GUSTO The Bistro at Lone Tree Golf Now that the Lone Tree Golf and Event Center is in full swing, patrons can enjoy tempting cuisine at The Bistro, which offers an atmosphere where lasting memories are born. July 2007

Andrea Stuart

Lone Tree Golf Course has been a prominent fixture in East Contra Costa County for many years, providing residents with scenic views in a region that has preserved much of the natural beauty inherent of the area. In October of 2003, the Lone Tree Golf Course implemented a fundamental ingredient — a handsome event center and a restaurant called,The Bistro.

Bradly Kaderabek, Director of Food and Beverages, arrived at The Bistro during its earliest days and has been intimately involved with heading various events at the facility. Bradly came with over two decades of experience in the culinary industry, having held executive chef positions at venues such as the Blackhawk Country Club and Mudd’s restaurant.

One of Bradly’s more recent undertakings is teaching wine classes for beginners. Bradly introduces students to a variety of California wines, from whites and reds to champagnes and ports. The goal is to provide a foundation for wine appreciation by stirring the conversation and uncovering the mystery of wine order to determine each wine’s value.

Bradly and his staff are also currently working to create a family night buffet where the whole family will be invited to engage in afternoon golf activities. After their busy days they will be invited to journey over to The Bistro for an evening dinner. The goal is to build a sense of community.

Executive Chef, Jonathan Hork, also joined The Bistro in the early stages of its existence. With an equally impressive resume, having held positions such as executive chef at the Contra Costa Country Club and the Concord Hilton, Jonathan brought a lifetime of experience to The Bistro.

The vision both Bradly and Jonathan had for The Bistro was to create a mÈlange of as many Bay Area influences as possible while maintaining its classic appeal. Jonathan served as an integral part of creating the menu while Bradly guided the focus of the menu by creating illusory renditions of classic dishes.

Appetizers, such as the calamari, are reminiscent of the creativity that Bradly and Jonathan have incorporated into the menu. Served in a glass on a bed of lettuce, the calamari is lightly seasoned and served with a sweet zesty sauce. Its tenderness is so inviting that a tug-o-war is bound to break out over the last piece.

Placing an emphasis on revered dishes such as sandwiches and steaks, the lunch menu was developed for those who find comfort in popular American cuisine. Their signature lunch item is the hearty hamburger and the russet fries, which are double oil blanched and fried to the minute. This ensures they remain rich in potato flavor. The Club sandwich is equally satisfying with its crisp bacon and moist turkey and ham.

It is in the dinner menu that Bradly and Jonathan have incorporated their more empirical ideas. The dinner menu exhibits a diverse array of traditional dishes in artistic presentations, adding an ethnic flare to many of the menu items. One of the signature dinner menu items is the New York steak with mushrooms in a classic demi glaze. The angus, complete with excellent marbling, is lightly seasoned throughout the preparation and cooking processes and executed precisely in order to prevent the meat from seizing up. The steak is then brought up in butter.

Although I must admit my weakness was the crËme brulee. Served with light wafer cookies and decorated with fruit and powdered sugar, the crËme brulee is enough to feed two people and is the perfect conclusion to a meal.

However, the food is not the only element to be admired at The Bistro. Immediately upon entering the restaurant my eyes were captivated by the cascading green outside of the expansive window that stretched the entire length of the restaurant. Peering out over the 18th hole and green, The Bistro’s dining section and bar area provide an atmosphere ideal for leisurely conversation. In the evening the green is lit and the landscape is dramatized magnificently.

A quaint outdoor patio also awaits summer visitors so they may admire the foothills of Mt. Diablo as they sip wine and enjoy a meal after a refreshing round of golf.

The Bistro also turns into a facility for larger events and features a fireplace and two air walls, which are easily removed to showcase a room large enough for 300 people. This October 27 will mark the first Legends of Antioch Inaugural Installation, to be held in the event center, in which local celebrities are expected to attend in celebration of the area’s rich history.

Those who visit The Bistro are guaranteed to find entertainment, whether eating peacefully while gazing out over the green, chatting it up with one of The Bistro’s friendly and social bartenders, or attending one of the facilities many events. Stop by and say hello to Bradly. He’ll be glad to make your acquaintance.

After all, Bradly’s philosophy is, “The diners bring The Bistro to life….they are the ones who provide us with the energy and the momentum to keep the spirit alive in here.”