Napa Valley Chef Adds Flavor To Frys.com Open Cuisine

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Taking place at Napa Valley’s Silverado Resort and Spa October 8-12, 2014, the Frys.com Open has secured a culinary partnership with Chef Thomas Keller to be featured in the Napa Valley Wine & Food Experience at the tournament.

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“As an avid fan of golf, a sport which embodies the same spirit of striving for excellence as our restaurant group, we are pleased to partner with Frys.com for a first-class PGA TOUR tournament that benefits charity,” said Chef Keller.

Taking place at Napa Valley’s Silverado Resort and Spa October 8-12, 2014, the Frys.com Open has secured a culinary partnership with Chef Thomas Keller to be featured in the Napa Valley Wine & Food Experience at the tournament.

Chef Keller’s casual dining concepts Ad Hoc and Bouchon Bakery will offer breakfast, lunch and snack options for guests of the season-opening PGA TOUR tournament, where 144 of the world’s best professionals will compete, including defending champion Jimmy Walker.

“As an avid fan of golf, a sport which embodies the same spirit of striving for excellence as our restaurant group, we are pleased to partner with Frys.com for a first-class PGA TOUR tournament that benefits charity,” said Chef Keller. “We’ll be bringing a taste of our casual restaurants in Yountville starting with breakfast pastries, cookies, café sandwiches and charcuterie from Bouchon Bakery, as well as lobster rolls and pulled pork sandwiches from Ad Hoc.”

Tournament Chairperson Kathy Kolder and Silverado Managing Director John Evans agreed that an upscale concessions opportunity will be an enhancement for fans. There will be three Bouchon Bakery locations – at the entrance, near the lower teeing ground on No. 10 and in the Napa Valley Wine & Food Experience near the 18th tee. Ad Hoc will be located adjacent to the Bouchon Bakery near the 18th tee.

“We are thrilled to have Chef Keller and his team join us in providing a Napa Valley experience for our sponsors and fans,” Kolder said. “Together we will strive to support charities that are working to improve the lives of others, as tournament proceeds benefit charity.” The tournament has awarded $1,000,000 in net proceeds to deserving charities each of the last three years.

Additionally, Chef Keller will play in the featured pro-am group on Wednesday, October 8 at 1:00 p.m. with host Johnny Miller, entertainer Kenny G. and a distinguished fourth player.

A gallery of approximately 40,000 is expected for the week, according to Tournament Director Jeff Sanchez. The tournament will be televised worldwide on Golf Channel from 2-5 p.m. (Pacific) Thursday through Sunday, October 9-12.

About Frys.com Open
The Frys.com Open is the lead tournament on the PGA TOUR’S FedExCup schedule. The tournament will be played October 6-12, 2014 at Silverado Resort and Spa in Napa, CA. Launched in 2006, the Frys.com Open is an official PGA TOUR tournament benefiting many local and national charities that are working to improve the lives of others. Title sponsor Fry’s Electronics is a privately owned retailer with 34 nationwide locations headquartered in San Jose, California. More information is available on http://www.FrysOpenGolf.com or on Facebook and Twitter.

About Ad Hoc
Located in Yountville, Calif., Ad Hoc opened in 2006 as a temporary restaurant to showcase the American comfort food of Thomas Keller’s childhood. Eight years later, the restaurant and its seasonal addition, Addendum, continue to attract Napa Valley locals and visitors alike.

The restaurant’s daily four-course menu, featuring classic American dishes found in the Ad Hoc at Home cookbook, is served family-style both to increase the conviviality of Ad Hoc and to emulate the casual comfort of home. Addendum focuses solely on buttermilk-fried chicken and barbeque lunches for picnics or take-out April through October. For more information about Ad Hoc, visit http://www.adhocrestaurant.com. For media requests, email media(at)tkrg.com or call (707) 754-4199.

About Bouchon Bakery
Since 2003, Bouchon Bakery has been Thomas Keller’s unique take on a French boulangerie, offering sandwiches, quiche, soups and salads, as well as a wide range of artisanal viennoiserie, confections, pastries, tarts and cookies both French and American in influence. The Bouchon Bakery cookbook, coauthored by Chef Keller and Sebastien Rouxel, former Executive Pastry Chef, for the Thomas Keller Restaurant Group, was on The New York Times Best Sellers List for nearly two months after its release in 2012.

Now with seven locations across the U.S. in Napa Valley, Beverly Hills, Las Vegas and New York, Bouchon Bakery showcases specialty items such as custom cakes, wedding cakes and favors, as well as various seasonal and holiday offerings available for special order. For more information about Bouchon Bakery, visit http://www.bouchonbakery.com. For media requests, email media(at)tkrg.com or call (707) 754-
4199.

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Karen Moraghan
@hunterpublic
since: 08/2009
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