110 degrees magazine - Index

110 degrees magazine - 110° Magazine - July 2007 - Through the gates of Hell - Index

GUSTO [RESTAURANT PROFILE]
THE BISTRO AT
LONE TREE GOLF
Now that the Lone Tree Golf
and Event Center is in full
swing, patrons can enjoy
tempting cuisine at The
Bistro, which offers an atmos-
phere where lasting memo-
62 www.110mag.com July 2007
ries are born.
by Andrea Stuart
Images by Russell Byrne
Lone Tree Golf Course has been a prominent fixture in
East Contra Costa County for many years, providing residents
with scenic views in a region that has preserved
much of the natural beauty inherent of the area. In
October of 2003, the Lone Tree Golf Course implemented
a fundamental ingredient — a handsome event center
and a restaurant called,The Bistro.
Bradly Kaderabek, Director of Food and Beverages,
arrived at The Bistro during its earliest days and has
been intimately involved with heading various events
at the facility. Bradly came with over two decades of
experience in the culinary industry, having held executive
chef positions at venues such as the Blackhawk
Country Club and Mudd’s restaurant.
One of Bradly’s more recent undertakings is teaching
wine classes for beginners. Bradly introduces
students to a variety of California wines, from whites
and reds to champagnes and ports. The goal is to
provide a foundation for wine appreciation by stirring
the conversation and uncovering the mystery of wine
order to determine each wine’s value.
Bradly and his staff are also currently working to
create a family night buffet where the whole family will
be invited to engage in afternoon golf activities. After
their busy days they will be invited to journey over to
The Bistro for an evening dinner. The goal is to build a
sense of community.
Executive Chef, Jonathan Hork, also joined The Bistro
in the early stages of its existence. With an equally
impressive resume, having held positions such as executive
chef at the Contra Costa Country Club and the
Concord Hilton, Jonathan brought a lifetime of experience
to The Bistro.
The vision both Bradly and Jonathan had for The
Bistro was to create a mélange of as many Bay Area
influences as possible while maintaining its classic
appeal. Jonathan served as an integral part of creating
the menu while Bradly guided the focus of the menu by
creating illusory renditions of classic dishes.
Appetizers, such as the calamari, are reminiscent of
the creativity that Bradly and Jonathan have incorporated
into the menu. Served in a glass on a bed of
lettuce, the calamari is lightly seasoned and served with
a sweet zesty sauce. Its tenderness is so inviting that a
tug-o-war is bound to break out over the last piece.
Placing an emphasis on revered dishes such as
sandwiches and steaks, the lunch menu was developed
for those who find comfort in popular
American cuisine. Their signature lunch item is the
hearty hamburger and the russet fries, which are