Delta Explorer - Spring 2008 - (Page 41) Behind the scenes, Exec. Chef David Nielsen with his team in the kitchen at the Ryde Hotel— (from left to right) Marshall, Michael Gorman, John Brandt, David Nielsen, Josh McCulloch, and Bam Flores. hotel was originally built with European-style rooms (with shared bathrooms down the hall), 14 private bathrooms were also added. History buffs aren’t the only ones who enjoy the Ryde Hotel. Spring and summer weekends are abuzz with weddings and receptions, held in the gardens, the main dining room and in the former speakeasy. Antique auto clubs and other organizations frequent the hotel, scheduling stopovers and taking advantage of the great outdoor patios that overlook the river. The holiday season brings corporate parties, class reunions and family gatherings. Recently the Ryde has become a hotspot for foodies. Steered by executive chef David Nielsen and his creative staff of young culinary artists who have followed him there, you can expect a superb dining experience. Nielsen, who studied in Paris, New York, Rome and London before landing at Lodi’s School Street Bistro and later at Rosewood, admits that he’s got an addiction: “We’re all addicted to the Food Network” he says with a smirk. “I am one of four chefs living in a five bedroom house up the river. We love to cook. During our time off, we’re in the kitchen, experimenting, blending flavors from various cultures, tasting. We try to outdo each other. And I love having guest chefs come into my kitchen—it helps me keep an open mind.” Nielsen hopes to begin prix fixe (pre-fix; fixed price) dinners on the weekends to showcase some of his specialties. Sunday’s champagne brunch buffet draws a crowd year-round and features a rotating list of delicacies such as eggs benedict, poached sterling salmon and an Angus beef tri tip that is slowcooked over mesquite, lavender and rosemary. The omelet station is loaded with fresh ingredients, but make sure to save some room—the bread is housebaked, the desserts are outrageous and your champagne glass is “bottomless.” Hours are from 10 a.m. to 2:00 p.m. and reservations are recommended. If you missed the Ryde Hotel’s January dinner dance and wine paring experience with the Delta’s Six Hands Winery, you’ll have more chances in February, when similar events are scheduled. To celebrate Valentine’s Day, which falls on a Thursday this year, Chef Nielsen is putting together a special Sunday Brunch on February 10th. Be sure to check the website for the most current information on these and other fine dining events. Standing stoic on the levee three miles south of Walnut Grove, the Ryde Hotel offers a glimpse of the past and a taste of the present within the relaxed atmosphere of the Delta. Enjoy the food and drink, wander about the salon and read the memorabilia. And if the walls could talk, what would they reveal to you? Lori Makabe is a freelance writer and wedding photographer from Rio Vista. If you have a story revealed from the walls, rooms, tunnel or speakeasy of the Ryde Hotel, please email it to lori@lorimakabe.com The Delta Loop Boatel Dockside The Delta’s Andrus Island Lori Makabe Relax on Your Own Yacht Surrounded by Stunning Delta Vistas Ryde Hotel 14340 Highway 160 Walnut Grove, CA 95690 www.rydehotel.com Phone: (916) 776-1318; 1-888-717-RYDE www.deltadocksideboatel.com 510/919-2197 Boat Rentals! FULL LINE OF LANDSCAPE MATERIALS FOR HOMEOWNERS AND CONTRACTORS COMPOST & TOPSOIL GRAVEL & BARK RETAINING WALLS U-CART CONCRETE DECORATIVE ROCK LANDSCAPE BOULDERS JOHN CRONIN LIBERTY ISLAND ROAD RIO VISTA TEL. 707-374-6126 CEL. 510-409-2818 Lori Makabe Rio Vista residents LuAnn and Terry Haley tie the knot at the Ryde Hotel in March of 2007. please mention you saw it in the delta explorer spring 2008 / 41 http://www.deltadocksideboatel.com http://www.deltadocksideboatel.com http://www.rydehotel.com
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