Chef Maynard Oestreich for Havens Merlot and Syrah

Rogue Chef. Bicycle Warrior. Johnny Apple Seed of Happiness. Maynard Oestreich is comfortable in all of these roles, but heart and soul, this man-about-Napa is all about cuisine. A caterer for Silverado Country Club and its events, Maynard’s occasional day passion is conducting bike tours of Napa, its town and country inroads and its tranquil, amber-field back roads. His mission is clear: spread the word about the hidden secrets of food and wine tucked away from the much trodden tourism path.

Why does Chef Maynard love Havens Wine Cellars so much?
“I appreciate Havens wines above most because they are refined to work with food rather than showy to win awards. Havens Reserve Merlot, in particular, defies the standard by which most big American merlot wines are produced. By carefully choosing the perfect growing region and by basing his standards on the tradition of elevage, Michael Havens wine is a dream come true for chefs, with an uncommon elegance that one expects to find in more expensive Bordeaux wines. The earthy tones and refined textures of Havens Reserve Merlot, for me, conjures up visions of a bountiful country table set with mushroom dishes, caramelized root vegetables, peppery greens, textured grains, and fine sauces. For this, I developed the recipes shown on these pages.

The Bourriquot, which I love on its own, sent my wife, who’s a pastry chef, and I searching for chocolate. She too found the perfect pairing in her Bittersweet Chocolate Mousse Torte.

Life With Maynard
Maynard is a rare California native exposed at a young age to the culinary diversity of San Francisco (where he was born and raised) who has lived the history of food movements in the Bay Area, beginning with nouveaux and California cuisines, that so influence the culinary world. Surrounded by Scandinavian, Japanese, and Greek restaurants populating the neighborhood of his youth, Maynard knew at a young age that he wanted to be a chef. He worked at Dakota Bar and Grill in Berkeley during the heyday of the Southwest influence and then went onto Ivy’s, known for its “Neuvo California” (or new American) menu that addresses the ethnic diversity of San Francisco. One career boost came during a stint at La Gar, a bistro in Millbrae and Burlingame, California, where French Chef Robert Merlet introduced French soul food. Maynard also was chef at Eddie Jack’s and at Royal Oak Restaurant in Napa. He also developed the menu for Alfiere Restaurants, the Italian trattoria bistro the Westin Hotel chain established to distinguish itself from mainstream hotel restaurants.

Maynard lives in Napa with his wife, Paola, and their two daughters, Emily 5 and Rebecca 8 and Penelope the Chihuahua. As the pastry chef and manager of cakes services for Sweetie Pies, Paola is famous locally for her wedding cake artistry.