Napa Valley Life - Food & Wine Special Issue 2017

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2017

SPECIAL ANNUAL EDITION

forks & corks publishing since 1998

FOOD& WINE SPECIAL ISSUE

NAPA NOODLES


A N A PA VA L L E Y ICON WITH SOMETHING NEW IN PLAY

Johnny Miller Redesigned PGA North Course

There’s a lot to savor in Napa Valley. Breathtaking views, delectable wines and a sense of relaxation unlike anywhere in the world. Now, there’s something new. Our latest improvements don’t just enhance the Napa Valley experience, they reestablish Silverado Resort and Spa as what it was always meant to be – a Napa Valley icon.

Recently Renovated and Refreshed Guest Rooms, Restaurants and Spa.

SilveradoResort.com | 707.257.0200 The PGA Tour Returns to Silverado Resort and Spa October 2 – 8, 2017


Summer is Here! Norm invites you to enjoy Red Hen Bar & Grill’s wonderful outdoor dining area. Chef Juan Garcia has new appetizers and creative entrees to tempt the pallet.

Norm Sowicki Local Owner, Operator

P.S. We still have fajitas!

MAY / JUNE 2015 1 4175 Solano Ave, Napa CA • (707) 255-8125 • RedHenBarandGrill.com • We Cater Too!


Sustainable Wines, Luxurious

Home-Cooking & Beautiful Gardens

8 0 0 . 4 4 6 . 7 3 5 8 | P E J U. C O M | 8 4 6 6 S t . H e l e n a H w y, R u t h e r f o r d , C A 9 4 5 7 3

Peju Province Winer y

Open Daily 10-6



features.

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THINGS TO DO

GOLF IN THE NAPA VALLEY

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FORKS & CORKS

DISCOVERING LAKE COUNTY

HIDDEN TREASURE: ROSEWOOD CORDE VALLE

SPECIAL SECTION

WINE

TRAVEL



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departments. 13 16 18

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NV SCENE The Napa Valley Scene of Past Parties, Concert, Celebrations and Events

CALENDAR The Napa Valley Scene of Upcoming Parties, Concert, Celebrations and Events

WHAT’S HOT Bringing the buzz of the valley

NAPAVALLEYLIFEMAGAZINE.COM

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FUN American Folk Art Festival

RECIPES Making Ketchup

PHOTO ESSAY

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THE ARTS

IN EVERY ISSUE

Formo Poimbo

80 84 86

FOOD

CIA Student’s Farm to Table

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MONEY

Festival Napa Valley

People & Art

FOOD

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Is the Stock Market About to Drop?

HEALTH Gentle Cesarean Birthing Option Offered at St. Helena Hospital

DINING SCENE WINERY MAPS DOWNTOWN NAPA MAP


BRUNCH | LUNCH | HAPPY HOUR | DINNER | FULL BAR | PRIVATE DINING

Napkins Bar + Grill offers a clear-cut, yet sophisticated menu of American cuisine with a global influence. Whether you're looking for a weekend brunch, fulfilling lunch or dinner, happy hour or late night bites, Napkins Bar + Grill caters to all of your dining needs. The menu was designed with local seasonal farm fresh ingredients and flavors to pair with your favorite wines. We at Napkins Bar + Grill pride ourselves in serving the people of the beautiful Napa Valley. Our contemporary and welcoming bistro with a waterfall bar is the perfect place to enjoy dining in or out on our patio in the heart of downtown Napa. 1001 SECOND ST, DOWNTOWN NAPA, CA | 7077 92775333 | NAPKINSNAPA.COM


ST. HELENA

YOUNTVILLE

JCBCO LLECT IO N.CO M

Atelier Fine Foods is an epicurean boutique in the heart of Yountville offering a curated assortment of culinary delights. • • • • •

Caviar & Seafood Foie Gras Cheese Charcuterie & Pate Appetizers

• • • •

Pasta & Grains Provisions Desserts Tea & Coffee

NOW SERVING THE FINEST ESPRESSO Open daily 7:30 am to 7:00 pm 6505 Washington St. Yountville, CA 94599 atelierfinefoods.com

SAN FRANCISCO

RUSSIAN RIVER VALLEY


welcome

food & wine.

A

popular trend in the Napa Valley is having a backyard pizza oven. Father/ Son Guy and Tony Piombo have started Formo Piombo. Each pizza oven is hand crafted from scratch from locally sourced materials. Writer Fran Miller gives us a sneap peak at the story behind this new business and their plans for the near future. As a new golf enthusiast, I was excited to learn about how many beautiful golf courses the Napa Valley has to offer. A medical step back has put my swing on hold for a couple of months, but I plan to try each of the eight courses once I’m back up to speed. Many I have already tried. As we approach our next Best Of issue coming out in February, I would like feedback from other local golfers on which course is their favorite and why. Finally, our neighbors to the north in Lake County is an oasis yet to be discovered by many. I recently visited their wine country and stayed at the historic Tallman Hotel. The hospitality I received throughout the county was warm, welcoming and laid back. Lake County boasts that they have some of the cleanest air in the country. That paired with the slow pace and lack of traffic congestion makes a visit to Lake County worthwhile. The “Best Of” and Napa Valley’s Intriguing People issues are coming up. Please send me your nominations for both at kari.ruel@napavalleylife.com. Enjoy. Keep safe. Cheers. Your Publisher, Kari Ruel

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FOUNDER/PUBLISHER

Kari Ruel CREATIVE DIRECTOR & PRODUCTION

Brent A. Miller production@nvlmedia.com ONLINE EDITOR/SOCIAL MEDIA

Cecile Ruffino Cecile.ruffino@webmediagroup.com ADVERTISING/SALES

David Gwiazdon Area Director – 916.224.2108 david@napavalleylife.com Kari Ruel – 707.738.9698 Kari.ruel@napavalleylife.com MEDIA RELATIONS/CORRESPONDENT

Tonya Hayes TRAVEL EDITOR

Robert Kaufman – rkaufman717@gmail.com FOOD & FLAVOR EDITOR

Dynie Sanderson ACCOUNTING/BUSINESS OFFICE

(707) 738-9698 ON COVER

Napa Noodles. Photo by Lowell Downey/Art & Clarity CONTRIBUTORS

Kari Ruel Lowell Downey Bob McClenahan Dynie Sanderson Robert Kaufman Janna Waldinger Fran Miller Chef Ken Frank Terri E. Drake Evy Warnarski Chef Rebecca Peizer Napa Valley Life Magazine is published six times a year. We have four quarterly publications and two annual publications. P.O. Box 865, Napa, CA 94559. Copyright 2017 by Napa Valley Life Magazine. All rights reserved. No part of this publication maybe reproduced without the written permission of the publisher. Subscriptions are available at $25/year by visiting napavalleylife.com and clicking on subscriptions at the top.

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For advertising information, call 707.738.9698. Kari.ruel@napavalleylife.com Napavalleylife.com Twitter: @napavalleylifem FaceBook: NVLife


The Napa Valley Vintners thanks our Wine List Awards recipients for offering an outstanding selection of Napa Valley wines. It’s a benefit to all of us when we support local businesses. It helps build the unique character of our community, creates jobs, drives our economy and contributes to environmental sustainability.

PLEASE JOIN US IN SUPPORTING AND THANKING THEM WHEN YOU DINE OUT. CALISTOGA All Seasons Brannan’s Grill Calistoga Inn Restaurant and Brewery Calistoga Kitchen Calistoga Ranch Evangeline Johnny’s Restaurant and Bar Sam’s Social Club Solbar at Solage Calistoga Veraison Restaurant ST. HELENA Archetype Brasswood Bar and Kitchen Cindy’s Backstreet Kitchen Cook St. Helena The Culinary Institute of America Farmstead at Long Meadow Ranch Goose & Gander Gott’s Roadside Harvest Table Himalayan Sherpa Kitchen Market The Charter Oak The Grill at Meadowood Napa Valley The Restaurant at Meadowood Napa Valley PRESS Terra Restaurant RUTHERFORD Auberge du Soleil Rutherford Grill YOUNTVILLE Ad Hoc Bistro Jeanty

Bottega Napa Valley Bouchon Bistro Brix Ciccio The French Laundry Hurley’s Restaurant & Bar Lucy Restaurant & Bar Mustards Grill Ottimo Pacific Blues Protea R+D Kitchen REDD Napa Valley Redd Wood NAPA 1313 Main Angèle Restaurant & Bar Azzurro Pizzeria e Enoteca Basalt Bistro Don Giovanni Blue Note Napa Boon Fly Café Bounty Hunter Wine Bar & Smokin’ BBQ Ca’ Momi Cadet Beer & Wine Bar Carpe Diem Celadon Cole’s Chop House The Commons: A Wine Bar Compadres Rio Grille Cordeiro’s Bar & Grill The Corner Napa Eight Noodle Shop Eiko’s FARM at The Carneros Inn Forge Pizza

Fumé Bistro & Bar Galpão Gaucho Gott’s Roadside Grace’s Table The Grill at Silverado Resort Grille 29 at Embassy Suites Hop Creek Kitchen Door La Toque Mercantile Social at Andaz Morimoto - Napa Napa Cigars Napa General Store Napa Palisades Saloon Napa Valley Bistro Napa Valley Wine Train Napkins Bar + Grill Norman Rose Tavern Oenotri Pasta Prego The Restaurant at CIA Copia The Q Restaurant & Bar Ristorante Allegria Siena Restaurant at The Meritage Resort at Napa Southside Tarla Grill TORC Velo Pizzeria VINeleven @ the Marriott

napavintners.com


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fun times

NV SCENE

The Napa Valley Scene of Past Parties, Concert, Celebrations and Events

GRGICH 40TH ANNIVERSARY Grgich Hills Estates held their 40th Anniversary celebration in July. Photos by Lowell Downey

BE KIND Sisters Talulah (10) and Ruby (7) Finkelstein are the founders of Be Kind Napa. These young ladies have been spotlighting the importance of kindness to strengthen community through the gifting of their iconic “Be Kind� buttons, speaking engagements to local organizations and the creation of Napa Valley Kindness Day held recently. Photos: Bob McClenahan Elizabeth and Clark Swanson

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THE V FOUNDATION FOR CANCER RESEARCH’S 19TH ANNUAL FUNDRAISER The V Foundation Wine Celebration, garnered more than $8.8 million for cancer research over the weekend of August 3-6 , including over $7 million in FundA-Need donations to support emerging, high-impact research of cancers that derive from BRCA or BRCA-like mutations. Photographer: Janna Waldinger

MONEY RAISED FOR TYPE 1 DIABETES RESEARCH The Honig family hosted a fundraising event to raise money for research for a cure for type 1 diabetes. Over 300 people attended as the community came together to rally around the cause. Photographer: Kari Ruel

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Isn’t it

A B O U T T I M E you had a PA R T N E R in your H E A LT H C A R E ? If you are looking for options to improve your healthcare, consider how concierge medicine could help you get better access to your physician and the personalized care that you deserve.

Alex De Moraes, MD, Napa’s newest premier concierge physician, offers a comprehensive approach to medicine that includes: • • • •

Direct access 24 hours a day Same day access when you need it Extended office visits Comprehensive care during hospital stay

Now accepting new patients.

• • • •

Alex De Moraes, MD Your Partner in Healthcare

Coordinated care with other specialists Nursing home care Nutritional support and weight loss guidance Chronic Disease Management

3010 BEARD ROAD

| NAPA, CA 94558 | 707. 257.1550 | nvpersonalizedhealth.com

Plan Your Special Day in Napa Valley A Wedding Ceremony & Reception Designed For You

Photo courtesy of Shannon Stellmacher

HILLSIDE VINEYARD DECK | ESTATE WINE CAVE OUTDOOR COVERED TERRACES | TWO SPACIOUS BALLROOMS ADDITIONAL ON-SITE AMENITIES SPA TERRA | CRUSH ULTRA LOUNGE | SIENA RESTAURANT REHEARSAL DINNERS | BRUNCHES | TASTING ROOM

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For more information visit MeritageResort.com or call 707.251.1979

11:04 AM FOOD &8/29/16 WINE 2017 15


fun times

CALENDAR

The Napa Valley Scene of Upcoming Parties, Concert, Celebrations and Events

For up-to-minute calendar listings visit napavalleylife.com and click on EVENTS at the top of the page Saturday, September 9, 4-10 p.m. THE 25TH ANNUAL HANDS ACROSS THE VALLEY

Will take place at the historic Charles Krug Winery in St. Helena, Napa Valley. In addition to the walk-around tasting featuring noted Valley chefs, restaurateurs and winemakers, Hands Across the Valley also offers a VIP Dinner provided by Chef Bob Hurley of Hurley’s Restaurant, silent and live auctions, plus dancing under the stars at the Valley’s best dance party - all to benefit the Napa Valley’s safety-net food programs! www.handsacrossthevalley.com Saturday, September 9, 10 a.m.-3 p.m. THE 10TH ANNUAL AMERICAN FOLK ART FESTIVAL

Will be on the grounds of Madonna Estate Winery, 5400 Old Sonoma Road, Napa, (at the corner of Carneros Highway SR-121 and Old Sonoma Rd.) Admission is $10, payable at the door, and entitles adult (21 and over) attendees to taste the release of Madonna Estate Festival HalloVine Wine with its collectible artist designed label, and a selection of other Madonna Estate wines to pair with chocolate from Anette’s Chocolates (of Napa). You will also receive a complimentary logo tasting glass, and a colorful logo tote. Part of the proceeds will be donated to Lucky Penny Community Center a nonprofit theater company and community activity center located in Napa. 16

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Sunday, September 10 CALISTOGA HARVEST TABLE

The Fourth Annual Calistoga Harvest Table® event was held on Sunday, Sept. 10, under the harvest moon. In celebration of a plentiful harvest season, 13 local restaurants and 44 wineries welcomed visitors and locals to 1,000 feet of tables in the center of the city’s picturesque downtown. Calistoga AVA wines were available for purchase by glass or bottle beginning at 4:30 p.m. Dinner is served at 6 p.m., Tickets to this one of a kind event SELL OUT the day after they become available on July 17. Visitors who are unable to acquire tickets are welcome to visit Calistoga’s Main Street to shop, have a glass of wine when the sidewalk wine bars open at 4:30 p.m., and enjoy one of the many restaurants open for dinner during the event. Visitcalistoga.com

This year’s Festival will feature many offerings of one-of-a-kind folk art creations in a variety of mediums, and primitive folk art antiques. All artists /dealers are present by invitation only. They represent the best of the best in spirit and in what they create and collect. Food will be available for purchase from Napa’s ABC Bakery, and guests are invited to picnic at the winery’s two picnic areas, or in the winery barrel room. americanfolkartfestival. com, 707.246.2460 or 707.255.8864,email susan@ madonnaestate.com . Saturday, September 16, 5-10 p.m. PARTY WITH PURPOSE

Oxbow Public Market, The Westin Verasa, La Toque, and The Culinary Institute of America (CIA) at Copia invite you to “Party with Purpose” at the 6th Annual “Fork It Over”. Enjoy live music, wine and food at this Oxbow District-wide event supporting the Napa Valley Food Bank. The evening begins with a reception in the Copia gardens featuring CIA at Copia chefs, several of Oxbow Public Market’s artisan merchants and Oxbow District wineries, with music provided by the “Uncorked All Stars”, underwritten by Uncorked at Oxbow. The reception will also feature culinary demonstrations, garden tours, and tastings. Following the reception is a special four-course dinner created by Michelin Star Chef Ken Frank of La Toque on Oxbow Public Market’s River Deck. The fun continues with a spirited live auction featuring curated food, wine, art, and travel experiences. www.oxbowpublicmarket.com

September 21 and October 5 NAPA VALLEY WINE TRAIN PRESENTS - ROCK THE RAILS THE NAPA VALLEY WINE TRAIN

Announcing Rock the Rails, a new music series to benefit the Rail Arts District (RAD) Napa Valley. Rock the Rails offers the ultimate wine country music and culinary experience including round trip transportation on the Napa Valley Wine Train, custom menus paired with select Napa Valley wines, culminating with preferred seating and top musical performances at intimate winery settings. Rock the Rails event performances include iconic superstar Sheila E on Thursday, September 21st at Grgich Hills Estate, and David Pack’s Legends Live on Thursday, October 5th at Charles Krug Winery, featuring legendary artists singing their hits, including David Pack of Ambrosia, Gary Wright, John Elefante of Kansas, Wally Palmar of The Romantics, and Jim Peterik: Founder of Ides of March with songs that include “Eye of the Tiger” (Rocky III theme,) “Vehicle” and “Hold On Loosely”. Rock the Rails is sponsored in part by Team Superstores Vallejo, the premier Chevrolet, Cadillac, Mazda and Hyundai dealer group. Rock the Rails offers a variety of allinclusive packages ranging from small bites to multi-course meals paired with Napa Valley Wines. All packages include round trip transportation on the Napa Valley Wine Train. winetrain.com/package/rock-therails/VIP. or call 800-427-4124. winetrain.com


Saturday, October 7 CONNOLLY RANCH PRESENTS - DINNER AT THE RANCH CELEBRATING THE CENTENNIAL OF CONNOLLY RANCH

Connolly Ranch will celebrate 100 years at their annual Dinner at the Ranch benefit on Saturday, October 7. To pay tribute to this centennial anniversary, Dinner at the Ranch will feature Prohibition-era cocktails, speakeasy games, unique and themed auction lots and a farm-to-table dinner prepared by Chef Bob Hurley paired with special Napa Valley wines. Period attire or festive farm wear optional. Connolly Ranch is a rich reminder of Napa’s agricultural past. Peggy Connolly and her family moved to their Napa farmhouse 100 years ago in the fall of 1917, and the ranch has been a vital source of community, farm-based education for the past 25 years. Tickets to the Centennial Celebration are $250/pp, $3000 for a reserved table of ten, and $3500 for a VIP table of ten which includes VIP parking, special gifts, table magnums and a dedicated table steward (limited availability). All proceeds benefit the children and families served by Connolly Ranch Education Center. Connolly Ranch is a 501(c)(3) non profit organization. For tickets, please visit: conran.ejoinme. org/100years. For more information, please visit: connollyranch.org. Saturday, September 16 THE 23RD ANNUAL MUSIC FESTIVAL FOR BRAIN HEALTH

Will be held at Staglin Family Vineyard. In

just over two decades of presenting the festival, the Staglin family has raised over $250 million in direct and leveraged funds. The Music Festival for Brain Health is the most successful and, in terms of raising money and awareness, the most important mental health event in the country. The 2017 festival features the Scientific Symposium with keynote speaker Dr. Joshua A. Gordon, MD, PhD, Director for the National Institute of Mental Health, the 2017 Rising Star Awards, cult wine tasting paired with the Napa Valley cuisine of Chef Sharon Li of PRESS St. Helena, and the Staglin Family Concert featuring an incredible musical performance by multiple GRAMMY® award-winning recording artist and actor Lyle Lovett and His Acoustic Group. www.music-festival.org

cookies and entertainment as local youth groups perform and the 20-foot Christmas tree is lit. Donapa.com Friday, November 24 29TH ANNUAL FESTIVAL OF LIGHTS

Gourmet food and wine tasting, joyful music, romantic carriage rides, photos with Santa and the town tree lighting ceremony. Check out Yountville.com for an updated schedule of events. Saturday, November 25, 5-7 p.m. NAPA CHRISTMAS PARADE

Join the whole Napa community for this annual parade where floats are decorated over the top with lights and much more. Meet Santa after the parade. The parade route will traverse through downtown Napa. Donapa.com

November 8-12 7TH ANNUAL NAPA VALLEY FILM FESTIVAL

Saturday, December 2 - 7-8 p.m.

NVFF program includes competitive screening of 100-plus new independent films for audiences to enjoy and interact with over 300 attending filmmakers, actors, writers, directors, producers and industry executives. Enjoy inspiring student programs, celebrity tributes and exclusive artists-in-residence program. For tickets and volunteer opportunities visit Nvff.org.

22ND ANNUAL CALISTOGA LIGHTED TRACTOR PARADE

Wednesday, November 22, 6-8 p.m. ANNUAL NAPA CHRISTMAS TREE LIGHTING

Join the Napa Mayor and your neighbors in this traditional community event, enjoy hot chocolate,

Calistoga’s Lighted Tractor Parade is the ultimate smalltown holiday celebration. Celebrating our agricultural heritage, vintage and modern tractors, antique trucks, and construction equipment bedecked with dazzling lights parade down Calistoga’s charming main street to celebrate the Christmas season. Santa makes a special appearance during the parade, rain or (moon) shine. This popular Napa Valley event is perfect for the entire family.

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what’s hot

I N N A PA VA L L E Y

CALISTOGA

Four Seasons Resort Lifestyle Arrives in the Napa Valley

CALISTOGA

Sam’s Social Club welcomes Executive Chef Sergio Morales Indian Springs Calistoga and its popular Sam’s Social Club eatery announce the appointment of Sergio Morales as new executive chef. Morales brings 18 years of culinary experience to his new position as as the guiding force in menu development for the restaurant and the resort’s culinary operations. A veteran of spots such as Brannan’s Grill, Cindy’s Backstreet Kitchen, Cook St. Helena, and Cook Tavern & Pizzeria, Morales is reinventing the restaurant’s rustic American-fare menu by adding seasonally-inspired dishes such as Tuna Nicoise, Grilled Artichokes with Roasted Garlic Aioli, and Pork Chop with Roasted Summer Vegetables and Sage Brown Butter Sauce.

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CALISTOGA

SMALL PLATES...BIG FLAVORS Brannan’s Grill, a Napa Valley destination restaurant, has made big changes to their steakhouse-style menu. Owners Ron Goldin and Mark Young recently hired local chef, Colin Curtis to head up the kitchen team. Brannan’s features a lighter, eclectic menu that features dozens of smaller, savory dishes that are designed for today’s style of social dining, with guests sharing multiple dishes and flavors. From the locally sourced produce to Asian, Latin and other World flavors, Brannan’s new menu offers a myriad of choices. 1374 Lincoln Ave, Calistoga (707) 942-2233 www.brannansgrill.com

Archer Napa is Coming The wait is nearly over… Archer Napa plans to open its downtown doors this October, adding 183 guest rooms and suites to the area’s lodging options. 49 of the rooms allow for al fresco lounging on private, furnished balconies - many with gas fireplaces. Each comes with a signature blanket and special balcony tray choices from celebrated chef Charlie Palmer and executive chef Jeffery Russell. Think bubbles and brie or double fudge chocolate cake with Prager port. Yum.

Residential sales are well underway at Four Seasons Resort and Private Residences Napa Valley. Located in Calistoga off the Silverado Trail, a limited collection of 20 two-, three- and four-bedroom luxury villas are scheduled to be completed early 2019 and offer owners year-round access to wine country living with the amenities of a world-class Four Seasons Resort, including an experiential on-site winery, led by renowned winemaker Thomas Rivers Brown. In addition to this one-time opportunity to purchase property at the only resort in Napa Valley offering whole-ownership, fee simple real estate with fivestar amenities, Bald Mountain Development is including 85 guest rooms in one- and twostory villas situated among the oaks and vines.

Four Seasons Private Residences Napa Valley 1334-B Lincoln Avenue, Calistoga (707) 637-6123 www.napaluxuryliving.com


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fun+

The Napa Valley is a Golf Lovers Paradise

W

hile many golfers are also wine aficionados, the Napa Valley is home to a few professional golfers who have produced their own wine labels. LPGA winner Cristie Kerr’s “Curvature” wine label is a collaboration with Suzanne Pride Bryan, owner of Pride Mountain Vineyards in Napa Valley. Curvature wines are limited-production and proceeds go to breast cancer research. Professional golfer Luke Donald partnered with Terlato Wine Group to create the Luke Donald Collection, which includes a Claret-style red wine blend as well as Carneros Chardonnay. And, Arnold Palmer wines may be found at Luna Vineyards on the Silverado Trail in Napa. The Safeway Open, the PGA’s season opening event, occurs each October at Silverado Resort and Spa, bringing the world’s top golfers to the Napa Valley right in the middle of harvest. The tournament creates an authentic Napa Valley experience for fans, bringing together incredible golf, delicious food, exciting musical acts and some of Napa Valley’s best wine. With eight golf courses available to visitors, the Napa Valley offers a variety of opportunities to get onto the 20

NAPAVALLEYLIFEMAGAZINE.COM

fairways in between wine tasting and dining. From lush resort courses with all the amenities, to challenging 18hole municipal tracks, and intriguing nine-hole layouts for a quick round, the Napa Valley offers a course for golfers of every experience level and dedication, most with vineyard views. From south valley to north, Napa Valley golf courses include: Chardonnay Golf Club in Napa features 18-holes of championship golf to challenge players of all skill levels on a layout that meanders through more than 150 acres of Chardonnay vineyards, numerous lakes and creek crossings, and a wide variety of native trees, shrubs and wildlife, including hawks, kites, kestrels, hummingbirds, and an occasional golden eagle. In the early morning or late evening hours, rabbits, squirrels, foxes, and many other “critters” stroll through the fairways. www. chardonnaygolfclub.com Eagle Vines Vineyards and Golf Club in Napa is an 18-hole, par 72 golf course situated in the foothills with vineyard views in every direction. Designed in part by the PGA Hall of Famer Johnny Miller, Eagle Vines was founded on the belief that nature and golf were meant


to co-exist in magnificent harmony, and has made a profound commitment to protecting the extraordinary natural environment of the Napa Valley. www.eaglevinesgolfclub.com Napa Golf Course at Kennedy Park in Napa is a challenging 18-hole full-service championship golf course with an 8,500 square foot putting green, chipping green, and a 22 individual stall driving range. With four sets of tees to accommodate golfers of any skill level, Napa Golf Course is also user friendly, fun, and provides affordable access to all. www.playnapa.com Silverado Resort and Spa in Napa offers two championship level 18-hole courses set against the eastern hills of the Napa Valley. Redesigned by PGA Hall of Famer Johnny Miller, both the north and south courses offer world-class golf for resort guests and feature dozens of water crossings, elevation changes and routing through historic oak trees. The resort hosted the PGA TOUR from 19681980, producing a prestigious list of winners including Jack Nicklaus (1969), Ben Crenshaw (1980), Tom Watson (1978) and two-time winner and tournament host, Johnny Miller (1974-75). In addition, Silverado Resort and Spa was a Champions Tour venue from 1989-

2002. Now, Silverado is home to the Safeway Open, bringing top PGA TOUR competition to Northern California and furthering its charitable and economic efforts in the local community. www.silveradoresort.com Vintners Golf Club is a beautiful ninehole course located in the heart of Napa Valley in the charming town of Yountville. Featuring three different sets of tees, Vintner’s Golf Course is designed to accommodate professionals and scratch players, in addition to the golfing public at large. Players of all skill levels find Vintners Golf Club to be a highly enjoyable track, and the Lakeside Grille features a full bar and is a local favorite for an after round bite and drink. www. vintnersgolfclub.com Reserved for resort guests, The Meadowood Golf Course in St. Helena has reopened for play after an extensive renovation. This ninehole walking golf course offers immaculate playing surfaces and ideal conditions in a beautiful natural setting within the luxurious Meadowood Napa Valley Resort and Spa. A unique experience resort guests may enjoy at the resort is hickory golf, played with authentic hickory wood–shafted clubs dating from the early 1900s and specialized golf balls

Half Page Program(5.5”x4.25”)

that replicate old-fashioned tree-sap versions. www.meadowood.com Situated among the rolling hills, vineyards and ancient oaks of Napa’s tranquil Pope Valley, historic Aetna Springs has been a favorite spot for golf in the wine country for more than a century. One of the oldest courses west of the Mississippi, this nine-hole track dates back to 1893 and has been meticulously rejuvenated by renowned golf course designer Tom Doak, working with the natural terrain while carefully maintaining its rustic beauty. www.aetnasprings.com At the very northern border of the Napa Valley lies Mt. St. Helena Golf Course in Calistoga. This nine-hole, par 34 course is attractive to golfers of all ages and skill levels. Ideal for the novice or younger player due to its length, flat layout, and open architecture, yet challenging to the more advanced player because of its narrow tree-lined fairways and smaller greens that demand accuracy, Mt. St. Helena Golf is an ideal course for families and groups of friends. www.mtsthelenagolfcourse. org NVL Visitnapavalley.org

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FOOD & WINE 2017

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fun+

10th Annual American Folk Art Festival

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ear Round, the Napa Valley is a magical place. However, during the fall the colors and activity of grape harvest, make it a beautiful and exciting time to visit! We could not think of a more perfect time to host this “very original folk art and folk antique show”. This blend, a true spectacle of primitive/folk antiques and the primitive/folk art of contemporary folk artists, make this a one-of-a-kind Festival. The 10th annual American Folk Art Festival will be held Saturday, September 9, 2017 on the grounds of Madonna Estate Winery, 5400 Old Sonoma Road, Napa, 94559 (at the corner of Carneros Highway SR-121 and Old Sonoma Rd.) The Festival will be held from 10 a.m. until 3 p.m. Admission is $10, payable at the door, and entitles adult (21 and over) attendees to taste the release of Madonna Estate Festival HalloVine Wine, which was created especially for the fall season. It has a collectible artist label designed by Nicol Sayre. You may taste this wine and a selection of other Madonna Estate wines,

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which will be paired with chocolate from Anette’s Chocolate Factory of Napa. You will also receive a complimentary logo tasting glass, and a colorful logo tote. A portion of the proceeds from this event will be donated to Lucky Penny Community Arts Center, a nonprofit theater company and community activity center located at 1758 Way Suite 208, Napa California 94558. This year’s Festival will feature many offerings of oneof-a-kind folk art creations in a variety of mediums, and folk art antiques. All artists /dealers are in attendance by invitation only. They represent the best of the best in spirit and in what they create and collect. Food will be available for purchase from Napa’s ABC Bakery, and guests are invited to picnic in the two winery picnic areas, or in the winery barrel room. Go to www americanfolkartfestival.com or please visit the Festival Facebook page. You may also contact event coordinator, Sue Bartolucci at 707 246-2460 or 707 2558864 or email susan@madonnaestate.com. NVL


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fun+

Vineyard Home Companion Debuts in Napa Contributed by Joe Shotwell

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ineyard Home Companion is a production created by Joe and Beverly Shotwell. A show that encompasses music and vaudevillian attributes that will transport the audience to a place that will entertain and tickle the funny bone. The Napa Valley has certainly changed over the last century, but has always kept its hands and feet in the soil. This show encapsulates the spirit of the farmer, wine maker, and the people of Napa Valley. The night will include two bands: Obsidian Son, and Misner & Smith. The former being lead by Napa’s own native son Sean Garvey; Sean has traveled and lived in many places, but his family and his touchstone has always been the Napa Valley. Sean has two recordings (produced and recorded in Nashville) that exhibit a tremendous quality of thoughtful composition that is rooted in Americana/ Country. Misner & Smith have been perfecting their sound for over a decade and like Sean, Sam Misner and Megan Smith are a juggernaut of absolutely beautiful songs crafted in such a sublime and thoughtful way - it’s truly a wonder that they haven’t yet won a grammy. Both of these ensembles have a powerhouse rhythm section that helps propel the music to higher levels. 24

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Josh Yenne plays bass in Obsidian Son, and guitar and pedal steel for Misner & Smith. Dave Sampson who has currently been out on tour with recording artist David Luning (American Idol) will be playing guitar for Obsidian Son. On drums Joe Shotwell will be holding down the fort for both bands. If this were not enough: the night’s emcee’s will be a shared duty provided by Beverly Shotwell, and Judd Finkelstein maintaining the course of the show with levity, skits, and perhaps some curve balls that no one saw coming. This first (of hopefully many to come) performance will be on Friday night, October 13th and promises to be a experience much like the days of the historic Napa Opera House as mentioned below in the archive records of the NVOH: “Way back when, only years after the conclusion of the Civil War, the Opera House opened with a glorious performance of Gilbert and Sullivan’s comic opera, H.M.S. Pinafore. In the years that followed, the stage buzzed almost every night with events ranging from vaudeville acts to music concerts, plays to lectures.” Take a trip down the vineyard rows with us for a night of music and comedic revelry to soothe the soul with a nostalgic reverence to days gone by, and a simpler time. NVL


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Each issue features fresh, seasonal content, chef profiles, recipes, beautiful photography, and informative stories.

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Volume 1 . Spring.Summer 2016


recipe+

Make Your Own Ketchup

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La Toque Restaurant Owner and Chef Ken Frank

y late Summer it’s easy to start taking good tomatoes for granted. It’s always a good idea to make a couple of batches of tomato sauce and can enough tomatoes to get through the winter, homemade just tastes better. But when your garden won’t quit and you’ve got enough sauce, what do you do? Make some homemade ketchup, America’s favorite condiment. It’s easy if you have great tomatoes and it’s not hard to improve on the supermarket brands. Interestingly, ketchup didn’t even start out with any tomato in it. Ketchup, or kecap as originally brought to England and America a few hundred years ago, was a Southeast Asian pickled fish sauce. We immediately started putting mushrooms and often walnuts into it, only adding tomatoes relatively recently. Modern sweet 100% tomato ketchup is a fairly recent development. In any event it is super easy to make, can easily be customized to your taste and you can eliminate the high fructose corn syrup. Though you can do without, this is a great job for a tomato mill. Good ketchup starts with the right meaty tomatoes, Roma and Early Girls are both excellent choices, the riper the better. Cherry tomatoes are not a bad choice either. Save the big pretty slicing tomatoes for something else. Combine a quart of fresh tomato puree in a large sauce pan with 1 cup of vinegar, 5 tablespoons of brown sugar, 2 teaspoons of salt, a few grinds of black pepper and a pinch of ground coriander. Simmer this over very low heat, stirring frequently until it reduces and thickens. It can take up to an hour. Verify seasoning and strain it to obtain a velvety smooth consistency. This recipe, once mastered is easily adjusted to your taste. A little chipotle pepper adds a nice smoky kick. A single anchovy simmered in from the beginning adds nice complexity and a splash of Worcestershire Sauce adds a nice spice. It’s really up to you. Keep it in the refrigerator. Makes 1 Cup

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recipe+

Roasted Beet Salad with Orange Vinaigrette Serves 4 Ingredients: 3 Medium Beets, a mix of red and gold beets 1 tsp orange zest, finely grated 2 sprigs fresh thyme 2 navel oranges, charred on grill then juiced

Method:

Preheat the oven to 350. Place beets, thyme, orange zest, a pinch of salt and pepper, and a drizzle of olive oil in an 8x8 baking dish with Ÿ in water. Place foil pan and roast for about 1 to 1 Ÿ hours, or until tender. Let cool, then peel the beets and cut them into ½ - inch dice.

1 lemon, charred on grill then juiced 1/8 teaspoon of saffron 1/2 shallot, finely chopped 1/4 tsp garlic, finely chopped

In a bowl, whisk together the orange and lemon juices, saffron, shallot, garlic, mustard, honey, salt, pepper and olive oil.

1/2tsp honey 1/2tsp Dijon mustard 2 Tbsp extra-virgin olive oil Salt and Fresh ground pepper to taste 3 Cups arugula

Add the beets to the dressing and toss to coat. Arrange the salad greens on a large plate and top with the beets, mandarin segments, shaved fennel, radish, pistachios and ricotta salata. Drizzle addition dressing on greens.

3 mandarin oranges, supremed 1/2 fennel bulb, cored and thinly sliced 2 Watermelon radishes, thinly sliced on a mandolin

By Brasswood Executive Chef David Nuno

1 Tbsp roasted pistachios Ricotta salata, shaved to taste

FOOD & WINE 2017

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recipe+

Grilled Corn Salad Serves 8-10

Directions:

Soak corn husk in water, while you prep rest of ingredients. Ingredients: 4 ears fresh corn, with husks, gilled 1-16 oz. pkg mixed medley cherry tomatoes, halved 2 medium large red peppers, grilled, medium diced 1 large red onion, grilled, medium diced 3 green scallions, quarter-inch bias-cut (Cut on a

Add smoking apple chips to a smoke box or disposable foil container. Place dry apple chips on a heated grill, keep the lid to grill closed as much as possible, keeping the great flavors in your food. Smoking chips are a great way to add another layer of flavor to your food - Let the smoking begin!

45-degree angle) 1 grilled jalapeño, seeded, diced fine 1 large avocado, medium diced 1/2 cup. fresh basil Turkish Honey Kosher salt and freshly ground pepper

Place one whole garlic bulb into heavy duty tin foil, add 1/4c. olive oil over garlic. Seal foil on all corners, place on grill. The garlic will become soft and lightly golden brown, and ready to use in your salad dressing. This is worth the time, adding deep mellow and full-flavor! (You can make the garlic a day ahead)

French Baguette, halved, drizzle olive oil from roasted grilled garlic and cube bread (Balsamic Dressing recipe follows)

Cut a small french baguette lengthwise drizzling oil from roasted garlic. Set aside for grilling. Cut green scallions, quarter-inch bias-cut (Cut on an angle) Set aside. Chiffonade your basil. This is done by stacking basil leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The term chiffonade means “Made of rags” They are basically long strips of basil.

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In a large bowl add red peppers and jalapeño whole. Drizzle with olive oil and 1/2 teaspoon kosher salt. Set aside for grilling. Slice red onion into 1/2-inch slices. Place slices in small bowl, drizzle with olive oil, 1/2tsp salt and a drizzle of turkish honey. ( Turkish Honey is preferred, giving a hint of rose, citrus and wildflower) Don’t worry if you don’t have turkish honey, any honey you have on hand is fine. Set aside for grilling. Add all grilling vegetables to grill, letting them get a bit of char on all sides. Place grilled red peppers and jalapeños into a plastic bag to steam. This will enable you to peel off the outside char, leaving you with an infused smoky flavor. Dice all grilled vegetables, placing in large bowl. Add diced avocado, halved tomatoes, grilled corn cut off the cob and rest of ingredients. Combine with Balsamic Dressing. Add grilled French baguette cubes and serve. NOTE: Many of these steps can be prepped a day ahead, letting you spend time with friends and family.

Balsamic Dressing 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1 teaspoon soy sauce, low sodium 1 teaspoon Turkish Honey 1 tablespoon roasted grilled garlic

1141 FIRST STREET, DOWNTOWN NAPA, CA 707.224.6664 | WWW.CAMOMI.COM

Napa Valley Grown Like the wine, The Vine’s music is light, smooth and vibrant.

Pinch of red pepper flake Pinch freshly ground pepper Directions:

ombine all dressing ingredients in mini food processor. Emulsify dressing, you will see the color turn a creamy light brown, when it’s combined. If you do not have a mini food processor, you can wisk ingredients in a medium bowl. Add balsamic, soy sauce and Dijon to bowl, while wisking vigorously, add olive oil. Once the mixture has emulsified, add honey, roasted garlic, red pepper flake, salt & pepper. Set aside.

“Good Morning Bob” features great music, local guests, news and weather weekdays from 6 a.m. – 10 a.m. Try the new 99.3 The Vine! www.kvyn.com

by Terri E. Drake

FOOD & WINE 2017

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Opening night gala at Meadowood

FESTIVAL NAPA VALLEY Napa Photographer Bob McClanahan captured the magic of this summer’s Festival Napa Valley.

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The Hamilton singers at the Arts for All Gala at Hall Winery

Founders Dinner at Promontory Winery

Timothy Blackburn, Bill Murray, Kathryn Hall, and Rick Walker at the Arts for All Gala at Hall Winery

The Trefethens at the Arts for All Gala at Hall Winery

DJ at the Quintessa after party FOOD FOOD & & WINE WINE 2017 2017

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PEOPL E & A RT

Napa Valley’s First Arts District Boasts Four New Works

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elcome to RAD, or Rail Arts District, a unique partnership formed by the Napa Valley Vine Trail, the Napa Valley Wine Train and members of the Napa Valley arts community. The seeds for RAD were planted in June, 2014, when the Vine Trail’s Arts, Culture and Education Committee agreed to focus on revitalizing Napa’s Cross-Town Commuter Path. Now branded as part of the Vine Trail, this 1.7 mile section is the only urban slice of what will ultimately become a 47 milelong trail for bikers, hikers and walkers. RAD’s mission is to bring a diverse cross-section of public art, including painted murals, sculptured installations, landscaping and gateway features that will run parallel to the Wine Train tracks. Four large, impressive projects have been completed to date. The first, “Knocking on Heaven’s Door,” is a collaboration between

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two Polish muralists -- Bezt of Etam Cru and Natalia Rak. Completed in January, 2017, the 210 foot- long painted mural portrays an enigmatic nighttime scene featuring the face of a local woman reaching towards a glowing butterfly. Secondly “Chromadynamica,” by Argentinian-Spanish artist Felipe Pantone, is RAD’s second project finished in March, 2017. The 3.5 meter high/30 meter long wall showcases Pantone’s pixelated bright and shining color transitions against elements of strong black and white contrasts. The third work, “Floating Napa,” was completed in April, 2017. Barcelona-based muralist and illustrator Cinta Vidal describes her art as “ungravity constructions.” Vidal is wellknown for working with massive scale backdrops and giant pieces made with a large broomstick-sized brush. Local artist Mikey Kelly is putting the finishing touches on his complex, multi-colored mural, “Begin and

Continue.” This art installation will transform 710 feet of fencing between Lincoln Avenue and Jackson Street covering the existing, dark-green privacy screen to the City’s corporate yard. The patterned piece will feature life-sized silhouettes -- in powdercoated metal --of joggers, cyclists and four-footed companions strolling along the Vine Trail. Another RAD project in the works is the Napa Community Quake Mosaic, designed to honor and memorialize those affected by the magnitude 6.1 South Napa earthquake on August 24, 2014. This ingenious artwork will be primarily constructed from household objects broken during the quake and contributed by community members. The mosaic will be installed on a rail car donated by the Napa Valley Wine Train and placed on Soscol Street below Vallejo Street. For information on RAD and to join their mailing list, email www.radnapa. org. NVL


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PEOPL E & A RT

Rabbi Niles Goldstein By Janna Waldinger

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onzo Judaism has arrived in Napa with the new Rabbi, award winning author of ten books, and international teacher, Niles Goldstein. “ Judaism can transform our lives and guide us through the challenges that we all enviably face,” describes Rabbi Goldstein. “Religion is not just about making life better, it also provokes us, urging us to become better than we are.” Niles challenges Jews to adopt the “Gonzo” spirit—the rebellious, risk-taking attitude associated with the gonzo journalist Hunter S. Thompson—and to take creative, innovative steps to reshape and revitalize contemporary Judaism. He has gifted two of his books to the members of CBS to accelerate their spiritual journey. “I’m very interested in meeting people where they are. Judaism is very nature centered and plays a strong role in our relationship with the divine. We have a responsibility to protect it as custodians in an era where we are such horrible contaminators of the planet. Going all the way back to the Book of Genesis with Adam and Eve we are

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instructed to be custodians of our planet not conquerors,” Niles describes passionately. “Judaism is not a religion of dogma but a religion of dialogue appealing to those who are intellectually curious. Many folks have been turning away from religion for a long time and not willing to simply swallow doctrine,” describes Niles. At CBS Napa it’s a community of seekers, doubters and free thinkers engaged in prayer, education and contributing to our larger community. “During services I encourage dialogue. I think it’s important for people to participate and be engaged.” “Everyone is welcome. We invite the seekers, dreamers, questioners and strugglers who are tired of the status quo and crave a bolder, more authentic approach to life, to check out the website and join us for a service, teaching or event at our newly redesigned synagogue.” Through his books, articles and teaching, Niles inspires his congregants to face the challenges of the human journey head on. To find out more go to www.cbsnapa. org. NVL


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PEOPL E & A RT

special advertising

Filling an Arts Niche for Kids and Families

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apa Valley kids have an abundance of after-school and weekend activities available to them including sports, extracurricular classes plus arts activities across all genres. Now, kids and families can also choose to experience high quality performing artists-- on tour -- curated just for them! It’s a niche that was missing from the Napa Valley’s cultural calendar until the nonprofit organization E & M Presents was created in 2015. “My favorite shows to book were always those with a family focus,” says Evy Warshawski, who served for 6.5 years as both Executive and Artistic Director at the Napa Valley House. Now a partner in E & M Presents with her husband Morrie, both Warshawski’s have discovered that special bond that takes place when kids – accompanied by parents, siblings, extended family or friends – share the collective experience of the performing arts. E & M Presents understands that providing a setting where kids can feel comfortable, safe and welcome is as important as the show itself. That’s why the venue of choice has been the spacious Performing Arts Center at Napa Valley College where Gregory

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Popovich brought his menagerie of talented pets -- dogs, cats, mice, ducks and even a talkative parrot. Louis Pearl (aka The Amazing Bubble Man), wrapped volunteers from the audience in large, expansive bubbles, and kids outfitted in head- to-toe “Frozen” costumes sang their hearts out while the words to the movie appeared on screen. In October, 2016, E & M brought the Zoppé Italian Family Circus to the Napa Valley Expo for five performances, and audience raves are still coming in! The show featured horses, clowns (of course), magic, comedy and mayhem, all under an enormous tent set up on the fairgrounds. Even the littlest audience members sat spellbound as young trapeze artists swooped through the air. “Our of our most rewarding programs is the distribution of hundreds of free tickets to kids and families who could otherwise not afford to attend,” Warshawski shared, “thanks to generous individuals, corporate sponsors and grants. I’m also keen on the free arts activities we offer in the lobby, one hour prior to each show. Kids really like that, especially when they can share their artistry with friends and family.” For information on the 2017-2018 season, visit www.eandmpresents. org or to join the mailing list, email:eandmpresents@gmail.com. NVL


PEOPL E & A RT

The Works of Rick Deragon By Janna Waldinger

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andering the peaks, parks, creek beds, riverside and enchanted paths of Napa Valley you might find artist and author Rick Deragon when he is not teaching, painting landscapes, working on his historical fiction or dedicating time to his family. Fire in the Year of Four Emperors, Rick’s historical novel set in first century Europe, was published in June of 2017, and now he is busy with its postproduction tasks. In the meantime, a 40” x 58” painting of the Napa River sits on his easel awaiting completion, and teaching gigs at Napa Valley College and Notre Dame de Namur University in Belmont make for full days. “I love teaching because being around young people keeps me fresh. It’s an exciting journey sharing art techniques and art history from the cave paintings to what’s happening today,” Rick declares. “In addition, I get to share my passion for art’s purposes and the creation of

culture that has driven all my professional activities as the curator of the Monterey Museum, as the Executive Director of the Napa Valley Museum, as a painter, art critic, and novelist.” Rick moved to Napa nine years ago and delved into a study of our landscapes as a theme for his paintings. Frequent moves as a child sparked his imagination to explore the terrain, the light and details, providing a foundation for capturing a sense of place, the basis for his paintings. He developed his love for writing simultaneously. Rick wrote stories about each new location, often featuring the history of the place, illustrating them with pictures of historical characters. His professional writing experience includes writing a weekly art column in The Monterey Herald, and contributing art reviews and features for Artweek, Monterey Weekly, and the Chico News and Review. His paintings have been shown at the National Steinbeck Center in Salinas, the Blackstone Winery Gallery, Gonzales, Hartnell College Gallery, Salinas, Notre Dame de Namur

University, Belmont, Solano Community College, and Bump Wines, Sonoma. Rick debuts Fire in the Year of Four Emperors in Napa at a reading at the Bookmine, 964 Pearl Street, Napa, September 22nd from 6 – 7 pm. Learn about the inspiration for the book, a painting by Rembrandt, and the perils of the hero, Julius Civilis, as he journeys from Rome to his homeland at the mouth of the Rhine River. Civilis, a product of a dominator culture, breaks away to focus on more meaningful things, such as the integrity of the northern tribes, the beauty of nature, and the power of love. Rick has an M.A. in Art (Painting), and an M.A. in Art History from California State University, Chico. He’s married to artist Karen Nagano, and has a teenage son, Kenji. Contact Rick at RickDeragon.com to arrange for a studio visit, visit the novel’s website: www. FireInTheYearOfFourEmperors.com, or join him September 2nd at Bookmine in Napa to hear him discuss his book, read excerpts from Fire in the Year of Four Emperors, and answer questions. NVL

FOOD & WINE 2017

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forks & corks 2017 ANNUAL ISSUE


Y E A RS...

a legacy in the making

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1829 St. Helena Hwy. Rutherford, CA (707) 963-2784 | www.grgich.com Open 9:30 a.m. - 4:30 p.m.


welcome

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Welcome to our 1st Annual edition of Forks & Corks! A truly multi-media approach to providing our readers with the information they need to create a fantastic journey in the Napa Valley. We’re very excited to celebrate the incredible food and wine experiences the Napa Valley has to offer. And we want to start by thanking the inaugural restaurants and wineries we’re highlighting in this first edition. These amazing businesses provide the best of what the Napa Valley has to offer our readers. Whether you’re looking for a truly incredible dining experience or trying to determine where to start when putting together a wine tasting adventure, we want to give you as much information as possible through print, website and podcast formats to make your experience unforgettable. And these restaurants and wineries can do just that. So how does a person begin to choose from the hundreds of options available for food and wine in the Napa Valley? It starts with information about the choices you have. No matter if you’re looking for a quick and casual meal, all the way to a five-star dining experience, the Napa Valley can deliver. Paying a high price for a meal does not guarantee a great result. The restaurants we feature in Forks & Corks provide the highest quality ingredients, customer service that far exceeds your expectations and the ambiance that will make your culinary desires explode with satisfaction. You’ll find a fantastic cross section of dining experiences that we know you’ll love.

And wineries…how do you start? If you’re living here in the Napa Valley, you have the benefit of local knowledge and the ability to experiment without the cost and time for travel. But what if you’re a visitor to the Napa Valley? What if you just have one day to experience the multitude of options the Napa Valley offers? Forks & Corks can ease your mind. Start with these fine wineries and you have guaranteed yourself a fantastic time that you’ll be sharing with friends and families for all time to come. You will have the opportunity to taste some of the best wine in the world in a setting that is unforgettable. We all know that print publications are limited to providing the information that will fit onto the printed page. And let’s face it, every one of the restaurants and wineries in Forks & Corks have a much larger story to tell than what will fit into a two page spread. We thought of that and invite you to learn much more through the podcasts we’re providing for them. These amazing podcasts, produced by Candice Ludlow will give you an incredible amount of detail about the people and concepts that go into being a trailblazer in providing the customer experience that we’re all looking for. Most of all, Forks & Corks is about celebrating those experiences. The businesses you will learn about in Forks & Corks are dedicated to providing a truly one of a kind journey through the Napa Valley that will create a roadmap for locals and visitors alike to have the time of your life. So sit back and enjoy. Read through these pages and you’ll see the remarkable amenities each has to offer. Go to napavalleylifemagazine. com and visit the Forks & Corks page to access the podcasts to hear the wonderful imagination and resolve each business delivers in order to provide the best possible experience for each and every customer. And then…go out and experience it! Bon appetit and Cheers!

FORKS & CORKS / SPECIAL ISSUE

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FREEMARK ABBEY & T E D E D WA R D S

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ne of the first wineries in California, Freemark Abbey dates to 1886. And now, 130 years later, the Cabernet powerhouse has a visitor center worthy of its esteemed history. That history and tradition are now captured in a beautiful new building that marries the old with the new. The 1899 hand-built stone structure still stands, but recent upgrades have ushered the landmark into the 21st century with the unveiling of a dramatic transformation of contrasts. Original stonework is highlighted by custom-designed steel features including exposed steel trusses. Natural light now flows from a six-footwide skylight running nearly the length of the ridge line, and reclaimed redwood from the property’s original 1886 cellar further emphasizes the estate’s longtime presence in the Napa Valley. The entire aesthetic is warm, inviting, and is the perfect atmosphere in which to enjoy their classically structured Cabernet Sauvignons derived from pedigreed vineyard sites. “When we embarked upon this project three years ago, our mission was not only to preserve Freemark Abbey for generations to come, but to enhance the estate with a modern aesthetic and create one-of-a-kind visitor experiences,” said Ted Edwards, Freemark Abbey’s Director of Winemaking. Edwards admits to a flood of memories and nostalgia while witnessing the transformation. As winemaker since 1985, Edwards has had a front row seat for the winery’s varied incarnations and processes. “With this remodel, we’ve created a true wine country destination that serves as an in-depth immersion in to our distinguished winemaking philosophy and 130-year legacy,” said the Valley noble whose accomplishments include the establishment of the label’s iconic and distinct single-vineyard Sycamore Vineyard Cabernet Sauvignon, and the continuation of the thirty-plus-year legacy of the vineyard-designated Cabernet Bosché. “All the years of sweat and effort is retained in the walls.” The newly redesigned spaces include the historic 1948 tasting room (one of the Valley’s very first), the new Bosché Room featuring a room-length table that can accommodate both

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3022 St. Helena Highway N. St. Helena, CA 94574 800-963-9698 www.freemarkabbey.com HOURS: Tasting Room open daily from 10am-5pm VARIETALS: Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc


intimate tastings and larger parties, the new claim this sort of long term allegiance to one Library Room - a dedicated space for one the label, and few others possess the same depth of largest wine libraries in the U.S. with vintages knowledge for their product and love for their dating back to the 1960s, and the original Barrel craft. His creative approach, unyielding dedicaRoom which has been fully restored. A new tion to quality, and many years of experience in Market Café and Courtyard allow the vineyards of Napa guests to enjoy cheese and charcuterie Valley – particularly selections with reserve wine flights the Rutherford Bench IN A NUTSHELL while overlooking picturesque views – make him one of the • 16th bonded winery in of the estate. region’s leading vintners. Napa Valley Ted approaches wine the way a He admits that just a • One of only 12 Napa chef approaches food. “The chef has sniff of Cabernet gives wineries selected for an opportunity to grow his or her him ‘goose bumps.’ “I 1976 Judgment of own garden and help develop the love walking the vineParis blind tasting flavor,” he explains. “The winemaker yards; I love the wine• Winemaker Ted is only as good as his vineyard. If you making; I love the whole Edwards is one of can grow your own vineyards, you process - from planting the longest-tenured can help develop the flavor. And I through bottling and winemakers in Napa can develop those flavors into a good selling,” he says. Valley, with 35 years wine. Much has changed as Freemark Abbey’s Raised in several western states, in the industry and at head winemaker, his interest in wine was piqued as the vineyard through renowned for his an undergrad at the University of Edwards’ reign. “In classically elegant California, Davis, where he studied 1980, the vineyards winemaking style bio chemistry while working for were like a bad hair a plant physiologist and helping day,” he laughs. “It was • Home to one of the another student with his study of sprawl. We started the most extensive wine grape vines. “I just really fell in love trellis systems with shoot libraries in the U.S., with Cabernet.” Upon completion of positioning to improve with vintages back to his master’s degree, he knew that the the flavors, and that was the 1960s Napa Valley held his future. In 1980, the beginning of our • The estate’s recenthe applied for an assistant winemaker renaissance.” Asked of ly-renovated stone position with Freemark Abbey, and what he is most proud, winery building dates he’s never looked back. “The owners Edwards gestures to the back to 1906 and winemakers at the time – all very walls surrounding him. humble farmers – really took me “Look around the room under their wing,” he said. Just five here,” he said referring years later, in 1985, Edwards became to their wine library. “In head winemaker, a position he has maintained this room, full of wine, I made most of these. I through three ownership changes. have been making wines a long time.” F&C Few other winemakers in the Valley can

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FOR 28 YEARS, THE NAPA VALLEY WINE TRAIN has been an iconic destination in the Napa Valley, by locals and visitors alike. And rightly so! In a Valley filled with hundreds of special experiences, none can compare to what the Napa Wine Train has to offer. Combining world class cuisine with the romantic venue of a beautiful ride in a vintage rail car through a world renowned stunning location like the Napa Valley…it can’t be matched. We’re more than a gourmet express lunch and dinner train. Whether you have experienced the Wine Train before or looking forward to your first opportunity, so many new adventures are available, with more to come in the future. And it all starts with the food. Executive Chef Donald Young is here to insure your every desire is fulfilled. There are so many different dining experiences, they can’t be fully explained here. A short visit to WineTrain. com will demonstrate the full range of options you have. While you’re there, be sure to get all the details of our Rock The Rails Concert Series and our incredible Quattro Vino Tours!

CALL FOR TICKET INFORMATION 800-427-4124 ROCK THE RAILS With more events to come, you’re invited to come with us on a Food, Wine and Musical journey that is truly one of a kind. Napa Valley Wine Train’s Rock the Rails is destined to become an experience unmatched here in the Valley. SHEILA E Date: Thursday, September 21st Location: Grgich Hills Estate

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ROCK THE RAILS Imagine a scenic ride on a vintage train through beautiful Napa Valley, dining on exquisite cuisine, enjoying world class wine, culminating in being delivered to a live performance and wrapping up the evening with a return trip on the romantic Napa Valley Wine Train. DAVID PACK’S LEGENDS LIVE Date: Thursday, October 5th Location: Charles Krug Winery Classic Hits of AMBROSIA, KANSAS, THE ROMANTICS, GARY WRIGHT & Jim Peterik performed by the ORIGINAL SINGERS!


QUATTRO VINO TOURS Set off on an elegant journey. A Quattro Vino Tour is a six-hour discovery through a spectacular landscape. Take the inside track to some of

the most celebrated winemaking families in the Napa Valley. Three distinctive tours explore the lasting legacy, the art of winemaking, and some of the most elegant wine estates in Napa Valley. Did we mention the food? Each tour has an incredible four-course Napa style gourmet meal paired perfectly with fine wines to match. It will be a six-hour tour you won’t want to have come to an end!

THE LEGACY TOUR A legacy is handed down over time, through family and tradition…And lots and lots of wine. Robert Mondavi. Charles Krug. V. Sattui. The legacy of these Italian families represents a combined winemaking history of more than 300 years.

THE ESTATE TOUR With beautiful and elegant architecture centered at Domaine Chandon, Hall, and Inglenook, you will enjoy this journey through the many expressions of art along the way. Capture every moment in time with your camera; you don’t want to miss a beat!

THE COLLECTIVE TOUR An exquisite collection in a fine gallery takes you to another place and time. So does The Collective. A curated example of Napa Valley’s finest!

Be the first to experience the Napa Valley Wine Train’s newest wining and dining journeys.

W I N E T R A I N . CO M | 1 . 8 0 0 . 4 2 7. 4 1 2 4 | 1 2 7 5 M C K I N S T R Y S T R E E T , N A PA , C A L I F O R N I A 9 4 5 5 9

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TA S T E T H E L E G A C Y Grgich Hills celebrates 40 years of the art of winemaking

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On Independence Day in 1977, Mike Grgich and his new partners, Austin Hills and his sister, Mary Lee Strebl, of the Hills Bros. coffee family, broke ground for a new winery in Rutherford, in the heart of the Napa Valley. They had plans for a tiny winery but they had big dreams to craft world class wines. This dusty spot would soon be home to what is now the world-renown Grgich Hills Estate. Vintners Hall of Fame inductee Miljenko “Mike” Grgich was born in a tiny village in Croatia, the youngest of 11 children. Mike learned winemaking from his father and then at the University of Zagreb. At that time, Croatia was part of Yugoslavia and was controlled by communists but Mike yearned to be free. He had heard from one of his professors that America was the land where you could achieve your dreams, and that Napa Valley was a paradise where he could pursue his passion for winemaking. The perilous journey took four years, slipping out of Croatia to West Germany as a student, then on a boat to Canada, where he worked for several years. His American visa was secured by Lee Stewart, the owner of Souverain Cellars, who gave Mike his first job. He arrived in the Napa Valley in 1958, just in time for harvest. Starting at Souverain Cellars, Mike worked for some of the most iconic winemakers of the Napa Valley: Brother Timothy at Christian Brothers and then nine years with André Tchelistcheff at Beaulieu Vineyard, who was known as “The Maestro” for his artistic skill in the cellar. Mike also worked for Robert Mondavi soon after Robert started his own winery, where he crafted the wine that made the winery famous: the Mondavi 1969 Cabernet Sauvignon, named the best California Cabernet in a LA Times tasting. Because of Mike’s rising reputation, in 1972 the owners of Chateau Montelena asked Mike to join them as winemaker and limited partner. This is where Mike first gained international recognition as the result of the celebrated “Paris Tasting” of 1976 when the 1973 Chateau Montelena Chardonnay that he crafted beat the best of France!

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829 St Helena Hwy, Rutherford, CA 94573 707-963-2784 www.grgich.com HOURS: Tasting Room open daily from 9:30am-4:30pm VARIETALS: Cabernet Sauvignon, Chardonnay, Merlot, Zinfandel, Sauvignon Blanc, Fumé Blanc

Wining the Paris Tasting allowed Mike to pursue his dream of owning his own winery. He partnered with Austin Hills of the Hills Bros. Coffee company family on July 4, 1977, to create Grgich Hills Cellar. Austin contributed his business acumen and funding while Mike supplied his artistic winemaking. His victorious journey continued when the first vintage of the new winery, the 1977 Chardonnay, overcame a field of 221 of the best Chardonnays in the world in the Great Chicago Chardonnay Showdown and was crowned the winner, solidifying Mike’s reputation as a wine-master and the “King of Chardonnay”. Over the years, the winery has continued to gather cabinets full of awards and countless articles, and be served to kings, queens and presidents. At the same time, Grgich Hills assembled five exceptional vineyards, totaling 366 acres, running like a string of pearls the length of the Napa Valley. Today, all of its wines are labeled “Estate Grown,” guaranteeing a consistently superior level of quality. The vineyards and cellar are now managed by Mike’s nephew, Ivo Jeramaz, who also emigrated

from Croatia, joining the winery in 1986. Ivo championed the shift to organic farming in 2003, and today, every acre is certified organic, with no artificial fertilizers, pesticides or fungicides. Ivo’s aim year after year is to improve the quality of the vineyards and wines, which display an artistic, harmonious and intuitive touch that he learned from his uncle Mike. The legacy of Grgich Hills rests in good hands: The winery remains fearlessly independent, the result of continuing to be family owned and operated. Ivo oversees the vineyards and wine making and Violet Grgich, Mike’s daughter, guides operations and sales. Recently, a third generation has joined the winery when the youngest son of Austin Hills, Justin Hills, gained valuable experience in the vineyard and the tasting room before becoming the winery’s Trade Ambassador. After graduating from University of California, Santa Cruz, Ivo’s daughter, Maja Jeramaz, joined the sales team and is now Export Sales Ambassador. From its legacy rooted in a tiny vineyard in Croatia though a historic tasting in Paris, to a family-owned winery in the Napa Valley, the future looks bright for Grgich Hills. F&C

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R E Y N O L D S FA M I LY W I N E RY

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estled in the beautiful mustard fields of Silverado Trail, at the foot of Stags Leap District, is the Reynolds Family Winery. Built from a passion for wine, their vision is to proudly portray what Napa Valley has to offer and enhance the unique natural environment, producing exceptional wines. Our strength is our size. “We are small, but focused, allowing extra time for perfection.” To use an analogy, “We still use a fork to dimple every pie crust by hand,” said Steve Reynolds. Our mustard flower, is hand applied to each bottle, confirming our conviction to quality. Napa Valley is known for great structure, ripeness and it’s fruit forward wines. Our growing conditions and diverse soil type are the best and most consistent, compared to other regions around the globe. With respect to historical wine making techniques, using modern methods and advanced research, “We are producing fully-balanced and handcrafted wines, that are second to none.” “Suzie and I did not come from wine making backgrounds,” said Steve. “I came from Northern California, Bay area after spending time in Germany. Suzie spent her early years in Stockton, California, going to school in England, so we had a “European” link.” “Like many we were drawn to the beauty of the valley and decided to make Napa our home, in the mid-nineties. Opening a dental practice and Suzie working in the family insurance business. Later we ended up buying an old farm, one of the oldest chicken farms in Napa! The property had no grapes and was very run down, it required a lot of “Love”.” Steve had some home wine making experience, but not anything like real commercial wine making. The Reynolds were taken by the area and purchased their first grapes to begin their dream of one day having their own wine label. Later they borrowed money from their parents developing 10-acres of Cabernet. Over the next 4-years they claimed they struggled with many things, trying to keep the dream alive.

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3266 Silverado Trail Napa, California 94558 707-258-2558 reynoldsfamilywinery.com HOURS: Tasting Room open daily from 10am-4:30pm VARIETALS: Cabernet Sauvignon, Chardonnay, Pinot Noir, Syrah, Merlot, Petit Verdot, Sauvignon Blanc


“The step into the wine world was tough!” said Steve. “Filing for permits, with neighbor resistance and 2-years of legal issues. My father was diagnosed with cancer, shortly after passed away. We had our first child and, “Wow, life was more than full.” We tried staying afloat handling all the farming, dental practice, insurance career, battling law suites…. this was not the “Dream” we had envisioned. “Persistence and determination pulled us through, in fact that was the inspiration for our first blended wine, “Persistence”. They knew that being young and new in the valley would make it tough to get any recognition. One day, Steve described gazing out the window, at the vineyards, full of mustard flowers, “Why not use this beautiful flower, that Napa is known for?” They decided to hand-pick real flowers making, every label by hand. “We wanted to show people we were handcrafted, hoping people would notice, and they did!” Hand selling their dream, They finally launched the winery in 1999, opening their first tasting room – “Our set-backs eventually became our strength. We had to make our first vintage with other wineries, that lead to working with some of Napa’s finest winemakers. The knowledge and experience we gained from Davis Estate Winery and on-the-floor experience led us to “Our Style.” We have evolved with experience and experimentation and sometimes even failure.” Today Reynolds Family Winery’s now produce more than 10 different wines, each unique in its own right. A Sauvignon Blanc from their own estate vineyard, that is fermented with Sur Les technique, a non-malolactic and fermented in

Concrete Eggs, and stainless steel barrels. All three methods blended into amazing complexity. Their beautifully balanced “Corotto” Chardonnay, and Pinot Noir, a rich perfect mid-palate accenting fruit expression from Los Carneros. Steve long-term leases Annapurna Vineyard, in the Stags Leap District, providing them with their Reserve Cabernet and Merlot. “Persistence, presented in the movie “Decanted” is our most well-known wine,” said Steve. “A blend of Cabernet, Merlot, Cab Franc, Syrah and Petit Verdot, making up a one-of-a-kind Napa-American Style.” “Our property is home to three different clones of Cabernet, yielding our most popular wine, “Estate Cabernet,” a perfectly layered, complex yet balanced bottle of wine.” Reynold’s Family Winery’s newest addition is “Due Diligence” a Cabernet Franc. Their final offering “Steadfast” A Cabernet, Merlot, and Cabernet Franc blend, boasting of fruit from our five of their finest vineyards - Vangone, Annapurna, their sister winery “Italics” and their Estate select rows. “All of our Big Reds are made with attention to detail,” said Steve. “We pick multiple times in all of our vineyards, picking only when grapes are perfect. We would rather spend extra time and ferment multiple times, than have anything inferior”. “I want to be known as a wine maker that never stops learning and trying to achieve “Better,” holding Mother Nature’s hand on a path to perfection. So, “Drink American” as we are proud to produce wines, that compete against any of the best in the world.” F&C

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THE BRASSWOOD EXPERIENCE A Napa Valley Vision Comes to Life

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rasswood Estate brings their passion for food, wine and love of the Napa Valley lifestyle to everything they do at the magnificent sprawling grounds of their winery, restaurant and bakery. With 17,000 square feet of caves and multiple tasting rooms, they have plenty of room to welcome and entertain their visitors and loyal patrons. The vision in opening the winery was a dream of winemaker/Proprietor Stacia Dowdell. Her vision was to make Cabernet Sauvignon in the Napa Valley. Stacia, along with consulting winemaker, Angelina Mondavi have fun at creating their brand. They are very hands on with the creation of the Brasswood wines which are all from their estate grown vines. They include 10 acres of Cabernet Sauvignon in Coombsville along with a bit of Cab Franc, Petite Verdot and Malbec. In addition, they also have 30 acres of Russian River fruit with Pinot and Syrah. It was Stacia who approached Marcus Marquez, to spearhead the growth and development of the Winery and Estate and is co-creator of Brasswood. In coming up with the name for Brasswood, Marcus stated, “I wanted a name that brought you to a place that was a fantasy of food, wine and relaxation. Names are hard, but the property was designed so beautifully with reclaimed wood and brass fixtures, and through team effort Brasswood came to life!” The Brasswood Experience offers a variety of tastings in their state of the art tasting rooms and lush gardens: Signature Tasting; The Den Tasting; The Cave & Tour Tasting; The Sensory Tasting; The Barrel Tasting and the delicious Sensory Lunch Pairing all ranging from $40 to $125. In Limited Supply and high in demand, they also offer their Grey Label 2013 Cabernet Sauvignon, which is only available in the tasting room and only 7 barrels were made. They are trying to hold on to this special vintage as long as possible. If a quick stop for an afternoon beverage is on your agenda, their inviting bar offers up an opportunity to catch up with friends over one of their signature House Cocktails. And of

course, if lunch or dinner are on the agenda, the Brasswood Bar + Kitchen is a dining experience to surely reserve. See the NVL website for a profile on their restaurant and chef. The common thread amongst the energy and philosophy of the Brasswood team is they continually pride themselves on always making it a personal experience. It is a place to go for food and wine, it’s a congregating experience not to be missed! With their signature restaurant and award-winning signature wines, they have truly created the “Brasswood Style.” F&C by Dynie Sanderson

3111 St. Helena Hwy. N. St. Helena, CA 94574 707-968-5435 www.brasswood.com HOURS: 8am - 9pm


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N A PA N O O D L E S

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he Zaslove Family, owners of Eiko’s and Eiko’s at Oxbow, have opened a new restaurant, Napa Noodles. Rick and Nancy’s daughter Allison Hallum and her husband, Spencer Hallum, are managing partners. Allison also currently manages both of the Eiko’s locations. The new restaurant’s menu was developed by Napa Noodles Chef de Cuisine Adam Ressler with guidance from Executive Chef Tateki Noma. The new restaurant is located on 1124 1st street. Napa Noodles is an Asian Pacific Rim-style restaurant that fuses the delicious taste of Asian noodles with Napa Valley cuisine. Dishes are highlighted by traditional noodles and soups from Asian Pacific Rim countries. Specialties include house made noodles, savory soups, slow roasted meats, seasonal salads, duck, flavorful rice dishes, Asian beers, Sake, and local wines. Napa Noodles is quickly becoming the locals’ go-to for affordable Asian dining. The Zaslove family noticed the need for high quality yet casual family friendly dining options in downtown Napa and they are answering the community’s wishes with their latest endeavor. The inspiration for Napa Noodles came from the success of the Zaslove family’s two other Asianthemed restaurants, also on 1st street. Eiko’s is a restaurant with full bar, lounge and patio, and offers locals and visitors alike the perfect location for anniversaries, date nights, business lunches, and more. Eiko’s has excellent deals during Happy Hour on Monday-Friday from 4-6PM with tasty appetizers and refreshing cocktails. Meanwhile, they also serve Dim Sum Brunch every Sunday 11AM-2PM, with mimosas, bloody mary bar, and many other options. Eiko’s at Oxbow, on the other hand, has a much different style in the Oxbow Public Market. In fact, General Manager Allison Hallum says, “Many locals don’t know we have a location at the Oxbow Market. We hope they will enjoy our sushi, Grab & Go items made fresh daily, or Seafood Market with many choices for chefs of any level. There’s always something new to try.” The menu is also slightly different from Eiko’s, and there is seating at the Sushi Bar, or guests are welcome to take their dishes to-go.

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1124 First Street, Napa 707.492.8079 www.napanoodles.com HOURS: wed – fri: 11a. – 9pm sat – sun: 3pm – 9pm


After the continual success of both of their established restaurants, the Zaslove and Hallum families felt Napa was lacking in affordable dining options in the downtown area. With the upcoming resurgence of downtown Napa with various construction and development, they felt it was time Napans had somewhere they could bring their families for a delicious meal, in a restaurant that is both fast-casual and high quality. The vision for Napa Noodles was born: a relaxing spot off Dwight Murray Plaza for locals and visiting foodies to enjoy reasonably priced lunch and dinner options. Asked why they chose Asian Pacific Rim styled menu, Rick Zaslove said, “There was a restaurant in Georgia that I really liked that had PanAsian dishes. It was reasonably priced and very popular. I felt that Napa needed more affordable fast-casual dining like that place. Ramen noodles are like comfort food and looking at today’s restaurant market, they are extremely popular. At Napa Noodles, we make real Tokyo noodles, and the broths take 10-12 hours. They are cooked in a very traditional way.” If you walk by the exterior of the restaurant, you can watch the chefs hard at work. Rick added the mural, which is above the bar in Napa Noodles, and shows where all the Pacific Rim countries are, to allow families to have a foodie geography lesson when they come in. Rick and Nancy also wanted to do a new venture with Allison and Spencer Hallum. He said, “I thought it would be a fun endeavor for both our families and our chef teams. We wanted to help our chefs find their own niches. I think we

needed additional fast-casual options in downtown Napa. We also wanted to represent other Asian countries in our Napa Noodles menu. We chose famous dishes from China, Singapore, the Philippines, Vietnam, and more, because we wanted to give our guests a chance to go on a sensory vacation to a faraway destination, with the smells, tastes, and flavors that the Asian Pacific Rim is famous for.” One of the dishes Rick and Allison expect to be extremely popular is the Sticky Rib Plate, which has slow roasted baby back ribs, spicy orange glaze, side salad, house Japanese pickles, and is served with steamed rice. Another expected favorite is the KFC, or Korean Fried Chicken, which has crispy fried chicken wings, maple chili gochujang glaze, toasted sesame seeds, micro wasabi, and maple salt. For those with a vegetarian diet, the Iwanuma veggie ramen from Japan has kombu shiitake broth, ramen egg noodle, wok fried veggies, pickled bamboo shoots, scallions, soft boiled egg. Incidentally, Iwanuma is also the sister city to Napa in Japan. Children, of course, are welcome to try the Kid’s Menu which has several options, including the very fun Magic Unicorn Noodles. “We hope locals and visitors alike will find a place to call home during lunch or dinner when they are in Napa,” said Rick. “Our patio is dog-friendly, and a great place for people watching, and you can stay up-to-date on all of our upcoming specials by following us on social media with our handle: @NapaNoodlesInc or use the hashtag #napanoodles.” F&C

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A L B A AT R I V E R TERRANCE INN Looking to Create Magic

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utdoor fire pits surround the main dining space situated outside on the banks of the Napa River at ALBA, inside the newly redesigned and expanded River Terrace Inn, creating a welcome environment for both locals and sophisticated travelers in downtown Napa featuring live music Thursday, Friday and Saturdays starting at 5:30pm. ALBA’s new Executive Chef Zanty Tesorero has devoted the menu to combining great mixology, good times and superior cooking. Zanty has a close relationship with our local farmers sourcing the very best that Napa Valley and the Bay Area has available. “I’m thrilled to curate a menu of Northern Pacific fare that showcases local purveyors and highlights the exceptional ingredients our region has to offer,” said Chef Tesorero. “ALBA is unique to downtown Napa, as our new indoor lounge and bar is elegant and modern with comfortable touches with the main dining space sitting on the picturesque banks of the Napa River and nature preserve.” Open for breakfast and dinner, Executive Chef Zanty Tesorero, is highlighting shareable, seasonal small plates featuring local products and natural ingredients. Breakfast favorites include the Sunrise Flatbread with country ham, taleggio cheese, eggs, and arugula and Breakfast Sliders with two fried eggs, bacon, cheddar, and arugula on brioche. Dinner patrons should be sure to order the Ahi Tuna Tacos topped with sriracha aioli, avocado, sesame ponzu, and cilantro and Pork Belly Crepe with apple slaw and chipotle blackberries, as well as the Lobster Pappardelle with white wine, tomatoes, olives, and capers. Inspired by his previous experience at Campton Place a Michelin one star San Francisco restaurant, Zanty adds a quality of simple elegance that accentuates the menu utilizing seasonal ingredients. Zanty has assembled a winning team of sous chefs that together will bring new flare to popular classics. Looking for some excitement in your beverage pairings? In addition to the multitude of high-quality wines from Napa, ALBA’s full bar focuses on crafting food-friendly cocktails. Daily specials like Wine-Down Wednesdays, Vine & Swine Fridays and Off-The-Grill Saturdays round out the ALBA dining experience. F&C

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1600 Soscol Ave, Napa, CA (707) 320-900 www.riverterraceinn.com

By Janna Waldinger Photos by Lowell Downey, Art & Clarity


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THE ACACIA HOUSE AT L A S A L C O B A S

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hef Chris Cosentino, co-owner of San Francisco’s trendy Cockscomb restaurant welcomes his newest addition, the Acacia House, to his restaurant group along with business partner, Oliver Wharton. This inspired new dining establishment is located on the spectacular grounds of Napa Valley’s newest Luxury Collection Hotel Las Alcobas in Saint Helena embraced by lush vineyard views. In contrast to the stunning contemporary surrounds of this exquisite boutique hotel, the Acacia House is perched on a grand hill showcased majestically a stately Victorian Mansion. The “Acacia House” was the first given name of this historic Georgian inspired estate originally built in 1907. Cosentino and Wharton’s restaurant group, Delicious MFG & CO also includes Jackrabbit in Portland, Oregon which also recently opened to much acclaim by Cosentino’s culinary following. “We are thrilled to partner with the Las Alcobas brand where personalized service, discreetly modernized design and intimate ambiance are key ingredients of the experience. Our mutual styles bridge the classical decadence of the region and the progressive, diverse flavors diners crave from a restaurant that is as exacting as it is exciting.” As Cosentino and Wharton enthusiastically stated. This dynamic restaurant duo devotes their energy to their restaurants with similar philosophies in branding Cosentino’s innovative style of cuisine offering familiar dishes with a refreshing twist of refinement. The Acacia House menu is directly influenced by the grape varietals of the Napa Valley’s original countries of France, Italy, Spain, Portugal and Germany infusing the unique flavors of their regions into the dishes created at the restaurant. The Acacia House also offers a selection of well-balanced cocktails as a complement to the restaurant’s dining offerings. You will find timeless classics like the Italian inspired Negroni or seasonally infused Bellinis or their own not-so traditional Bloody Mary, and a crowd-pleaser from the Las Alcobas flagship property in Mexico City, is the signature Margarita.

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Many of the wines off of their extensive wine list of Napa Valley varietals present entertaining historical vignettes on the vineyard proprietors of these showcased vintages. Here is one of them, Farella 2001 Coombsville, Merlot: “Frank and Tom Farella panted the first Merlot of Coombsville in 1985. A unique horseshoe valley with close-proximity to the bay and the base of Mt. George creates this cooler micro climate. Coombsville is the newest recognized AVA in Napa Valley. The Merlot produced here is a graceful Bordeaux style.” F&C by Dynie Sanderson

1915 Main Street St. Helena www.lasalcobasnapavalley.com OPEN 7 days per week. Breakfast 7am-10am Lunch 11:30am-3pm Dinner 5pm-10pm


MENU HIGHLIGHTS INCLUDE: • Burrata: apricots, almond chili and lemon verbena • Lobster Submarine: pancetta, avocado, sundried tomato jam, arugula, lobster roe aioli and torpedo roll • Klingeman Farms Park Schnitzel: snap peas, caviar ranch dressing • Lavender Cornish Game Hen: sugar squash, grilled squash blossoms and lemon thyme vinaigrette

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J C B ’ S AT E L I A R FINE FOOD

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mmerse yourself in the delicious world of Boisset Collection Atelier Fine Foods & Catering, the natural evolution of the Atelier gourmet boutique — an épicerie with a curated assortment of culinary delights that opened in Yountville in February 2016. Now with an espresso and tea bar serving its own custom roast and the finest delicacies from local farms and dairies as well as hard-to-find international gourmet delights, Atelier is truly a can’t-miss destination for

gastronomes. “Our philosophy is to source the best that the world has to offer from incredibly dedicated and passionate people who are relentlessly committed to be true to Mother Nature,” said Jean-Charles Boisset, proprietor of the Boisset Collection. “All ingredients are at our disposal to provide plurality, diversity, and naturally a savory and sophisticated palate. We are what we eat … and therefore our vision of food must reflect who we wish to become… We are fortunate that nature gives her best, and we must honor and respect that gift.” Renowned Chef Victor Scargle serves at the culinary director of Atelier, overseeing the development of the Atelier line of products, which includes fresh-baked gougères, madeleines, morning buns and potato chips as well as mustards, jams, pickles, olives, jerky, sausages and meats. Scargle, who has more than two decades of professional culinary experience in some of America’s finest restaurants, also directs the catering side of Atelier that provides delicious food and curated experiences for events at one of the Boisset properties or at clients’ locations. Atelier supplies Napa and Sonoma with high-quality gourmet products and catering services with ingredients from very site-specific locales including Boisset’s own gardens and farms, as well as hard-to-find international items — some of which are exclusively imported and sold by Atelier. The elegantly presented collection includes salts, peppers and spices, olive oil and vinegar, smoked salmon, caviar, anchovies, truffles, foie gras, terrines, charcuterie, more than 120 cheeses, chocolate, specialty teas, and coffees. Atelier showcases all of its products through four membership opportunities that allow customers both near and far to receive selections of local and international gourmet products.

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6505 Washington Street Yountville HOURS Open daily 7:30 am - 7 pm


Shipments are sent in February, May, September, and November and local members who pick up their boxes save $15. • Fromage – Four artisan cheeses cut just prior to shipping or pickup. Quarterly shipments ($75 including shipping) are accompanied by tasting notes from our Cheesemonger and wine pairing suggestions. • Caviar – Two selections of the world’s finest caviars sent monthly or quarterly ($250 monthly or $300 quarterly including shipping) with tasting notes and pairing suggestions. • Gourmand – A selection of must-have pantry essentials sent quarterly ($125 including shipping) from our wide selection of artisanal delights. • Soirée – quarterly selection designed for those who love to entertain ($250 including shipping) — it will provide a party in a box! In addition to Scargle, Atelier is led by Atelier Fine Foods & Catering Manager Betsy Musick and Master Fromager James Ayers.

Betsy is a native California farm girl born and raised in the San Joaquin Valley who has applied leadership and passion to various endeavors, including business ownership, restaurant management, event program management, and creating and operating culinary and merchandise teams in Napa, Sonoma, and San Francisco. Before joining Boisset Collection, James — who travels extensively to keep abreast of trends in the cheese world — was the cheesemonger for nearly two decades at the beloved Napa Valley market Sunshine Foods in St. Helena. Atelier’s vision is to offer unique gourmet items to enhance and expand what is available in the region and share the Boisset Collection’s passion for the finest delicacies from all over the world, from caviar and smoked salmon to foie gras and the most amazing cheeses. These are epicurean delights unparalleled in Napa and Sonoma that unite the best of local cuisine with the finest the world has to offer. With a oneof-a-kind Franco-American heritage, Atelier offers products and events of the most delicious and elegant magnitude. F&C

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forks & corks

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n 2016, a long held dream of second generation winery owners and sisters, Lisa and Ariana Peju came true. When Liana (named for Lisa and Ariana) Estates opened its doors amongst the rolling hill of the Carneros region of Napa Valley, with picturesque views, crisp, light wines and immersive experiences these sisters knew they had created something different in Carneros. Lisa and Ariana Peju began their careers in wine 25 years ago as young girls when their parents, Tony and Herta (HB) Peju bought land in the Napa Valley and founded Peju Province Winery. Fueled by their parents’ entrepreneurial spirit and hard work, the sisters played a key role in making Peju the highly respected winery it is today. Now with their own venture, Liana Estates promises to produce distinct and

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L I A N A E S TAT E S extraordinary wines inspired by its beautiful surroundings. Beyond the Carneros classics, Chardonnay and Pinot Noir, first offerings include a food-friendly Dry Orange Muscat and Vintner’s Pink, a playfully crisp Rosé. Winemaker, Sara Fowler has come on board with decades of winemaking experience and a passion for innovative blending and exploring lesser known, as she calls them, “lost varietals” —making her the perfect fit for Liana Estates. Besides an inventive wine list and jaw-dropping view, Liana Estates benefits from the talents of Chef Alex Espinoza. Using local ingredients from surrounding farmers as well as from his own gardens, Chef Alex creates a one-of-a-kind culinary experience in Carneros. Liana Estates is focused on providing fun and immersive experiences for guests who want to fully appreciate the natural beauty of the Carneros region. It’s hard to miss, with great wines and stunning views stretching all

the way to San Pablo Bay. Lisa and Ariana want to provide more to totally elevate the overall wine tasting experience. The new Garden Graze tasting, available on Saturday’s through the Harvest season offers wines by the glass paired with freshly grilled small bites. Showcased on the newly constructed deck, sprinkled with olive trees and overlooking San Pablo Bay, it is a delicious experience. Additionally, the local wine and culinary picnic, allows guests to choose their own spot. Guests can enjoy the deck or explore the rolling property and sit amongst the vines to enjoy the fresh, local fare. Finally, one of the more unique pairings in the valley, Liana offers a mini cupcake and wine paring. Partnering with Napa based, Kara’s cupcakes, this four wine, four mini cupcake pairing showcases the true synergy of food and wine. Perfect for all sorts of celebrations, if you have a sweet tooth, the Liana Estates cupcake pairing is a must. F&C


2750 Las Amigas Road Napa, CA. Open daily from 10am- 4:30pm. Please book a reservation online at lianaestates.com or call 707- 302-1160.

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W

hen it comes to sports fans and being able to watch their favorite team in action, nothing beats Tasting Room 24. They offer a one of a kind experience and is the first wine, bubbles and beer sports bar in the Napa Valley. Nestled off the beaten path in South Napa in the Crusher Wine District, Tasting Room 24 offers a little bit of seclusion and mystery. The blacken windows hides the fun happening inside from the outside while patrons get breath taking views of a Coombsville AVA Vineyard across the street. “We like it like that,” said Rick Ruiz, General Manager. “People are surprised when they find us in this industrial area.” Tasting Room 24 is the official hang out place when the Oakland Raiders are in Napa for the summer training camp. Ruiz said the design of the space and furniture is sturdy for sports fans and players themselves. “We had all the furniture custom built to accommodate the Oakland Raider football

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players while they are in town,” said Ruiz. “The players can come in here and relax and I don’t have to worry about the furniture being broken.” The tasting room is equipped with six large screen TVs, a H-shaped bar for easier conversation, a special section for Green Bay Packer fans and another area for University of Michigan fans as well as being the Oakland Raiders fan headquarters. Other team fans are welcomed too. Tasting Room 24 is a cross between classy and sexy according Ruiz. “You can show up dressy or in your Raiders jersey.” To add to the sports viewing experience, Tasting Room 24 offers charcuterie and cheese plates paired with the 24 wines available. They can also cater for bigger groups and special occasions. Just added is their new cigar lounge outside in front. In keeping with the 24 theme, they offer 24 small boutique wines from the Napa Valley, 24 bubble labels from around the world and 24 beer brands from light to dark. Tasting Room 24 is available for parties, business events and special occasions. They are open daily beginning at 11 a.m. and will stay open later during NFL Season for Sunday, Thursday and Monday night football. “There is nothing like this in the world,” said Ruiz. F&C

902 D Enterprise Way Napa (707) 252-312 www.charleswoodsonwines.com


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food+

Forno Piombo A Polished Gem in the Heart of the Napa Valley

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By Fran Endicott Miller

s our love for all foods artisanal continues to swell, so too does our interest in the artistry of the wares that cook the foods that delight us. No longer is the end product enough to satiate our appetites. We yearn to know the how and the why, and we want the preparation to be as fulfilling and exciting as the meal itself. This desire seems to be finding its muse in wood burning cookery, and locally manufactured Forno Piombo wood burning ovens are taking center stage in the Valley’s discovery of this time honored method. Forno Piombo ovens make cooking and baking holistic endeavors that satisfy so much more than hunger, and they are as likely to be found in your neighbor’s backyard as they are in notable local restaurants. Tyler Rodde of Oenotri is a big fan, as is Itamar Abramovitch of Napa’s Kitchen Collective. “Forno Piombo ovens provide consistency,” says Abramovitch, who utilizes only the best of the best in his kitchen. “The thicker brick holds 64

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temperature better; there’s little variation.” Every Forno Piombo oven is hand crafted from scratch from locally sourced materials. Founder Guy Piombo created the design and does his own welding, brick cutting, assembly, fabrication, and finishing. Production is limited to 160 ovens annually. Son Tony handles sales. “Dad built his first oven in 2014 for himself when he retired from his job in general engineering,” says Tony. “Family friends started asking if dad could build more for them, and that’s when it took off.” Guy built the ovens in his backyard for several months until orders started flowing, at which time a factory and warehouse became necessary. They moved the operation to American Canyon where the ovens are now built in batches of 10, in 30 different stucco colors and five tile variations. Prices start at $5,600. A new showroom in Napa’s Oxbow District at 728 First St. is soon to open and will allow for cooking demonstrations. “Our ovens are as beautiful as they are functional, and they will last


forever,” says Tony. “We provide a lifetime guarantee, and as Napa residents, we are accountable.” Tony describes the typical Forno Piombo customer as a foodie who wants to learn more about cooking – and specifically wood fire cooking that produces not only incomparably blistered pizza crusts, but also perfectly charred roasted vegetables, succulent roast chickens, and flawless loaves of bread. A Friday night oven fire-up can take a home cook through the weekend. Starting temps reach 1000°, and cool off over the course of two days to about 350°. “Bake your pizza Friday night, and then put the door on,” instructs Tony. “Saturday morning, put in an 8lb roast and cook it all day. Sunday morning, bake a loaf of bread. You can do all of this simply from Friday night’s fire.” Napa resident Jason Provus studied the market and settled on Forno Piombo for its beauty, functionality, and customer service. “The ovens are a work of art,” says Provus, a Kaiser Hospital surgeon who has hosted several pizza parties for friends and family. “It’s the centerpiece of my backyard, it’s great fun, and the pizza is as good as Oenotri.” “We have an incredibly high level of passion for what we do,” says Tony. “It’s what has driven us since the beginning, and can be attributed to much of our success. But of course it’s the end product that counts. Our ovens make food taste insanely good. It’s that simple.” NVL

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Give back.

to cars, so bring your bicycle. Remember to “Pack it in, Pack it out and Leave only your footprints”. This is a FREE event, so please be generous and TIP THE MUSICIANS! As the date gets closer, go to napaporchfest. org for this year’s lineup of over 70 bands. August 3-6

Saturday, September 9, 10am-3pm THE 10TH ANNUAL AMERICAN FOLK ART FESTIVAL

Madonna Estate Winery, 5400 Old Sonoma Road, Napa, (at the corner of Carneros Highway SR-121 and Old Sonoma Rd.) Admission is $10, payable at the door, and entitles adult (21 and over) attendees to taste the release of Madonna Estate Festival HalloVine Wine with its collectible artist designed label, and a selection of other Madonna Estate wines, to pair with chocolate from Anette’s Chocolates (of Napa). You will also receive a complimentary logo tasting glass, and a colorful logo tote. Part of the proceeds will be donated to Lucky Penny Community Center a nonprofit theater company and community activity center located in Napa. This year’s Festival will feature many offerings of one-of-a-kind folk art creations in a variety of mediums, and primitive folk art antiques. All artists /dealers are present by invitation only. They represent the best of the best in spirit and in what they create and collect. Food will be available for purchase from Napa’s ABC Bakery, and guests are invited to picnic in the two winery picnic areas, or in the winery barrel room. americanfolkartfestival.com, 707.246.2460 or 707.255.8864.

W I N E , D I N E,

It’s good for your heart.

19TH ANNUAL V WINE CELEBRATION

Experience three days with the best culinary adventures, the most sought-after wines, exciting musical performances, thoughtprovoking panels, highly coveted auction experiences, and the chance to meet amazing people who are joining the same fight: to find the cures for cancer. www.winecelebration.org Fri-Sat, August 18-19 MAIN STREET REUNION

Get a sneak preview of the cars on Friday before the big show. Join in the auto spectacular at the City Parking Lot X (formerly Cinedome parking lot) in Downtown Napa. Friday, 5-8:30 pm at the corner of Pearl Street and Yayome Saturday, car show form 10am – 3pm Bring your family and friends down to this free event on Main Street and take a trip back in time. Mainstreetreunion.com

A N D B O W L!

Saturday, August 26, 12 – 9pm Sunday, September 10 This one is a feast of American Blues CALISTOGA HARVEST TABLE Music, micro-brewed beers and homemade The Fourth Annual Calistoga Harvest BBQ slathered in mouth-watering sauces. Table® event held on Sunday, Sept. 10, Featuring live blues music from some of under the harvest moon. In celebration the BayWe Area’sneed best bluesyour musicians, over 30 a plentifulcrisp, harvest season, 13 local support toof bring restaurants and 44 wineries welcome hard to find micro-brewed beers in a large HD-produced content and locals to 1,000 feet of tables beer garden andclear must not miss BBQ to keep visitors in the center of the city’s picturesque you licking your fingersto plus the famous rib the Napa Valley. downtown. Calistoga AVA wines eating contest at the Oxbow Commons. available for purchase by glass or bottle, Donapa.com BLUES, BREWS & BBQ

Your donation will help us make beginning at 4:30pm. Dinner is served at 6pm, Tickets to this one of kind event Saturday, September 9, 4-10pm essential repairs and upgrades to our THE 25TH ANNUAL HANDS ACROSS usually SELL OUT within a day of THE VALLEY becoming available for purchase on July studio and equipment.

Held at Historic Charles Krug Winery 17th. Visitors who are unable to acquire in St. Helena, Napa Valley. In addition to tickets are welcome to come to Calistoga’s the walk around tasting featuring noted main street to shop, enjoy a glass of wine Valley chefs, restaurateurs and winemakers, at the sidewalk wine bars when they open Hands Across the Valley also offers a VIP at 4:30. Be sure to make reservations if Visit www.napavalleytv.org you plan to have dinner at a number of Dinner provided by Chef Bob Hurley of Hurley’s Restaurant, silent and live auctions, restaurants open during the event. Visitcalistoga.com plus dancing under the stars at the Valley’s best dance party…all to benefit the Napa Valley’s safety-net food programs! www. handsacrossthevalley.com

Donate today!

Comcast Ch. 27 & 28, AT&T Ch. 99 Streaming at www.napavalleytv.org

I N N A PA VA L L E Y BOWLING SPORTS ENTERTAINMENT BEERS ON TAP COCKTAILS TEAM BUILDING CASUAL FUN WITH SERVICE FROM THE HEART

875 Bordeaux Way, Napa CA 94558 SPRING 2017

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food+

CIA Student’s Farm to Table Chef Rebecca Peizer, C.E.C., C.H.E.

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ow can chefs, consumers, and farmers see themselves as co-producers of the food being served in American menus today? Today’s demand for farm-fresh ingredients is not the only opportunity that chefs and farmers have to collaborate. Chefs and restaurateurs are the ones who hold together the often-distant worlds of “farmer” and “consumer” when they feature Farm-to-Table menus. But there is this sense of “other-ness” that is created when there is no collaboration with the source from where their food comes or with the community in which they belong. The choices made along every step through the supply chain of quality ingredients are what determines whether one sees themselves as a chef, a farmer, a consumer, an educator, OR

as part of a healthy community that represents all. As a Professor at The Culinary Institute of America I have had the pleasure of offering a group of bachelor students the opportunity to develop a collective wisdom within the Farmto-Table movement. They have coordinated with local organizations, producers, and themselves to create a network of education and collaboration by growing, nurturing, maintaining, and running a stand at the St. Helena Farmer’s Market and by fostering continued education for the next generation in hosting a dinner at Connolly Ranch, a nonprofit educational working farm for children, where they worked with the campers picking produce and cooking and serving a farm driven menu to their families. Their education culminated on Saturday

July 22, 2017 with a Community Farm Dinner event in which all the finest producers of meat, cheese, eggs, wine and dairy in the Bay Area came together as our guests to be celebrated for their hard work and dedication to their stewardship of our land and local community. A multi-course, wine-paired meal was served by the Advanced Wines, Beverages and Hospitality students and dessert was prepared by the Advanced Baking and Pastry Students at the CIA. It was an amazing community event involving many concentrations at the school, the producers as our guests, and paying attendees who’s ticket sales will go towards donations to Community Action Napa Valley and No Kid Hungry charities that my students chose to give back to. Throughout their 12 weeks studying with me at the Greystone campus, students have FOOD & WINE 2017

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learned the fundamentals of farming on our 3 acre farm at Charles Krug Winery, and they have met and learned from the most notable farmers and producers of heritage breed animals, esoteric produce and artisanal cheeses in our area. They have learned from the likes of Albert Straus, Peter Jacobsen, Hudson Ranch, Bellwether Farms, Douglas Hayes, Don Watson, and chefs Kyle Connaughton of Single thread and Joshua Schwartz of Del Dotto, amongst many others who were all present at the Farm Dinner event. It is my hope to have given these students the tools to empower them to make wise choices about their role as a chef or restaurateur in today’s world.

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I want future chefs to see farming as a noble and accessible pursuit in which the farmers’ stories can be heard, seen, and tasted with every bite. We are so fortunate to live in Napa Valley with the unparalleled bounty that we have, and sometimes take for granted the hard work that goes in to every carrot, head of lettuce or cluster of grapes. I have challenged the students to foster their beliefs and values regarding what the chef-farmer-community collaboration means to them, and have required them share their knowledge with the Farm Dinner guests, their patrons at the farmers market, future students, and the community at large. NVL


food+

The Napa Salvation Army The Napa Salvation Army and its Advisory Board launched a new Napa Valley Culinary Training Academy and has had its first graduates

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Photos by Lowell Downey

he Napa Valley Culinary Training Academy program is a unique privatesector solution that will provide employable skills to adults engaged in recovery, from addiction, trauma or homelessness – to lessen the likelihood of sliding back into a harmful lifestyle dependent on social services. In addition, it provides a local solution for Napa Valley restaurants and resorts who often are unable to fill positions with qualified local candidates. Unlike similar programs, this is a rigorous four-month program followed by a two-month internship that will qualify graduates to work in any aspect of the culinary industry. Two terms will be offered this year. Each term can accommodate 10-20 students who will attend courses of 6-7 hours per day, 5 days a week that includes lectures, meal preparation, labs, group activities and field trips. The Salvation Army will also provide facilities & supplies, support staff, and administrative oversight.

Students are required to meet course benchmarks, dress and behavior standards. “The Napa Salvation Army will focus this year on providing serious solutions to lift people out of poverty to self-sufficiency,” said Rick Osgood, Napa Salvation Army board member. “Similar programs have been extremely successful in terms of student graduation and employment rates at other Salvation Army locations and is ideal for Napa County. The collaboration with The CIA was critical to the project. The Napa Valley culinary scene is very sophisticated as are the employers, so it was important for us to differentiate ourselves by partnering with The CIA. There is not a culinary program in the world that has more name recognition.” CIA Associate Professor, Rebecca Peizer created the course curriculum, instruction guidelines, course topics and protocols that will set a benchmark for other jobs training programs.

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“The Culinary Institute of America has been setting the standard for excellence in professional culinary education for more than six decades. This program, is a unique and great opportunity for us to use our skills to change lives,” Peizer said. “With CIA-quality curriculum and the guidance of the Academy’s chef instructor, after graduation, these students will be able to walk into any restaurant or resort in Napa Valley and be ready to work”, she added. Crucial to the Academy’s success and an element that distinguishes it from similar jobstraining programs is The Salvation Army’s strong community partnerships. Mentis, Napa County’s longest operating mental health provider, will provide on-going counseling and case management. The agency will work directly with students to ensure they follow protocols and are equipped to succeed in a workplace environment upon graduating. “This program gives each entity an opportunity to bring their strengths together to benefit the students and our community,” said Rob Weiss, Mentis Executive Director. Local Executive Chef, Paul Fields, oversees all culinary instruction and kitchen management for the new Culinary Training Program. His job is to inspire adult students who have overcome obstacles in their life – and ensure they have the culinary skills and workplace discipline to succeed. Fields has spent over 25 years in the culinary industry at Pebble Beach, in San Francisco and in Napa Valley. “I consider this opportunity as the pinnacle of my culinary career,” Fields said. “To be part of the team that creates and launches a program where I can use my skills to actually change people’s lives – is humbling and thrilling!” The Salvation Army Advisory Board is actively meeting with members of the hospitality industry including, hotels, restaurants and resorts to identify job opportunities to eliminate any down time post-graduation. Students must complete an application and interview with members of The Salvation Army’s Advisory Board. In addition, Advisory Board members meet with case managers to review applicants coming from rehabilitation programs to ensure a commitment to maintain sobriety and adhere to program standards. NVL

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SPECIAL SECTION

A U N IQUE P ERSPEC T I V E “F E AT U R E D C L I E N T SP O T L IG H T ”

Rising to the top: Benoit Touquette

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he alluring world of wine is composed of aromatics, depth, ingenuity, and complexity. A profession where mother nature provides the canvas and talent unveils the elite. Touted as “one of the emerging stars in Napa,” by Antonio Galloni, Benoit Touquette has created an empire in the prestigious Napa Valley. Born in Lyon, France, Benoit’s roots ground him. The beauty of his culture and supportive upbringing, enabled him to explore a variety of career opportunities prior to landing a position with a mobile bottling line in Bordeaux which would shift the

course of his life. “I thought, wow! This is great,” exclaimed Touquette. “It was the first time I had seen someone work in the same business for 35 years and still love what they do. I was excited.” Inspired to work in a profession which ignited passion and promoted longevity, the aspiring Winemaker focused on his collegiate studies and immersed himself in the artistry of French winemaking and worked with Château La Louvière and Château Couhins-Lurton. A graduate with a Masters degree in Enology and Chemistry from the University of Bordeaux, Benoit’s natural talents and convivial personality impressed famed Consultant, Michel Rolland. The friendship

p: 707 346 7601 | f: 707 260 6131 e: info@newaspectfs.com 1475 Fourth Street, Napa, CA 94559

and respect between the two would lead to an amazing opportunity in the United States. “In America, the sky’s the limit. I think there is a great mentality. Michel was talking to me in French and said, “You are made for Napa and Napa is made for you,” said Benoit. “And it works. After a month, I knew I wanted to stay. Beautiful place, great energy, great people.” Today, the legacy of Benoit Touquette includes an extraordinary array of projects such as Realm, Jack Quinn, Kata, Hartwell, and a tribute to his own unique passion with Fait Main and Teeter Totter. “We are so proud of Benoit,” said Aaron Kennedy, Managing Partner of New Aspect Financial Services. “As a company, we understand the challenges of a successful, expanding business and are excited that we get to partner with him throughout his journey.” A career built on dedication and perseverance, Benoit has established himself as one of the best in a Valley built on tradition and perfection. by Valerie Owens

Securities, Insurance & Advisory Services offered through Woodbury Financial Services, Inc., member FINRA/SIPC. Insurances offered through New Aspect Financial Services, LLC. which is not affiliated with Woodbury Financial Services, Inc.


wine+

Your Lake County Discovery Starts at the Tallman Hotel Fran Miller and photos Kari Ruel

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o those for whom ‘the lake’ means Tahoe, and ‘wine country’ means Napa, Lake County is a revelation. The vintners, olive oil pressers, cheese makers, artisans, and hoteliers who live and work in the area go about their business unassumingly, waiting patiently for the rest of the world to discover the beauty and bounty that surrounds. And if it takes awhile for the tourists to catch-on, that’s okay. A lack of traffic, and verdant, unspoiled valleys and pastures are all part of Lake County’s charm. To vacation there now is to be part of the discovery; start your exploration at the beautiful and historic Tallman Hotel in Upper Lake, and claim that you experienced Lake County as it once was - before the crowds arrived. Located just north of Clear Lake, and about a 2.5-hour drive from the East Bay, the Tallman Hotel can be found on Upper Lake’s historic, two-block

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Main Street, where much is the same as when the hotel first opened in the 1870s by Rufus Tallman. Lovingly restored by proprietors Lynne and Bernie Butcher who spared no expense in fulfilling the hotel’s full glory, the Tallman features 17 sumptuous rooms throughout its six buildings, all with customdesigned wallpapers, fabrics, and furnishings. Each room is more resplendent than the next; book one of the four Veranda rooms in the Historic Hotel building and enjoy 14-foot high ceilings and beautifully restored antique plumbing fixtures. The lower Garden Rooms feature indulgent Japanese soaking tubs on private patios; upper rooms feature private balconies overlooking the garden. Families will love the Farmhouse and Bungalow suites with separate bedrooms and sofa beds. A beautiful continental buffet breakfast, served in the lobby’s elegant dining room with its hand painted murals of local flora and fauna, is included in your stay and is


the perfect start for your day of Lake County exploration. The Butchers and their Tallman Hotel general manager Susan Mesick, each champions for Lake County tourism, are your go-to sources for all things local and can help you plan an itinerary based on your interests. Consider an Eyes of the Wild custom pontoon boat tour of Clear Lake that departs from county seat Lakeport. These tours are the best way to discover the many varieties of beautiful birds indigenous to Lake County: osprey, herons, grebes, pelicans, cormorants and bald eagles. Clear Lake is California’s largest natural lake, and the best way to experience its beauty is from the water. The views are simply stunning. If wine is your pleasure, lucky you. Lake County, long known for supplying superior grapes to Napa and Sonoma vintners, is home to seven AVA’s. In recent years, small, family-owned, estate wineries have taken their rightful place along the perimeter of the lake, welcoming tasters with warmth and cordiality. Acclimate yourself at Lake County Wine Studio with an overview of the area’s offerings. Just across the street from the Tallman, this cozy tasting room/art gallery offers a vast selection of Lake County wines. Make note of your favorites, and then head to those tasting rooms. Tour Kelseyville’s Chacewater and sip not only their award-winning varietals, but their on-site fresh pressed olive oils as well. Head over to Boatique Winery, also in Kelseyville, and taste while touring proprietor Robert Mount’s collection of restored, rare, antique wooden boats. Set at 2266 feet above sea level amidst alpine and oak forests, Boatique’s 47 acres of rolling vineyards lie in the shadow of majestic Mt. Konocti. Bring a picnic to Laujor Estate in the Red Hills Appellation, and dine and taste while overlooking the scenic vineyard valley. UC Davis trained winemaker and proprietor Cheryl Lucido is one of only three female winemakers in Lake County; she is known for her custom and complex blends. Further adventures can be found at Yerba Santa Goat Dairy in Scotts Valley, where Javier Salmon and his brother Daniel have practiced the

art of cheese making for decades. Schedule a tour and tasting, pet a baby goat, and see firsthand how they make their Peruvian style, flavored Bodega brand goat cheeses – a favorite at San Francisco’s Ferry Building weekend Farmer’s Market. Take a tour through the area’s famed walnut and pear farms on a horse drawn wagon with Live Oak Belgians. Susan and Kenn McCarty and their gorgeous horses can be booked for parties large and small. Or hit the Quilt Trail - the first in the state – a series of 100, 4 and 8 foot, vibrantly colored quilt ‘blocks’ adorning local barns, sheds, tasting rooms, and other historic buildings. After your day of activity, head back to the Tallman for dinner at the hotel-adjacent Blue Wing Saloon. Connected by a peaceful, Sycamorearbored garden, the Blue Wing boasts a full bar featuring a variety of Lake County wines, and a Californiacasual menu of gourmet offerings including Oysters Tallman, Meyer Lemon Artichoke Dip, Roasted Beet Salad, Rack of Lamb, Grilled Salmon, Spring Vegetable Risotto, among many other delectable items. The Blue Wing is also well known in the area as ‘the’ spot for live music. Hosting a variety of exceptional local groups and acts who turn the hotel’s expansive veranda into a stage, the Blue Wing features the summertime Blue Wing Blues Festival, and live music Sunday, Monday, and Tuesday nights, and during Sunday brunch. Additionally, the well-received Concerts with Conversations series featuring local musicians who intersperse song with their life stories. While Lake County definitely begs to be explored, the exceptional hospitality offered at the Tallman Hotel might have you questioning the need to leave the place at all. Whether you stay put in the Tallman’s lap of casual luxury, or venture forth to fully acquaint yourself with all that Lake County offers, there’s no denying that this nearby local gem of bucolic beauty beckons as never before. Go there now, and beat the inevitable crowds that will soon follow. You’ll want to experience Lake County as it is now - the way it’s always been. NVL

NOVEMBER/DECEMBER 2015

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travel

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HIDDEN P E AC E FU L LUXU RY RESO RT A CHIP AWAY FROM FAST- PACED LIFE IN SILICON VA L L E Y

TREASURE

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R O S E W O O D C O R D E VA L L E

ong before Silicon Valley became the epicenter of the chip universe with such stars as Google, Facebook, and Apple, a popular song begged the question, “Do you know the way to San Jose? I’m going back to find some peace of mind.” Nowadays, for any chance to reconnect with that aura of serenity you would be well advised to continue driving to San Martin, 20 miles south of downtown San Jose. On the eastern slope of the Santa Cruz Mountains, covered with golden wild grasses, twisted oak trees and far removed from the fast lanes of Highway 101, Rosewood CordeValle is tucked away on a secluded 1,700-acre iconic California landscape halfway between the high-stakes tech world and the fabled Monterey Peninsula. Motoring past agricultural land unscathed from major development, a quiet country back road traverses toward an understated guardhouse entrance to an exclusive intimate

playground retreat created at the height of the dot.com boom in 1999, to satisfy the pampering demands and lifestyle for the sultans of tech. Following the first tech-bubble bust in 2001, however, the private club opened its gilded doors to the general public and introduced upscale accommodations. While its championship pedigree Robert Trent Jones II golf course has garnered most of the attention, CordeValle’s lush-landscaped, full service resort offers much more than golf. If you’re one of the fortunate dues-paying members or your name appears on the security list at the entry point, you can pass ‘go’ to begin rejuvenating with a lavish supply of five-star amenities and hospitality offered at the luxurious compound owned in its entirety by German billionaire and SAP founder, Dr. Hasso Plattner. “Since we are located so close to two metropolitan areas, the first thing our guests and members appreciate after passing through the gate is the quietness, the tranquility and the beauty of the property,” says Michael Marion, Director of Club Operations and

Memberships at CordeValle. “Looking out at the hills with a vineyard on property, you almost feel like you’re in Napa.” At the instant I arrived at the front lobby, I sensed my blood pressure lower to a simmer during the quick and seamless check-in. And before I knew it, Ed, my personal concierge, was escorting me in a six-seat golf cart to my spacious 750-square-foot home-away-fromhome (one of 45 villas/bungalows/fairway homes on property) with a private patio overlooking the 9th fairway where I could gaze upon golfers by day and stars by night. Ahh, serenity now! CordeValle (Spanish for “heart of the valley”) is set in a temperate region void of the occasional coastal fog with amenities including fine and casual dining, pool, fitness center and spa, the latter of which offers massage and skin treatments, tennis courts and plenty of hiking throughout the property and hillsides. Located above the sixth hole is the Clos LaChance 85-acre vineyard and tasting room where CordeValle guests (also open to the public) can be shuttled to in golf carts. The

By Robert Kaufman, NVL Travel Editor

FOOD & WINE 2017

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PASSION FOR EXCELLENCE We believe money is a vehicle to achieve what truly matters in life: Having security and peace of mind

Helping family Pursuing life passions Giving back Call today to schedule a free financial review Jacobson Wealth Management 1030 Seminary St., Suite A Napa, CA 94559 (707) 224-7424 info@jacobsonwealth.com www.jacobsonwealth.com

Best Financial Planner Investments and Financial Advice offered through United Financial Services (UP), Member FINRA, SIPC. 76Planners NAPAVALLEYLIFEMAGAZINE.COM JWM and UP are independent companies

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comfortable and very elegant rooms come equipped with a wet bar, fireplace, stateof-the-art video and sounds systems, and a whirlpool tub. As the resort’s centerpiece trophy, the 18-hole layout snakes through rolling hills with dramatic elevation changes and forces players to maneuver seasonal creeks, ancient oaks and sycamores and skillfullyplaced bunkers regardless which set of tees are chosen. All these obstacles, including the distracting vistas, set the stage for a well-devised game management plan implementing a variety of club selection. “When I first saw the property in the late 1960’s that would later become CordeValle, it was a cattle ranch and it felt like ‘Old California,’ with its golden hills, the natural creek running through the valley and the sun setting over the mountains casting lingering shadows,” says Jones II. “It was like a sanctuary and two decades later, I was given the opportunity to create a design that perfectly compliments the landscape.” Fortunately, the architect was provided

a grand 270-acre tapestry to work with and for players choosing to test their lung capacity, the layout is a good walk unspoiled throughout its original surroundings. If golf doesn’t wet the appetite, the three resort restaurants will. The indoor/ outdoor One Iron Bar overlooking the course works perfect for breakfast, as well as for cocktails and seasonal California cooking in the evening. Il Vigneto offers innovative dishes that take advantage of the on-site vineyard and the region’s fresh produce Rounding out the dining trio, Lion’s Peak Grill serves up casual dining in an outdoor patio setting next to the golf shop. With all the resort’s elements working harmoniously to guarantee an exquisite getaway or productive business retreat, every guest will experience something extremely unique and be begging for a return visit. The only disappointment will be the sad look on your face when peeking into your car’s rear view mirror while exiting past the guardhouse. NVL


“Napa’s Gourmet Realtor” Serving a Menu of Homes for Every Taste Dynie Will Create the Recipe to Your Dream Home

Dynie Sanderson

Realtor Associate CRS, GRI, CDPE Luxury Home Specialist RE/MAX Hall of Fame RE/MAX Gold Napa Valley

529 Soscol Avenue, Napa, CA 94559 707-337-1487 dyniesanderson@remax.net www.remaxgoldofnapa.com


money+

Is the Stock Market About to Drop?

P

By Rich Jacobson

ardon me for this brief interruption in our idyllic Napa Valley summer. I must admit it gets harder to reflect on investments when the only reflection I really care to see is that of my nose in a glass of chilled chardonnay as the sun sets over the Mayacamas Mountains. However, it would be somewhat disingenuous of me to ignore the chill breeze coming from the financial media of late. Many analysts (along with a wary client or two) are sounding rather concerned. After all, the market has hit an all-time high and stock market valuations- the ones that tell us if current prices for stocks are reasonable compared to the past- are already at nosebleed levels. It’s at times like this that mother’s words of wisdom seem to come marching in…” what goes up must come down”…it’s the “calm before the storm”…” don’t count your chickens before they hatch” and my own mother’s personal favorite… “I told you so”. With all deference to my dearly departed mother, I must also share with you some other pearls of wisdom that provide countervailing perspectives for times like this. Most notably was one by, arguably, the 20th Century’s most famous economist, John Maynard Keynes. Shortly after being wiped out after a binge of speculative leveraged trading, he is quoted as saying: “the markets can stay irrational longer than you can stay solvent”. Indeed.

More recently, another famous economist, John Kenneth Galbraith, is said to have said that “the only function of economic forecasting is to make astrology look respectable”. All this to say that while markets may be at peak valuations, no one knows how long the current party might continue for. We know, looking back to the turn of the last century, that market “corrections” of 10% or more have happened “on average” every year. Bear market declines of 20% or more have happened “on average” about every 4-5 years. At time of writing (knowing that markets can soon make a fool out of anyone penning something about them in advance) it is now well over a year and a half since we’ve experienced a 10% decline (January 2016) and almost 6 years since we’ve seen close to a 20% decline in the markets (August 2011). In fact, if there is one thing we can say with certainty it is that markets have been extraordinarily calm and lacking in volatility of late. In fact, over the past 30 years, markets have only been this calm and lacking in volatility just twice before; in 1995 and 2006. In both those cases, the calmness was soon shattered by much greater volatility within 1-2 years. So, like the broken clock that is right twice a day, eventually those that are saying the party is about to end will probably, eventually, be right. Just remember to not count your chickens before they hatch and remember “I told you so.”

Rich Jacobson is a Registered Representative offering Securities and Advisory Services through United Planners Financial Services, Member: FINRA, SIPC. The views expressed may not reflect the views of United Planners Financial Services. Material discussed is meant to provide general information and it is not to be construed as specific investment, tax or legal advice. Individual needs vary and require consideration of your unique objectives and financial situation.

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Local Sports Reports Weekdays, 6 a.m. – 6 p.m. Play-by-Play Broadcasts of Local High School Basketball & Football

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kvon.com

Your North Bay Home for Oakland A’s Baseball, Oakland Raiders Football & San Jose Sharks Hockey


special specialdining diningsection section

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AMERICAN CLASSIC JAX WHITE MULE DINNER Located in downtown Napa, JAX is a local’s’ favorite serving classic diner food with a modern twist. Enjoy a family friendly atmosphere with a menu that offers something for everyone. Dine on classics such as biscuits and gravy, eggs benedict and fried chicken, or branch out and try our chicken and waffles or one 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

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ITALIAN INFLUENCED WITH CALIFORNIA CUISINE ALLEGRIA RISTORANTE - features Italian influenced with California Cuisine and is one of the “locals” favorite. On the menu you will find chicken, sandwiches, home made pastas, pork tenderloin and the signature Marinated Teriyaki Skirt Steak is not to be missed! Allegria offers a great assortment of delicious desserts, including the classic homemade tiramisu. 1026 1st St, Napa, CA 94559 (707) 254-8006 | www.ristoranteallegria.com

RL mediterranean grill

WINE COUNTRY EL FRESCO

MEDITERRANEAN 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 cuisine and a culture that takes pride in the relationship between mankind and the land! We take our responsibility of ensuring the origins of our ingredients seriously 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 constantly to show off each season’s finest ingredients from a network of local farmers and purveyors who supply us with some of the finest foods in the world. Our wine pairings are considered by many to be the ultimate food and wine experience.

1480 1st St, Napa, CA 94559 (707) 255-5599 | www.tarlagrill.com

The Westin Verasa Napa, 1314 McKinstry St, Napa, CA 94559 (707) 257-5157 | www.latoque.com

JAPENESE CUISINE EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision for the menu combines modern and authentic traditional Japanese cuisine including seasonal, fresh sustainable fish and ingredients delivered daily from our local markets and purveyors. In addition to traditional raw fish preparation, our chefs creates a selection of innovative dishes inspired by our local culture and taste profiles featuring Napa as influence and inspiration. 1385 Napa Town Center, Napa, CA 94559 (707) 501-4444 | www.eikosnapa.com

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ITALIAN IL POSTO TRATTORIA - We offer the traditional italian experience through food, served in a casual setting in the beautiful Napa Valley. Our menu offers a variety slection of antipasta’s, salads, pizza’s along with freshly made pasta dishes. 4211 Solano Ave, Napa, CA 94559 (707) 251-8600 | www.ilpostonapa.com


MEXICAN / TEX-MEX

TRADITIONAL ITALIAN CA MOMI is a traditional Italian & organic food restaurant serving premium, locallysourced, organic ingredients whenever possible in support of local purveyors and like-minded businesses across Napa Valley.

1141 First Street Napa CA 94559 (707) 257-4992 | www.camomienoteca.com/

C CASA - We offer a fresh approach to tacos and much more. Fresh, made-to- order white corn tortillas topped with ingredients like seasoned buffalo, rotisserie lamb, grilled prawns, fresh crab, micro greens, goat cheese, chipotle aioli and Serrano salsa. And, we offer interesting small plates and salads, rotisserie meats and poultry and seasonal entrees with a C CASA twist. 610 1st St #B, Napa, CA 94559 / Oxbow Market (707) 226-7700 | www.myccasa.com

AMERICAN GRILL & BAR DOWNTOWN JOES - An American style grill united with quality and freshness. Our menu is locally resourced then cooked with the flair that is true Napa Valley. We proudly feature salads, burgers, sandwiches, seafood, steaks, decadent house made desserts, and more modern pub grub.

MEDITERRANEAN SMALL WORLD - A world of flavor awaits at Small World Restaurant, where the menu features the vibrant cuisine of the Mediterranean and the Middle East. Falafel, Hummus, Baba Ganoush, Schwarma, Pita Sandwiches, Garden Fresh Salads, and Fresh-Made Baklava. 928 Coombs Street (Downtown Napa) 707-224-7743 | SmallWorldRestaurant.com

902 Main St, Napa, CA 94559 (707) 258-2337 | www.downtownjoes.com

挀漀漀欀

琀愀瘀攀爀渀 ☀

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BAR + GRILL

AMERICAN CUISINE NAPKINS - An American cuisine restaurant with an exciting scene for locals and travelers who happen upon them.Weekend brunch (11 am to 3 pm) and one of the best happy hours in Napa (food and drink specials from 3 to 7 pm). Weekend nights the bar area turns electric with entertainment including live performances and dancing to DJs 1001 2nd St, Napa, CA 94559 (707) 927-5333 | www.napkinsnapa.com

COOK TAVERN & PIZZERIA is a cozy, brick-walled gastropub with table & bar seating for seasonal American and Italian dishes and neapolitan-inspired pizza . Perfect for friends and families can stop in after work and enjoy a true tavern atmosphere. 1304 Main St, St Helena, CA 94574 (707) 963-8082 | www.cooktavern.com

FOODSPRING & WINE2017 2017

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Spelletich Family Saintsbury Patz & Hall Etude

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TRAVEL DISTANCE/TIME

NO TRAFFIC

TRAFFIC

Napa to Calistoga = 26.6 Miles

45 min

1hr 15 min +

Napa to St. Helena = 18.2 Miles

30 min

50 min +

Napa to Yountville = 8.8 Miles

15 min

30 min

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TRAFFIC

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15 min

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Calistoga to Napa = 26.6 Miles

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1214 Main Street Napa, CA 94559 (707) 253-9208

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eri 540 Main Street • 707.259.0762 • www.napageneralstore.com a

ueria Rosita Taq

Killer Mexican Food

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1147 1st Street Napa, CA 94559 www.napacigars.net FOOD & WINE 2017 SPRING 2017

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You were invincible once, too. Our new urgent care clinic is here to handle life’s little surprises. From fevers and fractures to bee stings and bad falls, minor accidents and mishaps can happen when you least expect them. Fortunately, we’ve opened the new St. Joseph Health Prompt Care clinic here in Napa to treat all of your non-life-threatening needs. So, the next time you need care on demand, turn to St. Joseph Health Prompt Care, brought to you by Queen of the Valley Medical Center.

Learn more at www.thequeen.org/promptcare

River Park Shopping Center 1621 West Imola Avenue Napa, CA 94559 Hours of operation 10 a.m. – 8 p.m. every day


2950 Auto Mall Pkwy, Fairfield, CA 94533 707-430-0101 www.mercedesfairfield.com