01/31/2009 04:00PM ● Published by Super Admin
McMahon is the youngest of seven children. At 16 years-old he began his professional culinary career. He enjoys the teamwork and camaraderie in the kitchen, and the fast pace of it all. “There [is] always something to do,” he says. McMahon got much inspiration early on from his colleagues, whom took great pride in their jobs and were very good at them too. McMahon cooked for seven years, went into the Marine Corps and then to culinary school. He worked on the American Orient Express, a private luxury train, for 12 months. He likens it to a cruise ship on rails.
La Provence and Chef McMahon offer wine dinners every month (except December); they invite a winemaker and create a menu around their wines. Everything is from scratch – all stocks, soups and butchery are constructed from the ground up. McMahon’s menu at La Provence follows closely their concept of being as Provencal French as possible, with a fresh California influence.
For more about Shane McMahon, including his recipe for Roasted Beet Salad with Candied Walnuts and Champagne Vinaigrette, be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email email@example.com, or call 916-988-9888.