Inside Napa Valley - Fall 2009 by Napa Register

Fall 2009

rom its earliest days, the Napa Valley has been seen as a place of respite. Native Americans and early settlers relaxed and rejuvenated at hot springs and baths around the valley. Settlers came to get away from the harshness of the their travails and the mountains they crossed. They discovered a wonderful climate, plentiful resources and beautiful landscapes.

Many of the valley’s original resorts — White Sulphur Springs in St. Helena and Soda Canyon Resort near Napa — are gone. But more modern venues where people can refresh the mind and recharge the body have taken their places: Spas and resorts, yoga studios and physical fitness camps, restaurants featuring creative, delicious and healthy cuisine made from local farm products. And, of course, hundreds of wineries featuring the best hospitality in the business as well as many of the finest wines in the world. Mind, body and soul are all in for a treat for those who seek a retreat here in the Napa Valley. We invite you to dig into this issue of Inside Napa Valley to discover the rich rewards the region has to offer. As always, we’ve included maps, lists of wineries and a calendar of upcoming events.

Sincerely,

Inside Napa Valley is a quarterly publication distributed without charge at locations in Napa County. For a treasure trove of information about the world famous Napa Valley, including more on restaurants, wineries, recreational opportunities, services for residents and real estate opportunities, we invite you to visit our Web site, www.insidenapavalley.com.

CONTENTS IN THIS ISSUE

MAPS

Spa Gaia: Serious Pampering, Green Style

Fresh Air Festival

43 Downtown Yountville

10 Elliott’s Wining Menu

45 Downtown St. Helena

13 Coloring Book 14 Joan Dittrich 15 Napa Valley Chefs Make Healthy... 27 Napafit Bootcamp 34 Live Long, Live Healthy 36 Basic Training: Cooking Bootcamp 40 10th Annual Home & Garden Tour 48 Engaging Greg Elliott 50 The Original Green Winery 52 Column: Summer Loving Whites

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

29 Downtown Napa

ON THE COVER Mind, Body & Soul

How to live long, healthy and green

47 Downtown Calistoga 56 Napa Valley Appellations 58 Napa Valley Wineries

DIRECTORIES 31 Napa Valley Dining

61 Napa Valley Wineries Photos by J.L. Sousa, Register photo editor, and Jorgen Gulliksen, Register staff photographer.

Photo by: R. Scott Rachfal Photography

Where in the world is INV? Send Us Your Pictures Whereâ&#x20AC;&#x2122;s INV? Wherever you are! If you want to see your picture in the pages of INV, please e-mail Jlandrum@napanews.com with your high resolution photos (of you and INV). Remember to include full names of everyone in the photo, left to right; where and when it was taken; and the town where you live.

Scottsdale, Arizona, USA

Key West, Florida, USA - May 2009

County Cork, Ireland - May 2009

London, England - April 2009

From L to R: Peggy Matos of Redwood City; Kate & John Dal Poggetto from Santa Rosa; Jon Mattos from Redwood City.

American tourists from California relax outside the Blarney Castle to get caught up on news from the Wine Country.

From L to R: Rich & Lea Brown of Cape Coral, FL; Diane & Kerry Morris of Paso Robles, CA.

Barbara & John Scholl of Napa are a long way from home visiting the Tower Bridge in London, so they bring a little bit of home with them with INV.

Welcome to

Gaia Napa Valley Hotel, Spa & Restaurant

Eat Local, Eat Fresh Restaurant - Banquets - Weddings - Meetings

Napa Valleyâ&#x20AC;&#x2122;s first fully environmentallysustainable hotel & spa,

Open everyday for breakfast and dinner. www.gaianapavalleyhotel.com

Gaia Napa Valley Hotel & Spa 3600 Broadway Street, Hwy 29 American Canyon, CA 94503 local: 707-674-2100 toll free: 1-888-798-3777

Spa serious pampering, Gaia green-style By MAUREEN MCCABE Inside Napa Valley Correspondent

he graceful feminine statues at the outside door, the tall Buddha waterfall in the lobby, soothing music and hushed atmosphere â&#x20AC;&#x201D; all these are signs that some serious pampering is going on at Spa Gaia. The Balinese-themed day spa is a tranquil world removed from busy Highway 29 just outside its doors. Tropical art, screens and furniture from Bali decorate its rooms, along with recycled Indonesian teak, natural stone and tile, silk cushions and woven bamboo chairs. It is located next to the swan-dotted courtyard lagoon of Gaia Napa Valley Hotel & Spa, a gold LEED-certified hotel in American Canyon that touts itself as the first eco-friendly hotel in the state. Spa Gaia specializes in a full range of rejuvenating treatments normally found at larger spas that cater only to hotel guests. Treatments include zen shiatsu, lymphatic, Ayurvedic, and hot-stone massages; foot reflexology; warm-oil scalp massages; body and foot scrubs; mud wraps; herbal soaks; skin facials; exfoliation with freshly crushed cabernet grape seeds; Thai-style herbal compresses; waxing, and manicures and pedicures.

“We take a wellness approach to the body,” affirmed Kate Riley, spa manager. “All our massage therapists have more than 700 hours of training,” she emphasized. “I hire people who are experienced and thirsty to learn more about the healing arts, including Ayurveda, reflexology and Reiki,” she went on. “We have specific treatments that take the client from imbalance to balance,” she said. In addition to traditional treatments, the spa maintains what it calls a Master Therapist List of massage therapists who specialize in alternative healing. “It’s been scientifically proven that people who have massages regularly have less fatigue, get sick less often, and show fewer signs of stress,” she noted. The spa has five treatment rooms, facial room, steam room and soak room. A duo room, lit by salt lamps that release negative ions to clear and clean the room, provides a space for couples to get massages together. Dressing rooms are stocked with robes and slippers, Jamu body gel, Giovanni shampoo and rain showers. Keeping in line with the green ecoconsciousness of the hotel, the spa uses only high-end, organic products with no fillers or synthetic chemicals. “The skin is the body’s largest organ,” Riley says. “Everything you put on your skin goes in your bloodstream. We are completely organic.” Some of the luxurious, mouth-wateringly enticing products used in the spa are Jamu’s products with smells like cocanilla, and rich Shea Terra body butters, made with high proportions of African shea butter, with names like pink guava pomegranate. Benedetta, an organic, biodynamic, fairtrade skin-care company based in Petaluma, provides the signature facial line. Make-up is provided by La Bella Donna, naturally made from minerals and micronized titanium oxide, a non-chemical sunblock, with no talc fillers or dyes. Riley knows spas. She’s worked at Meadowood and the former White Sulphur Springs in St.

Helena, and Enchantment Resort, Mii amo and Los Abrigados Resort and Spa in Sedona.

their pain in a reasonable amount of time, she said.

She knows a thing or two about healing, too. She has 35 years’ experience in yoga, bodywork and healing methods. Indeed, listening to Riley talk about her background is like receiving a primer in alternative healing methods.

Around this time, in an effort to understand the emotional issues lodged in the body, she began a two-year program at the Hakomi Institute in Boulder, Colo. The Hakomi method combines the loving presence of the therapist with awareness of the body as a door that reveals the client’s patterns and beliefs, leading to the unconscious core material driving the individual.

She started her voyage in 1976, learning Sivananda yoga, followed by a three-month intensive focused on Ayurveda, a traditional medicine practiced in India. She then studied reflexology, a healing method that associates certain points, or reflexes, in the feet to organs and tissues in the body. In the late ‘70s, Riley learned polarity therapy, which works directly with the human energy field to identify blocks, said to create pain and illness, and release them so the body can realign itself to health. In the early ‘90s, Riley began studying Huichol shamanism, learning from Dona Jaichima and Don Rutury for 10 years. The Huichols, an indigenous culture in the Sierra Madre mountains of Mexico, are known for their art of colorful yarn paintings of sacred symbols. In 1995, after nearly 20 years of learning and practicing alternative healing techniques, Riley became certified in massage therapy at the National Holistic Institute in Emeryville. She completed the 720-hour training, specializing in zen shiatsu, energy work and Traditional Chinese Medicine. All three modalities work with the body’s energy, or chi, in restoring balance and health. After graduation, Riley taught zen shiatsu and energy work at the school. A year later she trained in Reiki with a Tokyo teacher, and proceeded to teach Reiki and yoga in the Napa valley. After moving to Sedona, Ariz., she worked for five years at a clinic offering alternative and traditional health care. Working with people in chronic pain with conditions such as fibromyalgia, irritable bowel syndrome and post-traumatic stress syndrome, Riley had a 95% success rate in getting people out of

As part of Riley’s continuing education, she has also taken coursework in Hanna Somatics, a system of neuromuscular education to relieve pain, and Somatic Experiencing, a therapy that works with post-traumatic stress disorders. Riley has synthesized everything she’s learned into her own bodywork method, The Riley School of Integrated Somatic Bodywork. Her unique healing treatments can be found on the spa’s Master List. Massage rates at the spa range from $100 for 50 minutes for a standard or anti-oxidant massage, to $160 for 80 minutes for zen shiatsu or Gaia Glow treatments. Most Asian treatments featuring a combination of various skin scrubs, hot compresses, exfoliations, wraps and massage are priced at $175 for 80 minutes. An Ayurvedic hot-stone massage to balance one’s dosha, or natural constitution, through the use of a balancing massage oil coupled with pressure, is $135 for 75 minutes. Facials using Benedetta products start at $115 for 50 minutes. An 80-minute treatment called the Crush includes an exfoliation with crushed cabernet grape seeds followed by a massage, for $175. A 25-minute foot massage starts at $55. Waxing starts at $15 for lip or chin, to $100 and up for a Brazilian. Manicures start at $30 for a half-hour mini, to $110 for a two-hour mani/pedi. Spa Gaia is located in the Gaia Napa Valley Hotel & Spa, 3600 Highway 29, American Canyon; 674-0168; www.spagaia.com.

L M

iving well, l

Ideas abound at the f By MAUREEN MCCABE Inside Napa Valley Correspondent

aybe you’ve been meaning to change your diet but haven’t been sure where to start. Or maybe your menopause symptoms are starting to disrupt life as you know it and you have to do something. Maybe you just like being inspired by new ideas, visionary thinkers and famous authors. Maybe the time has come to hang around healthy people. Whatever your reason, you’re likely to find what you’re looking for at the Napa Fresh Aire Festival, a three-day health and wellness event slated for Aug. 28-30 at the Westin Verasa Hotel in Napa. More than 50 presenters will focus on every aspect of health – body, mind, spirit, food and, of course, wine. Full days are scheduled for Friday and Saturday, when attendees may attend four 75-minute sessions per day, plus a Friday keynote, Saturday concert and early-morning yoga or boot camp. Sunday is a half day that closes with an Opera House talk. The health expo’s schedule also features ongoing yoga classes throughout the day at the Opera House, as well as outdoor exercise that includes Boot Camp, chi kung, tai chi, pilates, stretching with elastic bands, chi running and walking, kettleball and nia dance. Dan Buettner, author of “The Blue Zones,” global bicycle adventurer and longevity researcher, kicks off the expo on Friday night with a keynote talk on the insights he’s gathered from world elders about the keys to living a long and happy life.

Saturday night entertainment features a concert with Laurence Juber, acoustic guitarist, two-time Grammy winner, and former band member of Paul McCartney and Wings. Friday and Saturday lunches are available at an additional cost. John Finger, founder of Hog Island Oyster Co., hosts Friday’s $40 lunch at Oxbow Market with a three-course meal, conversation about oysters, and the Hog Island Oyster Lover’s Cookbook. An al fresco four-course farm-to-table lunch at Avia Hotel with Ceja wine pairings, hosted by chef John Alexander and the winemaker, is $50 on Saturday. A benefit reception immediately follows Weil’s talk at the Opera House on Sunday; proceeds go to COPE Family Center and the Land Trust of Napa County. The cost is $80 for all attendees. It will feature Blue Zone foods and Fresh Aire presenters. Local add-on excursions include a kayak trip on the Napa River ($40), a hike with picnic lunch and wine at Skyline Park ($100), bike ride with tours of an organic garden and sustainable vineyards, culminating with a winery dinner ($175), and a bike ride to sustainable vineyards on Silverado Trail with picnic lunch and wine ($129). In addition to Buettner and Weil, some other best-selling authors slated to appear include Steven Pratt, M.D., superfoods, nutrition and superhealth; David Ewing Duncan, environmental toxins; Elson Haas, M.D., detoxification; Cathryn Jakobson Ramin, aging and memory, and Lana Holstein, M.D., and David Taylor, M.D., sexuality.

, living green

e first Napa Fresh Aire Festival Physician-led sessions relating to the physical body include menopause, sexuality, hormones and osteoporosis with Sondra Altman; a breast cancer panel discussion moderated by Gregory Smith that includes an integrative oncologist, traditional Chinese medicine practitioner and a cancer surgeon; complementary cancer care with Donald Abrams; male sexuality with James Hendricks; healthy hearts and lungs with Samar Kanaan; the upcoming centenarian era with Mark Sedwitz, and minimally invasive surgery with Robert Dunham. Alternative therapy topics include digestion and Ayurvedic medicine with Erika Crotta; slowing and reversing tissue aging using naturopathy and acupuncture with Chris Henderson; traditional Chinese medicine with Beverly Burns, and healthy choices in cosmetics with esthetician Gloria Curry. Sessions with massage therapists include treating and healing chronic pain with Kate Riley; back pain with Kristen Giles; essential oils with Anne Vermilye; reflexology with Kate Alves, and self-massage with Jeff Larsen. Sessions for the spirit feature mindfulness meditation with Bob Stahl; yoga, reiki and stress management with local yoga teacher and therapist Joan Dittrich; zero balancing with Linda Wobeskya; using intention to create the life you want with Elisabeth Manning, and research on positive emotions with Elissa Epel and Judith Moskowitz. The festival also highlights food and wine. A panel discussion on the issues surrounding food sustainability will feature Fatted Calfâ&#x20AC;&#x2122;s Taylor Boetticher, La Tercera farmâ&#x20AC;&#x2122;s Annabelle Lenderink,

Potter Valley cattle-ranch owner Mac Magruder, and Chez Panisse artist Patricia Curtan. Napa favorite Peter Pahk, executive chef at Silverado Resort, talks on buying and preparing locally harvested food. David Wong will speak on tea culture and its health benefits. Raw foods and a cooking demo are covered by chef Leslie Myers. A roundtable discussion with biodynamic vintners is offered Saturday night at Oxbow for an additional cost of $75. Joseph Mora, a Certified Wine Professional, moderates the panel that is followed by biodynamic wine flights, cheese, fruit and informal talk. Green-movement sessions include sustainability with green builder Bob Massaro; saving water with Mathew Herberger, and how to go green with environmental writer Patricia Dines. An open-air expo along the river is free and open to the public on Saturday from 10 a.m. to 5 p.m. It will include health-related products and services, plus a Wellness Area with demonstrations and sample treatments. Fresh Aire Festival tickets are $110 for all three days; a $10 discount is available at www.pharmaca.com. Friday and Saturday may be purchased separately at a cost of $99 per day. In addition to the add-on lunches and excursions, other events that may be purchased separately include the Juber concert, $30. To purchase tickets or to get more information, go to www.napafreshairefest.com, or call (888) 285-5893, ext. 4.

Elliott’s Winning Menu Fresh From the Garden & More By L. Pierce carSon Inside Napa Valley Staff Writer

he summer menu at Brannan’s is a trove of fresh-from-the-garden delights and then some.

Take the just-picked squash blossoms. Executive chef Greg Elliott and his culinary team stuff the delicate, savory flowers with tasty zucchini mousse and creamy Bellwether ricotta, dip them in tempura batter and gently fry them in canola oil. They’re rushed to the dining room at Brannan’s along with a ramekin of tomatillo salsa verde for dipping. What a way to start the meal, with a dish that speaks volumes about northern California’s bounty harvested from the gardens of dedicated small tract and backyard farmers who dot the region. That savory, garden-sweet zucchini blossom also speaks to the dedication in the kitchen, where a team of professionals waits with bated breath to see if they’ve put best foot forward or stubbed a toe. At Brannan’s these days, it’s smiles all ’round in the spacious dining room framed by Calistoga artist Carlo Marchiori’s inspiring Cal/Ital trompe l’oeil murals and a bank of windows open these warm summer nights onto Lincoln Avenue. The food is flavorful, more often than not exceptionally so, with one outstanding dish after another brought from the creative kitchen crew to dining room tables. Green tomatoes from the owners’ Silverado Trail garden are dipped in Japanese breadcrumbs and quickly fried, then plated with crispy pork belly and a tangy Tabasco aioli.

Sweet baby beets are roasted and then molded along with farro — that healthful, chewy ancient grain that fueled Roman legions — and centered on a salad plate with avocado and frisée, and all topped with a generous crumble of goat’s milk feta. Hungry yet? Dig into a picture-perfect plate of ahi tartare, dressed with tiny slivers of Picholine olives, shaved zucchini and candied orange. The surprise accompaniment is a small ramekin filled with fried fresh garbanzos, adding a nutty counterpoint to the tender, fleshy tuna. How about ordering a delightfully aromatic watermelon and arugula salad, with pickled red onions, curried almonds and whipped goat cheese providing textural and flavor counterpoints. They are but a portion of the appetizers offered these days for lunch and dinner at the 11-yearold Calistoga dining landmark. Ranging from $10 for fried semolina-dusted calamari with crème fraîche cocktail sauce to $17 for seared, sweet Maine diver sea scallops served with chunks of juicy heirloom melon, sliced avocado and Sunburst radish and a generous dollop of Kaffir lime butter, the menu at Brannan’s allows diners a choice of more than a dozen hot and cold appetizers. Options include garlic steamed mussels with cherry tomatoes, hickory smoked baby back ribs with white corn polenta fries, parmesan herb gnocchi with smoked chicken, heirloom tomato salad with fresh mozzarella, housesmoked salmon, local baby greens with oven-roasted tomatoes and a leafy Caesar salad. The restaurant’s tomatoes and Padrone peppers (which are quickly sautéed, salted

and eaten like candy) come from the owners’ garden as well. tHe main attraction In the evening, diners can choose from 10 main course selections, with prices ranging from $24 for a juicy roasted half chicken with buttermilk mashed potatoes to $33 for fork-tender filet mignon and King Trumpet mushrooms accompanied by sweet, creamy white corn pudding. From the sea, Elliott features pan-roasted Alaskan halibut with heirloom squash and savory salt cod brandade, as well as imported Scottish Loch Duart salmon accompanied by luscious white corn polenta, a fried green tomato and a few piquant Padrone peppers. The kitchen’s crispy, smoked pork shoulder (a generous serving of slow-cooked, fall-apart meat) gets an unexpected boost from meltingly sweet roasted black Mission figs, grilled eggplant and a scattering of cipollini onions. Succulent slices of grilled hanger steak (the restaurant’s grass-fed beef is some of the best I’ve ever tasted) are placed atop an eye-catching warm stew of summer beans (cranberry, fava, wax and haricots verts) — a delightful warm weather dish that paired quite nicely with a glass of 2006 Calix Masked Man Vineyard syrah, a brand owned by the restaurateurs. Dinner guests also have the option of selecting grilled ahi served with shaved cucumbers, Niçoise olives and breakfast radishes in a shiso/cucumber broth, or tucking into a juicy grilled ribeye topped with Point Reyes blue cheese, nestled up against a generous mix of butterball potatoes, chanterelles and shallots.

Baby Beet & Farro Salad with Avocado, Tarragon and Goat’s Milk Feta

Ingredients 1 pound roasted baby beets, cleaned and quartered 2 avocados, large dice 2 shallots, sliced 3 Tbsp. tarragon, chopped Zest of 1 lemon, grated 1 quart farro, cooked

The kitchen’s lamb sirloin incorporates an exotic mix of flavors and textures — Israeli couscous, Merguez sausage, sautéed summer peppers — artistically displayed with dots of of tart goat’s milk yogurt. Desserts ($7-$9) are also outstanding at Brannan’s, thanks to talented pastry chef Antonia Gutierrez. Her Bing cherry tart — with yummy cinnamon/ cardamom crust — topped with Lebanese yogurt gelato is downright addictive. A close runner-up is the dense Point Reyes blue cheesecake surrounded by ripe poached black Mission figs. A chocolate “lava” torte, with its liquid center and a scoop of espresso gelato, has proven popular with diners. Brannan’s is open for lunch daily as well. Salads ($10-$18) include baby greens with strawberries and cow’s milk ricotta, grilled chicken and arugula, as well as ahi with marinated summer vegetables, soft-boiled egg and Niçoise olives. Sandwiches ($12-$19), all accompanied by French fries, include herb-marinated chicken breast, slow roasted pork, beer-battered mahi mahi, top sirloin and the restaurant’s signature grilled cheese (melted brie on brioche) with a cup of chilled potato/leek soup. The lunch menu also features housemade gnocchi with smoked chicken, plus shrimp papardelle with baby heirloom squash and cherry tomatoes, $14 and $18, respectively. The extensive wine list — spotlighting the cellars of Napa and Sonoma counties — is in the capable hands of general manager/partner Dave Keegan and floor manager Scott Hunker. Captaining the knowledgable, efficient service staff is Reza Moslem. Lunch is served daily from 11:30 a.m. to 3:30 p.m., with dinner service offered from 4:30 to 9:30 p.m., and until 10 on Fridays and Saturdays during warm weather months. For reservations, call 942-2233.

1 medium onion, diced 2 heads frisée, cleaned 1 cup goat’s milk feta (Redwood Hill Farms) 2 cups lemon vinaigrette 1 cup extra virgin olive oil 1 Tbsp. honey Salt and pepper, to taste

Preparation For the farro: Dice 1 onion and cook in olive oil, with no color, for a few minutes. Add 3 cups uncooked farro and mix with the onions. Add water (vegetable stock is fine as well) to farro, just to cover and bring liquid to a light simmer. Cook slowly, stirring every minute or so. Add a little more water each time the liquid reduces and continue cooking for about 30-35 minutes or until farro is tender and cooked through. Season with salt and pepper and place farro on a sheet pan to allow to cool. For the baby beets: Trim greens off beet bunches. Toss beets in olive oil, salt and pepper and roast on a sheet pan in a 400 degree oven for about 45 minutes or until cooked through. Allow the beets to cool a little bit and remove the skin with a kitchen towel. Quarter beets and reserve for salad. For lemon vinaigrette: Mix 1/2 cup lemon juice and a 1/4 cup of Champagne vinegar. Slowly whisk in 1 1/4 cups olive oil and mix. Season with salt and pepper. For assembly: Toss chilled farro with half of the shallots, half the tarragon, as well as half each of lemon vinaigrette, lemon zest, salt and pepper. In another mixing bowl, toss baby beets, avocado, the rest of the shallots and tarragon, a little more lemon zest, lemon vinaigrette, salt, pepper and mix. Toss the cleaned frisée with a touch of olive oil, salt and pepper. Place the farro salad on the bottom of a large platter and place the beet and avocado mixture on top. Place the frisée salad on top and crumble the goat’s milk feta on top of the frisée. Drizzle honey and olive oil on top and around of the salad to finish. Serve immediately. Serves 4-6.

Grilled Hanger Steak

with Summer Bean Salad, Chorizo, Sherry Vinegar and Oregano

Ingredients 5 hanger steaks, 7-8 ounces each 6 ounces fresh chorizo 2 cups fresh cranberry beans 2 cups wax beans 2 cups green beans 2 cups fava beans 1 cup grilled red onions

1 cup roasted peppers 1/2 cup cherry tomatoes 1/4 cup sherry vinegar 1/4 cup extra virgin olive oil 3 Tbsp. fresh oregano 2 Tbsp. grated Parmesan cheese 1 quart mizuna greens 1/4 cup lemon vinaigrette

Preparation For the cranberry beans: Cook fresh beans in chicken stock (you will need about 2 quarts of stock to cook the beans) with onion, carrot, celery, garlic and aromatics (thyme, bay leave, peppercorn, etc.) slowly at a low simmer until cooked through, about 40-45 minutes. When cooked, take off the heat and season with salt and pepper. Allow the beans to cool down in the liquid until chilled. Reserve for later. The bean cooking liquid will be the base for the sauce later. For the fava, wax and green beans: Clean fava beans out of their pods. Trim end off wax and green beans and cut in half. Bring a pot of salted water to a boil. Blanch fava beans for about 30 seconds and chill in ice water. Repeat procedure with wax and green beans (cook wax and green beans a little longer until cooked through but still al dente) and shock in ice water. Pop fava beans out of their shell and reserve for later use. For assembly: Render chorizo in a large pot or sauté pan on low heat for about three to four minutes. Add cooked cranberry beans, grilled red onions, peppers and the bean cooking liquid (about 3 cups) and bring to a light simmer. Reduce by a third and add wax, green and fava beans. Also add the sherry vinegar and continue to simmer for a few minutes. Add the Parmesan cheese and olive oil and season with salt and pepper. Pull off of the heat and finish with fresh oregano. Reserve mixture while you grill the hangar steaks to a desired temperature. Serve sliced steaks over the warm bean mixture and garnish with mizuna salad, dressed in a little lemon vinaigrette. Serves 4-6.

Fall In Love...

By SASHA PAULSEN Inside Napa Valley Editor

Your Wine Country Experience Awaits

isitors to the Napa Valley are rarely stumped when it comes to deciding what to take home as a gift - or a reminder of a sojourn here.

Unless, of course, the recipient is under 21 and you really canâ&#x20AC;&#x2122;t bring him a bottle of that incomparable cab. This is why Napan Vicki Aronson created â&#x20AC;&#x153;Color Me Napa Valley,â&#x20AC;? a coloring book filled with images of things found in the valley that might appeal to youngsters. The idea came about, she said, when she and her husband, Guy Aronson, a chef at St. Helenaâ&#x20AC;&#x2122;s Wine Country Inn, were talking about something they could create to fill this niche. The idea of a coloring book for kids came up, but Aronson, who works as an administrative assistant at a commercial real estate firm, had never done anything like creating and publishing a coloring book.

Arbor Guest House

Then a guest at the inn turned out to be a teacher from the Art Institute of San Francisco. He, in turn, put the Aronsons in contact with a young art student named Frances Liddell, who signed on for the project.

www.arborguesthouse.com

Bed & Breakfast 1436 G Street - Napa

(707) 252-8144

â&#x20AC;&#x153;I started taking pictures of things, and I e-mailed them to her to turn into illustrations,â&#x20AC;? Aronson said. â&#x20AC;&#x153;I got a lot of inspiration from the women I work out with at Curves. A lot of them are teachers, who take kids on field trips, and they gave me great suggestions for places.â&#x20AC;? Her two grown children, Jessica and Adam, as well as her husband, cheered her on. It led her, in turn, to discover the Napa Valley for herself too. â&#x20AC;&#x153;Like the Old Bale Mill,â&#x20AC;? Aronson said. â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;d driven past it a hundred times, but had I ever stopped?â&#x20AC;? Learning as she went along, Aronson found a publisher to put together a high quality book that shows two youngsters â&#x20AC;&#x201D; and a cat-guide inspired by Bob, a feline resident at the Wine Country Inn â&#x20AC;&#x201D; romping around the valley, taking a balloon ride, riding the Wine Train, and visiting the Calistoga geyser.

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â&#x20AC;&#x153;It goes from the Grape Crusher statue in south Napa to the county fair in Calistoga,â&#x20AC;? she said. Sheâ&#x20AC;&#x2122;s just receiving her first copies of the coloring book, which is now available for $7.95 at Vallergaâ&#x20AC;&#x2122;s Market in Napa, Sunshine Market in St. Helena, Copperfieldâ&#x20AC;&#x2122;s Books in Napa and Calistoga, and the Wine Train Shop in Napa. Wineries are beginning to ask to stock copies as well.

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First reports are that itâ&#x20AC;&#x2122;s a hit. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s flat,â&#x20AC;? Aronson said. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s easy to pack and itâ&#x20AC;&#x2122;s something beside at T-shirt.â&#x20AC;? 13

By SASHA PAULSEN Inside Napa Valley Editor

Workshops with Joni Dittrich

Reiki I:

Dates: Tuesdays, Sept. 8, 15, 22 and 29

Date:

Sunday, Sept. 6

Time:

9:30 a.m. to 5 p.m.

Meditation Basics and Beyond 6:00 to 7:45 p.m.

Price: $80 for the series of four $25 per individual class

Joan ‘Joni’ Dittrich, Ph. D., photographed at her Napa home.

Class, practice, attunements

Price: $175

Both classes are at 1141 Division Street in Napa For information or to register, call 258-1426 or e-mail joniyogini@comcast.net

Photos by J.L. Sousa

Joan “Joni” Dittrich, Ph.D., is a clinical psychologist with a 20-year practice in Napa. She is also a yoga teacher, meditation guide and Reiki master. “It’s fascinating how all these worlds come together,” she said. “But it’s all — really — about healing.” And it all comes together in her comfortable office on a tree-lined street in Old Town, Napa where statues of unicorns and dragons share the space with photographs of Dittrich’s grandson, and an antique, glass-front case, filled with books. Dittrich has followed dual paths, of academic achievement and spiritual enlightenment since she was a student working on her Ph.D., she said. She studied at divinity school and turned to yoga and meditation as “a way to balance out my life.” Later in life, she began to study Reiki, a healing technique that has its roots in Japan. (“The word Reiki (Ray-kee),” she noted, “is constructed by two Japanese words, Rei (God’s wisdom or the sacred power) and Ki (life force energy.) So Reiki is actually ‘spiritually or intuitively guided life force energy.’”) “Reiki is recognized by the National Institutes of Health as energetic medicine,” she said. It involves the placement of hands onto or just above the body in order to channel energy. She first learned about Reiki when she was studying with a Christian minister, she said. “After all, she noted, “what is Jesus remembered for? His healing by laying on of hands.”

Meeting a local Reiki master, Connie Pike, she was able to continue her studies and become, in turn, a Reiki teacher. “Reiki is about the nature of being,” she said. “Reiki masters work with the universal life force, energy, healing, coming into balance — it’s finding our optimal blue print for who we are. ” The practice of Reiki can help calm stress, increase a sense of wellbeing, if not joy in life. “There are so many stories about what it has accomplished,” she said. “Relaxation and sense of well-being, reduced anxiety and depression, helping with appetite control and insomnia. But there are stories as well about instances in ERs where it has decreased pain, and helped with recovery from burns and traumas. “The knowledge that an unseen energy flows through all living things and is connected directly to quality of health and well-being has been part of the wisdom of many cultures since ancient times,” she noted in her written descriptions of Reiki. “These concepts are also integral in the paradigm of the new physics.” She described how Reiki is passed on through a series of “attunements” from a teacher who “opens the individual’s own abilities to channel universal life force energy. “Reiki attunes one to the universal source, and can be practiced by persons of any faith,” Dittrich said. “Once a person is ‘attuned’ into this practice, they are empowered, with intention, to direct healing to the self or others.”

Reiki, yoga and meditation, she said, are all ways of “tapping into that universal life force. In yoga, when you change your alignment, your perception changes. “What appears to be dense and solid is not,” she said — and that includes human beings. “We’re not human beings come here to have a spiritual experience,” she said. “We’re spiritual beings come here to have a human one.” Fresh Air Festival Dittrich will also be a presenter at the first Fresh Air Festival in Napa, Aug. 28 and 29 where she’ll speak about “Reiki and Yoga” as well as “Managing Stress through Balanced Abundance.” “Even 10 years ago,” she said, “we operated as if abundance was our birthright, our culture was having over-abundance. We’re really getting a big correction. What I’m doing, what I’m asking people to do is to look, not at what I don’t have, but at what I do have and even what I have too much of.” Dittrich also teaches yoga — including a “Happy Hour Yoga” at Ubuntu Restaurant and Yoga Studio in Napa, Thursdays, 6-7:30 p.m. — and meditation, and this fall is offering workshops on both subjects. In September she’ll offer a series of meditation classes — participants can go to just one but she recommends going to all four. “Meditation is profoundly transformative and yet for so many, developing a regular practice is elusive,” she noted. “In this class you will learn basic how-to’s of meditation practice, including how to set up a sacred space, when to practice, what ‘equipment’ you need, books to read and basic postures … Mostly we’ll practice, practice, practice. “This class is for anyone who wants to develop or deepen a regular home practice of meditation, and who wishes to practice meditation to achieve both inner calm and spiritual awakening.” A day-long Reiki workshop Sept. 6 will explore the history, benefits and applications of Reiki. It will include two “attunements,” by Dittrich and introduce self-healing techniques. Dittrich is also available by appointment for private Reiki sessions. “It’s all part of contributing to society,” she concluded. “I love it. It’s joyous.”

Betty’s Girl Boutique Napa’s Destination for Classic Vintage and One of a Kind Designs A Treasure Trove of Clothing, Accessories, Jewelry and So Much More! 1239 First Street, Downtown Napa 707-254-7560

Unique Vintage Finds… And One of A Kind Designs” 15

Nickie Zeller, co-owner of Pearl restaurant, shows off the bounty of summer.

napa valley chefs make

healthyfruitsvegetables

Photo by J.L. Sousa

By CHARLES NEAVE Inside Napa Valley Correspondent

for adults

Anyone who has had children, been near children or has read about children knows that many of the younger people on the planet have an avowed aversion to vegetables of almost any sort. Corn on the cob seems to be the one exception. There is a little secret, however: Many adults are no different. Yet with the right chef and a few culinary tricks, they might be saying “More!” when it comes to fresh vegetables. Nickie Zeller chef and co-owner, with husband Pete, of Pearl in Napa has long been famous for the deft way she has with fresh, seasonal vegetables. “Even the lore of Popeye’s strength couldn’t get most kids to eat their spinach,” Zeller said. Leafy greens steamed or sautéed are certainly making a comeback but have not always been the vegetable of choice. I have always loved greens because I was fortunate to grow up in a house with two incredible cooks, my mom, Lorene from Huntsville, Alabama and my grandmother, Willie Mae, from Two Egg, Florida.

for instance,” he added, going a different direction.

Perry Hoffman, chef de cuisine at étoile at Domaine Chandon, literally grew up in a restaurant kitchen. The Schmidts, previous owners of the French Laundry, were his grandparents, his mother worked there, and some of his earliest memories are of that kitchen. An abiding love of food has remained.

“Peaches can be used in so many ways, Many people look at peaches and just see a peach. At Étoile we incorporate peaches as well as other stone fruits into many dishes, such as paper thin shaved underripe nectarines paired with sashimi and in a stone fruit panzanella. Traditionally this is a rustic Italian tomato and toasted bread salad with basil and balsamic. We replace tomatoes with beautiful white peaches. The result is a refreshingly sweet but savory salad.”

“The greens they cooked — turnip greens, beet greens, collard greens, mustard greens and many more — were always cooked perfectly and seasoned just right with onions, garlic, fatback, bacon, ham hocks, or any other piece of smoked meat that might be around. They were delicious and appealed to even the youngest and pickiest at the table,” she said with a smile.

Take squash blossoms, for instance. “If it’s one thing that people have in abundance in the garden at home it’s squash,” he said. The blossoms from the plant are a taste treat that many people never think of utilizing. Simply fill them with goat cheese or a simple ratatouille, place in a tempura style type batter and quickly fry them off. They’re great as hors d’oeuvres or as a garnish on top of a simple summer pasta. They can also be steamed or julienned and wilted down with other vegetables for a side dish.

“Today’s cooks are fortunate. There are so many varieties of greens available at both supermarkets and specialty food stores. Greens like kale, chard, spinach and others are in the top ten healthiest foods. Remember, the darker the color the better. You can season them with items such as nuts, cheese, prosciutto, pancetta, crispy shallots, turkey bacon, smoked chicken or smoked turkey. The list goes on and on.

“Another one of my favorite combinations are heirloom tomatoes with a little salt, pepper and olive oil, sitting next to a piece of roasted beef such as top sirloin or a bone-in ribeye with some arugula and a good blue cheese like the Rouge River Creamery ‘Caveman Blue’. The tomatoes help cut through that rich meat and almost act like a steak themselves. Very simple, but sometimes simple is best. Take peaches,

Restaurant Pearl 1339 Pearl St., Napa 224-9161 16

So be creative with greens, and make sure that everyone is strong to the finish!”

étoile at Domaine Chandon 1 California Drive, Yountville 204-7529

Richard Reddington, chef at his restaurant Redd in Yountville, distills the essence of cooking and enjoying vegetables to a few words. “Buy fresh squash from the farmer’s market. For example yellow or green zucchini or crooked necked squash. They must be fresh. Then you slice them very thin on a Japanese mandolin. Toss them in a bowl with a squeeze of lemon juice, some good extra virgin olive oil and salt and pepper, Then add some basil leaves (preferably from your own garden) and you have a fresh vegetable dish in just a few minutes. It really can be as simple as that.” So, to paraphrase the immortal words of Julia Child and Jacques Pepin, “Happy — and healthy — cooking! And bon appetit.” Redd 6480 Washington St., Yountville 944-2222

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CALENDAR OF EVENTS september 4 CHEERS! ST. HELENA A non-profit friendship and wine social takes place the first Friday of the month on Main Streetin St. Helena, 6-9 p.m. More than 40 wineries pour wine.

ANDRETTI WINERY LOBSTER FEST Fresh Maine lobster paired with outstanding Andretti wines. 6-9 p.m. $100. Info, Ruth at 877-386-5070 ext. 225.

september 5 MOONSHINE & WINE A benefit for the CB Ranch non-profit after school program for Napa’s at risk kids who raise livestock for college and trade school tuition. Food, wine, live and silent auction, and concert with country music star, Matt Stillwell. Ages 21 and over only. $150 general; $250 VIP; 6-10:30 p.m., VIP reception at 4:30; Info, 252-3895.

september 7 MARDI GRAS MAMBO Legendary New Orleans musician Dr. John teams up with the Neville Brothers for an unforgettable Labor Day celebration at the Opera House. 1030 Main St., Napa. $9 -$110; 7 p.m. Info, 226-7372.

september 9 september 6 17TH ANNUAL RIVER FESTIVAL Friends of the Napa River present the 17th Annual River Festival at Veterans Memorial Park in downtown Napa featuring the Napa Valley Symphony. Free; 4-9 p.m. Info, 254-8520.

THE GLENN MILLER ORCHESTRA The most highly-sought big-band in the world has continued the mission of its founding leader: “A band ought to have a sound all of its own. It ought to have a personality.” Lincoln Theater, 100 Yountville; $29-$39; 7 p.m. Info, 944-1300.

september 12 SEPTEMBER SOIREE Silverado Brewing Company in St. Helena hosts this fundraiser for Community Resources for Children. A sparkling wine and appetizer reception is followed by a three-course dinner sourced from local purveyors. The silent auction includes wines and gift packages. Worry Later provides the music. Tickets are $100, and available by calling 253-0376, ext. 101. STAGLIN FAMILY MUSIC FESTIVAL FOR MENTAL HEALTH Founded in 1995 by Shari and Garen Staglin, the Music Festival for Mental Health raises funds for mental health research projects throughout the nation. 1570 Bella Oaks Lane, Napa. For info and tickets, call 944-0477.

NAPA WINE AND CRAFTS FAIRE Wine and 200 crafters on First Street in Napa. Free; 10 a.m. to 5:30 p.m. Info: 257-0322.

september 12-13 MS 150 WAVES TO WINE BIKE TOUR More than 1,500 cyclists are expected to participate in the Northern California Chapter of the National MS Society’s 25th annual event, which takes riders on a tour of the Napa and Sonoma County wine country. $35; plus $250 fundraising minimum. Info, (800) FIGHT-MS.

september 13 HEADFEATHERS PRESENTS MARK HUMMEL Mark Hummel and Rusty Zinn’s harmonica-led blues band performs as part of Headfeathers’ summer concert series in the ‘Courtyard,’ a secluded, outdoor garden. Bring your own food and beverage and dancing shoes. Tables, chairs and glassware are provided. 1330 Third St., Napa; $45. 7-10 p.m. Info 252-6455.

september 18

BUCKWHEAT ZYDECO Buckwheat Zydeco has performed with Eric Clapton, U2, Neil Young, Ringo Starr, Greg Allman, Jimmy Buffett, Bonnie Raitt and Los Lobos. Lincoln Theater, 100 California Drive, Yountville; $25-$35. 8 p.m. Info: 9441300.

JAY AND THE AMERICANS From 1962 to 1971, Jay and the Americans charted 12 Top Ten hit records including “Tonight” (from West Side Story), “She Cried,” “Only in America,” “Come A Little Bit Closer,” “This Magic Moment” and “Cara Mia.” Lincoln Theater, 100 California Drive, Yountville; $29-$39. 8 p.m. Info: 944-1300.

CALENDAR OF EVENTS TASTINGS ON THE LAWN AT CHARLES KRUG WINERY The winery’s signature tasting event is now in its 58th year, and takes place on the estate’s Great Lawn. Wine tastings, food and live music. Lawn chairs, picnic blankets, and straw hats are encouraged. 2-5 p.m. Charles Krug Winery, 2800 Main St., St. Helena. Tickets: $30 in advance/$35 at the door. Info, (888) 747-5784.

MERRYVALE HARVEST CELEBRATION DINNER Celebrate the 2009 harvest in the Merryvale Cask Room with dinner by Tra Vigne, Merryvale wines, and live music by Swingsmith. $125, all inclusive. 7 p.m. Info 968-3429.

september 18 HAWAIIAN TROPICAL NIGHTS The Manaleo Hawaiian Cultural Foundation, Inc. in association with the Napa Valley Opera House presents the Pahinui Hawaiian Band with four-time Grammy Award winner Cyril Pahinui & Friends, Kumu Kawika Alfiche & Halau O’ Keikiali’i, and Napa’s own Manaleo. $30 in advance/$35 at the door; 8 p.m. Info: 226-7372.

september 19 NAPA VALLEY ALOHA FESTIVAL The second Napa Valley Aloha Festival is Sept. 19 at the Napa Valley Expo Fairgrounds, 575 Third St. Free; Info 966-4017.

MONDAVI RESERVE CAB RELEASE PARTY Food, wine, music and entertainment. 7801 St. Helena Hwy, Oakville; Free 1-4 p.m. Info, (888) 769-5299. NAPA WINE COUNTRY RIDE TO DEFEAT ALS Choose from 10, 25, 62 or 100 mile routes. A gourmet lunch, wine tasting and entertainment follows the ride. Registration: $75 individual ($25 youth). Info, (415) 904-2572.

10TH ANNUAL HOME & GARDEN TOUR Tour five Napa Valley homes and enjoy a complimentary glass of wine at the Caldwell Synder Gallery in St. Helena. Proceeds benefit the Napa Valley Symphony. $45; 9:30 a.m. to 4:30 p.m. Info: 226-6872.

september 25 GRAND TRADITIONS, CELEBRATION OF GRANDPARENTS Benefit for ParentsCAN serving families of children with disabilities in Napa County. $120. 6 p.m. Info: 253-7444

september 26

FRIENDS OF CLIF FARM 2009 HARVEST PARTY Join owners Gary Erickson & Kit Crawford and winemaker Sarah Gott for an afternoon of local food, olive oil and wines from Clif Family Winery & Farm. A portion of the proceeds from the event supports the Community Alliance for Family Farmers. $100; 48 p.m. Info: 968-0625. 2009 HARVEST BALL AT V. SATTUI For the 25th straight year, V. Sattui will hold its annual Harvest Ball. Chef, Stefano Masanti from Madesimo, Italy,will present a lavish six-course banquet. $225. 6-12:30 p.m. Info: 963-7774.

september 19-20, 26-27 2009 NAPA VALLEY OPEN STUDIOS TOUR Arts Council Napa Valley presents the 22nd Napa Valley Open Studios’ fine art tour, a juried program that includes two weekends of self-guided tours of artist’s studios throughout the Napa Valley. 10 a.m. to 5 p.m. Info: 257-7016.

S.I.N.’S ANNUAL LOBSTER DINNER FUNDRAISER Lobster dinner, live music and auctions at St. John’s Parish Hall at 960 Caymus St., Napa. Tickets $75; available at Baker Street, 1018 First St. or by calling 255-4434. Sponsored by Soroptimist International of Napa. $75. 6-10 p.m. Info: 255-4434.

CRUISIN’ CALISTOGA BEER & WINE FESTIVAL & CAR SHOW Custom & Classic Car Show 9 a.m. to 5 p.m. Chili and pasta cook-offs, beer and wine tasting, 1-4 p.m. DJ by “Duke Edwards” Napa County Fairgrounds, 1435 N. Oak St., Calistoga. $25. Info: 942-1473.

MURDER IN MOROCCO Stop by the Goodman Library Building, 1219 First Street in Napa for a dinner mystery, set in Casablanca in 1941. Come dressed in a costume and prepared to solve the murder! E-mail director@ napahistory.org or go to: www.brownpapertickets.com/ event/72533

for tickets.$100nonmembers; 6 p.m. Info: 224-1739.

CALENDAR OF EVENTS

september 26 SUPPORT OUR CANINE HEROES WINE GALA Guide Dogs for the Blind host the Support Our Canine Heroes Wine Gala at the Carriage House at Charles Krug Winery in St. Helena. Proceeds from the event help provide veterinary care for working guide dogs and puppies-in-training. Menu by Michael Chiarello of NapaStyle and live auction with Michael Davis of Hart Davis Hart Wine Co. Tickets: $300 before Sept., 1; $350 after. 4:30-10 p.m. Info: (800) 295.4050 JUST IMAGINE Silent and live auction, dinner and dancing to benefit the students of St. Helena’s Public Schools. Held at the Culinary Institute of America at Greystone. 6 p.m. to midnight. Info: 967-2717.

september 27 FAMILY PRIDE PICNIC Mt. St. Helena Vintage Lions Club hosts the first Family Pride Picnic at Macedonian Park in Calistoga featuring the Michael Thomason Band, Samvega and other local musicians, local artists, a silent auction and funfilled family activities. Proceeds further the community service work of the Lions Club. $10. Noon to 7 p.m. Info: (415) 816-3670.

october 1 PINK PARTY AT CHANDON Dress up in your favorite pink attire for Domaine Chandon’s annual Pink Party, an evening of pink bubbly, small bites from Étoile restaurant, dancing to DJ Dukes and a silent auction. Proceeds benefit Breast Cancer Research at the Queen of the Valley Hospital. Must be 21 to attend. Domaine Chandon, One California Drive, Yountville Tickets: $50, must be purchased in advance 7-11 p.m. Info: 204-7622

october 3 BLACK-TIE GALA FEATURING PINK MARTINI A martini and wine bar, live auction, gourmet meal and performance by Pink Martini are part of this year’s annual black-tie gala benefiting the Napa Valley Opera House. Tickets: $350-$1250; 4 p.m. Info: 226-7372, ext. 1207.

october 3 YOUNTVILLE CHILI COOK OFF Annual Yountville Chili Cook Off begins at 9 a.m. at Yountville Park. Live entertainment, salsa competition, chili. Judging at 2:30 p.m. Info: 944-0904.

october 10 THE PINK FLOYD LASER EXTRAVAGANZA Concert at Lincoln Theater, 100 California Dr., Yountville. Tickets: $20, $25, $30; 8 p.m. Info: 9441300.

CHICAGO TRIBUTE AUTHORITY In concert at the Lincoln Theater, 100 California Drive, Yountville Tickets: $20, $28 8 p.m. Info: 944-1300.

ZD WINES’ 40TH ANNIVERSARY Taste the new release 2006 ZD Reserve Cabernet Sauvignon, Napa october 17 Valley, sample food, enjoy a grape WILD THINGS stomp and barrel-making demonThe eighth annual benefit at the di stration, listen to live music, and Rosa Preserve features a live and participate in a silent barrel auction silent auction of original art donated to benefit the di Rosa “Art Alive.” by notable Bay Area artists and galTickets: $100; 4-8 p.m. Info: (800) leries, as well as art, wine and travel 487-7757. packages. di Rosa Preserve, 5200 october 8-11 Carneros Highway 121, Napa; 5 p.m. to midnight. Info: 226-5991. ZOPPE ITALIAN FAMILY CIRCUS Enter a magical world of acrobatic october 18 feats, whimsical characters, festive music and old-world charm, in a 400- BRUBECK BROTHERS QUARTET This jazz group features Daniel seat tent for a one-ring circus at the Brubeck (drums) and Chris Brubeck Yountville Veterans Home. Presented (bass & trombone), sons of the legendby the Napa Valley Opera House. ary Dave Brubeck. Lincoln Theater, Tickets: $25 adult, $20 children & 100 California Drive, Yountville senior citizens Thursday and Friday Tickets: $35, $25 8 p.m. Info: 7:30 p.m., Saturday, 3 and 8 p.m.; 944-1300. Sunday, 1 p.m. & 5 p.m. Info: 226.7372. JACK AND THE BEANSTALK Through imaginative use of both live actors and puppets the California Theatre Center presents the story of Jack’s adventures at the Lincoln Theater, 100 California Dr, Yountville. Tickets: $10; 3 p.m. Info: 944-1300.

october 23-25, oct. 30-nov. 1 “PASTICHE!” A theatrical fund-raiser for the Tucker Farm Center and Theater Arts Revival, “Pastiche” is an interactive musical about a second-rate, small-time carnival that has seen better days. Tickets: $12-$15; Friday and Saturday at 7 p.m.; Sunday at 2 p.m. Info: 965-2538.

november 2 TASTE FOR KNOWLEDGE Napa Valley Education Foundation holds its 25th annual fundraising event, which directly benefits students of the Napa Valley Unified School District. Silent and live auction, and sit-down four-course dinner paired with a fine Napa Valley wine. Black Stallion Winery, 4089 Silverado Trail, Napa. Tickets: $100 per person. 5-10 p.m. Info: 253-3563.

CALENDAR OF EVENTS featured event NAPA RIVER ROCK & STROLL APPROACHES STARTING LINE Kaiser Permanente Napa-Solano presents the Napa River Rock & Stroll 6K Fun Run for Child Abuse Prevention on Saturday, Sep. 26, 2009. A fundraiser for Cope Family Center, the inaugural Rock & Stroll‘s self-timed course begins at Kennedy Park and continues along the Napa River Trail, ending at Veterans Memorial Park in Napa. Participants will be greeted at the Finish Line Festival on Main Street with live music, food, and family-friendly activities for all. Napa River Rock & Stroll is perfect for anyone looking for a great walk or run along the river while helping a good cause. “As part of Cope’s commitment to family well-being, we want to encourage people of all ages and fitness levels to participate. Runners, walkers, families and parents with tots in jogging strollers are welcome,” said Mandy Page, Cope’s development coordinator. Entry fees start at $15 for children to $25 for adults. A special family rate of $65 allows families to register together. Participants can register online at www.active. com, download an entry form from www.napariverrocknstroll.org, or pick one up at Cope Family Center or Napa Running Company. Early registration is encouraged, as

prices go up on Sept. 12. Race day registration starts at 7 a.m. at the Kennedy Park softball fields. The fun will begin at 8 a.m. on event day, with a fitness presentation for kids by actors from Kaiser’s Educational Theatre, followed by warmup exercises led by local fitness experts. Entrants will leave the starting line 8:30 a.m. Registered Rock & Stroll participants receive a commemorative T-shirt, race bib, goodie bag, free parking at Napa Valley College and shuttle from downtown Napa to parking. Participants will also get to travel along a currently unfinished portion of the Napa River Trail, open on race day only. Community members who want to do more in the campaign to benefit children and families may form teams of 10 co-workers, friends, neighbors, family or club members, and raise funds. All donations and funds raised will benefit Cope’s child abuse prevention programs and are tax-deductible. For more information, visit www.napariverrocknstroll.org or call Cope Family Center at 252-1123.

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Change Your Mind, Change Your Life By SASHA PAULSEN Inside Napa Valley Editor

n my line of work, I get all kind of interesting invitations, but they are rarely of the life-changing sort.

Last winter, however, Ines Donnelly, founder of Napafit Bikini Ready Bootcamp, invited me to sign up for a 12-week March to June session. Why would I do that, I wondered. Search my head though I would, I found not the least interest in wearing a bikini. With good reason. As with most mothers, my lifestyle had taken its toll. Raising two children as a single mom, I’d spent 20 years on the run. Add to it my professional work as a food and wine writer — which in this valley translates in to legions of glorious meals — and all of a sudden I hardly recognized the person I was looking at in the mirror. So I signed up. For one-hour sessions, five days a week. I, whose entire exercise schedule consisted of walking to the coffee machine and ambling around Alta Heights with my dog, and occasionally thinking about what kind of exercise I might like, found myself in a bootcamp with women of all sizes and ages, although most of them appeared to me to be both younger and skinnier than I would ever be again. I hated it. At least, the first two weeks, I did. Daily I thought up new reasons to miss it. Although Donnelly, petite, svelte and energetic, did not in the least resemble my notion of a bootcamp sergeant — and she clearly possessed a good sense of humor — she nonetheless put us through what seemed to me to be unmerciful workout, all

the while blithely assuring us we could do her programs that combined cardio and strength-training — in always changing routines using weights and bands and medicine balls that Donnelly provided. No two days were the same. One of the other newbies asked Donnelly, “Do you stay up at night thinking of new things to make us do?” I found myself wondering what possessed these other women, many of whom had been regular bootcampers for a year or more. They’d gotten hooked, they told me.They didn’t work out as hard on their own. They’d achieved results they’d never imagined they could. And they liked it. I thought they were, frankly, a little nuts. But I kept on, largely because I’d made a commitment to write 12 stories. As we began publishing them weekly in the Napa Valley Register, I found myself getting more feedback than I had on any other thing I’d written in my career as a writer. And the gist of what most people — men and women — said was, “I’d really like to do that myself.” Meanwhile, I was noticing that I was changing. Yes, losing weight, but that was only a part of it. I was oddly energetic and upbeat. The economy was crashing all around us, bills arriving from my two offspring’s colleges, and I was feeling like the proverbial cockeyed optimist. As the 12 weeks came to a close, I did the most astonishing thing of all: I signed up for

the next session. We bootcampers who’d shed pounds and inches were actually worried about what we’d do during the two-week break before the next session started. We arranged to meet and go for runs together. It had happened we realized: We were hooked on exercising. “It’s what I wanted to happen,” Donnelly said. Getting started One of the things that I found most interesting was that long after I stopped writing the articles, people continued to talk to me about the Napafit bootcamp. They really wanted to work out; they were really interested; but they still weren’t doing anything. It didn’t really baffle me, however; I’d done the same thing for 20 or so years. I asked Donnelly to talk a little about how and why people finally take the plunge into exercise. “Everyone has a barrier,” said Donnelly. “And it’s in the mind. They say, ‘I’m too old,’ ‘I’m too fat.’ ‘I’m too busy.’ “People think the hurdle is running or lifting weights, but it’s in the mind. That’s the toughest hurdle. “Once you set your mind to it, it’s amazing what your mind can do.” Donnelly, a Napa native, began her work as a physical trainer while she was still a student at Vintage High School, and continued it when she went to UCLA. After - cont’d on next page

graduating, she accepted an offer to work as a physical trainer to several princesses in Saudi Arabia, and when she had finished this commitment, she returned to Napa and launched her business. “My first goal was to work with athletes,” she said. “I wanted to work with women who were fit and used to working out already. I’d always been an athlete and I didn’t really understand how people could not work out or become overweight. I wasn’t sure I could help them.”

own mother signed up after an illness. “I just thought this is the time,” the bootcamper said. “I thought, what it would be like if something happened to my and my little boys were left without a mother because of something I could have done.”

Ines Donnelly, right, directs the troops during her Napafit Bootcamp workout.

As she began to perceive however, just how many women fell into the other category — the non-athletes in need of help — Donnelly began to expand the perimeters of her programs.

“When people come to me, it’s usually because something has happened,” Donnelly said. “It might be an illness, or an accident. Maybe they’re getting married and want to look great in their wedding gown. Or maybe they just looked in a mirror and didn’t recognize the person they saw.

Today, she said, helping women achieve profound changes by losing weight and shaping up, “is the best feeling in the world.” She described one client, who had signed up for a bootcamp session and then “she began sending me e-mails with all kinds of excuses for why she wouldn’t be able to come.

Running up a steep incline in the middle of an Atlas Peak vineyard is just part of the warm-up during this Napafit Bootcamp workout.

“It turns out she was afraid of having to run.” The woman, who was in her late 40s, did, however, show up to the first bootcamp meeting and began to do the program. Within a few months, she was so enthusiastic about running, she was signing up for marathons, Donnelly said.

Now, Donnelly said, “I’ve worked with young women and women who are 60.” She also does private training sessions, corporate sessions, and something becoming increasingly popular, bridal bootcamp sessions on a wedding day that leaves the wedding party both relaxed and glowing. Because she limits the workouts to 12 women, beginners can workout along with more advanced bootcampers, and Donnelly can tailor the workout for all levels.

She also became one of the enthusiasts, cheering others on, and organizing meetings when bootcamp isn’t in session. Another of Donnelly’s favorite success stories is a mom of two young boys, who with the encouragement from her

Her first goal, she said, “was to weigh less than my husband.” Today, after five months in bootcamp, she has lost more than 60 pounds and is a vibrant and energetic mom.

“I want to keep people safe,” she said, “but most people really don’t know what they can do.” Ines Donnelly will add variety to her Napafit Bootcamp workouts by leading her troops to different locations around the valley. Photos by Jorgen Gulliksen

For more information about Napafit bootcamp sessions, visit www.napafit.com.

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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

Brannan’s Grill

1374 Lincoln Avenue Calistoga, CA 94515

707.942.2233

707.967.8111

Brix

7377 St. Helena Hwy Yountville, CA 94558

707.944.2749

1517 Thrid Street Napa, CA 94559

707.258.1827

Buckhorn Grill

1201 Napa Town Center Napa, CA 94558

707.265.9508

All Season’s Bistro

1400 Lincoln Avenue Calistoga, CA 94515

707.942.9111

Buster’s BBQ

1207 Foothill Blvd Calistoga, CA 94515

707.942.5605

Ana’s Cantina

1205 Main Street St. Helena, CA 94574

707.963.4921

Cafe 29

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

707.963.9919

Angele

540 Main Street Napa, CA 94559

707.252.8115

Cafe Sarafornia

1413 Lincoln Avenue Calistoga, CA 94515

707.942.0555

Annaliên

1142 Main Street Napa, California 94559

707.224.8319

California Pizza

2410 Jefferson Street Napa, CA 94558

707.252.3636

Armadillo’s

1304 Main Street St. Helena, CA 94574

707.963.8082

Calistoga Inn, Restaurant & Brewery

1250 Lincoln Avenue Calistoga, CA 94515

707.942.4101

Auberge du Soleil

180 Rutherford Hill Road Rutherford, CA 94573

707.963.1211

CC Blue Sushi Bar & Restaurant

1148 Main Street St. Helena, CA 94574

707.967.9100

Avia Napa

1450 First Street Napa, CA 94559

707.224.3900

Celadon

500 Main Street, Ste. G Napa, CA 94559

707.254.9690

Azzurro Pizzeria & Enoteca

1260 Main Street Napa, CA 94559

707.255.5552

Checkers Restaurant

1414 Lincoln Avenue Calistoga, CA 94515

707.942.9300

Bank Cafe & Bar at the Westin

1314 McKinstry Street Napa, CA 94559

707.257.5151

Cindy’s Backstreet Kitchen

1327 Railroad Avenue St. Helena, CA 94574

707.963.1200

BarBersQ

3900-D Bel Aire Plaza Napa, CA 94559

707.224.6600

Cole’s Chop House

1122 Main Street Napa, CA 94559

707.224..6328

Bayleaf Restaurant

2025 Monticello Road Napa, CA 94558

707.257.9720

Compadres Rio Grille

505 Lincoln Avenue Napa, CA 94558

707.253.1111

Bistro Don Giovanni

4110 Howard Lane Napa, CA 94558

707.224.3300

Cook St. Helena

1310 Main Street St. Helena, CA 94574

707.963.7088

Bistro Jeanty

6510 Washington Street Yountville, CA 94599

707.944.0103

Cucina Italiana

4310 Knoxville Raod Napa, CA 94558

707.966.2433

Boon Fly Café

4048 Sonoma Highway Napa, CA 94559

707.299.4870

Cuvee

1650 Soscol Avenue Napa, CA 94558

707.224.2330

The Border

1005 1st Street Napa, CA 94559

707.258.1000

Don Perico Mexican Restaurant

1025 First Street Napa, CA 94559

707.252.4707

Bosko’s Trattoria

1364 Lincoln Avenue Yountville, CA 94515

707.942.9088

Downtown Joe’s

902 Main Street Napa, CA 94559

707.258.2337

Bottega Ristorante

6525 Washington Street Yountville, CA 94599

707.945.1050

Enoteca & Winery (Oxbow Market)

610 First Street, #10 Napa, CA 94559

707.256.3700

Bouchon

6534 Washington Street Yountville, CA 94599

707.944.8037

Etoile

1 California Drive Yountville, CA 94599

800.736.2892

Bounty Hunter Wine Bar & Bistro

975 First Street Napa, CA 94559

800.943.9463

Farm at The Carneros Inn

4048 Sonoma Highway Napa, CA 94559

707.299.4882

RESTAURANT

DINING DIRECTORY RESTAURANT

ADDRESS

PHONE

Fazerrati’s Pizza Restaurant

1517 Imola Avenue Napa, CA 94558

707.255.1188

Filippi’s Pizza Grotto

645 First Street Napa, CA 94559

707.254.9700

Firewood Cafe

3824 Bel Aire Plaza Napa, CA 94559

707.224.9660

First Squeeze

1126 First Street Napa, CA 94558

707.224.6762

French Laundry

6640 Washington Street Yountville, CA 94599

707.944.2380

Flatiron Grille

1440 Lincoln Avenue Calistoga, CA 94515

707.942.1220

Frida’s Mexican Grill

1533 Trancas Street Napa, CA 94558

707.252.3575

Fume Bistro & Bar

4050 Byway East Napa, CA 94558

707.257.1999

General Store Cafe

540 Main Street Napa, CA 94559

707.259.0762

ADDRESS

PHONE

Gigi’s Cupcakes

3261 Browns Valley Road Napa, CA 94558

707.259.5353

La Toque

1314 McKinstry Street Napa, CA 94559

707.257.5157

Gillwoods

1313 Main Street St. Helena, CA 94574

707.963.1788

Las Palmas

1730 Yajome Street Napa, CA 94559

707.257.1514

Gillwoods Cafe

1320 Napa Town Center Napa, CA 94559

707.253.0409

The Little Gourmet

1040 Main Street Napa, CA 94559

707.257.7700

Go Fish Restaurant

641 Main Street St. Helena, CA 94574

707.963.0700

Market

1347 Main Street. St. Helena, CA 94574

707.963.3799

Golden Harvest

61 Main Street St. Helena, CA 94574

707.967.9888

Meadowood Napa Valley

900 Meadowood Lane St. Helena, CA 94574

707.963.3646

Martini House

1245 Spring Street St. Helena, CA 94574

707.963.2233

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

RESTAURANT

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

Model Bakery (Oxbow Market)

644 First Street, Bldg B Napa, CA 94559

707.259.1128

Hurley’s Restaurant & Bar

6518 Washington Street Yountville, CA 94599

707.944.2345

Moore’s Landiang

6 Cuttings Wharf Road Napa, CA 94559

707.253.7038

Hydro Bar & Grill

1403 Lincoln Avenue Calistoga, CA 94515

707.942.9777

Mount St. Helena Brewing Co.

21167 Calistoga Street Middletown, CA 95461

707.987.3361

Jonesy’s Famous Steak House

2044 Airport Road Napa, CA 94558

707.255.2003

Mustard’s Grill

7399 St. Helena Hwy Yountville, CA 94599

707.944.2424

JuJu’s

3375 California Way Napa, CA 94558

707.226.6537

Napa Valley Grille

6795 Washington Street Yountville, CA 94599

707.944.8686

Kelley’s No Bad Days Cafe

976 Pearl Street Napa, CA 94559

707.258.9666

Napa Valley Wine Train, Inc.

1275 McKinstry Street Napa, CA 94559

707.253.2111

Kitani Sushi

1631 Lincoln Avenue Calistoga, CA 94515

707.942.6857

Neela’s Indian Cuisine Restaurant

975 Clinton Street Napa, CA 94559

707.226.9988

La Prima Pizza

3070 Jefferson Street Napa, CA 94558

707.253.7909

Nicola’s Deli & Pizzeria

1359 Lincoln Avenue Calistoga, CA 94515

707.942.6272

La Prima Pizza

1923 Lake Street Calistoga, CA 94515

707.942.8070

Oakville Grocery

7856 St. Helena Hwy Oakville, CA 94562

707.944.8802

La Prima Pizza

1010 Adams Street St. Helena, CA 94574

707.963.7909

Old Adobe Bar & Grille

376 Soscol Avenue Napa, CA 94558

707.255.4310

La Taquiza Fish Tacos

2007 Redwood Road Napa, CA 94558

707.224.2320

Olive Tree Inn

221 Silverado Trail Napa, CA 94558

707.252.7660

00 32

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

Soo Yuan Restaurant

1354 Lincoln Avenue Calistoga, CA 94515

707.942.9404

707.942.4400

Small World

932 Coombs Street Napa, CA 94559

707.224.7743

1506 Lincoln Avenue Calistoga, CA 94515

707.942.9649

Squeeze Inn Burgers

3383 Solano Avenue Napa, CA 94558

707.257.6880

Pasta Prego Trattoria

3206 Jefferson Street Napa, CA 94558

707.224.9011

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

Pica Pica Maize Kitchen (Oxbow Market)

610 First Street Napa, CA 94559

707.251.3757

Tacos La Playita

1851 Old Sonoma Road Napa, CA 94558

707.257.8780

Piccolino’s Italian Cafe

1385 Napa Town Court Napa, CA 94559

707.251.0100

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

Rotisario (Oxbow Market)

610 First Street Napa, CA 94559

707.226.7700

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

Villa Corona

3614 Bel Aire Plaza Napa, CA 94558

707.257.8685

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

1138 Main Street St. Helena, CA 94574

707.963.7812

Ristorante La Strada Italian Cuisine

6240 Napa-Vallejo Hwy American Canyon, CA

707.226.3027

Villa Romano

1011 Soscol Ferry Road Napa, CA 94558

707.252.4533

Siam Thai House

1139 Lincoln Avenue Napa, CA 94558

707.226.7749

Wah Sing Chinese Restaurants

1449 Imola Avenue W. Napa, CA 94559

707.252.0511

Siena at Meritage Resort

875 Bordeaux Way Napa, CA 94558

707.251.1950

Wappo Bar & Bistro

1226 Washington Street Calistoga, CA 94515

707.942.4712

Silverado Brewing Company

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

707.967.9876

Zinsvalley Restaurant

3253 Browns Valley Road Napa, CA 94558

707.224.0695

Solbar at Solage Calistoga

755 Silverado Trail Calistoga, CA 94515

707.226.0800 866.942.7442

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

LIVE LONG LIVE HEALTHY BUETTNER AND PRATT By MAUREEN MCCABE Inside Napa Valley Correspondent

It turns out my mother was right about some things. GO OUTSIDE, SHE’D SAY, sweeping us out of the house with her broom. YOU’RE GOING, SHE’D SAY, as we moaned about church or visiting grammam. JOIN A CLUB, SHE’D SAY, as we discussed our school schedules. WHERE’S THE GLITTER, SHE’D SAY, as she finished a poster for her volunteer PTA job. LET’S PLAY CARDS, SHE’D SAY, as we clustered around the table after dinner. DON’T BOTHER ME, SHE’D SAY, contentedly sipping her iced tea in the yard. Half German, half Lithuanian, my mother instinctively knew the importance of outdoor activity, sun, family, spirituality, purpose and relaxation. Some of her old-world ways are part of what Dan Buettner, opening-night speaker at the Napa Fresh Aire Festival, explorer and author of “The Blue Zone,” has identified as the Power Nine, cross-cultural lessons associated with longevity. Traveling to Sardinia, Okinawa, Costa Rica and the Seventh-day Adventist church community of Loma Linda, Calif., areas of the world where a high proportion of people live to be 100 or over, Buettner interviewed centenarians to find out what the factors may be that dispose them to a long, active life. He distilled what he calls the “pearls of wisdom” that he and his team learned into nine tips for living long and living well. These tips do not involve having the right genes, going to the gym or running marathons. They do not involve 34

buying expensive creams, pills or going on a diet. What they do involve is lifestyle, fresh food and daily activity. “We all have control over our lives,” Buettner states when asked about hope for an American fast-food culture tending towards obesity, stress and out-of-control medical costs. “Yes, there is hope,” he affirms, mentioning the “79 million baby boomers” who will not be aging in the same way their parents did. The nine longevity lessons “are portable, none cost money, none take that much time,” he points out. The Blue Zone’s first lesson is move naturally. Sardinian shepherds regularly hike miles of mountainous terrain a day. Other centenarians garden, walk and, in the case of Okinawa where residents traditionally sit on the floor, get up and down dozens of times a day. You don’t have to pound the pavement and “ruin your knees for this,” Buettner says. Get out and walk. Lesson two is hara hachi bu, or eat until you are 80 percent full, a Confucian-inspired saying that old Okinawans recite before eating. Confirming research that says we need less food as we grow older, Buettner’s findings report that Okinawans’ daily food intake is about 1,900 calories, and 2,000 for the active Sardinians. Lesson three is eat plant-based foods. Most of the centenarians eat food they grow, not processed food or salty snacks. Most avoid meat or eat it, particularly pork, just a few times a month. All base their diet around whole grains, beans and vegetables. The Okinawans eat tofu, which Buettner calls a “superfood.” The Loma Linda residents eat nuts at least five times a week. “Forget diets, they don’t work,” Buettner says. “Put as many beans and nuts in your diet as you can. Avoid food that you pull a piece of plastic off of,” he adds. Lesson four is drink red wine. The Sardinians drink Cannonau wine daily, the Okinawans drink sake. Red wine contains polyphenols

that fight cardiovascular disease. Drinking one or two glasses of wine a day with friends also covers two of the other Blue Zone tips: Lesson eight, family first, and Lesson nine, right tribe. All of the groups studied put a priority on family and the rituals, duties, fellowship and purpose it engenders. Elders are an honored element of the family system. Many centenarians live with their children in multigeneration homes, which studies have shown boosts their immunity. In Okinawa, centenarians have a moai, a lifelong group of friends they visit with every day. In Sardinia, the men met at the end of the day to talk, laugh and drink red wine together. In Loma Linda, church members socialize with one other. These groups are what we might call social support networks. Hang around people you like or want to be like: It will reduce stress and prolong your life. Lesson five is purpose. All centenarians have a strong reason why they get out of bed in the morning. For many, it is their responsibilities to their family. For others, it’s volunteering, a job or a hobby. Lesson six is downshift. Take time to relax. Meditate, meet with friends, gaze at a rainbow, play a board game or just sit in nature. The important thing is to enjoy who and what is around you. Using these lessons, Blue Zone is teaming up with AARP and the United Health Foundation in Albert Lea, Minn. They have clustered residents in groups of five, constructed walking trails, developed over 70 community gardens, added sidewalks, and built in a quarter-mile walk each day for kids who take the bus. Three thousand out of 18,000 residents have signed a Vitality Pledge to participate, Buettner says. Interested in how well you’re doing with the Power Nine? Anyone can log on to www. bluezones.com to take the Vitality Compass, a program developed with the University of Minnesota to test your life expectancy, healthy life expectancy, and the number of

years you’ve gained or lost because of your present habits. Blue Zone dietary findings particularly jibe with Steven Pratt, M.D., another speaker at the Napa Fresh Aire Festival. Pratt, author of SuperFoods RX, extols the benefits of eating a wide variety of colorful vegetables and fruits. He has identified 25 “superfoods” that will increase your health. “The growing obesity of America, the increase in illness and the medical costs associated with them, will bankrupt us,” Pratt says, arguing for a plant-based preventative approach. Pratt credits his mother, a “nutrition guru” who gardened organically, for his life-long interest in nutrition. But it wasn’t until he noticed that his tennis elbow ached whenever he ate saturated fats that he began seeing food as medicine. “The big three are spinach, wild salmon and blueberries,” Pratt says about his favorite superfoods. He also talks up tomatoes (“gotta’ get that lycopene, tomato paste is better”), extra virgin olive oil, walnuts, onion, red cabbage, turkey breast, “beans every day,” apples, citrus and tea. Pratt says people can see changes in two weeks once they add superfoods, “then within a month there’s a big difference, six weeks is best.” In SuperHealth, his most recent book, he discusses the six major causes of death – heart disease, cancers and stroke – and how to prevent them in a six-week plan. His book is divided into topics, such as Omega 3s and controlling inflammation, and the foods and activities that go with them. As Buettner and Pratt will tell you, birds of a feather flock together. If your three best friends are focused on health, it’s likely you will be, too. So if you’d like to rub shoulders with Buettner, Pratt and other health-conscious folks, check out the Napa Fresh Aire Festival, Aug. 28-30; www.napafreshairefest.com, or (888) 825-5484. 35

Basic Training:

CIA

Cooking Bootcamp at the By SASHA PAULSEN Inside Napa Valley Editor

Day 1 “Welcome, recruits! Over the next five days, your mission is to become well-versed in the fundamentals of cooking …” Culinary Institute of America course book.

• Natalie Cummings a young cooking enthusiast who works for IBM in the South Bay. • Christian Duss from Copenhagen, Denmark, who had come to St. Helena exclusively for this

There we all stood in the kitchen at the Culinary Institute of America: the nine members of the CIA’s first cooking boot camp — Basic Training — at Greystone. We’d received our black duffle bags, donned our chef’s white jackets and black and white checkered pants and learned to tie the traditional chef’s scarf. We had on rubber-soled, closed-toed black shoes, and only half of the group had put their chef’s hats on inside-out, upside down or backwards. We were going to learn to cook. In five days. Whereas the Culinary Institute of America’s home base in Hyde Park has been offering an extensive series of continuing education courses for nonprofessionals, this is the first year that Greystone has been able to open its impressive training kitchens and programs to food enthusiasts who may not be looking for a career as a chef but would love to try cooking with the renowned instructors. Saturday programs at CIA Greystone in both food and wine have scored a hit since they began last spring, offering one-day courses on topics like Spanish tapas or the wines of St. Helena. This class, however, was something different. Chef Lars Kronmark was going to spend five days, from 7 a.m. to 3 p.m., immersing this group into the world of professional cooking.

course.He was looking, he said, “for the best.” • John Farrow a building contractor from Santa Rosa, for whom this course was an anniversary gift from a non-cooking wife; • Gretchen Newman a CPA from Southern California, who loves to cook at home. • Brian Robertson owner of a company that creates medical software, and like his friend, John Farrow (see above), commuting daily from his home in Santa Rosa. Also like Farrow, he noted that his wife was quite supportive of his taking the course. • Tami Stewart who’d left a career as a counselor to work as a cook on a private yacht and, she admitted, had learned to cook by Googling recipes. • Tech. Sgt. Roberto Toro, U.S. Air Force, an aide to a general, honing his cooking skills. • Karen Wright a food professional with a career that has included owning her own restaurant, cooking at Jack in the Box, teaching, and working in public school food service. “I

“I didn’t know what to expect,” said the genial Dane, who helped open the Greystone campus in 1995. The participants in the inaugural Greystone boot camp turned out to be an eclectic group: 36

want to see how much I know,” she said. • Also, this writer, who’d spent the last 10 years writing about chefs, chiefly by watching them cook and tasting their food.

Over the next five days, Kronmark told the group that once they’d put their hats on right, we’d be getting basic training in the elements of cooking, and this started, of course, with knife cuts. After an introductory lecture from Chef Lars on beginnings — stocks, sauces and the all-important chef practice of mise en place (having everything assembled and ready before plunging into a recipe) — we took up our stations in the splendid dream kitchen and spent the next hours

learning how to properly cut. We learned the difference between batonette (1/4 by 1/4 by 2 inches) and brunoise (1/8 by 1/8 by 1/8). We cut up pineapple, carrots, potatoes, garlic, celery, parsley and, in my case, fingers. It occurred to me to ask Newman, whose work station was near mine, if her mother would ever have paid $2,000, the fee for basic training, to peel potatoes.

Photos by J.L. Sousa A plate of various fruits, the result of an earlier exercise, at The Culinary Institute of America at its first ever ‘basic training bootcamp’ for cooks at its St. Helena campus. Students learn the basics from Chef Lars Kronmark.

Tami Stewart from Texas, slices potatoes, which will become French fries during a class at The Culinary Institute of America at its first ever ‘basic training bootcamp’ in St. Helena.

Day 2 “Each day you will be drilled on knife skills, kitchen terminology, cooking methods and more.” The topic of the day was “dry heat cooking” — grilling, broiling and roasting. We were divided into three teams and each given a menu. I was luckily assigned to cook with Newman and Robertson, extremely organized cooks who devised a timetable so that we had completed our menu more or less on time: Grilled pork chops with Pommery mustard beurre blanc, roasted julienned sweet potatoes, and parsnip and pear puree. The other groups tackled

roast chicken, New York strip steaks and myriad sides. We sat down to a feast that was only 15 or so minutes off schedule. There is utter delight in cooking in a kitchen that includes everything from an indoor grill, walk-in fridge, and built-in wok, not to mention the Viking stoves. Plus, just outside the door, rows of herbs and even a Turkish bay tree for leaves. The only thing that marginally worried me were the gallons of cream and pounds of butter in the walk-in fridge. 37

Day 3 “You will be placed in charge of preparing your own meals using the techniques you have discussed .”

a smoker; and how to make home-made mozzarella

This day it was cooking using fats and oils — sauté-

We also learned the method for perfect French fries (confirmed when I tried the recipe at home on my kids). I began to realize that one didn’t have to worry too much about the butter and cream: Chefs never sit down.

ing, deep-frying, stir-frying and pan frying. The three menus included buttermilk fried chicken, pan-fried pork loin with herb sauce and chicken breast Provençal, stirfried and sautéed vegetables. Each team had a soup to produce, as well. The work was intense, but every so often Chef Lars would assemble the group to watch a new demonstration: of a stir fry, a roux and a way to deep fry without destroying either the potatoes or the neighbors. He also added his own recipes: Over the week we learned what to do with a rabbit (make rabbit rillettes, a smashing appetizer); how to smoke a trout without

From top right, duchesse potatoes, grilled squash, beef tenderloin and broccoli rabe from the Culinary Institute of America ‘Basic Training Bootcamp.’

cheese.

Being captive to nine people intent on absorbing everything they could from a master chef, Kronmark began assembling a list of questions, not necessarily in the text, with which he was being was peppered. Among them: How did he make omelets? His answer to this: Come a half hour early tomorrow and we’ll make breakfast before we start making lunch. And darned if everyone wasn’t there at 6:30 in the morning, instead of 7.

A small roasted chicken awaits carving and service at ‘basic training bootcamp’ at The Culinary Institute of America in St. Helena. Students are taught basic cooking skills by Chef Lars Kronmark.

Day 4 “… it is imperative that you follow through and carry out your orders.” The topics for this day were poaching, steaming, braising and stewing, also known as “moist-heat and combination cooking.” Team one cooked Swiss steak, home-made pasta and oven-roasted vegetables; team two made poached chicken with tarragon sauce, braised fennel and deep-fried parsnips. Team three made (in two hours) ossobucco alla Milanese, risotto with porcini mushrooms and basil, and sautéed red and yellow peppers. 38

Part of the fun of cooking with a CIA chef is getting the insight into how their minds work. Chef Lars, for example, inspecting the text recipe for poached chicken, would say, “OK, this is how we’ll do it.” And we found ourselves, instead of merely poaching, learning how to cut a chicken breast, season it with tarragon and garam masala, roll it and — this amazed us — wrap it in Saran Wrap, well tied, and put this bundle into the simmering water. Saran Wrap, in fact, doesn’t melt, and our resulting presentation got an A+ from Chef, gratifying indeed.

Chef Lars Kronmark, center, discusses technique with students attending ‘cooking bootcamp’ at The Culinary Institute of America in St. Helena. The weeklong class teaches students cooking procedure, with an emphasis on the basics.

Day 5 “On the last day your skills and knowledge will be put to the ultimate tests as you prepare a meal that encompasses and demonstrates all the training you have received.” Each team was given two protein ingredients. The task was to develop a menu, and give Chef a shopping list. Team one got shrimp and chicken breasts; team two, ground pork and beef tenderloin; team three, quail and salmon. In addition we had to prepare two vegetables and a starch. All our choice. We started the day following Chef Lars through the St. Helena Farmers Market, like a flock of white-coated ducklings. It was here that we really learned the power of the white coat, especially in St. Helena. “Everyone wanted me to taste everything,” said Duss. As for well-known Kronmark, Farrow commented, “Chef Lars is a rock star.” Space precludes a description of the resulting feast, but it was impressive: Grilled shrimp en brochette, chicken breasts in papillotte, sautéed green beans with cherry tomatoes and cucumber salad; ground pork patties with rice noodles on lettuce cups, grilled

tenderloin cubes with grilled peach-nectarine chutney, deep-fried sweet potatoes with Indian spices; grilled quail and peach salad, salmon and some kind of wonderful sauce, perfect grilled plums with raspberries, and so on. In the space of five intense but immensely enjoyable days, we’d gone from tentative cooks to ones slicing, dicing and deep-frying as if we’d done it every day. It was, I realized, the hardest I’d worked in a long time, immensely satisfying, and also great fun. Evidence that the varied group had bonded surfaced, not just in the jovial meals, but in the e-mails that began circulating even before the boot camp was finished, sharing more cooking adventures, photos and plans for a Facebook page for the first inductees at Greystone. “Two thousand dollars is a lot for me today,” observed Stewart, the yacht cook. “But it was worth every bit of it.” And Chef Lars paid us the ultimate compliment when he addressed us each as “chef.” Probably because we all had our hats on right.

This fall the CIA at Greystone will be offering more boot camps, including baking, Asian and Napa Valley cuisine boot camps in addition to the basic training. For further information about CIA boot camp programs at Greystone, call (800) 888-7850 or visit www.ciachef. edu/enthusiasts. To see what’s cooking at the CIA Greystone, visit www.ciachef. edu/california. 39

The Napa Valley Symphony League

10th Annual Home & Garden Tour There’s nothing like looking at other peoples’ houses to get ideas for your own. And for those interested in living with a greener footprint on the earth the Napa Valley Symphony’s upcoming Home & Garden tour, has a couple of idea-rich stops.

out, it’s a home that bears the imprint of an artist’s vision — from the reimagined house through the terraced hillside garden to a hidden grotto, shaded by a grapevine covered arbor, that looks west to valley views.

Jack Chandler’s Coyote House in Calistoga is the home the renowned and muli-faceted artist, landscape architect, building designer and sculptor built for himself. Tucked in a narrow canyon off Silverado Trail, the house nestles up against a mountain Chandler calls “Buddha’s Belly.”

The house and its charming guest house are enchanting places, part cozy retreats each and part art museum. In addition to the works Chandler has collected in his word travels, most of the distinctive metal work — from the handrails on the stairs to the metal fireplace mantel, hot-rolled, acid washed and stained metal — was made by the artist himself.

When Chandler bought the house six years ago it was an unremarkable, flattopped bungalow. Today, both inside and

Inside and outside can be found evidence, not only of an artist who finds unexpected uses for materials — like the salvaged

By SASHA PAULSEN Inside Napa Valley Editor

metal he turned into a roof over the deck — but also of a man who likes to cook. The kitchen is state of the art, the dining room table, flanked by Chandler’ art, is imposing, and as an added bonus he designed an outdoor kitchen overlooking the pool. Another house that’s sure to provide some green inspiration is called, appropriately, the Green House, and is owned by Catherine Green, a designer, and Mark Green, an environmental consultant. When the Greens set out to build a home, they were committed to build something both beautiful and earth friendly, and the result is a model of eco-consciousness in aspects ranging from its site ecology, water and energy usage, to materials and construction designed for a long life.

Photos by Jorgen Gulliksen 1) The Green Residence (on the Home Tour) entry. 2) Artist, designer and landscape architect Jack Chandler is selling his Calistoga home. 3) The master bedroom at Jack Chandler’s Calistoga home. 4) The Green Residence (on the Home Tour) arched passage way. 5) Artwork decorating the living room of Jack Chandler’s Calistoga home. 6) The Coyote House (on the Home Tour) exterior.

Their handsome, comfortable home is furnished with re-claimed, re-purposed furniture and surprises like a walnut buffet that serves as the kitchen island. Another trove of ideas can be found in the Secret Garden house, an arts and crafts, cottage-style farmhouse set on two acres of old English gardens that showcase more than 1,000 rose bushes and some 30 other colorful plant varieties. The house, once home to the original Hagen Road Dairy, features antique window glass, the original fir floors, two sleeping porches and an authentic farmhouse kitchen. Interior design is casual, eclectic and comfortable. The meandering pathways around it lead through an olive garden, two rose-covered

arbors, a shade garden, vegetable garden and a gentleman’s vineyard, along with a designer chicken coop and atree house. The fourth stop on the tour is the Stull family residence, which sits at 1,200 on 40 acres overlooking the valley. Among its special features are a Dale Chihuly glass chandelier, a collection of Art Deco style furniture, and a 39-step staircase that leads to a wine cave, tasting and dining room. Its multi-level outdoor space has two guest cottages, an outdoor kitchen, an infinity pool, a bocce court — and a life-sized chess board. The fifth house on the tour is Tenstone Estate, a grand-scale hacienda set on three acres north of St. Helena. It has nine bedroom suites, formal dining room, a

15-seat movie theatre and a master suite with oversized steam shower. Tickets for a tour include a complimentary glass of Napa Valley wine at the CaldwellSnyder Gallery in St. Helena.

Tickets Date: Saturday, Sept. 19 Time: 9:30 a.m. to 4:30 p.m. Tickets: $45 Reservations: 226-8742 For more information, please visit www.napavalleysymphony.org 41

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Engaging Greg Elliott

Calistoga captures culinary spotlight with new chef at Brannan’s. By L. PIERCE CARSON Inside Napa Valley Staff Writer

hile the name Greg Elliott might not ring a bell today, before long it will.

Elliott’s been conscientiously plying his culinary talents at a trio of popular Calistoga restaurants for a year now, content in taking time to put his stamp on wine country cuisine. Well, that’s all about to change as word is getting around. His food is so good, so attractive on the plate, that once you’ve tried it you will want to make dining with Greg a culinary habit. As good as they look, Elliott’s appetizers, salads, entrees and desserts could well become a weekly indulgence. Napans — never mind that you have to drive to Calistoga for this culinary epiphany. It’s well worth the investment. A Connecticut native who thanks his lucky stars he’s cooking in California, Elliott is a soft-spoken, agreeable and earnest young man with a deep-rooted passion for food. “I love to eat — when the dinner bell rang (at home), I was the first one there,” he readily admitted the other evening as dinner service at Brannan’s was winding down. The oldest of three boys, Elliott says he and his siblings helped with

family meals at home. “We set the table, we did the dishes. My mom has a Norwegian background and she’s a fantastic cook, as was her mother and grandmother. My dad, well, he can’t boil an egg.” Chores aside, it was Greg who also put on an apron and helped his mother prepare meals. “I felt at home in the kitchen. I cooked at a nursing home while I was in high school,” he adds, noting that his family moved to the suburbs of Chicago at the conclusion of his sophomore year, “so I finished my last two years in Chicago. “I don’t think (a culinary career) really hit home until I was 20 or 21 though. But I guess I always knew I’d wind up cooking or landscaping.” Before he made the commitment to the culinary arts, he hit the open road, winding up in Eugene, Ore., for nearly two years. “That really sparked my interest,” he continued. “I was turned on to Thai food, to the cuisine of India, exposed to different cultures. That ignited my love affair with food. Even so, I spent a year working in fine dining before I actually enrolled in culinary school...I wanted to make sure I was in it to win it.” Following formal training at Chicago’s Kendall College, Elliott worked at “a plethora” of starred restaurants.

But it was the Windy City’s 160 Blue, a stylish Chicago West Loop restaurant, that had the greatest impact. First, says Elliott, he was able to work with Martial Nougier, a young, talented Frenchman who’d labored in the kitchens of legendary chefs Michel Richard and Joachim Splichal. “He’s my inspiration...I owe the world to him...he took me to the next level,” Elliott says of Nougier.

fresh baby greens to my back door everey day.” This is Elliott’s first executive chef post. “This is my life’s work...I take it seriously, maybe too seriously. My driving force is a fear of failure.

“[Elliott] is awestruck by the

And 160 Blue was where Elliott met the woman who would become his wife. “Lauren was the floor manager,” he recalls with an infectious smile. The couple is expecting their first child in December.

quality of product here in California. ‘The fresh garbanzo beans I get make me want to go to work, and the nectarines I get make

A mutual friend last year alerted Elliott to the fact that Calistoga restaurateurs Ron Goldin and Mark Young were looking for an executive chef to take charge of the kitchens at Brannan’s, BarVino and Flatiron Grill.

me weak in the knees.’“

“I’m aware as well that you’re only as good as the people you surround yourself with,” he adds, singling out for praise sous chefs Idan Sandoval and Margarito Reyes at Brannan’s, Salvador Munguia at BarVino and Sammy Chino at Flat Iron Grill, “plus the rest of our amazing cooks. They’re excited, they’re learning, they’re being pushed and they enjoy it. I’m inspired by their talent and their dedication. They take food to another level. “I feel so lucky to be working here. I feel like I belong.”

“I had been chef de cuisine at 160 Blue for four years and was itching for a change. It was a dream of mine to return to the West Coast. My wife had never been here and Ron and Mark were so nice to fly us both out here from Chicago. She fell in love with Calistoga and the Napa Valley. “So, instead of taking a new job in Chicago, we flew back and I packed. Two days later I was back in Calistoga. It’s a dream come true.” Elliott also likes the challenge of “having a hand (in preparing meals) in a few different properties.” Although Goldin and Young also own Checker’s in Calistoga and Latitude Grill in Santa Rosa, Elliott confines his efforts to Brannan’s, with its full bar, lunch and dinner business, the small plates focus and wine bar of BarVino and the comfort food of Flat Iron Grill, where fried chicken reigns supreme. He is awestruck by the quality of product here in California. “The fresh garbanzo beans I get make me want to go to work, and the nectarines I get make me weak in the knees. Then I have guys like (farmers) Forni, Brown and Walsh delivering

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TheOriginalGreenWinery

By SASHA PAULSEN Inside Napa Valley Editor

or a visitor to Newton Vineyard high up on Spring Mountain, the captivating images are plentiful.

• The distant valley views are there, of course; but perhaps even more striking are those not generally found at wineries. • The terraced vineyards mingle with the wooded canyons, but don’t overwhelm them. • The buildings are few and understated; an elegant formal garden abloom with roses is surrounded by corkscrew-shaped trees.

Chris Millard, Newton Vineyard winemaker, in one of the caves underneath the mountaintop winery in the hills above St. Helena.

No one image, however, is more representative of the winery than the lone pine tree that stands up on a mountain ridge. Known as the “Pino Solo,” it is the image that appears on the Newton labels — and it embodies the individualistic vision of this pioneering winery and its founders. Today, hardly a week goes by that we don’t hear of a winery instituting new, ‘green’ practices — all good news — but 30 years ago, when Peter and Su Hua created Newton Vineyard, they were far in the vanguard of today’s admirably sustainable vintners. “Newton has always been about nature,” said Ellen Flora, one of Newton’s senior ambassadors, who greets visitors.

Topiary and vines at Newton Vineyard in St. Helena.

A bottle of 2006 Newton Vineyard unfiltered chardonnay.

A wine-and garden-loving English gentleman, Peter Newton, who died in 2008, was an executive with Sterling International Paper when he co-founded of Sterling Vineyards in Calistoga in 1964 — a time when there were fewer than 25 bonded wineries in the valley. After Sterling was sold to Coca Cola Bottling Co. in 1977 — today it’s owned by Diagio — Peter and Su Hua Newton began looking for a new property. At a time when most planting was focused on the valley floor, they opted for the rugged mountains on the western side of the valley. Finding their 560-acre site on Spring Mountain, they began planning a winery that would have a minimal impact. One hundred and twenty acres were developed into terraced vineyards — 112 blocks interspersed with the forest at altitudes from 500 to 1,600 feet, and each planted to a specific varietal, merlot, cabernet franc, cabernet sauvignon and petit verdot. Irrigation is provided by a system of ponds. Remarkably, 80 percent of the construction was underground. The rose garden actually tops four feet of soil that is the insulating roof the chardonnay fermentation room. Newton wines are aged in an intricate cave system, which spans three levels and five avenues.

The traditional English gardens on the grounds of Newton Vineyard in St. Helena. Photos by J.L. Sousa

“The gentleman who built this was big on having buildings disappear,” said winemaker Chris Millard, who joined the Newton staff a year ago.

The most visible building is a striking cedar pagoda that looks out over the English garden; like the Chinese gate and the red British phone booth at the entrance, they reflect the heritage of its two founders. Millard said the Newton commitment to nature extends to the winemaking techniques. Only natural yeasts are used for fermenting — to preserve the natural fruit characteristics, and the wines are unfiltered — Newton led the way in producing unfiltered wines — a technique thought to preserve both the purity, depth of flavor, bouquet and structure. It’s also a winemaker’s challenge, said Millard, who studied wine-making at Fresno State and worked at Sterling, among other wineries before taking the post at Newton. “But (the philosophy) is all wrapped up together here.” The wines Today, Newton Vineyards produces an unfiltered merlot and cabernet sauvignon from estate grapes and a unfiltered chardonnay from grapes grown in Carneros. The hand-harvested grapes are fermented separately. The Red Label wines include a chardonnay and a claret, a blend in the Bordeaux tradition — the 2006 claret is 43 percent merlot, 41 percent cabernet sauvignon, 9 percent cabernet franc, 4 percent petit verdot and 3 percent syrah. Most intriguing, however, is the Newton Puzzle — described as Newton’s annual “ultimate challenge” to create a “paramount wine” for which Millard hand selects the fruit from the 112 parcels, and puts it together, “much like finding the right pieces for a puzzle.”

“Newton Vineyard is a special place,” Millard said. “The rugged terrain can be difficult to cultivate, but the purity and intensity of flavors in fruit from this estate are great. Each block is different; one component that goes in to help create the final picture.” The sculpture The newest addition to the Newton landscape, even if it is found inside, nonetheless reflects the winery’s enduring commitment to working with nature. Unveiled last March, it’s an installation in the Newton tasting room created by British artist, Claire Danthois, from segments of old oak barrels that one held Newton red wines and from a 300-year old English oak. Crafted in 112 segments, representing the vineyard blocks, it curves up in a C-shape that is actually practical — it’s fitted with glass shelves, reclaimed from an architectural site, and a hanging rack for glasses. It’s one of five such tasting bars. While this one remains in permanent residence on Spring Mountain, three others will be showcased at a series of Newton “Unfiltered” events in New York, Tokyo and London. One will be sold at auction, with proceeds benefiting Global Green USA; the fifth is available for purchase at newtonvineyard.com. If you go Newton Vineyard is open to visitors by appointment, Tuesday through Sunday. Tour times vary from 11 a.m. to 2:30 p.m. and the cost is $30 per person. The winery is at 2555 Madrona Ave. in St. Helena. To make an appointment, call 963-900 or e-mail winery@ newtonvineyard.com.

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COLUMN

Summer Loving Whites

From the staff at JV Wine and Spirits

Chardonnay and Sauvignon Blanc may be the current white wine darlings of the Napa Valley, but there are a good number of other white wines perfect for the warm, lingering days of summer. Grapes such as Viognier, Muscat, Riesling, Pinot Gris, and Chenin Blanc are all grown here in the Napa Valley, and they are sure to entice you with their often exotic, and certainly exciting, aromas and flavors. It is hard not to love Viognier. Tangerine, lemon, basketfuls of white flowers, apple and pear – it’s all there in one glass, one glass whose sole purpose seems to be to try and contain this symphony of amazing aromas and flavors within its walls. That is not likely to happen, however. This is Viognier, and it is no wallflower. Viognier likes to pretend shyness: a quick sniff may offer no more than a light suggestion of summer flowers, lemon and apricots. . . but once you take a sip and get her out on the dance floor, so to speak, she surprises you by doing the tango. Viognier has become very popular in the Napa Valley. As with the “new car” phenomenon – once you decide to purchase a certain model, you start to see it all over the roads – Viognier seems to appear on more and more wine store shelves and in winery tasting rooms throughout the valley. Viognier is most famously made in the Rhône Valley of France, and in the tiny, protected enclave of Condrieu in the northern Rhône, it has been pulling out all the stops and delivering its most exquisite performances. Napa Valley smelled the fruity perfume of Condrieu and decided to make a summer home for Viognier right here in California. Now producers such as Hess Collection, ZD Wines, Napa Valley Farms, Pine Ridge, Turnbull, Sterling, Stags Leap and Darioush

are all producing Viognier wines, and it is hard not to fall in love with them. Muscat is one of the ancient grape varieties of the world. It is used to produce luscious sweet wines dripping with intoxicating aromas of tropical fruits and flowers, and it is also used to craft crisply refreshing wines with serenity-inducing aromas. In a pinch, a fine glass of Muscat can replace the spa session you were hoping for. Markham Vineyards and Palmaz Vineyards each make incredible, full-bodied Muscat wines in the Napa Valley. Be prepared to be seduced, for these Muscats are pure pleasure. Riesling is a grape with seniority status over both Chardonnay and Sauvignon Blanc in the Napa Valley. It was planted in California long before Chardonnay or Sauvignon Blanc was a glimmer in any winemaker’s eye. A glass of Riesling can greet you with a number of fruit aromas and flavors – ripe orange slices, Asian pears, peaches, and fresh green apples; and there is always a spicy touch as well, adding to the intrigue. Drierstyled Rieslings – ones that do not taste overly sweet on the palate – are the newest trend, and the grape’s natural acidity makes it a particularly good partner for food. Trefethen Family Vineyards, Stony Hill Vineyard, and Smith-Madrone Winery & Vineyards are only a few of the Napa Valley producers making crisp, drystyle Rieslings. An easy, yet incredible, summertime dinner is to barbecue chicken or pork lathered in a fruity sauce, and serve it with lightly chilled Riesling. Warning: be sure you like your dinner guests, as they may never leave.

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Olabisi

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.

“...when you’re drinking wines with friends you can pull out a bottle of Olabisi and tell them the story about this hot new winery...They are ripe, rich wines that are remarkably elegant and graceful. Osborne…shows a deft hand for crafting wines of subtlety and finesse.”

-James Laube, Wine Spectator

974 Franklin Street 257-7477 www.olabisiwines.com

Oxbow Wine Merchant and Wine Bar 610 First Street 257-5200 www.oxbowwine.com

Stonehedge Winery 1004 Clinton St. 256-4444 www.stonehedgewinery.com

Taste at Oxbow Open 7 Days a Week 708 First Street 265-9600 www.tasteatoxbow.com

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

Olabisi is an African girls given name meaning “joy multiplied.” It is also the name of a boutique Napa winery founded in 2002 by winemaker Ted Osborne and his wife Kim Wedlake. Their hip new tasting room, is open Mon-Sun, 11:00 a.m. to 6:00 p.m.

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 !”

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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.

MAPS

NAPAVALLEY WINERIES Napa County, California

WINE SHIPPING

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707.257.1888 Mon-Fri 9 - 5:30 • Sat 10 - 4

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

Bouchaine Vineyards

1075 Buchli Station Road Napa, CA 94559

800.654.WINE

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

707.967.0666

2750 Las Amigas Road Napa, CA 94559

707.226.9991

2101 Kirkland Avenue Napa, CA 94558

707.226.6600

3181 Kingston Avenue Napa, CA 94558

707.226.3185

2545 Las Amigas Road Napa, CA 94559

707.255.4818

7227 Pope Valley Road Pope Valley, CA 94574

707.965.2675

Ahnfeldt Wines Alatera Vineyards Allora Wines Alpha Omega Altamura Winery

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

707.965.2675

2170 Hoffman Lane Yountville, CA 94599

707.944.2620

3244 Ehlers Lane St. Helena, CA 94574

707.963.6071

1155 Mee Lane Rutherford, CA 94574

707.963.9999

1700 Wooden Valley Road Napa, CA 94558

707.253.2000

Amezetta Andersonâ&#x20AC;&#x2122;s Conn Valley Vineyards Andretti Winery Arger-Martucci Vineyards

1099 Greenfield Road St. Helena, CA 94574

707.963.1460

680 Rossi Road St. Helena, CA 94574

800.946.3497

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

707.261.1717 x227

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

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 Beringer Vineyards

3340 Highway 128 Calistoga, CA 94515

877.MAX.NAPA

2000 Main Street St. Helena, CA 94574

707.967.4412

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

Artesa Winery Astrale e Terra Atalon Baldacci Family Vineyards Ballentine Vineyards Barlow Vineyards Barnett Vineyards Beaucanon Estate Beaulieu Vineyard Bell Wine Cellars

707.963.4334

Bourassa Vineyards Bremer Family Winery Broman Cellars Brookdale Vineyards Brown Estate Buehler Vineyards Burgess Cellars Cafaro Cellars Cain Vineyard & Winery Cakebread Cellars Calafia Cellars Caldwell Vineyard

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

Black Stallion Winery 4089 Silverado Trail Napa, CA 94558 707-253-1400 www.blackstallionwinery.com 190 Camino Oruga, Suite 5 Napa, CA 94558

800.499.2366

975 Deer Park Road St. Helena, CA 94574

707.963.5411

945 Deer Park Road St. Helena, CA 94574

800.514.4401

4006 Silverado Trail Napa, CA 94558

707.258.1454

3233 Sage Canyon Road St. Helena, CA 94574

707.963.2435

820 Greenfield Road St. Helena, CA 94574

707.963.2155

1108 Deer Park Road St. Helena, CA 94574

800.752.9463

2591 Pinot Way St. Helena, CA 94574

707.963.7181

3800 Langtry Road St. Helena, CA 94574

707.963.1616

8300 St. Helena Hwy. Rutherford, CA 94573

800.588.0298

629 Fulton Lane St. Helena, CA 94574

707.963.0114

169 Kruezer Lane Napa, CA 94559

707.255.1294

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

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 Continuum Constant Diamond Mountain Vineyards Corison Winery Cosentino Winery

707.967.2229 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

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

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

Elyse Wineries Esser Vineyards Etude Wines Failla Falcor Wine Cellars

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 S. 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

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

1146 First 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

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

588 Trancas Street Napa, CA 94581

707.251.9121

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

Judd’s Hill Juslyn Vineyards JV Wine & Spirits Kelham Vineyards Kent Rasmussen Winery Kirkland Ranch Winery Kuleto Estate Ladera Vineyards Laird Family Estate Larkmead Vineyards

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

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

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

3022 St. Helena Hwy N. St. Helena, CA 94574 860 Kaiser Road Napa, CA 94558

Louis M. Martini Winery

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

4225 Solano Avenue, Ste. 633 877.LEVENDI Napa, CA 94558 800.963.9698 888.533.5569 707.968.3361

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

Luna Vineyards Lynch Vineyards Madonna Estate Madrigal Vineyards

2921 Silverado Trail Napa, CA 94558

707.255.2474

1040 Main Street, Suite 103 Napa, CA 94558

707.251.8822

5400 Old Sonoma Road Napa, CA 94559

707.255.8864

3718 N. St. Helena Hwy Calistoga, CA 94515

707.942.6577

Mahoney Vineyards Markham Vineyards

708 First Street Napa, CA 94558

707.265.9600

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

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

WINERY

ADDRESS

*By Appointment Only

Noah Vineyards

PHONE

Nichelini Winery, Inc. 2950 Sage Canyon Road St. Helena, CA 94574 707.963.0717 www.nicheliniwinery.com 6204 Washington Street Yountville, CA 94599

707.944.0675

Oakville Ranch Vineyards 7781 Silverado Trail Napa, CA 94558

707.944.9665

707.963.5292

O’ Brien Estate

1200 Orchard Avenue Napa, CA 94558

707.252.8463

714 First Street Napa, CA 94559

707.255.0658

Off the Map Wines

8576 Highway 29 Rutherford, CA 94573

707.967.1003

1155 Lokoya Road Napa, CA 94558

707.224.4030

OnThEdge Winery

1255 Lincoln Avenue Calistoga, CA 94515

707.963.5926

2530 Las Amigas Road Napa, CA 94559

707.252.0186

Opus One Winery

7900 St. Helena Hwy. Oakville, CA 94562

707.944.9442

1537 Sage Canyon Road St. Helena, CA 94954

707.963.7404

Ovid Napa Valley

255 Long Ranch Road St. Helena, CA 94574

707.963.3850

809 Coombs Street Napa, CA 94559

707.255.7825

Palmaz Vineyards

4029 Hagen Road Napa, CA 94559

707.226.5587

Paloma Vineyard

4013 Spring Mountain Road St. Helena, CA 94574

707.963.7504

Paoletti Vineyards

4501 Silverado Trail Calistoga, CA 94515

707.942.0689

Paraduxx

7257 Silverado Trail Napa, CA 94558

707.945.0890

Patz & Hall Wine Company

851 Napa Valley Corporate Way, Ste. A 707.265.7700

Peacock Family Vineyard

3100 Spring Mountain Road St. Helena, CA 94574

707.967.0770

Peju Province Winery

8466 St. Helena Hwy. Rutherford, CA 94573

707.963.3600

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

Peter Michael Winery

12400 Ida Canyon Road Calistoga, CA 94515

707.942.4459

7850 Silverado Trail Oakville, CA 94562

800.366.WINE x17

Phillip Togni Vineyard

3780 Spring Mountain Road St. Helena, CA 94574

707.963.3731

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 Wine Company Neal Family Vineyards

7481 St. Helena Hwy Oakville, CA 94562

707.944.2565

4723 Redwood Road Napa, CA 94558

707.226.1800

7830-40 St. Helena Hwy Oakville, CA 94562

707.944.1710

716 Liparita Road Angwin, CA 94508

707.965.2800

2555 Madrona Avenue St. Helena, CA 94574

707.963.9000

Phoenix Vineyards

3175 Dry Creek Road Napa, CA 94558

877.374.6364

2153 Sage Canyon Road St. Helena, CA 94574

707.963.8840

Pillar Rock Vineyard

6110 Silverado Trail Napa, CA 94558

707.945.0101

8164 St. Helena Hwy Oakville, CA 94562

707.967.9600

Contact Piña Cellars

Newton Vineyard Neyers Vineyards Nickel & Nickel

Napa, CA 94558

PREMIUM LISTING POSITIONS AVAILABLE

Norma8060 Silverado Trail Kostecka, Advertising Director 707.738.9328 Oakville, CA 94573 at 707.256.2228 or email nkostecka@napanews.com

WINERY

ADDRESS

PHONE

WINERY

Phoenix Vineyards & Winery

3175 Dry Creek Road Napa, CA 94558

877.374.6364

Pillar Rock Vineyard Pi単a Cellars

6110 Silverado Trail Napa, CA 94558

707.945.0101

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

8060 Silverado Trail Oakville, CA 94573

707.738.9328

5901 Silverado Trail Yountville, CA 94599

800.575.9777

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

Pine Ridge Winery 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 Robert Sinskey Vineyards Robinson Family Vineyards Rocca Family Vineyards Rombauer Vineyards Round Pond Rubicon Estate Winery

Rutherford Wine Co.

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

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

87 Rutherford Crossroad Rutherford, CA 94574

707.963.9634

1991 St. Helena Hwy Rutherford, CA 94573

800.782.4266

1680 Silverado Trail St. Helena, CA 9457

PHONE 707.944.8577 707.965.9353 707.968.3200

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 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 Silverado Vineyards Smith - Madrone

1520 Diamond Mountain Road 707.942.6800 Calistoga, CA 94515 3266 Silverado Trail Napa, CA 94558

ADDRESS

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

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

Spencer Roloson Winery

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

707.968.9863

Spottswoode Estate Vineyards & Winery

1902 Madrona Avenue St. Helena, CA 94574

707.963.0134

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

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

707.967.4188

Trinity Oaks

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

707.963.3104

St. Barthelemey Cellars

1001 Steele Canyon Road Napa, CA 94558

800.286.2711

Truchard Vineyards

3234 Old Sonoma Road Napa, CA 94581

707.253.7153

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

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

800.331.8266

Tudal Winery

1015 Big Tree Road St. Helena, CA 94574

707.963.3947

100 Pratt Avenue St. Helena, CA 94574

877.245.6006

Tulocay Winery

1426 Coombsville Road Napa, CA 94558

707.255.4064

8440 St. Helena Hwy. Rutherford, CA 94573

800.942.0809

8210 St. Helena Hwy Oakville, CA 94562

800.887.6285 x18

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

1570 Bella Oaks Lane Rutherford, CA 94573

707.944.0477

1183 Dunaweal Lane Calistoga, CA 94515

800.505.4850

5766 Silverado Trail Napa, CA 94558

866.422.7523

1111 White Lane St. Helena, CA 94574

707.963.7774

6150 Silverado Trail Napa, CA 94558

800.640.5327

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

1680 Silverado Trail St. Helena, CA 94574

707.963.5251

Steltzner Vineyards Tastings & Cave Tours By Appointment: 707.252.7272 Open 10 to 4:30 5998 Silverado Trail, Napa Sterling Vineyards Stonefly Vineyards Stonegate Winery Stonehedge Winery Stony Hill Vineyard Vineyards Storybook Mountain Stratford Winery Sullivan Vineyards Vineyards & Summers Winery Summit Lake Vineyards Vineyards Sutter Home Family Swanson Vineyards Terra Valentine The Terraces Toad Hall Cellars TOR Wines Trefethen Vineyards Trinchero Winery

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

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

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

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

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

708 First Street Napa, CA 94559

707.265.9600

1217 Edwards Street St. Helena, CA 94574

707.965.0516

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

8383 Silverado Trail Napa, CA 94558

800.487.7757

Waterstone White Cottage Ranch 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 ZD Wines

WINE YOU

FIND

WILL NOWHERE ELSE ON

EARTH

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Where the Napa Valley shops for wine Open Monday–Saturday 8a.m.–9p.m. Sunday 9a.m.–8p.m. 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

CVZ!GJOF!XJOF ! POMJOF!BU! KWXJOF/DPN"! 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.

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