Napa Valley Life Magazine - Food & Wine 2018

Auberge Du Soleil

Photo courtesy of Grgich Hills Estate

Minutes from the Silverado Trail... far

from the ordinary

Since 1983 we have been family owned and operated by the Andersons, and since our first release in 1987, Conn Valley Vineyards has been dedicated to producing world class wines. Our 40 acre Estate is located just south of Howell Mountain in Conn Valley.

When you visit, we provide a personal and highly educational experience. Located just 3 miles or 10 minutes east of downtown Saint Helena, you’ll feel worlds away from the hustle and bustle of busy tasting rooms.

Come meet the owners and wine team, and most importantly taste fantastic wines in our cave.

SKARA BRAE ™ Marble Collection™

food & wine

Welcome to our annual Food and Wine issue. When I first moved to the Napa Valley in the late 1980’s, I stumbled upon a restaurant adjacent to the former Napa Valley Outlets retail complex. It was called the California Café. My comrades at the local radio station and I made it our ‘after work’ hang out. Eventually, the shopping center that was hidden off Highway 29 closed and sadly laid dormant for years. Fast forward a few years to when winemaker Stacia Dowdell fell in love with the area and with her family purchased the property next to the abandoned site. While making plans to build a cave and a winery, she saw an opportunity to create a village similar to a project she’d undertaken at Fresno State University. She smiled and told me she never thought a college project would come to fruition. ‘Life always surprises us.’ I told her. She beams when she looks around at Brasswood Estates Village. She hired my good friend Marcus Marquez to run the property so she could concentrate on the winemaking process. Once again, this village located north of St. Helena has become one of my favorite ‘go to’ places in the Napa Valley. One can definitely spend the day at the Brasswood Village on the Brasswood Estates. See our cover story on page 36.

Wow, I am so excited about our second annual feature on “Forks and Corks.” Several new wine partners have joined Napa Valley Life to be able to tell you their story. It amazes me how many unique stories there are in the Napa Valley. Personally, I don’t know how a visitor can spend only one day here. One couple who used to frequently visit the Napa Valley agrees. Inspired by the Valley’s charm and beauty, John and Stacy Reinert bought a second home here, started making wine, and now their Brilliant Mistake Wines receive rave reviews. See page 60.

Wine is not the only thing that makes the Napa Valley so attractive. For such a little valley, the food scene is huge. Writer Dynie Sanderson provides a run-down on all the Valley’s Michelin-Star restaurants. Have you been to them all?

It’s that time of year again for your feedback. Go to napavalleylife.com and vote for your Napa Valley favorites. The winners will appear in our 4th Annual “Best of” issue coming out in February. We are also looking for nominees for our “17th Annual Intriguing People" showcase in our Winter issue. Please email me your suggestions at kari.ruel@napavalleylife.com. Nominees must live at least part-time in the Napa Valley.

Cheers,

Kari Ruel Your Publisher

Brasswood Estates General Manager Marcus Marquez and Kari Ruel

SHOPS • RESTAURANTS • HOTEL

NOW OPEN

ARCHER HOTEL NAPA BROWN ESTATE COMPLINE

CHARLIE PALMER STEAK EIKO’S MODERN JAPANESE CUISINE

LUSH MECOX NAPA VALLEY JEWELERS OVERLAND SHEEPSKIN CO.

SKY & VINE ROOFTOP BAR STATE & FIRST TOMMY BAHAMA

COMING SOON: KALIFORNIA JEAN BAR, MAKERS MARKET & NAPASTÄK

CHIEF EXECUTIVE OFFICER

Derek Wright

PRESIDENT

Kevin Evans

FOUNDER/PUBLISHER

Kari Ruel kari.ruel@napavalleylife.com

CREATIVE DIRECTOR

Erin Hayden Seal

ONLINE EDITOR & SOCIAL MEDIA

Cecile Nemitz-Ruffino cecile.ruffino@webmediagroup.com

ADVERTISING/SALES

Kari Ruel – 707-738-9698 kari.ruel@napavalleylife.com

Doris Hobbs – 209-207-4876 doris.hobbs@napavalleylife.com

TRAVEL EDITOR

Robert Kaufman rkaufman717@gmail.com

FOOD & FLAVOR EDITOR

Dynie Sanderson napafoodgal@gmail.com

ACCOUNTING/BUSINESS OFFICE

707-738-9698

CONTRIBUTORS

Kari Ruel

Lowell Downey

Dynie Sanderson

Robert Kaufman

Janna Waldinger

Fran Miller

Valerie Owens

Laura Larson

Paul Franson

ABOUT THE COVER Fun at Brasswood Estates

Photo by MIke Larson Napa

LOCAL RESTAURANTS PAIR WELL WITH LOCAL WINES

It’s a benefit to all of us when we support local businesses. We are proud to recognize the following restaurants for their outstanding selection of Napa Valley wines.

CALISTOGA

All Seasons Bistro

Bosko's Trattoria

Brannan's Grill

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 by Chris Cosentino

Archetype

Brasswood Bar & Kitchen

The Charter Oak

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

The Restaurant at Meadowood

The Grill at Meadowood

RUTHERFORD

Auberge du Soleil

Rutherford Grill

YOUNTVILLE

Bistro Jeanty

Bottega Napa Valley

Bouchon Bistro

Brix

Ciccio

The French Laundry

Lucy Restaurant @ Bardessono

Mustards Grill

Protea

R+D Kitchen

Redd Restaurant

NAPA

ALBA

Angèle

Azzuro Pizzeria

Bank Café & Bar –

The Westin Verasa Napa

Basalt

Bistro Don Giovanni

Blue Note Napa

Boon Fly Cafe at The Carneros Inn

Bounty Hunter Rare Wines

Bui Bistro

Ca' Momi

Cadet

Carpe Diem

Celadon

Charlie Palmer Steak Napa

Cole's Chop House

The Commons at The Meritage

Resort at Napa

Compadres Rio Grille

Compline Wine Bar

Cordeiro's Bar & Grill

Eight Noodle Shop

Eiko’s

Embassy Suites by Hilton Napa Valley

FARM at The Carneros Inn

Forge Pizza

fumé Bistro & Bar

Galpão Gaucho

Gott’s Roadside

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

Stone Brewing

The Q R&B

The Restaurant at CIA Copia

Ristorante Allegria

Siena Restaurant at The Meritage Resort at Napa

Silverado Resort & Spa

Southside Café

Tarla Mediterranean Bar & Grill

TORC

Trancas Steakhouse

VINeleven @ the Marriott

NV Scene

The Napa Valley scene of past parties, concerts, celebrations and events

FESTIVAL NAPA VALLEY

# | PHOTOS BY BOB MCCLANAHAN

Mark your calendar for next's year's Festival Napa Valley, July 12-21, 2019. More than 200 artists, wineries, resorts, theaters, restaurants and vintners participate each year. The festival pairs world-class performances with culinary and wine pursuits staged in iconic wine country settings. Festivalnapavalley.org

Violinist performs at Darioush

Dinner at Meadowood

Haley Trefethen

Jonathan Tetelman sings at Meadowood

Taste of Napa guest

Vista Collina Resort hosted Taste of Napa

Floating flowers at Trefethen

CRUSH MS FUNDRAISER

# | PHOTOS BY KARI RUEL

The 5th Annual Crush MS Fundraiser brought over 30 Napa Valley Wineries together at Reid Family Wines to raise money for Multiple Sclerosis. Kevin Reid, diagnosed with MS at age 27 and now in his 40’s, organized the fundraiser that has raised over $300,000 for research on the autoimmune disease.

WELCOME TO THE NAPA VALLEY

TOM LYONS, Napa’s Lifestyle Property Expert

“It was time to slow the pace down after working in the Silicon Valley for 40 years. Cynthia and I desired a lifestyle change and as big fans of the wine country lifestyle and ambiance, we fell in love with the Napa Valley. Tom Lyons came highly recommended as a Napa Valley agent and what struck us most with Tom was his immediate responsiveness and communications and we found that very comforting. Tom also has a great sense of humor, knows the area very well, knows the properties statuses well and from one sales person to another we respected these qualities. Mostly, Tom made the long distance transaction less stressful and stepped in when help was needed. He also gave good, sound advice and looked after our best interest during negotiations.“

— Ron and Cynthia Sartori

“Tom Lyons made a very difficult purchase seem routine. Tom negotiated with an out of the country seller to have a lien removed and avoided adding thousands of dollars onto our purchase price.”

“I lived the first 69 years of my life in San Francisco and I figured I would never leave. After 24 hours in our new Napa Valley house, Cindy and I felt right at home! Thank you Tom.”

— Vic Aissa and Cindy Irish

TOM LYONS, Broker Associate Luxury Homes and Income Properties.

License: 01021660

Call/Text: 707-363-9700

Email: TomLyons@BradleyRealEstate.com

Website: www.NapaHomeBroker.com

Photos by A. Fischer Photography,

Vic Aissa and Cindy Irish

NV Calendar

The Napa Valley scene of upcomng Parties, Concerts, Celebrations and Events

For up-to-date calendar listings visit napavalleylife.com and click on EVENTS at the top of the page

Every Tuesday & Saturday, 8:30am – 1pm

NAPA FARMERS MARKET

Toes will be tapping this year at the Napa Farmers Market as 99.3 FM “The Vine” brings local performers to the KVYN Music Stage. South Marketplace by the Century Theater parking lot. (Free Event)

Info: www.napafarmersmarket.org

Every Friday Night Through August 24, 6:30pm-10pm

11TH ANNUAL NAPA CITY NIGHTS

Talented regional musicians and performers entertain under the stars at the Veterans Memorial Park Amphitheater with views of the Napa River. Musical genres include jazz, rock, country, world, blues, pop and folk. Bring a lawn chair or blanket and a picnic. Dogs and children welcome. Corner of Main and Third Streets. (Free Event)

Info: www.napacitynights.com

August 24 - October 28, 10am to 3:30pm daily

GRGICH HILLS ESTATE GRAPE STOMP 2018

Kick off your shoes and stomp grapes, just like Mike Grgich did when he was growing up in Croatia. You’ll take home a souvenir t-shirt with your footprints. Reservations not accepted for groups smaller than 8 people. Children are welcome.

Info: grgich.com/grape-stomping-faq/

Wednesday August 29 & September26, 10am - 11:30am

WELLNESS WEDNESDAYS AT MERITAGE RESORT’S SPA TERRA

Start with a 75-minute calming yoga flow class followed by lessons for achieving a higher level of well-being. Includes spa bites and a discount on spa treatments. $40 per class.

Info: www.meritagecollection.com/ meritageresort/wellnesswednesdays

Friday and Saturday, August 17 and 18 SHOW AND SHINE

Friday, August 17th, check-out the corner of Pearl and Soscol Streets to feast your eyes on 150 vintage cars. On Saturday, August 18th, the Main Street Reunion car show at Main and Third Streets features 400 antique cars, all in mint condition. Both events are free and fun for the whole family, and will have plenty of refreshments available.

Saturday, August 18, 5pm

CONNOLLY RANCH PRESENTS THE 8TH ANNUAL DINNER AT THE RANCH

Fresh off its centennial year, Connolly Ranch looks towards the next 100 years at their annual "Dinner at the Ranch" benefit supporting Connolly Ranch Education Center. Dine under the stars with a farmfresh meal by Chef Elaine Bell and paired with Napa Valley wines. The evening culminates with a barnyard after party featuring DJ dancing, games and cocktails. Info: connollyranch.org

Photo courtesy of Grgich Hills Estate

Saturday, August 18, 3pm – 7pm

REDS, WHITES AND BLUEGRASS AT CIA AT COPIA

Lincoln Theater presents a festival of music, wine, and food at this outdoor concert where three award winning Bay Area bluegrass bands celebrate Americana roots music. Guests will enjoy some of the Valley’s best red and white wines. Info: lincolntheater.com

Saturday, August 25, 12pm – 6pm

BLUES, BREWS & BBQ

This feast of American Blues music, microbrewed beers, and homemade BBQ slathered in mouth-watering sauces features live music from some of the Bay Area’s best blues musicians, including The Terry Hanck Band, Brad Wilson Live, Frankie G and Aki Kumar. Enjoy 40 micro-brewed beers in the Beer Garden, finger lickin’ BBQ from great BBQ masters, plus the famous annual rib eating contest hosted by Bounty Hunter. Info: www.donapa.com

Sunday, August 26, 4pm – 6pm

56TH ANNUAL TASTING

“VINTNERS CHOICE: DESIGNATED VINEYARD WINES”

Up to seventy-five Napa Valley wineries will pour their estate wines and those from other named vineyards at this annual tasting - a wonderfully focused expression of Napa Valley vineyards. Enjoy Panevino assorted cheeses, Model Bakery baguettes, salumi and other savory bites. Info: napawinelibrary.com

Saturday September 8, 6pm – 10pm

ZD WINES – 50TH ANNIVERSARY

HARVEST & CELEBRATION

Celebrate 50 years of ZD Wines! Festivities at the Culinary Institute of America at Copia party include

rare, limited and library wine selections from ZD, and entertainment and a fundraising silent auction for Boys & Girls Clubs of Napa Valley. Be the first to experience the unveiling of ZD’s 50th Anniversary Cuvée Sparkling Wine, commemorating five decades of award-winning wines. Info: www.zdwines.com/wine/EVENTS/

Sunday, September 9, 4:30pm Social Hour, 6pm Dinner

CALISTOGA HARVEST TABLE

More than a dozen local restaurants and 40+ wineries are featured at this unparalleled culinary experience in the heart of Calistoga. Calistoga AVA wines take center stage this year. Tickets are on sale now, and sell out quickly.

Info: www.Calistogachamber.com

Thursday, September 13, 6:30pm – 9:30pm

CHARLES KRUG WINERY “SUNSET CINEMA” SCREENINGS WITH NAPA VALLEY FILM FESTIVAL

Enjoy food, wine, and live music on Charles Krug’s Great Lawn before a sunset film screening of “Life in Color,” against the dramatic backdrop of the adjacent Redwood Grove. Info: www.charleskrug.com/visit/events

Saturday, September 15, 8am – 11am

ZERO PROSTATE CANCER RUN/WALK

The 2018 ZERO Prostate Cancer Run/Walk – Napa Valley features a 10K run, 5K run/ walk, 1 mile walk, Kids’ Superhero Dash for Dad, and virtual Snooze for Dudes program. Stick around for the family-friendly post-race celebration. Participants receive shirts, free food and prizes, plus the opportunity to connect with others who are impacted by prostate cancer.

Info: www.zeroprostatecancerrun.org/napa

Saturday, September 15th

Saturday, September 29, 4pm – 10pm

Wednesday, November 22, 6-8pm

24TH

ANNUAL MUSIC FESTIVAL FOR BRAIN HEALTH AT STAGLIN FAMILY VINEYARD

This event is the most successful and important brain health event in the country and has raised more than $280 million. This year features keynote speaker Dr. Tom Insel, co-founder and President of Mindstrong Health and the former Director of the National Institute of Mental Health. Enjoy a cult wine tasting paired with the cuisine of Chef Victor Scargle, Culinary Director of The Boisset Collection, and a concert featuring a chart-topping musical performer. Info: www.music-festival.org

Sunday, September 16, 4pm – 7pm

NAPA VALLEY BBQ AND BEER BATTLE

Enjoy LOTS of delicious BBQ including sides, a sampling of craft beers, a commemorative reusable Govino beer glass with 2018 BBQ Battle Logo, and wine tasting from Judd’s Hill Winery. All proceeds support the Music Connection, a program dedicated to connecting students and music.

Info: www.nvef.org/events/ bbq-beer-battle/

26TH ANNUAL

HANDS ACROSS THE VALLEY, A BENEFIT FOR NAPA COUNTY SAFETY NET FOOD PROGRAMS

Held at the historic Charles Krug Winery in St. Helena, this tasting features noted Valley chefs, Restaurateurs, and winemakers, as well as a VIP dinner provided by Chef Elaine Bell, silent and live auctions, and dancing under the stars with the energetic sounds of Bay Area favorite party band Neon Velvet.

Info: www.handsacrossthevalley.com

September 22 – September 30

OPEN STUDIOS NAPA VALLEY

This free, self-guided, art discovery tour takes place over the last two weekends every September. This year, 64 participating artists share their artwork in 39 unique spaces. Whether you’re an avid collector or just curious about art, this is an incredible opportunity to peer into the creative spaces of Napa Valley, meet the artists, watch demonstrations and buy local art right from the source!

Info: www.artnv.org/open-studios-home

November 7- November 11

8TH ANNUAL NAPA VALLEY FILM FESTIVAL

Competitive screening of 100 plus new independent films for audiences to enjoy and discuss. More than 300 attending film makers, actors, writers, directors, producers and industry executives provide countless opportunities for artist and audience interaction. Info: www.Nvff.org

ANNUAL NAPA CHRISTMAS TREE LIGHTING

Join the Napa Mayor and your neighbors in this traditional community event. Enjoy hot chocolate, cookies, and entertainment as local youth groups perform as the 20-foot Christmas tree is lit.

Info: www.donapa.com

November 19-December 31

HOLIDAY FUN IN YOUNTVILLE

Six weeks of daily activities, dinner specials, Santa’s Workshop, Carriage rides, and more. Info: Yountville.com

Saturday, November 24, 5pm-7pm

NAPA CHRISTMAS PARADE

Join the whole Napa community for this annual parade where floats are festively decorated with lights and so much more. The parade route traverses through downtown Napa. Meet Santa after the parade.

Info: www.donapa.com

Saturday, December 1, 7pm – 8pm

23ND ANNUAL CALISTOGA LIGHTED TRACTOR PARADE

The ultimate small-town holiday event, celebrating our agricultural heritage. View vintage and modern tractors, antique trucks, and construction equipment bedecked with dazzling lights as they parade down Calistoga’s main street to celebrate the Christmas season. Santa makes a special appearance during the parade, rain or (moon) shine.

Red carpet at Napa Valley Film Festival Photo by XSIGHT

PRESENTING SPONSOR

5 Unforgettable Days of Film, Food and Wine

Safeway Open Returns TO SILVERADO RESORT & SPA

 BY ROBERT KAUFMAN | PHOTOS COURTESY OF SAFEWAY OPEN

Silverado Resort and Spa will be rockin’ and golfin’ when the Safeway Open returns to Napa, October 1-7, 2018. During the day, many of the world’s best golfers, including Phil Mickelson, will be competing on the North Course for a share of the $6.4-million dollar purse. When nighttime arrives, the stage shifts to the front lawn of the resort’s iconic white mansion with the Safeway Open three-night Concert Series featuring some of today’s renowned rock bands.

The music kicks off on Thursday evening with Rock and Roll Hall of Famer and former Van Halen lead singer Sammy Hagar and The Circle with

former Van Halen bassist Michael Anthony, drum legend Jason Bonham and guitarist Vic Johnson.

Young the Giant, with lead singer Sameer Gadhia, headlines Friday evening performing their hit songs “Cough Syrup” and “It’s About Time.”

The final night of the concert series will be highlighted by Grammy-nominated artist Billy Idol, who recently gave an electric performance at BottleRock in Napa.

“The Safeway Open offers our fans the best value on the PGA TOUR featuring world-class golf and music along with amazing food and wines at the most affordable pricing of the year,” said Jeff Sanders, Executive Director of the Safeway Open presented by Chevron. “It’s going to be another fun week of entertainment filled with great golf, delicious food, fine wines and amazing music at Silverado in October.”

The Safeway Open and Safeway Open Concert series will contribute 100 percent of all ticket sales to support of the ongoing fire relief efforts in the Napa Valley. Just hours after the completion of last year’s PGA TOUR event, the Napa area was struck by devastating fires.

Daily tickets to the Safeway Open are on sale now 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 on-site food, wine, beer and spirits venues.

FOR INFORMATION OR TO BUY TICKETS: Visit www.safewayopen.com

Coming Soon

THE NAPA VALLEY FILM FESTIVAL

The 8 th annual Napa Valley Film Festival lights up Napa, Yountville, St. Helena and Calistoga during the most colorful time of year: November 7 – 11, 2018. NVFF has established itself as the ultimate celebration of film, food and wine, while becoming one of the region’s most entertaining, inspiring and memorable experiences for cultural travelers. USA Today ranked NVFF amongst the top 10 film festivals in the United States and is embraced by locals as one of their favorite events of the year.

NVFF’s film program is organized into competitive categories showcasing primarily domestic new independent films: Narrative Features and Shorts, Documentary Features and Shorts, Special Presentations, and the new “Verge” program (a separate group of cutting-edge films for the more adventurous movie-goer). Selections from competition and special screenings (around 100 films in all) are complemented with a showcase of highprofile “Red Carpet” films likely to be in the running for this year’s Golden Globes and Academy Awards.

 PHOTOS BY XSIGHT, BOB MCCLENAHAN AND KAI SKYE

Past screenings have included: The Shape of Water, Molly’s Game, The Descendants, The Imitation Game, Ms. Sloane, Call Me by Your Name, Crown Heights, Spotlight, Undefeated, Wild, and Nebraska

Notable actors and filmmakers who have attended the festival include: Will Ferrell, Matthew McConaughey, Kevin Costner, Kurt Russell, Elijah Wood, James Marsden, Miles Teller, Jeffrey Wright, Shailene Woodley, Michael Shannon, Dev Patel, John Travolta, Katie Holmes, Zoey Deutch, and Viggo Mortensen.

This year, NVFF kicks-off on Wednesday, November 7 with movies and culinary demonstrations followed by a Red Carpet screening and two Opening Night Parties. Thursday’s festival highlights include the Celebrity Tributes at Lincoln Theatre in Yountville as well as the exclusive A-List Dinner Party at Black Stallion Winery.

After more daily film screenings, wine tastings, and culinary demonstrations, Friday night becomes the peak of the festival’s film, food and wine experience. The NVFF Vintner Circle Dinner Series highlights the best of Napa Valley food and wine over the course of 20 intimate dinners taking place simultaneously throughout the Valley.

Saturday highlights include the Awards Ceremony and Festival Gala, the biggest and dressiest events of the festival, while Sunday features a set of Closing Night films and the NVFF Wrap Party at Materra | Cunat Family Vineyards.

New to the festival this year is the Festival Hub located at Feast it Forward in downtown Napa. The Festival Hub will include the Culinary Demonstration Kitchen, Box Office, Wine Pavilion, and Filmmaker Lounge. Over the course of 5 days, passholders can attend any of the 13 culinary demonstrations where filmmakers, actors and chefs create and share dishes with a food loving audience.

Other theater venues for the film festival this year include a never-before-seen DriveIn Theater at the Napa County Fairgrounds in Calistoga, a pop-up theater in downtown Napa’s Archer Hotel and a screening venue in the Acacia Barn at Las Alcobas.

Attending the festival and planning one’s itinerary is easy – your festival experience

will be based on your time and budget!NVFF offers 5-Day immersive passes, Weekend Passes, and the new Flex Pass, allowing pass holders to choose 5 specific events any time during the festival.

Those without passes can always attend movies for $20 via Rush Lines at all venues, if seats are available. But make sure to focus on the bigger venues like the Uptown Theatre or the Lincoln Theater to receive the best chance of getting into the film screening of your choice.

Remember, lodging establishments throughout the Valley offer special rates for NVFF attendees, especially for those booking three nights or longer. Be sure to book now before rooms sell out!

The full program line up and a look at the filmmakers and celebrities attending will be announced in September. Visit nvff.org for more information and to purchase passes. See you at the movies! FOR INFORMATION OR TO BUY TICKETS: visit www.nvff.org

AN EVERLASTING LEGACY: Honig Vineyard & Winery

 BY VALERIE OWENS

With a history rooted in artistry and agricultural genius, the renown Napa Valley is a community where dreams flourish and wine prevails. Where vintners such as Honig Vineyard & Winery, produce exquisite wines that represent the true character of the region.

Dating back to 1964, Louis Honig acquired a 68-acre ranch in Rutherford. With a passion for viticulture, the inspired wine enthusiast, created a haven for he and his family to enjoy while he maintained a successful career in advertising. Located in the heart of the Napa Valley, The Honig estate grew two varietals, Sauvignon Blanc and Cabernet Sauvignon. Selling the grapes to neighboring wineries, Louis purchased the property with the intent of making wine post retirement.

Unfortunately, Louis passed away, leaving his estate, and his dream to those he cherished most, his family. In tribute to the late Louis Honig, his family dedicated 200 cases of Louis Honig Sauvignon Blanc to the man who inspired and cultivated a legacy in a valley, he called home.

“My Mother and Father and Aunt and Uncle decided to start making wine, memorializing my grandfather’s dream in 1980,” said President of Honig Vineyard & Winery, Michael Honig. “In 1983, I got involved with the winery. Though I was the third generation, I was the first generation to run the winery.”

Selling door to door and case by case, Michael Honig expanded upon his families legacy, showcasing the passion and dedication behind the brands namesake. Today, Honig Vineyard & Winery remains a family run business. Focused on moving forward, The Honig family strives to be leaders in sustainability, to be good stewards within their community, and is committed to making premium Napa Valley wines.

“We are delighted to work with Honig Vineyard & Winery. Their dedication to the community, commitment to their family and employees compliments the core values of our firm,” said Karin Alvarado, Senior Partner for New Aspect Financial Services.

Supporting causes such as breast cancer, type 1 diabetes and the firefighters fund, the Honig’s commitment to philanthropy is inspiring. “Our goal is to leave a small footprint for the next generation to step into,” said Michael Honig. “What we found to be the most important aspect to a successful business is being family owned, being sustainable and caring about the environment we live in. We do this by philanthropic endeavors within the community which is based on education and environmental giving. We support things that have a connection to our family, to our growers and to the community.”

For 40 years, the family has impacted the wine industry, honoring a dream in a valley of artistry. Whether they are crafting premium wines or are leaving an everlasting footprint, the Honig’s legacy will live on.

Michael and Stephanie Honig

Signorello Estate Re-Opens to Visitors

After much anticipation, less than a year after being devastated in the Wine Country firestorms in October 2017, Signorello Estate has re-opened its front gates. When Ray Signorello learned the reconstruction of the winery and new caves might take up to three years, he decided to waste no more time. Effective July 13, 2018, perched atop the hill at the end of the winding driveway, an interim 60’ x 12’ modular “Estate Room” now welcomes visitors.

Designed by Katie McCaffrey of AngusMcCaffrey, the temporary structure is the center of activity, with all the excitement and new life abuzz on the previously vacated space. The four-room unit is bright, elegantly modern, and welcomes guests into a cozy reception area with inviting sofas and chairs. Next door is a seated tasting room, handsomely appointed with a rectangular

table and upholstered chairs, boasting fantastic views of the vineyards overlooking Silverado Trail. On the walls hang photo montages of the renovation plans ahead and a riveting photo of the charred remnants of the burned winery, now famous for its representation of the Napa Valley Fires once headlined on news stations all over the world.

Outside of not hosting guests in the old winery, the Signorello team (all the original staff) didn’t skip a beat. The appointment only, semi-private Estate Experience begins with a splash of the coveted Estate Uvaggio, a proprietary white wine blend exclusive to winery visitors, and a tour of the vineyards in a motorized passenger cart. At the top of the property, visitors take in the breathtaking views of both the East and West slopes of the forty-two acres of vineyards not visible from Silverado Trail. The Estate Ambassadors, who after eight months are excited to be back on site, proudly share the history of the winery as well as future rebuilding plans. Following the property tour, parties are welcomed

into the Estate Room and served four to five of Signorello’s allocated Estate vintages accompanied by delectable small bites created exclusively to pair with the wines. The 90-minute experience is grand, yet humbling, with spectacular views of the rolling vineyards alive and prospering in one direction juxtaposed with the empty space of the original winery in another.

Signorello Estate’s re-opening represents more than great progress for a winery that was dealt an unlucky hand on October 8, 2017. Its’ resurgence holds a special place in the hearts and souls of the local community who are cheering it on. It represents new life, vitality, and hope and is a heartfelt reminder of the strength and undying support everyone gave and has for one another after that unforgettable week in October 2017.

Signorello Estate Experiences are available by appointment for up to 8 people, Thursday-Monday 10 am, 1 pm, and 3 pm. Reservations accepted only by phone: 707-255-5990 | www.signorelloestate.com

Beyond Napa Valley’s picturesque landscapes and award-winning wines, you will find a warm sense of community. People come from all over the globe to get off the treadmill of life and live in the moment. If you want to be part of this extraordinary community, Jennifer Klingbeil and her team at Golden Gate Sotheby’s International Realty will help you start enjoying your Napa Life today.

Sotheby’s International Realty® is a registered trademark licensed to Sotheby’s International Realty Affiliates LLC. Each Office Is Independently Owned and Operated.

VivifyConcierge Vitamin & IV Infusion Treatments

The Doctors Are In. After spending over ten years treating patients in the chaotic environment of the ER, East Bay Emergency Room Doctors Pyra Arden, Ritu Malik and Rebecca Miller understand the transformational effects IV infusion can have to treat dehydration and fatigue. As avid travelers, they have experienced the benefits of IV fluids and vitamins to help treat jet lag and detoxification after navigating multiple time zones and indulging in rich foods or alcohol. They are all firm believers that good health and wellbeing can be manifested from the inside out.

Last year, the three physicians decided to combine the medical and aesthetic benefits of IV therapy into a physicianguided, concierge-style, IV hydration and supplement service called Vivify. The treatments are medically administered through IV infusion or via intra-muscular (“one time shot”) vitamin boosters which are designed to treat fatigue and inflammation. Services are categorized based on detoxification, revitalization, recovery, and renewal and will also tackle

medical issues like migraines, PMS, and weight loss. One of their specialties is an IV infusion containing Glutathione, which acts as an antioxidant, liver cleanser and anti-inflammatory.

This summer the Vivify Physician team starting taking appointments in Napa every Friday. They can be hired to conduct private group appointments or event popups like the “Revive” event they hosted during BottleRock at Molinari Caffe’. Along with a morning cup of java, the doctors provided detoxification, energy boosters, and rejuvenation treatments for concert goers.

As they build their repeat client base, the goal is to open an Infusion Studio in Napa where anyone can drop in to repair, revitalize or renew on a regular basis.

Treatments are administered by one of the physicians and are available by appointment. The applications can take 30- 45 minutes, and can be safely administered in a private residence, a hotel room or even the workplace. Prices range from $39 for single booster shots to $199 for IV Infusions.

To learn more or to book an appointment: www.vivifyMD.com, 925-378-5030

Napa Valley Spa Solage

CBD (Cannabidiol), the inert, nonpsychoactive cannabis-derived chemical, has been hailed as a cure for insomnia, pain, anxiety, stress, and eczema. So it’s only natural (pun intended) that it be incorporated into healing body treatments, such as those offered at Calistoga’s Spa Solage. This summer, the Spa launched a 30-minute arm and face mask utilizing CBD oils and scrubs, and CBD oil can be added to any massage treatment. Guests can even imbibe on a CBD-infused cocktail. But beware; while the oil is

available for guests to purchase, CBD is not legal in all states. Check your local laws before stashing a bottle in your suitcase.

Napa Valley Spa Solage, 855-790-6023

Old World tradition New World inspiration

GABRIEL-GLAS One for All

BY KARI RUEL | PHOTOS BY ART AND CLARITY

August 24, 2014 is a day I’ll always remember. My house sat along the fault that trembled during the infamous Napa Quake. In seconds, anything that could break in my house did, including my large wine glass collection. As a food and wine writer, I bought into the idea that various wine varietals need to be tasted from particular shaped glasses. So, I had distinct glasses for Pinot Noir, Chardonnay, Cabernet, and even a dozen plus sparkling wine flutes. (Though early on I started drinking my bubbles out of a Cabernet glass.) In an instant, they all laid shattered on my hardwood floors. So much needed to be replaced. Since I was primarily a red wine and sparkling wine drinker I bought six Cabernet glasses. ‘If only there was one glass for all,’ I thought. Four years later I was introduced to Gabriel-Glas stemware, a lead- free crystal “universal” wine glass from Austria that can be used with any wine varietal.

The “One for All” Gabriel-Glas (“glas” is the German way of spelling “glass,”) is the brainchild of the well-known Swiss/German wine critic René Gabriel. René is local wine writer Karen McNeil’s counterpart in the German language in that they each authored the best-selling Wine Bible in their respective languages. As René was preparing to taste many thousands of wines in preparation for writing the Wein Bibel, he felt it was critically important to have one glass as an equal measure for every wine he was going to taste for his research. But after searching the market for the ideal glass, and coming up short, he set about to create the ideal universal wine glass.

René was able to solicit the highest level of technical expertise to create the glass. After two-years of painstaking research and development, the “One for All” GabrielGlas was introduced in Europe in 2010.

The “One for All” Gabriel-Glas is in fact made in two different qualities, both look exactly alike to the naked eye, and both are used for any style of wine. The StandArt glass is molded with a wider base at the bottom of the glass and a conical shape at the top, designed to “drive” the bouquet and flavors of wine. The glass is wonderfully balanced, durable yet elegant, space saving, and dishwasher safe.

The Gold Edition mouth-blown vessel is painstakingly crafted by master artisans. The “lighter than air” Gold Edition glass offers the most discerning wine lover a sensational wine drinking experience. It is supremely elegant and delicate, yet amazingly durable.

Both the Gold Edition and the StandArt glass are of the highest quality and are seamless – each stem is one piece of crystal with no stress points or seams compared to most glasses which are fused together at the base of the bowl onto the stem, and where the stem affixes to the foot. Therefore, Gabriel-Glas offers more value for money as the stems don’t break as easily as other wine glasses and owners of the glass won’t have to replace them as often.

In addition to the stunning “One for All” Gabriel-Glas wine vessel, the company produces a striking lead-free crystal Alpha Decanter, carafes and barware.

All of the Gabriel-Glas products are lead-free crystal, dishwasher safe and made by highly skilled European craftsmen.

Gabriel-Glas experienced a successful launch in Europe in 2010. Then in 2013 René Gabriel traveled from Switzerland to California for a once-in-a lifetime Harley Davidson road trip with three other Swiss friends. During his

travels, he called on his old friend and colleague Tempe Reichardt and asked her if she could host a barbeque for him and his friends.

Tempe, a long-time California wine exporter, had known Gabriel through years of wine trade activity in Europe.

“Over the years, we got to know each collegially and we had a lot of respect for each other,” said Tempe. “So, when René requested a good American-style barbeque, how could I refuse him?”, said Tempe. “However, I really knew that René had an ulterior motive in calling me: He knew that my house represented ‘one stop shopping’ for some of the best wines ever produced in California and that he and his friends would be treated to a Bacchanalia!”

Tempe fondly described René as a “bon vivant” and as someone who would break into song at any moment. It was during Tempe’s backyard BBQ dinner that René described a unique wine glass that he designed in preparation for authoring the Wine Bible and he insisted that Tempe would be the perfect person to introduce it to North America. “When René told me about the glass I was a complete skeptic. I had cupboards full of varietal specific glasses, and I subscribed to the varietal specific concept of stemware. I thought to myself, ‘who needs another glass’” said Tempe.

“Out of respect for René, and without telling him I wasn’t interested, I asked him to send me some samples of both qualities of GabrielGlas,” said Tempe. “I was absolutely blown away by the performance of the Gabriel-Glas. It both focuses and fully expresses the wine in the vessel. I found myself gravitating to that glass every night when I opened my evening

bottle and I was completely impressed with it in every way. I would compare what was in the Gabriel-Glas to any other varietal specific glassware that I had on my shelves, and the difference in performance and appeal were profound. Given my own initial very positive impression, I bundled up some glasses and headed around Napa to share the glass with some of my winemaking buddies. They loved it!”

“The Gabriel-Glas debunks the myth that everyone needs varietal specific glasses,” said Tempe. “Basically, having several different glasses is because of successful marketing; it’s unnecessary. It’s a great business model because the glass manufacturer sells multiple SKUs and the reseller is required to buy minimum quantities of multiple styles of glasses. We would rather deliver one glass that performs rather than multiple unnecessary glasses.”

“Many wine critics agree that this glass does perform, including sommeliers, winery owners and wine aficionados with whom I have shared this glass,” she added.

Local vintner and Napa Valley wine auctioneer Fritz Hatton, of Arietta Wine, uses it daily. Fritz stated that Gabriel-Glas “is perfectly balanced in the hand and feels tremendously classy and elegant, it makes every wine taste important.”

Most people are used to varietal specific glasses out of habit and past experience. Visually it might be striking to have different glasses lined up at a tasting, but Tempe would argue it looks equally stunning to have GabrielGlas for all wine drinking experiences.

FOR MORE INFORMATION call 888-220-3464, info@gabriel-glasinternational.com, www.gabriel-glasinternational.com.

DESIGNING WOMAN

WINE LABEL DESIGNER SHARON PARHAM

 BY DYNIE SANDERSON | PHOTOS BY ROBB MCDONOUGH

What goes in to making a bottle of wine? Most people think about the cultivation of wine, the multi-year journey from plant to bottle and then from bottle to enjoying the wine. The sojourn encompasses many steps along the way from growing, harvesting, and fermenting the grapes, blending and aging the wine and when it is ready, getting it out to the consumer. Little thought goes into wondering who came up with the design for the wine label and what’s the design all about?

Have you ever thought about who designs the wine labels that catch your eye when you are selecting your favorite bottle from your favorite wine purveyor? There are so many creative designs on today’s wine bottles and they’re so diverse, anything goes! This is so different from years past when the labels were far from eye catching and somewhat generic. Today’s wine labels are virtually works of art with creatively thought out designs influenced by the wine, the winery and the winemaker’s visions.

Sharon Parham, owner of Parham Design, is one such creator and visionary and has taken her designs for her clients to a new echelon.  In 1994, she was introduced to her then future husband, the owner

of Renard Wines, which is where it all began. By 2002, the allure of Napa living was drawing them to become a part of the Napa Valley lifestyle and community along with her business. With a Degree in Fine Arts and being an owner of a successful graphic design studio, incorporating Wine Label design into her portfolio was a natural transition.

It started with the creation of wine labels for Renard Wines, and through many referrals over the past years in the wine industry, her wine label design business has flourished. In addition, she continues to take on traditional projects such as corporate logos and promotional materials for the wine industry and beyond.

When asking her how she gets her inspiration to create each label, she explained “I approach every client’s project differently. To begin the creative process, I meet with clients to discover what makes them unique as well as learning about their aspirations and goals. I also ask them to gather other labels, art or promotional materials they like, which gives me a better sense of their tastes. The name of their wine often inspires my work.”

“Descriptive names, as opposed to a family name, are usually

easier and more creative to work with, if they suggest something visually. A few of the labels that I have designed that are in this category are Renard, ('fox' in French), which depicts the Aesop’s fable image of a fox reaching for grapes; Miraflores, (which means 'view of the flowers'), in which I developed a logo with a flower in the pupil of an eye; and, Emmaus, the name of a city from an ancient story of a journey, which reflects the producer’s own journey and the home he found, and is symbolized by roads converging to a centered red compass on the front label.”

Sharon recently had the opportunity to work with Cuvaison Winery on a very special project. They resurrected some screen-prints by Andy Warhol, who was commissioned by Cuvaison to create a wine label in the 1980’s.  As a result of their discovery of these coveted Warhol prints, they created “Andy Warhol by Cuvaison” a collector’s box featuring a previously unreleased print from the original commission.

The prints were executed in Warhol’s well-known “Pop Art Style” with colorful grapes in stunning patterns. This Cuvaison special collection is showcased in a special box holding two estate wines each with the Warhol labels. The commemorative project portrays the Cuvaison relationship with the legendary artist and in the scheme of label design, is very progressive and ahead of the times.  Sharon was honored to have traveled to New York to collaborate with the Warhol Foundation on this project.

Sharon explained that just as the wine industry and wine marketing has become so diverse in this new age, along with it, wine label design has also become a lot more creative and contemporary and ultimately liberating, where these days almost anything goes on the bottle. She feels very fortunate to be a part of such a fulfilling and creative profession.

www.parhamdesign.com

PROJECT: ANDY WARHOL BY CUVAISON

Andy Warhol was commissioned by Cuvaison to create screen-prints for a label for them in the 1980s. The new collector’s box and labels feature some of those original prints. The prints were executed in his Pop art style with colorful grapes in stunning patterns.

SpendDaythe BRASSWOOD at

 BY KARI RUEL | PHOTOS BY MIKE LARSON

What to do and where to begin in the quest for the Napa Valley experience?

Brasswood Estate, located just north of St. Helena, has something for everyone. A visit to Brasswood Estate challenges local and visitors’ sensory palates–from smell to sight to taste to feel–as well as one’s imagination. Whether the preferred mood is elevated elegance or down to earth casual, visitors create the experience they want. The wine and food village showcase a state of the art winery, a 17,000 square-foot cave to explore, unique food experiences, a contemporary art collection, plus a myriad of boutique shopping opportunities.

BRASSWOOD WINERY and CUSTOM CRUSH FACILITY

A winery and cave adorned with a “living roof” of native California succulents. Brasswood Estate proprietor, Stacia Dowdell, explains the strategy behind the design:

“With the property, we have all the hills; we decided to make most of the winery underground and have a “living roof” to hide the building.  We wanted to

make sure as people were driving by it wasn’t sticking out like an eyesore.  We have a 17,000-square foot cave and state of the art lab.

Dowdell, an 18-year winemaker herself with Marcus Marquez speaks passionately about cabernet and growing her own grapes.

“When you are in the dirt, it’s your dirt, and it makes such a difference.  It might sound cliché, but our wines are made in the vineyards.” I know I can make good wine out of decent grapes, but the best quality grapes come from well-maintained vineyards and owning those vineyards is so important to make sure you get exactly the quality you want.  Cabernet is the perfect blend of art, science, and nature.” Brasswood Village encompasses all of that.

Three harvests ago, Marquez brought in winemaker Angelina Mondavi to work with Dowdell. Together the duo represents a perfect blend of legacy winemaking combined with a contemporary, state of the art vision, creating a true balance of world-class Napa Valley wine.

Brasswood's current list of crush winemaker partners includes:

Angelina Mondavi

Dark Matter, Aloft, Fourth Leaf, Castlevale

Jade Barrett

Ladera

Philippe Melka

Moone Tsai, Parallel, Zakin Estate, Dalecio, Benediction

Jason Moore

Modus Operandi

Weston Eidson

Montagu, Silver Ghost

Russel Bevan

Bevan Cellars, Addax, Perus

Tim Milos

Hidden Ridge, Haber Family

Rossemary Cakebread

Galica

Michael DeSantis

Harumph

Robbie Meyer

Aileron Ranch, Montgomery Vineyard, Peirson Meyer

“Working with Angelina is fun,” said Dowdell. “The first year, we were getting used to each other’s style.  We sat down and discussed winemaking philosophy and what I want to do in the vineyards. We go out tasting a lot together. She has an amazing memory. I like to process gently the high-quality grapes coming in, but I don’t want to over-manipulate the grapes.  I’m very sensitive to bitter and tannins. She has experience with coopers that I don’t, and can make recommendations.”

Next door at the winery, Brasswood built and operates a custom crush facility. Including Angelina Mondavi, the facility is utilized by nine acclaimed winemakers, many of whom have received formidable wine scores.

“This gives Brasswood Estate another level of winemaking because our wine partners' entrust us to make their next potential 100-point wine for themselves and for their clients” said Marcus Marquez, Winery Estate General Manager.

THE BRASSWOOD VILLAGE ADJACENT TO THE WINERY IS INVITING and PLAYFUL.

Brasswood Tasting Room is designed to be simple and showcase their 100-percent estate grown red wine.  There is no appointment unless you want a curated experience or to visit the Winemakers den for a private tasting with one of Brasswoods’ wine partners. The Brasswood Lunch pairing is one of the experiences people want to come back the next day and do all over again.

“We rely on the whole wine and food experience at Brasswood Estate,” said Dowdell. “We have been able to develop a unique experience here by using our wine partners’ expertise to create these lifestyle experiences with food and wine, which encourages people to want to come in and enjoy. Not only is it Brasswood wines, but they can also tag along with Angelina and her brands or Philippe Melka and his brands.”

Every August, Brasswood hosts the “Vintners’ Vanguard Tasting” where guests have the unique opportunity to sample all the wines from Brasswood Cellars and all of the wine partners at the same time.

Brasswood Sensory Room was inspired by Dowdell after she visited Burgundy in 2010. The olfactory experience focuses on smell, touch, and vision, and encourages guests to dive in and open up their senses as they explore the wines. Led by a wine educator and accompanied by a beautiful flavor wheel on the wall, one can dig in and explore sensory characteristics with the wine.

“When I was in Burgundy they had an amazing display of wine wheels with glass globes, and you could envision what makes up the aroma components of the different wines,” said Dowdell.  “But you could also put your nose in and smell.  I was so impacted by the experience I knew I had to add something similar to our village. The glass globes we have here have all been hand blown for us to design the space.”

THE FOOD ELEMENT AT THE BRASSWOOD ESTATE VILLAGE is a CULINARY EXPERIENCE IN ITSELF.

Brasswood Bar + Kitchen offers night-time fine dining with Executive Chef David Nuno, who opened the restaurant following 30-years of cooking in the Napa Valley at noted establishments such as the former Tra Vigne and Domaine Chandon. Chef David is in his element at Brasswood Bar + Kitchen, allowing his years of experience with wine country flavors and the amazing terroir of the Napa Valley’s cornucopia to drive his cuisine. Having beautiful, high-quality produce grown alongside the world’s best grapes makes cooking up his favorite dishes a gift for all to enjoy.  Twelve garden beds are planted on the edge of the village and its bounties are harvested for the restaurant and bakery. The farm to fork model integrates estate grown fruits, vegetables, and herbs into the culinary program, including edible flowers for the cocktails and delectable desserts.

Brasswood Bar and Bakery – Elevated café drinks with a shot of liquor or a “boozy milkshake” is unique for a bakery.  Full sandwiches, salads, and breakfast items offer a perfect beginning or a break in one’s day.  Dining options include tables in the outdoor courtyard or sitting inside at one of the copper top tables. Accompanying the bakery is Brasswood Bar and Kitchen, which boasts an expansive wine list representing wines within a 100-mile radius of the property.

The Brasswood Gallery showcases curated fine art from galleries around the world. Every quarter there is

a new curation and a party to showcase the art collections.

Next door the Brasswood Bottle Shop + Mercantile shop offers unique Napa Valley gifts and high-end specialty items including cigars, spirits, clothing, and jewelry as well as premier wines from Brasswood wine partners. The entire Brasswood Village and winery was well thought out by Dowdell and translated to her architecture and designers. Signum Architecture is based out of St. Helena and recently won a prestigious award for the winery design.

In the months ahead, they will introduce Brasswood Spirits - American whiskey, gin, and vodka that will be available on the premise. “This was a natural fit for what we have going on here at Brasswood,” said Marquez.

Philanthropy is important at Brasswood Napa Valley.  Dowdell’s cousin, Haley Margaret died at age 25 of Cystic Fibrosis.  In her memory and to raise money for research, Dowdell makes a limited edition Rose’ in her honor every year.

Brasswood Estate is a Village, and it takes a Village to create this amazing style of Napa Valley experiences. “We want Brasswood to be here for generations for our neighbors and guests to experience, but even more rewarding is creating a community of friends that we get to work with every day.” said Marquez. “I feel very grateful to have a professional wine and food team that can run with the vision and make it their own. You can really feel it when you are on the property.”

NAPA VALLEY'S MICHELIN STARS

Super

 BY DYNIE SANDERSON

While Napa Valley is renowned for its many acclaimed Robert Parker award-winning wines, the region has also made a huge impact over the years in the culinary arena through recognition of the coveted Michelin Star awards.

In 2018, five super star chefs and their teams choreographed a gastronomic sensation worthy of being presented with six of 55 coveted Michelin Stars that were awarded to restaurants in the Bay Area.

Michelin awards are rated on a 3-star point scale. Three Stars means “exceptional cuisine, worth a special trip,” two stars indicates “excellent cooking; worth a detour” and one star signifies “a very good restaurant in its own category”.

It all started at the turn of the century, when the Michelin brothers, André and Edouard, decided to start a guide for car owners in France to help promote their Michelin Tire company.  In the guide they shared names and locations of petrol stations, garage and tire mechanics as well as hotels and restaurants. The first published edition of the guide produced 35,000 copies.  The publications popularity, which was offered at no cost to consumers, was then launched internationally, first in Belgium in 1904 and in Britain in 1911.  Michelin’s notoriety grew expeditiously

and by 1920 their dining section was so popular, they began to appoint anonymous inspectors to visit hotels and restaurants to grade them. The star system was introduced in 1926 and the blue cover of the guides was changed to their symbolic deep red as it is with today’s distinguished  Michelin Guides. Even today the inspectors remain duty bound and maintain the secrecy of their identity.

In 1955, the Michelin guide introduced a second category, Bib Gourmand, which recognizes restaurants that offer “excellent food at a reasonable price”.  Less prestigious than the Michelin awards, the awardees are designated with an icon of “Bibendum,” the character also known as the Michelin Man.  To be included in this list, selected restaurants are required to serve quality cuisine with two courses and provide wine or dessert for a maximum price of $40.

Of the 67 Bay Area “Bib Gourmand” awardees, 6 Napa Valley restaurants earned a Michelin nod of approval. Cook St. Helena, Two Birds/One Stone, Farmstead, Grace’s Table, Oenotri, and Redd Wood.

Auberge Du Soleil

AUBERGE DU SOLEIL

MICHELIN RATING: ONE STAR

CHEF ROBERT CURRY

Chef Curry has been executive chef at Auberge du Soleil since 2005 and has been instrumental in bringing them a dozen stars over the years 2006-2018. Curry has a passion and an inherent talent for his wine country cuisine creations on his stunning ever-changing menus with ingredients harvested daily from the restaurants organic garden. Prior to joining Auberge du Soleil, Curry was executive chef at the Culinary Institute of America in St. Helena. He began his career in Los Angeles at Wolfgang Puck’s cooking school, Ma Cuisine. He has also worked with Michel Richard and Alain Giraud of Citrus and Alain Duasse at his 3-star Louis XV at Hotel de Paris.

WHAT’S IT ALL ABOUT:  Restaurateur and Culinary Legacy Claude Rouas’ restaurant was founded 35 years ago as Napa Valley’s first fine dining restaurant offering Mediterranean inspired cuisines. The restaurant and hotel “Inn of the Sun” is nestled within the 33-acre olive grove that showcases the property. The views and dining experience from their hillside perch in Rutherford overlooking the majestic Napa Valley is beyond extraordinary. The restaurants inspired cuisine created by Chef Curry has been awarded 12 consecutive Michelin stars.

WHAT THE MICHELIN INSPECTORS SAY: “This is one of the first restaurants to elevate the Napa Valley to greatness. For the past decade, Chef Robert Curry has been ensuring its legacy with cooking that is the very definition of California cuisine: global flavors expressed through local, seasonal, and fresh ingredients. The kitchen’s work is as impressive as the setting. Everything seems just a bit more beautiful from this extraordinary perch, overlooking the vineyards, mountains, and gardens.”

THE FRENCH LAUNDRY

MICHELIN RATING: THREE STARS

CHEF: THOMAS KELLER

Chef Keller is one of most renowned Michelin star chefs and is the first and only American born chefs to hold multiple Michelin 3 star ratings for a total of 7 stars – Three at Per Se in New York, Three at The French Laundry and one at Bouchon. In the past decade, Keller has received countless culinary accolades and awards including the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” and the Culinary Institute of America’s “Chef of the Year.”

WHAT’S IT ALL ABOUT: Thomas Keller’s flagship restaurant has been the fine dining Napa Valley go-to for over two decades. In 1992, he discovered the old French steam laundry in Yountville taking almost 2 years converting it and finally opening its doors in 1994 to instant acclaim. The French Laundry recently celebrated its 20th anniversary in 2014, a milestone recognized among few restaurants.  Chef Keller began his culinary career at a very young age when he worked for his mother at the Palm Beach restaurant.  It has been a non-stop success story ever since. His impact in the culinary world has placed him as one of the most influential and decorated chefs in the world.

WHAT THE MICHELIN INSPECTORS SAY: “Chef Keller continues to pair incredibly classic French techniques with wildly fresh ingredients in a setting that is a perfect storm of restaurant greatness—we should all be so lucky to score a reservation here in our lifetime. Choose from two seasonal tasting menus, including a vegetarian option. Both feature products from boutique purveyors. Dinners may highlight signature oysters paired with white sturgeon caviar in a warm sabayon studded with tapioca pearls or golden striped bass with deconstructed deviled eggs.”

THE RESTAURANT AT MEADOWOOD

MICHELIN RATING: THREE STARS

CHEF: CHRISTOPHER KOSTOW

Chef Kostow, one of the youngest Michelin star Chefs, received his first honors before the age of 30. He began cooking at the Restaurant at Meadowood in 2008 and in his second year at the helm, they were awarded two Michelin stars. Only one year later he took the honors to the next echelon bringing the restaurant highest honor of 3-stars, making Kostow one of the youngest chefs to achieve the award. He is the second American born chef and the third youngest chef ever to receive three Michelin stars. He has retained the accolade since.

WHAT’S IT ALL ABOUT:  Chef Kostow’s modern American restaurant at Meadowood in St. Helena has proven a positive culinary impact in Napa Valley’s epicurean mecca. This luxurious retreat hosts this acclaimed, inviting modern American restaurant to great applaud. “We strive for seriousness, and for permanence in our cooking. Our food is what we give of ourselves. It is at once our daily efforts and their culmination.”The dining room is adorned in sophisticated barnlike rustic luxury which allures you with their subtle elegance. Kostow’s presentations are works of culinary art and are certainly worthy of their coveted Michelin 3 Stars.

WHAT THE MICHELIN INSPECTORS SAY:  “Everything here exudes California-style wealth and comfort, from those cottages dotting the Napa hills to the front lounge’s stone fireplace and shelves lined with Chef Kostow's debut cookbook. Beyond this, the dining room is a sophisticated barn of sorts, decked in polished stone tables, wood columns, and rural splendor. This all makes for an elegant backdrop for romantic evenings or family celebrations, as long as everyone is willing to splurge. Servers are impeccable, professional, and know how to keep their guests happy and at ease. The cooking never ceases to better itself through innovation and purity.”

BOUCHON

MICHELIN RATING: ONE STAR

CHEF: THOMAS KELLER

Bouchon is one of three restaurants that Keller operates in the Napa Valley. A fourth will be opening in Yountville in late summer early fall and will be high-end Mexican inspired cuisine, located in the center of town. Keller has certainly put his stake in the ground in Yountville but also in the international culinary arena. There are now many outposts of Bouchon, including in New York, Las Vegas, Beverly Hills and Miami opening this summer.

WHAT’S IT ALL ABOUT:  Keller’s, second Yountville restaurant Bouchon, debuted in 1998 and then 5 years later followed with the opening of the adjacent ever popular Bouchon Bakery. Thomas Keller’s more relaxed French bistro features a seasonal menu, a raw bar and bakery next door. Just steps down the street from his acclaimed French Laundry, Keller’s lively French Bistro is the mirror of a Parisian bistro. The crowd is always lively in this vibrant festive atmosphere and the bar is always full. The menu is full of the classics of timeless French food and is about as close to France as you will get in Napa. There are so many options on the menu, that you will want to try it all. Oysters, Fois Gras, French Onion Soup, Steak Frites. Don’t miss out on the desserts though. The Chocolate Bouchon and Crème Brulee are worth the visit alone.

WHAT THE MICHELIN INSPECTORS SAY: “A theatrical crowd uplifts the space with conviviality, and every lavish banquette or stool at the bustling bar is full. Always. Thanks to the house bakery next door, the bread here is ace, so grab an extra hunk of the supremely fresh and crusty pain d'epi to slather with butter. The menu lists well-executed classics, including a rosy foie gras torchon with seasonal orange preserves and golden-brown toasted brioche. And thanks to the attentive staff, you may even get a second slice.”

LA TOQUE

MICHELIN RATING: ONE STAR CHEF: KEN FRANK

While he was chef at La Guillotine Restaurant, at the age of 21, Chef Frank received his first of many national acclaims in 1977.  In 1979, at the age of 23, he opened the first La Toque along the Sunset Strip in Los Angeles. Nineteen years later with a calling to the Napa Valley, he opened the incarnated La Toque in Rutherford with great success before moving to his current location in Napa at the Westin Verasa in 2008. He likes to call himself a “French Chef in a California body”. La Toque received their first Michelin star the very first year Michelin did a Bay Area Guide. Ken voiced that the Michelin Guide is the only book that counts in the restaurant business and the only one that is internationally known. “Getting a star is such a prestigious flag to fly.”

WHAT’S IT ALL ABOUT:  The restaurant is a showcase for Chef Frank’s modern French cuisine and his passion for wine. La Toque has been awarded a Michelin Star every year they have been in wine country. In addition to that they have also been bestowed one of Wine Spectators greatest honors – The Grand Award for their wine list and service excellence and is one of only 91 restaurants in the world to receive this award. Ken Frank takes a serious and thoughtful approach to all of his menu creations and when it comes to Fois Gras and Truffles, he a leader at the helm in that arena. One of the most impressive charactersitics about Ken, he is entirely self-taught, and he began his culinary career as a dishwasher in France where his taste for a career as a chef was ignited.

WHAT THE MICHELIN INSPECTORS SAY: “You’ll want to tip your own toque in appreciation after a meal at this downtown fine-dining palace in the Westin Verasa Napa, which blends a serious approach to cuisine and service that has just enough cheek to keep things lively. La Toque may display an oversized inflatable chef’s hat hanging above its walkway, but the interior is the soul of modern sophistication, with leather-topped tables, a fireplace, and an extensive wine list—proffered on an iPad.”

KENZO MICHELIN RATING: ONE STAR CHEFS: A TEAM OF SUPER STARS COMING IN FROM JAPAN

Kenzo chefs are comprised of six extremely talented men and women from Japan, who have traveled to the United States just to work at Kenzo Napa. These talented chefs are carefully selected by owners Kenzo and Natsuko Tsujimoto.  “Since establishing Kenzo Estate, Kenzo and I dreamt of sharing the unique beauty of Japanese food with visitors to the Napa Valley. To receive Michelin recognitions after just one year of operation was a testament to the amazing team who worked so hard to bring our vision to life, and to the guests from around the world who truly embraced our interpretation of authentic Japanese cuisine and tradition.”

WHAT’S IT ALL ABOUT: Kenzo Estate owners Kenzo and Natsuko Tsujimoto’s elegant Japanese restaurant using ingredients flown in daily from Tokyo’s Tsukigi Market along with rotating award-winning celebrity chefs from Japan.

WHAT THE MICHELIN INSPECTORS SAY:  “Though Kenzo offers a handful of tables, the best seats are at the lengthy counter, where diners can chat with the chefs and see their sushi made firsthand. Two menus are offered under the guidance of acclaimed chef Eiji Onoyama: one exclusively spotlights elegant kaiseki dishes like sea urchin chawanmushi and poached blue shrimp with asparagus, while the other also integrates a dozen pieces of nigiri, sourced directly from Tokyo’s famed Tsukiji Fish Market.”

There are over 55 Michelin Star Restaurants in the San Francisco Bay Area. If you want to learn more about these award-winning eateries or read food-related articles from around the world, visit guide.michelin.com/us/san-francisco.

Forks Corks AND A CELEBRATION OF FOOD & WINE IN NAPA VALLEY

With so many restaurant and winery choices in the Napa Valley, how does one begin to choose? Start here. Welcome to our 2nd Annual edition of 'Forks & Corks' where we highlight the best that our Valley offers, making it easy for you to plan an unforgettable itinerary. The amazing establishments profiled in this issue provide some of the finest food and wine experiences found in Wine Country. Whether you’re seeking seasonable bites, looking for the best kept wine secrets, or both, we've got you covered.

Each of our featured businesses deliver the highest quality with incomparable customer service. And the ambiance of the varied locales? All genuinely Napa. In fact, each of our highlighted spots attracts as many locals as travelers - a sure sign of authenticity. Each business featured in 'Forks & Corks' is dedicated to providing a truly one-of-a-kind journey through the Napa Valley. Follow our lead to create a roadmap for the time of your life. Go forth and sip and dine! Bon Appetit and Cheers!

Photo courtesy of Grgich Hills Estate

Photo courtesy of Napa Valley Wine Train

Photo courtesy of Ancien

VGS Chateau Potelle Never Main Stream

 BY FRAN MILLER

For 30 years, those interested in sampling VGS Chateau Potelle’s varietals had to trek to the winery’s small tasting room atop Mt. Veeder. And though the panoramic views were worth the journey, a St. Helena-based tasting room established in 2013 allowed the winery to share its enigmatic wines with a wider audience. Today, VGS Chateau Potelle’s St. Helena Tasting House & Garden sets Napa’s wine tasting bar with unparalleled wine and food experiences.

Look for the French and American flags hanging from the porch of the charming cottage – an homage to winery founder and nativeFrenchman Jean-Noel Fourmeaux who, in 1980 after California’s historic win at the Judgment of Paris blind tasting, was sent by the French government to spy on Napa Valley winemakers. He fell in love with the Valley, decided to stay, and started making wine.

A bit playful and slightly irreverent, Fourmeaux tagged his winery VGS Chateau Potelle. The acronym requires a tasting room inquiry and typically elicits a giggle. “Our vision at VGS Chateau Potelle is to produce wines of style and character that are representative of their birth place,” said Fourmeaux. “Like each of us, our ‘roots’ provide us with unique culture, a set of mores and traditions. Our job as winemaker is to respect a wine’s

roots, and to craft wines that have a sense of place. To make ‘main stream’ wines has never been my calling.” And there’s nothing main stream about about VGS Chateau Potelle’s wines and wine tasting experiences.

At VGS Chateau Potelle’s intimate and convivial Tasting House & Garden, Chef Ken Frank of Napa’s Michelin-starred La Toque creates nibbles and bites that perfectly complement the VGS lineup of small production varietals. Guests enjoy six pours, each in its own designated Reidel glass, paired with seasonal and locally sourced items such as a VGS Chardonnay paired with chilled corn velouté, Maine lobster salad, and lemon aioli. Or VGS Cabernet Sauvignon paired with Niman Ranch beef loin, mushroom and herb salad, garlic aioli and rye crisp. Cap off the tasting with a VGS Potelle Two Red Blend paired with a La Fôret Chocolatier dark chocolate salted caramel.

These tasting are offered daily 10am – 5pm by advanced appointment. Dietary restrictions are accommodated, and guests may choose indoor or outdoor seating. At $60 per person, this is one of the best tasting values in the Valley. “Our Tasting House experiences reflect the style of our wines,” said Fourmeaux. “Elegance and quality with a fun ambiance that is never pretentious.”

Placing a focus on quality rather than quantity, Jean-Noel Fourmeaux produces a mere 8,000 cases of VGS Chateau Potelle annually, all sold exclusively to the consumer. And that focus was recently saluted and affirmed at the 2018 Auction Napa Valley when his winery set a record barrel price of $114,300, or $952.50 per bottle, for his Fourmeaux 2016 Red Blend.

While all of VGS Chateau Potelle’s varietals claim superior distinction, this one in particular is such a standout that Fourmeaux placed his name on the label. “This wine bears my name and is THE most significant wine I have ever crafted in my now 38 years of winemaking in the Napa Valley,” said Fourmeaux. “It is what I have learned during my life and what I have become. This wine represents my maturity and wisdom while demonstrating presence and dimension. It is a culmination of my decades-old love affair with wine and life. Art is evolutionary. So too is winemaking.”

The provenance of the VGS Chateau Potelle Fourmeaux 2016 Red is Mount Veeder’s rugged volcanic soils, the distinct terroir of which forces the vines to seek-out nutrients and in-turn pro duce tiny berries with intensely concentrated fruit. Essence of blackberry, blueberry, currant and spices produce aromas of cocoa, baking spices, and sage.

The wine is rich, full, and ample, with mul tiple layers of dark fruits. Mountain tannins are present, yet well-integrated to support the wine’s structure. This is a wine of distinctive personality of which there is no mistaking its birthplace. VGS Chateau Potelle Fourmeaux 2016 Red is made to be enjoyed now, though aging will surely enhance its character and complexity.

FOURMEAUX

By allocation only; to request an allocation, visit www.fourmeauxwines.com.

Market and Napa Valley Bistro

 BY FRAN MILLER

To fully experience a region, one must eat as the locals do. And in Napa Valley, the locals dine at Market and Napa Valley Bistro. Market owner and executive chef Ernesto Martinez estimates that more than 70% of his clientele are Valley residents.

“We have a really nice regular crowd that includes vintners, winemakers, and other notable names from the area.” said Martinez, who, with his brother-in-law Roman Flores, has owned his St. Helena hot spot since 2008. “We enjoy serving as a home-away-from home for our community, and we welcome wine country visitors warmly.”

Celebrating its 10th anniversary this year, Market claims the title for St. Helena restaurant longevity. With its eclectic American-favorites menu, elegantly relaxed dining room, and free corkage, it’s not hard to see why.

Located in an historic 150-year-old building featuring exposed brick and stone, Market serves a mix of families, business people, and tourists – all of whom are made to feel welcome and at-home. High ceilings, warm lighting, an antique wood bar, and a soothing soundtrack set the backdrop for Martinez’s American classics with a twist.

Signature dishes include Organic Fried Chicken with mashed potatoes, sautéed garlic spinach, cheddar-jalapeño cornbread & home-style gravy and the Very Adult Mac n’ Cheese with Fiscalini

cheddar, Parmigiano-Reggiano, Hobbs bacon and toasted panko. Many ingredients come directly from Market’s own gardens, and Martinez works with local purveyors to source organic meats, poultry, fish, and the freshest, seasonal ingredients he can find. “We are truly a farmto-table restaurant,” said Martinez, who, prior to owning Market, worked there under previous ownership as sous-chef. Previously, he served as sous chef at the Culinary Institute of America for nine years. “At Market, we really care for the environment,” he said. “We don’t buy anything endangered, and we are as green as possible.”

Guests at Market love the number of menu choices. There is truly something for everyone, from Ahi Tuna Poke, to Baby Back Ribs, to Porcini Mushroom Ravioli. Lunch and dinner menus are similar, and a weekend brunch menu includes the addition of items such as Huevos Rancheros and Belgian Waffle Fried Chicken Sliders. And as good as his Zinfandel Braised Short Ribs may be, it’s Martinez’s staff that are the true stars of Market. “Many of our servers and cooks have been with us for ten years,” said Martinez, who generously offers his employees full benefits and a 401K program. “Our wine director Chelsea Hammond started in 2008 as a food runner and she now runs the beverage program. We are one big family, and we welcome everyone to experience our Market home.”

NAPA VALLEY BISTRO

At Napa Valley Bistro in downtown Napa, where Martinez is a silent partner, owner and Executive Chef Bernardo Ayala also serves a largely local clientele. Opened in 2013, Napa Valley Bistro is a casual, family-oriented spot where diners are made to feel right at home. The unpretentious and cozy restaurant seats 72, and for those seeking an al fresco dining experience, a few small tables front the sidewalk. “Our philosophy is to provide a warm and welcoming environment where people want to return again and again,” said Ayala. And they do. Just as at Market, the free corkage on a

first bottle is a nearly unheard-of Napa Valley bonus, allowing the winemakers and vintners who frequent the spot to sample their own wares, or the wine tasting day-tripper to freely enjoy the day’s purchases.

Napa Valley Bistro features hearty, American-centric dishes on a vast menu with choices to appeal to every palate. While some items may be similar to those at Market, such as the Organic Fried Chicken, Ayala adds his own distinct twist with varied spices and sides. Asian, Latin, and Italian influences are prevalent. Guest favorites include Ayala’s Fresh White Sea Bass Cakes with tangerine, red onion, corn/avocado salsa, wild arugula, and blood orange vinaigrette, or authentic Empanadas with Achiote marinated chicken, black bean puree, cabbage, avocado, lime crème fraîche, and queso fresco. The award-winning lamb burger served on a brioche bun is always a popular item. Ayala changes his menu seasonally to feature the best in sustainable and organic ingredients, and like Martinez, has developed close relationships with local purveyors.

Martinez and Ayala met 25 years ago when they both were finding their way on the Napa restaurant scene. Each

has realized great success, and each continues to pay it forward as valued community partners. The duo, and their respective restaurants, often participate in community fundraisers and act as mentors for high school and culinary students. “I not only work in Napa, I live there too, and I truly care about our community,” said Martinez. Adds Ayala, “This Valley and its residents have allowed me to live my dreams; it’s only fitting to give back to those who have given me so much.”

Sequoia Grove Chef's Table Elevates the Wine Tasting Experience

 BY FRAN MILLER

As Napa Valley wineries continue to up-the-ante on wine tasting experiences, a select few reach for the stars with new wine and food pairings that rival the best of wine country’s gourmet offerings. One such winery is Sequoia Grove where, this summer, the winery completed construction of a brand-new chef’s kitchen and dining room, allowing for the launch of their ‘Sequoia Grove Chef’s Table’ experience.

This high-end, casually elegant, 90-minute tasting is offered Thursday through Monday at 11am and 2pm, ($125 retail and $95 for wine club members, reservations at OpenTable. com) and includes five courses perfectly paired with Sequoia Grove’s top-tier Cabernet Sauvignons, opening with a welcoming pour of Napa Valley Chardonnay and a tasty nibble, such as a Dungeness crab cake. This intimate experience is limited to 16 guests and is enjoyed in the winery’s beautiful Cambium Room, overlooking a namesake grove of towering Sequoia trees.

Sequoia Grove is delighted to have secured the culinary artistry of Chef Britny Maureze who in turn is excited to launch this new tasting program.

“I’m thrilled to be a part of Sequoia Grove’s culinary program,” said Maureze. “I’ve had the opportunity to lay the groundwork for a truly special, elevated portfolio of culinary experiences that will be sure to distinguish us as one of the most memorable properties for those visiting the Napa Valley.”

Formerly Winery Chef at St. Supery, Maureze is a graduate of the Culinary Institute of America. Her wine and food pairing skills were initially

honed during chef positions at both Chateau Montelena and Signorello Estate. As Sequoia Grove’s first winery chef, Maureze has helped to build the culinary program from the ground up, crafting an experience specifically to enhance the enjoyment of Sequoia Grove’s wide range of Cabernet Sauvignon wines.

The Chef’s Table atmosphere is refined, yet friendly and welcoming, and is suitable for both wine novices and experts alike. Each seating is hosted by a knowledgeable wine specialist who assists in illuminating the ‘why’ and ‘how’ of perfect wine pairings. Red meat is of course paired with Sequoia Grove’s classic cabs, but Maureze includes a few tweaks in her menus to prove that reds can also be paired with fish or vegetables. Case in point – Alaskan Black Cod with garam masala, beluga lentils, and pickled plum sauce is served with a 2014 Tonella Vineyard Cabernet Franc. A more traditional pairing includes the show-stopping Cabernet Braised Short Rib with kohlrabi soubise, brown butter summer squash, and Cabernet demi served with a soul-stirring 2013 Cambium.

Maureze changes her dishes seasonally and utilizes the best and freshest locally-sourced ingredients. She crafts her menu specifically to bring out the best in Sequioa Grove wines, the grapes for which have been sourced from both high-altitude vineyards and those on the valley floor since the winery’s 1979 inception. “We believe that just like food, wine is built upon layers and layers,” said Steve Bowden, Vice President of Consumer Sales and Marketing. “We not only source from our estate vineyards in Rutherford but also from many AVAs spanning the Napa Valley from Coombsville in the south to Calistoga in the north. This allows our wines to achieve complexity, balance, and grace which has been our trademark style for nearly 40 years.”

For the wine tasting purists who seek just a splash of this and a sip of that, Sequoia Grove also continues to offer its traditional current release and single-vineyard tastings, held in their newly remodeled tasting ‘barn,’ adjacent to the new Chef’s Table kitchen off of Highway 29.

Schramsberg Vineyards

 BY VALERIE OWENS

With a history entrenched in passion and dedication, Schramsberg has been a guiding light in the Napa Valley since its inception, over 150 years ago.

In 1862, pioneers Jacob and Annie Schram, who founded Schramsberg, were the first to plant hillside vineyards in the valley, the second to have a bonded winery and the first to dig caves for wine storage. With over 228 acres, the Schrams built a home and winery on Diamond Mountain, an area known for producing highly acclaimed wines that are both vibrant and age-worthy.

By early in the 20th century, the property had been abandoned and neglected. It wasn’t until 1965, that two visionaries, Jack and Jamie Davies, would create a brand that not only revitalized the property, but restored its namesake with a tradition of excellence and ingenuity.

“The Davies’ were passionate about the industry and saw a niche that had not been filled. Jack wanted to make sparkling wine in the traditional French method, or méthode traditionnelle, in California,” said Matthew Levy, Marketing and E-Commerce Manager at Schramsberg Vineyards. “The idea was to use the chardonnay and pinot noir grapes, and allow a secondary fermentation in each bottle, to craft a world-class sparkling wine.”

Together, the Davies’ revolutionized the way California sparkling wines were perceived and appreciated. Making their first bottle of Blanc de Blancs in the latter part of 1965, Schramsberg’s proficiency within their niche was nationally recognized in 1972 when the Nixon administration selected the Blanc de Blancs for the “Toast to Peace” with China’s Premier Zhou Enlai.

“Since President Nixon’s toast, Schramsberg sparkling wines have been served at official state functions by every U.S. Presidential administration since,” said Levy.

Today, The Schramsberg name is synonymous with excellence. Expanding on the

footprint set forth by Jack and Jamie Davies, their youngest son Hugh has carried on the tradition. Crafting gorgeous still wines, under the Davies Vineyards brand, alongside their world renowned sparkling wine portfolio, Schramsberg continues to focus on quality while showcasing a diverse array of terroir driven wines.

“Hugh has a real passion for continuing tradition and carrying on the torch,” explained Levy. “He respects the history and is a true vintner, a true winemaker and the hardest working person on the property.”

Under the direction of Hugh, Schramsberg not only focuses on making premium wines, but is dedicated to the study of food and wine. Celebrating the culinary passion of Jamie Davies, Schramsberg crafts a dynamic and diverse selection of sparkling wines that can be paired throughout the course of a meal.

“The Davies made different styles of wine that would work with a dif-

ferent component of a meal. Start with a Blanc de Blanc, a chardonnay based sparkling wine. Nice and crisp, with a bright acidic structure. This is what you would have with your appetizer, for example raw fish, ceviche or fried foods. It cleanses the palate for the next bite,” described Levy.

“Then you move on to the Blanc de Noirs. Now you have added something that has a more berry roundness on the palate with fruitful intensity. Something that will go well with a duck dish for example.”

“Then you can go with the J. Schram. The J. Schram adds a layer of richness that comes with extended time on the lees. The brioche element comes across and starts to become more caramelized. The layers and depth will pair nicely with a heavier fish dish such as salmon or a halibut. Something that will have some richness to it.”

“For the main course, you can now have a mushroom risotto or a pork dish and bring out the Schramsberg Reserve. Something with a little more structure. Being pinot noir based, with the extended time on the lees, you now have the stone fruit element. The Reserve provides weight on the pallet, and really holds its own with food.”

“Then you end with dessert and bring out the Crémant Demisec. Being a demi-sec, with only 3-4% residual sugar, you would not want to pair it with anything too sweet. The rule is that you want to have at least as much, or more, sugar in the wine than the dessert or else the wine will start to taste bitter.”

With a commitment to food and wine, Schramsberg takes it one step further with a 3-day food and wine program called Camp Schramsberg, which focuses on the cause and effect of food to wine. The program offers a hands-on, comprehensive experience with in-depth educational seminars and culinary enlightenment.

Schramsberg’s dedication to quality, education, and experience is extraordinary. Through meticulous work, the historic California winery has created a haven for food and wine enthusiasts all over the world. Whether used for celebratory occasions or as a component to a meal, Schramsberg sparkling wines are a luxurious experience filled with bursts of effervescence and tantalizing flavor profiles.

Napa Valley Wine Train Offers New Culinary Treats

When was the last time you were whisked through Napa Valley’s lush, rolling countryside? When you last sipped on world-class wines, paired with expertly curated plates, all while being transported back in time by jazz age inspired décor? The Napa Valley Wine Train’s all new tours offer you a chance to embark on a culinary voyage through California’s most breathtaking landscape. Never before has the Wine Train offered such experiential options, perfect for both the adventurous at heart, and the hopelessly romantic.

The popular Quattro Vino Tour is a six-hour discovery through a spectacular landscape. Take the inside track to some of the most celebrated winemaking families in Napa Valley. Four distinctive tours explore the lasting legacy, the art of winemaking, and some of the most elegant wine estates in Napa Valley. Guests are dazzled by the stylish interiors of the all new Quattro Vino railcars. Inspired by

the glory days of train travel, riders feel as though they have been taken back in time. No matter which tour is taken, a ride aboard the Napa Valley Wine Train is truly a movable feast.

The Legacy Tour makes stops at Napa’s three most illustrious institutions—Robert Mondavi, Charles Krug and V. Sattui—and is complemented by a 4-course meal. The legacy of these Italian families represents a combined

winemaking history of more than 300 years. And some very fine vintages. Some say this is where it all began. And this is where your journey begins. Aboard the train, your 4-course menu will include tantalizing options like honey-fennel mustard glazed Pacific salmon, triple cream brie with balsamic fig glaze, and Yorkshire pudding with apple, bourbon, pecan and caramel.

Or, opt for the Famiglia Tour, visiting three family owned wineries who planted their roots in Napa between 1865 and 1895. Like the vineyards themselves, the Famiglia Tour covers a lot of ground, visiting Silverado, Whitehall Lane, and Grgich Hills. Hear the stories and taste the passion of families with deep roots and profound connections who have been making wines for decades. While en route, indulge in delectable dishes like asparagus bisque with white truffle oil, citrus glazed pork belly, and assorted pastries.

For a quick visit, Daytripper Tours offer riders their choice of four infamous wineries to visit after enjoying lunch and a welcome taste of wine. It’s an elegant train ride on board a restyled Vintage Pullman rail car to the heart

of spectacular Napa Valley. Exclusive tours and in-depth tastings at renowned wineries, with a gourmet multi-course lunch and private label wine along the way. In the spirit of traditional rail travel, you will be seated with another party on winery tours, making it an intimate shared experience. Choose your single-stop winery – Castello di Amorosa, Raymond and Grgich Hills – then delight in a delicious lunch while you watch the scenery pass by

The Gourmet Express is a quick 3-hour jaunt, offering riders a taste of Napa with time to spare. Guests aboard the Gourmet Express experience both dining and lounge service, with some courses of your gourmet meal served in each car. Heading North, first seating guests begin their journey in the dining car, enjoying their fresh Sonoma greens or soup du jour and choice of entrée. Second seating guests sample appetizers and beverages in a lounge car en route to St. Helena, and choice of soup or salad, entrée, and dessert on the way back to the station. Choose the Gourmet Express for lunch, when the sun is bright and high in

the sky. Or for something even more romantic, hop onboard for evening dinner.

With the Wine Train comes myriad events to entertain you during your time in Napa. The all new Hop Train puts beer before Bordeaux and cans before corks every Monday. Join the beer guys in wine country—the Napa Palisades Beer Company— for a Wine Train takeover. The Napa Valley is known for its balanced wines and extraordinary lifestyle. Enjoy beer made with the same care and attention to detail as the region’s finest wines while experiencing the best of Napa: The Wine Train. Local craft brew in hand, refreshing Open Air car, tasty bites and unforgettable memories await every rider.

In addition, frequent single day events, Meet the Maker dinners, Murder Mysteries and more are offered by the Napa Valley Wine Train. Menus change seasonally and embrace the fresh, local produce that grows bountifully in the valley. No matter which excursion you choose, you’ll truly be carried away in an unforgettable fashion.

Napa Noodles Turns One

 BY KARI RUEL

What a difference a year makes. As Napa Noodles in Downtown Napa celebrates its first anniversary, owners Rick and Nancy Zaslove and their daughter Allison and son-in-law Spencer Hallum reflect on their restaurant's success and growth.

Part of the Eiko family of eateries, Napa Noodles originally opened as a fast and casual take-out spot, converting soon after into a full-service sit-down eatery. A full bar followed, catapulting the small restaurant to downtown's most trendy nightlife spot featuring a DJ every Saturday from 10pm to 1am. Sports lovers are finding that Napa Noodles is a great spot for their favorite local professional teams play on the four televisions that more than likely will be displaying the NFL Ticket and some of the Bay Area teams.

"I feel like I have four kids all out of infancy now," said Hallum, Director of Operations for Eiko's three locations.

"Eiko's is seven, our place at Oxbow turned four, Napa Noodle just turned one, and my son, Gunner is two!"

Hallum said that becoming a mom changed her and provided a new perspective on life. She applies her new philosophy to the business. "I've learned to value the important things in life and that's reflected in how we run the restaurants. Just like family, our customers and employees are our back bone, and the reasons for our success, and I honor this daily."

In addition to its warm and welcoming environment, the Pacific Rim style Napa Noodles is the locals’ go-to for affordable Asian dining, having made its

mark by fusing the delicious taste of Asian noodles with seasonal fresh Napa Valley ingredients.

Napa Noodles specialties include Tokyo Ramen, Sticky Ribs, house-made Lumpia and potstickers, Eiko’s Chicken and Papaya Salads and the “Best” spicy wings in town. (Korean fried chicken wings), flavorful rice dishes, Asian beers, sake, and local wines.

Attention Sushi and Dim Sum lovers! This fall, patrons can get a taste of Eiko’s inside Napa Noodles when they open their Eiko’s Poke Raw Bar. Poke Bowls and Grab & Go sushi made fresh daily. Napa Noodles will also be serving Dim Sum weekend brunch from 10:30 am – 2 pm.

"We love our downtown locations," said Hallum. "The best part of being here is our cool neighbors. We are all in the heart of downtown’s resurgence and it's a good feeling to see all new life around us. We thank all of our Napa Valley friends and patrons for their love and support that they’ve given our family and businesses."

Tofanelli Family Vineyard

 BY FRAN MILLER

Vince Tofanelli can’t remember a time when wine wasn’t a part of his life. Raised on the Calistoga land that he now maintains, he recalls as a teenager helping his grandfather to harvest and crush grapes, and to make wine. As an even younger child, he remembers drinking small pours of that wine during family lunches in the vineyard. For him, the vineyard and the wine have always been synonymous with family, good times, and livelihood.

The Tofanelli wine brand is 20 years old, but Vince’s family has grown grapes in the Napa Valley for the past 120 years. His great grandparents had a vineyard on the outskirts of St. Helena, and his grandparents Sebastian DiGiulio and Irene DalPorto purchased 20 acres of fertile vineyard in the Calistoga AVA in the 1920’s, making Tofanelli one of the oldest vineyards in the Valley. The duo sold their grapes to others, while making just enough wine for themselves and their Italian family. Vince took over the operation in 1977, upon the death of Sebastian, and at the time, was struck by the soul-satisfying nature of a ‘circle of life’ continuation – a life that had come to define him, and continues to define him. “I initially found it so rewarding to carry on in the steps of my grandfather – to grow and tend grapes in the same way he did, on the same land,” said Vince. “I continue to have complete passion for the entire vineyard process, from farming to bottling.”

Just as his grandparents did, Vince sells a large percentage of his harvest to other wineries and vintners who are proud to tag the Tofanelli name on their labels. His largest buyer is Duckhorn; others include Chateau Montelena, Helen Keplinger, Luc Morlet, Dave Phinney, (with whom Vince collaborated on early Prisoner vintages, and on whose new label Papillon Vince’s hands are prominently displayed), and Thomas Brown (whom Vince credits as his greatest inspiration). Many of these vintners

are likely to serve Vince’s rare Tofanelli varietals - Zinfandel, Charbono, Petite Syrah, Grenache and Semillon - at their own tables. “Tofanelli wines are winemaker’s wines,” said Vince. “Each features intense flavor and layered complexity with old world influence. My goal is to craft wines that not only taste good now but will complement your meals and age gracefully.”

Though Vince took classes through the UC Davis viticulture program, a life amongst the vines was his best educator and he is largely self-taught. He acknowledges a tightknit community of fellow winemakers who act as a sounding board. He produces only 500 cases annually, and sells via the Tofanelli website and a few select Northern California wine shops. Diners at The French Laundry, Mustard’s Grill, and Charlie Palmer Steak in downtown Napa can also find his wines on the menu.

Visually, the Tofanelli old and gnarled vines hearken to another era, and Vince is proud to farm them in the same manner as his grandfather – organically (no pesticides) and with no irrigation lines. “I actually didn’t have great aspirations to build a wine empire,” said the slightly elusive Vince. He rarely attends winemaker dinners and doesn’t operate a tasting room. “I’m very happy with the simple purity of making wine out of fruit that I grow myself and I’ve been fortunate that my wines, and my grapes, are so well-received. For me, happiness is all about balance – with wine, and in life.”

Ancien Wines

A Coombsville Surprise

 BY KARI RUEL | PHOTOS BY SUZANNE BECKER BRONK

Hidden off the main road going through Napa’s Coombsville AVA is a low-profile winery making incredible Pinot Noir, Pinot Gris and Chardonnay. In fact, you won’t even find their sign. But who knew Pinot Noir could grow in the predominantly Cabernet region? Typically, Napa Valley Pinot Noir comes from Napa’s Carneros AVA where the cooler bay temperatures are kind to this delicate fruit varietal.

Winery owner and winemaker, Ken Bernards said a funneling effect from the bay through Coombsville hillsides creates a microclimate that makes it possible to grow the thin-skinned Pinot Noir grape on this historical 37-acre property.

“The property’s soil has white volcanic ash, which emphasizes minerality in Pinot,” said Bernards. “This point is further emphasized when compared to the other single vineyard Pinot Noirs Ancien now produces from Santa Rita Hills, Russian River, Sonoma Mountain and Willamette Valley.”

“What I love about Pinot Noir is the diversity and how dramatically different

the same grape is from these different locations,” said Bernards. “The soil is what primarily makes the difference.”

A collaboration between property owners and Bernards, offers a unique arrangement where the vineyards he uses are planted to his specifications. He has control over the clones, trellising and root stock, to name a few. The Haynes Vineyard property, which houses Ancien, is the oldest continually farmed vineyard in Coombsville dating back to 1966.

The Oregon native, Bernards studied chemistry in college and became enamored with wine and the possibilities of winemaking. “I worked a harvest during the summer in Napa before returning to fall quarter and at that point the deed was done and I knew I wanted to get into winemaking,” said Bernards, who moved to Napa to start his career in the late 1980’s.

“The first wine for Ancien was a small amount of 1992 Carneros Pinot Noir,” said Bernards.

“Napa Valley Carneros was my first designate and eventually grew into other

areas. The first vineyard that was custom planted for me was the Mink Vineyard in Coombsville followed by the Toyon Farm in Carneros.”

Ancien is homage to the tradition of winemaking over centuries past. Since 1992, their wine labels designed by the late artist Jim Hubert, have reflected this. Today, guests can experience Ancien Wines seven days a week at the Vintner’s Collective in downtown Napa or contact the winery directly. The three varietals of Ancien are also found at some of Napa Valley’s best restaurants.

“Our quest for great Pinot Noir always starts with the dirt” said Bernards.

Ken Bernards

The Sweeter Side of Life: Prager Winery & Port Works

 BY VALERIE OWENS

Afamily owned and operated business, Prager Winery and Port Works, has been producing world-class fortified wines since 1979. Inspired by passion and driven by family values, hard work and dedication, Prager Winery and Port Works is committed to producing premium Port that pair well with food to create an unforgettable experience.

“Producing world-class port was a hunger of the heart for my husband, 40-years ago,” said Proprietor of Prager Winery and Port Works, Imogene Prager.

An insurance broker by trade, Jim Prager had a deep appreciation for Port wine, which lead to a journey of education, and aspiration. After an impactful visit to the Napa Valley in 1974, Jim and Imogene Prager made a life altering decision to relocate their family of seven children from Southern California to St. Helena. Inspired by a niche outside the typical Napa model, Jim and Imogene’s vision set them apart from the beginning. With a goal to produce the finest port in a valley covered by extraordinary fruit, Jim’s dedication to his new profession in winemaking set the tone for the quality and heart showcased in every bottle.

“Our Dad wanted to make port because he enjoyed it but did not like the really sweet ports. So, he wanted to make a port that would pair well with food,” said Katie Prager-Rooney. “We all have ports with dinner frequently. They really can go with every course of a meal. They are lovely with desserts, but I personally love the white port with a Ceasar salad and my brothers love the red ports with spaghetti dinners.”

Known for its rich and decadent flavor profiles, port wine has commonly been categorized as a dessert wine. Though delicious notes of blue and red fruit, caramel, allspice and chocolate coat the palette, The Prager’s ports are crafted to enhance a meal and be appreciated for their balance, elegance and versatility.

“White port is generally used before dinner and as an aperitif rather than an after dinner beverage which is the traditional style. Because white port is lighter, it pairs very well with sweet and savory dishes and can be enjoyed with hors' dourves or with the first course of a meal,” said General Manager, Jeff Prager. “Dishes that are caramelized, butternut squash, bisques, pattee or seared seafood work very well with white port. For example, it goes well with seared sea scallops. The white port brings out the caramelized flavor from the dish as well as the actual flavor from the ocean. It's an amazing combination.” said John Prager.

With a defined style that is all their own, Prager Winery and Port Works offers a selection of dynamic ports varying from the traditional vintage style to white ports to aged tawny’s expanding upon the time-honored Portuguese standard. “We are different. For example, with our white port, we allow it to age longer, which gives it a nutty finish to enhance the caramelization within the wine. This really accentuates the flavor from the food ,”said Jeff Prager.

Committed to crafting ports that pair well with food, the Pragers host several educational events for their Port Club Members and guests run by Mary Lenney. “We have an event in October that showcases how port really does go with everything. We pair our ports with cheeses, nuts, soups, and meat to name a few,” said Katie. “We truly want people to understand that Port has its place at the table, it pairs well with food and is lovely on its own.” With a mantra of, “Don’t be afraid of ports,” The Prager’s have built a legacy in the Napa Valley.

After Jim’s passing in 2017, the family continues to carry on the tradition. “We are family owned and operated,” said Jeff Prager. Today, the second generation has taken the helm. Under the winemaker Peter

Prager, who is the President of the Sweet and Fortified Wine Association, Prager Winery and Port Works continues to produce a diverse selection of premium wines. Together, the Prager men, Jeff, Peter and John and brothers-in-law, Richard and Kevin, provide first-rate hospitality. Always ready to educate and inspire, guests can feel at home as they savor exceptional port wines with the Prager’s.

As their 40th anniversary draws near, the family embraces each moment. Nestled in the heart of St. Helena, lies their hidden gem, overflowing with character and charm. Commemorating 40 years of hard work, and 40 years of love for a business built out of passion, the Prager’s celebrate family, tradition and love for port wine.

Food prepared by Harvest Table

Brilliant Mistake Wines: Take Notice

 BY KARI RUEL | PHOTOS BY SUZANNE BECKER BRONK

Aseries of brilliant mistakes, as Stacy Reinert would put it, brought her and John Reinert together in 2009. They wanted to get to know each other, without any distractions, so they started to visit the Napa Valley on the weekends. Their dreams and aspirations of living the “Napa Valley lifestyle” have come to fruition beyond their wildest imaginations.

“Napa is a great place to become inspired,” said John. “It’s a very romantic place, so beautiful, almost Zen-like, and over a glass of wine, an amazing meal, and conversation you can fall in love…or decide to start a winery.”

Napa was the romantic place that teased their culinary palate and their love of wine. Stacy is a big foodie, with a love of cooking and enjoying meals with family and friends. John is a self-professed wine geek, inspired by the stories of the Napa vintners he has come to know. The pair started attending Napa Valley events and ensconced themselves in the food and wine scene. In 2011, they got married in Napa Valley, and bought their family home in Yountville in 2015.

“We inspire each other to take risks,” said John. “As I began to learn more about Napa Valley wine, I knew that I wanted to make an artisan style, boutique wine, and Stacy said to go for it. I truly believe

a person's worth is often measured by the risks they take in life.”

John met winemaker Maayan Kotschitzky, who was the former assistant winemaker for the cult wine, Screaming Eagle and is currently the Director of Winemaking at Philippe Melka's Atelier Melka.

“We were Maayan’s first side project, and we have since become like brothers,” said John. “I have learned a lot from him, both in wine and in life.”

They named their winery Brilliant Mistake because it resonated with John and Stacy about how some of the best things that have happened to them, have happened unexpectedly. As Stacy said, “Some of the best things in life are those unexpected brilliant mistakes.” Their first vintage, a 2013 Bordeaux-style Cabernet, was released in 2015 and sold out immediately, and they have sold out of each vintage since. In 2016, they added a Sauvignon Blanc to their portfolio, and that too sold out immediately. They had planned to grow the brand slowly, but a tasting arranged by friends Monica and David Stevens of 750 Wines, introduced John and Stacy to wine lovers Steve and Sonia Greenbaum and wine buying legend Lawrence “Doc” Cohen. In 2018, Steve, Sonia and Doc decided to form

a partnership with John and Stacy, and invested in one of Napa’s newest cult wine labels. They now produce 350 cases of both Cabernet Sauvignon and Sauvignon Blanc. This vintage they plan to harvest grapes for a 55 case reserve Cabernet Sauvignon, called The Poet & The Muse by Brilliant Mistake Wines.

At the 2017 Premiere Napa Valley (PNV) Auction, their five-case auction lot of 2015 Cabernet Sauvignon sold for $30,000/$500 per bottle in the live auction, number 22 out of 250+ wineries.

“Thinking we wouldn't be able to repeat that success the next year, we entered a five-case lot in the online auction, and that lot went for $17,500/$292 per bottle at PNV 2018, which is a record for an online lot at PNV,” said John.

Their five-year goal is to increase production to 1,000 cases, and possibly open a high end tasting room in Yountville or St Helena.

We can’t wait see what other “brilliant mistakes” come their way.

John Reinert

Stacy Reinert

Tahoe Blue Vodka The Pure Clear Choice

 BY KARI RUEL

When Maryland native Matt Levitt first glimpsed Lake Tahoe during a post-college van tour of the United States, he was blown away. What was to be a quick stop along his driving route turned into a 17-year stay, and a new career. “I had no concept of Lake Tahoe before seeing it during our road trip,” said Levitt. “My girlfriend (now wife) and I fell in love with the area, and our last day of our sojourn became the first day of our new life.”

And the new life became the inspiration for a new business venture – Tahoe Blue Vodka. “It was 2011 when I had the ‘a-ha’ moment to create a vodka that captured the essence of Lake Tahoe,” said Levitt. “I saw an analogy with the clear spring lake waters and clear, pure, premium vodka, and I liked the connection – water and lifestyle. When one thinks of Tahoe, they picture boating, skiing, and happiness. So, for a liquor brand, vodka specifically, I couldn’t think of a better product to offer the consumer than an escape to Tahoe.”

Tahoe Blue Vodka is a natural for Northern California vodka consumers. Regionally focused, gluten-free, and made with some of the purest water in the world, the brand is unique in that it takes a cue from winemaking by blending. Tahoe Blue is one of the first blended vodkas which serves to highlight certain characteristics while masking those less desirable. A blend of grape, sugar cane, and corn creates a smoother taste. And, by using corn instead of wheat, the vodka is safer for those with wheat allergies and celiac disease.

“Grapes clean up the finish and makes it taste smooth,” said Levitt. “And sugar cane makes for a more interesting martini because of its viscosity, but those two ingredients would be too sweet if we didn’t add corn or grain for that classic vodka structure without the bite.”

In addition to great taste, Tahoe Blue Vodka is doing great things. For every bottle purchased, the company makes a donation to Lake Tahoe preservation. “We built the donation program into the company’s business plan,” said Levitt. “We didn’t wait until we were successful to start a foundation. It’s part of who we are. What’s good for the brand is good for the lake and good for the environment.”

Since 2011, Tahoe Blue Vodka has grown from 300 cases to 8000 cases sold and is on track for 15-20,000 cases this year. They continually take top honors at spirit competitions including the coveted ‘Ultimate Spirits Challenge’ in New York and have risen in the Nielsen ratings for top consumer products.

The parent company Tahoe Spirits has just one product, unflavored Tahoe Blue Vodka, distributed independently at Raley’s, Nob Hill, Bel Air, BevMo! and select Safeway stores in Northern California. It also can be found at selected restaurants and bars.

While Levitt is proud of his product’s success, he is most gratified when he sees the Tahoe Spirits name on a donor plaque. “The more we make, the bigger the impact we can have on services at Lake Tahoe and beyond,” said Levitt.

TAHOE BLUE VODKA tahoebluevodka.com

Matt Levitt

Frank Family Vineyards Celebrating 25 Years

 BY FRAN MILLER

It’s been more than 25 years since Rich Frank set the stage for the creation of one of Napa’s most popular wineries, and 25 years exactly since he captured lightening in a bottle. As president of Disney Studios throughout the 80’s, Rich never ‘imagineered’ a career in the wine industry. He merely sought a relaxing retreat from the hustle and bustle of Hollywood, and Napa beckoned. His world travels had encouraged his love of great wine – the drinking of it; not the making. But after moving-in to his classic Tudor vacation home in the Rutherford AVA, his phone started ringing off the hook from wineries seeking to buy the grapes that surrounded his Winston Hill property. It was then that he realized a change of careers might be in order.

He ultimately bought the old Hanns Kornell Champagne Cellars winery, and in 1993 founded Frank Family Vineyards. Today, Rich and his wife Leslie own 380 acres of some of the finest vineyard land in Napa, and produce nearly 75,000 cases annually. Frank Family Vineyards has become a household name for lovers of

premium Napa Valley Chardonnay and Cabernet Sauvignon (both of which consistently rank in the top 10 of the Wine & Spirits Annual Restaurant Poll) and is the only winery to twice have been awarded “Winery of the Year” by the Connoisseurs’ Guide to California Wine. In honor of the winery’s original champagne roots, Frank Family also makes four California sparking wines in the traditional French méthode champenoise style, as learned by winemaker Todd Graff while assistant winemaker and vineyard manager at Schramsberg Vineyards in the early 90’s.

Graff has played an essential role in Frank Family’s steady growth over the last fifteen vintages, since 2003.

Rich continues to actively run all aspects of the winery, from vineyard purchases, sales and marketing, and hosting winetasting groups. Leslie, another entertainment industry veteran, oversees the marketing and branding, and travels extensively with her husband to promote their wines domestically and internationally. She also coordinates Frank Family’s charitable giving initiatives and serves on the board of Festival Napa Valley. Both Rich and Leslie can frequently be found amiably entertaining guests at their Calistoga tasting room on Larkmead Lane. Housed inside a beautiful 1930’s pale yellow Craftsman home, the recently remodeled tasting room is and has long been a favored Napa Valley destination.

Winemaker Todd Graff

Rich and Leslie Frank

Atop Atlas Peak, Antica Astounds

 BY FRAN MILLER

Antica’s amphitheater-like vineyard atop Atlas Peak reveals a spectacular panoramic vista not unlike those found at the Tuscan vineyards from whence came the owners – the distinguished Antinori Family of Florence, Italythe only Italian wine-producing family that owns a Napa winery. With more than 630 years of winemaking in their family history, it’s safe to say that the Antinoris (now in their 26th generation) know a bit about wine. They also know a bit about land and terroir, and when the opportunity arose for them to craft a winemaking home in the Napa Valley, they seized it.

It was 1985 when the Antinoris and their business partners discovered and purchased this land – 1,800 feet above sea level. It was a bold move; vintners in those days weren’t exactly seeking ‘mountain vineyards.’ But Marchese Piero Antinori’s instincts told him that rocky mountain soil equals vine struggle equals richness and concentration. He was right. Today, nearly 15% of Napa Valley vineyard acreage is in the mountains. In 1993, the family assumed 100% ownership,

and it would be another 14 years before they released their first wines. Explained by vineyard manager Glenn Salva, “Patience is part of the Antinori family DNA.” Led by family patriarch Piero and his three daughters Albiera, Allegra, and Alessia, the family philosophy rests on the belief that quality is a long-term and ongoing commitment, aptly illustrated by their family’s centuries of successful wine production.

Antica (the name represents ‘Antinori California’) features 600-acres of estate vineyards; all Antica wines are estate grown and estate produced: Cabernet Sauvignon, Chardonnay, Townsend Vineyard Cabernet Sauvignon, and limited production Sangiovese, Pinot Noir, Sauvignon Blanc, and Rose of Sangiovese. The vineyards in the amphitheater-like setting are surrounded by steep slopes on all sides and are at the head of two watersheds that flow to the Valley below.

Antica’s tasting room, located in a Tuscan villa that overlooks bucolic grounds, is a bit off of the beaten wine path, but is worth the winding, uphill drive. Theirs is a quiet and intimate tasting experience where

you’ll enjoy a tour of the estate and winery, and al fresco (weather permitting) pours of their estate-grown Chardonnays and Cabernet Sauvignons. And if you’re lucky, perhaps a sip of late harvest G&G Soracco. These private tours and tastings are $40 per person, by reservation only, with a max of eight guests, and are offered Monday through Friday at 10am and 3pm, and Saturdays during the summer at 10am – during which time it’s not uncommon for one or more members of the Antinori family to peek-in with a welcoming ‘hello,’ while they vacation at their Napa home just up the hill.

Piero Antinori and daughters

Grgich Hills Estate Taste the Legacy

On Independence Day in 1977, Mike Grgich and his new partners, Austin Hills and his sister, Mary Lee Strebl, of the Hills Bros. coffee family, broke ground for a new winery in Rutherford, in the heart of the Napa Valley.

Their ambitions were to create the best wines in the world, while maintaining the true heart of the winery and family values. The 18-acre plot in the famed Rutherford Dust region would soon be home to a winery spanning generations of Grgichs and Hills.

Vintners Hall of Fame inductee and James Beard Award winner, Miljenko “Mike” Grgich, was born in a tiny village in Croatia, the youngest of 11 children. Mike learned winemaking from his father and then at the University of Zagreb. His perilous and arduous journey to America eventually led him to landing in the picturesque Napa Valley where the legacy of Grgich Hills Estate would be known world-wide.

The life of Grgich Hills Estate continues to be a family ownedand-operated. Violet Grgich, president and daughter of Mike Grgich, steers Grgich Hills Estate into the future with the everchanging Napa Valley wine climate. Ivo Jeramaz, Mike’s nephew, is now the winemaker and VP of Vineyards and Production. He emigrated from Croatia with an engineering degree, but a desire to create beautiful, artfully crafted wines in 1988.

Ivo championed the shift to organic farming in 2003 and expanded our sustainable practices by switching to solar power in 2007. Today, every acre is certified organic, with no artificial fertilizers, pesticides or fungicides. Ivo’s aim year after year is to improve the quality of the vineyards and wines, which display an artistic and meaningful touch that he learned from his uncle Mike.

“Everything that I know about wine and winemaking, I learned from Mike. Crafting wine is more art and intuition than science. You

cannot learn great winemaking from a book. You really need to have a mentor and I was lucky enough to have a great mentor in Mike,” said Ivo.

We are pleased to share our philosophy, story and special events with both members and visitors all year long. We offer grape stomping beginning with our most beloved event, The Blessing of the Grapes and ends mid-October when the grapes run dry. Mike Grgich stomped grapes as a child and we extend the same experience to our visitors that creates a memory few get to share. We invite both members and visitors to join us at the winery to stomp to their hearts content!

Grgich Hills Estate remains family-owned and operated with generations of Grgich’s and Hills joining the team. A third generation has joined the winery with the addition of Justin Hills, son of Austin Hills, who gained valuable experience in the vineyard and the tasting room before becoming the winery’s Trade Ambassador. After graduating from University of California, Santa Cruz, Ivo’s daughter, Maja Jeramaz, joined the sales team and is now the Export Sales Ambassador.

From its legacy beginning with Mike crafting the winning Chardonnay in the historic tasting in Paris, to a family-owned winery in the Napa Valley, the future looks bright for Grgich Hills.

Bistro Don Giovanni The Godfather of Italian Food in Napa Valley Celebrates 25 Years

 BY PAUL FRANSON

Bistro Don Giovanni is 25 years old this year, a remarkable achievement in a business where most restaurants never reach their first anniversary.

More amazingly, while literally hundreds of other restaurants have opened and closed in Napa Valley during that time, the iconic restaurant on Highway 29 remains at the top in popularity – as you’ll learn if you try to make a reservation for a weekend.

Giovanni Scala is a native of Torre del Greco between Naples and Pompei under Mount Vesuvius who had worked on cruise ships before ending up in San Francisco in the restaurant business. He his late wife, chef and future business partner Donna in 1986.

In 1987, he was approached by Claude Rouas of Auberge du Soleil to open a restaurant in Yountville, and Scala came up

with the name Piatti, Italian for dishes. Eventually there were six Piattis

In 1992, partners Giovanni and Donna had a chance to create their own restaurant. They took over the former Table 29, keeping the format through Valentine’s day, when they closed to remodel. Bistro Don Giovanni opened in March 1993. It’s changed relatively little since, except to offer meals on its decks, a step that required a rare approval by voters. But Giovanni and Donna had the chance to take over Table 29 and named it for themselves (Don being short of Donna). They added the French “Bistro” because that was popular and they wanted to emphasize that the food of Italy and southern France had much in common.

Over time, the French influence diminished but the name remained. Even now,

many locals call it “the Bistro” even though other bistros abound.

Giovanni is a good cook, though he’s never cooked in restaurants, but Donna spent a lot of time with his family and in Naples, so much of the food is true to that tradition.

The restaurant had one of the first woodburning ovens to bake pizza Neapolitana locally, and Mama Concetta’s meatballs, clams with pasta and grilled branzino with lemon caper butter, currants, raisins and cauliflower florets come from his family.

Donna created many other dishes that became popular like the beet, haricots vert and goat cheese salad and ravioli with lemon sauce plus the most popular dish on the menu, grilled salmon with mashed potatoes. “They’re not Italian, but people wouldn’t come back if I took it off the menu,” jokes Giovanni.

He’s very accommodating, even serving a small plate with pepperoncino flakes and Parmesan cheese with pizza, which many Italians call inauthentic. “Who am I to tell people what to eat?” he asks rhetorically.

Early on, they opened Scala’s in San Francisco, but eventually decided to reduce their stress. Sadly, Donna Scala died of a brain tumor in 2014, but she had trained her staff so well that the traditions continue.

How has business changed?

Though Bistro Don Giovanni has had a liquor license from the start, Scala sells more wine than spirits in spite of the current enthusiasm for cocktails. And 85 percent of customers buy Napa Valley wines.

He has responded to the craze for rosés, however, and offers 21 on the wine list. The most popular is Domaine Ott from Bandol in Provence.

The chefs also offer gluten-free pasta, though they create all their other baked goods and fresh pasta in house.

With recent news of some prominent Napa Valley restaurants closing, notably Terra, Cindy’s Backstreet Kitchen and, earlier (see sidebar) Tra Vigne, Scala echoes the biggest challenge he faces: housing costs. With affordable housing virtually unobtainable, it’s difficult to attract and keep staff, especially dishwashers and cooks, though some of his 30 employees have been with him since the beginning.

Still, he loves being in the restaurant business. He has three years before his lease expires but is confident of the future. “I just want to thank everyone who’s supported us for 30 years and hope we can make them want to continue to do so.” BISTRO

WINE COUNTRY’S Italian HEART

What we call wine country – specifically Napa Valley –cuisine has a strong Italian heart.

While there are definitely influences from France, Asia and Mexican cultures, our diet with its emphasis on fresh produce, pasta, pizza, playing down meat and seasoning with fresh herbs, garlic, olive oil, lemon and wine would seem at home in most of Italy, especially the south. That’s hardly surprising considering the similarities of the climates plus the strong influence of Italians in the pervasive wine and hospitality cultures.

More than 30 years ago, Tra Vigne opened in St. Helena as the destination restaurant in Napa Valley. Under founding chef Michael Chiarello, it helped define what came after, and it’s not surprising that many local restaurants can claim its ancestry.

First is Tra Vigne Pizzeria, which has evolved from a pizzeria into the virtual son of Tra Vigne. Many of the favorite dishes migrated there and it should be noted that in Italy, most pizzerias serve far more than pizzas.

In addition, when Tra Vigne closed to be reborn as Charter Oak under Meadowood chef Christopher Kostow, most of the TV staff was thrown out of work and many moved en mass to what is now Brasswood north of St. Helena.

Others like executive chef Anthony “Nash” Cognetti have populated Tre Posti, an event center that replaced a line of restaurants south of town that ended as Cindy Pawlcyn's Wood Grill & Wine Bar, after being Brassica Mediterranean Grill, Go Fish, Pinot Blanc and others.

And Chiarello, of course, opened Bottega, now one of the valley’s top draws.

Though many of the dishes are new, other came with Chiarello from Tra Vigne and the rustic southern-Italian spirit remains.

Another foundation restaurant was Green Valley Trattoria (I never understood why they didn’t called it Valley Verde to be consistent). Its founding chefs were from the Ligurian area of Italy around Genoa, home of the Italian fishermen who defined North Beach in San Francisco.

That mean calamari, pesto, ravioli, pesto and more. When Jude Wilmoth took over and renamed it Cook, he wisely kept some popular dishes while the chef Israel C. Perez opened nearby Vercelli, now Bistro St. Helena as he’s slipped in some Mexican and other favorites.

Other long-timers featuring ItalianAmerican favorites include Bosko’s in Calistoga, La Strada in American Canyon and Villa Romano south of Napa.

More recently, chefs have opened newer classic Italian-American restaurants, notably Il Posto, Pasta Prego (reincarnated for the third life) and Allegria, which others have turned to Italy for more authentic traditions: Ca’ Momi, Ciccio and Oenotri.

Whether pedantically authentic, Italian-American or more recent ItalianCalifornia fusion, these and other restaurants serving Italian-inspired food remain among the valley’s most popular – and for good reason: There’s no better food than Italian!

A HISTORICAL FOOTPRINT:

The Sons of Italy In America Napa Lodge 2043

 BY VALERIE OWENS

There is a tie that binds, a brotherhood, a family within a cultural organization focused on the betterment of a community. A kinship, where heritage is celebrated and teamwork is valued to assist, advocate and support one another. For members of The Sons of Italy In America, the organization is a time honored society of men and women of Italian descent focused on education, charitable fundraising and cultural advancement.

Dating back to June 22, 1905, the order of the Sons of Italy in America (OSIA) was inaugurated in New York by Vincenzo Sellaro, M.D. The concept was to create a society that would support early Italian immigrants. Today, OSIA has over 600,000 members and supporters and a network of more than 650 chapters coast-coast with OSIA members contributing more than $115 million to educational programs, disaster relief and medical research, according to the organization’s website. Locally, the OSIA chapter in Napa has grown since its inception on March 28, 1955. With over 140 members, the association prides itself on the hard work and dedication that each member has contributed in an effort to promote longevity and goodwill.

“We are a family,” expressed Vice President of OSIA Napa Lodge 2043, Marisa Miller. “It’s a connection to our heritage and to the community.”

Offering scholarships to Napa youth, providing support to local veterans and giving back to the community is what drives the organization. With a tagline of, “fun and philanthropy,” OSIA Napa Lodge 2043 embraces diversity while honoring the traditional roots of the Italian culture.

“Our goal is to support the community and pay it forward,” explained Treasurer of OSIA Napa Lodge 2043, Alan Miller. “We are all blessed to live in Napa.”

With a commonality of heritage, camaraderie, and philanthropy, membership is a direct connection to a lineage steeped in tradition in a fun and rewarding environment.

“I’ve witnessed that the Napa’s Sons of Italy chapter has an incredible passion for their heritage and family,” said Financial Advisor for New Aspect Financial Services, Matthew Mullowney, CPFA. “I admire how dedicated they are towards protecting the legacy of their ancestors through community-based relationships.”

An organization defined by generosity, OSIA Napa Lodge 2043 is committed to creating a historical footprint in the valley.

“We keep growing,” said President of OSIA Napa Lodge 2043, Anna M. Graeber. “We have an amazing team, a wonderful group of members, host fun events and serve the community. We are family and proud to be the Napa branch.”

A FAMILY BUSINESS: KEEVER VINEYARDS

 BY VALERIE OWENS

Family-owned and operated since 1999, Keever Vineyards has produced premium Napa Valley wines since 2002. Perched 300-feet above the valley floor in the western hills of Yountville lies the family estate, winery and vineyards. Composed of rocky, mountain terrior, Keever Vineyards provides a tranquil haven for oenophiles, embodying elegance and sophistication with each sip.

Ready to embrace retirement, Bill and Olga Keever purchased their rocky hillside estate with a desire to sell fruit in a community enriched by agriculture ascendancy. “I call this adventure progressive insanity” said co-owner of Keever Vineyards, Olga Keever. “We planned to retire and grow and sell grapes. Our vineyard was designed by Jim Barbour of Barbour Vineyard Management and our intent was to have the vineyards professionally farmed and just be involved in the management of our grape contracts with wineries that we hoped would buy our fruit. However, we didn’t sell a single grape. Instead, Jim convinced us that we wouldn’t be happy if we didn’t have our grapes in a bottle with our name on the label. We blame Jim for our failed retirement. As Bill likes to say, “We’re not retired, we’re just tired”.

With one decision, the Keevers embarked on a journey that would change the course of their lives. “Jim gave us a list of notable winemakers in the valley but he suggested we call the person at the top of the list first. That person was Celia Welch. She interviewed us and walked the vineyards. She examined the vines, crumbled soil in her hands and checked out our fields of rocks,” explained Olga. “She liked what she saw and said she would call us back by the end of the week to let us know if she would be making our wine. That was on a Monday. She called back on Friday and said yes. We were beyond thrilled!”

Keever Vineyards produces their flagship Cabernet Sauvignon, a red-blend called Inspirado and a Sauvignon Blanc. Additionally, they make a small amount of their crème de la crème Cabernet called ORO. A true family operation, Bill and Olga, along with their son, Jason who is in charge of winery operations, and their daughter, Ashley who manages hospitality and the office, work together like a well-oiled machine. Of course, Heradio Rios, their Cellar Master, and Liz Wilkens, Wine Society Manager and Hospitality, round out the team to perfection. “Our goal is to consistently produce superb wines”.

The Keevers are an example of love, dedication and support of a dream and a family legacy that they hope will live on for generations to come. Through passion and perseverance, Keever Vineyards is committed to producing ultra-premium wines in the heart of the Napa Valley.

Dr

Kathryn Kent, MD, FAAD

A CELEBRATION OF LIFE: KUKERI WINES

 BY VALERIE OWENS

Napa and Sonoma are home to some of the most esteemed vineyards in the world. With a backbone in artistry, vintners work endlessly to showcase the regions’ renowned terrior through creative brilliance. For Petar Kirilov of Kukeri Wines, heritage and passion laid the groundwork for wines that are rooted in tradition.

“I was born and raised in Bulgaria,” said Petar Kirilov, Founder and Winemaker for Kukeri Wines.

“I fell in love with wine when I was 12 or 13 years old. I helped my Father make wine and grappa.”

After Graduating from the University of Food Technologies in 2002, Kirilov obtained a master's degree in winemaking the following year. Post graduation, Kirilov decided to further his educational journey and move to California. Accepting an internship with Truchard Vineyards in Carneros, the aspiring Winemaker dedicated himself to the study and practice of making wine.

“After Truchard, I was fortunate to come back to California and work with Vinovation,” said Kirilov. “In 2008, I joined Meadowcroft Wines and Foyt Wines as the Head Winemaker.”

With a background in production, research and development, Kirilov’s experience gave way to his undeniable talent. Proving that perseverance and ambition is a recipe for success, Petar launched his own brand in 2013 with a desire to make exceptional boutique wines from single vineyards.

“I fell in love with Mt. Veeder Cabernet,” expressed Kirilov. “I asked to get a ton and start my own label.

In 2013, I made 50 cases of my first wine, Mt. Veeder Cabernet.”

Named after a celebrated pagan ritual, Kukeri Wines pay tribute to the Bulgarian festival that is steeped in tradition and symbolism for over 8,000 years. Dating back to the Thracians and the ancient Greek god, Dionysus, god of grape harvest, winemaking and fertility, Kukeri is a time honored representation of rebirth, death and the circle of life.

“Kukeri wines are a celebration of life,” said Kirilov. “The goal is to enjoy great wine, forget about all of the bad and negative things and revel in the good.”

With a wine portfolio consisting of eight wines to date showcasing fruit from Mount Veeder, Stags Leap, Rutherford, the Petaluma Gap, Los Carneros and the Russian River Valley, Kukeri Wines are elegant, expressive and well balanced. Creating a legacy for his family, Petar Kirilov has proven that passion fuels the soul.

ROBERT CRAIG WINERY WINES

THROWBACK QUALITY at a THROWBACK PRICE

In this current wine climate of increasingly rare-air cabs, it is uncommon to find award-winning stunners priced at a mere two figures. But at Robert Craig Winery, quality at a fair price has become somewhat of a hallmark. Industry aficionados Robert M. Parker and Antonio Galloni have both placed Robert Craig wine on their ‘Best Buys for Collectable Napa Valley Cabernet’ lists, an endorsement for which the folks at Robert Craig are extremely proud. “We’ve consistently kept our price in the $90’s, despite our competitors in quality charging up to three times that amount,” said Elton Slone, President and CEO at Robert Craig. “We have many longtime customers and wine club members who’ve been buying our wines for years, and we never felt like it was a just thing to do – to raise prices to match the industry. We charge what we think is fair and honest price, not driven by ego.”

What makes this edict so stunning is the superior provenance of Robert Craig Winery grapes, the majority of which come from hillside or mountain-top vineyards located at 1,600 feet or above, and of which Robert Craig owns 85%. These venerable and lauded spots produce superior grapes that fetch a pretty penny: Howell Mountain, Spring Mountain, Mount Veeder and Diamond Mountain. Each rare. Each extraordinary.

The steep price for mountain-grown grapes is justified by the increased costs of farming the challenging and rocky terrain. “Most of the field and vine maintenance is done by hand,” said Slone. “And the cooler temps and lack of water in the mountain vineyards produce a lower yield. But, the end product is a smaller berry with high skin-to-juice ratio that produces tremendously flavored and intense wines. Everyone recognizes the flavor intensity of a mountain cab.”

One of the original mountain producers in Napa Valley, Robert Craig Winery keeps its operation small, producing only about 9,000 cases annually. Half of their wines are sold direct, and the other half can be found nationally in specialty shops. Additionally, lucky guests of several local esteemed restaurants might find a bottle on the wine list: Cole’s Chop House, The Restaurant at Meadowood, Charter Oak, and Farmstead at Long Meadow Ranch are all proud to feature Robert Craig’s single vineyard selections.

While Cabernet Sauvignon is the backbone of Robert Craig, the winery’s portfolio includes limited bottlings of Zinfandel, Merlot, Chardonnay and Rose, each of which maintains the Robert Craig philosophy of expression of site and minimal intervention. “Our wines are very classic,” said Slone. “Like an 80’s throwback. Super intense, and made for the cellar. We’ve really stuck to our guns in making fairly priced, small lot, single vineyard, property expressive wines that age for decades.”

Wine tasting appointments at the winery’s flagship Howell Mountain tasting room are hard to score, but a downtown Napa tasting room delivers the goods as well. Open 10am – 4pm daily by appointment, this warm and inviting locale is a perfect spot to experience the artistry of Robert Craig’s award-winning wines.

ROBERT CRAIG WINERY 625 Imperial Way #1, Napa, CA 94559 707-252-2250 www.robertcraigwine.com

 BY FRAN MILLER

"America's Best." Cooking Light

"My best friend in the kitchen." Food and Wine

"Perfect balance of power and grace." Bon Appetit

THE NAPA VALLEY DREAM: J. MOSS WINES

 BY VALERIE OWENS

An industry focused on taste, smell, and most importantly grapesJames Moss knows it well. Since 2001, James has highlighted the exceptional terroir of the Napa Valley through the production of his award-winning wines. Placing pride on showcasing the region’s most renowned fruit, James creates wines that are composed of explosive aromatics, depth and complexity.

Getting his start in wine distribution sales in Dallas, Texas, James said he “got the bug” for wine and developed his pallet through educational courses. After earning a trip to the Napa Valley in 1997, James’ passion for wine turned into his life’s calling. “When I came out to Napa, all I could think of was how awesome it was. I met my future wife and moved out one year later,” said James. “I loaded up my U-Haul, S10 pick-up truck and drove to Napa Valley from Irving, Texas. I live on the edge and always have.”

For over 20 years, James has been dedicated to the wine industry, working professionally for a wine and spirits distributor and dedicating personal time to pursuing his Napa Valley dream.

James was given the opportunity of being mentored by Mark Jessup and Gustavo Brambila, and through their guidance he began to hone his talents as a winemaker.

“I was very fortunate to work with Mark,” said James, “He taught me so much. It was a great learning experience. I worked with Gus for six years, and he educated me more on the technical side and taught me how to make fine wine. It was in 2001 while working with Gus that I made my first Cabernet.”

With an entrepreneurial spirit, James is thankful to his wife, Janet Moss. “Janet has been my biggest supporter from day one, with her knowledge of the wine business and helping with day to day operations is a big reason that J. Moss is successful,” said James.

James, his wife Janet, and son Westley opened their winery J. Moss in 2011 in the Wine Crusher District located in South Napa, becoming one in a handful of blackowned wineries in the Napa Valley.

In 2012 consultant winemaker Julie Hagler Lumgair joined the J. Moss team, and the winery has continued to evolve and make their mark in the Valley, being recognized by critics such as Wine Spectator, James Suckling and Robert Parker. Focused on quality and first-rate hospitality, guests can feel at home at the Moss family winery as they savor exceptional wine.

“I am a firm believer that you have to go for your dreams,” expressed James. “It’s all about your attitude and I knew I could do this. It’s all about the heart and soul.”

Photo by Kari Ruel

LIVING the DREAM

HABER FAMILY VINEYARDS

 BY VALERIE OWENS

Characterized by appellation and terroir, the Napa Valley is home to some of the most extraordinary wines. Where diversity unveils true character, and passion emanates from a blend of artistry, science and mother nature. For Sue-Marie and Ron Haber, the world of wine would lead them on an incredible journey filled with dedication, adversity and triumph.

Co-Founder of W&W Glass LLC, Ron Haber spent over 40 years working in New York and throughout the United States in the family architectural glass business based in Nanuet, New York. Working and traveling did not stop Ron and his wife, Sue-Marie, from pursuing their avid love of wine. Together, Ron and Sue-Marie really fell in love with Howell Mountain Cabernet while attending a three day wine immersion weekend in Florida.

“Beth Nickel presented their single vineyard wine portfolios which introduced us to Howell Mountain fruit. Once we tasted the fruit from the Vogt Vineyard, we said, ‘now that speaks to us’,” said Proprietor of Haber Family Vineyards, Sue-Marie Haber.

With a penchant for 100% Howell Mountain Cabernet Sauvignon, Ron and Sue-Marie traveled frequently back and forth from New York to Napa. A haven for the wine enthusiasts, Napa

Valley fueled their passion. “Boxes of wine were sent to my office,” said Proprietor of Haber Family Vineyards, Ron Haber. “I think we counted that we belonged to 13 wine clubs at one point.”

Before long, the Habers had built relationships, developed a sense of community and decided to find a vacation home that they could retire to. Immersed in the lifestyle, the future Napans began a search for a property on Howell Mountain that would allow them to belong to and contribute to a community rooted in enology and viticulture.

“We told our real estate agent, Howell Mountain, Howell Mountain, Howell Mountain,” expressed Sue-Marie. “We preferably wanted land that had never been planted so that we could plant the clones we wanted to.”

Sue-Marie and Ron were unable to find their dream property on one of their early trips. “So, I went back east and Ron flew to a trade show in Las Vegas. As he landed, our agent called and said, ‘I found it and you have three hours to make a decision before it goes on open market’,” said Ron.

“So, here we are, site unseen, unable to speak with each other and this was before pictures on phones.”

After reaching out to a local friend for advice, Ron made the decision to purchase the property. “The discussion led me to put down a non-refundable deposit on a credit card, without even seeing the property,” explained Ron.

Within one time sensitive decision, the Habers changed the course of their life. Given just five weeks to do their due diligence, Ron and Sue-Marie worked with one of the top vineyard design and vineyard management companies to ensure the property was plantable to grapes. “We closed and then five weeks later we planted our first .99 of an acre,” recalled Sue-Marie. “It would end up taking us three years to plant our 2.5 acre vineyard.”

With the purchase of their “retirement” property, the Habers had another decision to consider. Did they want to be growers, or become vintners? “I was college hunting with my daughter and we came out to say hi to the babies,” said Sue-Marie in reference to their early growth. “It was so exciting as bud break each year continues to be. In that moment, I called Ron and told him to begin work on the label, let’s do this.”

With 40 years experience in the construction industry, Ron’s plans for retirement shifted to a new career path overnight.

“There was no retirement. I never was in quotes, 'retired', which was really a great decision,” explained Ron.

Together, Ron and Sue-Marie launched Haber Family Vineyards with a label dedicated to Ron’s father who had started the family glass business in 1944 combined with their new respect of place on Howell Mountain showcasing small lots of 100% Mountain Cabernet Sauvignon.“We went the 100% Cabernet route because that's what we love and we were going to follow that love,” said Ron.

“We knew we had to find a winemaker right away. After a few interviews, a friend recommended we talk to winemaker Tim Milos. We had the opportunity to first meet Tim at a dinner in New Jersey. Within fifteen minutes, we knew he was and still remains our guy” said Ron. “We still kid with Tim that he had his check before salad was served.”

With Tim’s guidance, and while the new vineyard was taking hold, the Habers decided to not wait seven or eight years for their first Howell Mountain Cabernet. As luck would have it, Tim found beautiful fruit available from Diamond Mountain. The Habers released their first vintage with a 2006 release of 380 cases in late 2009. Their first Howell Mountain production was

NVL wineries

in 2007 with 47 cases released in 2010. “We knew it was small and we did not have any intention of selling it, but as of today, we have only 6 six bottles left. We sold it all,”explained Ron.

As the Habers worked tirelessly on their label, they remained in New York with the planned remodel of their vineyard home start ing in early 2008. The vineyard was evolving and the promise of a bright future in the wine industry beckoned. That all changed one distinct afternoon in December of 2008.

“I was home wrapping gifts and Ron called and asked me to sit down,” recalled Sue-Marie. “Then he told me that our invest ment in a large fund whose main investment was Bernie Madoff was gone. Bernie Madoff had been arrested for his Ponzi scheme. At that moment, with Ron’s retirement being partially invested with the fund, we did not know what that impact was going to be.”

Handing the reins over to the next generation, Ron and his brother had completed the sale of their business to their children in 2005. The transaction enabled Ron to plan for the future which led to an investment with a trusted, close friend. After the news broke, the reality hit like a ton of bricks. “I had sold my family business, after working there for 40 years and with all that plan ning for the future in the Napa Valley, Bernie Madoff made it almost all disappear without any warning,” said Ron.

Suddenly, all of their hopes and dreams were at risk. The home they had put all of their heart and soul into was 95% done yet so far away. “We flew out to spend one night, probably the only night in our house. Our neighbors gave us blow up mattresses, our designer put a rug out and a couple of chairs, we cooked in the kitchen, we were devastated,” said Sue-Marie.

Ron and Sue-Marie took one last moment to look over all they had accomplished in a valley they now called home. “We flew back to New York and had many meetings with our financial team as the reality set in. After months of anticipation, a plan emerged and there was a ray of hope.”

“Our financial team came back to us and gave us three years. They told us to tighten our belts and watch every penny,” recalls Sue-Marie. “It was a definite and immediate lifestyle change. I could make a chicken last a week.”

From that moment on, the couple was not taking one minute for granted. They were able to cut back and finish their home and moved out to Napa permanently with Sue-Marie moving out in 2010 and Ron commuting until spring of 2012. Together, they dove head first into a business they loved on a Mountain they dreamed of. Over the next ten years, Ron and Sue-Marie attended every industry function, making early connections and friendships that remain today. Furthermore, the Habers also hand sold every bottle and continued to work with an amazing vineyard management team, and remained loyal to their talented winemaker,Tim Milos, who remains with them today.

“This is our passion. We love to grow and make wine. As for the Madoff debacle, we are better off for it. We gave this new business everything we had with a deep appreciation for the opportunity we were given in this beautiful valley,” said Ron.

The story behind Haber Family Vineyards is a reflection of the American dream and a glimpse into a relationship filled with love, strength and vitality. Together, Ron and Sue-Marie Haber faced ad versity and came out on top. Proving, dreams do come true. FOR MORE INFORMATION visit www.haberfamilyvineyards.com

HIDDEN GEMS

Food and Wine Pairing Experiences

 BY LAURA LARSON

purchased the land in the 1880’s for the purpose of farming grapes. Located at the base of Arrowhead Mountain, the terroir offered a unique opportunity for Dresel to farm regional varietals like Pinot Noir and Chardonnay, but to also plant the Reisling, Sylvaner and St. Laurent clones he brought over from Germany.

During the prohibition years, Dresel had to sell off the property. It was later redeveloped into an industrial turkey farm and later abandoned in the 1990’s.

Scribe Winery

2100 Denmark St., Sonoma, CA • scribewinery.com

Two miles north of the intersection of CA 12 and Napa Road, an unassuming sign enscribed with an arrow directs visitors onto Scribe Winery’s long gravel driveway. Centered at the bend, flanked by acres of vineyards, is the newly renovated Mission house or hacienda, which was once the home of the original property owner, Emil Dresel. Dresel was a German immigrant who

The quirky transitions of the property (along with a few remaining turkeys) set the stage for young brothers Andrew and Adam Mariani to purchase the 250-acre ranch in 2007. As fourth generation California farmers in family well known for producing almonds, the siblings set out to acknowledge what Emil Dresel intended to do- grow grapes and produce unique wines that reflect the property’s history and esoteric terroir. The brothers resurrected the planting of German clones on the Estate (Riesling, Sylvaner and St. Laurent) as well as Chardonnay and Pinot Noir. Soon after, they added Cabernet Sauvignon and Syrah to the portfolio from a vineyard in Atlas Peak. With winemaker Christoff Anderson at the helm, Scribe wines are harvested in limited production, are clean and distinctive, and showcase the heritage terroir.

A visit to Scribe is approachable, hip and unpretentious. Tastings are hosted inside the hacienda, outside on the patio, or for club members, on the “knoll,” where lounging on blankets, having picnics and gathering with friends are com-

monplace on nice days. Reserved wine tastings are comprised of four current vintages, and are perfectly paired with a hearty light bites menu prepared by Kelly Mariani, who joined her brothers in 2015 to head the culinary program. The delectable menu changes weekly based on what’s in season in the estate gardens. In keeping pace with their demographic following, the menu rotations can be found on Scribe’s Instagram page, visible to an impressive number of followers and fans. The Mariani’s stay very involved in the day to day operations and on most days Kelly is either working in the kitchen or you might spot Adam and Andrew on site working or hanging out with guests.

Scribe has effectively evolved into more than a winery. The Mariani’s have created an “experience rich lifestyle brand” that offers their fans a respite from some of the more stalwart, traditional wine country experiences. The relaxed, easy vibe that embraces guests and offers a sense of community has tapped into a sweet spot among not only the wine country millennial generation, but among all the “young at hearts” who want to a part of something that makes them feel special.

Tastings by appointment only 10:30am –4pm daily. No groups larger than 6. 707-9391858; scribewinery.com

Chef Kelly Mariani at Scribe Winery

Tasting on the porch. Scribe Winery

Brian Arden Wines

331 Silverado Trail, Calistoga, CA

www.brianardenwines.com

Brian Arden Winery, named after father-son team Arden “Burt” Harlan and Brian Harlan, opened in Spring of 2015. Located on the southernmost line of Calistoga, the 2.35-acre property showcases a 3,500 square-foot asymmetrical glass and wood beamed hospitality center. Architected by Carlo Di Fede, the building encasement also includes an operating winery, tank room and barrel storage facility utilized to produce Brian Arden wines as well as a few boutique winery crush clients. The building design portrays a modern-barn concept and gleams with an abundance of windows that offer generous views of the surrounding Palasides Moun-

tain range. The airy interior is adorned with high ceilings and has sectioned areas to gather, including an all-purpose general tasting room, a private tasting suite with a separate family room with cozy seating, a fireplace, Tuscan style eating table and a full, open kitchen. The kitchen is operating in full swing offering small bites for purchase like cheese and charcuterie, fresh ricotta or roulettes on toast, or more whimsical options like caramel corn and chocolate. Guests may also reserve a choreographed culinary experience, like the Chef’s Bites Tasting, a four-course menu paired with a selection of Brian Arden wines.

The culinary program is headed up by in-house winery Executive Chef Benjamin Weakley. Chef Weakley is no stranger to the wine country food and wine scene with notable tenure at Larkmead and most recently, Two Birds, One Stone. Inspired

by Mother Nature, his approach to cooking highlights fresh, local ingredients and focuses on “keeping it simple” as to not overshadow the wines. The Chef Bites experience is served to order for intimate groups of 2-8 at the Tuscany table in the open air kitchen. The four-course menus change frequently based on seasonal harvests and contain plentiful portions that might require reconsidering an early dinner reservation. While the kitchen can modify menus to appease most dietary requests, standard options usually start with a salad or soup, a fish or pasta, and a meat course, all elegantly presented with colorful sauces, edible flowers, herbs and when applicable, a dash of Australian river salt, one of Chef Weakley’s favorite ingredients. Each course is served with a hand-selected pairing of Brian Arden wines which may include their acclaimed Sauvignon Blanc, inspired by a love story between Brian and his wife Amanda, their crisp “New World” Reserve Chardonnay and a varied selection of current or library vintage Bordeaux varietals. With only 260 Cabernet Sauvignon vines newly planted on the Estate property, most of the wines are harvested from partner vineyards in Napa Valley or the family’s Old Vine Zinfandel from their Bulton Ranch vineyard in Lake County.

The experience at Brian Arden Winery is fresh and new and represents a winery success story many dream about. It started with a great idea, became fueled by a passion for making wine, and brought to reality with focused execution and the strong commitment and dedication of a loving family. The Harlan’s have created a unique experience in Napa Wine Country that combines simple elegance, enticing food and approachable wines that are best enjoyed creating fond memories with friends and family.

Tasting Room is open to the public for parties of 6 or less or by appointment for parties of 6 or more. Thursday – Tuesday 11:00-4:30pm Reservations required for all private hosted and Chef Bite experiences. 707-942-4767

Brian Arden Wines.

Photo by Chadwick Turner

Brian Arden Wines. Photo by Chadwick Turner

SWIRL & SIP for the GREATER GOOD NAPA GREEN WINE TASTING ITINERARIES

 BY FRAN MILLER

With more than 400 wineries within its 45,000 acres of planted vines, the Napa Valley is ripe with a variety of wine tasting opportunities. From small production independent producers, to the multiple labels of larger brands, there’s something in this sylvan setting to sate every soul. But with so many choices, where does one begin? Napa Valley Vintners (NVV) provides an expedient starting point with its 12 themed ‘Napa Green’ wine tasting itineraries, each curated to match every viticultural mood or interest. The common theme? Each of the itineraries’ 36 wineries is participating in the Napa Green Certified Land or Napa Green Certified Winery programs – meaning every swirl and sip promotes environmental preservation.

Created in the early 2000's through a cooperative effort led by a variety of community leaders, the Napa Green Land program requires land owners to implement extensive conservation measures; Napa Green certified wineries then implement 100-plus measures beyond compliance to further conserve resources, prevent waste, and enhance the efficiency of their operations. The commitment takes time and effort, but those involved in the program – and this includes wine tasters who select Napa Green properties - are helping to protect the Napa Valley for future generations. Who knew that winetasting could be good for the environment?

Each NVV Napa Green itinerary features three close-in-proximity wineries, each with shared qualities. An art lover? Choose

Art & Architecture and taste as you tour the galleries of Etude, Artesa, and the Hess Collection. Interested in maximizing your tasting time? Select the Drive Less, Taste More tour and shuttle fewer than five miles between St. Supery’s elegant tasting room and sustainably farmed culinary garden, Alpha Omega’s sunsoaked terrace, and the homey farm aesthetic of Long Meadow Ranch. Double Down at three wineries that are both Napa Green Land and Napa Green Winery certified and enjoy the historic barn hospitality at Trefethen, the lush gardens at Domaine Chandon, and the rock-n-roll vibe of Cliff Lede. Discover the Hidden Gems of the southern Carneros region and taste as you toss the tennis ball for Saintsbury’s two friendly winery dogs, take a cave tour at Jarvis, and enjoy Porter Family Vineyards’ sweeping views from their Coombsville property.

Wine lovers who embark on these self-guided NVV Napa Green Wine Tasting Itineraries can take pride in knowing that through their patronage they too are supporting land preservation and sustainability. Winetasting that promotes a greater good? Yes, please.

Note: Many wineries listed here are by appointment only. It’s always best to call ahead to schedule your visit. For more information, visit napagreen.org/visit/itineraries/.

Trefethen Historic Winery

Photo by Bob McClenahan

Photo by Bob McClenahan

St. Supery Winery St. Supéry Garden 3, Photo Credit Meg Smith

“Photobreach”

BREAKING THROUGH BORDERS with JANICE PETERSON

 BY JANNA WALDINGER | PHOTOS BY ART AND CLARITY

Walking through the Art Gallery Napa Valley on First Street, it was the work of Janice Peterson that caught my attention. Janice has developed a beautiful and unexpected style of blending her talents of photography and painting that she calls “photobreach,” painting on the mat and frame extending elements of the images of the photograph.

“This technique literally makes the photo breach the boundaries of its frame,” describes Janice. “I found this creates a unique 3D effect. I have had a lot of fun exploring my photographs and deciding what to draw out from them that will make them more interesting. I still love painting, especially in large format, so you’ll see a mix of mediums within my work.”

Born in Redding with Mount Shasta as a backdrop, Janice has a deep connection to nature. Her home away from home is in McCloud, California which is a regular subject matter of her photography and painting. She has a special appreciation for aging architecture and equipment.

Her father and grandfather were graphic artists and printers. There is a classic Norman Rockwell era de-

sign sense that comes through Janice’s compositions. She is thankful for her husband’s support of her creative explorations. After raising and homeschooling two daughters, Janice enrolled at the Napa Valley College where photography was one of the most influential classes that changed her life.

“Exploring the world through the viewfinder of my camera really opened my eyes. I became sensitized by the everchanging light that reveals colors, textures and contrasts that were once hidden. I keep my camera close at hand to capture these moments. My artistic processes ignites as I explore these photographs through the light of the pixels on my laptop. I’m inspired by unusual perspectives, abstract textures and bright colors that bring life to inanimate objects. Some images move me to interpret them in graphite and charcoal, others through the bright colors of acrylics.”

Having taken thousands of photos in the past six years as studies for paintings, Janice realizes there is not enough time in her life to paint all that inspires her. So, by blending photographs along with her painting style of expanding the image beyond the frame she can share more of her creative expressions.

BAJA MOMENT

 BY ROBERT KAUFMAN | PHOTOS COURTESY OF DAZANTE BAY

A blossoming Mexican beach resort fronting the Sea of Cortez is eye opening to anyone searching for that peaceful, easy feeling.

After a quick two-hour flight from Los Angeles landing at a pocket size airport in Loreto, on the eastern shore of Baja California Sur, passengers arrive at a setting resembling what I’d imagine the end of the world to look like. Don’t be fooled. And don’t let your mind be further misguided while being transported for 30-minutes along a desolate two-lane highway flanked by the rugged Sierra de la Giganta range and one of the last virgin coastlines on the Gulf of California.

Ultimately, a left turn onto a mile-long gravel road takes you to the entrance of Villa del Palmar Beach Resort & Spa at The Islands of Loreto, and moments later lying poolside or on the beach with a margarita while gazing at a picture postcard of tiny islands popping out of the azure blue Sea of Cortez. The reality is it’s only the beginning!

Beneath this brilliant H2O is a dazzling pageant of more than 900 species of fish and an array of marine mammals that regularly lured French ocean explorer Jacques Cousteau, who designated the Sea of Cortez the “world’s aquarium.” While the famed “aquaventurer” brought notoriety to this natural fishbowl it was a land visionary who recognized this isolated tranquil cove called Danzante Bay and is methodically transforming it into a year-round recreational and real estate haven.

Owen Perry, who earned early success selling timeshares in Hawaii, took an Americanized gamble in the mid-1980s to replicate those same achievements in Mexico and over time his love for the country and good fortune kept him south of the border where his company, the Villa Group, has been developing resort

properties in destinations such as Puerto Vallarta, Cabo San Lucas, Cancun and now, Loreto.

“When I found Danzante Bay it reminded me a lot of Hawaii, with the mountains that go all the way down to the ocean,” said Perry. “They had these five pristine islands, very close to shore. You can walk out into the bay 50-feet and the water is only up to your waist. It’s all very natural and you can see all the nature that comes with it. I believed if we build something reasonably comfortable, people would enjoy coming here.”

Since beginning work on the development nearly a decade ago, the steady influx of guests are proving Perry right as his chips continue to multiply at this master-planned community. The light is also shining brighter on the once sleepy tourist town of Loreto (approx. population

18,000) founded in 1697, and home to the Mission of our Lady of Loreto situated at the start of El Camino Real that runs north along the historic route of the Spanish missions, to its ending in Sonoma, California.

Not unlike what the Jesuit missionaries experienced 400 years ago in this seaside desert region, anyone staying at the 734acre Villa del Palmar Beach Resort & Spa at The Islands of Loreto will certainly encounter a similar sense of remoteness. But that’s the seduction. Of course, having a slew of modern-day luxuries and activities at your fingertips while taking comfort in any of the 181 spacious, one-, two- and three-bedroom suites with terraces offering ocean and mountain views certainly enhances the experience.

“The resort is very self contained and there’s not much reason to leave to head into town,” said Idaho resident, John Nicholson, who became member Number Eleven after buying a timeshare here in 2015. “The first time I was at Danzante Bay was 1976, during Spring break when I camped on the beach and feasted on chocolate clams (Baja’s “seafood candy” named for the uniform brown color of its shell rather than any chocolate flavor). Now I go down and stay in a one-bedroom suite, do some paddleboard or kayaking in the morning, followed by a little nap before heading out to play golf, then rounding out my day with dinner and drinks and a nightcap explosion of stars.”

A baby-boomer’s dream day

Undeniably, the assortment of activities at the Villa del Palmar Beach Resort & Spa at The Islands of Loreto spans the interests of all generations. Depending where your mind and body is on the adventure meter the resort offers PADI-certified SCUBA diving lessons and snorkeling tours of the nearby Coronado, Danzante and Del Carmen Islands atop an inflatable APEX boat, world-class fishing aboard the “Mad Dash” tournament boat, whale watching, hiking trails, mountain biking, swimming (five pools), tennis, horseback riding, and even paddleboard yoga.

For relaxation, immerse yourself in the 39,000 square-foot Sabila Spa with a full menu of treatments and hydration therapies including hot and cold pools, tubs, showers and saunas. Or just opt for one of the more popular pastime vacation activities – doing nothing!

Possibly the resort’s crown jewel is the championship golf course, TPC Danzante Bay. Well aware that golf continues to boost Mexican tourism, Perry made his first foray into the sport with a $10 million investment and invited one of the most sought-after golf course architects, Rees Jones, to perform his artistry. His completed canvas is a masterpiece of 18 spectacular

player-friendly holes (plus a nine-hole putting course) starting at sea level and then weaving up and down through the valleys, arroyos, dunes and foothills. None more dramatic than the par-3, 17th hole planted on a cliff 250 feet above the water. Even if you don’t play golf, take the hike to be mesmerized by the view.

For years to come, Perry promises many more surprises to be on the lookout for at the Villa del Palmar Beach Resort & Spa at The Islands of Loreto but for now the world of Baja’s first “million-star resort” is your oyster.

TO PLAN A VISIT go to www.danzantebay.com

FOR YOUR WEALTH Is Trouble Brewing in Paradise?

 BY RICH JACOBSON

Anyone living in our fair domain is aware that housing costs have increased to astronomical, and potentially worrisome, levels of late. The most recent data for Napa shows that house prices have increased, on average, 26.5% over the last year to $1,031,000 (June 2018). Even the median cost of a home is up 4.25% year over year to $714,000 year to date (June 2018). These figures are even higher up-valley.

While current Napa Valley home owners might be rejoicing their good fortune in owning an asset that has soared in value, we all might want to pause and ask about the sustainability of this situation. The cost of housing, along with other very high living costs, is having a detrimental effect of driving younger and less affluent families away from Napa Valley. Consider, for example, that the cost of living index for Napa is 72% higher than the U.S. average (bestplaces.net) while average household income is just 22% higher than the U.S. average (usatoday.com) and you begin to see the magnitude of the problem. Housing alone, in Napa, runs almost 300% higher the U.S. average rendering the possibility of a downpayment beyond the realm of possibility for most new buyers. In a rising interest rate environment, like the one we are in now, that dream of owning a home in Napa Valley is rapidly fading away for all but the most affluent individuals.

Then there is the fact that average household income data generally ignores the effect of taxes. California is one of the very highest taxed states in the U.S. and even with Prop 13, we pay much higher levels of tax on our homes than anywhere else simply because property tax is a percentage of the assessed value. For example, the median price home in Fort Myers Florida, a community almost the same size as Napa, would have estimated property tax on a $249,000 median priced

home of about $2800 a year (smartasset. com) whereas the median priced Napa in home would probably pay property taxes of around $8000 (with associated assessments). Keep in mind that Florida has no state income tax whereas California has the highest marginal income tax rate in the U.S.

While the problem is self-evident, the solutions may not be. Demand for Napa housing and resulting price escalation is being driven by the Bay Area affluentparticularly those who have prospered in Silicon Valley. Prices are only likely to cool appreciably if we experience a recession that knocks some of the high-flying tech stock valuations back down to earth. On the supply-side of the equation, we need more housing and we need to facilitate

the permitting and building process to make it easier and cheaper to build in Napa Valley. In a community that takes its environmental concerns as seriously as Napa Valley, we have some hard choices to make between what we may want and what we need.

Ultimately, we know that we are blessed to live in one of the most spectacular and vibrant places on earth. The only question is, at what point does paradise itself become too costly to live in.

Rich Jacobson is a Registered Principal Offering Securities and Investment Services through United Planners Financial Services, Member: FINRA, SIPC. The views expressed are those of the presenter and may not reflect the views of United Planners Financial Services. Material discussed is meant to provide general information and it is not to be construed as specific investment, tax or legal advice. Individual needs vary and require consideration of your unique objectives and financial situation.

Medicine in the Age of Technology

How can physicians provide better and more accurate care?

 BY DR. ALEX DE MORAES

Technology is expanding at a pace that many of us, including physicians, would not and could not ever have expected. Humankind has developed a number of inventions that have made our lives better. Things are also moving fast in the world of computers and modern medicine. If expert predictions about what to expect in 2018 prove true, we all will have to adapt to technology. It is reported that this year alone, we will see advancements in gene therapy for inherited retinal diseases, big reductions in LDL cholesterol and new types of patient monitoring devices to better treat and detect medical illnesses. AI (artificial intelligence) is slated to make better and faster diagnosis but not all physicians have adapted. So how can physicians embrace medical changes for the future?

1. Look for a physician who has an open access approach to care.

2. Don’t be afraid to share with your physician information or questions you’ve gathered from the Internet.

3. Make sure you have access to your physician by way of phone, Internet or video conferencing if you should have additional questions after your office visit.

ALEX DE MORAES, MD

The classic physician visit, as we now know it, will change. Not all people want to take 1/2 a day off, drive to the office, sit in a crowded waiting room and have to wait at least 30 minutes past their appointment time to have only 15-20 minutes with the person we entrust our lives with. We all need to do better. If we are not staying up with the changes and advancements we will be left behind.

Don’t be afraid to embrace medical technologies. Take charge and get involved in your medical care.

4. As a patient look for data from reputable sites. WebMD, Medscape and Up-To-Date are good examples. Here is a link to some apps many physician use: blog.capterra.com/top-7-medical-apps-for-doctors/

5. Genetic testing is here to stay. This can help patients understand their risks of certain illnesses. Share the information with your doctor.

6. Corroborate with your physician on a plan of care, share data and mutually agree on a goal.

7. Make your physician a true partner in your medical care every step of the way.

The information available on the Internet and the future of AI can help us all. There is a great amount of information on the web but much of it can be harmful or false. Your physician should be your partner in making sure you get the best of health. Be prepared, listen, take notes, and bring questions and information to the visit. If you have a different goal, agenda or do not agree with your doctor’s plan of care then speak up. We are really on your side and have a vested interest in keeping you healthy and happy. If you have any additional questions feel free to call or text me at 707-299-7331.

Join Restivo Plastic Surgery for our Body and Face Sculpting Event

We will be discussing CoolSculpting, how it works and who is a candidate. Our CoolSculpting and Allergan reps will be available to answer questions about treatments. Attendees will also rec eive special pricing on select CoolSculpting packages. Light refreshments will be served.

Tuesday,

September 11th

6:00pm – 8:00pm

Restivo Plastic Surgery

3036 Beard Rd, Napa | 707.260.1808

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It’s an intimate discussion about a common problem. As a woman, Dr. Restivo can empathize with how embarrassing this problem can be. At Restivo Plastic Surgery, we have made labiaplasty an elegant and simple procedure that is done in the privacy of our office. Call for a complimentary consultation. Before and after photos available in the office and on our webpage

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3036 Beard Rd, Napa | 707.260.1808

Q&A WITH VICTOR SCARGLE

Culinary Director, Boisset Collection

 CONTRIBUTED BY

LAURA LARSON

and determination and when he was offered the opportunity to join enterprising winemaker and visionary Jean-Charles Boisset to take the helm as Culinary Director for the Boisset Collection, he did not hesitate to accept it. After jumping on board in January 2017, it has been nothing short of a great adventure and he’s looking forward to an exciting ride ahead.

You have quite an impressive resume with a background working with some very notable chefs. What made you decide to take on a winery/food enterprise like Boisset? Jean Charles is such a visionary, and we both have a background of growing up around amazing food being grown and a passion for the work that goes into it.

What is the strategy behind the culinary program you have designed for the Boisset Collection? The strategy for building a catering and culinary brand is like everything where it is based around the guest experience. With our properties and lifestyle branding, we can create unique experiences in any location.

label. Did the food you discovered there provide any inspiration that may play into the culinary program at Boisset? India was incredible and the food scene is absolutely exploding. Their passion for food and their incredible spices are inspiring. I recently made a chocolate souffle’ with Indian saffron and peach cream. It catches people a bit off when they find out what it is, but it’s fantastic fun and really enjoyable.

Victor Scargle’s passion for cooking led him to divert his path from an economics degree to a culinary career after receiving an offer from the American Culinary Federation to apprentice under Chef Brian Bird at the Red Hen Resort in Santa Barbara. After his apprenticeship, Scargle spread his wings and headed east to work the ropes with chefs in several highly acclaimed restaurants in Miami and New York, such as Tribeca Grill, Patria and Gramercy Tavern.

Longing for his California roots, in 1995 he accepted an offer to return to the Bay Area to work for distinguished chefs Michael Mina at Aqua and Pisces and Traci Des Jardins at Jardiniere. Under Mina, he helped with openings of Aqua and Pisces, where he served as Executive Chef. During his tenure with the Mina Restaurant Group he was recognized as one of the best and brightest of young culinary talent by being honored with the San Francisco Chronicle’s esteemed “Rising Star Chef Award”.

In 2003 Scarple moved to Napa Valley to help launch several acclaimed restaurant projects including Julia’s Kitchen at COPIA, Lucy Restaurant & Bar at Bardessono Resort, Cindy Pawlcyn’s Go Fish, and CIA Copia’s South Napa location. Over the years Scargle built a solid reputation based on his hard work

How do you integrate JCB, Atelier & Boisset into one offering? This is the pinnacle of what we do, all three have unique offerings and so working with all of the wine and beverage brands really allow us to also show the amazing biodynamic gardens and farms and work with the whole culinary brand to show what Jean Charles and I are passionate about in the world of food. Jean Charles is well known for creating playful, evocative, even eyebrow-raising experiences as part of the JCB Brand. How do you incorporate that into the menu and culinary program? These experiences allow us to use some creative, fun and diverse food products from around the world. Stingray, caviar, alligator, frogs legs, escargot there are no food products from anywhere in the world that are off limits! No boundaries. In the US many times people are uptight, and this playfulness with food done in the proper way allows people to let loose and experience food items that they may never get otherwise.

What are some of your favorite dishes or pairings you have developed for the program? Some of the favorite dishes the team has created are stingray with lemon caper brown butter summer squash noodles Pan roasted cap of ribeye with wild mushrooms Hudson valley foie gras and sauce bordelaise Escargot vol au vant garlic herb butter

I understand you have spent some time in India to support the launch of J’NOON, Boisset Collection & Fratelli Wine’s new Indian Wine

What have you found to be the biggest challenge of building and positioning a winery culinary program in Napa Valley? The biggest challenge is letting people know what we can offer not only locally in the valley but across the country and around the world. We have the unique opportunity to bring our passion for culinary and food items anywhere in the world and pair it with any of our winery brands and lifestyle branding to create a great experience anywhere.

What is your favorite ingredient to cook with and why? Whatever is freshest from the farm. The lamb is pretty incredible and fun to work with. Is there a chef you’ve worked with or aspire to work with whose style you admire most? There are so many talented chefs I have met and worked for. I have learned different things from all of them, some were food, some building a team and some were about business.

Where do you like to eat? I love the local places anywhere in the world. What is your favorite dish to cook at home? Duck Confit. It is easy to do and can be eaten in so many different ways

What is the best thing about being a chef? Making people smile What is the worst thing about being a chef? It is never easy

What’s left on your life’s to-do list? Live life to the fullest every minute

Any words of advice for up and coming winery chefs? Work hard to learn from everyone around you good or bad. Follow your heart and pay attention to the changes in the industry. Make yourself and your customers happy don’t worry as much about accolades worry about butts in the seats.

Photo by Alexander Rubin

We offer a full range of plastic and reconstructive surgeries. We also offer non-invasive procedures such as CoolScuplting for body contouring and Renuvion of facial rejuvenation.

W e offer a full range of plastic and reconstructiv e surgeries. We also offer non - invasive procedures such as CoolSculpting for body contouring and Renuvion of facial rejuvenation.

W e offer a full range of plastic and reconstructiv e surgeries. We also offer non - invasive procedures such as CoolSculpting for body contouring and Renuvion of facial rejuvenation.

A lyce Murphree RN is available to perform injectables at Restivo Plastic Surgery! She has been a Registered Nurse for over 40 years and continues to do advanced trainings to continue her education. She prides herself on patient happiness and will help you achieve the look you desire.

A lyce Murphree RN is available to perform injectables at Restivo Plastic Surgery! She has been a Registered Nurse for over 40 years and continues to do advanced trainings to continue her education. She prides herself on patient happiness and will help you achieve the look you desire.

Alyce Murphree RN is available to perform injectables at Restivo Plastic Surgery! She has been a Registered Nurse for over 40 years and continues to do advanced trainings to continue her education. She prides herself on patient happiness and will help you achieve the look you desire.

Our aesthetician, Robin Zarrabi, offers medical grade facials and peels, including VI Peels! When you schedule, ask to have a micropeel or waxing added on to get the most out of your treatment!

Our aesthetician, Robin Zarrabi, offers medical grade facials and peels, including VI Peels! When you schedule, ask to have a micropeel or waxing added on to get the most out of your treatment!

Our aesthetician offers medical grade facials and peels, including VI Peels! When you schedule ask to have a micropeel or waxing added on to get the most out of yor treatment!

Pictured: Dr. Terry Restivo

Pictured: Alyce Murphree

Helpers’ Staying Home Safe™ program offers trained and certified care professionals to provide the support and resources needed post-discharge to keep your

Pictured: Dr. Terry Restivo

Pictured: Alyce Murphree RN

An Enchanted Evening at FARM RESTAURANT with Chef Aaron Meneghelli

At the Carneros Resort and Spa

 BY DYNIE SANDERSON

We recently had the opportunity to have an intimate 1:1 interview with Carneros Resort and Spa’s energetic and super busy Chef Aaron Meneghelli. With Executive Chef Aaron’s role running all of the food and beverage programs at the resort, it is amazing he has time to come up for air and always with such a motivated and inspiring mantra.  I have had the pleasure of watching him shine over the past several years with his growing culinary program, he is certainly a chef to keep a keen eye on.

During our visit, we were impressed to observe and learn more about his epicurean accomplishments throughout the resort and his future plans for upcoming events. In addition to FARM – the resort’s signature restaurant, Chef also oversees The FARM Pavilion, Boon Fly Café, the Hilltop Dining Room, the upscale prepared food space at MARKET, the culinary organic garden, all catering and room service and the Carneros Supper Club series.

Revered as one of Napa Valley’s top restaurants, FARM at Carneros Resort offers guests an elegant dining experience, casually luxurious with inviting indoor and outdoor seating. The glass windowed kitchen gives the dining guests the visuals of the constant creative energy flowing through FARM’s impressive kitchen. Chef Menghelli creates an ever-changing seasonal dining experience sourcing from neighboring purveyors and the resort’s culinary garden. Their deliciously diverse menu offers a seasonal five-course tasting menu with optional wine pairing and a page full of wonderful Farm-to-Table a la carte offerings as well.

By popular demand, this Fall they will re-launch their popular dinner series – the Carneros Supper Club- held on the picturesque knoll at the Hilltop Dining Room. Overlooking panoramic views of Napa Valley and the Carneros region vineyards, Chef Aaron partners with local winemakers for the evening dinner events.  Special menus inspired by seasonal produce are created to pair with wines selected specifically for the dining soirees by FARM Sommelier Anthony Donahue.

After having a lovely afternoon chat with Chef Aaron, we were graciously escorted in to the FARM dining room to an inviting booth cozily positioned adjacent to the fireplace.  The next several hours were spent delighting in a savory journey of various dishes showcasing Chef Aaron’s epicures talents.

Chef Aaron’s style is hands on, both inside and outside the kitchen.  It is

not uncommon to see him walking about the dining room visiting with the tables, getting to know the guests. Our evening was much like that as Aaron presented himself with each course. He took the time to share the vision he had creating each dish, how he integrated local ingredients, and how each of the flavor profiles were paired with the wines.

FOR A DETAILED OVERVIEW of the 1:1 interview with Chef Aaron and details of the evenings menu, descriptions and paired wines please visit the Napa Valley Life Magazine website where you will find the digital article along with info on the various courses and wines. www.napavalleylifemagazine.com

A LOCAL GEM THE FOODSHED TAKE AWAY

 BY VALERIE OWENS

Living in the the Napa Valley affords locals with world class vinification and culinary awareness. For one local favorite, a collaboration between former business partners would lead to a community focused eatery, paying homage to ancient Roman street food with a Californian influence.

Proprietors, Giovanni Guerrera and Sean Pramuk first worked together managing Uva Trattoria in Downtown Napa. Innovators to the core, Guerrera and Pramuk had a fresh concept that would revolutionize local takeout restaurants. Offering a versatile counter service restaurant, the Foodshed Take Away boasts a curated California and Italian wine seating area, a grab-and-go food section, and a fine selection of seasonal entrees and salads.

“We are doing something unique,”said Proprietor, Giovanni Guerrera. “We get to explore the seasons with our food and connect with the locals, which is so important to us.”

The Foodshed provides a vibrant, family-friendly atmosphere where guests can feel at ease whether dining in or taking out. With seating for 30 inside and an additional 70 outside, “There is always room,” said Proprietor, Sean Pramuk.

Serving locals for 3.5 years, the welcoming staff is attentive and charismatic. Offering a one of a kind experience, “There is a niche for everyone here,” explained Pramuk. “Customers can dine with us, request delivery, or takeout. We can even deliver alcohol. Everyone can find something accessible.”

There is an old saying, “You don’t choose the restaurant profession, but the restaurant profession chooses you.” For Giovanni Guerrera and Sean Pramuk and their dedicated staff, the Foodshed Take Away is a home away from home. With fine cuisine and exceptional service, the Napa Valley gem offers a cultural experience with a taste of terroir, extraordinary wines and inspired fare.

FOR MORE INFORMATION www.foodshedpizza.org, 707-255-3340

SHACKFORD'S KITCHEN STORE AND MORE

 BY PATRICK MERKLEY

Serving the Home Cook, Culinary Enthusiast And Commercial Chefs of the Napa Valley and Bay Area for over four decades and now getting ready for the next Forty years.

Community staple, Shackford’s Kitchen Store and More, is the Napa Valley Local kitchen store carrying all the essential cooking equipment a Chef would need. Shackford’s is a family-owned store that has become an essential part of the community.

In 1975, Mr. John Shackford and his wife, Donna, stumbled upon a local kitchen and hardware store, purchasing the retail operation with a single page agreement and a handshake, not knowing just how much this store would shape their community. After a couple years in business, John and Donna dropped the hardware lines and rebranded the store Shackford’s Kitchen Store & More with the mission of providing culinary novices to gourmet chefs the best cooking equipment.

Photo by Toa Heftiba

Locals simply know the store as Shackford’s and have been coming to ask John about their kitchen needs for more than forty years. John’s welcoming spirit and vast knowledge of the culinary industry make any shopper feel instantly at home. The Shackford’s wanted their store to reflect their family values, recruiting each of their children and grandchildren to work in the store. For the Shackford family, working in the store surpassed a first job and became a rite of passage. Locals in Napa remember their first little league team sponsored by the Shackford family, shopping with their loved ones for the latest cooking equipment to prepare family dinner with, or even rushing to Shackford’s ten minutes before closing on Christmas Eve so that there were presents under the tree on Christmas morning.

Shackford’s Kitchen Store & More is more than just a unique retail concept, it is a kitchen treasure hunt, a family bonding experience, a place to make memories. A store like Shackford’s does not exist in today’s big box retail space with drone delivery, and has more personality than any big box store. Beyond selling pots and pans, you can always count on Shackford’s to find that thing that you didn’t know your kitchen needed, but now you cannot live without it.

Shackford’s carry the best knives, baking and canning items, sheet pans, All Clad, Swiss Diamond pans, Cuisinart and KitchenAid. You can even have your knives sharpened. The Shackford’s Kitchen Store & More prices are highly competitive against both large stores and internet sources. It is one of the largest sellers of Cuisinart’s in Northern California. Shackfords services the highly skilled chefs of Napa’s world famous food scene as well as the home chef enthusiasts.

The key to Shackford’s success is the core values of customer service, a large inventory and great pricing. At Ninety, John will climb up the ladder and get your item for you, handwrite your receipt. If you pull back the velvet curtain on the food scene in Napa, behind it you will find John.

As John prepares for retirement, the Shackford’s Kitchen Store & More is preparing for the next forty years. The store will be undergoing some changes and new products will be introduced. Products from local vendors and manufacturers will be featured. Exciting new kitchen equipment will be offered. There might be some new colors and potentially, even a computer. The store’s core values, established by John, and the legacy established by the immense commitment of the Shackford family will continue to guide the store.

As we near the holidays, Shackford’s will be carrying special holiday gifts and goods,

John and the great staff will still be there to help customers find the perfect solution for their cooking and culinary needs. Shackford’s will continue to be a part of the community. Come and visiting the store, say hello, watch for the changes and ask us for kitchen advice.

S hackford 'S Kitchen Store & More

Photo by Jarosław Ceborski

KENZO RESTAURANT

Experience the True Essence of Excellence in Japanese Cuisine

BY DYNIE SANDERSON

Kenzo Restaurant in downtown Napa in the old location of Pearl has been open for just over a year and after earning its first Michelin star has already gained major accolades in the culinary world and the Napa Valley dining scene.

Kenzo and Natsuko Tsujimoto, owners and creators of the spectacular Kenzo Estate, had a vision of creating an authentic, elegant Japanese dining experience in the Napa Valley. This charming power couple is not new to the restaurant world, as they have developed a dedicated following in their home country of Japan with four stunning Kenzo Estate Restaurants and tasting rooms. These successful Kenzo-centric establishments bring avid followers in for their stunning cuisine and Kenzo Estate wines. Upon opening their anticipated Napa location, they have created the ultimate dining experience with their prix fixe menu importing the finest of fresh seafood flown in daily from the most acclaimed fish market in Japan. It is their mission to transform the perception of Japanese cuisine.

Kenzo Restaurant’s intimate atmosphere, situated in a private Zen-like setting, offers a global experience of innovative and unique Japanese cuisine inspired by Michelin Star Chef Eiji Onoyama and Kenzo’s brilliant team of award winning chefs out of Japan. Kenzo’s inventive seasonal menus fuse Japanese tradition with his innovative, creative techniques and stunning presentations. Each

A sampling of their delightful dining offerings include:

• Pacific Dungeness

Crab Chawanmushi shizouka wasabi

• Rice Cracker Crusted

Aomori Sawara Mackerel

• Ehime Amberjack

Sashimi

• Straw Smoked Chiba

Golden Eye Snapper Owan

• Spotted Prawn and Hokkaido Salmon Roe

• Satsuma Wagyu

Tenderloin Kuwayaki with Kenzo Estate “Rindo” Reduction

• Matcha green tea pudding and sweet adzuki beans

• Warabimochi bracken starch dumpling with sweet soybean powder and brown sugar syrup

and every course is paired with one of the Kenzo Estate wines and premium sakes taking diners on a culinary journey through Japan.

The intimate 27-seat restaurant offers ten tables and a sushi bar, each providing dining guests exquisite presentations in the sophisticated Kaiseki traditional multi-course Japanese dinner. Sometimes compared to French haute cuisine, Kaiseki also refers to the collection of skills and techniques that allow the preparation of the various courses in the meal and in some cases creating as many as 12 or more courses. Kenzo Restaurant has taken their “contemporary Kaiseki” to an elevated dining experience.

Having the opportunity to dine at the sushi bar offers a hands-on visual expose of the incredible preparations by the Kenzo master chefs at the helm. The sushi bars counters recreate the ambiance of a high-end sushi restaurant in Japan offering guests an expedition where they can visit Japan without a passport.

Kenzo owners – Kenzo and Natsuko Tsujimoto and their talented team of chefs have proudly introduced traditional Japanese cuisine “Kaiseki” to the Napa Valley. Congratulations on their Michelin Star honor in their first year.



TEEING UP an EPIC FEAST

Hit the Beach – as in Pebble –to immerse your senses in a four-day parade of world-class food, drink and camaraderie

 BY ROBERT KAUFMAN | PHOTOS BY G9 EVENT PHOTOGRAPHY

It’s no secret food and libations are embedded into the game’s culture and as inseparable as tailgating and football. After juicing my chops, it was time to get this 11th annual extravaganza started with a round of golf accompanied by a five-star feast being served over an immaculate tablecloth of fairways and greens at the iconic Pebble Beach Golf Links.

With a libation in hand, where were you the last time you declared, “it’s five o’clock somewhere?” Well, considering it was cocktail hour in Champagne, France, I had no hesitation sipping a bit of the bubbly at eight o’clock in the morning, as I stood adjacent one of golf’s most knee-knocking first hole tee boxes.

While champagne is not my normal get-upand-go beverage, this was no ordinary golf course and after all, I was merely fulfilling my obligation along with 144 of my closest friends to toast the start of a four-day, belt-loosening epicurean orgy known as the Pebble Beach Food & Wine on the storied Monterey Peninsula.

Countless times I’ve strolled this celebrated course in the footsteps of golf’s royalty who have competed here. But, that is all second fiddle to actually playing while eating and drinking like a king during the Celebrity Chef & Winemaker Golf Tournament (a.k.a., the 19th hole Super Bowl).

Prior to arriving at my starting hole, I made a preliminary pit stop to pick up a bowl of fresh berries at the Driscoll’s fruit stand next to the eighteenth tee box where I nervously belted my first drive of the day on what many consider the most famous home hole in golf. Had I inaugurated my round with a far less gentile tee shot at Pebble’s famous downhill, cliffhanger par-3, 7th hole, I’d

be sipping crafted San Palomas drinks being served at the ocean-viewing bar hosted by The Venetian Las Vegas. With an opening round tee shot at the 5th hole, I would have filled my tank with mouth-watering oysters, fresh tuna jetted overnight from Asia and some tasty wood-oven pizza. Nonetheless, I’m still salivating on the mini pulled pork sandwiches dished along the 9th fairway accompanied by Bulleit Frontier Whiskey shots straight from American Oak barrels in Kentucky.

By the time my last putt dropped, I had gladly taken full advantage of all the nutritious pop-up stands but seriously, was it a distraction devouring five-star cuisine while playing a bucket-list round of golf at Pebble Beach? Well, this was a celebration of food and wine, not the U.S. Open so, can you spell “h-e-l-l y-e-s?”

Guess what? I wasn’t alone. It turns out many culinary wizards and grape Einsteins make sure to pack golf clubs along with their pots, pans and corkscrew. A number of gourmet bigwigs are highly coveted commodities used

to strengthen the event’s notoriety and, as a result, receive multiple invites to participate at food and wine festivals throughout the year.

Best known as an Iron Chef on the Japanese TV show “Iron Chef” and the man behind Morimoto Napa, Chef Masaharu Morimoto transports his cooking and golf skills to six or seven culinary events each year and, although his confidence level on the fairways may not match what it is in the kitchen, he is just as passionate about the irons in his golf bag.

“I love golf more than any other sport,” said Morimoto. “Traveling for events is sometimes a bit stressful because I have to prepare for a demo outside my restaurant kitchen and also attend other events at night. If I can play golf, I can get rid of a lot of that stress.”

Entrepreneur David Bernahl, CEO of the Monterey-based Coastal Luxury Management and founder of the Pebble Beach Food & Wine, contends golf is an important component to the event and with more than 8,000 people attending the four-day feast in the Del Monte Forest and the opportunity for a limited number of golfers to pick

up cooking tips while playing alongside brand names of the culinary universe like Morimoto, Thomas Keller or Daniel Boulud, the tee sheet fills up very quick.

The real action at the Pebble Beach Food & Wine kicks off with an opening night reception at The Inn at Spanish Bay where guests get to weave through

this head-spinning soiree was merely an appetizer for the weekend-long menu of cooking demos from celebrity chefs, wine seminars with prominent sommeliers and Michelin star-quality dining experiences with prices ranging from just over $100 to as high as $1,750.

Now that I’ve managed to endure ex-

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 707.812.6853 | jaxwhitemulediner.com

1141 First Street Napa CA 94559 (707) 257-4992 | www.camomienoteca.com/

And, we offer interesting small plates and salads, rotisserie meats and poultry and seasonal entrees with a C CASA twist.

1026 1st St, Napa, CA 94559 (707) 254-8006 | www.ristoranteallegria.com

610 1st St #B, Napa, CA 94559 / Oxbow Market (707) 226-7700 | www.myccasa.com

TRADITIONAL

CELADON offers award-winning global comfort food and is located in the Napa River Inn. Enjoy an unforgettable dining experience on our heated outdoor patio or in our intimate indoor dining area. The seasonally influenced menu features flavors from the Mediterranean, Asia, and the Americas.

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.

DOWNTOWN JOES - An American style grill united with quality and freshness. Our menu is locally resourced then cooked with the flair that is true Napa Valley. We proudly feature salads, burgers, sandwiches, seafood, steaks, decadent house made desserts, and more modern pub grub.

LA TOQUE’S Chef Ken Frank’s landmark Napa Valley restaurant is the proud recipient of both a Michelin Star and The Grand Award from Wine Spectator. The menu evolves constantly to show off each season’s finest ingredients from a network of local farmers and purveyors who supply us with some of the finest foods in the world. Our wine pairings are considered by many to be the ultimate food and wine experience.

CA MOMI is a traditional Italian & organic food restaurant serving premium, locallysourced, organic ingredients whenever possible in support of local purveyors and like-minded businesses across Napa Valley.

SMALL WORLD - A world of flavor awaits at Small World Restaurant, where the menu features the vibrant cuisine of the Mediterranean and the Middle East. Falafel, Hummus, Baba Ganoush, Schwarma, Pita Sandwiches, Garden Fresh Salads, and Fresh-Made Baklava.

500 Main Street, Suite G 707-254-9690 | celadonnapa.com

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

902 Main St, Napa, CA 94559 (707) 258-2337 | www.downtownjoes.com

JAPENESE CUISINE

EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision for the menu combines modern and authentic traditional Japanese cuisine including seasonal, fresh sustainable fish and ingredients delivered daily from our local markets and purveyors. In addition to traditional 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.

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

1001 2nd St, Napa, CA 94559 (707) 927-5333 | www.napkinsnapa.com

1385 Napa Town Center, Napa, CA 94559 (707) 501-4444 | www.eikosnapa.com

CA MOMI is a traditional Italian & organic food restaurant serving premium, locallysourced, organic ingredients whenever possible in support of local purveyors and like-minded businesses across Napa Valley.

CA' MOMI OSTERIA is downtown Napa's Obsessively Authentic Italian experience, serving up locally-sourced, organic ingredients, certified Pizza Napoletana, local & Italian wines, garden-to-glass cocktails, house-brewed organic beers & live music 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/

The Westin Verasa Napa, 1314 McKinstry St, Napa, CA 94559 (707) 257-5157 | www.latoque.com

928 Coombs Street (Downtown Napa) 707-224-7743 | SmallWorldRestaurant.com

1141 First Street Napa CA 94559 (707) 257-4992 | www.camomienoteca.com/

IL POSTO TRATTORIA - We offer the traditional italian experience through food, served in a casual setting in the beautiful Napa Valley. Our menu offers a variety slection of antipasta’s, salads, pizza’s along with freshly made pasta dishes.

COOK TAVERN & PIZZERIA is a cozy, brick-walled gastropub with table & bar seating for seasonal American and Italian dishes and neapolitan-inspired pizza . Perfect for friends and families can stop in after work and enjoy a true tavern atmosphere.

DOWNTOWN JOES - An American style grill united with quality and freshness. Our menu is locally resourced then cooked with the flair that is true Napa Valley. We proudly feature salads, burgers, sandwiches, seafood, steaks, decadent house made desserts, and more modern pub grub.

4211 Solano Ave, Napa, CA 94559 (707) 251-8600 | www.ilpostonapa.com

902 Main St, Napa, CA 94559 (707) 258-2337 | www.downtownjoes.com

1304 Main St, St Helena, CA 94574 (707) 963-8082 | www.cooktavern.com

special dining section

special dining section

C CASA - We offer a fresh approach to tacos and much more. Fresh, made-to- order white corn tortillas topped with ingredients like seasoned buffalo, rotisserie lamb, grilled prawns, fresh crab, micro greens, goat cheese, chipotle aioli and Serrano salsa. And, we offer interesting small plates and salads, rotisserie meats and poultry and seasonal entrees with a C CASA twist.

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

HOP CREEK a casual dining destination aimed at providing locals with an experience built around a warm welcoming atmosphere, they can enjoy a locally sourced menu, coupled with unique craft beers, spirits and Napa Valley wines. Happier hours Monday-Friday 2pm-6pm. Family and dog friendly, large parties welcome inside or on our relaxing creek side patio. Cheers!

3253 Browns Valley Rd, Napa, CA 94558 | 707.257.7708 | hopcreekpub.com

610 1st St #B, Napa, CA 94559 / Oxbow Market (707) 226-7700 | www.myccasa.com

1001 2nd St, Napa, CA 94559 (707) 927-5333 | www.napkinsnapa.com

AMERICAN GRILL & BAR MEDITERRANEAN

AMERICAN CUISINE

ITALIAN

AMERICAN GRILL & BAR

ORGANIC ITALIAN

COMFORT CUISINE

GASTROPUB & NANOBREWERY

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 707.812.6853 | jaxwhitemulediner.com

to be missed! Allegria offers a great assortment of delicious desserts, including the classic homemade tiramisu.

1026 1st St, Napa, CA 94559 (707) 254-8006 | www.ristoranteallegria.com

Napa Valley Wine List Award winners are recognized for their outstanding selections of Napa

Valley wines.

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.

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

TRADITIONAL ITALIAN

CA MOMI is a traditional Italian & organic food restaurant serving premium, locallysourced, organic ingredients whenever possible in support of local purveyors and like-minded businesses across Napa Valley.

LA TOQUE’S Chef Ken Frank’s landmark Napa Valley restaurant is the proud recipient of both a Michelin Star and The Grand Award from Wine Spectator. The menu evolves constantly to show off each season’s finest ingredients from a network of local farmers and purveyors who supply us with some of the finest foods in the world. Our wine pairings are considered by many to be the ultimate food and wine experience.

TRANCAS STEAKHOUSE - When you want a delicious Prime rib dinner, steak or fresh seafood, the place to go is the Trancas Steakhouse. Many have called their bar the Cheers of the west. The barstools are occupied by locals every night of the week. The walls are covered with photos of happy customers (you know who you are somebody when you make the wall.) They do have pictures of celebrities including owners Norm and Christy Sawicki.

CA MOMI is a traditional Italian & organic food restaurant serving premium, locallysourced, organic ingredients whenever possible in support of local purveyors and like-minded businesses across Napa Valley.

1141 First Street Napa CA 94559 (707) 257-4992 | www.camomienoteca.com/

The Westin Verasa Napa, 1314 McKinstry St, Napa, CA 94559 (707) 257-5157 | www.latoque.com

1141 First Street Napa CA 94559 (707) 257-4992 | www.camomienoteca.com/

999 Trancas Street, Napa 707.258.9990 | trancassteakhouse.com

special dining section

special dining section

C CASA - We offer a fresh approach to tacos and much more. Fresh, made-to- order white corn tortillas topped with ingredients like seasoned buffalo, rotisserie lamb, grilled prawns, fresh crab, micro greens, goat cheese, chipotle aioli and Serrano salsa. And, we offer interesting small plates and salads, rotisserie meats and poultry and seasonal entrees with a C CASA twist.

EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision for the menu combines modern and authentic traditional Japanese cuisine including seasonal, fresh sustainable fish and ingredients delivered daily from our local markets and purveyors. In addition to traditional 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 (707) 226-7700 | www.myccasa.com

1385 Napa Town Center, Napa, CA 94559 (707) 501-4444 | www.eikosnapa.com

AMERICAN GRILL & BAR

AMERICAN CUISINE

IL POSTO TRATTORIA - We offer the traditional italian experience through food, served in a casual setting in the beautiful Napa Valley. Our menu offers a variety slection of antipasta’s, salads, pizza’s along with freshly made pasta dishes.

DOWNTOWN JOES - An American style grill united with quality and freshness. Our menu is locally resourced then cooked with the flair that is true Napa Valley. We proudly feature salads, burgers, sandwiches, seafood, steaks, decadent house made desserts, and more modern pub grub.

EATERY

SMALL WORLD - A world of flavor awaits at Small World Restaurant, where the menu features the vibrant cuisine of the Mediterranean and the Middle East. Falafel, Hummus, Baba Ganoush, Schwarma, Pita Sandwiches, Garden Fresh Salads, and Fresh-Made Baklava.

THE GRILL AT SILVERADO, is a one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers. The restaurant features Wine Country Cuisine, emphasizing fresh and sustainable products. Just minutes from downtown Napa, the Grill overlooks one of the most beautiful golf courses on earth and offers a respite from the daily routine for everyone who visits.

928 Coombs Street (Downtown Napa) 707-224-7743 | SmallWorldRestaurant.com

1600 Atlas Peak Rd, Napa, CA 94558 | 707.257.5400 | www.silveradoresort.com

DOWNTOWN JOES - An American style grill united with quality and freshness. Our menu is locally resourced then cooked with the flair that is true Napa Valley. We proudly feature salads, burgers, sandwiches, seafood, steaks, decadent house made desserts, and more modern pub grub.

NAPA GENERAL STORE - Refreshing locals and visitors since 2002. Our riverside patio is an ideal spot for enjoying a meal with friends (including four-legged friends) and family. Join us for breakfast or lunch during the week - and our award-winning weekend brunch. Come for the food, stay for the great wines and artisan gifts!  We support local food purveyors and locally source our ingredients.

4211 Solano Ave, Napa, CA 94559 (707) 251-8600 | www.ilpostonapa.com

902 Main St, Napa, CA 94559 (707) 258-2337 | www.downtownjoes.com

902 Main St, Napa, CA 94559 (707) 258-2337 | www.downtownjoes.com

540 Main Street Napa Reserve online at NapaGeneralStore.com or by calling 707 259-0762

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

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

1001 2nd St, Napa, CA 94559 (707) 927-5333 | www.napkinsnapa.com

1001 2nd St, Napa, CA 94559 (707) 927-5333 | www.napkinsnapa.com

MEXICAN / TEX-MEX

AMERICAN STEAKHOUSE

TRADITIONAL ITALIAN

AMERICAN GRILL & BAR

AMERICAN CUISINE

AMERICAN

Napa Valley’s Finest Gourmet Food Shop

Atelier Fine Foods is an epicurean boutique in the heart of Yountville offering a curated assortment of culinary delights. Gourmet offerings include an elegantly presented collection sourced locally in Napa and Sonoma alongside discoveries from the best international producers from France, Italy, Spain and more.