Oyster and Linguisa Chowder
- 6 Oz. Linguisa Sausage
- 6 Cloves garlic, sliced thin
- 2 Cups yellow onion, diced
- 2 Cups carrots, diced
- 2 Cups White Stems of Swiss Chard, diced
- 4 Stems of Fresh Thyme
- 1 Cup Sherry Wine
- 1 Cup Crisp Napa Sauvignon Blanc
- 2 Qts. Clam Stock
- 3 Sprig Thyme
- 1 Qt Heavy Cream
- 1 Cup celery, diced
- 12 oz. 70-90 ct. fresh shucked Bodega Bay Oysters
- In a large soup pot, over medium heat add the Linguisa with 2 Tablespoon vegetable oil.
- Stirring frequently cook till the fat starts to release from the sausage and turn red. Add the garlic and onions; cook them gently for about 10 minutes so there is no color.
- Add the carrots and swiss chard, continue cooking for 5 minutes longer.
- Add the sherry, reduce by half, add the white wine and reduce by half, add the clam stock and bring to a boil, add the thyme and cream, return to a simmer and simmer for 20 minutes, add the celery and oysters, continue for another 10 minutes.
- When finished check the seasoning to your liking and finish with a small splash of the sherry and the white wine.
- Serve it garnished with fingerling potato chips, parsley and chives.
Madera is the signature restaurant at Rosewood Sand Hill, the luxury hotel and spa in Menlo Park. Featuring an open artisan wood-burning kitchen, a comfortably elegant ambiance, picturesque views and charming outdoor terraces, Madera, under the direction of Executive Chef Peter Rudolph, serves rustic American cuisine that celebrates the culinary traditions of the Bay Area.
In addition to indoor and outdoor dining, Madera offers two private dining rooms with private terraces and cozy fireplaces. Madera is open daily for breakfast, lunch and dinner as well as for Sunday brunch.
Madera at Rosewood Sand Hill
2825 Sand Hill Road
Menlo Park, CA 94025
Rosewood Sand Hill
2825 Sand Hill Rd
Menlo Park, CA 94025
About Peter Rudolph:
Peter Rudolph is the Executive Chef of Madera, the signature restaurant at Rosewood Sand Hill in Menlo Park, Rosewood Hotels & Resorts' newest addition to its collection of distinctive properties. Chef Rudolph comes to Madera following two years as Executive Chef at famed Campton Place in San Francisco, where he was named one of StarChef.com's Rising Star Chefs in San Francisco.
Chef Rudolph became interested in cooking while growing up in Martinez, an East Bay town near San Francisco, where he was surrounded by fresh produce that grew in his grandparents' garden. Spending time in his grandmother's kitchen eventually led him to the California Culinary Academy in San Francisco, where he graduated in 1995. Shortly thereafter, he began his culinary career as a pastry chef at San Francisco's Brasserie Savoy.
Chef Rudolph refocused on savory cooking by making his way into the kitchens of fine hotels, spending 10 years with The Ritz-Carlton Hotel Company. His career with the luxury hotel brand began at the award-winning Dining Room at The Ritz-Carlton, Buckhead in suburban Atlanta. He eventually returned to the West Coast as Sous Chef at Jer-Ne in The Ritz-Carlton, Marina del Rey, and as Chef de Cuisine for Navio at The Ritz-Carlton, Half Moon Bay.
At Madera, Chef Rudolph says he is coming back to cooking the cuisine he is most comfortable with - refined yet approachable food that honors the many culinary traditions of the Western United States. The well-crafted, market-driven cuisine with bold flavors will be centered on a wood-fire grill.
Chef Rudolph will highlight his menu with sustainably harvested and produced seafood and meats that are paired with the bountiful harvest of the surrounding farming communities. Chef Rudolph lives in San Francisco with his wife, Kristie and son, Logan. In his free time, he is an avid cyclist.