2025 09 Mid-day MEAL Mt House

Click Here for Event Photos Dennis Swanson photographer

Mid-Day Meal at a Most Unique Venue with a Heart of Gold

THE MOUNTAIN HOUSE
13808 Skyline Blvd, Woodside

www.TheMountainHouse.com

Reception started at 12:00PM

Nestled in the redwoods of Woodside at 2000 feet above sea level, The Mountain House blends cozy charm with elevated dining. Enjoy seasonal California cuisine, warm hospitality, and an unforgettable setting.

The Mountain House has a rich history dating back to the late 19th century. Serving as a rest stop for travelers, loggers and homesteaders in the Santa Cruz Mountains - it is a beloved destination known for its Coastal Countryside Cuisine and rustic, intimate ambiance. Offering a menu highlighting game meats, locally sourced ingredients, and a curated selection of California and Old World wines, the Mountain House is one of the most unique settings in California. From a roadhouse to fine dining, the unassuming red cabin has stood the test of time along with the majestic redwoods that surround it. Today, the restaurant is owned and operated by distinguished chefs Dmitry Elperin and William Roberts. Take the scenic route to The Mountain House, where nature, history, and hospitality converge.

Upon parking at the Mountain House one is greeted by a wooden sculpture of Neil Young playing guitar nestled amongst the lofty redwood trees. Neil Young's "Broken Arrow Ranch" is located nearby. He is best known for his iconic 1972 single "Heart of Gold"

"Heart of Gold"

I want to live, I want to give

I've been a miner for a heart of gold

It's these expressions I never give

That keep me searchin' for a heart of gold

And I'm getting old

I've been to Hollywood, I've been to Redwood

I crossed the ocean for a heart of gold

I've been in my mind, it's such a fine line

Twenty-Eight Hillsborough Bailliage and guests enjoyed a sumptuous four course midday meal with paired wines. The meal opened with passed Appetizers, Champagne and Rys Chardonnay.

At sit down new guests introduced themselves.

Next Chef William Roberts explained the sourcing of the fresh sustainable trout, quail, and bison.

Bruce Bastl Hills Echanson explained the pairing of the different wines some from the Bailliage cellar and a perfectly aged Bordeaux gift of a 1981 Château Clerc Milon Rothschild Pauillac 1981 Jeroboam (a property located between Château Lafite Rothschild and Château Mouton Rothschild). Also a special Halter El Pecado, Paso Robles 2021 dessert wine paired with the Chocolate Cake & Coffee Gelato.

Closing the event, Hillsborough Bailli Michael Kalkstein presented the chef owners with an engraved Chaîne des Rôtisseurs Plaque commemorating the wonderful culinary occasion.

VENUE

Two Chef Owners Dmitry Elperin and William Roberts steer the Mountain House along its Coastal Cuisine adventure.

Dmitry Elperin:

After working in restaurant kitchens during his teens and graduating from the Culinary Institute of America, Dmitry embarked on his career at Red Sage in Washington D.C. under the guidance of pioneering chef Mark Miller. He then expanded his culinary repertoire in California, including classical French cuisine at Sans Souci and Asian fusion at Hawthorne Lane in San Francisco. He had a notable stint working with esteemed chefs like Adrian Hoffman, Daniel Humm, and Laurent Manrique.

In 2007, Dmitry joined forces with executive chef Mark Sullivan to lead The Village Pub in Woodside, California, where he served as Executive Chef for eight years, earning a Michelin Star annually. Dmitry’s path intersected with William Roberts, who joined as Sous Chef in 2013. Their partnership flourished, leading them to seize the opportunity to reopen The Mountain House.

William Roberts:

William received a scholarship to attend The French Culinary Institute in New York City. During school and following graduation, he worked for two prominent Seafood restaurants in Manhattan- Blue Water Grill and Ocean Grill. Moving back to the Left Coast in Sept of 2010, William joined the opening team of Michael Mina’s relaunching of Aqua, his flagship restaurant in San Francisco.

Joining Bacchus Management and working in two of their locations over the course of his four plus years with the renowned group, Mayfield Bakery and Café and The Village Pub, is where William met and worked under Chef Dmitry Elperin. Dio Deka, in Los Gatos was next as William took on the Executive Chef Role. After that he continued in the Greek theme and opened the successful Taverna in Palo Alto.

ATTENDEES

Bruce Bastl / Vice Echanson

Patricia Bastl / Guest

Chantale Doinel / Maître Rôtisseur

Eva Jacob / Guest

Ravi Jacob / Guest

Sandra Manuelan / Guest

Jerry Dowd / Chevalier

Christine Dowd / Guest

Debbie Harriman / Dame de La Chaîne

Ed Harriman / Guest

Walt Heinzer / Vice Chancelier-Argentier

Bud Hoffacker / Professionnel du Vin

Annemarie Redmond / Guest

Michael Kalkstein / Bailli

Susan English / Vice Chargée de Presse Hon S.V.

John Eurich / Guest

Jan Eurich / Guest

Jack Lapidos / Chevalier

Jan Lapidos / Guest

Darrell Monda / Vice-Conseiller Culinaire

Walt Renner / Grand Commandeur, Conseiller Gastronomique

Barbara Renner / Guest

Claudia Smay / Vice Conseiller Gastronomique, Commandeur

Dennis Swanson / Vice Chargé de Missions

Sally Swanson / VC-Argentier Silicon Valley

Yuliya Voroninskaya / Vice Chargée de Missions

Chris Compton / Chevalier SiVly Chaine

Weldon Wood / Chevalier

Jeanne Casilli / Guest

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2025 09 Mid-day MEAL Mt House

"Heart of Gold"

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