A weekly dose of food, wine and the good life. With tips on interesting wines, our favorite restaurants and seasonal local foods, Local Pairings brings an insider's view of the Bay Area, straight from the heart of wine country.
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The ever-so-popular peach is now coming into season! Peaches originated in China and were mentioned in the tenth century B.C. as being the favored fruit of emperors. The peach was brought to America by Spanish explorers in the sixteenth century. Today the peach is the second largest commercial fruit crop grown in the United States (second to apples). Enjoy one of the season’s sweetest treats in our easy-to-make peach cobbler.
Ingredients: 4 ½ cups sliced and peeled peaches 2 ½ cups sugar, divided 1 tbsp. ground cinnamon 1 tsp. nutmeg 9 tbsp. butter 1 ½ cup self-rising flour 1 ¾ cup milk ½ cup water
Preheat oven to 350 degrees. Combine half of the sugar with peaches and water in a pan on medium high heat and bring to a boil, stirring frequently. Simmer for about 10 minutes and remove from heat. Place butter in a baking dish and place in oven to melt. Mix remaining sugar, flour and milk slowly. Pour mixture over melted butter and do not stir. Spoon peaches on top and add the syrup. Sprinkle cinnamon and nutmeg on top. Bake for about 40 minutes. Serve with whipped cream or vanilla ice cream.
My ideal vision of summer is sitting by the pool (or in the pool on a hot day) with good friends, a large spread of tasty food and several great wines, preferably at least one that is served extremely chilled.So what food and wine combos work best for celebrating summer?We’ve already tested out quite a few this summer and have come up with a list of our favorite pairings.
Tomato, Mozzarella & Basil
This is a classic summer appetizer combination.And although it may feel a bit overdone at times, there is nothing better than a big, ripe, juicy tomato with fresh mozzarella and basil picked right from the garden.And although tomatoes are notoriously difficult for pairing with wine, we recommend a crisp and refreshing Italian Pinot Grigio.You can’t go wrong pairing a classic Italian dish with an Italian wine.
Corn on the Cob
The sweet, simple flavors of fresh picked corn go well with a crisp and off-dry Riesling or a unoaked Chardonnay that will bring out the sweetness of the corn.A simple and easy way to prepare – cover the corn in butter, salt and pepper and wrap the center with one husk.Cover with aluminum foil and throw on the bbq for 15-20 minutes.
Juicy Burgers
Fire up the grill and throw on some burgers.There’s really no better food for a warm, summer night.Whether you go beef, lamb, turkey or veggie, there’s a wine to match.For beef or lamb burgers, we recommend a California Zinfandel or an Australian Shiraz.For turkey or veggie burgers, go for a Pinot Noir or maybe even a Rose.
Sweet Peaches
You really don’t need much more for a summer dessert than a bowl of just-picked sweet, juicy peaches.Pair with a Moscato d’Asti.The peachy flavor of the wine pairs great with the peaches themselves.
We are now in the heat of summer and if you missed out on planting a garden this spring, you may be regretting that decision as you watch the plethora of fresh veggies filling the stands at your Farmer’s Market. Believe it or not, it is still not too late to plant a summer crop. Here are some of our favorites that you can enjoy well into the late summer and early fall.
I have been looking for the perfect summer pasta dish for quite some time—the no-fail dish that is great served cold at a picnic.And thanks to one of our loyal Local Pairings readers, I have found one that fits the bill. When I first tried this recipe, I was blown away by the fresh mint, combined with savory raisins, basil and zesty lemon.I added grilled chicken which is a great addition, but this would also be a perfect side to grilled salmon.
1 ½ cups orzo 2 Tbsp lemon juice ½ tsp kosher salt 1/8 tsp pepper 1 clove garlic, minced ¼ cup olive oil ½ tsp sugar ½ tsp dried oregano 2 1/2 ounces feta cheese
¼ cup chopped fresh basil ½ cup yellow raisins ½ cup pine nuts or walnuts
Cook the orzo 8-10 minutes in a large pot of boiling water with some salt added. In a bowl, mix olive oil, lemon juice, garlic, salt, pepper, sugar and oregano.
When orzo is done, add warm orzo to bowl and mix with dressing. Let sit until room temperature.Mix in raisins, nuts, feta and fresh basil.
Pair with a white wine such as Sauvignon Blanc, Pinot Grigio or Riesling.
Modified recipe is from Erica Sweeney, original recipe from The Newlywed Cookbook by Robin Miller.
Travel the narrow, wooded and windy road into the heart of the Stags Leap District and you will find a winery of similar character – no straight lines, a deep connection with its natural surroundings and bright bursts of color are all part of the charm of Quixote Winery. When owner Carl Doumani decided to build Quixote Winery, he found inspiration in famed Viennese architect and artist Friedensreich Hundertwasser. The result is a whimsical winery that befits its legendary name.
Contrary to Don Quixote’s famous first line “In a place at La Mancha, which name I do not want to remember…”, Quixote winery is one that you definitely don’t want to forget. It took Hundertwasser ten years to design and build the winery. His philosophy of design centered around several rules that included among others, no straight lines and planting the roofs with grass and trees. Sadly, Hundertwasser did not get to see his completed work. He died in 2000, just before the completion of the winery.
Although you may visit Quixote Winery for the art, the wines are worth the visit themselves. The winery makes two wines under the Quixote label (which Hundertwasser designed for Doumani) and two wines under a second label called Panza. The wines are Cabernet Sauvignon and Petite Syrah. All of the fruit is sourced from the family’s 27-acre, organically farmed estate vineyard. They Quixote Petite Syrah is my favorite – a rich, silky wine with deep and juicy flavors of blackberry, plum and blueberry.
What is it with cupcakes these days?A dessert that used to be relegated to kids birthday parties has now become a hip indulgence for those with a sweet tooth.Cupcakeries are sprouting up throughout the Bay Area with three recently opened in Napa alone.And the cupcakes they sell are no ordinary cupcakes.With names like Pink Champagne, Black Cherry Jungle and Raspberry Dazzle, there is something that is sure to please everyone.
I’ve never been much of a cupcake person but I now consider myself a convert, seeking out these deliciously moist and tasty mini cakes whenever possible.And luckily for me, Napa has many options.Sift Cupcakery, Gigi’s Cupcakes and Kara’s Cupcakes all opened within the past few months.The cupcakes are mouthwatering delicious and most use fresh, local ingredients.
Treat Yourself to a Cupcake
Gigi’s - At Gigi’s, the cupcakes are so moist and delicious that simple may be best.Go for the Chocolate Chocolate or Double Vanilla.Cupcakes are $3.25 each. 3261 Browns Valley Road in Napa
Sift: a cupcakery - the beauty of Sift is that it’s located inside a clothing boutique (Cake Plate) so you can do some shopping while enjoying your cupcake.They also have a location in Cotati.Be sure to try Pinking of You – a deliciously moist vanilla cupcake with pink buttercream frosting.Cupcakes are $2.75 each. 1000 Main Street in Napa and 7585 Commerce Blvd in Cotati
Kara’s Cupcakes - With five locations across the Bay Area, Kara’s is one of the more well-known cupcakeries.Their newest location is in Napa’s Oxbow Market.Try the Fleur De Sel, an indulgent chocolate cupcake with caramel filling, ganache frosting and fleur de sel.Cupcakes are $3.25 each.
This is always a favorite appetizer, and a great one to serve at your next outdoor dinner party.It has a light, delicious flavor with creamy Cabozola combined with a sweet and refreshing pear salad, all placed neatly on top of an endive “boat”. This appetizer pairs perfectly with a glass of bubbly.
½lb. wedge Cambozola cheese
1 large pear, finely diced
4 Belgium endive
1 tsp. honey
4 tsp. olive oil
1 tbsp. champagne vinegar
1 shallot, finely diced
1 tbsp. chives, finely chopped
Cut the ends off the endives, leaving the individual endive leaves. Mix the diced pear, diced shallot, chives, olive oil, vinegar and honey together in a small bowl and set aside. Place the Cambozola cheese into a small Ziploc bag and pipe a small amount onto each endive.Then place about 1 tsp. of pear mixture on top of cheese. Finish with a half of walnut or pecan.Serves about 6 (serving 3 per person).
These days you see a lot more of the terms unfined and unfiltered on wine labels. These terms have become more widely used in the wine industry as some experts argue that wines that have been fined or filtered lose a certain amount of their character and complexity. Yet fining and filtering have long been used to make wine, removing bacteria, yeast and sediment from the wine before its bottled and many truly great wines are made using fining and filtering practices. So why the new trend toward unfined and unfiltered? Does it really make a better wine, leaving more flavor, aroma and character?
If you are not familiar with unfined or unfiltered wines, you may be a bit surprised when you pour a glass of one of these wines, especially a chardonnay. The wine in your glass will look a little cloudy. Don’t fear, there is nothing wrong with your wine. The hazy appearance comes from the yeast and sediment that remain in the bottle.
Some of my favorite unfined and unfiltered wines come from Newton Vineyards in Napa Valley. Newton winemakers have a long history of making wines without using fining or filtering. The result is beautifully elegant wines with a rich mouthfeel. I especially like the Newton Chardonnay. Would I like this wine any less if it was fined and filtered? That’s hard to say since the winemakers have selected to make their wines without these processes and the wines are an expression of the winemaker’s style.
I think unfiltering and unfining are additional ways that winemakers can differentiate their style from the thousands of wines available today. Great wines are made both ways and it’s fun to try them all.
Breakfast is one of my favorite meals.It’s always a spur of the moment decision whether to eat out for breakfast so there’s no pressure and it’s hard to find a truly terrible breakfast spot.Most places can at least serve up a good fried egg.But I do have three criteria for a really excellent breakfast spot – a warm cuppa joe, a nice sunny patio and delectable pastries.There are a few spots in Napa and Sonoma that meet these simple criteria.Here are a few to get you out of bed in the morning.
Although Boon Fly doesn’t serve up any patio seating, it does make an excellent cuppa joe with a fresh pot always waiting at the door for the long wait you are sure to encounter on a weekend morning.And as for pastries, they have Napa’s best donut holes.You can get a Baker’s Dozen or just get four with your coffee (I’d opt for the Baker’s Dozen!).They also make a great Eggs Benedict and unique breakfast pizzas.Worth the wait.
Sunflower Café has one of the best patios making it a great spot to spend a sunny morning.Located right off the Plaza in Sonoma, they have a great menu full of omelets, breakfast sandwiches and yes, yummy pastries.Although maybe a bit rich for breakfast, you have to try their homemade bread pudding served hot with a scoop of vanilla ice cream.
ABC stands for Alexis Baking Company and the bakery items at this spot definitely are worth the visit.I’m also a big fan of the breakfast sandwich complete with eggs, chilies, jack cheese and salsa on a cornmeal bun.There are a few outside tables and the coffee’s always great and plentiful.
Another great patio option is Pacific Blues Café in Yountville.Although the service is always a bit slow, the food is good and there is no better patio for breakfast north of Napa.Their Flatcar Flapjacks are big and fluffy and one of my favorites.
This is a local’s favorite—especially on the weekends where you should expect a short wait for a table.Once inside, the atmosphere is quaint and casual, and the food is good old American. While you can’t expect anything too cutting edge, you can expect large portions of traditional home-cooked breakfasts, served fast and fresh.And you can pick up a copy of the morning newspaper waiting for you right inside the door. Gillwoods also has a location in downtown Napa.
Sushi rolls make wonderful summer party food that are great for sharing on a warm summer evening. Many people are intimidated by Japanese food like sushi rolls, when in reality it can be fun and quite easy to make. You can make vegetable rolls, or any fish or combination rolls that you like. This is a great dinner to include your friend in making. Just prepare the rice ahead of time, and have each person roll his or her own.
¼ cup rice vinegar 1 cup water ½ cup sushi rice (see recipe below) 1 large cucumber, unpeeled 1 large carrot, peeled 1 large avocado 3 sheets seaweed 4 oz. fresh salmon or tuna, skinned Wasabi paste or powder A sushi rolling mat Pickled ginger and soy on the side
To make rice: 1 ¼ cup short-grained rice 3 tbsp. rice vinegar 2 tbsp. sugar 2 tsp. salt
Wash rice in a large bowl until the water is clear. Drain and let stand in strainer for one hour. Place rice in large saucepan and add 2 cups of water. Bring to boil, covered and cook for about 10 minutes, or until all the water is gone. Remove from heat with the lid still on and leave covered for an additional 10-15 minutes. In another bowl, mix rice vinegar, sugar and salt until dissolved. Transfer cooked rice to a large shallow dish and sprinkle with vinegar dressing. Using a wooden spoon, fold the vinegar dressing into the rice, but do not stir. Let the rice cool to room temperature before making sushi.
To make sushi: Using prepared vinegar rice, mix the water and rice vinegar together. Slice cucumbers into ½ inch thick, and 3 inch length strips. Using a carrot peeler, slice a small handful of carrot peels. Slice avocado into ½ inch strips. Set vegetables aside. Cut tuna or salmon into ¼ inch sticks. On a sushi rolling mat, place a sheet of Nori seaweed, then place a small handful of rice on top, making a log shape in the center of the seaweed. Dip hands into vinegar bowl before touching rice. Spread the rice evenly over the seaweed, leaving a ¼ inch margin on one side. Dot a pea-sized amount of wasabi paste down the center of the rice. Next, arrange 1 strip of cucumber with a few strips of carrot slices and avocado down the center of the rice, or use sliced fish. Roll the mat over to the center, then press slightly and roll so that the two ends of the seaweed stick together. Place rolled sushi on a cutting board and cut into 6 pieces. Repeat using tuna or other variations in the center. Garnish with wasabi and pickled ginger. Makes about 6 rolls-36 pieces of sushi.
Spring brings with its arrival a bounty of newness.From the crisp, fresh smell of a spring morning to the weekend crowds gathering at the local farmer’s market to pick out the freshest produce, there is a certain brightness in the air.It also signals the release of a whole new slew of white wines.This spring brings with it the 2008 vintage and although it was a very difficult vintage for many growers in Northern California owing to late frosts, wildfires and other pesky factors, there are some amazing white wines coming from the 2008 vintage.
April frost kicked off what would result in a dramatic 2008 growing season in Northern California.Some growers lost entire crops to the frost.If that weren’t enough, the wildfires that raged through California in June and July took their toll on the grapes.Then a heat wave in late August left many rushing to pick their grapes as everything ripened at once.Despite these challenges, many are finding that the 2008 vintage is serving up some great wines and although we will have to wait a bit for the reds, some of the white wines are just now making an appearance.
One of the first 2008 white wines that I tasted this year was the 2008 Crocker & Starr Napa Valley Sauvignon Blanc.Retailing for about $28 and with limited availability, this Sauvignon Blanc rarely disappoints.The style is a bit fleshy and floral with good crisp acidity and it has all the flavors we love – peach, melon, pear and nectarine.A great start to tasting our way through the 2008 vintage!www.crockerstarr.com
After spoiling ourselves with the Crocker & Starr, we decided to seek out some more widely available whites from the 2008 vintage and found ourselves trying the 2008 Cline Pinot Grigio.The fruit for this wine comes primarily from the Sonoma Coast and Carneros.This is a very approachable and refreshing white and a great buy at $12. www.clinecellars.com
Another great Pinot Gris, this time from the Napa side of Carneros, is the 2008 Etude Pinot Gris.Although the winery is located on the Napa side of Carneros, the grapes for this wine come from Etude’s estate vineyard in Sonoma Carneros and from a vineyard in Napa Carneros.The result is a bright, crisp wine with hints of citrus and peach flavors and good stone minerality.This is another one that is a bit hard to come by and a splurge at $24.www.etudewines.com
This is just a small sampling of what’s to come with the 2008 vintage.It seems that the vintage is off to a strong start and we’re looking forward to more to come.As we all taste our way through these wines, we’d love to hear your favorites from the 2008 vintage in Northern California.
Since throwing balls towards a target is the oldest of human games, it was little surprise to me to discover the intense appeal of Bocce Ball throughout the wine country.It is the world’s oldest and one of the most widely played games, and along with the game comes people of all ages who come together to eat, drink, and enjoy each other’s company.
Every Thursday, Linzi and I join our bocce team in hopes that this might be the week that one ball might land us a victory.Since we have yet only won a single game, we won’t let our hopes get to high.And still every week there is something that our whole scoring-challenged team looks forward to.A night to throw aside our stress, share a picnic dinner with friends, and meet new people from around town.
Originating around 5000 B.C., the Egyptians played a form of Bocce Ball using polished stones, trying to get as close as possible to a target.Greece caught on to the game around 800 B.C., and the Romans learned the game from the Greece, quickly introducing it to the entire empire.In fact, the game’s name bocce is actually derived from the Latin word bottia, meaning boss.
Famous Bocce Ball players include Galileo and Da Vinci, Augustus, Queen Elizabeth, and Sir Francis Drake, to name just a few.
The Romans played the game similar to how we know it today, using bocce balls carved out of hard olive wood.As its popularity grew throughout Europe, it became the sport of the both the peasants and the nobility alike. At the turn of the century, Italian Immigrants brought bocce ball to the United States.
Bocce is traditionally played on an oyster shell court, but has also been played on decomposed granite, marble, soil, and asphalt courts that are approximately 60 feet by 8 feet.
The pallino is the small target ball that is tossed from one end and must land at least 5 feet beyond the center of the court.Each player throws his ball as close as possible to the target, with players from each team on either side throwing four shots each.
Once the first bowl has taken place, the other side has the opportunity to bowl. From then on, the side which does not have the ball closest to the pallino has a chance to bowl, up until one side or the other has used their four balls. At that point, the other side bowls its remaining bocce balls. The team with the closest bocce ball to the pallino is the only team that can score points in any frame.
The scoring team receives one point for each of their balls that is closer to the pallino than the closest ball of the other team. If a ball hits the end of the court, then it is disqualified.The winner of a game is the first to score 9-15 points in pairs, or 9-18 points in team competition.
For more information and complete rules, visit bocce.org.Visit your chamber of commerce to see bocce events and schedules in your area.
This is one of my favorite springtime meals.It’s simple and easy-to-prepare with loads of great flavor.Although you can use almost any fish in this recipe, we prefer the medium weight and mild flavor of halibut. Try to find wild-caught California or Pacific Halibut.The tropical fruit flavors in the salsa pair nicely with a Napa Valley Sauvignon Blanc.
4 medium Halibut Fillets
Olive Oil
Salt Pepper
2 Avocados
2 Mangoes
1 Tbsp Shallot
2 cloves Garlic
1 Tbsp Olive Oil
2 Tbsp Lemon Juice
Salt
Pepper
Preheat the oven to 400 degrees.Coat each halibut fillet with olive oil, salt and pepper.Place in a baking dish and bake in oven until done, approximately 10-15 minutes.Dice avocado and mangoes into ¼ inch pieces.Place in medium sized bowl and add shallots, garlic, olive oil and lemon juice.Mix together and add salt and pepper to taste.Spoon ½ cup salsa on top of halibut.
Sauvignon Blanc is the perfect wine to drink this time of year. Its crisp acidity and medium weight pair perfectly with a wide variety of foods, including all those yummy veggies that start popping up in the spring. And although the Napa Valley is known for its big Chardonnays and even bigger Cabernets, there are some great Sauvignon Blancs that come from the area. One of our favorites is the Cliff Lede Sauvignon Blanc from the Stags Leap District.
Cliff Lede Vineyards is located in the heart of the Stags Leap District, right off the Yountville Cross Road. It’s a beautiful winery built by Cliff Lede, a Canadian businessman who hired some top Napa Valley talent to make his wines, including viticulturist David Abreu, winemaker Michelle Edwards (formerly from Colgin Vineyards) and consultant Michel Rolland. All of the wines are good but the Sauvignon Blanc is my particular favorite…especially in the spring.
I paired the Sauvignon Blanc with my baked halibut and mango avocado salsa. The 2007 vintage has lush aromas of passion fruit and honeysuckle and crisp, vibrant flavors of citrus, melon and of course, more passion fruit. It’s a little fuller on the palate than other Sauvignon Blancs giving it a richer mouthfeel and long finish.
Could Napa possible need another restaurant to add to the hundreds found throughout the valley?It could—especially when it’s an Indian restaurant, and the newest hot spot to visit in downtown Napa. Created by Neela Paniz—Indian chef and cookbook author—this new spin Indian cuisine combines traditional Indian dishes prepared with a fresh, contemporary style.
Paniz incorporates fresh local produce with freshly ground spices and combines them to create decidedly lighter Indian dishes.
Paniz grew up in Bombay and Dehli, but learned to cook when she came to the United States where she cultivated her love of cooking into a successful career.
Neela’s previous restaurant, Bombay Café in Los Angeles had become a very successful operation by the time her cookbook was released in 1998. This cookbook, “The Bombay Café,” made her a well-known name in contemporary Indian cuisine.
It also brought her to the Napa Valley to attend the annual Worlds of Flavors conference at the Culinary Institute of California at Greystone.She said she was surprised that the Napa Valley didn’t have an Indian restaurant and loved the area, so she decided to move to the valley and open an Indian restaurant.
Upon our Saturday night visit a few weeks ago, we were greeted by the hostess, who was warm and friendly upon our 7:00 p.m. arrival.I reserved our table several days in advance, and by that time several time slots were already booked up, so make sure you make a reservation ahead of time, especially on a busier weekend.
Inside the lofty space, it was minimal and contemporary, with a particularly airy feel enhanced by high ceilings and broad-spanning windows.It was filled with contemporary, cool finishes not often associated with Indian décor.One large antique Indian Mural rests on one wall, offering a traditional feature to balance out the rest of the modern touches.
Our waiter was outgoing and knowledgeable about the menu, offering suggestions to compliment our tastes.Our party of four wanted to order several smaller dishes to share. We started with the Kathi Rolls, tandoori chicken tikka with mint chutney and marinated onions wrapped in egg-washed “rotis” ($10.00).
We enjoyed the Sindhi “fry” chicken with dal, rice and gobi (cauliflower) sabzi which was light but still savory ($21.00).The Tandoori Murghi, and delightful combination of cornish hen in a yogurt-saffron marinade was delicious, with a fresh accompaniment of mint chutney, marinated onions and naan ($19.00). We also sampled the California Tandoori Salad with chicken tikka, paneer, mushrooms and romaine.The cilantro cumin dressing beautifully brightened up the contemporary flavors of the dish ($12.00).
Since my visit the menu has changed to offer family-style menu options.Overall, I think this new restaurant is a wonderful and much needed addition to Napa Valley cuisine.
Neela’s is located on 975 Clinton St. in downtown Napa and is open Tuesday through Friday, 11 a. m. to 2:30 p.m. for lunch, and Tuesday through Thursday and Sunday from 5-9:30, and Friday and Saturday 5-10 p. m.Visit www.neelasnapa.com for more information, and call 226-9988 to make a reservation.
At Local Pairings, we feel that there are many pleasures in life that must be savored and enjoyed, like a good glass of wine, delicious food prepared from fresh, local produce, and sharing the flavors of life with family and friends. Both born and raised in the Napa Valley we are never far from the amazing food, wine and experiences that Northern California has to offer.With Karen’s hospitality and food background and Linzi’s marketing and wine background, we decided to write about our food and wine adventures around the Bay Area.The result…Local Pairings.
Emily Buller is our resident chef here at Local Pairings. Her experience in fine cuisine began years ago when she worked at a local St. Helena restaurant and found her calling to be a chef. After graduating from the Culinary Institute in Hyde Park, New York, Emily returned to her hometown to get her advanced certification in Pastries from The Culinary Institute at Greystone. From there, Emily worked at Napa Grill, Pinot Blanc, Martini House, and the acclaimed San Francisco restaurant, La Folie. Since then, she has started her own Napa Valley catering company and has become well known for the exquisite, high-end dining experience she provides. Many of the recipes that you will find at Local Pairings are provided by Emily and she is always ready to answer any question Karen and Linzi may have about wine and food pairing.
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