In 1987, at the age of 19, I moved from Reno to Santa Monica, CA, to live with my Father. My Father became a member at Riviera Country Club in 1984 and I had a golden opportunity to be a junior member there to work on my golf career. My Father was a worldly man who loved golf, travel, wine and cooking. He taught me how to be creative and comfortable in the kitchen, teaching me cooking techniques and sharing recipes he learned in his travels. To my surprise, I found out he was baking cheesecakes and selling them to a few high-end restaurants in the LA area which included Riviera Country Club, Bob Burns on Wilshire, and Mateos in Beverly Hills. I had more of an artistic touch, so my Father allowed me to take over the decorating portion of the cheesecake production process. He shared with me that the recipe was passed down from his grandmother and showed me her original parchment with her hand written notes. I never had the chance to meet my Grandfather or Great Grandmother as they both passed away early in life, so these notes already started to take on a special meaning. The notes described the ingredients and subtle techniques needed to get the desired results she was so passionate about in creating these cheesecakes. The result? A two day, meticulous process, that creates a 3-layer artisan cheesecake which offers a taste experience that is truly divine! Each layer has its own story to tell, but together, they deliver a full-mouth experience, all contributing to the overall flavors, aromas, and textures.

 

Eventually, time passed on, and the treasured family cheesecake recipe laid dormant for many years. I would revive it occasionally when I wanted to bring something special for a cherished occasion and the cheesecake was always a big hit. Along the way, I always felt like I was missing some kind of business opportunity by not promoting this product. In 2004, my Father passed away unexpectedly, and life started to move in a direction where I knew it would never quite feel the same as it did before. Fast forward 20+ more years, I have decided to revive the family recipe and bring this product back to life. It truly is a one of a kind experience and we are glad to introduce you to a piece of this living history.