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Setting the Standard for Wine, Food and Family PLUS+ 5th Annual
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City Ventures’ newest communities, Round Barn in Fountaingrove and Stony Village, are in the beautiful city of Santa Rosa. Find more room to play at Round Barn’s community amenities and in Stony Village’s large backyards. Or take a relaxed outing to one of more than 425 local wineries. The secret is out on Santa Rosa; don’t miss your opportunity to own your new home here.
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ENJOY A WINE COUNTRY EXPERIENCE IN THE VALLEY THAT KNOWS WINE As Napa Valley's premier wine and wellness destination, The Meritage Resort and Spa is a romantic getaway tucked in the sunny hills of Wine Country. No detail is too small, with world-class hospitality and amenities at every turn. Enjoy an effortless getaway with wine-filled glasses, star-filled nights, al fresco dining and outdoor adventures at Meritage Resort.
Culinary experiences designed to delight. In one of the world’s top destinations for food and wine, The Watermark at Napa Valley offers a different kind of Assisted Living community for seniors—one that features cuisine inspired by the region and ingredients sourced from nearby organic farms. Here, eating well is part of living well, whether it’s steaks and chops at The Mark, comfort-food classics at W Lounge, seasonal farm-fresh fare at The Depot, or menus crafted by renowned chef Rebecca Katz for the stone-hearth oven at Taboon. And our innovative Gourmet Bites Cuisine transforms entrees into bite-size hors d’oeuvres that can be easily eaten without utensils or assistance— because everyone deserves the joys of a great meal. See what’s possible when you combine extraordinary care with a whole-person approach to wellness. Contact us at 707-345-1480 to schedule your private tour.
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F E AT U R E S / / T H E 5 T H A N N U A L F O O D & W I N E I S S U E
Story 30 Cover Frank Family Vineyards Setting the Standard for Napa Valley Entertaining
Annual Forks 34 5th and Corks A Celebration of Food & Wine in Napa Valley
Valley Pinot Noir 82 Napa Los Carneros and Beyond
County 86 Sonoma Wine Country
Its Stunning Diversity N A PA V A LLEY LIFE M AG A Z I N
FRANK FAM VINEYA ILY
Setting the Sta RDS ndar for Wine, Fo d od and Family PL
FOOD & W INE 2021
US+ 5th Forks & CorkAnnual s Issue Discover So no Wine Counma try Napa Valley Pinot Noir: Hitting Its Str ide
NVL contents NV Scene • 12
What's Been Happening Around Town
Things To Do
20 Calendar of Events 21 Inside Track: What the Locals are Doing 22 Just Say Cheese: The California Cheese Trail 24 A Taste of Asia
F E AT U R E S / / T H E 5 T H A N N U A L F O O D & W I N E I S S U E
What’s Hot • 26 Special Features
93 S ebastopol: The Apple of Sonoma's Eye
36 Napa Palisades Saloon 37 Empress M 38 Eiko's 40 Picobar at Solage 41 The CIA at Copia 42 Fleetwood 69 The Essential Napa Valley Cookbook 76 Simple Steps to Create a Sumptuous Cheese Board 78 Cooking with Karen Crouse
44 Sequoia Grove 48 Palazzo Wines 52 Hess Collection Winery 56 Kukeri Wines 64 601 Cellars 67 Hertelendy Vineyards Spotlights 46 Scalon Cellars 50 Joel Aiken 54 Sill Family Vineyards 58 Red Thread Wines 60 Chelsea Barrett of Materra/ Cunat Family Vineyards 62 O'Shaughnessy Winery 66 Pope Family Winery 90 Patz & Hall 91 Schermeister Winery 92 Honrama Cellars
80 The Inn at Salvestrin Winery 102 R Inn Napa Valley
96 Napa Tracy Style: Is Now the Best Time to Sell?
People & Art
98 Napa Valley Museum 100 Open Studios Napa Valley
103 Mimosa Royale 104 Whirlwind Blow Dry Lounge
Health & Wellness
106 Blue Zones Project
Money & Wealth
108 Merrill Lynch: Should you Borrow from your IRA?
Dining Guide • 110 6
The Heart of the Home
T h e f o n d e s t m e m o r i e s a r e m a d e w h e n w e g a t h e r a r o u n d t h e t a b l e . A s w e c e l e b r a t e N a p a Va l l e y a s a n e p i c u r e a n e p i c e n t e r, w e a l s o h a v e n e w a p p r e c i a t i o n f o r s i m p l e i n g r e d i e n t s g r o w n i n o u r o w n k i t c h e n g a r d e n s . W h e t h e r y o u ’ r e f o r t u n a t e e n o u g h t o b e l i v i n g h e r e a l r e a d y o r c o n s i d e r b e c o m i n g a m e m b e r o f t h i s c u l i n a r y c o m m u n i t y, Jennifer and her team at Golden Gate Sotheby’s International Realty can help you get that kitchen of your d r e a m s . L e t u s h e l p y o u m o v e i n t o t h e n e x t e x c i t i n g s t a g e o f y o u r N a p a Va l l e y L i f e . Jennifer Klingbeil | UpValley Specialist | Lic.# 02067543 | NapaLifeProperties.com | m 707.492.0435 Sotheby’s International Realty® is a registered trademark licensed to Sotheby’s International Realty Affiliates LLC. Each Office Is Independently Owned and Operated.
NVL editor's letter
Food & Wine “Your body is not a temple. It’s an amusement park. Enjoy the ride.” - Anthony Bourdin
Photo by Bob McClenahan
ith much anticipation, Napa Valley Life Magazine is pleased to present our fifth annual Food & Wine issue, a celebration of Food & Wine in Napa Valley. This year there is a lot to celebrate. Our local restaurants and wineries have re-opened to welcome guests back to enjoy what Napa Valley is best known for -- award-winning menus, extraordinary wines, and impeccable hospitality. In this issue, we’re proud to showcase some of the finest Napa has to offer, all poised to treat their patrons to a memorable epicurean adventure. Our cover story, featuring Rich and Leslie Frank of Frank Family Vineyards, epitomizes what Napa Valley hospitality is all about. When they launched Frank Family Vineyards, they set out to create a special place where people could come to gather among friends, relax amidst beautiful vineyards and enjoy great wine. Rich and Leslie’s hands-on approach and down-to-earth personalities transcend into an atmosphere where everyone feels welcome, like family, whether it be at the winery, entertaining guests at home, or among the many charity events they graciously host. In this issue, we also pay tribute to Sonoma, Napa’s laidback neighbor. Sonoma has a vast canvas to explore as far as wine regions, each diverse in its own terroir, with over 60 grape varieties under vine, as well as some fun and funky small towns to explore. So whether it be searching for some of California’s best Pinot Noirs and Zinfandels from the Alexander Valley or the Russian River, discovering the bounties of the Sonoma Cheese Trail, or stopping for a farm-to-table lunch and shopping among local artisans in Sebastopol, Sonoma has something for everyone. While Sonoma is better known for producing premium Pinot Noir, in our grape varietal series, learn about some of the great Pinot Noir being made by Napa Valley vintners, some of whom were the original pioneers of this finicky varietal amongst California’s formidable wine regions. These are just a few of many stories we’re excited to share to help you discover some of Napa and Sonoma’s best adventures. So whether you’re looking to find some fabulous wineries, award-winning restaurants, or fun towns to explore, we invite you to sit back, grab your glass, and enjoy the ride.
Cheers and Bon Appetit!
Laura Larson Editor
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This year at Bardessono, we're focusing on Mindfully Living Luxury. Wellness: with curated spa treatments each season Culinary + Wine Education: with adventures that focus on the garden, what's growing right now, and how sustainability can be incorporated into the products you eat. Luxurious Sustainability: providing the most luxurious Napa Valley experience within a sustainable environment.
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Savor the destination and the moment with those that are most important to you. Keep what's most precious to you close and enjoy the feeling of being at home in our wine country destination. Let romance take over with our various couples treatments, a private picnic specially packed for a day of adventure, or a romantic evening in with a candlelit dinner served on your private patio.
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ONLINE EDITOR & SOCIAL MEDIA Jackie Cyr firstname.lastname@example.org ADVERTISING/SALES Doris Hobbs – 209-207-4876 email@example.com CONTRIBUTING WRITERS Fran Miller Laurie Jo Miller Farr Layne Randolph Elizabeth Smith Marisa McCann Valerie Owen Christopher Sawyer Michael Koehn Don Sonderling Jess Lander CONTRIBUTING PHOTOGRAPHERS Art & Clarity - Lowell Downey and Janna Waldinger Bob McClenahan ABOUT THE COVER Rich and Leslie Frank of Frank Family Vineyards: Taking the center stage for family, wine and entertaining Cover and Cover Story Photos By: Tubay Yabut
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Made for more stories
Meet our cancer care experts
Stephen Banks, MD
Tyler Kang, MD
Medical Oncology & Hematology
David Tate, MD
Ari Umutyan, MD
Ethan Schram, MD, FACP Medical Oncology & Hematology
You were made for more. More connections. More shared moments. More time together. That’s why the Martin-O’Neil Cancer Center at Adventist Health St. Helena is committed to offering you multidisciplinary cancer care that rivals that of an academic center right in the heart of the Napa Valley. Our affiliation with the University of California San Francisco and accreditation from the Commission on Cancer (CoC) mean you can have confidence you’re receiving the highest standard in cancer treatment. More importantly, you’ll have a compassionate, highly-trained team at your side supporting you through every stage of your cancer journey. And that means less time coordinating your care and more time focusing on what’s important. After all, when you have the region’s leader in fighting cancer at your side, there’s no reason to ever leave home.
Learn more about our services in Napa and St. Helena. MartinONeilCancerCenter.org
The Napa Valley scene and what's been happening around town. BY LAURA LARSON
BLUE NOTE @ CHARLES KRUG LAUNCHES SUMMER CONCERT SERIES
# PHOTOS BY LOWELL DOWNEY / ART & CLARITY
Blue Note @ Charles Krug launched its outdoor summer concert series to a welcoming crowd on Memorial Weekend. The grand opening show featured Grammy winners Los Lobos and Pink Martini, followed by Damien Escobar the weekend of June 12-13. The seated concert series continues through the summer and features performances by Kenny G, KT Tunstall and Taj Mahal, to name just a few, and will continue through the first weekend in October until the Blue Note re-opens at the historic Napa Valley Opera House. For tickets and show schedule: bluenotenapa.com
Blue Note Concertgoers at Charles Krug
a WEEK of CELEBRATION
COLLABRIA CARE - COLLABRIA HOSPICE
CEO, St. Supéry Estate Vineyards & Winery
Friday, September 3, 2021
Friday, September 10, 2021
Eagle Vines Golf Club
Castello di Amorosa
Wednesday, September 8, 2021 St. Supery Estate Vineyards & Winery
Friday, September 3 - Sunday, September 12
Bid on wine collections, exclusive experiences and more
For more information or to register
Andy Beckstoffer & Diana and Todd Zapolski
OLE HEALTH FOUNDATION: SALUD NAPA VALLEY The OLE Health Foundation hosted SALUD Napa Valley, one of Napa Valley’s first in-person charity events of 2021. Designed to meet State and CDC guidelines for gatherings, guests took part in intimate COVID-safe, al fresco dinners happening simultaneously at 20 premier wineries and private homes throughout Napa Valley. The $2500 per person event was accompanied by an online auction which ran through June 24 and raised over $525K to support OLE Health, Napa County’s only Federally Qualified Health Center and non-profit community clinic. SALUD 2021 was presented by Darioush Winery and sponsored in part by Dalla Valle Vineyards, The Doctors Company and Redwood Credit Union. Olehealth.org Shahpar & Darioush Khaledi
Dish at Chappellet
Photo by Bob McClenahan
Clarke Swanson, Bill Harlan, Shari Staglin, Garen Staglin with host, Darioush Khaledi, center
OLE Health Foundation board member Steve Fink, Sandy Thompson, Maya Dalla Valle, and John Thompson at Dalla Valle Vineyard
INAUGURAL CHARDONNAY CLASSIC On May 20-22, the Patron Foundation, a non-profit organization with a mission to support the hospitality industry, hosted the first annual Chardonnay Classic at the premier Meritage Resort & Spa and Vista Collina Resort. The three-day event ran from 9 am to 11 pm each day and offered 22 tasting experiences, expert led seminars, gourmet lunches and luxurious dinners, along with its pinnacle marquee event, Around the World with Chardonnay Tasting hosted by Master Sommeliers Jay Fletcher and Thomas Price. The event transported guests around the globe to learn about and taste some of the world’s iconic Chardonnays and first access to N. California barrel samples of the 2020 vintage. While the program was focused on Chardonnay, guests also had the opportunity to delve into other types of classic wines, both red and white varieties. $25,000 of the proceeds was donated to the SommFoundation to help support and enable scholarships for the next generation of winemakers, sommeliers, and wine experts. chardonnayclassic.com
Photo by Elizabeth Smith
FOOD & WINE 2021
ART, SIP AND STROLL
After much anticipation, Yountville Arts presented the 9th annual ARTS, SIP and STROLL free open-air event throughout the town of Yountville. As one of the first live events of the year, the streets were abuzz with guests who had the opportunity to enjoy fine art displayed by over 50 local artists, fine wine from area vintners, great food, and live music in the culinary heart of Napa Valley. Renowned French-American artist, Guy Buffet was the featured artist, who made a personal appearance in the Yountville Community Center, where many of his works are currently showcased. artsipstroll.com . Welcome Center
Featured Artist Guy Buffet
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liftaesthetics.com 707.702.3223 1834 First Street Napa, CA 94559 FOOD & WINE 2021
LOCO-MOTION LIVE! The Napa Valley Vine Trail Coalition hosted LOCO-MOTION Live!, a small-scale in-person event on at the Mare Island Brewing Co. to celebrate the end of its Month of Movement Challenge as well as its online auction and fund-a-need. Attendees at the live event included Mayor Chris Canning of Calistoga, who also emceed the event, and Mayor Bob McConnell of Vallejo representing the “bookends” of the 47-mile trail. Congressman Mike Thompson (CA-05), Napa Sheriff John Robertson, Napa County Supervisor Ryan Gregory, Napa Valley Transportation Authority Executive Director, Kate Miller, and many members of the Vine Trail Coalition Board were onsite celebrating loudly with cow bells as winners of the Month of Movement Challenge were announced. The LOCO-MOTION Live! program included special guests Joel Gott of Gott’s Roadside and Joel Gott Wines, Dr. Steven Herber of Adventist Health, and Joaquin Razo of Blues Zones who shared their inspired views on the value the VINE TRAIL brings to the Napa Valley community. vinetrail.org
Cindy & Steve Deustch
Mark Lucas and Mark Richmond of VT BOARD
Congressman Mike Thompson, Sheriff Robertson and Supervisor Ryan Gregory
NV Calendar The Napa Valley scene of upcoming parties, concerts, celebrations and events Event dates subject to change. Please check event websites for current schedules.
OneRepublic set to perform at the 27th Music Festival for Brain Health
875 Bordeaux Way, Napa // For tickets and info: cabernetclassic.com Saturday, September 11
27TH MUSIC FESTIVAL FOR BRAIN HEALTH
BLUE NOTE CONCERT SERIES AT CHARLES KRUG WINERY
The Blue Note continues its popular outdoor concert series collaboration with Charles Krug Winery with new shows added through the Fall. The venue hosts two shows per night and guests are seated at bistro-style tables for parties of 2,4 or 6 people. Highlights include: Aug. 21-22- Taj Mahal / Aug. 28-29 Dave Koz & Friends / Sept. 4-5- Brian McKnight / Sept. 11-12- Stanley Clarke / Sept. 19- Chris Botti // 2800 Main St., St. Helena // For tickets and show schedule: bluenotenapa.com August-October
OXBOW RIVER STAGE CONCERT SERIES
Blue Note Entertainment Group and Another Planet Entertainment have re-opened the Oxbow River Stage for a summer concert series. The outdoor festival-style venue offers concertgoers an opportunity to enjoy the concert or walk around taking in the region’s craft beers and spirits, local Napa 20
Valley wines, and tasty food. VIP lounge access offered in partnership with Feast It Forward. The line-up includes award-winning artists such as Billy Idol, Widespread Panic, Rodrigo y Gabriela, Death Cab for Cutie, Van Morrison, and Herbie Hancock. 1268 McKinstry St. in the Napa Oxbow District // For current schedule and tickets: oxbowriverstage.com August 19-21
FIRST ANNUAL CABERNET CLASSIC
The Meritage Resort & Spa, in partnership with the Patron Foundation, presents this inaugural, immersive experience which brings together Master Sommeliers, wine aficionados, industry experts, and world-class wineries in celebration of Cabernet Sauvignon, the region’s most renowned varietal. Attendees can expect more than 20 expert-led tastings; 100s of world-class wines, including rare award-winning wines; gourmet dining experiences; and more - all nestled under the hills of Napa Valley vineyards. In honor of the event, $25,000 will be donated to the Somm-Foundation. // Meritage Resort & Spa:
Celebrating over a quarter-century of raising nearly $500 million and building awareness for brain-related disorders, the 27th Music Festival for Brain Health will be held on September 11, 2021 at the Staglin Family Vineyard in the Napa Valley. The festival includes the compelling Scientific Symposium, cult wine tasting paired with hors d’oeuvres provided by Chef Curtis Di Fede of Christopher Kostow’s The Charter Oak Restaurant in St. Helena, exciting concert performance by GRAMMY nominees and multi-platinum recording artists OneRepublic, and VIP post-concert dinner created by Top Chef Masters winner Chris Cosentino of Acacia House in Napa Valley and Rosalie in Houston, Texas. // 1570 Bella Oaks Lane, Rutherford // For tickets and more info: music-festival.org. Saturday, September 11
NIMBASH is hosting its annual celebration of the arts and artists of Napa Valley at Charles Krug Winery. This year’s theme is “Alchemy” and will consist of a wide array of art activities, delicious food + drink from a variety of local purveyors, uncommonly delightful music, a radically artistic fashion show, and silent and live auctions featuring amazing art, delectable wines, and compelling experiences. Funds raised at NIMBASH support the ongoing classes and programs of Nimbus Arts – a local nonprofit that brings together people of all ages and skill levels, nurturing curiosity, learning, creative expression, and a sense of community. 2800 Main St., St. Helena // For more info and tickets: nimbusarts.org
Inside Track September 13-19
FORTINET PGA TOURNAMENT @ SILVERADO RESORT
Fortinet teams up with the PGA Tour to kick off the 2021-2022 PGA Tour. This premier event at the Silverado Resort and will bring together the world’s best players and technology leaders through an executive technology summit hosted tournament week. This week of amazing golf will be paired with award-winning culinary and wine experiences. After the daily event, enjoy three nights of live music during the evening concert series. 1600 Atlas Peak Rd., Napa // For tickets and more info: Fortinetchampionship.com Saturday, September 18
DISCOVER COOMBSVILLE GRAND TASTING 2021
Come and celebrate with Coombsville, as they celebrate their 10 Year Anniversary as the newest AVA in Napa Valley. Discover and taste premium and unique wines from 20+ local vintners in a beautiful country club setting at the Napa Valley Country Club. Mix and mingle with winemakers, vintners, producers, and growers and learn more about Coombsville wines while sampling food prepared by the Napa Valley Country Club chef. There will also be unique and curated silent auction and raffle prizes. Proceeds benefit Puertas Abiertas, a non-profit group which serves the Latino community in Napa Valley. // 3385 Hagen Rd., Napa For tickets and more info: coombsvillenapa.org Sunday, September 26
21ST ANNUAL TASTE OF MOUNT VEEDER
Discover world-class wines from 30+ Mount Veeder wineries at the 21st Annual Taste of Mount Veeder. This year’s event is being held at the Hess Collection Winery and will include food pairings from Hess Executive Chef Chad Henrickson and live highenergy blues from the Hummingbirdz. Silent Auction and Raffle offers limited production Mt. Veeder gems from participating wineries. // 4411 Redwood Rd., Napa // For tickets or more info: 707-266-1296 mtveederwines.com
What the Locals are Doing Panchas Regaled as one of Napa Valley’s oldest dive bars, Panchas in Yountville has been a locals mainstay since its opening in 1982. Best known for its $3 beers and colorful juxtaposition of longstanding staff and patrons, which range from local farmworkers to doctors and everything in between, it’s gained national celebrity over the years, most notably, Playboy Magazine’s 2012 ranking as one of America’s Top Dive Bars. Open noon- 2 am. // 6764 WASHINGTON ST., YOUNTVILLE
West Won Bread To keep up with community demand, local bread baker/chef Kyle Kuehner expanded the family’s artisan bread operation from the Napa Farmers Market to their new location on Soscol Avenue in April 2021. Along with their organic, natural leavened sour dough sour dough loaves such as Kalamata Olive, Sesame, Sprouted Rye, Toasted Pecan and Golden Raisin which are baked fresh daily, an all day menu of toasts, sandwiches and seasonal items like Panzanella salad keep the family business busy from 7 am -2 pm Wed-Fri and 8 am- 2 pm on weekends. //
The Kuehner family: Kyle, Elise, Edie, Rollie & Otto
1800 A SOSCOL AVE., NAPA • WESTWONBREAD.COM
Taqueria Maria Friday Night Fiesta The Reynoso family’s Third Street restaurant, Taqueria Maria, is best known for their great, authentic Mexican food delicious margaritas, and their lively Friday entertainment by professional mariachi group, J. Nuevo Mexico. The 14-member ensemble keeps the crowd dancing and singing from 5:00 pm to 9:30 pm as patrons share libations and the restaurant’s famed nachos, salsa, combo platters and Molcajetes (stoneware urns filled with mixed meats and seafood) on the riverfront patio. Reservations recommended. // 640 THIRD ST., NAPA • TAQUERIAMARIA.COM
Gillwoods Café Celebrating its 30th anniversary in June, St. Helena’s Gillwoods Café is a local treasure. Owner Jennifer Fradelizio and her mother, Debbie, along with most of their staff, have been serving up sumptuous breakfasts and lunches in their cozy diner on Main Street to hungry locals and visitors who, on busy mornings may wait in line to score a coveted seat. Favorite items include their house baked cinnamon rolls, smoked salmon eggs benedict, bacon bloody Mary, and anything covered in their Country Gravy. Open 7 am- 2 pm Thu- Mon. // 1313 MAIN ST., ST. HELENA • GILLWOODSCAFE.COM
R + D Kitchen Patio Bar Hillstone Group’s R + D Kitchen patio bar in Yountville is a popular lunch and happy hour hangout for locals (and their canine companions.) Besides offering the full restaurant menu, R + D’s full wine list, beers and handcrafted cocktails are the perfect respite for the handful of patrons lucky enough to snag a seat. Open Fri-Sun 11- 9 pm / Mon-Thu 11:30- 9 pm. // 6795 WASHINGTON ST., YOUNTVILLE • RD-KITCHEN.COM FOOD & WINE 2021
NVL things to do
Dry Jack Aging Racks Photo courtesy of Vella Cheese
Just Say Cheese
Enjoy a Slice of the California Cheese Trail BY JESS LANDER
drive through Sonoma reveals not just vineyards on the region’s rolling green hills but also herds of happy grazing cows. So while most tourists make the trek to sample Sonoma’s premium Pinot Noir and Chardonnay, a little-known secret is that there are nearly 30 working farms and creameries producing a wide array of handcrafted cheeses — and many of them welcome visitors. The California Cheese Trail meanders through approximately 100 miles of Sonoma County and depending on the property, farm and creamery tours, cheese tastings, and even cheesemaking classes may be on the menu. Here are seven spots to sample, purchase, and tour along Sonoma’s segment of the California Cheese Trail.
ACHADINHA CHEESE At this Petaluma Creamery, cheesemaking is in their blood. Owner Jim Pacheco is a third-generation dairyman whose family history of farming in California goes back over 70 years, and today, the fourth generation is carrying on the tradition. Achadinha 22
COVID-19 but will hopefully return soon. // achadinhacheese.com
JOE MATOS CHEESE & FARMSTEAD CO.
Sparkle the cow Photo courtesy of Achadinha
doesn’t take themselves too seriously and has acquired a local following for their California Crazy Curds, which come in several flavors like Lonely Goat Garlic and Hot Hilda. They also make Cowpricious and Broncha, both an aged cow and goat milk cheese. Visitors can sign up for farm tours, offered most Saturdays at 11 a.m. (check their website schedule to be sure), which include a tour of the cheese plant, a cheese tasting, and some “Animal TLC” with the “girls” — their goats and cows with silly names like The Queen and Holy Goat. Hands-on classes were suspended during
For anyone who has never heard of St. Jorge cheese, they’re likely not alone. Joe Matos is the only dairy around making this Portuguesestyle raw milk cheese, which originates from São Jorge, an island in the Açores archipelago from which owners Joe and Mary Matos hail. Since 1979, they’ve produced the cheese of their homeland in Santa Rosa. Turn at the white and green sign and travel down a quarter-mile gravel road to this rustic farmstead (open daily) set in the middle of a working farm, where the Matos’ herd of cows resides. Enter through the cheese factory salesroom to sample and purchase St. Jorge aged three, six, nine, and 16 months. While there, pick up some of their heritage-raised beef, too. // joemattoscheeseco.com
BOHEMIAN CREAMERY Most cheesemakers specialize in one or a few styles of cheese, but Bohemian Creamery in the tiny “bohemian” town
of Occidental, runs the gamut. They’ve all got cheeky names too; for example, take Romeo, their longest-aged goat cheese that rests up to 15 months, Cowabunga, a tangy cow’s milk cheese, and Flower Power, a fresh and tart Jersey cheese. Swing by the charming shop on Fridays, Saturdays, and Sundays for cheese tastings, cheese plates, and to buy fromage by the pound. They also offer tours of their cheesemaking facility and aging rooms on Saturdays and Sundays at 1 p.m. Grab some fro-yo on the way out in fun flavors like apricot and Mexican chocolate. // bohemiancreamery.com
cows, and they put their whey back into a local dairy and vineyards to enrich their crops. Visit Vella’s small shop to pick up Italianstyle cheeses, like Asiago and Toma, dry jacks — even in a Habanero flavor — high moisture jacks, and cheddars. They also have an array of variety packs and specialty boxes, which make great gifts. // vellacheese.com
VALLEY FORD CHEESE & CREAMERY Run by a mother and son duo that goes five generations deep in the dairy industry, this is the perfect place to stop on the way out to
Bodega to grab provisions for a beach picnic. Valley Ford makes four kinds of cheese: Highway 1, an old-style fontina, Estero Gold, a monstasio style, Estero Gold Reserve, aged a minimum of 18 months, and their newest cheese, Grazin’ Girl, a gorgonzola. Pull over at the barn storefront in the one-block town of Valley Ford, located less than 10 miles from the coast. In addition to their cheeses, Valley Ford sells local beer and wine, coffee, soft serve, and other locally produced items. // valleyfordcheese.com FOR MORE INFORMATION: cheesetrail.org
For a map of the California Cheese Trail, visit: cheesetrail.org/trail-map/
WM COFIELD CHEESEMAKERS The cheese at Wm Cofield is quite scrumptious. Tucked away in Sebastopol’s The Barlow marketplace, this tiny cheese factory churns out “proper” British cheese: a complex, Stilton-inspired blue and a lush, cloth-bound aged cheddar. Both are delicious, but the biggest crowd-pleaser is Wm’s cheese curds, sold by the bag. Wm Cofield is a partnership between two friends, award-winning cheesemaker Keith Adams and Napa Valley winemaker Rob Hunter (formerly of Markham, Sterling, and currently at Bennett Lane Winery). Visitors to the cheese shop can sample the cheese, check out the aging room and processing equipment, and then take some home. // wmcofieldcheese.com
Achadinha Family Photo by Brianna Marie Photography
PETALUMA CREAMERY This Petaluma cheese shop has a bonus treat: ice cream. Be transported back in time at this Gold Rush-styled cheese shop, where one can sample and purchase the creamery’s Organic Spring Hill Jersey Cheese in flavors like garlic jack, smoked yellow aged cheddar, and pesto jack. Or grab a coffee, breakfast, lunch, or a cone (the lavender ice cream is heavenly). Established in 1913, the creamery supports over 10 local dairy farming families and is even an official cheese partner with Chipotle Mexican Grill. While there, sign up for their monthly subscription cheese box and never be without. // springhillcheese.com
Keith Adams of WM Cofield Photo by Will Bucquoy
VELLA CHEESE COMPANY Sonoma’s longest-standing fromagerie, Vella, has been making cheese on the Sonoma Plaza since 1939, and sustainability has been a major focus for the past two decades. The first solar-powered business in Sonoma County, Vella’s milk is sustainably farmed from happy free-range FOOD & WINE 2021
NVL things to do
Thailand with distinct colors, fabrics, patterns, and furnishings, in addition to prized items from her extensive antique collection. A stay at Bann begins with a leisurely tea time in one of their outdoor pagodas, and each morning starts with a traditional Asian breakfast spread, featuring hot dishes like rice soup with shrimp and a boiled egg. True to other wine country destinations, Bann also has a pool, hot tub, and vineyard views abound. // bannnapa.com
Le Paris Artisan and Cafe This classic French bakery with locations in downtown Napa and American Canyon has a Filipino twist. Owner Jay Magsano, who hails from the Philippines and formerly operated restaurants in Japan, incorporates classic Filipino flavors and ingredients into some of his pastries and sandwiches, like the Adobo Pork Belly on Croissant. A must-order is the Ube Cream Filled Croissant, a purple-striped, hand-rolled croissant with bright purple filling made from ube halaya. Also known as purple yam jam, it's a traditional Philippine dessert made from boiled and mashed purple yam. Sounds weird? Maybe, but it’s also utterly delicious. // lepariscafe.com Breakfast at Bann at Oak Knoll Napa
A Taste of Asia BY JESS LANDER
hen people think of Napa Valley dining, images of white tablecloths and pristinely-plated French delicacies may come to mind for most, but there’s so much more to dabble in than caviar, foie, and a heavy plate of coq au vin. While Napa sadly lost two beloved Asian establishments in the past year – Miminashi and Asia Cafe — the local Asian culinary scene is thriving and diversifying, bolstered by a few exciting new openings, like the Empress M restaurant, RD Winery’s tasting room, and Bann, a new luxury bed 24
and breakfast. From China to Japan and Thailand to the Philippines, here’s where to get an authentic taste of Asia in Napa wine country.
Bann at Oak Knoll Napa Travel to Thailand at Bann, a new boutique inn off Oak Knoll in Napa from San Francisco’s Osha Thai restaurateur and chef Lalita Souksamlane. Each of the five luxurious rooms is uniquely designed in tribute to a different region of Souksamlane’s native
Empress M’s 2021 opening off the south end of the Silverado Trail was a refreshing and welcomed addition to Napa Valley’s small cadre of Chinese food restaurants. It’s also the first to offer not only authentic but also elevated and experiential Chinese dining. Start the meal with dim sum (dumplings, steam buns, potstickers, spring rolls, etc.) and some small plates to share, like a Chinese take on calamari and crispy walnut shrimp. Mains range from all kinds of meat to fish to vegetarian options, and adventurous eaters will love the chance to try some of Empress M’s most traditional dishes. Chicken feet, anyone? // empressm.us
Morimoto Napa This list would not be complete without Napa’s most notorious sushi spot on Napa’s riverfront: Morimoto. As expected from a big-time celebrity chef, a sit-down dinner here is more than worthy of a special occasion celebration (which should always end with the fiery chocolate tart for
dessert), but one doesn't have to go all out to dine here. For a classic, no-fuss meal, simply sidle up to the bar and order up some sake, edamame, and sushi or sashimi to share. // morimotonapa.com
Kenzo Napa Like The French Laundry of Asian food, this high-end Japanese restaurant in downtown Napa offers an exquisite dining experience where there’s as much emphasis placed on presentation and service as there is on the perfect melding of flavors. Kenzo Napa holds the distinction of a MICHELIN star rating for it's nine-course prix fixe menu. Each course is paired with a sake or wine, with some selections coming from Kenzo’s Napa Valley estate and crafted by famed Napa winemaker Heidi Barrett. If the $225 tasting menu is out of reach, the restaurant also offers affordable bento boxes for takeout in addition to a la carte sushi and sashimi, rice bowls, and other classics like edamame and seaweed salad. // kenzonapa.com
Photo courtesy of RD Winery
Snow Crab & Scallop Shinjo Photo courtesy of Kenzo
Eiko’s This longtime First Street staple, which celebrates 10 years this year, is a favorite of Napa locals and visitors for its alwaysbuzzing atmosphere, Japanese tapas — the crispy tuna pizza is legendary — and signature rolls, like the Ricky Ricardo on Vacation, 49er, and Kobe Beef Roll made for carnivores. If seeking something more casual, swing by their Oxbow Public Market outpost for some rolls or nigiri on the go. Here, there are also super fresh selections from their seafood market, like scallops, King crab legs, and swordfish for dinner at home. // eikosnapa.com
Napa Noodles A sister concept from the owners of Eiko’s, the ramen, pho, and soups are the main draw here, but Napa Noodles has also achieved local fame for its fresh and filling poke bowls, for which they offer seven different kinds, and original cocktails, like the Spicy Mango Margarita and Lychee Martini. Add one of their signature chopping boards to share, which features charcuterie-inspired spreads with a Pacific Asian theme. Choose from roasted duck, braised pork belly, sticky pork ribs, Kalbi short ribs, or roasted teriyaki chicken. // napanoodles.com
RD Winery RD Winery, the first and only of its kind to offer an Asian wine and food pairing, opened its Vietnam-inspired tasting room in 2020. The winery has partnered with Chef Max Ackerman of Napa’s Sushi Monkey to match their Fifth Moon Wines, which feature several unique varietals, such as Chenin Blanc, Malvasia Bianca and Grüner Veltliner, to pair with inventive and flavorful tapas. Ackerman’s American-Asian flavor combos result in bites like green curry dusted popcorn, poached shrimp with a kimchi cocktail sauce, and hoisin pulled pork slider with wasabi slaw. // rdwinery.com
Other Noteworthy Asian Inspired Eats: Mango on Main 1142 Main St., Napa
1222 Trancas St, Napa
976 Pearl St, Napa
Take Out: Hal Yamashita halhapa.com
FOOD & WINE 2021
NVL what's hot
Regiis Ova Caviar & Champagne Lounge Chef Thomas Keller joined forces with caviar authority, Shaoching Bishop to debut Yountville’s newest destination- The Regiis Ova Caviar & Champagne Pop Up Lounge. Located on Washington Street in the old REDD Restaurant space, the menu is taking a whimsical approach to caviar, emphasizing small plates and snacks or as a dining destination. Each caviar experience is curated based on flavor, texture, and value which guests can order by the gram, tin or flight, and larger -format dishes may include iterations from Keller’s Ad Hoc, Bouchon or French Laundry menus. Champagnes are offered by the bottle or glass and jazz piano is performed by local area musicians with live music in the evenings Thu-Sat and Sunday afternoon. The pop-up is likely to continue through the Fall.
Fieldwork Brewing Company Moves to McKinstry Street
FOR MORE INFORMATION: regiisovalounge.com //
6480 Washington St., Yountville
In a move to expand their footprint at the Oxbow Market Public Annex, Napa Valley’s favorite taproom moved to a new location on McKinstry Street. In addition to a larger interior space, the new location, located adjacent to the Fatted Calf and Model Bakery, has a lively, outdoor “beer garden” experience that accommodates additional customers, music and other programing. Fieldwork Brewing Company is known for the range and quality of its beers, and visitors to the new Oxbow Market location will continue to enjoy an ever-changing tap list of fresh releases to enjoy by sampler flight, beer by the glass, and "to-go" in 16oz cans as well as fresh filled growlers and 32oz Crowlers.
Photo by David Escalante
FOR MORE INFORMATION: 1046 McKinstry St., Napa // fieldworkbrewing.com
Vineyard 29 Tasting Room Vineyard 29 goes glam in their new tasting room on First Street. Nestled in the heart of Downtown Napa between the Archer and Andaz Hotels, the new tasting room and lounge, which was relocated from their Oxbow location, offers a sophisticated extension of their winery experience. The luxury Richard Von Sal Design is modern, funky and elegant, and invites guests to enjoy a bottle, glass or full flight of Vineyard 29 wines while catching up with friends. // Open seven days from 11 am – 7 pm. FOR MORE INFORMATION: vineyard29.com 26
Caulifl ower Tacos
VA L L E Y
One can search a lifetime hunting down an excellent Cabernet value amongst Napa Valley producers... Silver Ghost is a wine that fits this description. – Wilfred Wong
cafe & coffee bar serving authentic California cuisine with a latin influence southsidenapa.com
Carneros • Yountville • Century/Napa
AWA R D - W I N N I N G 2 0 1 8 V I N TA G E
93 Points James Suckling visit SilverGhost Cellars.com
or ask for it at your local fine wine retailer
SURPRISINGLY CLOSE AND STILL
45 minutes from the Golden Gate Bridge
Friday - Sunday 10AM - 5PM, by appointment. 707.302.1160 | CALMEREESTATE.COM
FOOD & WINE 2020
NVL what's hot
Milestone Provisions Five Dot Ranch’s renowned Chef Dave Cruz and acclaimed restaurateur, Eric Lilavois opened Milestone Provisions at the Oxbow Public Market. The Butchery-Creamery and Eatery offers Five Dot Ranch’s award-winning natural, hormone and antibiotic-free California beef, Don Watson Lamb, Petaluma Poultry and more, and the kitchen is focused on California Style cooking to eat in or take home. In addition, the shop features house-made ice cream, cookies, and pies as well as local jams, pickled veggies and other local bounties from producers in California. FOR MORE INFORMATION: 610 First St. Market, Napa
Erosion Tap House Master Ciserone, Patrick Rue, opens Erosion Tap House on St. Helena’s Main Street. The new tasting room is an expansion of the existing Erosion Wine lounge into a consolidated space to include beers from Erosion’s new St. Helena Brewery. The site will include 24 taps of wine and 24 taps of beer, all produced by Erosion, and an additional 12 taps dedicated to rotating guest breweries. Along with wines and beers by the glass, guests may purchase appetizers and desserts to pair with their beverages. Outdoor seating (complete with fountain) available. Kids and dogs are welcome. Hours: Mon - Thurs 12 pm – 7 pm, Fri - Sun 12 pm – 10 pm. FOR MORE INFORMATION: 1234 Main St., St Helena // erosion.buzz
Picobar at Solage, Auberge Resorts Collection Solage, Auberge Resorts Collection introduces Picobar, the newest poolside dining destination for modern Mexican cuisine in Napa Valley. Its name “pico,” which translates to “peak,” captures the ethos of the year-round eatery, which is depicted by seasonally driven dishes created by executive chef, Gustavo Rios. Picobar, designed by Napa architect, Howard Bracken, is situated near the landmark pool, which is the largest in Napa Valley. Equally meant for a refreshing poolside bite or innovative cocktail on a hot summer day or a fun night out around the firepit with family and friends, Picobar is set to become a must-see dining destination for locals and visitors of Napa Valley. FOR MORE INFORMATION: Aubergeresorts.com/solage 28
F R A N K F A M I LY V I N E Y A R D S
Marcus Marquez and Angelina Mondavi with the 50 case Grey Label.
Setting the Standard for Napa Valley Entertaining BY MARISA MCCANN | PHOTOS BY TUBAY YABUT
Husband and wife vintners, Rich and Leslie Frank, fell in love with Napa Valley separately and fell in love at Frank Family Vineyards together. Before devoting themselves full-time as the proprietors of their acclaimed winery, the two enjoyed distinguished careers in Hollywood.
ich’s love of wine first stemmed from his international travels as the President of Disney Studios. Leslie, an Emmy Award-winning journalist, developed her passion for wine while traveling for more than twenty-five years as a news anchor and reporter. This former Hollywood couple has now found Napa Valley to be the ideal place to live, entertain, and make great wine. “Family, wine and entertaining take center stage in our lives here in Napa Valley,” said Leslie. From small family gatherings and informal gettogethers with friends to large-scale charity dinners and winery events, the Franks love sharing the beauty of their surroundings and the fruits of their labor with the people closest to them.
Drawing Inspiration from the Land Frank Family owns and sustainably farms 450 acres of land throughout Napa Valley. More than three-quarters of their acreage is planted to grapevines on four estate vineyards, with the remaining land dedicated to untouched terrain and cultivated garden spaces. Frank Family’s iconic Winston Hill Vineyard, rising 500 feet about the valley floor in Rutherford, is home to an organic garden that provides the fruit, vegetables, and herbs that inspire many of the Franks’ décor elements and ingredients featured on their tables.
“We have the utmost respect for our land. We are so grateful to live in a beautiful place like Napa that lends itself to growing virtually anything in our own backyards – our fruit, our vegetables, and our grapes,” said Leslie. Winston Hill garden is in full bloom 365 days a year, always a bona fide display of beauty and flavor. Everything in the garden is organic and started from seed, including nearly 50 different varieties of tomatoes along with basil, peppers, citrus, and cucumbers. “We love whatever is available and in-season – this is sustainable gardening at its core,” said Leslie. FOOD & WINE 2021
A Celebrated Chef When an avid entertainer like Leslie Frank pairs up with a culinary force like Chef Christina Machamer, winner of season four of FOX’s Hell’s Kitchen, the result is magic. Chef Christina is the Franks’ personal chef who not only cooks the daily meals for this on-the-go couple, she also excels at event design and menu curation. Chef Christina has worked side-by-side with some of the world’s top chefs like Gordon Ramsay and Thomas Keller before settling down to her burgeoning business in Napa Valley for the past decade. While her specialty is wholesome comfort food, thanks to her Midwest upbringing, Chef Christina is talented in a wide range of cuisines from French, Italian, and Asian to California farm-to-table.
The Franks work closely with Chef Christina throughout the year to create unique and memorable experiences for their guests, always pairing a beautiful setting with delicious food and wine. “Rich and Leslie love to entertain, and their style is always evolving,” said Chef Christina. “They are both warm and down-to-earth, and that translates into the atmosphere of their events. Not all vintners are as open and gracious as the Franks, plus Rich always has a great story to tell from his previous career in Hollywood,” she continued. Some of the unforgettable celebrations in their endless repertoire are fundraising events and charity dinners for prominent organizations such as Festival Napa Valley, Collabria Care, and the V Foundation, as well as winery-hosted gatherings like Frank Family’s Annual Chardonnay and Lobster dinner and harvest dinners in the courtyard. Whatever the occasion to bring everyone together, Rich and Leslie create authentic, elegant, and one-of-a-kind moments.
Food Loving Wines Gathering over a glass of wine is the essence of Frank Family entertaining. Serving Frank Family wines with food is the way they were intended to be enjoyed after all. Winemaker and General Manager Todd Graff, who has been at Frank Family since 2003, has mastered the artistry of winemaking from still and sparkling to late harvest and port. “Frank Family’s wine portfolio is very comprehensive,” said Chef Christina. “I
can’t think of a style or mainstream variety that isn’t represented – which makes my job easy.” While each wine is unique in character, they are all defined by purity of fruit, fresh acidity, and balance, a skill that requires finesse. Todd eschews high alcohol wines, favoring structurally elegant bottles where the grape characteristics are clearly translated. The result is extremely food-friendly and approachable wines begging to be paired with food, like Frank Family’s Lewis Vineyard Chardonnay with Chef Christina’s street corn risotto recipe. Rich and Leslie are on a mission to create an extraordinary destination where
Hospitality has become an important pillar of Frank Family. “Wine is our product, but at the end of the day, it’s about coming together, sharing conversation, and enjoying time with friends and family,” said Rich 32
STREET CORN RISOTTO Serves 2
• 4 Tbsp. olive oil or bacon fat • 1 each large shallot, minced • 2 cloves garlic, minced • 1 cup Carnaroli rice • 3- 4 cups chicken stock • ¼ cup dry white wine • 2 oz. butter • 2 oz. mascarpone cheese • 1 cup fire-roasted corn
• 1/8 cup parmesan Reggiano, grated •2 Tbsp. chopped cilantro plus extra leaves for garnish • Kosher salt • Black Pepper, finely ground • Espellette • Lime Zest • 2 Tbsp. Cotija cheese
• Heat oil in a large straight-walled sauté pan. Add shallots, sweat until translucent, then add garlic, and cook one additional minute. • Add rice, and parch, coating the grains in the fat for one minute. visitors can expand their knowledge of wine, food, and culture. They are currently overseeing the construction of brand-new event space at their Calistoga winery, designed by famed architect Howard Backen. With plans to unveil the new hospitality area in early 2022, Frank Family is excited for the possibilities this new indoor-outdoor barn will bring.
Family Atmosphere From his days at Disney Studios in the 1990s, it is evident that Rich Frank has developed a keen understanding of how to create a memorable guest experience. His tenure in the entertainment business certainly shines through at his and Leslie’s family winery and into their social lives throughout the Napa community. Hospitality has become an important pillar of Frank Family, standing hand-inhand with crafting their high-quality wines. “Wine is our product, but at the end of the day, it’s about coming together, sharing conversation, and enjoying time with friends and family,” said Rich. “The business we’re truly in is hospitality, where every visitor to our winery or home is treated as a member of our extended family.” This family atmosphere that the Franks have famously become known for is emulated throughout the valley but rarely recreated. As a result, Frank Family is one of the few wineries that consistently wins awards for having the best tasting room in Napa Valley. Yes, the wines they create are utterly delicious, but it’s the feeling that comes from their passion and purpose that keeps visitors coming back time and time again.
• Add 1 cup of the stock, and let simmer, stirring occasionally. When the stock is reduced to nearly dry, add another 1 cup of the remaining stock. Repeat the process a third time, adding the white wine. Check the rice to make sure that it is tender. If not, add more stock and repeat the process a fourth time. • When rice is cooked, add stock until it is reduced. Stir in the butter, mascarpone cheese, Parmesan, and corn. Season to taste. • Continue to cook until the consistency has a slight flow, but most of the liquid is reduced. TO SERVE:
Ladle risotto into bowls and give a slight shove to allow the risotto to settle. Garnish with lime zest, a sprinkle of Espellette, Cotija cheese, and fresh cilantro leaves.
Frank Family’s Lewis Vineyard Chardonnay RECIPE CURATED BY :
Chef Christina Machamer
For more recipes and wine pairings visit FrankFamilyVineyards.com/Blog.
FOOD & WINE 2021
Forks Corks AND
A C E L E B R AT I O N of F O O D & W I N E in Napa Valley
n our fifth annual Forks & Corks edition, we celebrate Napa Valley for which it is best known—its award-winning restaurants and exceptional wines. Napa is not only a globally acclaimed wine region; it is also a foodie’s paradise, touting 30 MICHELIN Rated restaurants, five with MICHELIN Stars. But it’s not just the menus with a MICHELIN nod that make Napa such a rich food and wine destination. It’s the small, family-owned local vintners and chefs who create such a wonderfully diverse canvas for epicureans to discover. In addition to our coverage of some of the best local places to wine and dine, we showcase a very special feature about Jess Lander’s Essential Napa Valley Cookbook project. During the COVID pandemic, Jess partnered with Chuck Meyers (Napa Palisades Saloon; First & Franklin) and recruited a formidable team of volunteers to create a cookbook to help raise money for displaced restaurant workers and those in need of food assistance. The beautiful hard-cover cookbook contains over 36 full page /full color, coveted chef recipes from over 30 of Napa Valley’s favorite restaurants. We’re thrilled to share her story here as well as a sampling of some of our favorite recipes. This year’s Forks and Corks edition is abundant with stories about some of Napa Valley’s hidden gem wineries, winemakers, restaurants, and chefs who started with a dream to share their passion among kindred spirits. Through their hard work and dedication, they have become some of Napa Valley’s most sought-after stars. So, whether you’re seeking a burger and a brew or a white tablecloth experience, we encourage you to step out and explore all of Napa Valley’s local treasures.
Photo by Emma K. Morris courtesy of Fleetwood
FOOD & WINE 2021
Chef JC Luna-Morales
Napa Palisades Saloon Expanding and Elevating Their Game BY ELIZABETH SMITH
ccording to Carly Bond Meyer, owner of Napa Palisades Saloon, her husband Chuck Meyer always said “I want the corner spot.” As she stepped over the fresh epoxy on the floors and sawdust from redwood tabletops salvaged from the Napa River, she smiled and looked around the expansion after a week of “all hands-on-deck" and continued, “He is always thinking about ‘The Next Part.’ That is why when YoBelle Yogurt Shop next door became available, they seized the opportunity to break through the wall to double capacity. After a year like 2020, the idea of expanding the Saloon and adding staff seemed inaccessible and a little crazy. However, with a seasoned crew and dedicated ownership, the team chipped away at every obstacle thrown their way. Now 35 members strong, the acclaimed Napa restaurant on the corner of First and Main Streets has officially unveiled its new dining room that doubles the indoor and outdoor capacity. The Saloon proudly offers a unique culinary experience for Napa residents and visitors looking for “gourmet pub grub” with locally sourced ingredients at affordable prices. “We are excited to welcome back the 36
Napa community in a way that is bigger and better than before, with a new online reservation system and more room for families, large parties, and events,” said Meyer. With a diverse staff woven of multicultural fabric, small business owners, artists, locals, and compassionate individuals focused on community, it is no surprise that the crew continues to elevate their game and is what sets Napa Palisades apart. Head chef JC Luna-Morales, who began as a dishwasher, smiled when asked, “What got you here?” The Napa native reminisced about a conversation with Chuck Meyer, who also serves as food and beverage director for BottleRock. One evening after the event, while they were picking up trash in the Napa Expo, he recalls telling him, “I want to be a chef.” After learning the intricacies of the kitchen, the 27-year-old Luna-Morales is the quintessential part of the puzzle that Meyer continues to piece together. Among those pieces is general manager Mike Olson, who has been witnessed doing everything from mopping the floors, fixing air conditioning units, developing unique cocktails, and motivating the team with his “lead by example” mentality that emphasizes every role is important. After
the challenges they overcame in 2020, the crew focuses on remaining flexible, adapting, and being proud to embody all aspects of what it means to live and work in the Napa Valley. The ‘next part’ for Napa Palisades Saloon is opening a local production brewery in the coming months, making and packaging beer on Action Avenue in partnership with Tannery Bend. The restaurant will continue offering its menu favorites like JC’s Spicy Fried Chicken Sandwich, Reuben Croquettes, and the newly added Shrimp Aguachile, as well as a selection of 30 house and local craft beers on tap. The Saloon will also continue hosting weekday happy hours, weekend brunch and now boasts 16 widescreen televisions for customers to watch all their favorite local and national sports.
1000 Main St. #100, Napa, CA 94559 napapalisades.com // 707-492-3399
A Feast for All Senses BY ELIZABETH SMITH | PHOTOS BY TED FONG
n 2019 owner Margaret Wong, executive chef Peter Huang, and director of operations and business development Thomas Megna joined forces to create and open an upscale Chinese restaurant in Napa, Empress M, located on the city’s iconic Silverado Trail. Their passion for Chinese culture, history, and flavors inspired their mission to elevate the dining experience by introducing authentic regional dishes, teas, spirits, art, and music. Their vision was to create an immersive gastronomic adventure described as a “feast for all senses.” The inspiration for the name, Empress M, honors strong women like owner Margaret Wong and Empress Wu ZeTian, the latter who rose to power from her concubine life to an Emperor’s wife, then to China’s only empress
for 35 years during the Tang Dynasty. Wong’s peers fondly call her empress due to the perseverance and tenacity she has demonstrated throughout her life and career, from being “born with nothing” to the success she enjoys today as an entrepreneurial executive and restauranteur. Executive chef Peter Huang brings with him culinary leadership as owner and founder of Yue Huang Dim Sum Restaurant in Sacramento, one of the best in the region, receiving awards such as the Sacramento Bee’s Best Dim Sum, A-List by City Voter, and Asian Star TV’s Top Cantonese Cuisine Restaurant among 381 restaurants. Director of operations Thomas Megna is an expert at creating world-class guest experiences, a result of his extensive career
background as a creative culinary specialist and performing arts designer, director, producer, and teacher. After living in China for six years, he is poised to deliver the best Chinese cuisine and culture to Napa Valley. Empress M caters to a diverse demographic like local foodies, national and international visitors, and Asian immigrants. The restaurant offers authentic menu items from every region in China, like Shanghai Soup Dumplings, Sichuan flavored calamari, Suzhou Chow Mein, and Yangzhou Fried Rice. The dim sum is often the restaurant’s initial attraction, but once guests try the other dishes, they fall in love with the flavors. Customer favorites are the Peking Roast Duck, Beef Chow Fun, Dan Dan Noodle, Wood Ear Salad, Sautéed String Beans, Chengdu Eggplant, and Crispy Walnut Shrimp. Empress M also has many options for vegans and vegetarians, as well as several gluten-free items. Desserts include Sesame Balls and Egg Custard Tarts. Craft beverages are also a centerpiece at Empress M’s. One cocktail to try is Pandas and Pineapples, which features Chinese Baijiu. Empress M also offers Yanjing Lager and Master Gao Jasmine Tea Lager. In addition, a variety of Chinese teas are available at the restaurant or packaged for home consumption. The menu is unique because Empress M boldly uses authentic Chinese recipes for food and drink preparation and employs Asian chefs. Empress M is open every day with lunch from 11:00 a.m. to 2:45 p.m., happy hour from 2:45 p.m. to 5:00 p.m., and dinner from 5:00 p.m. to 9:00 p.m. In addition, the restaurant offers indoor and patio dining, takeout, and nightly entertainment on Fridays.
221 Silverado Trail, Napa, CA 94559 empressm.us // 707-927-5485 FOOD & WINE 2021
Celebrating Ten Years Serving the Napa Community
BY ELIZABETH SMITH | PHOTOS BY MARS LASAR
ongtime Napa residents may recall restauranteur Eiko Nakamura from her original restaurant, Fujiya, located in the Napa Premium Outlets. In 2011, she and business partners Rick and Mike Zaslove founded Eiko’s. In subsequent years they added sister locations, Eiko’s at Oxbow and Napa Noodles, to the family of restaurants. Today Rick Zaslove and his daughter, Allison Hallum, who serves as Director of Operations, continue Eiko Nakamura’s vision of Eiko’s as a family-owned and operated restaurant which Hallum describes as a casual, fun, community-centric Japanese-inspired culinary destination where both locals and visitors gather for meals and special occasions. Executive Chef Tateki Noma creates an innovative menu driven by fresh seafood and contemporary Japanese cuisine. The extensive sushi menu has received many accolades, including Best Sushi in Napa Valley Life’s Annual Best of Napa Valley Reader’s Choice Awards five years in a row. The sushi selection includes a broad selection of classic sushi rolls, nigiri, sashimi, poke bowls, lunch Bento boxes, and sushi dinners. Especially popular are 38
the signature seafood rolls inspired by the owners and longtime employees, such as the Ricky Ricardo in honor of Rick Zaslove, Hot Mama inspired by Hallum’s mother, and Sanchez named after longtime cook José Sánchez. “While we are known for our sushi rolls, we also offer dishes that everyone can enjoy. We want our menu to appeal to guests who may not eat raw fish but want to enjoy a delicious meal, like our phenomenal Pan-Roasted Teriyaki Chicken and our 15-Spice Baby Back Ribs, some of the best sticky ribs you have ever tried,” said Hallum. Favorite non-sushi items include the Healthy Fries made with tempura green beans and sesame dipping sauce, Seared Royal Sweet Scallops in a coconut lemongrass sauce with ginger-cured Chinese long beans and shitake mushrooms, and the Akaushi Wagyu Filet prepared in a brandy cream sauce with shimeji mushrooms, asparagus, and fingerling potatoes. Eiko’s also offers vegan, vegetarian, and glutenfree options and will happily accommodate special dietary requests. Eiko’s handcrafted cocktails and locals bar scene are also popular attractions. The Eiko’s Cosmo made with Skyy raspberry
vodka, elderflower liqueur, cranberry and lime juices, honeysuckle lavender, with a sugar rim is a customer favorite, as is its extensive sake menu. In 2021, after having thrived during a decade of challenges like the 2014 Napa earthquake, seasonal wildfires, and the pandemic, Eiko’s is celebrating its tenth anniversary. “We are a locals’ spot with a lively vibe, where guests live in the moment, share sushi rolls, enjoy libations, celebrate milestones, and watch sports on our television, all with a backdrop of memorable music. We are extremely thankful for the support of our Napa community as we begin our second decade,” said Hallum. Open daily- 11:00 a.m. - 2:00 p.m. and 4:00 p.m. - 9:00 p.m. Happy hour - 4:00 p.m. - 6:00 p.m. Take-out service is also available with home delivery on a limited basis through DoorDash.
1300 First St., Napa, CA 94559 eikosnapa.com // 707-501-4444
FOOD & WINE 2021
N A PA M E E T S B A JA :
Picobar at Solage BY LAYNE RANDOLPH
hef Gustavo Rios gushes with gratitude expressing how honored he is to pay tribute to his Mexican roots at the new Picobar at the Auberge Resort and Spa in Calistoga. “It’s very personal and hits home for me. I’m humbled to do this at Solage—they took a leap of faith with me.” Part of the Auberge Resorts Collection, Solage recently tapped Napa Valley architect Howard Backen to conceptualize and design the resort’s new contemporary wooden barn structure surrounded by panoramic mountains and picturesque vineyards. Solage’s 130-foot landmark pool now features private cabanas, daybeds, chaises, and the star of the show, Chef Rios’s Picobar poolside restaurant. “Picobar is the vibrant, playful younger sister of Solbar, the signature Solage restaurant,” said Rios, also executive chef of Solage. “For me, Picobar is a perfect marriage of the two places I am most passionate about in the world.” Rios hails from Ensenada, Mexico, part of the California Baja, but he is quick to point out that Picobar is not only about Baja cuisine. “We’re 75 percent Napa and 25 percent Mexico. But it’s an homage to 40
Mexico, not only from me but from my crew too. They come from all over—Oaxaca, Michoacán, Sonora, and Guerrero. I take my ideas and incorporate traditions and cultures and techniques from all over to create them.” “Picobar fuses Napa’s amazing fresh seasonal products with Mexican flavor combinations for simple food done really well,” Rios said. For example, Picobar’s Pico di Gallo incorporates juicy, ripe peaches because peaches are in season in the Napa Valley right now. When asked about diner favorites, Rios said, “There are so many, but Whipped Avocado Dip is a must.” Featuring avocados from Bernard Ranches in Riverside, Calif., pistachios from Napa Wild in Napa Valley, and kale, cilantro, and lime, the velvety dip is served with fresh corn chips or fresh vegetables. In addition, the menu, which is almost exclusively gluten-free, offers plenty of vegetarian and vegan options. “Baja meets California,” Rios laughed. According to Rios, Tacos Al Pastor is quickly becoming the most-requested dish. The pineapple-vinegar rubbed pork is roasted on mini spits, then served with guajillo chili marinade, avocado crema,
charred pineapple, and corn tortillas. The Ahi Tuna Tostada is a crowd-pleaser as well, made with avocado, jicama, radishes, and sesame salsa. “Pico,” which translates to “peak,” captures the ethos of the year-round eatery, using peak in-season ingredients from local and regional purveyors. The restaurant’s Aquachile showcases a serrano, mint, and cucumber-cured fresh Pacific Kampachi straight from Monterey Fish Market in San Francisco. And the Queso Fundido uses Marin’s Cowgirl Creamery Mt. Tam triple cream cheese melted with poblano and served with locally made flour tortillas. “I love that we can offer this level of cuisine in a flip-flop friendly environment that showcases my culture.” After all, he shared, “I am from Ensenada [Baja]; it’s in my blood, runs through my veins.”
755 Silverado Trail, N. Calistoga, CA 94515 aubergeresorts.com // 707-226-0860
Discover What’s New at the
CIA at Copia T
he CIA at Copia is back and better than ever, with new discoveries around every corner. The garden is in full bloom, offering an array of vibrant flavors and colors that inspire the menu at The Grove, now led by acclaimed Chef and CIA alumnus Sayat Ozyilmaz. The Grove’s menu features shareable plates, including a Scallop ceviche with Aji amarillo, avocado, radishes and cilantro; 72-hour short ribs with demiglace, burnt eggplant, and Grove arugula; local grilled cod with sherry caper sauce; crispy Persian rice with barberries; a confit artichoke, with Dungeness crab and truffle vinaigrette; and Chef’s signature “Blooming Maitake,” with blueberry mole coloradito, and Urfa chilies. Prefer a grab-and-go option? The Lunch Box—which operates from a theater-style box office window—offers sandwiches and
spoon salads like grilled corn and summer squash, with quinoa, basil, pomegranate, pita chips, unique dips, and more. It’s perfect for a workday lunch, picnic, or snack between Wine Train stops. For a more immersive experience, food and beverage lovers can channel their inner chefs and somms in the stadiumsized Hestan Kitchen, where they’ll learn from—and be inspired by—world-class CIA chefs. With a variety of single-day cooking, baking, and beverage classes, half-day skills classes, and multi-day boot camps to choose from, it’s the ultimate way for foodies to feed their joy. And coming soon is a self-serve wine bar (yes, please!), the return of the Le Petit Chef™ 3D Dining Adventure, the Marketplace, featuring a curated selection of items and provisions from local artisans, and more.
500 1st St., Napa, CA 94559 // 707-967-2500 // ciaatcopia.com
MEET CHEF SAYAT Originally from Istanbul, Turkey, Chef Sayat Ozyilmaz brings his heritage's distinct flavors and cooking style into the kitchen. Embracing the power of food to bring people and communities together, Chef enrolled at The Culinary Institute of America. He worked at the acclaimed Blue Hill at Stone Barns while at the CIA and Le Bernardin upon graduation. During his time at the CIA, Chef met fellow student Laura Millan, his future wife. After their wedding, the food-loving duo embarked on a multi-city honeymoon, setting up stages at prestigious restaurants, including Pujol, Husk, and Robuchon. Finally setting roots in San Francisco, Sayat joined the team at MICHELIN-starred Mourad before partnering with Laura for Istanbul Modern SF—which served a refined, yet casual cuisine rooted in community and creativity. They later opened Noosh, where they earned numerous accolades and critical acclaim for their inventive take on Middle Eastern flavors. Chef Sayat came home to the CIA in Spring 2021, where he blends his signature flavors and style with the seasonal bounty of our gardens and the region. FOOD & WINE 2021
FLEETWOOD Celebrating Wood-Fired Inspired Cuisine and the Calistoga Community BY ELIZABETH SMITH | PHOTOS BY EMMA K. MORRIS
few years ago, the iconic Calistoga Motor Lodge and Spa, located just to the left of the northernmost end of Silverado Trail, saw a major renovation, which brought a vibrant redesign, modern amenities, and resort feel to this mid-20th century hotel. “Designed by New Yorkbased design firm AvroKo and inspired by the Great American Road trip, we're like a classic roadside boutique hotel, but even better,” affirms the website. While the nostalgia and fun of yore remain, the hotel now boasts remodeled retro-inspired and pet-friendly camper rooms, upscale vista rooms, intimate meeting spaces, the MoonAcre Spa, and three geothermal mineral pools. It also offers a wide range of activities like board and lawn games, happy hour, wine tasting, group hikes, and nightly for the remainder of 2021, s’mores and Jiffy Pop at the fire pit. The most recent addition is inside of the hotel’s new centerpiece building, a restaurant named Fleetwood, which opened in June 2021. It is designed to be a casual and comfortable community hub for Calistoga locals and a must-visit for guests to Napa Valley. Chef Drew Glassell, whose MICHELINstar pedigree includes Cyrus, Market, Jardinière, and Gary Danko, leads the restaurant’s culinary team. “I want to make simple, approachable dishes that will make guests happy while fulfilling my lifelong desire to cook Italian-inspired food,” he shared. From his most recent project, St. Helena’s Roadhouse 29, Glassell brought 42
traditional smoking techniques, which he has elevated at Fleetwood by employing different wood types, such as almond and post oak, which evoke different flavor profiles in the oven. His menu features Italian, Mediterranean, and wine countryinspired wood-fired foods, emphasizing seasonal and organic ingredients, including distinctive offerings such as Oak Grilled Hearts of Romaine, Spinach & Ricotta Agnolotti, and Oak Grilled Salmon. A few of Fleetwood’s most popular items with guests are its wood-fired pizzas (Buffalo Mozzarella and Speck Ham), Wood Oven Roasted Meatballs, Striploin Steak
(gnocchi, roasted garlic, king trumpets, baby peppers, and truffle balsamico), and Polenta Cake (oak-roasted strawberries, zabaglione, and amaretti crumbs). Fleetwood will accommodate any dietary restrictions like gluten-free, vegetarian, and vegan. For example, glutenfree versions of the pastas, pizzas, and the Polenta Cake are available. However, to ensure the best dining experience possible, the staff encourages guests who require such accommodations to contact them at least 24 hours before their reservation. A visit to Fleetwood would not be complete without a glass of local beer or wine or one of its craft cocktails like the Spritz Veneziano (Aperol, prosecco, soda, and orange), Mertillo (gin, huckleberry, honey, lime, and tonic), Liviero (vodka, Campari, and grapefruit), or Tuscarita (blanco tequila, Luxardo, Meyer lemon, and lime). “Fleetwood’s vintage vibe embodies a sense of chill, like hanging out at a friend’s home, and the spacious, tree-lined courtyard and fire pit invite guests to relax. It is a great gathering place to cap off a day in the vineyards, for happy hour or a cozy meal,” said restaurant manager Neil Robinson, who also developed the bar program.
K N I F E A R T I N N A PA V A L L E Y
The Cadillac of its Kind.
Stop by and learn how to throw a tomahawk! We sharpen knives | 1380 Main Street, St. Helena 707-244-5188 | newwestknifeworks.com
Sequoia Grove Winery: Five-Star Wine & Food Pairings BY LAURIE JO MILLER FARR
hat’s not to love? A 115-year-old barn set beneath the majesty of coastal redwood trees, where five-star food is paired with flagship high-end wines served by a welcoming and knowledgeable hospitality team. It’s a compelling combination of experiences that have earned Sequoia Grove Winery many accolades, including Napa Valley’s “Best Winery Tasting Room” from Napa Valley Life’s Best of Napa Valley Reader’s Choice Awards in both 2020 and 2021. Off Highway 29 in the heart of Rutherford, a long driveway leads to the winery nestled in a grove of trees that lend their name to the lovely place. The shade provided by these gentle giants makes the patio a perfect destination on one of those endlessly sunny Napa days. Alternatively,
Photo by Bryan Gray
Photo by David Collier
the interior space is well known for its comfortable styling and handsome redwood tasting bar. Popular among wine country residents, Northern California locals, and visitors from far-flung locations, guests come for the single-vineyard tasting of worldclass Cabernet Sauvignon and the current selection of blends and estate varietals. Seasonal cheese and charcuterie plates enhance
a delightful time spent over a glass by winemaker Molly Hill, who crafts wines that emphasize balance, structure, and finesse. And notably, at Sequoia Grove Winery, there’s an overarching food and wine philosophy that the team loves to share with guests. The vibe is casual yet sophisticated at family-owned Sequoia Grove Winery. “We’re so pleased that guests are able to return to
Sequoia Grove Winery to enjoy our latest releases and for the simple pleasure of reconnecting with friends and family,” says Steven Bowden, Vice President of Sales and Marketing. “Our special brand of success is tied to our unpretentious and welcoming service-based approach.”
V O T E D N A PA VA L L E Y ’ S “ B E S T W I N E RY TA S T I N G R O O M ” in 2020 and 2021 Photo by David Collier
ON THE REDWOOD PATIO One might say, “You had me at charcuterie and artisanal cheeses,” not to mention tasty fried olives and pork belly sliders. Elevate an outdoor wine tasting with optional pairing bites from the chef's kitchen on a menu that features local items such as Sub Rosa Tartufo from St. Helena, a truffle salami that pairs well with a Sequoia Grove Rutherford Bench Reserve Cabernet. Choose one of the three offerings served on the pretty patio: Current Release Tasting, Single Vineyard Tasting, or a Cambium Vertical Tasting. The first may include Chardonnay, Cabernet Franc, Malbec, and of course, a Cabernet Sauvignon. For the Single Vineyard tasting, selections may consist of Tonella, Stagecoach, Morisoli, Lamoreaux, Henry Brothers, or other noteworthy vineyards. And for the signature Cambium flight, guests will enjoy a vertical of four different vintages of this top-tier proprietary Cabernet-based blend served with artisanal cheeses and breadsticks. Reservations are required; book a private table for Wednesday through Sunday for parties up to eight.
TERROIR TASTING EXPERIENCE Food lovers and wine lovers alike know that nearly every food recipe is based on a balance of sweetness, sourness, and saltiness. Through the interplay of taste receptors on the tongue, these elements tell us what makes a successful wine pairing.
Photo by Bryan Gray
blend, Cambium. Each vineyard-designate wine is expertly paired with seasonal dishes prepared by Chef Britny Sundin Maureze. Over the past several years as winery chef, she has built an acclaimed five-star guest experience with a focus on enhancing the enjoyment of Cabernet Sauvignon through both traditional and non-traditional wine and food pairings. For example, different vineyards of Cabernet Sauvignon from 2014, 2015, 2016, and 2017 are paired with a summer vegetable tartine, swordfish, roasted duck breast, and a New Zealand venison dish followed by a 2014 Cambium to accompany a cheese course. “Expect those delicious ‘aha’ moments that stretch the boundaries of conventional wine and food pairing,” suggests Bowden. The objective is to preserve the winemaker’s vision, allowing each dish
Interesting Fact: The name Cambium is inspired by the great trees on the winery’s property. It’s a botany term that refers to the layer of living material between the tree’s bark and the wood; this is where new growth arises, so it’s a fitting name for vintage after vintage for this signature wine.
Learn why Cabernet loves salt, how a spritz of lemon on fish can change a pairing, and what the taste buds will say about a (not recommended) sugary dessert—and why.
“Terroir Tasting” is the elevated 90-minute Sequoia Grove Winery award-winning experience that takes on the marriage of food and wine, exploring the foundations of pairings with Cabernet Sauvignon. Guests are guided through a tasting of Sequoia Grove’s single-vineyard Cabernet Sauvignons plus the top-tier Cabernet
to bring together textures, flavors, and aromas that result in the perfect bite. Held in a stunning indoor setting overlooking a grove of towering Sequoia sempervirens trees, book ahead for the Cambium Room seating on Thursday through Sunday at 11:45 a.m. Visit sequoiagrove.com/indulge.
8338 St. Helena Highway, Napa, CA 707-944-2945 // www.sequoiagrove.com FOOD & WINE 2021
NVL winery spotlight
A Sense of Place S CA LO N
C E L L A R S
For ten years, Scalon Cellars has built a reputation for producing elegant and expressive wines. From vine to bottle, the boutique label captures the purity of the Napa Valley region, showcasing that all great wine starts in the vineyard. BY VALERIE OWENS | PHOTOS BY SUZANNE BECKER BRONK
L to Ri: Tim Goodwin, General Manager; Jesus Espinoza, Owner; Julien Fayard, Winemaker; Cruz Calderon, Owner
collaboration composed of passion, talent, and camaraderie unveils the story behind the success of Scalon Cellars. Together, Jesus Espinoza and Cruz Calderon developed a kinship driven by 30 years of vineyard management experience and a career entrenched in winery construction. “In 2005, Cruz started construction on the wine cave at Caldwell Vineyard in Coombsville,” explained General Manager of Scalon Cellars, Tim Goodwin. “Jesus was 46
the Vineyard Manager and still is to this day. During that time, they became friends. They shared a love for good wine and eventually asked John Caldwell to sell them one barrel. Well, one barrel turned into seven, and in 2010, Scalon Cellars was born.” Scalon, derived by the blending of the founding partners' last names, commemorates heritage and family. With agricultural roots, the brand embodies a “sense of place.” The gravelly loams and rocky volcanic soils of the Coombsville region set
the tone for their 36-year-old, three-acre estate of Cabernet Sauvignon. In collaboration with the incredible talent of Julien Fayard, Jesus and Cruz work tirelessly to produce premium Napa Valley terroir-driven wines. Emphasizing estate-grown Cabernet Sauvignon and small lots of unique varietals, the Scalon Cellars wine portfolio showcases the strength and finesse of the region. “The brand has done well since the beginning,” said Goodwin. “Julian joined our team in 2016 and really took the wine to the next level. Our goal has always been to stay true to who we are. The success of the brand is beyond our dreams, and it’s been quite nice. We all work together and are excited for the next step of the journey with the opening of our new tasting room.” Whether joining their allocation list or enjoying the wines at a few local spots, oenophiles can appreciate Scalon Cellars limited production wines locally at their new tasting room located in the old Sawyer Tannery building off downtown Napa overlooking the Napa River and the Vacca Range. The new space was designed and constructed by Cruz and provides guests with an intimate wine experience. Open seven days a week, tastings are limited to eight guests and are by appointment only. A composite of two friends with a vision, Scalon Cellars is a culmination of talent and extraordinary wines, leaving a legacy for wine enthusiasts to experience for years to come.
scaloncellars.com // 707-666-2245
CELEBRATING THE BEST OF NAPA VALLEY CUISINE
Introducing Chef Erik Anderson at TRUSS Restaurant + Bar. The home for modern fine dining and genuine hospitality in the heart of wine country, patrons of TRUSS Restaurant + Bar will be overlooking lush views of the Calistoga vineyards and Palisades Mountains while experiencing inventive culinary excellence curated by Executive Chef Erik Anderson.
Four Seasons Resort and Residences Napa Valley 400 Silverado Trail Calistoga, CA 94515 | United States E: Truss.NapaValley@fourseasons.com P: (707) 709-2100 FOOD & WINE 2021
Scott Palazzo Makes Food Wines BY LAYNE RANDOLPH
lmost two decades ago, while sitting in what was then the Raven movie theatre in Healdsburg, Scott Palazzo watched as Miles, the wine snob and main character of the movie Sideways, angrily trashed Merlot and refused to drink it. Palazzo’s heart sank. He was finishing his first harvest in Napa Valley – and Merlot made up the lion’s share of the master blend of 400 cases of his Palazzo Proprietary Red. His friends watching the movie with him laughed and teased him, “Way to go, Palazzo, you’re a real visionary!” Several years earlier, when deciding on varieties, Palazzo adamantly selected Merlot and Cabernet Franc. “Everyone 48
discouraged me and said, ‘You’re in Napa, Cab is king,’” Palazzo said, “I said, ‘No, I’m going to make what I love – a Right Bank Bordeaux Blend.’” His entry into the winemaking world occurred in Bordeaux in his early twenties when he worked a few harvests in SaintÉmilion. “It shaped my palate,” Palazzo explained. His passion for wine stemmed from his Italian heritage, growing up around first-generation family members who believed that wine and food should go together. “Bottom line, wine should complement food. That’s a European concept, and I believe in it wholeheartedly.”
Many years and another career later, his search for a place to create his wine led him to the Carneros Appellation in Napa Valley. He chose it because the climate is cooler than the valley and more like the climate on the Right Bank region of Bordeaux. Because fruit gets more hangtime due to the environment—four to five weeks longer than the valley floor—Palazzo’s team usually picks around Halloween. This extra time gives the fruit more complexity because it has time to evolve slowly without overripening. It all begins in the vineyard for Palazzo, and he is hands-on with the decisions made there. The fruit is grown to his
specifications and intense attention to detail. “People think winemakers are magicians, but no. Good fruit equals good wine. Great fruit equals great wine.” The exquisite Carneros fruit starts the ball rolling, but Winemaker Scott Palazzo turns that fruit into nuanced, beautiful wine. These are wines made with power and elegance—not too much oak, not too ripe, floral and feminine, and balanced for pairing with delicious foods. Restauranteurs agree, and hundreds have jumped at the chance to carry Palazzo wine in their restaurants. In the United States, almost 500 restaurants carry Palazzo Wine, and the list is impressive: NOBU, Daniel, Gramercy Tavern, Le Cirque, Michael Mina, Morton’s, and Del Frisco’s, to name just a few. For the first vintage of Palazzo Wine, Palazzo targeted NYC and California, and in his first market visit to New York, he garnered 45 accounts. And he accomplished it with only one wine – The Right Bank Proprietary Red – a Merlot, Cabernet Franc, and Cabernet Sauvignon blend. Palazzo recounted how amazed and excited he was at the reaction. “We immediately got a great response from somms and chefs. Then my very first vintage was picked up by The French Laundry, and they’ve carried our wines ever since.” His restaurant list today also includes Napa Valley’s Bouchon, Press Restaurant, Mustards Grill, The Restaurant at Auberge du Soleil, and Farmstead at Long Meadow Ranch. “People always ask me, ‘How’d you get into all these restaurants?’ And I say, “One at a time.’” It was never Palazzo’s plan to focus on restaurants out of the gate. He believes it was serendipity. “When they all started saying yes, we went to more restaurants.” Just three days before its first release, Palazzo was at Press restaurant sharing several bottles of his new wine with friends. Robert Parker happened to be in the restaurant that night and stopped by the table. When offered a glass, he took a sip and then asked Palazzo to send the wine to him to review. He scored the Right Bank Proprietary Red 94 points in its first vintage, and Palazzo was on the map. Palazzo laughed, “I had no idea how it would be received. I was proud of it, but I didn’t know! Now we are fortunate, and it is the norm for us to receive 94 to 98+ points, but our restaurant list is still what makes me the proudest.” Sommeliers and chefs remain stalwart fans of Palazzo’s wines. Word of mouth
“I'm not antiretail, but doors opened where they opened. I go wherever food and chefs are because when the food matters, my wine is a perfect fit.” – Scott Palazzo
kept the popularity growing, and Palazzo put the idea of a tasting room and wine club on hold. He was kept too busy introducing his new wine to top restaurants across the country. “I’m not anti-retail, but doors opened where they opened. I go wherever food and chefs are because when the food matters, my wine is a perfect fit.” He attributes the success to the fact that the wine pairs so beautifully with food and stands out as a Right Bank blend. The fact that Palazzo himself is an enthusiastic, charismatic salesperson who personally tastes through the wine with the sommeliers at each restaurant—that probably does not hurt either. Of the 500 restaurants currently carrying Palazzo wine, he has been to 495 himself. “It’s a natural fit. Chefs care about their food first, then your wine. They want wine that complements their food.” Top chefs seem to concur; both Chef Gary Danko of Gary Danko restaurant in San Francisco and Chef Thomas Keller of The French
Laundry have supported Palazzo’s wines since day one. Palazzo gushed, “I can’t tell you how proud I am to make a red wine that Chef Keller pairs with so many different items on his menu, from Duck Confit, veal chops, quail, pheasant, to bone-in ribeye.” In Palazzo’s second vintage, Keller chose the Right Bank Proprietary Red as the Holiday Selection on The French Laundry’s menu. This is a second career for Palazzo, who moved on from his successful music video production business. He was nominated for a Grammy Award for Best Director for his work with the group Oingo Boingo. Today, Palazzo, along with the help of his wife and partner Angelica, produces 3000 cases per year and still focuses primarily on restaurant placements. He has his hands in every aspect of the business and “does what it takes to consistently make great wines,” just like he did in his music career. This time, it is because his name is on the bottle.
palazzowine.com // 949-478-1606 FOOD & WINE 2021
NVL winemaker spotlight
Photos by Geoff Hansen @napavalleyimages
Winemaker, Renaissance Man, Legend BY CHRIS SAWYER
fter becoming the historic third head winemaker at Beaulieu Vineyard in Rutherford starting in 1985, Joel Aiken produced a remarkable series of world-class wines that left lasting impressions on the palates of wine consumers around the globe. Behind the scenes, he led the winery into the 21st century by integrating stainless-steel vessels and smaller French oak barrels in the cellar and the completion of a ten-year Cabernet Sauvignon trial that became the blueprint used in the re-planting phase that spread throughout the valley in the late 1990s. To further spread the seeds of success, he became a founding member of the Rutherford Dust Society, a local non-profit organization designed to educate members of the trade and promote local wines to a broader audience. After leaving BV in 2009, Aiken continued his renaissance journey by using his winemaking skills and relationships he built over the last three decades with the owners of prime vineyard sites to craft an impressive string of worldclass wines as a consultant. For the past decade, through his firm, Aiken Wine Consulting, Joel has helped a number of established clients reach new 50
“Through the years, the Morisoli family has been best known for selling high-quality grapes to top wineries. I feel honored that they have asked me to help them take the next step,” said Aiken. goals by producing highly regarded, awardwinning wines. His latest project with Gary and Chris Morisoli, fourth and fifth-generation family members of Morisoli Vineyard, represents the birth of an exciting new brand and the first commercial release from a family that has been stewards of the vines planted on their Rutherford property west of Hwy 29, for more than 100 years. Although the vineyard is located on the gentle slopes of the celebrated “Rutherford Bench” at the base of the Mayacamas Range, Aiken said the concentrated flavors found in
the fruit cluster he used to make the inaugural release of the brand’s 2018 Cabernet Sauvignon remind him of pure mountain fruit. “I appreciate the way these rocky, gravelly soils with low yields allow us to create a bold, full-bodied wine with intensive flavors, rich texture, and firm tannins that is both pleasurable and age-worthy,” he said. Before working with Gary and Chris Morisoli, Aiken used the high-quality fruit from the property to craft a series of limitedrelease bottlings for his personalized brand, Aiken Wines and Scattered Peaks Small Lot Cabernet Sauvignon, a special winemaking project in collaboration with wine industry icon Derek Benham. “Through the years, the Morisoli family has been best known for selling high-quality grapes to top wineries. Therefore, I feel honored that they have asked me to help them take the next step,” said Aiken. “With more than thirty-five years of experience as an insider with wine, to have the opportunity to use my skills to help build new brands and raise the bar for others always gets me excited.”
aikenwineconsulting.com // 707-337-0584
FOOD & WINE 2021
Photo by Sara Sanger
A Distinctly Different Destination
Hess Collection Winery BY LAURIE JO MILLER FARR
The Hess Collection is a noted destination winery that’s fun to explore, especially in an ATV. It is one of the most memorable experiences found anywhere in the Napa Valley, a visit designed especially for guests eager to venture outdoors in the fields, beyond the tasting room.
ake a scenic drive up in the Mayacamas Mountains, shaped over five million years ago, where The Hess Collection Winery is one-of-a-kind. Off the beaten path on the forested slopes of Mount Veeder, visitors can appreciate this distinct sub-appellation that produces small lots of elegant, intense, quality wine. These exceptional wines are rare. The challenging terrain of Mount Veeder AVA means that only 1,000-acres are planted to grapevines. Yield from these vines is about half the average, accounting for just 1.3 percent of Napa Valley’s annual production. Yet within the soil, a complex mix of fractured shale, sandstone, and ancient volcanic dust ensures wine is bold and inky with a distinct flavor profile. Recognizable for elegance, richness, and complexity, The Hess Collection wines are family-owned, sustainably farmed, and dedicated to reflecting a true sense of place.
ART AND WINE Napa Valley pioneer and visionary Donald Hess knew he had found a special place when he first set eyes on Mount Veeder in the 1970s. The site provided Hess with an opportunity to pursue a passion for wine production at elevation, as well as a place to share his private art collection in a gallery for contemporary art. Today, Donald’s stepdaughter and son-in-law, Sabrina and Tim Persson sit at the helm, and the next generation continues the legacy while introducing exciting new brand extensions.
ARTISTRY OF THE WINE Choosing a name inspired by Lions Head Mountain in South Africa, a place very close to Tim’s heart, Sabrina and Tim Persson proudly introduced the Lions Head Collection in 2014. The collection was “born of resilience” when an earthquake destroyed the winery cellar, crushing the tanks from the inside out. Fortunately, perseverance won the day. This expression of next-generation wines is as bold as the captivating labels these bottles proudly display. The Lions Head Cellar is home to these wines and houses some of the most progressive winemaking technology available today. The winemaking team leverages this state-of-the-art technology and small lot barrel management to create wines that represent the most distinctive regions in Napa and Sonoma.
Tim and Sabrina Persson Photo by Dawn Heumann
The Lion Tamer brand of wines includes Lion Tamer Cabernet and Lion Tamer Red Blend within the Lions Head Collection. “Lion Tamer” is the winemakers’ nickname for Malbec—a key blending component in both wines, which deliver the power of Napa Valley Cabernet Sauvignon and Petite Sirah, but finish with smooth, “tamed” round tannins. The Lions Head Collection also includes the Panthera brand of wines— Panthera Chardonnay and Panthera Pinot Noir, which showcase the elegance of the Sonoma Coast. Panthera wines highlight the bright acidity created by the cool climate of the Sonoma Coast and display the winemakers’ skill in delivering a vibrant purity of fruit alongside a confident oak profile.
VINEYARD ADVENTURES IN AN ATV Above the morning fog, any day that begins with panoramic mountain vineyard views is already exceptional. Buckle up and join a driver to spend time in the historic Mont La Salle vineyard, getting up close with vines and fruit maturing in their natural habitat. The Hess Collection guides are not only friendly they are also extremely knowledgeable. Learn about what makes Mount Veeder unique: aspect, elevation, exposure. Discuss the intricacies of microclimates on the side of a mountain. Find out why the volcanic terroir is unique: shallow soil, steep slopes, excellent drainage. Sample delicious Mount Veeder wines poured into glasses right beside the vines.
And there’s more. Following the ATV adventure exploring the vineyards, an enjoyable wine and culinary experience awaits. Tastings continue with three small-lot estate wines expertly paired with seasonal culinary creations from highly acclaimed Executive Chef Chad Hendrickson and his estate gardens. Alternatively, enjoy estate wines paired with artisan cheese, nuts, and seasonal fruits, plus accoutrements from the chef’s bountiful garden. For both experiences, unique flavors and textures in each of the wines complement the flavor profiles in the accompanying dishes and bites.
VISITING THE HESS COLLECTION WINERY Atop Mount Veeder, the winery and art gallery are open by appointment Friday through Monday. Both the two-hour ATV Tour with Wine and Food Pairing and the ATV Tour with Wine & Cheese Pairing are offered twice a day and may be reserved online. ATV tours are limited to a maximum group size of four adults, age 21 and above.
4411 Redwood Road, Napa, CA 94558 707-255-1144 // hesscollection.com FOOD & WINE 2021
NVL winemaker spotlight
Divine Intervention at
SILL FAMILY VINEYARDS BY FRAN MILLER
gor Sill is a bohemian-natured vigneron. A former private equity investor, he has been growing grapes, crafting wine, and living atop his Atlas Peak property for the past decade. Yet, he continues to marvel at every phase prompted by the change of seasons. Bud break, fruit set, veraison, harvest – each cycle in the grape growing process continues to be cause for wonderment, prompting Sill to wax rhapsodic about his current vocation. “Farming my Atlas Peak vineyard has broadened my mind and opened my heart,” said Sill, whose grapes grow on a 1,300foot plateau revered for its volcanic soils and Bay breeze-cleansed air. The elevation provides more prolonged sun exposure, greater UV, and cooler nights, characteristics that create wines of profound complexity, depth, elegance, and character. “There is a privilege and tremendous responsibility in farming this remote, natural mountain setting. It has become a life-defining passion - to protect and regenerate the gifts of nature. I don't own this land; it owns me, and I don’t say that lightly. I appreciate that 54
we are only the most recent stewards in its long history.” Atlas Peak has long been the origin of some of the Napa Valley’s finest wines. In addition to Sill Family Vineyards, it is home to Pahlmeyer, Stagecoach, Michael Mondavi and Antica. Others, such as Rombauer, Kongsgaard, Duckhorn, Shafer and Chappellet source from its vineyards. “There's a bit of divine intervention in this little pocket of heaven that creates magic,” said Sill. Sill Family Vineyards’ various awards evidence that magic. Robert Parker awarded 97 points to Sill’s Atlas Peak 2007 Cabernet Sauvignon, and Wine Spectator rated it 98 points. Sill’s 2015 Atlas Peak Cabernet Sauvignon received the coveted CWSA 2018 Wine of the Year Award, as well as the Double Gold Medal, and is served at top restaurants, including Napa Valley’s famed The French Laundry, where Chef Thomas Keller pairs classic French technique with wildly fresh ingredients and only the finest wines. The late Anthony Bourdain deemed The French Laundry “the best restaurant in the world, period.”
“It’s an honor that this iconic restaurant has selected to showcase our wines, each of which demonstrates specificity of place,” said Sill, whose stated ambition is simple: he strives to do every day what he passionately loves in shepherding from grape to bottle extraordinary wines that he has the honor of sharing with friends, old and new. “The ancient Romans understood that vines grown on hillsides make far better wines, so it’s no wonder that the Roman poet Virgil wrote that the Wine God Bacchus ‘loves open hills,” said Sill. “Our off-thebeaten-path and rarely visited mountain vineyard may be one of the last natural frontiers of Napa's wine-growing region, veiled in foggy wisps of mountain magic, with an untouched remoteness and stunning beauty that take your breath away.”
2929 Atlas Peak Rd., Napa, CA 707-257-2929 // sillfamilyvineyards.com
“ BES T nort h a meric a n w inery ” The Discoverer Blog
OPEN DAILY 10AM - 6PM | please call to make an appointment or speak to our concierge Rutherford, Napa Valley | 707.963.3600 | PEJU.COM
Kukeri Wines: A Labor of Love BY LAURIE JO MILLER FARR
Photo by Freddy Magdaleno
ortunate are those that undertake a labor of love. Petar Kirilov, founder and winemaker of Kukeri Wines, is one of the hard-working ones to which this biblical passage applies. Focusing on small lots of quality Napa Cabernets and a few Pinot Noirs from Sonoma County, he suggests, “It’s definitely a labor of love and care.” During his interview with Napa Valley Life, Petar was preparing to visit Bulgaria, the place where he got his small town winemaking start. Back in the homeland, Petar recalls, each family made wine for personal consumption, and they still do. Allnatural, hand-picked, and hand-crushed in
time-honored fashion, Petar’s curiosity was piqued by the quality of wines, which significantly differed year to year. By the time he arrived in Napa for an internship at Truchard Vineyards nearly two decades ago, Petar was able to pack his master’s degree in winemaking along with this lifelong curiosity. Following 10 years of hands-on research, this labor of love bore fruit--literally. The Kukeri brand is described as “Unique wines created through passion, dedication, and long hours.” Under Petar Kirilov’s guidance and care, the result is a small production of high-quality, single-vineyard wines, typically around 2,000 cases annually. The brand’s Bulgarian origins are in an ancient pagan festival dating to the 5th century BC, a tradition during the extensive period when Thracians inhabited the Balkans. To mark the start of a new year, participants donned ceremonial garb, conducting rituals meant to ward off evil spirits. To this day, respect for mystical symbolism representing the cycle of life, death, and rebirth continues as a festival featuring Dionysus, the Greek
god of wine. As a tribute, Kukeri wine labels are illustrated with a fearsome-looking mask sporting horns, the type of animal headdress worn by the Thracians long ago. Petar Kirilov is humbly proud of the prestigious awards brought home by bottles of Kukeri Wines. Last year, 2017 Howell Mountain Cabernet Sauvignon and 2017 Petaluma Gap Lakeville Vineyard Pinot Noir won gold medals from the San Francisco Chronicle Wine Competition. This year, in the over $90 category, 2017 Mount Veeder Cabernet Sauvignon earned gold. Kukeri had four winners at the Press Democrat North Coast Wine Challenge, double gold for 2018 Cabernet Sauvignon Napa Valley and 2019 Pinot Noir Russian River Valley. In June, another gold medal was awarded by the 2021 Sunset International Wine Competition for the 2017 Mount Veeder Cabernet Sauvignon.
1446 Industrial Ave., Sebastopol, CA kukeriwines.com // 707-490-2067
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W W W . R U T H E R F O R D W I N E V A U L T . C O M FOOD & WINE 2019
NVL winery spotlight
RED THREAD WINES A Family-Owned Howell Mountain Winery Finds a Way to Make All the Right Connections
was launched in 2013, with its initial release of their Howell Mountain Red Wine Blend in 2014. The idea was to create lively, age-worthy wines using the traditional skills of blending and maturation to complement their productive vineyard site on Howell Mountain. For a relatively small producer, with their core wines being a sparkling rosé, a red blend, and pinot noir, Red Thread has a devoted following, and their wine club is adding members at a steady rate. “We like to change things up a little for our members, add in something interesting from time to time. “This year, we’re going to be sourcing some sauvignon blanc grapes and add that varietal to our lineup,” Brian explained. “The members really helped us last year as people recognized small businesses needed to be supported. “For us, wine is about relationships and building friendships. When I was researching names for the winery, I came across an old Chinese proverb about a red thread that transcends time and space. It’s about a significant relationship that can be as simple as people coming together to celebrate. For us, Red Thread is the symbol of a connector that brings food, family, and friends together.” After the considerable challenges of the past year, in August, Red Thread Wines held a release party for its new Photo by Alanna O’Neil photography
Photo by Stacy Gleason Photography BY MICHAEL KOEHN
s the world starts to open and reconnect, the story behind Red Thread Wines celebrates many of the things that connect one another, from the terroir to the grape and bottle to food, family, and friends. Red Thread Wines is a small producer created by Brian Brakesman and his wife Gretchen, sourcing from the family’s estate vineyards near the top of Howell Mountain. About 21 acres with 18 acres planted in vines, the property was originally purchased by Brian’s parents, Bob and Sue Brakesman, in 1971. The family business at Summit Lake Vineyards is celebrating its 50th anniversary in the wine business this year. Brian grew up working on the Summit Lake Vineyards and, like many kids of agricultural families in the area, was driving a tractor as soon as his feet could reach the pedals. He 58
also began helping neighbor Bob Lamborn with basic winemaking duties and, after studying agricultural engineering at Cal Poly San Luis Obispo, Brian started his winemaking career under winemaker John Gibson, formerly of Stag’s Leap Wine Cellars, who also consulted for Snowden, Rockledge, and Salexis. In 2005, Brian became assistant winemaker at Duckhorn Wine Company’s Paraduxx Winery under winemaker Bill Nancarrow, where he learned larger winery production while paying attention to detail and the art of blending. In 2010, Brian brought his expertise back to the family vineyard, having married Gretchen and looking for a return to his roots. As he and Gretchen settled in, they decided to create a new label, and Red Thread Wines
vintages. It was a chance to return to normal and reestablish those celebratory connections that their name has come to symbolize.
2000 Summit Lake Dr., #9778, Angwin, 94508 707-965-9710 // redthreadwines.com // redthreadwinecompany.com
TO THOSE WHO SERVE THE ASCENSION of HOPE II @theghostofautumnwine
FOOD & WINE 2019
NVL winemaker spotlight
Materra | Cunat Family Vineyards:
Winemaker Chelsea Barrett BY LAYNE RANDOLPH | PHOTO BY NEENA HEITZ
helsea Barrett considered a career in architecture or medicine, but ultimately, winemaking drew her in. “I was interested in lots of different things, and I’m still interested in lots of different things. But wine is something I’ve always loved.” It is not surprising that she chose winemaking given that she was raised in California wine country by two world-renowned winemaker parents, Bo and Heidi Barrett. Heidi is the 60
winemaker of La Sirena, Barrett & Barrett, Paradigm, and several other high-end brands. Bo is the CEO and former winemaker of his family’s Chateau Montelena. When the 1973 vintage Chardonnay won first place among white wines at the 1976 Judgment of Paris wine tasting, he was a member of the cellar crew. Chelsea chose to study Viticulture and Enology at UC Davis. She interned in Austria at Weingut Mayer am Pfarrplaz and at Two Hands
in Australia’s Barossa Valley. Once back in Napa, she interned at Opus One and then started as an enologist at Joel Gott Wines in 2012, becoming a winemaker in 2017. Finally, in 2019, Chelsea joined Materra | Cunat Family Vineyards as Winemaker. In only two years at Materra, she has already made her mark on the winery’s efficiency and the style of wine produced. While keeping the same core portfolio, she made subtle but impactful changes, such as switching the Rosé of Syrah to Rosé of Malbec. As an homage to owner Miki Cunat’s Japanese heritage, Chelsea created three wines designed to pair well with Japanese cuisine. The first is the delicate Yoshino Rosé, named for the Yoshino Mountain in Japan and famed for its cherry blossoms. The second is Shinkan (Japanese for “quiet forest”), a minimal oak Chardonnay, and the third is a lighter-than-average Cabernet Sauvignon, Dogura, inspired by Miki’s family name. Having built her solid reputation in the wine world, Chelsea went back to her roots, joined forces with her powerhouse mother, and became her co-winemaker at Amuse Bouche and Au Sommet. Amuse Bouche produces a Pomerolinspired Merlot from Napa Valley, and Prêt à Boire, a Rosé of Grenache and Syrah. Au Sommet makes a Cabernet Sauvignon from vineyards at the very top of Atlas Peak. In addition to her principal, full-time work with Materra and her winemaking partnerships with her mother, Chelsea also partnered with Heidi and her sister, Remi Barrett, to create Aviatrix. Together, the three released their first wine in 2018. Aviatrix specializes in making red varieties less typical for Napa, such as Primitivo, Petite Sirah, and Grenache. As if that were not enough to keep one winemaker busy, Chelsea added Wine Judge to her list of accomplishments when she judged the North Coast Wine Challenge in 2020 and again in 2021. “I love judging,” she exclaimed. “Tasting 120 wines a day is an endurance run to keep your palate fresh, but I love experiencing different styles and getting to know the more seasoned judges. More than anything, I like how competitions reward good work and help promote good wine.” 4326 Big Ranch Rd, Napa, CA 94558 materrawines.com // 707-224-4900
Napa’s Liquid Gold nap ade oro.com
FOOD & WINE 2021
NVL winery spotlight
P E R S O N A L . P R I VAT E . P I C T U R E S Q U E .
O’Shaughnessy Winery BY LAURIE JO MILLER FARR
ecause no one arrives here by accident, everyone arrives here intentionally. That’s an integral part of the trailblazer story at O’Shaughnessy Estate Winery on Howell Mountain, an appellation that starts at an elevation of 1,400-feet, with their winery at 1,800-feet. While it’s a geological fact that Howell Mountain and Mount Veeder, like all of Napa, lay under a primordial sea for a hundred million years, the O’Shaughnessy Estate Winery story is primarily a 21st-century one. Sean Capiaux is the founding winemaker, who recounts that modern-day story. “I remember when we started with 800 cases a year, so there’s been considerable growth since that first vintage in 2000,” said Sean. “We're a small, familyowned winery with a production of about 10,000 cases a year, known for three bold, complex, and intense mountain Cabernets: Howell Mountain and the smaller production Mount Veeder as well as our Napa Valley, a blend made from these two estates plus our property in Oakville. These are rich wines that age incredibly well that continue to evolve with cellaring, and yet are contemporary, accessible, and drinkable early on.” Betty O’Shaughnessy made her way from Minnesota to Napa Valley in 1990. Based out of her Oakville home, she 62
Unique in California, O’Shaughnessy Winery cultivates all eight historical Bordeaux varietals in addition to Cabernet Sauvignon. Cabernet Franc, Petit Verdot, Merlot, Malbec, Carménère, St. Macaire, and Gros Verdot are grown on six dedicated estate acres.
bravely (and wisely) chose this remote, virgin mountaintop after several years of searching, researching, and gathering recommendations from esteemed Napa experts, including Jean Phillips and Ren Harris. There was nothing planted, a true virgin estate —no water, no electricity, no erosion control plan, no permits—and the need of a dynamite crew to remove some volcanic rocks to create the beautiful vineyards on the property today. “It was an eight-year process,” Sean explains. For several years he commuted long distance while his wife completed a degree at Cornell Medical School in New York
City. “First, we put in the vineyards, mostly Cabernet Sauvignon, and then we built the 12,000-square-foot semicircular cave, which took about two years. Next, another two years were dedicated to the construction of the 7,000-square-foot winery.” By 2001, the Capiaux family was able to return to make their home in Napa Valley. Friends of the winery (typically called wine club members elsewhere) can secure an allocation of the Howell Mountain and Mount Veeder Cabernet Sauvignons personally bottled and selected by Sean Capiaux. Because these wines are limited in production and in high demand, O’Shaughnessy Friends have priority ahead of release to the public and the trade. O’Shaughnessy Winery is up in the eastern hills above St. Helena, available to guests by prior appointment only for tours and tastings. Plan ahead for a visit, as the winery is frequently booked several weeks in advance during popular times and seasons.
1150 Friesen Dr., Angwin, CA 94508 707-965-2898 // oshaughnessywinery.com
FOOD & WINE 2021
Photo by Marisa McCann
Taking a Chance and Beating the Odds
ften it’s the most challenging feats in life that reap the greatest rewards, whether it be putting a man on the moon, developing a life-saving vaccine, or successfully producing small-batch, offthe-grid varietals in Napa Valley--- where Cabernet Sauvignon reigns king. When vintners Laura Larson and Brian Doody launched 601 Cellars, they longed to create some of the Old World varieties such as the Sangiovese they fell in love with when they eloped in Italy. After returning to the States, they became discouraged with how difficult they were to find, especially in Napa Valley. Then, in 2015, they learned about a small block of Sangiovese grapes for sale from Solari Family Vineyards in Napa Valley. Through connections from friends in the industry and a few strokes of luck, they established their winery (named for the month and year of their elopement in June 2001) and decided to make it themselves. The 2015 vintage was a Cinderella story. It was a challenging year to grow grapes in Napa Valley, and their yields produced less than 50 cases. Yet, against the odds, that humble batch of wine handed them a glass slipper- a Gold Medal win in the San Francisco International Wine Competitioncompeting against formidable producers from all over the world. So, vindicated, the duo set out on a mission to produce Napa Valley Sangiovese every year. 64
“Staying small and laser-focused helps keeps things manageable. We only make wines we love, and we try not to take things too seriously.” In 2017 they added a Super Tuscan Reserve (a blend of Napa Valley Sangiovese, Cab, and Merlot) and Grenache to their portfolio. They source their Grenache from the esteemed Heritage McGah Vineyard in Rutherford; a privilege shared only among five vintners. Today, 601 Cellars produces less than 250 cases of Sangiovese, Super Tuscan, Grenache, and 30-35 cases of McGah Vineyard Rosé of Grenache, which sells out to a waiting list each Spring. Brian, who heads up the winemaking for 601 Cellars, incorporates a foundational approach that allows the fruit to be the star. “When you’re producing unique varietals such as ours, it’s important to find the best grapes and let them make a personal statement. They need to be able to stand on their own and express the
natural characteristics of their heritage and vintage,” Brian explained. Brian and Laura knew going in trying to market off-the-grid varietals in Napa’s Cabernet-centric wine region would be an uphill challenge, but their strategy to source premium fruit, stay small and position their wines as interesting, approachable options to open guilt-free on a Tuesday night seems to be working. “We love it when we open a bottle for someone who is not familiar with these varieties, and they become our biggest fans,” Laura said. Outside of a handful of wine lists in their favorite Napa hangouts (Bistro Don Giovanni, Allegria, ZuZu, Pizzeria Tra Vigne, and First & Franklin), they’ve established a cadre of direct followers who keep them going. They are continually inspired by people and things they hold close, including their captivating labels, which artist friends design. When asked what they consider to be the keys to their success, they replied, “Staying small and laser-focused helps keeps things manageable. We only make wines we love, and we try not to take things too seriously. We figure, if we can’t find it, we’ll make it, and if we don’t sell it, we’ll drink it.”
601cellars.com // 707-927-3574
FOOD FOOD&&WINE WINE2019 2021
NVL winery spotlight
DRINKING IT ALL IN
Authentic Napa Valley at Pope Valley Winery
BY LAURIE JO MILLER FARR
he truth is, wide-open spaces and panoramic vistas have a great deal more appeal than highways and traffic jams. To imagine the look of Northern California’s wine country when wine country was young, head just over the hill from St. Helena to picturesque Pope Valley Winery, established in 1897. It's situated above Napa Valley on the northern face of Howell Mountain. At the helm of this winery’s extended multi-generational family, there is a Napa Valley rarity—a talented brother-sister team. Diana Eakle Hawkins, owner/general manager, and David Eakle, owner/vintner, are proud to be supported by Jean Hoefliger, director of winemaking, and Greg Fitzgerald, winemaker. Creative guest experiences are hosted by winery hospitality staff for a unique wine tasting experience that's only found here at Napa’s Last Frontier.
THE “UNTOUCHED” NAPA Veer off the beaten path, take the winding road, get off the valley floor, and discover the "untouched" Napa Valley. Take a step back in time in this beautiful corner known as “Napa’s Last Frontier,” where the peaceful, relaxed vibe is more 19th century than 66
21st century, and the wine is every bit as delicious as the look and feel of this special place. Have a wander around the 40-acre property, a showcase of early winemaking technology. Built into the hillside, a preProhibition hand-dug cave creates naturally cool temperatures and higher humidity for the barrel room. See the original homestead family house, a wagon shed, and a blacksmith’s workshop with vintage tools and equipment on display. There’s also a barn where the original crush pad in the thirdfloor attic operated and where “Past, Present & Future” Cabernet vertical tastings can be booked under the covered beams.
DRINK IN A TASTING EXPERIENCE Relax on the Vineyard Patio for a four-flight tasting accompanied by a charcuterie board. Or spread out lunch, which can be brought in or ordered on-site, on a shaded picnic table for a tasting under a majestic oak tree. Play bocce and cornhole, hike along the trail or stroll among the dry-farmed Zinfandel vines, some of which were planted in the 1940s. Book the cave and barrel room for a “Bubbles, Barrels & Charcuterie” tasting experience that begins with a glass of
limited production 2020 Brut Rosé. Next, the Reserve Sauvignon Blanc is poured while guests learn about the wine’s journey from barrel to bottle. A special treat awaits—tasting two red wines straight from the barrel and paired with dark chocolate.
AND THEN, THERE ARE THE WINES What’s being poured is special, too. Try the wines and take home a selection of best in class, gold, double gold, and even triple gold medal winners among Pope Valley Winery bottles of Cabernet, Zinfandel, Sangiovese, and Merlot. Drink Pink Vino is a gold award winner, and aromatic Sauvignon Blanc is widely considered the best grape in Popes Valley. Tasting experiences may be booked seven days a week from 10 a.m. to 5 p.m.
6613 Pope Valley Rd., Pope Valley, CA 94567| popevalleywinery.com // 707- 965-1246
Ralph Hertelendy of Hertelendy Vineyards
The Man, Wine and Vision
Photo by Brian Gray Photography Inset Photo by Scott Phillips BY DON SONDERLING
alph Hertelendy describes himself as a Renaissance Man and overachiever. He speaks five languages, loves participating in sports (including skydiving and driving fast cars), is a classically trained pianist, artist and winemaker. He is introspective, understanding himself, which may be his greatest asset. Ralph started a new high school when he was fifteen. Eager to fit in, he made beer in his parent’s basement. Although not particularly good, Ralph recognized how it brought people together, eliminating personal barriers. This observation was further reinforced while noticing how food and wine melded people together at his parent’s dinner parties. The idea of pleasing people while giving them singular experiences made an
impression on Ralph, forming the nexus for his eventual career. In the beginning, Ralph said of himself: “I was a pompous, arrogant, smart-ass.” However, that arrogance was tempered because Ralph was intelligent enough to understand (as a 32-year-old), that he needed a balance to his personality in winemaking. He was brash, self-taught, intuitive, and knew that a “yin” to his “yang” was necessary to help him fulfill his youthful vision. Ralph sought out a consulting winemaker, meeting with Phillip Corallo-Titus, intuitively knowing he found the perfect match. Ralph refers to Phillip as “my Yoda.” With forty years of experience as head winemaker at Chappellet, Phillip brought
to the table what Ralph needed. Ralph reflected that Phillip’s personality, being his opposite, “taught me humility.” Phillip had formal education and decades of experiential knowledge in winemaking, farming, cooperage, etc. These years of experience came in handy quickly during the fires of 2020; Ralph commented, “when the fires hit, I was like a deer in headlights; in his calm manner, Phillip took charge and knew exactly what to do.” Their winemaking style also differed. Being more old school, Phillip emphasized terroir, while Ralph leaned towards being more-new world, loving robust, ‘hit you in the face’, fruit-forward characteristics. These two winemakers, a generation apart, became the perfect, flawless symbiotic fit, creating exciting wines, reflecting both philosophies and personalities. A testament to this relationship was Hertelendy’s initial release. The 2013 Cabernet Sauvignon received a 95 score from Robert Parker, stating that “….this wine merits serious attention.” Together, Ralph and Phillip create wines fulfilling Ralph’s vision as a teenager: crowdpleasers, making people smile. These premium wines appeal to millennial wine drinkers and older generations. They should be enjoyed sipping on their own, or alongside a well-seasoned Tomahawk steak (in the case of his Cabernet), with pasta, fowl, or fish being a perfect complement to his Chardonnay, Cabernet Franc, and blends. Ralph and Phillip demonstrate how opposites in personality, generations, and philosophy blend seamlessly together, creating unique, exciting, liquid experiences. Ralph, with that twinkle in his eyes, remarked, “Phillip’s contribution to Hertelendy wines has added nuances of refinement and sophistication that would be absent if it were just me. Phillip is the greatest teacher,” and laughed continuing, “without Phillip, Hertelendy would be “hurt me plenty.”
2275 Soda Canyon Rd., Napa, CA 94558 hertelendy.com // 510-629-9463 FOOD & WINE 2021
T H E E S S E N T I A L TA L E o f N A PA V A L L E Y ’ S
HOTTEST NEW COOKBOOK N
apa Valley is known for its powerful reputation as a luxury wine and food destination, attracting thousands of visitors from every corner of the globe who come to enjoy the region’s premier wines, award-winning restaurants, and warm, Mediterranean climate. Yet, for the local Napa community, the real power lies among its people, their impenetrable spirit, and their extraordinary ability to come together and support one another, especially during a crisis. Once such spirited story is centered around The Essential Napa Valley Cookbook, an all-hands-ondeck community pandemic relief project and brainchild of freelance food and wine writer, Jess Lander. Like many others, Jess wanted to help those less fortunate during the pandemic, especially those who lost jobs, income, or suffered illness during the most challenging times. Ordering takeout each week didn’t feel like it would make enough of an impact and so after reading about a couple of successful charitybased cookbook projects that raised money for the local restaurant workers in CO and NYC, she became inspired to try something similar in Napa Valley. Never attempting anything like this in the past, she gravitated to Chuck Meyer, owner of Napa Palisades Saloon and First & Franklin Marketplace to enlist his support. In collaboration with the Girls & Boys Club of Napa Valley, he had already established a network of local restaurants through a project called Feed Napa Now, providing meals for those in need of food assistance during the early days of the pandemic. With Chuck on board, the
duo launched The Essential Napa Valley Cookbook project, with 75% of its proceeds going toward restaurant workers and 25% donated to Feed Napa Now. Chuck and Jess worked diligently to recruit 30 restaurants and chefs to offer up some of their most coveted recipes and did a full-court press among local wineries to add in pairings. But getting their hands on recipes and wine sponsorships was just the beginning. Through her network of friends, colleagues, and business associates, Jess was able to pull a formidable team of volunteers together to execute on the tactics required to successfully implement her strategy—which was to get 5,000 copies of the book to print in a very short period of time with a target goal to raise upwards of $150,000. Key contributors included the team at designthis!, who led the print and digital design work; local culinary and writing consultant, Deirdre Bourdet, who helped to edit and scale each recipe; Alexander Rubin, food photographer extraordinaire; and Master Sommelier, Desmond Echavarrie, who curated the wine pairings. Feast it Forward and Tre Posti graciously volunteered their spaces for photoshoots, and Jess recruited a couple dozen cooking enthusiasts to test every single recipe. After four months of dedicated teamwork, focus, and hard work, the books were released to print in early July and, to much acclaim, contain 36 full-page recipes complete with photos and wine pairings from some of Napa Valley’s favorite restaurants, several of which are included on the following pages.
To obtain a copy of The Essential Napa Valley Cookbook and help donate to the cause, visit the Napa Valley Welcome Center, Napa Bookmine, or order online at napavalleycookbook.com. Don’t delay! They are selling out fast.
FOOD & WINE 2021
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STEPS INGREDIENTS STEPS NGREDIENTS INGREDIENTS TAR SAUCE TARTAR SAUCE TheSTEPS tartar sauce is best made aThe few tartar hours sauce aheadisofbest time. made Combine a fewall hours ingredients ahead of time. Combine all ingredients whisk together together in a mixing until well bowl blended. and whisk Adjust together seasoning until wellCombine blended.all Adjust seasoning p mayonnaise ¾ cup mayonnaisetogether in a mixing bowl and TARTAR SAUCE The tartar sauce is best made a few hours ahead of time. ingredients ARTAR SAUCE TARTAR SAUCE The tartar sauce is best made The a few tartar hours sauce ahead is best of time. madeCombine a few hours all ingredients ahead of time. Combine all ingredients Transfer to a small jar or to dish taste. refrigerate to a small untilwhisk ready jar ortogether dish for use. anduntil refrigerate until ready forseasoning use. together inand aTransfer mixing bowl and well blended. Adjust . sour cream 2 tsp. sour cream to taste. ¾ cup mayonnaise together whisk together in a mixing until bowl welland blended. whisk Adjust together seasoning until well blended. Adjust seasoning ¾ cup mayonnaise ¾ cup mayonnaise together in a mixing bowl and to taste. Transfer to a small jar or dish and refrigerate until ready for use. SȴQHO\PLQFHGDQFKRY\ȴOHW2 tsp. ½WVSȴQHO\PLQFHGDQFKRY\ȴOHW sour cream to taste. a small jar to in or taste. Transfer and refrigerate a small until jarhigh ready or dish and use. refrigerate until on ready use. tsp. sour cream 2 tsp. sour cream Combine all Transfer marinadetoingredients Combine adish blender all marinade andtoprocess ingredients on inuntil afor blender smooth, and process highfor until smooth,
. chopped cilantro 1 tsp. chopped cilantro ½WVSȴQHO\PLQFHGDQFKRY\ȴOHW about 20–30 seconds. It should about be vibrant 20–30 green seconds. and slightly It should runny. vibrant Pour marinade green and slightly runny. marinade ½WVSȴQHO\PLQFHGDQFKRY\ȴOHW½WVSȴQHO\PLQFHGDQFKRY\ȴOHW Combine all marinade ingredients inbe a blender and process on high until Pour smooth, Combine all marinade ingredients Combine in a all blender marinade and process ingredients on high in a blender until smooth, and process on high until smooth, OLFFORYHSHHOHGȴQHO\PLQFHG JDUOLFFORYHSHHOHGȴQHO\PLQFHG 1 tsp. chopped cilantro LQWRDVKDOORZFRQWDLQHUODUJHHQRXJKWRDFFRPPRGDWHWKHȴVK$GGWKHSLHFHVRI LQWRDVKDOORZFRQWDLQHUODUJHHQRXJKWRDFFRPPRGDWHWKHȴVK$GGWKHSLHFHVRI about 20–30 seconds. It should be vibrant green and slightly runny. Pour marinade tsp. chopped cilantro 1 tsp. chopped cilantro about 20–30 seconds. It should about be 20–30 vibrantseconds. green and It should slightly be runny. vibrant Pour green marinade and slightly runny. Pour marinade bañero pepper, seeds removed ½ and habañero pepper, seeds removed and ȴVKDQGJHQWO\PDVVDJHWKHPDULQDGHLQWRWKHȵHVKXVLQJ\RXUKDQGVXQWLODOOIRXU ȴVKDQGJHQWO\PDVVDJHWKHPDULQDGHLQWRWKHȵHVKXVLQJ\RXUKDQGVXQWLODOOIRXU JDUOLFFORYHSHHOHGȴQHO\PLQFHG LQWRDVKDOORZFRQWDLQHUODUJHHQRXJKWRDFFRPPRGDWHWKHȴVK$GGWKHSLHFHVRI JDUOLFFORYHSHHOHGȴQHO\PLQFHGJDUOLFFORYHSHHOHGȴQHO\PLQFHG LQWRDVKDOORZFRQWDLQHUODUJHHQRXJKWRDFFRPPRGDWHWKHȴVK$GGWKHSLHFHVRI LQWRDVKDOORZFRQWDLQHUODUJHHQRXJKWRDFFRPPRGDWHWKHȴVK$GGWKHSLHFHVRI y minced finely minced piecesremoved are completely covered with pieces marinade. are completely Cover the covered container withwith marinade. plastic Cover wrap the container with plastic wrap ½ habañero pepper, seeds and ȴVKDQGJHQWO\PDVVDJHWKHPDULQDGHLQWRWKHȵHVKXVLQJ\RXUKDQGVXQWLODOOIRXU ½ habañero pepper, seeds removed ½ habañero and pepper, seeds removed and ȴVKDQGJHQWO\PDVVDJHWKHPDULQDGHLQWRWKHȵHVKXVLQJ\RXUKDQGVXQWLODOOIRXU ȴVKDQGJHQWO\PDVVDJHWKHPDULQDGHLQWRWKHȵHVKXVLQJ\RXUKDQGVXQWLODOOIRXU h ground cumin pinch ground cumin finely minced DQGOHWWKHȴVKPDULQDWHLQWKHUHIULJHUDWRUIRUPLQXWHVRUXSWRKRXUV DQGOHWWKHȴVKPDULQDWHLQWKHUHIULJHUDWRUIRUPLQXWHVRUXSWRKRXUV pieces are completely covered with marinade. Cover the container with plastic wrap nely minced finely minced pieces are completely covered pieces with marinade. are completely Covercovered the container with marinade. with plastic Cover wrap the container with plastic wrap . fresh lime juice 1 tsp. freshcumin lime juice pinch ground DQGOHWWKHȴVKPDULQDWHLQWKHUHIULJHUDWRUIRUPLQXWHVRUXSWRKRXUV inch ground cumin pinch ground cumin DQGOHWWKHȴVKPDULQDWHLQWKHUHIULJHUDWRUIRUPLQXWHVRUXSWRKRXUV DQGOHWWKHȴVKPDULQDWHLQWKHUHIULJHUDWRUIRUPLQXWHVRUXSWRKRXUV For the mango slaw, combine all ingredients For the mango (sliced slaw, very combine thinly) together all ingredients in a mixing (sliced bowl very thinly) together in a mixing bowl er salt, to taste Kosher taste 1 tsp. freshsalt, limeto juice tsp. fresh lime juice 1 tsp. fresh lime juice and toss together. Set aside until and ready toss to together. use. Set aside until ready to use.very thinly) together in a mixing bowl For the mango slaw, combine all ingredients (sliced Kosher salt, to taste all Foringredients the mango(sliced slaw, very combine thinly)alltogether ingredients in a (sliced mixingvery bowl thinly) together in a mixing bowl osher salt, to taste Kosher salt, to taste For the mango slaw, combine and toss together. Set aside until ready to use. INADE MARINADE and toss together. Set aside until andready toss together. to use. Set aside until ready to use.
on a large plate and spoon a dollop on of a large tartar sauce and onto spoon a middle dollop of tartar each. Next, sauce onto the middle of each. Next, in the hot panplate and toast onthe each side of until heated through. Place the warm tortillas
the hot pan and toast on each in theside hotuntil pan heated and toast through. on each Place sidethe until warm heated tortillas through. Place the warm tortillas 4 oz.) portions of firm-fleshed, ofin firm-fleshed, FISH4 (3–4 oz.) portions SODFHDSLHFHRIȴVKRQHDFKWRUWLOODDQGWKHQWRSZLWKDPRXQGRIPDQJRVODZ ISH FISH aSODFHDSLHFHRIȴVKRQHDFKWRUWLOODDQGWKHQWRSZLWKDPRXQGRIPDQJRVODZ large plate and spoon a dollop of tartar sauce onto the middle of each. Next, ess, white fish skinless, white fish on a large plate and spoonon a dollop on a large of tartar plate sauce and spoon onto athe dollop middle of tartar of each. sauce Next, onto the middle of each. Next, 4 (3–4 oz.) portions of firm-fleshed, Garnish the plate with the lime wedges Garnish and the top plate each with taco the with lime cilantro wedges sprigs. and top each taco with cilantro sprigs. cod, or catfish) (like cod, or of catfish) SODFHDSLHFHRIȴVKRQHDFKWRUWLOODDQGWKHQWRSZLWKDPRXQGRIPDQJRVODZ (3–4snapper, oz.) portions of firm-fleshed, 4 (3–4 oz.)snapper, portions firm-fleshed, SODFHDSLHFHRIȴVKRQHDFKWRUWLOODDQGWKHQWRSZLWKDPRXQGRIPDQJRVODZ SODFHDSLHFHRIȴVKRQHDFKWRUWLOODDQGWKHQWRSZLWKDPRXQGRIPDQJRVODZ skinless, white fish kinless, white fish skinless, white fish Garnish the plate with the lime wedges and top each taco with cilantro sprigs. p rice flour (or all-purpose) (like1cod, cupsnapper, rice flour all-purpose) or(or catfish) Garnish the plate with the lime Garnish wedgesthe and plate top with eachthe taco lime with wedges cilantro and sprigs. top each taco with cilantro sprigs. ike cod, snapper, or catfish) (like cod, snapper, or catfish) . salt 1 tsp. 1 cup rice salt flour (or all-purpose) cup rice flour (or all-purpose) 1 cup rice flour (or all-purpose) . ground black pepper 1 tsp. 1 tsp. salt ground black pepper tsp. salt 1 tsp. salt . canola oil 2 tsp. canola oil pepper 1 tsp. ground black tsp. ground black pepper 1 tsp. ground black pepper dium-sized corn tortillas 2 tsp. 4 medium-sized corn tortillas canola oil tsp. canola oil 2 tsp. canola oil sh lime wedges 4 fresh lime wedges 4 medium-sized corn tortillas that is combines a light and all the refreshing elements dish that combines all the elements medium-sized corn tortillas 4 medium-sized corn tortillas“This is a light and refreshing dish“This sh cilantro sprigs 4 fresh 4 fresh limecilantro wedgessprigs “This is a light and refreshing dish that combines the elements fresh lime wedges 4 fresh lime wedges we try to incorporate in our food at wethe try Saloon. todish incorporate ainnice, ourrefreshing crunchy food the texture Saloon. from It has all a nice, crunchy texture from “This is a light and refreshing “This that isItahas combines light and all theat elements dish that combines all the elements 4 fresh cilantro sprigs fresh cilantro sprigs 4 fresh cilantro sprigs SDQIU\LQJWKHȴVKEULJKWKLWVRIDFLGDQGVZHHWQHVVIURPWKHPDQJRVODZDQG we try to incorporate in our food at the Saloon. It has a nice, crunchy texture from SDQIU\LQJWKHȴVKEULJKWKLWVRIDFLGDQGVZHHWQHVVIURPWKHPDQJRVODZDQG NGO SLAW MANGO SLAW we try to incorporate in our food we at trythe to incorporate Saloon. It has in aour nice, food crunchy at the texture Saloon.from It has a nice, crunchy texture from
M A IM NAS I N S
p fresh cilantro leaves ⅓ cup fresh cilantro leaves MARINADE MARINADE MARINADE 5HPRYHȴVKIURPWKHPDULQDGHDOORZLQJH[FHVVWRGULSRDQGOLJKWO\GUHGJHHDFK 5HPRYHȴVKIURPWKHPDULQDGHDOORZLQJH[FHVVWRGULSRDQGOLJKWO\GUHGJHHDFK &RPELQHWKHULFHȵRXUVDOWDQGSHSSHULQDERZOODUJHHQRXJKWRKROGWKHȴVK &RPELQHWKHULFHȵRXUVDOWDQGSHSSHULQDERZOODUJHHQRXJKWRKROGWKHȴVK &RPELQHWKHULFHȵRXUVDOWDQGSHSSHULQDERZOODUJHHQRXJKWRKROGWKHȴVK p fresh Italian parsley leaves ⅓ cup fresh Italian parsley leaves ⅓ cup fresh cilantro leaves SLHFHLQWKHULFHȵRXUXQWLOHYHQO\FRDWHG+HDWWVSFDQRODRLOLQDȓQRQVWLFN SLHFHLQWKHULFHȵRXUXQWLOHYHQO\FRDWHG+HDWWVSFDQRODRLOLQDȓQRQVWLFN ⅓ cup fresh cilantro leaves ⅓ cup fresh cilantro leaves 5HPRYHȴVKIURPWKHPDULQDGHDOORZLQJH[FHVVWRGULSRDQGOLJKWO\GUHGJHHDFK 5HPRYHȴVKIURPWKHPDULQDGHDOORZLQJH[FHVVWRGULSRDQGOLJKWO\GUHGJHHDFK 5HPRYHȴVKIURPWKHPDULQDGHDOORZLQJH[FHVVWRGULSRDQGOLJKWO\GUHGJHHDFK allots, peeled 2 shallots, peeled ⅓ cup fresh Italian parsley leaves skillet over medium-high heat until skillet oil over is shimmering. medium-high Carefully heat until lay each oil is piece shimmering. of Carefully lay each piece of SLHFHLQWKHULFHȵRXUXQWLOHYHQO\FRDWHG+HDWWVSFDQRODRLOLQDȓQRQVWLFN ⅓ cup fresh Italian parsley leaves⅓ cup fresh Italian parsley leaves SLHFHLQWKHULFHȵRXUXQWLOHYHQO\FRDWHG+HDWWVSFDQRODRLOLQDȓQRQVWLFN SLHFHLQWKHULFHȵRXUXQWLOHYHQO\FRDWHG+HDWWVSFDQRODRLOLQDȓQRQVWLFN . honey 1 tsp. honey ȴVKLQWRWKHVNLOOHWDQGSDQIU\XQWLOJROGHQEURZQDQGVOLJKWO\FULVS\DERXWȂ ȴVKLQWRWKHVNLOOHWDQGSDQIU\XQWLOJROGHQEURZQDQGVOLJKWO\FULVS\DERXWȂ 2 shallots, peeled skillet over medium-high heat until oil is shimmering. Carefully lay each piece of shallots, peeled 2 shallots, peeled skillet over medium-high heatskillet until over oil ismedium-high shimmering. Carefully heat untillay oil each is shimmering. piece of Carefully lay each piece of PLQXWHVSHUVLGH5HPRYHȴVKIURPWKHSDQDQGSODFHRQDSODWHOLQHGZLWKD PLQXWHVSHUVLGH5HPRYHȴVKIURPWKHSDQDQGSODFHRQDSODWHOLQHGZLWKD p. ground cumin ½ tsp. ground cumin 1 tsp. honey ȴVKLQWRWKHVNLOOHWDQGSDQIU\XQWLOJROGHQEURZQDQGVOLJKWO\FULVS\DERXWȂ tsp. honey 1 tsp. honey ȴVKLQWRWKHVNLOOHWDQGSDQIU\XQWLOJROGHQEURZQDQGVOLJKWO\FULVS\DERXWȂ ȴVKLQWRWKHVNLOOHWDQGSDQIU\XQWLOJROGHQEURZQDQGVOLJKWO\FULVS\DERXWȂ oil. paper towel to absorb residual oil. PLQXWHVSHUVLGH5HPRYHȴVKIURPWKHSDQDQGSODFHRQDSODWHOLQHGZLWKD . salt 2 tsp. salt cumin paper towel to absorb residual ½ tsp. ground PLQXWHVSHUVLGH5HPRYHȴVKIURPWKHSDQDQGSODFHRQDSODWHOLQHGZLWKD ½ tsp. ground cumin ½ tsp. ground cumin PLQXWHVSHUVLGH5HPRYHȴVKIURPWKHSDQDQGSODFHRQDSODWHOLQHGZLWKD paper towel to absorb residual oil. p canola oil ¾ salt cup canola oil 2 tsp. paper towelclean to absorb residual paper oil.the towel toclean absorb oil.medium tsp. salt 2 tsp. salt Wipe the pan and return to Wipe medium pan heat. Warm andresidual the return tortillas, to two at heat. a time, Warm the tortillas, two at a time, ¾ cup canola oil inside the pan hot untilpan heated and toast through. on to each Place side the warm until heated tortillas Placetwo the at warm tortillas ¾ cup canola oil ¾ cup canola oil in the hot pan and toast on each Wipe the clean and return medium heat. Warmthrough. the tortillas, a time, FISH Wipe the pan clean and return Wipe to medium the pan clean heat. Warm and return the tortillas, to medium twoheat. at a time, Warm the tortillas, two at a time,
SDQIU\LQJWKHȴVKEULJKWKLWVRIDFLGDQGVZHHWQHVVIURPWKHPDQJRVODZDQG DQLFHFUHDP\VSLF\ȴQLVKIURPWKHWDUWDUVDXFH6HUYHZLWKVRPHULFHDQGEHDQV p shredded green cabbage MANGO 1 cupSLAW shredded greenDQLFHFUHDP\VSLF\ȴQLVKIURPWKHWDUWDUVDXFH6HUYHZLWKVRPHULFHDQGEHDQV cabbage SDQIU\LQJWKHȴVKEULJKWKLWVRIDFLGDQGVZHHWQHVVIURPWKHPDQJRVODZDQG SDQIU\LQJWKHȴVKEULJKWKLWVRIDFLGDQGVZHHWQHVVIURPWKHPDQJRVODZDQG MANGO SLAW MANGO SLAW DQLFHFUHDP\VSLF\ȴQLVKIURPWKHWDUWDUVDXFH6HUYHZLWKVRPHULFHDQGEHDQV for a satisfying meal for two.” for a satisfying meal for two.” ngos, peeled and pit removed, 2sliced mangos, peeled pitDQLFHFUHDP\VSLF\ȴQLVKIURPWKHWDUWDUVDXFH6HUYHZLWKVRPHULFHDQGEHDQV removed, sliced 1 cup shredded greenand cabbage DQLFHFUHDP\VSLF\ȴQLVKIURPWKHWDUWDUVDXFH6HUYHZLWKVRPHULFHDQGEHDQV cup shredded green cabbage 1 cup shredded green cabbage thin for a satisfying meal for two.” CHEF TIM BROWN 2 mangos, peeled and pit removed, sliced —NAPA PALISADES PARTNER AND —NAPA OPENING PALISADES CHEF PARTNER TIM BROWN AND OPENING for a satisfying meal for two.” for a satisfying meal for two.” mangos, peeled and pit removed, 2 mangos, sliced peeled and pit removed, sliced p thinly sliced red bell pepper,thin¼ cup thinly sliced red bell pepper, hin thin —NAPA PALISADES PARTNER AND OPENING CHEF TIM BROWN and white pith removed seed and white pith removed —NAPA PALISADES PARTNER —NAPA AND OPENING PALISADES CHEF PARTNER TIM BROWN AND OPENING CHEF TIM BROWN ¼ cup thinly sliced red bell pepper, ¼ cup thinly sliced red bell pepper,¼ cup thinly sliced red bell pepper, p thinly sliced red onion seed ¼and cup white thinlypith sliced red onion removed eed and white pith removed seed and white pith removed . chopped cilantro 1 tsp. chopped cilantro ¼ cup thinly sliced red onion ¼ cup thinly sliced red onion ¼ cup thinly sliced red onion . seeded and finely chopped 2 tsp. seeded and finely chopped 1 tsp. chopped cilantro tsp. chopped cilantro 1 tsp. chopped cilantro eño jalapeño 2 tsp. seeded and finely chopped tsp. seeded and finely chopped 2 tsp. seeded and finely chopped p. ground cumin ½ tsp. ground cumin jalapeño alapeño jalapeño . honey 1 tsp. honey ½ tsp. ground cumin ½ tsp. ground cumin ½ tsp. ground cumin . fresh lime juice 1 tsp. fresh lime juice 1 tsp. honey tsp. honey 1 tsp. honey to taste Salt to taste 1 tsp. fresh lime juice tsp. fresh lime juice 1 tsp. fresh lime juice Salt to taste alt to taste Salt to taste
N A PA PA LIS A DES S A LOO NN A ,P A N AP PAAL I S A D E S S A L O O N , N A P A N A PA PA LIS A DES S A LOON, N A PA N A P A P A L I S A D E S S A LNOAOPNA, PNAALPI A S A DES S A LOON, N A PA
71 71 71
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NOTE: A R . SREAKBAILATA F R ESPAU P ECPE DI E S RS PFIO C Y. . P SIT F 1YO E SUULYI K LN E OM,ISLGDNEIRHT THRIENDGLSI,MO N EK LY I LUUSO E Y1 F TIS P. .Y C OIFP SR E S ID EPCEUPAPSE R A TFALIABKAERSR. A : E T O N
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INGREDIENTS SPICY SAUCE
PA I R S W I T H
S e r v STEPS ings: 2 |
P i z z e r i a Tr a V i g n e , S t S. PHEeTlSe n a
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“The make cooks shy these are Add so simple and great THE PR dnaidea lioISONER eof ht making ot noR inED ofresh ehBLEND t dpasta dA .tacan eh w In oal rmedium evmost o lio ehome vsaucepan, ilo eh t taehheat ,naaway, pthe ecuolive abut s moil uidover emgnocchi alow nI heat. the onion to the oil and
E C UA S Y C IP S
tonoil tub tneculsnart litnu setunimseason 2 ot 1 rlightly of noinwith o ehsalt. t étuSauté aS .tlathe s htionion w ylthgfor il n1oto sae2sminutes until translucent but 4 oz. extra virgin WRPDNHZLWKWKHNLGVWRR0DGHIURPULFRWWDDQGQRWSRWDWRHVWKH\FRPHRXWOLNHȵX\OLWWOHSLOORZVRIORYHȋ olive l i onot e v i l o n i g r i v a r t x e . zo 4 derthinly ,onagsliced ero eht ddA .regnol—PIZZERIA etunibrown. m 1 ko o Add c dnVIGNE the a cilthinly rag CHEF desliced cils NASH ylngarlic iht eCOGNETTI hand t ddcook A .nw1orminute b longer. Add the 3 large cloves garlic, d eoregano, c i l s y l n i h tred , cil ra g s evolc egral 3 TRA U R I Q HW I RJ Q L U U L W V N R R&Z R O\ U H YRSHSSHUȵDNHVDQGEDVLODQGUHGXFHWKHKHDWWRYHU\ORZ&RRNVWLUULQJRIWHQIRU WW DH KH K WHF X G HUGQDOLVDEGQDVHNDȵUHSSHS noino woll ey d ecid pu c ¼ .nworb pe ed ton tub d et saot ylthgabout ils sem8–10 ocebminutes c il r a g li t n oru until ro segarlic tunimbecomes 01– 8 t u oslightly ba toasted but not deep brown.
¼ cup diced yellow onion 3 tbsp. dried oregano
o na g er o d e i rd .ps b t 3
O R tAo BtI ATA CtEeIh S tSd Pd IC I FoYO Li Id Kn EaM I No GtSd,hand E D tomatoes P E P P E R F Lto A Kthe E S . pan 2 tbsp. chopped fresh l i s aand b hs er f d e p p o h c .ps b t 2 dNnbasil aTnEa: pA Reh seotSaAU mo Crush AY..lw bthe aUncanned hIyLtomatoes bD EseRoTtH am by eOnNnLY ain cUeSahEbowl. t1hTsSuP.rAdd CO F Rthe
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2 tsp. (or more to taste) e r d eCook h s u r cfor ) e t s a t o t e r o m r o( . p s t 2 rofcrushed kooC .wred ol ot taeh eht ecudebring r dna to tlaas gentle htiw nosimmer. saeS .reSeason mmis eltwith neg salt a ot and gn i r b reduce the heat todlow. pepper flakes sekal f re p pe p 15–20 minutes. Keep.mwarm. raw peeK .setunim 02– 51
w itw h itAehrcrA ua abr SrbaiabattbaaiiabStba auSrcraeA u chet i w 32 oz. good quality canned tomatoes s e ot a m ot d e n n a c y t i l a u q d o o g . zo 23 INGREDIENTS STEPS D W WRFLUHKWHQLEPRFV NRRFHFXDVHKWHOLK: Salt to tasteGQDJ JHHKWUXRȵHVRSUXS OODHKWIR]R:KLOHWKHVDXFHFRRNVFRPELQHWKHULFRWWDR]RIWKHDOOSXUSRVHȵRXUWKHHJJDQG et sa t ot t la S eIn sxi n . gt2of Sd ,|ze2isnsaucepan, gP rrzto Tizaaheat zsTr V zriieaolive PghnV th., :csS H e.nlaH ievn ren se :kosher |iiuVzisalt eaaoriTr n eraleeSn a allthe SPICY SAUCEht iw r eht egot s tn eid ergni lla xiMS.lea agvH low heat. Add onion to the oil and with wrnoSvb aielngpinch imedium i:m -m dzPaeeim medium-sized tri taelaathe soei|kg,oil fSo2eover mixing ngitp bowl. Mix ingredients together 1 until translucent but not some emoolive s el knoil irpS .llab hguod a mrof ot reseason ahwooden tegot lightly ximspoon. ehwith t dasalt. Gently en k Sauté y ltnknead eGthe .noonion the opsmix nfor edtogether ootow2aminutes to form a dough ball. Sprinkle 4 oz. extra virgin “The“The idea idea tof aemaking rgofdn a efresh l pm ispasta rVacan cbrown. make ccan gmake tR home uthe aȵcooks w ycooks hSsshy o oR hLWLtthese scook o nacare alonger. t sso apsimple hso seAdd rsimple f gand nthe ikaand great m fogreat aedi ered hT “ GNOCCHI I H CC O N G making fresh pasta most home are thinly sliced and minute oregano, H FoDsI UeX NihUR RIWKHDGGLWLRQDODOOSXUSRVHȵRXURQWR\RXUZRUNVXUIDFH ZonUX Remost \seAdd RhWtQ bUX,yR HaVR UXskSoaway, shy Ogarlic ODc eOaway, DmQbut Gbut Gm Dthese Hegnocchi Kk1a Wm IRgnocchi MAINS
2 tsp.to(or more to taste) crushed red bring gentle Season reduce the heat to low. Cook for across . kroto f aaagnocchi fo kcab simmer. eboard ht ro dor rathe ob iback hcwith conofgsalt aa fork. ssand or c a Salt, taste et sa t ot , t la S pepper flakes NOTE .ESR:EA F BRIESATA PAU P ECSPEAU DI E SCRSEPFIIO . PPSI T F Y. 1YO EI SF UUYO LYI K LUN ELOM NEIR HD T TE HRRIENTDGH LSI,N MOGN ESK LY O E Y1UF T S P. .Y OISFPP.SR O E S ID PCEUP APTF N:OATR AKBRAIRLATA A SC SY. C IKeep K,ISL EGDM L , IOLU NUSLY S IE 1C T F ER DAPPSEER PAL EIA RBKA FELRSAR. KAE: SE.T O N 15–20 minutes. warm. 2 oz. semolina flour r u o l f a n i l o m e s . zo 2 32 oz. good quality HKWcanned RWLKFFRtomatoes QJHK WUHI VQDU W\ O WQHJG'XVWDEDNLQJWUD\ZLWKWKHVHPROLQDȵRXUDQGJHQWO\WUDQVIHUWKHJQRFFKLWRWKH Q DU X R ȵD Q L O R P H VH K WK W L Z\ D U WJ Q L N D EDW V X ' Grated Parmesan for ser ving gni v r e s r of na s e m raP d et a r G :KLOHWKHVDXFHFRRNVFRPELQHWKHULFRWWDR]RIWKHDOOSXUSRVHȵRXUWKHHJJDQG uodRepeat owt rehthe to eprocess ht htiw swith secothe rp eother ht taetwo peRdough .yart pieces. Cook the gnocchi in salted Salt to taste det la s ni ihccong eht kooC .seceip hgtray.
INGREDIENTS STEPS TE Sbowl. Mix all ingredients together with S T NEIDE R GNI KWLZVVRWGQDQLDU'HFDI UXVHKWRWWDa ERLOLQJZDWHUIRUPLQXWHVRUXQWLOWKH\DOOȵRDWWRWKHVXUIDFH'UDLQDQGWRVVZLWK Rpinch ȵOSTEPS OD\of HKkosher WOLWQXUsalt RVto HWXaQmedium-sized LPURIUHWDZmixing JSQPLEOLR INGREDIENTS to form a dough ball. Sprinkle some .nas emraP d etarg htiw poa arrabbiata twooden dna )ti fospoon. sauce lla dee(you nGently t ’nowon’t w knead uoyneed ( ecthe uall asmix of a tit) aitogether band barrtop a with grated Parmesan. GNOCCHI SPICY SAUCE Inoal rmedium evo lio evsaucepan, ilo esaucepan, ht taehheat ,naheat pthe ecuolive as m oil uidover eoil m over alow nI heat. Add Add the onion to the SPICY SAUCE dna lio eht ot noino eht ddA .taeh w In a medium the olive low heat. the onion tooil theand oil and E C UA S Y C IP S RIWKHDGGLWLRQDODOOSXUSRVHȵRXURQWR\RXUZRUNVXUIDFH 12 oz. fresh ricotta, drained to nolive tub oil tneculsnart litnu setunimseason 2 otseason 1 rlightly of nolightly inwith o ehwith salt. t étusalt. Sauté aS .tSauté lathe s htionion w yltonion hgfor il n1ofor to sae2 untiluntil translucent but the 1sminutes to 2 minutes translucent but 4 oz. virgin olive oil l i onot e v i l onot n i g r i v a r t x e . zo 4 4extra oz. extra virgin de rthinly ,onathinly gsliced ero esliced ht ddA .regnol etuni7XUQWKHGRXJKRXWRQWRWKHȵRXUHGZRUNVXUIDFHDQGFXWLQWRWKUHHHTXDOSLHFHV brown. m 1 brown. kooAdd c dnAdd the a cilthinly rthe ag dthinly esliced cils ysliced lngarlic iht egarlic hand t ddand cook A .n w 1orminute b 1 minute longer. Add Add the R]DOOSXUSRVHȵRXUSOXVPRUHIRU cook longer. the 3 large cloves garlic, d eoregano, c i l s yoregano, l n i h tred , c i l r ared g s evolc egral 3 3 large cloves garlic, dusting the work U Rsurface I Q HW I RJ Q L U U L W V N R R&Z R O\ U H YR:RUNLQJZLWKRQHSLHFHDWDWLPHUROOWKHGRXJKRXWLQWRDORQJURSHDERXWȓWKLFN SHSSHUȵDNHVDQGEDVLODQGUHGXFHWKHKHDWWRYHU\ORZ&RRNVWLUULQJRIWHQIRU WW DSHSSHUȵDNHVDQGEDVLODQGUHGXFHWKHKHDWWRYHU\ORZ&RRNVWLUULQJRIWHQIRU H KH K WHF X G HUGQDOLVDEGQDVHNDȵUHSSHS ¼ cup diced yellow onion n o i n o w o l l ey d ecid pu c ¼ ¼ cup diced yellow onion 1 egg .nworb pe ed ton tub d et saot ylthg&XWWKHURSHLQWRȓORQJGXPSOLQJV8VLQJ\RXUWKXPEJHQWO\UROOHDFKGXPSOLQJ about ils sabout em8–10 oce8–10 bminutes cilraminutes g li t n oru until roorse garlic tunigarlic mbecomes 01–becomes 8 t u oslightly b a slightly toasted but not brown. until toasted but deep not deep brown. 3 tbsp. dried oregano o n a g e r o d ei rd .ps b t 3 3 tbsp. dried oregano across a gnocchi board or the back of a fork. Salt, to taste 2 tbsp. chopped fresh basil l i s a b h s e r f d e 2 tbsp. choppeddfresh na nabasil p eht ot seotamot eht ddCrush A .lwCrush obthe a ncanned i dncanned ah ytomatoes b setomatoes otamoby t dhand eby nnhand ain c eahbowl. tinhasubowl. rAdd C Add the tomatoes to the and and p p o h c . p s b t 2 the the tomatoes topan the pan 2 oz. semolina flour 'XVWDEDNLQJWUD\ZLWKWKHVHPROLQDȵRXUDQGJHQWO\WUDQVIHUWKHJQRFFKLWRWKH 2 tsp. (or more to taste) crushed red d e r d e h s u r cfor )e t sfor a t o t e r o m r o( . p s t 2 r o f k o o C . w o l o t t a e h e h t e c u d e bring r d n a to t l a a s gentle h t i w n o simmer. s a e S . r e Season m m i s e l t with n e g salt a o t and g n i r b reduce the heat to low. Cook 2 tsp. (or more to taste) crushed red bring to a gentle simmer. Season with salt and reduce the heat to low. Cook Grated Parmesan pepper flakes pepper flakes for ser ving tray. Repeat the Keep process 15–20 minutes. .Keep mwarm. rawith wwarm. pethe eK .other setunitwo m 0dough 2– 51 pieces. Cook the gnocchi in salted s e k a l f r e p p e p 15–20 minutes. 32 oz. quality canned tomatoes s e ot a m ot d e n n a c y t i l a u q d o o g . zo 23 ERLOLQJZDWHUIRUPLQXWHVRUXQWLOWKH\DOOȵRDWWRWKHVXUIDFH'UDLQDQGWRVVZLWK 32good oz. good quality canned tomatoes GQDJ JHHKWUXRȵHVRSUXSOODHKWIR]Rarrabbiata :KLOHWKHVDXFHFRRNVFRPELQHWKHULFRWWDR]RIWKHDOOSXUSRVHȵRXUWKHHJJDQG D:KLOHWKHVDXFHFRRNVFRPELQHWKHULFRWWDR]RIWKHDOOSXUSRVHȵRXUWKHHJJDQG W WRFLUHsauce KWHQL(you EPRwon’t FV NRneed RFHFall XDVofHit) KWand HOLK: top with grated Parmesan. Salt to taste et sa t ot t la S Salt to taste htiw r eht egot s tn eid ergni lla xiM .lwobagpinch nixaim of dekosher ziof s- m uisalt demto aaomedium-sized t tlasmedium-sized rehsok fomixing hcnimixing p abowl.bowl. Mix all together withwith pinch kosher salt to Mixingredients all ingredients together emos el knirpS .llab hguod a mrof ot reahwooden tegaowooden t ximspoon. ehtspoon. daGently en k Gently y ltnknead eG knead .nothe opsmix nedmix together oow a to form a dough ball.ball. Sprinkle some the together to form a dough Sprinkle some GNOCCHI I H CC O N G GNOCCHI HFDI UXVNURRIWKHDGGLWLRQDODOOSXUSRVHȵRXURQWR\RXUZRUNVXUIDFH ZUXRIWKHDGGLWLRQDODOOSXUSRVHȵRXURQWR\RXUZRUNVXUIDFH R\RWQRUXRȵHVRSUXSOODODQRLWLGGDHKWIR d e n i a r d , a t t o c i r h s e r f . z o 21
VHFHLSODXTHHHUKWRWQLWXFGQDHFD7XUQWKHGRXJKRXWRQWRWKHȵRXUHGZRUNVXUIDFHDQGFXWLQWRWKUHHHTXDOSLHFHV I UXV7XUQWKHGRXJKRXWRQWRWKHȵRXUHGZRUNVXUIDFHDQGFXWLQWRWKUHHHTXDOSLHFHV NURZGHUXRȵHKWRWQRWXRKJXRGHKWQUX7 R]DOOSXUSRVHȵRXUSOXVPRUHIRU U R IHU R PV X O SU X R ȵH V R S U X S O O D]R R]DOOSXUSRVHȵRXUSOXVPRUHIRU dusting the work ec a f rus k r o w e h t gni t sud dusting the NFwork Lsurface KWȓsurface WXREDHSRUJQRODRWQLWXRK:RUNLQJZLWKRQHSLHFHDWDWLPHUROOWKHGRXJKRXWLQWRDORQJURSHDERXWȓWKLFN JX R G HKWOORUHPLWDWDHFHLSHQRKWLZJQL NUR: :RUNLQJZLWKRQHSLHFHDWDWLPHUROOWKHGRXJKRXWLQWRDORQJURSHDERXWȓWKLFN 1 egg1 egg
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Spread guacamole evenly on , r e e b n a c i xoepMg)n . ziok a6b( n. pasct ½ ½ can (6 oz.) Mexican beer, 1 tsp. baking powder r e d w 1 Q R O L R H K W W D H K Q D S H F X D V H J U D O D Q Ζ V H F H L S H ] L V H W L E R W Q L U H Z R ȵ L O X D F H K W N D H U % Hplus O ] ] L Umore ' V H KV L G D UG Q DHJ D E E D F G H Y D K VQ H K WU H Z RWRUWLOODVDQGDGGIULHGFDXOLȵRZHUWKHQVKDYHGFDEEDJHDQGUDGLVKHV'UL]]OH ȵ L O X D FG H L U IG G DG Q DV D O O L W U RW dR ed e rRoUmPon s uEl p n o y l n e vifeneeded e l o m a c au g d a er p S .et a l p a n o ec a l p Heat d n a ttortillas e l l i ks a non o saa lskillet l i t r ot tand a e H place on a plate. 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PA I R S W I T H
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| Solbar at Solage, Calistoga 1½ lb cream, chilled
1 pinch cayenne pepper 6 oz. shredded cheddar
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1 lb. 6 oz. self-rising flour
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| Solbar at Solage, Calistoga
1½ lb cream, chilled
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4 small scoops of coffee ice cream to top, or whipped cream
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3–4 tbsp. soft butter to grease the ramekins
8 ramekins (6 oz.) or 1 springform pan (8ȓ
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espresso and immediately fold meringue into the chocolate mixture. Pour or ladle
5 oz. dark semi-sweet chocolate
SE WESETW ESTE SE T S SW
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ADDITIONAL L A NOITIDD A 8ADDITIONAL ramekins WKHEDWWHULQWRWKHVRXɞ«UDPHNLQV)LOOWKHPMXVWWRWKHWRSGRQRWWRXFKRUGLVWXUE EUXW(6 VLGoz.) URKFXRWWRQRGSRWHKWRWW VXWKHEDWWHULQWRWKHVRXɞ«UDPHNLQV)LOOWKHPMXVWWRWKHWRSGRQRWWRXFKRUGLVWXUE MPHKthe WOOL )butter VQL NHand PDUsugar «ɞXRcoating. VHKWRWQLUHW WDEHKW or 1 springform pan (8ȓ
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—LA TOQUE CHEF AND OWNER KEN FRANK
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CHEESY-PEASY Simple Steps to Create a Sumptuous Cheese Board BY LAURA LARSON
aving friends over for an evening of good food and adult beverages is always a fun endeavor, but these days, coming up with an enticing menu to please a menagerie of guests with varying tastes and dietary preferences can often pose a challenge. One foolproof way to kick off the evening is a cheese board. They’re spectacular to look at, contain an assortment of tidbits to indulge any appetite or
culinary leaning, and the best part? Guests can serve themselves. While it sounds simple enough, finding the perfect mélange of bits and bites and serving them up in an impressive presentation can put even the savviest host into a quandary. The easiest way to prevent overthinking it is to break the process down into three simple elements: Composition, Compatibility, and Creativity.
Step one is deciding what to serve. The first rule of thumb is selecting good products. Since a cheese board is a hearty proposition, it’s essential to use the best quality cheeses since they are the stars of the show. Three different types of cheeses with varied textures, colors, and flavors are a good starting point for a medium-sized board, and if adding charcuterie, two types
of cured meats. The best advice when making cheese selections is to keep it simple and go for the crowd-pleasers. One aged cheese such as cheddar, gruyere, or gouda, one firm cheese, such as Manchego or Parmesan, and one soft cheese, such as brie, camembert, or milk cheese (goat, sheep, or cow) offer a nice variety of textures and flavor profiles. An adventurous host may wish to jazz things up with something intriguing such as a truffled gouda, Sriracha cheddar, or wine-soaked goat cheese. The meats are easier to fill in, and usually, a hard meat like aged sliced salami and one soft, such as shaved prosciutto, will work well with any layout. If the selection process becomes overwhelming, go with a regional theme such as Spain or Italy to help narrow the vast array of options. Whichever route is taken, cheese and cured meats taste optimal when served at room temperature, so be sure to allow at least 30-45 minutes outside of the fridge before serving.
C O M PAT I B I L I T Y
Once the cheeses and meats are selected, it is now time to choose a supportive cast of complementary accouterments. A juxtaposition of colors, flavors, and textures is critical to creating a wow factor, so consider adding crunch with Marcona almonds or roasted pecans and color with dried cranberries or apricots and raw vegetables such as radishes, carrot sticks, or snow peas. Mixed briny olives or cornichons create an interesting layer of flavor, and for some seasonal panache, include fresh fruit such as strawberries or figs in the summer or grapes in the fall. Adding a sweet component creates an excellent companion for savory cheeses. A small pot of fig preserves, honey mustard, red pepper jelly, honeycomb, or pickled onions are formidable choices. Light butter cookies, yogurt-coated pretzels, chocolate-covered nuts or strawberries or even wrapped chocolate kisses add the perfect muse for a sugar craving.
board in the pattern and shape you plan to serve them and adapt accordingly. The best design hacks for creating intrigue are to focus on dimension and color. For starters, cut the cheeses into different shapes (long wedges, cubes, and slices), maybe leaving one whole for guests to slice, or transferring a soft cheese into a pot with a decorative spreader. Grouping the items to showcase color variation (yellow vs. white cheeses with meats situated in between) with different size variations broadens the spectrum and invites creative “fill in” options based on color, flavor, season, or theme. The presentation should be invitingly abundant, so try to cover as much of the surface as possible. For splashes of color, tuck in garden herbs such as summer basil or springs of rosemary or for more drama, flower petals, tropical trail mix, or bright yellow dried mango or pineapple rings. Antipasti items such as bocconcini, peppadew peppers, mixed olives, or pickles add a colorful, earthy component. If the board is big enough to include crackers and bread, they always look cozy packed in but are just as obliging served in a basket alongside. An assortment of sliced nut bread, a couple types of crackers, one butter and one seeded, or some cheese straws are good bets, but also be mindful of dietary preferences, so include glutenfree crackers, parmesan crisps for the keto-minded, or crudités for the less carnivorous. Entice guests to dig in by including tongs and cocktail forks for easy lift-off, as
well as colorful cocktail napkins and appetizer plates to encourage mingling. Finally, no matter how resplendent the cheeseboard can be, its lasting impression will require the support of great wine and good friends, so pop the corks, raise the glasses, and Carpe diem.
C R E AT I V I T Y
Assembling this culinary cornucopia into a dramatic presentation is when the fun begins. A basic rule of thumb is to select a board or vessel which will easily accommodate all the goodies with enough room or an edge, so everything stays off the floor. Whether the surface is round, square, or rectangular, it is wise to gauge each item's compartmental size before slicing or chopping. Lay the packages out on the FOOD & WINE 2021
CRAB MORNAY 10 Servings
• Heavy medium-size saucepan • Cutting board • Chopping knife • Sieve • Chafing dish TIP: A fondue pot is an excellent alternative to a chafing dish. INGREDIENTS:
f you want to be the person who made the most memorable dish at your next gathering, this recipe will do it. Crab Mornay graces the menus of some of the most famous restaurants in New Orleans. This hors d’oeuvres version is authentic and easy to follow with just the right amount of epicurean flair. I am a New Orleans native, and I love sauces! They enhance flavors, add texture and moisture, and are often the piece de resistance. They may seem intimidating, but as you will see, they are quite simple.
In French Cuisine, five sauces are the origin of all others appropriately named Mother Sauces: Bechamel, Velouté, Espagnole, Hollandaise, and Tomato. By adding one or two ingredients, they become Daughter Sauces. In this recipe, we are adding cheese, thus transform a Bechamel into a Mornay Sauce. The rich and creamy texture of the Mornay is a decadent complement to the delicate crab meat. The spice of the Cayenne mixed with the sweetness of the sherry adds a nice balance.
• 1 small bunch of green onion, finely chopped • 1/3 cup Italian parsley, finely chopped, plus a half teaspoon for garnish • ½ cup unsalted butter, melted • 2 tablespoons flour • 1-pint half-and-half cream, at room temperature • ½ pound Gruyere or Swiss cheese, grated (or live on the edge and combine them) • 1 Tablespoon dry sherry (I like Tio Pepe Fino) • 1/8 teaspoon Cayenne pepper • Pinch* of Old Bay Seasoning (optional) • Pinch* of white pepper • Pinch* of whole nutmeg seed, finely grated • 1-pound fresh claw or lump crab meat (imitation is sacrilegious!) • Toasted baguette slices and buttery crackers *If you are wondering what a “pinch” is, my definition is 1/16 of a teaspoon INSTRUCTIONS:
• Rinse the crabmeat in the sieve and set it aside to drain. Remove any shells. • In a heavy pot over medium heat, sauté the green onion and parsley in the butter for 1-2 minutes. Whisk in the flour gradually, reduce the heat to medium-low, and cook for 3-4 minutes. • Adjust the heat to simmer and gradually add the half and half and cheese, stirring until the cheese is thoroughly blended. Low heat is key, so the cheese doesn’t become grainy. • Add the sherry, Cayenne, white pepper, nutmeg and gently fold in the crabmeat. Pour the dip into a chafing dish or fondue pot and garnish with minced parsley.
FOR MORE INFORMATION karencrousenapavalley.com 78
• Serve warm with toasted baguette slices, buttery crackers, and a glass of your favorite bubbles. Domaine Chandon Mount Veeder Vintage Brut is a great choice.
NAPA PALISADES SALOON Napa Palisades Saloon and Beer Company, founded in 2014, opened the brewpub doors in 2015 to offer the Napa community "pub grub" that rivals some of the Napa Valley's best restaurants. Under the culinary helm of chef Tim Brown, it offers two burgers. The first is the Saloon Burger, made with white cheddar, stoutbraised onions, house-made Grandma Brown's pickles, and "The Sauce," a proprietary concoction with a smoky flavor. The second is the lamb burger topped with feta cheese, roasted red peppers, wild arugula, and Sambal mayonnaise. The restaurant sources potato buns from Napa's ABC Bakery because they stand up to the burgers' weight and juiciness. While the Saloon Burger is the restaurant's house specialty, owner Chuck Meyer's favorite is the lamb burger. "The meat is a special blend of lamb, spices, and chopped veggies that are an amazing blend of flavors just in the patty itself. I have many friends who swear by it. It has its own following, and they are devoted," said Meyer. For vegetarians and vegans, the menu also has a Beyond Burger. // 1000 Main St., Ste. 100, Napa // napapalisades.com
and other ingredients. It includes the Bistro Burger – made with Painted Hills grass-fed beef, bistro dressing, lettuce, tomato, onion, and house-made pickles atop a brioche bun and the Fallen Hills Lamb Burger, a first-place winner in a recent "Best of" competition in St. Helena. The award-winning lamb burger is topped with sweet heirloom tomatoes, wild arugula, creamy feta cheese, and earthy rosemary aioli, with a side of potato chips. Cheddar, jack, gruyère, Point Reyes Original Blue Cheese, applewood smoked bacon, and avocado are optional toppings for both burgers. // 975 Clinton St., Napa // napavalleybistro.com
Squeeze Inn's famous cheese skirt
NAPA VALLEY BISTRO Napa Valley Bistro, under the leadership of Chef Bernardo Ayala and business partner, Ernesto Martinez, is one of downtown Napa's charming and beloved local and tourist favorites, worth veering off Main Street to discover. The dining ambiance is casual and comfortable with a sense of understated elegance. The lunch menu uses local meat
Come on by and get the best burgers in town.
SQUEEZE INN HAMBURGERS When Napan Jay Bakker was in college at Chico State, his friend at Sacramento State took him to the original Squeeze Inn in Sacramento, California. "I thought nothing of it, but once I tried it, I knew it was something special," said Bakker. When he graduated from college, Bakker contacted the owner, Travis Hausauer, to see if he might be interested in franchising the brand. They reached an agreement, and in 2006, Bakker became the owner
get the best burgers in on by and town. e m o C
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FOODWINTER & WINE 2020 2021
THE INN AT SALVESTRIN WINERY An Elegant Victorian Inn Provides a Home Away from Home Just South of St. Helena
BY MICHAEL KOEHN
isitors can stop at almost any winery in the Napa Valley and be assured they’ll be treated to a welcoming atmosphere and a selection of world-class wines to taste. But for people who are looking for something more immersive, there may be no more authentic experience than the Inn at Salvestrin Winery, a multigenerational family-owned winery/bed and breakfast located just south of St. Helena. The property has a long history in the area going back to the mid-1800s when Dr. George Belden Crane noticed the similarity of growing conditions in the area to winegrowing regions in other parts of the world and began planting European varietals in his pioneering efforts to produce worldclass wine. Dr. Crane built a residence on the property in 1879, and in 1932 it was purchased by John and Emma Salvestrin. It has since served as the Salvestrin family home for three generations. Beautifully restored with modern updates, the Victorian property is now open to guests who want to visit the winery and become part of the active winemaking culture in Napa Valley. 80
To wake up at the Inn at Salvestrin Winery is to wake up to a vineyard view, a selection of premium coffees and espresso, homemade pancakes with fresh berries, and a warm greeting from the Salvestrin family. Family members enjoy sharing their winemaking experience with every guest and provide a complimentary wine tasting, putting them in touch with the terroir and responsible growing methods used in their wine production. Salvestrin has been using sustainable, green farming methods for over eighty years and is certified Napa Green for its responsible agricultural practices and environmental stewardship. In addition, the winery recently received their certification as CCOF Organic. The scenic grounds have been enhanced with the addition of apple, pomegranate, grapefruit, and persimmon trees planted around the property to provide a habitat for beneficial insects. Organic nutrient-rich composts and cover crops improve the biodiversity of the soil, and cultivation in the spring decreases the need for irrigation as a fish-friendly farming practice. These ongoing practices make Salvestrin Winery one of the most agriculturally
responsible operations in the Napa Valley. The combination of Winemaker Rich Salvestrin’s techniques, stringent farming practices, and organically-amended soil result in world-class wines and some unique vintages. The Salvestrin lineup includes Cabernet Sauvignon, Merlot, and Petite Sirah from Dr. Crane’s original vineyards, Vin Rosé, Sauvignon Blanc, some Italian varietals and blends, including Sangiovese, Retaggio, and Cavaso. Enthusiasts who would like regular access to the winery and its vintages will want to sign up for the Salvestrin’s wine club, which offers discounts on their wines, invites to special events, complimentary tastings, and priority bookings and discounts at the Inn. The Inn at Salvestrin offers a unique experience for wine enthusiasts, an opportunity to connect with local history and the processes involved at a working winery. It’s a place to settle in, a friendly, elegant home away from home, just a short walk from downtown St. Helena. FOR MORE INFORMATION
397 Main St., St. Helena, CA 94574 707-963-5105 // salvestrinwinery.com
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FOOD & WINE 2021
Los Carneros & Beyond
From the legendary vineyards of Burgundy to the cool-climate wine-growing regions of southern Napa. BY CHRIS SAWYER
Long before demand for high-quality Pinot Noirs from the West Coast exploded in the 1990s, the legacy of working with this noble Burgundian variety in the cool-climate zone south of Napa goes back to the original vines planted by Judge John Stanly in the 1870s.
fter prohibition, 200-acres of the original Stanly Ranch site were purchased by Napa Valley icon Louis M. Martini, who started a series of successful field trials that resulted in the certification of the popular Pinot Noir clones Pommard 5 and Martini 13. The success of those trials helped fuel new investments by Beaulieu Vineyards, Charles Krug, Robert Mondavi, Beringer Vineyards, Clos du Val, and the Bartolucci family, who developed vineyards to the west from the 1950s to 1970s. Over time, the Stanly Ranch vineyards were sold to respected labels such as Saintsbury, Abiouness, Cherry Pie, and COHO Wines, and in 1983, became the first sub-AVA of Napa Valley, Los Carneros. Named in Spanish after the flocks of sheep that once roamed the hills in the early 1970s, the area has grown from 200 acres to over 10,000 acres today. The loamy clay soils and warm but tempered micro-climates are influenced by San Pablos Bay’s morning fog and powerful maritime breezes providing the perfect muse for growing pinot noir. The long growing season allows the clusters to slowly develop deep flavors and high acidity, resulting in a versatile range of elegant and wellstructured wines.
ATTACK OF THE CLONES
Photo courtesy of Cuvaison
Over the past fifty years, the integration of modern farming techniques and access to new Pinot Noir “clones” have helped producers define their own unique styles in Carneros by offering sophisticated wines that run the gamut from bright, fresh and fruity; elegant, refined and etherial; to the deeper, richer and more complex vineyard-designate styles that represent a true sense of place. FOOD & WINE 2021
he crafts with the Hanzell Clone, derived from budwood taken from historic vines planted in 1953 at Hanzell Vineyards, near Sonoma. Evans said the steep westernfacing slope where the Hanzell is planted produces smaller clusters and concentrated hillside flavors that are ideal for the still wine program. “Right now, I consider Carneros to be on the edge of new opportunities,” said Evans. “With smaller vineyard blocks and new clone variations, these new sites are allowing us to showcase the true personality of the region for the first time in decades.”
Steve Rogstad, Winemaker at Cuvaison Photo courtesy of Cuvaison
One of the modern-day pioneers to lead this charge is wine importer-turnedvintner Francis Mahoney, who started Carneros Creek in 1972. After beginning the ten-year clonal research project he did with UC Davis in 1974, the clones rich in flavor and low in yields became a trademark for Carneros’ rolling hills. As time passed, flavor choices increased with the influx of the French clones from Dijon and other famous vineyard regions of Burgundy. To showcase this diversity, Etude Winery divided the 156-acres of Pinot Noir vines planted at the Grace Benoit Ranch on the western edge of Carneros into an intricate series of separate blocks layered with a topographical matrix of slopes and facings and planted an assemblage of clones. The crown jewel of the portfolio is the “Heirloom” Pinot Noir, crafted with nine distinct suitcase selections spread over 6-acres of the estate property. “We don’t refer to them by their Burgundy provenance, nor do we refer to who may have imported them,” said winemaker Jon Priest, who joined the team in 2005. “While each block has heritage and history linked to the old world, what’s inside the bottle is more about the characteristics we capture from this dynamic site.” At Hyde Estate, the flagship Pinot Noir is a proprietary blend that includes Dijon clones 115 and 114, Pommard, and two unique Hyde selections—one of which is from Oregon. “From the vineyard to the bottle, it’s a long-term commitment that only gets better over time,” said General Manager Chris Hyde, whose family 84
Photo courtesy of Lewis Vineyard
harvested its first vintage from the estate property in 2009. Cuvaison, best known for its Chardonnay and Merlot offerings, has become a Pinot Noir producer on the rise. Under the guidance of winemaker Steve Rogstad and general manager Daniel Zepponi, the team is in the process of planting 50-acres of their estate vineyards on Duhig Road with their best Pinot clonal selections in elevated areas. Rogstad, who currently makes four distinct styles of Pinot with estate fruit, including a 500 case bottling of the “rare” Mariafeld Clone 23 from Switzerland, said he is thrilled that clones have caught consumers' attention. Across the road, winemaker TJ Evans of Domaine Carneros has seen similar results with the flavorful small lot wine
VINEYARD DESIGNATE WINES To enhance guests' Pinot Noir experience, Saintsbury provides opportunities to taste a selection of wines crafted with fruit from mature vines and historic sites. A classic example is a vineyard designate from Stanly Ranch. Another is from the Lee Vineyard, initially developed by Burgundy wine lovers Ira and Shirley Lee in the late 1960s. To offer another unique perspective on notable vineyards and the Pinot-friendly cool-climate zones in south county, Ancien Wines is a hidden treasure. Its new tasting room, located on South Coombs Street in Napa, boasts lovely east-facing views of Napa River and the sub-appellation of Coombsville— home of the cherished Mink Vineyard.
Before starting this boutique, Pinot-centric brand with his wife Teresa in 1992, gifted winemaker Ken Bernards contributed to the advancement of this noble grape variety through a series of ground-breaking research projects he did on soils, clones, rootstocks, and trellis systems during his seven-year tenure at Domaine Chandon. In 1998, Bernards’ first major outside vineyard project was helping Carneros property Ed and Camille Penhoet develop Toyon Farms, which now includes Dijon Clone 115 and an intriguing version of the “Pisoni Clone.” While Saintsbury’s version from this vineyard is medium-bodied with ripe red fruits and layers of spice, the Ancien version is more plush, round, and layered with deep notes of dark cherry, juicy berries, and earth tones. “You work for what you get,” laughed Bernards. In the case of the limited-release Pinot from the more centrally located vineyard owned by Bill and Angela Mink: this 2.5-acre parcel features Swan and 115 clones planted on a few feet of cobbly alluvial soil layered on top of white volcanic ash. The result is a more mineraldriven wine with opulent fruit notes of ripe blueberry, mocha, and spice.
color, flavors, and the perfect balance of beauty, strength, and bright acidity in each of the nine Pinot clones she works with on the estate. On the far end of the spectrum is Olivia Brion, a monumental series of singlevineyard designated Pinot Noirs crafted with estate grapes grown at Lake Heron, located in the Wild Horse Valley appellation in the windy southern portion of the Vaca Mountain Range, by the winemaking team of David Mahaffey and Kira Ballotta. To Mahaffey, who started this remote wine project in the early 1980s, the sense of place begins on the nose. To capture character inside the glass, the team has stayed away from higher levels of ripeness on the vine and emphasized capturing the rocky character of the high-elevation soil and pure fruit expressions from the site. “I call it pinosity,” said Mahaffey. “If it doesn’t
have Pinot character on the nose, chances are the wine will not taste that good.” From the legendary vineyards of Burgundy in France to the cool-climate winegrowing regions of Napa: This finicky, thin-skinned grape, which was once mainly recognized for its fruity flavors, soft tannins, and delicate demeanor, is now becoming one of Napa’s darlings for wine lovers, hitting stride at the optimum time.
WINEMAKERS TOUCH As in the vineyards, Pinot trends change in the cellar. That was particularly true in the 1990s, an awkward period when flavor profiles were easy to gauge in shorthand as ripe, riper, or over-ripe. Today, the emphasis has shifted towards more restraint by winemakers who have gotten to know the vineyards better over time and can provide consumers with a better understanding of the site's characteristics and the region where the grapes are grown. In the case of winemaker Todd Graff, who likes to showcase the signature cherry note in the Carneros Pinot he makes for Frank Family Vineyards, it starts with the gentler handling of the fruit and a softer approach with extended cold soak applications. “Not being too heavy-handed is the key to capturing the pure flavors inside the glass,” said Graff. At the Peju family’s Calmere Estate Winery on Los Amigas Road, winemaker Sara Fowler uses a more minimalist approach by being more patient and less aggressive on the punch downs to extract
Ancien Winemaker Ken Bernards Photo courtesy of Ancien Wines
David Mafferty and Kira Balotta of Olivia Brion Photo courtesy of Olivia Brion
FOOD & WINE 2021
NVL side trip Wine Regions Series
O N E
The Stunning Diversity of
SONOMA COUNTY W I N E
C O U N T RY BY FRAN MILLER
Encompassing verdant valleys, fertile forests, and craggy coastline, Sonoma County is one of California’s most diverse regions. Within a 30-minute drive, visitors can experience a range of terrain and temperatures that often necessitate multiple wardrobe changes. Sunglasses and sun visors give way to fleece jackets and wool beanies, for instance, when starting inland and heading toward the stunning Sonoma Coast.
Aperture Cellars // Photo by Joe Fletcher
llustrative of this topographical diversity are the region’s 18 American Viticultural Areas, each featuring unique weather and geography that directly correlate to every varietal made within every boundary. “More than 60 grape varieties are grown here,” said Michael Haney, executive director of the Sonoma County Vintners and Sonoma County Vintners Foundation and thirty-year wine industry professional. “From varietals like Chardonnay and Pinot Noir that produce famed bottlings of prominence to classic California wines made from Cabernet Sauvignon, Merlot, Zinfandel and more, Sonoma County is renowned for producing high-quality and world-class wines of distinction.” Sonoma County spans 1500 square miles of virtually every type of terrain imaginable - plains, mountaintops, forests, riverbeds, and ocean cliffs. The Pacific Ocean has a massive effect on the region’s temperature, not only on its adjacent AVA’s (Sonoma Coast, Fort Ross-Seaview, and portions of Petaluma Gap) but on the area as a whole. This ocean proximity creates a variety of microclimates that, in turn, allow for a multitude of grape varietals to thrive. From the upland warmth of the Rockpile AVA skirting the Mendocino border, to Carneros, the southern-most AVA that shares its powerhouse Pinot Noir and Chardonnay grapes with the Napa Valley, winemakers and vintners find Sonoma County to be a veritable winemaking Shangri-la, providing nearly any topographical and geographical quality desired, as well as the rare availability of land on which to realize winemaking dreams. “I like to showcase the best of an area, and it’s harder to do that in Napa,” said winemaker Jesse Katz, a Wine Enthusiast ‘40 Under 40 Tastemaker and proprietor of Healdsburg-located Aperture Cellars, recently named a ‘Rising Star’ winery by Wine Spectator. “In Napa, often there are barriers to entry, and the cost per ton is high, which pushes out young talent to Sonoma or Paso Robles. This discovery in finding new areas or gems is really exciting for me and is something I seek when producing our wines.” At Aperture, Katz focuses on selecting unique cooler sites in California, where he
Belden Barns Wine Portfolio Photo by Adam Decker
Fort Ross Seaview Photo courtesy of Sonoma County Vintners
Outdoor dining at Bardessono
Christopher Strieter, Max Thieriot and Myles Lawrence-Briggs of Senses Wines
pairs diverse farming and precise winemaking techniques to extract the deepest expression of each vineyard. His silky flagship Aperture 2018 Cabernet Sauvignon, for instance, features Cabernet fruit from four mineral-rich, volcanic soil sites within Sonoma County’s celebrated Alexander Valley and is crafted with delicate inclusions of Merlot, Malbec, and Petit Verdot. “Napa Valley is simply exquisite, featuring stunning properties with manicured landscapes and symmetry so perfect that even Kubrick would be impressed,” added Christopher Strieter, a co-founder of Senses Wines, a boutique producer based in Occidental. Strieter and his two partners, Max Thieriot and Myles Lawrence-Briggs, are Occidental natives, having grown up playing in the vineyards from whence their wines are derived. “Venturing west is Sonoma County, which is equally as stunning but in a very different sense. There’s an
“The topography of the land, and the wineries that call the region home, changes vastly. Given its diversity, Sonoma truly offers something for everyone.”
Outdoor Bathtub at Bardessono
FOOD & WINE 2021
NVL side trip Alexander Valley AVA Photo courtesy of Sonoma County Vintners
Theresa Heredia Photo by Will Bucquoy
“So many varieties grow incredibly well here. Cab/ Merlot blends from Sonoma County can be delicious, voluptuous, terroir-driven, and often lower in alcohol than similar blends from warmer climates.” – Theresa Heredia organic, wholesome, and native vibe to Sonoma that stretches to the ocean. The topography of the land, and the wineries that call the region home, changes vastly. Given its diversity, Sonoma truly offers something Suite at Bardessono for everyone.” 88
Russian River Valley AVA Photo courtesy of Sonoma County Vintners
Theresa Heredia, director of winemaking for Forestville-based Gary Farrell Winery, too was drawn to Sonoma County’s differing climates and soil types that offer growers and winemakers the opportunity to experiment. many Vintage“So House Lobby varieties Photo by Willgrow Pryce incredibly well here,” said Heredia, a San Francisco Chronicle ‘Winemaker to Watch’ honoree who joined the Gary Farrell team in 2012. “Cab/Merlot blends from Sonoma County can be delicious, voluptuous, terroir-driven, and often lower in alcohol than similar blends from warmer climates. Whether from Dry Creek Valley or the Russian River Valley, Zinfandel can be picked early to capture varietal characteristics, site specificity, and sub-14% alcohol in the finished wine. The Russian River acts as a conveyor belt, pulling the fog from the Pacific ocean through the vineyards, chilling down the grapes after warm sunny days. This diurnal fluctuation allows winemakers the opportunity to pick early to capture purity and natural acidity, while also achieving the desired hang-time for optimal flavor development.” Lauren and Nate Belden’s winery, Belden Barns, sits in the western-most part of the Sonoma Mountain AVA and overlaps with the Bennett Valley AVA. Situated at the tail end of the Petaluma Gap, fog and maritime breeze influence make Bennett Valley one of the coldest spots in Sonoma, while the Sonoma Mountain AVA is defined, in part, by altitude. This combo of cool climate and altitude provides the Beldens with a unique terroir. “It helps set what I would suggest is our Belden Barns profile,” said Nate. “Balanced wines with a backbone of acidity and intensity of flavor.”
The Belden site had been planted to Pinot Noir in the late ’80s by Rod Berglund of Joseph Swan, who released highly respected bottlings in the early ’90s. While Nate was initially drawn to the promise of stellar Pinot, it was the site’s raw beauty that spoke to him. “I grew up around farming and ranching, and Belden Barns has a very rural feel,” said Nate. “Tucked away in a private pocket with Sonoma Mountain as a backdrop overlooking Bennett Valley – it’s a special place with a lot of character.”
Nate and Lauren Belden Photo by Vance Jacobs
Not only is Sonoma County diverse in climate, terroir, and varietals, wine tasting experiences vary greatly as well. “Our wineries offer vineyard hikes, wine and food pairings, wellness experiences, and much more,” said Haney. “Our wine community is incredibly genuine and generous. It truly comes through in your experience. And because many of our wineries are familyowned (85%), you are often tasting with the winemaker and owners themselves. When you take a seat at the table, you know you can expect exceptional hospitality and world-class wines.” Creek Kitchen “From a consumer’sDryperspective, I think it’s easier to find a lot of exceptional wines fromAfter Sonoma dinner,County, stop by specifiNoble cally the Folk Alexander Valley,&Russian River Ice Cream Pie Bar, an Valley, and Russian Riverice AVAs, at a lower old-fashioned cream and price point compared otherice California dessert shop towith cream flavors like almond-cardamom. It’s a small, hands-on shop that usually has a line out the door and down the sidewalk. www.thenoblefolk.com
“It helps set what I would suggest Vineyards at Trattore is our Belden Barns profile,” said EXPLORE NEARBY WINERIES Nate.“Balanced wines with a Dry Creek Kitchen a Charlie Healdsburg is at the epicenter world-class American backbone of acidity and Palmer restaurant, offers an of three outdoor dining area facing the Viticultural Appellations (AVAs). intensity ofpeopleflavor.” Just a few minutes outside town Plaza, affording great
watching views. www.drycreek in any direction, estates and tasting rooms dot the rolling hills kitchen.com winemaking regions,” wrapped said Katz.around “Our of vineyards For a more structured option winemaking community here is very to get the lay of the land, Savor two-lane country roads. Russian communicative and is always there when Healdsburg provides gourmet River Valley offers internationsomeone needs advice or help. When you food and wine walking tours of ally famous Pinot Noir and consider the hurdles we’ve had to jump the town. Its Owner and Head Chardonnay, Dry Creek Valley is in the past few years, from multiple fires Foodie, Tammy Gass, laughed, renowned for some of California’s to the pandemic, it’s only natural that we “People are always amazed that best Zinfandel and Sauvignon all look out for each other and share what owners are cooking in the res- Blanc, and Alexander Valley we can to help the whole community rise taurants and pouring wine in the boasts voluptuous Cabernet and to the top. Additionally, the region has tasting rooms, but still stopping Merlot. developed into an incredible community Vintage Photo bybring-aWill Pryce This House is aSuite casual, by to chat and tell their story.” of culinary and hospitality talent; there picnic type of wine region, and www.savorhealdsburg.com truly isn’t a more compelling blend of many wineries have outdoor At Journeyman Meatluxury Co. and unpretentiousness in Northern areas perfect for sharing lunch Winemaker Pete Seghesio California.” over a bottle of wine. If that’s brings his family’s century-old Added Birgitt Vaughn, director of on the agenda, tradition of salumi and sausage global media relationshead for northwest Sonoma into Dry Creek Valley and stop making to Healdsburg, with a County Tourism, “Sonoma County is at Drynature Creekis General boutique Italian Salumeriaa that place where celebratedStore and to deep stockcommitment up for a picnic lunch. has received national attenrevered. A to sustainwww.drycreekgeneralstore1881.com tion from USA Today and ability Wine shines through in everything we in Dry Creek Valley, Spectator. It’s not unusual do. to From ourOnce renowned food and wine to visit Unti Vineyards, a boutique find a line of locals stopping the towering redwoods to the spectacular winery famous Italian and in, picking up a wood-fired sunsets, Sonoma County for is one amazing Rhone varietals. Down the road, pizza to go, or couples huddled sensory experience after another. But Trattore Farms produces both together over glasses of it’s wine also something you feel on a deeper wine andsense oliveofoil, and during and a charcuterie board. www. level. A profound connection - to harvest season, visitors can journeymanmeat.com nature, and each other.”
5610 DRY CREEK ROAD, HEALDSBURG 7 0 7 - 4 3 1 - 4 4 0 4 | V M LW I N E . C O M
5610 DRY CREEK ROAD, HEALDSBURG 7 0 7 - 4 3 3 9 5 4 5 | T R U E T T H U R S T W I N E R Y. C O M
FOOD & WINE2020 2021 SUMMER
NVL winery spotlight
PERFECT PAIRING Sparkling & Caviar at Patz & Hall BY LAURIE JO MILLER FARR
| PHOTOS BY BOB MCCLENAHAN
Photo by Celia Carey
s Frank Sinatra crooned, “Love and marriage, love and marriage, go together like a horse and carriage. This I tell ya, brother, you can’t have one without the other…” When it comes to sparkling wine and caviar, indeed, it’s possible to have one without the other. But given the option, why would anyone want to choose? From the moment visitors drive through the front gates at the tree-lined entrance, it’s clear that The Sonoma House at Patz & Hall offers a unique tasting experience. The scenic winery in a former residence with lovely grounds feels like it’s off the beaten path, yet it’s only three miles from Sonoma Plaza. Relax while taking in a panorama of vineyards, with a backdrop of the Mayacamas Mountains for good measure. Guests are drawn to another great view laid out on the table where sparkling wine plus caviar dreams become reality.
Patz & Hall’s own in-house Chef Travis Westrope said, “Sparkling wine and caviar pair together exceptionally well. Sparkling wine’s crisp, clean effervescence counteracts and balances the salty, briny savoriness of caviar. And sparkling wines possess nutty or citrusy characteristics that complement the caviar.” Try the caviar on its own, or dress it up with the traditional accoutrements: blinis, potato chips, sour cream, chives, and a spritz of fresh lemon. Sip a flight of three sparkling wines, each “gracefully crafted.” Bubbles are presented as a sparkling Blanc de Blanc, a sparkling Rosé, and a sparkling Brut. Like Patz & Hall wines, these California versions of champagne are crafted from carefully selected quality grapes grown on small, single estates by long-time vineyard partners. Co-founder and head winemaker James Hall said, “I love to drink sparkling wine! I had always wanted to make sparkling wine
that I could proudly serve to Champagne experts. To learn, I talked to producers, read books, traveled to Champagne. Just as important are our great vineyard sources. They are all low-yielding, very cool-climate sites that grow exceptional still wines, so no surprise they make wonderful sparkling wines, too. The long 48 months of tirage aging adds more yeast aromas and flavors, creamier mouthfeel, finer, softer bubbles, and a more elegant and precise finish. This extra time on tirage is quite rare in domestic sparkling, typically aged 18 to 24 months. Since I started making sparkling wine in 2012, I’ve released just three wines. Our current 2015 release is terrific, but the best is yet to come!” Patz & Hall’s signature Sparkling & Caviar Experience ($110 per person, preferred pricing for wine club members) is available to reserve on Friday, Saturday, and Sunday at 11 a.m. and 2 p.m.
FOR MORE INFORMATION 21200 8th St. East, Sonoma, CA 95476 // PatzHall.com // 707-265-7700
NVL winery spotlight
Schermeister Winery How One Tiny Winery in Sonoma Valley is Standing Out - and Selling Out
BY FRAN MILLER
ander off the beaten Sonoma County wine path, and one might discover Schermeister Winery in the tiny hamlet of Glen Ellen, just minutes north of downtown Sonoma. A hidden destination, the intimate tasting room owned and operated by winemaker Rob Schermeister and his artist wife Laura is nestled among giant oak trees surrounded by wildlife on Sonoma Creek. Guests are greeted by the resident wine dog Eli and are seated at one of four tables with the opportunity to taste beautifully made native fermented wines. Rob and Laura pour their natural wines while sharing with guests stories of love, loss, and their thoughts on slowly being discovered. A two-person operation, the Schermeister’s wouldn’t have it any other way. “People love the personal nature of their experience with us, and they love knowing what’s in their wine,” said Laura. “They come to us because they’re looking for small wineries where the owners are doing the hard work. Our guests feel loved and cared for, and we are as interested in them as they are in us and the wines. The bonus is seeing their eyes light up after tasting something that awakens their palates.”
As idyllic as the setting is, the magic experienced at Schermeister Winery hasn’t come easily. Rob, who founded the winery in 2012 after assisting cult native fermentation producers Jayson Pahlmeyer and Mark Aubert, “literally auctioned his personal wine collection to start his own label,” said Laura. When the duo opened their tasting room in 2018 after leaving their full-time jobs, months of rainy weather and subsequent wildfires had them wondering if they’d made the right decision. Then, just as they gained momentum in late 2019, the pandemic of 2020 set them back, and they thought they were ruined. But after four total months of closure ordered by the state, the couple has not only kept their small business alive, they’ve also completely sold out of their wines. “Our biggest fear during each major disaster was that people would lose interest in hand-made, high-quality wine,” said Laura. “The opposite proved to be true - we experienced a wave of visitors seeking an authentic experience, genuine human connection, and some of the best wines in the world. They found us.”
And though the hospitality is indeed a draw, as illustrated by online rave reviews, ultimately, it’s the wines that turn inquisitive visitors into eternal fans. Unfined, unfiltered, and naturally fermented, Schermeister varietals (Pinot Noir, Syrah, Chardonnay, Rosé, and Viognier) are made from grapes sourced throughout Napa and Sonoma – vineyards from which top names such as Flowers and Williams Selyem also source. Approximately 1000 cases produced annually are available direct to consumers. This year’s sell-out is a welcome occurrence, allowing Rob to delve fully into harvest and focus on what he loves best – making wine. Laura will get back to creating mixed media art and quilts. Those interested in acquiring Schermeister wines are encouraged to join their membership waitlist online at schermeister.com to access new releases in February 2022, when the tasting room will also reopen for reservations. FOR MORE INFORMATION
14301 Arnold Dr. Studio 2, Glen Ellen, CA 95442 schermeister.com FOOD & WINE 2021
NVL winery spotlight
HONRAMA CELLARS A Father’s Dream and a Husband’s Promise BY LAYNE RANDOLPH | BY EVAN ROSCOE
A few years later, the duo joined the Heirs Wine Collective “Heirs of My Dreams,” which provided them a tasting room in Sonoma, and it changed everything. “It was a blessing,” Miriam said, “The best thing we’ve done has been the tasting room.” And then the pandemic struck, and they had to close the doors for almost two months. But the mandatory closure was not the first roadblock that Juan and Miriam had faced in their journey. Their vineyard and residential property, Honrama Ranch, was purchased with the vision to have a winery and tasting room there one day. However, county ordinances on acreage have been a stumbling block. They are working with Saving the Family Farms, a Napa Valley advocacy group hoping to create an ordinance for Napa Valley’s smallest legacy producers to obtain a Micro-Winery use permit, but it has been an uphill battle.
No longer a “Mom & Pop” operation, Honrama is now poised to soar...
t began with Honorio Ramirez Mata‘s dream to someday own a winery. A Mexican immigrant, he was a lifelong vineyard worker in the Napa Valley, and he talked about his dream with his daughter, Miriam. He eventually became Cellar Master at Caymus Vineyards before he passed away in 1998, and it seemed his dream had died with him. But Miriam was determined. She did not know how she would do it, but somehow, her father would have his winery. Enter Juan Puentes, just a year after Miriam’s father’s untimely passing. Once Juan knew of Miriam’s mission to fulfill her father’s dream, he was all in. Before they were married, he promised her that one day they would open her father’s winery.
Juan made good on his promise. He left his career and set out to learn all he could about the business of winemaking. He took jobs in cellars and worked custom crush—learning hands-on while studying winemaking at Napa Valley College. Finally, in 2008, Honorio’s dream began to take shape. Sourcing fruit from vineyards they knew and trusted, Juan made 500 cases of Cabernet Sauvignon for the first vintage of HONRAMA – a tribute to Honorio Ramirez Mata. Miriam hustled to balance marketing the brand, raising three small children, pouring wine at events around the valley, and telling the Honrama story while Juan worked behind the scenes honing his craft.
Until then, their focus is on the tasting room. Luckily, traffic ticked up when things opened again, and folks from the city started road tripping to Sonoma for weekends. Enchanted by their story of honoring Honorio’s dream and building a legacy for their family, customers responded, and Honrama Cellars began to get real traction. Visitors started joining their wine club in droves, and Juan and Miriam saw their wine club membership soar 500 percent—from 30 to 150 in less than a year. No longer a “Mom & Pop” operation, Honrama is now poised to soar, and they are adding employees so that Miriam can focus on marketing and strategy. Their next goal is to work with Saving the Family Farm to obtain the permits necessary to make wine at their Honrama Ranch—that will be the full culmination of Miriam’s father’s dream and her husband Juan’s promise.
22985 Burndale Rd. Sonoma, CA 95474 Honramacellars.com // 707-628-2743
The Apple of Sonoma’s Eye and Artistic Spirit BY JESS LANDER
Photo courtesy of the Barlow
Situated just west of Santa Rosa and a quick, one-hour drive from Napa, the small town of Sebastopol is an easy day trip and a one-stop-shop for locally made artisanal products and goods, from wine, beer, and spirits, to clothes, home goods, art, and farm or sea-to-table meals.
ut back in the day, the main commodity in Sebastopol was apples. In the late 1800s, it was known as the Gravenstein Capital of the World, named for its most prolific apple that renowned horticulturist Luther Burbank discovered. The town’s orchards eventually gave way to vineyards, and today, celebrations like the Apple Blossom Festival and Gravenstein
Apple Fair pay homage to Sebastopol’s roots (tourists can even tour Burbank’s 1885 Goldridge Experiment Farm). Sebastopol is at the heart of what Sonoma locals affectionately call “West County,” a special slice of wine country with a unique and artistic spirit. Tie-dye shirts and Birkenstocks are the standard garb here, so one doesn’t need to worry
Head West // Photo by Sarah Montano
FOOD & WINE 2021
NVL day trip about dressing up — not even for brunch or wine tasting. THE BARLOW Sebastopol’s main event is The Barlow, a 12-acre industrial outdoor market set on the site of a former apple cannery. The Barlow is a one-of-a-kind collective of more than 30 local craftsmen and entrepreneurs showcasing the diverse bounty of Sonoma County.
Fern Bar // Photo by Martha Cromar
EAT & DRINK Take a trip to Nola via Blue Ridge Kitchen, where one can order up refreshing cocktails and Southern comfort specialties like drunken fried chicken, a wood-grilled portobello Po'Boy, shrimp and grits, and Mississippi Mud Pie for desserts. The seafood tower is perfect for sharing, and this is also one of the best spots for weekend brunch. Three words: Lobster Croque Madame. // brkitchen.com Redefining the phrase “garden party,” Fern Bar is a whimsical, fern and plant-filled utopia from the owners of other Sebastopol staples, Handline and the beloved but defunct Lowell’s. Bar Manager Sam Levy, formerly of Meadowood, has a knack for crafting unique cocktails with playful names that are almost too pretty to sip, like
Blue Ridge Kitchen // Photo by Martha Cromar
the Long Thailand Ice Tea (mezcal, guava, aloe, ortolan aperitif, lemon, chia, hibiscus, jasmine, cinnamon). There’s also a handful of delightful spirit-free options, plus wine and beer. Open for dinner and weekend brunch, the quirky menu features a variety of dishes that range from a veggie rice bowl to a New York strip. // fernbar.com WINE, BEER + SPIRITS The Barlow is home to a few wine tasting rooms like Pax Wines and Kosta Brown, but one can sip their way through Sonoma County’s terroir in one place at Region, which opened in 2020. Bravely hand over a credit card upon entry and be given a tasting card, which offers access to samples of up to 50 local wines with the tap of a button from high-tech, self-serve wine stations. Nearly all the producers featured are lesser-known boutique brands that don’t have their own tasting room, and each week, one winery partner pops up in-house to offer additional wine flights, library vintages, food pairings, and more. Food is available to order from Region’s neighbors, like Acre Pizza, Sushi Kosho, and The Farmer’s Wife, making this a two-for-one for those short on time. // drinkyourregion.com
Photo courtesy of Spirit Works Distillery
Photo courtesy of Region
Golden State Cider is the ultimate representation of Sebastopol’s history. Curate a flight from their 12 taps, sampling ciders like Save the Gravenstein (made from 100 percent Sebastopol Gravenstein apples), Gingergrass, and the lightly hopped Mellow Green. While sipping, snack on the Comet Corn made with “hippie dust,” maple, and celestial salt. // drinkgoldenstate.com Named the 2020 Distillery of the Year by the American Distillery Institute, Spirit Works Distillery also has one of the few female-led distilling teams in the country. Using a grain to glass process, which means they mill, mash, ferment, and distill organic grains on-site, Spirit Works crafts an array of spirits, but it’s their Sloe Gin for which they are most famous. They’re the only distillery in the U.S. producing the gin-based liquor that’s traditionally made in the U.K. — where co-founder Timo is from — with tart sloe berries, a relative of the plum. Swing by their tasting room for sample tastes and a cocktail flight. // spiritworksdistillery.com SHOP California Sister stands out among The Barlow’s boutiques and art galleries as a calming oasis covered wall-to-wall and ceiling-to-floor in plants and colorful, sweetsmelling flowers. Stop in here to find ways to add some life and warmth to any home decor. They also sell artisanal perfumes, smudge wands, wellness products, and jewelry. // californiasister.com On the second weekend of each month from April through December, the pedestrianonly streets of The Barlow are invaded by Head West, an outdoor market featuring more than 50 local artisans selling art, jewelry, clothes and accessories, crystals, soaps, and even boom boxes made from vintage suitcases. // headwestmarketplace.com BEYOND THE BARLOW While The Barlow is Sebastopol’s biggest tourist draw, there’s plenty more to do in town beyond its borders. For instance, no Sebastopol trip is complete without a stroll down Florence Avenue, one of the most eclectic streets in America. Junk sculptors and Florence Ave. residents Patrick Amiot and his wife Brigitte Laurent have created life-size sculptures out of other people’s trash for nearly every single house on their street. There’s everything from mythical creatures to baseball legends to all kinds of
Ramen Gaijin Photo by Dawn Huemann
Golden State Cider Photo by Martha Cromar
California Sister Photo by Martha Cromar
animals on display, offering a window into the unique spirit of Sebastopol and the personalities of each homeowner. At the edge of town, a stretch of road on Highway 116 between Cotati and Sebastopol is known as Antique Row, where several vintage and antique shops beckon visitors with the promise of used treasures. The Antique Society, set in a 20,000-square-foot 1930s building that once housed a furnace company, has more than 100 dealers on display. // antiquesociety.com Arguably wine country’s best ramen shop and a destination in and of itself, Ramen Gaijin always hits the spot, even on a hot day. All noodles at this modern interpretation of a classic Japanese izakaya are made in-house, and their simmering bowls of ramen are
the perfect complement to some sashimi and sake, or an original cocktail, like the Emerald Triangle, made with mezcal, ancho Verde, yellow chartreuse, lemon, bitters, and miso pickled Fresno peppers. They also just opened a new Thai restaurant in town, Khom Loi. // ramengaijin.com And while The Barlow's Two Dog Night Creamery churns up some great organic ice cream, Screamin’ Mimi’s wins hands down for best scoops in town. A Sebastopol landmark that’s been around since 1995, it’s worth the wait in the line that almost always forms at the order window. Fill a cup or cone with handmade flavors like Mimi’s Mud (espresso ice cream, cookies, fudge, and chocolate chips), Creme de Menthe (mint ice cream and chocolate chips), and White Tiger. We’ll let that last one be a surprise. // screaminmimisicecream.com FOOD & WINE 2021
NVL real estate spotlight
the significant equity they have acquired over the last few years. Whatever the reason for considering selling in this market, there is one thing for sure- Buckle up because it is incredibly fast-paced. The good news for sellers is they are in the driver’s seat. For anyone contemplating selling, here are some market savvy tips: 1
Work In Parallel Get the house ready to go on the market with the help of a local realtor, and while in this process, start looking at homes.
Use Creative Financing Ask a local realtor or lender to help secure a bridge loan to purchase the new home with all cash and then refinance the bridge loan into a new purchase loan once the old house has sold. This ensures strong buying power and less stress.
Cover Potential Gaps Negotiate to make the sale of the home being sold contingent on the successful close of escrow of the new purchase to avoid lag time with nowhere to live between moves
Explore Rent Options Negotiate to stay in the home with a rent back after close of escrow at a discounted rate or even for free to avoid the hassle of moving twice.
Don't Settle for Less Don’t rush if it isn’t right. Sell the house and rent for a while after close of escrow to take the time to find that perfect new property and avoid the stress of having to purchase a not-so-ideal home.
T O DAY ' S R E A L E S TAT E M A R K E T
Is NOW the Best Time to Sell?
n today’s real estate landscape, many people are asking if this is the right time to sell their home. Whether it is a principal residence or an investment property, the answer is a resounding yes! Buyer demand is considered very strong due to low-interest rates, low housing inventory, and the ability to work from home due to the pandemic. Because of these new phenomena, Napa and Sonoma Valleys' homes are highly sought after and are highly ranked as the most desirable places to live.
The thought of living amongst vineyards in a rural setting and having access to worldrenowned wineries and five-star restaurants offers prospective buyers an opportunity to live the wine country dream! Right now, the market is hot. People are taking this opportunity to purchase second homes; some move out of state to be closer to family or take advantage of tax strategies, and empty nesters are selling their larger homes where they raised their kids to live in smaller dwellings. Many are in the fortunate position to buy up and get more house with
Here’s the bottom line: Now is the time to take advantage of the low-interest rates and low housing inventory for anyone contemplating selling their home. A seller will always have the upper hand to negotiate the best deal when demand is high, and supply is low. And that’s exactly what’s happening in the real estate market today.
Tracy Warr // Napa Tracy Style // Napa Valley Real Estate Specialist My mother was a REALTOR®, I’m a REALTOR®, and my daughter is a REALTOR®, so you could say that real estate is in our blood. Having pursued this profession for more than 17 years, my passion for the Napa Valley began in 1985, when I bought my restaurant in Calistoga. While food and beverage hospitality allowed me to share my love of our Valley with visitors and locals, I have found that helping people sell and buy real property affords me the best opportunity to get more folks to fulfill their dreams experience their own Napa Valley passions. 707-287-1994 // TWARR@CBNAPAVALLEY.COM // NAPATRACYSTYLE.COM // DRE# 01443203 96
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Trailscape We build trails on your land. Contact us today for a complimentary trail & firebreak plan. Randy Martin | 530.852.5155 | Randy@trailscape.net | trailscapeinc.com | LIC #915774
Lucy Liu and her Totem Series of artworks Photo by Lowell Downey
NVL people & art
NAPA VALLEY MUSEUM Yountville’s Hidden Cultural Oasis Re-Opens
Napa Valley Museum Yountville is a hidden cultural oasis located on the peaceful grounds of the California Veterans Home in Yountville. Exterior of Museum Photo by-MJ Schaer
Jeff Bridges, Pooch, and Lois Smith, A Dog Year
estled nearby to Yountville’s award-winning restaurants, hotels, and wineries, the small yet mighty world-class museum and formerly sleepy nonprofit, has in recent years, been attracting crowds and international acclaim for its inventive world-premiere exhibitions such as “France is a Feast: The Photographic Journey of Paul & Julia Child,” the “Sound Maze,” a family-friendly interactive experience where visitors create a cacophony of sound on giant-sized invented musical instruments, and the current exhibition: “Lucy Liu: One Of These Things Is Not Like The Others” – the first US
BottleRock photo by Brian Fienzimer
Drowning by Julia Glassman
Hughes Claude Pissaro, Interior Bourgeois from the Yates Collection
Museum exhibition of deeply personal and intimate art and sculpture by the artist, actress and advocate Lucy Liu (through August 29, 2021). The Museum consists of a Main Gallery featuring its major exhibitions, the History Gallery with permanent display, plus an intimate downstairs Spotlight Gallery featuring exceptional works by local and regional artists, student shows, and special smaller exhibits like the current: “Masterworks from the Yates Collection” (through August 29, 2021), featuring exquisite works by Matisse, Pissarro, Picasso, Chagall, and others. The Museum temporarily closed in March of 2020 due to Covid, just as it was hitting its stride. In the prior two years alone, the museum had presented works by Picasso, Matisse, Miro, Chagall, Dali, Donati, Pollock, Onslow Ford, Carrington, Guccione, Kipness, Fini, Deligmann, Matta, Motherwell, Kamrowski, Ernst, Frida Kahlo, and Walt Disney, and photographs by Dorothea Lange, Paul Child, Diane Arbus, Margaret BourkeWhite, Imogen Cunningham, Berenice Abbott, among others.
The Museum also offers online content, including a virtual version of its “Lucy Liu” exhibition, two annual student shows: “Remotely Creative” and “Not from Around Here” displaying exceptional works by high school students across the region, plus “Real Time: Art of the Moment - Tested by Fire,” displaying thrilling video and photography of the recent wildfires by Napa photographer Tim Carl. All virtual exhibitions on the museum’s website are free except the Lucy Liu exhibit, which requires a donation of any amount ($5 suggested minimum) for access. With popular events like its Top Drink cocktail festival, speaker series, lectures, and classes, musical evenings, and sold-out whisky and sake tastings - plus a sunny patio with picnic tables where visitors can bring their own lunch to enjoy before or after touring the galleries - the Napa Valley Museum Yountville has something for all ages and interests. “When we closed in March of 2020 due to the pandemic, we saw strong interest in the newly-opened ‘Lucy Liu’
Lucy Liu, Family Portrait Photo courtesy of the artist, 2016
exhibition, and getting ready to open a powerful student-curated exhibition in March,” recalls Laura Rafaty, Napa Valley Museum’s Executive Director. “We never dreamed we would be closed this long and are lucky that we’ve been able to obtain government loans, grants, and donations enabling our small nonprofit to remain viable. We so look forward to welcoming the public back to the Museum at long last and to bringing our museum family – our artists, visitors, staff, trustees, and members – back to our galleries.”
FOR MORE INFORMATION, HOURS OF OPERATION, AND UPCOMING EXHIBITS:
FOOD & WINE 2021
A great idea for sharing fun and friendship: An ART adventure with Open Studios Napa Valley! Every year at the end of September local art lovers, art collectors and buyers excitedly anticipate the coming of harvest time, and a 28-year tradition called Open Studios in the Napa Valley. It’s a free, self-guided, art discovery tour that takes place over the last two weekends (both Saturday and Sunday) of September. This year 56 participating artists have been preparing to share their artwork with visitors from all over the United States. Whether you’re an avid collector or just curious about art, this is an incredible opportunity to peer into the creative spaces of Napa Valley, meet the artists, watch demonstrations, and buy local art right from the source!
Therese Legere Therese Legere
KentKent Franklin Franklin Debbie Ames Debbie Ames
Peggy Francis Peggy Francis
Janis Adams Janis Adams
TeriTeri Sandison Sandison
Sharon Crary Sharon Crary Therese Legere
Beverly Wilson Beverly Wilson
John Comisky John Comisky
Trish Danby Trish Danby
Frank Trozzo Frank Trozzo
SueSue Conrad Conrad
Open Studios Napa Valley is committed to bringing you the best Open Studios event ever. The artists have had two years to create new works and many other special items that everyone is sure to enjoy. The program exists today because the artists believe in the importance and value of opening their studios to visitors and sharing a unique artistic experience. Many have been participating in Open Studios for decades. Discover crafted items such as cards, prints, jewelry, glass, wood, photography and countless original works of art! This is your chance to own your piece of Napa Valley creativity and display it proudly and lovingly in your home or business.
Catalogs with a location map will be available starting late August across many local businesses in the valley including: • A rt Galley Napa Valley 1307 1st Street, Napa • Jessel Gallery 1019 Atlas Peak Rd, Napa • Color Theory Art Supplies 3250 California Blvd, Napa Catalogs and the map will also be available for download from our website www.artnv.org, starting mid-August.
Members of our 100% volunteer organization have contributed hundreds of hours and our generous sponsors have contributed financial support to ensure Open Studios Napa Valley continues to be an important and successful event in our community. If you have any questions about this event, please contact Frank Trozzo at email@example.com.
AANV-Art Association Napa Valley-is a 501(c)3 non-profit organization that supports the arts and contributes to local art student scholarships.
NVL shop local spotlight
Downtown Napa’s Under-the-Radar Hospitality Gem:
R INN NAPA BY FRAN MILLER | PHOTOS COURTESY OF R INN NAPA
f the myriad hotels, inns, resorts, and B&B’s throughout Napa Valley, none are quite like R INN NAPA. Located steps beyond the bustling Downtown Napa corridor in a beautifully renovated historic building, this European-style boutique hotel currently flies slightly under the radar, its popularity primarily the result of online rave reviews and word of mouth. Urban, contemporary, and indulgent, R INN NAPA and its luxurious rooms and suites provide a different kind of wine country hospitality, a type to which travelers are gravitating. Family-owned and operated, the hotel is the only hospitality venture within the family’s diverse real estate portfolio. Much of the inn’s original artwork is provided by the patriarch, whose avocations include photography. With help from the mother, the daughter acts as an interior designer, sourcing the best in textiles, sumptuous furnishings, and dramatic lighting fixtures from around the world, such as the two sculptural Venetian chandeliers that hang in the posh Lobby Lounge, a favored gathering spot for guests. The son acts as general manager, overseeing the day-to-day operations of the tech-driven haven. 102
Each of R INN NAPA’s 15 rooms and its freestanding two-bedroom bungalow (all accessed with keypad codes) feature top-ofthe-line indulgences such as adjustable beds, Comphy linens, and heated Toto washlet/ bidets. Within the Courtyard Building are ten Courtyard Rooms. Within the main Loft Building are five sumptuous Loft Suites, three of which feature two-level upstairs/ downstairs, with floating wood staircases and 20 ft. high ceilings. Two of the Loft Suites feature deep soaking tubs. All feature fireplaces and heated bathroom floors. All guests are treated to a bountiful continental breakfast on weekends and are provided day/ night access to the Loft Building-located full chef’s kitchen and Courtyard Building pantry, where sodas, waters, yogurt, and snacks are readily available. It’s these little, no-resort-fee ‘extras’ for which travelers are taking notice. Guests receive a glass of wine at check-in, and included with every room is a luxe bottle of wine. In addition, the five Loft Suites generously feature wet bars/refrigerators stocked with complimentary items such as wine, cheese, assorted drinks, chocolate, chips,
and crackers. Parking in the large adjacent lot is free; state-of-the-art televisions feature Netflix and Hulu. A bocce ball court provides outdoor entertainment, and the garden area and outdoor living room, featuring Restoration Hardware furnishings, allows for comfortable outdoor entertaining. Finally, the Loft Building’s stylish 10-seat dining room – available to all guests – is the perfect space to host a private event or meeting. “Our family’s vision was to create a modern boutique hotel featuring high tech self-sufficient amenities and ample indoor/ outdoor common spaces with a residential feel and artistic character,” said the son, who serves as concierge, offering guests a variety of in-the-know dining, winery, and entertainment suggestions. “With a walkable location in the heart of downtown Napa, our property is ideal for entertaining or escaping to a private haven. What we offer is unique to the area and has great value.” FOR MORE INFORMATION
623 Coombs St., Napa, CA 707-265-6200 www.rinnnapa.com
NVL shop local spotlight
the best sourced white wine grapes. We then combined different varieties of grapes to create a proprietary blend of wine. From there, we worked on the juice, sampling every 100% natural juice we could to find the perfect combination.” With four flavor profiles, including orange, berry, mango, and apple, Mimosa Royale has made its mark in the beverage industry. The ready-to-drink mimosa is premade, contains 8% alcohol, and has a shelf life of one year, making it a oneof-a-kind, modern-day take on a classic cocktail.
BY VALERIE OWENS
A combination of Moscato wines and 100% natural juice, the multi-awardwinning mimosa offers a variety of flavors for any occasion.
nspired by a vision to create the perfect hand-crafted, premade beverage, Michel Rantissi Jr. introduced American’s first ready-to-drink Mimosa in January 2021. A combination of Moscato wines and 100% natural juice, the multiaward-winning mimosa offers a variety of flavors for any occasion. “I came up with the idea seven years ago,” said Owner and CEO of Mimosa Royale, Michel Rantissi Jr. “I have a friend who loves mimosas. I realized that
we couldn’t keep mixing drinks everywhere we went. There had to be another solution.” During the pandemic, Rantissi’s thriving business, Advanced Manual Therapy Institute in Las Vegas, co-owned with his wife, Jody Stafford, was severely impacted. “Once Covid hit, physical therapy was put on the back burner,” explained Rantissi Jr, “so I decided to focus on the launch of Mimosa Royale. It took all of COVID to get it going. First, we searched California for
Since the launch of the brand, Mimosa Royale’s premade mimosas have been garnering recognition, recently winning Best of Class, Gold, Silver, and Bronze at the Sunset International Wine Competition (91pts). Also, taking Best of Class, Best of Show, Double Gold, and Gold. (96pts) at The Press Democrat North Coast Wine Challenge and placing in the Gold and Silver medal categories at The West Coast Wine Competition and The International Women's Wine Competition. From concept to package, the journey to create America’s first premade Mimosa has come to fruition. “What a rollercoaster,” exclaimed Rantissi Jr. “All of the flavors are selling well, and the word is spreading fast. This might just be the new thing.”
FOR MORE INFORMATION
FOOD & WINE 2021
NVL shop local spotlight
Whirlwind Blow Dry Lounge
BE BEAUTIFUL BY LAURIE JO MILLER FARR | PHOTOS BY TONY GEORGE PHOTOGRAPHY
love having the opportunity to create a special look on the day of the wedding and spending time with the younger generation as well. Some brides choose the alternative; the Whirlwind wedding team will go on-site to do MUAH (makeup and hair) at the venue itself. For larger wedding parties, this is a popular pick. There are a few dozen weddings already booked for the remainder of 2021. Book with confidence: Wedding Wire and The Knot awarded Whirlwind with the Couples Choice Award in 2018, 2019, 2020, and 2021 for destination wedding services.
GIRLS’ NIGHT OUT
“Let us blow you away,” suggests Whirlwind Blow Dry Lounge, one of the best places in town for hair styling and makeup. Their team of licensed cosmetologists are dedicated to beautifying Napa—one head at a time. BLOWOUTS, STYLING, MAKEUP, AND MORE Looking for tight curls, beachy waves, a loose bun, pretty ponytail, French braids, or an elegant updo? Looking for something simple that will last for days? Choose a favorite look or go with something fun that’s new. Hollywood glam? Everybody wants professional makeup that’s deftly applied with a skilled hand. And, of course, having the look last throughout the day and evening while appearing fabulous in photographs. And there’s more. While the art of a perfect blowout is the specialty, there’s also a menu of new salon services. A visit begins with a shampoo and conditioning, exclusively using 104
a range of environmentally conscious KEVIN. MURPHY products from Australia. Also available prior to a professional blowout for those who may wish, a trim or a root touch-up. Plus, the salon has a new facial suite where waxing and lash treatments are offered.
Everyone’s waited such a long time to be social again, but nobody needs to be a bride to feel like a million bucks and be pampered like a princess. So get dolled up before an event, a date, or a party and walk out with a pep in the step or get the BFF gang together and come to the salon before a bachelorette party or a girls’ night out. For the past six years, Whirlwind owner Stacie Harrold has been running the business from the corner of First & Main (“at the back of the building facing the river”), where the new firstfloor location is about 200 feet from the previous one. Park behind Cole’s Chop House and look for the sign. Whirlwind ticks all the boxes. It’s a small, local, and woman-owned business, and it’s dogfriendly, too.
BRIDES ARE BACK Whirlwind has assembled a team of top-notch wedding stylists to give plenty of tender loving care to bridal parties of up to 12. Brides and their attendants are served coffee, tea, or bubbles while they enjoy this occasion. Bridal photographers are welcome to capture the “getting ready” moments for posterity. Mother-of-the-bride and mother-of-the-groom
FOR MORE INFORMATION
1040 Main St., Suite 105, Napa, CA 707-690-2028 // WhirlwindBlowdry.com (closed Mondays)
NV Wine Train
t rfewcine lovers e p the for gift
• wine ac c e s s or y gi ft s wi t h your c ompany lo go •
wine keys • charcuterie boards wine cups • wine boxes
707-812-2789 VINSTYLE.COM FALL 2019
FOOD & WINE 2021
NVL health & wellness
Blue Zones Project Launches in the Upper Napa Valley Adventist Health and Blue Zones, LLC Partner Up for a Healthier Community
What are the Blue Zones? In 2004, longevity expert, best-selling author, and National Geographic Fellow, Dan Buettner teamed with National Geographic, the National Institute on Aging, and the world's best longevity researchers to identify pockets worldwide where people lived measurably better, longer. In these five areas, dubbed blue zones, researchers found that people reach age 100 at a ten times greater rate than in the United States and with lower rates of chronic disease. After locating the world's blue zones areas, Buettner and National Geographic took teams of scientists to each location to 106
pinpoint lifestyle characteristics that might explain the unusual longevity. They found that though the blue zones communities are located in vastly different parts of the world, their residents share nine specific traits – referred to as the Power 9® – that lead to longer, healthier, happier lives. They also discovered these residents made healthy choices because they were easy— even unavoidable—in their surroundings. The Blue Zones Project® is a community-led initiative that incorporates Buettner's findings. It’s designed to make healthy choices easier through permanent changes to the built environment, policy,
and social networks that will move a community toward optimal health and wellbeing. That's why the Blue Zones Project focuses on influencing the Life Radius®, the area close to home in which people spend 80 percent of their lives. When individuals and organizations participate, the small changes contribute to huge benefits such as lowered healthcare costs, improved productivity, and a higher quality of life. Since the first pilot in 2009, more than 60 communities have joined the Blue Zones Project® movement, impacting more than 3.8 million citizens and helping more people live longer, better.
“Blue Zones Project is a locally driven initiative and all about coming together as a community and connecting where we work, live, and play. Whether it's sharing a glass of wine at 5:00 to catch up with friends after a long day or shopping at the farmers market to meet the growers who supply fresh produce to feed our families, building connection in the community throughout our Life Radius is what's most important.” – Joaquin Razo
Blue Zones Project by Sharecare offers access to tools and resources to help power one’s well-being. It all starts with determining RealAge. Age is indeed just a number — but RealAge reflects health habits that can influence for the better. With Blue Zones Project and the Sharecare app, a customized well-being plan, along with challenges and resources, will help participants along the way. The Upper Napa Valley community is well on its way to becoming a Blue Zones Community. That means residents and business owners alike are focused on improving well-being for themselves and their neighbors. For those interested in getting involved with future health challenges and joining the movement that is transforming the Upper Napa Valley, sign up to volunteer with us or join Blue Zones Project mailing list today. Together we can lower chronic disease rates and make our community a healthier, happier place to live, work and play. FOR MORE INFORMATION:
Blue Zones Project in the Upper Napa Valley In April 2021, Upper Napa Valley, which spans Yountville, St. Helena, Angwin, and Calistoga, was named the next Blue Zones Project community in North America. The Blue Zones Project Upper Napa Valley is brought to the area through an innovative sponsorship with Adventist Health and partnership with Blue Zones, LLC. Bringing the Blue Zones Project to the Upper Napa Valley will offer worksites, schools, restaurants, and social networks the benefits of creating healthier options closer to home. Upper Napa Valley is also receiving support from national experts to implement a comprehensive, evidencebased plan for improving community well-being. A local team was recently named to lead the well-being transformation on behalf of the Blue Zone Upper Napa Valley Project. Joaquin Razo, a former vice president and chief strategy officer for the St. Helena Chamber of Commerce in Napa Valley, will serve as Executive Director. Fabio Maia joins him as Organization Lead, Kelly Bond as Public Policy Advocate, and Naseem Moeel as Engagement Lead. Their main charter will be implementing the Blue Zones
programs and principles as Upper Napa Valley works toward attaining Blue Zones Community® certification.
“ The recent selection of Upper Napa Valley as a Blue Zones Project demonstration site is a direct result of the community’s motivation and enthusiasm, and community leaders and engaged citizens already working to bring positive change and improved well-being to our community. It’s an exciting time for Upper Napa Valley, and I am honored to be part of a skilled Blue Zones Project team that fully reflects the diversity of our community.” – Joaquin Razo
BZPUpperNapaValley@sharecare.com // unv.bluezonesproject.com // Upcoming events and happenings will be shared on Facebook at www.facebook.com/bzpuppernapavalley.
Local Blue Zones Project Team from back L-R: Kelly Bond, Fabio Maia, Naseem Moeel and Joaquin Razo
Blue Zones Project Upper Napa Valley is also in partnership with Sharecare, the digital health company that helps people manage their health in one place. FOOD & WINE 2021
NVL money & wealth
Should You Borrow or Take a Distribution from Your 401(K)? You might want to consider alternatives first. In this article, Bank of America explains why and how.
hen there’s a sudden need for a substantial amount of cash, many people think about taking money out of their 401(k)s. “It
is understandable that people may want to consider doing so in extraordinary circumstances such as the coronavirus pandemic,” says Sylvie
Feist, director, Retirement & Personal Wealth Solutions at Bank of America. What’s more, provisions of the Coronavirus Aid, Relief, and Economic
Security (CARES) Act have eliminated potential additional penalties when taking an early distribution, and increased the portion of the vested assets
Merrill, its affiliates, and financial advisors do not provide legal, tax, or accounting advice. You should consult your legal and/or tax advisors before making any financial decisions. Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Investment products offered through MLPF&S, and insurance and annuity products offered through MLLA.: Are Not FDIC Insured
Are Not Bank Guaranteed
May Lose Value
Are Not Deposits
Are Not Insured By Any Federal Government Agency
Are Not a Condition to Any Banking Service or Activity
© 2021 Bank of America Corporation. All rights reserved. | MAP3316179 | WP-03-21-1001.A | 472503PM-0421 | 04/2021
that could be taken in a loan from a 401(k) plan account. “In some circumstances, your 401(k) may be your only choice. But as a general rule, dipping into your retirement funds to cover a short-term need could cost you more in the long run.,” Feist says.
up until Dec. 31, 2020.1 It gives you access to as much as $100,000 of all your eligible employer-sponsored retirement plan or IRA assets. CRDs are not subject to the additional 10% federal income tax that applies to individuals under age 59½, or the mandatory 20% federal income tax A LOST OPPORTUNITY TO withholding when taken from GROW YOUR SAVINGS an eligible employer-sponsored Before deciding, consider that plan account. Also, federal when borrowing from your income taxes on CRDs may be retirement funds, “you’re paid evenly over a three-year interrupting the potential for period, beginning with the year the funds in your 401(k) plan that the distribution was made. account to grow through tax- In general, CRDs may also be deferred compounding, making repaid to an eligible employeemoney sense it more difficult for you to sponsored retirement plan reach your retirement goals,” within three years from the date says Feist. Taking funds out of the CRD. The repayment will might also mean missing out on be treated as a rollover and will potential future earnings. counted toward your money sense and how to say no — if family members not turnbe to you for financial support. annual contribution limits. WHAT HAPPENS IF YOU Though the CARES Act LEAVEtoYOUR JOB BEFORE a position provide it. Yet the “Financesmakes in develop basic philosophy that applies to it easier to usea a 401(k) THE LOAN IS PAID Retirement” survey foundOFF? that few respondents everyone. Explain plan account for financial as-that this philosophy helped plan, you may had Depending budgeted toonbethe able to help family members your suggests family build its wealth and that any loan or sistance, Feist that be required togiving pay the amount of $6,500 financially, despite an average gift decisions will potential borrowers thinkbe made based on your core backtoimmediately or elsebudgets have for such annually family. “We create values, such as a strong work ethic, pride We and work with our clients, their families and about their long-term financial it deemed a communication, distribution things as travel or shopping, so from whyMerrill not for self-sufficiency. If you’re dreading thehealth prospect nt client experience and care team to develop a plan of care. security. “Before you consider thegiving?” plan. “This is called loan family asks Bill Hunter,a Retirement of refusing a request, prepare your reasons Then we provide experienced California making a withdrawal from your offset,” explains Feist. “You may & Solutions Client Experience, Director, Strategy beforehand so that you can explain them registered home care aides to assist our future self, make sure you have be subject to federal and state tionally,atapproximately • Start saving for retirementunemotionally. and take Bank of America. When you can’t afford clients to give, with their individual care needs. explored other options.” taxes, well as an adoutline ults with aincome retirement advantage of much having longevity onthe reasons for your decision. Hunter advises thatasyou determine how e made ditional 10%to federal income tax Contribute to anWhen you an canearly commit this purpose without a family business is involved, notes ady your side. employerif you are under age 59½, unless • Concierge approach to care coordination disrupting your retirement planning and current Schmieder, it’s be possible that your relatives don’t 1 To be eligible for a CRD, an marily to cover debt. applies,”sponsored savings plan such as ayou must an exception she adds. individual who is diagnosed with the virus living needs. When you have that figure, understand the company’s financial limitations. • Non-medical in-home care — at least at a level that meets disease SARS-CoV-2 or with Under theother Tax priorities. Cuts401(k) andAre Jobs derstandably concerned e consider your there any “Notcoronavirus everyone may be aware, for instance, that planning and preparation • Meal 2019 (COVID-19) by a test approved by the company match. Act of 2017, repay changes you must may any need tothe make Centers in order company owners have an obligation to reinvest ldren’slifestyle wellbeing and you for Disease Control and Prevention, • Medication reminders amount to to anfamily IRA byduring the federal keep giving tough times? their profits their businesses to maintain or whose spouse or dependent defined portingtothem financially. • Talk to your local Merrill advisor, who(asinto income tax filing deadline for theset Internal Revenue Code)he is diagnosed Most important, before you give, be sureinto growth,” says. Use this opportunity• to Light explainhousekeeping and pet care amount spent by can assist with putting together a with such virus or disease by such a test, or the year in which the offset • Transportation to errands or appointments aside an emergency fund for yourself to help that the company’s profits aren’t a ready source who experiences adverse financial conseir earlyensure adult children to help pursue your goals. occurred. that you iswill have aplan comfortable cushion for gifts or loans. • Additional care for clients in a care facility quences as a result of being quarantined, ver billion annually.2 in retirement. being furloughed As or laid offconsider or having work r $500 you each request, it’s always • Hospice and palliative care For more information, contact HOW THE CARES ACT hours to such virus to or disease, 3. Setbleak, firm guidelines for saying yes. Decide in reduced dueimportant remember that gifts or loans to n’t entirely as the • Dementia care CHANGES THINGSMerrill Lynch being unable toAdvisor work due to lack of child Financial advance under what circumstances you would family members will have a direct impact on care due to such virus or disease, closing rly adults (72 percent) you are giving eligibleor and with bathing, walking or Eric F. your Gonzales in thehoursyour feel Ifcomfortable lending money. retirement There might• beAssistance an or reducing of a business ownedplanning. or employer’s permits, d benefit from financial transferring, dressing, incontinence care “If you’re going 401(k) to makeplan a gift of the money, unwritten fifth rule, says Hunter: “Beware of operated by the individual due to such virus Napa, CA, office you may take coronavirusor disease, or other factors as determined e is some advice to early think about using theaoccasion as a teaching being overly generous, or you could end up at 707.254.4606 relatedsuggests distribution, CRD,sounding by the Secretary of the Treasury. moment,” Hunter.or Without needing financial help yourself.”
re You the “Family Bank”?
it of Happiness: Financial Independence
A PARTNER IN CARING We Care When You Need It The Most
their pursuit of financial
or firstname.lastname@example.org. Locally owned and operated by Kim Geis, preachy or judgmental, try to explain to your Administrator and Krystal Smith, RN relative how you’ve put yourself in a position to tick toprovide a budget. Track this assistance. Have you kept your debt under control, your expenses, and for instance, or lived within your g means or avoided s where you can make high-interest credit cards? CALL US FOR A FREE IN-HOME “For young adults in the FOR family, this INFORMATION could be a MORE to fund your goals. 1 Center for Retirement Research at Boston College. ASSESSMENT valuable lesson,” he says. Contact Merrill Lynch Financial Advisor , “How Does Student Debt Affect Early Career ur debt. Ericto F. be Gonzales in the Napa,aCA office at “IfPay you high-interest, expect paid back, create loan Retirement Saving?” 2018. 707-254-4606 recommends2 or Joeeric_gonzales@ml.com. C. Schmieder, uctible document,” debt first (e.g., Age Wave/Merrill Lynch. “The Financial Journey of principal consultant of the Family Business and then other non-tax Parenting: Joy, Complexity and Sacrifice,” 2018. For more information, contact Consulting Group. This may include details on HOME CARE LICENSE #284700010 FOOD & WINE 2021 ebt (e.g., an auto loan). how frequently repayments will be made and Merrill Lynch Financial Advisor
desserts, and more modern pub grub.
NVL dining guide
BAR + GRILL
CA MOMI is a traditional Italian & organic food restaurant serving premium, locallyNAPKINS An cuisine restaurant with an exciting forscene locals and travel- and organic ingredients whenever possible inscene support of local purveyors NAPKINS-sourced, AnAmerican American cuisine restaurant with an exciting for locals ers who happen upon them.Weekend brunch am to 3 pm) and one of the best like-minded businesses across Napa(11 Valley. and travelers who happen upon them. Weekend brunch (11 am to 3 pm) happy hours in Napa (food and drink specials from 3 to 7 pm). Weekend nights the bar and one of the best happy hours in Napa (food and drink specials from 3 to area turns electric with entertainment including live performances and dancing to DJs
C CASA - We offer a fresh approach to tacos and much more. Fresh, made-to- order COOK TAVERN PIZZERIA istopped cozy, brick-walled gastropub withquality table &and bar seating DOWNTOWN JOES -aAn American style grill united with freshness. Ourand white&corn tortillas with ingredients like seasoned buffalo, rotisserie lamb, DOWNTOWN JOE'S An American style grill united with quality for seasonal American and Italian dishes and neapolitan-inspired pizza for menu isprawns, locally resourced then cooked with flair that is true. Perfect Napa Valley. We salsa. grilled fresh crab, micro greens, goat cheese, chipotle aioli and Serrano freshness. Downtown Joe's menu is the locally resourced then cooked with friends and families can interesting stop in after worksandwiches, and enjoy a true tavern atmosphere. proudly salads, burgers, seafood, steaks, decadent house made And, wefeature offer andThey salads, rotisserie meats and poultry and the flare that is true small Napaplates Valley. proudly feature salads, burgers, desserts, morewith modern pub twist. grub. seasonaland entrees a C CASA
1001 2nd St, Napa, CA 94559 (707) 257-4992 | www.camomienoteca.com/ 707-927-5333 | www.napkinsnapa.com 1001 2ND ST, NAPA // 707-927-5333 // NAPKINSNAPA.COM
pubCA grub. 1304 Main modern St, St Helena, 94574 707-963-8082 | www.cooktavern.com 902 Napa, CACA 94559 610Main 1st StSt,#B, Napa, 94559 / Oxbow Market 902 MAIN ST, NAPA // 707-258-2337 // DOWNTOWNJOES.COM 707-258-2337 | |www.downtownjoes.com 707-226-7700 www.myccasa.com
7 pm). On weekend nights, the bar area turns electric with entertainment including1141 live First performances and dancing to DJs. Street Napa CA 94559
sandwiches, seafood, steaks, decadent house-made desserts, and more
FOODSPRING & WINE2017 2017
M E D IT E RRANE AN
AMERICAN DOWNTOWN - Anand American style grill united quality and freshness. GRILLE 29 RefreshingJOES locals visitors since 2002. with Their riverside patio Our menu is locally resourcedathen cooked the flair that is truefour-legged Napa Valley. We is an ideal spot for enjoying meal withwith friends (including proudly feature salads, sandwiches, seafood, steaks, house made friends) and family. Join themburgers, for breakfast or lunch during thedecadent week, and desserts, and more modern pub grub. award-winning weekend brunch. Come for the food, stay for the great wines and artisan gifts! 902 Main St, Napa, CA 94559 540 MAIN STREET NAPA // 707-259-0762 // NAPAGENERALSTORE.COM 707-258-2337 | www.downtownjoes.com
SMALL WORLD - A world of flavor Small World Restaurant, where the SMALL WORLD A world of awaits flavoratawaits at Small World Restaurant, NAPKINS - Anmenu American cuisine restaurant with an exciting scene for locals and travelmenu features the vibrant cuisine ofvibrant the Mediterranean and theMediterranean Middle East. Falafel, where the features the cuisine of the and ers who happen upon them.Weekend brunch (11 am to 3 pm) and one of the Hummus, BabaEast. Ganoush, Schwarma, Pita Sandwiches, Garden Fresh Salads,best andPita the Middle Falafel, Hummus, Baba Ganoush, Schwarma, happy hours in Napa (food and drink specials from 3 to 7 pm). Weekend nights the bar Fresh-Made Baklava. Sandwiches, Garden Fresh Salads, and Fresh-Made Baklava are all area turns electric with entertainment including live performances and dancing to DJs
staples on their delicious menu.
928 Coombs Street (Downtown Napa), Napa, CA 94559 707-224-7743 | SmallWorldRestaurant.com 928 COOMBS ST, NAPA // 707-224-7743 // SMALLWORLDRESTAURANT.COM 1001 2nd St, Napa, CA 94559 707-927-5333 | www.napkinsnapa.com
I TA L I A N CA' MOMI OSTERIA Providing the Napa Valley with an obsessively authen- AnCa' American an exciting scene for locals tic Italian NAPKINS experience, Momi cuisine Osteriarestaurant serves upwith locally-sourced organic in- and travelwho happen upon them.Weekend brunch certified (11 am topizza 3 pm)Napoletana and one of the best gredientsers featured in their historic Italian recipes, happy Napa (food drinkOsteria specials also from 3offers to 7 pm). Weekend nights the bar and garden to hours glass in cocktails. Ca’and Momi tastings of Ca’ area turns and electric withwines entertainment livemusic performances and dancing to DJs Momi Napa Valley Italian plus lateincluding night live each weekend. 1141 FIRST STREET, NAPA 1001 2nd St, Napa, CA 94559 // 707-224-6664 // CAMOMI.COM 707-927-5333 | www.napkinsnapa.com
BAR + GRILL
TRANCAS STEAKHOUSE When you want a delicious Prime rib, steak or COOKseafood, TAVERN & PIZZERIA a cozy, brick-walled gastropub withMany table &have bar seating fresh the place tois go is the Trancas Steakhouse. called for seasonal andthe Italian dishes neapolitan-inspired pizza Perfectevery for their bar theAmerican Cheers of west. Theand barstools are occupied by .locals friendsofand stop in after and enjoy true tavern atmosphere. night thefamilies week.can The walls arework covered withaphotos of happy customers (you know who you are) and celebrities. 1304 Main St, St Helena, CA 94574 999 TRANCAS|STREET, NAPA // 707-258-9990 // TRANCASSTEAKHOUSE.COM 707-963-8082 www.cooktavern.com
928 Coombs Street (Downtown Napa), Napa, CA 94559 1141 First Street Napa CA 94559 707-224-7743 | SmallWorldRestaurant.com (707) 257-4992 | www.camomienoteca.com/ special special dining dining section section
902 Main St, Napa, CA 94559 707-258-2337 | www.downtownjoes.com
of our signature burgers. A fun spot to meet up with friends or enjoy a meal with the whole family! 1122 First Street, Napa, CA 94559 707--812--6853 | jaxwhitemulediner.com
classic homemade tiramisu. 1026 1st St, Napa, CA 94559 707-254-8006 | www.ristoranteallegria.com
WINE COUNTRY EL FRESCO
TARLA - True to our namesake, the Tarla Grill aims to yield nourishing, creative, and culturally exciting eats originating from Turkey and Greece, lands heralded for their C CASAand Offering reimagined cuisine, C CASAbetween featuresmankind fresh food cuisine a culture that takes Mexican pride in the relationship andcrafted the with We nutrient-packed ingredients sustainably sourced. tortillas are land! take our responsibility of ensuring the origins of ourHandmade ingredients seriously made from 100% USA grown, non-GMO, organic white corn. C CASA offers a and pride ourselves on using local, seasonal and organic fare whenever possible.
LA TOQUE’S Chef Ken Frank’s landmark Napa Valley restaurant is the proud recipient of both a Michelin Star and The Grand Award from Wine Spectator. The menu evolves GRILLE Nestled in finest Embassy Suites from Napaa network Valley, Grille 29farmers offers a casual, constantly to show off29 each season’s ingredients of local friendly space us ideal a business lunch, after work drinks or dinner with the and purveyors who supply withfor some of the finest foods in the world. Our wine The tall rusticto ceiling chandeliers, and beautiful oak bar pairings arefamily. considered by many be thewith ultimate food andsofa wineseating experience.
meats. everything is 100% Gluten Free! Vegetarian/Vegan offerings available. 1480 1stAnd St, Napa, CA 94559 707-255-5599 | www.tarlagrill.com
entrees using products and CA herbs grown from its very own garden! The Westinful Verasa Napa, 1314fresh McKinstry St, Napa, 94559 707-257-5157 | www.latoque.com
modern and fine casual approach to tacos, salads, quesadillas and rotisserie OXBOW PUBLIC MARKET // 610 1ST ST., NAPA // 707-226-7700 // MYCCASA.COM
add an old-world charm to the intimate dining room and lounge. Enjoy delight1075 CALIFORNIA BLVD., NAPA // 707-320-9520
JA PA N E S E EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision EIKO'S Delivering a modern, imaginative twist on traditional Japanese cuisine, for the menu combines modern and authentic traditional Japanese cuisine including Eiko's menu includes seasonal, fresh sustainable fish and ingredients delivered seasonal, fresh sustainable fish and ingredients delivered daily from our local markets dailypurveyors. from local markets purveyors. addition to raw and In addition to and traditional raw fishInpreparation, ourtraditional chefs creates a fish preparation, their chefs create a selection of innovative dishes by local selection of innovative dishes inspired by our local culture and taste inspired profiles featuring culture tasteand profiles featuring Napa as influence and inspiration. Napa as and influence inspiration.
1385 NAPA TOWN 1385 Napa Town Center,CENTER, Napa, CA NAPA 94559 // 707-501-4444 // EIKOSNAPA.COM 707-501-4444 | www.eikosnapa.com THE 80 70
special specialdining diningses
AMERICAN CLASSIC ITALIAN
I TA L I A N
JAX WHITE MULE DINNER Located in downtown Napa, JAX is a local’s’ favorite servIL POSTO ing TRATTORIA - Wefood offerwith the atraditional italian experience classic diner modern twist. Enjoy a familythrough friendlyfood, atmosphere with a FILIPPI’S PIZZA GROTTO For over 15 years, Filippi’s Pizza Grotto has been served in amenu casualthat setting the beautiful Valley. Ouron menu offers a variety slec- and gravy, offersinsomething forNapa everyone. Dine classics such as biscuits one of Napa Valley’s favorite Italian restaurants among locals and visitors alike. tion of antipasta’s, salads,and pizza’s withorfreshly made pasta eggs benedict friedalong chicken, branch out and trydishes. our chicken and waffles or one Best known for its extensive pizza menu, their dinner entrées include of our signature burgers. A fun spot to meet up with friends or enjoy a mealtraditional with the Italian favorites such as Veal Scaloppini, Eggplant Parmigiana and Linguini with 4211 Solano Ave,family! Napa, CA 94559 whole Clam|First Sauce. Soups, 707-251-8600 www.ilpostonapa.com 1122 Street, Napa,sandwiches CA 94559 and gluten-free options are also on the menu. 707--812--6853 | jaxwhitemulediner.com 635 FIRST ST., NAPA // OXBOW DISTRICT // 707-254-9700 // REALCHEESEPIZZA.COM
S I LV E R A D O
R E S O R T
A N D
S P A
AMERICAN THE GRILL AT SILVERADO A one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers, The Grill at Silverado features Wine Country Cuisine, emphasizing fresh and sustainable products. Just minutes from downtown Napa, the Grill overlooks one of the most beautiful golf courses on earth and offers a respite from the daily routine for everyone who visits. 1600 ATLAS PEAK RD, NAPA // 707-257-5400 // SILVERADORESORT.COM
M E D IT E RRANE AN TARLA ourtheir namesake, the Tarla GrillTarla aims Grill to yield nourishing, and TARLA- True Truetoto namesake, the aims to yieldcreative, nourishing, culturally eats originating from Turkey and Greece, lands heralded forGreece, their creative,exciting and culturally exciting eats originating from Turkey and cuisine and a culture that takes pride in the relationship between mankind and the lands heralded for their cuisine and a culture. They take the responsibility land! We take our responsibility of ensuring the origins of our ingredients seriously of ensuring the origins of their ingredients seriously and pride themselves and pride ourselves on using local, seasonal and organic fare whenever possible.
on using local, seasonal and organic fare whenever possible.
1480 1st St, Napa, CA 94559 1480| 1ST ST, NAPA // 707-255-5599 // TARLAGRILL.COM 707-255-5599 www.tarlagrill.com FOOD & WINE 2021
B R I NG N A PA VA LLE Y to YOUR FRONT DOOR WINTER 2019
Intriguing Issue PLUS+
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1 YEAR • 6 ISSUES $12 // 2 YEARS • 12 ISSUES $19 // 3 YEARS • 18 ISSUES $25
Photo by Bob McClenahan