Chefs Mike and Molly Fagnoni


Chef Mike Fagnoni

Hawks' executive chef and co-owner Michael Fagnoni's modern take on American cuisine reflects the locavore and Slow Food movements of his culinary upbringing. Fagnoni's education began in his grandmother's kitchen, where he helped her craft her Northern Italian feasts, laying the groundwork for the beginning of an impressive culinary career. For Fagnoni, the kitchen "was the only place I could combine my true passion with creativity and make something beautiful for the people I loved."

Starting in the kitchen at 15, Fagnoni became determined to advance his knowledge and enrolled in the Culinary Institute of America in New York, where he graduated on the Dean's List with high honors.

While still in school, Fagnoni's scholastic externship at San Francisco's renowned Bix Restaurant inducted him into the world of a fast-paced, fine dining kitchen. There, he quickly gained the expertise needed to face his next venture as saucier under Chef Rick Moonen at the distinguished Oceana Restaurant in New York City.

In 2001, Fagnoni returned to the San Francisco area as sous chef at Woodside's critically acclaimed restaurant, The Village Pub. With Mark Sullivan, a Food & Wine magazine's "Best New Chef," as his mentor, Fagnoni came into his own.

His reputation soon attracted the attention of culinary trailblazer Chef Traci des Jardins of Jardinière. As sous chef at Jardinière, Fagnoni was introduced to the Slow Food movement and the importance of sustainable agriculture, both key elements in his menu at Hawks. He returned to The Village Pub as chef de cuisine and then set out on his own venture.

In August 2007, he and his wife and chef partner, Molly, opened Hawks in Granite Bay, Calif. Together, they execute a menu of modern American cuisine with focus on locally grown ingredient.

Chef Molly Fagnoni

Molly Fagnoni, executive chef and co-owner of Hawks restaurant in Granite Bay, almost missed her calling in the culinary world. After spending years in pre-med training, Fagnoni's natural enthusiasm for food inspired her to veer from a medical career to one in the restaurant industry. She has since channeled her talent and love of the kitchen into her own restaurant, where she introduces the home-cooked American cuisine she savored as a little girl and perfected in the years spent working with some of Northern California's finest chefs. Along with husband Michael Fagnoni, she blends modern American cuisine with locally farmed ingredients into a menu of exquisitely crafted selections.

With med-school behind her, Fagnoni dove into the Northern California culinary scene, where her natural talent and sophisticated palette helped her to rapidly advance in the restaurant industry while she was enrolled at the California Culinary Academy. Positions at San Francisco's Lapis and LiveFire restaurants paved the way for a line cook position at Woodside's critically acclaimed The Village Pub, where she impressed executive chef Mark Sullivan and swiftly advanced up the ranks. After mastering six stations in the kitchen and equipped with her CCA degree, Fagnoni was promoted to sous chef. Within only a year, Hawks was awarded the coveted role of chef de cuisine at The Village Pub, an honor that helped her solidify the confidence to venture out on her own and open Hawks.

Fagnoni's business expertise and culinary skills offer guests a restaurant that is as sophisticated as is it personal, with a menu paying homage to the Slow Food movement and to the farmers who bring the local bounty to its inspired menu.

Fagnoni lives with her husband and chef partner, Michael, in Granite Bay, near her parents and siblings, still sharing in regular family dinners.



 

Chopped Summer Vegetable Salad with California Avocado Mousse

Recipe created by chefs Mike and Molly Fagnoni for the California Avocado Commission

Serves: 4
Prep Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes

California Avocado Mousse

Ingredients:

  • 1 ripe Fresh California Avocado
  • 1 tsp. lemon juice
  • 3 Tbsp. extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Scoop the ripe California Avocado into the bowl of a food processor.
  2. With the processor running, add the lemon juice and stream in the olive oil until a smooth puree forms.
  3. Season with salt and black pepper.

Creamy Vinaigrette

Ingredients:

  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. mayonnaise
  • 2 tsp. Dijon mustard
  • 3 Tbsp. extra virgin olive oil
  • 3 Tbsp. grape seed oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. In a medium bowl, whisk together the vinegar, mayonnaise and mustard.
  2. Whisking constantly, slowly drizzle in the olive and grape seed oils until smooth and well blended.
  3. Season with salt and pepper.

Chopped Summer Vegetable Salad

Ingredients:

  • 2 red bell peppers
  • 1 garlic clove, peeled
  • 1 sprig rosemary
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. sherry vinegar
  • 1 cup summer beans, such as green beans or yellow wax beans
  • 4 slices pancetta
  • 4 small Belgian endive
  • 3/4 cup sweet white corn kernels, raw
  • 3/4 cup jicama, medium dice
  • 1/2 cup Avocado Mousse (see make-ahead recipe above)
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup Creamy Vinaigrette (see make-ahead recipe above)
  • 2 Tbsp. chopped fresh basil leaves

Instructions

  1. Wash and dry the bell peppers.
  2. Turn on a burner or preheated grill to high heat. Using kitchen tongs, place the peppers directly over the flame of the burner or on the preheated grill. Allow the skin of the pepper to char, rotating the pepper so that all sides char evenly. Once the skin is charred, remove the peppers from the heat and place in a sealed container for 10 minutes.
  3. Remove the peppers from the container and place the peppers on a cutting board. Using the back of a knife, gently scrape away and dispose of the charred skin of the peppers. Cut the peppers open and gently scrape away any seeds and white membrane.
  4. Once the peppers are clean, cut the peppers into a medium dice. Place the diced peppers in a small bowl and add the peeled garlic clove, rosemary, olive oil and vinegar. Set mixture aside and allow peppers to marinate while preparing the remaining ingredients.
  5. Bring a medium pot of salted water to a boil. Prepare a large bowl of ice water close to the stove. Remove the stems from the beans and place the beans in the pot of boiling water; reduce the heat to a gentle boil. Once the beans are properly cooked, place the beans in the ice bath. After the beans have completely chilled, remove from the ice bath. Cut the cooked beans into 1/4-inch segments. Set the beans aside.
  6. Heat a large sauté pan to medium heat. Lay the pancetta slices in a single layer in the pan. Allow the pancetta to cook, turning as necessary until crispy. Place the cooked pancetta on a plate lined with a paper towel. Set aside.
  7. Remove the cores from the endive and discard. Cut endive into 1/2-inch rings. Place the endive in a large bowl and add the corn and jicama. Remove the roasted peppers from the marinade and add to the large bowl. Add the beans and the California Avocado Mousse. Season with salt and black pepper and toss with the Creamy Vinaigrette, using only enough dressing to suit your personal taste. Add the basil.
  8. Plate the salads and crumble a slice of pancetta over each.
  9. Optional garnish: scatter 1/2 cup diced Fresh California Avocado over finished salads.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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