{"id":344,"date":"2015-11-24T13:39:45","date_gmt":"2015-11-24T20:39:45","guid":{"rendered":"http:\/\/food.artofericjames.com\/?p=344"},"modified":"2016-01-09T13:28:16","modified_gmt":"2016-01-09T20:28:16","slug":"new-head-chef-at-krush-wine-bar-restaurant","status":"publish","type":"post","link":"http:\/\/food.artofericjames.com\/index.php\/2015\/11\/24\/new-head-chef-at-krush-wine-bar-restaurant\/","title":{"rendered":"New Head Chef at Krush Wine Bar & Restaurant"},"content":{"rendered":"

The new Executive Chef at Krush Wine Bar & Restaurant<\/a><\/strong> is Wendell Graves<\/em><\/strong>. A long time Co-head chef at this venue since it’s opening, Wendell has taken the reigns and spurred new life into the classic menu by adding his unique style to the appetizers, entr\u00e9es and dessert choices.
\nKrush Wine Bar & Restaurant<\/a><\/strong> is located at 10500 Hageman Rd in Bakersfield, California.
\nCall (661) 695-8018 to make reservations.<\/p>\n

 <\/p>\n

\"\"<\/h1>\n\n\n\n
\"web_DSC1791\"<\/a> \"web_DSC1795\"<\/a><\/p>\n

Lobster Puffs
\n<\/strong><\/h4>\n

Canadian Lobster claw meat with red bell peppers, red onions, chives, and Parmesan cheese all molded together with Cajun spices and Japanese Panko.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n

\"web_DSC1580\"<\/a>\"web_DSC1622\"<\/a><\/strong><\/h3>\n

Caprese Salad<\/strong><\/h4>\n

California grown heirloom tomatoes, with fresh mozzarella, pistachio dust, 18 year aged balsamic vinegar, basil pesto, and fried fresh basil leaves.<\/p>\n

\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
 <\/p>\n

\"web_DSC2037\"<\/a> \"web_DSC2027\"<\/a>Charcuterie Plate
\n<\/strong><\/h4>\n

Chef\u2019s selection of cheeses from around the world, accompanied by Italian salami, prosciutto, Kalamata olives, house made crackers and sherry\/brown sugar reduction.<\/p>\n

\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
 <\/p>\n

\"web_DSC1836\"<\/a> \"web_DSC1822\"<\/a>Beacon Wrapped Asparagus
\n<\/strong><\/h4>\n

California grown asparagus wrapped in apple wood smoked bacon, drizzled with a Worcestershire \/ brown sugar reduction.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

\"Entr\u00e9es\"<\/strong><\/h1>\n\n\n\n
\n

\"web_DSC1926\"<\/a><\/p>\n

8 oz. Wagyu Patty<\/strong><\/h4>\n

Grilled Patty with saut\u00e9ed mushrooms and onions, heirloom tomatoes, iceberg lettuce, on a potato bun. Drizzled with Cajun tomato based aioli.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"web_DSC1552\"<\/a>\"web_DSC1573\"<\/a><\/p>\n

Seafood Risotto<\/strong>
\n<\/strong><\/h4>\n

Cajun spiced seafood risotto, with white tiger shrimp, blue swimming crab, and sea scallops.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n

\"web_DSC1680\"<\/a><\/p>\n

Wagyu Ribeye<\/strong><\/h4>\n


\n<\/strong><\/p>\n

16 oz. grilled wagyu ribeye, bourbon cream sauce and saut\u00e9ed summer vegetables.<\/p>\n

\"web_DSC1678\"<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n

Tomahawk Ribeye<\/strong><\/h4>\n

16 oz. Tomahawk cut Angus ribeye, with saut\u00e9ed Brussel sprouts and scalloped potatoes.<\/p>\n

\"web_DSC1996\"<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n

\"web_DSC1744\"<\/a> \"web_DSC1748\"<\/a>Deep Fried Calamari<\/strong><\/h4>\n

Breaded calamari, fried with house made French fries, and horseradish\/tomato\/cream sauce.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n

\"web_DSC1753\"<\/a><\/h3>\n

Pork Tenderloin<\/strong><\/h4>\n

Roasted Bacon wrapped 8 oz. pork tenderloin, with sherry saut\u00e9ed Portobello mushrooms, and a spiced mixed fruit compote.<\/p>\n

\"web_DSC1781\"<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n

\"web_DSC1848\"<\/a><\/p>\n

Swordfish<\/strong><\/h4>\n

Grilled swordfish steak with saut\u00e9ed asparagus and lemon caper Beurre blanc.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n

\"web_DSC2056\"<\/a>\"web_DSC2070\"<\/a><\/p>\n

Pan Seared\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ahi Tuna<\/strong><\/h4>\n

10 oz. Pan seared Ahi Tuna served with wasabi and soy sauce.<\/p>\n

\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"Desserts\"<\/strong><\/h1>\n\n\n\n
\"web_DSC1700\"<\/a><\/p>\n

Sweet Cream Cheese Puff Pastry<\/strong><\/h4>\n

Deep fried donut puff pastry filled with sweet cream filling. Garnished with strawberry coulis and powdered sugar.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"web_DSC2333\"<\/a><\/p>\n

Sorbet<\/strong><\/h4>\n

House made Pomegranate and strawberry sorbet with fresh seasonal fruit and a mixed berry coulis.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"web_DSC1818\"<\/a><\/p>\n

Bread Pudding<\/strong><\/h4>\n

Deep fried mixed berry bread pudding garnished with fresh mint and powdered sugar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"web_DSC2259\"<\/a><\/p>\n

French Vanilla Ice Cream<\/strong><\/h4>\n

Homemade traditional French vanilla ice cream served with fresh seasonal fruit.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

\u00a92015 Eric James Swearingen
\n#ArtofEricJames<\/p>\n\"Facebook\"<\/a>\"twitter\"<\/a>\"linkedin\"<\/a>\"youtube\"<\/a>\"tumblr\"<\/a>\"instagram\"<\/a>\"Facebook\"<\/a>\"twitter\"<\/a>\"linkedin\"<\/a>\"youtube\"<\/a>\"tumblr\"<\/a>\"instagram\"<\/a>","protected":false},"excerpt":{"rendered":"

The new Executive Chef at Krush Wine Bar & Restaurant is Wendell Graves. A long time Co-head chef at this venue since it’s opening, Wendell has taken the reigns and spurred new life into the classic menu by adding his unique style to the appetizers, entr\u00e9es and dessert choices. Krush Wine Bar & Restaurant is… <\/p>\n

Read More<\/i><\/a><\/div>\n","protected":false},"author":1,"featured_media":720,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"","footnotes":""},"categories":[1],"tags":[57,61,64,4,14,62,60,40,12,65,63,56,67,7,59,53,55,54,19,68,58,66],"class_list":["post-344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-661-695-8018","tag-10500-hageman-rd","tag-appetizer","tag-artofericjames","tag-bakersfield","tag-california","tag-chef","tag-cuisine","tag-culinary","tag-dessert","tag-entree","tag-fine-dinning","tag-fine-wine","tag-food","tag-gourmet","tag-krush","tag-krushrestaurant","tag-krushwinebar","tag-photography","tag-vineyard","tag-wendell-graves","tag-wine"],"_links":{"self":[{"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/posts\/344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/comments?post=344"}],"version-history":[{"count":96,"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/posts\/344\/revisions"}],"predecessor-version":[{"id":786,"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/posts\/344\/revisions\/786"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/media\/720"}],"wp:attachment":[{"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/media?parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/categories?post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/food.artofericjames.com\/index.php\/wp-json\/wp\/v2\/tags?post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}