First, the Main: The New York Steak Sandwich, cooked Medium Rare, with Onion Rings @ Redd, Yountville.
Now that I no longer spend my days in a Michelin-star kitchen, the idea of fine dining has become more appealing to me. Perhaps familiarity does breed contempt — not that I hate fine dining. It’s just, sometimes you have to come up for air, right? Of course, even if more fine dining is my mission, I’m still going to opt for a steak sandwich if I see one, especially one that features my favorite cut of beef, the New York strip (the rib-eye is a close second, but I still favor the intense flavor of the New York, even at the expense of marbling). And also, I have a track record for ordering humble sandwiches from Michelin-star restaurants. The steak sandwich at Redd is dressed with arugula, caramelized onions, and [… read more …]
The Chinatown Duck Burger @ Cindy’s Backstreet Kitchen, St. Helena.
The Chinatown Duck Burger at Cindy’s Backstreet Kitchen has long been one of my favorite burger variations in the Bay Area (by variation, I mean a non-beef burger). And what’s not to like? Freshly ground duck, grilled and smothered with an umami-rich shiitake mushroom ketchup, and garnished with just a touch of arugula for color. The duck burger is accompanied by a side of Chinese-style mustard sauce for good measure, and of course, french fries. An up-valley classic, for sure.
The Torta Cubano @ Solbar, Calistoga: Roasted pork loin, Black Forest ham, Swiss cheese, pickles. Salt and vinegar potato chips on the side.
The torta cubano at Solbar reminds me of two things: (1) the Monday-only banh mi at Auberge su Soleil, for being another Michelin-star take on an otherwise blue-collar sandwich, and (2) the infamous torta cubana at That’s It Market, which sets a certain everything-but-the-kitchen-sink gold standard for all other cubanas. Of course, Solage isn’t going to serve anything as wonderfully gauche as That’s It Market, but that’s not to say that the Solbar torta doesn’t have its own merits. The bread, for instance, is superior. It complements the sandwich perfectly. Beyond that, you have two kinds of pork, melted Swiss, and pickles. How could you go [… read more …]
True School: The Fried Chicken Sandwich @ BarbersQ, Napa.
I don’t want to say that I’m obsessed with fried chicken sandwiches. For one thing, I prefer my fried chicken on the bone, so fried chicken sandwiches aren’t really my thing. Delicious? Yes; a priority? No. But the cult of Bakesale Betty has continued to occupy a small part of my mind, and it’s made me more aware of fried chicken sandwiches in general (for whatever that’s worth).
The blueprint for the fried chicken sandwich at Napa’s BarbersQ is almost identical to that of Bakesale Betty: One fried chicken breast, some coleslaw, bread. This is how it should be done. No need to reinvent the wheel. Of course, BarbersQ offers a more refined (that is, vastly more fresh) sandwich than Bakesale Betty, though at a slightly higher cost (then again, that cost does include fries).
This comparison presents one [… read more …]
The idea for this wine quiz struck me as I was rummaging through my wine locker today. I have a modest amount of wine in storage, but when as many boxes are crammed into one space as possible, there’s limited room to maneuver, especially towards the back of the locker. In many cases, I could only see the very bottom portion of many of my wine labels (being that the bottles themselves are stored upside down). And so, in that same spirit, I’ve compiled 25 label snippets below, each one representing a Napa Valley winery. For many of the people who work here in the wine industry — as I once did — this quiz will probably be a breeze. I’d expect many of my Napa friends to score 20 or better, and a good local sommelier would likely miss only one or two at the most.
If you [… read more …]
Get it while you can: The Fish and Chips @ Silverado Brewing Company, St. Helena.
If I could just editorialize on this latest bit of news, I think it’s shameful that the Silverado Brewing Company has to close its doors at the end of November, since Kendall Jackson has decided to cancel the restaurant’s lease. According to what I’ve heard around the valley, one possible reason for this decision is to give Freemark Abbey, which is owned by Kendall Jackson, more of a presence on Highway 29. Although unfortunate, this explanation does make some sense, since SBC certainly enjoys the best location on the lot (SBC is well-positioned along Highway 29, while Freemark Abbey is tucked into the back corner of their own property). However, this is a terrible trade-off for the Napa Valley, which will lose one of its key up-valley restaurants in favor of a very [… read more …]
Good Times: The 6th Annual Bale Grist Mill Harvest Dinner.
The Napa Valley State Parks Association and Slow Food Napa Valley hosted the 6th Annual Bale Grist Mill Harvest Dinner on Saturday at Bale Mill State Historic Park. The event featured a silent auction, live bluegrass, whiskey, wine and beer, and of course, plenty of locally-produced food. About 160 guests enjoyed dinner and wine under clear Calistoga skies. Here are a few snapshots from the evening. Click any image for the full-screen view.
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At the trail head.
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Mingling around the silent auction, and enjoying whiskey, wine and beer.
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The Pickle Creek String Band.
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Wine dominated, but honey was also a hot item at the silent auction.
[… read more …]
It begins with a gunshot, point blank just behind the ear. The targeted Mulefoot Hog remains blissfully unaware, even until the very end. Once the pig is down, its throat is slit to let the blood. Meanwhile, the other hogs react only briefly to the sound of the gunshot, looking up for just a moment, vaguely curious, and then continuing to feed on delicious fallen fruit. As their former sibling is dragged from the pen with the aid of a wench, life goes on without incident or trauma.
I don’t like to shill too often. However, Slow Food Napa Valley is co-hosting a benefit dinner at the Bale Grist Mill this Saturday evening, in which two Mulefoot Hogs will be prepared and enjoyed in myriad fashions. As a local board member of SFNV (as well as the webmaster), I’ll be there to help out and to [… read more …]
Buster’s tri-tip sandwich with macaroni salad and the best cornbread muffin.
Although the Napa Valley certainly offers plenty of great restaurants, many of these same places aren’t really great options for lunch. At least not for those who have a true wine-tasting agenda. For the wine enthusiast who only gets to Napa once or twice a year (or maybe only once every couple years), time can be precious, especially during tasting room hours. On average, Napa tasting rooms begin to shut down at about 4:30pm, which gives visitors about a six- or seven-hour window of wine tasting each day. Granted, proper planning will ensure that one can swirl plenty of wine in that time, but a quick, yet filling lunch can also help to restore order along the way.
Fancy, crowded, sit-down restaurants tend to chew up a lot of clock, although I do [… read more …]
The Chicken Fried Steak and Eggs @ Butter Cream Bakery, Napa.
I’ve got this weird distinction between “Napa” restaurants and “Napa Valley” restaurants. It actually has nothing to do with city limits or the valley’s geography, and everything to do with tourism. “Napa Valley” restaurants tend to be more expensive, more well-publicized, and probably geared more towards the overall wine country aesthetic. Any restaurant with a Michelin star is certainly a “Napa Valley” restaurant, but even places like Gott’s Roadside or the Bounty Hunter would still fit into my “Napa Valley” criteria. These are simply restaurants that remain on the tourist radar, places that either have the location or the reputation to become destinations for out-of-towners. “Napa” restaurants, which don’t necessarily have to be within city limits, are more for the local set.
It’s not that tourists don’t ever frequent “Napa” restaurants, such as Buster’s BBQ in Calistoga [… read more …]