2013-01-03 / Front Page

Chefs draw huge crowd to Park

Jill Ballinger/GAZETTE EDITOR

Chef Victor Scargle demonstrates his bagel-making process for the epi-curious attending the first session of 2013 Chefs' Holidays.Chef Victor Scargle demonstrates his bagel-making process for the epi-curious attending the first session of 2013 Chefs' Holidays.

The Great Lounge at the Ahwahnee Hotel has been packed to capacity all day as two of California's foremost chefs took the stage.

Douglas Keane of Cyrus in Healdsburg and Victor Scargle of Lucy in Yountville kept the huge crowd enthralled with recipes throughout the day. Demonstrations are open to the public at no charge to partcipants.

Featured dishes ranged from lobster with cauliflower and uni to antelope loin.

The first session of chef's holidays continues through Jan. 8. There are seven more sessions set in the coming weeks.

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