ogden traveled west to San Francisco and became executive chef of the newly opened Campton Place Hotel. Under his inspired direction, Campton Place earned a reputation for serving the finest and most innovative American cuisine in the country, as well as adding a creative edge to breakfast. Ogden left Campton Place in May of 1989 to open The Lark Creek Inn later that summer. The restaurant has become a destination among Bay Area residents and visitors alike, renowned both for Ogden's culinary excellence and for its American-country atmosphere and romantic setting in a grove of redwood trees, beside a flowing creek. Ogden feels that the greatest influence on his cooking came from his early exposure to fresh, native American foods. "Coming from the Midwest, I grew up with freshly caught trout, free-range chickens, and hand-picked fruits and vegetables. As my culinary training exposed me to new techniques and ingredients, I never lost my appreciation for those basic tastes." His philosophy remains: "Keep it simple; use the freshest ingredients available, and put them together in such a way that the flavors, colors and textures combine to bring out the best in each other."

Recipes by Chef Bradley M. Ogden

Yankee Salad with Maytag Blue Cheese and Spicy Glazed Walnuts

Serves 4

• 1 head radicchio, julienned
• 3 medium Fuji or Gravenstein apples, seeded and diced
• 3/4 cup crumbled Maytag blue cheese
• Spicy Glazed Walnuts
• 1/2 cup Basil Balsamic Vinaigrette
• Kosher salt
• Fresh ground black pepper

To prepare salad:

In a large bowl combine the radiccjio, apples, blue cheese and Spicy Glazed Walnuts. Toss gently with the Basil Balsamic Vinaigrette coating the salad ingredients evenly. Season to taste and serve on chilled plates.

Spicy Glazed Walnuts

Serves 4 - 6

• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons water
• 2/3 cup cracked walnuts

Line the bottom of a baking sheet with parchment paper.

In a heavy-bottomed skillet over medium heat, melt the butter.  Add the sugar, salt black pepper, cayenne pepper and water.  Cook until the mixture is bubbling.  Add the walnuts and stir constantly until the walnuts are well coated and sugar has begun to caramelize, about 5 minutes.  Spread the walnuts on the parchment-lined baking sheet.  Cool completely before using. DO NOT REFRIGERATE.   If not using immediately, store in a tightly sealed container.

Basil Balsamic Vinaigrette

Makes 1 cup

• 1/8 teaspoon dry mustard
• 1/4 cup finely diced red onion
• 1 teaspoon garlic, crushed
• 1/4 cup chopped basil
• 1/4 cup chopped Italian parsley
• 1/4 cup olive oil
• 1 teaspoon grated lemon
• 3 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Combine all the ingredients in a small bowl and allow to sit for 30 minutes before serving.  Taste and adjust the seasonings, if necessary. DO NOT REFRIGERATE. 

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