We’d be amiss not to mention the winner of Top Chef Masters, Chef Douglas Keane formerly of Cyrus. The toque won a total of $120,000 for Sonoma County’s Green Dog Rescue with his complex and clever dishes including a deconstructed nacho with shrimp, powdered nacho chips and salsa consomme, soba wrapped ocean trout with ginger dashi and groats, duck breast with sake-roasted daikon, tamarind, golden pea sprouts and dates and black sesame panna cotta, shattered miso custard and green tea matcha for dessert.
Keane is currently running Healdsburg Bar and Grill and will soon open DK Wings at the Graton Resort and Casino featuring gourmet chicken wings, fried chicken and a pickle bar featuring Keane’s own fermented recipes.