Ari Weiswasser, Chef/Proprietor
Glen Ellen Star
Ari Weiswasser, a Food & Wine People’s Best New Chef 2015, spent his formidable culinary years in numerous fine-dining establishments in New York City and Philadelphia, mastering the fundamentals of elevated cuisine and service before moving to California and deciding to do things differently. Glen Ellen Star—which he operates with his wife, Erinn Benziger-Weiswasser, in the Wine Country town of Glen Ellen, CA—utilizes his acutely honed culinary expertise in an inviting, rustic farmhouse-style environment.
Weiswasser interned at The Striped Bass and Le-Bec Fin in Philadelphia and went on to hone his skills in New York at Picholine and Daniel, the same restaurant that inspired his culinary education. He then worked with Paul Liebrandt to open Gilt in 2006. It was during this time in the Big Apple that he reconnected with Erinn, and the two married in 2007. After a brief stint back in Philadelphia at The Striped Bass, Weiswasser came back to New York to open and serve as Liebrandt’s chef de cuisine at Corton in Tribeca—earning two Michelin stars and numerous accolades in the first 10 months .
Weiswasser spent two years at Thomas Keller’s The French Laundry in Yountville before opening Glen Ellen Star.
Wood Roasted Cauliflower
tahini, almonds, sumac and parsley
Pre heat a wood oven or wood grill to high approx 650F. If using a gas grill, heat to high and close the lid.
Pre heat oven to 350. Trim whole head of cauliflower so it stands upright and drizzle with olive oil and sea salt.
Bake 20 minutes at 350F in a cast iron vessel or until the the tip of your knife inserts easily.
Transfer to the wood oven/grill and caramelize to desired color.
Finish with fresh lemon juice, Sel Gris, sumac, toasted almonds, and chopped parsley.
1 head serves 2 people.