Napa Valley Life Magazine - Food & Wine 2019

FOOD&WINE 2019

THE

CUTTING EDGE

New West KnifeWorks

PLUS+

3rd Annual Forks & Corks AVA Series: Close Up on Calistoga The Quintessential Food Scene FOOD & WINE 2019

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Some of your most important connections can be found Some of your most important close to your home Some of most connections can be important found

connections can be found close to home We’re proud to put Napa, Sonoma and Solano Counties first for more than 20 years, and we’re committed to helping you build on your success with a financial strategy tha close to home We’refor proud to put put Napa, Napa, Sonoma Sonoma and and Solano Solano Counties Counties first first for for more more than than 20 20 years, years, just you.to We’re proud

and we’re we’re committed committed to to helping helping you you build build on on your your success success with with aa financial financial strategy strategy that’s that’s and just for forproud you. to put Napa, Sonoma and Solano Counties first for more than 20 years, We’re just you. and we’re committed to helping you build on your success with a financial strategy that’s just for you.

The Gonzales Gonzales Group The Gonzales Group The Group

Eric Gonzales Gonzales Merrill Lynch Wealth Wealth Management Management Eric Merrill Lynch Eric Gonzales Merrill Lynch Wealth Manageme Senior Vice President Riverfront – 700 Main Street The Gonzales Group Senior Vice RiverfrontRiverfront – 700 Main–Street Senior VicePresident President 700 Main Street Senior Resident Director – Wealth Management Advisor Suite 200 Senior Resident Director – Wealth Management Advisor Suite 200 Eric Gonzales Merrill Lynch Wealth Management Senior Resident Director – Wealth Management Advisor Napa, CA CASuite 94559200 707.254.4606 Napa, 94559 Senior Vice President RiverfrontNapa, – 700 Main Street 707.254.4606 707.254.4606 707.255.5559 CA 94559 eric_gonzales@ml.com Senior Resident Director – Wealth Management Advisor eric_gonzales@ml.com eric_gonzales@ml.com 707.254.4606 eric_gonzales@ml.com

Suite 200 707.255.5559 fa.ml.com/gonzales_group Napa, CA707.255.5559 94559 fa.ml.com/gonzales_group

fa.ml.com/gonzales_group 707.255.5559 fa.ml.com/gonzales_group

Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are Merrill Lynch, Pierce, Fenner &Corporation Smith Incorporated (also referred “MLPF&S”broker-dealer, or “Merrill”) makes available certain investment managed, distributed or provided by companies that are affiliates of Bank of America (“BofA Corp.”).

MLPF&Stois as a registered Member SIPC and a wholly owned products subsidiarysponsored, of BofA Corp. affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, Member SIPC and a wholly owned subsidiary of BofA Corp.

Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value Merrill Lynch, Pierce, Fenner & Smith referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by com Investment products: Are Not FDICIncorporated Insured (also Are Not Bank Guaranteed May Lose Value © 2019 Bank of America Corporation. All rights reserved.

AR4BYPP7 | AD-05-19-0438 | 470950PM-0519 | 06/2019 affiliates Bank of America (“BofA Corp.”).

MLPF&S is a registered broker-dealer, Member and a products wholly owned subsidiary ofdistributed BofA Corp.

Merrill Lynch, Pierce, Fenner & Corporation Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certainSIPC investment sponsored, managed, or provided by companies| that are © 2019 of Bank of America Corporation.

All rights reserved.

AR4BYPP7 | AD-05-19-0438 | 470950PM-0519 06/2019 affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, Member SIPC and a wholly owned subsidiary of BofA Corp.

Investment products: Investment products:

Are Not FDIC Insured

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Are Not Bank Guaranteed

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© 2019 Bank of America Corporation. All rights reserved. © 2019 Bank of America Corporation. All rights reserved.

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May Lose Value

May Lose Value

AR4BYPP7 | AD-05-19-0438 | 470950PM

AR4BYPP7 | AD-05-19-0438 | 470950PM-0519 | 06/2019

"Dr. Lamberton and his team have given me something to really smile about. I have never felt more confident that I am receiving the best care out there. "

moc.snrofsneciv.www snroF sneciV :rehpargotohP

COSMETIC DENTISTRY OF NAPA C

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Dr. Cecil Lamberton, DDS www.cosmeticdentistryofnapa.com (707) 257-7771 FOOD & WINE 2019

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ed ry m a N ine ica” w mer t s “Be th A r o N in N A P A VA L L E Y

Open Daily, 10am - 6pm | Preferred Reservations 10am - 1pm 8466 St. Helena Hwy., Rutherford, CA 94573 | 707.963.3600 | peju.com

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BOLDBOLD GOLD COLLECTION GOLD COLLECTION

3341 Solano Ave. (Redwood Plaza) Napa, CA 94558 | (707) 252-8131

3341 Solano Ave. (Redwood Plaza) Napa, CA 94558 | (707) 252-8131 FOOD WINTER & WINE 2018 2019

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Contents

F E AT U R E S / / T H E 2 0 1 9 F O O D & W I N E I S S U E

Story 40 Cover New West KnifeWorks is Perfecting the Art of Cutlery

& Corks 46 Forks Our annual look at

Napa Valley's abundant food and wine scene

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American Viticultural Area (AVA) Series Calistoga: Napa's Northern Enclave

THE

CUTT EDGE ING

New West KnifeWorks

PLUS+

3rd Annu Forks & Co al rks AVA Serie Close Up on s: Calistoga The Quin tessential Food Scen e FOOD & WINE

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2019

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Calistoga Farmhouse on One Level Acre

Refreshed, single-level Calistoga farmhouse offers views of the Palisades Mountains. A rare opportunity to own 1.0 level acre on the Valley floor, across from notable Calistoga wineries, where you can create your own hobby vineyard. Surrounded by a canopy of fruit and nut trees, this charming outdoor entertaining area offers a built-in BBQ, large dining area and firepit.

Two-car garage plus additional attached single-car garage, each with their own driveway. Large shed and small storage building. Zoned for a possible second unit.

Plenty of room to add pool or bocce ball court to create your own, Napa Valley retreat to enjoy with friends and family. $959,000.00

Jennifer Klingbeil, Realtor® | Top Producer J.Klingbeil@ggsir.com | m. 707.492.0435 | Lic.# 02067543 www.4395ScottWay.com | NapaLifeProperties.com Sotheby’s International Realty® is a registered trademark licensed to Sotheby’s International Realty Affiliates LLC. Each Office Is Independently Owned and Operated.

FOOD & WINE 2019

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NVL contents 14 The Scene

Recent parties, concerts, celebrations and events

Things To Do

24 Calendar of Events 28 One Main Cigar

D E PA R T M E N T S / / T H E 2 0 1 9 F O O D & W I N E I S S U E

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30 Safeway Open Golf Tournament &Concert 32 Open Studios 34 Napa Valley Film Festival

36 What’s Hot NV Wine Scene 48 Burgess Cellars

50 Black Cat Vineyard 52 TOR Napa Valley 56 Sequoia Grove 58 601 Cellars 62 Brasswood Napa Valley 66 Wine Access

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70 Luna Vineyards 72 Fortunati 74 Vineyard 511 91 Vincent Arroyo 94 San Francisco Wine School 96 Rutherford Wine Vault

Wine & Winery Spotlights 64 O'Brien Estate 68 Olivia Brion 90 LOLA Wines 92 Karo-Kann

NV Food Scene 54 Winemakers Pantry 60 The CIA at Copia

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76 Gran Eléctrica 78 Cooking Classes 82 Shackford's Kitchen Store 84 Restaurant Round Up 88 Calistoga Inn, Restaurant & Brewery 108 Dining Guide

People & Art

98 Prime Solum Winery-Elana Hill

102 Featured Property Health & Wellness 104 Second Breath

106 ALIVE Napa Valley

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Kenzo Estate

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BRICK & MANTEL Create Your Dream Home

742 CALIFORNIA BLVD. NAPA | W W W . B R I C K A N D M A N T E L . C O M FOOD & WINE 2019

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NVL president's letter

food & wine F

amed wine critic, writer, and auctioneer, Michael Broadbent, captured the romance of pairing food and wine when he declared, “Drinking good wine with good food in good company is one of life’s most civilized pleasures.”

As Napa Valley Life presents its annual Food and Wine issue, we wanted to celebrate one of the most important tools of the trade, the knife and the journey of how New West Knife Works found its way into the Napa Valley. In our cover story, Corey Milligan shares his vision on combining high-end cutlery with art. While countless chefs throughout Napa Valley use their knives in their kitchens, restaurants such as Press, Goose & Gander and Archetype have selected their steak knives as their de-facto standard.

In our annual Forks and Corks round up, we showcase some of Napa Valley’s best wineries and restaurants for the conscious wine lover or foodie. On the food scene, whether one wants to indulge in one of the areas’ ten Michelin Star restaurants or try a unique culinary experience, there are many choices. Launched this summer, The CIA at Copia’s 3D La Petit Chef Dining Experience or The Wine Train’s Murder Mystery dinner package pair gourmet food with an immersive adventure. Up valley, favorites are Press, Brasswood Bar + Kitchen, Market St. Helena, and downtown, Tarla, Napkins, and Ca’ Momi are popular with both visitors and locals. Sometimes choosing a dining experience is difficult with the abundance of quality options.

Kevin Evans, President

We also continue our series on Napa Valley’s American Viticultural Areas, (AVA’s) with Calistoga. Although it was first planted in 1862, the AVA was not established in 2009, making it the second youngest in Napa Valley. Known for its volcanic soil and the highest daily temperature variation, it produces some of Napa’s finest wines. Calistoga is the home of some of Napa Valley’s most historic wineries as well as boutique vintners that produce handcrafted wines. In this issue, we feature some of the regions hidden gems such as Poggi Wines, Vincent Arroyo, Vineyard 511 and Lola.

The Food and Wine issue represents an exciting time for Napa Valley Life Magazine.

We continue to evolve to keep stride with Napa Valley’s exciting growth while providing our readers with the best that Napa has to offer. Our dedicated and talented team behind the scenes has worked tirelessly to transform NVL into a nationally recognized publication, while increasing visibility through its website and social media platforms.

We proudly celebrate our writers, editors, photographers and designers who represent the “heart and soul” of Napa Valley Life. Their hard work and dedication are the secret to our success.

Cheers,

Kevin Evans President

SUBSCRIBE ONLINE AT:

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CHIEF EXECUTIVE OFFICER Derek Wright

PRESIDENT Kevin Evans

CREATIVE DIRECTOR Erin Hayden Seal

ONLINE EDITOR & SOCIAL MEDIA Cecile Adams cecile.adams@webmediagroup.com

ADVERTISING/SALES Doris Hobbs – 209-207-4876

Napa Valley Life 2019 Winner

“Best Place for Gifts” Napa General Store 540 Main Street - Napa

707.259.0762

www.NapaGeneralStore.com OPEN DAILY 8AM-6PM

doris.hobbs@napavalleylife.com

CONTRIBUTORS Kari Ruel Laura Larson Lowell Downey Janna Waldinger Fran Miller Michael Koehn Eve Bushman Paul Franson Marisa McCann

ABOUT THE COVER New West KnifeWorks demonstrates the fine art of performance cutlery Photo by Lowell Downey / Art&Clarity

Napa Valley Life Magazine is published six times a year.

We have four quarterly publications and two annual publications.

1370 Trancas Street # 770, Napa, CA 94558 Copyright 2019 by Napa Valley Life Magazine.

All rights reserved. No part of this publication maybe reproduced without the written permission of the publisher. Subscriptions are available at $12/year by visiting napavalleylife.com and clicking on subscriptions at the top.

Twitter: @napavalleylifem

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2019 Napa Valley Wine Award Winners WE ARE EXCITED TO RECOGNIZE THESE LOCAL RETAILERS AND RESTAURANTS FOR THEIR OUTSTANDING SELECTION OF NAPA VALLEY WINES

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WE THANK THESE BUSINESSES FOR THINKING LOCAL RETAIL SHOPS CALISTOGA Cal-Mart Calistoga Smoke Shop Calistoga Wine Stop ST. HELENA ACME Fine Wines Safeway St. Helena Wine Center Sunshine Foods Market OAKVILLE Oakville Grocery YOUNTVILLE Ranch Market Too V Wine Cellar NAPA Back Room Wines - Wine Store & Bar Benchmark Wine Group BevMo! Bounty Hunter Wines Browns Valley Market Buffalo's Shipping Post Calwine Cellar Collections Lawler’s Liquors Napa Valley Wine & Cigar Napa Valley Wine Train Napa Wine & Spirits Nob Hill Foods Raley’s Ranch Market Redwood Liquor Safeway Soda Canyon Store Val’s Liquors Whole Foods

RESTAURANTS CALISTOGA All Seasons Bistro Bosko’s Trattoria Calistoga Inn Restaurant and Brewery Calistoga Ranch Evangeline Johnny's Restaurant and Bar

Lovina Sam’s Social Club Solbar Veraison Restaurant ST. HELENA Acacia House at Las Alcobas Archetype Brasswood Cook St. Helena Farmstead at Long Meadow Ranch Gatehouse Restaurant Culinary Institute of America Goose & Gander Gott’s Roadside Harvest Table Himalayan Sherpa Kitchen Market Restaurant PRESS ROADHOUSE 29 The Charter Oak The Grill at Meadowood The Restaurant at Meadowood RUTHERFORD Auberge du Soleil Rutherford Grill YOUNTVILLE Bistro Jeanty Bottega Napa Valley Bouchon Bistro Brix Ciccio Lucy Restaurant at Bardessono Mustards Grill Protea R+D Kitchen The French Laundry NAPA ALBA Angèle Azzuro Pizzeria BANK Café & Bar at The Westin Verasa Napa Basalt Bistro Don Giovanni Blue Note Napa Boon Fly Cafe at The Carneros Inn Bounty Hunter Wine Bar & Smokin’ BBQ

Bui Bistro Ca’ Momi Cadet Carpe Diem Celadon Charlie Palmer Steak Napa Cole’s Chop House Compline Wine Bar Cordeiro’s Bar & Grill Eight Noodle Shop Eiko’s FARM at The Carneros Inn Forge Pizza Napa fumé Bistro & Bar Galpão Gaucho Gott’s Roadside Grill 29 at Embassy Suites Hop Creek Il Posto Trattoria Kitchen Door La Toque Mercantile Social at Andaz Mercantile Terrace at Andaz Morimoto Napa Napa Cigars Napa General Store Napa Noodles Napa Palisades Saloon NapaSport Steakhouse & Sports Lounge Napa Valley Bistro Napa Valley Wine Train Napkins Bar + Grill Norman Rose Tavern Oenotri Pasta Prego Ristorante Allegria Siena Restaurant at The Meritage Resort Napa Silverado Resort and Spa Southside Café Stone Brewing Napa Tarla Mediterranean Bar + Grill The Commons at The Meritage Resort Napa The Q Restaurant & Bar The Restaurant at CIA Copia TORC Trancas Steakhouse VINeleven at Napa Valley Marriott

PLEASE JOIN IN SUPPORTING THEM THE NEXT TIME YOU DINE OUT OR BUY WINE napavintners.com FOOD & WINE 2019

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NV Scene

The Napa Valley scene of recent parties, concerts, celebrations and events AUCTION NAPA VALLEY # PHOTOS BY KARI RUEL

Clif Family crew

The world-renown wine auction, 39th Auction Napa Valley raised over 12million dollars for non-profits in the Napa Valley. Singer Katy Perry performed before the live auction held at Meadwood Resort. The Friday Barrel Auction was held at the recently restored historic Louie Martini Winery.

Blakesley Chappellet and Laura Regusci

Suzanne Truchard

Elan Villamor

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Michael and Rob Mondavi

Janet, Riana and Alycia Mondavi with winemaker Philippe Melka

Started by Todd and Gus Anderson in 1983, Anderson Conn Valley is one of only a few family owned wineries left in the Napa Valley. For a truly unique experience ask about our Winemaker tastings which include winery tour and barrel tastings with our Owner/Winemaker. Reservations Required for all tasting appointments.

680 ROSSI ROAD | ST. HELENA, CA 94574 | 707-963-8600 | ANDERSONCONNVALLEY.COM FOOD & WINE 2019

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NV scene

The Struts

50TH ANNUAL MARGRIT MONDAVI SUMMER CONCERT SERIES # PHOTOS BY LAURA LARSON

Robert Mondavi Winery celebrated the 50th anniversary of Napa Valley’s most beloved food and music events, the Margrit Mondavi Concert Series.

The non-profit venue was launched on June 29 by Inside Access from Chase and included a stellar line up of musical acts each Saturday in July and included multi-platinum and world renowned artists such as St. Paul and the Broken Bones, The Struts, Thievery Corporation, Rodrigo Y Gabriela and Matt Nathanson. The Margrit Mondavi Summer Concert Series began in 1970 when Mrs. Mondavi brought her passion for the arts to the big stage. In its 50-year history, the series has raised over $2.5 million to support numerous Napa Valley-based charitable music organizations. Robert Mondavi Winery will donate all proceeds from this season’s ticket sales to the Napa Valley Unified School District’s music programs. www.robertmondaviwinery.com

Howell Mountain Auction Bid Board

24th ANNUAL TASTE OF HOWELL MOUNTAIN # PHOTOS BY LAURA LARSON

On June 15 the 24th Annual Taste of Howell Mountain was hosted on the lawn at Charles Krug Winery in St. Helena. Over 45 premier wineries were on site offering samples of current and library Howell Mountain Vintages and donated wine and gift packages for both live and silent auction to benefit the Howell Musicians Michael Franti and Canal with Founder Mountain Education Victoria Foundation.

Gourmet Bobbii Hac Jacobs Bites were served accompanied by live, high octane blues music from the Hummingbirdz. www.howellmountain.org

Gourmet Bites to accompany the wines

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Confit of Mosgavy Duck Risotto cakes

3rd ANNUAL ROSÉ FEST # PHOTOS BY JASON LEE

During the 3rd Annual Napa RoséFest at Sterling Vineyards, Rose’ lovers sampled some of the best wines from 30+ wineries from vintners in Napa, Sonoma and Provence. Guests enjoyed small bites from top local restaurants and food trucks while taking in sweeping views of Napa Valley from Sterling’s hillside vistas. Musical entertainment provided this year by Neon Velvet. This important event raises funds for cancer, including breast cancer education, research funding and patient support.

The most award-winning chef + winemaker from the Livermore Valley bring you... an

EIGHT COURSE CHEF'S TASTING MENU

Join us as

Guests

Pestoni Family

Sabio Executive Chef & Partner Francis X. Hogan and

Lineage Wine sixth-generation winemaker Steven Mirassou explore the very best of the Livermore Valley with an indulgent, wine-paired eight course chef’s tasting menu in the fabulous Sabio Castile Room.

“ O ur dishes were creative

and absolutely amazing! ” 501 Main Street • Pleasanton, CA www.sabiopleasanton.com

4-Year Wine Spectator Award 5443 Tesla Road • Livermore, CA www.lineagewine.com

925.338.0531

events@sabiopleasanton.com FOOD & WINE 2019

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NV scene BOTTLEROCK

# PHOTOS BY LOWELL DOWNEY

Seventh Annual BottleRock Napa Valley headline artists included Mumford & Sons, Imagine Dragons, Neil Young + Promise of the Real, Pharrell Williams, Santana and Logic. The three-day music, wine, food and craft brew festival takes place every Memorial Day Weekend in Downtown Napa.

Bishop Briggs

Sir Sly

Gark Clark Jr.

Elan Villamor

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Neil Young

FOOD & WINE 2019

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NV scene

Seal Performance at Arts for All Gala

14th ANNUAL FESTIVAL NAPA VALLEY Festival Napa Valley, recognized for transforming California Wine Country into a cultural destination, hosted its 14th annual celebration commemorating the 50th Anniversary of the Apollo Lunar Landing. During the week-long Festival, over 60 concerts and events were sponsored and hosted by various wineries in venues both indoors and out, and featured musical performances of all genres. The annual charity event, the Arts for All Gala, was hosted at HALL Winery in St. Helena on Sunday, July 14. The concert was headlined by four-time Grammy award winner Seal and accompanied by the Blackburn Music Academy Orchestra.

A record-breaking $2.6M was raised to provide free and affordable access to world-class performances, support public school arts education programs in Napa County, and fund scholarships for emerging musicians.

Kathryn and Craig Hall at Arts for All Gala

John Musto and Michael Barrett Performance at the Opera at the Castello

Taste of Napa: Darioush Khaledi hosts guests in the Reserve Lounge

Calmere Estate Vintners Luncheon: Peju Winemaker Sarah Fowler with Herta Peju and Patrons Michael & Pepper Jackson

Taste of Napa with WonderBread 5

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Rick Walker, Rich and Leslie Frank and Sonia Tolbert at Arts for All Gala

Arts for All Gala at HALL

1881 NAPA GRAND OPENING # PHOTOS BY LOWELL DOWNEY

Monday, June 24th the one and only Jean-Charles Boisset opened 1881 Napa a premium tasting room and AVA museum adjacent to the Oakville Grocery in Oakville. Visitors to 1881 Napa will find a meticulously restored 1881 Victorian (hence the name) as a great place to spend an afternoon exploring the 16 sub-AVA’s history and wine. When you enter the main tasting room guest will be memorized by a crystal chandelier that is wrapped around the balcony on the second floor. The museum upstairs overlooks both the Mayacamas and To Kalon vineyards. The history found inside 1881 Napa shares the growth that has shaped Napa Valley to what it has become today. www.1881napa.com

Mezzanine

Jean-Charles Boisset, Karen MacNeil, Linsey Gallagher, Linda Reiff and Senator Bill Dodd

Jean-Charles Boisset and Senator Bill Dodd

info@kenefickranch.com • kenefickranch.com 2200 Pickett Road • Calistoga • 707-942-6175

Exterior of 1881 Napa Mikyla Michell Veronica

Tasting Room: Fairwinds Estate Winery 4550 Silverado Trail N • Calistoga • 707-341-5300 The tasting room is open 7 days a week.

SIP Founder Patrick Davis is presented with 6-liter bottle of Silver Oak Cabernet

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NV scene OLÉ HEALTH Blended with their dedication for providing a space for healing in our community, OLÉ Health has incorporated a collection of beautiful photographs of Napa Valley landscapes by Lowell Downey and Janna Waldinger of Art & Clarity, Bob McClenahan Photography, Alexander Rubin Photography and children’s portraits by Gloria Castano Photography throughout the three floors of the clinic curated by Janna Waldinger and Elizabeth Glenn O'Dell. Enjoy to walking down the corridors or turn a corner and discover the experience of how photographic art can transport you into the healing qualities of nature.

Photo by Lowell Downey

Photo by Gloria Castano

Photo by Lowell Downey // Art&Clarity

Photo by Lowell Downey

IF GIVEN A CHANCE FOUNDATION 24th AWARDS DINNER # PHOTOS BY JANNA WALDINGER

Senior Awardees

Certificate of Appreciation given to Harris Nussbaum, retired teacher and student advisor

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Junior Awardees

If Given A Chance is the premier Napa county organization dedicated to helping vulnerable students achieve success in secondary education, college and vocational training. They identify vulnerable high school students who have overcome life-altering challenges and provide financial and mentoring support to assist them in achieving success in completing college or their vocational training. They have witnessed the power of education to elevate the lives of students who find themselves in daunting family, social, economic or medically challenged circumstances.

The If Given A Chance students are rising stars with extraordinary self-determination, grit and resiliency with a drive to achieve their goals and transform their futures.

Each year If Given A Chance gathers with the students, families and members of the community to hear the students' stories and raise funds to support the on-going work of If Given A Chance This year they celebrated at the Embassy Suites and raised over $100,000 for scholarships which extend through these students, undergraduate education and provide a mentor to aid in their success.

TRANSPORT YOUR SENSES Experience the only festival immersed in the art of film, food, and wine.

FOOD & WINE 2019

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NV Calendar The Napa Valley scene of upcoming parties, concerts, celebrations and events For up-to-date calendar listings visit napavalleylife.com and click on EVENTS at the top of the page

Calistoga's Harvest Table Photo by Tim Carl

Charles Krug Winery, home of the Sunset Cinema 2019 and Hands Across the Valley

Through September 6:30- 10:00 p.m.

CHARLES KRUG SUNSET CINEMA 2019

Napa Valley’s oldest winery and home to California’s first tasting room, partners up with the Napa Valley Film Festival to produce Sunset Cinema 2019, a summer film series with screenings in July, August, and September. The renowned estate hosts the series on their expansive Great Lawn with the Napa Valley Film Festival curating three award-winning films from last year’s festival.

The films will screen at sunset on the third Friday of each month, and attendees will be able to enjoy the balmy Napa Valley summer nights with signature Charles Krug wines, gourmet pizzas and live music before each screening.

CHARLES KRUG WINERY 24

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Sunday, August 25, 7:00 pm

STEVE MILLER BAND AND MARTY STUART & HIS FABULOUS SUPERLATIVES

Oxbow RiverStage kicks off its concert series at the Oxbow Commons. Guests can sit back and enjoy the concert or walk around taking in the region’s craft beers and spirits, local Napa Valley wines, tasty food, art by world renown artist Gordon Huether. Three tiers of reserved seating tickets available and VIP seating through partnership with Feast It Forward.

Tickets available at www.OxbowRiverStage.com, www.Ticketmaster.com and at the Blue Note Napa box office located at 1030 Main Street in downtown Napa.

OXBOW COMMONS

Saturday, August 31 4:00- 10:00 PM

27TH ANNUAL HANDS ACROSS THE VALLEY

The 27th Annual Hands Across the Valley will take place on Saturday, August 31, from 4 to 10pm at the his-toric Charles Krug Winery in St. Helena, Napa Valley. In addition to the walk around tasting featuring noted Valley chefs, restaurateurs and winemakers, Hands Across the Valley also offers a VIP Dinner provided

by Chef Elaine Bell, silent and live auctions, plus dancing under the stars with the energetic sounds of The Bobby Joe Russell & The All Star Band, featuring San Francisco Bay Area comedy legend and actor Bob Sarlatte and KTVU Sports personality Joe Fonzi.

Auctioneer and KCBS Foodie Chap Liam Mayclem and KTVU

Sports Direc-tor Mark Ibanez will also join the fun. This is Fundraiser for Napa Valley’s safety-net food programs where Napa Valley chefs, vintners, celebrities and the community join hands to ensure no one goes hungry in the Napa Valley.

For Tickets and information: www.handsacrossthevalley.com CHARLES KRUG WINERY

September 14

THE 25TH MUSIC FESTIVAL FOR BRAIN HEALTH

Held at Staglin Family Vineyards with amusical performance by nine-time Grammy award recipient Sheryl Crow, this year celebrates a quarter century of raising funds and awareness for brain-related disorders The festival kicks off with the scientific symposium, featuring keynote speaker

John Krystal, MD, Chair of Psychiatry at Yale University School of Medicine followed by the world’s greatest cult wine tasting paired with hors d’oeuvres provided by Bettina Rouas of Angèle Restaurant in downtown Napa. The day continues with an intimate concert performance by Sheryl Crow. Immediately following the concert, enjoy an exclusive gourmet culinary experience under the stars at the VIP post-concert dinner created by Chef Nina Compton of Compère Lapin and Bywater American Bistro restaurants in New Orleans, paired with Staglin Family Vineyard wines. Scheduled to appear at this year’s festival are Congressman Mike Thompson, Congressman John Garamendi, former Congressman Patrick Kennedy and other celebrity guests. For tickets and sponsorship information: www.music-festival.org STAGLIN FAMILY VINEYARDS

September 7 at 4:00 PM - 6:00 PM

CALISTOGA WINE EXPERIENCE 2019

The 4th Annual Wine Tasting Event with 40+ Wineries from the Calistoga AVAEnjoy tastings with winery owners and winemakers, pair varietals with gourmet bites from local

chefs and enjoy the music of local favorites. www.calistogawine growers.com/event/calistogawine-experience-2019 PIONEER PARK, CALISTOGA

September 7 1:00- 4:00 pm

20TH ANNUAL TASTE OF MT. VEEDER

Join 20+ wineries and sample epic wines from Mt. Veeder AVA wineries. Walk-Around Wine Tasting, Gourmet Food Pairings from Hess Executive Chef Chad Hendrickson, Silent Auction, Prizes and Live, High-Energy Blues from The Hummingbirdz. 707-266-1296 www.mtveederwines.com THE HESS COLLECTION WINERY, 4411 REDWOOD ROAD, NAPA

Sunday, September 9

CALISTOGA'S HARVEST TABLE

Approximately a dozen local restaurants and 40-plus wineries will once again welcome visitors and locals to 1,000 feet of tables in the center of the city’s picturesque downtown. Calistoga AVA wines will be the focus of a 4:30 p.m. social hour open to the public. Once the dinner bell rings at 6:00 p.m., those holding a ticket will take their seat at the table for an unparalleled culinary experience. www.visitcalistoga.com/ calistoga-harvest-table

Sheryl Crow to perform at the 25th Music Festival forBrain Health

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NV calendar

Beyond the Valley Through September 2019

WENTE VINEYARDS CONCERT SERIES

Wrap up the summer season at one of Wente Vineyards outdoor dinner concerts hosted at the picturesque Wente Vineyards Cresta Blanca Winery. Just a one hour drive from Napa Valley wine country, the Livermore venue serves dinner and wine under the stars before each show. Late summer shows include The Four Tops and the Temptations, Daughtry, REO Speedwagon, Boz Skaggs & Aaron Neville, Josh Groban, and the Doobie Brothers. www. wentevineyards.com/ concerts 5050 ARROYO ROAD, LIVERMORE, CA Wente Vineyards Concert Series in Livermore, CA

September 23-29

SAFEWAY OPEN

A PGA golf tournament, as well as a concert series and food-andwine festival to be held at the Silverado Resort & Spa, Napa.

Admission to live music after golf on Thursday, Friday and Saturday is included with your golf event ticket. Enjoy The Brew Loft, Spirits Lounge, Beers for Birdies and the Safeway Food & Wine Pavilion. www.safewayopen.com SILVERADO COUNTRY CLUB

November 13-17 Safeway Open

Chefs Q&A at the Napa Valley Film Festival

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9TH ANNUAL NAPA VALLEY FILM FESTIVAL

Connect with filmmakers, actors, vintners, and chefs during this five day celebration that blends the art of film, food and wine together. Discover the best new independent films of the year, savor exquisite cuisine paired with legendary wines, and create lasting memories found only in the Napa Valley. The Napa Valley Film Festival takes place November 13 -17, 2019. Visit napavalleyfilmfest.org for more information on passes and festival events.

October 12 2019

MEMPHIS FOOD & WINE FESTIVAL

Join the Memphis Food & Wine Festival in October as they showcase local chefs who have shaped the Memhips culinary scene alongside acclaimed national and international chefs and top global vineyards – all benefitting FedExFamilyHouse. www.memphisfoodwinefestival.org October 19 2019

NYC WINE FESTIVAL

NYC Wine Festival is an awesome opportunity to sample a large variety of wines enhanced by a light menu of hors-d’oeuvres, cheese, crackers, crudité, and pasta. And if that’s not enough, artisanal food makers - many local to the NY area - sample their products, including charcuterie, baked goods, sweets, savory items and more.

THE ALTMAN BUILDING, NEW YORK

November 8-10

9TH ANNUAL GARAGISTE FESTIVAL- PASO ROBLES

The Garagiste Wine Festival returns to Paso Robles November 8th through the 10th at the Paso Robles Fairgrounds/Event Center.

Dubbed “tasting nirvana” ‘strange and wondrous’, and “one not to miss” by the LA Times, the

festival’s three days of wine tasting events include a Grand Tasting that showcases over 60 artisan, microproduction winemakers pouring over 200 wines; a ‘Rare & Reserve’ Friday night kick-off event, the Garagiste Festival’s signature tasting seminars and a Keep It Rockin’ After Party.

This festival offers attendees unique, hard-to-find wines from across California that can’t be found in supermarkets, large liquor chains, or big-name wineries. For more information and to buy tickets, go to www.garagistefestival.com

WOMEN’S HEALTH 2019 Are you confused about or fearful of Breast and Ovarian cancer? We specialize in an updated evidence-based approach including • Risk Assessment

Ultrasound Breast & Ovarian Cancer Screening of the Napa Valley

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December 12-15, 2019

PALM BEACH FOOD & WINE FEST

Where the foodies go for winter.

Various restaurants will be participating in the Palm Beach Food & Wine Fest. Celebrity chefs and star-studded event makes this a foodie favorite in an Island paradise. Melt away your winter worries with an international menu of gastronomic delights of this 4-day, star-studded epicurean extravaganza. So, grab a napkin, pull up a front row seat and enjoy! www.pbfoodwinefest.com FOUR SEASONS RESORT PALM BEACH

January 24-26 2020

NAPLES WINTER WINE FESTIVAL

The Naples Winter Wine Festival is ranked among the top 10 arts and entertainment events for wealthy Americans. This ranking by the Luxury Institute is based on exclusivity, quality and prestige. Proceeds from the Festival benefit the Naples Children & Education Foundation, whose vision is to make a profound and sustaining difference in the quality of children’s lives. NCEF is committed to supporting charitable programs that improve the physical, emotional and educational lives of underprivileged and at-risk children in Collier County.

Since its inception in 2001, the Naples Winter Wine Festival has raised more than $191 million for children in need. www.napleswinefestival.com

Napa, CA 94558

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Kaiser patients welcome & discount for self-pay.

Visit JohnArmstrongMD.net

r e p u S ser ving Napa Valley

with information, entertainment and music!

Good Morning Bob!

Middays with Big Rick

DriveTime with Julie Morales

Weekends with Gabriela

FOOD & WINE 2019

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NVL things to do Photo by Janna Waldinger

Ajay Patel and Bhavna Patel Photo by Janna Waldinger

Photo by Eric Risberg

Cigar and Wine Pairing

WITH VINEYARD VIEWS Photo by Eric Risberg

Photo by Janna Waldinger

Photo by Eric Risberg Photo by Eric Risberg

Photo by Janna Waldinger

Harvest Inn proprietors Rick Kaufman and Andrew Garay Photo by Janna Waldinger

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The Napa Valley, well known the home of some of the world’s best wine, food and incredible hospitality, is now becoming known for offering some of the world’s best smokes as well.

T

he Harvest Inn in St. Helena, Napa Valley, hosted the fourth annual ONE MAIN cigar weekend in early May, bringing together cigar enthusiasts from around the country and the world. The event honored 174 years of famed cigar manufacturer Partagas, and was co-hosted by Cuban cigar expert, collector, and historian, Ajay Patel, the proprietor of the UK’s famed La Casa Del Habano. Select Partagas cigars exclusive to La Casa Del Habano were enjoyed by guests as they savored inspired, cigar-friendly menus paired with wines from some of the Napa Valley’s finest vintners. The weekend featured a Thursday evening welcome barbeque at the Harvest Inn, followed by Friday’s vineyard dinner at the historic Inglenook Winery, owned

by Eleanor and Francis Ford Coppola, he himself a cigar aficionado. Saturday’s Gala Dinner at The Harvest Inn was the main event of the weekend, where Patel offered a stunning selection of Partagas cigars for the evening’s guests.

Guest, cigar enthusiast, and professional photographer Eric Risberg said, "The dusk setting of the One Main cigar dinner on the front terrace between the Inglenook chateau and vineyards brought back great memories of being in Havana, especially of time spent in the historic Partagas Factory. One of my favorites photographs is called ‘Robusto Lady’ showing a worker at the factory smoking a very large custom-made cigar.”

Photo by Eric Risberg

For the ONE MAIN weekend event, The Harvest Inn offers two packages for guests. The two-night package includes accommodations in a premium Vineyard View Collection room, the Friday evening Vineyard Dinner and Saturday’s Gala Dinner.

The full weekend package includes three nights in a premium Vineyard View Collection room, the Thursday welcome barbecue, the Friday evening Vineyard Dinner and Saturday’s Gala Dinner. Both packages include an exclusive winery experience.

“ Getting to hear Ajay Patel, one of the world's specialists in rare vintage Cuban cigars from London was a rare opportunity,” Risberg continued. “He shared a wealth of information and spread his passion for cigars.”

For those who aren't able to attend the weekend event, all is not lost!

The Harvest Inn offers a monthly ONE MAIN cigar event. Presented

by Nat Sherman, ONE MAIN is a monthly gathering of cigar enthusiasts at Harvest Inn. Held on the third Thursday of every month, ONE MAIN guests enjoy one complimentary Nat Sherman cigar, food and drink from Harvest Table, and the opportunity to purchase additional Nat Sherman cigars from the hotel’s curated selection, where guests have the option to purchase cigars a la carte from a menu of Nat Sherman product available in the reception area.

The Fifth Annual One Main Cigar Weekend is scheduled for now – May 2, 2020, so mark your calendars for a wonderful weekend of wine, food, hospitality and cigars.

FOR MORE INFORMATION

www.harvestinn.com

FOOD & WINE 2019

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NVL things to do

Safeway Open

PGA Tour and Concert Series F E A T U R I N G

Grammy Winner Rob Thomas 30

NAPAVALLEYLIFE.COM

The winner of the PGA TOUR’s “Most Fan First Event” award last year, the Safeway Open PGA TOUR golf event and Safeway Open three-night Concert Series will provide fans with an authentic Napa experience by bringing together world-renowned local chefs including Thomas Keller of French Laundry, over 50 wineries, popular musicians and 144 of the world’s best golfers all on one stage.

T

he Safeway Open presented by Chevron will return to Silverado Resort and Spa this September 25-29 and again feature 44-time PGA TOUR winner and crowd favorite Phil Mickelson and 143 of the best golfers in the world.

The concert series will again be held on the Chevron Stage at Silverado Resort and Spa immediately following completion of the golf tournament rounds on Thursday, Friday and Saturday evenings and will feature Jake Owens, Bad Company and Three-time GRAMMY® award winner Rob Thomas who will perform on Saturday night, September 28th concluding the three-night Safeway Open Concert Series.

Daily tickets to the Safeway Open PGA TOUR event are on sale now for only $35 and include admission to the Safeway Open Concert Series, as well as the 27,000-square foot Safeway Food and Wine Pavilion featuring prime viewing platforms and many other on-site food, wine, beer and spirits venues. There are NO additional cover charges or upgraded tickets needed for entry into these fan friendly venues on the golf course or the concerts after golf at Silverado.

The event is in its fourth year with Safeway as the title sponsor and hosts many of the best golfers in the world as they compete Thursday through Sunday for a $6.6 million-dollar purse, with $1.188 million to the winner. The player field of 144 golfers has included elite players such as Phil Mickelson, Jon Rahm, Matt Kuchar, Justin Thomas, Webb Simpson and Paul Casey.

The Safeway Open Concert Series is sponsored by Smithfield Foods on Thursday night, Aidells and Gallo Salame on Friday night, and Anheuser-Busch on Saturday night.

FOR MORE INFORMATION

www.safewayopen.com

FOOD & WINE 2019

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NVL things to do Lisa MacDonald / Rainy San Francisco Day

Sharon Crary Heat Flames in Cool

Janis Adamas / Kiln Formed Glass

John Comisky / Grey Reef Shark

Sheryl Marshall / Savannah Morning

a HARVEST of N A PA VA L L E Y

ARTISTS and ARTWORK  BY JANNA WALDINGER

T

he Napa Valley is full of talented artists who show and sell their works at various venues and events throughout the year. Open Studios Napa Valley, the largest art celebration in the region, coincides with the annual grape harvest, occurring annually during the last two weekends in September. This year, fifty-three artists will share their work at this event.

Open Studios is a self-guided art discovery tour through studios and public display spaces in the valley. The dates and times for 2019 are September 21/22 and 28/29, from 10am to 5pm. The Valley 32

NAPAVALLEYLIFE.COM

nurtures a rich variety of creative talent.

These devoted art practitioners work in a wide variety of media, from traditional to experimental. Many will demonstrate their processes and share information about materials, studio organization, themes and inspirations. Others who do not show work in their own studios, group together in display spaces to maximize visitors’ viewing opportunities.

Starting in August, Open Studio catalogs with a map and directory of exhibiting artists will be available at the Art Gallery Napa Valley, at 1307 First Street, open daily 10 a.m. to 6 p.m.

Coincidentally, some of the participants in Open Studios display work at this local art association gallery year-round.

Consider stopping by the gallery anytime you have friends in town, need a gift, have a special occasion or fancy something unique to hang on the wall.

Jessel Gallery, 1019 Atlas Peak Rd., another treasured Valley art institution, will once again host the gala reception for Open Studios Napa Valley on Sept 6, 5:00 - 8:00pm.

FOR MORE INFORMATION www.artnv.org

J I L L L E VY

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Jill Levy, REALTORŽ Real Estate Agent Lic. #01230055 Golden Gate Sotheby’s International Realty 780 Trancas Street, Napa, CA 94558 707.479.9612 | J.Levy@ggsir.com NapaHomesAndEstates.com Golden Gate Sotheby's International Realty Top Producer - #1 Agent by volume, Wine Country 2018

FOOD & WINE 2019

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NVL things to do

T H E N A PA VA L L E Y F I L M F E S T I VA L

Five Days of Film, Food and Wine Over the past year, the Napa Valley Film Festival (NVFF) has worked to bring immersive year-round film, food, and wine experiences to the Valley. As a result, NVFF will be partnering with Charles Krug Winery once again for the 2nd annual Sunset Cinema summer film series .

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his year, NVFF has curated three award-winning films to be screened on the estate's picturesque Great Lawn on the third Friday of July, August, and September. Attendees can enjoy food and wine before each screening while listening to live music from local musicians and, once the sun sets, experience a film under the stars. In film festival tradition, the directors of each film will likely be on hand to share insights and answer audience questions.

The series kicks off on Friday, July 19th at sunset with a screening of Pick of The Litter. The feature documentary follows a group of five puppies on their quest to become guide dogs for the blind. Director Don Hardy will be present to introduce the film, and guide dogs in training will be available for an audience meet and greet before the film.

Scheduled to screen on August 16th is Cold Brook. The drama, directed by William Fichtner, follows best friends Ted and Hilde, two ordinary maintenance workers who put their jobs and families at risk when they attempt to help a stranger find his home. Cold Brook is praised as a truly heartwarming story that viewers of all ages will appreciate and enjoy.

The series concludes on September 20th with Summer ‘03. In the midst of a family crisis, 16-year-old Jamie, played

by Joey King, wades through the difficult waters of her love life. Gritty, honest, and relatable, this coming-of-age comedy is the perfect book end to the Sunset Cinema summer film series. Director Becca Gleason, will also be on site to answer audience questions during a special Q&A. Returning this year, the 9th annual Napa Valley Film Festival is set to take place November 13-17. NVFF19 offers audiences another opportunity to enjoy exquisite cuisine and legendary wines, as well as connect with filmmakers, actors, vintners, and chefs.

NVFF’s expansive film program features 100 new independent films and red carpet screenings. During the festival, filmmakers and actors engage with audiences in many different ways. From discussing their creative process with others to sharing behind the scenes secrets, audiences make lasting memories with over 300 artists attending the film festival.

Past screenings include Green Book, The Shape of Water, Molly’s Game, The Descendants, The Imitation Game, Miss

Pick of The Litter

Cold Brook

Summer '03

Sloane, Call Me by Your Name, Crown Heights, Spotlight, Undefeated, Wild, and Nebraska.

Past attendees include Will Ferrell, Geena Davis, Kurt Russell, Matthew McConaughey, Katie Holmes, Laurence Fishburne, Elijah Wood, and more.

In between screenings, festival attendees also experience a series of unique food and wine offerings. From culinary demonstrations to festival parties, Napa Valley’s globally recognized cuisine is integrated into every aspect of the Napa Valley Film Festival.

Watch and learn from culinary masters serving up film-inspired dishes at the NVFF Culinary Demonstration Kitchen.

Attendees not only indulge in phenomenal culinary creations, but also meet the filmmakers that inspired the dish.

Past chefs include Bobby Flay, Tyler Florence, Nina Compton, Timothy Hollingsworth, Melissa King, Bob Hurley, Brian Malarkey, and Chris Cosentino.

In an effort to expand their food and wine programming, NVFF is also premiering the Blending Lab, an intimate series of panel discussions where leading industry players analyze, breakdown, and explore some of the leading products and innovations currently trending in the world of food, wine, and spirits. The Blending Lab will be located at the festival’s Up-Valley Festival Hub at Farmstead at Long Meadow Ranch.

After the panels, join 15+ boutique wineries as they pour their best varietal at NVFF’s Festival Hubs, located in Napa and St. Helena. These afternoon wine tastings take place November 14 - 17 from 3:00-5:00 PM. Sip alongside world-class sommeliers, discover new varietals, and experience what makes this wine region famous.

Interested in participating in the festival this year? Choose from a variety of 3-day and 5-day pass options. The 3-day Festival Pass and Pass Plus, previously named the Weekend Pass and Weekend Plus, will be valid from Friday, November 15 to Sunday, November 17. Visit nvff.org/ passes for details on pass benefits.

If you are interested in an elevated experience, attend the Napa Valley Film Festival as a VIP. Whether it’s a private winemaker dinner or a red carpet premiere, members of the festival’s Patron Circle receive elevated treatment at the film festival, and beyond.

The full NVFF19 program line up including attending filmmakers, chefs, vintners, and celebrity tributes will be announced in September. We’ll see you at the movies!

FOR MORE INFORMATION on tickets, or the VIP experience visit napavalleyfilmfest.org

FOOD & WINE 2019

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NVL what's hot

Food Truck Fridays at Vista Colina Resort Don’t miss fabulous Food Truck fare, cocktail specials and live music on the Village Lawn at Vista Colina Resort. The Village Truck rolls up to their pop-up bar each Friday from 4 to 6 pm offering Chef Vincent Lesage’s signature bites such as Fried Chicken + Waffles, Brisket Nachos and Kimchi Tacos. Grab a drink from the bar or sample a variety of wines and brews at one of their nine tasting rooms. Food Truck Fridays is a recurring weekly event through the end of October.

Atonement Design

FOR MORE INFORMATION:

Atonement Design is a collection of ethically made and fair trade fashion that seeks to change the world while making women feel and look fabulous. They offer bags that help families out of poverty, clothes that keep women out of domestic violence, and even their own jewelry line that rescues the survivors out of sex trafficking. Atonement Design wants to fight injustices that occur in fast fashion factories every day.

Through their mission, they’re inspiring women to shop consciously, to expect ethical standards, and they’re showing them they can look good while doing something worthy too. To shop and learn more about their mission, visit www.atonementdesign.com.

villagenapavalley.com

FOR MORE INFORMATION: 831-238-3728 // haley@atonementdesign.com //

www.atonementdesign.com // Santa Rosa, CA 95401

Winery Earns Prestigious Award Sill Family Vineyard in Atlas Peak has received the rigorous Fish Friendly Farming (FFF) certification, along with the Napa Green certification after 2 years of adhering to a comprehensive eco-friendly, natural farming program. The FFF certification program provides us with continuous access to expert management of erosion, soil loss, protection of stream banks and water quality beyond our existing agronomist and naturalist farming practice. Implementation of FFF has further refined the existing natural benefits to our soils, vines, water use and environment.

FOR MORE INFORMATION:

Sill Family Vineyard – Atlas Peak Mountain Winery // 2829 Atlas Peak Road, Napa // www.sillfamilyvineyards.com 36

NAPAVALLEYLIFE.COM

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NVL what's hot

MO’s Hot Dogs There is nothing more American than a good hot dog, a beer and a ball game.

MO’s Hot Dogs, formerly Sac’s Tasty Dogs, is a great spot on the southside of Napa to grab a quick lunch or early dinner for under $9. Hot Dogs loaded with chili, cheese, kraut, tomatoes, peppers and more, give you plenty of scrumptious choices. With the addition of beer/wine and big screens, you may even want to hang out, or have it delivered via doordash or grubhub.

FOR MORE INFORMATION :

www.moshotdogs.com

Fifth Annual Crush Challenge Crush Challenge, the food, wine and cycling experience of a lifetime, hosted

by ZD Wines, takes place October 12 throughout Napa Valley. Crush Challenge raises funds for the UC Davis Comprehensive Cancer Center, Davis Phinney Foundation for Parkinson's and Boys & Girls Clubs of Napa Valley.

FOR MORE INFORMATION: www.crushchallenge.net

Now Open: The Setting Inn Jeff Cova and Noah McMahon, founders of The Setting Wines, have expanded their wine country brand to include The Setting Inn, formerly Napa Vineyard Inn. The duo extensively renovated the Hwy 29-adjacent property with the assistance of designer Cora Klang whose decor borrows from the Inn’s vineyard surroundings. The two-story, farmhouse-style property features sumptuous guest rooms with luxurious amenities such as daily breakfast courtesy of Bouchon Bakery and tastings of The Setting Wines, Natch.

FOR MORE INFORMATION: 1205 Hillview Lane, Napa //

707-927-3909 // www.thesettinginn.com

Photo by Bob McClenahan

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New West KnifeWorks KNIFE ART + PERFORMANCE in the Kitchen  BY KARI RUEL | PHOTOS BY LOWELL DOWNEY / ART & CLARITY

N

anette and Valentine Humer are Napa Valley foodies all the way. Last Christmas, Nanette saw a knife in the New York Times which she bought for her husband because she wanted to give him the “best” knife in the world. Shortly after to her delight, she learned the knife company, New West KnifeWorks (NWKW) had recently opened a retail shop in St. Helena.

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“ It’s my favorite knife,” said Valentine. “I can cut a lemon razor-thin and you can’t do that with any other knife.

It’s perfect.”

Napa Valley is arguably the food and wine mecca of the United States. So, when New West KnifeWorks decided to expand from their Jackson Hole, Wyoming location, St. Helena was their obvious second choice.

“We are all about food and fine tools for chefs,” said founder Corey Milligan.

“The CIA (Culinary Institute of America) up the street is a slam dunk. The lifestyle combining love of great food

and aesthetics is where we fit in. Our knives are more than just tools, they are highly functional art.” New West knives can only be purchased at their retail locations or on the internet.

Corey's artistic nature inspired him to create colorful alternatives to the traditional black and white handles. In 1995, when he first started experimenting with knife making there wasn’t any highlevel cutlery being made in the

United States. The self-taught chef said he didn’t know enough about knives to know whether the ones he was using were high quality or not.

“I thought, ‘hey, here is a tool I use all the time, I like to make things, let’s see if I can make my own knife,” said Milligan. “That morphed into an understanding of how knives are made, and I realized I could do it better myself.”

In 1997, New West KnifeWorks was born. Milligan

perfected his craft for the next 12-15 years personally making more than 20,000 knives.

He originally bought his steel blades from Japan, but then decided to go there to learn from the masters themselves.

Corey perfected his designs in Seki City with the same techniques used to make Samurai swords. That’s why they call their signature line “G-Fusion”; it’s East meets West in knife making, and it’s the best of both worlds.

At the St. Helena shop on Main Street with COO, Anthony Campolattaro, and team member, Tomas Alas

FOOD & WINE 2019

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NWKW took the ultra-sharp and sleek style of the East, and married it with the heartiness of Western style German chef knives.

“I took a lot of design features, the geometry and thinness of the blade from the Japanese style of knife making, but the big difference now is the steel we use – which is state of the art, American made, “powder metal” steel,” he said. “It is higher performing and tougher. Usually, the harder and sharper a blade, the more brittle the steel. Japanese knives are super sharp, but they can get chippy along the edge. Our knives have that same level of sharpness, but they are bomb proof. They don’t break and they don’t chip. All knives are rigorously tested by the top chefs in Jackson Hole before we release them to the public and now we can get that kind of feedback from the pros in Napa Valley too. NWKW knives are in restaurants such

as Press, Goose & Gander and Archetype. People can go to these kitchens in St. Helena and see them in action.”

Corey sold his knives for a decade on the fine arts and crafts circuit including the Bay Area’s Sausalito’s Art Festival.

Then 10-years ago, brother, Michael, a professional actor and New West’s Director of Outreach suggested they procure a booth at one of New York City’s Holiday Markets in Bryant Park. Michael, Corey and Anthony Campolattaro, one of Corey’s rugby teammates, now New West’s COO, braved the blizzards to sell knives from their outdoor booth a couple blocks from Times Square. Many major magazines’ offices overlooked the park and editors would come down to do Christmas shopping during their lunch breaks. NWKW ended up with a full-page spread in New York Magazine and then, a feature in Saveur – and that helped launch them into

the national spotlight. Since then, they’ve been featured in Forbes, Food&Wine, Bon Appetit, NY Times, The Wall Street Journal, Bloomberg… and even, Playboy Magazine’s 60th Anniversary issue in which, one of their knives was pictured as the #1 thing every man should own.

After that stint, Campolattaro went off to New Zealand to play Rugby.

When he returned to the United States, he became Corey’s do everything man and ran the first retail store in Jackson Hole where the small workshop started to take on artisans to help meet the growing demand. In the past ten years, the company has grown from a team of four to 32 employees. They recently completed a new 10,000square foot production facility over the hill from Jackson Hole in Idaho.

They now have seven artisan knife makers diverse in both talent and background.

Chef Nic Jones in the Goose & Gander kitchen with his New West knife

Custom rock block made from Teton Mountain granite and cocobolo

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“I could go on and on about the makers we have in house, they are all extremely talented,” said Campolattaro.

“You can’t program a drone or robot to do what we do.

They are all hand finished.

Erin Hemmings, our resident genius, – made a self-righting sail boat and traveled the Sea of Cortez. Ashley is an extremely talented jewelry maker and Kate builds her own motorcycles.

“Just like cooking, picking the best ingredients is a crucial part of knife-making. We don’t skimp on the steel. We use the finest US made “powder metal” steel available for a chef knife. Once it’s delivered from Crucible, everything is done by hand, the pressing, the epoxy, the shaping and most importantly, the edging,” he added.

“You don’t get that with all the other big knife companies.

Many of them have outsourced production to China. It’s all done on machines. Each of our knives is touched by hand by at least one of our knife makers who have all apprenticed under Corey or Erin.”

“Erin is always pushing the limits of the cutting edge,” said Campolattaro. “He’s taking the aesthetic possibilities to the extreme with his mixed-media, stone and steel knife blocks.

The knives are beautiful, you don’t want to keep them in the drawer. So, Erin creates these stunning ‘rock blocks’ that are like sculptures for the kitchen counter.”

In addition to kitchen knives, New West also makes sharp tools for the outdoor enthusiast. Their newest tool is the Tomahawk.

“The Tomahawk is an extremely durable tool,” said Campolattaro, who along with Corey, is an avid hunter.

New West KnifeWorks stores are an experience in themselves. They are split into two areas with the

kitchen knives in front and the “Mountain Man Toy Shop” in the back where you can find custom Damascus hunting knives as well as exotic pocket knives from the likes of men’s luxury designer, William Henry.

While the Tomahawk makes a perfect gift, visitors enjoy trying their hand at throwing the 1.5-pound Tomahawk in the store.

To allay the fears of other shoppers, there is a protective custom metal chaimail curtain that is pulled back for safety purposes. It’s a great way to let off steam after a long day.

New West's knife makers in Victor, Idaho

“In Wyoming, we sustain ourselves with the outdoors.

Almost every member on staff is some type of outdoors or sportsperson. It’s not unusual for the Jackson Hole store to open late on big powder days during ski season,” said Campolattaro.

This summer NWKW is releasing two new hunting and fishing knives; The Jackson Hole Outfitter and Bird and Trout Hunting Knives.

Also in the works is their first Gentlemen’s folder. An elegant, high performance and easy to use pocket knife. New West’s knives are all backed by a lifetime guarantee and Milligan hopes to leave the world class legacy behind him.

His son, Buck Milligan, inherited the passion for cooking from his dad – and became the first ever Chopped Jr. Grand Champion at the age of 11. His hunting experience with his dad and his knife skills wowed the judges when 11-year old Buck showed off his knife and butchering skills. Now at age 13, he helps out in the Jackson Hole Retail Shop.

“I have a lifetime passion for cooking I share with my family,” said Corey. “We are meat hunters rather than trophy hunters. Hunting and cooking with my son is a great family bonding experience. Also, my brotherin-law, Chris Kidder, was referred to as LA’s Chef’s Chef for his long tenure as Chef de Cuisine at the James Beard Award-winning, Campanile Restaurant. We have a knife named after him that we designed for his elite specifications. When we all get together for the holidays, the meals are next level.

“ It’s a super exciting time for us because now I have the resources and staff to do the cool things I’ve always wanted to do” Corey added.

“My goal is not to be the biggest, mega-corporation out there, but I do want to make the most bad-ass tools anyone has seen and be known for

making the greatest kitchen knives in the world.”

More stores are planned including two possibly in Europe and Asia.

FOR MORE INFORMATION 1380 Main Street, St. Helena

707-224-5188 // www.newwestknifeworks.com

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The Napa Valley Wine Train is an elegant nod to the lost time of train travel, all while featuring incredible cuisine and sparkling hospitality.

W I N E T R A I N . C O M | 1 . 8 0 0 . 4 2 7. 41 2 4 44

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he Napa Valley Wine Train is a one of a kind adventure, and the perfect destination for your next day trip or group event. You and your guests will be in awe throughout the duration of the journey, as we invite you to fully relax into luxury within a unique setting.

A trip on the historic Napa Valley Wine Train is so much more than simply getting from one place to another. Polished, personalized service will ensure that your every need is met, while quietly rolling through the lush, picturesque vineyards of the Napa Valley.

Of course the wine is delicious, but the food is a culinary experience. Fresh seafood and beef, along with locallysourced produce, are just a few items that make up a menu meant to cater to every palate. Each meal is made to order by our master chefs, and served Napa-style, where we take great pride in the superior quality of our cuisine.

Remarkably, the flavors of our signature dishes such as Pan-Seared Pacific Halibut, Yellow Fin Tuna Tartare, and Roasted Beef Tenderloin are even further enhanced when enjoyed while riding the rails.

Four onboard kitchens and our team of skilled culinary experts undoubtedly have something to do with this. However, plush interiors, cloaked in elegance from another era, certainly enhance the unique atmosphere of every dining experience.

No matter which package you choose, you’ll find your food heavenly and your experience rich in history. A truly unforgettable voyage, the Napa Valley Wine Train is an elegant nod to the lost time of train travel, all while featuring incredible cuisine and sparkling hospitality.

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Forks Corks AND

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Photo courtesy of Sequoia Grove

A Celebration of Food & Wine in Napa Valley As we survey the list of fine restaurants and wineries that make-up our third annual edition of Forks and Corks, we are reminded once again that Napa Valley contains an embarrassment of riches. From a simple burger to the finest wagyu beef, and from Tuesday night table wine to ultra premium Cabernet Sauvignon, this region is capable of satisfying every preference and pocketbook.

T

he abundance of our verdant Valley is found in every locally-sourced and flavorful dish. The sheer variety of cuisine astounds: Japanese Kaiseki, Asian noodles, the freshest fish, and Oaxacan chicken mole to name just a few of the options.

As for wine, 34 grape varietals are grown within our 30 north to south miles, from Chardonnay, to Merlot, to Zinfandel. It’s astounding that a mere 4% of California’s wine grape harvest comes from Napa, and that our region represents only .4% of the world’s wine production. Despite these eye-opening statistics (one might think Napa produces more than that), Napa continues to be one of the most desired destinations

for food and wine lovers the world over.

Each of the restaurants and wineries featured here welcome with open arms the culinary and viticultural travelers who seek-out that for which Napa is best known. And the ambiance of these varied locales? All authentically Napa, and each provides the warm hospitality that keeps visitors returning again and again.

We hope - whether you are a local or a visitor – that you use this issue as a guide and roadmap for exploration of one-of-a-kind destinations that provide experiences from which memories are made.

Follow along and create your ideal itinerary. There is something for everyone in the Napa Valley. Bon Appetit and À votre santé.

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Sunset from the 1880 Estate Vineyard

Burgess Cellars

Savoring History in the Glass  BY LAURA LARSON

B

urgess Cellars is one of Napa Valley’s most historic and revered family owned and operated estates.

The vineyards on the estate were originally planted to Cabernet Sauvignon, Petite Sirah, and Zinfandel in the 1880s by Italian brothers Carlo and Fulgenzio Rossini. The Rossini brothers brought their knowledge of planting grapes on the steep hillsides of Italy where they knew them to grow best and established the 600-1000 foot elevation of the thirty-acre vineyard to allow the grapes to mature fully and evenly.

When Tom Burgess acquired the property in 1972, he was able to produce these core wines from the original vineyard 48

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Steven and Thomas Burgess

plantings. By the 1990s, the focus was only on Cabernet Sauvignon, however, parts of the “1880 Estate Vineyard” have recently been replanted, and the Zinfandel and Petite Sirah were brought back to life. Vineyard manager, James Burgess, and winemaker Kelly Woods now oversee the vineyards and the harvests. “It’s so humbling to be able to work with a vineyard that is one of the oldest in the Valley,” says Woods. “It’s my honor to keep the tradition of excellence in grape growing and winemaking at the 1880 Estate Vineyard going, so it will continue to be known as a premier vineyard for centuries to come.”

The Petite Sirah has been produced on and off since its first planting in the 1880s but was mostly utilized as a blending tool, however, Burgess doubled its plantings in response to its popularity with their customers. Burgess is proud of this heritage varietal, and fondly refer to it as “the most elegant expression of Petite Sirah around.”

The Zinfandel was replanted in 2017. The combination of the hillside exposure, elevation, and volcanic soils are the perfect combination for Zinfandel’s challenging growing requirements. Burgess expects the first release to be the 2020 vintage in 2023, roughly 140 years since its historical planting. In a wine region where Cabernet Sauvignon is revered as “king,” President Steven Burgess believes in the diversity these heritage varieties bring. In the market, he presents them as “Napa hillside in a bottle.” He says, “While some varietals may go in and out of fashion, the right grape in the right place is manifested here, and the unique hillside terroir brings out their best.”

Burgess Cellars is recognized for their place in history, which they proudly share when guests come to visit. For those desirous of an authentic Napa Valley winery experience, tastings are hosted in the active barrel room where Tom Burgess shared wines and stories since the early 1970s. For a more intimate experience, the “Mountainside Tasting” boasts one of the best views in Napa Valley. Overlooking the western facing 1880 Estate Vineyard, the 90-minute, private tasting features a curated selection of Burgess Cellars’ Estate wines and offers guests a more intimate

Since Tom Burgess founded the winery in 1972, the primary focus has always been about producing the best possible Cabernet Sauvignon and showcasing the rare mountain fruit with authentic style. Tom had the foresight to hold back 5% of each vintage so future visitors would have the opportunity to taste how beautiful and intriguing Napa Valley Cabernet Sauvignon wines can become as they age. Tom loved describing how fruity and oaky aromas become “bottle bouquet” The 1880 Estate Vineyard on the Hillside of Howell Mountain Photo by 4PARTSDesign with time. Every so often Burgess will open an older vintage to sample for a private tasting, but to this day, collectors can still purchase some of Burgess Cellars original library vintages dating back as early as 1980. Being able to acquire a bottle from a birth year, anniversary, or other important timeline is a treat.

While Burgess Cellars has a rich history, they have also worked toward the future. Tom was a pilot who got into the business for a lifestyle change. opportunity to engage in a more relaxed His children were both brought up in and personal level in a seated setting. The the business, studied related courses in tasting room staff comment that guests school, and are refining the way Burgess sometimes even hug them goodbye! farms, produces wines and runs the Over the years the grapes produced winery. For example, Steven used much from the 1880 Estate Vineyard have gained of his Architectural Engineering and notoriety at the hands of a few legendary Technology background he studied in personalities including Mike Grgich and school to tune the winery’s physical plant.

Warren Winiarski in the late fifties and With Kelly’s major contributions, Burgess early sixties. Burgess veteran Bill Sorensen passed over one hundred points of inspecworked forty-one harvests for Tom Burgess tion to become a Napa Green Certified until current winemaker Kelly Woods Winery. In 2008, when overseeing the joined the team in 2013. Like her predeplanting of the Petite Verdot and Malbec cessors, Woods winemaking style stays true blocks, Steven’s efforts also were passed to the mountain’s distinctive terroir. The by all government agencies overseeing the wines are rich, structured, and project. Ever since a child, he has been brimming with dark fruit. Since 2013 - Reserve Cabernet Sauvignon a caretaker of the estate, now President, coming on board, she has made Photo by 4PARTSDesign and getting to act on his lifetime of knowlnotable impacts to their wine edge is truly satisfying. production, one of which was to identify individual blocks of grapes which stand out, producing the Reserve Cabernet Sauvignon. Kelly is also the key player for the inaugural launch of Burgess’ first Proprietary Estate blend- Mountaineer.

The first vintage is comprised of Syrah, Cabernet Sauvignon, and Petit Verdot, and complements the Reserve Cabernet www.burgesscellars.com Sauvignon with a different Visits to the winery are available by appointment only. aroma, palate, and mouthfeel.

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Black Cat Vineyard & Winery Why is Tracey Reichow “The Unicorn”?

Because She Walks the Walk: True Authenticity.

 BY EVE BUSHMAN

W

e’ve all heard it before: wineries that claim they are “boutique” or “handcrafted” when what they are is small. For Tracey Reichow, those key descriptive words are her reality as she is the owner, winemaker, vineyard manager and tasting room host (by invitation only) at Black Cat Vineyard and Winery in Coombsville. She doesn’t outsource any of her work. She only has three employees – two of whom are family and the third has been with her for over a dozen years.

The “boutique” quality doesn’t end there. They hand-bottle their own 2,500 cases of wine, they make exclusively Black Cat Vineyard wine in their winery, don’t hire marketing consultants or send their wines out to seek scores - and have done all this for nearly 20 years. Reichow said, “In the world of small estate private realm winemaking we do everything ourselves.”

Adding with a little giggle, “And we do it because we love it. It’s true authentic handcrafting.”

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Reichow consulted for other brands in the past. Some wanted wine styles she felt were inconsistent with their grapes.

Instead Reichow “wants to hear from the grapes first – will they be an engineer or an artist? And I think well, this wine will be a better artist. Some want to lead the wine, I like to follow it and protect it. I like to think I help each wine find its own voice.”

There are ten Black Cat wines, nine of which are single vineyard wines. Each one is “a work of art,” Reichow said. “It’s about letting the wine express who it is – as opposed to trying to fit a mold.” Varietals include Estate Cabernet Sauvignon and Estate Syrah that are grown where she lives. Other varietals include Cabernet Sauvignon, Cabernet Franc, Zinfandel and Chardonnay grown in some of the most prestigious regions of the Napa Valley such as Rutherford and Howell Mountain.

As the winery is a true boutique, getting your taste buds wrapped around some will require some effort. Most of the

wines are allotted to the wine club, none are sold outside of the winery. Tastings are by invitation (or wine club referral) only. Reichow believes that wine tasting is best in small convivial experiences, with someone that actually touches the wine.

Reichow’s husband calls the wine club “Hotel California” as it seems that no one ever leaves. So, if interested in this small private realm of wine tasting – find your way to get an invitation.

The website states that “these are wines of the heart,” and Reichow’s heart is definitely vested in this mantra.

707-321-0866 // www.blackcatvineyard.com By appointment only

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Tor Kenward in Vine Hill Ranch Vineyard

TOR:

Giving Great Vineyards the Respect They Deserve

 BY FRAN MILLER

F

ew within the Napa Valley wine industry can claim a resume as colorful as that of Tor Kenward. With a biography that reads like a movie screenplay, the vintner himself allows that his has been a fascinating life, the experiences and expertise of which are fully captured in each of his premium TOR wines.

The moniker itself hints that this is someone – and something – a bit different.

Named by his bohemian and artistic parents perhaps in homage to poet Robinson Jeffers’ Carmel home ‘Tor House,’ Kenward’s youth and young adulthood were spent in the company of poets, musicians, and actors – unconventional free spirits who would ultimately shape his outlook on life and his pursuit of joie de vivre.

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It was 1975 when Kenward first visited the Napa Valley on a buying mission for a small Santa Barbara wine shop. He’d spent a year working in the hospitals of Vietnam and returned to UCSB where, with friends, he formed a jazz club and promoted concerts. Keith Jarrett, Stan Getz, Tom Waits, Chuck Berry and dozens of 70s jazz and rock-and-roll stars crossed his stage. But the star power of the American Riviera would hold no candle to the burgeoning Napa wine scene that he encountered, and within two years, he moved north permanently, finding a position at Beringer – where he would remain for a quarter of a century.

“ I became obsessed with wine in my 20’s,” said Kenward.

“I fell in love with Napa and its people on that first visit.

There were fewer than 50 wineries in Napa; everyone knew everyone and worked together. It seemed that anything and everything was possible. It was the wild west of winemaking. I really wanted to be part of that.”

And he was. Kenward started at Beringer as a tour guide, and in a few years was promoted to VP winery spokesperson. He was a visionary whose unofficial title was ‘VP of All of the Fun.’ He worked closely with winemaking to shape the first Private Reserves and develop new wines like Nightingale, a pioneering botrytised wine. He also brought to winemaking the concept of barrel fermenting Chardonnay, which the winery quickly adopted.

The move to Napa – and to Beringer – was life-changing, but not nearly as transformative as what was to come. “What truly changed my life was Beringer sending me to Europe, France in particular,” said Kenward. On that first trip, he traveled to and walked within Europe’s most renowned vineyards, talking and tasting with other winemakers, and kicking the dirt where world-class wines were grown.

And he was treated, like all guests, like a king. “The Old World attitude toward fine wine, food, and hospitality was lifechanging and inspiring, and it became my mission to replicate that graciousness at Beringer.”

And he did. Kenward created several groundbreaking culinary programs at the St. Helena winery, luring internationally renowned chefs as instructors. As he helped build the Reserve and single vineyard Cabernet programs, he built relationships – and a fine reputation – within the Valley. He rubbed elbows with and considered as friends Madeleine Kamman, Julia Child, Robert Mondavi, André Tchelistcheff, Warren Winiarski, Ed Sbragia, Maynard Amerine, Robert Parker, and other well-known names who shared his perpetual quest for viticultural and culinary knowledge.

The culmination of that knowledge is now found within his own label. After retirement from Beringer in 2001, Kenward took his expertise and with his wife Susan started TOR. The plan was simple – his wines would come from only the best blocks in great vineyard sites that he knew and revered, such as Beckstoffer To Kalon, Vine Hill Ranch, Melanson, Tierra Roja, Hyde and Beresini. And the plan succeeded. Kenward, his winemaker Jeff Ames, and Matt Deller MW focus on single-vineyard Cabernet Sauvignon and Chardonnay wines, cuvées, and Bordeaux varietals of quality and complexity that routinely receive the highest scores from wine critics the world over. TOR varietals are hand-made in very small quantities; each is nurtured to bottle, unfiltered and unfined. The vineyard is what is showcased, not a heavy winemaker’s hand.

“Our winemaking is driven by what I heard and learned making small experimental lots of wine at Beringer. The building blocks were old-world wisdom seasoned with American ingenuity,” said Kenward. “Great vineyards deserve respect, and experience has taught me that in winemaking, less is more. People often seem surprised that after three decades of making wine myself and being such an avid student, I still relish learning more. These days, I listen to Jeff and Matt and their peers; I ask questions. I remain curious. The older I get, the more important it is to wake up every day with that curiosity. Being challenged, staying curious is vital to making great wines.”

Said Robert Parker, “Having known Tor for more than 15 years, I know that he is the consummate connoisseur of many things, including music, wine, and food, so it is not surprising he is able to translate his passion and discriminating taste into an impressive portfolio of wines.”

Tor Kenward, Matt Deller MW and Jeff Ames

Tor Kenward and Jeff Ames

Tor Kenward and Larry Hyde in Hyde Vineyard

Torwines.com // By appointment only.

Tastings take place where they are made – at Wheeler Farms, Daphne and Bart Araujo’s state-of-the-art winemaking facility in the heart of St. Helena.

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prospect-mentee on “Guy’s Big Project.”

Those experiences gave her the confidence to become a private chef. She began working with area wineries and visitors to the Valley, creating wine dinners where every ingredient, herb, and spice is specifically chosen to mirror the flavors and aromas of wine varietals being served.

“ You want every sip of wine to be enjoyed at its best,” adds Damante, “that means every ingredient in your dish should be chosen to complement the wine.”

It’s a Grape Idea!

Tastemaker Sharon Damante Creates Spice Blends for Food That Make Your Wine Taste Great.

 BY MICHAEL KOEHN

G

rowing up in a large Italian family, it’s not surprising that Sharon Damante developed an interest in food and wine at an early age. “Food and family were the center point of my childhood,” Damante says. “I learned to appreciate the flavors of the dishes and felt an innate drive to recreate my favorites. Later, I fell in love with wine and the nuances of proper food and wine pairings, and I’ve never stopped nurturing that appreciation.”

It was that culinary enthusiasm that led her into the restaurant business and 54

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eventually propelled a life-changing move to Napa Valley. “This area is an ideal place for me to pursue my culinary goals,” Damante says. “I began entering recipe contests and live cooking events. I was really successful at it, and that led me to go after another dream - to be on the Food Network.”

The call eventually came when she was asked to join the cast of the Food Network’s cooking competition series “All Star Academy,” followed by an appearance on “Guy’s Grocery Games” and a role as

“So I created my own blends, and then suddenly my guests were asking if they could buy them.”

Damante launched Winemaker’s Pantry in August of 2018, bringing to market pairings for five of the most popular wine varietals and giving wine lovers and home cooks a simple way to enhance their wines.

“My Cabernet blend combines a hint of juniper with warming notes of allspice (among its more than 12 ingredients) and adds earthy porcini mushroom and espresso sea salts to evoke the umami undertones that help bring out the varietal’s deep red fruit,” Damante explains.

Winemaker’s Pantry blends can now be found at many wineries and specialty markets in northern California. Damante is also producing custom blends and additional varietal blends as well as private labeling products for winery clients throughout California. A recently announced partnership with Vineyard 29’s second label Cru includes the blends in both direct-to-consumer retail sales as well as being featured at their downtown Napa tasting lounge adjacent to Oxbow, Cru Tasting Lounge.

“People won’t be disappointed when they use my seasonings,” Damante says.

“They can take my products home and never have to second guess themselves; I’ve done the work to make sure the pairing is perfect, just like it was in wine country.”

For information, videos, recipes and tips, visit www.winemakerspantry.com Sales@WinemakersPantry.com

Be it words on a page, or wine in a glass, expression can be inspiring

Photo by Douglas Sterling

- Brilliant Mistake Wines

brilliantmistakewines.com FOOD & WINE 2019

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Something for Everyone at Sequoia Grove  BY FRAN MILLER

R

utherford, the appellation with the longest sunlight hours on the valley floor, is truly the heart of the Napa Valley. Sequoia Grove has called Rutherford home for nearly 40 years and in just the last few years has made a renewed commitment to both their wine quality and their guest experiences. The investments are paying off. Their Napa Valley Cabernet was a 2018 Wine Spectator Top 100 Wines Award Winner and in the same year their proprietary Cabernet-based 2015 Cambium blend was awarded 94+ points by Robert Parker’s Wine Advocate.

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But Sequoia Grove’s appeal proves broader than viticultural accolades. The winery’s allure also lies in its enhanced guest experiences that take place in the shadows of the towering Sequoias that surround the property and serve as the winery’s namesakes. It’s in the casual and unpretentious atmosphere with its posh ‘glamping’ vibe courtesy of the coniferous canopy. It’s in the variety of tasting opportunities that take place in varied locales on property – a sail-covered patio, a convivial tasting bar, the luxurious Cambium Room, or the private ‘club only’ areas with comfy

lounge furniture and fire pits. It’s in a glass of wine enjoyed while playing a game of corn hole with friends.

It’s also in the winery’s dedication to environmentalism and sustainability. In addition to its Napa Green Winery certification, Sequoia Grove also recently earned Napa Green Land and Fish-Friendly Farming certifications, demonstrating a deep commitment throughout its entire operation to agricultural preservation through environmentally-responsible practices.

“ Quality and integrity are, and always have been intrinsic to everything we do, from winemaking to gracious hospitality,” said Sequoia Grove president Rick Bonitati.

“We’ve recently invested $15MM in property enhancements that have resulted in higher quality wines and a richer visitor experience; there is something for everyone here at Sequoia Grove.”

The proof is in the praise. Sequoia Grove was awarded ‘Best of Wine Tourism’

by Great Wine Capitals of the World 2019, and received OpenTable’s ‘Best of Wine Country’ award for its 90-minute, grape to glass Terroir Tasting that starts with an overview of the winery’s history, AVA, and viticulture practices and is followed by a deluxe wine and food experience focused on vineyard-designate wines.

And those vineyards – including Sequoia Grove’s own 75 acres of Rutherford estate grapes at the Sequoia Grove and Tonella Vineyards - read like a Napa Valley geographical history lesson: iconic names like Stagecoach, Morisoli, Lamoreaux, Healy, and Henry Brothers - vineyards at which

Sequoia Grove has held long term grower partnerships, some spanning 30 years.

“Our ownership and our winemaker Molly Hill are obsessed with the details that go into crafting our wines and single-vineyard, award-winning Cabernet Sauvignon,” said Bonitati. “The foundation of our wines is found in our grapes that are grown in the finest terroir, and the improvements we’ve made over the last few years that span all facets of our operation, from precision farming techniques, viticulture, sustainability, and the replanting of the estate vineyards.

We’ve only just begun to see the results of this undertaking in the vineyards with the 2015 vintage; the future looks very promising.”

Additional experiences include two walk-in welcome tastings: the Current Release Tasting that explores a spectrum of the winery’s varietals and blends and the Single Vineyard Cabernet Sauvignon Tasting. For a more educational visit, try A Taste for Cabernet (perfect for those interested in learning how the sweetness, saltiness, sourness and bitterness in foods can impact the flavor and enjoyment of Cabernet Sauvignon), and the Cabernet Culinary Challenge experience for groups of six or more, a fun and educational competition in which small groups are challenged to build the perfect Cabernet Sauvignon-elevating crostini from a menu of a dozen ingredients. And for something a little more low-key, Sequoia Grove’s welcoming outdoor patios are the perfect spot to simply enjoy a glass of wine with a local cheeses and charcuterie accompaniment.

“We’ve been carving our own path for decades while never losing sight of who we are,” said Bonitati. “We are rooted in history, guided by integrity, resolute in our values, and we are committed to the future.”

8338 St. Helena Highway, Napa, CA 707-944-2945 • www.sequoiagrove.com

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601 Cellars

Label paintings by Tim Howe www.timhowestudios.com

Making Old World Wines- California Style  ARTICLE AND PHOTOS BY MARISA MCCANN

I

t is no secret that Cabernet rules the region in Napa Valley, but for Brian Doody and Laura Larson of 601 Cellars, off the grid varietals have their heart. Their wine program is Sangiovesedriven with a supporting cast of Grenache, citing Tuscany and other old world wine regions as their muse.

This winemaking couple discovered Sangiovese while eloping in Tuscany in June 2001. Their holiday-turned-honeymoon evoked their love for the varietal and a passion to find and make it “California style.”

In 2015, a close friend introduced them to an opportunity to acquire Sangiovese fruit from a premier grower off Bennett Lane in Napa Valley. Their aspiration soon came to life, and they launched 601 Cellars, memorializing that inspirational date in history with the name of their wine label.

The husband and wife duo took the helm of the winemaking process from punch downs to blending trials, with mentorship from some of Napa 58

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Valley’s award-winning winemakers along the way. Barb Spelletich of Spelletich Family Winery took the newcomers in and taught them the ropes of winemaking and production, and more recently, industry veteran, Rudy Zuidema, winemaker for Shadybrook Estate. In 2018, he introduced them to some exceptional fruit in Pope Valley and Rutherford’s McGah Vineyard.

Rudy’s three-decade career making wines for premier wineries in Napa Valley and experience producing fruit from these vineyards has been instrumental for 601 Cellars to take things to the next level.

From the beginning, the foundation of 601 Cellars is centered on the close connections that come with sharing great wine with people you love. It’s the quality of those relationships that have kept the momentum going. From the origin of the fruit, production and winemaking, even the whimsical artwork on each label is created by a close circle of talented artist-friends.

“The only reason we got here is through the support of others,” said Laura. “The collaboration with people we know, don’t know, and have gotten to know has been

the most rewarding aspect of this vintner journey.”

Now in their fourth vintage, Brian and Laura have no intention of changing 601 Cellars. “Our objective is not to compete with the top Cabernet producers of Napa Valley. We want to make wine you can enjoy with a pizza on a Tuesday night,” said Laura.

“And we never want to make enough that our friends and we can’t drink,” she quips.

Joking aside, these Napa Valley newcomers know how to craft delicious wines.

Their inaugural 2015 vintage received a Gold Medal from the San Francisco International Wine Competition and sold out in its first year. “It’s incredibly humbling,” said Brian, “watching people’s reaction when they taste what we have created and discover they’ve found something beyond Cabernet from Napa Valley.”

Producing less than 150 cases, 601 Cellars is sold on allocation. The portfolio includes 100% Sangiovese labels from Napa Valley and Sierra Foothills, and in fall 2019, a Napa Valley Super Tuscan (Sangiovese-Cabernet- Merlot) and single vineyard Grenache from both Rutherford and Sierra Foothills.

To reserve wines or to schedule a tasting: info@601cellars.com // 601cellars.com

S S E N I S U B YOU R MAY 8, 2019 WEDNESDAY,

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r is nddaughte Q: My gra m college this fro rting graduating will be sta and in ing spr fessional job her first pro ted field. I am ina a male-dom mend can recom p hel hoping you website to a book or any sexism she te her naviga ter in the workmight encoun Jersey girl and a place. She’s outspoken, but tends to be tactful arily in a REGISTER not necess cerned she may FMAN PHOTOS, JENNIFER HUF way. I am con ation worse if make her situin an aggressive Napa. n she responds advice you can ntow dow Grotto in manner. Any helpful.

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“People ask man.” e dish- Mat boa the time, the t back to er enng all -tim d ndi full fire a sou sita to as ht fail. It nev By 13, he was $1.35 an hour to respond to tors t day and wen time and afraid I mig and he began ing d.” unsure how nge with it, ing the nex washer, earn kends. cha tered my min dparents were ing female men e to passion, mak of work. I got fired one wee Hav true . on his ion and uat sue eon e back.”

Finch’s gran ed their chilafter school all part pur and pasta in the back give her som just didn’t com family couldn’t out innings, but at work can sauce and rais Humble beg she needn’t rule g.

At first, his red that Finch married Bronx, New York, and business. store. emulate, but ochin of the family opened Filippi’s the a New dren in the port and coa it and figu recipes he intr men for sup her industry has The family tomers were an believe quickly come to his Filippi’s has always served e ours When Finch now one of 15 n cus ld e mak the his , wou 5, to man ed And odds are, local networking 200 foyoung tyle pizza. “W in Napa in family duc became the senses, but theout on a new path York-s a pie.” bearing the ts of instant hit, and a national or en. restaurants under as a pizz 20s, set rts. cendan are his effo s des in his by ient of group for wom it or not, Grandinred run The ing y one cus name, all her was an self. ed in a reAnd believe and the onl “My grandfat ker. He worked for him t to culinary school, got cheese, and it’s all bak the founders thern California, ’re a valuable Ask all of the “I wen ibly hard wor and night at . mama, you nary degree, n allowing rything outside of Sou what he wanted cred on your own links Deli iness and culi some of the brick ove Eve the bus . a at elop ctly source all he day re dev n exa all at to The h work; sha he knew then worked e a flavors hine shop. starting wit her about her relevant to her a in a mac to L.A. at 3:00 in the and t restaurants that wer o. I is made in-house, e it to be. cles cisc er of three and and “gravy”, as som s grea ld drive to Web arti A single fath ourage her needed item growing trend in San Fran r Sea- their sauce or ’t af- wou t, he couldn Fou ning to buy the struggles. Encto keep her upNapa residen own family out mor Deli, using that day’s re- did an internship at the ed into Italians call it. e meatballs that his cheer her on re your history the turn hug ta,” e for take pas that mak el w’s “We ford to sha about,” and buy tomorro sons’ Clift Hot an amazing exto ries talk ts lifted, and to Sto ceip ed. love ner. ily to din e. It was ground people enjoy. to to open a fam e said Finch. to keep her Deli a job ther for me. Six months or that they drive miles to time, “I wanted dmother had a plac e that original ple all the Filippi’s is of how my gran e secret to proTo this day, aurant are still perienc Marriott International “We get peo a date restaurant. riag r, t rest Bay Area, lord r kids, go for keep her mar and Filippi’s ving, and still us- so late d me to join them. Tha from all over the n to bring you a soccer game.” and how a land to recruite Filippi’s dow er.” still thri at r e, ent tect her job care ily. n afte rtm ther ear fam eate or apa t, 17-y the ’ve ant t an nigh e here for rn who his restaur turned into a pes created in refused to ren r mother will ford to Southe and they com tomers the ing reci mother, sister and five Finch opened Finch returne Marriott and south, h’s s and bolts of i. Our cus ily my breadwinne how much of the nut Finc nce e fam erie “th h the g exp wit in add usin the a cusme worked s with a few s California result . We’ve got ever remind chef at sevbrothers all r of the boy family busines a.” are loyal, too granted is the as executive hington Nap life I take for protests and legal iness, and fou r own Filip- worked perties there. tomer who lives in Was ple of tions that fit to be just what bus n thei different pro a in 1994 of hard-fought call every cou ing Nap ll went on to ope go and the sur- eral to He’ e. red It’s proven transfer food stat ‘I’m com in San Die battles. s and say, h opened He g director of t Napa wants. pi’s opened when pi’s rriott month Tom.’ I know withou as the openin g area. Tom Finc IP, Page C2 n, The first Filip her bought a roundin in 2005, but only after a and beverage when Ma dozen Please see GOSS stayed dow a dfat he wants a as to et in in Nap ence from the business. bought the Clarion, and Finch’s gran asking that on India Stre ily, pepperoni pizz long abs fam rs. ked e yea -ba clos delicatessen six ly half for 1950.

“We were a real drama people there gnized Finch’s take back.”

San Diego in ts, cheeses and Marriott reco moted re was the He sold mea rites to local and the e with Italian families – contributions and pro riott, PI’S, Page C2 favo ciat Please see FILIP – all of Ramon Mar other Italian bought groceries asso ing to get creging, crying him to the San re-concept the If you’re look yelling, hug , make ermen who sea. help time to fish k also out brea to ative with before going it,” said Finch. er quit or got and with him to ng an plyi from beg com y industr sure you’re ut “We all eith As the fishing had to r state has abo grandfather any laws you ks. Also, for change, his timing meal brea time-eligible nonexempt, over laws about are e ther , workers ompensated how long an unc break must be. t story.” is sharing tha your first job? st 1. What was at the Stardu NAPA STAT Food server Nevada. as, Hotel Las Veg worst job you 2. What’s the inever had? as a drapery as Summer job Palace Las Veg FMAN staller Caesarsoning).

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HOURS: MON-TH 11AM-9:30PM, FRI-SUN 11AM-10PM

707.254.9700 | 645 FIRST STREET, NAPA | REALCHEESEPIZZA.COM

THE CIA AT COPIA:

Immersed in Food and Wine Experiences  BY LAURA LARSON

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ailed a “foodie wonderland” by The New York Times, The CIA at Copia is The Culinary Institute of America’s epicurean destination in downtown Napa, designed for the public to immerse in the past, present and future of food. Located in the Oxbow District, it offers an array of enticing culinary experiences delivered by CIA chefs and experts in both private and group venues. Whether it be a memorable or interactive dining experience in one of their award-winning restaurants, a hands-on cooking class or demonstration, attending a lively public event or art exhibit, listening to live music on a Friday night while playing bocce ball, exploring and tasting new wines in a wine tasting class or through an exclusive cult wine tasting from K. LAZ Wine Collection, The CIA at Copia is

a culinary lifestyle gathering place that has something for everyone.

This year, The CIA at Copia is excited about the launch of two new immersive dining outlets which are making headlines with both Valley visitors and locals alike. Created to encourage collaborative culinary experiences to be enjoyed among fellow foodies and wine lovers, they are fast becoming popular on the weekend dining scene.

The first is Le Petit Chef™: 3D Dining Experience, a whimsical “dinner and a show” dining experience exclusively available at The CIA at Copia. Through a two-hour expedition, guests follow “Le Petit Chef” a thumb-sized 3D animated chef projected on their plates, who guides them along a vibrant journey of sights, sounds, scents,

Le Petit Chef 3D Dining Experience Photo by Bob McClenahan Photography

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and tastes inspired by Marco Polo’s legendary travels along the Silk Road. The evening includes a delicious spice trail-inspired sixcourse seasonal dinner with a wine pairing option which changes quarterly, prepared by the creative team of CIA chefs led by Chef Rodrigo Vazquez. Available for bookings from Thursday- Saturday, this one-of-a-kind dining experience features cutting-edge 3D technology and visual storytelling by the world-renowned artists of Skullmapping™ and TableMation™.

The second new venue is the spring 2019 opening of the Grove, an outside bistro serving casual al fresco cuisine such as barbeque, summer salads, and wood-fired pizzas. Guests can sit back, grab a glass of wine with friends and enjoy the outdoor gardens, or play a game of corn-hole or bocce ball.

On Monday nights, they shake things up with their “Pop-Up Chef” series, where they invite Le Petit Chef Immersive Experience Photo by Bob McClenahan Photography local chefs to prepare menus of

Grove // Photo by Bob McClenahan

The Restaurant at CIA Copia // Photo by Emma K. Morris Photography

their own design. On Friday and Saturday, they have live bands that play from 6-9 pm.

Open late, this is a popular location to enjoy a nightcap under the stars.

The new restaurant venues notwithstanding, The Restaurant at CIA Copia has been and remains a staple in the new facility, which opened in early 2017. It maintains its signature status offering a distinctive, modern California dining experience featuring simple, seasonal dishes paired with a curated selection of premier wines, craft beers and artisan cocktails. Guests interact with chefs in a beautiful open kitchen format, allowing for a memorable hospitality experience.

Inspired by produce from CIA’s own farms and gardens in the Napa Valley, including Copia’s on-site garden, The Restaurant at CIA Copia highlights the season’s bounty.

In addition to the seated dining options, located at the entrance of The CIA at Copia, Contimo Provisions delivers simple, delicious handmade food with the highest-quality ingredients. Owned and operated by Ryan Harris and Kevin Folan,

the casual outdoor restaurant creates satisfying sandwiches, salads, and baked goods that are perfect for breakfast and lunch and on-the-go seasonal provisions, such as sausages, marinated chickens, hot sauces, and pickles.

For those more interested in what goes on behind the scenes, as the world’s premier culinary college, The CIA at Copia offers both classes and public events that are geared toward curious food lovers. Guests can attend interactive demonstrations in theater-style venues or experience hands-on cooking and baking classes in the expansive Hestan Kitchen.

They host both public and private classes for 10-60 people and are very popular for corporate team building events, wine club events, and special occasion celebrations.

For wine lovers, The CIA at Copia offers ongoing wine tasting seminars for the public to learn about wine and advance their palates, or even schedule an appointment to sample coveted, hard-to-come-by exclusive cult wines at Kerrin Laz’s K. Laz tasting salon located inside the facility.

The CIA at Copia is dedicated to keeping their programs vibrant and fresh and their year-round curated event schedule always has something happening.

The lively calendar is packed full of entertainment such as culinary competitions in the Hestan Kitchen, fun tasting events in the garden, and seasonal festivals.

Guests can also explore the history of food by visiting The Chuck Williams Culinary Arts Museum, which features over 4,000 items from the Williams-Sonoma founder’s personal collection and the France is a Feast: The Photographic Journey of Paul and Julia Child exhibit, presented by the Napa Valley Museum Yountville.

To great accolade and appreciation, The CIA at Copia is accomplishing what they set out to do--bring locals and visitors together to celebrate the culinary destination of the Napa Valley and all it has to offer.

All happenings can be found on The CIA at Copia’s website.

www.ciaatcopia.com // 707-967-2500 500 1st Street, Napa, CA 94559 FOOD & WINE 2019

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Food, Wine, and Culture at Brasswood Napa Valley  BY FRAN MILLER | PHOTOS BY MARC THOMAS KALLWEIT

Brasswood Napa Valley opened just four years ago and in that time has quickly become a favorite spot for both visitors and locals. Featuring 57 acres on the outskirts of St. Helena, the large ‘campus’ includes vineyards, a winemaking facility, a highly-regarded restaurant, a bakery, an olfactory/visual sensory room, and an art gallery. It’s a one-stop Napa shop of sorts, offering tastes and glimpses of the best of the valley.

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his amalgam of food, wine, and culture is the brainchild of restaurant and wine industry veteran Marcus Marquez and Stacia Dowdell who originally met in 2012 while Marquez was in the process of opening and developing Goose & Gander in St. Helena. The duo envisioned a gathering spot featuring items and experiences that nourish mind, body, and soul. Opened since 2016, the restaurant receives rave reviews, the custom crush facility serves as home base for some of the valley’s most esteemed winemakers, and their own wines, made by Angelina Mondavi and Dowdell, are highly desired.

To help them create the cultural vision for their idealized environment, Marquez enlisted gallerist Philippe Hoerle-Guggenheim to curate the Brasswood Art Gallery exhibitions.

“We were introduced through mutual friends,” said Marquez of the New York City-based Hoerle-Guggenheim.

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“ Our partnership is a natural fit. When putting together the Brasswood project, I sought people with passion, and Philippe is nothing but passionate about art. Our meeting was a case of right place, right time.”

“We met at a gallery in San Francisco and started brainstorming immediately,” said the debonair, French-born Hoerle-Guggenheim, who follows in the artistic and cultural footsteps of his distant Guggenheim relatives. “I visited the Brasswood site and instantly

recognized the great potential it presented to showcase art. The lighting was perfect, the wall space was generous, and the history that connects art and wine made Brasswood a natural partnership for me.”

Prior to his work with Marquez and Brasswood, Hoerle-Guggenheim had visited the Napa Valley only a few times, primarily for weddings and social occasions. “I’ve always been amazed by the beauty of Napa,” said Hoerle-Guggenheim who likens Napa to the Loire Valley where he was born and raised. “I’m familiar with the great wine estates in the South of France, and Napa is similar. The climate in Napa is near perfect; it’s just beautiful.”

Philippe Hoerle-Guggenheim and guests

Marcus Marquez and Philippe Hoerle-Guggenheim

These days, Hoerle-Guggenheim visits Napa regularly, at least every three months to rotate the artworks in the Brasswood gallery. The pieces (by artists both known and unknown) come directly from his Chelsea gallery – HG Contemporary Art Gallery at 527 W 23rd Street in New York, where he is known for championing hot new artists. Recently on display were works by surrealist Salvador Dali. Animal sculptures by French artist Cévé now fill the light-infused space. Many pieces displayed at Brasswood are available for purchase, others are on loan. And for those interested in ‘sampling’ artworks within their homes,

Marquez and Hoerle-Guggenheim are soon to launch HNG, a club providing its members access to in-home fine art rotations with membership fees going directly to the artists. The HNG roll-out will take place this summer at Brasswood.

“Art is a social commodity; it’s something around which to socialize,” said HoerleGuggenheim. “And Brasswood has so perfectly integrated art into its lifestyle-driven

wine and food estate. Their high attention to detail and exquisite design welcomes guests with so much variety. It’s a quality environment.”

“Art nourishes the soul,” adds Marquez. “At Brasswood, we are passionate about stimulating all of the senses, and we are fortunate to have the opportunity to present an entire sensory menu to our guests.”

Brasswood Art Gallery tours are available Saturday and Sunday mornings via the Gallery Tasting option ($75/person) which includes a flight of Brasswood's small production wines paired with artisanal cheeses. // www.brasswood.com FOOD & WINE 2019

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NVL wine spotlight

World Class Wines Since the Turn of the Century

O’BRIEN ESTATE  BY FRAN MILLER

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s they ready to celebrate the 20th anniversary of their O’Brien Estate winery in 2020, would Barb and Bart O’Brien do it all over again? “In a heartbeat,” says Barb, who with Bart and their two children moved from the Los Altos Hills ‘at the turn of the century,’ as Barb playfully states, to become Napa ‘farmers.’ It was a long-held dream of Barb’s; she’d grown up surrounded by open spaces and endless blue sky and yearned to replicate that feeling of freedom. So, on their third date, she took Bart to Napa and declared her desire to someday live in the verdant valley.

Having fallen in love on their first date, Bart, a serial Silicon Valley tech entrepreneur, knew that one day he’d make Barb’s dream come true. And in 2000, he bought a 40-acre property in the Oak Knoll district – a fully self-contained estate with a functioning winery, 33-acre vineyard, home, and lush gardens. The winery dated to 1978 and its prior life 64

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as a prune and walnut farm dated to the early 1900s, but as valley newcomers, the O’Briens were viewed with a bit of suspicion. “We were the new kids on the block,” says Barb. “We had no legacy and had to start from scratch. It was hard to be taken seriously; we had to prove ourselves.”

And prove themselves they did.

Initially, they sold their grapes to other high profile wineries. It wasn’t until the then general manager of neighboring Silver Oak approached them with a request to use their facility for his own winemaking (in exchange for making them some wine from their estate grapes) that they realized the quality of their own yield. Their wine was stellar. So stellar that Robert Parker awarded the 2013 Unrestrained Reserve 98 points and said of the 2008 Merlot that it “was as good as Merlot could be.” Parker’s continued annual plaudits grace the walls of the O’Brien Estate tasting room.

All of the grapes used in O’Brien Estate wines are grown on the estate vineyard and bottled in the winery adjacent to Barb and Bart’s home. This full integration of the grape to bottle process allows them to craft extraordinary wines. Their portfolio also includes lush estate sauvignon blanc, chardonnays, cabernet sauvignons, and Bordeaux-style red blends that are difficult to procure. O’Brien Estate wines are not found in stores or restaurants and are sold exclusively to their 3,000 members as well as to those who schedule private, seated tastings in Barb and Bart’s welcoming backyard vineyard setting where the sun is warm, the breeze is cool, and the stresses of life recede. It is no wonder that O’Brien Estate is consistently rated as one of the top wineries to visit in the Napa Valley.

O'BRIEN ESTATE

www.obrienestate.com

YEA R S...

a legacy in the making

(707) 252-VINE (8463) | 1200 Orchard Ave., Napa, CA, 94558 | info@obrienestate.com O B R IEN ESTATE.COM

FOOD & WINE 2019

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Wine Access

The Direct Line to Napa's Best Wine For most wine lovers, a visit to Napa Valley comes with the sad inevitability of the return trip home.

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n other words, enjoy it to the fullest before having to kiss goodbye the uninhibited views of pristine vineyards running up against towering mountains, access to unlimited wine tasting opportunities, and the nightly deluge of utterly delicious food and wine. For many locals, believe it or not, the same 66

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reality is true—despite the overbragging of friends who live in the Bay Area.

But Wine Access, an online retailer based in downtown Napa, is on a mission to keep the party going. Through original, creative content, backed by in-depth reporting and interviews, the stories published daily on Wine Access are exciting, wonderful, educational, and possess the power to transport readers to just about any wine destination the world around.

“ We want wine lovers to feel like they are here, with us, every single day on the wine trail in and around Napa, and also with us as we travel to the world's best wineries in search of great wines,” says Vanessa Conlin, Head of Wine.

Conlin oversees a small team of experts with deep connections to Napa and global wine regions—connections they leverage to

source wines typically not available elsewhere, especially from some of Napa's most iconic and off-thebeaten-path wineries.

“ We want people to feel like they can continue to experience everything they love about Napa Valley,” says Conlin, “from the generosity of locals to the wonderful wines and worldclass dining to be enjoyed here.”

Conlin isn’t alone in her thinking, and many brands who offer their wines through Wine Access do so because of how well Conlin and her team tell their story. “In the next era of digital retail, we anticipate those companies that invest in original creative and editorial, while emphasizing long-term relationships with brands, are the ones best positioned to pull ahead,” says Matt Duncan, Silver Oak California Off-Premise Manager.

Duncan, and many others like him, know that if their story is told in a way that really transports the reader, it’s a win-win for everyone. He goes on to say “So, imagine you’ve been to Napa, had the time of your life, tasted wine while taking in views from 1,300 feet up Spring Mountain, returned home—and gone back to work.

It’s 9:05 a.m. on day one of your return from vacation, and you’re checking emails. A voice from another cubicle or some passerby shouts out the customary: ‘Looks like someone got some sun!’ You slump into your chair and begin to dig out of the emails that have piled up like the Himalayas.” If they signed up for emails from Wine Access there’s a story sitting in their inbox- a great story about wine, which ends up with the opportunity to buy that wine. And like most bottles offered through the platform, it’s a real rarity.

“The entrance to Dana takes you down a winding road, up a gradual

incline, past vines wholly coveted and precious, to a bright perch in the foothills of the Mayacamas,” reads one of the lines in the email, in an instant, they are transported back to Napa. Suddenly it is easy to ignore Slack messages and reminders not to be late for a meeting in some gray, overly-lit conference room.

More vivid and detailed descriptions further the journey along: “The winery hides behind an unmarked wooden gate. Built around the ruins of an old stone winery that dates back to the 1880s. Proprietor Hi-Sang Lee hired Howard Backen—the architect who designed Meadowood, Harlan, Ovid, Ram’s Gate, and Futo—to fully restore the old winery and construct a new state-of-the-art winery around the ruins.”

Already the story is reading more like a Travel & Leisure article than a sales pitch, and it goes on. “Walking past the quiet solitude of centuriesold stone walls, you can feel the respect and reverence Dana harbors for the past generations. Once inside, a tour of the Rotunda—Hi-Sang Lee’s personal cellar—reveals a circular room,” and what’s on display in that room are bottles that would make owners of NYC penthouse apartments swoon, cause Silicon Valley millionaires to salivate, and turn heads of world-leaders.

But for the reader sitting at work, or on a bus, train, in a plane, or at home, all those head-turning bottles, invitation-only experiences, and treks through vineyards are just an email away.

With so many avenues available to buyers to purchase wine today, Wine Access is one company setting itself apart by telling compelling narratives that not only transport but that also teach readers about wine. Great wine and great stories that entertain and educate—what more could a wine lover ask for?

www.wineaccess.com FOOD & WINE 2019

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NVL winery spotlight

The Craft, Luck, and Romance of Wine

OLIVIA BRION WINERY 

BY LINDA BROWN | PHOTOS BY L2 NAPA

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eople traveling to Napa Valley to enjoy its world-famous wines are searching not only for that memorable bottle, but also for a truly authentic experience. David Mahaffey, an artisanal winemaker now in his 38th vintage, and his talented successor, Kira Ballotta, deliver on both.

“Winemaking is part craft, part luck, and part romance,” explains Mahaffey, whose boutique Pinot Noir, Chardonnay, and Cabernet Sauvignon are featured in many of Napa’s best restaurants and wine shops, sold under the distinctive Olivia Brion and Palladian brands. “How these factors intersect is one of the keys to making great wines.”

The craft starts with selecting grapes from vineyards that contribute that special something – the terroir – that speaks to the specific soil and environment in which the grapes are grown. Mahaffey and Ballotta agree that knowing when to pick is the most important decision in winemaking. Every year is different, depending on variables like rainfall, frosts, and temperature. That’s where luck comes in.

“That’s just the beginning,” adds Ballotta, who has ten vintages under her belt, including manager of winemaking research at Alpha Omega Winery. “We combine a low-tech, hands-on approach with scientific 68

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precision to coax the best characteristics out of our wines.”

Then there’s the romance. Over the years, Mahaffey refined his farming methods toward a long-term sustainable model to conserve natural resources, protect wildlife, and reduce the climate footprint – deep values shared by Ballotta. Both Mahaffey and Ballotta love their time in the vineyard, observing closely as the vines express the grapes to full maturity. And of course, tasting the wines at each stage in their development is just part of the day’s work.

Story-telling is also integral to the process.

“ I’ve always taken my winemaking seriously, but I reserve the right to have some fun with my wine labels,” says Mahaffey.

Hence the story of Olivia Brion, a young suffragist from turn-of-the-century Europe who turned the world on its head with her dazzling feats and exploits.

“Olivia is based on real women of the time, often overlooked by history, who made great strides demonstrating the strength, resilience and irrepressible spirit of women,” says Ballotta. Over the past few years, as the Olivia Brion brand has grown to include “Taquine,” a new aromatic white wine blend, Rosé, and this year’s “Les Vagabondes” Tempranillo from the famous Shake Ridge Vineyard, the story of Olivia Brion’s triumphs has continued to expand as well.

Mahaffey and Ballotta share barrel tastings and stories with visitors from around the world at the Palladian winery in St. Helena, a stone’s throw from Meadowood Resort, where Mahaffey makes the Palladian Estate Cabernet Sauvignon. “When we receive visitors, we like to show folks what winemaking is like at a human scale – a scale they can relate to,” says Mahaffey. In this way, he and Ballotta help wine lovers feel a bit more connected to, and develop a true reverence for, this 7,000 year old trade.

OLIVIA BRION WINERY

www.oliviabrion.com // 707-287-2870

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Double Pot or Pot Column Distillations Mashing & Fermentation • Bottling & Labeling Consulting & Recipe Development

lochandunion.com

Luna Vineyards A Transformation Takes the Former Niche Winery in a Bold New Direction - With Big Rewards.  BY MICHAEL KOEHN

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ince its inception in 1995, Luna Vineyards has held a unique position among Napa Valley wineries. Their focus was concentrated on some of Italy’s most popular varietals, including Pinot Grigio and Sangiovese. Their niche approach paid off handsomely, as Luna became one of the largest producers of Pinot Grigio in the Valley by the early 2000s.

After nearly two decades of consistent success with those varietals, in 2015, Luna stakeholders decided to undergo a significant change in strategy, which included the addition of several key members of the leadership team.

The new executives brought insights and

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expertise which strengthened the sense for the art of wine, thus executing a major renovation in image and direction for the winery.

Realigning their focus on renowned Napa Valley varietals such as Cabernet Sauvignon, Chardonnay and Pinot Noir, in addition to the Italian varietals, winemaker Shawna Miller began to craft the wines that would put Luna in competition with some of the biggest and most respected wineries in the world.

With an energized, dedicated new team in place and Miller working her alchemy with grapes sourced from Luna’s estate vineyards to fit the brand vision, in the last few years the wine world has taken notice. As Luna

invested in brand awareness, Nisha Singh joined the team in 2016 as VP of Marketing and began to position the winery in a way that was unique from the industry norm.

There was an emphasis on listening to consumer feedback, organizing quarterly branding presentations with Luna’s creative team to advance a streamlined brand, and expanding the winery’s relationship with the media.

“What I love about Luna is that we’re a small workforce, but we all have an exciting entrepreneurial spirit,” said Singh. “We honed in on the things that could help us progress in the direction we needed to go.

We went out with a really strong message and the media began to take notice. They had a clear image of what the Luna brand was all about.”

Luna expanded its high-end Luna Vineyards Black Label Estate series by adding several new wines and launched a new luxury label, Luna Vineyards Winemaker’s Reserve. Available to the broad marketplace, the wines in this series are available for $45 to $65 per bottle.

With the new branding came a press kit and a well-defined message about the new direction the winery was taking. With the highly-focused organization and Miller’s meticulous winemaking, it wasn’t long before Luna began to pile up scores well into the nineties for its Estate, Winemaker’s Reserve and trade vintages. Not surprisingly, the wines started to sell out quickly. Their Petit Verdot received a gold medal and scored 95 points at the 2018 Decanter World Wine Awards in London and Luna took home numerous awards at judging competitions

for their Estate Chardonnay, their flagship Canto Super Tuscan (a blend of Sangiovese, Cabernet and Merlot) and Cabernets.

“And what we kept hearing back was, ‘how did you do that?’” said Andre Crisp, Luna’s President and CEO. “What we had achieved relatively quickly was seen as something exceptional and out of the norm. Part of that was seeing ourselves as a boutique, hands-on wine producer, and not a big beverage company.”

The other key component in Luna’s recent success is the way their operational teams work together. With passionate, committed employees, each of the teams is driven by the desire for making Luna successful. Each department is organized as a business unit, with responsibility for their productivity, and all participate in the winery’s success.

Luna President, Andre Crisp

Blessing of the Grapes

“ Our success has everything to do with the way our teams operate,” said Crisp.

“It was our collective dream to produce wines that earned 90+ points consistently. Now the industry and consumers are aware of what we’re doing. Our hard work has been appreciated and understood, and that, as a vintner, is the validation we look for.”

That doesn’t mean that Luna will necessarily increase production just to meet the increased demand. “Our commitment is to our members and customers first, and we’re content with being a small lot producer,” Crisp explained. “Everything we make is carefully managed by human hands.

Everything we produce is farmed by hand and bottled by hand here at our facility and we’re not looking to add new sources of production. What’s gratifying is that, from 1995 to 2015, we’d been making wine for twenty years, and at that point, we transformed ourselves from a niche winery to a winery that is recognized across the wine world at large.”

“We haven’t neglected the varietals that got us started, but we’re excited about the direction and the reception we’ve had in creating our Estate and Winemaker’s Reserve wines,” said Singh. “We think we are unique and differentiated, offering more varied wines for a wide group of consumers. We can attract new customers with our expertise in producing core Napa Valley favorites, but we can also say we’d like to introduce you to other interesting varietals, like our Petite Sirah or Petit Verdot.”

707-255-5862 // www.lunavineyards.com 2921 Silverado Trail, Napa, CA 94558

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FORTUNATI

A Little Bit of Luck and a Lot of Passion  BY FRAN MILLER | PHOTOS BY ALLAN ROSENBERG PHOTOGRAPHY

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he name is apropos. Winemaker Gary Luchtel has long been known as ‘Lucky,’ a nickname derived from his surname and given to him while working in the commercial real estate business in San Francisco. Add a little Italian heritage (wife Ellen, a first generation American, is half Italian and half German), mixed with serendipitous good fortune, and it was easy for the duo to name their Oak Knoll District vineyards. Fortunati (‘lucky’ or ‘fortunate’ in Italian) is their ‘hobby gone wild.’

“We started to explore and appreciate wine together during college in the SF Bay Area,” said Ellen. “While dating, Gary often played a game where he’d disguise a wine in a brown paper bag, pour me a glass, and have me try to guess the varietal!”

Their wine adventure continued during summers as they traveled and wine tasted through European backroads on a student budget. Wine eventually became a serious hobby that included home winemaking experiments. By 1999, Gary was making wine commercially in Napa Valley.

The two eventually moved on from their lives in San Francisco to pursue their

dream of hand crafting outstanding wines.

In 2003, they found their slice of Napa paradise and planted their own vineyards.

By 2008, Fortunati Vineyards became a commercially bonded winery, and they soon began producing their small lot wines at a nearby facility hosting custom crush clients. In 2012, a wine club was created, and within a mere four years, was fully prescribed. Today, as their wine-themed journey continues, they will soon be proud to showcase their brand-new, on property, boutique winery where wine enthusiasts can, by prior appointment, sample their diverse varietals.

Fortunati, as Ellen says, is ‘tiny.’

Typically producing anywhere from 100 to 250 cases of each wine, they are unusual in the number of varietals they create. “We produce three whites, an estate rosé, an estate viognier, and we source our chardonnay close by,” said Ellen. “We have an estate syrah, an estate malbec and Bordeaux blend with estate cab franc, estate malbec and cab sauvignon. We source zinfandel from Mt. Veeder AVA, and pinot noir from Sta Rita Hills. Our signature and reserve cabernet

sauvignon is acquired from a few different, high-end, ultra-premium Napa Valley vineyards. And finally, we handcraft an estate port-style dessert wine.”

Fortunati wines are only available direct to consumer. “We cherish the opportunity to offer wine enthusiasts across the country exceptional fine wine at an exceptional price,” said Ellen. “Our subscription program is unusual in that members have the opportunity to customize their wine shipments by selecting from very small lots of many different award-winning wines.”

Ellen acknowledges that Fortunati’s success is the result of complementary skills shared with Gary. He walks the vineyards, inspecting each vine, attentively creating each vintage, while Ellen loves her sales and marketing role.

“Our wine life is an adventure,” says Ellen. “It’s a very organic process; we love the connection to the earth, and we love that it’s a product that we grow and make ourselves. We are tickled pink (try our whole cluster pressed Rosé) to be able to follow our passion, bottle it and share with family, friends and wine aficionados alike!”

FORTUNATI VINEYARDS & WINERY

www.fortunativineyards.com

MORE REASONS TO LOVE THIS

ON E -OF -A - K I N D C ABERNE T

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AWARDING-WINNING 2016 NAPA VALLEY CABERNET SAUVIGNON

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VINEYARD {511} A Dream Realized on Diamond Mountain by a Couple of Community-Minded Spirits  BY EVE BUSHMAN

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hen asked if they could live any place in the world, Irene and Ed Ojdana chose Napa Valley.

Irene reminisced, “We dreamed of making wine and always loved visiting ‘the Valley’ but didn’t fully understand why until we moved there. We purchased a wine estate on beautiful Diamond Mountain, but also discovered a supportive community, which transformed that ‘Valley’ into a ‘village.’”

Fellow vintners helped the Ojdanas find a buyer for their highly coveted Diamond Mountain grapes, but when the economy tanked in 2008, their pursuit of a buyer for their harvest came up short. A vintner 74

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friend introduced them to talented winemaker Rob Lloyd, formerly of La Crema and Rombauer—and Vineyard {511} was born. Ed recalled, “It was time to reach for the gold ring and start making our own wine. We bet when our wine was ready, the economy would have improved, and people would be consuming more wine.”

That bet paid off. Now, 11 years later, Vineyard {511} produces award-winning Diamond Mountain District Cabernet Sauvignon from their one-acre hillside vineyard above Calistoga. From volcanic white-ash soil, the estate produces small berries with intense flavors. Their

winemaker Rob is excited with the profile of their soon-to-be released 2015 vintage of Cabernet Sauvignon which was aged 30 months in 100% French Oak and 18 months in the bottle. He says, “Wow. I like this vintage. Big, rich and spicy aromatics jump out of the glass. Baking cocoa, black currant and blackberries are woven in with vanilla, and the mouthfeel is rich, but fairly smooth for such a young wine.”

Wine Enthusiast awarded their first vintage, a 2009, 92 points right out of the gate. In 2011, when Napa Valley experienced one of its toughest growing years, their Cabernet Sauvignon received Best in Class and a Double Gold Medal from the Indy International Wine Competition. Ed says, “If you can find a 2011 Napa wine, it’s a survivor and special.” Since then, from 2012-2015, Vineyard {511} Diamond Mountain District Cabernet Sauvignon received ratings in the ’90s from Wine Enthusiast and the Beverage Tasting Institute (Tastings.com). Irene jokes, “All this from around 200 cases – from a ‘nano’ winery!” Vineyard {511} also produces a small amount of Chardonnay and Pinot Noir with grapes from Carneros, which they reserve exclusively for their club members and wine dinners.

Life in Napa Valley is very different for Irene and Ed after retirement from day jobs in Southern California – Irene as Head of Human Resources for CCH Computax Inc. and an English instructor, Ed as Chief Executive Officer of Experian Interactive and as the founder of FreeCreditReport. com. They love rural life high on Diamond Mountain, surrounded by their vineyard and outdoor sculpture. They embraced a sense of community in Napa Valley, beginning with the first friends they met on the tennis courts at Meadowood and among fellow vintners who are active within the same philanthropic and cultural organizations. Irene and Ed are founding patrons and continuing supporters of the Napa Valley Film Festival, the Napa Valley Vintners Association and The Boys & Girls Clubs of St. Helena and Calistoga, among others. Living in Napa Valley is a dream realized.

707-942-2156 // www.vineyard511.com

FOR NEARLY 140 YEARS,

Oakville Grocery has been a gathering place. Stop in to discover old favorites and new additions, including renovated patios, exclusive wines by the glass and a curated selection of local, sustainable, organic and BiodynamicÂŽ delicacies from gourmet artisans.

OAKVILLE

|

HEALDSBURG

O A K V I L L E G R O C E R Y. C O M

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Photo by Tim Carl

Gran Eléctrica

One of Brooklyn’s Most Popular Dining Spots Lands in Napa, with Its Bold, Colorful, Authentic Aesthetic Fully in Place.  BY MICHAEL KOEHN | PHOTOS BY MIMI GIBOIN

I

n the Napa Valley visitors and locals alike are used to the best possible food and wine experiences. Besides the benefit of world-class wine, by virtue of close proximately to Mexico, diners are used to enjoying great Mexican food among restaurants that offer authentic regional influences from places like Baja California, Oaxaca, and Brooklyn.

If that last reference seems like a stretch, then it’s time to pay a visit to one of Napa’s newest dining gems in downtown Napa called Gran Eléctrica. The colorful Mexican food destination is a sister restaurant to an East Coast dining hotspot of the 76

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same name, and it brings all the flair and culinary expertise that made the original location so popular in New York.

Partners Tamer Hamawi, Elise Rosenberg and Emelie Khilstrom have done their homework and are passionate about providing a fun, energetic, culinary experience, which earned them consecutive Michelin Bib Gourmand awards for the Brooklyn location beginning in 2013, and Michelin visitors were equally impressed with the newer Napa location, awarding it the same accolade in 2019 after only six months of operation. Tamer and his wife Blaire Scheibal (a Napa Valley native) now

reside in downtown Napa and head up the west coast operation.

The concept has translated well. The stylish, open space off Main Street showcases some of the colorful design elements inspired by Mexico’s Dia de los Muertos and Mexican political artist José Guadalupe Posada including a classic Day of the Dead wallpaper design with a twist on Napa Valley landmarks as illustrated by Dan Funderburgh of Flavor Paper in Brooklyn, NY. The restaurant also includes a large outdoor patio featuring a mural of Nuestra Señora de Guadalupe by Richmond-based artist DJ Agana. It’s the perfect place for

al fresco dining and a place where Chef Ignacio Beltran, whose Michelin-starred resume includes the CIA, Thomas Keller’s Ad Hoc, Terra and the Restaurant at Meadowood, nurtures his kitchen garden.

The kitchen is where the real magic happens here, and after settling in, one of Gran Eléctrica’s creative cocktails offers a perfect libation to whet the appetite.

One could play it safe and opt for one of the restaurant’s award-winning classic margaritas, but the atmosphere at Gran Eléctrica encourages innovation and fun, and something unique is a perfect way to set the tone.

“For a first-time diner I would recommend our 20/20 Margarita. We love to work with seasonal produce, and we squeeze an incredible amount of fresh juice daily to incorporate into our cocktails,” says Tamer Hamawi. “The name 20/20 refers to the main flavor component, which is fresh spring/summer carrot juice. We shake Luna Azul blanco tequila with Merlet triple sec, carrot juice, lime juice and housemade ginger syrup. The lime adds classic margarita tartness while the ginger syrup rounds out the cocktail and adds a touch of spice.”

Attention to detail and authenticity is evident everywhere, including the housemade tortillas using a masa made from heirloom corn, which provides the foundation for their popular guacamole and tortilla chips. The house recipe includes, in addition to the creamy avocados, lime, cilantro, onion, tomato, a smoky touch of toasted avocado leaf and pickled Fresno chiles, all topped with crunchy spiced pepitas.

The menu also includes some familiar items, like their version of Mexican street corn, the grilled elote (an organic variety from Brentwood Farms) layered with chipotle mayo, cotija cheese, Tajin, and lime zest. For chile relleno aficionados, the version here may become a new favorite.

The beautifully-presented poblano chile is a simplified version of the classic version, forgoing the often battered and fried version and letting the chile shine, with a filling of queso fresco and Havarti cheeses that complement each other after a light torching to meld the dish together. The dish comes with a roasted tomato ranchera salsa and a warm stack of those freshly pressed house tortillas.

The tacos have become Instagram stars here in their own right, and Chef Beltran’s version of Tacos de Carnitas are among the best anywhere. “It all starts with highquality ingredients – this time the main

The beverage list offers small production “natural” wines, craft beers, and a robust collection of tequilas and mezcals sourced from boutique producers in Mexico. The tequila program focuses on a selection of unique agave spirits as nuanced as any find Napa Valley wine list. “The goal was to share the breadth and complexity of Mexico’s native spirits and how they match up with the dishes at Gran Eléctrica,” Hamawi says. Agave enthusiasts will also want to learn more about the Agave Aficionado Club, where members can rent a locker and find an agave spirit from small producers or artisanal small village mezcaleros waiting

component being braised pork shoulder from Rancho LLano Seco – a 6th generation family-run local pig farm that responsibly raises pigs and cattle,” explains Hamawi. “We sear our pork shoulder until it caramelizes then cook it slowly in pork fat. To the pork we Photo by Tim Carl add chile de arbol, garlic, and oranges. Once it is fork tender, we shred and add for them every month. Non-members our secret ingredients: condensed milk and can also enjoy their very popular tequila Mexican Coca Cola for a touch of sweetand mezcal educational dinners held ness. For the taco, we place finely chopped once a month, where guests can imbibe white onions mixed with cilantro on top of and confer with fellow agave lovers and the meat and sauce it lightly with our spicy aficionados. chile Colorado salsa.”

“We like to think we have created a Gran Eléctrica prides itself on several fun, lively and energetic restaurant that things, including authenticity (Chef remains true to Mexican cuisine and traBeltran’s menu includes a number of his dition,” Hamawi says. “We have a burning grandmother’s traditional recipes), suspassion for the culture and its diverse and tainable products, and a flair for innovawonderful dishes and spirits. We have tion. It’s one of the few places north of the traveled extensively throughout Mexico border that offers Campechana, a more highlighting our favorite dishes from all robust version of ceviche that’s popular the various regions. With our chef incorin Mexico’s coastal regions made with porating his grandmother’s recipes, we feel shrimp, scallops, and octopus in a tomatovery strongly about providing the most clam broth, a chilled seafood medley that authentic Mexican dishes as possible, in a refreshes with flavors of the sea. modern, stylish, and festive space.”

There’s a lot to like about Gran Eléctrica, as the management team and the kitchen staff have brought an informed culinary awareness to the restaurant and are hitting all the right notes. Mexican food enthusiasts will want to spend some time working through the menu, which includes 1313 Main St, Napa // 707-258-1313 sections on Botanas, Tacos, Tostadas, napainfo@granelectrica.com Platos, Acompanamientos, and Postres. www.granelectrica.com // @granelectricanapa FOOD & WINE 2019

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Silverado Cooking School

Master Culinary Skills in Cooking Classes  BY PAUL FRANSON

Food challenges wine for popularity in Napa Valley, so it’s not surprising that the valley has become a center for culinary education.

The Culinary Institute of America is worldfamous for its classes and programs for professionals, and the Napa Valley Cooking School is respected locally for educating 78

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those who want to cook full time. Both also offer a variety of classes for home cooks.

Silverado Cooking School focuses on classes for enthusiasts, and a number of other individuals and organizations offer handson classes for food enthusiasts. Others offer demonstrations by culinary experts.

THE BIG FOUR

Four organizations are focused on culinary education and offer a wide choice of classes: Culinary Institute of America at Copia The Culinary Institute of America at Copia in Napa offers a wide variety of cooking classes for food lovers in its large teaching kitchens outfitted with professional Hestan appliances.

It also offers demonstrations and wine classes.

Most of the classes are two to five hours long. An example is Handmade Dim Sum & Dumplings. Students learn how to make popular dim sum dishes at home, including steamed and deep fried dumplings and enjoy dishes they make as chefs guide them through a fun menu paired with wine.

Copia also offers some signature experiences like its four-day Mediterranean Boot Camp. The healthful ingredients and vivid flavors of Mediterranean cuisines have become favorites among Americans, and this program features these flavors from Provence, Southern Italy, Spain, Greece, Turkey and North Africa. Students master the four ingredients that unify dishes from these diverse regions and get an introduction to the specific cooking methods and equipment commonly

Class at CIA Greystone

used in the region. From pissaladière, patatas a la Riojana and pane Sardo to tapas and tagine of lamb, they’ll prepare and savor the best of the Mediterranean table. Classes range in price based on venue and skill level.

707-967-2500 // 500 First Street., Napa // www.ciaatcopia.com

Culinary Institute of America at Greystone The Culinary Institute of America at Greystone in St. Helena is focused on professional education including college classes, but its food enthusiast program offers demonstrations and classes as short as two hours or as long as five days.

An example is the creative PlantBased Meals. This hands-on class explores some favorite recipes with tips and techniques for making them healthier with fruits and produce, whole grains, nuts and seeds, legumes, beans, and more. Even avid meat-eaters won’t be able to leave without taking a bite out of these innovative dishes.

A more immersive experience is the Basic Training Culinary Boot Camp, ideal training for every

Napa Valley College Cooking School

Silverado Cooking School

Cooking with Julie

The Silverado Cooking School is the Valley’s only dedicated consumer cooking school. It’s run by chef Malcolm de Sieyes. Popular classes include the Stone Tree Farm class, where guests harvest ingredients from the farm and transform them into a seasonal threecourse lunch at the cooking school and Farmers' Market Lunch classes, which begin at the market to tour, taste and gather ingredients then prepare a three-course lunch in the kitchen.

Class prices vary.

Professional chef Julie Logue-Riordan, who trained in France and formerly ran a cooking school, offers intimate hands-on cooking classes that showcase the products and wines of the Napa Valley. Her classes include tours of the Oxbow Public Market or Farmers Market in Napa to choose ingredients followed by a cooking class. A farmers market class costs $250. She also leads cooking tours to Italy.

707-927-3591 // 1552 Silverado Trail, Napa // www.SilveradoCookingSchool.com

home chef. It provides the foundation of knowledge and skill to achieve a higher level of cooking. In this fiveday, hands-on course, students master classic culinary methods and techniques including mise en place, knife skills, soup and stock production as well as sauce making. They also learn and use a variety of cooking methods like roasting, grilling, sautéing, panfrying, stir-frying, braising, poaching and steaming. Classes range in price.

707-967-2309 // 2555 Main Street, St. Helena // www.ciachef.edu/california

OTHER COOKING CLASSES CasaLana Gourmet Retreats CasaLana in Calistoga offers Gourmet retreats, wine country cooking classes and cooking vacations. The hands-on cooking classes are taught in CasaLana’s kitchen and range in length from 5 hours to 5 full days. A two-day session is $500, and a three-day session is $800. They also offer classes around Calistoga’s year-round farmers market.

707-942-0615 // 1316 S. Oak St., Calistoga // www.gourmetretreats.com

Napa Valley College Cooking School, St. Helena Napa Valley College has a professional cooking school at its Upvalley campus in St. Helena, and it also offers many food lover classes in the evening and on weekends. The classes are taught by chef instructors as well as other experts, including local chefs and authors. Students get to enjoy the meals they prepare.

One example is All Things Pickled and Preserved. In this class, Trefethen Family Vineyard Winery Chef Chris Kennedy Aken teaches pickling and preserving techniques for fresh produce including home canning to preserve pickles, jams and other high-acid foods for shelf storage. The classes typically cost $75 to $100.

707-967-2900 // Upper Valley Campus, 1088 College Ave., St. Helena // www.napavalleycookingschool.org

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Silverado Cooking School

707-227-5036 // julie@cookingwithjulie.com // www.cookingwithjulie.com

The Fatted Calf The Fatted Calf in Napa is an artisanal charcuterie but also offers classes in butchery to making charcuterie plus free butcher’s happy hour demonstrations on the first Thursday of every month from 5:30 to 7 p.m. The classes run $225 per person include a morning snack, lunch, and a bag of meaty goodies students helped to prepare- and they fill quickly.

707-256-3684 // contact@fattedcalf.com // 644 First St. # C, Napa // www.fattedcalf.com

OTHER CLASSES and DEMONSTRATIONS Napa Valley offers an abundance of cooking experiences as a lifestyle trend.

Farmers’ Markets in Calistoga, St. Helena and Napa offer cooking demonstrations, and various restaurants, wineries and supermarkets like Whole Foods offer classes and demonstrations throughout the year.

Julie-Logue Riorden at Oxbow Market

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8440 St. Helena Hwy., Rutherford CA, 94573 | 707.302.3488 | stsupery.com

HOW TO

EAT and DRINK THIS SUMMER in the Plentiful Napa Valley  BY PATRICK MERKLEY

Summertime in the Napa Valley is a spectacular time for locals and tourists.

The Vineyards are lush, the weather is hot, and gardens are plentiful.

Visitors to the valley are enjoying fresh, local produce and exceptional wines, while locals are reminded how lucky they are to live here.

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Some tips from Shackford’s Culinary on creating a menu from scratch: VARIETY IS THE SPICE OF LIFE

A balanced menu should offer a variety of vegetables, starches, flavors, and proteins.

The plate should be balanced in taste and presentation.

Salts and acid should be in proportion with savory and sweet tastes complementing each other. A plate of heirloom tomatoes is fantastic but even better with burrata, fresh basil and sea salt.

“RUN by Cooks and Chefs FOR Cooks and Chefs”

BUY BY THE SEASON.

The seasons offer the best clue as to what one should be eating, and according to many health experts, provide the most nutrition.

W

ith the number of barbeques and vineyard dining al fresco, it’s not uncommon for table conversation to turn to food & wine. The valley is full of food-focused individuals, from professional Chefs and line cooks, home cooks and bakers, all of whom are constantly trading tips for building a menu that will take full advantage of as many fresh, local ingredients as possible.

Shackford’s Culinary Team recently took a group of visiting Corporate Executives to the Napa Farmer’s Market to learn about local produce. As part of a class on menu building and preparation, they spent the morning at the market talking to different vendors, learning about different farms and tasting ingredients.

The diversity and quality of food available were incredible to see and made for a beautiful lunch for their guests. They were happy to be able to take them through the full Napa experience with hopes that the memories of the local vendors and fresh produce would impact the way they cook for years to come.

Commercial and home chefs alike can struggle to make the best menu from whatever ingredients they have, no matter the complexity or size of the menu. They are always different, and understanding the components is the first step to success. Knowing what a fresh heirloom tomato tastes like, or feeling produce for firmness or sweetness are important to the success of any menu.

HOW MANY?

Know the number of guests to plan for and if there any dietary needs or restrictions, or particular likes or dislikes.

SOME THINGS JUST DON'T WORK

Look for items that complement the flavor elements within a dish. Plan the menu to progress from flavor to flavor, and course to course.

Using a full range of offerings from the market, smell the ingredients, imagine how it will look and how to plate it.

GET EXCITED!

Plan meals that you are excited about cooking. If the chef is happy, the guests will be happy. If the host has fun, the guests will have fun. If something goes awry, there’s always wine!

Shackford's seasonal recipes and future inspirations can be found on their website: www.shackfords.com.

1350 Main Street Napa, California 94559 707-226-2132 www.shackfords.com

FOR MORE INFORMATION: 707-226-2132 // www.shackfords.com // 1350 Main Street, Napa

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w e ON THE N WHAT'S

RESTAURANT SCENE  BY LAURA LARSON

Photo by Josh Telles

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AVOW After much anticipation, the famed threelevel space on 813 Main Street, originally known as Fagianis, has re-opened as AVOW, a contemporary restaurant and bar under the ownership of winery veteran Joe Wagner and his wine brand, Copper Cane Wine & Provisions. After closing in summer of 2016 after its second renovation as restaurant Nine Bark, Wagner acquired the space with the intention to bring it back to life. He named the restaurant AVOW as “a vow to the community to provide luxury to everyday life.” The front of the building was reworked to reflect the buildings original façade and to open it up so people could see what was going on inside. All three levels were completely remodeled, keeping the same framework as the original structure. The newly brightened space exudes a cool vibe and has two full bars, a dining room, an oyster/raw bar, private lounge and rooftop seating complete with fire pits. The kitchen is overseen by executive chef and 23-year veteran, Mike Williams, a native Californian who grew up in a large Greek family where food was an element of his life. “When you’re happy, nervous or sad, you eat. Real life revolves around the table.” AVOW’s menu is defined as “rustic luxury” bringing an eclectic array of food enjoyed during times of celebration- oysters and caviar, dolmades,(a Greek staple), Wagyu beef, a great burger- and offering them in a way that is approachable and fun for everyday life. For the plant-based foodie, there are a variety of fun options popular among vegetarians and carnivores alike, such as the “mushroom calamari.” The beverage program is run by Zach Brisson and includes a wine list with labels from friends and family all over the valley as well as a selection of Wagner’s Copper Cane wines available by the bottle or glass. The list of cocktails are fun takes on the classics.

813 Main Street, Napa // www.avownapa.com

BRIX After a four-month hiatus, Brix Napa Valley re-opened in April after a major renovation.

A Napa locals favorite since it was opened in 1996, the interior and exterior were updated to open up the restaurant so guests could enjoy one of the best Napa Valley views of the vineyards and the Mayacamas Mountains.

The modern new design is centered around an open bar located in the middle of the restaurant with plush, circular booths and a cozy lounge area which have been added to add an inclusive feel. Executive Chef Cary Delbridge has added nearly a dozen new dishes to the lunch and dinner menus with a down-south California flair using fresh ingredients from their expansive garden. Other new additions at Brix include varietal driven wine flights, craft cocktails made with herbs and flowers fresh from the Brix garden and for their canine guests, the “Barking Lot,” a place to relax in a shady grove.

7377 St. Helena Highway, Napa www.brix.com

COQUETA YOUNTVILLE

THE GROVE AT THE CIA AT COPIA

Chef Michael Chiarello has added to his eateries in Yountville, CA with the opening of Coquetawhich means “flirt” or “infatuation” in Spanish. After a brief stint as Platform Eight burger and ice cream, this Spanish- Inspired restaurant offers a similar menu as its flagship location on the Embarcadero in San Francisco.

Executive chef Dominick Maietta’s specialties include tapas, both small and large plates, and paella made to order. The bar offers Spanish themed cocktails and wines as well as local labels.

The outdoor patio encourages communal dining and is a popular happy hour rendezvous for visitors and locals.

The Culinary Institute of America’s epicurean destination in downtown Napa, launched the opening of the Grove in April. The terrace restaurant and outdoor kitchen is the CIA at Copia’s newest culinary experience which offers Napa Valley locals and visitors a communal, al fresco dining experience featuring wood-fired pizzas, signature Southern barbecue, gardenfresh salads created from the garden, local wine, cocktails, and beer on tap.

Guests can come to grab a bite, play bocce ball and listen to live bands around the fire pit on Friday and Saturday nights between 6 and 9 pm.

Open to the public, Grove operates daily from 11:30 a.m. to midnight— and later on weekends—perfect for an afternoon break or nightcap.

6525 Washington Street, Yountville www.coquetanv.com

500 First Street, Napa www.ciaatcopia.com/grove

ComingSoon PERRY LANG'S

Veteran dry aged meat master and BBQ legend, Adam Perry Lang, is gearing up for the opening of his second eponymous restaurant with the September 2019 debut of Perry Lang’s as part of The Estate Yountville’s ongoing expansion. Offering diners an approachable chophouse experience in the heart of wine country, the new American restaurant will feature a menu of seasonally-driven and market-forward fare that complements Perry Lang’s one-of-a-kind dry-aged meat offerings which will continue to take center stage. A local and regionally-inspired wine program and robust cocktail selection will round out the experience that celebrates and supports the best of Napa Valley. The restaurant will feature floor-to-ceiling windows into the restaurant’s environmental chamber, offering diners a peek into the world of Adam Perry Lang’s dry-aging process.

Perry Lang’s other West Coast concept—APL Restaurant—a modern steakhouse—is situated in Hollywood. | 6539 Washington Street, Yountville, CA 94599 Chef Adam Perry Lang // Photo by Josh Telles

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A Room with a Brew

Calistoga Inn Restaurant & Brewery  BY MICHAEL KOEHN

 BY LAURA LARSON

T

he Calistoga Inn, Restaurant & Brewery has something for everyone. Located on the main drag of downtown Calistoga, the charming historic inn and English-style pub with its own boutique, craft brewery, and lively indoor-outdoor restaurant create an allencompassing wine country destination that attracts visitors and locals alike.

Built in 1887, the European-style inn has maintained much of its original footprint. It has seventeen guest rooms inside the building and one private cottage on the property. The adjoining pub is handsomely appointed with dark wood tables and bar, an abundant selection of spirits and flatscreen televisions which come alive after it opens at 4:00 pm.

The commercial craft brewery was built in 1987 by Phil Rogers in the original Calistoga Inn water tower. The mill and grain room are located on the top floor of the tower, along with a fermentation cellar, and the brewhouse is on the lower level. It was one of the first of its kind in the United States before craft beer reached its current popularity. It was designed by Dr. Michael Lewis, who at the time, was current owner Michael 86

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Dunsford’s professor at UC Davis while he was studying enology and brewing science.

When the opportunity arose to acquire the property in 1989, Dunsford and his mother Rosie (now retired) saw the unique potential to create a full-service establishment with indoor and outdoor spaces where people could hang out, eat great food, listen to music and drink handcrafted beer. “Most people come to wine country for wine tasting,” Dunsford says, “but after two or three wineries, it’s time to hit the reset button, and there’s nothing like a cold beer.” The brewery produces and sells seven different types of craft beers under the label “Napa Valley Brewing Company.” Considered small-batch, they only produce 400 barrels annually and have been using the same recipes for over thirty years. Most of the beer produced is sold exclusively in the restaurant and pub, except two beers which can be found in local grocery stores and a few select small restaurants in Napa Valley. Their portfolio includes a variety of traditional house beers, including a Wheat Ale, Pilsner, Red Ale, IPA and Porter, and they produce seasonal recipes such as a Stout around St. Patrick’s Day and a seven percent IPA at Christmastime, appropriately named “Blitzen.”

The restaurant menu is overseen by Chef Santiago Garcia and focuses on contemporary, upscale American menu items such as steaks, seafood, pasta, and salads. There is seating available inside and out, complete with an authentic 100 seat beer garden. The large outdoor patio has bustling tables and conversation areas with fire pits and live music nightly May-October. The newest attraction is an indoor-outdoor bar built at the entrance to the patio on Lincoln Avenue.

Its 360 degree access serves as the hub of activity for both patrons and staff, making it a popular hangout throughout the day.

With its rich history making craft beer, its great food, and fun, outdoor atmosphere, the Calistoga Inn and Brewery is a landmark institution and destination that should be on the top of everyone’s list as the place “not to be missed” in Napa Valley’s Wine Country.

1250 Lincoln Avenue, Calistoga www.calistogainn.com

PART

F OUR

of

the

AVA

SERIES

CALISTOGA AVA Napa’s Northern Enclave  BY MICHAEL KOEHN | PHOTOS BY BOB MCCLENAHAN

Situated in the northernmost reaches of Napa Valley is the subappellation of Calistoga. Established in 2010, the Calistoga AVA has the highest rate of steep slopes to the valley floor of any AVA, meaning hotter days, cooler evenings, better drainage from the volcanic soils and a resulting higher concentration and power in the fruit.

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L

ying between the Mayacamas Range on the west and the Vaca Range on the east in a northwest area of the Napa Valley, the Calistoga AVA is situated at the foot of Mount St. Helena and stretches roughly seven square miles while neighboring the Saint Helena, Diamond Mountain, and Howell Mountain AVAs. Calistoga has a total area of 12,713 acres, with approximately 600 acres of planted vineyard. The growing region is noted for its topographical diversity and uniform geology, with bedrock created almost exclusively through volcanic action.

Remember the film “Bottle Shock”? It’s the movie where Bo Barrett sees an opportunity to help his father’s winery and sends a bottle of their ’73 Chateau Montelena Chardonnay (made by Mike Grgich) to the Paris Judgement in May of 1977. Completely surprising the French, that Chardonnay put the winery – and the Napa Valley – on the wine world map. It’s that same Bo Barrett who began petitioning for separate AVA status for the Calistoga area in 2003, with final approval coming through in 2009 and becoming effective with the 2010 vintage.

Though it was the 15th region nested within the larger Napa Valley AVA to achieve official TTB recognition, Calistoga has produced high-quality grapes and wine for more than a century.

Wine grapes were first planted there in 1852, five years before Agoston Haraszthy founded California’s first premium winery, Buena Vista in Sonoma, and seven years before the town of Calistoga was founded.

The Calistoga AVA appellation is distinguished by its volcanic soil, high summer temperatures, sometimes up to 100 °F, and cool nights due to the influence of breezes from the Russian and Napa Rivers. It’s those relative extremes that produce the widest temperature fluctuations in the Napa Valley—up to 50 °F between

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highs and lows on a given day. The hot daytime temps help promote color and flavor in the grapes, while the cooler evenings help to maintain acidity and structure.

The average rainfall is the highest among the Napa Valley AVAs, with annual rainfall averaging about 38-inches, which allows some vintners to “dry farm,” without relying on irrigation get them through the producing season.

By virtue of its geography and geology – a dramatic landscape with both terraced steep canyon and valley floor vineyards - the Calistoga AVA characteristically produces red varietals known for reaching full Cakebread Cellars, Dancing Bear Ranch Vineyard // Photo by Robert Holmes ripeness due to the warmer days, and also fruit with good acidity that allows the wines to be structurally balanced and promote good aging characteristics to help the wine hold up well in the bottle during its years of aging.

As the Calistoga AVA is situated close to Mt. St. Helena, it has the highest percentage of volcanic-type soils, which allow for better drainage and deeper root development. Thinner volcanic soils and their minerals also lead to less green growth and more concentration of flavor within the berries. The point that winemakers from the area often make is that great wine is created primarily on the vine, not necessarily in the winery.

Of the wineries operating in the Calistoga AVA, most are producing hearty, wellstructured reds. The primary plantings in the region consist of Cabernet Sauvignon at approximately 56%, followed by Zinfandel 20%, Petite Sirah 7%, Charbono 5% and Syrah 2%.

Among the most popular and highest rated wines produced by the Calistoga AVA are: • Barrett & Barrett • Cakebread Cellars • Harris Estate Vineyards • Larkmead Vineyards • Chateau Montelena • Girard Winery • Kelly Fleming Vineyard

• Joseph Cellars Winery • Barlow Vineyards • Peterson Family Vineyard • Envy Wines • Twomey Cellars • Palisades Vineyards • Summers Estate

For a more thorough introduction to the wines produced within the Calistoga AVA, join the vintners and winemakers for the 4th Annual Calistoga Wine Experience 2019 on Saturday, September 7, 4:00 pm to 6:00 pm at Pioneer Park in Calistoga. Enjoy

• Kenefick Ranch • Clos Pegase Winery • Sterling Vineyards • Araujo Estate WinesEisele Vineyard

tastings with winery owners and winemakers, pair varietals with gourmet bites from local chefs and enjoy the music of local favorites.

FOR MORE INFORMATION

www.calistogawinegrowers.com

Calistoga,

We

you!

Napa Valley Cabernet Sauvignon Grown in Calistoga

W W W. P O G G I W I N E S . C O M

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NVL winery spotlight

Authenticity, Elegance, and Fun

LOLA WINES  BY FRAN MILLER

| PHOTOS BY EMBRACE THE WORLD PHOTOGRAPHY

Photo by Rafaela Costa

L

OLA might be one of the most beloved yet underthe-radar wine labels.

Sold in 36 states nationwide and in a handful of Asian and European countries, the brand is known for its quality, variety, and playful spirit.

“Wine should be fun,” said founder Seth Cripe. “It should be enjoyed. It should be shared.”

As a vintner, Cripe has developed a reputation as an accessible expert throughout the industry. His passion for winemaking started early.

At 17, when his friends were prepping for college, Cripe loaded up his Subaru and drove cross country from his home in Anna Maria Island, Florida to the Napa Valley. He started as a harvest intern at Swanson Vineyards and has since developed his own wines that embody his passion for nature.

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“At LOLA, we’ve got a simple and creative platform,” said Cripe. “We believe that wine is about connecting with nature and working with the ever-changing elements to make wines that represent their true sense of place.”

He lives his philosophy. An avid surfer, Seth resides near the ocean in Jenner and commutes to his office/wine-tasting ‘cottage’ in Calistoga and to his winemaking facility at Crocker Starr in St. Helena. He remains closely connected to Floridian friends and family with whom he partners in a prestige food business (Cortez Bottarga) for which he ironically is likely better known.

But Seth finds little time to indulge his surf passion these days.

On the road selling and pouring a great deal of the year, he is the face of the brand he founded in 2008, and what a face it is. Piercing blue eyes and a mane of wild curls serve to convey his bohemian nature.

“I first met Seth in 2004 and he is still the same genuine person today,” said Juan Mercado, founder of Realm Cellars. “His wines are truly authentic and I always enjoy

sharing them with friends and family. His trajectory is sky high!”

The LOLA portfolio includes its classic collection of estate Russian River Valley Pinot Noir, California Pinot Noir, Sonoma Coast Chardonnay (for which Robert Parker awarded 91 points and a ‘Best Buy’ designation) and Rosé of Pinot Noir. LOLA’s Artisanal Series is a collection of wines made in the most natural way, with the fruit being sourced from some of Napa Valley’s most distinct vineyards.

“I love that we’ve developed a loyal following that appreciates what we are doing” said Cripe.

“I want to make a wine that my friends can afford, a wine we feel good taking with us to the beach, or into the woods, and drinking around a campfire.”

LOLA WINES

www.Lolawines.com

Matt Moye Winemaker/Proprietor

VINCENT ARROYO WINERY It's Simply a Family Affair  BY LAURA LARSON

V

incent Arroyo Winery is one of Calistoga’s simple treasures.

Tucked off Rt. 29 after the split at Silverado Trail, the 85-acre family owned and operated ranch cultivates over ten distinct grape varietals which produce 17 different labels of small batch Bordeaux grapes (Cabernet Sauvignon, Sirah, Petite Sirah, and Malbec) as well as Tempranillo, Sangiovese, Chardonnay and Sauvignon Blanc. When Vincent Arroyo founded the winery in 1974, he focused on making a couple of his personal favorites, one of which was Petite Sirah. Over the years, the Petite Sirah remains winery’s flagship wine, with five different labels, including a Port, produced each vintage.

While Vincent Arroyo is still on hand to advise and counsel, today his daughter Adrian Arroyo- Moye and her husband Matt Moye run the business, with Matt overseeing the wine growing, production and winemaking, and Adrian running the day-to-day operations. Adrian and Matt are focused on preserving the family tradition while balancing the requirement to stay current in hopes their sons will be able to remain relevant once they pass them the baton.

The wine portfolio at Vincent Arroyo is unique by design with its focus on handcrafted “off the grid” varietals which are hard to find in Napa Valley’s sea of luxury Cabernet Sauvignon. Reflective of the areas distinguished terroir, the wines stand out among their peers.

Matt has implemented a oneof-its-kind “Forest to Barrel” program where he travels to France and hand selects the trees that will become the barrels to age and flavor the wines. The focused approach allows him to Google the coordinates of where each tree was harvested so he can match the flavor profile to complement each wine.

A visit to Vincent Arroyo is genuine and non-pretentious. The tasting room is simply appointed with wood walls and barrels which set the stage for a down to earth tasting experience. Well educated hosts sample wine selections from the Estate, often accompanied by a four legged family member, such as Bodega or Rosie, the winery dogs, or Nameless, the winery cat. Each with their own wine label, they are happy to accept accolades from anyone who might toss it their way.

The casual authenticity is well received among their devoted club members and new visitors alike, maintaining status as #1 on Trip Advisor’s ‘75 Best Things to Do in Calistoga’ ranking year after year. Almost all of their 8000 case production is sold direct to consumer, with the majority sold as futures in their “Standing Orders” program, where members may pre-order their allocation at the beginning of the year for delivery in the fall. Due to their limited production, the most popular vintages sell out every year.

Call ahead to schedule a visit. Based on their loyal following, tasting appointments are usually booked several days out.

FOR MORE INFORMATION www.vincentarroyo.com FOOD & WINE 2019

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NVL wine spotlight

Britt Nichols’ Karo-Kann Cabernet Sauvignon

A STUNNING CALISTOGA VALUE

C

abernet Sauvignon is synonymous with great California wine, and one winemaker is convinced that some of the best fruit in the Napa Valley is coming out of Calistoga, the valley’s northernmost appellation. Britt Nichols, who worked stints at Chappellet and Jordan, and alongside Philippe Melka, finds Calistoga Cabernet “vivid and electrifying,” she says, and it’s why she set out to make a Cabernet sourced entirely from the AVA. Nichols’ 2016 Karo-Kann Cabernet Sauvignon from Calistoga shimmers in the glass, giving way to a heady bouquet red fruit and floral spices, building energy on the palate and layered with red cherries, cranberries, and pomegranate notes through which a beam of perfectly integrated oak spice is underscored by sappy tannins and mouth-watering acidity.

Nichols can’t tell us the fruit source behind this expressive 2016 release— having access to grapes like this from “one

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of the most admired vineyards in the state almost always comes with a promised vow of silence” she says—but the range of soils and varied geography there have resulted in a Cabernet Sauvignon of unusual expressiveness and potential longevity.

Karo-Kann’s range of flavors and aromatics is a result of the primarily alluvial soil in which the Cabernet vines are planted, as well as the tiny one-percent splash of Petit Verdot grown on sedimentary soils on the same property, whose spice notes are both understated and crucial.

Vines planted on both flatter sections and hillsides, give Nichols that variable “spice rack” winemakers like to talk about.

Offered exclusively through online retailer WineAccess.com, the 2016 KaroKann is Nichols’ attempt at making her own rendition of benchmark Cabernet. After all, she’s going up against the likes of Chateau Montelena, Larkmead, Frank Family, Rivers-Marie, and more.

And she’s done a fine job producing a classic—richly layered with deep black fruit character, and nicely integrated sweet oak spice—think whole vanilla pod, clove, and cinnamon stick—vibrate through currants, cassis, cedar, and graphite.

Mouth-watering acidity makes you sit up a little straighter and snap to attention.

The wine offers the kind of sappy tannins and structural acidity that typically comes from wines priced much higher in the Napa Cabernet category. Further complex red and black fruits and crushed rock minerality, underscored by tea leaves, a hint of tobacco, and a finish that goes on and on calls for a drinking window of right now through 2028.

FOR MORE INFORMATION

www.wineaccess.com/ napavalleylife

poke bar

now open

707.258.2337 • 902 Main St • DOWNTOWNJOES.COM

Hoppy Hour

BREAKFAST • LUNCH • DINNER • LATE-NIGHT

AFTER THE GAME, LET’S GO TO JOES!

MONDAY - FRIDAY WE ARE ALWAYS OPEN! BREAKFAST-LUNCH-HOPPY HOUR DINNER AND LATE NIGHT

voted top 3 best asian in napa!

1124 1st street napa, ca 94559 napanoodles.com (707) 492-8079

River View Dining • Pet Friendly Patio Sports Bar • Tap Room • Local Wines • Great Food Onsite Brewery • Dancing • Live Music • Full Bar 902 Main Street, Napa

707.258.2337

www.downtownjoes.com FOOD & WINE 2019

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SAN FRANCISCO WINE SCHOOL

Wine Tasting and Travel are Greatly Enhanced with a Little Wine Education.

It’s Like Putting on Your First Pair of Glasses – Your View of the World is Forever Changed.  BY EVE BUSHMAN

H

ow do you get the most from your wine tasting experience?

According to David Glancy, one of only twelve people in the world to hold both the revered Master Sommelier Diploma and Certified Wine Educator credential, the ideal solution includes “Structured, agnostic wine education that allows people to connect all of the random wine tasting ‘dots’ they’ve collected over the years into a framework that makes sense and can be built upon over time.” This is the foundation for San Francisco Wine School (SFWS) located in South San Francisco: To demystify the world of wine, one class at a time.

Many enthusiasts lament that they feel uncomfortable in some settings where the tasting room personnel, restaurant sommelier, or winemaker is speaking above their comfort level. Why not become more educated and be better equipped in every situation that involves wine?

Glancy believes he and his partner Kristin Campbell have created “the perfect place to start a wine journey. Any wine enthusiast can begin with an online credential program before they even leave their home. California

Wine Appellation Specialist CWAS® is a perfect first certification, especially for those planning to tour our state.”

To simplify trip planning further Campbell added, “Our education and event center makes a great first stop for California wine country travelers. We’re two exits north of SFO International Airport, within walking distance from Caltrain, and one mile from BART with plenty of affordable parking. Our students receive preferred rates as low as $100 per night at local hotels, including the newly remodeled Embassy Suites. There are also dozens of restaurants outside our front door and over 1,000 wineries within ninety minutes of the school.”

The wine school offers over 100 different classes and programs that run regularly throughout the year, so there’s always something to jump into whether it’s a quick two hour workshop, a multiday intensive certification program or one of their unique special events such as an evening with world-renowned wine author Jancis Robinson, currently scheduled for November 7, 2019. San Francisco Wine School can host up to 400 guests and even boasts an award-winning chef.

Folks traveling with a group may want to consider any one of the many private event options. SFWS offers everything from seated educational experiences, walk around tasting, pairing receptions and signature food and wine “playing” dinners.

SFWS instructors also travel extensively working with any venue to design and host a unique experience.

Why choose SFWS? Besides all of the reasons above, Glancy and Campbell have a dozen highly credentialed and engaging instructors with classes designed for “laughter and learning.” Their experience and knowledge are just a phone call away.

FOR MORE INFORMATION 650-763-1324 // help@sfwineschool.com // www.sfwineschool.com // 415 Grand Avenue, Suite 301 // South San Francisco, CA 94080

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Hidden Gem in the Wine Country

Hidden Gem in the Wine Country

Long before “wine country” was synonymous with Napa Valley, there was Napa Valley Country Club, a

Long before “winegem country” was synonymous Napa Valley Country Club, a tucked-away in the bucolic foothills of thewith VacaNapa Range,Valley, locatedthere in the was middle of the Coombsville American Viticulture Area.

Napa Valley Country Club began life over one hundred years ago, in 1915, and is the only tucked-away gem in the bucolic foothills of the Vaca Range, located in the middle of the Coombsville American private proprietary Club in Napa Viticulture Area.

Napa Country Valley Country ClubCounty. began life over one hundred years ago, in 1915, and is the only private proprietary Country Club in Napa County.

One of the oldest golf and Country Clubs in California, NVCC is a magnificent 18 hole layout, with a sparkling craftsman-style clubhouse, built in 2004, superb tennis facilities and a stunning 25-meter pool, all in a pristine One ofsetting the oldest and Country in California, NVCC is a Napa magnificent 18 holeClub layout, with a sparkling of 181golf acres.

Located just aClubs few miles from downtown Napa, Valley Country exists in the craftsman-style clubhouse, built in 2004, superb tennis facilities and a stunning 25-meter pool, all in a pristine splendid isolation of gently-sloping hills, tree-lined fairways and challenging, inscrutable greens!

setting of 181 acres. Located just a few miles from downtown Napa, Napa Valley Country Club exists in the Napa Valley Country Club is also hills, the place where over 100 Member Vintners spend their recreational time with splendid isolation of gently-sloping tree-lined fairways and challenging, inscrutable greens!

family and fellow Members. The Club boasts a “Member-Only” Wine List filled with special selections and reNapa Valley Country Club is also place where over 100 Member Vintners spend their recreational time with leases privy to its Members and the guests.

family and fellow Members. The Club boasts a “Member-Only” Wine List filled with special selections and releases privy to its Members and guests.

Full or Single Golf ▪ Social Inquiries Welcome Junior ▪ Corporate ▪ Non-Resident

Full or Single Golf ▪ Social Wedding Destination ▪ Special Events Membership Opportunites are by Invitation Only.

Junior ▪ Corporate ▪ Non-Resident

Wedding Destination ▪ Special Events Membership Opportunites are by Invitation Only.

Jeanne Johnston, General Manager 707.603.3486

jeannej@napavalleycc.com Inquiries Welcome

www.napavalleycc.com

Jeanne Johnston, General Manager 707.603.3486

jeannej@napavalleycc.com FOOD & WINE 2019

www.napavalleycc.com

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THE RUTHERFORD WINE VAULT Filling a Niche Lost in Time  ARTICLE AND PHOTOS BY LAURA LARSON

A

s their vintner and wine collector clients glide along the iconic sycamore tree-lined driveway flanked by one of Napa Valley’s most historic vineyards, the Georges de Latour estate, they embark upon the Rutherford Wine Vault, a unique, and time-forgotten cellar – a private sanctuary where they store their most treasured library wines.

The Rutherford Wine Vault was originally built in 1915 and operated as the BV Champagne Department for over 75 years. Founders Mario Sculatti and John Franks discovered the 7,500 square foot building while investigating another investment opportunity. When they leased the premises in 2017, the interior of the cellar had been left as it was when it was vacated in 1991. The initial renovation involved some deep cleaning and interior customization which uncovered some treasures of time, including an original rolling riddling table, a chalkboard jotted with last riddling schedule, and 40 bottles of the last 1991 vintage of BV Sparkling Blanc de Blanc made in the building.

Its original design as a Champagne production facility provided the foundation to offer a temperature controlled and secure 96

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John Franks, Erin Ratliff, Mario Sculatti, Joe Shoemate and Tanner

environment that would eventually deliver a unique wine storage concept for vintners and wine collectors alike. As vintners themselves, Mario and John saw the potential to create something a little more special. Unlike public storage facilities, RWV is grandfathered as a private wine storage warehouse within the Napa County Agricultural Preserve, perhaps the only one of its kind. This enabled them to curate a pied-à-terre model that would offer their clients the anonymity to enjoy a private sanctum to store and cellar their collectible library wines

among fellow wine lovers and vintners.

Mario says, “From the beginning we wanted RWV to be like Switzerland–neutral ground that offers a safe place to deposit and age vinous treasures. We want to have a place where we store the greatest bottles wines in the world with some of the most wonderful people in the world.”

RWV opened in early 2018 offering private lockable wine vaults ranging in size from 12 cases to 250 case walk-in vaults, offering library pallet storage to clients who commit to any size vault. The initial rollout was met with great success. With the help of business development maven Erin Ratliff, the first phase is nearly sold out after less than one year.

The Rutherford Wine Vault was created to be something more than wine storage.

Considered one of Napa Valley’s hidden treasures, this special place is a one-of-a-kind, private wine storage solution that comes with a rich history. Until now it’s been a well-kept secret, but for those who want in, there are a few private vaults remaining- and they are booking reservations for Phase Two. FOR MORE INFORMATION

www.rutherfordwinevault.com

NVL people & art

PRIME SOLUM WINERY Where Art Can Be Found in the Vineyard and on the Labels  BY EVE BUSHMAN | PPHOTOS BY JUNIOR RODRIGUEZ

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The Hills, father and daughter, are artists. Bill (William) Hill started his winegrowing career in 1979 with the inaugural vintage of William Hill Cabernet Sauvignon.

Bill sold the William Hill Estate Winery in 1992 but never stopped developing vineyards and making wine under various boutique labels. Elana Hill was born and raised in Napa.

After high school, Elana moved around California from Santa Cruz to San Francisco, Orange County and finally Los Angeles before moving back five years ago to work with her family. In that time away, Elana received her MFA in painting from Claremont Graduate University. Her first involvement in the family business was in 2011 when Bill asked to put her artwork on their Prime Solum labels - the 2009 vintage was being bottled that year - and since that time they have always included a new painting of Elanas on every vintage.

THE WINEGROWER

Bill has been recognized by Wine Spectator as one of the “Top 50 wine producers in the world who innovated, perfected, and led the international campaign for higher quality wine.”

During his career, he developed over forty American “Grand Cru” quality vineyards, stretching from Santa Barbara to Washington State, perhaps the most of any vineyard architect and designer in the U.S.

Frank Trozzo Elephants Painting

THE PAINTER

Elana “moves through urban and rural spaces” collecting textures, forms, and silhouettes to use in her paintings and says “I’m feeling as if I am navigating languages written by others, taking notes in order to create my own. Electricity, sewage, water, gas, and humans are pumped through the dense flesh of cement, metal, and dirt in our cities.”

She adds, “In the rural country I grew up in, like urban spaces, persistent new growth pushes through the bones and shells of exhausted structures. These paintings are a micro and simultaneously macro vision of the spaces in which we exist.”

tasting flights and wines by the glass or bottle from the family’s Prime Solum and Expression 38° labels. Options include a pairing menu of locally produced small bites and sharable platters and more expanded experiences that include barrel tastings, vintage vertical tastings, food pairings, and single varietal comparisons of Pinot Noir from Oregon and the California Coast. The winery welcomes walk-in guests for standard tastings or wines by the glass, but appointments are necessary for some of the more in-depth experiences. Look for vineyard experiences in the future, which will include a tasting with a visit just up the street to their family vineyard, Brokenrock.

TASTING ROOM EXPERIENCE

Tasting experiences are often hosted by Elana, (who also wears hats as winegrower and tasting room manager) and offer

FOR MORE INFORMATION:

1021 Atlas Peak Road, Napa, CA 94558 www.primesolum.com // 707-492-3531

FOOD & WINE 2019

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A UNIQUE PERSPECTIVE:

“FEATURED CLIENT SP OTLIGHT ”

THE JOURNEY:

Nancy Baty  BY VALERIE OWENS

W

ith a career path led with gumption and veracity, Nancy Baty has dedicated herself to a life composed of passion. Whether flying 31,000 feet above the ground, providing premium hospitality for the Hess Collection, or gracing the tennis courts with finesse, Baty’s jovial nature and zest for life is an inspirational tale of avocation.

As a National Professional Tennis Official, Baty has been recognized for her talent, keen eye and impeccable interpretation of the game. After moving to California in 1991 with her husband, she fortuitously met a tennis official that would introduce her to a world of rules and regulations.

“I did my first US Open in 1997. This year will be my 23rd year,” said Nancy Baty.

“I worked my way up and have gone full circle. I have become a mentor and have had the opportunity to train and help people along the way, which makes me feel good.”

Receiving accolades by sectional chairman year after year and working alongside industry legends Andre Agassi, Steffi Graf, Pete Sampras, and the Williams sisters, Baty’s tenure and professional demeanor on and off the court are admirable. “I have been doing this for 26 years and have learned the diversity and different ways of handling situations through my experience,” said Baty.

Working with local youth, collegiate athletes and seniors, Baty’s love for the sport is undeniable. “Each event is unique in its own way. It’s exciting to be on the court with the top players in the world, but it's

Nancy Baty and Shawn Campas

wonderful to see the young athletes.

They have a future ahead of them. It’s refreshing,” expressed Baty. “The seniors are equally as exciting. They have been playing their whole lives. It is indeed a lifetime sport.”

Though the sport of tennis has been passion driven since youth, the love of flying and customer service plays an integral role in the life of Nancy Baty. After leaving a 22-year career as a flight attendant to care for her son, she wanted to get back into customer service. She took a hospitality position with the Hess Collection, where she hosts private events, lunches, or whatever they need her to do. Baty recounts

“It’s been wonderful. I jump right in. We are a family”.

If that wasn’t enough to keep her busy, after ten years of working with the awardwinning Hess Collection, Baty decided to go back to flying. “I’m all over the place. I am so glad and blessed that I am healthy that I can do all of this,” exclaimed Baty.

“I admire Nancy’s dynamic lifestyle, love for sports, and passion for travel. We have a mutual understanding for the importance of mentoring youth and the positive impact of engaging with the community,” said Shawn Campas, Financial Planner with New Aspect Financial Services.

Maintaining her role with the winery, managing her official duties on the court, and finding time to fly all over the world attests Nancy Baty’s journey is one of adventure.

707 346 7601 | info@newaspectfs.com | 1475 Fourth Street, Napa, CA 94559 New Aspect Financial Services, LLC. is licensed to sell insurance in AZ, CA, IL, MA, MI and MN, and is registered to offer securities in AZ, CA, FL, GA, IL, MA, MD, MI, MN, NY, OH and TX. Securities and Investment Advisory Services offered through Woodbury Financial Services, Inc., Member FINRA, SIPC and Registered Investment Advisor. New Aspect Financial Services, LLC. and Woodbury Financial Services, Inc. are not affiliated entities 100

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SENIOR CARE ONLY BETTER Senior Helpers stands ready to serve your family’s needs with personalized, in-home care and expertly-trained professional caregivers.

Let us ease your mind with a complimentary in-home care assessment.

707.200.6665 | seniorhelpers.com/NAPA

Napa Valley’s 1929 Fire Engine Mobile Bar Call today to book us for your next event... big or small!

HCO #284700002

All rights reserved. Senior Helpers locations are independently owned and operated. ©2019 SH Franchising, LLC.

North Bay Home For Talk & Sports streaming at KVON.com

Barry Martin

Morning Edition M-F 6a-9a

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Sports Reports M-F 6a-7p

Play-By-Play Coverage Of Local High School Sports & National Sports Teams FOOD & WINE 2019

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NVL featured property

Dream

Calistoga

Just Minutes from Downtown Calistoga, a Hilltop Home Surrounded by Agricultural Bounty is designed as a Place Where a Family Can Settle In and Enjoy the Ultimate Napa Valley Lifestyle.

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here might not be a bigger Napa Valley dream than to have a home nestled away in the hills, with a private vineyard, maybe some fruit and olive trees, a sizeable garden to grow herbs and heirloom vegetables and a spacious home with a state-of-the-art kitchen for convenient entertaining. It would be the perfect setting to enjoy an ideal Napa Valley lifestyle.

That’s an accurate description of a very special property located on scenic Franz Valley School Road just five minutes from downtown Calistoga and within easy reach of Napa Valley's best vineyards, restaurants and shopping. This estate features a 3-bedroom, 3.5-bathroom home floor plan on 28 acres, with panoramic views of the surrounding hills, more than 6000 top Cabernet vines, thirty varieties of fruit trees, a raised vegetable garden, six bee hives, chicken coops and hundreds of olive 102

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trees. Two wells provide pure, unfiltered artesian water for the home and supply a 10,000 gallon water tank for the extensive, timed irrigation system that sustains the orchards, vineyard and gardens.

“We wanted to have a sustainable farm on our property, something that would produce for our family,” the owner says.

“We put in over fifty varieties of fruit trees and from May through the summer we get hundreds of pounds of fruit every day and preserve all of it using the honey we get from our hives instead of adding sugar.”

The olive trees, from both Spain and Italy, also provide about fifteen gallons of olive oil annually, while the vineyard is on track to produce several thousand cases of premium Cabernet Sauvignon. There are also sixty hops plants in twenty varieties on the property for home brewing enthusiasts.

Constructed in 2017, the 3,300 sq. ft. contemporary Mediterranean-style home

features premier finishes and artisan stonework, marble and granite. Wideplank oak provides the flooring throughout the spacious interior, which also features a massive natural stone fireplace and cathedral-like ceilings over 32-feet tall in the great room. “We also have a 40-foot wide Panda door that invites the views inside,” the owner says. “We leave that door open much of the year, even at night.

This home is really our way of creating something to be an embodiment of the indoor/outdoor lifestyle.”

The professional chef’s kitchen, designed by award-winning designer Wendy Manley, features top-of-the-line stainless steel appliances including 48-inch glass-door Sub-Zero refrigerator, a hooded 48-inch Wolf range with pot filler, drawer microwave, dishwasher and a massive wine refrigerator with dual cooling zones. The kitchen also includes marble countertops,

complementary hardwood custom cabinets and onyx subway tile backsplashes.

Each bedroom in the home is not only spacious, but also provides direct access to the outdoors. The master suite includes an immense custom closet/dressing area and spa-like en suite bathroom lined with Carrara marble and natural stone with a freestanding

tub, walk-in shower and dual-sink vanity.

“When we had the home built there was no concern for budget,” explains the owner.

“Everything that went into the home is first class and designed for the long run.”

Supplemental living areas, too, are generous, with a 1,957 sq. foot basement, a separate 2,400 sq. foot garage/game room building and an attached garage of 490 sq. ft.

With its heirloom vegetable and herb gardens, dozens of flowering plants, fruit trees and a cutting garden that includes roses, sunflowers, dahlias, irises and lavender, this is a home where one can truly settle in and enjoy the Napa Valley lifestyle, harvesting the bounty of the garden, vineyard and orchards.

“ We built the home to be around for generations, a place where families could gather and enjoy the views, the food produced on the property and the Napa Valley lifestyle,” the owner says. “Now it just needs a family to love it and enjoy it for many years to come.”

FOR MORE INFORMATION

www.nicolejneedham.com/270-franz-valley // The property is represented by Nicole J. Needham, a top producer in Napa Valley who is a founding member of Compass Napa Valley and represents properties in the communities of Napa Valley and Marin.

Nicole Needham Compass Napa Valley DRE# 01973340 415-309-5025 nicole.needham@compass.com

FOODBEST & WINE OF 2019

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NVL health & wellness

SECOND BREATH

Giving Napa Better Sleep, Breathing and Swallowing  BY KARI RUEL

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ften when one uses the phrase “tongue-tied,” they are referring to a loss for words. In the oral health community, it refers to something much more impactful. If the tissues under the tongue are tight or short, it may prevent the proper placement of the tongue in the roof of the mouth or mouth palate. This simple misplacement can lead to several issues, including sleep apnea, gum disease, excessive cavities, or difficulty in breathing through the nose. These issues are referred to as Orofacial Myofunctional Disorders (OMDs), which affect the muscles and functions of the face and mouth. OMD’s can impact basic activities such as swallowing, chewing, and speech, as well as longer-term impacts on facial skeletal growth and development, oral hygiene, the stability of orthodontic treatment, and facial esthetics, to name a few.

Following in her father and brother’s footsteps on oral health, trained dental hygienist Krista M. Gavira has become the first Myofunctional Therapist in Napa County.

Her father, Cecil Lamberton, DDS specializing in Cosmetic Dentistry, and Brother Jordan Lamberton, DDS specializing in Orthodontics, have an extended interest in breathing and sleep issues related to oral health. Brother Jordan encouraged Krista to attend a course on Myofunctional Therapy

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Photo by Vicens Forns Photography

to learn more about the tongue forward problems causing issues with swallowing, speech, dental health, sleep, and breathing. “After attending the training series, I realized we had these problems within our family,” said Krista. “My daughter was a mouth breather and had trouble sleeping.

She is part of the population that suffers from sleep deprivation due to being tonguetied, which is when the tissue below the tongue is shorter and prevents the tongue from naturally resting in the palate of the mouth.” Standard research estimated the prevalence of tongue tie to be between 4-10%, while other experts in the field believe it is closer more likely in the 20-40% range. Both Krista and her young daughter underwent a procedure to cut the tissues under their tongue, and after undergoing therapy, were able to sleep, breathe and swallow better. The resounding results led her to focus her studies on Myofunctional Therapy and start her own business, Second Breath OMT. She now practices out of her father’s, brother’s, and Dr. Justin Newberry’s dental offices, offering patients Myofunctional Therapy evaluations to see if it will help them.

Myofunctional Therapy has been around since the early 1920s. Often performed by a dental hygienist or speech therapist, it’s like physical therapy of the mouth. Recent studies for sleep apnea

by Stanford University have shown that exercises for the tongue and the soft palate will help sleep and many dental issues.

“There wasn’t a lot of research behind it in the early years, but now that Stanford University has taken notice, Myofunctional Therapy is becoming popular to aid in sleep, gum and orthodontic issues,” says Krista. “If caught early in childhood and one can retrain the tongue to go up, some orthodontic issues may even be avoided.”

Tongue-tie is just one OMD that can cause improper tongue placement and its subsequent issues. It is a relatively easy procedure to fix, and it is becoming more common now because of sleep apnea and TMJ issues. The procedure itself is relatively simple, and the orofacial Myofunctional therapy is painless. “There is a whole field of study on adults now.”

Said Krista. Part of Krista’s Myofunctional Therapy, besides doing an evaluation, is to retrain bad oral habits, in adults and children. Her neuromuscular education program teaches her patients to keep their

Photo by Vicens Forns Photography

tongue in the roof of their mouths and how to chew, swallow, and breathe properly. “I liken what I do to facial yoga,” said Krista.

“It helps strengthen the lips and cheeks and chisels the jaw area. Sometimes jowls aren’t actually loose skin, but the tongue not properly placed.”

Most people are not used to where the tongue is supposed to be. Krista advises her patients when they are in a resting position to make sure the tongue is suctioned to the roof of the mouth. It can play a key role to help expand the palate, which can often be shortened during infancy due to trauma from long labor, in vitro thumb sucking and introducing bottle feeding before breastfeeding. The position of the tongue in an incorrect resting position can also cause issues with swallowing, which is one function that depends on the body’s vital balance and a harmonic relationship between muscles of the face, mouth, and throat. Because a person swallows 500-1000 times a day, improper swallowing can cause a variety of problems, but it is the resting position of the tongue that does the most damage because it is more constant. When a person swallows incorrectly, the tip or sides of the tongue press against or spread between the teeth, and the continuous pressure may push the teeth out of place, which may lead to an abnormal bite causing difficulties in biting,

chewing, swallowing, and digesting of food.

“The whys of dentistry can be explained by evaluating the proper oral function,” according to Krista.

“ The optimal approach is to start early and have children evaluated by the age of four before their jaw and palate are fully developed, but older kids and adults can greatly benefit from Myofunctional Therapy as well.”

FOR MORE INFORMATION

Krista M. Gavira // krista@secondbreathomt.com www.secondbreathomt.com // 707-337-4950

FOOD & WINE 2019

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NVL health & wellness

ALIVE

NAPA VALLEY A Unique New Service Provides a Quick Remedy for Excessive Drinking, Dehydration and Other Health Issues That Can Keep You Under the Weather  BY MICHAEL KOEHN

W

hether it’s a result of overindulgence, being stressed out and run down or dehydration from the summer heat, it’s very easy to reach a point where one can feel depleted and in need of some serious revitalization. When it gets to that point, a convenient new professional service is now available to remedy these medical maladies in the privacy of your hotel room.

Alive Napa Valley is a concierge IV rehydration business founded by an emergency room doctor and an emergency room nurse. After many years of experience treating patients and catering to the needs of guests visiting the Napa Valley, these medical professionals understand that it’s easy to overindulge with the abundant wine tasting options available throughout the Valley. Co-founders Dennis Whitfield, MD, FACEP and Ryan Eller, RN, saw a need for a service that would allow them to restore people to health and wellness quickly.

“We know that drinking and dehydration go hand in hand. As dehydration causes your glucose levels to drop, the body then begins to use other sources of energy,” Eller explains. “This can account for the symptoms you feel during a hangover. Our Fixer Elixir IV rehydration treatment enters the bloodstream immediately, thus rehydrating the body significantly faster than merely drinking a glass of water. This is effective 106

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whether you’ve visited one too many wineries, are experiencing jet lag and migraines, managing stress or simply looking to boost your wellness quotient.”

While this service can quickly put an end to hangover misery, Alive Napa Valley also offers general health-boosting treatments, including a Wellness Cocktail that’s designed to renew and restore well-being and a youthful glow. This cocktail promotes skin elasticity and provides antioxidants like glutathione (consisting of the amino acids L-cysteine, glycine, and L-glutamate) to counteract the free radicals our skin is exposed to every day. “The Immunity Cocktail is a modified Myers’ Cocktail, which uses 1 liter of IV fluids with vitamins B5, B6 and B12, a high dose vitamin C and calcium

to treat symptoms of acute asthma attacks, migraines, Chronic Fatigue Syndrome, fibromyalgia, acute muscle spasm, upper respiratory tract infections, chronic sinusitis, and seasonal allergies. It’s the ideal IV for maintaining good health and wellness,” says Eller.

In addition to the core IV services, Alive Napa Valley also features some add-ons that target other ailments with anti-nausea treatments, vitamin B-12 energy boosters, CoQ10 for improved cardiovascular fitness and glutathione, a master anti-oxidant to detox the liver. “It’s a needed service, not only for visitors spending too much time on the wine trail, but also for relieving migraine headaches, getting an infusion of vitamins and to provide glutathione, which is especially popular with women who are interested in enhancing the health of their skin. For a small investment, you can quickly improve your overall health,” Dr. Whitfield explains.

“If you’re a local or regular visitor you might want to take advantage of our membership program, which entitles you to a discount on treatments,” Eller says. “While our concierge programs offer our services primarily through local hotels and spas, with our members we’ll come to their home to offer this personal service. The membership option also allows us to tailor the service to specific health needs based on their medical history, adding supplements and boosters to remedy any perceived ailments quickly.

In the final analysis, our primary goal is to create a pleasant experience and to get our clients out to enjoy the beautiful Napa Valley again as quickly as possible.”

FOR MORE INFORMATION

www.alivenapavalley.com // 707-339-5235 alivenapavalley@gmail.com

THANK YOU

T O C A P I T A L C A M P A I G N D O N O R S A N D O L E H E A LT H F O U N D A T I O N L E A D E R S H I P W H O R A I S E D F U N D S F O R O L E H E A LT H ’ S N E W N A P A V A L L E Y V I N T N E R S S O U T H N A P A C A M P U S — O N E O F S E V E R A L O L E H E A LT H L O C A T I O N S S E R V I N G T H E R E S I D E N T S O F N A PA C O U N T Y + B E YO N D W I T H G R AT I T U D E F O R YO U R G E N E RO S I T Y A N D S U P P O RT Napa Valley Vintners • The Peter A. & Vernice H. Gasser Foundation • Louis & Evalyn Trinchero • Trinchero Family Estates Andy & Betty Beckstoffer • BLT Enterprises • Janette Brooks • Cakebread Cellars • Cyril & Blakesley Chappellet City of Napa • Naoko Dalla Valle • David & Kary Duncan • ETS Laboratories • Giles W. and Elise G. Mead Foundation Craig & Kathryn Hall • Alicia Hardy • LEDCOR Construction Inc. • Lee & Christina Hudson • Stacy Jacobs • Rick & Elaine Jones Joseph & Vera Long Foundation • Kaiser Permanente Northern California Community Benefit Programs Darioush & Shahpar Khaledi • Dan Lynch • Peter & Willinda McCrea • Chuck & Anne McMinn • Prospect Creek Foundation Pete Richmond • John Shafer • T.L.L. Temple Foundation • Suzanne Truchard • Sloan & Priscilla Upton • Vine Hill Ranch Alfred & Diane B. Wilsey • Warren & Barbara Winiarski • Angus & Margaret Wurtele • Todd & Diana Zapolski

South Napa Campus 300 Hartle Court in Napa

For more information contact the OLE Health Foundation: Phone: 707.603.7105 Foundation@olehealth.org FOOD & WINE 2019

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to be missed! Allegria offers a great assortment of delicious desserts, including the And, we tiramisu. offer interesting small plates and salads, rotisserie meats and poultry and classic homemade seasonal entrees with a C CASA twist.

eggs benedict and fried chicken, or branch out and try our chicken and waffles or one of our signature burgers. A fun spot to meet up with friends or enjoy a meal with the whole family!

1122 First Street, Napa, CA 94559 1141 First Street Napa CA 94559 707-812-6853 | jaxwhitemulediner.com (707) 257-4992 | www.camomienoteca.com/

1026 1st St, Napa, CA 94559 707-254-8006 | www.ristoranteallegria.com 610 1st St #B, Napa, CA 94559 / Oxbow Market

NVL dining guide

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707-226-7700 | www.myccasa.com

special special dining dining

RL mediterranean grill

WINE COUNTRY EL FRESCOITALIAN TRADITIONAL MEDITERRANEAN

MEDITERRANEAN COMFORT CUISINE AMERICAN GRILL & BAR TARLA - True to our namesake, the Tarlacomfort Grill aims to and yieldisnourishing, creative, and CELADON offers award-winning food located in the Napa River DOWNTOWN JOES - global Anfrom American style grill united with quality andtheir freshness.

Our culturally eats originating Turkeyon and Greece, lands heralded for Inn. Enjoy exciting an unforgettable dining experience our heated outdoor patio or in our menu is locally resourced then cooked with the flair that is true Napa Valley. We cuisine and a culture that takes pride in the relationship between mankind and the intimate indoor dining area.

The seasonally influenced menu features flavors from the proudly feature salads, burgers, sandwiches, steaks, decadent land! We take our responsibility of ensuring the origins ofseafood, our ingredients seriously house made Mediterranean, Asia, and more the Americas. desserts, and modern pub grub. and pride ourselves on using local, seasonal and organic fare whenever possible.

MOMI a traditional Italian & organic food restaurant premium, locallyLA TOQUE’SCAChef KenisFrank’s landmark Napa Valley restaurant is the serving proud recipient SMALL WORLD - ingredients A world flavor awaits at Small Restaurant, where theand sourced, organic whenever possible inWorld support of localevolves purveyors of both a Michelin Star and The GrandofAward from Wine Spectator.

The menu menu the vibrant cuisine of the Mediterranean andofthe Middle East. Falafel, like-minded businesses across Napa Valley. constantly to showfeatures off each season’s finest ingredients from a network local farmers Hummus, Babaus Ganoush, Schwarma, Pitafoods Sandwiches, Garden and purveyors who supply with some of the finest in the world.

OurFresh wineSalads, and pairings areFresh-Made considered Baklava. by many to be the ultimate food and wine experience.

500 Street, Suite G, Napa, CA 94559 1480Main 1st St, Napa, CASt, 94559 902 Napa, CA 94559 707-254-9690 |Main celadonnapa.com 707-255-5599 | www.tarlagrill.com 707-258-2337 | www.downtownjoes.com

Street (Downtown Napa, CA 94559 The Westin 928 Verasa Napa, 1314 McKinstry St,Napa), Napa, CA 94559 1141Coombs First Street Napa CA 94559 707-224-7743 707-257-5157 | www.latoque.com (707) 257-4992| SmallWorldRestaurant.com | www.camomienoteca.com/

挀漀漀欀

琀愀瘀攀爀渀 ☀

JAPENESE CUISINE AMERICAN CUISINE EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision NAPKINS - An American restaurant withJapanese an exciting sceneincluding for locals and travelfor the menu combines modern andcuisine authentic traditional cuisine ers who happen fish upon them.Weekend brunch (11 amfrom to 3our pm)local and markets one of the best seasonal, fresh sustainable and ingredients delivered daily happy hours in Napa (food and drink fromour 3 tochefs 7 pm).

Weekend and purveyors.

In addition to traditional raw fish specials preparation, creates a nights the bar turns electric entertainment livetaste performances and dancing to DJs selection ofarea innovative dishes with inspired by our localincluding culture and profiles featuring Napa as influence and inspiration.

1001 2nd St, Napa, CA 94559 1385 Napa Town Center, Napa, CA 94559 707-927-5333 | www.napkinsnapa.com 707-501-4444 | www.eikosnapa.com

瀀椀稀稀攀爀椀愀

ITALIAN AMERICAN GRILL & BAR BAR + GRILL DOWNTOWN JOES style grillexperience united withthrough quality food, and freshness. Our IL POSTO TRATTORIA - We offer- An theAmerican traditional italian TAVERN &the PIZZERIA isNapa acooked cozy, brick-walled with table & barWe seating menu is locallyinresourced then withOur themenu flairgastropub that is true Napa Valley. served in a COOK casual setting beautiful Valley. offers a variety slecfor seasonal American and Italian dishes and neapolitan-inspired pizza .house Perfectmade for proudlysalads, featurepizza’s salads,along burgers, steaks, decadent tion of antipasta’s, withsandwiches, freshly madeseafood, pasta dishes. friends and families can stoppub in after work and enjoy a true tavern atmosphere. desserts, and more modern grub.

4211 Solano Ave, Napa, CA 94559 707-251-8600 | Main www.ilpostonapa.com 1304 St,Napa, St Helena, CA 94574 902 Main St, CA 94559 707-963-8082 707-258-2337 || www.cooktavern.com www.downtownjoes.com

special special dining dining section section NAPAVALLEYLIFEMAGAZINE.COM NAPAVALLEYLIFEMAGAZINE.COM

FOODSPRING & WINE2017 2017

TRADITIONAL ORGANICITALIAN ITALIAN

CA' MOMIisOSTERIA is downtown Napa's food Obsessively Authentic experience, CA MOMI a traditional Italian & organic restaurant servingItalian premium, locallyserving locally-sourced, ingredients, Pizza Napoletana, local sourced,up organic ingredientsorganic whenever possible certified in support of local purveyors and& Italian wines,businesses garden-to-glass house-brewed organic beers & live music like-minded acrosscocktails, Napa Valley. each weekend.

1141 First Street, Napa, CA 94559 707-224-6664 www.camomi.com 1141 First Street| Napa CA 94559 (707) 257-4992 | www.camomienoteca.com/ 108

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discover dining+

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AMERICAN CUISINE MEXICAN / TEX-MEX GASTROPUB & NANOBREWERY

NAPKINS - An American restaurant withatan exciting scene for locals and travelaapproach casual dining destination aimed providing localsorder with an experiC CASA - WeHOP offerCREEK a fresh tocuisine tacos and much more.

Fresh, made-toers who happen upon them.Weekend brunch (11 am to 3 pm) and of the best ence built around a warm welcoming atmosphere, they can enjoy aone locally sourced white corn tortillas topped with ingredients like seasoned buffalo, rotisserie lamb, happy hours Napaunique (food and specials from 3 toand 7Valley pm).

Weekend nights hours the bar menu, coupled with craft beers, spirits and aioli Napa wines.

Happier grilled prawns, fresh crab,inmicro greens, goatdrink cheese, chipotle Serrano salsa. area turns electric with entertainment including livelarge performances and dancing Monday-Friday 2pm-6pm.

Family and rotisserie dog friendly, parties welcome inside to or DJs on And, we offer interesting small plates and salads, meats and poultry and our relaxing side patio. Cheers! seasonal entrees with a creek C CASA twist.

1001Browns 2nd St, Napa, 3253 Valley CA Rd,94559 Napa, CA 94558 | 707-257-7708 | hopcreekpub.com 707-927-5333 | www.napkinsnapa.com 610 1st St #B, Napa, CA 94559 / Oxbow Market 707-226-7700 | www.myccasa.com

to be missed! Allegria offers a great assortment of delicious desserts, including the eggs benedict and fried chicken, or branch out and try our chicken and waffles or one classic homemade tiramisu. of our signature burgers. A fun spot to meet up with friends or enjoy a meal with the whole family!

St, Napa, CA 94559 1122 First Street, Napa, CA Napa 94559 Valley Wine List Award winners are recognized1026 for1st their outstanding selections of Napa Valley wines.

707-254-8006 | www.ristoranteallegria.com 707-812-6853 | jaxwhitemulediner.com

special special dining dining

special special dining dining

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RL mediterranean grill

TRADITIONAL ITALIAN WINE COUNTRY EL FRESCO TRADITIONAL ITALIAN AMERICAN STEAKHOUSE CA MOMI is a traditional Italian & organic food restaurant serving premium, locallysourced, organic ingredients whenever possible in support of local purveyors and - When you want a delicious Prime ribrecipient dinner, steak or fresh CA MOMI a traditional Italian & organic food restaurant serving premium, locallyLA TOQUE’STRANCAS Chef KenisSTEAKHOUSE Frank’s landmark Napa Valley restaurant is the proud like-minded businesses Napa Valley. seafood, the place to goacross isAward thewhenever Trancas Steakhouse.

Many called their bar the sourced, organic ingredients possible in support of local purveyors and of both a Michelin Star and The Grand from Wine Spectator.

Thehave menu evolves

MEDITERRANEAN TARLA - True to our namesake, the Tarla Grill aims to yield nourishing, creative, and culturally exciting eats originating from Turkey and Greece, lands heralded for their cuisine and a culture that takes pride in the relationship between mankind and the land! We take our responsibility of ensuring the origins of our ingredients seriously and pride ourselves on using local, seasonal and organic fare whenever possible.

of the west.

The across barstools areValley. occupied locals every night of the week. The like-minded businesses Napa constantly toCheers show off each season’s finest ingredients from abynetwork of local farmers walls aresupply covered photosofof happy (you know who you are somebody and purveyors who us with some the finestcustomers foods in the world.

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Theyultimate do havefood pictures of celebrities including owners pairings are when considered by many to be the and wine experience.

1141 Napa CA 94559 NormFirst andStreet Christy Sawicki.

(707) 257-4992 | www.camomienoteca.com/ The Westin Verasa Napa, 1314 McKinstry St, Napa, CA 94559 1141 First Street Napa CA 94559 707-257-5157 | Trancas www.latoque.com (707) 257-4992 | www.camomienoteca.com/ 999 Street, Napa, CA 94558 707-258-9990 | trancassteakhouse.com

1480 1st St, Napa, CA 94559 707-255-5599 | www.tarlagrill.com

MEXICAN / TEX-MEX JAPENESE CUISINE C CASA - We offer a fresh approach to tacos and much more. Fresh, made-to- order EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision white corn tortillas topped with ingredients like seasoned buffalo, rotisserie lamb, for the menu combines modern and authentic traditional Japanese cuisine including grilled prawns, fresh crab, micro greens, goat cheese, chipotle aioli and Serrano salsa. seasonal, fresh sustainable fish and ingredients delivered daily from our local markets And, we offer interesting small plates and salads, rotisserie meats and poultry and and purveyors.

Inwith addition to traditional seasonal entrees a C CASA twist. raw fish preparation, our chefs creates a selection of innovative dishes inspired by our local culture and taste profiles featuring Napa as influence and inspiration.

610 1st St #B, Napa, CA 94559 / Oxbow Market 1385 Napa Town Center, Napa, CA 94559 | www.myccasa.com 707-226-7700 707-501-4444 | www.eikosnapa.com

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al dining ial dining section section

AMERICAN GRILL & BAR AMERICAN CUISINE ITALIAN AMERICAN GRILL & BAR DOWNTOWN JOES - An American style grill united with quality and freshness. Our NAPA is GENERAL STORE -then Refreshing locals andflair visitors since 2002.

Our riverside menu locally resourced cooked with the that is true Napa Valley.

WeOurpatio DOWNTOWN JOES - An style grill united withthrough quality and freshness.

IL POSTO TRATTORIA - We offer theAmerican traditional italian experience food, is an ideal spot for enjoying a meal with friends (including four-legged friends) and proudly feature salads, burgers, sandwiches, seafood, steaks, decadent houseWe made menu is locally resourced then cooked with the flair that is true Napa Valley. served in a casual setting in the beautiful Napa Valley.

Our menu offers a variety slecfamily. Join for breakfast or lunch week - and our award-winning weekdesserts, andusmore modern pub grub.during the proudly feature salads, burgers, sandwiches, seafood, steaks, decadent house made tion of antipasta’s, salads, pizza’s along with freshly made pasta dishes. end brunch. Come for the food, stay for the great wines and artisan gifts! We support desserts, more modern pub grub. local foodand purveyors and locally source our ingredients.

4211 Solano902 Ave, Napa, CA 94559 Main St, Napa, CA 94559 707-251-8600 | www.ilpostonapa.com 707-258-2337 | Napa, www.downtownjoes.com 540 CA 94559 902 Main Street St, Napa, CA 94559

Reserve online| www.downtownjoes.com at NapaGeneralStore.com or by calling 707-259-0762 707-258-2337

NAPAVALLEYLIFEMAGAZINE.COM NAPAVALLEYLIFEMAGAZINE.COM THE

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R E S O R T

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S P A

MEDITERRANEAN AMERICAN EATERY SMALL WORLD - A world of flavor awaits at Small World Restaurant, where thebreakTHE GRILL AT SILVERADO, is a one-of-a-kind Napa Valley restaurant, serving menu features the and vibrant of the Mediterranean and theWine Middle East. Falafel, fast, lunch, dinner bar cuisine appetizers.

The restaurant features Country Cuisine, Hummus, Baba Ganoush, Schwarma, Pita Sandwiches, Garden Salads,Napa, and the emphasizing fresh and sustainable products.

Just minutes fromFresh downtown Fresh-Made Baklava.

Grill overlooks one of the most beautiful golf courses on earth and offers a respite from the daily routine for everyone who visits.

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AMERICAN CUISINE AMERICAN CUISINE NAPKINS - An American cuisine restaurant with an exciting scene for locals and travelers who happen upon them.Weekend brunch (11an amexciting to 3 pm) andfor onelocals of theand best NAPKINS - An American cuisine restaurant with scene travelhappy hours in Napa and drink specials 3 to nights the bar ers who happen upon(food them.Weekend brunch from (11 am to73pm). pm) Weekend and one of the best area turns electric with entertainment including live performances and dancing to happy hours in Napa (food and drink specials from 3 to 7 pm). Weekend nights the DJs bar

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