Redd Wood in Yountville Now Open

Redd Wood in Yountville

6755 WASHINGTON ST. YOUNTVILLE | (707) 299-5030  | 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
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.

 

Restaurant Review – Emmy Lou’s Diner

Napa Valley Marketplace Magazine Restaurant Review February 2012

 Emmy Lou’s Diner  “Nothing Could Be Finer”

By Dorothy and John Salmon

Knowing that one of our favorite chefs, Marco Ruiz, would be in the kitchen, we enjoyed a Tuesday night dinner at Emmy Lou’s Diner in the River Park Shopping Center at Imola and Jefferson. Emmy Lou’s Diner is owned by Marco’s good friend, Ruben Carreon. Due to the economic downturn we all faced in 2010, Marco’s beloved Pasta Prego closed, along with several other terrific Napa restaurants.  In March 2011, Marco was at the River Park Shopping Center for a haircut and he stopped in to say hello to his old friend Ruben. As they commiserated about Pasta Prego’s closing, Ruben suggested that, since Ruben serves only breakfast and dinner at this local neighborhood diner, Marco might consider serving dinners there. Marco immediately took his old friend up on the offer and began serving dinner. For dinner, the lunch tables are cleared and white table cloths added which gives a touch of glamour to the typical diner atmosphere.

With some help from the local word of mouth, many fans of Pasta Prego followed Marco Ruiz to Emmy Lou’s Diner for dishes such as Marco’s amazing smoked salmon, served with capers and red onion on a sweet corn pancake with a lemon aioli sauce. As the locals told their friends that weeknights at Emmy Lou’s Diner was the place to be for fabulous food, the place began to hum.  The neighborhood diner atmosphere actually makes the place more fun, and you will see some notable local regulars. On the night we were there, we ran into Dr. Lee Block and his wife, writer Moira Johnston Block and visited with the talented Thomas Bartlett, Napa Valley’s beloved and well known designer, whose work has been shown time and time again in Architectural Digest. Thomas joined us for some great stories and a glass of wine, making the evening more fun.

Marco Ruiz stopped by to say hello when there was a break in the action in his busy kitchen. Marco also caters large and small parties, weddings and special events. If you don’t feel like cooking dinner, consider stopping by and picking up your meal at Emmy Lou’s and take some great food home to eat by the fire. While we were at the Diner, we saw several people pick up their To Go orders. Marco is a sought after caterer. So, the next time you think about spending hours cooking for your next party, consider calling Marco instead. Full service catering is available by contacting Marco Ruiz at (707) 337-8546 or email him at ruiz_marco@comcast.net.

If you decide to eat at Emmy Lou’s Diner don’t expect a lavish setting.  Emmy Lou’s is located in the middle of the River Park Shopping Center, sandwiched in between The River Park Jewelers and Personalized Haircuts, just down the way from the $1 Store, Hancock’s Fabrics and Cigarettes and More. You won’t be going for the décor, but the food is divine. Here’s a tip for Valentine’s Day: save taking the love of your life out for dinner at Emmy Lou’s Diner and buy some terrific jewelry with the savings. You will get one of the best meals in town, have money left for jewelry and make everyone happy.  Emmy Lou’s is a great place for a party too.  Invite several couples to join you for dinner and have a blast.

Emmy Lou’s seats about 56 people, including eight seats at the bar. Don’t let the atmosphere fool you. The food and service are terrific. We were greeted by Adriana, who has worked with Marco for over five years, as have many of his staff from Pasta Prego who you might recognize.
Adriana served us Sciambra’s fresh bread with a wonderful olive and garlic dipping oil. We ordered a bottle of Luna Vineyards, 2008 Napa Valley Pinot Grigio ($21). The wine list is not lavish but offers a sufficient selection of great local wines at reasonable prices. If you wish, you can bring your own wine for a $10 corkage fee.

We began our meal with an old time favorite, Marco’s fabulous smoked salmon, with capers and red onion, served on a bed of sweet corn pancake and an amazing lemon aioli ($10.50). John had never enjoyed this dish at Pasta Prego, but after one bite, said that it was amazing. John ordered the tomato soup ($5.50), which far surpassed the tomato soup that he grew up eating during the winter as a kid in Chicago. Dorothy ordered a small Caesar Salad
($5) just to see if it had the same Pasta Prego flavor. It did. When you go to Emmy Lou’s Diner, try the Rock Salad made with baby greens, red onions, tomatoes, cucumber and citrus vinaigrette ($10.50). It’s one of the best salads you will ever eat.

For dinner, John ordered the Risotto with tomato, asparagus and sausage ($18.95) and Dorothy ordered the Pasta Diablo; grilled prawns wrapped with pancetta on a bed of spaghetti, with broccoli, marinated tomatoes, garlic and olive oil ($20). The Pasta Diablo was one of Dorothy’s favorites at Pasta Prego and it is the same wonderful dish at Emmy Lou’s Diner. It is garlicky, beautifully presented, with big shrimp wrapped with thinly sliced pancetta and perfectly cooked asparagus. John thought that his Risotto was wonderful too.  We finished the evening with Marco’s crème brulee ($5), which was as good as the rest of the meal, and probably the best crème brulee you will ever eat, and for sure the best
for $5.00!

Since we live not far from Emmy Lou’s, we intend to become one of their regulars. Look for us when you come. Ignore the Budweiser and Corona neon signs and the big OPEN sign when you get to Emmy Lou’s and sit down for one of the best meals in Napa, served by friendly people, and prepared by a beloved chef in a funky neighborhood setting. Sometimes, ambiance is overrated!

Chicken Marsala (Serves 2)

1 double boneless chicken breast
1 tablespoon olive oil
½ teaspoon chopped garlic
3 tablespoon bread crumbs
¼ cup Marsala cooking wine
¼ cup veal stock
1 tablespoon unsalted butter
6 ounces of cooked spaghetti
1 cup sliced mushrooms

Cut the chicken in half. In a large skillet heat the olive oil, add the chicken, and sauté over medium heat until it’s a golden brown on both sides. Put the chicken in the oven for about 5 minutes, and then add the mushrooms sautéed until they are soft.  Add the garlic, Marsala, veal stock and butter, reduced down for 30 seconds.  Add more veal stock, if necessary.

Cook the spaghetti in salted water and drain well. In a large skillet add the olive oil, bread crumbs, and garlic, sautéed over medium heat for about 5 seconds.  Finally, toss the spaghetti with all the ingredients.

Serve the spaghetti on the plate first, then place the
chicken on top and add the sauce on top of the chicken.

 

Restaurant Review January 2012

Napa Valley Marketplace Magazine Restaurant Review January 2012

Discover the Upbeat and Updated Grill at the Silverado Resort

By Dorothy and John Salmon

With new ownership, big changes underway at the Silverado Resort. We recently enjoyed some of the changes with Ethan Hirsch, our Petaluma friend of more than 25 years, and Annie and Richard Bennett, our dear Napa friends and occasional travel companions. We met at The Grill at Silverado on a clear and cool Napa Valley winter evening, and immediately noticed the changes to The Grill’s dining room, the food and the atmosphere that have been created by General Manager, John Evans, and his Dolce International resort management team.

We talked about our fond memories of having attended, more than 50 community events over the years, in the ballroom at Silverado. And how, now, we look forward to Dolce restoring and improving this unique and lovely example of early 20th century grandeur, which is surrounded by its PGA championship golf courses, 435 hotel suites, 13 tennis courts, 10 swimming pools, and hiking and biking trails nearby. Dolce is in the planning stages to complete room renovations, facility upgrades, renovation of the south golf course, and new conference space.

Often, many think of Silverado as a place for tourists. That’s too bad, because it is an idyllic place for we locals to enjoy. If you have never been to The Grill, it is located in the building immediately to the left of the main building, just past the pro shop. The room opens to a lovely bar where you can order great bar as “Loaded” Potato Skins, American Kobe Beef Burgers, Pulled Pork Sliders and, of course, Pablo’s famous Fish Tacos, with a side order of his incredible Guacamole.

The Bar offers an assortment of great beers along with some of Napa Valley’s best wines.  The Grill at Silverado is open for lunch and dinner, cocktails all day, and offers the best in Napa Valley cuisine. DON’T miss the Tuesday or Thursday evening, fixed price Chef’s Choice Four Course, fresh, sustainable seafood, or internationally themed dinner.  Every Wednesday is Kobe Burger night. Why would we ever cook at home?

Johnny Miller, Silverado Resort’s most famous investor, and local Napa legend, brought in John Evans as General Manager, and coaxed Executive Jake, a Vintage High School graduate, to put a crackerjack team together to make Silverado Resort a diners dream.

As we walked into The Grill, we commented on its warm and friendly atmosphere. As Max, our server, made sure our water glasses were filled, Chef Pablo Jacinto visited us to introduce himself and take our wine order. In case you don’t recognize Pablo’s name, you have likely eaten something he has prepared since he worked with Cindy Pawlcyn for 20 years (most of the time at Mustard’s Grill) and before that, at the Buckeye Roadhouse in Marin.

We began our dinner with an exceptional bottle of Château Montelena Chardonnay and finished the meal with a great bottle of Phillips Family Cabernet. Both the Barrett and Phillip’s families have given so much to our Valley, so we feel it is important to acknowledge the families who produce our great wines by ordering them whenever we can. We settled in at our table, caught up with each other, and ordered Pablo’s Fish (Mahi Mahi) Tacos ($14) for everyone.  Pablo brought them out from the kitchen and they were terrific! We could have also tried the Hot Dungeness Crab Dip with white cheddar cheese, but we knew this night was going to be a BIG one, so we stuck with the fish tacos.  That was a good call!

We ordered salads to share – two of the Big Ranch Heirloom Tomato Buffalo Mozzarella Salads with wonderful basil vinaigrette ($12) and a Caesar Salad with creamy roasted garlic dressing, crisp romaine, croutons, and anchovy ($9). Then, we divided up the main course menu to make sure that we tried as many entrée’s as we could. John quickly selected the Fulton Valley Country Fried Chicken served with cole slaw, buttermilk mashed potatoes, and sweet onion gravy ($23), which he thought was fabulous (and refused to share). Annie ordered the Grilled, 12 oz.  Kurobuta Pork Chop served with garlic mashed potato, summer squash, & pickled K&J orchard peaches ($30). The pork chop was huge. Annie is really good at watching her food intake, so most of the pork chop went home for Richard the next day. Ethan ordered the Angus 12oz Rib-eye Steak, with Yukon gold potatoes, roasted heirloom tomatoes and cabernet butter ($32). Ethan thought the steak was very good, and VERY filling. But, he was a bit miffed at John for not sharing his Fried Chicken. Richard ordered the Rotisserie Roasted, Fulton Valley Chicken with sweet pepper, arugula, bread salad and natural jus ($21).  Richard thought his chicken was very good. Now that we think about it, we don’t recall that he shared his Chicken either! Dorothy enjoyed the fresh, sustainably sourced, Seafood Special, which, on the night we were there, was a fabulous wild Alaskan halibut served with flair ($28).

Chef, Pablo Jacinto joined us several times to make sure that we were enjoying our dinner, and spent the time chatting with us about his years in the Valley. Needless to say, we loved it. To further acknowledge the cooking talent at Silverado, we were impressed to learn that Executive Chef Jake, was previously at the Carneros Inn (FARM) and the Boon Fly Café. He is a master at finding and preparing fresh, local food. Before arriving in Napa, he was the executive chef at The Lodge at Pebble Beach, where he helped organize food for the AT&T Pro Am Golf Tournament and Concourse d’ Elegance.
The Grill at Silverado serves breakfast, lunch and dinner daily. Silverado Resort and Spa was one of the sponsors of November’s, Flavor Napa Valley event.

~ The Grill’s  Recipe ~

Wild Alaskan Halibut with a
Saffron & Citrus Seafood Stew (Serves 2)

Saffron Citronette

• ½ cup fresh lemon juice
• ¾  cup fresh orange juice
• 12 strands saffron
• 1 cup olive oil
• 1 cup extra virgin olive oil
• ½ tablespoon chop garlic
• 1 tablespoon orange zest
• 2 tablespoons grated ginger

Heat Saffron in warm Olive oil; make sure the oil does not smoke. Cook time approximately 2 minutes.   Combine lemon juice, orange juice, garlic, orange zest and ginger in a mixing bowl.  Whisk together and continue to whisk while slowly adding the Saffron Olive Oil mixture. You will have some left over if preparing for two portions. Reserve in refrigerator for up to 10 days.

The Stew

• 4 oz halibut or white bass • 4 each mussels
• 4 each clams • 2 each scallops
• 4 oz rock shrimp • 1 tsp olive oil
• 1 oz white wine • 1 tsp garlic
• 2 oz citronette (as prepared above)
• 2 oz wild arugula • 2 oz butter
• Salt and black pepper to taste

Heat the olive oil and brown the halibut on both sides. Finish in the oven to desired temperature. In a different pan heat Olive oil add all the mussels, clams, scallops, rock shrimp and garlic, cook for approximately 2 minutes.   Add, white wine, 2 oz saffron citronette, and finish with butter, salt and pepper.  It should be nice and juicy. It cannot be dry.  In a deep bowl set arugula, mussels, clams and top with the Fish.  Drizzle Citronette mixture around the fish to create the stew. Then top Fish with more of the Citronette. Serve with a grilled sourdough crouton soaked in St. Helena Olive Oil. Buen provecho!!!

rest review0611

Napa Valley Marketplace Magazine Restaurant Review June 2011

Avia Kitchen and Wine Bar

A Very Cool Hangout in Napa’s Hot West End

By Dorothy and John Salmon

For we who have lived in Napa for more than 20 years, the hip, new West End looks nothing like that part of First Street used to look. For we who dreamed of what the new Napa could become after the Flood Control Measure A passed, it is even better than we dreamed it could be. The upbeat shift that created the West End was given a big boost with the construction of the AVIA Hotel, and really bloomed when its doors opened in July, 2009. The Hotel proudly reports that it recently earned “AAA Four Diamond Status”, which is a really BIG deal after being open less than two years! The hotel is sleek, classy, and feels like a young, hip place to hang out for visitors and locals alike.

First Street’s West End is also home to The Norman Rose Tavern, Oenotri, Graces Table, The John Anthony Tasting Room, Napa Square, Gordon Huether’s Gallery, Wells Fargo Bank, Annett’s Chocolates and much more. It is a street filled with an enthusiastic air of “what’s next?” This spring, the West End will welcome new retailers, West End Napa and Napa Valley Toffee Co.,  adjacent to the AVIA Hotel. Locals and visitors can purchase sweets, do more wine tasting, and enjoy a coffee bar next to a “one-of-a-kind” furnishings made by Napa Valley artisans. Lynn Campagna of Napa Valley Kitchen Gallery will fill her 3,000 square foot location at Napa Square with “to die for” kitchen items.

Our son Rob is the winemaker for John Anthony Vineyards. So, we call the John Anthony Tasting Room our “hangout.” From there, we can walk next door to the AVIA for brunch, or dinner or a snack with our granddaughters, Gracie and Arden.  At ages 6 and 10, they think that AVIA is the best place in town  because  they can take the elevator to the second floor outdoor terrace and eat ice cream while swinging on a swing. From the time we attended the hotel opening, we knew that great things were around the corner for this part of downtown Napa.

When you walk into the AVIA today, you first encounter the Riddling Rack lounge, where you can order from  terrific selection of wines, cocktails, exotic Agave wines, sake, rum and rice infused vodka. You can pair your sake, Napa Smith Wheat beer, or local wine with Portobellos with black truffle aioli and a C.A.B. burger. You can also choose a selection of Fromage + Charcuterie plates with a mix of domestic and imported cured meats and cheeses and accompaniments, such as locally-produced honey, toasted baguettes, cured olives, whole grain mustard and tangy capers.

One of the best kept secrets in town is The AVIA’s wonderful Saturday and Sunday buffet of fresh market fruits, yogurts and house-made granola, steel-cut oatmeal and cereals, breakfast pastries, and local, artisan cheeses and charcuterie, plus chef-prepared omelets or scrambles, breakfast potatoes, bacon and sausages. Walking into the AVIA Kitchen (Dining Area) you will see a fireplace area with a long, dark, leather couch, coffee tables, and a friendly atmosphere where you will often see locals stopping by for a glass of wine after work.

Chef Chris Aken is The AVIA’s Executive Chef. He comes to the AVIA with experience in classic French Cuisine garnished with an eclectic mix of styles from work in  Oklahoma City, Chicago, San Francisco and the Napa Valley.

We began our dinner with a bottle of one of our favorites,  Luna Pino Grigio ($32). For starters, John ordered the Warm Mozzarella/Balsamic Vinaigrette Garlic Confit with Toasted Baguette ($12) and Dorothy ordered the “Springs Bounty” Salad with Roasted Apples, Baby Radish, Pickled Ramp and spring blossoms ($10). Both salads were delicious, and the service was friendly and prompt. The dining room is unique with a long tall table for dining, and smaller and larger tables to accommodate almost any size party. By the way, the AVIA also offers a large conference room for parties, meetings, conferences and holiday gatherings.

For our meal, John had the Grilled Flatiron Steak with crushed potatoes, sautéed spinach and Cabernet Juice ($26). Dorothy enjoyed the Risotto with Morel Mushrooms, spring vegetables and crispy Parmesan ($17). Since we just returned home from a week in Mexico with friends, where we did more than our share of eating and drinking the local flavor, we decided to pass on dessert. We know from past experience, however, that the desserts at the AVIA Wine Bar and Kitchen are terrific. So, do indulge. Stop by for dinner anytime or bring your friends and family for a weekend brunch and enjoy the hotel, downtown Napa and the new look of Napa’s West End.

Restaurant Review – May 2011

Napa Valley Marketplace Magazine Restaurant Review May 2011

Grace’s Table on Second St…

A Local’s Favorite and
a Visitor’s Delight

By Dorothy and John Salmon

e recently had the pleasure of dining with John and Carol Glaser at Grace’s Table in downtown Napa. John and Carol are beloved educators in the Napa Valley and tireless supporters of children’s causes. John is the recently retired Superintendent of Schools for the Napa Valley Unified School District and a member of the NapaLearns Board of Directors. Carol is every parent’s dream for their children’s education and has been a pioneer of early childhood education for years.

We were the lucky guests of John and Carol, who had purchased Dinner for Four donated by Grace’s Table at an auction in support of Community Resources for Children, a local nonprofit whose mission is to provide resources for the early care and education of children in Napa County.  http://www.crcnapa.org

We who live in Napa County know that we have a wealth of incredible restaurants to choose from. Many of our restaurants donate food and service to better the community and to benefit our local nonprofits. We won’t name them here, but we make an extra effort to support all of those local restaurant owners who give of themselves to local nonprofits all year around. Grace’s Table is one of them. And, while it is a great place to go at any time, be sure to keep them in mind before any show at the Uptown Theater down the street. During the warm months, you can also dine outside and watch Napa’s world go by.

Grace’s Table serves Continental Breakfast, Brunch, Lunch and Dinner. The food is fabulous; the menu is interesting and fresh; the service top drawer, and the place is charming with a warm, welcoming décor and a terrific bar for a “before you head home” glass of wine.

Grace’s Table owner and chef, Mauro Pando, is a “cuisine investigator” who creates food that is not only delicious, but has origins in many different cultures. He calls this his “Global Kitchen.” Previously, Mauro was the Executive Chef of the Grand Café in San Francisco, the Red Star Tavern and Roast House in Portland, Oregon,  and he served as Chef de Cuisine at Scalas Bistro. His family is from Argentina and Peru, so you can experience some interesting combinations of food that will keep you coming back for more. Mauro’s wife, Nancy, is co-owner and an accomplished chef herself. Karen Brewster serves as their upbeat manager and her son, Benjamin, is the friendly face you will often see as you walk in. Benjamin and Karen seem to know everyone in town!

Since our dinner for four was an auction item, Chef Mauro offered to prepare a special combination of items from his dinner menu. We began our dining adventure at 6:00 p.m. on a Monday night when Grace’s Table was not as crowded as it typically is on weekends. By the time we left, it was full, which is a good sign that the food is REALLY good. Based on our meals, we agree.

We began the evening catching up with John and Carol, who we had not seen for a while. At the suggestion of Chef Mauro, Benjamin served us each a glass of NV Argyle Brutt from the Willamette Valley ($14/$43). While we were talking, an order of their famous Iron Skillet
Cornbread, served with Lavender Honey Butter with a side of Mache Lettuce ($6) arrived, which paired perfectly with the wine.

Chef Mauro came from the kitchen to greet us and to discuss our dinner menu. We discussed several very appealing options and settled on beginning with the Pear Salad with wild Arugula, Frisee, Radicchio and Candied Walnuts, Pomegranate Vinaigrette, Goat Cheese and Tri-Pepper Gastrique ($10), which we all agreed was one of the best salads ever! With the salad, Chef made the perfect choice of a glass of ’07 Argyle Nuthouse Chardonnay ($16/$51)

For our main course, Chef Mauro offered to prepare his version of “Surf and Turf,” in which he combines the Hangar Steak Frites ($21) from the dinner menu and the Seared Ahi Tuna ($15) from the Appetizer menu, which Chef garnished with a delicious Bordelaise Sauce, vegetables and potatoes to perfection. With dinner, we were served the ’09 Argyle Nuthouse Pinot Noir from Oregon ($14/$54), which was smooth, crisp and made both the meat and fish taste wonderful. Benjamin explained that the Nuthouse name originated when the winery owners planted grapes in the location of a former state hospital. Maybe that’s the beginning of a trend. Napa State Hospital … here we come! On a more serious note, Carol thought Grace’s Table’s wine list was eclectic and interesting. We all agreed.

As usual, we were “forced” to try dessert. We picked four and sort of passed them around; Grandma Betty’s Valencia Orange and Meyer Lemon sorbet topped off with delicious home- made lavender Meringues ($8); the decadent, Old Fashioned Devil’s Food Chocolate Cake with Chantilly Cream and Maldon Salt ($7); the Tarte-Tatin; Upside down Apple Pie, with Caramel Vanilla-Bean Ice Cream ($7) and the most beautiful small, perfect, House Made Blood Orange Cheese Cake ($7).  Since we all seemed to land on our favorite, there was not a lot of passing around.  Mostly, we each just enjoyed what was in front of us.

Carol and John finished the dinner with Ritual Coffee ($6) and Dorothy had a Ritual Coffee Latte ($4). As if they were trying to make sure that we were so overloaded that we could not rise from our seats, we were served samples of the ‘06 Eclipse Carneros Della Notte (w Botrytis) late Harvest Pinot Noir ($12) and the ‘06 Solstice, Carneros Della Notte Late Harvest Riesling ($12).

The evening was spent half catching up with good friends and half praising the quality of the meal.  THANK YOU Grace’s Table for supporting our local nonprofits. Thank you John and Carol for purchasing the auction item and for inviting us to join you as your guests.

If you see a Grace’s Table Dinner at any of our many Valley auctions, bid for it … it is well worth it.  If you can’t wait for that, stop in to the restaurant any time. But, it is good to call for a reservation, especially on the weekends! If you didn’t see something great above, they also have Tamales, a great Cassoulet, Sea Bass Almandine, a Hand Formed Burger with all the additions you can think of, and a Kurobuta Pork Osso Bucco!

Restaurant Review – April 2011

Napa Valley Marketplace Magazine Restaurant Review April 2011

Cole’s Chop House …
A Carnivore’s Paradise
(as our grandson says)

By Dorothy and John Salmon

One of our favorite people in the entire world is Greg Cole, owner of Cole’s Chop House and Celadon in downtown Napa. Long before most restaurateurs believed in downtown Napa, Greg Cole was pioneering Napa’s Renaissance. Greg deserves many accolades for jumping in early and helping to create what has now become a foodies dream in downtown Napa.

Greg Cole travels back and forth from Celadon to Cole’s Chop House and you will always see him smiling. He came to Napa in 1985 and worked with Chef Philippe Jeanty at Domaine Chandon, then worked at Pasta Prego and Ristorante Piatti. He even did a stint of winemaking at Robert Sinskey Vineyards to perfect his knowledge of Napa’s wines. In 1996, he and his wife, Beth Fairbairn, opened Celadon, offering their signature “Global Comfort Food.” In 1998, Greg was selected as one of the 24 “hottest young chefs” in America by the Wine Spectator.

When you walk into Cole’s you are greeted by one of two friendly Managers, Eric Keffer or David Palagi. Cole’s Chop House is located in one of Napa’s oldest stone buildings, built in 1886 with hand hewn native stone, an open truss ceiling and Douglas Fir floors. The building once housed the livestock exhibits for the late 1800’s fairs, so we think that it is appropriate to now be a famous Napa steak house.

The downstairs area is beautiful, full of fun and laughter, and home to one of the trendiest Honduran mahogany bars in town. From May to October, you can dine outside on the patio adjacent to the Napa Creek and the Main Street scene in downtown Napa. If you are lucky, you might even catch Congressman Mike Thompson walking past, since his office is close by.

According to husband John, who was born and raised between the Chicago Stockyards and the South Chicago Steel Mills, Cole’s is a Classic American Steak House. Since no dinner is complete without meat and a glass of scotch (or Cabernet here in Napa) it is his favorite. The menu features 21- day, dry-aged, prime steaks, Certified Angus Beef, formula fed veal, New Zealand lamb and fresh seafood. All of the “sides” are amazing. Our favorites are the creamed spinach and the hash browns. Cole’s has an impressive wine list emphasizing Cabernets from some of the best wineries of the Napa Valley.

The upstairs mezzanine dining area accommodates groups as large as 45. A beautiful velvet drapery divides the room from the downstairs dining area, creating an intimate and elegant space that harkens back a hundred years. So, it is not surprising that Cole’s Chop House is our go-to place for those special occasions when you want a great steak. We (and Napa) were recently visited by Tom Torlakson, California’s Superintendent of Public Instruction, and Tony Wagner, author of “The Global Achievement Gap.” We selected upstairs at Cole’s for dinner. As usual, Greg was on hand to welcome our distinguished guests and, of course, to make sure that the food was as remarkable as always.

For this dinner party of about 24 guests, we chose Cole’s Chop House Group Dining Menu.  The first course is either a Grilled Mexican White Prawn Cocktail or Maine Peekytoe Crab Cocktail. The salad course offers the Chop House Caesar Salad or the Classic Wedge of Iceberg Lettuce, with cherry tomatoes and Maytag blue cheese. For an entrée, we could choose from a Double G Brand Natural Petite Filet Mignon, or a 10 oz. Atlantic Salmon Filet, or the Eden Farms Certified Berkshire 12 oz. Center Cut Pork Chop. The side dishes were served family style and included Roasted Potatoes, Creamed Spinach and Sautéed Mushroom Caps. For dessert, we could choose either a Vanilla Bean Crème Brulee or a Warm Chocolate Brownie with Caramel Ice Cream and Chocolate Sauce. The Group Dining Menu we chose was $80 per person and well worth the price.

We paired our dinner with great wines from Vineyard 29 and Jones Family Vineyards, compliments of Chuck McMinn and Rick Jones. Prior to dinner, the group had the opportunity to hear both Tom Torlakson’s hopes for California’s students and Tony Wagner’s observations and suggestions for Napa County’s education future.  Tony Wagner’s visit was sponsored by Napa’s local education non-profit, NapaLearns, with a special assist from its Directors Chuck McMinn and Rick Jones.

When you are planning a special dinner, Cole’s Chop House should be at the top of your list.  If you are looking for a special night out with your one and only, Cole’s also has one of the hottest bars in town with incredible drinks, desserts and ambiance. It is a trendy hangout for visitors and locals alike.

If you want to learn more about Greg and pick up some food and wine advice, you can listen to him on Tuesday mornings on KVON 1440AM from 9 to 10 a.m. You can also catch him on Karen MacNeil’s PBS series “Wine, Food and Friends.” Greg was named 2005 Business of the Year by the Napa Chamber of Commerce and you can also see him at many local fundraising events serving up his incredible food.

Cole’s Chop House
1122 Main Street in downtown Napa.  (707) 224-6328
Dinner is served nightly. Sunday-Thursday 5 p.m. to 9 p.m.
Friday & Saturday 5 p.m.to 10 p.m.
www.coleschophouse.com
Adjacent complimentary parking and complimentary valet parking on Fridays and Saturdays.

http://www.napavalleymarketplace.com

Calendar of Events – April 2011

April 1-2 & 8-9: Justin-Siena High School Theatre Presents “Phantom of the Opera” Justin-Siena Theatre is excited to announce the Napa Valley premiere of Andrew Lloyd Webber’s smash hit musical “The Phantom of the Opera”. The production will feature original ballet sequences by Napa Regional Dance Company and be performed at the Lincoln Theater, $25 /$15 255.0950 x626

April 2: Jil Aigrot in Concert
French vocalist Jil Aigrot masterfully breathes new life into the cherished classics of her native country in a new program, including the songs of Édith Piaf, Jacques Brel, and Charles Aznavour. Napa Valley Opera House $35 – $40 226.7372

April 7: George Thorogood & The Destroyers at Uptown Theatre
After 35 years as “The World Greatest Bar Band,” George Thorogood & The Destroyers are back on the road and still bad to the bone. $40 / $50 259.0123

April 8-9: Spring Flower Show
Come to the Circus! The Graton Community Club will hold a free spring flower show and plant sale. It will be held at the historic club house at 8996 Graton Road in downtown Graton. The theme of the show is “Under the Big Top” and it will be an opportunity see creative flower displays, to buy locally grown plants, including many natives; to buy hand crafted items, and unique collectibles. Visitors can also enjoy a lunch, dessert, and beverage for only $10, between 11 AM and 2 PM.

April 9: Luther Turton Architecture Tour
Join local architect, councilmember, and Napa County Landmarks boardmember Juliana Inman for an architectural walking tour of buildings designed by Luther Turton. FREE for docents-in-training; $5 for NCL & NCHS members; $10 General Public 255-1836

April 9: An Evening of Poetry at the Napa Valley Museum
Enjoy the poetry of distinguished current and former Poets of Laureate of norther California in an evening of verse and prose. Wine and refreshments available. $10/$5 944-0500

April 12: Napa Ballroom Dancers “Revel in the Bolero”
“Revel in the Bolero” at the Napa Ballroom Dancer’s, Inc. A special bolero lesson taught by Latin expert Nancy Flores, 7-8 PM. Dancing from 8-10:30 PM to the music of the Dancer’s DJ, Steve Luther- Latin, Ballroom, and Swing. Couples, singles, beginning and experienced dancers of all ages are welcome. No host bar opens at 7 PM. $12 255-5890

April 12: Ben & Jerry’s Annual “Free Cone Day”
Noon-8:00PM 1299 Napa Town Center (Corner of 1st and Randolph Sts) Volunteer scoopers include local non-profits and High School Leadership groups All day Fun, Excitement & Ice Cream. 253-0484

April 13: Cope Family Center Girls’ Night Out
Enjoy a Girls’ Night Out shopping in Napa! The Cope Family Center will host its annual Girls’ Night Out on Wednesday, from 5:00 to 9:00 pm at the Mustard Seed and Cakeplate shops in downtown Napa. 20% of the evening’s proceeds will be donated to Cope’s programs!

April 14: Arlo Guthrie with Abe Guthrie and The Burns Sisters
Over the last four decades Guthrie has toured throughout North America, Europe, Asia, Africa and Australia winning a wide, popular following. In addition to his accomplishments as a musician, Arlo is a natural-born storyteller, whose tales and anecdotes figure prominently in his performances. Napa Valley Opera House $45 – $50 226.7372

April 14: Napa Valley Welcome Club Spring Fling Gala Fundraiser
There will be many beautiful, bountiful trays and a special handcrafted quilt, by Diana Monez, featured in our opportunity drawings. The monies collected will be donated to our charities: Napa Valley Support Services, N.E.W.S., Cope and Hospice of Napa Valley. There will also be a delicious luncheon served followed by a fashion show, “Spring into Spring” by Chico’s. 255-3617.

April 14-15: St. John’s Lutheran School’s Production of Disney’s The Jungle Book The jungle is jumpin’ with jazz in this exciting Disney classic! Come See the colorful characters and toe-tapping jungle rhythm! Tickets are $5. 226-7970, Ext. 101.

April 14 & 16: Geoff Ellsworth Performance Art
Judd’s Hill Winery is proud to host local St. Helena writer, musician, painter and performance artist Geoff Ellsworth. In addition to having a selection of his paintings displayed at Judd’s Hill Winery throughout April, Mr. Ellsworth will give two enactments of his latest performance art piece. These half-hour presentations will be held April 14th and 16th, starting at 6pm. Geoff’s shows defy description and are replete with a madcap assortment of tumbling clowns, ladders, exercise equipment and cyber-wester music. $15 255.2332

April 15: Leo Kottke at Uptown Theater
Kottke has been awarded two Grammy nominations, a Doctorate in Music Performance by the Peck School of Music at the U of Wisconsin Milwaukee, and he continues touring globally. $35 259.0123

April 16: Annual Shannon Lemieux Memorial Scholarship Aquatics Day
The Shannon Lemieux Memorial Scholarship day at the pool features swimming, diving, water polo and synchronized swimming. Silent auction. Concession stand for lunch will be available. Benefits graduating seniors from Justin-Siena, Napa and Vintage High Schools. $5 /$3 255.5409

April 16: Containers and Raised Beds (en Español)
The UC Master Gardeners of Napa County will present this public workshop in Spanish. Learn how to grow ornamentals and herbs and vegetables in containers and raised beds. 253.4221

April 16: Henry Haus Blacksmith Shop Open House
Once a year, the Henry Haus Blacksmith Shop in Pope Valley opens its doors for the public to come and explore a historic blacksmith shop. The blacksmith shop opened in 1897 and the interior looks the same as it did when it closed in 1950. Presented by the Napa County Historical Society. 224.1739

April 16: Ride 2 Recovery: Napa Cyclefest
Come join in the fun and the spirit of giving back to those who have served our country by supporting our injured veterans at the Ride 2 Recovery. 916-230-3365

April 16: Containers and Raised Beds
The UC Master Gardeners of Napa County will present this public workshop on growing ornamentals and herbs and vegetables in containers and raised beds. Add dimensions to your gardening experience. 253.4221

April 16: Napa Wine Train Moonlight Escape Dinner
Share the magic of the Napa Valley in April as the sun sets at 7:46 pm. This moon is named the “Full Pink Moon” because the earliest of the spring flowers are pink. Our Moonlight Escape dinner takes place in the Vista Dome rail car. Guests glide over the evening vineyards touched with the silver light of the rising moon. $159 (800) 427.4124

April 16: Northwood Elementary: Twilight in the Vineyards Dinner and Auction
This exciting event is at Silverado Resort and Spa from 6:00pm-11:00pm. Proceeds from this event support many important programs and educational services for Northwood students. Tickets are $65/$75. 253-3471

April 17: Café Cabaret: Gershwin’s Gold
Enjoy some of San Francisco’s hottest musical talent in the intimacy of the Cafe Theatre in an evening dedicated to the music of this golden composer (and his lyricist brother, Ira). Light bites, desserts and drinks available for sale. Featuring: Jessica Fischer, Christopher M. Nelson and G. Scott Lacy. Napa Valley Opera House, $25 226.7372

April 21: An Evening with Steven Curtis Chapman @ Uptown Theatre
For more than two decades, Steven Curtis Chapman has celebrated life’s most precious moments in song. The joys and challenges of daily existence reverberate throughout Steven’s music and his songs have become the soundtrack of life for believers everywhere. $40/$50 259.0123

April 21: Randy Newman
Randy Newman has long been one of the most musically and lyrically ambitious singer-songwriters ever to be at play in the field of popular music. His 1970s hit Short People propelled him to popularity and his groundbreaking work on films such as Toy Story has led to five Academy Awards, 5 Grammy awards and 2 Emmy awards. Napa Valley Opera House, $55 – $65 226.7372

April 22: Bill Nunes Memorial Crusher Classic Golf
Annual event on the North Course at Silverado Resort. Benefit Vintage High School athletic programs. Includes green fees, cart, use of the driving range, lunch on the course, awards reception, dinner and an auction. 363.0420

April 23: Earth Day Napa River Cleanup
Come join the Napa RCD and Spring Clean for the 6th Annual Earth Day Napa River Cleanup! Saturday, April 23rd from 9am-11am at 4 sites around downtown Napa. Gloves and bags will be provided at each site. 252-4188 x111.

April 23: Easter Egg Hunt Presented by the Active 20-30 Club of Napa Valley
The Active 20-30 Club of Napa presents the biggest Easter Egg Hunt in the Napa Valley! This FREE event will feature: A visit from the Easter Bunny, Characters, Napa Fire Engine & Police Car, Face Painting, Books, Candy, prizes, balloons & more! 10am to Noon at Kennedy Park. www.napaactive2030.org

April 23: Earth Day Festival in Downtown Napa
Earth Day will be celebrated in Downtown Napa with over 100 educational and product booths, food, wine, beer and an all-day lineup of live entertainment. Veterans Memorial Park & 3rd Street, 944.0799

April 23: Free Talk on History & Architecture
Come to the Goodman Library for a free talk on History & Architecture with Napa architect Jay Jacobson. For more information, contact the Landmarks office at 707.255.1836 or info@napacountylandmarks.org Located in the Goodman Library building, 255.1836

April 23: Napa Wine Train Murder Mystery Dinner
The Napa Valley Wine Train is pleased to announce a new Murder Mystery play centering on the clandestine world of the gum shoe. Come prepared to mix and mingle, dress the part, or just get down to business and solve the murder. $145 (800) 427.4124

April 23: Rutherford Grange 2nd Annual Crab Feed
Grange members will cook on-site fresh caught LIVE crab and also serve caesar salad, garlic bread, pasta with meat sauce and lots of butter and lemon. Bar offerings include beer, wine, mixed drinks and soft drinks. Happy hour 2-3pm, dinner 3:30ish. Adults $35, kids 15 & under $10. Drink tickets $1 ea. 6 for $5 and 13 for $10. 265-9180

April 24: Hunt for the Hare Easter Celebration at Safari West
Looking for hare-raising adventure this Easter? Join the animals of Safari West (and their human companions) for our annual Hunt for the Hare, an egg-straordinary Easter celebration and brunch. $65 for adults; $30 for children 579.2551

April 24: Napa Valley Wine Train Easter Lunch
Why feel rushed in a crowded restaurant when you could be relaxing on a three-hour culinary journey through the Napa Valley? This Easter, let us do all the work (and all the dishes!), while you unwind and enjoy the company of your loved ones. $99 – $129 (800) 427.4124

April 27: “An Eye For Art with Mother Nature”
Featuring local artists, jewelry, OOh, La La de Paris frames and Buehler Vineyards 6:30 to 9:00pm Wine & Appetizers Enter our drawing for a $150 gift certificate at The Eye Works Optometry. 254-2020

April 28: Philip Glass & Wendy Sutter
Through his operas, his symphonies, his compositions for his own ensemble, and his wide-ranging collaborations with artists ranging from Twyla Tharp to David Bowie, Philip Glass has had an extraordinary and unprecedented impact upon the musical and intellectual life of his times. Glass performs with one of the leading cellists of her generation, Wendy Sutter. Napa Valley Opera House, $35 – $45 226.7372

April 29: Ozomatli at Uptown Theatre
They are the voice of their city and they are citizens of the world. Their music, a notorious urban-Latino-and-beyond collision has long followed a key mantra: it will take you around the world by taking you around L.A. $35 259.0123

April 30: Art for Thought: A Tribute to Paule Anglim
Annual Feast and Auction to Support the Oxbow School Scholarship Fund. The Oxbow School, Napa Feast by Chez Panisse and Friends. $350 – $500 252.5427

April 30: Annual HALL Cabernet Cookoff!
Professional chef teams and amateur home cooks will serve up dishes paired perfectly with HALL Cabernet Sauvignon and compete to win money for their favorite Napa Valley non-pro fits. Taste each dish, vote for your favorites and enjoy incredible wines! Food, wine, music and more all included. $55 General | $45 Wine Club 967.2626

April 30: 2nd Annual All in the Family Rummage Sale
With state budget cuts, Napa County’s Toy Library and Early Learning Center run by Community Resources for Children (CRC) needs our help more than ever. Get a jump on spring cleaning and give us your gently used child related items (no stuffed animals, please.) All donations are 100% tax deductible. And for all you shoppers: this is your annual opportunity to buy new and gently used kids stuff at bargain basement prices! 266-1018

April 30: Na Lei Hulu
Na Lei Hulu shatters kitschy stereotypes of gyrating girls in grass skirts by presenting a culturally authentic hula updated for the 21st century. Through their blend of traditional hula movements and stories with boundary-pushing choreography and rich cultural context, the group creates a visually captivating theatrical experience. Napa Valley Opera House, $25 – $30 226.7372

April 30: Reach for the Stars Fashion Show
Join us for the annual event held at the Meritage Resort. QVMC Foundation luncheon and fashion show featuring men, women and children who are cancer survivors. Proceeds from the event will go to the Queen’s Cancer Wellness Program. $80 257.4044

April 30: Kids’ Day Presented by Cope
Family Center and the Active 20-30 Club. Join Cope Family Center and the Active 20-30 Club of Napa for Kids’ Day: bringing children’s activities and family resources together in one fun event! Games, Activities, Info and Resources for parents, entertainment, sports, arts and culture, hobbies, face painting, stage performances, jumpy house and rock wall. www.napaactive2030.org

April 30: Kitchens in the Vineyards: Home Tour
Visit five stunning homes in Napa Valley’s wine country! This unique tour features kitchens, dining rooms, entertainment areas and gardens, all enhanced by professional florals and table settings. Enjoy tastings from local chefs and meet cookbook authors available to autograph their books. $65 258.5559

In Our Own Backyard – March 2011

Napa Valley Marketplace Magazine “In Our Own Backyard” March 2011.

Skyline Wilderness Park
By Nancy Miller

Of all the hidden treasure in our own backyard, Skyline Wilderness Park just might be my favorite. Tucked away off of Imola Avenue in southeastern Napa, this cooperatively-maintained park that covers over 900 acres will have just what you are looking for in connecting with Mother Nature.

I first met Skyline Wilderness Park last fall when I went on a group hike through some of her 20 miles of hiking trails. At a time of year following high use, it was a pleasure to experience the trails being wonderfully groomed and clear of debris and not over-trodden. The variety of trails allowed for the most experienced or the most novice to enjoy themselves. Wandering slowly up into the gentle elevation change of the mountains we share with Vaca Valley, we found plant and wildlife abounding. Throughout the park there are three botanical habitats; riparian, chaparral, and oak-madrone woodlands. It was a delightful surprise to come across two different lakes, Lake Camille and Lake Marie, with shade for sitting and enjoying. What a surprise, too, when picnic tables were available at the furthest-out lake, Lake Marie, allowing for a much needed rest and refreshment break. And, even more enjoyable, were the views of the valley that jumped out from around a variety of bends in the trails.

On the beautiful Saturday of my initial visit, the trails were free of other foot, bike or horse traffic. This allowed for the feeling of being welcomed into the arms of the vegetation and hills. Taking a moment to listen to the sounds of nature and her birds and streams allowed the sounds of the busy, business-filled week to dissipate from the mind.

Skyline Wilderness Park is a dream-come-true for some citizens of the area. In 1979, the over 900 acres of  land beside Napa State Hospital were declared “surplus” and put up for sale. The idea to turn the beautiful area into a park was born as residents enlisted the help of others in the area and local government. Inspiration led to plans, which led to the first-ever opportunity for a local association to lease land from the government. A constitution and an incorporation was established, an environmental impact report was completed, and the citizens created an Association to oversee the leasing of the area with the purpose of the enjoyment of the gorgeous backwoods area that it was, and is today, for Napa Valley residents. The entire project was completed with the park opening in 1980. Volunteers continue to oversee the governance of the park and others come to clean up and maintain the grounds, social hall, restrooms/shower facilities and trails, with only a few part-time employees.

After our original visit last fall, a return in the spring became a priority to us. We ventured out to try our hand at Disc Golf, a game of tossing Frisbee-like discs from one designated spot to another. Even in the cooler weather, we were quickly warmed up by the physical exertion and laughter. Our level of competitiveness rose as attempts were made to out-do the other in this fun and cross-generational sport. The 18-hole course, which is set back in the park a few hundred yards, winds up and around the Manzanita Trail. It is easy to find and navigate, though some hiking is involved. The distraction of concentrating on the basket-filling kept us from noticing the workout from the hike as we navigated the course. The gentle meander along the stream on the way back down at the completion of our competition took away the memory of any tiredness of climbing the slopes of the Manzanita Trail.

We noticed with pleasure the small campground that was available. This is the second distinctive area of the park; camping and RV facilities. With only 20 tent sites available with just one car per site, the intimacy of the camp is appealing. Close by is a larger RV park, hosting 39 RV’s. We considered the location for those out-of-town guests who enjoy Napa so much. The rates can be checked by going to www.skylinepark.org.

With a family reunion coming up this year, the social hall and park area rental has real potential. The picnic area and cook shack could easily play host to a large group, allowing for a variety of social activities for all age groups to enjoy. There is a social hall and meeting room available too.

An annual pass is available online. With as much as there is to offer, the $45 individual and $60 family pass seems like quite a bargain for a year full of outdoor enjoyment. Daily getaways for after-work picnics, weekend hikes, or horseback or cycle riding are alluring facets of this nature getaway.

And, imagine, all in our own backyard.

http://www.napavalleymarketplace.com