Monterey Peninsula Bailliage Chefs of the Chaîne
Shine to Raise Funds for Rancho Cielo

Twenty-five years ago, a Monterey County Superior Court Judge grew frustrated at sending 18-year-old kids to prison. Seeking a way to help keep at-promise youth out of jail, Judge John Phillips and his wife Patti built Rancho Cielo, a transformative non-profit in Salinas, California, dedicated to educating and training underserved youth. Nestled in the scenic hills, it provides a safe space for young people to gain life and career skills through hands-on programs. From culinary arts to construction, agriculture, and automotive repair, Rancho Cielo offers diverse pathways to success.

On Sunday, March 9, 2025, Members of the Monterey Peninsula Bailliage of the Chaîne des Rôtisseurs traveled by coach through the verdant spring hills to the 100-acre campus of Rancho Cielo for a private fund raiser for one of the organization’s standout programs, Drummond Culinary Academy, where students train under Executive Chef of Rancho Cielo Estevan "EJ" Jimenez, Maître Rôtisseur and serve gourmet meals to the public. Beyond skill-building, the program fosters teamwork, responsibility, and customer service, preparing students for careers in hospitality. Through mentorship and job placement support, Rancho Cielo empowers young people to overcome challenges and build brighter futures.  This program has not only given students second chances but has also produced chefs now working at some of the Monterey area’s finest establishments.  

An inspiring speech by founder Judge John Phillips opened the evening and inspired members to contribute to such a great cause. 

In a symphony of flavors and textures, the finest chefs of the Monterey Peninsula, along with member chefs of the Monterey Peninsula Bailliage and the students of Rancho Cielo, orchestrated a dining experience showcasing exceptional pairings of food and wine. Each course, meticulously crafted by esteemed culinary artisans, harmonized with distinguished wines to create an unforgettable gastronomic delight.

The evening began with a reception featuring an indulgent first bite from Kurt Grasing, Maître Rôtisseur, Owner, Grasing's Coastal Cuisine, Carmel, a classic steak tartare heightened by the earthy essence of truffles, accompanied by delicate onion tarts that added a touch of sweetness. Also starting the evening was the light, citrus-infused Salmon Tartare Martini from Wendy Brodie, Vice Chancelier-Argentier, Owner Art of Food, which delivered a refreshing counterpoint to the richness of the previous course, while the Caprese Shooter burst with fresh mozzarella, ripe tomatoes, and aromatic basil, encapsulating the essence of Italian cuisine. These delightful dishes were elegantly paired with the Caraccioli 2019 Sparkling Wine Escolle, kindly donated by Scott Caraccioli from his winery.  

To awaken the palate, an amuse-bouche from Benjamin Brandt, Executive Chef, Sardine Factory of smoked sturgeon was elevated with delicate pearls of caviar and a light pear vinaigrette, offering a balance of smoke, brine, and sweetness. This refined dish was matched with Scheid Vineyards 2023 Sauvignon Blanc, donated by Stefani Chaney of Scheid Family Wines and its crisp acidity cutting through the richness effortlessly.

An oceanic delight of a first course, Tene Shake, Maître Rôtisseur & Pablo Mellin, Executive Chef, Roy’s at Spanish Bay in Pebble Beach enlightened Japanese-inspired dish highlighted the silky texture of butterfish, marinated in a sake-chili-soy glaze that imparted layers of umami. The Alpha Omega 2022 Chardonnay Napa Valley, donated by Ron Chaplin, Professionnel du Vin, with its rich yet balanced profile, enhanced the dish's depth.

The next course from Jerome Viel, Maître de Table, Owner, Jerome's Market, Carmel Valley, & Matt Bolton, Executive Chef, Clement Hotel featured the richness of applewood-smoked duck breast paired beautifully with the luscious, pan-seared foie gras. Morgan 2021 Pinot Noir Double L Vineyard, donated by winery owner and winemaker Dan Lee, 
Professionnel du Vin, with its delicate tannins and red fruit notes, added a touch of elegance to the pairing.

Todd Fisher, Maître Rôtisseur Owner, The Meatery, Seaside & Bear Flag Café, Carmel, created an impeccable balance of land and sea, this Surf & Turf Florentine featured a luxurious duo of proteins, enhanced by the rich, herbaceous Bearnaise and the deep, umami-packed demi-glaze. The robust Lucia Pisoni Syrah, donated by Mark Pisoni, owner of Pisoni Vineyards lent dark fruit and spice, elevating this sumptuous dish to new heights.

Closing the evening on a high note, this inventive dessert from Saul Perez, Pastry Chef, Sardine Factory showcased the unique flavor of candy cap mushrooms in a delicate mousse cake. A touch of Grand Marnier-infused sabayon, vanilla streusel, and chocolate tuile added layers of sweetness and texture, rounding out a spectacular dining experience. This was served as Bailli Glenn Hammer conducted the Benefit Auction of donations from the members of the Bailliage. On the live auction block were events for the best spots in the area including Dinner for 12 – Woody’s at Del Mesa, with wines donated from the cellars of the officers of the bailliage, dinner for 12 – Sardine Factory Wine Cellar, and an Overnight & Dinner for two at Bernardus Lodge and dinner at the Chef’s Kitchen Table. At the end of the spirited bidding, the Bailliage had raised more than $36,000 for the school. 

This curated menu not only highlighted the expertise of the esteemed chefs behind each dish but also demonstrated the impeccable pairing of world-class wines. A celebration of the art of the table at its best, this meal left an indelible mark on all fortunate enough to partake in its splendor.

The Monterey Bailliage would like to extend a special thank you to Culinary Students and Staff of Rancho Cielo, whose training shined through as they served such a magical meal. 

To learn more about Rancho Cielo and its transformative work, please see their website at www.ranchocieloyc.org.