Beth Sogaard Catering – Chef Beth Sogaard
Chef Beth began her culinary career in 1994, after completing a professional degree at Lederwolff Culinary Academy and has since furthered her education by attending master classes at the Culinary Institute of America’s Napa Valley Greystone campus. She opened her own catering company in 1999 and grew the business into the diverse enterprise you now find on Main Street. Every year more folks stop in to enjoy the house made items and to enjoy the wonderful small town hospitality.
“Food is our passion here at Beth Sogaard Catering. A beautiful selection of dishes can turn the ordinary into the extraordinary. No matter what the occasion, whether a sit-down reception for 500 or an intimate picnic in the wine country for 2, we can make it delicious and memorable.”
Amador Vintage Market
“Beth Sogaard’s Market and deli provide the finest selection of fresh sandwiches, home-style salads, charcuterie, artisan cheeses, desserts, and Ciao Bella gelato. We have everything to satisfy a snack or sit down for a full meal. The coffee bar serves Thanksgiving coffee and Illy espresso drinks. Enjoy a day in the wine country with our special picnic lunches and take-away cuisine.”
Beth Sogaard Catering and the Amador Vintage Market are located on historic Main Street, Plymouth in the 1938 brick Wheeler Building, home to the original market in town.
Hotel Sutter – Chef Chris Martin
Chris Martin, grew up in the Elk Grove area just south of Sacramento. His passion for food started when he was 10 years old.
Chris gained most of his experience in cooking at different Italian restaurants, Vince’s in West Sacramento and La Strada 88 in Clements, California. While at La Strada, Chris worked with Chef Itilio Siena from Sicily. He learned a great deal about preparing various cheese sauces and veal dishes. Chris’ main cooking skills is grilling and smoking meats with his specialty being Prime rib of beef.
Chris has been a General Manager for several freestanding restaurants, loves working as a team with the kitchen staff to strive for excellence and consistency.
Jackson Rancheria Casino Resort – Chef Matthew Broucaret & Chef Darius Somary
Executive Chef Matthew Broucaret knew from an early age that he was meant to be in the kitchen, a revelation that was inspired by his Grandmother Ida and her enthusiasm for cooking. Matthew graduated from the Culinary Arts in San Francisco and since then has studied under world-renowned chefs, such as Thomas Keller, Laurant Manrique, and Dan Silverman. It was Thomas Keller, however, that opened the doors to Napa’s famous fine dining restaurant, The French Laundry, and gave Matthew an opportunity to be a part of the opening team for the Bouchon Bistro. His invaluable experience from culinary rich cities like Manhattan and San Francisco brought him to the growing farm-to-fork industry in Amador County, where he and his wife chose to settle down and raise their family. Matthew now oversees five restaurants and the banquet staff at Jackson Rancheria Casino Resort. “We are looking forward to Amador Four Fires and supporting this event,” Chef Matt said, “Creating fresh, Chef inspired dishes is what we’re all about at Jackson Rancheria. I’m proud to be a part of such a talented culinary team.”
Born and raised in Switzerland to an Irish mother and a Swiss-Austrian father, Chef Darius grew up amidst diverse cuisines and a multitude of cultures. His passion for the culinary arts led Darius to pursue cooking as his profession and in 2000, Darius studied at the California Culinary Academy in San Francisco. He graduated from Le Cordon Bleu Culinary Arts with honors and was able to study under renowned chefs Paul Bertolli and Paul Canales at Restaurant Oliveto. Darius became the Executive Chef and Event Director of SpringLoaf Catering and Event Planning in San Francisco before taking the Executive Chef position at Hotel Sutter in Sutter Creek, where his work gained the hotel much acclaim amongst food critics local and in the Bay Area alike. Darius has recently joined the Jackson Rancheria Culinary Team as the Banquet Chef and is “excited to begin the next chapter of my career.”
Taste Restaurant – Chef Mark Berkner
Taste prides itself in providing healthy, flavorful, seasonal meals. Our menu changes often and we update as frequently as the menu changes. Chef Mark Berkner’s passion for fresh seasonal foods and simply elegant preparations has garnered praise from the Sacramento Bee to the New York Times. We look forward to providing you with a memorable dining experience in downtown Plymouth, gateway to the Amador Wine Country.
Vendage & Co. Catering – Chef Carolyn Kumpe
Carolyn Kumpe honed her craft through professionally cooking in various kitchens, training under many revolutionary chefs throughout California’s Bay Area and specifically in the Langue d‘Oc region of France. It was under the guidance of Judy Rogers of San Francisco’s Zuni Café & Grill, she learned to appreciate the beauty and simplicity of food in its purest, freshest form. She continues to receive widespread attention for her food. Inspired by the bounties of perfectly fresh and sustainable produce in El Dorado County, Carolyn opened Charlotte’s Bake Shoppe of El Dorado in 2001 with much acclaim. The residents of El Dorado County voted “Charlottes’ Best Desserts” in 2005. Then in December 2005, Charlotte’s Bake Shoppe was rated by Al Pierleoni of the Sacramento Bee as one of the Top Ten Places to eat lunch in the Sacramento area. As the wine regions of Amador and El Dorado counties refined and flourished, so did the demand for quality caterers like Carolyn’s quickly budding venture, Vendage & Co. catering.
(Head shot by Debbie Cunningham. Food photos by Rachel Valley Photography.)