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Alchemy News and Information

The Future of Alchemy

Posted in: Uncategorized
The Future of Alchemy

Some of what you may have heard in recent days about Alchemy being for sale is true, and some isn’t, so it is time to make this official announcement. After 10 great years, Sandie and I have decided to sell Alchemy in order to take a little time off and then delve into another exciting local project. The new owners are a local couple who are great business people and will take Alchemy into the next era, starting around the first of 2018. The plans are to not skip a beat, keeping the concept, menu, recipes, and staff exactly as they are now. There won’t be any type of closure in the transition.  I will stay on for a lengthy training period with the new owners, and then I will stay on as a cook for a while in order to ease the transition and help with our new kitchen organization. The rumors that have reached my ears recently that I am “liquidating” and that I’m looking around town for positions for my kitchen staff are not true. The new owners and I look forward to maintaining Alchemy’s menu and standards of service to their already high level. This sale will close around the end of the year. Thanks for the last great decade, and I look forward to seeing you again soon at my next place.

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Winemaker’s Night – Four Winds

Posted in: Events, Food, Wine
Winemaker’s Night – Four Winds

Join us for $5 glasses of wine from Four Winds and music by George Haskell.

Chef Jason’s special will be “The Ultimate Truffle Burger – a half pound patty made with chopped, not ground, chuck and short rib, seasoned with black truffle salt; Roquefort cheese; caramelized onion-bacon jam; baby arugula tossed with white truffle vinaigrette; and a brioche bun toasted with truffle butter; served with truffle fries.”

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Winemaker’s Night – Renner

Posted in: Events, Food, Wine
Winemaker’s Night – Renner

Join us for $5 glasses of wine from Renner and music by Blu’Cidity.

Chef Jason’s special will be “Trio of wild game sausages with braised sweet and sour cabbage and blackberry gastrique.”

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