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We had another great event on May 8th at Forbes Mill Steakhouse. Attached is the final menu and below is a brief bio about the Forbes Mill chef and sommelier who worked with La Chaîne to bring you this event.
Brian Weselby is the corporate chef for Forbes Mill Steakhouse. Previously he was the corporate chef for Tavistock Restaurants, LLC, overseeing the menus and chefs for six restaurant concepts, including: California Café, Napa Valley Grille, and Blackhawk Grille.
Born and raised on a farm in England, Chef Weselby grew vegetables on the family’s one-acre garden. He learned to cook from his aunt, making bread and meringues from early stages of life before graduating from Plymouth Catering College. After working at several Michelin-starred restaurants in England and France, he settled in California, and has been the executive chef at the Lion and Compass in Sunnyvale, Biers Brasserie in San Jose, and Le Mouton Noir in Saratoga. In 2002, he received the Menu Strategist Award from the Restaurant Business Association for his creativity in menu development.
Patrick Mullane received his certification from the Court of Master Sommeliers in Las Vegas in 1997.
Previously he has been sommelier at Bay Area Wine Spectator “Best of Award” winners, Village Pub, 231 Ellsworth and the Bella Vista. In 2006 he was awarded West Coast “Best Bistro” Wine List from Santè Magazine for the Village Bistro and Wine Bar in Santana Row. Currently, he is the Wine Director for Forbes Mill Steakhouse in Los Gatos, and is Contributing Editor for the James Beard Award winning Pinot Report.
I would like to highlight our long-standing member Tim Slater of Sarah’s Vineyard for providing a wonderful wine that was paired with the Wild Salmon Medallion.
Viva la Chaîne,
Bailli Ray Farris
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