Chef Silvers combines classical training with a slightly unorthodox style and an abundance of influences found in the Bay Area.
Josh credits his father for launching his interest in restaurants. Don Silvers, a former Chef, renowned author and professor at UCLA encouraged his son to begin his professional apprenticeship when he turned 17 by arranging for him to train under Chef Barry Marcillac at the City Hotel in Columbia. It was there that Chef Silvers found his passion for all aspects of the culinary art.
With an insatiable curiosity and a strong work ethic, Chef Silvers has seen his cuisine develop throughout the years. He continued his training under Cindy Pawlson at Mustard’s Grill in Napa, then mastered his techniques at various locations throughout the 80s and early 90s.
In 1999, Josh and his wife Regina moved to the heart of wine country where he could open his dream restaurant. With a creative flair, adventuresome spirit and a lot of hard work, Chef Silvers opened Syrah to rave reviews. Local restaurant critics immediately recognized Silvers’ talent and enthusiasm calling him “the Chef to watch.” Syrah Restaurant has been voted most romantic restaurant by Zagat, and The Wine Spectator called Syrah one of the top restaurants in wine country.
In 2009, Chef Silvers opened a new more casual restaurant named after his son and one of his favorite ways of cooking. Jackson’s Bar and Oven is centered around a wood fired oven with cool cocktails to match some all American favorites with a Silvers’ twist.
Earlier this year, Josh reinvent Syrah and created a new restaurant in the same space which he calls Petite Syrah. It features a menu that follows a more modern way of dining, with small to mid-sized composed plates.
Both restaurants are located in the historic Railroad Square area of Santa Rosa. They both feature the same ‘slow food’ philosophy of farm to table and showcase the abundance of artisans Sonoma County is famous for.
This recipe is super easy and very inexpensive to prepare. People are always surprised by it because it sounds a little boring but taste really delicious ~ it is fun to surprise people like that.
1 seedless watermelon (approximately 10 pounds)
1/2 red onion (diced)
1 red bell pepper (diced)
1 yellow pepper (diced)
½ bunch cilantro (minced)
1/2 cup simple syrup (simple syrup is ½ water to ½ sugar, cooked)
3 limes & zest
Toast in a pan
1 teaspoon dark chili powder
1 teaspoon smoked paprika
1 teaspoon New Mexico chili powder
½ bunch cilantro
Take ½ of the seedless watermelon and put in blender. Pulverize with simple syrup if needed. Fine dice the other half of watermelon and add to it. Add all the remaining ingredients salt, pepper and lime juice to taste.
Garnish with cilantro sprigs & Avocado slices