Inside Napa Valley - Spring 2010 by Napa Register

WELCOME

s glorious as the Napa Valley is in summer and fall, winter and early spring may be the best.

Mists drift across the forested slopes of the Mayacamas. The mustard sprouts around the dormant vines. In this quieter time, a couple can get a table for two or a romantic room at an inn on short notice.

ON THE COVER 17th Annual Napa Valley Mustard Festival Page 3 . . . . . . . . . .

Start planning a season of sensational events

In this month’s issue of Inside Napa Valley, we took a look at some of the vibrant activity taking place even as the vines sleep. The Napa Valley Museum in Yountville has a thought-provoking new show by local artists. “Four on Form.” The Napa Valley Opera House, a musical venue with brilliant acoustics and sight lines and a creative lineup of headliners, celebrates 130 years. We also offer takes at exciting restaurants and winery offerings, including ideas for Valentine’s Day visitors and others whose romantic spark burns bright throughout the year. We invite you to explore this issue of Inside Napa Valley to discover what the valley has to offer. As always, we’ve included maps, a list of wineries and restaurants and a calendar of upcoming events. Inside Napa Valley is a quarterly publication distributed without charge at locations in Napa County. For a treasure trove of information about Napa Valley, including more on restaurants, wineries and services for residents, we encourage you to view the Napa Valley homepage at www.napavalleyregister.com.

Norma Kostecka Advertising Director, Inside Napa Valley nkostecka@napanews.com

IN THIS ISSUE

Decapitation, Unlucky Goats & Poetry

Napa Valley Romance: Past & Present

17 A New Wave

MAPS

29 Downtown Napa 40 Downtown Yountville 46 Downtown St. Helena

30 The 130th Annivesary Celebration of the Napa Valley Opera House Begins

49 Downtown Calistoga

41 Four Views of Nature Create Compelling Kaleidoscope 47 Wine is Cupid’s Magic Potion

Randy Miramontez Dreamstime.com

26 The Norman Rose

35 A Romantic Dinner for Two

of Events 21 Calendar Mustard Festival & More!

Photo by:

50 Liparita: Reviving the Glory of a Ghost Brand 52 Amuse-bouche From the Heart

56 Napa Valley Appellations 58 Napa Valley Wineries

DIRECTORIES 32 Napa Valley Dining

61 Napa Valley Wineries Additional photographs provided by The Napa Valley Regsiter file photography.

Decapitation, Unlucky Goats, and Poetry Valentines Day is based on a hodgepodge of weird historical stuff and yet it’s all about basically one thing By ANDY DEMSKY Inside Napa Valley Correspondent

ho was St. Valentine, and why do we celebrate a Feb. 14 holiday about romance? If you look to history for answers, you get a muddle. If you take an honest look at human nature, it all becomes clear.

First, the history bit: The Catholic Church recognizes three saints by the name Valentine; apparently it was about as unusual as Ryan back in the early days of A.D. The most likely candidate was a priest in ancient Rome who is said to have secretly and illegally married Christian couples. After his arrest, the story continues, he fell in love with his jailer’s blind daughter and sent her sweet little notes (presumably in Braille) signed “Your Valentine.” The legend goes that Valentine was executed on Feb. 14, first beaten with clubs, then stoned (with rocks, hemp enthusiasts), and finally beheaded. From on this event of classic Roman cruelty and gore, we have created a holiday that has us buying greeting cards, boxes of chocolate and roses. Of course, history being history (jumbled and all), decapitated Christians may not shoulder all the credit. Catholics long ago built not only their churches on the foundations of demolished pagan temples, but also established their holidays square atop heathen days of celebration. Some historians credit our modern celebration of romance with the Roman festival called Lupercalia, which was held each February 15. On this day, revelers gathered at the cave believed to be the spot where the founders of Rome, Romulus and Remus, had been raised

by a female wolf named Lupa. Here, among other things, priests sacrificed a couple of male goats and cut their skin into strips called Februa (making February the month of really fresh goat leather). Young men then ran through the city streets with these bloody, hairy, newly cut thongs of goatskin. And the young women of Rome, apparently game for just about anything, lined up to be whapped on the head by these thongs as it was thought to ensure fertility. In short, the conceptual underpinnings of the ancient Roman celebration were about as snapped as our own. The celebration we know today has its most recent incarnation in the 1790s, when it was socially important for young British men to woo young women via the magic of poetry. The problem was that many men then, as now, felt pretty well adrift in the poetry department. To aid the poetically-challenged first came the “Roses are Red, Violets are Blue” sort of poetical construct to make things a bit easier for the would-be romantic adventurer. Better still, some enterprising businesses began selling pre-fab romantic verses, forever erasing the need for creative thought in the wooing business – a boon for those with more cash than imagination. And thus, we find the roots of the greeting card industry. According to recent figures from Greeting Card Association, some $1-billion in Valentines cards are sold each year. In addition, another 10 million e-cards are expected to be sent this Valentine’s Day, with as many as 500,000 sent per hour during peak times through the American Greetings family of Web sites alone.

According to the Society of American Florists, more than 189 million roses will be purchased for Valentine’s Day. The National Confectioners Association reports that this season nearly eight billion conversation hearts will be produced (we’re talking the little candy hearts that say everything from “Be Mine” to “Text Me”), and more than 36 million heart-shaped boxes of chocolate are expected to be sold. Men are the spenders on Valentines Day. According to American Greetings Corp., the American male shucks out an average of $156, nearly double that of women, who average about $85. Can we just be brutally honest? The celebrators of amore today are not that different than the Februa-brandishing men of old Rome. Valentines is a means to an end and that end has still something to do with fertility. I don’t have any consumer research to throw at this concept. I’m not quoting any experts. I’m just saying. I’m pretty sure that 99 times out of 100, the whole cards/flowers/candy/dinner thing is all about what happens after the whole cards/flowers/candy/dinner thing. So this Feb. 14, you can picture candle light and soft music, you can cast a couple of kind thoughts to martyrs in ancient Rome if you like, but essentially if you enjoy any part of your existence, thank the romantic machinations of the men and women who bought the necessary cards, flowers, and candy, or even longer ago beat each other with goat strips, to make your mortal life possible.

❤ Napa Valley Romance Past A Rough Road to Romance The Elodie Hogan Hilaire Belloc Story

IN THE LATE-1800S, NAPA WAS THE SITE FOR THE WEDDING OF A LOCAL YOUNG WOMAN, ELODIE HOGAN AND HER DETERMINED EUROPEAN SUITOR, HILAIRE BELLOC, WHO WOULD LATER GAIN FAME AS A GIFTED ORATOR AND AUTHOR. THE COURSE OF THEIR ROMANCE WAS FAR FROM A SMOOTH ONE AND INVOLVED A CROSSCOUNTRY HIKE, INTERNAL CONFLICT AND A

“

By REBECCA YERGER Inside Napa Valley Correspondent

Throughout his life Hilaire frequently

told their love story and tales of his cross-count ry adventures...he sometimes ended wistfully with,

‘I sometimes wish I’d remained in California.’

”

MEDDLING MOTHER. It all began in 1890 when Elodie, her sister Elizabeth and their widowed mother, Mrs. Joseph Smethwick Hogan, left Napa for a Vatican pilgrimage and European tour. By June, nearing the end of their trip, they had arrived in London. A family friend took the Hogans to the home of the widowed Madame Belloc for tea. Eventually her son, Hilaire, came home and introduced himself to the ladies. It is said, Hilaire was instantly captivated by Elodie with her bright blue eyes, glistening auburn hair and ethereal yet lively spirit. He purportedly bowed the longest before Elodie. Shortly thereafter, Mrs. Hogan had to return to California. Her daughters, both in their early 20s, stayed in London under the supervision and hospitality of Madame Belloc.

followed I took my way as I would: very often for whole weeks on foot, sometimes riding or driving, here and there … and then on foot again for weeks in the lonely places of the west.”

Hilaire, a few years younger than Elodie, seized the opportunity to be a devoted, constant and genial guide for Elodie and Elizabeth. While flattered by his attentiveness, Elodie was distracted by her internal struggle with the question of becoming a nun.

Hilaire finally reached California. He wrote, “I looked at last upon the Pacific ... into the paradise of California.”

Hilaire remained undaunted by that detachment. The departure of Elodie and Elizabeth for California nearly brought him to tears. At that moment he vowed to follow Elodie to California. In order to keep that promise he first told his mother he wanted to visit his Philadelphia cousins. With her blessings, Hilaire gathered some funds, bought passage and set sail for the U.S. He visited his cousins before setting out for California — on foot. Hilaire recounted his cross-country trek in his book “The Contrast.” He wrote, “I was free in those days; and during the months that 6

Hilaire made meager wages by selling his sketches of the country. He shared the artistic talents of his namesake and paternal grandfather, who was a renowned French artist. While Hilaire traveled westward, Elodie was becoming increasingly perplexed by her conflict between her love for her church and Hilaire. Her mother added to Elodie’s turmoil by disapproving of Hilaire and marriage in general.

Then, uninvited and unannounced, Hilaire arrived at the Hogans with long hair, travel-worn clothes and penniless. He wasted no time and asked Mrs. Hogan for Elodie’s hand in marriage. Without saying yes or no, Mrs. Hogan did invite him to stay as her guest to reciprocate his mother’s hospitality. During his three-week stay, Elodie’s confusion only grew, as did his anxiety. Hilaire soon departed for the East Coast via the railroad. Purportedly Mrs. Hogan paid his way. Upon his arrival in Philadelphia, a letter from Elodie with an emphatic “No!” in answer to his proposal was waiting for him. Heartbroken, he wrote, “...Paradise never lasts long.”

Celebrity Couples in the

Napa Valley Napa Valley has played host to many romantic

couples over the years. Robert Louis Stevenson and his bride Fanney Osbourne spent their honeymoon in and around Calistoga and he recounted the story in his book “Silverado Squatters.” This so intrigued local teacher David Duddles that he and his son Craig retraced and photographed the places Stevenson mentioned to created an illustrated version of the book, “Silverado Squatters in Pictures,” which is available through Amazon.com as well as at local bookstores and many wineries. Clark Gable and Carol Lomard were another legendary couple to sojourn in Napa. They stayed at a rented home on Randolph Street in Napa in the 1930s while she made the movie “They Knew What They Wanted” with Charles Laughton. Shortly thereafter, Hilaire returned to London briefly before going to France to fulfill his legal obligation of serving in their army since he was born in France to a French father. Following the completion of his mandatory service, Hilaire attended and graduated from Oxford with a law degree in 1895.

Napa Valley historian Rebecca Yerger, who provided the lesser known story of author Hilaire Belloc and his Napa love Elodie Hogan, also tells the founding story about romance in the early Napa Valley.

During this period, Elodie and Hilaire wrote occasionally to one another. In one letter, Elodie informed Hilaire of the death of her mother in 1891. Her most disconcerting news came in the autumn of 1895. Elodie told Hilaire she was entering a Maryland convent. About a month later, however, Elodie decided she no longer wanted to become a nun and returned to California.

“In the days prior to statehood, Nathan Coombs, who would become one of the founders of the city of Napa, was working on the Gordon ranch in Yolo county. He had fallen in love with Isabella Gordon.

In March 1896 the Bellocs sailed for New York. Hilaire paid for their passage with money lent to him by a friend. To his benefactor he wrote, “I had no conception till I got here of what those five years had been. My soul had frozen — a little more and I should have done nothing with my life. Thank you for the 100 dollars. They will form the most useful of wedding gifts...” While his mother stayed in Philadelphia, Hilaire traveled westward aboard a train. His trip was an anxious one as he had not heard from Elodie for quite some time. Upon his arrival in Napa, April 1896, he discovered she had been seriously ill. She was recuperating, however, and they became engaged. On June 15, 1896 when they were married at St. John the Baptist Church in Napa, where Elodie had - cont’d on next page

“Wanting to impress her father, Coombs agreed to go out on a bear hunting trip with him. They cornered and shot a large bear, which they presumed they had killed. “Coombs approached the bear only to discover an enraged wounded bear. The animal attacked Coombs causing serious injury. After killing the bear, Gordon helped Coombs onto his horse. At that moment, with a gaping chest wound, Coombs asked Gordon for Isabella’s hand in marriage. Gordon replied, “If you survive, you can marry her.” While they were married for many years and had a large family together, they eventually divorced for reasons unknown.

❤ Napa Valley Romance Past been baptized in 1868. The newlyweds were the honored guests at a lavish wedding brunch hosted by the Hogan family. Hilaire sent a piece of the cake to his mother accompanied by a letter detailing the wedding. He wrote, “We have been married in as Catholic a way as could be, with a Nuptial Mass and Communion and all sorts of rites and benedictions by an old priest called Slattery.” Following their honeymoon in Napa and Sonoma counties, the newlyweds headed east and eventually arrived in London. They had several children and lived a happy life together until Elodie passed away in February 1913. Hilaire dressed in black until his death, 40 years later, in July 1953. He was 83 years old. Throughout his life Hilaire frequently told their love story and tales of his cross-country adventures to their children and grandchildren. Those accounts he sometimes ended wistfully with, “I sometimes wish I’d remained in California.” Those memories inspired one of their sons, Hilary A. Belloc, a civil engineer, to relocate to San Francisco. In 1956, 60 years after Elodie and Hilaire took their vows at St. John’s, one of their grandsons married his beloved at the same church in commemoration of his grandparents’ legacy of enduring love.

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❤ Napa Valley Romance Present Two Lovers, One Accident The Diane Harris Rodney Day Story

By JENNIFER HUFFMAN Inside Napa Valley Staff Writer

TEENAGERS IN THE LATE 50s, DIANE HARRIS AND RODNEY DAY WERE IN LOVE UNTIL THE COUPLE WAS SPLIT UP AFTER A TERRIBLE AUTO ACCIDENT. THEY LIVED SEPARATE LIVES FOR DECADES UNTIL THEY RECONNECTED AND GOT MARRIED. IT TOOK 50 YEARS FOR DIANE HARRIS AND RODNEY DAY TO GET THEIR HAPPY ENDING.

Teenagers in the late 50s, Harris and Day were in love. Steady beaus for more than a year, Harris wore Day’s Napa High School class ring on a chain around her neck. At the end of Day’s senior year, he left to join the Navy. “Oh, Rod, I don’t want you to leave,” Harris wrote in Day’s 1958 senior yearbook. “I’m going to miss you terrible, but I won’t let the miles come between us.” While Day was stationed in Texas, the two continued their romance, writing letters back and forth. When he returned to Napa for a short leave in June 1959, the couple planned to spend every moment together. “I was very excited he was coming home,” Harris, who was 16 at the time, said. On June 6, 1959, the two headed to a drive-in theater in Vallejo. Harris doesn’t remember the name of the movie they saw, “I don’t think we really watched it that much,” she said. After the movie on that fateful summer night, the couple sped towards home. It was around 3 a.m., Harris said. Memories are hazy now but Day said he must have drifted off Highway 29 and hit something. The next thing he knew the car was in a ditch. 10

Harris recalled the car might have rolled over. Both teens were seriously injured. Day, then 18, had most of his top teeth knocked out. Harris was thrown through the windshield of Day’s small sedan.

“

Day visited Calistoga for their reunion. It had been 50 years since they last met... ‘At first I was nervous,’ Harris said. But after seeing Day...

‘It was like we hadn’t been apart. It was very natural.’

”

“I had a broken back, crushed foot and ankle,” Harris said. Part of her scalp was found on the rear view mirror of the car. Help quickly arrived. Because he was in the military, Day was transported to Travis Air Force Base for treatment. Harris was

taken to the Queen of the Valley Hospital. It would be 50 years before they saw each other again. Moving on After the accident, Harris remained at the Queen while she recovered from her injuries. “I wasn’t allowed to move,” Harris said. “I wasn’t allowed visitors.” Her friends snuck in anyway. Everyone except Day. The days passed. A month went by. No Rod. “I was very angry with him because I thought he broke up with me and left me stranded in the hospital,” she said. It turns out that Harris’ mother, who didn’t want her daughter dating Day, took the opportunity to break up the young lovers, telling each the other wanted to end it. Harris’ mother made it very clear what her daughter supposedly wanted, Day said. “I got the idea — don’t write, don’t call,” he said. Technically AWOL while in the hospital, Day was promptly sent back to Texas as soon as he was stable. “I never saw him again,” Harris said.

Diane Harris of Calistoga and Rodney Day of Arizona exchange vows and rings with the help of officiant Myrna Chavarria during their wedding ceremony at the Elks Lodge Saturday afternoon. Photo by Jorgen Gulliksen

After she left the hospital and the summer ended, Harris went back to school and began 10th grade.

and Day would ask about the other. But neither made a serious attempt to reconnect until one day in April 2009.

“I just carried on with life,” she said.

Reaching out “I came home from work and saw a letter,” Harris, who now lives in Calistoga, said. Not recognizing the Arizona return address, “I didn’t open it until hours later.”

Day returned to Napa briefly after leaving the military, only to quickly leave again to start school in Southern California. In 1963, Harris married her first husband. The couple had three children. Later she married a second time and moved to Walnut Creek. For a while she ran a B&B in Calistoga. In 1984 she divorced again. Meanwhile, Day married and had two children. He became a sheriff’s deputy and lived in both Southern California and the mountain town of Quincy, north of Lake Tahoe.

When she finally did, she realized it was from Day, now living in Lake Havasu. “I am not sure if I have the right person,” the letter began. Was this the Diane Harris he went steady with in the late 1950s? “I was in a state of shock,” Harris said. She e-mailed Day immediately. “I told him I was the girl and we started e-mailing like crazy.”

In 2007, Day’s wife of 43 years passed away.

Two weeks later, Day visited Calistoga for their reunion. It had been 50 years since they last met.

At Napa High School class reunions — they were in separate classes — Harris

“At first I was nervous,” Harris said. But after seeing Day, “It was like we hadn’t

been apart. It was very natural.” “She was as cute as she was in high school,” he said. “We couldn’t stop looking at each other,” Harris said. “Instantly there was something between us, a spark.” After many phone calls, e-mails and visits by Day to Calistoga, on July 4, 2009, he gave Harris his class ring for the second time. “We started going steady again,” he said. The two had became engaged. “At our age you can’t mess around,” Day said with a laugh. The couple were married in Napa on Saturday, six months to the day after Day’s letter arrived at Harris’ home. What do their children think of all of this? “My kids were extremely happy,” Harris said. - cont’d on next page

❤ Napa Valley Romance Present They had known about Day and the accident due to a funny bump on the top of Harris’ foot, a reminder of the crash so long ago. “I always called it the Rodney hump,” she said with a laugh. Day’s children might have been a bit more surprised, but after meeting Harris, “They welcomed me into the family,” Harris said. Harris’ mother — now in her 80s — doesn’t remember Day, the accident or her part in the breakup. But Harris doesn’t hold anything against her mother. “I think she thought I was too young. I can understand it,” Harris said.

Epilogue Epilogue N

ot every newlywed couple spends the first weeks of their marriage making an appearance on Bonnie Hunt’s TV talk show and giving interviews to the New York Post and National Enquirer, but Rodney and Diane Day aren’t your average bride and groom. The story of their reunion, published in the Napa Valley Register on Oct. 18, soon made national headlines. “It’s been very exciting,” Diane Day said from her home in Calistoga after the Days were caught up in a whirlwind of phone calls, e-mails and interviews about their rekindled romance.

After the wedding, Day will return to Arizona, this time with Harris, and for good.

The media attention has surprised the two, Rodney Day said. “You’d never think in your lifetime that any of that would happen,” he said.

Looking at her fiancé, Harris said, “It doesn’t seem like 50 years have ever passed.”

But telling their story “sends an inspirational message,” Diane Day said. True love can conquer all.

As for the wedding, “It’ll be probably be the best day of our life,” Harris said before the ceremony.

A phone call from The Bonnie Hunt Show in Los Angeles led to a quick trip to Southern California to tape the show, which aired Monday. “It was really exciting to be there,” Diane Day said.

“It’s what should have happened 50 years ago,” Day said.

The biggest surprise was yet to come. During the taping, Hunt surprised the newlyweds with an all-expenses paid, seven-day honeymoon trip to Fiji. “I was ready to fly out of my seat,” Diane Day said. “We couldn’t believe it.” Neither of the two have been to the South Pacific, Day said. “It’s kind of a dream come true,” she said. Friends have called and strangers have recognized them. Returning to Napa from their Hollywood trip, “We had people in the airport waving at us and saying they saw us on Bonnie Hunt,” Rodney Day said. “Diane went to San Francisco yesterday and someone on the ferry recognized her.” The couple have also given interviews to the New York Post and the National Enquirer. Fox News called, and AOL and other Web sites published stories.

Born H E RE .

AV I A H O T E L S . C O M

It was enough of a miracle to be married 50 years after a car crash effectively ended their romance. But then the crush of attention followed. “We never thought in a million years anything like this would happen,” Diane Day said. “It’s been wonderful, though.” As far as being newlyweds, “I love it,” she said. “There’s nothing better.” - Jennifer Huffman

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FOAM

members celebrate cocktails - contâ&#x20AC;&#x2122;d on next page

By BETTY TELLER Inside Napa Valley Staff Writer

udd Finkelstein spends his days making wine at Judd’s Hill, his family’s winery and micro crush facility on the Silverado Trail. But at the end of the day, when he wants to relax, he often opts for a mixed drink.

“I’ll never be sick of wine,” he said. “But if I’ve gone through 50, 60, 70 barrels … I’d probably go with a cocktail at that point. Let my taste buds play around a little.” A lot of vintners share his interest. When Judd and his wife Holly moved back to the Napa Valley a few years ago, they discovered that wine country is full of cocktail-loving wine makers. Finkelstein thinks the connection is a natural one. “(Mixed drinks) allow us to play with flavors and textures and nuances and complexities that we deal with every day in the wine business,” he said. He thinks the immediacy is part of the appeal. “We don’t have to wait so long for the wine to come out of the bottle and bottle age — we can just make a drink and play with all these components.” Finkelstein’s interest in cocktails led him four years ago to create a Napa-based cocktail appreciation guild called FOAM (Friends of Ardent Mixology). The group, which began as a small collection of friends, relatives, and acquaintances, now has an email list of about 70, with some three dozen dues-paying members in good standing. Ages range from the mid-20s through the 80s. A real interest in cocktails — and an invitation from an existing member — are the only entrance requirements. “We welcome new membership, but we also want to keep it exclusive,” Finkelstein said. (Though not all that exclusive — they did allow this reporter to join.) FOAM meets monthly, alternating between formal presentations with guest speakers, usually at a member’s home, and field

trips. At the “Grand Meetings” every other month, guest presenters have introduced the group to a Charbay limited release whiskey, Domaine de Canton ginger liqueur, Partida artisan tequilas, Averna Amara Sicilian bitters, half a dozen versions of absinthe, and numerous other esoteric cocktail ingredients. Finkelstein’s home tiki bar has been the apt setting for tropical cocktails; a summer meeting on the Judd’s Hill crush pad featured members’ dueling Bloody Mary recipes; and the group’s holiday gathering in December hosted by member Bob Torres turned Trinchero’s new tasting room into a speakeasy, complete with code word for entrance. Recent field trips have included trips to 209 distillery and the bar Bourbon & Branch in San Francisco, along with visits to Napa Valley watering holes to check out the cocktail menus. Serious drinkers FOAM meetings make for a happy hour (or two or three), but surprisingly little drunkenness. FOAM members sign a pledge discouraging over-imbibing. There’s a lot of socializing, but most are serious drinkers — in the sense that rounds of tastes are apt to be punctuated by learned dissertations on the merits of various styles of rum, or a critique of the balance between flavors. During field trips, participants fill out a form rating the locale’s ambiance and service as well as the originality and creativity shown in the glass. The group votes rare (and they hope coveted) awards, accompanied by certificates “to anyone who is showing excellence in the world of cocktail mixology,” Finkelstein said. Only a handful have been given out so far, for cocktails and producers the members considered outstanding. Andrew Salazar, bartender at Tra Vigne, received one for his invention of a cocktail called the Lambretta Rosa (named for the Italian motor scooter), made with ginger-infused vodka,

Photos by Lianne Milton

FOAM members Judd Finkelstein, left, Malcolm McClain, center, and David Bennion, right, taste cocktails at Angele.

A server carries a tray of cocktails at Angele restaurant.

pineapple, lime juice and a splash of bitters. “It’s kind of a dry cocktail, Finkelstein said. “It’s pink — not pink like a cosmo, but pinkish.” Marty Harrington of Cindy’s Backstreet Kitchen also earned one for an individual cocktail, the Aristocrat. Finkelstein turns rhapsodic describing it. “It has everything. It’s a bit spicy, but it’s not hot. A little bit sweet but not cloying. It has that smokiness from Qi (a tea-infused spirit made in Alameda). … It has complexity. It’s delicious.” The recipe remains a secret, but does include muddled fresh ginger, jalapeno pepper and cilantro, he said. As FOAM becomes more established, the plan is to seek out and award other examples of creativity, and to announce the awards biannually. “We’ll call a press conference,” Finkelstein said. “At a bar, of course.” [If you need to shorten, this would be a good breaking point.]

self-selected FOAM nickname. Finkelstein’s cards announce he is Guardian of the Grog; Holly is the Chanteuse of Chartreuse. Other members include Lord Absinthe, the Mixmaster General and the Right Honorable Duke of Jiggers, and this reporter is known as Bella Bellini. The spirit of fun helps, but bartenders also warm to group members because they offer true appreciation and knowledgeable discussion. Recent years have seen resurgence in bar creativity, fueled in part by the arrival of new and interesting spirits in the marketplace, as well as by a growing focus on fresh local ingredients. Many mixologists bring a sophisticated palate and a chef’s approach to their work. “It seems like in the past year or two there’s been a lot of ‘fresh from the garden’ — bartenders are taking classic drinks and tweaking them just a touch,” Finkelstein said.

Cocktail attire required FOAM members on a field trip can be easy to spot, not just because of the lack of wine glasses at their table. Members must hew to a dress code — jackets and ties for the gentlemen, cocktail dress for the ladies, evoking cocktail parties of an earlier era.

Interest in cocktails is growing, even here in the heart of wine country. The scarcity of liquor licenses has kept the number of full bars down in Napa, but that has been changing with the recent approval of a number of new liquor licenses. When Back Room Wines recently moved to its current location on First Street, they added a selection of fine spirits, mostly from small artisan producers, with plans to expand the offerings.

“I like that it’s a bit of a throwback,” Finkelstein said. “Personally, I like a retro feel, but the reason is to separate FOAM meetings from the rest of everyday life … getting you in the mind frame.” Plus, “I like getting dressed up. I like making an event of going out.”

Cocktails have only been around a couple hundred years, and their appeal has waxed and waned during that time. But Finkelstein thinks the current revival of interest is no fad. He said cocktails have a timeless appeal, and are here to stay — and so is his drinking guild.

It can also break the ice. “When we take a field trip and we’re dressed up, it can open up conversation.” Another icebreaker is the business cards that members are issued, featuring their

“As long as people are distilling spirits and creating these lovely flavors, there should be people like us to enjoy them,” he said.

Juna Snow, Justin Linkner, and Judd Finkelstein, exchange cocktails, Clear Conscience, a cucumber, ginger, and citrus vodka drink at Angele restaurant.

Malcolm McClain, of FOAM, jots down notes about the variety of cocktails the group tasted at Angele.

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SPRING 2010 EVENTS ‘BEauTy aNd ThE BEaST,’ ‘MaN oF La MaNcha’ hIGhLIGhT a SEaSoN oF ENTERTaINMENT By INSIdE NaPa VaLLEy STaFF

These winter months often seem like the quiet ones in the Napa Valley, but don’t be fooled. You can take your pick of concerts at Lincoln Theater, performances at the Napa Valley Opera House, music from jazz to classic performances from the Napa Valley Symphony. Here are some of the late winter-spring season’s upcoming highlights

Musical Theater February 2010 One favorite winter event is the annual high school musical. Tradition alternates each year between Napa and Vintage high schools, but the talented students from each school always stage entertainment that draws in the community — and quickly sells out. This year it’s Vintage High School’s turn and the school’s choral music teacher Mark Teeters will direct a production of “BEauTy aNd ThE BEaST.” This popular Disney version of the classic fairy tale features the lovely, book-loving Belle, whose eccentric father inadvertently becomes prisoner of an enchanted beast. When she offers to take her father’s place, she sets in motion all kinds of unexpected events — aided by the Lumière, the candlestick, Gaston, the clock, and Mrs. Potts, the teapot — all, like the beast — under the spell of a powerful enchantress. The cast is drawn from the concert choir students, who rehearse for weeks during class and after school, while others work on costumes and staging the musical. “Beauty and the Beast” opens Feb. 25 at the District Auditorium, 2425 Jefferson St., Napa. Following performances are Feb. 26, 27, and March 4,5 and 6 at 7 p.m.; March 2 at 6 p.m. and Feb. 27 and 28 and

March 6 and 7 at 2 p.m. Tickets are $15 through March 2 and $20 after. For reservations call 299-2520.

March 2010 In March, there’s more musical theater on the calendar, when Napa Valley College presents its annual show. This year Jennifer King, director of the college theater program, is staging “MaN oF La MaNcha,” the musical version of “Don Quixote.” This is the story of the slightly mad Spaniard, who having read tales of knights, sets out on his own adventures. The musical version includes songs like “The Impossible Dream,” and Dulcinea. “Man of La Mancha” opens at 8 p.m. March 13 at the Little Theater at Napa Valley College. Performances run through March 28, on Fridays and Saturdays at 8 p.m. and Sundays at 2 p.m. Tickets are $20 for adults and $15 for students and the military. For reservations call 259-8077. Another musical event only happens every other year in the valley, and 2010 is the year for the return of “ThE FoLLIES du VaLLE,” also known as “don’t quit your day job” at the Lincoln Theater Napa Valley in Yountville on March 5–7. This zany musical revue, this year titled “It’s About Time,” features a cast of local Napa Valley talent and musical numbers organized around a theme of time.

All proceeds from Follies du Valle 2010 benefit Lincoln Theater’s Youth Performing Arts Program by providing scholarships to local children to participate in the program. Follies du Valle also features a Bravo Bash! on March 6. The Bravo Bash! provides the ticket holder with free valet parking, a pre-show reception with cocktails and hors d’oeuvres, premiere seating for the evening performance of Follies, a delicious multi-course, postshow dinner from local chef Dominic Orsini, and a silent auction featuring the best the Valley has to offer. Follies show times are March 5 at 7 p.m.; March 6 at 2 and 6 p.m.; and March 7 at 2 p.m. Follies ticket prices are $25 for general admission, $15 for children 15 and under. Tickets for all performances are available by calling 944-1300, online at lincolntheater.org or at the Lincoln Theater box office at 100 California Drive in Yountville. Tickets for the March 6 Bravo Bash! are $150 per person and are available by calling the Lincoln Theater at 944-1300.

SPRING 2010 EVENTS

Theater February Feb. 17-21 Lucky Penny Productions presents “ThE ShaPE oF ThINGS” by Neil LaBute at the Napa Valley Opera House. It’s the story of Evelyn, an art student, who decides to play Pygmalion, and Adam, who will do just about anything to become the man she wants him to be. The play is suitable for adult audiences only. Performances begin at 8 p.m. Wednesday through Saturday; and 2 p.m. Sunday.

april april 29-May 2, Lucky Penny presents “ThE LoVE LIST” by Norm Foster, the story of two men who describe their favorite woman, who surprises them by appearing. Performances are at 8 p.m. April 29-May 1 and 2 p.m. on May 2. Tickets are $25. For reservations and information, call 237-5350.

Concerts February Lincoln Theater: ‘Simply Sinatra,’ a Valentine’s Day celebration with the Napa Valley Symphony and a concert of music from the Frank Sinatra songbook is performed tribute artist Steve Lippia at 7 p.m., Feb. 14, at the Lincoln Theater Napa Valley in Yountville. Tickets are $49$69; 7 p.m.

March

Also performing at the Lincoln Theater in Yountville this season are Bill Medley of the Righteous Brothers, March 14; the Harlem Gospel Choir March 21; Simon & Garfunkel tribute artists Mark W. Curran and Tom Haney March 27; Los Lobos with Leo Kottke april 3 and Tiempo Libre april 17. The Lincoln Theater Box office is 944-1300 or www.nvoh. org.

april The Napa Valley Symphony under the baton of Maestro Asher Raboy presents “The Last 20 Years” april 11 at 3 p.m. at the Lincoln Theater

Napa Valley. The symphony’s third classical program is a retrospective of Raboy’s work as a composer featuring pianist Leon Bates as soloist. Tickets are $29-$59 3 p.m. For reservations, call (707) 226-8742.

Spring 2010 Chamber Music of Napa Valley brings some of the finest musicians performing today to the Napa Valley in a series of concerts. Feb. 16 they present the Takacs String Quartet from Hungary, who have been coming to Napa for 20 years. This season they complete their five-concert Beethoven cycle Feb. 16. Other upcoming concerts by Chamber Music of Napa Valley include Orion String Quartet & Peter Serkin March 4; The Jupiter String Quartet March 17; Yefim Bronfman, pianist, March 22, and the Kuss String Quartet april 13. The concerts take place at the First United Methodist Church, 625 Randolph St., Napa. Call 226-2190 for information and tickets.

Festival March MuSTaRd, Mud & MuSIC, a Calistoga Jazz Festival takes place March 6-7 at a variety of venues in Calistoga. Those 21 and older may purchase a Jazz Pack for tastings, $20 for one day or a weekend pass: $35. 1-5 p.m.; (707) 942-6333.

NVOH

Benefits

spring 2010

February

ElVis COstEllO will sing songs from his 30-year career when he makes a stop at the Opera House on April 8 at 8 p.m., one of the stops on his 2010 world tour. Another favorite group, the CApitOl stEps, brings its musical political humor back on March 13 for two shows at 5 and 8 p.m. Jazz will be at the Opera House April 17 with the Monterey Jazz Festival on Tour, and April 25 when pAt MEtHENy brings his Orchestrion tour to town. And the Opera House presents opera, too, with the Pocket Opera production of “lA CENErENtOlA” (Cinderella), on March 7. Other scheduled performances include WAiliN’ JENNys, folk singers songwriters, on March 6; Jake Shimaburkuro, ukulele virtuoso, March 19; Beausoleil, Cajun musicians on March 27; and the Gene Krupa Orchestra with the Four Freshman April 9. For Opera House tickets and information call 226-7372 or visit www.nvoh.org.

Choral and vocal music students of Napa Valley College present “AN EVENiNg At tHE CABArEt” with appetizers, dessert, beverages and a silent auction. The material includes adult content and strong language Feb. 19 Proceeds benefit the NVC Vocal Music Department. Call the NVC Box Office, 259-8077, for tickets and information. $20 per person; 7 p.m.; Information, 259-8077. A gOOd tHiNg grOWiNg, the St. Helena Cooperative Nursery School’s 23rd Annual Wine Tasting and Auction takes place Feb. 20. at Charles Krug Winery, St. Helena. Live auction featuring premium wines and entertainment packages. $40, $60 at the door; 6-10 p.m.; 968-9332.

of the CARE Network at Queen of the Valley Medical Center. It’s an evening of auction, dancing, and viewing the Oscar telecast. Tickets are $75 for the VIP Passport and $25 in advance for the general admission tickets. General admission tickets will be available at the door for $35, pending availability. Tickets can be purchased at www. napavalleyacademyawards.org or by calling 738-4040. Tickets are also available at Antiques on Second and Cuvee Restaurant in Napa, and St. Helena Florist in St. Helena. iNtErNAtiONAl WOMEN’s dAy sAlON at The White Barn March 7, 3 p.m. This year’s salon program will focus on “The Earth Shakers,” women who changed the world through their passionate work in the fields of science, history, literature, religion and the arts.

MOONligHt MAgiC benefit for the Napa Valley Nursery School, Feb. 20. Napa Valley wines and food, dance, auction at Valley Gate Vineyards, on Route 12 in Napa. Tickets are $50; 6-10 p.m.; 224-3319.

Tickets are $20, with tea, sherry and refreshments served at intermission. The program benefits the Napa Emergency Women’s Services. The White Barn is at 2727 Sulphur Springs Avenue, St. Helena.

Dinner is Served, Feb. 25, Napa Valley Opera House League presents the 10tH ANNuAl diNNEr is sErVEd. More than 45 restaurants throughout Napa Valley and beyond will offer a value-priced dining experience, including tax, tip, corkage and a donation to the Napa Valley Opera House. Dinners start at $50 and reservations must be made in advance. 7 p.m. Information, 738-3178.

For reservations, call Tim Setzer at 251-8715 and then send your check, payable to the White Barn, to 1241 Adams Street, #1135, St. Helena, CA 94574. All tickets are held at the door on the day of the performance. For additional information on the White Barn performances, contact Nancy Garden at 963-3408 or visit them online at www.thewhitebarn.org.

March NApA VAllEy ACAdEMy AWArds gAlA CElEBrAtiON 2010, March 7, 5-11 p.m., Robert Mondavi Winery, Oakville. More than 25 of the valley’s finest restaurants pitch in to raise funds for the HIV/AIDS and Cancer Case Management Programs

April “All My FriENds ArE Wild” April 18 A benefit for the Wildlife Rescue Center of Napa County capital campaign, featuring a silent and live auctions, live music, dancing, great food, drink and lots of fun! Silo’s, 500 Main St., Napa, $45/$50 at the door; 4 p.m. - 8 p.m.; (707) 256.3609.

SPRING 2010 EVENTS

Mustard Festival The annual series of events in Napa Valley celebrates the mustard plants that bloom in the winter. The festival kicks off in January. For information and tickets, call 944-0904. Mustard Festival events include:

February 19 ThE GRaNd dINNER at the Napa Valley Mustard Festival: Anne Gingrass, executive chef at Brix and Julianne Laks, winemaker for Cakebread Cellars present a dining extravaganza at Brix restaurant in Yountville. Limited to 100 people. Tickets are $225; 6 p.m. Reservations, 944-1133.

March 12 March 12 is “ThE awaRdS - a SPIcy SoIREE,” glitzy evening of food, wine, music, and dancing 7 p.m., at the Black Stallion Winery on Silverado Trail in Napa. $100 in advance, $125 at the door; 7-10 p.m.

March 13-14 ThE MuSTaRd FESTIVal MaRkETPlacE is March 13-14, 11 a.m. to 5 p.m., in Napa at Riverfront, historic Napa Mill and other river walk locations. Celebrate the mustard season, taste regional foods and wine, gourmet products and mustards from around the world at the Marketplace, $35 in advance or $40 at the door; 944-1133.

March 20 a TaSTE oF youNTVIllE, March 20, showcases restaurant fare, olive oils, vinegars, mustards, fine wines, and micro-brews, 11 a.m. to 5 p.m.

other March 13 Mumm Napa presents PhoToGRaPhy GallERy aRTIST lEcTuRE SERIES with Daniel Beltra discussing “Amazon: Forest at Risk” and Florian Schulz presenting “Freedom to Roam: Keeping the Wild Connected”; also John Trotter presents his collection “The Future of the Colorado River” all from the show “Changing Earth - Photographer’s Call to Action” by Blue Earth Alliance at Mumm Napa’s Aperture Gallery. RSVP to guarantee seating. Free. 10:30 a.m. to 11:30 a.m. 967-7740.

March 27 The final event ThE PhoTo FINISh, takes place March 27 at Rubicon Estates in Rutherford. Photographers’ work capturing the mustard season is on view. Tickets are $95 in advance; $125 at the door. 7 p.m.

March 26-28 NoRThERN calIFoRNIa ScREENwRITERS ExPo includes presentations and classes by celebrity guests including screenwriters, filmmakers and directors along with a pitch fest will be held where screenwriters and filmmakers can pitch to Hollywood agents, producers and studios. The Meritage Resort and Spa, 875 Bordeaux Way, Napa; $395 for three-day pass 8 a.m. to 4 p.m. Info, 539-5115

March 27-28 “oRchIdS by ThE RIVER” offers orchids for sale, a display by the Napa Valley Orchid Society members, re-potting demos and potting supplies for sale. Free admission, 9 a.m. to 4 p.m.; 251-1630.

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Norman Rose Tavern Owner Michael Gyetvan, left, has opened a second restaurant in downtown Napa to go along with Azzuro Pizzeria on Main Street. Working as general manager is Pat Jeffries, center, with Reed Herrick as chef. Norman Rose is located on First Street in Napa Square.

The

Let’s see: The first night the Norman Rose Tavern opened in Napa during the last week of 2009, 450 hungry, thirsty people showed up. The next night another 450 or so waited on a rainy winter night for a table. Almost a thousand people in two evenings? It appears that Michael and Christine Gyetvan, the owners of the popular Azzurro Pizzeria & Enoteca, along with chef Reed Herrick, have once again pulled a golden ring by offering Napans what they like: classic good food at affordable prices in a stylish but fun atmosphere.

Norman Rose

Rounding out the opening team is industry veteran Pat Jeffries, managing the front of the house responsibilities. Jeffries, with 25 years experience providing hospitality at celebrated restaurants in the valley, put his talents to use providing an impressively smooth opening.

Napa’s new tavern offers comfort food in style.

The vision for the new pub in Napa’s emerging West End, according to Gyetvan was “that comfortable spot where you can meet family and friends for a nice pint or glass of wine paired with a great burger or other classic, American comfort food.

By SASHA PAULSEN Inside Napa Valley Writer

“There are enough special occasion places,” he said. “You can only go to them so often.” He also confided one goal was to produce “the best burger in Napa.” Gyetvan, a native of Minneapolis, grew up a few miles from Herrick but the two went to rival schools and only met in the Napa Valley. In 1984, Gyetvan, a graduate of the Culinary Institute of America at Hyde Park, was working at Tra Vigne and commuting to his Napa home. “St. Helena was the place to be,” he said. Still he found himself

wondering, “Where do local people go? Where do you go when you don’t want it to be so intense? Rutherford Grill opened and that was nice,” he said, “but I wished there was some place like that in Napa.” In 2001, he and his wife took the plunge and opened Pizza Azzurro on Second Street in Napa, and quickly gained a local following that often couldn’t all fit into the small space. The appeal: a simple but excellent menu of pizzas, pasta, antipasti, salads and “manciata” — salads served on “a handful of dough.”[This originally read “an hand full of dough” -- was that intentional? I’m not sure what you’re quoting.] The following year Herrick joined the staff, and he and Gyetvan have worked together ever since. When they moved to a larger space on Main Street, renaming the restaurant Azzurro Pizzeria & Enoteca, the fans followed. The activity in the new “West End” of Napa inspired them to begin planning a pub for Napa, “with a bill of fare that doesn’t require a degree in the culinary arts to decipher it,” according to Herrick. The menu they created is based on “down-home classics, elevated in our own style, using extraordinary, seasonal ingredients,” Herrick said. “I love getting creative in the kitchen and offering real comfort food to our hungry guests.” The site they found was the old Wells Fargo building on Second Street, just across from the newly opened Avia Hotel. Kimberley Nunn and Dan Worden of Shopworks in Napa, who also worked with the Gyetvans in designing Azzurro Pizzeria & Enoteca, created a classic pub atmosphere — with modern touches — using reclaimed and recycled materials including old barn wood siding. The original bank vault was incorporated in the design, transformed into dry storage and additional supplies for the restaurant’s kitchen and staff. Part of the bank’s marble flooring is also in use. The ceiling features

acoustic materials designed to look and feel like old tin. The tavern is designed as an open space, seating 70 inside and 18 more outside. It has several distinct dining areas, including a private dining room that seats 16. The main dining room offers table and booth seating, and features two bars, one facing the kitchen and the other a traditional long bar anchoring the south side of the main dining room. Extensive glass on the north side of the tavern offers a view of Second Street. For the menu, Gyetvan said their goal is to “take the classics into the present.” Starters, for example include crab and artichoke dip ($9.95) and a dish that Gyetvan said is a tribute to his dad, a dish he used to make that incorporated Fritos corn chips into hamburger meat. Gyetvan and Herrick’s version is served as “Frank’s Frito Burger Sliders” with pepper jack cheese and an avocado relish ($9.95). “I love a good burger,” he said. The Norman Rose Cheeseburger ($9.95) with a choice of Swiss, Cheddar, blue or pepper jack cheese, can be embellished with grilled onions, smoked bacon, a fried organic egg, thyme roasted mushrooms or avocado relish.” Other sandwiches include a lamburger with garlic spinach and herbed goat cheese ($10.95), a crisp snapper sandwich with caper mayonnaise ($9.95), a Fatted Calf hot dog (highly recommended by one young diner) ($6.95). A buttermilk fried chicken sandwich comes with a whopping piece of chicken hanging over the edges of its bread. Fried egg and bacon, and grilled cheese sandwiches are also on the menu. Accompanying fries are served natural ($2.95) or barbecued ($3.95), with chili and cheese (decadent; $4.95) or (this writer’s choice) with truffle salt and Parmesan cheese ($4.95) Gyetvan and Reed are sourcing many of their ingredients locally and from

sustainable sources. Local purveyors include the Fatted Calf for charcuterie, Five Dot Ranch for meat, spices from Whole Spice, Rancho Gordo beans and breads from Alexis Baking Company. Herrick’s classic tavern fare also includes homemade pub cheese ($7.95), grilled flank steak with shoestring potatoes ($18.95), Caggiano sausages with roasted onions and mashed potatoes ($15.95) fish and chips ($16.95), and a roasted chicken “chop” with Rancho Gordo beans. Desserts include fresh baked bread pudding and ice cream. Seasonal soups and salads are also on the menu. The Norman Rose Tavern offers an extensive selection of beers, by the bottle and on tap, featuring many of the North Coast’s micro-breweries and also root beer on tap. An eclectic and varied wine list offer wines from Napa Valley, Sonoma, Santa Barbara and other California regions. The wine and beer list as well as the menu, Gyetvan said, will change frequently “to keep people surprised.” “Our plan is to fill a niche,” Gyetvan said. “We are excited about the team and concept for the Norman Rose Tavern, and are looking forward to providing quality, honest and delicious food and drink for our guests.” Judging from the hordes at the doors, Napans are pretty excited too. Gyetvan and Herrick shared two recipes from the menu for readers, for the Dried Cherry Vanilla Bread Pudding and “Frank’s Frito Burger” with Pepper Jack Cheese and Avocado Relish. The Norman Rose Tavern is at 1401 First St. It’s now open for lunch service beginning at 11:30 a.m. Dinner service goes to 10 p.m. or later. Reservations are accepted for large parties; otherwise dining is offered on a walk-in basis. For information, call 258-1516. - recipes on next page

Frankâ&#x20AC;&#x2122;s Frito Burger

with Pepper Jack Cheese and Avocado Relish Serves 4

Ingredients 1 1/2 pounds ground sirloin, 20 percent fat 1 cup Fritos, crushed 1/2 cup red onion, minced 1 Tbsp. fresh oregano, minced Your favorite vessel (hamburger bun, Hoagie roll, English muffin, etc.) Pepper Jack cheese Preparation Combine the first four ingredients and mix well. Form into patties. Grill, griddle or pan fry patties, and top with cheese. Place on your favorite vessel (hamburger bun, Hoagie roll, English muffin, etc.) and top with a spoon of avocado relilsh. Dig in!

Avocado relish Ingredients 3 ripe avocados, peeled 1 Tbsp. cilantro, minced Limes Preparation Salt and black pepper Smash avocados and mix in cilantro. Add lime juice to taste and season with salt and pepper.

Dried Cherry Vanilla Bread Pudding with Guiness Stout Creme Anglaise Ingredients 4 cups bread, cut in 1-inch cubes (use challah, brioche or other white bread) 2 eggs 1 egg yolk 1/3 cup sugar

1 1/4 cups milk 1 1/4 cups heavy cream 1 Tbsp. vanilla extract 1/4 tsp. ground nutmeg 1/4 tsp. cinnamon 1/8 tsp. salt

Preparation 1/2 cup dried cherries, (rehydrate 10 minutes in water and drain) Place cubes of bread on cookie sheet in a 300 degree oven to dry and lightly toast. Let bread cool while preparing custard. Whisk together eggs, yolks and sugar. Then add milk, cream, spices and vanilla. Stir in bread cubes and let soak 30 minutes, stirring once or twice. Stir in cherries. Spoon into buttered ovenproof dishes or any desired cake or loaf pan. Put that pan into a larger pan and fill the outer pan with hot water. Bake in a 350 degree oven 40-60 minutes depending on the size of your puddings. The center should be just set up. Serve warm with Guiness Stout Creme Anglaise.

Guiness Stout Creme Anglaise Ingredients 1/2 cup Guiness Stout or a stout of your liking 5 egg yolks 3/4 cup brown sugar Pinch salt 1/4 cup heavy cream 1 tsp. vanilla extract Preparation In a small sauce pot bring the stout to a boil and shut off. In another bowl, whisk together the yolks, sugar and salt. Add cream and vanilla to the yolk mix. Slowly stir in the stout, and pour the whole mixture back into the sauce pot. Over low heat, stir constantly until the sauce begins to thicken and coats the back of your spoon. Strain into a container and chill before serving.

MAPS

DOWNTOWN NAPA

Napa County, California

In the Napa Valley

The 130th anniversary celebration of the

Napa Valley Opera hOuse begins

By JAMES KEOLKER Inside Napa Valley Correspondent

he best of the past will be coming alive throughout the year at the Napa Valley Opera House, for it is this historic theater’s 130th anniversary and a number of special events are planned. There is a lot of history that still lingers within those old walls, however. For instance, when you are next in the Opera House, take the winding stairway up to the balcony, drift down to the edge, and run your fingers over the initials carved in the mahogany railing by spectators of yore. This is literally touching the past. And be sure to gaze up at the skylight overhead. The original was one of the wonders of Northern California theaters, being larger than usual and a wonderful amber color. Now sit in the comfort of one of the new plush seats that have replaced the original wooden plank benches, and listen. Perhaps you will catch the lingering notes of the many performers who were once heard here. For instance, you might hear a bit of the whiskey-baritone of noted author Jack London reading to a sold-out crowd from his latest novels, “The Sea Wolf” or “The Call of the Wild.” 30

Now, if you look down to the left of the stage, you will see a small window. That was the original ticket window. And the line of folks who used to go from there down the stairs, out to the front entrance and onto the wooden walkway by the old butcher shop, were not only from Napa, but the nearby towns and Berryessa Valley as well. These treks required at least a half-day’s journey by horse and buggy. Their rigs were then parked in front on Main Street, while the horses were allowed to graze in the field across Napa Creek, today’s parking lot for Cole’s Chop House. There were others who likewise attracted large audiences, especially famed soprano Jenny Lind with her high, reedy voice. And the several children’s troupes that came by boat up the Napa River from San Francisco, landing near today’s Third Street Bridge, and staying overnight at the old Palace Hotel, now long gone. Since this opera house had a number of hanging painted flats that could be used for various scenic backgrounds (a garden, a lake, a city street), the troupes had only to bring their costumes, which were often very elaborate and colorful. But perhaps the most memorable visiting star of that period was the legendary singer, Luisa Tetrazzini. Here was a singer who possessed great charm, lyric power, and a golden voice.

While Mme. Tetrazzini sang opera all over the world, she was perhaps best known to Bay Area audiences for having sung at Lotta’s Fountain in downtown San Francisco on Christmas Eve in 1910, attracting a crowd of over 300,000. She loved San Francisco, and later in her career lived for a while at the Palace Hotel on Market Street, often dining in the sumptuous Garden Court with its beveled glass ceiling and profuse palms. In fact, the chef there created a famous chicken dish named in her honor. And it was during one of those stays that Tetrazzini ventured to Napa and sang to great acclaim at the opera house here. Like many other singers, Tetrazzini was also superstitious, finding she needed a lucky keepsake before going onstage. (For the famous tenor Luciano Pavarotti, it was finding a bent nail that would ensure

Photos by Lianne Milton

1) Maggie Stewart, last year’s winner, passes the crown to Kayla Goldberg, 2007 Miss Napa Valley, at the Opera House. 2) Gerrell Roberts, 17, of Vintage High, sings “I Just Called To Say” by Stevie Wonder in the fifth Idol NV, the county-wide singing competition, at the Opera House. 3) Former president Bill Clinton speaks, on behalf of his wife, Hillary, during a campaign visit at the Napa Valley Opera House.

Photo by J.L. Sousa

a great performance; so it is said the stage carpenters would often surreptitiously toss a few about.) But for Tetrazzini, it was a small knife. She began this ritual after she had a great triumph in “Lucia di Lammermoor,” Donizetti’s opera about a young bride who stabs her husband on their wedding night. Tetrazzini felt that if the knife stuck in the stage floor, it would foretell an outstanding performance. If it fell over...well perhaps it needed to be sharpened. It was in honor of Tetrazzini’s appearance at the old theater that Napa Valley’s own diva Ruth Ann Swenson recently sang a program of Tetrazzini favorites, initiating the Opera House celebration. The term “opera house” did not mean in 1880 what it means today, however. Since most of the entertainment for small towns like Napa in those days consisted primarily of saloon singers and honky-

tonk piano players, it was felt there was a need for a community theater that would provide more wholesome enjoyment. And such a facility needed a wholesome, respectable name. Thus the term “opera house” was used, although few operas were ever performed here. Whether staging operas or providing firstrate entertainment, Napa’s opera house continues to be a gem of a professional theater, which is something of a miracle. For after many years, the old structure fell into disuse and was soon abandoned. Because of its location near the creek, the downstairs frequently flooded and became a dank hole rampant with rats. So too, the upstairs. The fabled skylight had long since fallen away, the roof collapsed, and the rafters populated by pigeons. What was left was a moldering ruin. In fact, the theater was ready for the

wrecking ball in the early 1980s, when two Napa visionaries decided to do something about saving the old relic. That was when local artist Veronica di Rosa and John Whitridge, the founder of Napa County Landmarks, decided to put their dream into action by forming a group that eventually became the board of directors, and over time, raised millions of dollars to restore the theater to as close to its original, historic state as possible. And it is thanks to their efforts and so many others, that Napa’s opera house is still standing and alive with theatrical activity, 130 years later. To celebrate, Evy Warshawsky, the Opera House’s current artistic director, has planned a year-long commemoration with several inspired events, including an evening filled with the rousing tunes of John Philip Sousa (a local favorite), and a production of the operetta that first opened the theater, Gilbert and Sullivan’s rollicking “H.M.S. Pinafore,” among other merriments. For information about these and other events, either call in person at the Napa Valley Opera House at 1030 Main St., Napa, call (707) 226-7372, or consult online at nvoh.org. James Keolker was vice president of the NVOH noard of directors when the theater was still derelict and thought to be an utterly hopeless project by many. 31

DINING DIRECTORY RESTAURANT

ADDRESS

PHONE

Ad Hoc

6476 Washington Street Yountville, CA 94599

707.944.2487

AKA Bistro

1320 Main Street St. Helena, CA 94574

Alexis Baking Company

ADDRESS

PHONE

CC Blue Sushi Bar & Restaurant

1148 Main Street St. Helena, CA 94574

707.967.9100

707.967.8111

Celadon

500 Main Street, Ste. G Napa, CA 94559

707.254.9690

1517 Thrid Street Napa, CA 94559

707.258.1827

Checkers Restaurant

1414 Lincoln Avenue Calistoga, CA 94515

707.942.9300

All Season’s Bistro

1400 Lincoln Avenue Calistoga, CA 94515

707.942.9111

Cindy’s Backstreet Kitchen

1327 Railroad Avenue St. Helena, CA 94574

707.963.1200

Ana’s Cantina

1205 Main Street St. Helena, CA 94574

707.963.4921

Cole’s Chop House

1122 Main Street Napa, CA 94559

707.224..6328

Angele

540 Main Street Napa, CA 94559

707.252.8115

Compadres Rio Grille

505 Lincoln Avenue Napa, CA 94558

707.253.1111

Annaliên

1142 Main Street Napa, California 94559

707.224.8319

Cook St. Helena

1310 Main Street St. Helena, CA 94574

707.963.7088

Armadillo’s

1304 Main Street St. Helena, CA 94574

707.963.8082

Cucina Italiana

4310 Knoxville Raod Napa, CA 94558

707.966.2433

Auberge du Soleil

180 Rutherford Hill Road Rutherford, CA 94573

707.963.1211

Cuvee

1650 Soscol Avenue Napa, CA 94558

707.224.2330

Azzurro Pizzeria & Enoteca

1260 Main Street Napa, CA 94559

707.255.5552

Don Perico Mexican Restaurant

1025 First Street Napa, CA 94559

707.252.4707

Bank Cafe & Bar at the Westin

1314 McKinstry Street Napa, CA 94559

707.257.5151

Downtown Joe’s

902 Main Street Napa, CA 94559

707.258.2337

BarBersQ

3900-D Bel Aire Plaza Napa, CA 94559

707.224.6600

Enoteca & Winery (Oxbow Market)

610 First Street, #10 Napa, CA 94559

707.256.3700

Bayleaf Restaurant

2025 Monticello Road Napa, CA 94558

707.257.9720

Etoile

1 California Drive Yountville, CA 94599

800.736.2892

Bistro Don Giovanni

4110 Howard Lane Napa, CA 94558

707.224.3300

Farm at The Carneros Inn

4048 Sonoma Highway Napa, CA 94559

707.299.4882

Bistro Jeanty

6510 Washington Street Yountville, CA 94599

707.944.0103

Fabrizio’s Restaurant

806 Fourth Street Napa, CA 94559

707.226.1900

Boon Fly Café

4048 Sonoma Highway Napa, CA 94559

707.299.4870

Fazerrati’s Pizza Restaurant

1517 Imola Avenue Napa, CA 94558

707.255.1188

Bosko’s Trattoria

1364 Lincoln Avenue Yountville, CA 94515

707.942.9088

Filippi’s Pizza Grotto

645 First Street Napa, CA 94559

707.254.9700

Bottega Ristorante

6525 Washington Street Yountville, CA 94599

707.945.1050

Firewood Cafe

3824 Bel Aire Plaza Napa, CA 94559

707.224.9660

Bouchon

6534 Washington Street Yountville, CA 94599

707.944.8037

First Squeeze

1126 First Street Napa, CA 94558

707.224.6762

Bounty Hunter Wine Bar & Bistro

975 First Street Napa, CA 94559

800.943.9463

Foothill Grill

2766 Old Sonoma Road Napa, CA 94558

707.252.6178

Brannan’s Grill

1374 Lincoln Avenue Calistoga, CA 94515

707.942.2233

French Laundry

6640 Washington Street Yountville, CA 94599

707.944.2380

Brix

7377 St. Helena Hwy Yountville, CA 94558

707.944.2749

Flatiron Grille

1440 Lincoln Avenue Calistoga, CA 94515

707.942.1220

Buckhorn Grill

1201 Napa Town Center Napa, CA 94558

707.265.9508

Buster’s BBQ

1207 Foothill Blvd Calistoga, CA 94515

707.942.5605

Cafe 29

3000 Highway 29, Ste. B St. Helena, CA 94574

707.963.9919

Cafe Sarafornia

1413 Lincoln Avenue Calistoga, CA 94515

707.942.0555

Frida’s Mexican Grill

1533 Trancas Street Napa, CA 94558

707.252.3575

California Pizza

2410 Jefferson Street Napa, CA 94558

707.252.3636

Fume Bistro & Bar

4050 Byway East Napa, CA 94558

707.257.1999

Calistoga Inn, Restaurant & Brewery

1250 Lincoln Avenue Calistoga, CA 94515

707.942.4101

General Store Cafe

540 Main Street Napa, CA 94559

707.259.0762

Cantinetta Piero

6774 Washington Street Yountville, CA 94599

707.944.8080

Gillwoods

1313 Main Street St. Helena, CA 94574

707.963.1788

00 32

RESTAURANT

Frankie’s Deli 1502 Main Street Napa, CA 94559 707.294.2283 www.frankiesonmain.com

RESTAURANT

ADDRESS

PHONE

Gillwoods Cafe

1320 Napa Town Center Napa, CA 94559

707.253.0409

Go Fish Restaurant

641 Main Street St. Helena, CA 94574

707.963.0700

Golden Harvest

61 Main Street St. Helena, CA 94574

707.967.9888

Grace’s Table

1400 Second Street Napa, CA 94559

707.226.6200

The Grill at Silverado Resort 1600 Atlas Peak Road Napa, CA 94558 707.257.5400 www.silveradoresort.com Highway 29 Cafe

101 Cafe Court Napa, CA 94503

707.224.6303

Hog Island Oyster Company (Oxbow Market)

641 First Street Napa, CA 94559

707.251.8113

Hurley’s Restaurant & Bar

6518 Washington Street Yountville, CA 94599

707.944.2345

Hydro Bar & Grill

1403 Lincoln Avenue Calistoga, CA 94515

707.942.9777

Jonesy’s Famous Steak House & Supper Club

2044 Airport Road Napa, CA 94558

707.255.2003

JuJu’s

3375 California Way Napa, CA 94558

707.226.6537

Kitani Sushi

1631 Lincoln Avenue Calistoga, CA 94515

707.942.6857

La Prima Pizza

3070 Jefferson Street Napa, CA 94558

707.253.7909

La Prima Pizza

1923 Lake Street Calistoga, CA 94515

707.942.8070

La Prima Pizza

1010 Adams Street St. Helena, CA 94574

707.963.7909

La Taquiza Fish Tacos

2007 Redwood Road Napa, CA 94558

707.224.2320

La Toque

1314 McKinstry Street Napa, CA 94559

Las Palmas

ADDRESS

PHONE

Model Bakery (Oxbow Market)

644 First Street, Bldg B Napa, CA 94559

707.259.1128

707.257.5157

Moore’s Landing

6 Cuttings Wharf Road Napa, CA 94559

707.253.7038

1730 Yajome Street Napa, CA 94559

707.257.1514

Mount St. Helena Brewing Co.

21167 Calistoga Street Middletown, CA 95461

707.987.3361

The Little Gourmet

1040 Main Street Napa, CA 94559

707.257.7700

Mustard’s Grill

7399 St. Helena Hwy Yountville, CA 94599

707.944.2424

Mammarella’s

630 Airpark Road Napa, CA 94558

707.256.3441

Napa Valley Wine Train, Inc.

1275 McKinstry Street Napa, CA 94559

707.253.2111

Market

1347 Main Street. St. Helena, CA 94574

707.963.3799

Neela’s Indian Cuisine Restaurant

975 Clinton Street Napa, CA 94559

707.226.9988

Martini House

1245 Spring Street St. Helena, CA 94574

707.963.2233

Nicola’s Deli & Pizzeria

1359 Lincoln Avenue Calistoga, CA 94515

707.942.6272

Meadowood Napa Valley

900 Meadowood Lane St. Helena, CA 94574

707.963.3646

Norman Rose Tavern

1401 First Street Napa, CA 94559

707.258.1516

Mini Mango Bistro

1408 Clay Street Napa, CA 94559

707.226.8886

Oakville Grocery

7856 St. Helena Hwy Oakville, CA 94562

707.944.8802

Old Adobe Bar & Grille

376 Soscol Avenue Napa, CA 94558

707.255.4310

Olive Tree Inn

221 Silverado Trail Napa, CA 94558

707.252.7660

Oxbow Chesse Merchant

610 First Street Napa, CA 94559

707.257.5200

Model Bakery 1357 Main Street St. Helena, CA 94574 707.963.8192 www.themodelbakery.com

RESTAURANT

DINING DIRECTORY RESTAURANT

ADDRESS

PHONE

Pacific Blues Cafe

6525 Washington Street Yountville, CA 94599

707.944.4455

Pacifico Restaurante Mexicano

1237 Lincoln Avenue Calistoga, CA 94515

Palisades Market & Deli

ADDRESS

PHONE

Small World

932 Coombs Street Napa, CA 94559

707.224.7743

707.942.4400

Squeeze Inn Burgers

3383 Solano Avenue Napa, CA 94558

707.257.6880

1506 Lincoln Avenue Calistoga, CA 94515

707.942.9649

Sushi Mambo

1202 First Street Napa, CA 94559

707.257.6604

Pearl, The Restaurant

1339 Pearl Street, Ste. 104 Napa, CA 94559

707.224.9161

Sweetie Pies

520 Main Street Napa, CA 94559

707.257.7280

Pete’s Pancakes

7787 St. Helena Hwy Oakville, CA 94562

707.945.0730

Tacos La Playita

1851 Old Sonoma Road Napa, CA 94558

707.257.8780

Pica Pica Maize Kitchen (Oxbow Market)

610 First Street Napa, CA 94559

707.251.3757

Taqueria Rosita

1214 Main Street Napa, CA 94559

707.253.9208

Pizzeria Tra Vigne

1016 Main Street St. Helena, CA 94574

707.967.9999

Tanya’s Taqueria

601 Jefferson Street Napa, CA 94558

707.224.9000

Press

587 St Helena Hwy St. Helena, CA 94574

707.967.0550

Taylor’s Refresher

933 Main Street St. Helena, CA 94574

707.963.3486

Puerto Vallarta Restaurant

1473 Lincoln Avenue Calistoga, CA 94515

707.942.6563

Taylor’s Refresher (Oxbow Market)

610 First Street Napa, CA 94559

707.224.6900

Redd

6480 Washington Street Yountville, CA 94599

707.944.2222

Terra

1345 Railroad Avenue St. Helena, CA 94574

707.963.8931

Red Hen Cantina

4175 Solano Avenue Napa, CA 94558

707.255.8125

Thai Kitchen Restaurant

1222 Trancas Street Napa, CA 94558

707.254.9271

Red Rock Cafe

1010 Lincoln Avenue Napa, CA 94558

707.226.2633

That Pizza Place

1149 Main Street St. Helena, CA 94574

707.968.9671

Red Rock North

4084 Byway East Napa, CA 94558

707.253.2859

Tra Vigne Restaurant

1050 Charter Oak Avenue St. Helena, CA 94574

707.963.4444

Rings Restaurant in Embassy Suites

1075 California Blvd Napa, CA 94559

707.253.9540

Trancas Steakhouse

999 Trancas Street Napa, CA 94558

707.258.9990

Ristorante Allegria

1026 First Street Napa, CA 94559

707.254.8006

Triple S Ranch & Restaurant

4600 Mt. Home Ranch Rd Calistoga, CA 94515

707.942.6730

Ubuntu

1140 Main Street Napa, CA 94558

707.251.5656

Uva Trattoria

1040 Clinton Street Napa, CA 94559

707.255.6646

Vercelli Ristorante Italiano

1146 Main Street St. Helena, CA 94574

707.963.3371

Royal Oak 1600 Atlas Peak Road Napa, CA 94558 707.257.5400 www.silveradoresort.com

RESTAURANT

Rutherford Grill

1180 Rutherford Road Rutherford, CA 94573

707.963.1792

Villa Corona

3614 Bel Aire Plaza Napa, CA 94558

707.257.8685

Ristorante La Strada Italian Cuisine

6240 Napa-Vallejo Hwy American Canyon, CA

707.226.3027

Villa Corona

1138 Main Street St. Helena, CA 94574

707.963.7812

Siam Thai House

1139 Lincoln Avenue Napa, CA 94558

707.226.7749

Villa Romano

1011 Soscol Ferry Road Napa, CA 94558

707.252.4533

Siena at Meritage Resort

875 Bordeaux Way Napa, CA 94558

707.251.1950

Wah Sing Chinese Restaurants

1449 Imola Avenue W. Napa, CA 94559

707.252.0511

Silverado Brewing Company

3020 St. Helena Hwy N. Ste. A St. Helena, CA 94574

707.967.9876

Wappo Bar & Bistro

1226 Washington Street Calistoga, CA 94515

707.942.4712

Solbar at Solage Calistoga

755 Silverado Trail Calistoga, CA 94515

707.226.0800 866.942.7442

Zinsvalley Restaurant

1106 First Street Napa, CA 94559

707.224.0695

Soo Yuan Restaurant

1354 Lincoln Avenue Calistoga, CA 94515

707.942.9404

ZuZu

829 Main Street Napa, CA 94559

707.224.8555

PREMIUM POSITIONS AVAILABLE Contact Norma Kostecka, Advertising Director at 707.256.2228 or email nkostecka@napanews.com

00 34

a romantic

Dinner for Two

By PAUL FRANSON Inside Napa Valley Correspondent

ome say the route to a woman’s heart is through her stomach, and though I haven’t found that true, some female friends claim that women are impressed when men cook for them. And I do like to cook.

With that in mind, I was asked to suggest a romantic dinner a man might prepare for Valentine’s Day.

a good chicken at many places, including Folio Enoteca at the Oxbow Public Market, and many supermarkets and delis. Or cook one: It’s easy. Rub with butter, salt and pepper and roast for an hour at 375 degrees. Don’t forget to remove the giblet packet stored inside first. • A Dungeness crab to rip apart works, too.

After thinking a bit, I realized that there were really two options: an impressive meal from a man who doesn’t normally cook, and one from a food nut like me.

• Fat asparagus spears to pick up the way the British do, and Hollandaise sauce to dip them in. It only takes a few minutes to steam or boil asparagus, but don’t over cook them or they flop.

There was also the question of romance versus lust. Most of us remember the dinner scene between Tom and Mrs. Waters (Albert Finney and Joyce Redman) in “Tom Jones.” That was lust. A romantic dinner would be far more subtle.

• Long oven-roasted potato spears, perhaps sprinkled with truffle powder or oil, also to be eaten with your fingers.

And then there was the question of whether a romantic dinner should include purported aphrodisiacs like oysters, asparagus and chocolate? Of course, even if there’s no proof they work. Reality in this case may well be perception.

• A chocolate dessert, of course. Bakeries sell sinful chocolate decadence and other such treats.

A noncook’s dinner Someone who doesn’t cook regularly might lean more toward the lusty side, and what’s better than food you eat with your fingers? You can put together a great meal to eat that way using the right prepared foods. The secret is to make it special. Here’s a suggested menu for a lusty dinner: • Oysters on the half shell to start. Opening oysters is certainly a manly task; think of cavemen. Forget the cocktail sauce, however. Serve with slices of lemon or lime, or a delicate mignonette sauce, but they’re really best with nothing to cover the delicate and provocative taste. Hog Island at Oxbow Public Market sells oysters in bulk if you order ahead.

Be sure to have plenty of cloth napkins handy!

For wine, obviously, bubbles are best. My preference is a sparkling brut rosé like those from local wineries, Schramsberg, Chandon, Mumm or Domaine Carneros. It would be perfect with everything up to the dessert, but will likely to be gone by then anyway. If you run out of bubbles, a Carneros pinot is perfect with the roasted chicken. It even works well with the asparagus, which is considered unfriendly to wine, due to the lemony Hollandaise accompaniment. For dessert, one possibility is a sweet sparkler like Schramsberg’s Cremant, Mumm’s M, or Chandon’s Riche. Another is a sweet dessert wine like the fax Port made here, especially one from a tannic grape like cabernet or petite sirah to balance the bitter tannins in the chocolate.

• A salad of romaine spears to pick up and dip in shared Caesar dressing, the way it was originally served.

A home chef’s romantic dinner The ardent home chef may be more likely to be romantic and sensitive than lusty. Here are some suggestions for his meal.

• A roasted chicken to rip apart with your fingers. You can get

- cont’d on next page

Start with caviar â&#x20AC;&#x201D; from the tin, eaten with pearl spoons or ice cream sample spoons if you donâ&#x20AC;&#x2122;t have pearl. Accompany it with toast points but forget the onions and eggs, which obscure the delicate caviar. And remember than relatively inexpensive American farmed caviar is excellent. You donâ&#x20AC;&#x2122;t have to contribute to the extinction of Caspian sturgeon. An alternative starter would be Oyster Rockefeller or one of its cousins, or a steamed artichoke to share with melted butter if itâ&#x20AC;&#x2122;s hot, mayonnaise if cold. The next course would be a soufflĂŠ to share, either plain cheese, or possibly spinach, artichoke or asparagus if theyâ&#x20AC;&#x2122;re not used elsewhere in the meal. SoufflĂŠs arenâ&#x20AC;&#x2122;t as scary to make as they sound, but theyâ&#x20AC;&#x2122;re always impressive. (See following recipe). Cafe Jacqueline in San Francisco is famous for serving almost nothing but soufflĂŠs, and itâ&#x20AC;&#x2122;s always high on the list of romantic restaurants. What could be more romantic than Maine lobster, especially a classic preparation like Lobster Thermidor. Julia Childâ&#x20AC;&#x2122;s recipe from her classic â&#x20AC;&#x153;Mastering the Art of French Cookingâ&#x20AC;? is longer than this article, but itâ&#x20AC;&#x2122;s available at www.oprah.com under a search for â&#x20AC;&#x153;Julia Child.â&#x20AC;? If thatâ&#x20AC;&#x2122;s too much to tackle, plain steamed lobsters are great but fall more in the lusty category.

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For those who donâ&#x20AC;&#x2122;t go for lobster, a steak could do the trick, but forget tasteless filet mignon unless you serve it with BĂŠarnaise sauce. Opt for the more flavorful New York, ribeye or shared Porterhouse. Rice would be ideal with the lobster, perfectly double fried potatoes with the steak. Spring asparagus is still the best vegetable, and you canâ&#x20AC;&#x2122;t beat it with Hollandaise (unless you have BĂŠarnaise on the steak!) And creamed spinach is also perfect. After all that rich food, a simple salad of lettuce, oil and vinegar would be a welcome palate cleanser. And the finale: A chocolate fudge cake with molten chocolate center, of course! The recipe follows. Sparkling wines would again match the food, though a Napa cab would be the best match if you opt for the steak. And the same comments as above apply to the dessert wine. I donâ&#x20AC;&#x2122;t know where the idea arose that a cabernet is a good match for sweet chocolate, but itâ&#x20AC;&#x2122;s not. They clash terribly. Of course, you might also deciced that itâ&#x20AC;&#x2122;s easier to just go out. Most Napa Valley restaurants have specials meals for Valentineâ&#x20AC;&#x2122;s Day; just make certain to make reservations in advance.

The girls drop in to meet Nick.

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Cheese Soufflé for Two

Ingredients Butter and breadcrumbs for baking dish 2 eggs (white and yolks separated) 1/2 cups milk 2 Tbsp. flour 2 Tbsp. butter 3/4 cup strong cheese such as Vermont or English cheddar 1/8 tsp. cream of tartar (optional) Preparation Pre-heat oven to 400° Butter a small soufflé dish and coat with fine breadcrumbs (Panko bread crumbs whirred in a blended work well). You can tie a collar of aluminum foil around it if you want the soufflé to rise impressively with a cap. Heat milk until hot, but not boiling.

Molten Chocolate Cakes (This recipe makes four as it’s difficult to prepare a smaller amount; refrigerate extras and heat briefly in a microwave oven to serve.)

Ingredients 1/2 cup butter (one stick), cut into small pieces 6 ounces semi-sweet chocolate cut into small pieces 3 large eggs, separated 1/3 cup sugar 1 tsp. vanilla extract 1/8 tsp. cream of tartar 1 Tbsp. sugar

Prepare roux by melting butter in a pan, then add flour and cook whisking constantly until it turn light brown.

Preparation Heat oven to 400 degrees and place rack in center of oven.

Add the milk to the roux, stirring constantly until it thickens into a white sauce. Slowly add cheese and mix until it is melted into the sauce.

Generously butter four 1/2-cup ramekins or custard cups and dust the insides with sugar. Place the prepared molds on a baking sheet. In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside.

Reduce heat. Temper the eggs yolks by whisking a small amount of the cheese sauce into the egg yolks, then add the yolks back into the sauce, whisking well. Keep the mixture warm, but not hot. Beat the egg whites with the cream of tartar until they are stiff using a hand or table mixer or whisk. Add 1/4 of the egg white to the sauce and mix. Gently fold the cheese sauce into the egg whites. The mixture does not need to be uniform; it’s ok to see some white. Place mixture in baking dish and bake for 30-35 minutes in the bottom of the oven (even on the floor) and it’s brown on top. The center should be a little soft. Serve immediately as it will start slowly collapsing. For spinach or other additions, purée in blender or food processor and add to the cheese sauce. A few tablespoons is enough.

Beat egg yolks and 1/3 cup sugar in electric mixer until thick, pale, and fluffy. Beat in the vanilla extract and then fold in the melted chocolate mixture. In a clean bowl and with clean beaters, whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the tablespoon of sugar and whip until stiff peaks form. Gently fold the beaten whites into the chocolate mixture. Fill the prepared ramekins. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. Cracks make appear on the top surface of the cakes. Don’t overbake or you’ll have brownies. Immediately remove from oven and let them rest for a minute or two. Run a sharp knife around the edge of each cake and then unmold onto serving plate. Sprinkle the top of each cake with confectioners sugar and adorn with whipped cream or vanilla ice cream. 37

“Dr. Hill’s split-second decision making saved my life.”

H e S av e d M y L i f e The race to save Carrie Paschal’s life turned into a relay, and Paschal credits two Sutter doctors for bringing her safely across the finish line. Paschal was taken to Dr. Michael Moshier after losing consciousness and falling in her home. Dr. Moshier realized immediately that Paschal’s condition was serious and rushed her to the nearest emergency room. Once Paschal arrived, Dr. David Hill diagnosed her with a life-threatening cardiac emergency. He called for a helicopter to transport Paschal to another hospital for an angioplasty and a stent implant. Paschal considers herself fortunate to have Dr. Hill on her side. “His split-second decision making saved my life,” Paschal says. “We need more physicians like Dr. Hill, who is not only a brilliant doctor, but also a caring individual, dedicated to saving human life.” With a Sutter doctor on your side, you can rest srmf.org 707-427-4900

assured that you’re in good hands.

VINTAGE HIGH SCHOOL CONCERT CHOIR Presents

A Musical for the Entire

ÂŠDisney

Family

For reserved-seating tickets:

Call (707) 299-2520 Feb. 25 @ 7 p.m. Feb. 26 @ 7 p.m. Feb. 27 @ 2 & 7 p.m.

Feb. 28 @ 2 p.m. Mar. 2 @ 6 p.m. Mar. 4 @ 7 p.m.

Mar. 5 @ 7 p.m. Mar. 6 @ 2 & 7 p.m. Mar. 7 @ 2 p.m.

Napa Valley Unified School District Auditorium 2425 Jefferson Street, Napa CA 39

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DOWNTOWN YOUNTVILLE Napa County, California

4 views of nature create compelling kaleidoscope

By LOUISA HUFSTADER Inside Napa Valley Correspondent

on’t let that academic-sounding title, “4 on Form,” mislead you: The current Napa Valley Museum show is a celebration of the

natural world, as experienced by four very different artists who live and work in the valley. - cont’d on next page

Chiara Mondavi: ‘A gentle connection’

beauty” — and iconic status — of her arrowheads, but spring completely from nature. “They really grace the valley with their vibrancy and life and color, and I love the fact that they are a wild seed,” she said. “It’s important for us to respect the land, so these wonders can just happen.”

Marc Pandone: ‘One peak, 100 days’

Photos by Jorgen Gulliksen

“How we respect nature now is so important,” said Chiara Mondavi, the youngest of the painters in the exhibition. Mondavi’s twin series of California poppies and obsidian arrowheads are grouped together as “symbols of our connection with our past, and also pointing us in the direction of our future,” she explained. “The arrowheads are rooting us in the ground, connecting us to nature and the past; the poppies are blossoming into our future.” Mondavi works from life: The arrowheads she holds in her hand as she paints them are real artifacts of the valley’s original Wappo people. “They’re from the first stewards of the land,” she said. “I wanted to honor them. “They had an affinity for living in harmony with the land and living sustainably with the land; they can guide us,” she added. Mondavi, herself a Napa native, admits the glassy, multifaceted arrowheads are beautiful simply as forms; but it’s their symbolism she finds most compelling. “What they represent, really, is just a gentle connection with our past,” she said. “They connect us, and each other; they are icons of our ancestors’ connection with the land.” Her favorite arrowhead is one her father, vintner Tim Mondavi, found by chance one morning when the two were walking the family’s vineyard rows just after a rainfall.

“It was a challenge to make it happen every day,” Pandone said of the series titled “Buzzard Peak Observed the First 100 Days of 1998.” That memorable El Nino year produced “a lot of storms, a lot of rain, a lot of drama,” — all reflected in the paintings, he continued. At last weekend’s reception opening the museum show, Pandone was pleased to hear from at least one patron that his images evoked not only visual sensations, but the experience of “wet and smells” as well. “She got a good sense of what was going on” in the landscape, he said.

“He just happened to look down, and found this amazing arrowhead,” she recalled.

An art instructor at Solano Community College, Pandone is ever mindful of “what’s there and what’s disappearing” in the natural world.

“I felt just how precious that moment was, and how powerful our connection with nature,” she continued. “It was that moment when I felt I really wanted to paint arrowheads.”

“It’s not about the pretty pictures; it’s about how we think and move within our environment,” he said. “We’ve got to be mindful stewards.”

Mondavi’s California poppies share what she calls the “delicate

“I’m clearly concerned with people thinking about the environment,” said Marc Pandone, whose contribution to the museum show includes 100 oil pastels of a single view outside his studio near Lake Berryessa, painted en plein air — “in the open air” — over 100 consecutive days.

Pandone added that his view of Buzzard Peak hasn’t changed much over the 11 years since he painted the series.

“There are no vineyards up there; there’s no development up there,” he said. Moreover, “a lot of the skies flying through with the (2010) storm system are on that wall right now.”

A bout of enforced inactivity and self-examination following carpaltunnel surgery three years ago impelled Hancock toward the body of work represented in the Napa Valley Museum exhibition.

Accompanying Pandone’s series at the museum is a journal he kept over his 100 days of painting the peak in its many moods. His brief notes include observations on the weather and what he called “things going on offstage: birds flying by, or cows, or gunshots, or vehicles squawking by.”

“I wasn’t able to work much in my studio, so I spent a long time looking at my own work, deciding what to keep and what to let go of,” she recalled.

Viewers intrigued by a particular canvas in the series can open up the journal and “find out if I say anything” about that day’s painting excursion, Pandone said. And like the fleeting days themselves, Pandone’s paintings are completely of the moments in which they were created: “It’s all done in the field,” he said. “Once I’m done and the light fades, that’s it.”

Fain Hancock: ‘A secret world’

“I spent time looking at images of cells; I became interested in what we are on a cellular level. I looked at aquariums and deep ocean scenes,” Hancock continued. “I’m interested in the idea that all this can exist parallel to and unseen to our daily life,” she said. “There’s a whole world we don’t know about at the cellular level — a secret world.” But, Hancock continued, she doesn’t attempt to duplicate the biological forms she observes. Instead, she uses their shapes, colors and movements — what she calls “the quality of floating” of the cellular life — as a starting point for her paintings. “A little tiny piece can stand in for the whole,” she said. Hancock aims “to create visually engaging work so the viewer can stay with it long enough to see what’s going on — the way the colors interact, the push and the pull between the deep and the shallow space, the relationship between one form and another, and how the different elements work together,” she explained. “The paintings are non-objective, with shapes that seem to float in an ocean or in space.” Hancock’s colors, however, come from her imagination, rather than from nature: “I choose a color based on what the painting seems to need, rather than a predetermined color scheme.”

Peter Scaturro: ‘I call it grace’

Nature at its cellular level inspires the latest work by Fain Hancock, the head of the Napa Valley College art department and director of the college gallery. Her vividly colored paintings are composed of bubbling, biomorphic forms. “The shapes are sometimes the kind of things you see when you close your eyes and you’re lucky,” Hancock said. “When I was a kid, I’d try and catch those, but never did. I think sometimes I’m still trying to recreate that.”

- cont’d on next page

more exhibit info Painting itself is a natural process for Peter Albert Scaturro, whose vivid abstracts are alive with color and energy. “It comes so spontaneously that there’s no premeditated thought or pausing or trying to collect my thoughts — it streams so fluidly,” he said. “I call it grace,” Scaturro continued, describing “the moment you’ve suspended analytical judgment and the thinking process and you move into intuitive trust; and that’s where it comes at such ease, it comes like a gift.” A sculptor as well as a painter, Scaturro may be the most prominent artist in the show: He’s had one-man exhibitions at other institutions, including the Museo Italoamericano and Bank of America Gallery in San Francisco. The San Francisco Chronicle’s art critic, Kenneth Baker, has noticed Scaturro’s work, and one of his sculptures was selected for the Sonoma Valley Museum’s 2009 biennial. “We all approach form in our different ways,” Scaturro said. “Forms can be solid, they can be translucent; they can be representative, they can be abstract; they can all be combined in many different ways.”

“4 on Form” presents a kalaidescope of views from four very different Napa Valley artists all exploring form — the world of nature — and the result is rich and intriguing show: the enchanting bubble worlds of Fain Hancock, Marc Pandone’s compelling mountain scenes; the haunting and lovely arrowheads and poppies of Chiara Mondavi, and the vivid, energetic abstracts — paintings and sculptures — of Peter Scaturro. The artworks in the exhibition are all for sale, and 30 percent of the sales will go to benefit the museum. “4 on Form” is at the Napa Valley Museum through Feb. 28. The museum is open daily (except Tuesdays) from 10 a.m. to 5 p.m. The Napa Valley Museum is on the grounds of the Veterans Home of California in Yountville. To visit the museum, take the Yountville/Veterans Home exit from Highway 29 and turn west onto California Drive. Follow the tree-lined drive to the stop sign and turn right. Admission is $4.50 for adults; $3.50 for students and seniors; $2.50 for ages 7-17; and free for children under 7. For more information, call 944-0500.

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DOWNTOWN ST. HELENA Napa County, California

is Cupid’s Magic Potion By ED SCHWARTZ Inside Napa Valley Correspondent

upid may fly around this month with lots of love arrows in his quiver. But in his fanny pack, he has lovely wine for dipping those arrows in and for taking a sip here and there to keep up his “spirits.” This Valentine’s Day, I hope Cupid hits you where it counts!

Romance and wine have been linked since way back, but no one has ever expressed this relationship as evocatively and passionately as the great Chilean poet, Pablo Neruda, in his “Ode to Wine,” which says, in part: “Day-colored wine, night colored wine, wine with purple feet or wine with topaz blood, wine, starry child of earth, wine, smooth as a golden sword, soft as lascivious velvet … let the wine pitcher add the kiss of love its own.” Recite the entire poem this Valentine’s Day when you toast your significant other — it should gain added attention. Now that we are headed in the right direction, let’s discuss some wonderful, romantic wines with which we can toast our lovers and send racy thoughts coursing through the right blood vessels. I would certainly put Champagne at the head of the “wines for romance” list. Champagne has the advantage of a wonderfully

sexy history in France, often times connected to royalty and the deliciously naughty fun and games played at the French court. When they weren’t drinking Champagne out of silk slippers and inventing new intrigues, they still had time to invent things like the French kiss. Why does Champagne get most people in an amorous mood? When I hear the “pop,” my spirits light up. Is this what they call a Pav-love-ian response? Or, is it the bubbles that tickle the nose? Who knows, but it works. You can’t go wrong with Champagnes from any of the great houses — Moet & Chandon, Louis Roederer, Moet & Chandon, Tattinger, Krug, Pol Roger, Bollinger, Veuve Clicquot and, surely, Perrier-Jouet, with its exotic painted flowers on the bottle. And California sparkling wines are superb — especially Roederer Estate, Schramsberg, Domaine Chandon Riche (a tad sweet) and Mumm Napa Valley. For Valentine’s Day, how about a rosè sparkling wine — these are pinot noir- based wines and those tiny bubbles and that lovely pink color are just the pink ticket to romance. Try Charbaut, Charles Heidsieck, Moet & Chandon, Roederer Estate Rose and Laurent-Perrier Rosè. Korbel Rosè has a great taste and I am in love with the various Prosecco wines from Zonin — wonderful and very easy on the wallet. Zonin fished tops in a recent tasting I attended. From the dry, crisp clean taste of Champagne, we slide to the other side of the taste spectrum to the sweet, seductive, sensuous category of late-harvest wines - cont’d on next page

— truly sweets for the sweet. The greatest dessert wine from France is Chateau d’Yquem, but there are other great sauternes — Climens, Suduiraut, Rayne Vigneau and Rieussec. Hungary makes wonderful dessert wines under the category of Royal Tokaji — one of the greatest is the Royal Tokaji Aszu Essencia and, for quite a bargain in this category, seek the Royal Tokaji Red Label.

If you are a red-blooded red wine fan, good. Now, the choice is practically endless. For romantic red wines, there is every excellent pinot noir ever made, from the classic red wines of Burgundy to the classic pinots of California and Oregon. Find names like: Calera, Argyle, Archery Summit, Dutton Goldfield, Patz & Hall, Mac Murray, Rutz Cellars Maison Grand Cru, Pisoni, Rex Hill and Williams & Selyem.

Germany also makes wonderful sweet wines from the Johannisberg riesling grape. It is true that German wine names can twist your tongue like a pretzel, but the delicious tastes will straighten it out. A wine wag with a gift for words once described the taste of a great Trokenbeerenauslese — the sweetest style of all — as angels making love on the tongue. In the taste parade, spatlese is mildly sweet, then up the sweet scale to Auslese, Beerenauslese and the afore-mentioned TBA, with or without angels doing “it.” Be sure to buy from a trusted wine estate. German wines are not created equal.

Or, you could choose the romantic red wines of Italy. Even the names sound romantic — who could resist saying Allegrini, Casanova, Valpolicella, Sangiovese, Fontanabianca, Bussia, and Danzante? A great Barolo is the 2001 Cabutto Barolo Vigna Sarnasa Riserva del Fondatore. If you say it with a sexy voice, it sounds like a marriage proposal.

California chips in with some wonderful late-harvest wines of its own. Very much in the Chateau d’Yquem style, and just as stylish, is Dolce. The package, too, with its stylized flowers, is romance personified — it’s the bottle you can’t discard. Other wonderfully seductive California dessert wines include the Bonny Doon Muscat Glaciere, St. Supery Moscato, and Grgich Hill Violetta. Canada’s Inniskillin and Jackson-Triggs make marvelous ice wines that will melt any heart.

All that said, the greatest romantic wine of all is the wine you love the best with the person you love the best. A lovely Chianti enjoyed at a very romantic dinner with your inamorata in Florence is the best wine you ever had. Love makes a wine taste better. Wine and romance; romance and wine. Here’s the last word by wine expert Lee Codding: “Wine is made with care and passion, which can’t help but transmit itself to the drinker. It’s only natural for wine to have a central place in romance, because love is an essential ingredient in its production.” Don’t you love that?

Another category of romantic wines is fortified wines. What could be more sensual than sipping a rich, grand Port by a warming fire with some of your favorite romantic music in the background — Puccini and Port? Be sure to sip into something comfortable. Here the price range varies widely — from $15 on up — and there are many great Port houses to choose from: Dow’s, Fonseca, Graham, Niepoort, Quinto do Noval, Taylor Fladgate and Warres are some of the classic names. One of the greatest is Taylor Fladgate 2003 Quinta de Vargellas Vinha Velha. Sonoma Port Works has a killer wine called Duet: I just love it and it loves me. Also Maduro, a Port-style wine. Sonoma Port Works is in downtown Petaluma, and all the Port-style wines are fab-u-lous. Well worth a visit to the charming tasting room — 613 Second St. If your lover is a bit offbeat, have another historic sweet, seductive, fortified wine, Madeira. This wine, taking its name from the Atlantic island where it is grown, was once so well thought of that it was the drink used to toast the signing of our Declaration of Independence in 1776. It has a venerable history and is considered to be the most robust and long-lived wine in the world. Look for names like Blandly, Cossart Gordon, Leacock and Rutherford & Miles. These wines are super lovely and not at all expensive.

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DOWNTOWN CALISTOGA Napa County, California

n 1880, Willam Keyes, a wine connoisseur and geologist, came to the Napa Valley where he discovered an area where the soil reminded him of that of the Lipari Islands, a volcanic archipelago off the coast of Sicily.

He acquired land on Howell Mountain and planted a vineyard. The wines from this vineyard he called “Liparita- La Jota” — “Little Lipari” on the La Jota land grant. Within 20 years, the Liparita La Jota wines were winning awards, including a gold medal for the claret in Paris in 1900, and another gold medal in St. Louis in 1904. Like many other Napa Valley wineries, Liparita vanished with Prohibition and remained a ghost winery and label until a San Franciscan, Robert Burrows bought the 80-acre vineyard and winery on Howell Mountain. Beginning in 1987, Liparita again was on the label of a highly praised wine — and once again it ran into trouble. In 1996 Burrows sold the property to Kendall Jackson, and Liparita became a brand without a vineyard. Now, a new team, led by another wine connoisseur turned vintner, Spencer Hoopes, has taken on the challenge of restoring the name to its century-old grandeur. After acquiring the brand in 2006, with Hoopes as principal owner, winemaker Jason fisher, vice president of sales John Healy, and Vice President of distributor relations Brian Bowman as well as Dante, the dog, released the first two Liparita wines in 2008. Both are cabernet sauvignons, one sourced from the Stags Leap district and the other from Oakville vineyards. “We’re keeping the brand; we want to make the best wine you can make,” said Hoopes Connoissieurs — a century apart “Before I was in the wine business, I was a passionate collector of wine, both European and California,” Hoopes said. “I knew the brand Liparita from my collecting days as they had some very good press on their earlier vintages — the early ‘90s, so I knew about it long ago … I have been collecting, drinking and appreciating wine for over 35 years.”

Photos by Jorgen Gulliksen Long-time Napa Valley wine guy Spencer Hoopes, far left, — with the help of winemaker Jason Fisher, top, V.P. of Sales John Healy, second from left, V.P. of Distributor Relations Brian Bowman, far right, as well as Dante the dog — has revived the century old Liparita Wine brand.

Liparita 50

His original business, which “designed, manufactured and sold products to the automotive business,” he noted, “has ‘morphed’ into an Interent-based software system that automotive suppliers and original equipment manufacturers can use to keep track of their manufacturing assets used to move parts around the world.” In 1984, he bought a vacation home in Napa and planted grapes on his 10 acres in 1989. “I was very busy at the time running a manufacturing company, which I had sold to a Swedish company and it was not until I left that company to start another, that I had time to become more involved with my grapes,” Hoopes said. He now lives in Napa, except for winters, when he slips up to British Columbia to ski and work via Internet. Back when he began growing grapes, however, Hoopes sold his crop to Sterling winery. He recalled, “Rob Hunter would have us up to discuss improvements in farming and would always tell me the grapes were A-, possibly the best they buy. He said he did not give A’s. “So I thought if the grapes were so good why not make my own wine?” Hoopes contacted a friend, vintner Mitch Cosentino, of Cosentino Winery. “I supplied the grapes and he made the wine,” Hoopes said. “The wine was wonderful, and that launched Hoopes Vineyard and Winery.” These wines include the Hoopes cabernet sauvignon and “Hooplah” chardonnay. “When I came across Liparita, the brand was in disrepair,” Hoopes said. “The people that owned Liparita from the early ’80s had gotten very aggressive during the dot-com boom and quadrupled their normal production, thinking that if they made it, people would buy it. The market collapsed before they were able to get their increased production into the market, and as a consequence they were in trouble with their bank, who, incidentally financed their expansion. “So I learned of their woes and approached the bank with the owner of Liparita and offered to purchase the debt owned by the bank which made me the de facto owner. I latter foreclosed on the inventory and assets and became the actual owner late in 2007.”

The key to restoring the Liparita glory was finding the best possible grapes for the brand without a vineyard, said the winemaker Jason Fisher, a New England native and graduate of Boston College. The plan was to make an “ultra premium wine” at a price that will “let people enjoy it,” Hoopes said. The first vintage, 2006, they made 800 cases of the Oakville cab and 1,000 of the Stags Leap. “We won’t go over 1,000 cases,” Hoopes said. Reinventing a brand “It was interesting from the beginning that even though the brand had fallen on hard times, no one really thought about that or knew about that in the market place,” Hoopes said. “Most people would say, ‘Yeah, I remember Liparita, they made good wines. What ever happened to them? ‘To reintroduce the brand, we wanted to take it back to it original roots at the ghost winery, Liparita and the old label.” After digging through historical documents, the team found the original Liparita label, which served as inspiration for the new label, right down to the center design touting “Grand Prize - Paris 1900.” The chief difference? In 1900, the label proclaimed, “Pure California wine” and “St. Helena, Napa County.” Today, it’s “Pure Napa Valley Wine,” and “Napa, Calif.” All the work came together with the release last summer of their first vintage, the 2006 wines. Hoopes said the other challengers were “all difficult enough and with the added trauma of the terrible economy in 2009, wow, that was tough.” Most distributors were not taking on new brands, Hoopes said, and “retailers did not want to bring in new wines. It has been very difficult, and the secret to getting the wine placed is hard work and lots of it.” It is paying off, slow as it is, but the quality of the wines is making it possible. Without the super high quality at a reasonable price, it would be impossible. But things are definitely looking much better today.” The wine is in the tasting room at the Napa Wine Company in Oakville. The bottle price for the 2006 Stags Leap cab is $45; and for the Oakville cab, $55.

Reviving the glory of a ghost brand By SASHA PAULSEN Inside Napa Valley Writer

Amuse-bouche

From the heart

’m always so happy to see Valentine’s Day arrive. Not because I love the day — I don’t. I’m no fan of Hallmark holidays in general, and this one is particularly commercial. But I welcome it for what it represents. The end of Dating Lent. As someone who has spent way too much of her life single, I can say with some authority that if you are not safely in a relationship by Thanksgiving, you might as well swear off the other sex until February, and try to get religious credit for it. It’s one long extended minefield.

Christmas is bad enough: How much to spend? How personal? What if he gives me something really expensive and thoughtful, and I just regifted him a jar of jam? What if I give him something really expensive and thoughtful, and he just regifted me a key ring? Then, even if your budding relationship gets past that, you are immediately faced with the New Year’s Eve dilemma. If you’ve just started dating and you are not yet sure where things are going, do you take him to a party to meet all your friends? Or go with him to his friend’s party, and get sized up by all his buddies (and probably three or four of his exgirlfriends)? What if you want to take it slow and he plans a really big, romantic evening? Or even worse, what if there’s less than a week to go, and he hasn’t asked you yet? Do you make other plans? Drop hints? Do you even want to know if he has plans with someone else? No one in their right mind starts dating someone new in December. But then suddenly it’s January — a time for new beginnings. You wake up eager to get out there and face the dating

By BETTY TELLER Inside Napa Valley Staff Writer

world again. But wait. What are those red hearts everywhere? Some sadist has created a February holiday even more couple-y and romantic and fraught with expectations than New Year’s. And the bad memories it awakens! I don’t know about you, but the trauma of elementary school Valentine’s cards is still with me. When I stick my nose outside and see the red satin ribbons go up, I make like the groundhog and climb back inside for another six weeks of dating winter. But this week, daffodils are popping up in my yard, mustard is blooming in the vineyards and Valentine’s Day is almost upon us. For other folks, the Lenten period has just started, but the end of mine is in sight. I’m eyeing the prospects and gearing up. And foodwise, I’m already thinking about that great standby of the single girl — the dinner invitation. Of course, that too takes timing and finesse. I’m thinking about it now, but I generally don’t plan dinners until I’ve dated someone a month or more. You need to get in a few great meals in classy bistros before you reveal that you could do just as well at home, or you risk never seeing the inside of a restaurant again. And you have to check out your date to make sure he has a compatible palate. There’s nothing worse than spending hours preparing a fabulous dinner only to discover that he detests the key ingredient. You also have to decide if this will be a candlelit dinner for two, or a dinner party —which can either diffuse the date pressure, or emphasize your couple-ness, depending on who else you invite. And then you have to get the food right. Raw garlic and onions — not good if you expect to smooch. Beans or cabbage? Perhaps not the smartest idea you ever

had. Spa cuisine? It’s easy to be tempted when your guest (and you) could afford to lose a few pounds. But don’t be surprised when he bolts out the door early, so he can get to In-N-Out Burger on the way home. Recipes that keep you in the kitchen during the hors d’oeuvres? You run the risk of him chatting up one of your single girlfriends over drinks while you are toiling away like a galley slave. A rich dessert? Always a plus (unless you decide halfway through the dinner that the guy isn’t for you. Remember, you’re eating it, too — and one should never underestimate the seductive power of chocolate.) Here’s what I’ve learned: For old friends and well-established beaus, it’s fine to experiment with untried recipes and exotic ingredients. But when the object is romance, it’s comfort food all the way. I recommend slow-cooked dishes that can happily sit for hours in the oven without any attention. That way, you’re free to get distracted in case the romantic atmosphere starts to work earlier than expected. And braised dishes get better with time. So if the date’s a dud, at least you can look forward to the leftovers.

Short Ribs Braised in Red Wine with Star Anise

I don’t tend to eat much beef, but that may change now that the Five Dot Ranch stand has opened at the Oxbow Market. They had beautiful short ribs, both on and off the bone, this week. I prefer them bone-in, for added flavor, but either works for this dish. I decided to pair the beef with star anise, to push it in an unexpected direction. Something about the smell of the anise and the wine made the dish cry out for coffee, so I threw half a cup into the braising liquid as well.

“...braised dishes get better with time. So if the date’s a dud, at least you can look forward to the leftovers.”

Ingredients 3–4 lbs. beef short ribs 2 star anise pieces 2 tsp. kosher salt 2 tsp. black peppercorns 1 Tbsp. oil 3 medium onions, diced (about 3 cups) 3 large carrots, diced (about 1 1/2 cups) 2 stalks celery, diced (about 3/4 cup) 1 leek, white part only, cleaned and thinly sliced 4 Tbsp. tomato paste 1 1/2 bottles red wine (I used Two Buck Chuck shiraz) 1/2 cup strong coffee (optional) Preparation Break one of the star anise pieces in half and grind the half, along with the salt and peppercorns, in a spice grinder. Rub the spices into all sides of the pieces of meat. Set aside for 15-30 minutes or longer to allow the meat to warm to room temperature and the spices to penetrate. (I use the time to chop the vegetables) Preheat oven to 350 F. Heat a large, ovenproof Dutch oven or other pot over medium-high heat, and add the oil. Brown the meat pieces on all sides. Don’t crowd the pan — do it in batches if necessary. Remove the browned meat pieces to a plate. Pour off excess oil from the pot, then add the onions, carrots, celery and leek. Cook, stirring occasionally, until the vegetables soften, about 8 minutes. Stir in the tomato paste and cook for another minute. Place the meat pieces on top of the vegetables, and pour in a bottle of red wine and the coffee. Add in the remaining 1 1/2 pieces of star anise. Bring to a boil and cook uncovered for a few minutes. Cover and move the pot to the oven. Cook until the meat is tender and falling off the bone, about 2 1/2 hours. While cooking, check it occasionally and add more red wine if the level of liquid drops. You can serve the dish right away, or cool it overnight and reheat it the next day, which will give it even more flavor. If you cool it, take the opportunity to remove any congealed fat before you heat it, and pull out the bones. Serve with noodles or mashed potatoes to capture the sauce. Serves 4-6 53

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JV Wine & Spirits 301 First Street 253-2624 www.jvwineandspirits.com

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Uncorked at Oxbow Open 7 Days a Week 605 First Street 927-5864 www.uncorked-at-oxbow.com

A Napa tradition located in the heart of one of the premier wine countries in the world, Napa, Ca. The family’s first store opened in 1947 when surrounding Napa was mostly fruit orchards. We have been at the center of the wine industry since its beginnings in the Napa Valley. Our wine selection has grown over the years to make JV one of the most coveted places to retail wine.

Located in the heart of Napa Valley at the Oxbow Public Market on a namesake bend of the serene Napa River, The Oxbow Wine Merchant & Wine Bar is the perfect place to relax and taste some of the most interesting wines from all over the world. Open Sun-Mon until 8 p.m., Tue-Thur until 9 p.m., and Fri-Sat until 10 p.m. Wine Bar fare also available.

Stonehedge’s mission is to produce wines that are worlds apart from wines produced by the large producers or corporate conglomerates. Stonehedge’s philosophy is to produce elegantly handcrafted wines that are affordable by the majority of the population.

Taste at Oxbow wine tasting salon offers a complete downtown Napa experience, featuring the wines of Waterstone and Mahoney Vineyards, along with gourmet food and boutique retail items. Created with green components in mind, Taste at Oxbow’s spacious lounge features sustainable elements, including energy efficient light fixtures, chemical-free paints and organic retail items. We offer wine tasting as well as wines for sale by the glass or bottle.

Uncorked at Oxbow is one of Napa’s newest state of the art tasting salons, located in what was once the Italian section between First and Third Sts.in the early 1900s. The tasting salon featuring Ahnfeldt award winning wines, is a renovation of what was originally 3 historic cottages that were put together to form a larger home. The tasting salon features a grand salon, two glass enclosed tasting rooms for small groups, plus a bonded glass enclosed barrel room for barrel tastings and blending sessions.Wine, Art, Music and Fun creates the perfect blend at Uncorked at Oxbow. “Come and Get Uncorked with Us !”

MAPS

The life of wine begins in the soil: Describing Napa Valley’s Appellations

*Refer to map on previous page

Howell Mountain This elevated district gained its grapegrowing reputation in the 1870s and continued until Prohibition, then renewed its viticultural heritage in the 1960s.

west and the Vaca Range to the east. They meet at the Napa River. The result: good drainage and gravelly soil. Cabernet sauvignon grows well here.

breezes extend the growing season and offer what some consider the perfect balance of hot and cool climates. A wide variety of grapes are grown in this versatile area.

Spring Mountain District Viticulture was established here in the 1870s. Its soils are distinct even from the land to its north on Diamond Mountain. Its eastern exposure translates to cool, wet winters and warm, dry summers. Its temperature range is less than in St. Helena.

Atlas Peak Elevated from 760 feet to 2,663 feet on the Vaca Range, it is described as “an elevated valley surrounded by volcanic mountains of relatively shallow relief.”

Los Carneros Perhaps the coolest area in the Napa Valley, this land slopes to the San Pablo Bay, just three miles away. The rocky, clay loam creates a grape with intense flavors. The area is best known for its pinot noir. Boundaries of the Carneros AVA extend into Sonoma County.

St. Helena This AVA lies within a narrow portion of the upper Napa Valley. The resulting interaction of climatic factors affect grapes grown in this floor area. Within its boundaries from Bale Lane to the north and Zinfandel Lane to the south, there is a fairly uniform steep gradiant. Chiles Valley In the mid-1800s, the Mexican government gave a land grant to Joseph Ballinger Chiles. And that land lies within this AVA in which vineyard was one of its earliest agricultural operations. The soil, climate and elevation present a microclimate unique from the Napa Valley. Rutherford This area gained a world reputation for its “Rutherford Dust” which imparts earthy qualities to cabernet sauvignon. Oakville This mid-valley area is warmer than the area to its south but still enjoys cool evenings thanks to the valley’s proximity to the San Pablo Bay. Its soils flow from the Mayacamas to the

Mt. Veeder One of the largest AVAs inside the Napa Valley appellation, this 15,000-acre area rises to 2,677 feet on the eastern slope of the Mayacamas mountains. It has a variety of soil types, all distinct from the valley floor as well as the Sonoma side of the mountain range. Yountville This AVA encompasses about 8,260 acres of which nearly 2,500 acres are planted to grapes. The AVA gained federal approval earlier this year at which time it held within its borders seven wineries and 43 growers. Stags Leap District This AVA contains 2,700 acres with only half of that planted to grapes, primarily cabernet sauvignon. It’s tucked into a three-mile by one-mile area bordering the Silverado Trail and defined by the jagged outcroppings of the Vaca Range to the east, the Napa River to the west and south. Oak Knoll District Established in 2004, his appellation with 3,500 acres of vines is at a low elevation just north of the city of Napa. Cool, coastal

Wild Horse Valley Like Carneros, this AVA crosses county lines. It encompasses a valley 5.3 miles long and 1.67 miles at its widest. First planted in grapes in 1881, its climate is influenced by the bay and ocean winds. Napa Valley Boundary lines follow the Napa County lines except for the eastern portion near Lake Berryessa. The AVA includes the areas historically linked to Napa Valley wine growing tradition. Diamond Mountain This district is located entirely in Napa County in the Mayacamas mountain range, east of Calistoga. It is comprised of 5,300 acres of which 464 acres are planted vineyards. Grape farming in this AVA began in 1863, and some of the world’s finest wines are produced here because of the uniqueness of soil and climate conditions.

VINEYARDS Full Vineyard Management Custom Farming/Consultation Vineyard Development Custom Harvesting/Spraying

OLIVE/FRUIT TREES Spraying Pruning

Harvesting Management

ESTATE MANAGEMENT Grounds/Landscape General Maintenance

THE MICHAEL J. NEAL VITICULTURE TEAM IS READY TO ASSIST WITH ALL YOUR VINEYARD/ESTATE NEEDS! 387 La Fata, St. Helena, CA 94574

707-963-4955

Rock Walls Deer Fencing

Email: info@mjnvs.com Website: www.mjnvs.com 57

MAPS

NAPAVALLEY WINERIES Napa County, California

Wine Shipping

A COMPLETE

Mail • Shipping • Packaging Service

COPIES MAILBOX RENTALS UPS & FEDEX

STAGECOACH EXPRESS and company

FREE SHIPPING BOX WHEN SHIPPING

3379 Solano Ave. • Napa

707.257.1888 Mon-Fri 9 - 5:30 • Sat 10 - 5

Zinfandels By Catherine Seda JV Wine & Spirits

Zinfandel is one of Napa Valley’s first great loves. It wasn’t until the late 1970s that cabernet sauvignon started to elbow in as the new favorite grape. Zinfandel came to the valley via New York, but the grape is originally from Croatia. It enjoyed over 100 years as top wine dog in California. Prohibition did not even stop zin; it was one of the most popular grapes found in bathtubs at the time, for home winemakers. White zinfandel (sometimes called blush wines) became wildly popular in the 1980s, but the lush, dark-colored zinfandel wines definitely took a back seat to cabernet sauvignon when people wanted a red wine. Zinfandel is back, but it has pretty much polarized wine lovers over the last few years. Zinfandel winemaking has steered towards big, high alcohol wines with jammy fruit. There are those who want the hugely rich, high alcohol zinfandels that California has been crafting, but there are also those who can’t run away fast enough from these wine bullies. Just recently, a new style of zinfandel has been emerging. While there are still plenty of big, burly wines out there, there are also a great number of zinfandels that have all of the rich fruit and spice that zin fans love, but the wines can actually be casually sipped or enjoyed at the dinner table. They are more balanced than they have been in a long time. There is less of the excessive heat from alcohol and more balance between fruit and alcohol. This transformation leaves your water glass completely available for sipping instead of being thrown down your throat in an effort to extinguish the zinfandel fire. Zinfandel’s lush red fruit and black pepper spice pair perfectly with any beef put on the barbecue--from steaks to ribs. The wines stand up to the smoky and rich beef flavors, and they can match

spicy barbecue sauces. Zinfandel can also be a great sipper with appetizers. Beef tenderloin slices on bread crisps and grilled figs wrapped in prosciutto are two favorites. For something easy, pick up an order of medium or hot chicken wings. In Napa Valley, there are many Zinfandel producers. Some great ones to try are from: Elyse Winery Kuleto Estate Tres Sabores Boyd Family Vineyards Peju Winery Silverado Vineyards Zahtila Vineyards V. Sattui Storybook Mountain Vineyards Summers Estate Wines Frank Family Vineyards Keenan Winery Rutherford Ranch The only thing you want to be careful of when choosing a zinfandel, is the alcohol level. The big high-alcohol styles have been reaching well over 15%. High alcohol in itself is not a bad thing if the fruit is ripe and concentrated and the acidity is high enough to balance out the overall taste and appreciation of the wine. But you will want to be careful about the amount you drink! Or be sure you are always surrounded by soft cushions and carpet, lest you are overcome by zinfandel fever. Luckily, however, the emerging style of lower alcohol zinfandels (not low, just lower!) are now available, so we can all sit back and enjoy more of the grape’s spicy rich fruit.

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

13 Appellations A Dozen Vintners Wine Tasting

4006 Silverado Trail Napa, CA 94558

866.484.4783

Beringer Vineyards

2000 Main Street St. Helena, CA 94574

707.967.4412

3000 St. Helena Hwy N. St. Helena, CA 94574

707.967.0666

Black Stallion Winery

4089 Silverado Trail Napa, CA 94558

707.253.1400

Acacia Vineyard Ackerman Family Vineyards Adams Ridge Winery Adastra Vineyards Aetna Springs Cellars

2750 Las Amigas Road Napa, CA 94559

707.226.9991

1075 Buchli Station Road Napa, CA 94559

800.654.WINE

2101 Kirkland Avenue Napa, CA 94558

707.226.6600

190 Camino Oruga, Suite 5 Napa, CA 94558

800.499.2366

3181 Kingston Avenue Napa, CA 94558

707.226.3185

975 Deer Park Road St. Helena, CA 94574

707.963.5411

2545 Las Amigas Road Napa, CA 94559

707.255.4818

945 Deer Park Road St. Helena, CA 94574

800.514.4401

7227 Pope Valley Road Pope Valley, CA 94574

707.965.2675

4006 Silverado Trail Napa, CA 94558

707.258.1454

Ahnfeldt Wines Alatera Vineyards Allora Wines Alpha Omega Altamura Winery

P.O. Box 6078 St. Helena, CA 94574

707.965.2675

3233 Sage Canyon Road St. Helena, CA 94574

707.963.2435

2170 Hoffman Lane Yountville, CA 94599

707.944.2620

820 Greenfield Road St. Helena, CA 94574

707.963.2155

3244 Ehlers Lane St. Helena, CA 94574

707.963.6071

Bouchaine Vineyards Bourassa Vineyards Bremer Family Winery Broman Cellars Brookdale Vineyards Brown Estate Buehler Vineyards Buffalo’s Shipping Post

2471 Solano Avenue Napa, CA 94558

707.266.7942

1155 Mee Lane Rutherford, CA 94574

707.963.9999

1108 Deer Park Road St. Helena, CA 94574

800.752.9463

1700 Wooden Valley Road Napa, CA 94558

707.253.2000

2591 Pinot Way St. Helena, CA 94574

707.963.7181

Amezetta Anderson’s Conn Valley Vineyards Andretti Winery Arger-Martucci Vineyards

1099 Greenfield Road St. Helena, CA 94574

707.963.1460

3800 Langtry Road St. Helena, CA 94574

707.963.1616

680 Rossi Road St. Helena, CA 94574

800.946.3497

8300 St. Helena Hwy. Rutherford, CA 94573

800.588.0298

4162 Big Ranch Road Napa, CA 94558 1455 Inglewood Avenue St. Helena, CA 94574

707.261.1717 x227

Burgess Cellars Cafaro Cellars Cain Vineyard & Winery Cakebread Cellars Calafia Cellars Caldwell Vineyard

629 Fulton Lane St. Helena, CA 94574

707.963.0114

169 Kruezer Lane Napa, CA 94559

707.255.1294

Artesa Winery Astrale e Terra Atalon August-Briggs Winery

1345 Henry Road Napa, CA 94559

707.224.1668 or 707.254.2140

5017 Silverado Trail Napa, CA 94558

707.255.1134

3299 Bennett Lane Calistoga, CA 94515

800.224.4090

333 Silveraro Trail Calistoga, CA 94515

707.942.4912

Baldacci Family Vineyards Ballentine Vineyards Barlow Vineyards Barnett Vineyards Beaucanon Estate Beaulieu Vineyard Bell Wine Cellars

6236 Silverado Trail Napa, CA 94558

707.944.9261

2820 St. Helena Hwy N. St. Helena, CA 94574

707.963.7919

4411 Silverado Trail Calistoga, CA 94515

707.942.8742

4070 Spring Mountain Road St. Helena, CA 94574

707.963.7075

1006 Monticello Road Napa, CA 94558

707.254.1460

1960 St. Helena Hwy Rutherford, CA 94573

707.967.5230

6200 Washington St. Yountville, CA 94599

707.944.1673

Benessere

1010 Big Tree Road St. Helena, CA 94574

707.963.5853

Bennett Lane Winery

3340 Highway 128 Calistoga, CA 94515

877.MAX.NAPA

707.963.4334

Cardinale Estate Cartlidge & Brown Carver Sutro Casa Nuestra Winery & Vineyards

Calistoga Cellars 1371 Lincoln Avenue Calistoga, CA 94515 707.942.7422 www.calistogacellars.com 7600 St. Helena Hwy Oakville, CA 94562

800.588.0279

205 Jim Oswalt Way, Suite B American Canyon, Napa 94503

707.552.5199

3106 Palisades Road Calistoga, CA 94515

707.942.1029

3451 Silverado Trail North St. Helena, CA 94574

707.963.5783

Castello di Amorosa 4045 N. St. Helena Hwy Calistoga, CA 94515 707.967.6272 www.castellodiamorosa.com Caymus Vineyards Ceja Vineyards Chappellet Vineyard

8700 Conn Creek Road Rutherford, CA 94573

707.967.3010

1016 Las Amigas Road Napa, CA 94559

707.255.3954

1581 Sage Canyon Road St. Helena, CA 94574

707.963.7136

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

WINERY

ADDRESS

Charbay

4001 Spring Mountain Road St. Helena, CA 94574

707.963.9327

Downing Family Drinkward Peschon Duckhorn Vineyards Dutch Henry Winery Eagle and Rose Estate Ehlers Estate Elan Vineyards Elke Vineyards

3212 Jefferson Street, PMB 189 707.237.3444 Napa, CA 94558

Elyse Wineries Esser Vineyards Etude Wines Failla Falcor Wine Cellars

Charles Krug Winery 2800 Main Street St. Helena, CA 94574 Chateau Boswell 3468 Silverado Trail St. Helena, CA 94574 Chateau Montelena Winery 1429 Tubbs Lane Calistoga, CA 94515 Chimney Rock Winery 5350 Silverado Trail Napa, CA 94558 Cliff Lede Vineyards 1473 Yountville Crossroad Yountville, CA 94599 Clos Du Val 5330 Silverado Trail Napa, CA 94558 Clos Pegase Winery 1060 Dunaweal Lane Calistoga, CA 94515 Cloud View Vineyards 1677 Sage Canyon Road St. Helena, CA 94574 Conn Creek Winery 8711 Silverado Trail St. Helena, CA 94574

707.967.2229

Continuum Constant Diamond Mountain Vineyards Corison Winery Cosentino Winery

6795 Washington Street Yountville, CA 94599

707.944.8100

2121 Diamond Mountain Rd Calistoga, CA 94515

707.942.0707

987 St. Helena Hwy St. Helena, CA 94574

707.963.0826

7415 St. Helena Hwy Yountville, CA 94599

707.944.1220

Cuvaison Estate Wines

4550 Silverado Trail N. Calistoga, CA 94515

707.942.6266

Cuvaison Estate Wines- Carneros D.R. Stephens Estate Darioush Winery David Arthur Vineyards Del Dotto Vineyards Delectus Winery Destino Wines Detert Family Vineyards Diamond Oaks

1221 Duhig Road Napa, CA 94599

707.255.7321

1860 Howell Mountain Road St. Helena, CA 94574

707.963.2908

4240 Silverado Trail Napa, CA 94558

707.257.2345

1521 Sage Canyon Road St. Helena, CA 94574

707.963.5190

1455 St. Helena Hwy St. Helena, CA 94574

707.963.2134

908 Enterprise Way, #C Napa, CA 94558

707.255.1252

707.963.5472 707.942.5105 707.257.2641 x1 800.428.2259 707.261.5225 707.942.4981 707.963.2260 707.963.5133 x210

1325 Imola Ave W., PMB 500 800.862.1737 Napa, CA 94559 1746 Vineyard Avenue St. Helena, CA 94574

877.817.0466

1595 Oakville Grade Oakville, CA 94562

707.948.3010

Domaine Chandon 1 Californina Drive Yountville, CA 94599 707.944.2280 www.chandon.com Domaine Carneros Taittinger by Dominari

1240 Duhig Road Napa, CA 94559

707.257.0101

210 Camino Oruga Napa, CA 94581

707.226.1600

PHONE

1547 Main Street St. Helena, CA 94574

707.963.6156

1000 Lodi Lane St. Helena, CA 94574

888.354.8885

4310 Silverado Trail Calistoga, CA 94515

707.942.5771

1844 Pope Canyon Road Pope Valley, CA 94567

707.965.9463

3222 Ehlers Lane St. Helena, CA 94574

707.963.5972

4500 Atlas Peak Road Napa, CA 94558

707.252.3339

2210 Third Avenue Napa, CA 94558

707.246.7045

2100 Hoffman Lane Napa, CA 94558

707.944.2900

4040 Spring Mountain Road St. Helena, CA 94574

707.963.1300

1250 Cuttings Wharf Road Napa, CA 94558

707.257.5300

3530 Silverado Trail St. Helena, CA 94574

707.963.0530

2511 Napa Valley Corporate Dr.

707.255.6070

Napa, CA 94559

Fantesca Estate & Winery 2920 Spring Mountain Road St. Helena, CA 94574

707.968.9229

WINERY

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

Far Niente Farella Vineyard Fleury Estate Winery Flora Springs Winery & Vineyards Folie a Deux Winery Folio Winemaker’s Studio

1350 Acacia Drive Oakville, CA 94562

707.944.2861

436 St. Helena Hwy, South St. Helena, CA 94574

707.963.3542

2222 Third Avenue Napa, CA 94558

707.254.9489

3500 Highway 128 Calistoga, CA 94515

707.942.4956

950 Galleron Road Rutherford, CA 94573

707.974.9951

3104 Redwood Road Napa, CA 94558

707.226.8320

677 S. St. Helena Hwy St. Helena, CA 94574

800.913.1118

4411 Redwood Road Napa, CA 94558

707.255.1144 x237

7481 St. Helena Hwy Oakville, CA 94562

707.944.2565

4038 Big Ranch Road Napa, CA 94558

707.257.7555

1285 Dealy Lane Napa, CA 94558

707.256.2757

6512 Washington Street Yountville, CA 94599

888.552.WINE

Forman Vineyards Franciscan Oakville Estates Frank Family Vineyards Frazier Winery Fre Wines Freemark Abbey Winery Frog’s Leap Winery Gargiulo Vineyards

1501 Big Rock Road St. Helena, CA 94574

707.963.3900

850 Rutherford Road Rutherford, CA 94573

800.929.2217 x318

1178 Galleron Road St. Helena, CA 94574

707.967.3993

6204 Washington Street Yountville, CA 94599

707.944.2139

1091 Larkmead Lane Calistoga, CA 94515

800.574.9463

70 Rapp Lane Napa, CA 94558

707.255.3444

277 St. Helena Hwy S. St. Helena, CA 94574

707.963.3104 x4208

3022 St. Helena Hwy N. St. Helena, CA 94574

800.963.9698

8815 Conn Creek Road Rutherford, CA 94573

707.963.4704

575 Oakville Crossroad Napa, CA 94558

707.944.2770

Girard Winery Tasting Room Godspeed Vineyards Goosecross Cellars Graeser Winery Winery Greenfield Winery Grgich Hills Groth Vineyards Gustavo Thrace Hagafen Cellars Hall Wines Hans Fahden Vineyards

6795 Washington Street Yountville, CA94599

707.968.9297

Heitz Cellars Helena View Johnston Vineyards Hendry Ranch Wines Hess Collection Winery Hill Climber Vineyards Hill Family Estate Honig Vineyard & Winery Hopper Creek Vineyard & Winery Hourglass Wines Humanitas Wine Company J. Kirkwood Winery Jarvis Winery Jessup Cellars Joel Gott Wines Joseph Phelps Vineyards

3655 Mount Veeder Road Napa, CA 94558

707.254.7766

1119 State Lane Yountville, CA 94599

707.944.1986

255 Petrified Forest Road Calistoga, CA 94515

707.942.4437

205 Jim Oswald Way American Canyon, CA 94503

707.552.0362

1829 St. Helena Hwy Rutherford, CA 94573

800.532.3057

750 Oakville Crossroad Oakville, CA 94562

707.944.0290

1021 McKinstry Street Napa, CA 94559

707.257.6796

4160 Silverado Trail Napa, CA 94558

707.252.0781

401 St. Helena Hwy S. St. Helena, CA 94574

707.967.2620

4855 Petrified Forest Road Calistoga, CA 94515

707.942.6760

Hartwell Vineyards Havens Wine Haywood Winery

5795 Silverado Trail Napa, CA 94558

707.255.4269

2055 Hoffman Lane Napa, CA 94558

707.261.2000

27000 Ramal Road Sonoma, CA 95476

800.325.2764

HdV Wines

588 Trancas Street Napa, CA 94581

707.251.9121

1104 Adams Street, Suite 103 707.968.9332 St. Helena, CA 94574 1081 Round Hill Circle Napa, CA 94558

707.259.0349

1020 Borrette Lane Napa, CA 94558

707.252.4523

2970 Monticello Road Napa, CA 94558

800.255.5280 x150

6740 Washington Street Yountville, CA 94599

707.944.8523

945 Main Street St. Helena, CA 94574

707.963.3365

200 Taplin Road St. Helena, CA 94574

707.963.2745

Judd’s Hill Juslyn Vineyards JV Wine & Spirits Kelham Vineyards

2332 Silverado Trail Napa, CA 94558

707.255.2332

2900 Spring Mountain Road St. Helena, CA 94574

707.265.1804

301 First Street Napa, CA 94559

707.253.2624

360 Zinfandel Lane St. Helena, CA 94574

707.963.2000

Kent Rasmussen Winery Kirkland Ranch Winery Kuleto Estate Ladera Vineyards Laird Family Estate Larkmead Vineyards

1001 Silverado Trail St. Helena, CA 94574

707.963.5667

1 Kirkland Ranch Road Napa, CA 94588

707.254.9100

2470 Sage Canyon Road St. Helena, CA 94575

707.963.9750

150 White Cottage Road S. Angwin, CA 94508

707.965.2445

5055 Solano Avenue Napa, CA 94558

707.257.0360

1100 Larkmead Lane Calistoga, CA 94515

707.942.0167

Levendi Estates Lineage Vineyards Longfellow Wine Cellars

4225 Solano Avenue, Ste. 633 877.LEVENDI Napa, CA 94558 3022 St. Helena Hwy N. St. Helena, CA 94574 860 Kaiser Road Napa, CA 94558

800.963.9698

Long Meadow Ranch Winery

738 Main Street St. Helena, CA 94574

707.963.4555

888.533.5569

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

Louis M. Martini Winery

254 South St. Helena Hwy St. Helena, CA 94574

707.968.3361

Neyers Vineyards

2153 Sage Canyon Road St. Helena, CA 94574

707.963.8840

Luna Vineyards Lynch Vineyards Madonna Estate Madrigal Vineyards

2921 Silverado Trail Napa, CA 94558

707.255.2474

Nichelini Winery, Inc.

2950 Sage Canyon Road St. Helena, CA 94574

707.963.0717

1040 Main Street, Suite 103 Napa, CA 94558

707.251.8822

Nickel & Nickel

8164 St. Helena Hwy Oakville, CA 94562

707.967.9600

5400 Old Sonoma Road Napa, CA 94559

707.255.8864

Noah Vineyards

6204 Washington Street Yountville, CA 94599

707.944.0675

3718 N. St. Helena Hwy Calistoga, CA 94515

707.942.6577

7781 Silverado Trail Napa, CA 94558

707.944.9665

Mahoney Vineyards Markham Vineyards

708 First Street Napa, CA 94558

707.265.9600

Oakville Ranch Vineyards O’ Brien Estate

1200 Orchard Avenue Napa, CA 94558

707.252.8463

2812 St. Helena Hwy N. St. Helena, CA 94574

707.963.5292

8576 Highway 29 Rutherford, CA 94573

707.967.1003

Mason Cellars Mayacamas Vineyards McKenzie-Muller Vineyards & Winery Melanson Vineyard

714 First Street Napa, CA 94559

707.255.0658

1255 Lincoln Avenue Calistoga, CA 94515

707.963.5926

1155 Lokoya Road Napa, CA 94558

707.224.4030

Off the Map Wines OnThEdge Winery Opus One Winery

7900 St. Helena Hwy. Oakville, CA 94562

707.944.9442

2530 Las Amigas Road Napa, CA 94559

707.252.0186

Ovid Napa Valley

255 Long Ranch Road St. Helena, CA 94574

707.963.3850

1537 Sage Canyon Road St. Helena, CA 94954

707.963.7404

4029 Hagen Road Napa, CA 94559

707.226.5587

Mendelson Vineyard

809 Coombs Street Napa, CA 94559

707.255.7825

Palmaz Vineyards Paloma Vineyard Paoletti Vineyards Paraduxx Patz & Hall Wine Company Peacock Family Vineyard Peju Province Winery Peter Michael Winery Phillip Togni Vineyard

4013 Spring Mountain Road St. Helena, CA 94574

707.963.7504

4501 Silverado Trail Calistoga, CA 94515

707.942.0689

7257 Silverado Trail Napa, CA 94558

707.945.0890

Merryvale 1000 Main Street St. Helena, CA 94574 707.963.7777 www.merryvale.com MJA Vineyards/ Serene Cellars

647 Greenfield Road St. Helena, CA 94574

707.963.3394

Mi Sueno Winery

910 Enterprise Way, Suite M Napa, CA 94558

707.258.6358

Michael-Scott Wines Milat Vineyards Miner Family Vineyards

2993 Brookwood Drive Napa, CA 94558

707.226.1622

1091 St. Helena Hwy S. St. Helena, CA 94574

707.963.0758

7850 Silverado Trail Oakville, CA 94562

800.366.WINE x17

Monticello Vineyards

4242 Big Ranch Road Napa, CA 94558

707.253.2802 x18

Moss Creek Winery

6015 Steele Canyon Road Napa, CA 94558

707.252.1295

Mumm Napa Valley

8445 Silverado Trail Rutherford, CA 94573

707.MUM.NAPA

Napa Cellars Napa Redwoods Estate Napa Valley Limoncello Co.

7481 St. Helena Hwy Oakville, CA 94562

707.944.2565

4723 Redwood Road Napa, CA 94558

707.226.1800

4100 Paoli Loop Road #D American Canyon, CA 94503

707.554.WINE

Napa Wine Company Neal Family Vineyards

7830-40 St. Helena Hwy Oakville, CA 94562

707.944.1710

716 Liparita Road Angwin, CA 94508

707.965.2800

Newton Vineyard

2555 Madrona Avenue St. Helena, CA 94574

707.963.9000

851 Napa Valley Corporate Way, Ste. A 707.265.7700

Napa, CA 94558

3100 Spring Mountain Road St. Helena, CA 94574

707.967.0770

8466 St. Helena Hwy. Rutherford, CA 94573

707.963.3600

12400 Ida Canyon Road Calistoga, CA 94515

707.942.4459

3780 Spring Mountain Road St. Helena, CA 94574

707.963.3731

Phoenix Vineyards & Winery

3175 Dry Creek Road Napa, CA 94558

877.374.6364

Pillar Rock Vineyard Piña Cellars

6110 Silverado Trail Napa, CA 94558

707.945.0101

8060 Silverado Trail Oakville, CA 94573

707.738.9328

Pine Ridge Winery

5901 Silverado Trail Yountville, CA 94599

800.575.9777

PREMIUM LISTING POSITIONS AVAILABLE Contact Norma Kostecka, Advertising Director at 707.256.2228 or email nkostecka@napanews.com

WINERY

ADDRESS

PHONE

PlumpJack Winery Pope Valley Winery Prager Winery Port Works & Pride Mountain Vineyards Provenance Vineyards Quintessa Quixote Winery Raymond Vineyard Cellar & Redmon Family Vineyards Regusci Winery Renteria Wines Revana Family Vineyard Reverie Vineyard Winery & Reynolds Family Winery Ritchie Creek Vineyard Robert Biale Vineyards Robert Craig Wine Cellars Robert Keenan Winery Robert Mondavi Winery

620 Oakville Crossroad Oakville, CA 94562

707.945.1220

6613 Pope Valley Road Pope Valley, CA 94567

707.965.1246

1281 Lewelling Lane St. Helena, CA 94574

707.963.7678

4026 Spring Mountain Road St. Helena, CA 94574

707.963.4949

1695 St. Helena Hwy. Rutherford, CA 94573

707.968.3633

1601 Silverado Trail Rutherford, CA 94573

707.967.1601

6126 Silverado Trail Napa, CA 94558

707.944.2659

849 Zinfandel Lane St. Helena, CA 94574

800.525.2659 x1

1185 Starr Avenue St. Helena, CA 94574

707.968.9252

5584 Silverado Trail Napa, CA 94558

707.254.0403

1106 Clark Street Napa, CA 94559

707.253.7686

2930 St. Helena Hwy, North St. Helena, CA 94574

707.967.8814

WINERY

ADDRESS

PHONE

Rutherford Grove Winery 1673 St. Helena Hwy Rutherford, CA 94573 800.963.0544 www.rutherfordgrove.com Rutherford Hill Winery 200 Rutherford Hill Road Rutherford, CA 94573 800.963.1871 www.rutherfordhill.com

1520 Diamond Mountain Road 707.942.6800 Calistoga, CA 94515

S.E. Chase Family Cellars Saddleback Cellars Saintsbury Salvestrin Estate Saviez Vineyards Sawyer Cellars School House Vineyard Schramsberg Vineyards Schweiger Vineyards Seavey Vineyard Sequoia Grove Vineyards Shafer Vineyards Sherwin Family Vinyards Signorello Vineyards Silver Oak Cellars

2252 Sulphur Springs St. Helena, CA 94574

707.963.1284

7802 Money Road Oakville, CA 94562

707.944.1305

1500 Los Carneros Avenue Napa, CA 94559

707.252.0592

397 Main Street St. Helena, CA 94574

707.963.5105

4060 Silverado Trail Calistoga, CA 94515

707.942.5889

8350 St. Helena Hwy Rutherford, CA 94573

707.963.1980

3549 Langtry Road St. Helena, CA 94574

707.963.4240

1400 Schramsberg Road Calistoga, CA 94515

707.942.4558

4015 Spring Mountain Road St. Helena, CA 94574

707.963.4882

1310 Conn Valley Road St. Helena, CA 94574

707.963.8339

8338 St. Helena Hwy Napa, CA 94558

800.851.7841

6154 Silverado Trail Napa, CA 94558

707.944.2877

4060 Spring Mountain Road St. Helena, CA 94574

707.963.1154

4500 Silverado Trail Napa, CA 94558

707.255.5990

915 Oakville Crossroad Oakville, CA 94562

800.273.8809

Silver Rose Winery Silverado Vineyards Smith - Madrone

400 Silverado Trail Calistoga, CA 94515

707.942.9581

6121 Silverado Trail Napa, CA 94558

800.997.1770

4022 Spring Mountain Road St. Helena, CA 94574

707.963.2283

Sparrow Lane

1445 Summit Lake Road Angwin, CA 94508

707.815.1813

3266 Silverado Trail Napa, CA 94558

707.258.2558

4024 Spring Mountain Road St. Helena, CA 94574

707.963.4661

4038 Big Ranch Road Napa, CA 94558

707.257.7555

880 Vallejo Street Napa, CA 94559

707.252.2250 x1

3660 Spring Mountain Road St. Helena, CA 94574

707.963.9177

7801 St. Helena Hwy Oakville, CA 94562

888.766.6328

Robert Pecota Winery Robert Sinskey Vineyards Robinson Family Vineyards Rocca Family Vineyards Rombauer Vineyards

3251 St. Helena Hwy St. Helena, CA 94574

707.942.6625

6320 Silverado Trail Napa, CA 94558

800.869.2030

5880 Silverado Trail Napa, CA 94558

707.944.8004

1130 Main Street Napa, CA 94559

707.257.8467

3522 Silverado Trail St. Helena, CA 94574

707.963.5170

Round Pond Rubicon Estate Winery

87 Rutherford Crossroad Rutherford, CA 94574

707.963.9634

1991 St. Helena Hwy Rutherford, CA 94573

800.782.4266

Spencer Roloson Winery

176 Main Street, Suite D St. Helena, CA 94574

707.968.9863

Rudd Vineyards & Winery 500 Oakville Crossroad Oakville, CA 94562 Rustridge Winery 2910 Lower Chiles Valley Rd St. Helena, CA 94574

707.944.8577

Spottswoode Estate Vineyards & Winery

1902 Madrona Avenue St. Helena, CA 94574

707.963.0134

707.965.9353

Spring Mountain Vineyard 2805 Spring Mountain Road St. Helena, CA 94574

707.967.4188

Rutherford Wine Co.

707.968.3200

St. Barthelemey Cellars

800.286.2711

1680 Silverado Trail St. Helena, CA 9457

1001 Steele Canyon Road Napa, CA 94558

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

St. Clement Vineyards St. Helena Winery St. Supery Vineyards

2867 St. Helena Hwy. North St. Helena, CA 94574

800.331.8266

Truchard Vineyards

3234 Old Sonoma Road Napa, CA 94581

707.253.7153

100 Pratt Avenue St. Helena, CA 94574

877.245.6006

Tudal Winery

1015 Big Tree Road St. Helena, CA 94574

707.963.3947

8440 St. Helena Hwy. Rutherford, CA 94573

800.942.0809

Tulocay Winery

1426 Coombsville Road Napa, CA 94558

707.255.4064

Staglin Family Stag’s Leap Wine Cellars Stags’ Leap Winery

1570 Bella Oaks Lane Rutherford, CA 94573

707.944.0477

8210 St. Helena Hwy Oakville, CA 94562

800.887.6285 x18

5766 Silverado Trail Napa, CA 94558

866.422.7523

1183 Dunaweal Lane Calistoga, CA 94515

800.505.4850

6150 Silverado Trail Napa, CA 94558

800.640.5327

Turnbull Wine Cellars Twomey Cellars V. Sattui Winery Van Asperen Vineyards

1111 White Lane St. Helena, CA 94574

707.963.7774

1680 Silverado Trail St. Helena, CA 94574

707.963.5251

Sterling Vineyards Stonefly Vineyards Stonegate Winery

Steltzner Vineyards Tastings & Cave Tours By Appointment: 707.252.7272 Open 10 to 4:30 5998 Silverado Trail, Napa 1111 Dunaweal Lane Calistoga, CA 94515

800.726.6136

3780 Hagen Road Napa, CA 94558

707.252.3294

1183 Dunaweal Lane Calistoga, CA 94515

707.603.2203

Stonehedge Winery Stony Hill Vineyard Storybook Mountain Vineyards Stratford Winery Sullivan Vineyards Summers Winery & Vineyards Summit Lake Vineyards Sutter Home Family Vineyards Swanson Vineyards Tasting on Main

1004 Clinton Street Napa, CA 94559

707.256.444

3331 St. Helena Hwy N. St. Helena, CA 94574

707.963.2636

3835 Highway 128 Calistoga, CA 94515

707.942.5310

3222 Ehlers Lane St. Helena, CA 94574

707.963.3200

1090 Galleron Road Rutherford, CA 94573

877.244.7337

1171 Tubbs Lane Calistoga, CA 94515

707.942.5508

2000 Summit Lake Drive Angwin, CA 94508

707.965.2488

277 St. Helena Hwy S. St. Helena, CA 94574

707.963.3104 x4208

1271 Manley Lane Rutherford, CA 94573

707.967.3500

1142 Main Street St. Helena, CA 94574

707.967.1042

Terra Valentine The Terraces Toad Hall Cellars TOR Wines Trefethen Vineyards Trinchero Winery

3787 Spring Mountain Road St. Helena, CA 94574 1450 Silverado Trail South St. Helena, CA 94574

707.967.8340

1978 W. Zinfandel Lane St. Helena, CA 94574

707.967.6754

Trinity Oaks

707.963.1707

1241 Adams Street, Ste. 1045 707.963.3100 St. Helena, CA 94574 1160 Oak Knoll Avenue Napa, CA 94558

707.255.7700

3070 North St. Helena Hwy. St. Helena, CA 94574

800.473.4454

277 St. Helena Hwy S. St Helena, CA 94574

707.963.3104

Van Der Heyden Vineyards 4057 Silverado Trail Napa, CA 94558

707.257.0130

Venge Vineyards Viader

424 Crystal Springs Road St. Helena, CA 94574

707.967.1008

1120 Deer Park Road Deer Park, CA 94576

707.963.3816

Vincent Arroyo Winery Vine Cliff Winery Vintner’s Collective Vinum Cellars Volker Eisele Family von Strasser Winery

2361 Greenwood Avenue Calistoga, CA 94515

707.942.6995

7400 Silverado Trail Napa, CA 94558

707.944.1364

1245 Main Street Napa, CA 94558

707.255.7150

135 Camino Dorado, Suite 6 Napa, CA 94558

707.254.8313

3080 Lower Chiles Valley Rd St. Helena, CA 94574

707.965.9485

1510 Diamond Mountain Rd Calistoga, CA 94515

707.942.0930

Waterstone White Cottage Ranch

708 First Street Napa, CA 94559

707.265.9600

1217 Edwards Street St. Helena, CA 94574

707.965.0516

White Rock Vineyards Whitehall Lane Winery Whitford Cellars William Cole Vineyards William Harrison William Hill Estate Winery Wing Canyon Vineyards X Winery Young Ridge Estate

1115 Lome Vista Drive Napa, CA 94558

707.257.7922

1563 St. Helena Hwy St Helena, CA 94574

800.963.9454 x19

4047 East 3rd Avenue Napa, CA 94559

707.942.0840

2849 St. Helena Hwy. North St. Helena, CA 94574

707.963.6100

1443 Silverado Trail St. Helena, CA 94574

707.963.8310

1761 Atlas Peak Road Napa, CA 94558

707.265.3024

3100 Mount Veeder Road Napa, CA 94558

707.265.8798

1405 Second Street Napa, CA 94559

707.204.9522 x9

945 Lincoln Avenue Napa, CA 94558

707.265.8400

Zahtila Vineyards ZD Wines

2250 Lake County Hwy Calistoga, CA 94515

707.942.9251

8383 Silverado Trail Napa, CA 94558

800.487.7757

wine you

find

will nowhere else on

earth

Because JV Wine & Spirits is located in the Napa Valley, we have built direct relationships with hundreds of wineries and winemakers. We carry many wines that are sold nowhere else, and many others that are sold only at the winery. This makes us the best source for hard-to-find wines, as well as some truly great wines you might not have even heard of yet. If you are overwhelmed by our selection of over 4,000 wines, including 700 from wineries that 600 cases or less. let our sommelier help you find the perfect bottle or caseâ&#x20AC;&#x201D; or cases.

Where the Napa Valley shops for wine

Open Monday-Saturday 8am to 9pm Open Sunday 9am to 8 pm Tasting Bar Open Thurs -Sat, 1-6 p.m. By appt. Sun - Weds Corner of First Street & Silverado Trail 301 First Street, Napa 707.253.2624 Phone 877-4MY-WINE Toll Free 707.226.5293 Fax WE SHIP TO MOST STATES! www.jvwine.com a i t q

BUY FINE WINE î &#x201A; ONLINE AT b JVWINE.COM! Once you return home, you can still shop at JV. At jvwine.com you can surf one of the most extensive on-line selections of boutique wines in California, hand-selected by our team of sommeliers.