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With our new format of having stags on odd months of the year, and couples’ events in February and December, there is no event report to detail. So, I thought I would throw in a story of the IWFS Napa Valley Festival.
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Cheers!
Tom Murnan
“Don’t never look back, something’s liable to be gaining on you.” - Satchel Paige
Best of the Cockle Bur compiled & edited by Harry
B. Otis,
3rd President 1973-1974
IWFS Napa Valley Festival: The French Laundry 5-6-2025
Written by Tom Murnan, Photos by Tom Murnan
The most tantalizing draw on the Festival schedule was the French Laundry (FL) in Yountville, CA. It sports seven Michelin 3 Stars awards, and it is the most celebrated dining destination in Napa Valley. Chef Thomas Keller was awarded the James Beard “Outstanding Chef” and Outstanding Restauranteur” awards as well as being designated a Chevalier of the French Legion of Honor. His theory is that the palate becomes fatigued quickly, so he crafts multiple small bites that are impeccably made, triumphs of artistic presentation and creativeness, and deliciousness to boot. Did I mention it is also devilishly hard to book a reservation if you ever tried to do so yourself? If anyone wondered why the Festival was capped at 64 people, it was because that is all the FL can hold. We went for lunch.
Historically the original 1896 stone building was a saloon and stayed that way until 1906, when the county outlawed the sale of liquor around the nearby Veterans Home. In 1920, John Lande turned it into a French steam laundry. In 1978 it was re-purposed as a restaurant. Keller
had a dream of owning a restaurant serving fine French cuisine in Napa Valley and discovered the twostory cottage with a courtyard. He purchased the building in 1994. The menu changes daily, and there is a focus on fresh provisions and impeccable service. There were more employees than guests on our visit.
The building was looking especially festive because it was in full bloom with white roses, all at the peak of their beauty. As we entered, we were handed a glass of Dom Pérignon 2015 Champagne. We were allowed to wander the small garden courtyard, the kitchen, and most excitingly, the spectacular wine cellar, where we saw multiple vintages of Romanée Conti, La Tâche, and d’Yquem going back to 1928, not to mention Bordeaux First Growths, Le Montrachet, Hermitage and Cȏte Rȏtie. And not just French wines, but the likes of Opus One, Peter Michael Les Pavots, Clarendon Asral, and bottles of Madeira going back to 1820. Such a display brought forth wonderful possibilities for the vinous mind and fantasies of being a billionaire where price was no object!
Eight different Passed Canapes were being distributed, each of them little gems of food architecture, each with a different flavor profile. Each wonderfully presented appetizer, pieces of art in themselves, was delicious. The Salmon Cornet has been on the menu for years because Keller considers it something to make the diner smile. Called to table, we proceeded to fill both floors of the restaurant. Thomas Keller made his appearance and spent quite a bit of time at each table, greeting our members and answering questions.
The First Course found us with a signature FL dish, Oysters and Pearls. I ate this dish in 1994 on my first trip to the FL. Keller has tried updating it, but to no avail. He says it is perfect as it is. Six courses in all were presented. I would have to say that the Charcoal Grilled Japanese Wagyu was one of the best in my life. It was served with a 5-liter bottle of Spring Mountain Cabernet Sauvignon Elivette 2000, a blissful, aged wine match. We left with a small tin of shortbread cookies, and a copy of his latest book, The French Laundry, Per Se.
2025 UPCOMING OMAHA BRANCH EVENTS
SEP TBD STAG
TBD
Event Hosts: Joe Goldstein and Hasan Hyder
NOV 15
DEC
14
LOST RAIL STAG
TBD
Event host: Dave Thrasher
HAPPY HOLLOW CLUB
Holiday combined event with Omaha Metro
Theme TBD
Event hosts: Mike Wilke & Joe Goldstein