Chef View By Dana Johnson
Bacchus is Back!
The doors again at Bacchus are open! After a brief hiatus, one of Modesto’s most favorite premiere dining establishments is welcoming patrons back to indulge in a lavishly abundant dining experience. So I sat down with the new general manager, Chad Jackson, to take in all the juicy details. Chad at the enthusiastic age of 26, shared with me how the staff has a fresh energy to service each guest. He was excited to talk about the food, “no foo la-la” on the menu as they cater to the well balanced Modesto clientele. Well thought out food that lets the flavors speak for themselves.
Chad told me that now that he has been exposed to downtown Modesto he will dine and socialize here regularly! Chad has a pit bull and likes to play basketball,golf, and he works out! (Wiggle, wiggle, wiggle song playing in my head! Lol.) Chad loves people and the interactions with patrons and staff. You will find him most comfortable working and circulating the dining room floor at Bacchus.
I’m always thrilled to enter the kitchen of a restaurant that is like the home of its executive chef! That is where I found Nolan Henderson, at the confident smiling age of 24 and Bacchus’ Executive Chef since October 2008. Chef Nolan has an exuberant passion for the culinary arts backed by his natural gift and MJC culinary education. He is a Modesto resident who likes short ribs, a traditional breakfast, and has a sweet tooth for Mr. T’s doughnuts and especially the blueberry fritters! I found him to be uniquely diverse, from being a Disneyland lover to a cigar smoker! Plus, to stay fit, Chef Nolan does Brazilian Jiu Jitsu and sports a breast cancer awareness bracelet.
Chef Nolan impressed me with a grilled painted hills beef flat iron steak, Yukon potato mash, and Caesar butter melted over seasonal vegetables fresh from Modesto’s farmer’s market. Oh yeah! It was sooooo Dana~licous! When Chef Nolan was telling me about his culinary creations, he said, “It’s who I am and I’m no one trick pony!”
I concur!!!
Bacchus has a lunch and dinner menus to marvel over. When ordering you may find yourself like me, “I’d like the Bacchus bread, downtown wedge, and the lamb chops. No wait! Crab cakes, creamy Stanislaus tomato soup, and the ribeye!” No kidding, 72 bottles of wine on their list! A table side dessert tray including bread pudding and my fave crème brulee’. I’m going to need to work out!
I was also delighted to know one of the charities Bacchus sponsors is One Hope Mondavi Family Wines!
Modesto View signature question to both Chad and Chef Nolan: Beatles or Stones? Chad said Beatles only to upset Dana~licious and then Chef Nolan also said Beatles, but quickly added that there is no such thing as bad music and he likes everything from Conway Twitty to Wiz Khalifa. Really? Oh to be in my 20’s again!!!
Check in on FB for live music coming to Bacchus in November!
Bacchus Kobe Bistro Burger Written by Nolan Henderson, Executive Chef, Bacchus Food and Spirits
One eight ounce patty high quality ground beef 75/25 lean (we use American Wagyu at the restaurant, but angus would be great too!) One light and buttery bun Frisee, spring mix or leaf lettuce Sliced tomato Sliced red onion Tillamook white cheddar, sliced thinly Two pieces crispy fried applewood smoked bacon Butter for brushing Kosher salt(big crystals) Freshground black pepper
Pre heat a grill pan or cast iron skillet. Form a one half inch thick patty with your delicious ground beef. Brush patty with butter and season liberally with kosher salt and freshly ground black pepper. Place patty in hot skillet and repeat buttersaltpepper on other side. Press your thumb into the middle of the burger to form a dimple. This helps prevent the meat from balling up. Cook for three minutes on each side for medium rare. Remove patty from skillet and toast your bun over medium heat until golden brown. Now dress your burger with your favorite toppings and enjoy with a big kosher pickle and a cold draft beer!!
Bacchus
1200 I Street Modesto, CA 95354
209-576-8994
Hours:
Monday: 11am-2pm
Tuesday, Wednesday, & Thursday: 11am-9:30pm
Friday: 11am-10:30pm
Saturday: 5pm-10:30pm
Sunday: Closed
(Thurs., Fri., & Sat. night bar will be open till last person leaves if that’s @ 10:30pm or 2am)
Weekly events: Tues. happy hour 3pm till closing $1 domestic bottle beer $1.50 import bottle beer.
Wed. $5.50 drink specials see FB : www.facebook.com/BacchusFoodSpirits<http://www.facebook.com/BacchusFoodSpirits>
Thurs. 30% off any bottle of wine in house w/ purchase of dinner entrée’
Starting October 17, 2012 Wednesday wine tastings with a new flair; 4 course wine dinner paired w/ 4 wines from selected wineries price range $30-$45
