Heritage Eats – unique and healthy food in a family-friendly environment


By John & Dorothy Salmon

We recently had the pleasure of dining at Heritage Eats with our pal, Tom Fuller. Heritage Eats screams “Dorothy!” It has the kind of food she loves and that John finds interesting and reminds him a little of the food he ate as a kid in Chicago! Once we found out that the owners (two, very cool, smart and nice guys) wrote their business plan in Goa, India, where our Monk friends from the Gyumed Monastery are located. We had an instantaneous bond and adopted the two owners, Benedict Koenig IV and Jason Kupper.

If you lived in Napa in 2000, you might remember that Dorothy and Diane Agaiki brought six Tibetan Monks from the Gyumed Monastery to Napa for the annual Town and Country Fair. With them came wonder, some controversy and amazingly beautiful sand mandalas, butter sculptures and genuine love and kindness. Heritage Eats felt like that when we walked in.

Heritage Eats is not your normal fast-food place. In fact, it’s nothing like that. When you drive through the Bel Aire Plaza in Napa, you can’t miss Heritage Eats with their huge celadon green signage across from Whole Foods and Copperfields book store and in between Yo Belle Yogurt and Sift.

Owners, Ben and Jason, are committed to incorporating global inspirations and philanthropy into all aspects of their business. An avid traveler, Ben spent a considerable portion of 2014 backpacking through the Middle East and Asia, tasting healthy and unique foods that inspired him to create the Heritage Eats brand. As so many young, outside-the-box thinkers, Ben has experience in the hospitality design with concept- firm AvroKO, serving as Assistant General Manager at The Thomas Restaurant in Napa. Prior to that, he worked at Goldman Sachs in New York City. A native of New Jersey, Koenig graduated with a degree in Economics from New York University.

Heritage Eats Co-Founder, Jason Kupper, is an advocate for small farms, blending local ingredients with global flavors in an approachable street-food style. Ben and Jason met when Jason was Chef de Cuisine at The Thomas in Napa where he gained experience working with heritage-bred animals. Jason is a fine-restaurant veteran, having worked at Thomas Keller’s Bouchon in Yountville, Dry Creek Kitchen in Healdsburg, and the Charlie Palmer at the Four Seasons Hotel in Las Vegas.

Ben and Jason have created an out-of-the-box experience with fabulous, fresh, inventive, healthy food that is reasonably priced. Their signage is bold, easy to read, simple and direct, just like their food. We felt right away that they had a winner and it is very exciting to see two young entrepreneurs make it on their first try with this unique concept. Heritage Eats is expansive, upbeat, and friendly, and you can see what you are creating for lunch or dinner by watching or co-creating your meal with Heritage Eats friendly chefs. All food is locally-sourced and fresh and these guys really care about our local farmers and ranchers. Partnership IS their mantra and they have something on their menu for everyone!

We had so much fun talking with both Ben and Jason that we almost forgot that we came to try the food!  So, we finally ordered our lunch. Dorothy ordered the Crispy Falafel Pita made with fresh pita bread, with crispy, chickpea falafel, crunchy cabbage slaw, hummus and lemon tahini sauce ($8.75) with a Thai iced tea ($3.75). John ordered the Jamaican Bao made with Jamaican jerk chicken on two steamed bao buns, with crunchy cabbage slaw, Asian pickle and pineapple habanero sauce ($9.95). The bao buns are amazing and made daily in house as are all their baked products except for a few other other breads that are sourced from local area bakeries.

We also ordered the Chicken Tikka Masala Wrap so that we had one more entrée that we could write about. The Chicken Tikka Masala Wrap is made with slow-cooked chicken in a sauce of tomato, coriander, yogurt and spices, in a warm, flour tortilla, stuffed with fire-grilled veggies, steamed rice and local greens ($9.95). To top off our tasting, we ordered the waffle fries ($3.75) and the sweet potato fries ($3.75) and came home with a lot of food. The waffle fries and the sweet potato fries are fabulous, as was all of the food that we tried.

Dorothy wanted to try the Vietnamese iced coffee with tapioca pearls ($5.50) because she thought it looked exotic. She loved it! That said, if you talk with her two boys, they would tell you that when they were growing up and went out to dinner at any restaurant, they would find the weirdest thing on the menu and bet that their Mom would order that!

Our friends with little kids tell us that their kids love Heritage Eats. Introducing kids to healthy, fresh, and interesting food from all over the world is a great thing to do early on. All kid meals are only $4.00. If you bring little kids to Heritage Eats, you can order a PBJ on a Dutch Crunch Roll, made with organic peanut butter and jelly! Their Grilled Cheese is also on a Dutch Crunch Roll, or kids can choose a choice of meat, toppings, and sauce or a single taco, bao bun, salad or rice bowl. For $1.00 more, you can add a fruit cup, yogurt or fries, and an apple juice or 2% milk. For a night out with kids, your friends’ kids, your grandkids, or any combination of the above; this place is reasonable and fun. Of course, if it’s not enough, there is also Yo Belle Frozen Yogurt and Sift for pies and cupcakes on either side of Heritage Eats!

We love Heritage Eats and the two, wonderful, young guys who created it. They are committed to the Napa community and to raising $25,000 for “No Kid Hungry.”

Here’s to Napa’s entrepreneurs in the restaurant business who come up with creative, unique, affordable, healthy food. Try it! You can’t miss the big green sign, and inside you will find a wonderful place with healthy food and a great atmosphere!


Potato & Pea Samosas with Cilantro-Mint Chutney

Jason Kupper  |  Chef and Co-Founder of Heritage Eats

Samosa Dough:


8 Tablespoons Unsalted Butter (Substitute Vegetable Oil for Vegan Friendly)

3 Cups All Purpose Flour

½ Teaspoon Salt

12 Tablespoons Warm Water

In a mixing bowl, whisk together the flour and salt. Add the butter and work into the flour until it resembles granola or little pea size breadcrumbs. Next, add the water and mix together until the dough starts to take shape. Remove from bowl and knead it by hand until the dough becomes smooth and elastic. Cover with plastic wrap and chill for a minimum of one hour in the refrigerator. I often make mine ahead of time and let it chill overnight.

When ready to use the dough; lightly flour the table and shape it into small balls. It’s important to cover them with a damp towel or plastic wrap to prevent them from drying out.  Roll the balls into a 6” round and then cut them in half. Pull the straight sides of the half round together to form a cone shape. Add a touch of water to the seam to help seal the cone and add the potato and pea filling (See Recipe Below). Add a touch of water to the top of the cone and fold it over to close it up entirely. At this point you can either leave it the way it is or fold the edges of the dough over into uniform pleats.

Potato & Pea Filling


8 ea Waxy Potatoes

1 Cup Fresh or Frozen Peas (Fresh in the Spring / Frozen in the Winter)

2 Tablespoons Minced Garlic

3 Tablespoons Ginger (Peeled and Finley Chopped)

1 Teaspoon Jeera Powder*

2 Tablespoons Garam Masala**

1 Teaspoon Amchur **

1 Tablespoon Ground Turmeric

1/8 Teaspoon Cayenne Chili Pepper

1 cup Finely Chopped Cilantro

1 Tablespoon Freshly Squeezed Lemon Juice

2 Each Red Jalapeno

2 Tablespoons Vegetable Oil

Sea Salt to Taste As Needed

Boil potatoes in salted water until slightly soft but still firm in the center. Peel and chill in the refrigerator. Cut the potatoes into ¼ inch cubes and reserve. In a large sauté pan sweat the onion with the vegetable oil until soft and translucent. Add the ginger, garlic, jalapeno and spices. Continue to cook over low heat for 10 minutes stirring frequently. Add the potatoes, peas, and lemon juice. Continue to cook for 5 minutes or until the potatoes are heated through. Finish with the fresh chopped cilantro, cool and reserve.

Cilantro-Mint Chutney


¾ Cup Plain Yogurt

2 Cup Finely Chopped Garden Mint

2 Cups Finely Chopped Cilantro

2 ½ Tablespoons Fresh Squeezed Lemon Juice

½ Teaspoon Jeera Powder*

1 Pinch Black Salt To Taste****

1 Each Green Jalapeno

TIPS: *Jeera Powder is found in Indian markets and specialty ethnic shops. It is a blend of powdered cumin seed and coriander seed. If you can’t find it then mix the 2 spices together in equal parts.

**Garam Masala – Garam “hot” and Masala “a mixture of spices” is a blend of spice common in North Indian cusine. It should be easy to find but if not you can always mix together coriander, black pepper, cardamom, cinnamon, caraway, cloves, ginger, and nutmeg.

***Amchur is unripe or green mango fruits which have been sliced and sundried. It is sometimes seasoned with turmeric. For this recipe you’ll want to use the ground version.

*Black salt is also known as Kala Namak and is usually found in Indian markets. It starts out as Himalayan Pink salt which is heated to extremely high temperatures and mixed with Indian herbs and spices. If you can’t find it then use a good quality sea salt in its place.



By Dara Weyna

Do you remember the last time you sat down for a much-needed break and grabbed your coloring book?

Welcome to the newest craze in finding your center while losing yourself in the moment. Move over yoga, adult coloring books are here.

As an artist, I have always found creative fulfillment by letting my ideas flow through line and color onto a surface in the form of drawing. I know the personal, often hard to articulate benefits of releasing the creative impulse. It, therefore, excites me to see that others are finding ways to do the same, through the highly-popular medium of coloring.

Thanks in part to the wildly-successful book, Secret Garden: An Inky Treasure Hunt and Coloring Book by illustrator, Johanna Basford, which has sold over 2 million copies worldwide, the coloring book market has skyrocketed. Dover Publisher’s “Creative Haven” line, launched in 2012 has sold over 3 million books and has helped to create a massive, new, industry category. Walk into any bookstore, box store, or even grocery store, these days and, sure enough, you will find a section devoted to coloring books.

Since we rely so heavily on technology in our fast-paced and stressful world, it is crucial to find non-digital ways to eliminate stress and maintain a calm mind and body. This is one reason why the “old-school” trend of coloring has become so enticing.

Group coloring sessions are sprouting up all over the country in libraries, recreation-centers and amongst friends in their homes. According to former Bay Area artist and popular coloring book author, Lisa Congdon, “It’s a fun way to socialize while ‘making art’ and it doesn’t require a lot of concentration, so you can chat or have a glass of wine while you’re doing it.” It allows for creative expression because coloring evokes the nostalgia of childhood.

When children create, they do so without fear or intimidation. They go forth in the freedom of pure expression because they haven’t yet been conditioned to “stay in the lines” or to only color things as they may be seen with their eyes. So, their pages are filled with blue cats, orange trees, pink trucks…and purple grass. It was the inspiration of my son’s own colorful interpretation of a nature scene that led me to choose the title, “The Grass Can Be Purple” for my first coloring book.

While creating line-drawn Valentine’s Day cards as a fundraiser for my son’s school, I began thinking about turning the images into actual, full-size, coloring pages. Many friends were sharing articles on the adult coloring-book craze with me on Facebook and when people saw my illustrations they began encouraging me to create a book of my own. The timing of this encouragement was perfect as it was a very stressful time for me personally, and I found that drawing and coloring were some of the best ways to calm my anxiousness and diffuse my frustration. Experiencing the benefits of this activity made me want to offer the same service of healing to others. In the future, I intend to organize group coloring sessions at our teen and senior centers in the hopes of bringing our communities together through this fun and rewarding creative activity.

Once I committed to making the book, I began drawing images that appealed to me: abstract nature forms, floral and paisley patterns, underwater scenes and other designs inspired by my appreciation of global elements from India, Scandinavia and Mexico. Many of the pages in the book are a synthesis of drawings or paintings that I had already done in the past. Some of the work is very loose and organic…swirling curly-cues and vines, whimsical flowers and leaves. Other drawings are much more symmetrical or have a lot of repeated patterns. I love knowing that others will make these pages into their own unique piece of art, turning the final product into a creative collaboration.

When I was a young girl, I would sit for hours with my box of Crayolas and large sheets of paper that my dad would bring home from his office. I’ve always had an insatiable desire to make things and a deep appreciation and admiration for things that are made by hand. I work in printmaking, jewelry making, crochet, needlepoint, watercolor and acrylic painting, to name a few, but drawing and coloring have been my very first artistic love. Now, 40 years later, it is a rewarding,
full-circle joy to be liberating this childlike creativity again for myself and for others.

I invite you to join me in the fun and relaxing practice of coloring. Come, embrace an activity where you can let go of perfectionism and make your own rules. Mistakes are a part of the process and can become “happy accidents.” Let your hand take your mind and body to a relaxed and restorative place. Release your inner child and hush the voice that tells you it’s just about “staying in the lines.” Revisit your childhood and let your color choices be influenced by your mood or desire. After all, who says the grass can’t be purple?

Dara Weyna is a mom and artist from American Canyon. Her book, “The Grass Can Be Purple: 24 unique illustrations for creative coloring” is available at:

The Napa Bookmine

Online: http://www.etsy.com/shop/CoffeeandLilacsLove (free shipping for locals)

In person (daraweyna@gmail.com)

Follow her @ facebook.com/coffeeandlilacs  to see more work and to join in future coloring events.

On the Graveyard Patrol

9.  Deputy Sheriff JamesBaumgartnerwp

By Laird Durham

The 800 square miles of Napa County are divided up in many ways, depending on who is doing the dividing.

The most famous divisions are its 16 viticultural areas. The least-known divisions, perhaps, are the six “beats” patrolled by 50 Napa County Deputy Sheriffs, almost half of the Sheriff’s sworn force of 106.  The deputies roam the valley in their high-tech patrol cars, 24 hours a day, seven days a week. They respond to nearly 100 calls per day from residents about burglaries, robberies, assaults, domestic disputes, rapes, vehicle thefts, suspected bombs, stalkers, downed trees or cables, drive-by shootings, escaped criminals, drug deals, drunks, delinquents, vandals, drownings, requests for search and rescue, mental health issues, reckless driving, and dozens of other crimes, misdemeanors, and misfortunes that a population of  150,000 people can come up with  – even murders (last year there were four).

The deputies’ patrol in 12-hour shifts, running from 6 to 6 – daytime or night time, the night-time split is known as the “graveyard” shift.

James Baumgartner has been a deputy sheriff for 18 years; his father, John, now retired, was a deputy for 35 years.  Most of James’ years as a deputy were in the K9 program.  He worked two dogs, both trained and acquired from famous schools in Europe, one in Holland and one in Belgium. One of his dogs is a local hero for capturing
an escaping suspect by chasing him up a tree.

For the past two years James has been a lead deputy
on the graveyard shift, filling in from time to time as
acting Sergeant.

James may be assigned to patrol any one of the six “beats,” in constant contract with Napa Central Dispatch,  both through his radio and his on-board computer. The display screen in his car shows him all calls for help made to three services — the Sheriff’s Department, the Napa Police Department, and the Napa Fire Department –
and the actions being taken in response.   

Although James has enough seniority to qualify for day-time duty, he chooses to work the graveyard shift because he likes to think he is performing a bigger service to the community he has lived in since he was born.

“The day shift is a ‘paper shift,’ ” James says. “The deputies on day shift patrol spend most of their time responding to calls and writing reports of actions taken.  On the graveyard shift we receive fewer calls, so I have
an opportunity to be proactive – to monitor potential trouble spots and try to prevent them from becoming

serious situations or actual crimes.”

From experience, James knows that certain neighborhoods are often scenes of criminal activity, so he drives through them looking for people behaving in odd ways or
hanging out in the small hours. Of course that activity can be completely innocent, maybe romantic couples, insomniacs, or people with nighttime jobs like his.

“On the other hand, you have to wonder why a person is out there at that time. Why would you be riding a bike or walking alone at 3 am?  I stop to say hello and ask if they need help. I look for responses from the persons that tells me something is not right:  perhaps the person is evasive or has  health problems and those responses might lead to more questions about what are they doing. They might be using
or dealing drugs or engaged
in a variety of mischiefs. Most of the time, the persons turn out to be friendly, and to appreciate my stopping to check on them. But, not always.”

James’ stops have led to the recovery of stolen property and interventions in sexual assault.

“Sometimes, cars are parked in dangerous locations, where they can be the cause of an automobile accident,” James points out, “or they may be involved in using or dealing drugs, or underage drinking.”

James checks on industrial parks, commercial developments, and electric power substations for signs of trouble, such as open doors, broken windows, or torn fencing. Lately, some of the large pipes and valves loping above ground at industrial buildings that prevent dangerous back-flows have been damaged at night by thieves seeking copper or valuable components, so he looks for that.    

James says his goal is to keep the Valley safe. He believes his presence on patrol deters criminal activity and allows him to respond fast to trouble.

When the night seems peaceful and calm, James sometimes parks along highway 29 in 55 mph zones with a laser speed measuring instrument call LIDAR to catch speeders.  Although most drivers comply with posted speed limits, some hit speeds in excess of 70 mph. James pulls those vehicles over.

Known to his fellow deputies as a tireless workhorse, James gets by on five hours of sleep in 24. He also patrols the Napa River and Lake Berryessa in one of the Sheriff’s patrol boats a day or two per week. He recently ordered a misdemeanor trespassing fisherman off the Brazos railroad bridge in South Napa where someone fell and drowned a few years ago. 
On his time off, he gives talks and demonstrations for school students, sometimes getting into a highly-padded “attack suit” to show how deputies work with K9 dogs to catch criminals or find drugs.

Napa Oktoberfest

Oktoberfest peoplewpa

Sat., Sept. 19 | Noon to 6:00 | First Street in Downtown Napa

Oktoberfest has a 200 year history of celebrating beer, and Napa’s Oktoberfest will try and live up to that, with a beer garden that runs the length of the event. But it will also be a fun day of celebration and games that the whole family will enjoy.

“Laughter is a big part of Oktoberfest celebrations,” said Julie Morales, events manager for the Downtown Napa Association and the brains behind this first-ever Napa event.  “We’ll have the elements that people expect, plus some surprises to keep them smiling.”

The music line-up includes good, German music performed by the groups Edelweiss and Karl Lebherz Band, but also and unexpected twist with “Tubas at Large,” an ad hoc group of tuba players organized by local musician and music teacher Alan Parks.

“I’ve been part of organized Christmas tuba concerts for years now. They are lots of fun and I’ve wanted to do something similar, but I don’t want to do Christmas music.”  Oktoberfest is the perfect venue for Parks vision. “We’ll do some of the light classical songs you’d expect, but will also throw in a few tunes from Pirates of the Caribbean and the theme from the Andy Griffith Show. “

And his inspiration for those selections? “It appeals to my sense of humor to hear songs played on the tuba.”

Morales said there will be plenty of beer drinking with “Prosts” (German drinking toasts) throughout the day, with all beer drinkers in attendance joining in. There will also be yodeling contests, Chicken Dances, Fun Photo Booths that will be manned by the Napa 20/30 Club, Corn Hole mini-tournaments and lots of other activities, just for the kids.

Oktoberfest wouldn’t be Oktoberfest without Bratwurst, Strudel and more, and it will all be there.

Oktoberfest began as a Bavarian celebration, and still runs for over two weeks there, drawing six million visitors between mid September and the first few days of October. “We aren’t expecting quite that many people,” said Morales with a smile. “It will be a fun day though, and will grow throughout the years.”

Free parking and admission. Sponsored by Blue Moon and Heineken beers, Team Superstores, Bank of Napa, Napa Valley Marketplace, The North Bay Bohemian and KVON/KVYN.  Without their generous support, the show would not be possible.

Pasta Prego – Back after five years and better than ever!


By John & Dorothy Salmon

We recently had the pleasure of dining with our wonderful friend, Lauren Ackerman of Ackerman Family Vineyards, at Pasta Prego in their new restaurant at 1502 Main Street, in the space formerly occupied by Biscuits.  For long-time locals, thinking of Pasta Prego and Marco Ruiz, its Chef, always makes us smile and remember his fantastic dishes such as Pasta Diablo, Chicken Marsala, and other warm thoughts of great food at reasonable prices, served with a smile and genuine friendship.

For those who frequented Pasta Prego when it was on Jefferson Street five years ago, the new and exciting Pasta Prego on Main Street is such a gift!  Pasta Prego’s owner, Matthew Miersch, is a third generation Napan, who knows a good thing when he sees it and clearly did a great job turning the former Biscuits space into a lovely, classy and well-designed dinner house for 58 guests.

We were greeted at the door by Matthew Miersch, who was upbeat, friendly and very proud of the new and upscale Pasta Prego. Matthew always loved Marco Ruiz and Pasta Prego’s food, so it is like a family reunion to enter the new Pasta Prego. The interior of Pasta Prego on Main Street is done in soft, brown and tan tones and, interestingly, separates diners from each other with lovely half-drapes, soft lighting, an open bar at the end of the dining room and lovely tables that, as we learned over dinner, were handmade with love by the staff when the tables ordered from a restaurant supply company were delayed. Home Depot and teamwork to the
rescue once again!

Soft Italian music plays in the background and, as you walk in, there is a big Pasta Prego Welcome Mat in front of the buffet that holds a large vase of freshly-cut grapevines. Pasta Prego is currently open only for dinner.  We hope that changes soon. The black and white photos on the walls are courtesy of Laura Norcia Vitale, a freelance film photographer. They are beautiful, and for sale as well.

Back in the kitchen, preparing some of the best food you will ever taste, are the three amigos…Chef Marco Ruiz, Benjamin Salgado and Pasqual Villanueva. All three have been together on and off for years and make heavenly food! We
got to give Marco Ruiz a hug and congratulate him on his latest venture on Main Street.

We were served by Vianney, a lovely woman from American Canyon and a graduate of Vintage High School. There are LOTS of locals at Pasta Prego. In fact, most of the folks in the restaurant that night were locals who were all happy to see Pasta Prego back in the “hood.” We had fun talking to Vianney about Napa and the changes in the past few years, and finally got to ordering our dinner. We ordered a bottle of Hall 2013 Sauvignon Blanc ($36) and then were treated to the Smoked Salmon antipasti with capers & red onion, all placed on a bed of sweet-corn pancake with lemon aioli ($12) and Marco’s famous Pan Roasted Polenta with wild mushrooms in a brandy sauce ($10). Both were amazing and disappeared very quickly! John then tried the Bruschetta ($8), which he loved. We were all delighted to be reunited with Marco’s food!

For dinner, Lauren ordered the Golden and Red Beet Salad, with baby greens, goat cheese, roasted almonds, and red wine vinaigrette ($10) and the Penne Pasta, with smoked chicken, marinated tomatoes, mozzarella, and a basil marinara sauce ($20). She thought the Penne Pasta and the salad both wonderful. John had the long–honored, Pasta Diablo, with large grilled prawns wrapped with pancetta, on a bed of spaghetti, with broccoli, garlic, chili flakes and olive oil ($23). We laughed about earlier times that we had Marco make the Pasta Diablo for dinner parties because nobody makes it like he does. Of course, John’s Pasta Diablo was the best! Dorothy ordered the Rock Shrimp Salad, served on baby greens with red onions, tomatoes, cucumber and a citrus vinaigrette ($14) and the Risotto, made with parmesan cheese, marinated tomatoes,  mushrooms and Sicilian sausage ($22), which was amazing!

Pasta Prego’s wine list is almost all Napa Valley wines at reasonable prices to please any local or visitor.  If you bring your own wine into Pasta Prego, there is a $15 corkage fee. However; the fee is waived for each 750 ml bottle purchased there. All in all, a great deal for a dinner out with fabulous food, great ambiance, a beloved chef and a lot of your friends and neighbors sitting nearby.

After hugging Marco and telling him how much we love the new rendition of Pasta Prego, Vianney “forced us” to try the Tiramisu ($8) which, of course, melted in our mouths as three forks attacked it, before we waddled out of the restaurant. You won’t be disappointed if you try Pasta Prego on Main Street. March Ruiz’s famous Margherita Pizza is
on the menu along with hishomemade Ravioli filled with spinach, ricotta, and parmesan cheese, served with citrus cream and marinara sauce ($19), his Fettuccine with sautéed chicken breast, prosciutto, fresh peas and a white wine garlic sauce ($20), just to name a couple of the all-time favorites that locals love and visitors will fall in love with too.

It was so great to see Marco in the kitchen again after a five year hiatus. His story is one of the great American success stories. Marco emigrated from Guatemala in the 1980’s. He began his culinary career as a dishwasher and quickly was in the kitchen with Donna Scala at Piatti’s in Yountville, and then worked with Greg Cole and other well-known chefs in the Napa Valley.

Pasta Prego is back, better than ever. We love it and you will too!

1502 Main Street | Napa, CA | (707) 492-8026

Open daily for dinner 5:00 to 9:30 p.m.


Chicken Marsala


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.

Hundreds of Vintage Cars – Twice!


Getting to see the cars of yesteryear, restored to pristine condition, continue to delight the thousands of Napans who attend Main Street Reunion Car Show every year. Now in its 12th year, the show has grown into two events, spread out over Friday and Saturday.

The 400, pre-1976, vintage cars that display at the Main Street Reunion Car Show come primarily from Northern California, but as the show has grown in popularity, entries have come from Southern California, Nevada, and even Arizona. A surprising number of entries are local. “I’m always impressed to see how many really great cars there are that I don’t know about, right here in Napa,” said Mike Phillips, who is organizing the show for the third year. Phillips is a member of the Napa Valley Cruisers, the car club that has hosted the show with the Downtown Napa Association (DNA) since the beginning. It’s been a great partnership, according to Craig Smith with the DNA.

“The Cruisers wanted to do a car show for years, but had trouble navigating through the red tape to pull it off,” said Smith. “When they first approached our organization, they challenged me to help get it off the ground. Later, I got a ribbing for being in charge of securing the Three P’s: permits, police and porta-potties.”

The crowds that come out to see the cars get bigger every year, but it’s never too crowded. “The show covers eight blocks and four parking lots, which spreads things out nicely,” said Smith.

Three years ago, Dennis Gage, host of Speed TV’s “My Classic Car,” visited Main Street Reunion, and made the car show the subject of an episode.  “I know Main Street is a beautiful show,” said Phillips, “but seeing it on TV made me appreciate it in a whole new way.”  Hoteliers say they are now booking rooms from people visiting specifically to see the car show.

For the third year, the weekend begins with a Friday night Show & Shine, to be held at the Copia parking lot, next to the Oxbow Public Market. “A Show & Shine event the night before the car show gives everybody another chance to see the cars in more of a party atmosphere,” said Tammy Robinette, president of the Cruisers, and the brains behind Show & Shine. “People can check out all the great cars, enjoy something to eat and drink, plus listen to good music. How great is that?”   

Show & Shine features live music performed by the Evan Thomas Blues Band which will definitely have people dancing. Enjoy the food from the Oxbow Public Market or any downtown restaurant before, or during, and you’ve got a great Friday Night.

Trophies are a part of every show. Two will be awarded at Show & Shine, and more than forty will be given at Saturday’s Main Street Reunion. The cost to register a car for Main Street Reunion is $35 ($40 after August 8th). Show & Shine is limited to 150 cars, and pre-registration is required. A portion of registration fees will be donated to the Pathway Home. Applications are available at DoNapa.com, or by calling 257-0322.

Sponsored by Blue Moon and Heineken beers, Team Superstores, Bank of Napa, Napa Valley Marketplace, The North Bay Bohemian, and KVON/KVYN. Without their generous support, the show would not be possible. Visit DoNapa.com for full details.

Show & Shine Car Show Preview

August 14th – 5 to 8:30pm

Main Street Reunion Car Show

August 15th – 10am to 3pm

Napa Porchfest: Coming to a Neighborhood Near You

porchfest wp2

By Evy Warshawski

Photo Credit: Aileen Savage


n Sunday, July 26, from 12noon-6pm, hundreds of local musicians from throughout Napa County will play their hearts out in and around downtown Napa.

Sponsored by Napa County Landmarks, Porchfest has grown into a “not to be missed” afternoon showcase, featuring grassroots musical styles as diverse as the architecturally-eclectic, front porches transformed to serve as “stages.”

Last summer’s attendance topped 10,000 (not including accompanying pets!) with families and friends opting to leisurely stroll, jog or bike from one historic block to the next, inspired by the mellifluous sounds of guitars, drums, and voices in the air.

Acoustic solo, singer-songwriter, Shelby Lanterman, has played Porchfest each year and appreciates both the discovery of, and networking, with fellow musicians.  “Not only do I get to play on the coolest stages,” she said, “but I get to see all of Napa’s best musicians do their thing.  You couldn’t ask for a better format to show off your stuff.  Plus, I love how the community comes together to enjoy music all day long.”

Porchfest was born in 2011 from a Facebook post, followed by a meeting of the minds of three dynamic women: award-winning writer and broadcaster, Louisa Hufstader, then based in Napa;   Thea Witsil, entrepreneur and owner of Wildcat Vintage Clothing; and Juliana Inman, architect and member of the Napa City Council.

Earlier that year, Hufstader had shared her discovery of a similar festival taking place in Somerville, Massachusetts.  With friends and fellow volunteers, Witsil and Inman and sponsorship support from Napa County Landmarks, the booking of bands and porches, plus a cadre of helpers, Napa’s Porchfest was created and enthusiastically embraced!

Music coordinator, Witsil, and her team set the ground rules for band participation.  In order to qualify, at least one member must be living or working in Napa.  The breadth of local musical talent and popularity of Porchfest during the past four years speaks volumes today:  100 bands will be strumming on 50 porches at this year’s annual event.

(Note:  Sign-ups for 2016 begin January 1 and run through May 31.  All registered bands will now have to provide its own porch, and every porch host must provide its own band.  For information, visit napaporchfest.org).

Brother/sister acoustic-pop duo, Journey Day & Jade Luvdae has played every Porchfest to date.  “We’ve had so much fun,” commented Luvdae, “and it’s a great way to hear what our local talent has to offer.  There is nothing more enjoyable than walking around beautiful downtown Napa and listening to several different genres being played.  From reggae to pop, there’s a little something for everyone.”

Napa County Library’s parking lot, located at 580 Coombs Street, will serve as “action central” for Porchfest maps, schedules, t-shirt sales and food trucks.  (Bathrooms will also be available at this location and on Action Avenue as well).

One Porchfest band, Napa-based, Serf & James, recently won a KITS/Live 105 contest in which they had to write a jungle for the San Francisco-based radio’s morning show.  As winners, the band played live for the station’s “BFD Concert” at Shoreline Amphitheater the following week.

“My son, Serf, is the lead singer, “said Paula Barto. “Great voice, lyricist and, most importantly a clean-cut, nice, human being.  Their music is wonderful … similar to perhaps, Coldplay.”

So, on July 26, as you’re enjoying the variety of sights and sounds that comprise Porchfest, be aware that you just might be witness to the next big “stars” headlining Bottlerock in the very near future!

(Volunteers and donations are still
needed.   Sign up at the Tuesday Farmer’s Market or online at
napaporchfest.org. Updates can also be found on Facebook at Napa Porchfest).