Restaurant Week Confidential: Meet Kevin Weinberg of Walnut Creek Yacht Club

Patch sent the following questions to the restaurants participating in Walnut Creek Restaurant Week 2013 so we could learn more about the talented chefs and owners behind those kitchen doors. Today, meet Kevin Weinberg, Chef at Walnut Creek Yacht Club, founded in 1997.

If you could get a reservation at any East Bay restaurant with a moment's notice, which one would it be? Comal

What is your favorite junk food? Pretzels, but I don't think they are junk, so I'd say Fritos.

If you had to give up coffee or wine, which would it be? Wine, need coffee and I'll still have beer.

What would you eat for your last meal? This would be a very long meal: Dozen Point Reyes oysters, bottle of 1973 Dom Perignon, Plate of sliced assorted salamis, mortadella with pistachios, jamon serrano, 1 large soft pretzel, grilled bratwurst, spicy mustard mustard, Hof Brau Munchen Oktoberfest beer, BTEA - Acme ciabatta roll, Benton's bacon, farm ripe in season tomato, fried egg, avocado, wcyc hey mon hot sauce; Negro Modello; Bowl of my award winning Chile, over Fritos, with sour cream; 2 soft scrambled farm egg with cream cheese, chives on crispy hash browns; fresh Squeezed OJ2 wings and 2 breasts of Gus's World Famous Spicy fried chicken from Memphis; mashed potatoes & gravy - Dr Pepper Imperial (the original made with cane sugar); Pizza — thin crust fire baked, Calabrese sausage, caramelized onions, potato, egg, and arugula; 21-day dry aged export prime ribeye bone in steak, MR, blue cheese, onion rings; Bottle of 1997 Pride Claret Reserve; 1 plate of LU Schoolboy cookies, 1 plate of warm chocolate chip cookies, 4 pieces of Leonidas Gianduja; Ron Abuelo Centuria Rum; double, neat Nespresso Roma Espresso; TCHO Chocolate Truffle. The End 

If you could have dinner with any famous person, who would you pick? Auguste Escoffier 

 Name one thing that's always in your fridge? Pickles

 What's your favorite dish to make? BBQ

What food trend are you most tired of? I'm not tired of trends. They are trends. 

Previous Restaurant Confidential profiles: Jim Telford of Residual Sugar

Peter Chastain of Prima

Ivan Gonzalez of Maria Maria

Max Wolfe of Massimo

Pedro Piaggio of Pyramid Alehouse

Judy Gregg of Neiman Marcus Cafe

Rick Green of Stanford's

Brian Walsh of Ruth's Chris Steak House

Valentino Luchin of Ottavio