New 1862 David Walley’s chef cooks up new offerings
May 1, 2012
The 1862 David Walley’s Restaurant and Saloon has a new chef and a new dinner menu.
The restaurant recently announced the arrival of Executive Chef Mark May, who has more than two decades of culinary experience, and joined Walley’s from the Lone Eagle Grille at the Hyatt Regency, Lake Tahoe.
May now oversees the menus, preparation and daily operations of 1862, a fine-dining establishment, as well as Harriet’s Cafe and David Walley’s wedding and banquet cuisine.
“We are thrilled to welcome Mark May as our executive chef at David Walley’s,” said resort co-owner and Genoa resident Dawn Joyce. “His years of experience in the world’s finest restaurants and hotels will ensure that our restaurant and timeshare guests will experience the finest dining quality. (His) attention to detail, flavor and quality are second to none.”
May developed his culinary technique cooking in France and Monaco under culinary greats Alain Ducasee at Louis XV and Francis Jacquey at La Salier. Upon his return to the United States, May spent several years pleasing the palates of New York diners at Essex House, Mortimer’s, Capsouto Freres, La Colombe d’Or, and at his own Upper East Side bistro, May We. His craft eventually took him to L’Auberge de Sedona in Arizona, where he served as executive chef. He further developed and diversified his cuisine and technique spending a winter in Arita, Japan, at Restaurant Vingt-Cinque.
A graduate of the University of Kentucky, May received the “Rising Star of American Cuisine” accolade from the James Beard Foundation and the “Great Chefs of Country Inns” for his work at L’Auberge de Sedona and Amelia’s Field Country Inn where he was the chef/owner in his native Kentucky.
May has now released his new dinner menu for 1862 David Walley’s. It features his signature “High Sierra cuisine,” which focuses on local, sustainable, often wild organic or foraged items.
“I am looking forward to building partnerships with the local growers here in Carson Valley,” May said. “There is no more ideal venue for High Sierra cuisine than 1862 David Walley’s Restaurant and Saloon.”
The new menu blends culinary influences of the Pacific Northwest, the Southwest and California. May said he likes to acquaint guests with the bounty of the region through such entrees as all-natural pepper-crusted New York steak with boursin mashed potatoes, creamed spinach and onion rings, or braised lamb shank with ricotta gnocchi and crisp artichokes, served with roasted garlic demi.
Under the direction of certified sommelier Troy Denkler, 1862 offers world-class wines and is currently under review for designation with Wine Spectator for their “2012 Restaurant Wine List” award.
Located at 2001 Foothill Road, 1862 serves dinner daily from 5-9 p.m. Reservations are recommended.
For more information, call (888) 737-1862, or visit http://www.opentable.com and search 1862 David Walley’s.