Executive chef Wade Hageman’s unabashed, energetic, and sexy cuisine, set against an edgy and refined décor, makes Blanca a dining destination extraordinaire. “Our beautiful modern design is a place where guests can feel great and hang out,” he says. “People tell us it’s like walking into a restaurant in New York or San Francisco without having to fly there.”
A revolving menu boasts exciting variations of flavors that transport food lovers into a world of their own. In light of the struggling economy, Blanca now offers a prix fix-style menu where guests can choose three-, four-, or five-course meals at an extremely reasonable price. “I would like to tell people who think they cannot afford a restaurant like this, to come and give us a try,” says Hageman. “This new concept and value allows a diner to eat here 52 weeks a year, with the ability to always have something new and exciting.”
Hageman’s gastronomic wizardry offers a culinary feast with such fancies as “Brick” Petaluma Quail underneath a petite herb and sylvetta arugula salad, Popcorn Jumbo Prawns in romesco sauce, Trout Almondine with brown butter potato puree, or Scottish Halibut with wild mushroom ravioli. “I believe in bold flavors and simple presentations, and my cooking style is based in proper French technique,” Hageman says. “I don’t believe in taking shortcuts and I like to place emphasis on enhancing the natural flavors of the foods.”
The availability of the best meat, fish, and produce that extends all year long in California makes it easy for Hageman to continuously offer an incomparable depth of cuisine, further complemented by a majority of vegetables coming in from local organic farmers. Specialties include Free Range Jidori Poussin with fennel-potato croquette, Indiana White Pekin Duck Breast “En Sous Vide,” and Pave of New York Steak with porcini mushroom puree. “I am really inspired by the seasons,” continues Hageman. “I let whatever is the freshest and of the best quality dictate the menu. I never try to force anything.”
Pastry chef Cruz Caudillo pulls out all the stops with his edible works of art. The most scintillating and romantic presentation I have ever set eyes on is The Rose. A real, organic, candied red rose petal sits atop a rich almond frangipane cake swirled with a sugary bruléed meringue. On the prowl for more, I had to give the Butterscotch Soufflé some of my attention. Light, fluffy, and puffed up, I thought this couldn’t get any better, until my server gently drizzled bittersweet chocolate sauce on top — talk about a grand finale. (858/792-0072, www.dineblanca.com) MARIA DESIDERATA MONTANA
