Empire Napa has lightened up with an exciting new addition and alter ego: méthode, a bubble bar in Downtown Napa. The new space showcases California Sparkling Wines paired with avant garde culinary creations by Executive Chef Thomas Drahos from Paso Robles. méthode expresses an effervescent light and modern rustic flare. Inspired by light and nature, San Francisco Designer Jennifer Orne of Jennifer Orne Design fuses her southern roots with city life. Jennifer combines glass and mirror, light wood and dark metal, woven materials and succulents amidst a soft neutral palette to bring a unique twist to Downtown Napa’s West End. Featuring a white baby grand piano in the front window and outdoor seating, méthode will soon offer the perfect atmosphere for weekend brunch. Previously Executive Chef of Vina Robles Winery & Amphitheater and Executive Chef at Fenomenal Restaurant in Paso Robles, méthode introduces new Executive Chef Thomas Drahos to the Napa culinary scene. Chef Drahos fuses his farm life upbringing and passion for molecular gastronomy to craft culinary creations offering bites such as his signature Lamb Lollipops, Avocado Bon Bons and Duck Confit Croquettes to pair with bubbles and cocktails. “I want to excite people about food, but still keep it approachable,” said Drahos. Drahos grew up just outside of Bradley, California on a fifty-five-acre ranch where he learned how to properly turn soil, sow seeds, and harvest fruit. He also spent his youth learning how to become a skilled butcher. These two experiences at a young age led to an almost predestined decision to become a chef. Drahos’ first taste of the restaurant industry came about as a dishwasher at age fiftenn in a small restaurant in Paso Robles. He was able to quickly move his way up to prep cook, then sauté and finally, head cook. He was hired on as a tournade chef with chef Will Torres. It was under this guidance that Thomas discovered avant garde cuisine; the art of science and food combined to create new exciting flavors and textures. This experience brought Thomas’s passion to a new and level. Thomas enrolled in the culinary arts program at Johnson & Wales University in Denver, where he spent the next two years juggling a full-time education and full-time workload. Upon graduation, he moved back to Morro Bay, California to work for Windows on the Water as the pastry chef, where he earned the opportunity to create the evening’s specials. After many creative successes and the introduction of Molecular Gastronomy to their items, he was proud to be offered the role as Executive Chef at Fenomenal restaurant in Paso Robles, his hometown. Thomas quickly stormed the town with his magic and ability to utilize new-age science and techniques to create unforgettable dining experiences. Thomas’s cuisine is centered around the use of fair-trade and farm-to-table ingredients to provide the best quality with the least impact on socio-economic divides. 1400 First Street, Napa, CA 94559 • 707-254-8888 www.facebook.com/bubblebarnapa www.facebook.com/EmpireNapa @BubbleBarNapa • @EmpireNapa bar Executive Chef Thomas Drahos OPEN MAP HERE Empire’s new bubble in downtown Napa celebrates California sparkling wines photos and article by KARI RUEL
NVLife_NovDec_2014
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