New restaurant creates a magical scene and foodie adventure

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The world as we know is constantly changing. In the foodie world - fusion aka world cuisine - combines ingredients in creative styles that are often confusing, yet exciting and always changing. This creates an element of anticipation like an adventure when we travel. Add the drama of a stimulating environment in a location that is familiar yet mysterious and the stage is set for a made-for-a-movie-restaurant. Imagine this adventure as a trip back in time to an area in San Francisco that pre-dates the city of St. Francis itself. Now imagine that upon entering this magical space you were transported into a modern, sleek, timeless space populated with exciting people who explore the cutting edge of film making. People you would love to have conversation with over dinner to discuss favorite films.

Such a place now exists. When I visited this magical scene I was reminded of the Star Wars bar scene somewhere in the galaxy populated with characters from outer space. It’s an adventure that cannot be duplicated anywhere in the world. What a great time of year to make the trip.
Pres a Vi Global Cuisine and Wine Bar just recently opened in the new Letterman Digital Arts Center in the Presidio of San Francisco. With spectacular views from the Golden Gate Bridge to the Palace of Fine Arts this is also the home of Lucas Film Co and Industrial Light and Magic. The synergy of this environment has to be experienced. I felt like a kid driving for the first time.

Marin county restaurateur Stan Raaen formed a team with Dale Raaen, John Walz and Kelly Degala, a renowned Bay Area chef, to create Pres a Vi, an eclectic global-inspired menu served in a small plate format.

Degala’s menu at Pres a Vi blends contemporary global flavors with a California dedication to fresh, seasonal, local ingredients. His background and diverse culinary experience provide his inspiration to combine tastes from many countries and cultures. The restaurant’s small plate format allows guests to experience this culinary diversity by sharing dishes.

Kelly Degala, age 47, has received considerable acclaim as the innovative chef of Va de Vi in Walnut Creek, one of the East Bay’s most successful restaurants. Born and raised in Honolulu, Degala received his culinary training at The University of Hawaii. He subsequently worked with Tom Douglas in the glory days of Café Sport in Seattle, was the Executive Chef of the four-diamond boutique hotel Alana Waikiki in Hawaii and was Corporate Chef for both Gordon Biersch Restaurants in California and Anthony’s Restaurants in Washington.

The sophisticated yet casual décor at Pres a Vi reflects the visual beauty and historic nature of the Presidio and allows guests to dine in an atmosphere that is warm and inviting. The designer, Orinda-based Catherine Macfee and Associates, along with Sausalito architect Donald K. Olsen, worked as a team to design the owner’s first restaurant, Va de Vi. In the much larger scaled Pres a Vi, they have designed a venue that is divided into a number of casual dining areas. A wine-barrel curved ceiling leads you into the center of the main dining room past a glass-enclosed display wine room and to a communal table that overlooks the exhibition kitchen. Comfortable banquet seating lines the walls providing spectacular views of the restaurant and of the park-like setting outdoors. The total dining area seats 200 guests. Two private dining rooms are available for special functions that can seat 32 and 40 guests respectively, with the ability to be combined into one room. The bar has a large separate lounge that seats up to 50 and requires no reservations. A large 80-seat outdoor patio area is available year-round for alfresco dining and cocktails.

Among the signature Pres a Vi small plates are Hamachi (Yellowtail) Teradito, a Peruvian dish with fried shallots, nuoc cham, siracha and micro arugula; Roasted Apple Brined Pork Belly, an Italian dish with cicherchia, pearl onions and saba; Duck Buns, a Chinese dish with shredded Peking duck confit with hoisin and watercress; Kobe Beef Tenderloin “Petite Filet”, a Japanese/California dish, crusted with Szechwan peppercorn and salt, accompanied with charred Japanese eggplant; and Monterey Bay Sardines, a Spanish dish with oven-roasted tomato ragout and preserved lemon-caper butter.

Working with Chef Degala in the Pres a Vi kitchen is Chef de Cuisine Arnold Pulido, most recently the Executive Chef at Deuce in Sonoma. Pulido has also chefed at Zingari in San Francisco, Servino in Tiburon, One Market in San Francisco and the Bohemian Grove in Monte Rio. The Pres a Vi culinary team also includes Pastry Chef Darren McGraw, a California Culinary Academy graduate whose considerable professional experience includes working with Wolfgang Puck to open the Beverly Wilshire Four Seasons hotel, serving as the Executive Pastry Chef at Campanile Restaurant in Los Angles, supervising a five-person pastry team at Charlie Trotter’s in Chicago and assisting Chef George Morrone at Aqua Restaurant in San Francisco.

Pres a Vi’s 200-plus bottle wine list is comprised of adventurous selections that customers can enjoy by the glass or bottle or in flights consisting of three 3-ounce pours. The international list features wines from every major wine region in the world, with a special focus on California wines. Kyle Drewniak, who is also the restaurant’s General Manager, oversees the wine program. The full bar features house-made infused vodkas and a special “bar bites” menu for an afternoon snack or late night treat.

Three of the owners of Pres a Vi, Dale Raaen, John Walz, and Stan Raaen, opened Va de Vi Bistro and Wine Bar in Walnut Creek three years ago and it has remained one of the hottest dining spots in the East Bay. The restaurant has been recognized by the San Francisco Chronicle as one of the l00 best restaurants in the Bay Area for the past two years. The restaurant has also twice been rated by Diablo Magazine as one of the top 8 best restaurants in the East Bay.

Pres a Vi Global Cuisine and Wine Bar is located at One Letterman Drive, near the corner of Lombard and Lyon Streets, in San Francisco’s Presidio. Dinner and lunch are served daily. Valet parking, as well as self-parking, is available in an underground garage. Reservations can be made on the restaurant’s website, www.presavi.com, or by calling (415) 409-3000.

I’ll see you foodies there.
Happy holidays and may your 2007 be foodie heaven.