Salty Magazine Exclusive Dinner at Stateline Road Smokehouse
Salty Magazine and host chef Darryl Bell of Stateline Road Smokehouse in Napa will welcome guest chefs Joe Hou of 1 Michelin-starred Angler in San Francisco and Chef Burt Bakman of SLAB BBQ in Los Angeles on November 4th for a smoking-hot fiery dinner. The three fire masters will present a multi-course dinner with a menu showcasing their unique creative personalities and a shared respect for nature and their craft. The tasting menu, priced at $195 (exclusive of tax and service), will also offer an optional beverage pairing for $75. Reservations available on www.stateline-road.com
Chef Darryl Bell
Chef Darryl moved to California to join Thomas Keller’s Bouchon Bistro and rose over seven years to the Executive Sous Chef position. Other kitchens he’s been fortunate to have been a part of are Alinea in Chicago, Etoile in Yountville and most recently as the Chef De Cuisine of Press in St. Helena. Darryl embarked on his first entrepreneurial venture 10 years ago when he decided to commercialize his BBQ sauce. Named after its area code, 816 BBQ Sauce had Kansas City written all over it. Inspired by the city’s style of sauce and an obsession with balancing flavors, Darryl created a sauce with layers of sweet, acid and heat. While having a meaningful career in fine dining restaurants, there is no denying that barbecue continues to draw his heart and soul back to itself. Working with the ever-changing force of smoke and fire. Accepting they’re alive; they’re not stagnant. Seeing them transform textures, aromas and flavors. It’s always a new experience, one that takes him back home. Sharing this sentiment and experience with Napa diners is to this date the most exciting and important step in his career.
Chef Joe Hou
Chef Joe House is the Chef de Cuisine at the Michelin starred Angler in San Francisco. The Jersey native after graduating from the Institute of Culinary Education, in NYC, went on to stage at restaurants in Spain, Japan, and Copenhagen before joining Per Se in NYC. His talents soon brought him to the NoMad as the Pastry Sous Chef. In 2019, Joe moved to San Francisco to open Angler as Executive Pastry Chef before joining Ceremonial Grade team as Culinary Director, overseeing Bird Dog and Le Fantastique, and opening the LINE hotel. In 2024, Joe returned to join Angler as Chef de Cuisine. Hou’s cooking is sophisticated and thoughtful with a dash of approachability, often inspired by his proud Chinese-American heritage with keen attention to the guest experience. Joe is passionate about farmer relationships, the Bay Area seasonality, and not to forget great egg salad sandwiches.
Chef Burt Bakman
Burt Bakman is widely credited with reviving the barbecue scene in Los Angeles, bringing smoke, fire, and tradition back to the city’s food culture. A pitmaster with global experience, he has cooked alongside some of the world’s best chefs and grill masters, traveling across the globe to perfect his craft. Known for his dedication to authenticity and flavor, Burt’s influence has helped put Los Angeles barbecue on the map, inspiring a new generation of enthusiasts and eaters alike.
About Salty Magazine
Salty Magazine, founded by Chef Geeta Bansal, is a unique quarterly print and digital publication. It is an independent democratic platform that provides an unbiased arena for free expression, where divergent voices of the culinary fraternity exchange ideas, concepts, and experiences at all levels. Invited members of the international gastronomic community share their thoughts and views in exclusive interviews and features penned by them with readers around the globe. Salty has been fortunate to have the support of and feature renowned and emerging chefs, food scientists, historians, front of house and beverage professionals, designers, visionaries, producers, social entrepreneurs, and food activists.