Traverse City Record-Eagle

Northern Living

September 9, 2012

Renowned chef signs book in TC

Ogden returns to hometown to promote cookbook

by lisa perkins lperkins@record-eagle.com

TRAVERSE CITY — Bradley Ogden's resume is a true hometown boy makes good story. The award-winning chef and author makes not just good, but great food.

The James Beard Award winner for Best Chef of California will return to his Traverse City roots this week to sign copies of his latest book, "Holiday Dinners with Bradley Ogden," from 11 a.m. to 1 p.m., Saturday, Sept. 15 at Horizon Books.

"I haven't been home in four or five years and I can't wait to get back. I love Traverse City," said Ogden, who looks forward to cooking a barbecue dinner for family and friends.

Ogden rose to national prominence as the executive chef at San Francisco's Campton Place Hotel before opening The Lark Creek Inn in Marin County with business partner Michael Dellar.

After earning acclaim by leading critics as one of the best restaurants in the nation, Ogden opened One Market Restaurant in San Francisco, Lark Creek in Walnut Creek and San Mateo, Yankee Pier in Larkspur, Parcel 104 in Santa Clara and Arterra in Del Mar.

Ogden also partnered with Caesar's Palace in Las Vegas, where he earned recognition from the James Beard Foundation for Best New Restaurant.

"I've been so busy opening restaurants that I haven't had time to do much else," he said.

With his first cookbook, "Bradley Ogden's Breakfast, Lunch, and Dinner," published more than a decade ago, Ogden says he felt it was past time for a second.

"The cookbook is a great way to give people your vision of food in a very etherial way where they can cook, look at, taste and understand," he said.

"Holiday Dinners with Bradley Ogden: 150 Festive Recipes to Bring Family & Friends Together," published in 2011, includes both traditional and unexpected holiday fare like Sage Butter Roasted Turkey and Artichoke and Elephant Garlic Souffle Spoonbread.

Chef Ogden's latest culinary venture combines all aspects of the food and beverage business with his lifetime of expertise.

Along with his son, chef Bryan Ogden, he recently launched Bradley Ogden Hospitality. The consulting company focuses on menu development, design and training as well as media relations and marketing.

They also have plans to develop a signature restaurant in the Bay Area and are exploring the development of a television series.

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