Interview with Chef John Toulze of ESTATE Restaurant in Sonoma, CA

by Blanca on 07/28/09 at 8:00 am

An integral part of the Fig Empire is ESTATE. ESTATE’s incredible reputation can be attributed to the skills of Chef John Toulze. The Sonoma Valley is known not only for its incredible wines, but also for its wholesome ingredients and culinary scene. Chef Toulze puts all of Sonoma into his Italian accented cuisine; think antipasti, wood fired pizza, seasonal salads, house-made salumi and pasta, hearty entrees and dessert. We had the pleasure of interviewing Chef Toulze and look forward to visiting very soon.

FriendsEAT: Where have you worked in the past?

Chef John Toulze: the girl & the fig, the fig cafe & winebar and Viansa Winery

FE: Did you grow up in the kitchen?

CJT: Yes, it was an intricate part of growing up. Sunday was our big family meal and I remember those days vividly.

FE: Who has been the biggest influence in your cooking?

CJT: Sondra Bernstein. Working with Sondra has greatly influenced the style, interest and ability of how I cook.

FE: What was the thing that made you realize you wanted to be a Chef?

CJT: There really is not any one thing. More than anything it is the one thing in my life that I feel completely comfortable and capable at the same time. Furthermore, I never tire of it and I always feel like I am learning and trying to improve.

FE: What do you see as the greatest misconception people have about the field?

CJT: Lifestyle. People really don’t understand what it takes to be successful in this business. It really is a 24/7 type job. I hear all too often about how great a lifestyle it must be. While it is for those of us who love the restaurant business, many people are thinking of different things when they get into the business.

FE: What tip do you have for the aspiring Chef?

CJT: Patience. There really are no secrets. It takes time, effort and experience to become a good cook and even when you do it still takes a lot of time and effort to make a great meal.

FE: What are the three cooking tools of gadgets that you just can’t live without?

CJT: I don’t really like gadgets. I think you need some good knives, a collection of spoons and a little talent.

FE: And your favorite ingredient to cook with?

CJT: Pork. What more can I say. Pork is the most versatile protein in the kitchen. I can’t imagine not having it. I am greatly inpired by pork and amazed that it can be used in so many ways to create so many delicious items.

FE: What’s on your plate when you’re home?

CJT: What ever my wife is cooking. There really is something wonderful about a home cooked meal. I think it is similar to the feeling people who are not in the restaurant business have when they go out for a great meal. I am rarely home for dinner so when I am it is really the experience and feeling of eating with my family that I love.

FE: Do you have a favorite cookbook?

CJT: It really depends on what I am doing or what I am trying to cook. I love all cookbooks because I really believe that there is something to learn or be inspired out of any one.

FE: Is there a specific ettiquette in your kitchen that you pride yourself in?

CJT: Respect. A great kitchen is based upon respect. Respect for each other, the ingredients, the equipment and the effort and dedication needed to successful.

Chef John Toulze’s Creamed Bloomsdale Spinach

Serves 4 – 6

“This is a simple dish that is on our antipasti menu and on the chef’s choice platter”

2 tablespoons butter

1 tablespoon extra virgin olive oil

1 tablespoon minced garlic

2 pounds Bloomsdale spinach, cleaned and stems removed

¼ teaspoon nutmeg, freshly grated

2 tablespoons flour

¼ cup milk

½ cup heavy cream

2 tablespoons toasted pine nuts

salt & pepper

In a large sauté pan, heat the butter & olive oil over medium heat. Sauté the minced garlic until it becomes aromatic. Add the spinach and cook until wilted, season lightly with salt and pepper.

Add the nutmeg and the flour and stir until well mixed. Slowly add the milk and cream, stirring constantly. Adjust the seasoning. Garnish with pine nuts. Serve.

ESTATE is located at

400 West Spain Street

Sonoma, Ca 95476

707-933-3663

Have you been there, we’d love to know what you think.

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