Local Pairings

Fish Story Opens in Downtown Napa

2010-10-10T12:47:00.001-07:00

Photo Courtesy of John A. Benson

Fish Story opened a couple of weeks ago in the Napa Riverfront development and I finally had a chance to try it out this weekend with my husband and 2-year-old son (yes, I know, what are we doing brining our 2-year-old to dinner?!). My husband and I loved the food, our son loved the live lobster tank in the dining room. We were all happy!

The restaurant is owned by the Lark Creek Restaurant Group with Chef Stephen Barber at the helm. You may remember Chef Barber from his time at Napa's BarbersQ and he brings his Southern influence to Fish Story's menu as well. The menu features a large selection of raw and cooked fish, 100% sourced according to the Monterey Bay Aquarium's Seafood Watch Program. There is also a great selection of soups and salads and "other than fish" offerings. Fish Story is one of the many Napa restaurants who have taken over a plot in Copia's former gardens, where Barber is able to grow organic vegetables and herbs for his dishes.

We started our dinner with the Hawaiian Ahi Tuna Tartar. The tuna is mixed with K&J Orchards asian pear, serrano, citrus zest and hazelnut oil. On the side is a delicious avocado mousse. The tuna was fresh and delicious and the avocado mousse made for a unique addition to this increasingly popular dish.

After scraping off the last possible bite of the avocado mousse, we moved on to entrees, where we tried two of Fish Story's signature dishes - Grilled Idaho Trout with French beans, yellow finn tomatoes and a bacon vinaigrette and the Day Boat Scallops and Kurobuta Pork Belly with black-eyed peas and swiss chard. This second dish definitely had a little of Barber's Southern touch! Both dishes were well-prepared and deliciously fresh. My favorite was the scallops and pork belly. A unique combination and beautifully presented. As for my son, he enjoyed the many selections on the kids menu.

For dessert, we all shared the Lark Creek's famous Butterscotch pudding. Once again, we scraped the bowl clean.

The wine list features a great selection of local wines, focused on white wines that pair with the wide assortment of fish. The bar area is lively and fun with a large selection of both beer and wine on tap.

Fish Story is another great addition to downtown Napa's bustling restaurant scene. Morimoto, Fish Story and the soon-to-be-opened Tyler Florence Rotisserie and Wine Bar are sure to make the Riverfront a destination for foodies everywhere.

Sun is Out...School is In

2010-08-23T21:30:00.000-07:00

Can you believe we actually woke up to sunshine this morning? That annoying layer of fog finally lifted and revealed the fact that we are really in the middle of August. Of course it timed itself perfectly with the first day of school.

Speaking of back to school, we just heard about a special at C Casa in Oxbow Market. This week, they are offering a back to school special every day from 3-9pm. Pick up one whole Fulton Farm Rotisserie Chicken, one order of Black Beans with chorizo and goat cheese, one order of Shaved Broccoli Cabbage Salad with Apples, 6 white corn tortillas and salsa all for $20 plus tax. Sounds like the perfect way to feed a hungry family!

You can eat it on their great patio or take it home to enjoy.

www.myccasa.com

Whole Hog Sandwich & a Salad

2010-08-22T21:21:00.000-07:00

I finally had a chance to visit The Fremont Diner in Sonoma this weekend. I wish it hadn't taken me so long! This is a great local spot serving up breakfast and lunch highlighting the freshest, local ingredients. The chalkboard menu, handled mason jars and turquoise colored tables all add lots of charm, but the food is what really shines.

The menu is very seasonal with some great diner favorites like fried chicken and waffles, mac and cheese and of course a big, juicy burger. But it also has some lighter dishes like the fresh peach salad with arugula, mozzarella and ham that I tried today. It went perfect with the Farmer's Toast I ordered - Ricotta and sun gold cherry tomatoes on toasted bread. Delicious! While I enjoyed my salad and Farmer's Toast, my husband had the Whole Hog Sandwich - a mouthwatering delicious pulled pork sandwich.

We topped it off with a fresh strawberry milkshake and sweet iced tea.

Next up? Breakfast! And of course the Caramel Cake with Vanilla Ice Cream.

The Fremont Diner is located on Highway 121.

Written by Linzi

Battle of the Barrels

2010-08-02T20:46:00.001-07:00

Did you know that 1 in every 6 children in California are affected by hunger? You can do your part by joining in as Team Napa and Team Upvalley battle it out to collect the greatest number of non-perishable food donations for the Napa Valley Food Bank. The drive takes place this week - August 1st through 8th - with drop off locations in many spots throughout the valley.

Check out the Battle of the Barrels Faceboook page at www.facebook.com/battleofthebarrels to learn more and to find drop-off locations near you.

A few drop-off locations we scouted out on their Facebook page include Discoveryland Preschool,

Sunshine Foods and the Trancas Safeway. There will also be barrels at the Napa Chef's Market and this week's Cheers! St. Helena events.

Learn more about the Napa Valley Food Bank.

May the best team win!

Squash Month

2010-07-31T13:41:00.000-07:00

Mid-summer always brings about the conversation of what to do with all the squash that's seemingly taking over your summer garden and the stalls at your local farmer's market. Squash grows in abundance and although it's great sauteed in a little olive oil and served with some fresh herbs (especially mint!), it can get a bit tiring.

We're declaring August "squash month" here at Local Pairings and we are going to be sharing our favorite recipes. We'd love to hear yours too...we are always looking for inspiring ideas!

To kick things off, we thought we'd start with squash blossoms. These delicate flowers of the squash plant have a trumpet shape, making them a perfect vessel for filling with all kinds of wonderful cheeses, herbs and other tasty concoctions. They have a slight zucchini flavor and can brighten up any summer meal. In this recipe, there is no stuffing involved. These are simple, flavorful and great as a side dish.

Herb-Fried Squash Blossoms

6-10 squash blossoms (gently cleaned)

1 egg, beaten

4 tbsp bread crumbs, finely crushed

3 tbsp vegetable oil

2 sprigs fresh thyme or oregano, finely chopped

Salt and pepper to taste

Directions:

Place oil in pan over medium heat. Remove stems from flowers and press the center of the flower to flatten. Dip the flower into the egg, followed by bread crumbs mixed with fresh herbs. Fry several flowers at a time until they are golden brown. Remove and place onto paper towels. Sprinkle with salt and pepper and serve.

Recipe by Karen

La Belle Cuisine

2010-07-13T21:35:00.000-07:00

Tomorrow is Bastille Day and in the spirit of la belle cuisine and Clos du Val's recent declaration of Vindependence (have you joined the movement yet?), raise a toast to all things French and make a French-inspired recipe at home. This signature dish was created by Clos du Val and chef Patrick Kelly of Angele to pair with the Clos du Val Stag's Leap Cabernet Sauvignon.

And to really kick the celebration into full gear, sign Clos du Val's online declaration of Vindependence and they will give you 15% off all their wines in the tasting room and online. So tip your glass to the French and your own Vindependence.

Recipe for Roasted Sonoma Duck Breast by Chef Patrick Kelly.

Summer Sippers

2010-07-03T14:09:00.000-07:00

Life has been keeping us busy this summer and while that has meant fewer blog posts, that doesn't mean we aren't enjoying lots of great food, wine and fun activities! With the warm weather (finally!), we have been enjoying some great new white wines that are perfect for summer meals or just relaxing by the pool. Here are a couple of our favorites.

Bonterra Riesling

Not only does Bonterra have a fresh, exciting new label. They have also added some great new varietals to their organic wine line-up. We tried the 2009 Riesling which has delicate aromas of pear, peach and honey and delicious classic riesling flavors. All of Bonterra's wines are farmed organically and they are some of the best organic wines for the price. You can find them online at Bonterra. Retails for about $12.

Three Pears Pinot Grigio

As if their Pomelo Sauvignon Blanc wasn't a great summer sipper itself, Randy and Megan Mason had to come up with another refreshing and pleasing wine called Three Pears Pinot Grigio. 2009 is the first release of this bright, fruity palate pleaser. Great aromas and flavors of peach, pear and apple...maybe that's where the three pears name comes from? Find online at Mason Cellars. This wine retails for about $10.

Written by Linzi

Napa's Newest Hot Spot

2010-05-17T21:25:00.000-07:00

It seems every time you turn around, there's a new hot spot that's all the buzz in downtown Napa. And indeed, Oenotri (pronounced oh-no-tree) can definitely be described as a new hot spot. I've been a bit remiss in writing this blog post. My husband and I had a great dinner there almost two weeks ago. But I'm still talking about the dinner to all my friends so I'm excited to finally be telling all of you about it.

Oenotri is located on First Street in Napa, right next to the new Norman Rose Tavern. These two restaurants, along with the Avia hotel across the street, have definitely brought some new life to First Street. Oenotri is open until midnight Thursday, Friday and Saturday with a fun, friendly bar and a unique Italian wine list.

The menu is one of those menus where everything looks good and everything we had exceeded our expectations. The menu changes nightly and focuses on fresh, seasonal Italian cuisine. In addition to the main menu, there is a salumi menu featuring about 20 different salumi and small bite items. You won't go hungry here! We started with an asparagus salad with prosciutto. Delicious! Then moved on to a fava bean, ricotta and lemon olive oil pizza. Doubly delicious! We rounded it off with an amazing strozzapretti with Willis Farm pork ragu. Delicious, delicious, delicious!

The atmosphere is comfortable and inviting. The bar is friendly. The food is delicious. If you haven't already, go try it!

Written by Linzi

An Innovative Take on Tacos

2010-05-11T21:19:00.000-07:00

Locals Night at Oxbox Market was in full swing tonight. Hungry diners were lined up at Hog Island, Pica Pica and the newly opened C Casa Taqueria. Owner Catherine Bergen and the Jacinto brothers, Erasto and Pablo, opened the doors tonight to this great taqueria that is sure to bring some new excitement to the Oxbow. The line was long but drinks were served while waiting and the tacos were well worth the wait. The menu features unique taco combinations, house made tortilla chips and salsa, rotisserie meats and interesting salads and small plates. The chicken taco is delicious and I can't wait to go back and try the Mahi Mahi taco. I guess I know where I'll be next Tuesday night!

Written by Linzi

Sweet Cherry Cheesecake

2010-05-10T22:20:00.000-07:00

The St. Helena Farmer’s Market was bursting with ripe cherries this week. The first sign that summer produce is right around the corner. There are so many great ways to enjoy cherries. One of our favorite is as a tart topping for a sweet, creamy cheesecake. We used red wine in the topping which complements the sweetness of the cherries and the cheesecake.

For the Crust:

1 ½ cups graham cracker crumbs

1/4 cup sugar

4 eggs

1/3 cup melted butter

1 8 oz. pkg. softened cream cheese

1 14 oz. can sweetened condensed milk

1/3 cups flour

1 tbsp. vanilla

For the Topping:

½ cup red wine

½ cup sugar

4 tsp. water

1 tbsp. lemon juice

3 tsp. cornstarch

20 oz. pitted sweet cherries

In a bowl, combine sugar, butter and graham cracker crumbs. Press mixture firmly into a 9-inch pan. Beat the cream cheese until lightly whipped. Slowly beat in the sweetened condensed milk until smooth. Add the flour, eggs and vanilla and mix well. Pour into pan and bake for about 1 hour until top is lightly browned. Chill in refrigerator.

To make the sauce, bring wine, sugar, and cherries to a boil. Cook until mixture is thick, or about 5 minutes. In a separate bowl, combine cornstarch, lemon juice and water and whisk together. Pour cornstarch mixture into pan with cherries and bring to a boil. Reduce heat and simmer for a few minutes until mixture is thick. Remove from heat cool before adding to cheesecake.

Pour sauce on top and around the side of the cheesecake. Garnish with confectioners sugar or whipped cream. Serves 6-8.

Recipe by Karen

In Spring, Think Green

2010-04-29T21:06:00.000-07:00

What's in season?

We used to keep a running list of seasonal produce on this blog. Somewhere along the way, the list disappeared. But we always get so many questions about eating seasonally and it's good to remind ourselves what fruits and veggies are at their peak. We don't want to miss the peak of artichoke season when the hearts of these delicious veggies are at their meatiest. Nor do we want to miss the sweet crunch of in-season asparagus. Eating seasonally is not only good for the body...it's wonderful for the taste buds.

So what's at it's best this spring? Think green.

Artichokes & Asparagus are the first arrivals that truly say spring is here. The best artichokes come from Castroville where they host a great festival in May, all things artichoke.

Cherries are some of the first of the summer fruit to arrive on the scene. You can typically find Bing and Rainier cherries toward the end of May.

Mushroom gatherers are busy in the spring hunting for the elusive morel mushroom. These sponge-like mushrooms have a rich, nutty flavor that makes them extremely popular with mushroom lovers.

Peas make their appearance in the spring and continue to proliferate throughout the summer.

Radishes are at their crunchiest and tastiest in spring.

Written by Linzi

Local Markets Get Back Into Full Swing

2010-04-28T21:10:00.000-07:00

Summer is just around the corner and local Farmers’ Markets are gearing back up for a season of juicy tomatoes, sweet corn, delicious berries and so much more. There are plenty of markets to choose from throughout wine country. Here are a few of our favorites.

St. Helena Farmers’ Market

You’ll find a great selection of local farmers, artisan food makers and crafts at the St. Helena Farmers’ Market. Check out their web site for chef’s demos featuring some of the Napa Valley’s finest chefs.

Opening day is Friday, May 7^th.

Fridays, 7:30-Noon, Crane Park

www.sthelenafarmersmkt.org

Oxbow Farmers’ Market

Farmer’s Market is back in downtown Napa in the Oxbow Market parking lot. Grab a cup of Ritual Coffee inside the market before heading outside to shop for your local fruits and veggies. Not a bad way to spend a Saturday morning. Opening day is Saturday, May 1^st.

Saturdays, Oxbow Public Market

www.oxbowpublicmarket.com

Healdsburg Farmers’ Market

Most of the vendors at the Healdsburg Farmers’ Market come from farms within a 10-mile radius of Healdsburg Plaza. Don’t miss the cooking demonstrations hosted by Relish Culinary Adventures on the second Saturday of every month.

Opening day is Saturday, May 1^st.

Saturdays, 9am-Noon, Healdsburg Plaza

www.healdsburgfarmersmarket.org

Sonoma Plaza Farmers’ Market

Enjoy local food, crafts, non-profit booths and seasonal flowers at this lively evening market. Most evenings you will also be able to enjoy live music.

Tuesdays, 5:30pm-dusk, Sonoma Plaza

Opens in April

Out and About in Wine Country

2010-04-25T21:01:00.000-07:00

This weekend brought the season’s first real sunshine (and heat!) to Northern California, giving us a taste of what’s to come. It’s been a long winter and if you’re like us, you are probably ready to step out from that winter slumber and get active. If you’re lucky enough to live in Wine Country, or maybe just planning a summer visit, there are plenty of great events coming up to keep you active well through summer.

Women for WineSense Grand Event
Don’t miss this stellar lineup of wine and food seminars, winery tours, tastings and more, featuring some of the best women winemakers in the Napa and Sonoma Valleys. There are several great events throughout the weekend, but the highlight is the amazing seminars and luncheon at the Culinary Institute of America on Saturday.
April 30th – May 2nd
Culinary Institute of America, St. Helena
www.wwsgrandevent.org

Cheers! St. Helena
The 2010 Cheers! St. Helena season officially gets under way Friday, May 7th. Enjoy wine, restaurants, entertainment and shopping as St. Helena merchants open their doors to neighbors and visitors. Over 100 wineries pour in St. Helena’s downtown shops the first Friday of every month from May to October.
May 7th – October 1st
Downtown St. Helena
www.cheerssthelena.com

Passport to Sonoma Valley
Tour Sonoma Valley as over 50 wineries pour their wines with delicious food pairings and other entertainment. Many wineries have special offers and wine discounts during this festive weekend.
May 15th- 16th
www.sonomavalleywine.com

Sonoma Jazz + Festival
This 4-day event takes place over Memorial Day weekend in downtown Sonoma and includes performances by world-class jazz musicians and a food and wine extravaganza.
May 21st – 23rd
Downtown Sonoma
www.sonomajazz.org

Wine, Women & Shoes
It’s the perfect combination - sip Napa Valley wines and enjoy hors d’oeuvres from Napa Valley’s finest restaurants, all while shopping for the perfect pair of stilettos! Proceeds from the event support Planned Parenthood Shasta-Diablo.
Sunday, June 27th
www.winewomenandshoes.com/ppsd

Festival del Sole, Napa Valley
Enjoy concerts by some of the world’s most celebrated musical artists at Napa Valley’s Festival del Sole. This ten-day event live music, five-star cuisine, wine tasting and great entertainment. Events are held throughout the Napa Valley.
Friday, July 16 – Sunday, July 25
www.fdsnapa.org

Written by Linzi

Chinese Chicken Salad

2010-04-14T22:08:00.000-07:00

Here’s a great spring salad that makes a perfect main dish or side. This refreshing salad loads up the cilantro, ginger and crispy snow peas for a fresh and refreshing flavor. Pairs best with a white wine – try Riesling or maybe even a Viognier.

Ingredients:

3 teaspoons sesame oil

1/4 cup olive oil

1 tablespoon soy sauce

1/4 cup rice wine vinegar

1 tablespoon honey

2 tablespoon fresh ginger, chopped

1/4 head red cabbage, shredded

1/2 head romaine lettuce, shredded

½ head Napa Cabbage

2 carrots, shredded

1 cup snow peas, lightly chopped

1 small bunch cilantro leaves, chopped

1/4 cup chopped green onions

2 cups chopped rotisserie chicken

1/2 cup chopped roasted peanuts

1 cup fried crispy wontons

Salt and pepper to taste

Directions:

In a small bowl, mix vinegar, ginger, soy sauce, honey, sesame oil, and oil together, and add salt and pepper to taste. Toss together shredded lettuce, cabbage, lettuce, cilantro, carrots, snow peas and onion in a large bowl. Pour dressing over salad and serve. Serves 6-8.

Recipe by Karen Grimes

Celebrating Women in Wine

2010-04-04T08:20:00.000-07:00

The 2010 Women for WineSense Grand Event is kicking off April 30th in the Napa Valley. The event encompasses three days of activities, kicking off with a sparkling wine reception at Mumm Napa on Friday evening. The primary focus of the three-day weekend is Saturday's full day of wine education, seminars, tastings and lunch at St. Helena's Culinary Institute of America. The event comes to a close on Sunday with special behind-the-scenes wine tours at some of Napa and Sonoma's finest wineries.

There are so many events and tastings in Napa and Sonoma that it can be hard to chose which ones are really worth attending. This one is not-to-be-missed. You won't find a gathering of women winemakers, sommeliers, vineyard managers or wine educators quite like this anywhere else. Saturdays roundup of speakers includes Master Sommelier and author Andrea Robinson, winery owner Delia Viader, UC Davis Professor and Sensory Scientist Ann Noble and winemaker Merry Edwards along with many other amazing women in the wine industry.

"Sip the Wine, Share the Moment, Savor the Experience" is the theme for this year's event and a fitting one as you will savor this experience from beginning to end. Try to pick between a sensory evaluation of sparkling wines, a Bordeaux varietals component tasting or a tour of Russian River Valley Pinot Noir. It will be hard to choose - I know I'm having a difficult time!

The event will honor Margaret Duckhorn, co-founder and Vice President of Industry Relations for Duckhorn Winery. Margaret is a respected member of the Napa Valley wine community, founding the famed Duckhorn Winery with her husband Dan over 30 years ago. Margaret was also one of the original members of Women for WineSense and has a long connection with the organization.

If you aren't familiar with Women for WineSense, it's worth checking out. The organization was founded in the late 80's during a time when alcohol was under attack. A group of women in the wine industry came together to educate the public about responsible consumption of wine and the many benefits of incorporating wine into a healthy lifestyle. The group also became a way for women in the industry to come together and support each other through education and networking. Women for WineSense now has nine chapters throughout the country and provides scholarships for women pursuing an education or career in wine.

You can find a complete description of the seminars, wine tasting and other activities on the event's web site - www.wwsgrandevent.org. I've heard space is filling up fast so you may want to check it out sooner rather than later.

Written by Linzi Gay

Say Cheese!

2010-03-21T22:05:00.000-07:00

Food indulgences are a good thing, as long as they are kept in check. My food indulgence is cheese. And it’s not always so easy to keep it in check. I love nothing more than saddling up to the cheese counter at my local grocery store and picking out a good sized portion of some exotic and smelly cheese “just to munch on” while I’m making dinner. Although my husband will indulge in a few bites, it’s usually me that takes down the entire hunk of cheese before my meal.

So of course, I love living in Northern California where we are blessed to have many great local cheese makers coming up with wonderful creations in our backyard. From the melt-in-your-mouth deliciousness of Cowgirl Creamery’s Mt. Tam triple-cream to the mild and creamy Point Reyes blue cheese, there is something for everyone.

This week, the 4^th Annual Artisan Cheese Festival kicks off in Petaluma. The event includes educational seminars and tastings and a Sunday marketplace where you can purchase cheese directly from the makers. Local wineries and artisan food companies will also be showcasing their products. It should be a great event. You can buy tickets online at www.artisancheesefestival.com.

Some Favorite Local Cheese Producers

Cowgirl Creamery (Point Reyes Station) – since 1997, Cowgirl Creamery has been making delicious organic cheese from their coastal creamery. Co-founders Sue Conley and Peggy Smith focused on making delicious, artisan cheese in an environmentally friendly way from the start and they have continued to do so as they have grown their business. My favorite is the Mt. Tam triple-cream made with organic milk from Straus Family Dairy. www.cowgirlcreamery.com

Point Reyes Farmstead Cheese Company (Point Reyes) – The Giacomini family has a history of artisan cheese making that began in Italy over 100 years ago. Since 2000, the family has been making their Original Blue™ from their Point Reyes dairy. It’s mild, creamy and delicious! www.pointreyescheese.com

Bellwether Farms (Sonoma) – this family-owned artisan cheese producer makes several mouthwatering cheeses from their Sonoma farm. If you are looking for something soft, creamy and perfect for spreading on a cracker, go with the Crescenza. For something with a little more bite, go with Pepato, a semi-soft cheese made with whole peppercorns. www.bellwethercheese.com

Written by Linzi

Dinner at the Source

2010-03-10T20:52:00.000-08:00

Farm to Table is a pretty hot topic these days. The term is thrown around quite frequently in the restaurant world. At it's core, it means sourcing locally grown, farm-fresh fare. But there is so much more to it than that. No one quite exemplifies all that Farm to Table implies better than Jim Denevan, founder of Outstanding in the Field. His mission is to "re-connect diners to the land and the origins of their food, and to honor the local farmers and artisans who cultivate it." Well said. And just how does he do this? Through roving farm dinners of course!

Outstanding in the Field moves throughout the United States (and soon to be Europe) setting up long tables on farms, ranches and other culinary locations, where amazing meals are served to a group of eager diners. The meals are made from locally grown ingredients and feature celebrated chefs in the region where the meal is hosted.

The 2010 schedule will be posted shortly and there are definitely stops in the Napa and Sonoma valleys. We haven't had a chance to try a dinner out ourselves but we will most definitely be making it a priority when they next come to town.

More information can be found online at www.outstandinginthefield.com.

Luscious Lava Cake

2010-02-13T14:17:00.000-08:00

Looking for an easy but decadently delicious dessert idea for your sweetheart on Valentine's day? This simple recipe delivers the goods.

Ingredients:
3 large eggs
3 egg yolks
1 1/4 stick butter
1/2 cup all-purpose flour
8 oz. semisweet chocolate pieces
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons Bailey’s liqueur

Preheat oven to 425 degrees. Grease 6 (6-ounce) custard cups. In a microwave or double boiler, melt the butter and chocolate together. Next, add the flour and sugar to chocolate, and stir in the eggs and yolks slowly until smooth. Stir in the vanilla and the liqueur. Pour batter evenly into cups. Place in the oven and bake for about 15 minutes. Loosen the sides with a knife, and turn over onto a plate. Dust lightly with confectioners’ sugar and serve.

Recipe by Karen

Apple-Sautéed Chicken Breast

2010-01-30T14:24:00.000-08:00

This time of year, we are always searching for middle-of-the-week comfort food that’s easy to whip together. This is a scrumptious recipe that is as easy to make as it is healthy! There is a great selection of apples at your local market now, so pick your favorite to use in this low-fat, low-carb recipe.

2 tsp. olive oil

1 medium onion, sliced

1 ½ green apple, peeled and sliced

1 Tbsp white wine vinegar

4 boneless, skinless chicken breasts

Crumbled goat cheese

Salt and pepper to taste

In a large sauté pan, heat olive oil over medium heat. Add onion and cook, stirring continuously until golden brown. Next, add vinegar, apple, salt and pepper and stir together in pan. Remove apple mixture from heat and set aside. Place chicken breasts into pan with olive oil, and season with salt and pepper. Cook chicken for about 6 minutes or until done. Add apples and onions to chicken breast and goat cheese and cook on medium heat for a few minutes to warm.

Recipe by Karen Grimes

A Taste of Italy in Yountville

2010-01-24T20:07:00.000-08:00

This weekend I finally had the chance to try out the new Cantinetta Piero at the newly opened Hotel Luca in Yountville. This is a great addition to the already stellar lineup of Yountville restaurants and can definitely hold its own with Bottega, Yountville's other Italian restaurant.

The hotel itself is rather charming and although we didn't get a chance to look in any of the rooms, the setting is very Italian with all the rooms looking onto a central courtyard. The courtyard has a comfortable and inviting feel and I hope on a warmer night, you don't have to be a hotel guest to sit by the cozy fireplace.

The menu is Tuscan style with a nice selection of starters, pastas, pizzas and main courses. My husband and I shared the Burrata Cheese topped with a nice olive oil and sea salt and served with crostinis. It went very well with the Italian Pinot Grigio that I ordered. We then moved on to the Pumpkin Ravioli with prociutto and sage - it was delicious! For our main course, we shared carmelized scallops. They were nicely served with potatoes and castelvetrano olives (which I can't seem to get enough of these days). Dessert was a delicious chocolate mousse topped with caramel and sea salt.

The wine list has a nice selection of Italian wines both by the glass and bottle and our waitress was very helpful selecting the right Italian wines for our dinner. My only complaint would be a relatively short wine by the glass selection. But the wines they do have by the glass are great and they offer both 3 oz and 6 oz pours.

I highly recommend this new Yountville hot spot. And if you are visiting from out of town, check out the hotel. It's in a great location and looks to have a nice, charming atmosphere. More information about the hotel and restaurant can be found online at www.hotellucanapa.com.

Written by Linzi

Mustard Season

2010-01-20T21:49:00.000-08:00

The scenic mustard filling the valley between the Silverado Trail and Highway 29 draws visitor from around the world to visit the beautiful wine country in the winter. The mustard is everywhere—from the ground to the local markets, onto plates in fine restaurants, and covering the walls in photography and fine art.

This Napa Valley Mustard Festival is approaching quickly, with savory promises of food, wine, art and entertainment. The Grand Opening Gala takes place at 7pm on Saturday, January 30^th at the elegant Culinary Institute. Enjoy an evening of dancing, art, a wine auction, and fine food and wine. Festivities continue with The Grand Dinner on February 19, Awards on March 12, The Napa Riverwalk Marketplace on March 13 and 14, and finally the Photo Finish on March 27.

Legend has it that the mustard in California began in the mission era in California. According to the story, each mission was just a few days walk apart from the other. The missionaries sprinkled mustard seeds along their path so that after winter when the path was covered with the lush spring grass and covered the trails, the mustard would guide them to the next mission. The original mission trail that is now Highway 1 and Highway 101 is filled with spots of the bright spring blooming mustard.

The mustard usually begins blooming in late January, with festivities continuing throughout March. During this vividly beautiful time of year, Napa Valley businesses welcome visitors to the valley with art shows, cooking demonstrations, mustard tasting and mustard photo contests. The Mustard Festival is a non-profit community service organization. For tickets of more information, visit www.mustardfestival.org.

Written by Karen

Eating Your Fruits & Veggies in January

2010-01-14T21:25:00.000-08:00

Every year about this time, I find myself in a fruit and veggie rut. By January I've eaten more than my fill of mandarins, persimmons and pomegranates and I'm ready for something new. I go to the grocery store and search the produce section, desperately trying to find something exciting that is actually grown locally. And more often than not, I'm disappointed with my findings. But the truth is, there are lots of great cold-weather fruits and vegetables.

This January, I'm determined to get out of my rut and get excited about all the great fruits and veggies that are available this time of year. I'm going to load up on citrus - how long has it been since you've had a kumquat? I'm going to eat lots of cabbage, kale and cauliflower. I'm going to find new recipes and I'm going to add January to my list of favorite food months - that will make 12 in all!

So what's in season this time of year?
Apples
Pears
Lemons
Oranges
Tangerines
Persimmons
Dates
Broccoli
Cauliflower
Beets
Kale
Cabbage
Spinach
Winter Squash

That's a start. Go visit your local farmer's market or the produce section at your grocery store...I'm sure you'll find a lot more. And stay tuned for some great winter recipes.

For a great list of what's in season where you live, check out Sustainable Table.

Written by Linzi

Support a Good Cause

2009-12-14T20:56:00.001-08:00

Started by food blogger Chez Pim in 2004 as a response to the devastating Tsunamis in Southeast Asia, Menu for Hope is now in its 6th year. The campaign brings together food bloggers from all over the world to put together amazing food and wine related raffle items. The proceeds from the fundraising campaign go to support the UN World Food Programme.

You can participate by donating $10 to earn a virtual ticket that allows you to bid on an item of your choice. There are so many great items to choose from that you will probably find yourself donating $10 several times over for a chance to win some amazing raffle items. But don't worry, it's all going to an amazing cause. Wondering how to get started?

Visit Chez Pim's blog for a full list of raffle items. You can also visit Alder Yarrow's Vinography for a list of great wine-related items.

To Donate and Enter the Menu for Hope Raffle

1. Choose a bid item or bid items of your choice from our Menu for Hope main bid item list.

2. Go to the donation site at Firstgiving and make a donation.

3. Please specify which bid item you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per bid item, and please use the bid item code.

Each $10 you donate will give you one raffle ticket toward a bid item of your choice. For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02 - 2xEU01, 3xEU02.

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.

Like Eating Cookie Dough

2009-12-03T21:51:00.000-08:00

One of the “must” stops this summer at the St. Helena Farmer’s Market was for Annie Baker’s cookies. And although every week my intentions were to save the cookies for dessert, they usually never made it past the Farmer’s Market. These moist, gooey cookies remind you of eating cookie dough and are in fact tagged by Annie herself as the cookie “for those who love cookie dough more than the cookie”.

Anne Baker married into the name. But it obviously fits her perfectly. Joking that she changed her middle name to “the”, she now has quite a following as “Annie the Baker”. But she hasn’t always been a baker. Working in downtown Chicago as an accountant in the banking industry, she began baking in her free time and realized it was her true passion. Deciding to follow this passion, she left Chicago to study at the Culinary Institute in St. Helena. After graduating from the Baking and Pastry Certificate program, Anne became the pastry chef at Mustards Grill where she worked for five years.

Lucky for us, Annie was also hard at work perfecting her cookie. The recipe is her own and it took her many trials to achieve the taste she wanted. She looked at every ingredient and researched how each ingredient affected the way the cookie spread when baked. One of her secrets – cutting the butter in half. This past spring, she finally perfected her cookie and headed to the Napa Farmer’s Market and St. Helena Farmer’s Market to launch “Annie the Baker” cookies.

Now you can find “Annie The Baker” cookies at Sunshine Foods, Yountville Deli, NapaStyle and the Oxbow Public Market. You can also ship them anywhere in the US from a great site called Foodzie: http://anniethebaker.foodzie.com/

There are five delicious flavors available – Semi Sweet Chocolate Chunk, Toffee Milk Chocolate Chip, Peanut Butter with Mini Peanut Butter Cups, Oatmeal Double Chocolate Chip and Doodle Snicker. I’m partial to the Toffee Milk Chocolate Chip but you really can’t go wrong with any of the flavors.

Learn more and contact Annie at http://www.anniethebaker.com/.

Written by Linzi

Thanksgiving Recipes

2009-11-23T20:40:00.000-08:00

Thanksgiving is here, and it’s time to go shopping for fresh, local ingredients to make this your best Thanksgiving ever! This year we bring together some of our favorite traditional dishes like herb-roasted turkey, combined with sweet potato gratin, sautéed Brussel sprouts, and horseradish mashed potatoes. Finish with ginger pumpkin pie and old-time apple pie. Savor this Thanksgiving, and enjoy with your friends and family.

Herb-Roasted Turkey

Brine:

1 ½ cups salt

4 cups brown sugar

4 sprigs of rosemary

6 sprigs of sage

2 lemons, halved

2 gallons boiling water

Turkey:

1 fresh or thawed turkey (about 18-20 lb.)

2 pounds of butter, melted

2 sprigs rosemary, thyme and sage, chopped

Salt and pepper

Place turkey in brine for 10-12 hours in a container large enough to cover the turkey with brine, and keep it cool in the refrigerator. Preheat oven to 325 degrees. Remove turkey from brine, pat dry with paper towel and place in a roasting pan. Combine melted butter, honey, and herbs and rub butter over turkey skin. Insert several sprigs of sage and 1 rosemary sprig inside of turkey (along with stuffing, if using). Place turkey, uncovered in oven. Every 30-40 minutes, baste with herbed honey-butter. When the thickest part of the thigh is 160 degrees then the turkey is done. Remove the turkey from the oven and let it cool from about 20 minutes. Garnish with Rosemary and sage, dressing, or roasted vegetables.

Sweet Potato Gratin

6 Sweet Potatoes

1 pint of cream

2 cups grated Gruyere cheese

2 cups grated Parmesan cheese

3 garlic cloves finely chopped

2 shallots finely chopped

Combine shallots, garlic and rosemary sprigs with cream. Peel potatoes and slice on a mandolin, then place directly into the cream. Layer a casserole dish with sweet potatoes, salt, cracked pepper and cheese mixture. Repeat layers until you reach ¾ up the casserole dish. Pull out rosemary sprigs and pour cream over top. Finish with cheese mixture. Bake uncovered at 350 degrees for 45 minutes until firm. Gratin should be golden brown on top.

Sautéed Brussels Sprouts with Parmesan and Pancetta

2 lb Brussels sprouts

2-3 tbsp. butter

1 tbsp. fresh thyme, chopped

2 tbsp. grated parmesan cheese

4 tbsp. shallots, chopped (about 2 large shallots)

1 tbsp. garlic, chopped

3-4 slices of Pancetta, chopped

Salt and pepper to taste

Boil Brussels sprouts in 8 cups salted water until tender, then place into ice water bath. Sauté pancetta and garlic in butter for several minutes over medium heat. Remove Brussels sprouts from ice water and cut (vertically) in half. Next, add Brussels sprouts and shallots to pancetta and garlic and cook over high heat until brown on sides, adding more butter if needed. Add chopped thyme, parmesan cheese, salt and pepper. Serves 6-8.

Rustic Horseradish Mashed Potatoes

6 red or new potatoes

3 tbsp. Sour cream (optional)

1 cup (low-fat optional) milk, buttermilk or whole whipping cream

½ stick butter

3-4 tbsp. prepared (creamed) horseradish

Salt and pepper to taste

In a large pot of salted water, boil potatoes until very tender, leaving skins on for a more rustic texture. Smash potatoes in pot and add (warmed) milk or cream, and butter. Blend until creamy, and add sour cream, horseradish, and salt and pepper. Serves 6.

Ginger-Pumpkin Pie

1 unbaked and chilled 9-inch pie shell (use basic pie crust recipe below)

1 medium pumpkin, cooked and pureed, about 1 1/2 cups pureed pumpkin

1 cup light brown sugar, firmly packed

3 large eggs

3/4 cup evaporated milk or half-and-half

2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon fresh ginger, finely grated

1/4 teaspoon salt

2 tablespoons all-purpose flour

1 tablespoon melted butter

2 teaspoon vanilla

Turn oven down to 350 degrees and position an oven rack in the center of the oven. In a mixer, combine the pumpkin and the brown sugar. Then add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Next, pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes. When the filling is set, place the pie on to cool.

Old-Time Apple Pie

Pie Crust

2 cups all-purpose flour

½ tsp. salt

1 ½ sticks unsalted butter

¼ cup ice water

Sift flour and salt together. Cut the chilled butter and margarine into small bits and add to the flour. Work flour and butter together. Add ice water slowly to the pastry, and press pastry together into a ball.

Pie Filling

About 9 apples, peeled and sliced

½ cup sugar

2 tsp. cinnamon

½ tsp. nutmeg

1 lemon, juiced

3 tbsp. butter, cubed

Make pie crust pastry according to directions. Roll out on to floured surface and place into a 9 inch pie plate and crimp edges. Place sliced apples inside pie crust, sprinkle with lemon juice, sugar, cinnamon and nutmeg, and dot with cubed butter. Roll out remaining pie crust and cut into leaf shapes with a cookie cutter or traced leaf shapes and cut with a knife. Brush with oil or melted butter and sprinkle with sugar. Cover pie with pastry leaves and place pie in refrigerator to chill for at least one hour. Preheat oven to 350 degrees. Bake in oven for around 45 minutes, or until crust is brown. Serve with vanilla ice cream.

Recipes by Chef Emily Buller and Karen Grimes

On Thanksgiving, Versatility is Key

2009-11-23T20:00:00.000-08:00

Choosing the wines for Thanksgiving dinner can seem like a monumental task. How do you find the perfect pairing for the multitude of dishes that make their way to the Thanksgiving table? Don’t worry, there are many wines that will pair with everything from Brussels sprouts to turkey. The key is to find wines that are versatile enough to pair with such a wide range of flavors. Our favorite Thanksgiving wines are great food wines like Riesling and Pinot Noir. And don’t forget the bubbly. It’s always a great addition to the Thanksgiving festivities!

Here are a few of our Thanksgiving wine recommendations...mostly local but a couple from farther away that we just can't resist.

Domaine Carneros Brut Rose – loaded with great fruity and floral characteristics, this sparkler pairs perfectly with almost any appetizer and its vibrant pink color helps set a festive mood. $36

Dr. Loosen Riesling – this is always a favorite of ours, especially for Thanksgiving. You can’t beat the quality for the price (about $13 a bottle) and it pairs well with almost any dish. $13

Trefethen Riesling - Riesling is relatively hard to come by in the Napa Valley. Trefethen is one of only a handful of Napa Valley wineries making a riesling from about 20 acres planted in the Oak Knoll district. This is a dry riesling with great mineral flavors and some nice hints of citrus and tropical fruit. $22

Ponzi Pinot Gris – we’d recommend staying away from heavier California or Italian Pinot Grigio for Thanksgiving but the lightness and slightly tart characteristics of Oregon Pinot Gris, make a good pairing. Recently we enjoyed the Ponzi Pinot Gris. $18

La Crema Sonoma Coast Pinot Noir - this is a classic Sonoma Pinot Noir and a great value at around $24 a bottle. This should be a relatively easy wine to find and will make a great Thanksgiving pairing.

Etude Pinot Noir – Pinot Noir is a great turkey pairing and Carneros Pinot is no exception. We love Etude Pinot Noir and this wine will definitely be making its way to our table. $40

Wine Suggestions by Linzi

Distinct Wines from Petaluma Gap

2009-11-18T22:03:00.000-08:00

I keep hearing references to Sonoma’s Petaluma Gap and the wines that are coming from this Sonoma winemaking region. It’s not a defined AVA but the Sonoma wine industry adopted the name to help define this geographically distinct area located near the town of Petaluma in Sonoma County. The gap is known for its wind and fog (it’s literally a wind tunnel) and there are some excellent Pinot Noirs and Chardonnays coming from the area.

Recently I had the pleasure of tasting the 2007 Pinot Noir and 2007 Chardonnay from Pfendler Vineyards. Pfendler Vineyards is owned by Kimberly Pfendler and the fruit for the wine comes from vineyards planted by Kimberly’s late husband in the Petaluma Gap area in 1992. Winemaker Greg Bjornstad takes a very minimalist approach in the winery, hand sorting the grapes for each wine and allowing native yeasts to begin the fermentation process.

The result is extraordinary wines that seem to reflect well the unique characteristics of the Petaluma Gap. The 2007 Pinot Noir has lush flavors of cherry pie and plum and the 2007 Chardonnay has lots of bright green apple flavor and nice well-balanced acidity. Both of these wines would make great pairings for Thanksgiving dinner.

Learn more about Pfendler Wines at http://www.pfendlervineyards.com/.
Learn more about the Petaluma Gap at http://www.petalumagap.com/.

Written by Linzi

Perfect Apple Pie

2009-11-15T10:45:00.000-08:00

Nothing says fall like apple pie eaten warm from the oven a la mode. There are plenty of apples to choose from right now. We recommend selecting a crisp, tart apple for your pie making. Granny Smith are easy to find in your grocery store but Braeburn, Fuji and Pink Lady are all excellent choices.

We’ve topped our pie with festive pastry leaves – a great way to put some extra special attention in your pie…especially if it’s making its way to your Thanksgiving table. Try pairing apple pie with a late-harvest Riesling or Muscat wine.

Pie Crust

2 cups all-purpose flour

½ tsp. salt

1 ½ sticks unsalted butter

¼ cup ice water

Pie Filling

About 9 apples, peeled and sliced

½ cup sugar

2 tsp. cinnamon

½ tsp. nutmeg

1 lemon, juiced

3 tbsp. butter, cubed

Macarons Straight from Paris

2009-11-08T17:29:00.000-08:00

The French, it seems, know what they are doing when it comes to macarons. These delicate airy cookies are not to be confused with the macaroon. The macaron is a traditional French pastry that looks like a little sandwich filled with cream or ganache while macaroons are dense cookies made, traditionally made with almond or coconut. It’s the delicate, airy meringue-type macaron that come in a variety of flavors and brilliant colors that the French do best. And I for one definitely appreciate the effort!

On a recent trip to Paris, my parents brought back several tiny black boxes filled with macarons from the famed Ladurée bakery. I immediately ate them in one sitting because anyone who knows macarons knows that you have to eat them fresh. And they made the trip from Paris to Napa well. Delicate, airy macarons in flavors like blackberry, lemon and of course chocolate. I was ready to jump on the plane and move to Paris just so I could indulge in macarons every day.

But luckily for me, I live right down the street from Bouchon Bakery in Yountville and they can definitely hold their own with this little cookie. The macarons at Bouchon Bakery are indeed inspired by the famed Paris macarons and come in traditional flavors like chocolate, caramel and vanilla with a wonderful seasonal flavor always thrown into the mix. My favorite is the pistachio macaron. If you visit now, you’ll find pumpkin macarons on the menu…delicious!

If you want to make macarons at home, Epicurious has a recipe for Laduree’s Chocolate Macarons. I have not attempted to make them myself as I found myself walking down the street to Bouchon Bakery for a Pistachio macaron before I even managed to purchase the ingredients. But if you try it out, let me know how it goes.

Written by Linzi

Butternut Squash Pasta

2009-10-19T22:15:00.001-07:00

Butternut Squash is now in season. As I write this, I have some baking in my oven that I picked fresh from the garden. I love the way it makes my whole house smell like the warm sweetness of the fall season.

Butternut squash is a winter squash that is native to the western hemisphere, and has been eaten by the natives of Mexico since 5500 B.C. One cup of butternut squash has only 80 calories, vitamins like A and C and lots of Iron. So dig in!

This recipe combines the warm sweetness of butternut squash with the earthy flavors of sage and pine nuts. The dish pairs well with a Pinot Grigio, Riesling or Chenin Blanc.

Ingredients

5 tbsp. butter

About 8-10 medium sized sage leaves

¼ cup lemon juice

½ butternut squash, peeled and cubed

Choice of pasta

Salt and pepper

2-3 tbsp. olive oil

¼ cup pine nuts- lightly toasted in oven for about 2 minutes

Parmesan or goat cheese to garnish

Cut squash into ½-1 inch cubes and place onto baking sheet. Drizzle with olive oil, and salt and pepper and cook uncovered at 450 degrees for about 30 minutes, or until tender. Cook pasta according to directions. While pasta is cooking, melt butter in a sauce pan and cook on low until it turns a golden brown. Add the sage leaves and remove from heat. Add lemon juice and salt and pepper to taste. Drain pasta and pour butter sauce, cubed butternut squash and toasted pine nuts on top. Finish with cheese to garnish.

Recipe by Karen Grimes and Chef Emily Buller

Haber Family Vineyards

2009-10-19T22:10:00.000-07:00

This week, we caught up with Ron Haber of Haber Family Vineyards. Ron and his wife Sue-Marie recently released their first vintage of Haber Family Vineyards wines – a 2006 Cabernet Sauvignon from Diamond Mountain. In the future, they will release wine from their Howell Mountain estate. We tried the first release of the 2006 Diamond Mountain Cabernet and were very impressed.

Why did you and Sue-Marie decide to get into the wine business?

Sue-Marie and I wanted to keep active in our future retirement life. One of our passions was the enjoyment of food and wine. After many vacation trips to the Napa Valley, talking with vintners and friends we knew there, we felt that starting a vineyard project could fulfill our passion and also allow us to live in the Napa Valley.

Did you know that Howell Mountain was where you wanted to plant your vineyard from the beginning or did the property find you?

We both loved Napa Valley Mountain wines. We also wanted land that had not been previously planted. We had tasted through the various Cabernet AVA’s and found Howell Mountain wines to be our favorite. The property actually came to us while we were on an airplane. The property was just going to go on the market that day! We made an offer, site unseen, contingent on thoroughly checking the ability of the land to meet our needs. Therefore, we feel that the site found us 100%!

Why did you start with a cabernet from Diamond Mountain?

We planted our site in 2004. We decided that we wanted the Haber Family Vineyards brand on the market sooner that the minimum of six years it takes from planting to having a wine to sell. We found wonderful fruit to buy on Diamond Mountain. The Diamond Mountain fruit allowed us to keep to our love of mountain fruit, add some diversity, and give us the superior quality we were looking for. Diamond Mountain has a pedigree of producing renowned Napa Cabernets. We were thrilled to include this wine as part of our Haber Family Vineyards.

When will your first release of Howell Mountain Cabernet be?

Our first release is our 2006 Diamond Mountain Cabernet Sauvignon. We have only 50 cases of 2007 Howell Mountain Cabernet Sauvignon in the bottle for release in 2010.

What characteristics do you think are unique about your Howell Mountain Vineyard?

The site is unique due to the combination of red volcanic soil and steep, sloped west facing (for great sunlight) land with excellent drainage and is at a high altitude. The combination is perfect together for growing great Howell Mountain Cabernet Sauvignon.

Do you plan on releasing other varietals in the future or are you strictly focusing on Cabernet?

Our first goal is to successfully bring to market our two Haber Family Vineyards Cabernets. If we are successful, we have definitely talked about adding a white wine that would have to live up to the same standards that we are setting for our reds.

Where are your wines available?

Since our production of both Diamond and Howell Mountain Cabernets will be under 400 cases each, we worked very hard to establish a very personal website to market our wines directly to the consumer through our mailing list and the web. We are also working on distribution in NY and NJ and are looking at only one or two more select states to work with distribution. We have successfully placed the wine in a number of very highly rated restaurants in NY and NJ and are working to have our wines with a limited number of key retailers on both coasts.

You can learn more about Haber Family Vineyards online at www.haberfamilyvineyards.com.

Fall is in the Air

2009-10-19T22:04:00.001-07:00

Fall is definitely in the air. The mornings are brisk, the days are getting shorter and the Napa and Sonoma Valleys are filled with the aromas of harvest. Fall is one of our favorite times of the year. There is always so much to look forward to – delicious veggies, ripe, juicy grapes, pumpkins, harvest festivals, Halloween, Thanksgiving. This list could go on and on. Here are a few of the ways we enjoy the fall season the most.

Farmer’s Market – it’s hard to beat the ripe, juicy fruit that makes its way to Farmer’s market in the summer. But fall can definitely hold its’ own. There are so many varieties of grapes available right now that it makes your head spin. And the winter squash is not only beautiful to look at but makes some great soups and warm, hearty dishes for a brisk fall evening.

Harvest Festivals – everywhere you look, someone is celebrating the season with a harvest party. Many of these great events are put on by wineries and a good share of them are open to the public. We also love the St. Helena Hometown Harvest Festival & Pet Parade. Spectators come from all over Northern California to participate and watch the Pet Parade. You can’t help but enjoy watching pets of all makes and sizes, dressed up in their best costumes, parading through St. Helena. This year’s festival just happened last weekend. Don't miss out next year!

One-Pot Meals – we love the return of one-pot meals in the fall months. Casseroles, hearty soups, lasagna’s, gratin, you name it. If you only need one pot/dish to cook it, then it fits the bill for the perfect fall one-pot meal. In fact, we just kicked off the season with one of our favorites – Mike's Three Cheese Lasagna.

Grapes – of course we have a fondness for this divine fruit living in Northern California. But beyond the grapes that make our favorite wines, there are so many good grapes to eat and they are filling up the stands at the local Farmer’s Markets and grocery stores. Get your fill while they are abundantly available! We hope you enjoy the season! We have lots of great fall recipes and our favorite fall wines to share with you.

Spiced Pear Pie

2009-09-14T21:44:00.000-07:00

The popularity of the pear dates back to ancient times. While the Greek poet Homer referred to pears as a “gift of the gods,” others were developing new varieties of cultivated pears in Rome. Over the years, hundreds of different varieties have been introduced. Today the Bartlett pear is the most popular variety in the United States.

The Health benefits of pears are numerous too. They are rich in vitamin C, with antioxidant properties and filled with fiber. Studies have also shown that eating pears helps protenct women against breast cancer, lowers blood pressure and may reduce the chances of a stoke, and good for colon heath—to name just a few! So Homer was right on track—a true gift from the gods!

Pie Crust

2 cups all-purpose flour

½ tsp. salt

1 ½ sticks unsalted butter

¼ cup ice water

Pear Mixture

4-5 medium sized pears, sliced

½ cup sugar

1 ½ tbsp. flour

½ cup sugar

½ tbsp. cinnamon

1 tsp. nutmeg

1 tsp. cinnamon

This recipe makes one 9-inch pie. Make pie dough and chill for at least one hour. Roll out dough and place into pie pan. Fill pie shell with sliced pears. Sprinkle with sugar, cinnamon and dot with butter. Roll out remaining pastry and cover and cover the pastry top, seal and crimp rim, then slice a few vents on the top. Bake pie for 45 minutes, or until crust is lightly browned.

Smells like...cat pee?

2009-09-14T21:42:00.000-07:00

Wine descriptions are often filled with good sounding, yummy words like tropical fruit, chocolate, citrus, floral. But there is another set of descriptors in the world of wine that you may not want to think exist in your glass. Words like sweat, barnyard and yes, even cat pee often make their way into wine descriptions. Do these descriptors indicate a bad wine? And do we really have to think about that putrid smell of cat pee before enjoying our glass of wine?

Wine descriptors are numerous and allow tasters to work with a common vocabulary to describe the aromas, flavors and texture of a wine. Descriptors can vary significantly from taster to taster. We will all taste a wine in a slightly different way. But the descriptors allow us to put into words what we are experiencing.

Many wine descriptors are easy to grasp and conceptualize, especially if you have spent any time in a kitchen. Words like buttery, citrus, tropical, dark berry and chocolate are pretty straightforward. It gets a little more complicated when you get to descriptors like clean, accessible, earthy and full. These words might mean something slightly different to each taster but they typically can get tasters to a common ground. But what about words like cat pee and sweat? What do they mean and can they possibly indicate anything good about a wine?

Cat pee, sweat and barnyard are words you’ll actually hear quite often if you spend a lot of time reading wine descriptions. New Zealand Sauvignon Blancs are wonderfully crisp, vibrant wines with great fruit aromas and flavors. Yet you will often hear sweat and cat pee when describing a New Zealand Sauvignon Blanc. They don’t indicate anything bad about the wine, just descriptions that help find a common ground for describing the taste of these distinct wines.

Wine descriptors can be a lot of fun and very useful when describing wine. Definitely use lots of ripe fruit, citrus and chocolate descriptors but don’t hesitate to throw in a cat pee now and then.

Events on the Slower Side

2009-09-14T21:40:00.000-07:00

Slow food is more than just a way of eating—it is a way of living. The Slow Food movement is growing in popularity as more people around the world find pleasure in cooking food in a way that is as committed to the community and the environment as it is to our own health.

The Slow Food USA seeks to create a dramatic and lasting change in the food system by reconnecting people with the plants, animals, soils and water that produce it. Slow Food wants to ensure equality, sustainability and pleasure in the food we eat. Now more than ever, the Slow Food movement is popping up all around Napa and Sonoma County. Check out a couple of upcoming events with a focus on local, sustainable eating.

Be sure not to miss the Slow Food event at the historic Bale Grist Mill in St. Helena. Co-hosted by the Napa Valley Slow Food and the California State Parks, this event will include a meal prepared with local foods by the Silverado Brewing Company featuring a grain fed Mule Foot Hog, Napa Valley wines, specially brewed “Bale Ale”. There will also be a silent auction and tours and demonstrations of the Grist Mill with Miller Eric Gerhardt. All the proceeds from this events will help keep the much-loved Bale Grist open for others to enjoy.

Also, join the Clif Family Farm as they host a farm party benefit that promises to be an entertaining afternoon filled with food, wine and music. Owners Gary and Kit Erickson and winemaker Sarah Gott will be there to share wood-fired pizzas and delicious food straight from the gardens. There will be farm tours and neighboring wineries pouring including Clark-Claudon Vineyards. The proceeds from the event will benefit The Community Alliance with Family Farmers. The winery is located in Pope Valley, about 15 minutes outside of St. Helena. For more information visit and to purchase tickets www.cliffamilywinery.com/farmparty.

http://www.napavalleyslowfood.org

http://www.caff.org

Summer Squash with Penne Pasta

2009-08-09T11:54:00.000-07:00

My garden is now producing an abundant amount of squash, and as a result, I have found myself in search of creative and tasty ways to use my yellow crookneck and zucchini. The heat of the summer, however, does not make me want to cook much. Luckily for me, this is an easy recipe that you can whip up in no time, and it also tastes delicious served cold at a warm outdoor picnic.

1 pound penne pasta
¼ cup fresh parmesan cheese
4 garlic cloves, finely chopped
3 tbsp. olive oil
3 zucchini, sliced
3 small yellow or crook-neck squash, chopped
1 med. White onion, chopped
2 bell peppers, chopped
½ cup chicken stock
5 tbsp. butter

Cook the pasta according to directions. In a large saucepan on medium heat, heat olive oil with garlic, onions and squash, and cook for about 8 minutes. Add chicken stock and butter, and salt and pepper to taste. Poor squash mixture over pasta and add cheese to the top. Serves 4-6.

Recipe by Karen Grimes

Oh-So-Juicy Peach Cobbler

2009-07-05T21:37:00.000-07:00

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.

Recipe by Chef Emily Buller

Summer's Best Food & Wine Pairing Tips

2009-07-05T21:34:00.000-07:00

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.

Written by Linzi

A Late Summer Garden

2009-07-05T21:25:00.000-07:00

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.

Culinary Herbs:
Basil-transplant
Cilantro-sow outdoors
Rosemary-transplant
Marjoram-transplant

Veggies to Plant by Seed:
Watermelon
Beans
Cantaloupe
Corn
Cucumber
Melons
Okra
Gourds

Veggies to Transplant:
Sweet Potato
Tomatoes
Peppers

Lemon Feta Orzo Pasta

2009-06-15T20:47:00.001-07:00

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.

A Name I Want to Remember

2009-06-15T20:44:00.000-07:00

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.

Written by Linzi

Cupcakes for Adults

2009-06-15T20:40:00.000-07:00

Photo by Lindsay Garvey, Lindsay Garvey Photography

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.

Written by Linzi

Pear Salad on Endive

2009-05-28T09:07:00.000-07:00

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).

Recipe by Chef Emily Buller

Unfined & Unfiltered

2009-05-28T09:05:00.000-07:00

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.

Written by Linzi