Sent Sovi Gazpacho Soup
Roughly chop and combine all ingredients. Cover with plastic wrap and refrigerate overnight. Blend thoroughly in blender and pass through a food mill or medium mesh strainer. Garnish with a drizzle of olive oil, breadcrumbs and cherry tomatoes.
Josiah Slone Bio
Born in San Francisco and raised in Palo Alto and Menlo Park, Josiah Slone found his calling at very a young age. While his friends played with G.I. Joe action figures, he read The Joy of Cooking from cover to cover; while they watched cartoons, he was drawn to the cooking programs of Martin Yan and Julia Child. Despite his strong fascination to the kitchen, Slone's innate talents in math and science led him to pursue a degree in electrical engineering at UCLA. His passion, however, eventually led him to step off his "safe" career path and back into the kitchen.
After a beginning stint under the tutelage of Steven Alton King, Slone moved into the rank of Sous Chef at Renee's in Santa Monica. After hearing about an opening for the head chef position at Bloomfield Great House on the island of Jamaica and, after a rigorous five-day assessment in their luxury, Old World kitchens, he landed the position. He was only 21.
From there, Slone was headhunted across the island to the modern outpost Jake's Treasure Beach, where he was able to experiment with his own creativity and local flavors in the upscale but approachable restaurant, and his intellectual approach to the art of cooking thrived. Slone returned to California and American cooking in 2000 at the Peninsula Fountain Grill in Palo Alto and in 2003, he and his wife Khin Khin bought and reopened David Kinch's Sent Sovi in Saratoga.
Josiah is a thoughtful young chef who truly sees the art of fine dining as transportive and as an opportunity for entertainment and refreshment from daily reality. He insists on a warm, all-inclusive atmosphere of expert attentiveness, and uses only the freshest ingredients from small farms and artisanal purveyors. He is extremely knowledgeable about all elements of the culinary arena and uses his background in engineering coupled with his intense inspiration to methodically create new recipes in the kitchen. His fascination and admiration for the seemingly endless bounty of produce and food products that Northern California has to offer can be seen clearly through the French-influenced Californian dishes he creates. He has an unquenchable thirst for learning about the latest-and-greatest products and techniques and is always on a quest for hard-to-find local ingredients.