Hawthorne
Lane
Bridget Batson,- Executive Chef
In her ongoing effort to advance her cuisine, her modern California
menu is updated daily. Newcomers and regulars of Hawthorne Lane
alike come in for the classic, yet creative menu items, such as
the signature Chinese style roasted duck or the luxuriant uni pasta.
Bridget’s command of the culinary craft has been honed by
time spent on both sides of the country, developing her talent under
the instruction of various mentors. She first got her feet wet at
age fifteen at a diner in New Jersey, and by eighteen she was already
a sous chef at a small inn close by. At a young age, her passion
had already turned itself into a career, and she decided to attend
Peter Kump’s New York Cooking School.
Shortly following graduation, Bridget was lucky to work under Chris
Schlesinger of Boston’s famed Blue Room, known for its wood-fire
world cooking. After several years and a well-deserved promotion
to Executive Chef, she moved on to Hammersley’s Bistro where
she was able to rotate throughout the kitchen, developing her knowledge
of French-American cuisine. Eventually, it was time to move on,
and Gordon Hammersley suggested Bridget get in touch with Wolfgang
Puck protégées Anne and David Gingrass in San Francisco
who had recently opened Hawthorne Lane, where she could broaden
her skill set further.
It took little time for Bridget to fall in love with the culinary
diversity of the Bay Area and her new life on the west coast. Today,
as Executive Chef for more than five years, Bridget has made Hawthorne
Lane’s menu into her own. Dedicated to her food, rather than
the pursuit of celebrity, 35-year old Batson would rather be in
the kitchen ensuring the quality of her menu than out in the public
eye.
Bridget spends her time outside of work with her other great loves:
her husband Scott and her French bulldog Milo. An avid runner, Bridget
starts every morning with a six mile jog along the Embarcadero.
After all, it’s the perfect route to catch the first glimpse
of what’s new at the farmer’s market.
Sautéed Foie Gras "PB&J"
With huckleberry jam and cashew butter on oatmeal whole wheat bread.
(serves 4)
For the jam
2 Tbl. sugar - combine with
2 ½ c. huckleberries with juice - bring mixture to rolling
boil
Stir in 1 3/4 c. sugar and return to boil for 1 minute, stirring
constantly
Remove from heat and skim off any foam, add zest from ½
lemon, 4 cloves, and 1 whole star anise. Allow to cool, remove
the spices and refrigerate until needed.
For the cashew butter
D eep fry or roast 1 ½ c. cashews until golden brown. Allow
to cool briefly and salt to taste. While they are still slightly
warm puree half of the nuts in a blender w/ just enough canola
oil to cover. Chop the remaining half coarsely and combine with
the puree. Season to taste with salt. Store at room temperature
until needed.
To finish the dish
8 slices toasted whole wheat bread - slice 3/8" thick and
toast lightly.
You will need approximately 3 oz. of foie gras per serving. Slice
the foie gras 5/8" thick, season well with salt and pepper
and dredge in flour. Heat a sauté pan over medium-high heat
and add a drop of canola oil. Add the foie gras slices and cook
on the first side until golden brown and crusty. Turn over and cook
until it is warm through to the center. Assemble the sandwiches
with the three other ingredients and serve immediately. |
