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Napa Valley vier die plaas-tot-tafel-kombuis met geur! Napa -vallei

Napa Valley vier die plaas-tot-tafel-kombuis met geur! Napa -vallei


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Die 5-dae kosfees keer terug met meer as 50 sjefs uit die Napa-vallei

Geur! Napa Valley keer terug na Napa Valley met 'n all-star-reeks plaaslike sjefs.

Geur! Napa -vallei, 'n vyfdaagse fees wat plaas-tot-tafel-kookkuns en wyne vier, keer terug na Die Silverado Resort and Spa in Napa, Kalifornië, van 14 tot 18 November.

Sowat 50 van die land se voorste sjefs, waaronder Michael Chiarello, Scott Conant, Larry Forgione, Ken Frank, Johnny Iuzzini, Jeffrey Jake, Thomas Keller, Christopher Kostow, Masaharu Morimoto, Cindy Pawlcyn en Geoffrey Zakarian lei proeë, seminare, etes, en werkswinkels by die tweede jaarlikse kos- en wyngeleentheid.

Geur! Napa Valley begin op 14 November en 15 November met Terroir to Table: Farm, Cellar, and Kitchen, 'n reeks van nege vier-uur werkswinkels vir agt tot 16 gaste, wat 'n klas insluit en 'n huislike maaltyd vergesel van wyn . Onderwerpe sluit in olywe tot olie, 'n praktiese blik op 'n kunsmatige olyfolie-oes; handgemaakte gnocchi-maak met sjefs uit Napa Valley, Tyler Rodde en Curtis Di Fede van Oenotri; en Secrets of the White Truffle oor die gebruik van truffels vir huiskos saam met Ken Frank van La Toque.

'N Ander hoogtepunt van die fees is 'n tweedaagse wynproe, wat 'n voorsmakie van wyne uit die omgewing van die veertigerjare tot vandag insluit, insluitend 'n 1957 Louis Martini Pinot Noir, 'n Charles Krug Vintage Selection Cabernet Sauvignon uit 1966 en 'n Joseph Phelps Insignia uit 1976.

Kaartjies kos $ 85 tot $ 325 en die opbrengs van die Legends of Napa Valley Net sal baat by die Culinary Institute of America se beursprogramme op Greystone Campus.

Lauren Mack is die reisredakteur by The Daily Meal. Volg haar op Twitter @lmack.


Geur! Napa Valley onthul die kookkuns vir 16 - 20 Maart 2016

Geur! Napa -vallei is trots om die kulinêre talent aan te kondig wat sal skitter op die vyf dae lange kos- en wynfees van 16 tot 20 Maart 2016, wat programme en beurse ondersteun by The Culinary Institute of America ’s Greystone Campus in St. Helena, CA.

Geur! Napa -vallei Dit bied die beste van die bo-tot-tafel-kookkuns en wyne van wêreldgehalte met 'n reeks sjefdemonstrasies van plaaslike en beroemde sjefs, intieme wynmaker-werkswinkels, heerlike proewe en eksklusiewe ervarings om die beste geure van  Napa-vallei na vore te bring.

In ooreenstemming met die tradisie, Geur! Napa -vallei vier die vallei se oorvloed plaaslike talent. Legendariese sjefs in Napa Valley wat terugkeer om in 2016 deel te neem, sluit in Robert Curry van Auberge du Soleil Larry Forgione van die Culinary Institute of America Michael Gyetvan van Azzurro Pizzeria e Enoteca, Norman Rose Tavern en Atlas Social Christopher Kostow van The Restaurant at Meadowood Sean Massey van Morimoto Sean O ’Toole van Torc, en meer.

Ander sjefs in Napa Valley bevat: Catherine Bergen van Cate & amp Co. Dario De Conti en Valentina Guolo-Migotto van Ca ’Momi Cary Delbridge van Brix Rogelio Garcia van Angele Restaurant Jeffrey Jake van Silverado Resort and Spa

Krisztiaanse Karkus van The Meritage Resort and Spa Levi Mezick van die Oestafel Nick Ritchie van Atlas Social Tyler Rodde van Oenotri Douglass Seeley van Norman Rose Tavern en Kory Stewart van Sam ’s Social Club in Indian Springs Resort, en meer.

Richard Blais, wenner van Bravo ’s Top Chef All Stars, en 'n gegradueerde van die Culinary Institute of America (CIA) wat by The French Laundry gaan oplei het, sal Daniel, Chez Panisse en el Bulli deelneem aan die Oordeel van Parys aandete by Silverado Resort and Spa op 17 Maart met CIA 𠇊ll-star ” alumni-sjefs.   Hy sal saam met sjefs wees Bradley Ogden, 'n gegradueerde van die CIA in Hyde Park, NY en stigter van die Lark Creek Restaurant Group Larry Forgione van die Culinary Institute of America Matthew Accarrino van SPQR in San Francisco en Justin Yu van Oxheart in Houston.

'N Volledige lys van kookkuns -talent, insluitend sjefbiografieë, kan gevind word op http://flavornapavalley.com/talent/

Sjef Demos

'N Hoogtepunt van Smaak! Napa Valley “Sjef Demos ” sluit in “Kook saam met Christopher Kostow, ” sjef by The Restaurant at Meadowood “Pizza maak met Tony Gemignani,” van Tony ’s Pizza Napoletana “Van Vegas na die vallei saam met sjef Rick Moonen“Offal Good-Cooking with Star Chef Chris Cosentino ” en “Kook saam met die wenner van die topsjef Richard Blais. ”

“Terroir to Table ”

Die vyf-dag-eet- en wynbyeenkoms bevat ook 'n reeks van “Terroir to Table ” werkswinkels Donderdag, 17 Maart tot Saterdag, 19 Maart. Dit sluit in “ Agter die skerms met nikkel en nikkel ” �tox to Retox ” by Indian Springs Resort “Verkenning van benaming” by HALL Wines en “Wynmakery -aromaterapie met 'n kurkentrekker ” by St. Supery Estate Vineyards asook sjefdemonstrasies.

Wynklasse

'N Hoogtepunt van Smaak! Napa Valley wynklasse, aangebied op Vrydag 18 Maart en Saterdag 19 Maart, sluit in “ Springontwaking en die Rose -rewolusie“romatiese wit wyne vir die lente ” 𠇎 Verken die Rhonesone ” en 𠇍ie Jong Turke van Napa Valley. ”

Geur! Napa Valley 2016 gebeure

'N Hoogtepunt van Smaak! Napa Valley 2016 -geleenthede sluit in:

  • Woensdag, 16 Maart - Eerste smaak, Napa Valley, aangebied deur die middestad van Napa, by die Culinary Institute of America se nuwe kampus in die middestad in Copia in Napa, om 18.00 uur, *$ 95 per persoon. *Diegene wat oornagverblyf in die sentrum van Napa bespreek, sal twee kaartjies vir die geleentheid ontvang.
  • Donderdag, 17 Maart - Die Bekende sjef en wynmaker -gholftoernooi, nuut vir 2016, by Silverado Resort & amp Spa in Napa, 08:00 – 16:30 $ 175 per persoon.
  • Donderdag, 17 Maart - 'N Viering van die oordeel van Parys -ete by Silverado Resort & amp Spa in Napa, 6 – 10:00,   $ 295 per persoon.
  • Vrydag 18 Maart - “Die pop-up-aandete van Young Guns, ” 'N Aand saam met die rysster -sjefs, wynmakers en sommeliers in die baai by Inglenook Winery 7 tot 22 uur. $ 175 per persoon of $ 1,500 vir 'n tafel van tien.
  • Saterdag, 19 Maart - Legendariese Napa Valley, The Grand Tasting by die Culinary Institute of America te Greystone, 7 – 21:30, $ 175 per persoon GA, $ 225 VIP
  • Sondag 20 Maart - Die Ontmoet u maker die slagter, die bakker en die vonkelwynmaker ” Brunchpartytjie by The Meritage Resort & amp Spa in Napa, 11:00 en#x2013 13:30, $ 125 per persoon.

Bykomende geleenthede, insluitend ȁNa Partytjies, ” en “Tours, ” asook volledige beskrywings van alle geleenthede, insluitend datums, tye, pryse en kaartjie -inligting, kan gevind word by Geur! Napa -vallei.

Oornag pakkette

Vir diegene wat 'n volle#x201C smaak wil geniet! Besoek Napa Valley deur verskeie geleenthede in die loop van vier dae by te woon, en besoek Napa Valley bied 'n verskeidenheid oornagpakkies aan, waarvan baie kaartjies insluit om Flavor te kies! Napa Valley -geleenthede.

Visit Napa Valley kondig met trots die borge vir Flavor aan! Napa Valley 2016:

  • Borg word aangebied - American Express
  • Stigende borg - Silverado Resort & amp Spa
  • Keiserlike borge - Downtown Napa en The Meritage Resort & amp Spa
  • Jerobeam Borg - OpenTable en PG & ampE
  • Dubbele Magnum -borge – Celebrity Cruises en Meneer Espresso
  • Magnum Borge – Beringer Peet ’s Koffie en Tee en Chef Works

Geur! Napa Valley word vervaardig deur Visit Napa Valley, die amptelike toerismebemarkingsorganisasie vir die Napa Valley, in samewerking met die in San Francisco gevestigde gebeurtenisbestuursondernemings Andrew Freeman & amp Co. en DPEM.


PERS

PRESS Restaurant vier die beroemde rooiwyne van die Napa-vallei met die beste beesvleis van droë bejaardes, gebraai oor amandel- en kersiehout, houtgestookte rotisserie-hoender en plaaslik gebakte lam en vark. Daaglikse keuses van vars vis en seekos bied ewe hoë note vir witwynliefhebbers.

'N Seleksie van ons Prime -beesvleis, insluitend ons Cowboy Ribeye, word verkry by die legendariese slagter van die Bay Area, Brian Flannery. Ons vrye pluimvee en lamsvleis van die Sonoma-kus word perfek gekook op 'n pasgemaakte, houtgestookte rooster en rotisserie.

Wat nie uit ons twee privaat tuine verwyder kan word nie, kom van plaaslike boere, markte en verskaffers. Ons gesinsstyle is klassiek en vertroostend, terwyl ons tuisgemaakte nageregkeuses 'n Scharffen Berger-sjokoladesoufflé vir twee, ys en sorbets en plaaslike ambagsmaas insluit.

Ons gemaklike wingerdomgewing bevat sitplekke binne en buite met groot kaggels en 'n handgemaakte okkerneutstaaf omring deur twee wyntorings wat ons uitgebreide wyeversameling in Napa-vallei toon.

PRESS is trots op drie sterre uit die San Francisco Chronicle en het herhaaldelik 'n plek op die lys van die 100 beste restaurante in San Francisco Chronicle verdien.


Napa Valley is oop vir sake: waar om te eet, te drink en nou te bly

Napa -vallei is ontspanne op sy beste. Kronkelende heuwels met weelderige wingerde, onberispelik versorgde tuine, buite-eetplekke vol sonskyn, onbeperkte bottels wyn en uitstekende kookkuns kom bymekaar vir 'n wegbreekplek, hetsy vir 'n plaaslike verblyf of vakansie. Diegene wat die Bay Area tuis noem (ek is 'n inwoner van San Francisco!) Is gelukkig om 'n beskeie uur en 'n half noord te ry en by hierdie wonderland in die wynland aan te kom wat 'n wêreld voel weg van die gewoel van die Stad.

Tussen die pandemie en die brande in Kalifornië is dit sinvol dat sommige moeg is om 'n reis te beplan, maar as u 'n paar dae het, is dit beslis die moeite werd om die moeite te doen noudat die rokerigheid bedaar het. Tans mag wynkelders binnenshuise proeë aanbied met 'n besetting van 25%, restaurante het die binnenshuise besetting tot 50% verhoog, en brouerye is oop vir buitenshuise diens.

Wynkelders is meestal oop en ontvang gaste vir voorbehou wynproeë. Boonop het baie van die beste restaurante in die omgewing die nodige eetveranderings aangebring, waaronder die implementering van 'n streng gesondheidsprotokol.

Daar was nog nooit 'n belangriker tyd om Napa Valley te ondersteun nie, aangesien dit weer oop is vir besigheid! Met dit gesê, hier is waar om te eet, te drink en te bly vir 'n naweekwegbreek!

Waar om te bly

Hierdie pragtige eiendom is gerieflik geleë langs die Oxbow Public Market, oorkant die straat van die beroemde Napa Wine Train. Selfs as u nie 'n motor het nie, kan u maklik na die lewendige Downtown Napa Riverfront loop, 'n bekoorlike omgewing met boetiekwinkels, luukse eetplekke wat plaaslike brouerye en bekroonde wyne lewendige musiek -venues bedien, en die sjiek dakbar Sky en Wingerdstok bo -op die Archer Hotel.

Professionele sjefs deel hul gunsteling aarbeiresepte

Proe die egte Indiese kombuis by die Bombay Darbar in Suid -Florida

'N Renaissance in die restaurant? Mona gee om en brul saam om Manhattan se voedselscene te laat herleef

Westin Verasa Napa ingang.

Die Westin Verasa Napa is geleë in 'n stil, afgesonderde omgewing aan die westelike oewer van die Napa -rivier en straal luukse oord -vibes uit. Dit bied 3 verdiepings, 20 kamers en 160 suites van smaakvol versierde, ontspannende hotelverblyf met sagte, gemaklike meubels. Aan die agterkant van die hotel, langs die rivier, is hul ruim, verhitte buite -soutwater -swembad en bubbelbad, omring deur skaduwees. U kan nie verkeerd gaan met 'n dosis sonskyn en ontspanning voor die ete by die swembad nie! As u verkies, het hulle natuurlik ook 'n fiksheidssentrum en 'n fiets-/ staproete wat maklik bereikbaar is.

Nog 'n rede om die Westin te kies? Die ongelooflike kos. Op die perseel is die sjef Ken Frank se La Toque-restaurant en Bank Café and Bar, wat bekroon is met 'n Michelin-ster, wat vars Kalifornië-etes en vindingryke cocktails bedien. Meer hieroor hieronder!

Meritage Resort and Spa: Vista Collina Resort

As u op soek is na meer bederf deur middel van spa -behandelings en masserings, bespreek dan 'n verblyf by Vista Collina, die tuiste van Spa Terra. By Spa Terra word u uitgenooi om te ontspan met 'n behandeling in die ondergrondse Estate Cave of vir 'n buitelug- of binnenshuise massage te kies. Die spa het ook joga -lesse wat uitkyk oor die wingerde van die oord. Ander luukse geriewe sluit 'n groot swembad (kompleet met kroeg by die swembad) en 'n fiksheidssentrum in.

Vista Collina Resort spa -ingang en swembad.

Die oord self is die tuiste van nege proelokale in die Napa Valley met die wyn van Trinitas Cellars, Foley Food & amp Wine Society, GEN 7 Wines, Anarchist Wine Co, Napa Smith Brewery Cornerstone Cellars, Jayson by Pahlmeyer, Mi Sueño Winery en Luna Vineyards .

Tans bied vier van die nege buitelugproeë aan. Die kulinêre ervarings eindig egter nie daar nie, aangesien die oord ook 'n Fivetown-kruideniersware op die perseel het wat vars, plaaslike bestanddele en produkte verkoop uit die vyf dorpe waaruit Napa Valley bestaan.

Die Meritage Resort and Spa

Die Fivetown kruideniersware-spyskaart bevat sop, gestapelde toebroodjies, slaaie, koffie en tee en meer. Gaste word aangemoedig om hul eie piekniek- en buitenshuise eetervaring te skep op hul uitgebreide grasperk van 16 000 vierkante meter, wat ook 'n koswa bied.

Olive and Hay restaurant ingang.

Die Meritage Resort and Spa

Olive & amp Hay is ook 'n plaas-tot-tafel-restaurant met 'n innoverende Italiaanse spyskaart met tradisionele Italiaanse kookkuns, saam met 'n oorvol wynlys. Opvallende geregte sluit in pizza's soos die Calabria met Calabrese -wors, buffelmelk -mozzarella, heuning, "solo di bruna" parmesaanpasta soos die tagliatelle -basiliekruid pistasiepesto, markgroente, halfgedroogde kersietamaties, "solo di bruna" hoofgeregte wat 'n vangs insluit van die dag en in pan gebraai NY-strook en deelbare borde soos die tuisgemaakte gehaktballetjies.

Waar om te eet

Vir 'n ongeëwenaarde eetervaring, bespreek 'n tafel by die onlangs heropende La Toque Restaurant, sjef Ken Frank se kenmerkende onderneming wat elke jaar 'n Michelin -ster verdien het wat hulle in Wine Country toegeken is. Hulle het tans 'n ruim sitplek buite om aan die veiligheidsprotokol te voldoen, hoewel dit steeds net so elegant voel soos die binnenshuise sitarea.

Sjef Frank toon sy kundigheid oor die moderne Franse kombuis en sy ywer vir fyn wyne deur sy disse. Innoverende kookkuns gemaak met seisoenale bestanddele, artistieke plating, oplettende diens en aandag aan detail maak dit 'n eetervaring om te onthou.

Die proe-spyskaart van sjef Frank is 'n ware kulinêre avontuur gevul met lekker verrassings en lekkernye vir die oopkop-ete. La Toque bied 'n viergang- of vyfgangersproe-spyskaart aan, of 'n sjef-gekose sjef se tafelproe-spyskaart of 'n sesgang-groentesmaak-spyskaart. U kan ook kies vir wynparings, voorgestelde sommeliers wat die regte wyn kundig kies om die beste geure van elke gang te haal.

Die spyskaarte is seisoenaal, maar om u 'n idee te gee van die soorte geregte wat sjef Frank maak, is hier 'n voorbeeld van 'n viergang -proe -spyskaart met kombinasies.

Agnolotti dal Plin met drie kase en Voatsiperifery wilde peper met 'n vars somertamatie. [+] Sous.

Die ervaring begin met 'n paar lekker amuse -bouches en 'n bros ongelooflike knapperige, digte brood en romerige botter.

Kursus een: Hawaiian Big Eye Tuna met Asiatiese Peer, Avokado en Dashi Gelee saam met 'n 2018 Riesling Kabinett Brauneberger Juffer, Fritz Haag, Mosel.

Kursus twee: New England Sea Scallop a la plancha 'met Saskatchewan Chanterelles gepaard met 'n 2017 Chardonnay, Ramey, Russian River Valley.

Kursus drie: Agnolotti dal Plin met drie kase en Voatsiperifery wilde peper met 'n vars tamatiesous saam met 'n 2009 Barolo, Marchesi di Barolo.

Heuningkruid geglasuurde Devil's Gulch Squab met bros aartappels en waatlemoenskil.

Kursus vier: Honey Spice Geglasuurde Devil's Gulch Squab met Crispy Potato Tostones en Watermelon Rind gepaard met 'n 2010 Mad Hatter, Napa Valley Red Wine.

Vir nagereg: Verbrande heuningkoek met gestreepte vye en Crème Fraiche Balsamico Sherbet 2001 Chateau Raymond-Lafon, Sauternes.

Die maaltyd word afgesluit met 'n ongelooflike verspreiding sjokolade met die titel "Teksture van sjokolade." Die bord bevat verskillende sjokolade -uitdrukkings van heerlikheid, wat wissel van 'n mini -fudge -popsicle tot 'n karamel -sjokolade -truffel.

Bank Café and Bar is trots op die plaaslike bestanddele van hoë gehalte wat sy spyskaart vul. Dit bevat 'n ontbyt-spyskaart wat varke van geslote kuddes, erfstukke van Llano Seco Ranch bied vir hul tuisgemaakte ontbytwors, chorizo ​​en gebakte varkvleis, vars eiers van Taramasso Ranch op Old Sonoma Road en Zoe's Applewood Smoked Bacon van Santa Rosa.

Die hoogtepunte vir ontbyt sluit in die pannekoek van steenvrugte Huevos Benedictios met gestroopte Taramasso -plaaseiers, chorizo, mieliemuffin, chipotle hollandaise, ontbytaartappels Maine kreef omelet gesmelte preie, fontina kaas, kreef hollandaise, kreefriet, aartappels en die Foragers Mushroom Omelet met gebraaide Sampioene, paprika, Fontina -kaas, aartappels.

Die spyskaart wat heeldag aangebied word, bied 'n verskeidenheid geregte met ewe volhoubare en plaaslike bestanddele, soos lamsvleis, steaks en pluimvee van Biagio Artisan Meats, varsgemaalde burgers van Five Dot Ranch-beesvleis en seisoenale produkte van plase wat Bera Ranch in Winters insluit, Tenbrink Farm in Suisun Valley.

Uitblinkers sluit in grasvleis-cheeseburger met Porcini Charred Onion Mayo Agnolotti Pappa Pomodoro Fresh Heirloom Tomato Salsa, Geroosterde dennepitte, gebakte kappertjies, Parmesaan en die gegrilde New York-steak met Chimichurri, bros aartappels en geroosterde squash.

Die luukse restaurant en kroeg AVOW is nou oop met sitplek buite. AVOW, wat deur Joe Wagner van Copper Cane Wines & Provisions besit is, was voorheen historiese Fagiani's, een van die gewildste landmerke in die omgewing. Die gebou, wat oorspronklik in 1908 gebou is, is omskep in 'n drie-vlak kulinêre bestemming wat geïnspireerde Kaliforniese kookkuns bedien.

Uitvoerende sjef Michael Williams bied 'n daaglikse spyskaart vir middagete en aandete aan met hoogtepunte soos die burrata -slaai met erfstuk -tamatie, perskes en gerookte waatlemoengeroosterde beenmurg, gebraaide varkpens met 'n gekookte peanut puree dubbelgesnyde varkhak met blomkool polenta en gekapte salm met vrugte met 'n blackberry chartreuse gastrique en 'n haasnocchi met bruin botter en kruie.

Op die spyskaart is ook borde en “blokke” met vleisgereg, kase en lekker eetgoed vir die tafel. Die skemerkelkies en wynlys is ewe indrukwekkend en maak die buitelug -eetervaring nog aangenamer!

Compline is in First Street Napa geleë, 'n luukse, nuwerwetse restaurant, wynbar en handelaar wat volledig oop is met sosiale afstand en sitplek op die patio. Hulle het onlangs 'n nuwe uitvoerende sjef, Jammir Gray, verwelkom, wie se spyskaart met smaaklike, innoverende seisoenskosse net so lekker is as wat dit visueel aantreklik is.

Haar geregte bevat Mediterreense geure wat wyn aanvul, en sy het ook 'n nuwe pasta -program, nuwe nageregte en 'n Filippynse gereg voorgestel waarvoor sy grootgeword het.

Wat om te kry? Die kreef en garnale Lumpia Gekoelde mieliesop rog cavatelli liberty eendkonfyt, porcini, mosterdgroente, pecorino sitrus-gebraaide hoenderroulade, succotash, huitlacoche, chimichurri New York stroopwortel tian, cipollini, koning trompet, peperkorrel demi-glace slaai die eendvet patat.

Brix is ​​tans oop vir binne en buite eet op hul ruim patio, en is geleë op twee hektaar bloeiende tuine en boorde, wat dit 'n onverbeterlike eetervaring in die buitelug maak. Met 'n fokus op die kombuis-tot-tafel-kombuis, bied hul uitgestrekte kooktuine die nuutste bestanddele vir hul spyskaart.

Uitsig oor Brix vanuit die kooktuine.

Ongelooflike voorgeregte sluit in die gekarameliseerde seekos met aartappelpuree, bos sampioen, selderywortel, haselneute, swart truffel-vinaigrette-pannekoek met heilbot met klapperrys, Dungeness-krap, shiitake-sampioen, warm & suur kreefbouillon, gebraaide plaaslike lam-t-bone-tjops Brix tuin ratatouille, polenta chips, chimichurri Kelleher gesmoorde kort rib met rokerige knoffelpolenta, gemarineerde en geroosterde groente, tamatie balsamiese jus en 'n verskeidenheid tuisgemaakte pastageregte, soos die geroosterde hoender carbonara met tagliatelle, Nueke se spek, Engelse ertjies, plaaslike eier, parmesaan Reggiano en bucatini en frikkadelle met bees-, vark- en ricotta -frikkadelle, chilievlokkie, marinara, parmesaan -Reggiano.

Brix bied ook spesiale etes gedurende die week aan, insluitend 'n gebakte hoenderete en 'n baba -ribbetjie.

Waar om te drink

Besoek 'n proe by Stags Leap Winery vir 'n onvergeetlike proe in een van die mooiste wynkelders in die omgewing. Hierdie uitgestrekte 240 hektaar groot landgoed bied verskillende soorte proeë, waaronder 'n landgoed-toer en proe, insluitend 'n rondleiding deur die historiese landgoed en 'n intieme proe in die herehuis en die herenhuisstoep.

Proe -area van Stags ’Leap Winery.

Die eiendom, kompleet met sy omringende kooktuine en golwende wingerde, straal luukse uit en bied 'n onverbeterlike atmosfeer om die wyn te proe. Benewens wonderlike wyne wat 'n cabernet Sauvignon, Petite Sirah en Merlot insluit, het Stags 'Leap Winery 'n aangename geskiedenis met verhale van spoke, mummies, ape en "skaduryke" transaksies by Stags' Leap Manor. Dit is nogal interessant vir diegene in die geskiedenis!

Odette Estate is in die Stags Leap -distrik geleë. Hierdie bekoorlike wynkelder het 'n pragtige buitelugruimte wat perfek is vir wynproe! Helder oranje sonparaplu's en oorhoofse blare hou u koel terwyl u gaan sit om hul vlagskipwyne te probeer.

Die begeleide Cabernet -ervaring was opvoedkundig en bevat smaak van hul gesogte biblioteekwyne, benewens vyf cabernets. Die Odette -reserwe -kajuit van 2014 was 'n uitsonderlike verrassing. As u 'n bietjie honger voel (ek hou altyd daarvan om te peusel terwyl u proe!), Bestel 'n paar karbonadeblikkies van Lady and The Vine, saam met Franse brood, vleis, kase, amandels en vrugte.

Regs in die straat is Pine Ridge Vineyards, wat intieme grottoere en 'n verskeidenheid proewe bied, insluitend die landgoedproe van die huidige wyne van die wingerd, die Hill Estate Tasting, wat twee ekstra cabernets en die Estate Vineyard Exploration and Tasting insluit, 'n privaat ervaring deur 'n wynopvoeder lei u groep deur die eiendom en bespreek alles wat by die wynmaak aangaan. Hierdie ervaring eindig met 'n proe in hul demonstrasie -wingerd.

Pine Ridge bied 'n rustige, rustige omgewing vir wynproe in hul pragtig versorgde tuine. Wynproeë sluit in wyne uit hul vyf verskillende appellasies: Stags Leap District, Howell Mountain, Oakville, Rutherford en Carneros.


Napa Valley se beste hamburgers

Aangesien die mees aangeplante druiwe van Napa Valley Cabernet Sauvignon is, is dit gepas dat baie van die restaurante in die omgewing hamburgers op hul spyskaarte het. Of dit nou gemaak is van gemaalde beesvleis, lam, varkvleis, voorste stukke ribeye of selfs plantaardige vleisopsies, dit bied almal ideale kombinasies. Kombineer dit met 'n hernieude begeerte na trooskos, en die burgers van Napa Valley ontwikkel tot huisspesialiteite en gunstelinge onder plaaslike inwoners en toeriste. Daar is soveel heerlike opsies om van te kies, en een van die beste wat Napa Valley te bied het.

ANDIES CAFÉ

Andies Café in familiebesit en bedryf is een van die plaaslike kuierplekke in Napa Valley wat al meer as twee dekades lank honger Napans-gesinsvriendelike "American Cuisine" bedien. Saam met hul gewilde toebroodjies, slaaie en vinnige burrito's, is daar baie burgers. Met 14 opsies op die spyskaart, is die sterre 'n wye verskeidenheid vleisburgers, alles gemaak van gemaalde biefstuk, wat daagliks vars gemaal word, met 'n groot hoeveelheid van 1/3 pond, en 'n magdom unieke bolaagkombinasies. 'N Gunsteling by die skare is die brunchburger, bedek met 'n gebraaide eier, spek en hasjbruin. Vir diegene wat nie rooivleis eet nie, bied Andies verskeie kalkoenburgers en 'n vegetariese Garden Burger, wat ook 'n gunsteling onder haar mees kieskeurige karnivoorkliente is. Susie Kastella, eienaar van Andies Café, is vanjaar trots om die restaurant se 25ste bestaansjaar te vier. Plaaslike aanhangers skryf die suksesvolle lewensduur van die restaurant toe aan Kastella se spesiale sous - haar sorg en ondersteuning vir die mense om haar en haar toewyding aan die plaaslike gemeenskap.

AFWYS

813 Main St., Napa // avownapa.com

Die sjef van AVOW, Mike Williams, het sy filosofie gedeel: 'Kos is 'n ongelooflike spesiale ding. Vir my is kos wat ons bind. Ons verbind mekaar oor 'n happie wat ons aan ons geliefdes gee omdat ons hulle geliefd wil laat voel. " Sy benadering tot hamburgers illustreer sy oortuiging om voedsame kos te skep wat mense bymekaar bring. Williams pas baie goed op met die kombinasie van geure, teksture en wat hy 'n 'over-the-top wow-faktor' noem wanneer hy die eerste happie neem. Die restaurant se kenmerkende AVOW Burger van agt gram is bedek met raclette-kaas, beenmurg-aioli, gekarameliseerde uie en Dijon-mosterd op 'n krakelingbroodjie. Williams beskou sy Brunchwich ook as 'n burger, gemaak met 'n worsbolletjie in plaas van beesvleis, bedek met spek, ham, cheddarkaas, gebakte eier en esdoornreduksie op 'n brioche -broodjie. 'N Bacon Cheeseburger en Spicy Burger is ook beskikbaar. AVOW bied 'n daaglikse middagete aan, genaamd 'Burger and a Brewski', wat 'n AVOW Burger, friet en bier vir $ 20 insluit.

KOPERHoutstaaf + KOMBUIS

3111 St. Helena Hwy N, St. Helena // brasswood.com

St. Helena's Brasswood Bar + Kitchen's is 'n restaurant waar die wyn en die geure van die wyn uit die lewe kom. Onder leiding van die uitvoerende sjef David Nuno en sy veterane -span, bring hulle dekades se ervaring na die kombuis om 'n viering van kookkuns te skep deur plaaslik vervaardigde vleis en produkte. Wat Brasswood se Ribeye Burger van ander restaurante onderskei, is die gebruik van ribeye van hoë gehalte, bo-op 'n stewige, tuisgemaakte brioche-broodjie wat die sappige rykdom van die burger ondersteun. Dit word bedek met cambozola, klein blaarslaai, gebraaide uie en pasilla aioli, vergesel van 'n kant truffelparmesaan -patat en 'n huispiekel. Avokado, spek of 'n organiese eier is beskikbaar teen 'n ekstra koste. Vegetariërs kan die burger vervang met die portobello-sampioen van die restaurant gevul met oondgeroosterde wilde sampioene, eiervrug, rooi soetrissie, fontina-kaas, parmesaan en salsa verde. Die burger is beskikbaar vir middagete en wegneemete.

GAAN SE PAD

933 Main St., St. Helena // 644 First St., Napa // gotts.com

Gott's Roadside, wat in 1999 gestig is, is een van die mees ikoniese handelsmerke van die Napa -vallei, met twee liggings, die oorspronklike in die voormalige Taylor's Refresher -lokasie in St. Helena, en die tweede op die Oxbow Public Market in Napa. Dit is bedoel om te herinner aan 'n Amerikaanse klassieke restaurant langs die pad, en bied blywende troosvoedsel soos taco's, slaaie, milkshakes en natuurlik hamburgers. Die hamburgers bevat bestanddele wat plaaslik verkry word, soos die 100% Niman Ranch Angus -beesvleis, Panorama Bak geroosterde eierbrood, blaarslaai en tamatie, en hul geheime sous gemaak met Sir Kensington se ketchup. Die spesialiteit van Gott is die California Burger, met 'n gebakte eier, Cowgirl Creamery's Wagon Wheel -kaas, Zoe's spek, rucola, balsamiese uie en mayonnaise op 'n geroosterde sesambrioche -broodjie. Vir seekosliefhebbers is die Ahi Burger ook op die spyskaart: sushi-graad ahi-tonyn wat selde gesny is en met gemmer-wasabi-mayonnaise, Asiatiese slaai en koriander op 'n geroosterde eierbroodjie bedek is. Gott's was ook 'n vroeë aannemer van die Impossible Burger vir kliënte wat nie vleis eet nie en opsies het vir dieetbeperkings, soos glutenvrye brood en suiwelvrye aanpassings.

NAPA PALISADES SALOON

Napa Palisades Saloon and Beer Company, wat in 2014 gestig is, het die broudeure in 2015 geopen om die Napa -gemeenskap 'pub' te bied wat 'n paar van die beste restaurante in die Napa -vallei is. Onder die kookkuns van Partner en uitvoerende sjef Tim Brown, bied dit twee hamburgers. Die eerste is die Saloon Burger, gemaak met wit cheddar, stewige uie, tuisgemaakte ouma Brown se piekels en "The Sauce", 'n eie konkoksie met 'n rokerige geur. Die tweede is die lamsburger bedek met fetakaas, geroosterde rooipepers, wilde rucola en Sambal -mayonnaise. Die restaurant verkry aartappelbroodjies van Napa's Alexis Baking Company omdat dit die burger se gewig en sappigheid weerstaan. Terwyl die Saloon Burger die spesialiteit van die restaurant is, is die mede-eienaar, Chuck Meyer, se gunsteling die lamsburger. 'Die vleis is 'n spesiale mengsel van lamsvleis, speserye en gekapte groente, 'n wonderlike mengsel van geure in die patty self. Ek het baie vriende wat daarby sweer. Dit het sy eie kenmerk, en hulle is toegewyd, ”het Meyer gesê. Vir vegetariërs en veganiste het die spyskaart ook 'n Beyond Burger.

NAPA VALLEY BISTRO

Napa Valley Bistro, onder leiding van uitvoerende sjef en hoof, Bernardo Ayala en sakevennoot, Ernesto Martinez, is een van die bekoorlike en geliefde plaaslike en toeriste -gunstelinge in die middestad van Napa, wat die moeite werd is om in die hoofstraat te ontdek. Die eetarea is gemaklik en gemaklik met 'n gevoel van onderskat elegansie. Die middagete spyskaart gebruik plaaslike vleis en ander bestanddele. Dit bevat die Bistro Burger-gemaak met Painted Hills-grasvleis, bistro-dressing, blaarslaai, tamatie, ui en tuisgemaakte piekels bo-op 'n brioche-broodjie en die Fallen Hills Lamb Burger, 'n eerste wenner in 'n onlangse 'Beste van ”kompetisie in St. Helena. Die bekroonde lamburger word bedek met soet erfstuk-tamaties, wilde arugula, romerige fetakaas en aardse roosmaryn-aioli, met aartappelskyfies. Cheddar, jack, gruyère, Point Reyes Original Blue Cheese, appelhout gerookte spek en avokado is opsionele toppe vir beide burgers.

SQUEEZE INN HAMBURGERS

Toe Napan Jay Bakker op die universiteit in Chico State was, het sy vriend in Sacramento State hom na die oorspronklike Squeeze Inn in Sacramento, Kalifornië, geneem. 'Ek het niks daaraan gedink nie, maar sodra ek dit probeer het, het ek geweet dat dit iets besonders was,' het Bakker gesê. Toe hy afgestudeer het, het Bakker die eienaar, Travis Hausauer, gekontak om te sien of hy dalk sou belangstel om die handelsmerk te franchise. Hulle het 'n ooreenkoms bereik, en in 2006 word Bakker die eienaar van Squeeze Inn se tweede plek in Napa. Napa's Squeeze Inn Hamburgers se aanspraak op roem, wat verskyn op die "Diners, Drive-ins en Dives" van die Food Network, is die skare-gunsteling Squeezeburger met sy geliefde Cheese Skirt, 'n stapel gebraaide geraspte cheddarkaas wat 'n paar sentimeter verder strek as die hamburger en sesamsaadbroodjie. Die Squeezeburger kan sonder die broodjie of die kaasrok gemaak word vir hul gluten- of suiwelvrye kliënte. Vir veganiste en vegetariërs bied Squeeze Inn ook 'n Gardenburger.


Kos, wyn en geur! in Napa Valley

Merk u kalenders en spaar u smaak vir smaak! Hierdie Napa Valley-geleentheid bring kos, wyn en kooksterre van wêreldgehalte na 'n opwindende vyfdaagse fees.

Geur! celebrates Napa Valley farm-to-table cuisine and wines with a series of epicurean and oenophile events including food and wine tastings, culinary demonstrations and interactive meals with the famed chefs and winemakers themselves. The event will span a variety of Napa locations, including the Silverado Resort & Spa, the Culinary Institute of America at Greystone (CIA) and local vineyards, wineries, restaurants and farms.

The impressive list of food & wine luminaries is set. Thomas Keller (French Laundry, Bouchon and Ad Hoc), Andrew Budnyj (Farm at the Carneros Inn), Ken Frank (La Toque), and Masaharu Morimoto (Morimoto), are only a sampling of the renowned names that will showcase their mastery at Flavor! Napa Valley the full list of chefs and sommeliers sharing their expert knowledge is truly incredible.

Net proceeds from the inaugural festival will benefit the scholarship fund at the CIA and will be awarded to deserving students interested in pursuing their dream of a degree in culinary arts, baking and pastry or a certificate in professional wine studies.

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Napa Valley Monopoly&trade

Napa Valley, CA -- You can now claim ownership of some of Napa Valley's most prominent wineries and restaurants with a mere roll of the dice ownership in the fantastic world of Monopoly&trade, that is. Napa Valley, one of America's most popular destinations, now has its own unique version of the classic game, and the neighborhood is dominated by the region's leading wineries, including Robert Mondavi, Beringer, and Beaulieu.

The board game is a fast-paced real estate trading game of high finance acquisition with the flavor and excitement of Napa Valley. The game features prominent Napa Valley wineries, restaurants, varietals and towns. Napa Valley entities on the standard Monopoly Gameboard give the player a feel for the best that Napa has to offer and a great experience for the wine enthusiast.

In addition to the distinctive Monopoly designs and the familiar four corner squares, the rules remain true to the classic Monopoly&trade game. "Go To Jail," "Free Parking," and "Just Visiting -- In Jail," are all included in the Napa Valley Edition. What's different is that the new game features collectible, custom pewter tokens including a wine barrel, grape bunch, picnic basket, wine goblet, wine bottle, corkscrew, and hot air balloon.

The game was previewed at an exciting Napa Valley Edition of the Monopoly&trade Game Benefit on February 20, 1998 at Robert Mondavi Winery.

Guests traded Napa Valley Edition Monopoly&trade cards throughout the evening to win bottles of wine contributed by sponsoring wineries. Participating wineries are Beaulieu Vineyard, Beringer Winery, Caymus Vineyards, Domaine Chandon, Far Niente Winery, Grace Family Vineyards, Louis M. Martini, Robert Mondavi Winery, Rombauer Vineyards, St. Clement Vineyards, St. Sup ry Winery, Silver Oak Cellars, Sterling Vineyards, Swanson Vineyards, and William Hill Winery. Calistoga Mineral Water, Napa Valley's premium water, will also have a presence. Napa Valley cuisine will be presented by Mustards Grill, Tra Vigne, Greystone at Culinary Institute of America, Robert Mondavi Winery, and Ristorante Piatti.

The Napa Valley Edition of the Monopoly&trade Game Benefit is an official Napa Valley Mustard Festival event, an annual two month season which celebrates the food, wine, art, and agriculture of Napa Valley. A non-profit community service organization, the festival will contribute proceeds to "Yes on Measure A," a much needed county-wide flood control plan developed by a broad coalition of local engineers, architects, river experts, business and agriculture leaders, environmentalists, and government officials. Flooding drastically impacts the citizens, families, schools, businesses, and non-profit organizations of Napa Valley.

Die Collectors' Special Monopoly Napa Valley Edition (retired in 1997 - no re-issue) of the Monopoly&trade Game is available for purchase through www.oakhillstore.com.

Let wel: hierdie inligting was akkuraat toe dit gepubliseer is. Maak seker dat u alle tariewe en besonderhede direk met die betrokke ondernemings bevestig voordat u u planne maak.


Reel Talk

The Vintner Circle is an elite group of Napa Valley wineries that pairs directly with the festival’s exclusive Patron Circle. Each year, our Patron Circle members and VIP guests are invited to partake in one of the highlights of the festival: our famed Vintner Circle Dinners.

The evening consists of 20 extravagant and intimate dinner parties happening simultaneously at each of our Vintner Circle members’ wineries. These dinners combine the distinguished varietals of each Vintner Circle member with the talents of award-winning chefs to present a decadent dining experience that celebrates one or more of our competition films. Our guests will share a meal with the respective filmmakers, culminating in the quintessential immersion of film, food, and wine.

Here are this year’s Vintner Circle dinners:

The pièce de résistance of our combined film, food, and wine experience is the Movie Mogul Dinner at the Napa Valley Reserve. Our most generous and passionate supporters break bread with the year’s biggest stars. Meadowood’s team of sommeliers will pour a selection of the ultra-exclusive Napa Valley Reserve wines to pair the night’s exquisite menu prepared by James Beard Honoree and Meadowood Estate Chef Alejandro Ayala.

“Once Upon a Time in Napa” at Acumen, which was recently featured in Forbes Magazine as the new “up and coming winery” of Napa, will include the 100-point-scoring Edcora Vineyard Cabernet Sauvignon. Other wine selections from our 90-point and above scoring Atlas Peak Mountainside and PEAK collections will pair with our Hollywood retro and modern menu by Ken Frank of LaToque including lobster popcorn, beef bernaise, and pineapple upside down cake. The current art gallery features Chris Camaratta originals of Liz Taylor, Sofia Loren, Marilyn Monroe, and other famous celebrities, bringing this dinner to life.

PRESS Restaurant is a modern steakhouse with distinct Napa Valley flair. In addition to sourcing its USDA prime beef and other proteins from local purveyors, the numerous vegetable-based dishes prominently featured on the menu give PRESS a true sense of place. The cuisine, like wine, is rooted in its terroir, letting the ingredients speak for themselves. The award-winning all-Napa Valley wine list is the largest and most extensive restaurant collection of Napa Valley wines. Wines from Arkenstone Estate on Howell Mountain will be paired with this family-style meal.

Created as a love letter to 1960s Napa Valley, Ashes & Diamonds Winery is the ultimate convergence of modern and old-school flavors. Spend the evening enjoying a delicious meal, expertly paired with wines that adhere to an ethos of light-handed winemaking and the transparency of the terroir.

Join Blackbird Vineyards for an intimate evening at RiverHouse in downtown Napa. Your hosts for the evening will be Blackbird Vineyards proprietors John and Julia Hinshaw, and founder Michael Polenske. Take in the art and design of their distinguished gallery before enjoying an exquisite dinner prepared by Chef Morimoto of Morimoto Napa, expertly paired with stunning Blackbird wines.

A film-worthy tale of a maverick vintner willing to do anything in the name of great wine, John Caldwell’s vineyard is home to 123 acres of “smuggled” grapevine clones. A head-spinning portfolio of estate wines made by Marc Gagnon and California’s first estate barrel cooperage, managed by Ramiro Herrera, makes Caldwell Vineyard an incredibly unique and diverse winery. Those lucky enough to enjoy dinner with John and Joy are in for a wild and wonderful ride.

Join members of the Mondavi family for an intimate evening, dining in the very heart of the Napa Valley’s oldest winery — the Redwood Cellar at the Charles Krug estate. Constructed in 1872 and magnificently restored by renowned architect Howard Backen, the room is clad in redwood sustainably salvaged from the original wine tanks and offers dramatic views of the winery’s expansive reserve barrel chamber. The impressive setting provides a fitting backdrop for the equally superlative cuisine of Napa Valley Chef Tony Spleen. Back by popular demand, Tony’s menu highlights fresh, sustainable ingredients from local purveyors, exquisitely paired with Charles Krug’s finest Limited Release wines.

47 years ago, Clos Du Val was founded by the Goelet family with a vision of producing Cabernet Sauvignon that would rival the world’s best. Join third-generation owner Olav Goelet for an unforgettable evening that will begin with wine, appetizers, and music, followed by a multi-course meal crafted by Executive Chefs Jordan Grosser and Ted Fleury of Stag Dining Group of San Francisco. Each course will be paired with a specially curated wine list, including some treasures from the Clos Du Val library.

Encompassing an ancient volcanic caldera in the southeastern corner of the Napa Valley, Coombsville is as unique as it is undiscovered. Established as an AVA in 2011, Coombsville is dominated by small family-owned and operated wineries known for producing wines guided by a unique terroir of compressed volcanic ash and the San Pablo Bay’s cool afternoon breezes. Enjoy an intimate dinner with six boutique wineries hosted by the families that grow them. These small production and highly curated wines will be expertly paired by Chef Daniel Gomez in a beautiful setting at the Ackerman Heritage House located in downtown Napa.

Carneros Resort and Spa is the authentic Napa Valley escape. Nestled on 28 acres surrounded by rolling vineyards, this newly revitalized resort’s distinct charm is reflected in the guests’ experience. Indulge in seasonally-inspired dining by acclaimed Executive Chef Aaron Meneghelli, sourced from the resort’s onsite culinary garden. Dinner will be expertly paired with wines from Cuvaison’s Los Carneros estate. Originally founded in 1969, Cuvaison is an independent, family-owned winery that helped shape the Napa Valley. This winery crafts some of the regions most highly acclaimed wines from their grand cru caliber vineyard and are recognized as one of the Napa Valley’s pioneering wineries.

Join the Napa Valley Wine Train for an exclusive evening aboard a vintage luxury rail car where you’ll enjoy a delectable three-course gourmet meal, paired with some of Napa’s most celebrated wines from Grgich Hills Estate. Gleaming brass, sleek fixtures, and smooth marble creates the perfect ambiance to feel like you’re traveling through time while Executive Chef Donald Young creates culinary works of art in the onboard kitchen.

Experience the ultimate food and wine pairing at Inglenook, hosted by winemaker Chris Phelps. You’ll enjoy breathtaking views of the estate vineyards as you arrive, continuing through the expansive courtyard to the grand chateau, where you’ll be greeted with tray-passed wines. During the reception preceding dinner, you may enjoy a tour of the Infinity Caves, peruse the various historical areas, the extensive Rubicon gift salon, or simply enjoy the wine and hors d’oeuvres. Knowing that terroir is as important to cuisine as it is to wine, our Estate Chef Alex Lovick emphasizes fresh, local, and sustainable ingredients, allowing the bounty of the season to write his menus. You’ll be transported on an extraordinary culinary journey through four courses, interweaving our exclusive wines.

Join members of the J. Lohr family and local favorite Chef Elaine Bell for a delicious Tale of Three Appellations evening, featuring wines from J. Lohr’s estate vineyards in Monterey, Paso Robles, and Napa Valley. Chef Bell’s seasonal menu will be thoughtfully crafted to complement the wine offerings, including the J. Lohr Carol’s Vineyard Cabernet Sauvignon – named for founder Jerry Lohr’s late wife and grown in nearby St. Helena. J. Lohr President and COO Jeff Meier will also introduce a special new release, the J. Lohr Pure Paso Proprietary Red Wine. The dramatic Napa Private Estate of 7 Roots Ranch will be the setting for a night of sparkling conversation, cutting edge cuisine, and superb wines.

The romantic and historic Church Vineyard in the rolling hills of Los Carneros will be the intimate setting for this elegant dinner with John Anthony and Michele Truchard. One of Napa’s iconic landmarks, the Church was originally built in 1886 in Happy Valley, Pennsylvania and reconstructed in Napa. Newly renovated by renowned architect Howard Backen, the original stained-glass windows, bell tower, and soaring 41-foot ceilings are surrounded by 4 acres of Sauvignon Blanc vines that produce the John Anthony Church Vineyard Sauvignon Blanc. Dine with unprecedented access to limited-production and library single-vineyard and reserve wines, paired to locally-sourced, seasonal dishes by our winery chef and sommelier.

Get “down to earth” with Materra | Cunat Family Vineyards. Join owner Brian Cunat at their Oak Knoll District estate for a delicious meal prepared by European-trained Chef Richard Visconte, expertly paired with Materra’s award-winning wines. Winemakers Chelsea Barrett and Michael Trujillo have hand-picked a selection of wines that best showcase this quintessential Napa terroir.

Begin the evening sipping bubbles and relaxing in the velvet-clad opulence of the famous Red Room before embarking on a gastronomic journey conceived by the Raymond Vineyards culinary team. Seated in the glittering hall of the Crystal Cellar, and incorporating herbs and fresh produce from the estate’s biodynamic and organic garden, guests will savor a multi-course dinner paired with limited production Raymond Vineyards wines. The evening will take guests through an exquisite journey of texture and emotion, bringing them into the world and legacy of the Raymond family. The Dress Code is Velvet.

Founded in 1997, the Revana Estate Vineyard, located in the heart of the St. Helena AVA, showcases an abundance of soil diversity and perfectly warm days with cool evenings, resulting in an optimum setting for producing world-class Cabernet Sauvignon. The combination of the incredible vineyard farming practices of Jim Barbour, paired with the world-renowned winemaking of Thomas Rivers Brown, has led Revana Family Vineyard to establishing itself as one of the most iconic, estate-grown wineries in the Napa Valley. Guests will enjoy a four course, farm-to-table, seasonal menu prepared by Acacia House Executive Chef, food visionary, and Top Chef alum Chris Cosentino.

Winemaker Steve Reynolds and his wife Suzie invite you to join them for an evening of culinary creations and hand-crafted wines at their winery located on the acclaimed Silverado Trail, just at the base of Stags Leap District. The evening promises great storytelling with friends, neighbors, and filmmakers, while sipping the most coveted wines (and perhaps even some Penta tequila), paired with locally-grown and farm-raised ingredients.

Enjoy an evening under the stars and experience the hidden gem of the Napa Valley, Shadybrook Estate Winery at Rapp Ranch. Nestled in the heart of Coombsville, this 25-acre property is home to a premiere horse boarding facility, western barn offering guided vineyard horseback rides, state-of-the-art production facility, commercial kitchen, and 4,000-square-foot terrace. Spend the evening savoring their boutique, luxury wines, exquisitely paired with seasonal cuisine.

Inspired by the relaxed sophistication of the South of France, and infused with California soul, Auberge du Soleil provides the quintessential Napa Valley getaway. Take in spectacular valley views from the Maison d’Arbre, a private dining venue perched at the highest point of the property. Delight in canapés and a delectable three-course Michelin Star dining experience, expertly prepared by Executive Chef Robert Curry, and paired with premiere, local wines by Wolf Family Vineyards.

50 years of world-class winemaking await you at ZD Wines’ Rutherford Estate. The evening will be centered on rare wines, reserve selections, and library vintages, paired with exquisite cuisine from Chef Casey Thompson, Napa local by way of Texas — with a few stops on Top Chef along the way. Begin with a behind-the-scenes look at the recently renovated property, along with a few exclusive tastes of their 50th Anniversary wines and coming vintages maturing in barrel. Enjoy dinner seated above the Rutherford vineyards to the west. Your hosts for the evening will be the deLeuze Family and the winemakers of ZD.

Vintner Circle members can also be found pouring at the Festival Gala and presenting a magnum bottle to our award-winning filmmakers. Raise a glass for the NVFF19 Vintner Circle!


A Day at the Farm

The premier Hudson Valley dining event of the year, Hudson Valley Restaurant Week (HVRW), is made possible by a group of influential leaders in the regional farm-to-table/eat local movement, who know the dynamics of the valley's food system and have helped shape the region's culinary reputation. We took the HVRW Advisory Board members out of the kitchen and onto the farm for a day and asked them to share their perspectives on the Hudson Valley—now, then, and the future.

Peter Kelly

Self-taught chef and restaurateur Peter X. Kelly’s restaurants are consistently ranked among the top restaurants in the nation. The highly respected chef/owner of Xaviars Restaurant Group, (at various times comprising Xaviars in Garrison and Piermont, The Freelance Cafe and Wine Bar, Restaurant X & Bully Boy Bar, and X2O Xaviars on the Hudson), Kelly was named 1998 Restaurateur of the Year by the New York State Restaurant Association, and that same year he was nominated for the James Beard Award for Best Chef: Northeast. For an added feather in his cap, he defeated Bobby Flay in a 2007 Iron Chef America showdown.

Prior to 1998, the Hudson Valley was this sleepy area—it might as well have been in Canada in terms of the attention it got from Manhattan. Everything was dominated by fine dining and a handful of ‘old school’ restaurants. Continental Cuisine reigned supreme—that’s where all the stars and quality was. The paradigm is changing. It’s part of the casualization of dining. You don’t need to have Veal Oscar to have a serious meal—you can do [pizza] for a celebration and feel like you went out. That wasn’t an option 20 years ago.

David Dibari

With his philosophy of “simple cooking done well,” CIA graduate David DiBari rocked Westchester and the Hudson Valley in 2010 when he opened his first restaurant, The Cookery, in Dobbs Ferry, and he shook things up again with DoughNation, his mobile, wood-fired pizza oven, and a funky chic pizza place, The Parlor. On top of that, word’s out that he’s slated to roll out two new concepts and locations. Highly regarded for his nose-to-tail cooking, DiBari actually eats very little meat. He prefers fish and vegetables.

[Being a chef] is my creative outlet. At the end of the day, I really enjoy it. If it’s your ego you’re doing it for, then stop, because you’re killing yourself. As you grow and add more, the question is how to keep control, quality and focus. I always want and look for someone who is better than me—not just someone who can cook as good as me.

Josh Kroner

Executive chef and owner of Terrapin Restaurant/Bistro/Bar in the Village of Rhinebeck, Josh Kroner was an early adopter of the “buy local, buy sustainable” movement and an advocate for kids cooking and eating healthy. He received the 2014 Victoria A. Simons Locavore Award, established in 2010 by the non-profit Columbia County Bounty to promote connections among chefs, consumers and farmers. The recently redesigned and renovated restaurant celebrates 20 years this year.

When I started Terrapin, within months of the start of The Valley Table, the idea of local food was completely absent from the food scene—it was amazingly difficult to get any local produce, even in the middle of the season. Seeing the farm-to-table movement thrive and grow is a continuous inspiration. The energy behind the movement is great, and I think it’s only going to get bigger. Personally, I’ve been taking an interest in farming my own land. I have chickens, a couple of goats and my own kitchen garden at home. That’s where I like to spend time when I’m not at the restaurant.

Nick Citera

Until he opened Cosimo’s on Union restaurant in Newburgh in 1993, the focus of Nick Citera’s family-owned Cosimo’s Restaurant Group was 60 fast-food pizzerias in malls across the country. Today the group has four successful, grand-scale brick-oven restaurants—all with serious wine lists—where the focus is on quality ingredients. From the mozzarella to the sauces to the roasted peppers—each is made fresh in-house every day, reinforcing a commitment to support local farms that’s unusual for restaurants that run at this pace.

When we opened Cosimo’s 25 years ago, it was shocking how people interpreted the food—they just didn’t understand it. Back then, a cappuccino could have been mistaken for a plate of pasta. Today, people want to be catered to—they really want convenience. Social media, online ordering—that’s only going to increase. We have online ordering now. Your order comes in through an iPad and it’s ready to go when you come to pick it up. Delivery has become big, too—Uber Eats, GrubHub and ChowNow have drastically changed our business.

John Crabtree

One of the most highly respected restaurateurs anywhere, John Crabtree, proprietor of Crabtree’s Kittle House & Inn in Chappaqua for 37 years, exudes a commitment to hospitality and fine dining without pretension. Early in his career he decided he could distinguish his restaurant by building a great wine list, and in 1994, the Kittle House received Wine Spectator’s Grand Award, its highest honor, a status it maintains today. The historic inn’s 5,000-bottle wine collection is recognized as one of the finest restaurant wine cellars in the world.

You hear how the Hudson Valley food scene is just now really taking off, but there’s always something that came before. It has always amazed me that people don’t think of [The Kittle House] as farm-to-table, probably because it’s what we’ve always done—sourced local, the best ingredients. I was saying how funny it is that people don’t think of us as farm-to-table, and my own daughter said, ‘We are?’ I must be doing something wrong.

Agnes Devereux

An Irish ex-pat and former bartender-turned-interior designer, Agnes Devereux was living in a brownstone in Brooklyn when she and her news cameraman husband decided they wanted a country upbringing and Waldorf education for their kids. They moved to the Hudson Valley in 2000 and opened The Village Tea Room Restaurant and Bake Shop in New Paltz in 2005. Her steadfast commitment to serving only food she’d cook for her family, sourcing from local farms, earned her a reputation as a strong farm-to-table advocate. She’s worked to advance farm connections through local organizations such as Glynwood, Local Economies Project and Good Work Institute.

I came up here and I just could not believe there were no restaurants that were doing farm-to-table. We were surrounded by farms, but I couldn’t get local meat—I was buying organic chickens from Pennsylvania. Now everything is so much easier. I can be on my phone or go on the farms-to-tables app and see what’s new and order stuff and get it here by Wednesday from farms all over the valley. I can get liquor, wine, beer, gin, vodka—the breadth of what you can have is amazing. Little by little [the Hudson Valley] is building up a brand—the idea of artisanal, quality—it’s wonderful. It’s attracting people. It’s an alternative to Brooklyn.

Rich Parente

One of a new generation of chefs redefining the scope of the professional kitchen, Rich Parente began his culinary career at the age of 13, making pizza at a local deli. He fulfilled his dream of studying at The Culinary Institute of America, and worked as a chef in New York City for several years before he and his wife Cassie opened Clocktower Grill, a rustic restaurant in Brewster dedicated to serving local, seasonal fare. In 2016, the couple bought a 10-acre horse farm in Connecticut where they raise animals for use in the restaurant.

We’re enjoying our own farm, pushing ourselves and learning as much as possible from other farmers. We raise Berkshire pigs, sheep, Scottish Highland cattle, pigmy goats—a total of 47 animals at the moment. It has changed the way we think about animals, a new appreciation. It may be a lot of work giving them the best life we can while they’re here, but it is super gratifying. The first animal we harvested and served actually brought a tear to my eye. It also has brought great awareness [about] restaurant waste—we started composting everything that is compostable, and all vegetable trim [goes to] the pigs. It has made us more aware and appreciative of the food we eat and serve.

Glenn Vogt

In 1998, Glenn Vogt was on top of the world, or, to be more precise, he was on the 106th Floor of the World Trade Center, working with one of the most prestigious restaurant teams in the world at Windows on the World. In 2000, Windows was the largest grossing restaurant in the United States with $40 million in revenue, serving 5,000-plus meals a day. Vogt returned to the Hudson Valley after 9/11 and became partner/general manager and wine director at Crabtree’s Kittle House in Chappaqua. In 2013, the partners opened RiverMarket Bar and Kitchen in Tarrytown.

RiverMarket was really created to showcase the farms and farmers who are raising and growing their food naturally, sustainably and humanely. We wanted to stand on a soapbox about it. Wat is volgende? There is already a slow movement of young people wanting to be farmers moving out of the city to the Hudson Valley, awesome people who want to get back to basics, raise a family in a healthy environment and grow great food with natural, sustainable farming.

Cathryn Fadde

Owner of Cathryn’s Tuscan Grill in Cold Spring and Perch in Marlboro, Cathryn Fadde, has had a life-long career in hospitality. Hired as a stewardess for Eastern Airlines, she left as a flight attendant 18 years later when the airline went out business. She sold fine Italian wines as a rep and in 1998 opened Cathryn’s Tuscan Grill in Cold Spring to bring Tuscan food, fine wine and a year-round restaurant to the village. She opened Perch in Marlboro in 2015.

I remember seeing [the] first issue [of The Valley Table] at Salmagundi Books. It was the first thing I saw that basically spoke to local food and it made me think how to incorporate more local into an Italian restaurant. Pasta? No. Cheese? Ja. I did a Restaurant Week menu that spoke to as many Hudson Valley products as I could source. It changed the focus of the restaurant. I believe if you establish yourself as offering a quality experience then people will come. The [Restaurant Week] board reflects the demographics of the region—she’s a chef and she’s not you’ve got young chefs, you’ve got an Iron Chef all of them have their own business. It’s a great demographic that represents the business in the Hudson Valley.

Mary Kay Vrba

Mary Kay Vrba is president and CEO of Dutchess Tourism, Inc., the official marketing organization for Dutchess County. “Distinctly Dutchess,” her award-winning campaign, uses the arts, history, food and agritourism experiences to attract visitors to the region. She is currently arranging to take local chefs to the UK for media events promoting Dutchess County and the Hudson Valley.

Everyone talks about the Napa Valley—which is beautiful—but the Hudson Valley has so much more: world-class culture and contemporary art venues, history from the Revolutionary War to today, outdoor hiking, biking, kayaking and, of course, food that has no match. It’s all here. In 2016, visitors spent $143.4 million on food and beverages in Dutchess County in 2017 that increased to $153.8 million. The restaurants that have opened, the breweries and distilleries in cities, the farm markets—all have had an impact on our growth. People are looking for local experiences, and the Hudson Valley food scene certainly provides that, and more. Just look at Beacon—two breweries, a distillery, artisan syrup maker and coffee roaster.

Tim Ryan

The Culinary Institute of America recruited Tim Ryan to its faculty in 1982 to develop and run the college’s American Bounty Restaurant, which celebrates American cuisine with regional, seasonal and sustainable ingredients—a groundbreaking idea at the time. A 1977 CIA graduate who earned a doctorate in education from the University of Pennsylvania, became a certified master chef, Culinary Olympics champion and, in 2001, the CIA’s fifth president. Ryan was named one of the most powerful people in the food world by both the Daily Meal en Nasie se restaurantnuus in 2016. Under his leadership, lessons in sustainable agriculture and sustainable cuisine have been integrated into the college curriculum. The CIA’s Hyde Park campus today spends about $800,000 per year on local produce, eggs, dairy, and meat, from about 60 farms within a 75-mile radius of the campus.

Food is the number one business on the planet, so there remains a lot of opportunity for people with talent and fresh ideas. The role of the chef has been changing since the 1970s, and today, chefs have evolved into thought leaders, arbiters of cool, change agents and global celebrities. Chefs have also become increasingly business savvy many of the best-known chefs develop restaurants, product lines, intellectual property and licensing deals into small and not-so-small empires. Whether we are talking about the change in the status and scope of the chef, or the quality and diversity of the American diet, the CIA has had major impacts on both. We continue to push forward on these fronts, and we are confident that even better days for the profession, the food world, and the dining public are ahead.


Kyk die video: УХАЖИВАЮ ЗА ОРХИДЕИ.КАК ДОБИТЬСЯ ТАКОГО ЖЕ БЛЕСКА ЛИСТЬЕВ (Mei 2022).