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Recipes courtesy of Chef Richard Whipple
Chef - Sea Ranch Lodge Restaurant.
Richard Whipple has over 25 years experience preparing fine food in wine country restaurants. He has worked at several prestigious establishments including Deuce Restaurant in Sonoma and Mustards Bar and Grill. He worked under the tutelage of Philippe Jeanty of Domaine Chandon for nine years, where he refined his palate and honed his skills as a chef.
Richard describes his cuisine as Contemporary American with French influences. He enjoys sourcing outstanding products, which includes selections of locally grown produce and the freshest fish and meats. Richard demonstrates this vision by changing menus throughout the year as the harvests yield their excellence. He respects the purity and essence of the ingredients and strives to enhance their outstanding flavors.
Croissant Bread Pudding with Maple Sauce
3 Plain Croissants, Broken Into Pieces
¼ Cup Napa Nuts Sun-Dried Cherries
¼ Cup Napa Nuts Sun-Dried Blueberries
¼ Cup Napa Nuts Mixed Raisins
½ Cup Egg Yolks
½ Cup Sugar
2 Cups Cream
¼ Cup Brandy
Combine Eggs, Sugar, Cream And Brandy, Mix Well.
Add Sundried Fruit And Croissants; Let The Croissants Absorb The Egg Mixture.
Place Mixture into an Ovenproof Baking Dish, Cover with Plastic Wrap. Pierce Plastic Wrap to Allow Steam to Escape.
Place Dish Into Larger Dish Add Water To Form A Water Bath. Bake at 325 Degree Oven for 45 To 60 Minutes, Until Croissant Start to Puff in the Center.
½ Cup Maple Syrup
½ Cup Cream
¼ Teaspoon Vanilla
Combine Ingredients in A Sauté Pan and Reduce Until Sauce Thickens