Chef Charles Weber, ZuZu of Napa

There’s something a little rebellious about ZuZu introducing Tapas to the Napa Valley culinary scene two years ago and offering a complementary wine selection not typical to California. Then again, Napa is always looking for things exotic and new. Which explains why ZuZu’s focus on a wide variety of Mediterranean flavors served on small plates at reasonable prices and wines that embrace the flavors of Spain, Central and South America offers an exciting appeal to tourists and locals alike.

ZuZu found our Syrah and Albariño a lively fit for its culinary ideals. Altogether atypical for a California white, Havens Albariño’s exotic stone fruit flavors, crisp acidity, and zing of lime notes are a fresh accompaniment to ZuZu’s fresh local seafood, yet can cut through the sting of the more spicy Mediterranean flavors. We are happy to report that ZuZu serves Havens Syrah by the glass, making it more readily available to enjoy with some of the dishes we particularly favor, such as Chef Charles Weber’s inspired plates of Tuna Ceviche, Bacalao, and Sizzling Prawns.

What’s a vegetable dish got to tempt a Syrah? Chef Weber sneaks a little Chorizo Vinaigrette over his Saffron Roasted Cauliflower to fire up the palate, and Havens Napa Valley Syrah, with its blueberry/plum fruit, touch of white pepper spice, soft and fine tannins, tames the heat for a perfect balance to hot spices. Ditto for Chef Weber’s Paella. (To view the full tapas menu, visit the ZuZu website at www.zuzunapa.com)

ZuZu owes a great deal of its success in Napa to the simple, from-the-heart food philosophy Chef Weber has developed through expansive culinary experience from Milwaukee to Chicago to New York to France. It is a passion he expresses here in simple, from-the-heart words especially for friends of Havens Wine Cellars:

With food, I believe in:

1. Simplicity, letting a particular ingredient shine on its own merit and freshness supported only by a few accompanying ingredients to enhance it.
   
2. Using the newest seasonal products to keep the menu fresh and exciting.
   
3. Understating the dish on the menu, listing only the key ingredients and then surprising the guest by exceeding their expectations.
   
4. Fresh, clean flavors, lots of flavor and a simple yet sophisticated presentation.
   
5. Using the best imported ingredients and staying true to authentic flavors.
   
6. Not repeating the same ingredient on the menu or use the same item in several dishes. I like to make the menu diverse enough to satisfy as many people as possible and to cater to a healthier eating lifestyle.
   
7. Supporting local farmers and using them whenever possible. We also are developing more items to grow that the farmers aren’t necessarily already growing. I currently use about five different farmers to provide us with flowers for the restaurant; heirloom tomatoes; greens, kales, etc.; herbs; summer squashes; and all different kinds of chilies and peppers.
   
8. Using California olive oil, locally raised games, such as quail and rabbits, and fresh local fish from a reputable source. I buy small amounts every day so that I can constantly serve the freshest possible!

Chef Weber has been honing his culinary skills, developing motivational management practices, which are evident in his delightful staff, and expanding his knowledge of wines and the restaurant industry for 25 years. He began his formal culinary education with a three-year European-style chef apprenticeship certified by the American Culinary Federation, followed by a scholarship and awards from La Chaine de Rotisseurs. In Chicago, his experience has taken him from Chef de Cuisine at Michael Foley’s Printers’ Row Restaurant, head of culinary staff at La Tour Restaurant/Hyatt Hotel group, and Blackhawk Lodge Restaurant, which he turned from a struggling enterprise to a restaurant of rave reviews. He was hired by David Burke to help open the Park Avenue Café and went on to serve as chef for Riva Restaurant, consulted for Clubhouse International, Sunbeam Grills, and Saveur Copper Cookware and Cutlery, wrote a seafood guide for chefs, and contributed to cookbooks as well as food magazines.

His accolades include culinary ambassador of the United States for the ’93 Bocuse D’Or competition; representative for Blackhawk Lodge Restaurant for the James Beard House in New York City, and Chef of the Year award by the National Executive Chef’s Association for his culinary contribution to the city of Chicago.

Chef Weber believes that “Tapas is representative of Spain, but we like to express our own version with a twist of California. Creating tapas allows for variety and fun, giving us restless chef types a way to use lots of fresh, seasonal ingredients in unique flavorful ways.”

“Our wine lists go in the same direction as our food philosophy, so we stay with wines that work with foods. We’ve been embraced by great down-to-earth winemakers from Napa Valley, who, like us, try different things. It’s why we love Havens’ wines. They’ve inspired us to do some unusual things with our menus; we like to think we’ve inspired them to do the same for their wines.”

Chef Weber shares two recipes with friends of Havens Wine Cellars. Let us know if you try them and what you think of the pairing with our wines.