Celebrity Chef Bradley Ogden in Solvang
We've known for awhile that he had plans for a restaurant in our little neck of the world....
but those plans of the restaurant opening are closer to fruition.
Chef Ogden is a perfect fit for the Central Coast, as we tend to be progressive, forward thinking in terms of local, fresh ingredients making all the difference in the world in taste, and so is he.
"Coming from the Midwest, I grew up eating freshly caught trout, free-range chicken 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." --Bradley OgdenFood Gal had a sit down with Chef Ogden about this new venture in his new "hometown."
Taste of the Valleys has a YouTube Inteview with Chef Ogden, apparently filmed when Chef Ogden stopped by the shop.
Q: What will the restaurant be like?
A: It will be about 80 seats with a glassed-in kitchen. When you walk in, there will be French doors that will open up to the lounge-bar area that will have water features, landscaping, and fireplaces. The design will be sort of a light California-Hawaiian decor.
You have one of the biggest agricultural areas in the world here, so sustainable agriculture will be a big part of the menu. It will be influenced by local fishermen and local growers. The wine list will be 90 percent American, up and down coast of California, with a heavy emphasis on the Santa Ynez, Paso Robles, and San Luis Obispo area.
It will be an upscale, contemporary American restaurant with prices in the $30 and under range.
...Q: So you’re living the good life in the Santa Ynez area now. So fess up, are you chowing down all the time on Danish cookies and pastries?
A: (laughs) No, I’m not. I’m watching my trim, boyish figure. I do love a good custard-filled donut, don’t get me wrong. I found a great little donut shop nearby, the Donut Hut in Buellton. But I try not to go there too often.
Gabe Saglie, publisher of or local foodie seasonal magazine, Santa Barbara Wine & Dine, had a sit down chat with Chef Ogden as well and part of his talk is published in the newest edition. Look for it in a news stand around town.