Business Review – August 2006

Napa Valley Marketplace Magazine Business Review August 2006.

Mike Bolen Fine Art
By Craig Smith

Mike Bolen, owner of Mike Bolen Fine Art at 1000 Main Street, first came to Napa Valley two years ago as a tourist. Like many others, he fell in love with the Valley, and decided he wanted to move here. However, as a husband, father and successful business owner living in St. Louis, it wasn’t as easy as that. He needed to first learn the area thoroughly while still maintaining his life, so he sent a research assistant to Napa Valley to check things out.

“I seem to approach most things as a business decision,” Bolen said, smiling, “It’s my nature. I rented a house on Division Street for six weeks, and sent one of my guys out to check out the Valley thoroughly. He reported back to me everyday. I analyzed all the data and decided hands down to live in Napa and locate my business downtown.”

Bolen’s business savvy has helped make him a successful man. He was selling restaurant furniture and supplies fresh out of college, and one of his clients, the International House of Pancakes (IHOP), had just begun an aggressive expansion campaign. Bolen switched gears and started a business opening IHOPs, offering them everything from site selection to ordering napkins. Over the next four-plus years, he opened 104 IHOPs. He was successful, but Bolen wasn’t completely sure what he wanted to do next. He took a year off and considered construction, development, investments and real estate. He ultimately decided on real estate, and to launch that business in Napa Valley.

Bolen moved to here in August 2005, and started his search in earnest for a business to acquire. Six months later he opened Intero Real Estate Services in an office on First Street, just off of Main. When the space adjoining his became vacant, he recognized a once in a lifetime opportunity. “At First & Main Streets, we’re ensconced at the epicenter of the most central location in downtown Napa,” he said. He knew it was the perfect location to pair two of his greatest passions: art and real estate. On July 1, he opened Mike Bolen Fine Arts (MBFA).

MBFA is unique to downtown, as it is the quintessential Chelsea gallery. The gallery features museum quality artists from New York, considered by many to be the hub of the art world. The studio opened with two world famous artists, Olive Ayhens and Guy Stanley Philoche, whose works are currently on display. Bolen sees MBFA as a compliment to the other galleries in the Valley, offering something extraordinarily.

Bolen and his wife Jody are parents of three children: Maxwell (5), George (4), and Beverly (1). The kids are enrolled at St. John’s Catholic School. Bolden is a member of the Men’s Club there, and was just elected to the school board. He and Jody are extremely social people. “I’ll accept just about any invitation, at least once,” laughed the easygoing Bolen. The two also enjoy an occasional weekend get-away in San Francisco. They moved here thinking they could always move back to St. Louis if they had to. After almost a year here their decision is final – Bolen just put his St. Louis home on the market. They join others who came here for a vacation, and found a personal paradise.

MBFA is open seven days a week, and can be reached at 255-6232 or www.MikeBolen.com. The gallery is also available to rent for private affairs.

http://www.napavalleymarketplace.com

Business Review – July 2006

Napa Valley Marketplace Magazine Business Review July 2006.

Net-Flow Internet Solutions
By Craig Smith

Despite boyish good looks and an easy smile, there is intensity in Dean Bowen’s eyes. He cracks jokes easily, but is always paying attention, analyzing every situation. He knows when to listen, when to ask questions, and when to take charge; traits that have made him a successful business owner, husband, and father of three. His ten-year-old Napa based business, Net-Flow Internet Solutions, is doing well, as is his family life. No wonder he smiles a lot.

Born at Queen of the Valley, he is the youngest of six. For generations, most of the men in his family have been plumbers, a career his older brother firmly counseled him not to follow, advising him to instead pursue computers, a relatively new field at the time. In high school, he excelled in the classes he liked, while almost flunking geometry, one he didn’t care for. A high school teacher and his first mentor, Dorothy Brown, wouldn’t have failure, and instead designed a curriculum for him in computer accounting, simultaneously insisting that he concentrate on all his subjects and not just his favorites. Within two weeks Bowen was programming and troubleshooting accounting software on mainframe computers, which was his focus for the next several years. Since then, Bowen always pursued what interested him without neglecting the things about which he didn’t care.

His college education was not the typical straight line to a degree, and it took him seven years to graduate. He spent six months in London studying the genealogy of America, in order to better understand his roots. Because he grew up in a construction family (his Dad has either built or done the plumbing on tens of thousands of homes in the area) Bowen got involved with BOMA, the Building Owners and Managers Association. There he met Mark Herwitz, VP of the organization and Bowen’s second mentor. Herwitz allowed him to work in literally every department in the organization in order to get a well-rounded education, and because of his influence, Bowen strongly considered teaching real estate after graduation.

While in school at Brigham Young University, he came to Napa for a visit, and reconnected with Rhonda Boyd, who he had known for years, the day before he was to return to school. Five years his junior, Boyd had been much too young for Bowen when they were kids, but now as young adults, that age difference wasn’t as important. The two took a quart of Ben & Jerry’s chocolate brownie yogurt to Alston Park for a night walk. Bowen was smitten. He did go back to Utah, but the two began writing back and forth constantly. He finished school, returned to Napa, and they were married.

He decided to teach, and spent time doing so at both Napa and Vintage High and Silverado Middle School for the next five years. He began putting his lesson plans on line, and helped students create web pages. Some of those students asked him, on behalf of their parents, if he could help them with their businesses. Although Bowen enjoyed some aspects of teaching, he thought he could be more of an asset outside of the classroom, and began to think about his own business. In 1995, Net-Flow was born. The company goes way beyond just designing web sites, and instead helps customers create Internet solutions to better run their businesses and increase sales. Net-Flow has a strong and diverse Napa client base, including The Bounty Hunter, the Napa Chamber of Commerce, North Face, Blue Oak School and Far Niente Winery, as well as clients all over the country. Bowen is still committed to education, and has been a staunch supporter of New Technology High, personally working with almost twenty interns over the years. In fact, Stephanie Chu, his first intern who started with him as a high school junior, is still working for Net-Flow eight years later.

He and Rhonda work to instill the same values in their three children that each learned growing up. The kids own and operate a business – raising chickens, collecting the eggs, and selling them. They are responsible for all aspects of the operation, even though the “president” is only nine years old. Rhonda recently began dental school in San Francisco, and the family has had to adjust to Mom being gone Monday through Friday. Extremely family-oriented, they are making that work as well.

When Bowen looks at the future of technology, he sees smart houses. “What you see in corporate America is coming into homes. For example, people already have high-speed Internet access at both home and work. In the next five to ten years, we will all call home to start the oven or the air conditioner on the way home from work, or run any audio or video equipment. It’ll be there.”

As Bowen speaks, the intensity returns to his eyes. Listening to him, it’s easy to believe that it will be there, and that net-Flow will be there helping customers maximize the opportunities it brings.

Net-Flow Internet Solutions is at 1556 First Street in Napa, and can be reached at 259-1233, or at www.net-flow.com.
http://www.napavalleymarketplace.com

Restaurant Review – September 2006

Napa Valley Marketplace Magazine Restaurant Review September 2006.

Fumé Bistro & Bar
By “The Gourmet Girl”

Every morning, on my way to work, I pass Fumé Bistro, which looks like a hidden treasure behind a chain link fence—just out of reach of Highway 29. It was a spur of the moment idea when we decided to try Fumé Bistro for lunch.

I woke up late on a beautiful Sunday morning in the mood to eat. I love Sunday brunch. The idea of a leisurely meal on the weekend when time doesn’t matter fits perfectly on a Sunday afternoon. Brunch is the perfect opportunity to do just that.

We arrived around 1 p.m. and sat outside. The patio was just begging us to relax and enjoy the day. I was having a hard time deciding between breakfast and lunch. They had so many wonderful things from which to choose and French Toast is one of my favorite indulgences. They also had quite a few interesting salads, so I tore my eyes away from the breakfast and went for lunch instead.

I began with the Pear Salad ($8.00) while my friend chose the Caesar (also $8.00). I must confess I was a little out of my element with this salad. My favorite salad is the Iceberg Wedge, but I was feeling bold and adventurous so I closed my eyes, made my choice, and didn’t look back. When it arrived it was a massive field of greens with chunks of bleu cheese and thin slices of pears buried in its depths. I never thought of putting fruit in my salad but the combination was truly satisfying. The sweet crispness of the pears mingled perfectly with the tangy softness of the bleu cheese and I found myself searching the salad for every last piece of fruit.

It was very hard for me to choose an entrée, as I was still eyeing the French toast, but decided to stick with lunch. The menu includes omelets, blintzes, and breakfast pizzas. My friend chose the Margherita pizza ($11.00) while I decided on the Pork Po’ Boy sandwich ($11.50). When my sandwich arrived, with its thinly sliced slow-roasted pork with chipotle barbeque sauce on a French roll with bistro fries, I knew I had made the right choice. It was spicy and sweet and the fries were thin and crisp. My friend’s pizza turned out to be big enough for two, so when she offered to share it with me I gladly reached over and helped myself to a slice or two. Thin strips of basil lay on top of a thick layer of mozzarella and Parmesan cheese. It was so perfect; I almost forgot my own lunch.

When it came time for dessert we were quiet full. We decided to share the dessert (I know, I know, but just this once it was okay—as long as I don’t make a habit of it). We agreed upon the mocha chip gelato, three scoops of thick chocolate gelato with chunks of chocolate sat neatly in a crisp edible bowl. The gelato began to melt in the heat so we had to eat fast. It was so delicious; we would have devoured it quickly anyway. The gelato was smooth and creamy with a strong bite of mocha flavor.
After such a wonderful meal, it was time to go home, take a nap, and enjoy the end of a great weekend.

Fumé Bistro has a local’s night every Tuesday with no corkage fee. On Sunday nights, between 4:30 and 9 p.m., they have “Pint ‘n Pizza Pie Night”—if you sit at the bar you get to enjoy Fumés Margherita pizza and a pint of beer for only five dollars! On Monday nights, same time, and again for bar patrons only, you can enjoy their Chuck Burger for just five dollars. When you arrive at Fumé Bistro, please save me a seat at the bar.

Lydia, the Event Coordinator/Manager for Fumé Bistro, was kind enough to give me a recipe for their Crepes from Fumé’s “Summer Berry Cheese Blintz.” Fumé Bistro is located at 4050 Byway East Napa. Reservations are recommended. Phone # 707-257-1999. You can view the menu at fumebistro.com. If you have any comments or suggestions on your favorite places to eat in the valley please contact me at napagourmetgirl@yahoo.com

http://www.napavalleymarketplace.com

Restaurant Review – August 2006

Napa Valley Marketplace Magazine Restaurant Review August 2006.

Boon Fly Café
By “The Gourmet Girl”

You have probably passed the Boon Fly Café many times while driving the Sonoma Highway. The dark red building, reminiscent of a country barn, stands out on the side of the road. It makes you want to look at what’s inside. If you stop and venture in, you will find one of the best places to eat for breakfast, lunch or dinner.

Previously, I had been to Boon Fly Café in Napa Valley, only for breakfast and brunch, but I took a peek at the lunch and dinner menu and knew that I would be back for more. When my family decided to spend the weekend eating and relaxing, I thought Boon Fly Café in Napa Valley would be a perfect spot. We arrived at the café at 2:30 on a Saturday hoping to miss the lunch crowd.

The atmosphere of Boon Fly Café in Napa Valley, is a mixture of Modern meets Country. On the front porch, rocking chairs and chair swings invite you to stop, relax, and stay a while. Inside the restaurant, silver steel beams connect to the hardwood floors. White and blue striped curtains sway in the breeze against the suede booths and dark wooden chairs.

When we got our menus, I realized this wasn’t the lunch menu I’d looked up on the Internet earlier; it was the dinner menu. On the weekend, Boon Fly Café serves brunch from 7 am to 2 pm and dinner from 2 pm to 10 pm. On weekdays they serve breakfast from 7 am to 11 am, lunch from 11 am to 4 pm, and dinner from 4 pm to10 pm.

Seeing onion rings on the menu, we decided to begin with an appetizer. We didn’t have to wait long before a massive pile of Beer Battered Onion Rings with Spicy Dipping Sauce arrived at our table. The onion rings were light and crispy while the red and thick dipping sauce tasted like tangy ketchup. The onions rings were only $6.00 and we had so many left over that we took them home to enjoy later. After noshing on the onion rings, we were ready for the main course.

My stepdad decided on Kimball’s Caesar Salad with Vella Aged Jack Cheese and Garlic Whole Wheat Croutons ($8.50). My mother went for the Cow Girl Creamery Farmers Cheese and Red Onion with Ohlone Smoked Salmon, Lemon Cream Flatbread ($11.50). I craved the Oven Baked Housemade Macaroni and Cheese ($10.00).

When our food arrived, we couldn’t restrain ourselves from sampling the selection on each other’s plates. Each meal looked better than the next and we couldn’t decide which one was the best.

The Caesar salad was delicious with just the right amount of dressing covering each leaf. A sprinkling of Vella jack cheese lay like snowflakes on top of the lettuce, while the whole-wheat croutons were the perfect size for each bite.

The flatbread was almost too pretty to eat. Thin layers of pink salmon lay atop the flatbread with white cheese peeking through and lemon cream zig-zagged across the top. The dish was unexpected but an incredible blend of flavors that was light and refreshing.

My macaroni and cheese was a mixture of white cheddar, gruyere, fontina, and parmesan cheese melted over what looked like Orecchiette pasta, but with so much cheese it was hard to tell. My serving had a sprinkling of toasted breadcrumbs on top and was served in a soup bowl, the perfect size for lunch. The soft gooey cheese and the crunch of the breadcrumbs was a wonderful combination.

Because we were feeling full after lunch, we decided to split the Scharffen Berger Chocolate Devil’s Food Cake. We soon realized that sharing was a bad idea, and began to fight over each remaining piece of this dessert. The chocolate cake came on a bed of almost translucent soft caramel sauce. A dusting of powdered sugar and a dollop of whipped cream couldn’t hide the amazing flavor of three layers of chocolate frosting and chocolate cake. The frosting was so light it tasted like chocolate mousse. Every bite made you want more.

If you have not stopped at Boon Fly Café in Napa Valley you’re missing out on one of the best places to eat in the valley. They also have a kids’ menu and seating at the bar for a quick bite. Chef Kimball was kind enough to give me his recipe for Red Pepper Aioli, which he uses in his dish Seared Halibut with Saffron-Fennel Broth. You can check out the menu for The Boon Fly Café at www.thecarnerosinn.com. Boon Fly Café is located at 4048 Sonoma Highway. Phone # (707) 299-4870.

http://www.napavalleymarketplace.com

Restaurant Review – July 2006

Napa Valley Marketplace Magazine Restaurant Review July 2006.

Chef’s Market
By “The Gourmet Girl”

I am a simple girl with simple tastes. You know summer has arrived in the valley when the streets of downtown Napa are filled with the sounds of laughter and music, the sidewalks are lined with locals and tourists and the smell of cotton candy and popcorn fills the air. The annual Napa Chef’s Market is known for family, fun, and my favorite-FOOD.

I left work early on the last Friday in May to get a jump-start on the festivities. My friends and I arrived just in time to watch the Chef’s Demonstration. Every Friday night the Chef’s Market hosts a different chef from a local restaurant who shows off his or her latest creations. This night’s demonstration was hosted by Joe Salerno of Piccolino’s. He towered above us on a massive stage as he created some of his culinary favorites. We watched him make barbeque chicken and demonstrate three more courses, Lemon Ricotta Mousse, Ceviche Martini Italiano and Arugula Potato salad. I have included the recipe for the Lemon Ricotta mousse, which I found to be an interesting alternative to a traditional chocolate mousse. It was light, creamy and refreshing—perfect for a warm summer night.

Once the demonstration was over we braved the crowds to see on what else we could nibble. We didn’t have to look far. Right next to the Chef’s Demo was a little booth from which emanated the most delicious aroma of baked bread and melted cheese. Luckily for us, the booth’s host was handing out free samples. The sign on the booth informed us that we were about to try Brazilian Cheese bread, round bite-size pieces of bread with cheese filling. They were delectable and made our mouths water. We could have stayed there all night and been content but we knew we were just getting started.

Earlier I had seen a lady eating a giant hot dog and decided that this was what I was craving. We strolled passed booths of barbequed oysters, pizza, turkey kabobs and pork sandwiches for sale. People carried bags of popcorn the length of their arm and kids ran around with swirls of cotton candy billowing in their faces. We searched up and down the street with no luck.

When we stopped to regroup, I saw a booth with trays of cookies. Was I about to ruin my appetite for dinner? Sure, but isn’t the point of coming here to taste all the amazing foods that you wouldn’t eat on a daily basis? I looked over the menu of the booth called Stella’s Cookies. They had chocolate chunk, white chocolate macadamia nut, oatmeal raisin and peanut butter cookies. The cookies were $2 each or three for $5. I decided to order just one of the chocolate chunk cookies. As soon as it was handed to me, my friends flew in like vultures and wanted a taste. Although these cookies were big enough to share, I have a simple philosophy on sharing dessert—I don’t.

My cookie was crisp around the outside but soft and chewy in the middle. The sweet chunks of chocolate seemed to melt the minute they touched my lips. I savored each bite till there was nothing left. It was time to refocus on the hot dog dinner.

As darkness descended, the crowds became thicker, so we decided to cut across the middle of the courtyard and continue our search. I had innocently stopped in front of Christopher’s Fine Foods to sample cheeses (I know, I am easily distracted by free food) when my friend tapped me on the shoulder and said,
“You found it!” I hadn’t noticed that next to the cheese samples was the meal I’d been searching for all night.

The friendly man wearing a big smile informed us that he had only a few left and that we had stopped in the nick of time. He also told us that this was not an ordinary hot dog, but was a sausage known as Kielbasa.

While I waited for him to prepare my dinner, I snacked on the free samples of cheese, trying each, Gouda, Dry Jack and Manchego. They were so different in taste and texture I couldn’t decide which one I liked best.

Although I was beginning to feel full again, I was not about to pass up the chance to eat the monstrous foot long creation. The Kielbasa is served in a sesame seed bun to which I added my favorite condiments: ketchup and mustard.

Tables were set up in the middle of the square for those who needed to sit after the hard work of walking and eating at the same time. My friends, who had seen the sparkle in my eye when I ordered the Kielbasa, each decided to order one. We sat in heavenly silence as we savored each bite of this delicious meal. The smokey and spicy flavors mingling with the sweet ketchup made this meal worth the wait. The Kielbasa was so large I had to use both hands to hold it and take two bites of the sausage just to get to the soft sesame seed bun. It was almost too big to finish, almost.

Once we were satiated we realized it was almost nine o’clock and the Chef’s Market would be ending soon. With our bellies full and smiles on our faces we made our way back to our cars. The night was a success and the good news is we can go back every Friday night all summer for a completely new culinary adventure. See you there.

http://www.napavalleymarketplace.com

Restaurant Review – June 2006

Napa Valley Marketplace Magazine Restaurant Review June 2006.

PJ Steak & Seafood
By “The Gourmet Girl”

I am a simple girl with simple tastes. My two favorite foods are pizza and sandwiches. However, this does not mean I don’t appreciate the finer things in life. Living in the Napa Valley it’s hard not to get spoiled. So every once in awhile I veer away from my normal routine and go to one of the wonderful restaurants the valley has to offer. I had driven passed PJ Steak and Seafood a few times and finally decided it was time to check it out.

The same man who gave us Bistro Jeanty, Philippe Jeanty, owns the restaurant, so I knew I was in good hands. My friend and I arrived at PJ Steak and Seafood on a Friday night. We were given the choice to sit outdoors under the stars or cozy up at one of the candlelit tables inside. We decided to stay inside and enjoy the wonderful charm and old world simplicity that PJ’s had to offer.

We were presented with an amazing wine list that contained wines ranging from inexpensive to absolutely astonishing in price range and selection. While we looked at the menu, we were served fresh bread that our waiter informed us was made daily at the restaurant. The menu offers a wide selection of starters but my friend and I decided to share the tomato soup (yes, this is the same wonderful tomato soup that they serve at Bistro Jeanty). This rich hearty soup comes covered by a puff pastry that is so light and flaky it melts in your mouth. We took the fresh bread from the table and begin to dip it into the soup. We soon realized it was a bad idea to share. Once the soup was devoured we began our main course.

I ordered the New York steak with a cracked black pepper crust and a creamy mushroom sauce. My friend ordered the Salmon Filet with sour cream chives mashed potatoes and bacon jus. PJ Steak and Seafood offers pizza as well. And as we all know pizza is one of my favorite things-so just to make sure we had enough to eat, we ordered the Margharita pizza on the side.

When our main course arrived we realized our eyes were bigger than our stomachs. The steak was tender and soft with a crisp crunch of black pepper. Warning: you must love peppers to eat this steak (luckily I do). The salmon had a crispy exterior but became soft and flaky when cut with a fork. Then it was on to the pizza. It had a thick crust but the pizza itself was thin, soft, and doughy. The sweet tomato sauce slipped between the layers of melted mozzarella and basil. It was messy but delicious.

When time came for dessert, I ordered the gooey chocolate cake while my friend chose the Crepe Suzette. I decided we weren’t sharing at all this round. My cake oozed a river of melted chocolate when I broke into it and I was in heaven. My friend’s dessert was thin and sweet and so large it covered the whole plate. The portions here are not for the faint at heart.

When I asked for a recipe for this article, they were kind enough to give me the secret to their Kobe Beef Short Ribs. These ribs are the most amazing things I have ever tasted. They literally melt in your mouth. I had to take bite after bite just to keep the wonderful flavor in my mouth. Sitting atop a mound of mashed potatoes, these ribs suddenly became my favorite thing on the menu.

PJ Steak and Seafood also has a wonderful bar menu or you can just come in and try one of their cocktail creations. The prices range from moderate to high. But depending on your budget and your mood, you could have a quick bite to eat or a wonderful romantic dinner. The starters and pizzas range from
$8 to $14 each. The main courses range from $18 to $38 per plate. PJ Steak & Seafood is definitely a place you will want to visit and then return to again and again. They even have a Foosball table in the courtyard for the kids or the kids at heart.
http://www.napavalleymarketplace.com