Patrick and Casey Van Voorhis are the co-chefing couple behind the kitchen at Spoonbar in Healdsburg's h2hotel. Taking the helm as of the first of this year, Patrick and Casey have drawn upon their culinary backgrounds to shape a menu which includes inventive plays on classic California comfort foods, signature house-made pastas and breads and, as always, dishes strongly influenced by the season and local fare.
The two chefs first met at The Culinary Institute of America in Hyde Park and have contributed to some of the most well-respected restaurants in the Bay Area. Most recently, Patrick was the executive sous chef at Michelin-rated Acquerello while Casey honed her skills as a bread baker at Jane Bakery. Casey spent time in the kitchen at Quince and both Pat and Casey worked at its rustic counterpart, Cotogna. The revamped menu at Spoonbar reflects their combined experience and expertise. Standout items from the initial menu include roasted knoll carrots with prosciutto, toasted walnuts and brown butter egg yolk; rye gnocchi with caramelized cabbage and pumpkin seeds; and buttermilk fried quail with ragusa squash, charred onion and purple cabbage.