Issue link: http://digital.copcomm.com/i/376390
44 / the tasting panel / september 2014 ON-PREMISE PATTER A bundant in flavor, acidity and style—an upfront expression that surges forth with such honesty, it warms the entire mouth and leaves a distinct mark on its trail. This is really a unique category. But what kind of category are we refer- ring to here? The category of passionate chef, of course—in particular, Chef Michael Midgley, a man whose big personality has lent itself well to television's most popular cooking reality shows, including Bravo's Top Chef and The Food Network's Cutthroat Kitchen. Be warned though, he's alright with not pleasing everyone. "I try to always be myself, with my cooking and my relationships with everyone, and if someone isn't the biggest fan, well then, I really don't let it bother me. I am happy as long as I know I am doing my personal best," says Midgley, who is currently lending his culinary talents and professional integrity to off-the-beaten- path yet highly impressive eatery, Ernie's Food & Spirits in Manteca, CA, 75 miles east of San Francisco. Featuring exceptional cuisine like certified Angus steaks and Kobe-style beef, Midgley describes his menu as a "modern version of traditional items; creative yet simple." Located just off Highway 99, which stretches through the Golden State's vast Central Valley, the restaurant is a genuine surprise. "People are blown away to find what they do through our door," says Midgley. "They're transported from small-town America to an atmosphere of glamour and sleek style, suitable for the fanciest establishments in Vegas," describes Midgley. THE TASTING PANEL found some rare Scotches and Cognacs on the back bar that are difficult to find anywhere else, even in Vegas. The reasonably priced wine list, notable collection of fine spirits and acces- sible, delicious menu invite guests from all walks of life—from local ranchers to passing urbanites—to take a seat to eat and to drink up. Add to the list Mike Midgley's exceptional cooking and star personality, and you've got a recipe for success. "We're turning this small pond of Manteca, California into one of the Great Lakes," smiles Midgley, who is all too pleased with his current role of "big fish"—hook, line and sinker. A bundant in flavor, acidity and style—an upfront expression that surges forth with such honesty, it warms the entire mouth and leaves a distinct mark on its trail. This is really a unique category. But what kind of category are we refer ring to here? The category of passionate chef, of course—in particular, Chef Michael Midgley, a man whose big personality has lent itself well to television's most popular cooking reality shows, including Bravo's Cutthroat Kitchen. "I try to always be myself, with my cooking and my relationships with everyone, and if someone isn't the biggest fan, well then, I really don't let it bother me. I am happy as long as I know I am doing my personal best," says Midgley, who is currently lending his culinary talents and professional integrity to off-the-beaten- path yet highly impressive eatery, Ernie's Food & Spirits in Manteca, CA, 75 miles east of San Francisco. Featuring exceptional cuisine like certified Angus steaks and Kobe-style beef, Midgley describes his menu as a "modern version of traditional items; creative yet simple." vast Central Valley, the restaurant is a genuine surprise. "People are blown away to find what they do through our door," says Midgley. "They're transported from small-town America to an atmosphere of glamour and sleek style, suitable for the fanciest establishments in Vegas," describes Midgley. THE TASTING PANEL found some rare Scotches and Cognacs on the back bar that are difficult to find anywhere else, even in Vegas. The reasonably priced wine list, notable collection of fine spirits and acces sible, delicious menu invite guests from all walks of life—from local ranchers to passing urbanites—to take a seat to eat and to drink up. Add to the list Mike Midgley's exceptional cooking and star personality, and you've got a recipe for success. "We're turning this small pond of Manteca, California into one of the Great Lakes," smiles Midgley, who is all too pleased with his current role of "big fish"—hook, line and sinker. (Bigger Personality) in a Small Pond Big Fish CHEF MIKE MIDGLEY BRINGS HONESTY TO HIS WORD AND HIS CRAFT AT ERNIE'S FOOD & SPIRITS IN MANTECA, CA Chef Michael Midgley. From the Ernie's dinner menu: a tenderloin medallions appetizer— toasted ciabatta garlic bread, seared filet mignon, peppers, mushrooms and caramelized onions with cheese sauce and micro basil. by Brian Kustera