Ciccio in Yountville…

A great location, terrific Italian comfort food,
fun for everyone and very reasonable!

By John & Dorothy Salmon

We walked into Ciccio (pronounced “chee-cho”) on a Friday night to a packed house, full of locals and lots of visitors too. Ciccio is lovely, with great ambiance and a beautiful copper ceiling, marble tables, very cool, orange flatware, small, squat, wine glasses, great Italian art posters on the walls and interesting lighting and fans. The menu is hand-written on brown paper and the place has a sort of a funky, family-style feel, with an updated look. It’s one of the very few places around that still offers personalized matchbooks, and keeps an antique meat slicer near the open kitchen as a reminder of the past.

 

Enjoying the wonderful feel of the place, our next pleasant surprise was that the prices are very reasonable. The menu is a bit limited, but it’s a great place for folks looking for hearty, Italian comfort food at reasonable prices. As soon as we walked in the door, we stopped at their table to say hi to our friends, Joel and Kathy Tranmer, who were with their pals the Keevers. They immediately raved about Anita’s Meatballs Al Forno and the Wood-fired Artichokes with
Walnut Bagnacauda. That made our first choices easy when we were seated by Kim, the friendly manger.

 

The service was good and will get better as the restaurant continues to perfect itself. The open kitchen makes it feel a bit like home, and the three female chefs made everything feel hip and under control. Polly Lappetito heads the lovely ladies of the open, gourmet kitchen staff. Guests are treated to Polly’s wood–fired, unique pizzas ($10 – $16) along with a rotating selection of small plates and terrific pasta dishes. Polly comes to Ciccio after having served as the Executive Chef at the Culinary Institute of America’s restaurant at Greystone in St. Helena. Frank and Karen Altamura who, along with their children, own Ciccio, make sure that ingredients for Ciccio’s comfort Italian food, whenever possible, comes from the Altamura family 400 acre ranch in Wooden Valley; a ranch that has been in their family since 1855. And now we know the reason for the name “Ciccio.” It means “Little Frankie” which was Frank’s childhood name.

 

Ciccio is open on Wednesday through Sunday for self-service coffee and pastries from 7:00 a.m. to 11:00 a.m. That will bring back some memories for those who fondly remember Gordon’s Café. Going back a bit further, the building was the home of a small, Italian Grocery. In many ways, Ciccio’s is going back to its original roots. The building had been under construction for quite some time, with everyone wondering what its next incarnation would be. Now, we can see that Frank Altamura went all in and gutted the 1916 building in order to turn it into a cozy, 50 seat Italian gem.

 

A side benefit of stopping to chat with Joel and Kathy Tranmer was that Olga and Bill Keever of Keever Vineyards were so kind as to send over a couple of glasses of their 2009 Cabernet. http://www.keevervineyards.com  It was terrific and a perfect complement to the meatballs and artichokes. With our dinner, we ordered a carafe of Ciccio’s House White $28, which we both thought was very good. Midwestern Meat Lover John thought the meatballs were great, with a perfect garlicky blend of tomatoes and large meatballs ($11). The Wood fired Artichokes ($8) were prepared in a light olive oil and served with a walnut filling that was delicious and interesting. Our server, Chelsea, was very friendly and accommodating and made us feel very much at home.

 

For dinner, John had the Veal Picatta with sautéed escarole ($15) for his main dish. Dorothy enjoyed the Gorgonzola, pancetta and arugula pizza ($16), which was larger that she could finish (so John helped!), but delicious. After dinner, we were tempted to try their Gelato Al Fratti ($4.50) or their Gelato of many flavors served with a cookie plate, but we decided to call it a night and come back again for the desserts. Most important, it was clear that everyone at Ciccio that night was having a good time, whether families, visitors or locals out for the night with friends.

 

Ciccio has a full bar, staffed with two friendly and talented bartenders, with four seats at the bar. The bartenders feature drinks such as Italian Greyhounds ($10), a Blum’s John Collins ($10), a Ciccio’s Classic Margarita ($12), or an Italian Mojito ($10). Ciccio’s House Red or House White ($6 a glass or $28 a carafe) or try the Altamura, 2008 Sangiovese ($10 a glass or $48 a bottle). The selections are mostly Napa Valley wines. Since this is an Italian family restaurant, you can order Jaco Poli Muscato Grappa or Jaco Poli Gewurztraminer Grappa ($16).

 

Corkage is $20 for Domestic wines and $25 for Best of the World wines. Ciccio also offers sodas for $2.50, or several after-dinner drinks, along with some interesting beers. John took a short trip down memory lane when he noticed that Ciccio serves Pabst Blue Ribbon Beer. “PBR” was his beer of choice in college and he kept it cold by submerging it in the rivers of Northern Michigan while on canoeing trips!

 

Ciccio is a great addition to Yountville’s Italian restaurants. Now you don’t have to drive far to enjoy two or three of them.  Ciccio is fun, a great place for the family; friendly, and very reasonably priced. Try it for a quick stop for coffee and pastries for breakfast, or dinner with friends or family. We know that you will
enjoy it as much as we did.

Restaurant Review – Alex Italian Restaurant

Alex Italian Restaurant

By John & Dorothy Salmon

John and I had a wonderful dinner at Alex in Rutherford with our good friend Mark Farley. It was an evening just before we left for Italy and Switzerland for a long-planned and much-anticipated vacation. Alex is located down the street from the Rutherford Grille, next to the Rancho Caymus Inn, where Ken Frank’s La Toque was located for many years before it moved to the Westin Verassa in downtown Napa.

Alex is romantic, beautiful and, best of all, quiet enough to actually carry on a conversation at your table, which is something hard to find in any restaurant. The food is remarkable. In fact, comparing it to the food that we thoroughly enjoyed on our trip to Rome and Florence, we think that it is the best traditional Italian food we have ever had! Why travel the 6,230 miles to Rome when you can get on Highway 29 and be there in minutes with no TSA, no airline delays and no overnight flights!

Alex is an intimate restaurant, with elegant decor and a staff that lavishes attention on its guests. The warm fireplace blazing in the corner will give the setting a magical feeling for the holidays, making this a special place where you want to take your friends and family. Or, if you are thinking of proposing to that special person in your life, this is the place, or to spend your anniversary or any special, romantic occasion.

Alex features plenty of daily house-made pasta and fresh, locally-sourced seasonal produce, meats and fish. Alex’s Executive Chef, Nick Ritchie, previously was the Chef de Cuisine at Bottega. Joining him at Alex is Stefano Particelli from the Napa Valley Olive Oil Co. in St. Helena.

Alex is magical and it was like stepping into a very elegant world of great Italian food and service, with perfect wine pairings and a real attention to detail. Owners, Alessandro Sbrendola, and his wife, Alessia, offer a dining experience influenced directly by their hometowns in Liguria and Romagna, Italy. As we sat down, Alessandro Sbrendola spent some time with us to provide advice on where to dine in Rome. As the evening went by and the incredible food was served, we doubted that the food in Rome could be any better. We were right, it wasn’t!

If you have traveled to Tuscany (or even dreamed about traveling to Tuscany) make reservations at Alex and you will feel like you are there. Alex seats 67 guests in a single, lovely dining room. Alessandro Sbrendola is a master sommelier who began his career in Italy before he moved to the US in the late 1990’s. He was the head sommelier at Valentino in Los Angeles, while also operating Wine Street, which offered wine classes and diplomas for aspiring sommeliers.

While catching up with Mark about our kids, life and local issues, we enjoyed Alex’s Italian Extra Virgin Olive Oil and their fresh and tasty bread, with a bottle of Duckhorn Sauvignon Blanc ($54). Mark ordered a great glass of an amazing, 2007 Tantara Pinot Noir from Santa Maria ($14).
Both were fabulous. If you bring your own wine, that is not offered on the menu, the corkage is $20.

For appetizers, Mark ordered the Sformatino di Pecorino con Piccoli Pomodorini ($13), which is an amazing cheese flan, with Pecorino cheese and warm cherry, tomato compote.   Dorothy ordered the Sformatino di Pecorino con Funghi della Campagna Trifolati ($14), Pecorino cheese flan, with sautéed wild mushrooms, and John ordered the Insalata di Campo ($11), Belgian endive, local greens, and radicchio with Gorgonzola cheese, walnuts, shaved pear and vinaigrette. Each was wonderful.

We were fortunate to have Alessandro Sbrendola come by to suggest the dishes that he loves the most. We tried them and we do as well! Frankly, after the bread, olive oil and wine, we were impressed. When the salads and first courses came, we were even more impressed, and trusted that whatever he suggested would be amazing. So, we ordered a pasta course next. Mark ordered the Gnudi di Ricotta con Salsa di Pomodoro e Basilico ($16); Ricotta gnocchi with tomato, basil and extra virgin olive oil, which he thought was incredible. Dorothy ordered the Spaghetti alla Chittara con Astice ($27); hand cut spaghetti with Maine lobster sugo, soft herbs and citrus, which was also amazing. John ordered the Lasagnette con Pesto alla Genovese ($16); individual lasagna with Genovese basil pesto and light béchamel.

Believe it or not, we tried more! Next came the Costolette alla Griglia ($27); grilled bone-in pork chop, with fall vegetable gratinata and marsala pork jus for John. Dorothy ordered the Anatra alle due Cotture con Frutta di Stagione ($29), duck two ways; pan roasted breast and confit leg, bloomsdale spinach with pine nut and onion soffrito, fruited duck jus. Mark had the Sogliola alla Vendemmia ($28); sauteed, local petrale sole with grapes, almonds and rosemary, heirloom, cauliflower velvet. All dishes were amazing, and we all said, over and over again how wonderful the ambiance, wine and the food is at Alex.

As we ended the evening, Alessandro brought over three desserts that were over the top. Since he knew we were writing away like mad and sure to tell everyone about Alex and its amazing food, he brought us the Semifreddo al Torrone ($9); a light, frozen, Italian nougat mousse with pistachios and warm, poached pear. We all swooned. Then came the Panna Cotta con Macedonia ($9); vanilla panna cotta with a seasonal fruit soup.We all agreed that it was one of the best we’ve had in Napa.. Lastly, we tried the Tiramisu ($9), made with Espresso-mascarpone mousse, house-baked lady fingers, covered in dark chocolate.

This dinner was definitely not part of Dorothy’s two month juice diet, but well worth the calories. Alex is amazing; fabulous Italian food, a wonderful setting, and THE place for romance. You will not regret it!

RECIPE:

Sformatino di Pecorino – (Pecorino cheese flan)

Yield:  Makes about 8-10 – 4 oz. sformatinas

1 pint milk
1 pint heavy cream
1 lightly packed quart -
large diced ciabatta, bread, crust removed
2 cups finely grated Fulvi pecorino
8 egg yolks
pinch fresh black pepper (optional)

In a small sauce pot combine the milk, cream and pepper and bring to a boil. Whisk in the grated cheese. Strain through a large holed sieve directly in to another container containing the cubed bread. Let the bread soak in the cream mixture until it comes to room temperature. Using an immersion blender or tabletop blender, slowly add the egg yolks to the bread mixture and blend until smooth.egg yolks. When fully blended, pour into lightly greased 4oz. aluminum soufflé cups. Bake covered with aluminum foil at 300 degrees Fahrenheit au baine marie until just set and beginning to soufflé.

Invert to a warm plate to serve.

Alexis Baking Company – Restaurant Review Jan. 2013

Alexis Baking Company

Where the community comes together for breakfast and lunch.

 

 

By John & Dorothy Salmon

John and I have been regulars at ABC (Alexis Baking Company) for over 20 years. If you want to know what’s going on in Napa, who is making things happen and which great community project is going to blossom soon, hang out at ABC. You will likely see and hear what’s moving and shaking while folks drink their lattes and ice tea. Alexis Handelman has been the genius behind ABC for 28 years, and is the smiling face that greets locals and visitors alike when they dine at her incredible establishment.

Alexis began her adventure as a wholesale baker, supplying restaurants and specialty food purveyors. Over the years, ABC has been the imagination place to hang out as the neighborhood around it became the “West End.” Alexis Handelman pioneered a trend that now encompasses a destination outside of the traditional Main Street mercantile area, with new restaurants, the refurbished, vintage Uptown Theater, cool hotels, funky and pristine Victorian homes, and interesting retail shops.

Alexis’ breakfasts are the best; her lunches are just as great and her holiday dinners are amazing. We have enjoyed many a Valentine’s Day and St. Patrick’s Day dinner at ABC with friends.
If you want to be there for a special holiday dinner, we suggest that you make your
reservations early!

ABC is a well-known fixture on Third Street and is packed most of the time. It’s busy every day because the food is so good. Good food makes for happy people who imagine, map-out and create big deals.  Fifteen years ago, the now, almost complete, Flood Control Project was hashed out by many of its volunteers and enthusiastically imagined at ABC over oatmeal in the morning.  We know many great projects that had their origins over breakfast or lunch at ABC. Maybe the vibe for great ideas spreads throughout the place from some magic spores in the walls.

For birthday parties, weddings and special occasions, the cakes at ABC can’t be beat. Our #1 Favorite is the incredible top-shelf Apricot Pistachio Cake. Our family has come to expect that for every birthday and there never seems to be any leftovers, even when everyone talks about “HOW BIG” the cake is! ABC’s version of the Blum’s Coffee Crunch Cake (a nostalgic favorite made famous by a San Francisco restaurant) also made Bon Appetit’s Top Ten Cakes in America!

Everything at ABC is upbeat and attractive, along with being a little funky, whimsical and fun. The art on the walls is joyful, avant-garde and mostly local. The buzz around the Big Community Table next to the salad bar is always interesting as are the local folks who are usually sitting there.

ABC serves breakfast and lunch every day. For those of you who LOVE breakfast, there is good news. The famous Breakfast Sandwich with Scrambled Eggs, Ham and Melted Cheddar Cheese on ABC’s own Potato Bun, and the Mexican Breakfast Sandwich with Scrambled Eggs, Salsa, Jack Cheese and Ortega Chiles on a Cornmeal Bun are served all day.

John usually orders Huevos a la Mexicana; Fried Eggs on Soft Corn Tortillas, topped with Cheddar Cheese, Onions, Pasilla Peppers, Ricotta Salata, Pinto Beans and Tomatillo Sauce ($12.95). Dorothy’s favorite is the Smoked Salmon Sandwich, with Eggs, Cream Cheese, Red Onions and Capers on a Potato Bun ($10.95). Other specials for breakfast include:
Poached or Scrambled Eggs with Potatoes and your choice of Toast ($10.95); Huevos Rancheros with Eggs any Way, Black Beans, Salsa, Cheddar Cheese on Crispy Corn Tortillas ($12.95)
A Bowl of Oatmeal or Cream of Wheat or Cream of Rice with butter and brown sugar ($6.95).
Lunch at ABC is equally terrific. The favorite for many of our friends, who work for local nonprofit organizations, is the Chinese chicken salad with fresh roasted cashews and sesame seeds ($13.95); followed by the equally incredible ABC Burger, also on that delicious Potato Bun ($12.95). The Chicken Palooza Menu includes the Buttermilk Fried Chicken Sandwich, along with the ABC Grilled Chicken Sandwich ($12.95). A staple of the menu is the Focaccia “Sandwich of the day”, with your choice of the daily side salad ($8.95) or have it as a 1/2 sandwich with soup and salad ($10.95). If you like your Caesar Salad plain with house made croutons ($9.95), you can get it that way, or with Grilled Chicken ($11.95) or with Grilled Salmon ($14.95). ABC has wonderful soups, such as the creamy tomato soup ($4.50 or $6.50). You can top lunch off with a delectable Chocolate Chip Cookie, made with French chocolate chips ($2.25) or a tangy Lemon Bar ($2.50.

Dorothy almost NEVER gets out of ABC without buying baked goods for our grandchildren, who have come to expect that Grandma will always show up with a bag of ABC goodies … and we all know that grandparents, regardless of what their parents may say, give grandkids as much sugar as we want! Here are just a few of the tempting treats behind the counter:

Muffins: Blueberry • Carrot Apple • Bran-Prune-Walnut • Pumpkin Spice • Sour Cream Coffeecake • Blackberry • Orange Buttermilk • Apple Cinnamon • Apricot Ginger (low fat) • Lemon Poppyseed. All ABC’s muffins can be pre-ordered in a MINI
format, perfect for catering. Scones and other Treats: If you are from the Northwest and grew up on scones, THIS is the place for you, with Currant Cream Scones • Cherry Oat Scones • Heart Shaped Shortcakes • Bear Claws • Brioche Morning Buns
• Pecan Sticky Buns.

Cakes: In addition to the Apricot Pistachio Cake and the Blum’s Coffee that you already know about, we suggest that you try ABC’s Lemon Crunch Cake and their signature Chocolate Caramel Cake. For a special party, pre-order your cake and choose from a 6” or 9” round, or even square or rectangular cakes!

We often run into a bride and her mother choosing a wedding cake. If you want your wedding guests to REALLY love the cake, get it from ABC. ABC works with several wedding coordinators, photographers and floral designers in the Napa Valley.  If you are in that mode, think about hanging out at ABC to get a great meal and pick out your wedding cake. This might just be one-stop shopping that takes the stress out of wedding planning!

Many nonprofits and businesses in town serve ABC’s wonderful box lunches. You can also have breakfast, lunch or dinner catered and, for a small fee, they will deliver it to you. ABC offers full service catering as well; everything from small, intimate dinners to weddings for 100+!

At ABC, January is a time to hunker down, snuggle up and make those New Year’s resolutions a reality. To ease that stress, Alexis concentrates on offering lots of comfort foods, such as their homemade soups- to-go with their luscious Grilled Cheese Sandwiches or other winter lunch selections, including Chicken Pot Pie, Beef Chili, or Eggplant Parmigianino and Garlic Bread!

One of ABC’s 2013 New Year’s Resolutions is to offer more live music and to continue their quest to broaden the audience for Live Jazz! In January, the delightful Max Bonick will be back, playing with his group The Jazz Delinquents. The first of these Pop Up Performances with be Friday, January 11, from 6:00 to 8:30 p.m. Come see which favorite local chefs show up for a Pop Up Appearance and serve up some brews, some wine, and some very tasty food to go along with this very talented set of musicians. It’s the perfect antidote to chilly weather, and the right note for taking care of your soul. Hang out at ABC for a Jumpin Jazzy January!

Alexis Baking Company is THE place to be any month of the year; to see and hear real Napans at work, creating community and magic year round.

 

RECIPE:

Beef Daube -

Yield:  Serves 6

3 1/2 lbs. of beef stew meat
1 1/2 cups red or white wine
1/4 cup brandy or gin
2 Tablespoons olive oil
2 Teaspoons salt
1/4 tsp pepper
1/2 tsp thyme or sage
1 crumbled bay leaf
2 cloves smashed garlic
2 cups sliced onions
2 cups thinly sliced carrots
(the above are all the ingredients for the marinade)
1/2 pound bacon – uncooked
(cut the strips of bacon in pieces about 2 inches long)
1 1/2 cups sliced mushrooms
2 1/2 cups chopped canned Marzano tomatoes

Place the beef pieces in a bowl with all the marinade ingredients and cover for at least 3 hours (we do this overnight)

In the morning take the beef out of the marinade and drain it (SAVE the marinade!)

Preheat the oven to 325 degrees.

In a 5 to 6 quart fireproof casserole line the bottom with 3-4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece roll the beef in flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon, and continue with layers of vegetables, beef, and bacon. End with a layer of vegetables and two or three strips of bacon.

Pour the wine from the marinade and enough stock (beef stock or bouillon) almost to cover the contents of the casserole. Bring to a simmer on the top of the stove, cover and set in the lower third of your oven. Let it simmer slowly in the oven for 3-4 hours until the meat is tender….when a fork pierces it easily it’s done!

You can prepare this ahead a day or so…which if you do, you can then skim the fat off before you reheat it to serve.

And, you can serve it with mashed potatoes or noodles or rice or whatever.

 

Food Truckin – Napa Style

The food truck phenomenon has become oh so trendy in cities across the U.S., including Napa.

By Evy Warshawski

 

For a few shekels, varieties of satisfying fare – served from made-to-order, moveable kitchens –provide quick, healthy and on-the-go alternatives to sit-down restaurant.  Best of all, the food is conceived and delivered by health-conscious entrepreneurs, as individual and innovative as the food itself.

Recently, I made a pilgrimage to four trucks, over four days, for lunch – my favorite meal of the day!

Crossroad Chicken
Crossroad Chicken is a family affair run by partners (and brothers), Kevin and Colin Simonson.
At age 13, Kevin read the Joy of Cooking and began washing dishes in restaurants during high school.  Fast
forward through 30 years of acquiring gastronomical expertise working in various catering positions and wineries, and you’ll now find him in what he calls his “midlife crisis vehicle,” complete with a wood-fired oven – cozily situated inside the truck!

The always-changing, eclectic menu reflects the Simonson’s philosophy of using seasonal, healthy ingredients.  I chose one of their most popular menu items – a hot chicken mozzarella sandwich on French roll, with a side of basil-lemon aioli and greens.   Big enough to share, my lunch was fresh and tasty, plus, I couldn’t resist trying one of the bite-sized, chocolate cheesecakes – smooth, creamy and sinfully delicious –made by Sandy Hausser (Kevin’s wife).

“I like food,” said Kevin, who has operated the truck for two years.  I’ve pretty much put everything I have into this, but I’m doing what I love.  That’s the most important thing to me.”

Crossroad Chicken is open weekdays for lunch and is parked in the former JV’s lot, facing First Street.  Check the website daily for times, menu updates and catering
information at crossroadchix.com.

Tacos La Esperanza
For super low prices, quick service, and an impressive variety of “lo real”  authentic Mexican plates, visit Tacos La Esperanza; most often parked on Soscol between McKinstry and Vallejo during lunch and dinner hours.
Fish tacos are a specialty, but other protein choices include steak, spicy or fried pork, tripe, shrimp, chicken, chorizo and, for the more adventurous (with stronger stomachs), beef head, pork stomach and tongue.

I ate a perfect-for-me sized, soft shell, steak taco, made spicy with onions and cilantro, wrapped in two corn tortillas.  My partner enjoyed the tongue burrito with avocado (instead of guacamole), rice, cheese, and salsa.   Fresh lime slices accompanied our steaming hot, take-out dinners.
It’s best to call before you go (707-246-4908) to confirm hours of operation and location.  TLE has received consistently favorable online reviews from Yelp, Chowhound and Dishtip, where you’ll find color photos of classic Esperanza dishes to whet your appetite.

Phat Salads & Wraps
You really won’t get fat at Phat Salads and Wraps, where fresh and healthy are the key ingredients in breakfast/lunch offerings served Mondays -Saturdays. The colorfully decorated truck is most often found on N. California Blvd. (near Healthquest Fitness Center), but call ahead to make sure Phat’s is open on the day/time you choose to go (707-363-9658).  Menus can be previewed  at http://www.phatsalads.com.

Proprietor and chef, Gia Sempronio,  began Phat’s , complete with customized mobile kitchen, in 2007 with the goal of providing a more nutritious alternative to the traditional catering truck that stopped at offices and construction sites.

On Tuesdays, Phat’s parks at Napa Valley College for lunch, and the line was long with students and staff when I visited.  Service is friendly and reasonably phast.  “Toss it” or “Wrap it” is Phat’s slogan, so I ordered “The New Yorker” salad, tossed.  Mixed in light gorgonzola- vinaigrette dressing, this lunchtime treat included a chopped mixture of avocado, crispy fried onions and romaine lettuce, plus cubed chicken.  Portions are generous and yes, fresh!

“The best thing about running the truck,” said Sempronio, “is that it’s mine – from concept to service, it has been all my own vision, and I am proud and grateful at the end of each day.”  Her least favorite:   “Repairs and maintenance on the mechanical side ; they are never ending.”

Pastranomy
The newest truck on the block, Pastranomy, parks in the lot on the corner of Clinton and Main, weekdays, 11:30pm – 3:30pm.   It’s a veritable “meals on wheels” for authentic and traditional deli fare, with a large (and fun) menu for its small, portable kitchen!

A sampling includes:  chicken matzo ball soup;  pastrami, lean brisket corned beef, Reuben and turkey sandwiches on your choice of breads;  all-beef, Kosher-style hot dogs; and a variety of tempting desserts (brownies and cheesecake to name a few).  And, of course, you’ll find the traditional sides of salads and that infamous dill pickle.

My personal favorite is the corned beef sandwich, piled high – and hot – on the best rye to be found in Napa.  I can get freshly-made mayonnaise with my order, sans snickers from the counter staff (contrary to New York delis where this is considered blasphemy).

“It’s so much fun to see lots of smiles and grins as our regular customers, and new ones too, bite into those juicy pastrami and Reuben sandwiches,” said Michael Dellar, one of three co-owners. “And, we’re spreading out with more catered events and parties, bringing the Pastranomy experience throughout the Valley.”

Receive 10% off your order with a 2012 Napa Valley Film Festival, day-of-show, ticket stub.  For information and all things deli, visit pastranomy.com.

 

Il Posto Trattoria – … a place to celebrate family, friends and life

We asked Richard and Susan Walton to join us for what we knew would be a delightful dinner at Il Posto. We have known and admired Justin Graffigna for years, and watched as his career in Napa evolved. We kept hearing more and more folks talking about how amazing the food is at Il Posto, so we decided to see for ourselves if Justin had realized his dream of opening up his own restaurant.  Without a doubt, we believe that Justin has succeeded!

Il Posto is homey and was full of people we often see in town. This is definitely a “hometown boy makes good” place to hang out, with terrific Italian food. There were lots of families that night, which says that this is a great place to take your kids and Grandma. Converting a paint store into a restaurant is not an easy task, but Justin Graffigna and his long-time friend, Arik Housley, have done it well. The restaurant is easy to find. It’s, just off Highway 29, at the corner of Wine Country Ave. and Solano Ave., next to Osprey Seafood, about a mile north of the Marriott Hotel. The decor is very Italian and the service is friendly and fast. Il Posto has nightly specials, such as Italian sausage with peppers and onions; chicken marsala; lasagna with spinach and papa sauce; veal osso buco; crab cioppino; oven-roasted porchetta and, on Sunday, you can enjoy the 3 course, “Chef’s Supper.” Il Posto also has a great kids’ menu, with all meals priced at $8, and wonderful side dishes, such as garlic bread; cranberry bean ragu; broccoli di cecco; sauteed zucchini; and pan roasted polenta, to name a few.

The pizzas looked great, but we decided to try almost everything on the menu other than the pizza. Jennifer was our server. She was lots of fun and very informative. Michael, the Assistant Manager, made sure that we were having a good time because that evening, Justin was enjoying a night of camping with his kids. If you are a local, you will recognize Justin from his stints at Fume, Don Giovanni and Celadon, to name just a few places where he has honed his skills.

Il Posto has a small, but interesting, wine list of Napa Valley wines and a few interesting ones from Italy, Argentina and Lodi. If you really want to go Italian, you can order a glass of Spumante from Italy for $8.50 or a bottle for $32. Our friend, Richard, brought a great bottle of Richard Williams Cabernet (RW)2 that we loved. Richard is a gourmet cook and a member of a group of guys who have met monthly to cook together for years So, he was excited to try Justin and Arik’s food.
We started our evening by sharing the crispy calamari, with lemon romesco sauce ($10). Our favorite calamari is what Greg Cole serves at Celadon. Il Posto’s calamari comes in a close second. I am sure that is because Justin wants to let Greg keep that honor! The chef sent us some remarkable, fresh-herb arancini, lightly breaded risotto balls, with fontina and marinara sauce ($8), which disappeared in seconds. Then, we shared some terrific grilled bruschetta with toy box tomatoes, house-made herb ricotta and basil and saba ($8), followed by zucca- summer squash, olive oil croutons, watercress, burrata, and tomato water vinaigrette salad ($11).

Finding room on our table for all the shared dishes wasn’t easy, but Jennifer figured out how to keep things going for us so that there was no delay in the next remarkable dish. Remember, this is an Italian restaurant and we were only JUST at the beginning antipasti and salads!

We chatted with some friends sitting at a table next to us who told us to be sure to try to the gnocchi. So, when we made our shared decisions for dinner, the first thing that we ordered was the sauteed ricotta gnocchi with fresh herbs and the family-secret papa sauce ($18), which was fabulous! We also shared the tortellini ala carbonara, with bacon marmalade filling and black pepper ($18).  According to Richard, this was the best tortellini ala carbonara he had ever had.  That’s a great recommendation from a guy who really knows how to cook!

John wanted to try the fettuccini frutta di mare; clams, mussels, prawns, scallops cooked with basil mine pesto cream sauce and sprinkled with pine nuts ($19), which everyone tried and really liked. We were all having a hard time eating one more thing when chef sent out the orecchiette; Italian sausage, cauliflower, red cabbage, spicy calabrian chili, fontina cheese, and garnished with fried capers ($10). We took a break, and then tried the eggplant parmigiana; sautéed with spinach, marinara and green garlic puree ($17) and the pan roasted polenta with spicy Italian sausage ragu and broccoli di cecco ($18) and, finally, the chicken ala picatta, with lemon, caper, butter sauce, pepperonata ($18). All the dishes were terrific; very authentic Italian and VERY filling. If we were not writing a restaurant review, we would not be ordering all this food, but, that being said, we managed to eat almost all of it!

To top it all off, chef insisted that we try the lemon and olive oil cake with plum agrodolce and stone fruit ($8) and their panna cotta with strawberries and dark micro basil ($7). We ate every bite! We waddled out of Il Posto knowing it was going to become a family favorite. The “little Italian restaurant around the corner” that locals would find as home and lucky visitors would rave about..

Give Il Posto a try … you won’t be disappointed!

 

RECIPE

Orrechiette

Yield:  Serves 6

Approx. 24 ounces of dried orrechiette pasta
1 pound of bulk Italian sausage
1 cauliflower
1/2 head of cabbage
1 pound fontina cheese
½ ounce calabrian chilies, chopped
1 bunch chives, finely sliced
2 tablespoons grapeseed oil
Salt and pepper to taste

Prep ahead:
Take cabbage and chop into fine strands.
Cook sausage and break apart into small pieces
Cut cauliflower into small florets
Grate fontina cheese

Get a large pot of boiling water

In a large sauté pan heat grapeseed oil and
add cauliflower, cauliflower and cabbage.

Meanwhile, cook orrechiette according to package instructions. When pasta is ready and al dente, add
to sauté pan, reserving a little of the pasta water.
Add chopped chilies and fontina cheese. Stir vigorously until the pasta water and cheese form an emulsified sauce, add more pasta water if needed. When sauce is formed, add chives and season. Serve warm.

Dinner at Lucy Restaurant and Bar

By John & Dorothy Salmon

The other night, John and I had a wonderful dinner at Lucy with Todd Zapolski, the new owner of The Shops at Napa Center. It was a celebratory dinner for Todd’s new adventure to enhance the look and feel of shopping in downtown Napa. The dramatic look of Lucy, named after the Bardessono matriarch, is a perfect example of elegance in a natural setting, complete with an organic garden of amazing veggies that will show up on your plate minutes after they come out of the ground.

Lucy has gorgeous glass tables, inventive lighting, and large white art on the walls.. The setting is beautiful, and the bathrooms are unique, with Japanese toilets that are out of Star Trek. We love Executive Chef, Victor Scargle, and have followed him from Copia to Go Fish, Jardiniere, Grand Café, Aqua, The CIA at Greystone and now, to Lucy. Chef, Victor Scargle, offers a menu that is billed as “embodying the hotel’s modern aesthetic and eco-conscious spirit.”

Not only does Chef Scargle use the freshest picked vegetables, herbs and fruits from Lucy’s garden, he also has the best of the best from Ubuntu’s garden, lovingly tended by Peter Jacobsen. Victor and Peter worked together at Copia, so Copia’s gift to Napa Valley lives on to include Lucy and Ubuntu’s gardens … more examples of the gift that Bob and Margrit Mondavi and so many others made possible.

Walking into Lucy is relaxing and the service is impeccable. Caesar and Christina were our very professional and home-grown servers. Caesar was born in Guadalajara and moved to Napa when he was eight, graduated from Napa High, and is a certified Sommelier. Christina is also a local product of the continually emerging food and wine industry in Napa County.

We began our evening with Lucy’s bar drinks to see what exotic treats they had in store for us. Todd ordered a Tanqueray gin straight up with olives ($10), Dorothy ordered a Redrum, which has flor de cana rum, blood orange, lemon, vanilla and egg white ($12). John pretended that we were on Cape Cod and ordered a Dark and Stormy, made with Goslings dark rum, ginger syrup, lime, and cock-n-bull ginger beer ($14). All of our cocktails were great. With our cocktails, we were served sourdough Acme bread that was delicious, along with remarkable, cranberry-walnut bread and a starter, Lucy’s green salad, that was amazing.

John ordered the Chicory Salad, made with Rogue River Smokey blue cheese, walnut citrus vinaigrette, spiced candied walnuts, and k&j orchards pear ($12); Dorothy had the Carrot Salad made with freshly dug Thumbelina carrots, served with the stem end still on, with lighter yellow carrots and carrot chips served with a curry shallot dressing ($12).  She said it was the BEST salad ever. Todd enjoyed the David Little Potato and Marche Truffle Salad, with roasted quail, watercress and Mache ($15). The salads at Lucy are fresh, unique and delicious, as are the fruit deserts that come right from the garden or picked from the adjacent fruit tree.

We thought that a bottle of the 2010, Cliff Lede Sauvignon Blanc was the perfect complement for our dinners. The wine list at Lucy is large, outstanding and unique. Note that there is a corkage fee of $20 if you bring your own bottle of wine. For an additional appetizer, we shared the Maine Diver Scallops with peach soubise, caramelized onion jus and onions ($15).  For dinner, Todd ordered the Crispy Skin Black Bass with vegetables a la grecque, with banyuls vinegar and torn herbs ($25); Dorothy enjoyed the Maine Lobster Risotto with summer squash, crème fraiche, tarragon and sorre ($19), John stayed true to his Midwestern roots and had Mary’s Chicken, with Yukon potato, sun choke gratin with yuzu kosho, garden choy, broccoli, and Lucy rau ram jus ($27).

The ingredient-driven farm/ocean/field to fork cuisine is what chef Victor Scargle is known for, and Lucy makes Bardessono shine like it has never shone before. Since we were writing the restaurant review, we figured we needed to try the desserts.  So, Victor brought out the Lemon Tart, made with huckleberries, crème fraiche sherbet, and green tea cake ($11) which was amazing. Of course, we had to try Victor’s famous S’Mores, which are definitely not like anything you have had on a family camping trip.  These S’Mores are made with a chocolate torte, toasted marshmallow ice cream, graham cracker and a dusting of peanut butter powder ($11).

Lucy’s bar and lounge features a full-bar with an array of artisanal spirits. Their very large and extensive wine list offers renowned small producers from around the world, and many organic, sustainable and biodynamic vintners. If you want to get away, even if you live in Napa County, consider staying at Bardessono.  They have 62 luxurious guest rooms to choose from, and each room is designed with its own private in-room spa where you can order the spa service of your dreams, or swim in their rooftop pool, ride around town on a carbon-fiber bicycle, or simply relax in a lovely, sustainable, elegant setting that is LEED Platinum certified. Whatever you decide; stay for a weekend, dine for breakfast, lunch or dinner, Lucy is a must on your list of things you shouldn’t pass up in the Napa Valley.

RECIPE:

Sweet Corn Soup

4oz     Leeks, split in half sliced thin and washed

4oz    Fennel    split, core removed,
sliced thin & washed

2oz     Celery, sliced thin and washed

2oz    Kennenbec potatoes peeled and rough chop

1ea    Garlic cloves, smashed

1 ½    Corn kernels

¼  C    Pastis

½ C    White wine

2    Vegetable stock

12ea    Corn cobs tied

1qt    Heavy cream

Kosher Salt

Black pepper

Grapeseed Oil

Garnish
4 ea    Padron peppers sliced on a bias

1 C     Buttermilk

1 C    Cornmeal

1 C    Corn kernels lightly pan roasted
with grapeseed oil salt and pepper

Place vegetables in a rondoux with a little grape seed oil on low heat.  Add salt to draw out flavor and moisture.  Once vegetables become translucent add pastis and white wine and reduce by half.  Add vegetable stock and bring to a simmer for 30 minutes with corn cobs.  Add cream bring to a simmer again for 15 minutes.  Taste soup throughout the cooking process and adjust seasoning as needed.

Remove from heat.  Take cobs out.  Blend in blender and strain through wood handle strainer.  Refrigerate immediately or serve.  To garnish slice padron peppers on an angle and dip in buttermilk, shake off excess buttermilk and coat with corn meal and fry till golden brown.

Garnish the soup with padron peppers, roasted corn kernels, and fino verde basil leaves.

Taste of the Himalayas – Wonderful, Fresh and Interesting Tibetan Food…

Taste of the Himalayas

Wonderful, Fresh and Interesting Tibetan Food…

376 Soscol Avenue • Napa | (707) 251-3840

OPEN Tuesday thru Sunday 11:30 a.m. – 2:30 p.m. and 5:00 p.m. – 10.00 p.m.

By John and Dorothy Salmon

We had the pleasure of dining with our good friend, Diane Aigaki, at Taste of the Himalayas Restaurant. The restaurant is located on the corner of Soscol and the Silverado Trail in the former Old Adobe, the oldest standing Mexican Land Grant structure in Napa County. Built in 1840, it was the home of Don Cayetano Juarez. Now, it’s the home for fabulous Tibetan, Nepali and Indian food, where chef/owner, Pemba Sherpa spends his days and nights cooking delicious meals for locals who want to try spicy, interesting Tibetan, Nepali and Indian food.

The outside of the former Old Adobe looks pretty much like it has for the past 172 years, with the exception of the Tibetan Prayer Flags blowing in the wind and the new signage. The interior of the restaurant is lovely and warm, with Tibetan art, Thankas and background Tibetan music that John and I remember fondly from our trip to India in 2000. That trip changed our lives, and gave us long-lasting friendships with the Tibetan Monks who visited us in Napa later that same year. Diane Aigaki was our tour leader on that trip- of- a lifetime and she continues to help Tibetan communities all over the world, while also teaching nonprofit organizations all over the world to write compelling and successful grant  requests.

Diane has a beautiful home in Dharamsala, India, the home of the Tibetan Government in Exile for over 50 years. We would need the entire Marketplace Magazine to recount our India story, but the short version is that in 2000, we took a single trip to countries that began with I (Ireland and India), and towns that began with D (Dublin and Dharamsala). We went from the St. Patrick’s Day Parade in Dublin to the home of His Holiness the 14th Dalai Lama in Dharamsala.  Sitting in Taste of the Himalayas with Diane lead to fond memories, recalling that trip, our friendship, and all the great times we have shared together over the past twenty years. That’s what friendship and great restaurants bring out in people!

We began our meal at 6:00 p.m. and the place was half-full on a week night. By 6:30, it was packed. We saw lots of locals we knew, and several visitors, all good signs that the economy is coming back. For Chef/Owner, Pemba Sherpa, it is a great sign that people love his food. Pemba Sherpa was born and raised in Nepal, and went to school in India. He came to the United States and completed a bachelor of science in Business in Indiana. After college, he moved to Sonoma to open a restaurant, where he realized his passion for cooking. After attending the Professional Culinary Institute in Campbell, he worked under Nick

Ritchie in Michael Chiarello’s Bottega in Yountville, and opened a Taste of the Himalayas in Sausalito in 2012. He moved to Napa to open Taste of the Himalayas at the Old Adobe in 2011. He had wanted to open a restaurant in Napa since 2004, because he has a loyal group of patrons here who appreciate his passion for great Tibetan food.

We began our meal by ordering Momos, the Traditional Tibetan dish we ate almost every day in Dharamsala.  Diane ordered the steamed vegetable Momos and Dorothy ordered the natural Chicken Momos ($8). John ordered the Beet Salad with baby spinach, roasted beets, mozzarella and a fabulous cumin dressing ($7). Pemba brought out his Samosa-Chat, crushed samosa, chole, red onion, tamarind chutney, and yogurt, apple and sev ($8) for us.  It was really good. The Momos were better than the ones we remember eating in India and evoked memories of walking up, what seemed like, really steep hills in the high altitude of Dharamsala to eat dinner at the Shangri La Restaurant operated by the Monks from the Gyumed Monastery. Since we were reminiscing about our trip to India, Diane and Dorothy ordered Chai Tea ($3) and a Peppermint tea ($3).  John ordered a Mustang Micro Beer ($5). We all loved Naan (Tibetan and Indian flat bread) from Dharamsala, so we ordered both the Garlic and Garlic Cilantro Naans ($3 each). The Momos were very filling and the beet salad was fabulous. For our last orders to share, we ordered the Shrimp Tandoori with citrus curry marinated shrimp, roasted in a Tandoori Oven, served with a rice noodle salad ($17) and the Lamb Tandoori ($18), a fabulous ,marinated leg of lamb, roasted in a Tandoori oven.  Pemba asked that we  sample his signature dish, Khashi, twice cooked, pulled- goat curry ($14). It was tender and spicy and very interesting and, by this time, we were stuffed.

If you like curry, there are several selections to choose from. Alu Bhanta, with potato and eggplant curry, Chana Masala, garlic and ginger- sautéed chickpea curry, Churi Pama, ground beef, red onion, bell peppers and blue cheese curry, or Lamb Vindaloo, marinated lamb cubes and potato curry, just to name a few. There are several Tandoori’s to choose from as well; Fish, Shrimp, Lamb, Chicken and Vegetable Tandoori. The salads are wonderful, the portions large and filling, and the atmosphere is relaxing and warm

We really enjoyed our meal and had a great time catching up with Diane and were happy seeing Pemba’s dream come true in Napa. By the time we were served his signature dessert, Kulfi, a milky pistachio-flavored Popsicle, drizzled with a delicious mango puree ($4), the place was buzzing with people and the parking lot was full. All a great sign that Taste of The Himalayas is a success, and Pemba’s tenacity is paying off.. Please stop by and say hello to Pemba, and bring the entire family for dinner. The prices are more than reasonable, the place is interesting and kids will find it fascinating, Taste of the Himalayas.

RECIPE

~PAKORAS ~

Something that anyone can make at home and enjoy. It’s simple, easy, and fun. PAKORAS are mixed vegetable fritters served with mint chutney.

This dish allows you to use vegetable trimmings that you don’t use most of the time. Vegetabales such as broccoli stems, cauliflower stems work best. You can use vegetables, cooked beans, spices of your choice and make it a little more exciting. All the ingredients in this dish are readily available in any kitchen.. No broccoli stems? No problem, go without them.  No coriander? Add some cumin, or some chili flakes, and spice it up.

Pakoras
1 med white onion julienne
1 cup cabbage julienne
1 cup broccoli steam julienne
1 cup potatoes julienne, skin on
1/2 teaspoon coriander seeds, crushed in half
2 cups chickpea flour
Oil for frying
1 cup regular yogurt
1 bunch mint leaves, separated
1/2 clove garlic

1. Cut the onions julienne, separate in a large mixing bowl, sprinkle 1/2 teaspoon salt, mix well with fingers and set aside for 10-15 minutes while cutting the rest of the vegetables.

2. Mix all the julienned vegetables along with the salted onion
and mix well, add crushed coriander seeds, then add chickpea flour, 1/2 cup at a time and mix well, add some water if necessary, please remember to not make the batter watery. The end result should be sticky.

3. Spoon out a tablespoon of mixed batter and fry in 325-350*F until golden-brown and crispy. Use teaspoon if smaller size of Pakoras are preferred. These typically take about 2 minutes to fully cook.

Mint Chutney
Puree mint leaves & chopped garlic.. Add the puree into the yogurt and mix slowly; add salt to taste. Store chutney chilled in an air- tight container until ready to serve.

Serve hot with mint sauce on the side. Enjoy Pakoras with a chilled Riesling, a dark beer or a hot chai.

Redd Wood in Yountville Now Open

Redd Wood in Yountville

6755 WASHINGTON ST. YOUNTVILLE | (707) 299-5030  | http://www.redd-wood.com
Open Monday – Thursday 11 a.m. to 10 p.m.  • Friday – Sunday 11 a.m. to 11 p.m.

By John and Dorothy Salmon

Richard Reddington has created another new hangout in Yountville, one with an Italian flair and GREAT food. Located at the north end of town across from Jessup Cellars’ great wine tasting room, Redd Wood has both indoor and outdoor seating. Luckily, when we were there, the weather was perfect, with a slight breeze. We sat outside for lunch with Peter and Nancy Gennet. It was fun catching up with them, laughing about our lives, our kids and grandchildren and the on-going transitions of life.

Redd Wood was packed when the doors opened and when you talk about doors, this place has a BIG one that easily slides open to bring the outside in, or close the outside out. The décor is very classy, with one of the most unique light fixtures any of us had ever seen. It is created out of about 10 old, long, worn out florescent light bulbs tied together with black plugs on top, and held up with wires that make it look like it belongs in a warehouse or in a back alley, but it’s very hip in this setting. There is the “Wappo Hill” emblazoned mailbox at the center of the custom-fabricated wine wall of cut metal tubing that pays homage to the Mondavi family and illustrates Redd Wood’s wine country roots.  There’s another wall that is filled with magazine covers, photos and everything Napa Valley. St. Helena interior designer, Erin Martin, REALLY made Redd Wood fun, funky and elegant.

Redd Wood is one of the more sophisticated pizzerias we have ever enjoyed. We don’t know many pizzerias that come with a Michelin-starred chef, such as Richard Reddington. Once you have lunch or dinner at Redd Wood, you will want to go back several times because the menu changes.  You can always count on the wood-burning, oven-baked pizza, the house-made pastas, the in-house made, incredible prosciutto and salumi, and a really interesting wine list. In the spring, summer and fall you can sit outside and bask in the sunshine, watch the birds, and pretend that you are in Italy.

On the day that we had lunch with Peter and Nancy, we had fun watching two cute dogs beg for the primary petting position from two young boys, while the boys’ parents relaxed with a glass of wine. Redd Wood is a VERY comfortable setting for everyone, even an occasional dog.  Sarah was our server and Dorothy started out with a No Yo Manhattan, made with Makers Mark, punt e mes and dried Tuscan cherries ($9) and Nancy tried the Italian Greyhound made with vodka, Campari, grapefruit juice and a lime wheel ($9). Peter and John had a glass of Sauvignon Blanc Lewis Cellars 2010.

For starters we ordered the (Fabulous) Frito Misto with calamari, gulf shrimp, fennel, Meyer lemon aioli ($14). Nancy ordered the bucatini pasta with tomato, guanciale, and black pepper ($14); Peter enjoyed the tomato pie (Pizza) with fresh mozzarella and basil ($14); John returned to his Chicago roots once again and went for the Meatball sub sandwich with tomato sauce, and caciocavallo ($14); and Dorothy tried the Lardo, mushroom and spinach fontina meat pie ($14). Never able to miss dessert, we shared the amazing chocolate caramel tart, with hazelnuts and salt ($9); the equally good butterscotch semifreddo with caramel corn, bourbon sauce ($9) and the incredible toffee cannoli with ricotta and almonds ($8). It goes without saying that we truly enjoy our job with the Napa Valley Marketplace Magazine!

Richard Reddington, Executive Chef and Owner of Redd and Redd Wood, is a native of New York who has made an indelible mark on the West Coast dining landscape. His first restaurant, Redd in Yountville, CA, opened in 2005 and has since garnered a Michelin star for five consecutive years. He began his career working for Roland Passot at San Francisco’s renowned La Folie in 1990, later moving to Postrio before heading east to David Burke’s Park Avenue Café in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin, three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York.

Returning to California, Richard helped open Spago Beverly Hills as Sous Chef, before taking the Chef reins at Jardinière in San Francisco and then Chapeau, where he was named ‘Rising Star’ by The San Francisco Chronicle’s Michael Bauer. In 2000, he was drawn north to Napa Valley and he began a four-year tenure as Executive Chef at the landmark Auberge du Soleil. There, he captured attention when he was voted ‘Best Rising Chef’ by San Francisco Magazine. After leaving Auberge in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to own his own restaurant. Richard Reddington has created a really wonderful setting at Redd Wood with great food and wine.  What’s not to like?

Redd Wood is located in the North Block Hotel, on Washington Street, between Burgundy Way and Madison Street, in Yountville. Tables can be reserved online and you better do that quickly, because on weekends, the place is packed.

RECIPE

~ Chocolate Praline Caramel Tart ~

Tart Shell
1 ½ cups  flour
¼ cup cocoa powder
¾ cup unsalted butter, cubed and softened
¾ cup confectioners’ sugar
½ tspn salt
2 egg yolks at room temperature

Praline
1 cup of blanched raw almonds
1 Cup of Sugar

Caramel
1½ cups of sugar
4 TBsp light corn syrup
½ ts  salt
6 TBsp unsalted butter
6 TBsp    heavy cream
2 TBsp    cream fraiche

Chocolate Ganache
½ cup    heavy cream
¾ cup    semi sweet chocolate chopped

Start with the tart shell: Heat oven to 350 F.

In a mixer combine butter and sugar and cream until mixture is pale and fluffy. Add the yolks and continue to mix till eggs are incorporated and smooth

Combine flour, cocoa powder and salt in a bowl and mix into the wet mixture.
Transfer into a 9’ fluted tart pan that has a removable bottom. Press the dough into the pan as evenly as possible. Refrigerate for 1hr. Prick the tart shell with a fork all over the bottom and along the sides. Bake for about 20 mins. The tart may seem soft but allow it to cool and it will harden.

Make the caramel: in a large saucepan put sugar, corn syrup and salt with 6 tbsp of water. The water is added to make sure the sugar caramelizes evenly. The sugar should look like wet sand. Bring to a boil and cook without stirring till a candy thermometer reaches 340 F. Remove from heat and whisk in butter, cream and cream fraiche. The mixture will bubble up so it is important to use a tall saucepan.set aside to cool.

Make the praline: place sugar and ¼ cup of water in a pot and cook till 235 F On medium heat, add the almonds and stir constantly till the almond are coated in the sugar and are golden brown. This will take about 10 minutes and you should never walk away from the pot.

Transfer the nuts to a greased pan and let cool. Once cool, put the nuts into a food processor and blend till the consistency of chunky peanut butter.

Using a small butter knife,spread, the praline evenly and as thin as possible onto the bottom of the baked tart shell. Place in the freezer and allow it to chill for 20 minutes.(do not skip this step orelse the praline and caramel will mix together.) Pour the caramel on top of the praline layer and smooth out the top. Set aside.

Make the ganache: bring the cream to a simmer and pour over the chocolate in a bowl. Cover with plastic wrap and let the cream and chocolate sit for 1 minute. Slowly stir with a rubber spatula from the center out until the chocolate and cream are completely emulsified. Pour ganache evenly over the tart and refrigerate until set for 2 hours. Sprinkle with sea salt and indulge yourself.

Napa Valley Marketplace Magazine Restaurant Review May 2012

Napa Valley Marketplace Magazine Restaurant Review May 2012

Ca’ Momi – Napa’s Amazing Italian Restaurant in the Oxbow Market

By Dorothy and John Salmon

W e stopped by the Oxbow Market recently and had dinner at Ca’ Momi.  It was incredible!  Ca’ Momi has some of the best, most authentic and most interesting Italian food anywhere. Saying that in Napa these days means that it has to really be good, since we now have some of the best Italian restaurants in Northern California. The Oxbow Market, on First Street in downtown Napa, is full of great food and fun places and lots of interesting people. Ca’ Momi is located across from Annette’s Chocolates, in the middle of an amazing food row. It is the ONLY Pizzeria in Napa to be officially certified by the Verace Pizza Napoletana (VPN) Association, an Italian association that oversees the strict requirements of Neapolitan pizza making. Only five restaurants in California have made this prestigious list and fewer than sixty have received it in the United States. We understand why Ca’ Momi is beloved by REAL Italian foodies. Not only is the food really good, it is served by the staff and chefs with love, flair, and real “Napkin” homespun fun.  If you are lucky enough to be there when Bella is working, you are in for a real treat.

Bella was working the front counter the night we were there, and we had fun recalling Napa before wine and the Regusci family history, and what it was like growing up in Yountville when dairy farms and prune orchards outnumbered vineyards. Bella’s family dairy farm was located on the Silverado Trail near Yountville. If you want to know some great stories about Napa County’s past life, sit at the counter and talk to Bella (not her real name, but at Ca Momi, everyone has a favorite Italian name). While we were enjoying our meal, Bella was giving tips about Napa to a couple from New York City. It was pretty interesting to hear them rave about the food at Ca’ Momi, since New York City has a few great Italian restaurants of its own!

Ca’ Momi is Italian for “House of Momi.” It was named for local legend, Momi dea Bionda, and his obsession with his vineyards and house in northern Italy that now belong to the Ca’ Momi owners.  Owners, Dario De Conti, Valentina Guolo-Migotto, and Stefano Migotto believe that Momi’s protective spirit is still watching over their property. Their wines are a celebration of his passions and his quest for the simple pleasures of life. The wines that they sell, along with their pizza, pasta and the most incredible desserts in the Valley, are as good as their food! After making great wines for several years, the three owners decided to show Napa locals and visitors alike what a REAL Italian pizzeria was like; with wood fired Italian pizzas, traditional Italian pastries and terrific Italian wines, mostly theirs, with other wines from smaller regions in Italy. The pizzas are the best … and don’t you dare ask for red pepper flakes or parmesan cheese!

For all you Slow Food lovers, Ca’ Momi is a proud partner in the Slow Food movement in San Francisco and Napa. For our Italians in Napa, this is like being at home and, for those travelers who love Italy, it’s almost like being there.

We began our dinner with two of their great wines. Dorothy ordered the 2010 Double Gold SF Chronicle Wine Competition Zinfandel ($17.95). She thinks her son Rob’s Zinfandel is the best in the world, but this Zin is fabulous. John ordered the 2010 Sauvignon Blanc Silver Award winner ($17.95) that he thought was very good. While we were sipping our wine, talking to our neighbors from New York, and going down memory lane with Bella, we crunched on some amazing Schiacciata Al Rosmarino O All, ‘ Olio Pizza, flat bread, Sicilian sea salt and organic rosemary ($5.25). This stuff is REALLY habit forming.
For appetizers, John ordered Ca’ Momi’s famous asparagus soup (Crema Di Asparagi) garnished with Bellwether crème fraiche ($8.50) and Dorothy had the Verdure Artoste, oven roasted seasonal vegetables ($8.50).  Both were wonderful. For the main course, John ordered the Lasagne Alla Bolognese, pork, beef, tomato sauce, with parmigiano reggiano and besciamella sauce ($13.75). It was served piping hot in its own lovely glass baking dish. Dorothy ordered the Cannelloni Ricotta and Spinaci, spinach, Bellwether Jersey ricotta and besciamella sauce ($13.50). Everything was cooked to perfection, hot and tasty.

Bella went on and on about the desserts, so we had to try them for this review. If you believe that, then we are better story tellers than we think! We did not have to have our arms twisted to try the freshly baked, six Bigne’s ($8.95) and a Millefoglie ($8.00). Millefoglie is the Italian version of the French pastry Mille-feuille, which means a layered cake that can be filled with a number of delicious treats. We could have ordered a latte macchiato, a cappuccino or an Italian Macchiato if we could have put one more thing in our stomachs, but that was NOT possible after this dinner.

The ambiance of Ca’ Momi is wonderful, with reclaimed wood, corrugated metal and lots of everything Italian in a very small place that is bustling with excitement, and a staff of hard–working, very friendly people, who are there to make you happy. Try it!  Sit inside or outside and you will never be disappointed.

RECIPES

Spezzatino and Polenta

300 ml veggie broth or water
2 small diced carrots.
2 small diced yellow onions
2 small diced celery
1 garlic cloves, chopped
25 gr (1oz) butter
150 ml red wine (NO OAK), or Pinot Grigio
200 gr (4 oz.) lardo
400 gr (16 oz.)beef shoulder cut in 1 inch squares
250 gr (10 oz.) Christina tomatoes.
2 tsp dried rosemary
1 spring sage
salt
black pepper
flour as needed

Cut the meat into cubes, medium sized pieces. Once the meat is cut, toss it in the flour, set aside. Cut the lardo into small pieces.

Heat the oil and butter together, sauté all the veggies until onions are translucent. Add the meat and the dried rosemary. Cook it for about 20 minutes. Add the wine and let the alcohol to cook off. Smell it and taste it.

Transfer the Spezzatino to a deep hotel pan, tie up the bunch of sage and add the water and tomatoes, cover it with foil and put it in the oven for 3 ½ hours at 275 degrees. Taste the meat for doneness and salt; readjust the salt if needed. The meat should be tender and melt in your mouth. If we aren’t there just yet, give it another 40 minutes and try again. Yes, it is the best part of the dish, tasting over and over.

60 grs (4 oz.) polenta
1 cup of water
½ tbs salt

Heat water until boiling point, add the polenta and salt, whisking constantly.  Polenta will be done within 5 minutes.

Pour the polenta in the middle of a deep bowl, add the spezzatino around it, garnish with some micro basil and EVOO. Buon Apetito.

 

Restraurant Review – April 2012 Neela’s Indian Dining

Napa Valley Marketplace Magazine Restaurant Review April 2012

Neela’s Contemporary Indian Dining

By Dorothy and John Salmon

On a lovely spring-like, winter day, Dorothy had lunch with Annie Bennett and Margrit Mondavi at Neela’s in downtown Napa. We know a great lunch when we experience it and we thought our lunch at Neela’s was terrific. We were greeted by Shelly Shipman, our lovely server and, later, as we were enjoying our lunch, Neela Paniz, the owner, stopped by to say hello. Neela’s is located on Clinton Street in downtown Napa in an area that is destined to blossom as one more cool neighborhood of tasting rooms, restaurants and interesting retail.

Neela’s seats 70 guests in an open setting with an Indian flair, and very interesting Indian food. As we sat down for lunch, we remarked as to how this area of town had changed and would continue to change in the coming months, as the former Goodwill site would become something very new and, probably, hip. We think that will attract more interesting businesses to the neighborhood. How lucky we are that Napa is thriving!

Neela’s newest next door neighbor is the New Tech Network of schools. The Network now serves 86 schools in 16 states with more coming online in 2013, thanks to the vision, courage and tenacity of many community leaders, teachers, principals and hard-working administrators who made the very first New Tech High School a success. Napa’s New Tech High is yet another example of Napa’s innovative nature and ability to influence the rest of the country. Nearby to Neela’s is more of Napa’s emerging food and wine scene with Stonehedge and the 1313 Main Street Tasting Rooms across the street.

Our lunch was filled with good conversation, memories and plans for our next trip together, all complemented by a great glass of Vinoce Sauvignon Blanc. The Vinoce winery is located right here in Napa on Vallejo and Yajome. The Nuss family is wonderful and were dining at Neela’s while were there. Neela’s carries their Twenty Rows Cabernet Sauvignon too.

Our plates of Neela’s wonderful Indian food made the lunch a great way to spend time with good friends. Margrit and Annie ordered the Vegetarian Sampler ($16) with Vegetable Samosas (potatoes and pea turnovers with sweet tomato chutney), Bhajjias (chickpea flour and mixed vegetable fritters, with tamarind chutney), Sev Puri (Potatoes, onions and contrasting chutneys on a crispy, wheat cracker) and Karari Bhindi (crispy fried okra that was amazing). We all agreed that the Karari Bhindi was better and more interesting than any potato chip we had ever eaten.

Dorothy recalled her visit to India with John, when she wore what she knew as a bindi on her forehead. Neela’s Bhindi was VERY different, an interesting dish, and delicious, oblong, small, fried and fabulous!  Dorothy ordered the Non-Vegetarian Sampler ($19) which included Unday Ki Chutney (deviled eggs, yogurt, mustard seeds, chilies and Kari leaves),  Kathi Rolls (tandoori chicken tikka, mint chutney with marinated onions). The Kathi Roll was kind of an Indian version of a rolled chicken taco. The Non-Vegetarian lunch also included Rassols (curried lamb and potato croquettes and pumpkin-tomato chutney) and Shrimp Samosas (shrimp, potatoes and mango pickle turnovers).

Neela’s features interesting dishes from many different Indian provinces, made from fresh ingredients and matched with colorful Bollywood music videos at the bar. Neela’s is a hopping place at night! If you dine at Neela’s on Wednesday night, you can choose to experience a three course, vegetarian, tasting menu. On Thursday night, you are served a selection of stuffed flat breads, served with salads and raita (cucumber & yogurt relish).  We are so fortunate to have so many great restaurants in Napa with a wide variety of cuisines to choose from.

When you want to serve unique, delicious fresh food and you don’t want to make it yourself, Neela’s also offers catering for that special party.  Let Neela do the hard work for you and you can enjoy your party. For the vegans and vegetarians in the family, Neela’s is an easy and wonderful answer.

You can order wine from Neela’s Wine List or bring your own for a $15 corkage fee. Our Vinoce Sauvignon Blanc was wonderful. Neela Paniz is not new to the food scene. Neela’s was named as one of the San Francisco Chronicle’s Top 100, Best Bay Area Restaurants in 2010, featured in 2009 in Wine Spectator’s Chef Talk, featured locally in the Napa Valley Register, Paul Franson’s NapaLife, the Los Angeles Magazine in 1994 when Neela was in LA,  and in the Press Democrat. Neela Paniz is usually at the restaurant to greet guests and enchant them with her passion, terrific food and unique restaurant. Her book, The Bombay café, published in 1998, put her on the national map as one of the leading voices of contemporary Indian cuisine. Neela chose to sell her partnership in Los Angeles and move to Napa with her husband, and opened Neela’s in 2008. Neela Paniz continues to be the guest chef at cooking schools nationally. On December 13, 2011, Neela was featured on the TV show “Chopped.” She won the competition. Her many fans seem fascinated by that fact and continue to come into the restaurant, excited to try the food from a “Chopped Champion.”

Stop by and enjoy!
975 Clinton Street (Near Main Street) in downtown Napa
(707) 226-9988
http://www.neelasnapa.com

Tuesday thru Friday
Lunch 11:30 a.m. to 2:30 p.m.
Dinner 5:30 p.m. to 9:30 p.m. Sunday and Tuesday-Thursday and until 10 p.m. Friday and Saturday
Closed Mondays

RECIPES

This recipe, called “Bassar,” hails from Sindh, formerly the northwestern province of India, now in Pakistan. Loosely translated, it means “with lots of onions.” This is a basic Bassar sauce recipe and it is finished with shrimp. It can also be served with a mélange of mushrooms or tofu, or filets of fish, or even some breast of chicken strips, or a combination thereof.
Serve it with Basmati rice or Indian flatbreads. Interestingly enough, it also does very well as a sauce for pasta or on a slice of crusty bread. You can increase the number of Serrano chilis to the degree of heat desired.

Shrimp Bassar  Serves 6

For the Bassar Sauce:
4 tablespoons vegetable oil
1 teaspoon cumin seeds
2 yellow onions, sliced thin
2 inch piece ginger, peeled and julienned
2-3 Serrano green chilis, halved and then sliced thin on the bias
2 large tomato, halved and then sliced thin
1 ½ tablespoons ground coriander
½ to ¾ teaspoon cayenne pepper
¼ teaspoon turmeric
1 teaspoon salt
30 large shrimp, cleaned and deveined, leave the tails on or off, your preference
Chopped cilantro for garnish

1.  Heat 2 tablespoons oil in a large skillet.  Add the cumin seeds and fry till they sizzle.
2.  Add the onions, ginger and chilis and sauté on medium heat till the onions are wilted and lightly browned.
3.  Add the tomatoes, coriander, cayenne and turmeric. Sauté for a minute or so to incorporate the spices. Add ½ teaspoon of salt, mix well and simmer covered for 15 minutes.
4.  In another larger skillet, heat the other 2 tablespoons of oil. Add the shrimp and balance of the salt. Sauté on medium high heat till they are lightly browned.
5.  Add the “Bassar” sauce and stir well to mix in the sautéed shrimp. If you desire a little more “curry” sauce, add about a quarter of a cup of water. Cover and cook on low heat for about 2-3 minutes till the shrimp are cooked through. Serve garnished with cilantro.