Geoffrey Blythe
Geoffrey Blythe
San Francisco

With wines from the Chalone Wine Group

Monday, June 4, 7:00 P.M.
Members $95, guests $120

Perlot, declared San Francisco Moda magazine, is "awe inspiring." Housed in a century-old dining room in San Francisco’s Hotel Majestic, this year-old restaurant is an Edwardian gem, a high-ceilinged, columned beauty whose recent face-lift has made her more stunning than ever. And the food at Perlot is an ideal match for the splendid room. Geoffrey Blythe’s seasonal American fare is unquestionably contemporary, but like Perlot itself, it blends worldly elegance with an exacting artistry. As Molly Watson wrote on, Perlot is "a charming oasis of gustatory pleasure."

Born in Philadelphia and raised in the Maryland suburbs of Washington, D.C., Blythe first tried his hand at non-edible creativity, studying sculpture and painting at the California Institute for the Arts. When he found himself ineluctably drawn to the kitchen, he enrolled first at Johnson & Wales, and then at the Baltimore International Culinary College. He has cooked at the four-star Elysium in the Morrison House Hotel in Alexandria, Virginia; at Washington’s Dixie Grill and Les Halles; at the Old Angles Inn in Potomac; and at MacArthur Park in San Francisco. Blythe was executive chef at Jack’s Restaurant before signing on to launch Perlot. In this "splendid venue," as Matthew Stafford of SF Weekly termed it, his alluring food—chestnut bisque with pancetta and foie gras; tarte Tatin with green tomatoes, Basque chèvre, and Niçoise olives; oatmeal stout–braised short ribs with roasted young turnips and carrots and a marrow custard—has earned him high praise from choosy San Francisco critics. Blythe’s menu, Bill Citara wrote in the San Francisco Examiner, "is as elegant as the setting." Watson loved Blythe’s "beautifully executed food." San Francisco Moda agreed: "Perlot’s menu," it declared, "stands out in a city full of innovative menus."

For his Beard House debut, Blythe will serve wines from Chalone Wine Group. The late Richard Graff bought an outdated, run-down 160-acre property in 1965, and with Philip Woodward transformed it into one of California’s most prestigious small wineries. Graff later co-founded the American Institute of Wine and Food. Today, Chalone Wine Group encompasses Chalone Vineyard in Monterey, Acacia Winery in Napa, Carmenet Vineyard in Sonoma, and the Edna Valley Vineyard (a joint venture with Paragon Vineyard) in San Luis Obispo County. The company also shares ownership of Canoe Ridge Vineyard in Washington State and of Château Duhart-Milon in Bordeaux.


Tempura Squash Blossoms

Green Tomato Tarte Tatin

Humboldt Fog Cheese and Wild Arugula on Olive Flatbread

Echelon Vineyards Viognier 2000

Echelon Vineyards Syrah 1999

Pacific Grey Morels in Spring Herb Broth
Carmenet Reserve Sauvignon Blanc 1999

Ivory King Salmon with English Pea Brandade
Chalone Vineyard Chardonnay 1999
Edna Valley Vineyard Pinot Noir 1999

Fricassee of Partridge, Mission Figs, and Wild Ramps
Acacia Beckstoffer Vineyard Pinot Noir 1999
Jade Mountain Paras Vineyard Syrah 1997

Carpaccio of Toad Hollow Peaches
Canoe Ridge Vineyard Gewürztraminer 1999


Wines generously provided by the Chalone Wine Group.


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