Meet the Chef

Chef Everett “Casey” Walcott started humbly as a dishwasher at the celebrated Bistro Laurent in Paso Robles, California. At a time when new vineyards seemed to spring up by the minute, this young chef was captivated by the Central Coast’s local wine country and farm-fresh take on classical culinary methods. After growing in skill and responsibility for wine country cuisine at the Bistro, his passion and creativity led him to hold key roles at various restaurants and entrepreneurial ventures in San Luis Obispo County. With impressive local industry knowledge and relationships, Chef Walcott channels his culinary talent into SeaVenture Hotel restaurant’s seasonal and coastal inspired cuisine. “When I design a plate, I attempt to accentuate the kitchen’s compassion for the diner’s experience: from the quality of ingredients and presentation to the service and ambiance of the venue,” states Walcott. When he is not delighting guests (and staff!) with his latest creation, you can find Walcott enjoying the company of his two children in his hometown of Paso Robles.

Recipe from the Treasure Chest

Decadent Cheesecake
Makes one 9 inch cheesecake
  • 2 cups of graham cracker crust
  • 1/3 cup sugar
  • 2/3 cup butter, melted
  • 3 lb cream cheese, room temperature
  • 1 ½ cup sugar
  • 4 ½ Tbsp. all purpose flour
  • 8 large eggs, room temperature
  • ½ cup heavy cream
  • 1 tsp. pure vanilla extract
Spray with non-stick spray, a deep 9 inch spring pan. Place the spring pan on a larger pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees with rack in center of oven.

Crust: In a medium sized bowl combine the graham cracker crumbs, sugar and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring pan. Cover and refrigerate while you make the filling.

Filling: In bowl of your electric mixer place the cream cheese, sugar and flour. Beat on medium speed until smooth about 2 minutes, scraping down the bowl as needed. Add the eggs, one at a time, beating well about 30 seconds after each addition. Scrape the sides of the bowl. Add the heavy cream, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 1 ½ hours or until firm and only the center of the cheesecake looks a little wet.

Let cool before covering with plastic wrap and refrigerating. It will need to be refrigerated for 12 hours. Served with fresh fruit or fruit sauces.

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