<b>HEALDSBURG: Keane masters 'Top Chef'</b>
Healdsburg chef Douglas Keane won this season's "Top Chef Masters" contest last Wednesday, beating out former "Top Chef" contestant Bryan Voltaggio of Maryland and Jennifer Jasinski of Colorado on the popular Bravo series.
Keane, who owned the Michelin-starred Cyrus restaurant in Healdsburg with business partner Nick Peyton for seven years, won the top prize of $100,000 for his charity, the Green Dog Rescue Project of Windsor. The total he raised for the project over the course of the show was $120,000.
'Top Chef Master' Douglas Keane
Keane stood out early in the show as was the only contestant to refuse to jump out of an airplane in the first episode. As a result, he lost one hour of prep time in the first challenge.
But he made up for it during the 10-week series, beating out 12 other chefs from across the country as the top toque.
The final challenge was for the chefs to cook something old (an early, signature dish), something new (a dish that sums up where they are now), something borrowed (a dish from an important influence) and something sous (a dish that honors the sous chefs that cooked with them during the show).
For the final challenge, Keane wowed the judging panel with dishes reminiscent of his days at Cyrus: Soup Billi Bi with White Wine, Saffron, Fennel Puree and Uni; Soba-wrapped Ocean Trout with Ginger Dashi; Duck Breast with Sake Roasted Onion; and Black Sesame Panna Cotta and Shattered Miso Custard.
Starting in early November, Keane will be behind the stove again at DK Wings, his new, counter-service restaurant at the Graton Rancheria Resort and Casino in Rohnert Park, where he will serve comfort dishes like Fried Chicken and Crispy Chicken Wings.
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