When executive chef Jacques Qualin is not crafting culinary masterpieces at J&G Steakhouse at The Phoenician resort in Scottsdale, he loves traveling with family and friends. His summer trip to California’s Sonoma Valley, a place known for its lush vineyards and some of the freshest produce around, took Qualin back to his childhood in France, where he would pick mushrooms in the Franche-Comté countryside. “I’ve always been drawn to the freshness and quality of ingredients,” he says. Qualin shares a few highlights from his recent travels and the inspiration he is bringing back to J&G.
Far Niente
Just minutes away from his Sonoma base camp, Qualin enjoyed touring this legendary vineyard, nestled in the hills of Napa Valley. This idyllic winery is known for its exquisite hospitality and extraordinary wine, particularly its Chardonnay and Cabernet Sauvignon. “All of the wine making is done in these underground caves,” Qualin says. “It’s so impressive.” farniente.com
Bistro Jeanty
Qualin felt right at home at Yountville’s Bistro Jeanty, which features a menu of French mainstays such as escargots, bone marrow and boeuf Bourguignon. “It’s nice to see classic French dishes here in the new West,” he says. bistrojeanty.com
Point Reyes
After indulging in fine food and wine, Qualin and his wife found time to unwind by taking a drive along the seashore of Point Reyes, which offers some of the most breathtaking scenery in all of California. “It was really nice to just drive around and enjoy the views,” he says.
Hog Island Oyster Co.
After a day of relaxation on the shoals, Qualin enjoyed fresh oysters from Hog Island Oyster Co. at Tony’s Seafood restaurant. “The oysters there were wonderful. I am always on the hunt for the freshest seafood I can find.” hogislandoysters.com
