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It’s been almost two months since Shed in Healdsburg named much-decorated chef Perry Hoffman as its culinary director, during which time he’s been developing brand-new breakfast, lunch and dinner menus, set to debut today. Hoffman used his experience running his own farm to tap into Shed’s produce, of which 95 percent is from within 10 miles of the building and is sourced directly from the farmers. One new item that Hoffman specifically called out as a standout is the nasturtium salmon tartare wraps. For the dish, Hoffman takes five-inch nasturtium leaves (which he grows specially for this in his own garden) and uses them like lettuce wraps for wild salmon tartare with creme fraiche, preserved lemon juice, mountain rose apple, watermelon radish and mint. "It’s one of those items that is here to stay. This is everything that Shed is," he said.
Hoffmain joined Shed from étoile at Domaine Chandon in Yountville, where he earned a Michelin star three years in a row. To be divined if the stars follow Hoffman here.
"When you cook for 35,000 or 40,000 people a year and one may be Michelin, you just cook and have your own standards and philosophy and outlook on the way cuisine should look and feel and taste," he said. "And if the phone rings and someone says, ‘Good job,’ and it’s Michelin, then that’s fantastic and kudos to the whole team for making that happen. Of course we would love it, but we’re focused on just cooking good food."
Take a look at all of Hoffman’s new menus below — he's been a busy guy.
