Napa Valley Life - Winter 2017 - Intriguing People

WINTER 2017

PLUS+

A WILL TO PROTECT JACK WINERY BEATS ODDS NAPA VALLEY'S WINTER HAPPENINGS 16TH ANNUAL

LEGEND

has it,

the weekend

© VISIT NAPA VALLEY

can start at the start of the week

In Napa Valley, there’s no such thing as a Monday—there’s only today. And today, you can do anything.

Wander through beautiful vineyards or a Main Street gallery, enjoy a full body massage or a full-bodied red. Whatever you choose, the day is yours for the making.

START YOUR JOURNEY AT VISITNAPAVALLEY.COM

#VISITNAPAVALLEY

NORM SAYS

THANK YOU

FIRST RESPONDER FOR ALL YOU DID DURING THE RECENT WILDFIRES. NAPA IS OPEN FOR BUSINESS

SINCE OPENING THE RED HEN, NORM HAS DONATED OVER $700,000 BACK TO THE COMMUNITY.

IF YOU ARE A FIRST RESPONDER ASK ABOUT OUR DISCOUNT ON BREAKFAST, LUNCH AND DINNER. ALL SERVED SEVEN DAYS A WEEK ON HOT PLATES. IF YOU ARE A SPORTS FAN, CHECK OUT THE RED HEN BAR & GRILL’S 10 LARGE SCREEN TV’S. 4175 Solano Ave, Napa CA • 707.255.8125 • RedHenBarandGrill.com • We Cater Too!

Sustainable Wines, Luxurious Home-Cooking & Beautiful Gardens

8 0 0 . 4 4 6 . 7 3 5 8 | P E J U. C O M | 8 4 6 6 S t . H e l e n a H w y, R u t h e r f o r d , C A 9 4 5 7 3 Peju Province Winer y Open Daily 10-6

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Contents Oxbow Public Market pge 46

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F E AT U R E S | W I N T E R 2 0 1 7

22 Winter

Napa Valley’s

Happenings Cabernet Season, Restaurant Week and Napa Valley Marathon

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A Will to Protect

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16th Annual Intriguing People

Individuals who made a difference in the Wine Country Wildfires

ON THE COVER Creations Fine Jewelers

WINTER 2017

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NVL contents

D E PA R T M E N T S | W I N T E R 2 0 1 7

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

18 NV Calendar 24 Things to do New Year’s Celebrations Napa Valley Truffle Festival Napa Valley Film Festival preview

30 What’s Hot!

A snap shot of what’s new in the Napa Valley and beyond Hot unique gifts

34 NVL Wine

Jack Winery Survives the Fire

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60 People & Art Artist Blake Jordan

62 Travel

Connoisseur’s Heaven Food and Wine on California’s Central Coast

66 Lodging

Vintage Estates Revisited

68 Money

Are you prepared for the unexpected?

72 NVL Food

Tis the Season Two great recipes paired with an adult beverage Celebrity Chef Ken Frank Napa Valley Michelin Star Celebrity Chef on His Game at Michelin Gala in New York City

76 Dining Guide

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NVL publisher's letter

intriguing W

elcome to Napa Valley Life’s 16th Annual Intriguing Napa Valley Residents Worth Getting to Know. This year we have a good cross section of young and old. Plus, we added intriguing adventures, intriguing art piece and showcased the 10th Anniversary of the Oxbow Public Market as our Intriguing Gathering Place. One of my favorites is The Kindness Kids. Sisters Talulah and Ruby Finklestein are the founders of Be Kind Napa. These elementary students took it upon themselves to promote being kind to others and organized a peaceful rally with posters with positive messages. I’m also honored to recognize fellow broadcaster, Ira C Smith, known in Napa as the Voice of the Napa Valley.

These vignettes are short snippets of these amazing people’s life. Each one would warrant a full-length feature article, but then we would have to limit it to a few honorees.

October 8, 2017, will be a date that many people in Napa and Sonoma Counties won’t soon forget. Late that Sunday night the largest wildfire in California history broke out sending many fleeing for their lives. The week-long wine country inferno consumed just under 150,000 acres between the Tubbs Fire, Atlas Peak Fire and Nuns Fire (which was a combination of five fires that came together), destroyed 6700 structures and took the lives of more than 45 people according to the California Department of Forestry and Fire Protection (CAL FIRE).

Everyone asked if Napa Valley Life was going to do a recap of the devastation. We thought about it and we decided we wanted to showcase the positive. A HUGE thanks goes out to the First Responders and individuals who kept the public informed of what was going on when much of the Napa Valley and Sonoma went dark communication wise. Over 72 cell phone towers burned making communicating, by the way we all have been accustom to, a challenge. Our hearts go out to our community members who lost everything especially those who lost loved ones. Two months later in the Napa Valley, much of the devastation is hidden in the hills of both sides of the Valley. The Valley floor was sparred and many visitors wouldn’t even recognize that there was a fire. We are definitely open for business.

Our cover story features Creations Fine Jewelers. This family-owned business played a crucial part of the recovery for many who lost everything in the fires. Brian and Melissa Doughy, store owners helped with insurance claims and Brian went to work trying to save or refurbish family heirlooms and coveted jewelry pieces.

Finally, we showcased individuals from the three different fires who went above and beyond to save property from complete devastation. Living in the Browns Valley neighbor, I am grateful for Eli Ponce and Dan Wynn for getting on their bulldozers and creating an eight-mile fire break. Without them I fear the fire would have definitely come into my neighborhood.

Cheers!

KARI RUEL Your Publisher

SUBSCRIBE ONLINE AT: 8

NAPAVALLEYLIFE.COM

www.napavalleylifemagazine.com

Latest Cancer Treatment Options and Clinical Trials

Available Close to Home When it comes to cancer care, access to breakthrough treatment options and today’s newest drugs can be critical. That’s why the Martin-O’Neil Cancer Center is proud to work with the University of San Francisco (UCSF), a unique collaboration of providers that connects our cancer center team of highly skilled oncologists to the expertise of other oncologists and cutting-edge researchers.

It’s the kind of care you’d expert at larger academic centers, but it’s all available right here, close to home.

To learn more about clinical trials, contact us at 707.967.5721.

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CHIEF EXECUTIVE OFFICER Derek Wright PRESIDENT Kevin Evans FOUNDER/PUBLISHER Kari Ruel kari.ruel@napavalleylife.com CREATIVE DIRECTOR Erin Seal GRAPHIC DESIGN David Martinez ONLINE EDITOR & SOCIAL MEDIA Cecile Ruffino cecile.ruffino@webmediagroup.com

“Celebrate Napa’s Harvest With Us!

Local Artisans and Hand-Made Wines Bringing You The Best Of Wine Country Every Day Napa General Store 540 Main Street - Napa

707.259.0762

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

ADVERTISING/SALES Kari Ruel – 707.738.9698 kari.ruel@napavalleylife.com TRAVEL EDITOR Robert Kaufman rkaufman717@gmail.com FOOD & FLAVOR EDITOR Dynie Sanderson napafoodgal@gmail.com ACCOUNTING/BUSINESS OFFICE 707.738.9698 CONTRIBUTORS Kari Ruel Lowell Downey Dynie Sanderson Robert Kaufman Janna Waldinger Fran Miller Valerie Owens Laura Larsen ABOUT THE COVER Brian and Melissa Doughty of Creations Fine Jewelers

Napa Valley Life Magazine is published six times a year.

We have four quarterly publications and two annual publications.

P.O. Box 865, Napa, CA 94559. Copyright 2017 by Napa Valley Life Magazine.

All rights reserved. No part of this publication maybe reproduced without the written permission of the publisher. Subscriptions are available at $25/year by visiting napavalleylife.com and clicking on subscriptions at the top.

FOR ADVERTISING INFORMATION 707.738.9698.

Kari.ruel@napavalleylife.com Napavalleylife.com Twitter: @napavalleylifem FaceBook: NVLife

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HELPING OUR COMMUNITY NEVER TASTED SO GOOD. During the wildfires, restaurants of Napa Valley proved their #NapaValleySpirit by feeding first responders bravely fighting to save our valley.

These are our friends and neighbors who chopped and cooked, inviting tired heroes to sit at tables for much-needed moments of sustenance.

All of this while their businesses were impacted by the disaster. Now it’s time to turn the tables and help these providers of food and comfort.

Get together with friends for a little comfort of your own and book a reservation. It’s good to get out and now is the time.

NAPA VALLEY

WINE LIST AWARD Visit napavintners.com/restaurants for a list of local restaurants that have received the Napa Valley Wine List Award.

SALON PRIVÉ

The most intriguing wine tasting experience in Yountville…

JCB SALON PRIVÉ 6505 WASHINGTON STREET, YOUNTVILLE, CALIFORNIA, 94599 TASTINGS AVAILABLE BY APPOINTMENT ONLY TO MAKE RESERVATIONS PLEASE CALL 707.934.8237

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NV Scene

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

Stephanie and Micheal Honig

Sushil and Elizabeth Patel, Chris Roth, Arezou Shadabadi, Samil St Onge, Laura and Tawid Gazi, Rob Mondavi

CONNOLLY RANCH TURNS 100

Connolly Ranch celebrated it’s 100-year anniversary with a delicious farm fresh meal prepared by Chef Bob Hurley and 200 generous community members. The classic Connolly Ranch barn was transformed into a speakeasy with period décor, historic artifacts and pictures of the Connolly Ranch family from the 1920s. This monumental occasion honored the history of the farm and the 25-year history of the Education Center. The Farmer Thom Scholarship Fund was established and presented to Connolly Ranch’s first employee, Thom Arcadi, to honor his 25 years of service and ensure the farm remains open and accessible for all children.

Joshua Platt and Daniel Johnson

Auction Chair Sarah Mitchell Hansen and Kimberly Washington say, Be Well Napa Valley!

Speakeasy bar Judd Finklestein and Mark Elicker

Barbara Nemko and Kris and Lotte Kosca

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Actor Pierce Bronson and Actress Leah Thompson with the Mondavi Family

6TH ANNUAL NAPA VALLEY FILM FESTIVAL

The NVFF was a star-studded affair with a line-up of special screenings, the Rising Star Showcase program, the Award Ceremony and ended with Napa Valley’s ultimate Film, food and wine party of the year – the Festival Gala.

NVFF was also pleased to honor upand-coming talent in the fest’s first annual Rising Star Showcase. Tribute honorees included Ana de Armas (War Dogs; Blade Runner 2049), Odeya Rush (Lady Bird; Goosebumps), Austin Stowell (Battle of the Sexes; Bridge of Spies), Gregg Sulkin (Runaways; Faking It), Analeigh Filmmaker Gren Wells

Director Matthew Weiss and friends

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Actors Nikki Reed and Ian Somerhalder

Share in a legacy that has been passionately cultivated through generations.

Visit Us Today.

9:30am - 4:30pm 1829 St. Helena Hw y, Rutherford, CA 707 963 2784 or Grgich.com

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NVL scene

Film Festival supports

Tipton (Crazy, Stupid Love; Mississippi Grind), and Alex Wolff (My Friend Dahmer; Jumanji: Welcome to the Jungle). Mashable’s Chris Taylor moderated an on-stage Q&A that took place at Materra | Cunat Family Vineyards in Napa.

Actor Will Ferrell was honored as the NVFF Caldwell Vineyard Maverick Actor Tribute for his cinematic achievements.

NV Film Fest Founders Marc and Brenda Lhormer and family

Actor Will Ferrell

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Movie Mogul Mae Woo and grandson, Chris Woo

Vintner Steve Reynolds and crew

Sponsor Myles Davis Electric and his cohorts

Actor Elijah Wood

BRUNCH | LUNCH | HAPPY HOUR | DINNER | FULL BAR | PRIVATE DINING

Napkins Bar + Grill offers a clear-cut, yet sophisticated menu of American cuisine with a global influence. Whether you're looking for a weekend brunch, fulfilling lunch or dinner, happy hour or late night bites, Napkins Bar + Grill caters to all of your dining needs. The menu was designed with local seasonal farm fresh ingredients and flavors to pair with your favorite wines.

We at Napkins Bar + Grill pride ourselves in serving the people of the beautiful Napa Valley. Our contemporary and welcoming bistro with a waterfall bar is the perfect place to enjoy dining in or out on our patio in the heart of downtown Napa.

1001 SECOND ST, DOWNTOWN NAPA, CA | 7077 92775333 | NAPKINSNAPA.COM

NV Calendar The Napa valley scene of upcomng Parties, Concerts, Celebrations and Events For up-to-date calendar listings visit napavalleylife.com and click on EVENTS at the top of the page

train station and will have receptacles to collect new and unwrapped donated toys from generous riders from November 1 to December 17.

The train’s first show will begin at 5 p.m. and return to the station at 7:15 p.m., with the second show departing at 7:15 p.m. and returning at 9:15 p.m.

Train fare for the Santa Trains start at $39 for locals in Napa and Sonoma counties, $49 per person for the 5 p.m. show and $69 per person for the 6:45 p.m. show. Free parking is available in the Napa Valley Wine Train’s parking lot and space is limited. For reservations and more information about the Napa Valley Wine Train, please call (800) 427-4124 or visit www.winetrain.com.

Now-January 7

7TH ANNUAL NAPA ON ICE

Season kicks off the pre-holiday season with the popular local family activity. The temporary 6300 square feet of real ice, ice skating rink will be erected again at the Napa Valley Exposition. Hours of operation vary daily. Check website, napaonice. com for updates of daily hours. Tickets are $13 to skate all day, but no in and out privileges. Tickets include skate rentals.

Now – December 17

THE NAPA VALLEY WINE TRAIN

Announces Return of Beloved Santa Trains, an interactive musical adventure in an elegant, nostalgic setting. Transforming the Napa Valley Wine Train into an enchanting holiday journey of delight for both children and adults, the Santa Trains will run from November 18 to December 29. Guests of the Santa Trains will experience games, sing-alongs, and a fun cast of holidayinspired characters, all while savoring hot cocoa and freshly baked cookies.

In addition, the Napa Valley Wine Train has partnered with the Ticket to Dream Foundation to invite hundreds of foster children aboard the Santa Trains free of charge. The Wine Train will also be hosting a Secret Santa Toy Drive at the 18

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Now-January 1

HOLIDAYS IN YOUNTVILLE

The brightest town in the Napa Valley.

The Holiday Season is a magical time to visit Yountville. The town is glowing with thousands of twinkling holiday lights.

Holiday music and delicious aromas from our award-winning restaurants fills the air. Festively decorated shops, hotels and tasting rooms provide a truly unforgettable wine country experience for visitors and locals alike. See Yountville. com for a complete calendar of events including carriage rides, photos with Santa, Santacon, plus much more.

Saturday, December 2

22ND ANNUAL CALISTOGA LIGHTED TRACTOR PARADE, 7-8 P.M. Calistoga’s Lighted Tractor Parade is the ultimate small-town holiday celebration.

Celebrating our agricultural heritage, vintage and modern tractors, antique trucks, and construction equipment bedecked with dazzling lights parade down Calistoga’s charming main street to celebrate the Christmas season. Santa makes a special appearance during the parade, rain or (moon) shine.

This popular Napa Valley event is perfect for the entire family.

Saturday, December 9

28TH ANNUAL 2017 HOLIDAY CANDLELIGHT TOUR.

The HCT is a self-led open house tour of 8 houses of varying styles in the neighborhood that display historical or architectural significance, with help from homeowners and NCL volunteer docents.

For tickets: napacountylandmarks. org/2017-holiday-candlelight-tour Saturday, December 9 & 16, 7-10pm

VOENA: VOICES OF THE SEASON….WONDERLAND

For those who have not experienced a VOENA performance, this is not a proper stand-at-attention, white shirt, black slacks chorale. There is movement and colorful adornment and instrumental accompaniment and celebration. Standing ovations have become routine, and are well earned. This season share the holidays with VOENA and enter a Victorian Winter Wonderland that the whole family will enjoy. $25. Lincoln Theater, 100 California Blvd, Yountville.

January 20, 6-10pm

33RD ANNUAL TASTE FOR KNOWLEDGE GALA

The Taste For Knowledge is a great night for our community to connect in support of the Napa Valley Unified School District. This Foundation event provides much-needed funds to support music, arts, health, wellness, academics, career exploration and much more. The event features live music, silent and live auctions, a dinner prepared by Executive Chef, Brian Whitmer, and paired with wines by Cakebread Cellars, Fontanella Family Winery, and Shafer Vineyards. $150, Napa Valley Marriott Hotel and Spa,3425 Solano Ave. Napa

NOTE: Many of these steps can be prepped a day ahead, letting you spend time with friends and family.

Balsamic Dressing 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1 teaspoon soy sauce, low sodium 1 teaspoon Turkish Honey 1 tablespoon roasted grilled garlic

707.224.6664 | WWW.CAMOMI.COM

Napa Valley Grown Like the wine, The Vine’s music is light, smooth and vibrant.

Pinch of red pepper flake

PASSION FOR EXCELLENCE Pinch freshly ground pepper

Directions:

ombine all dressing ingredients in mini food processor. Emulsify dressing, you will see the color turn a creamy light brown, when it’s combined. If you do not have a mini food processor, you can wisk ingredients in a medium bowl.

Add balsamic, soy sauce We believe money is a vehicle to and Dijon to bowl, while wisking vigorously, add achieve what truly matters in life: olive oil. Once the mixture has emulsified, add honey, roasted garlic, red pepper flake, salt & Having security and pepper.

Set aside.

“Good Morning Bob” features great music, local guests, news and weather weekdays from 6 a.m. – 10 a.m.

Try the new 99.3 The Vine! www.kvyn.com

peace of mind

by Terri E. Drake

Helping family pursuing life passions giving back Call today to schedule a free financial review Jacobson Wealth Management 1030 Seminary St., Suite A Napa, CA 94559 (707) 224-7424 info@jacobsonwealth.com www.jacobsonwealth.com

Best Financial Planner Investments and Financial Advice offered through United Financial Services (UP), Member FINRA, SIPC. 76Planners NAPAVALLEYLIFEMAGAZINE.COM JWM and UP are independent companies

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FOOD & WINE 2017

comfortable and very elegant rooms come a grand 270-acre tapestry to work equipped with a wet bar, fireplace, statewith and for players choosing to test of-the-art video and sounds systems, and a their lung capacity, the layout is a good whirlpool tub. walk unspoiled throughout its original As the resort’s centerpiece trophy, the surroundings.

18-hole layout snakes through rolling If golf doesn’t wet the appetite, the hills with dramatic elevation changes and three resort restaurants will. The indoor/ forces players to maneuver seasonal creeks, outdoor One Iron Bar overlooking the ancient oaks and sycamores and skillfullycourse works perfect for breakfast, as well placed bunkers regardless which set of tees as for cocktails and seasonal California are chosen. All these obstacles, including cooking in the evening. Il Vigneto offers the distracting vistas, set the stage for a innovative dishes that take advantage of well-devised game management plan the on-site vineyard and the region’s fresh implementing a variety of club selection. produce Rounding out the dining trio, “When I first saw the property in Lion’s Peak Grill serves up casual dining the late 1960’s that would later become in an outdoor patio setting next to the golf CordeValle, it was a cattle ranch and it shop. felt like ‘Old California,’ withSurgery, its goldenwe off a With all the resort’s elements working INCREDIBLE At Restivo Plastic full range hills, the natural creek running through harmoniously of plastic and reconstructive surgeries.

We to guarantee an exquisite the valleyalso and the sun many setting over the getaway or productive business retreat, offer non-invasive procedures such as lingering CoolSculpt for body every contouring mountains casting shadows,” guest will experience something Plasma rejuvenation.

We have says JonesJ II. “It was for like facial a sanctuary extremely unique andPlease be begging for a call for more information. an onsite aesthetician who provides and two decades later, I was given the returnfacials, visit. The only disappointment will peels and waxing. opportunity to create a design that be the sad look on your face when peeking perfectly compliments the landscape.” into your car’s rear view mirror while NVL Fortunately, the architect was provided exiting past theǀ guardhouse.

3036 Beard Rd. ǀ Napa ǀ 707.260.1808 restivoplasticsurgery.com

Holiday SPECIALS

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CRAB FEEDS IN THE NAPA VALLEY Saturday, January 13

VINTAGE HIGH SCHOOL CRAB AND TRI TIP DINNER –Napa Valley

Expo. Silent and Live Auctions, Instant Wine Cellars. Entertainment by Wonder Bread 5.

Tickets are sold out.

Saturday, January 27

BOYS AND GIRLS CLUB 26TH ANNUAL CRAB FEED

Chardonnay Hall at the Napa Valley Expo 575 3rd Street, Napa Early Bird Tickets $75. Silent Auction and Dessert Auction, DJ and Dancing Prizes, Prizes for the best table theme. Purchase tickets at www.thepositiveplace.org/crabfeed or call 707-255-8866 ext. 104

Saturday February 3

KIWANIS CLUB OF NAPA CRAB FEED – Napa Valley Expo

5:30pm. Live Auction, Silent Auction, Live DJ and Dancing. Dessert Auction, BBQ Oyster Bar, Cash Raffle Prizes and Loads of Fun. www. kiwanisclubofnapa.org FINAL Marios half pg 2017 Fall Sep 21 Ad copy.pdf

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MA R I O ’S FA L L / W I N T E R SELECTION

F E AT U R E D D E S I G N E R S

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Alberto Corneliani Lipson Shirts Stenstrom Gimo's Leathers Haupt Heritage 34 Jack Victor Kinross Mac Jeans Michael Toschi Shoes Raffi Riviera Robert Graham

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A L B E R TO WE OFFER

MARIO’S NAPA VALLEY

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Mario's Men's Clothing 1223 Main Street St Helena, CA 94574 Ph 707 963 1603 mariosnapavalley.com

Personalized Service Shipping Wardrobe Consultation Tuxedo Rentals After Hours Appointments!

REALTOR TO GIVE BACK IN 2018

With the devastation of the Napa Valley Wildfires still fresh in everyone’s lives, so many people and organizations are helping out in one way or another whether financial, emotional or physical.

Trying to find the best place or organization for each of us to help can become a daunting and confusing task. For Realtor Tom Lyons it became very clear after one brief meeting with Tracy Lamb. Executive Director at NEWS. At that moment, Tom knew exactly where his assistance could be best used in this upcoming calendar year.

Ms. Lamb shared with Tom about the hardship of the people indirectly affected by the wildfires from hotel workers; restaurant workers construction etc. on who’s daily and hour wages were deeply affected by the fires and had created emotional and financial strains on all members of our Napa Valley community.

These struggles are compounded for those who are also struggling to rebuild their lives after experiencing violence.

The 2018 calendar year will be a year of rebuilding our community and make us #NapaStrong again! NEWS, domestic violence and sexual abuse services, is dedicated to providing safety, hope, healing and empowerment for survivors of domestic and sexual abuse. Equally, NEWS is committed to promoting safe communities and social change through prevention, intervention, education, and advocacy.

For each of his closed escrows in the 2018 calendar year, Tom will donate 10% of his personal real estate commission directly to support NEWS. It’s a small contribution to support larger picture of the people and mechanisms that make Napa Valley the incredible community that it is and always will be.

Do you plan to buy or sell real estate in 2018?

Consider hiring Tom and some of your selling costs will directly go back to support the Napa recovery efforts.

TOM LYONS, Broker Asslociate

Residential/Commercial/Multi-Family License: 01021660

Call/Text: 707-363-9700 Email: TomLyons@BradleyRealEstate.com Webside: www.NapaHomeBroker.com To make your own donation to NEWS go to www.NapaNews.Org or call: 707-255-NEWS (6397)

3220 Browns Valley Road | Napa, CA 94558

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NVL things to do

Napa Valley's

WINTER Happenings T

he Napa Valley is currently in the midst of “Cabernet Season,” which is November through April and known by insiders and repeat visitors as the best time to experience all that the valley has to offer. Harvest is complete, the wines are barrel-aging in caves and cellars, and Napa Valley chefs offer heartier menus, which pair perfectly with Cabernet Sauvignon.

From late Fall through April, guests and locals enjoy the opportunity to take in all of the Napa Valley’s natural beauty. Rows of gnarled dormant vines juxtapose with the brilliant colors of yellow mustard blooms, purple lupine, and crimson clover, from the rolling hills of the southern Carneros region, to the northernmost craggymountain palisades beyond Calistoga.

Two of the valley’s favorite activities anchor Cabernet Season, January’s Restaurant Week and the 40th Annual Napa Valley Marathon in early March.

Other annual Cabernet Season events include the Napa Valley Film Festival which took place Nov. 8 -12, 2017, the Napa Truffle Festival Jan. 12-15, 2018, and Arts in April.

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Napa Valley Restaurant Week, which is Jan. 21-28, 2018, allows both locals and visitors to dine and delight throughout the valley and experience the region’s legendary food and wine culture at a fixed price. Multi-course prix-fixe menus are offered for both lunch ($20) and dinner ($36 or $46), allowing guests to try out the latest culinary hot spots or revisit old favorites all week long. Regional farm-totable practices and Michelin-Star rated restaurants make the Napa Valley an epicurean’s destination, and there’s no better time to enjoy Napa Valley’s culinary scene than during Restaurant Week.

Each of the more than 30 participating restaurants have created menus that celebrate the season and many also offer optional wine pairings. Participating restaurants include many of the most iconic and popular destinations from the most southern and northern points of the Napa Valley including Boon Fly Café in the Carneros region; Torc, Ca’ Momi, Angele and the recently opened Charlie Palmer Steak, each located in downtown Napa; the Michelin starred Auberge du Soleil in Rutherford; Charter Oak, Brasswood, Farmstead, Bar Terra and Acacia House in

St. Helena; and Evangeline, Sam’s Social Club, Café Sarafornia and Hydro Bar & Grill in Calistoga.

To view the complete list of restaurants participating in Napa Valley Restaurant Week, visit www.visitnapavalley.com/ napa-valley-restaurant-week/ After wining and dining up and down Napa Valley, the 40th anniversary of the Kaiser Permanente Napa Valley Marathon on Sunday, March 4, 2018 returns at the perfect time. Named one of the “Top 10 Marathons Worth Traveling For” by Forbes Travel, the 26.2 mile course, which is limited to 3000 runners, begins in the historic town of Calistoga and continues on the legendary Silverado Trail passing vineyards in St. Helena, Rutherford, Oakville, Yountville, and ending in the City of Napa.

Joan Benoit-Samuelson, winner of the first-ever women’s Olympic marathon in Los Angeles, CA in 1984, will be the featured guest for the Napa Valley Marathon’s anniversary celebration. Ms. Benoit-Samuelson will attempt to set a world age-group record for 60-year-olds at the Kiwanis Club of Greater Napa 5K

the morning of the race. The 5K begins at 8 a.m. on March 4, 2018 and starts and ends at the marathon finish area in front of Vintage High School in Napa.

Visit Napa Valley encourages Napa Valley Marathon participants and spectators to extend their visit to fully enjoy all that the Napa Valley has to offer. The Napa Valley Marriott Hotel and Spa is the official host hotel for the Napa Valley Marathon. For a list of other preferred lodging partners, as well suggested things to see and do, visit www.visitnapavalley.com/napa-valley-marathon/visit.

In addition to more than 125 different lodging properties to choose from, the Napa Valley offers more than 150 restaurants from casual, comfort food, perfect for pre-and-post-race meals, to more lavish choices, including seven Michelin starred restaurants for celebrating crossing the finish line. For pre-or-post-race relaxation, the Napa Valley offers a variety of pampering spa and wellness packages, from one-hour specialty massages to natural geothermic springs and volcanic mud baths, which are the foundation of the valley’s spa culture.

For pre-race, or year-round training runs, the Napa Valley Vine Trail provides 12.5 continuous miles from South Napa to Yountville, ideal for customized runs, as well as cycling and walking. The vision of the Napa Valley Vine Trail Coalition is to complete a walking/biking trail system connecting the entire Napa Valley. When completed, the Vine Trail will provide a safe and sustainable, 47-mile linear park perfect for walking, biking, running, and appreciating the Napa Valley. Follow the progress of the Vine Trail by visiting www.vinetrail.org. For additional information on the Napa Valley Marathon, visit napavalleymarathon.org

Bank Café & Bar

The Casual Side of La Toque's legendary Michelin-Starred Kitchen.

Join us every Wednesday for Local’s Night when we debut our new Burger of the Week and a new Boozy Shake.

Locals enjoy complimentary corkage on Wednesdays.

Located in the Lobby of the Westin Verasa napa open 7aM -11pM sunday through thursday. the kitchen is open untiL Midnight on friday and saturday.

707.257.5151 Facebook.com/bankcafeandbar

Open nightly at 5:30pm

707.257.5157

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NVL things to do

New Year’s

CELEBRATIONS in the Napa Valley SILVERADO RESORT

New Year’s Eve Dinner in The Grill Sunday, December 31st Festive New Year’s Eve three-course dinner in The Grill, includes two tickets to the New Year’s Eve Party in the Mansion Lounge. $90 adults, $30 ages 9 and under, 3 and under complimentary (excludes tax and gratuity). 5:00pm9:00pm For reservations call: 707257-5400 or Open Table.

New Year’s Eve Party in the Mansion Lounge & Terrace Sunday, December 31st, 9:00pm-1:00am DJ Music & Dancing, Midnight Balloon Drop, Sparkling Wine Toast and Party Favors. No reservations required. $35 admission (Complimentary to Hotel Guests and Patrons of The Grill).

New Year’s Day Brunch in The Grill Monday, January 1, 7am-11:30am Enjoy bottomless Mimosa’s with your delicious weekend brunch at The Grill. $10 per person in addition to brunch. Please call 707-257-5400 or Open Table for reservations. www. silveradoresort.com JAM Cellars New Years Ever Brunch December 31st December 31st. The last day of 2017 is a Sunday, and we need Brunch! and we do have the best wines for this very occasion. Do you want a little JaM with your Toast and Butter? Bottomless Toastmosas, a shortlist of brunch classics, and plenty of great raffle prizes. The best or worst New Year’s resolution will also win complimentary event space for a party in January! www.jamcellars.com

LA TOQUE AND THE WESTIN VERASA NAPA invite you to ring in the New Year in opulent style with our annual New Year’s Eve Gala Dinner and Party.

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Arrive at 7:30 for a Champagne and Hors D’Ouevres reception, followed by a sumptuous Six Course La Toque Dinner. Choose the Sommelier selected Wine Pairing, or make your wine selections from La Toque’s WS Grand Award-winning wine list. After dinner, retire to the La Toque Terrace for afterdinner beverages and mignardises; or join the fun for DJ dancing and the New Year’s Countdown and Toast at BANK Café and Bar. Dinner is $300 per person and includes Valet Parking, Champagne Reception, Six Course Dinner, an after-dinner beverage of your choice, admission to the Red Tie Affair NYE Party in BANK Café and Bar, Champagne Toast at midnight, and all service charges and sales tax.

Optional Wine Pairing with dinner is $100 per person and includes all service charges and sales tax. Please add Wine Pairing at checkout when purchasing tickets.

Traditional New Year’s Eve Dinner seating in La Toque is “festival style” at larger tables with other guests. A very limited number of private tables for the dinner are available for an extra charge at checkout. After dinner, the RED Tie Affair Party in BANK Café and Bar offers open seating. Tickets are available at latoque.ticketleap.com

CHARLIE PALMER STEAK HOUSE ARCHER HOTEL

NEW YEAR’S EVE SUNDAY DECEMBER 31ST 7:00 PM - 1:00 AM Celebrate New Year’s Eve at Napa’s newest hotspot, Charlie Palmer Steak and Archer Hotel Napa. You’ll ring in the new year with a feastful fete spanning two floors of the all-new space with live

music, an expansive buffet dinner, passed hors d’oeuvres, and flowing champagne.

With three ways to join in on the party, there’s no shortage of celebrations:

DINNER + PARTY 7 pm – 1 am Heavy passed hors d’oeuvres and food stations/buffet Champagne included Cash bar $225 per person (excludes taxes/fees)

PARTY ONLY 9 pm – 1 am Passed hors d’oeuvres and sweets Midnight champagne toast $75 per person (excludes taxes/fees) www.charliepalmersteak.com

MERITAGE RESORT NAPA

NEW YEAR’S EVE CELEBRATIONS DECEMBER 31, 2017 – 6:00 P.M. TO 12:30 A.M. Celebrate New Year’s Eve Napa style at The Meritage Resort and Spa as we welcome in 2018. We will offer multiple options for dinner, including dinners in the Estate Cave with Trinitas Cellars and a “Taste of the World” dinner and buffet in our Meritage Ballroom. Both dinners conclude with our annual ballroom celebration with midnight sparkling toast and balloon drop. $175-$269 per person, adults 21+ only. www.meritagecollection.com

NAPA VALLEY WINE TRAIN

End 2016 with a bang at “A Night in Paris” party on the Wine Train. The festivities

will begin with an elegant Parisian style reception including a welcome glass of sparkling wine. The train will whisk guests away while the onboard culinary team prepares a four-course meal. Guests will arrive back to the station greeted with a DJ and dancing, a midnight toast, caricature artists, and a cabaret club. Tickets starting at $299. Transportation is provided to and from select hotels. www.winetrain.com

BLUE NOTE NAPA

Celebrate New Year’s Eve at Napa’s newest live music venue as awardwinning multi-instrumentalist Brian Culbertson takes the stage for two shows. The first show is at 7:30 p.m. – door 5:00 p.m. (Tickets $85 to $149 per person) – and 10:30 p.m. – door 10:00 p.m. (Tickets $99 to $185 per person).

All tickets include a Champagne toast and party favors. www.bluenotenapa.com

CASTELLO DI AMOROSA

Welcome in 2016 at the New Year’s Eve Masquerade Ball for Wine Club members only from 7:00 p.m. to 1:00 a.m. Priced at $295 per person or $345 for a guest which includes a five-course dinner in the grand barrel room and sparkling wine to kick off 2017. www.castellodiamorosa.com

HARVEST TABLE

Ring in 2017 with a decadent sixcourse tasting menu created by Chef Levi Mezick. Begin the evening with a pristine Shigoku Oyster + Caviar followed by other delicious dishes such as White Truffle Risotto and American Kobe New

York Strip. This special menu is one night only as a celebration of the year ahead. Details and reservations here. $125 per person; limited a la carte. www.harvesttablenapa.com

MEADOWOOD

Begin the evening with a Bubbles & Canape Reception in the kitchen, followed by an extravagant menu curated by Chef Christopher Kostow and his culinary team. As the clock counts down, you will ring in the New Year with a vintage Krug Champagne toast and midnight celebration. Dress to impress – Black Tie Required, red accents appreciated. www. therestaurantatmeadowood.com

FARM AT CARNEROS

New Year’s Offer: On New Year’s Day, FARM at Carneros invites guests to enjoy their first meal of the year with a decadent brunch. From 10 a.m. – 4 p.m., guests can continue the celebrations with bubbly, oysters, caviar, and generous family-style courses. Priced at $45.00 per person, guests can indulge inCrispy Duck Confit Hash with frisée salad, poached egg, pickled onions, duck jus; Lobster Roll with crispy bacon and pink lady apples; and Roasted Baby Beets and Fresh Berries with fresh ricotta, garden greens, pistachio and granola, among others.

On January 1, FARM at Carneros will be open from 10 a.m. – 4 p.m. Reservations are strongly recommended and can be made by calling 707.299.4880 or visiting farmatcarneros.com.

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NVL things to do

NAPA TRUFFLE FESTIVAL 8th Annual | January 12-15, 2018

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BECOME A TRUFFLE CONNOISSEUR!

Taste, smell, learn and experience all things truffle at the eighth annual Napa Truffle Festival.

Whether you’re a foodie with a passion for truffles, or a food voyager with a curiosity about one of the most expensive and exciting foods in the world, the Napa Truffle Festival has something for you with programs that offer an opportunity to explore and learn firsthand from experts about the gastronomy, science, history and mystery of truffles. Indulge in truffle dishes prepared by Michelin star chefs, take a wild mushroom foray, see cooking demos emceed

by CBS Food Chap Liam Mayclem, meet the truffle dogs (petting allowed), and smell, taste and buy fresh truffles at every turn.

For the foodies, the Dig Truffles? Experience at the Westin and the All About Truffles program at the CIA at Copia offer a fun and interactive experience that includes culinary and science components. For both programs, Michelin star Chef Ken Frank of La Toque will provide tips on how to select, store and prepare truffles, and world-renowned Chief Scientist Dr. Paul Thomas of American Truffle Company will share surprising and interesting aspects of truffle history, science and cultivation. Dig Truffles on Saturday will also include fascinating insights into the world of hunting truffles with CPDT-KA expert dog trainer Alana McGee, plus a Winery Truffle Lunch at the stunning Shadybrook Estate prepared by Michelin star chef Gabriel Kreuther and a truffle orchard tour/dog training demo at Robert Sinskey Vineyards Truffle Orchard (petting allowed). All About Truffles on Monday will also include truffle bites to complement a sampling of select wines, plus a meet and greet with Rico, our favorite truffle dog.

If you can’t make one of the truffle programs, you can catch the free Monday Marketplace at Oxbow Public Market where you’ll get a chance to sample the extraordinary flavors of the mythic black truffle (aka black diamond) prepared in every sort of fabulous way—from wild mushroom goat cheese truffle enchiladas, truffled grilled oysters and pizza al tartufo to truffled French fries, chocolate truffles, and cookies and cream cupcakes with little pink pigs (as in: they hunt truffles). Also, taste wines, see cooking demos, meet the truffle dogs, and shop for specialty foods and products. Plus, buy your own fresh black truffle and sign up for a chance to win a real black diamond (truffle, that is)! For more information, visit: napatrufflefestival.com.

JANUARY 12-15, 2018 8TH ANNUAL

NAPA

Truffle Festival world class cuisine meets cutting edge truffle science MICHELIN STAR CHEFS EXCLUSIVE WINERY LUNCHES INTERACTIVE TRUFFLE EXPERIENCES CULTIVATION SEMINAR WILD MUSHROOM FORAYS TRUFFLE DOG TRAINING DEMOS COOKING DEMOS

AND ONE BIG MARKETPLACE

DIG TRUFFLES? These rare and delectable fungi aka BLACK DIAMONDS

will be discussed, demonstrated, paired with wines, and feasted upon for breakfast, lunch and dinner!

TRUFFLES & WINE DINNER La Toque

WINERY TRUFFLE LUNCHES Shadybrook and Silver Oak

WILD MUSHROOM FORAYS at the height of the season

INTERACTIVE PROGRAMS lively, exciting, enlightening culinary, sensory, science truffle orchard tours dog training demos and more

and one big...

FESTIVAL MARKETPLACE Oxbow Public Market cooking demos truffle fare à la carte Free admission!

FRESH BLACK TRUFFLES

for sale throughout festival weekend!

Check website for locations and times.

NapaTruffleFestival.com

3rock marketing • Napa County Farm Bureau • Napa Valley Life San Francisco Cuisine • Truffle Dog Company

Presented by American Truffle Company

sign up for updates at napatrufflefestival.com

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NVL things to do

Six small mason jars For the beans 1/2 lb dry Tarbais beans 1 mirepoix (onion, bay leaf, garlic clove, thyme, etc) 2 oz black truffle 1 T butter 1 small clove garlic, chopped 1 medium shallot, chopped 3 oz foie gras terrine (optional) 6 T aged Madeira Salt & pepper to taste (Serves 6)

plenty of water. The next day, cook them with the mirepoix in the soaking water until soft, about 1.5 hours. Do not salt the cooking liquid, it will prevent them from cooking thoroughly.

When the beans are cooked, let them cool for a bit in the cooking liquid, then peel off the shell, just like a fava bean, and reserve.

Melt the butter in a skillet, add the chopped shallot and chopped garlic and sweat them together for two minutes; then add in the Tarbais beans and add 2 tablespoons of the Madeira. Mix well and season with salt and pepper to taste.

Divide the beans equally into the six mason jars; let them cool down a bit. For each jar, add a small slice of foie gras terrine (optional).

Next add a layer of truffle slices. Finish with a teaspoon of Madeira. Close the lids of each jar and reserve them until needed in the refrigerator. This can be done a day in advance.

FOR THE MOUSSELINE

FOR THE MOUSSELINE

GIANT TARBAIS BEANS WITH BLACK TRUFFLE AND GERMAN BUTTERBALL MOUSSELINE COOKED IN MASON JAR

 BY CHEF GABRIEL KREUTHER GABRIEL KREUTHER RESTAURANT, NEW YORK, NY

INGREDIENTS:

1 medium Yukon gold potato 1/2 lb German butterball potatoes 1 cup heavy cream 1 cup chicken stock Salt & pepper to taste PREPARATION FOR THE BEANS

Wash the dry Tarbais beans in cold water and then soak them overnight in the fridge with 28

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Peel the potatoes and cut into medium pieces.

Cover them with the chicken stock and some water, and cook them until very soft; then add the cream and simmer for three more minutes.

Blend the mixture in a high speed blender; pass through a sieve; season to taste. Place mixture into an ISI container and ad two CO2 charges.

Reserve in a bain marie until needed. Cook the jars in a steam oven at 195°, or in a water

bath completely covered for 25 minutes. Shake the ISI container well just before using it.

To serve with a flourish, open the jars in front of the guests and pipe a dollop of the mousseline on top. Bon appétit!

Create Your dream home

Handcrafted In America Rowe Furniture • Robin Bruce • Simply Amish • Hancock & Moore Jessica Charles • Harden • Old Biscayne Designs • Temple • Modern Farmhouse

742 California Blvd., Napa (California & Third) • 707-927-3652 www.brickandmantel.com WINTER 2017

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NVL what's hot

Unique Holiday Gift Ideas Created in the Napa Valley  BY DYNIE SANDERSON

Here are a few really special Holiday gift ideas to take away with you from the Wine Country. Whether it is a gift for under the tree or a gift for a special occasion or gift to yourself, these will surely put a smile on your face. As a matter of fact, these gifts will pair perfect with the wines you bought on your last trip to Napa Valley.

Wouldn’t it be fun to pack up that case of the wine you just bought in Napa and put it in a suitcase custom-made to take your most special vintages with you to your next travel destination or to have a glass when you get home and not wait for a shipment?

Absolutely! It used to be that you could travel with a 6-pack carry on as a souvenir from your visit. Though that luxury is long gone, the good news is you can still take it with you!

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FlyWithWine is the ultimate wine travel suitcase which was designed exclusively for safely transporting wine. Put your favorite vintages comfortably in this indestructible check-in bag and pick it up with confidence at baggage claim knowing your 2005 Estate Cab is safely intact.

And fully loaded with a case of wine it still weighs less than 50 pounds. You can also customize your wine luggage too, as they have a variety of inserts for fit your various bottle sizes and even your special Riedel Wine Glasses. www.flywithwine.com Though if you want to use all of the space in your customized suitcase for wine, there is an option. Grab a box of your favorite GoVino shatter proof drinkware and put it in your

backpack or carry-on and you will be ready-set-go to enjoy a glass or two of the one of your Napa Valley wines as soon as you land in your next destination. These innovative sommelier-approved wine glasses can go with you anywhere and were established in the Napa Valley in 2008 by Joseph T. Perulli.

The GoVino glasses have quickly been adopted by some of the world’s most renowned wine estates and it is the first shatterproof wine glass of its kind to be accepted by the industry. GoVino offers design driven glassware options for wine, beer, champagne and cocktails and they even have a decanter as well. These are perfect when proper stemware isn’t available or in settings where breakable glass in prohibited. May your Holidays be Smashing … Not Your Glassware! www. govinowine.com

Travel Travel with with Travel with wine wine safely. safely. wine safely.

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As As Seen On: As Seen Seen On: On:

FLYWITHWINE.COM FLYWITHWINE.COM WINTER 2017

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NVL what's hot

The Hestan Cue

You just packed your FlyWithWine suitcase with a selection of wines from Hestan Vineyards and while there, you had the opportunity to go to The Hestan Barn for an amazing cooking demonstration

by Hestan Chef Philip Tessier. He was using an amazing line of cookware, the Nanobond. Hestan just debuted the Hestan Cue: A Connected, Smart Cooking System which redefines the home kitchen. What an amazing culinary innovation. Now that you have Chef Philip’s new book “Chasing Bocuse – America’s Journey to the Culinary World Stage”, The Hestan Cue is a must have in your kitchen.

Hestan Cue is a video-guided cooking system that automatically controls temperature and time, every step of the recipe. Their smart cookware, induction burner and recipe app all communicate with each other using Bluetooth technology and embedded sensors – automatically adjusting the cooking temperature and time as you proceed through each recipe. Cue doesn’t cook it for you – it helps you cook better food, more often. And the best part…you are learning to cook beautiful meals from chefs like Philip Tessier.

The Hestan Cue Team includes acclaimed chefs from Michelin-starred restaurants, pioneering software developers and meticulous designers dedicated to tirelessly reinventing the cooking experience. You can find the Hestan Cue at William Sonoma and Amazon or at www.HestanCue.com 32

NAPAVALLEYLIFE.COM

Asian Flair

Chetuphon Thai Restaurant brings a contemporary style and a fresh new face to Napa restaurant scene as the latest addition to the South Napa Century Center. Opened in October by Benicia residents Chirawut Assawapraport (“Mac”) and his wife Panattaporn (“Karen”), Chetuphon offers Napa foodies a veritable alternative in the South Napa corridor.

Upon entering the restaurant, patrons check in under a fabulous 20th Century Ram Thai headdress crown suspended from the ceiling. The golden crown serves as a gateway to a bustling atmosphere of chatty diners seated at contemporary tables surrounded by Persian blue walls. Leveraging popular items from the couple’s other two restaurants, Vacaville’s Buddha Thai Bistro and Benicia’s Maithai Cuisine, the 2 page menu offers traditional Thai appetizers, curries, stir fries, noodles and several dessert options.

The wine menu is simple but offers a full range of sparkling, white and red varietals representing local Napa and Sonoma labels as well as Sake and a few selections from France, Germany and New Zealand. For those desirous of cooling off their palate with a cold beer, there are several to choose from, both domestic and international.

Open for lunch and dinner, Chetuphon’s contemporary flair and bright new menu adds a colorful personality to the South Napa restaurant scene and has already staked claim to a devoted local following.

“Whether courtesy of grandparents, friends or a membership of your own, you’ve likely had the pleasure of throwing back cocktails within the mahogany walls of a private club. The trappings and experience all designed to optimize one’s desire to network, socialize and entertain clients. Typically this involves ordering a plethora of libations and fine fare from an artfully architected menu, then enjoying the cavalcade while firmly planted in a leather professor chair. Well, Garret Murphy has taken all of this and turned it on its head with his new private culinary club called Kitchen Collective.”

- Mike Casey, owner of “The 29 Napa” and Kitchen Collective Member.

Kitchen Collective, America's First Private Club For Cooking Enthusiasts Celebrates It's First Anniversary!

With a community built on passion for food, it only seems right for us to celebrate by giving back to those in need.

FOR THE NEXT 50 SOCIAL MEMBERSHIPS ONLY, KITCHEN COLLECTIVE IS WAIVING 100% OF SOCIAL MEMBERSHIP INITIATION FEES. In return, help us make a difference by donating to our dear friends at Community Action of Napa Valley by visiting www.canv.org. For Membership consideration please email: members@kcnapa.com or call (707) 690-9381.

1650 Soscol Ave | Napa, CA 94559 | (707) 690-9381 info@kitchencollective.club | www.kitchencollective.club

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NVL wine

JACK WINERY Beats the Odds  BY KARI RUEL

I

t was almost 10-days before Major League baseball players Vernon Wells and Chris Iannetta knew if their soon to be tasting room on Atlas Peak Road was still standing. The recent NorCal Fires ravished much of the hill up and around the vineyard property owned

by Vernon. Multi-million dollar homes were gone and the landscape and hillsides blacken. Atlas Peak Road was closed due to down power lines and work by First Responders. No one was allowed up to the Peak. When the fire broke out on October 8, 2017, over 50 people had to be rescued by helicopter from Atlas Peak. A week later, over 54,000 acres had burned in the Atlas Peak fires alone.

I was honored to accompany the winery’s Public Relation person, Lisa Adam Walter to check on the property. As we ascended up the hill the devastation was beyond words and the destruction continued as we got closer to the property. After several miles, we reached the gates.

Burnt grass went right up to the guy’s vineyard. We feared the worse for the home down the lane, but to our happy surprise, the home was still standing - where many close by were not. Some of the vineyards on the property did sustain damage as did a small building, but the home that will eventually become a tasting room for JACK Winery was untouched.

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Lisa and I surveyed the property. A deck was recently added overlooking a canyon below. The fire in back came within one foot of the deck. It appears that someone or a First Responder pulled out a hose and saved the deck. I listened as Lisa phoned in the good news.

JACK Winery is a collaboration of two former Major League Baseball teammates, Chris Iannetta (Arizona Diamondbacks, Seattle Mariners, Colorado Rockies, Los Angeles Angels) and Vernon Wells (Toronto Blue Jays, Los Angeles Angels, New York Yankees).

In 2012, the two baseball players were playing for the Los Angeles Angels. Chris was hit by a pitch and broke his wrist. Five days later, Vernon tore a tendon sliding into second base. The duo did three months of rehabilitation together.

“We became good friends during that time,” said Chris.

“We talked about how do you solidify a friendship after baseball. The players are here for the moment, but life goes a lot further beyond baseball.” Vernon had just come back from Napa in the off season and Chris said he always had loved Napa.

“We started talking about food and wine and thought it would be cool if we could own a vineyard in Napa and start a winery,” said Chris. “I knew people in Napa and we eventually met our winemaker, Grant Long. He used his legal team to get our label going and the rest has been a fun ride.”

Chris and Vernon own the wine label and Vernon owns the property. Now it was time to name the winery. Chris has two kids; Ashlyn and Kylie. Vernon has two kids named Jayce and Christian. “We wondered if it would spell anything and we came up with JACK,” said Chris.

“It was a way to pay tribute to our kids.

Chris is a first generation American. Both sets of grandparents came to America from Italy when his parents were young. They met, married and Chris came along.

“My grandparents always made garage wine, like most people in our neighborhood,” said Chris, who grew up in Rhode Island. “Wine was always part of our tradition.

Every Sunday it was dinner with the entire extended family and there was always a jug of wine on the table.

Most likely, my grandfather’s home-made wine. It was part of my culture.”

When Chris got into Major League baseball in 2006, he started going to dinner with fellow players in places like San Francisco and someone would order a nice bottle of wine.

“I had the opportunity to try fine wine,” said Chris. “That same year, my grandfather passed away so it was a way to reconnect with him when I would go out with friends and try a new wine.

It brought back good memories for me. I became addicted to collecting and researching wines; which ones were highly rated, which ones were good.”

After coming up with the name, the design of the JACK’s label was inspired by author Dan Brown according to Chris. “I liked how his book titled could be read up right or upside down.” The label also has a reference to baseball with lines similar on a baseball.

“It was highly debated how much baseball we wanted influenced in our wines,” said Chris. “Did we want to be baseball players making wine or do we want to be two people trying to create a wine label and make the best wine that we can. If it was up to me, I would just want to produce the best quality wine that I could. The compromise was putting subtle things on the bottle like the lines of a baseball.” It doesn’t hurt that a lot of their customers are fellow team members.

The pair now have celebrated four vintages: 2012 cabernet was the first. In 2013, they introduced a Sauvignon Blanc made in an oldworld burgundy style. “We wanted to create a white wine for red wine drinkers,” said Chris. “Just take the name Sav Blanc off of it and try it. It’s awesome and very unique.”

2014 Cabernet is–92-percent Cab, six-percent Cab Franc and two-percent Merlot - sourced from Diamond and Howell Mountain.

“The trend in Napa is leaning towards wine that can be approachable and drink now, but at the same time we wanted JACK Wine to be spectacular in 15-years and that is what we have achieved.

Robert Parker gave it 94-points.”

A 2015 Red blend is coming out this next year. “Wine is a passion

we share in life,” said Chris referring to Vernon.

“Baseball is a passion for a certain period of our life, but wine will continue. We want family and friends to open a bottle of JACK and share experiences with each other. When I was a kid, there was always wine on the table. Everyone was talking and sharing stories and experiences with each other. I want to be able to provide that same atmosphere of shared wine and good stories.”

At age 34, Chris said his years are numbered in baseball. He will continue to play as long as his health is good and he still enjoys it, but he will be ready to transition over to the wine business exclusively when the time comes.

When asked about his wine preference and food, he said a bold Napa Cab is his favorite. “I’m not huge into wine pairings, but my favorite meal is my nana’s ravioli’s,” said Chris. Everything is handmade. When it comes to wine, I just like to put it on the table alone and enjoy it with friends and family.

Jack Winery produces very small lots (usually no more than 100 cases per vintage) of Napa Valley Cabernet Sauvignon and Sauvignon Blanc, from mountain vineyards (Diamond Mountain, Howell Mountain, Mount Veeder and Atlas Peak).

“We will grow our production as the demand grows as long as the quality is not compromised,” said Chris.

Jack Wines can be purchased at jackwinery.com. Plans to open a tasting room on Atlas Peak Road may be slightly delayed as new infrastructure is replaced along the road way, but according Chris this is property that Vernon fell in love with and they look forward to sharing their wine with as many people as possible.

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Eli Ponce and Dan Wynn

A will to

Protect  BY VALERIE OWENS

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O

n October 8th 2017, news broke of a colossal inferno infiltrating a region known for its beauty and artistry. Businesses, homes and neighborhoods were at risk and smoke permeated the air while fire illuminated the sky. As firefighters evacuated communities to save lives, heroes such as Jim Regusci, Dan Wynn, Eli Ponce and Derek Webb fought the flames courageously and won.

A vintner and farmer by trade, Jim Regusci showcased character through adversity. As the Atlas Peak Fire raged through the valley, Jim and a team of family, friends and colleagues fought to save the family’s namesake property and then continued on and became vigilantes for many in the Stags Leap District. As the flames approached, the family decided to stay and protect their home, their land and their legacy. While Laura Regusci became the point person for communication, Jim and his team divided and conquered. The small but mighty lineup of men which included Jim and Laura’s 15-year-old son, worked tirelessly to push back the fire, protecting the winery, homes and stables.

“The fire was this very odd thing and we had to deal with it,” said Jim Regusci. “No one was around. At that point, Cal Fire was saving lives. I have been here so long, I could not lose it and I was not going anywhere.”

By 4 a.m. the Regusci’s felt they had done everything they could and the structures were no longer at risk. So, Jim immediately went over to help his friend and Partner of 15 years, James Cole save his property. Calling on his son-in-law, Matt Hardin for reinforcements and additional equipment, Jim was not only able to help James Cole, but utilize his resources to help other friends and neighbors.

“I’m so proud of him,” said Laura. Together, Jim, Matt and their amazing team brought hope to a community that was surrounded in flames.

“We had all of these resources, why would we not help others,” said Jim. Upon his return, the Regusci’s went to work to repair all that was broken, rebuild what was lost and manage the business they fought so hard to protect. Their son Jake was tasked to care for the animals, while Laura and their youngest son were put in charge of winemaking with the assistance of neighbor, Robert Mondavi, Jr. As for Jim, he took care of the rest.

The respect of the Regusci’s dedication to protect their property and commitment to others was reflected by dozens of messages from employees with one question, “What can we do?”

Fighting back tears, Laura Regusci expressed her gratitude and appreciation for the 15 men who showed up wearing their Regusci caps ready to help. “It’s just humbling to know we have such an extended family. It’s so much more than a job,” said Laura.

While The Atlas Fire destroyed buildings, homes and threatened lives, across town The Partrick fire gained momentum. As the fire approached the Browns Valley community, two local general engineers, Dan Wynn and Eli Ponce exemplified bravery while they jumped on two bulldozers and drove right into the flames.

“My daughter saw it first,” said Wynn. “I wasted no time at all. I think it was the fastest I have ever driven. ” As the winds picked up and a glow from the ridge emerged, his daughter shouted, “Dad, the Mountain behind us is on fire.”

Together, Dan and Eli drove into the line of fire while battling insurmountable winds cutting a fire break. They moved as quickly as they could, but as expressed by Dan, “Bulldozers are not made to go fast.” Their mission was challenging and exhausting, yet the two men persevered, making fire breaks and pushing the line for eight miles. “The whole idea was to keep the fire on the ridge.

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Jim & Laura Regusci

We drove into the line and kept pushing.

It was working, like cutting happy faces on the hillside” said Wynn. “We just tried to get ahead of it.” Working off of little to no sleep and 100-percent adrenaline, Dan and Eli became the only hope for saving the community.

“Calfire had no resources at the time.

No one could get to us,” said Wynn. “We were told that no one was coming and we were it.” Together, Dan and Eli had a plan- keep the fire out of Browns Valley.

“We watched nine houses go,” said Wynn. “There was no way we would get to them. Though it was so hard to watch other homes go, we thought better than an entire community.” As a result of the dedication and perseverance of Dan Wynn and Eli Ponce, today, the community of Browns Valley stands unscathed. “I’m glad we were there and could help,” said Wynn.

Alongside the Atlas and Partrick fires, the Tubbs fire to the north threatened homes and businesses Upvalley and into Santa Rosa. While many were told to evacuate, Derek Webb, Owner of SSS Ranch Napa located in Calistoga stayed to defend his property that is home to so many extraordinary moments. “The ranch is such an incredible and special

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place,” said Webb. “It is one of the oldest ranches in the Napa Valley and such an incredible piece of history. I did not want to see it go up in flames.”

While enjoying a Sunday evening meal, Derek’s neighbor Don Fowler informed him of the fire that was fast approaching.

Unable to view it initially, they explored the grounds until a large fireball became visible up the mountain. “We raced down the street and honked horns and told people to evacuate,” described Webb. “We knew we would stay. We looked each other in the eye and said we would defend the property. So, he called his employees and I called mine and we all went to work.”

Webb described the fire as coming from all directions throughout the course of the evening. “The flames were 100 feet high,” explained Webb. The team of nine used hoses, rakes and shovels for the first portion of the evening and then utilized a water truck and tractors to build a perimeter. “Everyone had a job,” said Webb. “it was like a symphony, everyone worked in unison.” Without aid from Cal fire, the dynamic team fought the flames from one corner of the property to the next, managed ember showers and worked to protect the neighboring Fowler

property throughout the night. “We kept wondering when the sun was going to come up,” explained Webb.

“Mentally, you think it’s all going to be alright when the sun comes up.” Though exhausted, Derek, Don and their loyal employees managed to protect their properties against the fire that ferociously took nearby homes and businesses.

Acts of heroism flourished as men and women defended their properties, helped neighbors, and comforted each other.

Though the Atlas, Partrick and Tubbs fires devastated so many and left acres in ruin, stories of valor and pure humanity illustrate the heart of the region.

After the fire storm came under control, over 6,000 structures were lost between Napa and Sonoma Counties, 46 people lost their lives, five wineries were completely destroyed and 11 other sustained damage and over 200,000 acres burned. Miraculously, the Valley floor of Napa was left unscathed. The luscious vineyards were credited for much of the fire break.

Besides individual heroes, many wineries gave their employees time off with pay to focus on their families and their property.

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Morning Edition, M-F 6a-9a

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Sports Reports, M-F 6a-7p

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

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 BY KARI RUEL, FRAN MILLER, KATHLEEN IUDICE, JENI OLSEN, VALERIE OWENS, LOWELL DOWNEY AND JANNA WALLDINGER

16TH ANNUAL

NAPA VALLEY RESIDENTS WORTH GETTING TO KNOW!

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VIOLET GRGICH INTRIGUING VINTNER

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native of Napa, Violet Grgich grew up helping her famous winemaker father, Miljenko “Mike” Grgich, who had escaped from Communistruled Croatia in 1954 with $32 American dollars hidden in his shoe and a dream to find his way to California. In 1973, he made a chardonnay that catapulted him to world fame when it won the 1976 Judgment of Paris.

When Violet’s father and his business partner, Austin Hills, broke ground on the new Grgich Hills Winery a year later, 12-year-old Violet sprinkled a bottle of the famous chardonnay at the periphery of the 20-acre parcel.

She spent her summers at the winery, doing everything from bottling line work to laboratory analysis and working in the tasting room.

Attending the University of California, Davis, Violet earned a BA in music while taking classes in biology, chemistry, and enology. After graduation, she returned home to Grgich Hills to continue her education in the wine business, learning about daily operations of the winery from her father.

She received her Master of Music in harpsichord at Indiana University, and then joined the winery fulltime in 1988. She’s now responsible for daily management of the winery, as well as sales and marketing. She says that she has the ideal job often wears many hats at the same time.

In November, Violet was named the new president of Grgich Hills Winery following the retirement of her 94-year old father. She lives in Napa with her husband, Colin, a musician and luthier, and their son, Noel.

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ANDREW SALAZAR INTRIGUING BAR STAR

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ndrew Salazar is Napa’s cocktail whisperer. Overseeing the bar program at Chef Curtis Di Fede’s celebrated Miminashi restaurant in downtown Napa, Salazar, inspired by a program by Naren Young at The Daily in New York, has created a unique program of over 125 of the most well-known and not-so-well-known cocktails from around the world, all housed on several rolodexes that cleverly reside on the Miminashi bar.

A native Nevadan and proud Californian, Andrew began his career bartending at Tra Vigne shortly after turning 21. Before joining Miminashi, he continued to develop his mixologist skills at Terra Restaurant and established the bar program for Bar Terra before opening and managing the bar programs for The Thomas and Fagiani’s Bar and subsequently Ninebark. Ask him a question about the origins of each cocktail on the Miminashi rolodex, whether it’s the whiskey based “Brooklyn” or the gin based “Red Lion”, Salazar, one of the San Francisco Chronicle’s 2016 “Bar Stars”, will launch into the history and significance of each cocktail with enthusiasm rarely shown at dining establishments in the middle of wine country.

“I owe a lot of what I do at Miminashi to chef Curtis,” Salazar explains.

“He gives me complete latitude to create and execute the bar program as I see fit. One of the main ideas behind offering the rolodex of cocktails is to showcase a thoughtful cross-section of select spirits, specialty ingredients produced in house, and techniques that run the gamut of the bartender’s ‘bag of tricks.’”

While the Napa Valley is world-renown for its wines, and deservedly so, Salazar and Di Fede are establishing Miminashi as a place where you can also enjoy world-class cocktails. And as always, Salazar and his staff will be there to offer guidance, recommendations and creativity.

ALEX DE MORAES, MD INTRIGUING PHYSICIAN

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eet Dr. Alex De Moraes, Napa’s newest premier concierge physician. If he looks familiar it’s because this isn’t his first time serving the Napa Valley.

You may have met Dr. De Moraes back in 2006 when he was in private practice, worked with Queen of the Valley, Clinic Ole and The Meadows.

But in 2010, after establishing a strong local reputation, he was recruited to Bellevue, WA to oversee the opening of a large adult internal medicine clinic for Overlake Medical Clinics, where he served as the Associate Medical Director. Luckily in 2016, Dr. De Moraes reconnected with his Napa colleagues and decided that Napa was where he truly wanted to be.

“I have been a physician for 20+ years. I was given a great opportunity to return to Napa and focus on delivering personalized care to a smaller group of patients. It is a perfect fit for how I have always practiced medicine. It allows me to give patients the time they need with a doctor who really cares about their long-term health goals.”

Born and raised in Brazil, Dr. De Moraes came to this country at age 6.

With hard work and determination he went on to graduate from UC-Davis and the Medical College of Wisconsin. He also served in the United States Air Force, retiring after 28 years as a flight surgeon. His work ethic and social responsibility propel him as a leader in the medical field. He enjoys spending quality time with his patients and steering them on a path to better health. Today you can find him training for a triathlon, walking his dogs and spending quality time with his wife in this beautiful valley he calls home.

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HEATHER BAILIE INTRIGUING ADVENTURER

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un, fitness and community is at the heart of all of Heather Bailie’s endeavors: whether it is teaching people on the Napa River how to stand up paddleboard (SUP), competing in paddle triathlons across California, organizing local fundraising events or testing recipes on family and friends. “Living a life that is fun, rewarding and motivational to others is all that matters to me,” said Bailie.

Bailie’s involvement in the Napa community is as varied as her quiver of paddle boards.

Once a professional cook in Michelin Starred restaurants like Ubuntu in Napa and Acquerello in San Francisco, a love for butchery made her pursue a career in charcuterie at the Fatted Calf. After a Nine-year stint at the Calf, and becoming a recognized butcher through her Pig, Woman, Knife classes, Bailie’s passion for water recreation, training and doing more meaningful work inspired her to hang up her butcher knives in 2014. Since then she has launched and merged a successful small business, won four paddle triathlons, traveled regularly to coach athletes in the swells of Hawaii, volunteered with local non-profits and begun writing a cookbook for athletes.

Being on the water has always a been a major part of Bailie’s life. She grew up surfing, swimming and boating in Southern California. In 2004, while attending the University of California at Santa Cruz, she was introduced to the sport of SUP. “One day, after looking over the First Street Bridge down onto the Napa River, I had a vision of these waters filled with people paddling and enjoying this rich environment, something I had never seen before.” That was the catalyst for her to start her first business in 2014. napavalleypaddle.com

KERRY ANDREWS INTRIGUING HOSPITALITY ADVOCATE

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henever anyone in the hospitality sector is asked who has been the most impactful to the value of partnerships and how to build success in numbers, Kerry Andrews is first to come to mind.

Kerry broke into the winery hospitality business after a three-decade long career as a National Sales Executive and Entrepreneur in media/broadcasting. Realizing the broadcasting business wasn’t in his heart anymore, in 2010, Kerry accepted an offer from Tony Peju to teach him the wine business-- and he hasn’t stopped since. In his current role as Brand Manager at B Cellars, Kerry attributes success to the value of networking, building partnerships and a passion for the art of collaboration.

In 2012, Kerry rounded up a handful of like-minded winery business leaders and founded the Napa Valley Hospitality Forum. The NVHF objective was to build a consortium of wineries which could share information, discuss issues and develop a customer referral network.

Over the past five years, the Forum has organized to include a Board of Directors and with over 120 winery members that meet monthly. In 2018, under Kerry’s leadership, the Forum will expand to include other Napa hospitality businesses, groups, and chambers.

But Kerry did not stop there. In 2016 Kerry saw a valuable opportunity to develop hospitality strategies focused on the Chinese frequent Independent luxury traveler. Together with a few key stakeholders, he founded the China Forum, a collaborative and growing network of hospitality businesses who meet regularly to design a program which caters to this lucrative market segment.

Kerry’s passion and advocacy building partnerships have positioned him as a respected leader and change agent in the hospitality community. In an Industry that is ripe for competition, Kerry has been instrumental in proving collaboration drives success in numbers.

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CHRISTI COORS FICELI INTRIGUING VINTNER

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ow did the scion of a renowned beer pioneer end up in the wine business? By employing the same pioneering spirit as her great, great grandfather Adolph Coors.

Christi Coors Ficeli could have easily followed in her family’s beer soaked footsteps, but a love of wine led her to Gallo where she learned the basics of production, distribution, promotion, and sales. It’s also where she met her husband Dave, a wine industry executive. The two took jobs in Napa in 2002, where they fell in love with the region’s natural beauty, bounty, climate, and lifestyle. A decade later, after several jobs and moves elsewhere, and with two young kids in tow, Coors Ficeli’s dream of returning to Napa was realized when she discovered Goosecross Cellars - a well-established boutique winery estate sorely in need of refurbishment. With funding secured through a Coors family partnership, she acquired the Yountville property in 2013 and transformed the place from top to bottom. A wine country hidden gem, Goosecross features a stunning visitor center with sweeping views of the valley floor. Very much a collaborator with winemaker Bill Nancarrow, Coors Ficeli has clearly found her calling. “It never ceases to amaze me that we can take a living thing, and through a careful process that includes sound science, respect for the land and creative vision, we can craft beautiful wines that authentically express both grape and place,” she says.

“The ultimate reward for me is sharing these special wines with family, friends and visitors to Goosecross.” By Fran Endicott Miller 44

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NAPA VALLEY TOURS INTRIGUING ADVENTURE

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ctive Wine Adventures offers exceptional Napa Valley tours for couples and small groups. Our personalized tours feature wine tastings at boutique wineries, or beer tastings at microbreweries. We provide active and creative experiences pairing outstanding wine or beer with hiking, art, famous authors and local history. These fully-guided, private tours are by SUV and include round-trip transportation.

On a Hike & Wine Tour, have an active outdoor experience! We’ll guide you on an exciting, scenic hike through forests and rolling hills with amazing views. Savor a satisfying lunch, and wine or beer tasting.

On an Art & Wine Tour, make your visit a creative discovery! Visit intriguing modern art collections. Taste wine at exceptional wineries with art galleries, and top it off with a gourmet lunch. On a Literary Legend Tour, follow in the adventurous footsteps of authors Robert Louis Stevenson or Jack London. Visit historic wineries, museums and sights. Indulge in exclusive wine tastings and lunch at a restaurant or winery picnic.

Learn More | Book a Tour on our website www.ActiveWineAdventures.com or call us today at 707-927-1058!

AN ARTISTIC EXPRESSION OF HISTORY INTRIGUING ART PIECE

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ocated in the heart of the valley, an extraordinary bottle weighing over 300-pounds, standing Six-feet tall and made entirely of Crayola crayons was commissioned by Jean-Noel Fourmeaux, the owner of VGS Chateau Potelle in commemoration of 30-years in America. Made from over 75,000 Crayola crayons, the art piece took Three men over four months and 1200 hours to complete. Sculptor Herb Williams, worked with Fourmeaux to construct the miraculous piece of art that is now on display at VGS Chateau Potelle tasting House & Garden in St. Helena.

“It is a bottle I commissioned to represent a special moment in life: celebrating my 30 years in America,” explained Fourmeaux. “We had made a label for that moment which chronicles the different events of the winery in the course of these 30 years. That bottle made with 75,000 crayon by artist Herb Williams of Nashville represents that special label. You can also consider this bottle as a gift to me and to my time in the country that is my home now.” By Valerie Owens WINTER 2017

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OXBOW PUBLIC MARKET TURNS 10 INTRIGUING GATHERING PLACE

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t’s hard to believe that Oxbow Public Market, a popular gathering place for locals and sought after place for tourist is now 10-years old.

The numbers of public market in the country diminished over the years with the advent of the modern supermarket and supermarket chains. When Oxbow opened, there were probably about 50 thriving public markets in the country and now there are over 100 with many pointing to Oxbow Public Market’s success as a major influence.

The success of Oxbow Public Market (over a million visitors/ yr) confirms that putting your focus on the hyper-local food producers/ purveyors resonates with people, both locals and visitors. Oxbow is a model for communities around the country, and owner Steve Carlin (he also put together the merchant mix at the SF Ferry Building market) is among the top go-to consultants and he continues to develop and consult on public markets across the country.

“We wanted Oxbow to be a local’s place where the community felt comfortable and engaged, and the merchants were appreciated for their commitment to sustainability and food quality. We were fortunate enough to get both,” said Carlin.

Carlin credits a lot of his success with the Oxbow in that 75-percent of his tenants are original tenants and they’ve kept an eclectic mix of 50-percent retail and 50-percent restaurants.

“We’ve also accomplished keeping the continuation of Robert and Margrit Mondavi’s vision alive for Copia,” Carlin said. “It’s part of the fabric of who we are. This concept of a community gathering place is real, not just for the customers, but for the employees as well. We fulfill a promise not to be pretentious and help people connect and reconnect. Breaking bread concept is powerful.” Carlin said in the future, the Oxbow is looking to expand, add more outdoor dining, new covers for an inside/outside experience and maintain the central Wifi.

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FLORA & JASON CHANG INTRIGUING VINTNERS

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n a clear day, visitors to Nine Suns Winery can see all the way to San Francisco.

At 1,400 feet above sea level, the spectacular Vaca Mountain property shares its fabled Pritchard Hill address with viticultural powerhouses that could easily intimidate or overshadow the new kids on the block. But proprietors Jason and Flora Chang (along with Jason’s two siblings) have not only held their own on the storied hill, they’ve managed to turn their label into an instant cult favorite. Fans include A-list actors, NBA superstars, and business industry titans who rave about the label’s luscious red blend. Led by a deeply ingrained entrepreneurial spirit, and despite little to no experience in the wine industry, the Changs pooled their collective and diverse expertise to design and execute their modern hilltop masterpiece. Jason, a former neuroscience researcher and PricewaterhouseCoopers management consultant, and Flora, a registered pharmacist now attending Wharton’s Executive MBA program, spared no expense in hiring the best, and the result – from vine, to bottle, to winery atmosphere – is dazzling.

While the brand’s exclusivity is part of the attraction, the level of personal service also appeals. Tours of the stunning property are led by either Jason or Flora themselves. The young Yountville residents shrug their shoulders when asked to define their job titles.

“That’s a tough one,” says Flora. “Sometimes we are directors of something or other, and at other times we’re the janitors.” By Fran Endicott Miller

TAKE NOTE OF THESE INNOVATIVE, SELF MOTIVATED, INTRIGUING NEW TECHNOLOGY HIGH SCHOOL SENIORS INTRIGUING NEW TECHNOLOGY HIGH SCHOOL SENIORS

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avannah Harwood and Grant Hall are recognized as Students of the Month, showcasing student films at the Napa Valley Film Festival, executive producers and creative mentors for On The Fly Productions, a New Technology High School video production company.

When Savanna is not producing videos, attending high school or studying, you will find her play tennis and soccer for American Canyon High School teams or serving as President of the New Tech Mock Trial Club or maybe you’ll find her singing old soulful tunes around her house. Savanna is known to dance salsa, merengue or bachata with her mother. Born in Redwood City, she has traveled extensively through Latin America. Living in Venezuela she returned to the United States to start elementary school. Savanna takes deep pride in her South American roots. Serving as President of the Nicaragua Club she traveled to Nicaragua to teach children to speak English.

This summer she attended a Harvard program, “Speaking with Power, Passion and Purpose.”

Grant Hall known for being efficient and practical, has fallen in love with visual storytelling. His ambition is to become a teacher to share stories of history. Born in Napa, Grant has a deep appreciation of movies and spent many years enjoying films with his parents. With a passion for game design and character development, he is developing his skills for digital story telling. Grant is currently teaching himself advanced video editing techniques and has a strong interest in pursuing screenwriting. In his free time Grant is constructing Sci Fi fantasy costumes complete with a wizard’s blue flowering robes and for Havel the Rock a burly armored Rhino.

Grant and Savanna helped create “Attention Napa” a video project where Napa’s millennials present local cultural issues in a fun and meaningful way. https://www. youtube.com/watch?v=17q4mLog_1k&feature=youtu.be “I think the most beautiful thing that comes with Attention: NAPA is that we want to do well not because of our grade, but because our community is relying on us,” describes Savannah Hardwood.

By JannaWaldinger

IRA C. SMITH INTRIGUING BROADCASTER

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The Voice of the Valley” is what Ira C. Smith has been known as in the Napa Valley for over 42-years.

His distinct deep resonating voice is easily recognizable on air and off. The late, Tom Young, who owned KVON-AM radio recruited Smith from Michigan and asked for a three-year commitment to be the local sportscaster. Smith jokes that he has definitely fulfilled that commitment and has no plans to retire in the near future.

Smith said he has always loved sports.

When he was drafted in the Army, a major liked his voice and asked Smith if he would be interested in working as a Public Information Officer. After serving two years, he went to work for a radio station in Indiana where he said he had to do everything, but he was able to broadcast the first State High School Basketball Championship in Columbia City, Indiana. He eventually moved to Monroe, Michigan where he did play by play for the University of Michigan Football for six years. U of M was scheduled to play in Stanford one year so Smith took some extra time to explore California and fell in the love with the state. While still working in Napa, Smith became the Public Announcer for the Sacramento Kings from 2000-2007.

His claimed to fame is he was the first professional announcer to introduce basketball great, Lebron James in his first NBA game.

When Smith is not broadcasting football, soccer, basketball or volleyball, he said he enjoys relaxing watching his collection of DVD’s or listening to his extensive CD collection. He also plays tennis regularly.

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HANNAH & JOE HARDEN INTRIGUING COUPLE

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his couple’s cute quotient quintuples when their three dogs are in tow. Often pictured in Hannah’s popular lifestyle and fashion blog, VogueinVines.com, Franklin the French Bulldog, Sampson the Akita, and Finnegan the Irish Wolfhound tend to steal the show. And that’s not an easy feat when Joe, part of the Robert Mondavi Winery winemaking team, and Hannah are also in the frame. The photogenic duo moved to Napa five years ago and have readily embraced a wine country lifestyle, the attributes of which Hannah details in her blog. The two met at UC Davis where each played Division 1 basketball; Joe went on to enjoy a brief stint as a professional player overseas before returning to California to utilize his enology degree. He now oversees Mondavi’s Bordeaux varietals while Hannah handles sales for Kikori, a Japanese whiskey company. But the blog is her passion; she loves discovering and showcasing local businesses and experiences and sharing her “finds” with followers. Favored activities include sampling cocktails and appetizers around town, taking the dogs to Alston park, and entertaining friends at home with barbecue, plenty of great wine, and lively conversation. The two love Napa for its rich culture of fabulous wine, devotion to great food, beautiful neighborhoods, and a nuanced mix of country and city. As VogueinVines.com gains momentum, Hannah finds she is recognized occasionally around the Valley. “I think having three very recognizable and distinct pups and a very tall husband have certainly helped!” she laughs. By Fran Endicott Miller

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COOKING WITH JULIE INTRIGUING CHEF

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ulie Logue Riordan’s market to kitchen to table cooking classes makes learning how to cook an adventure in food, wine and fun!

Julie Logue Riordan is passionate about teaching cooking to home cooks and foodies. Classically trained by some of the world’s most accomplished French master chefs, she apprenticed with the former pastry chef of the White House, Roland Mesnier, worked and studied in France at Hotel de France in Auch with Andre Daugin and opened a restaurant in Washington, D.C. with Dominique Dermo in the early 1980’s. She also served as director and teacher at L’Academie de Cuisine with Francois Dionot, and had the opportunity to work with Paula Wolfert, Jean-Louis Palladin and Giuliano Bugialli. She’s a graduate of L’Academie de Cuisine in Maryland, and has studied at Lenotre, Ecole Ritz Escoffier in France and the CIA-Greystone.

Oh, and she owned and operated a catering business. After living and working many years abroad, her home is now Napa where she created the destination cooking school ‘Cooking with Julie’ in 2005. By the way, her home kitchen is one of the best in Napa Valley, stocked with every culinary tool and toy imaginable (the knife collection is a story in itself)!

Julie’s style of teaching is deceptively laid back, but don’t let this fool you.

She’s a maestro who doesn’t miss a beat. Her classes are an adventure in shopping the farmers market, prepping the fresh ingredients and, finally, sitting at the table with new friends to enjoy a meal perfectly paired with superb wines. Participants never feel stressed about doing it right, or making a mess. And there are plenty of tasty treats along the way, like yummy cheeses, homemade condiments and fresh seasonal crudité, served with excellent bread and wine. Menus often consist of a fresh salad, a main course with sides, and a house-made dessert.

In addition to teaching, she leads culinary tours to Europe and works as a private chef. For the 2018 Napa Truffle Festival, Julie’s presenting a “Cooking Truffles with Julie’ program. Check it out on her website at cookingwithjulie. com. [http://cookingwithjulie.com/]

VINTNERS BART & DAPHNE ARAUJO INTRIGUING COUPLE

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etting aside successful careers in real estate and landscape architecture, respectively, Bart and Daphne Araujo joined the ranks of Napa Valley vintners in 1990 when they purchased a historic property in Calistoga.

After 23 years redeveloping vineyards, building a winery and establishing the Araujo Estate and Eisele Vineyard as one of the most respected names in California wine, they accepted an unsolicited offer from Chateau Latour and sold the estate.

They wasted no time in starting over, committed to the community that had welcomed them so fondly when they first arrived. They launched Accendo Cellars with their children Jaime and Greg in 2013. In 2014, they found a serendipitous opportunity to acquire a parcel of the historic Wheeler Farms property on Zinfandel Lane in St. Helena. Drawing on their decades of experience and recalling the spirited camaraderie among vintners when they first came to Napa Valley, they embraced the idea of building a new legacy: an innovative custom-crush winery designed to bring together a community of like-minded winemaking partners in a setting that honors the valley’s agricultural roots.

“Wheeler Farms is our opportunity to provide an environment for talented young winemakers who share with us the passion

to create the very best wines possible from Napa Valley grapes,” says Bart.

The Napa Valley’s newest and most advanced custom crush winery amidst an organic and biodynamic farm, Wheeler Farms includes Cabernet Sauvignon and Sauvignon Blanc vineyards, a grove of 80 olive trees, a heritage fruit tree orchard, vegetable gardens, plus chickens and bees to present a complete expression of diversified Napa Valley agriculture. Daphne participated in the emerging design of the gardens and farm, which provide fresh ingredients for olive oil, preserves and more for the hospitality house and kitchens.

Guests at Wheeler Farms are welcomed to the hospitality house that feels like entering someone’s home. While mingling around the kitchen and strolling out to the patio, they can enjoy wines from winemaking partners including Accendo Cellars, Arrow&Branch, Booth Bella Oaks, Evinco, Tor, Vice Versa, and Wheeler Farms.

Wheeler Farms has become a sanctuary of biodiversity that welcomes its guests to an immersive farm to bottle experience with a unique collaboration of ultra-premium winemakers and outstanding wines—a new legacy the Araujos contribute to this community.

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SHERYLLE FRANK INTRIGUING FLOWER GIRL

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herylle Is no stranger to restaurants, hotels, private estates and wineries throughout the valley. Known to many as the “Flower Girl”, this creative florist and master gardener has been adorning these Napa Valley establishments with stunning creative flower arrangements for over 20 years.

She was originally inspired by her grandmother’s talents in the garden while growing up in Granite Bay where her green thumb was born.

Her enthusiasm grew further while living back east, where she learned a few tricks of the trade working with a creative florist who owned a tiny flower shop near the brownstone where she lived.

Upon returning back to the Napa Valley, Sherylle began designing and arranging florals for Napa Valley businesses. From the onset over 20 years ago, her reputation as a premier florist blossomed and has flourished amongst her loyal and long-time patrons. Her business grew expeditiously through word of mouth amongst the valley. Being that she does not have an actual store front for her florals, most of here accounts are commercial establishments and are by referral only.

Sherylle continues to grow her business, “Thoughts in Bloom”, and feels fortunate to have met so many wonderful people over the course of the years. In addition to her longstanding clientele, she loves creating and designing floral arrangements for special events, whether big or small. She is so grateful for the continued support of her many clients and friends.

For Sherylle, nature has always been the palette that motivates her and she draws her inspiration from that bounty of the earth. The beautiful colors and intricacies of the flowers and greenery have been created by nature for the sketches, paintings and now as a florist.

Quote: Just remember, keep your eyes open. Beauty is all around you! www.thoughtsinbloom.net

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MARY REZEK “THE NO BULLSH*T EXECUTIVE COACH” INTRIGUING MENTOR

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ary Rezek is a disruptor. A global executive coach and TED Talk speaker coach, she is known for saying “So What”, prefers “messy” and is often described as a fixer. She works with executives who seek change. Her directness, honesty, aptitude for complex problem solving, and no-nonsense approach allows Mary to equip leaders with tools and insight they need for greater personal and professional impact. As a speaker coach, she defibrillates ordinary speakers to extraordinary storytellers.

Though she is 6th generation Californian, Mary has been living and working in Shanghai, China since 1997. She repatriated to downtown Napa in 2013 to be closer to her extended family with the added benefit of fresher air. Her business is still headquartered in Shanghai with a field office in Napa, so her commute each month is the Pacific Ocean supporting startups to fortune 500 clients in Asia and the USA. Mary is an introvert, loves baking pies, making jams and raising chickens. She is a feisty motorcycle enthusiast, riding her side car motorcycles in Napa and Shanghai. She is a member of the Napa Chapter of Soroptimist Intl, helping women and girls to be strong and successful. Mary is a regular contributor for INC Magazine, Entrepreneur, Success Magazine.

Mary practices what she preaches. She breaks rules, drives fast and talks straight.

She seeks change and new experiences in her own life, and coaches leaders to boost their ability to be bold. Check out her website, www.MaryRezek.com to activate your leadership. By Janna Waldinger

ARVIND & BEVERLY SODHANI INTRIGUING VINTNERS FROM HIGH TECH TO TERROIR Arvind and Beverly Sodhani’s passion for making wine actually started in a custom crush facility in 2006 making three vintages of Cabernet from To Kalon vineyard grapes primarily for family and their wine loving friends. Their passion and motivation to create their own brand escalated from there.

While learning the intricate craft of winemaking, they spent over a decade searching for the perfect Cabernet vineyard. After an extensive search, they found exactly what they were looking for just north of St. Helena, an 11-acre hillside estate producing 6.5 acres of exceptional Cabernet fruit in the St. Helena appellation near Spring Mountain. With a selective search for their winemaker, they came upon Thomas Rivers Brown, who has a keen appreciation for the unique terroir of Sodhani Vineyards and with the same boundless passion as Arvind and Beverly for crafting spectacular Cabernet vintages.

Arvind’s passion for wine has always been at the top of the charts, so has his impressive career in the high-tech industry. Arvind was previously the executive vice president of Intel Corp and president of Intel Capital, one of the largest technology venture capital firms in the world. During his leadership, Intel Capital grew into an acclaimed Tier 1 VC. He takes that same energy and quest in to establishing Sodhani Vineyards to the top echelon in wines.

Their second vintage of Sodhani Vineyards Cabernet was recently invited as one of the wines being poured at the prestigious Michelin Guide New York Award event and the launch of the Robert Parker Extraordinary Awards in October this year. Beverly and Arvind were honored to have their wine selected to be showcased at this exclusive wine event.

“Everything we do in the vineyard and winemaking is in pursuit of delivering perfection in the bottle. From hand farming all year to selection only the perfect grapes using the optical sorter to aging both the Reserve and the Estate in 100% new French oak barrels. We make no compromises at any step of the winemaking.” www.sodhanivineyards.com

MICAH MALAN INTRIGUING MUSIC PROMOTER

M

icah has spent all of his adult life in Napa. He participated in 4H as a youth raising pigs and joined a nonprofit as a volunteer to protect native Haisla hunting lands in the Pacific Northwest from logging.

At 18, he was a passenger in a car, where his friend fell asleep at the wheel leaving him paralyzed for over 21 years now. This has not stopped Micah from achieving his life goals of working in creative art, music and owner operator of a mobile home park since 2003.

Micah was a founding Board Member of the Napa Spinal Cord Injury Network and is currently, Vice President. Micah is in his 6th year of being on the Board of Porchfest; which brings live music from 50 downtown porches and over 100 local bands. As a part owner of BottleRock 2013 and founder of the initial startup funding of BottleRock 2013, he assisted with the development of the food and beverage sponsorships for this event. He is considered a local expert on music talent coming from the Bay Area. After six years of being the ADA compliance Director and team member of corporate sponsorship for BottleRock, he has proven to be a valuable asset to this beloved event.

On October 8, 2017 Micah pulled on all of his skills and talents, along with his family to narrowly escape a fierce fire storm on Atlas Peak. The fire quickly consumed the Malan Family Ranch that took 40 years to build. Now, Micah and his family begin rebuilding their Malan Family Ranch for future generations.

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FINDING FABULOUS IN THE NAPA VALLEY, THE ART OF SEEING WITH ART & CLARITY INTRIGUING ART There is much beauty to be found in the Napa Valley, the home of fine wine, delicious dining and exquisite landscapes.

Come explore “Finding Fabulous in the Napa Valley - The Art of Seeing, a photography adventure” expanding your photography skills while venturing into the natural beauty of Napa Valley.

Every season offers a world of beauty to discover in Napa Valley. In the Autumn season, oranges, reds and yellow foliage carpet the valley floor. Winter vineyards are later blanketed by yellows of mustard flowers, layers of greens that carpet the hills and between the vines. Venture out frequently to experience the changing seasons. Notice what’s different and renew your creative nature. It will add to your vitality!

The Art of Seeing offers custom designed three to six hour explorations of the best that the Napa Valley has to offer.

The three-hour guided adventure, with camera in hand, takes you on a journey that seeks to re-frame your world. The six-hour guided Make Art of My Day Adventure offers a journey into the natural world, an exclusive wine tasting experience, a first class lunch at one of our fine restaurants tailored to your palette, to be followed by a one of a kind 11 x14 photography art book that includes beautiful images are sourced from your experience here in Napa Valley.

Take your photography skills to a new level while giving yourself the time to appreciate life around you.

Travel into the natural landscapes or discover the beauty and light of the historic Abajo Neighborhood in old town Napa along the Napa River. Each Art & Clarity Adventure is custom designed.

Learn to use light to enhance your creative expression with international professional photographers Janna Waldinger and Lowell Downey, owners of Art & Clarity. The Art of Seeing stretches beyond camera functions into the poetics of perception, fostering a deep appreciation of light and joy of our natural world.

All levels of experience are welcome. Trips may accommodate special needs. Whether you enjoy using a 35mm camera or the camera on your phone, you will expand your awareness of nature’s subtle gifts of light and color and broaden your perspective that will help you create fine works of art.

The Art of Seeing with Art & Clarity was recently featured in the New York Times as one of the top three photography tours in the United States. 10 Tours to Turn Travelers Into Photographers - NYTimes.com The Art of Seeing, is also included in 100 Things to Do in Napa Valley Before You Die. Published by Reedy Press. Contact: janna@artclarity.com 707-480-4003 Reservations a must.

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THE KINDNESS KIDS INTRIGUING KIDS

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isters Talulah (10) and Ruby (7) Finkelstein have certainly earned their nickname, The Kindness Kids. As founders of Be Kind Napa, these young ladies have been spotlighting the importance of kindness to strengthen community through the gifting of their iconic “Be Kind” buttons, speaking engagements to local organizations and the creation of Napa Valley Kindness Day, a celebration and walk through Yountville that attracted 400 people from around the Bay Area and featured hand-made signs with messages of kindness, music, speakers and activities all focused on compassion and benevolence.

As a result of their positive community-building actions, the Town of Yountville, the City of Napa and the County of Napa all issued proclamations decreeing July 29, 2017 as Be Kind Day. They have also been commended and officially recognized

by the California State and Assembly and Senate and the U.S. Congress. The inspiration for this movement came from family friend, Laurie Phillips, of New York City who noticed that many of her fellow Manhattanites travel the city in a self-imposed isolation. As a way to connect, she made the Be Kind Buttons and would wear them while out and about. The sisters liked this idea and decided to bring it to Napa.

In the few months since that trip, the buttons and their message (now printed in English and Spanish) have fanned out across Napa Valley, being worn by people of all ages, ethnicities, orientations and employment statuses.

The Be Kind Napa movement has no political, religious or business connections. The sole goal is to foster warmth, consideration and neighborliness in our community and beyond.

Simply be kind.

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TIM HOWE INTRIGUING NAPA VALLEY ARTIST

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im Howe is an internationally recognized landscape painter.

He finds inspiration in the ever-changing colors of the expansive rolling terrain that nature provides though out every season, especially in the Napa Valley, where the vines determine the calendar. Tim has become so well known for his stunning vineyard landscapes that he is often referred to as “The Artist of Napa.”

Tim was born in New Zealand where he was surrounded by the majestic panoramas and brilliant contours of his vast homeland. It was there where he was first inspired to express nature’s limitless splendor through his heart and his brush.

After a recent 7-month sabbatical he has returned to the place he calls home, the Napa Valley where he has lived and maintained a studio for many years along with his wife, Patricia. In our beautiful wine country, Tim finds inspiration in the ever-changing scenery with the brilliant diversity of the seasons.

He has traveled and lived around the world giving him a vast pictorial palette of colors from the diverse region’s terrain from which to choose from. He expresses his reflections on to the canvas displaying his visions through his paintings which are portrayed in his extensive collection of works.

Tim’s expressions on his painting style and inspiration: “I’m predisposed to thinking in terms of images as either positive or negative shapes, while isolating important colors. I see this as a more graphic and more contemporary way of painting. I find myself utilizing nature’s shapes and images and interpreting them on canvas in a bolder, more graphic way for maximum effect.”

Tim’s unusual blending of styles attracts both the traditional and contemporary collector. His paintings are found throughout the world in galleries, wineries, TV shows, movie sets, wine bottles and collectors’ homes. www.timhowestudios.com

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THOMAS BARTLETT INTRIGUING INTERIOR DESIGNER Life-long Napa resident, Thomas Bartlett, who grew up on a cattle ranch is a local boy who made good. He met the late Margrit Mondavi when he was 17-years old at her art store on Lincoln Avenue. She invited Thomas to her home on Soda Canyon to paint with her and they became best of friends until she passed away last year. It was through Margrit, that Thomas discovered his love for all things art and his artful eye for design. Over the years, he has become an internationally recognized interior designer and his work has been showcased in prestigious magazines such as Architecture Digest (AD) and other international publications. He was included in AD 100 list of the Best in the World.

Thomas has also become knowledgeable of the who’s who in the influential circles and has designed hundreds of homes across the country and beyond.

He is a storyteller and is filled with one of a kind life experiences. Much of his own collectible art is house at his Villa in Mexico, which spans entire city block.

His work includes one of the most technological homes in California and homes filled with incredible antiques and art collections. Though he is private about his clientele, he said his most rewarding compliment is when children of his clients hire him to do their home. “I love what I do beyond words,” said Thomas. “We are all good at something and mine is designing homes.” thomasbartlettinteriors.com

WARREN WINIARSKI IS INTRIGUING CZAS WINA’S 2017 PERSON OF THE YEAR An International Honor from the Largest Polish Wine Magazine Czas Wina awarded the ‘2017 Person of the Year’ award to Napa Valley icon, Warren Winiarski. Winiarski was honored at the gala event on October 21st at Sierakow Manor in Krakow, Poland. Czas Wina has chosen an international wine luminary as its ‘Person of the Year’ since 2010. Winiarski was honored for his legacy in Napa Valley and changing the image of California wines worldwide.

The award is of personal significance to Winiarski whose parents emigrated from Poland in the 1890’s. Winiarski was born and raised in the Polish neighborhood of Chicago.

During his visit to Poland to receive the award, Winiarski conducted a lecture on the California wine and grape industry at Jagiellonian University and a tasting of representative California wines.

Warren Winiarski is a Napa Valley resident, grape grower, and philanthropist. His well noted Arcadia Vineyards in the Coombsville AVA of Napa Valley grows Chardonnay, Merlot and Cabernet Sauvignon. He planted his first Cabernet Sauvignon vineyard in 1970 in what is now the AVA “Stags Leap District.” Founder and former proprietor of Stag’s Leap Wine Cellars, Mr. Winiarski is a Napa Valley winemaking icon with a deep legacy commencing when his 1973 Cabernet Sauvignon won the Judgment of Paris in 1976, helping put Napa Valley on the global wine map. A longtime advocate of Napa Valley land preservation, Mr. Winiarski has backed legislation over the past 50 years to protect agricultural and open space for future generations. He is a longstanding, avid supporter of the Smithsonian National Museum of American History’s American wine programs and has established funds to continually support the UC Davis Library’s collections of prominent wine writers’ manuscripts and papers. Mr. Winiarski lives with his wife Barbara overlooking the Napa Valley. Winiarski is also being inducted into the California Hall of Fame in December.

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HEARTS

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NVL people & art

Self-taught Artist

BLAKE JORDAN  # | BY KARI RUEL

Blake Jordan

A

rtist Blake Jordan, claims to be self-taught artist that discovered glass as his canvas.

The Napa native said art has always been a big influencer in his life. Marvel comics and Disney cartoons were his first inspiration. His grandmother gave him a pencil and watercolor set and he began to draw. Then he took an illustration art class in high school and an obsession with comic style artwork soon followed.

Blake has been painting wine bottles for the past four years. He was working with a winery that had 10 magnums with no labels.

“I hadn’t painted in 10-years and I thought wouldn’t it be cool to paint these bottles with a comic theme,” said Blake. “We did and it was an instant hit.

It wasn’t until Rick Ruiz of Twenty-four wines asked me if I could paint a wine bottle with Football player/vintner Charles Woodson on it, that I realized I could do someone non-comic.”

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What started out as illustrations soon became portraits on glass bottles.

He has since completed over 200 painted bottles. Blake said when he is asked to do a musician he often listens to their music for inspiration.

Painting on glass is a tasking project.

Blake exclusively uses DecoColor opaque paint markers to produce the art for clients spanning from some of the finest wineries, famous athletes, musicians and small corporations. He said his favorite painted bottle is of a Dragon Koi on a 18-liter bottle and it took the longest to paint.

Vintner Rich Frank

Blake often donates his painted bottles to raise money for charity. He is especially fond of Draw Bridges, a non-profit dedicated to proving homeless and low income communities with art supplies and volunteer educators in fine arts.

“I like to use my art for good causes and give voices to organizations that need it,” said Blake. “Fine art always has a smaller niche and I always want it to be relevant.”

SEE MORE SAMPLES OF HIS WORK

blakejordanart.com Drawbridges.org

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Food and Wine on California’s Central Coast

 BY ROBERT KAUFMAN | # BY VISITSANLUISOBISPOCOUNTY.WEBDAMDB.COM

Heaven

TRAVEL San Luis Obispo

NAPAVALLEYLIFE.COM

I

f all you know about San Luis Obispo County (a.k.a. “SLO CAL”) is that it’s halfway between San Francisco and Los Angeles, you’re missing a major portion of the story of California’s Central Coast.

And that story has much to do with the culinary and vintage landscapes bordering Highway 101 and the Pacific beaches that hug the famously picturesque Highway 1.

Whatever route is decided upon, do yourself a favor and take a break from the fast lane and fast foods, especially if you find yourself in San Luis Obispo on a Thursday evening. There are any number of scrumptious menus in the area to test your palate but for a one-stop feast on the best of the region’s freshly picked agricultural treasures (and barbeque ribs), just attend the six-block long Downtown SLO Farmers’ Market held year-round.

San Luis Obispo, the Central Coast’s hub city and college community (California Polytechnic is based here), is surrounded by a dozen inland and beach towns, each possessing its own distinctive charm. On the southern end of the Central Coast region, the time-warp town of Pismo Beach has miles of unspoiled beaches, visible from an oceanfront room balcony at the Pismo Beach Lighthouse Suites on the Pacific bluffs.

The north end is home to the quaint village of Cambria, where the seaside hotels lined up in a row along Moonstone Beach have seductive names like FogCatcher Inn and Blue Dolphin Inn and serve as prime viewing sites December through March for acqua-tainment provided by sea otter and gray whales.

Clearly, the most cherished output of the local economy is a by-product of the fertile soil recognized in the late 18th century by California missionaries as ideal terra firma for growing wine grapes. Taking full advantage three centuries later, modernday visionaries have transformed this diverse topography with distinct microclimates into the state’s third largest wine-producing region with more than 40 wine varietals.

Of the area’s 200-plus wineries and 40,000 vineyard acres, the majority is located in the Paso Robles (“Pass of the Oaks”) region along Highway 46, including many with welcoming and unpretentious tasting rooms. The abundance of wineries certainly merits multiple return trips to the vintage trail but a couple pungent highlights during this journey included Windward Vineyard, where owners Marc Goldberg (the “wine shepherd” – he says the vineyard is the winemaker) and Maggie D’Ambrosia produce 100% Estate-grown Burgundy-style Pinot Noir and Justin Winery (founded 1981) with former Napa Valley winemaker Scott Shirley, continuing his award-winning vine to glass skills with Bordeaux-style blends.

The southern countryside of San Luis Obispo County is ground zero for the cool climate Edna Valley and contiguous Arroyo Grande Valley. Here, the cooperative spirit of pioneering area winemakers exudes at the shared tasting room of 25year old Ortman Family Vineyards and Saucelito Canyon Vineyard, the latter

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specializing in Zinfandels from its 135-year old vines. Also epitomizing the local passion for bounty is Jack Creek Farms on Highway 46, where owners Becky and Many Barlogio, two sisters from a farming family in Templeton, rejected full culinary college scholarships in favor of cultivating the land and a business that’s been in the family for five generations.

So, next time you’re driving through the Central Coast area, slow down. L.A. traffic isn’t going anywhere. Savor the fruits of the labor and the neighborly hospitality of those who work and live in San Luis Obispo County. As mama Joy Barlogio says, “It’s all about the food we grow.” And the wine.

WHERE TO EAT Enoteca Restaurant & Bar www.labellasera.com/enoteca-restaurant

In the heart of Wine Country, Enoteca’s menu serves contemporary innovative pairings in a sophisticated yet inviting atmosphere. Live Jazz takes place on Thursday nights.

Paso Terra Seafood www.pasoterra.com

Downtown Paso Roble’s newest seafood restaurant offering a wide variety of American, French and international seafood dishes utilizing sustainable farming ingredients F.McLintocks Dining House www.mclintocks.com

Ranch-style meals with genuine Western hospitality and 100& local wines at four locations along the Central Coast Novo

www.novorestaurant.com

An iconic dining experience serving global cuisine in 64

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the heart of downtown San Luis Obispo with creekside ambiance. Dog friendly!

Eureka!, www.eurekarestaurantgroup.com

A collection of America’s best of craft beer, small-batch whiskey, craft cocktails, regional wine, and an authentic, one-of-a-kind culinary discovery including all natural Angus burgers

WHERE TO STAY La Bellaserra Hotel & Suites,

www.labellasera.com

Located in Paso Robles Wine Country, this luxurious Mediterranean-style 60-room hotel features an on-site spa and choice of Whirlpool, Fireplace, or Patio Suites Allegretto Vineyard Resort,

www.allegrettovineyardresort.com

A Tuscan inspired destination resort with 171 rooms, full service restaurant and boutique spa all amidst 20 acres of vineyards Apple Farm Inn

www.applefarm.com

Just blocks from downtown San Luis Obispo and close to Cal Poly, this deluxe lodging is set in a lush, quiet garden setting with all rooms containing fireplaces Avila Lighthouse Suites

www.avilalighthousesuites.com

The all-suite luxury hotel in Avila Beach features accommodations with views of the California coast, a putting green, ping-pong, life-size checkers and outdoor pool and spa FogCatcher Inn

www.fogcatcherinn.com

Steps from Moonstone Beach and 6 miles from Hearst Castle, Fogcatcher Inn offers the charm of an English seaside village with its rounded thatched style roofs and flower-lined brick paths.

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The Estate

Yountville Reimagined  BY FRAN ENDICOTT MILLER

L

ocated on 22 acres of some of the most prized real estate in Napa Valley, the Estate Yountville has seen several transformations during its existence. But its most current metamorphosis is its most ambitious to date. Comprised of Villagio Inn & Spa, Vintage House inn, and lifestyle shopping and dining destination V Marketplace, Estate Yountville seeks to become a luxurious must-stop on Napa Valley traveler itineraries. Ownership team Thayer Lodging/Brookfield Properties has assembled several of the world’s most sought-after designers and architects to bring the new luxury vision to life while maintaining the character of Yountville and its surroundings.

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This reimagining of what was formerly known as The Vintage Estate includes stylish design detail that evokes a distinct sense of place and captures a unique fusion of agrarian roots and expressive sophistication.

Jennifer Rutkowski, vice president of sales and marketing for Brookfield Hotel Properties states, “We know these 22 acres are a treasured piece of the Yountville community and we know that residents take personally any changes to the property. Our vision is to take something special and ingrained and bring it to life again in a way that is more welcoming. Our goal is to expand the story outside Napa, and Bay Area. We want Vintage Estate to be on everyone’s bucket list.”

Surrounded by lush vineyards and calming water features, Vintage House (formerly known as Vintage Inn) and its public spaces continue to flawlessly blend Napa Valley culture with a modern and relaxed vibe. Guests are greeted with a glass of wine in the Great Room —reminiscent of a sophisticated and contemporary Wine Country residence with vaulted ceilings, oversized windows, tufted velvet furniture, and a romantic wrought-iron and crystal chandelier at the focal point.

Guestrooms incorporate natural elements and materials reflective of the beauty of the surrounding region. The design palate invokes a sense of place; features include sumptuous bedding, oversized wood-burning fireplaces, private balconies or patios, extra-large bathrooms, oversized double showers, and natural ESPA bath amenities. All visits include complimentary amenities such as a daily Wine Country continental breakfast, daily turndown service, Wi-Fi, parking and more.

Vintage House guests are also invited to unwind in a stylish private cabana at the newly redesigned pool and can also take advantage of the newly redesigned spa at Spa Villagio. The spa is one of the area’s premiere luxury day spas and the largest in the area with seven treatment rooms and

five luxurious couple’s spa suites, all of which have their own indoor and outdoor fireplace and lounge area, steam shower, sauna, and outdoor hydrotherapy soaking bath.

The Vintage Estate Conference Center and its eleven distinctive venues have also been reimagined. 30,000 square feet of corporate and social event spaces convey relaxed elegance and are perfect for meetings, receptions, banquets, and mere meandering.

“We welcome everyone – residents and visitors – to wander the grounds of Estate Yountville and see the changes,” said Rutkowski.

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NVL money & wealth

ARE YOU PREPARED for the UNEXPECTED?  BY RICH JACOBSON

L

iving in the Napa Valley, we are blessed beyond any reasonable measure by incomparable natural beauty, genuine fellowship and an overflowing generosity of kindness. We toast our many occasions to celebrate this bounty with one of the world’s most highly regarded wines. Life is good!

Yet, anyone living in the Valley also knows we occasionally live through moments of tragedy. The recent wildfires brought that home like never before.

Many experienced devastation to an unimaginable degree. The specter of losing one’s home, one’s possessions, one’s memories in a flash is something that few of us can fathom, unless we see it with our own eyes. The earthquake of 2014 just a few years earlier brought with it a different kind of destruction and trauma, but nonetheless one of enormous impact. Before that, there were floods, another earthquake, another fire, and…the list goes on. This is not to mention the many private tragedies we each experience as human beings…the loss of loved ones, broken relationships, the decline of our parents, the betrayals and duplicity of others that lead to legal conflict, and more.

I have met many smart and successful people over the years who have told me that they “hate” insurance. In fact, I’ve been told on a few occasions to not even bring the subject up! That is a shame because anyone who has studied and trained, and, most importantly, anyone who has LIVED knows that insurance was created because of life’s continuing risks. Buildings burn, cars crash, the earth shakes, and people do sue. We can’t control such things, but we can act to limit the damage. That is why insurance is such an important part of a sound financial plan.

Property and casualty insurance (typically home and auto) are the foundation for protecting the wealth- the “things”- we have worked so hard to acquire. When was the last time you reviewed this to see if it adequately covers you? What about umbrella coverage? Have you checked your net worth to see if the umbrella insurance you have would protect all that’s at risk? Have you made sure to have your insurance reviewed by an independent advisor, and not just a captive agent with a single company?

How about disability insurance? Do you have a plan in place in case you can’t work and earn a living? Would an insurance policy to provide income during such an event make sense?Then there is life insurance. Here’s the misconception; it’s not for you. You purchase life insurance for others…because you cannot guarantee them that you’ll always be there to provide a roof over their head or bread on the table or money for college. Purchasing life insurance is really one of life’s most altruistic acts. It is something you do entirely for others and your only reward is peace of mind.

Yes, when you buy insurance, whatever it may be, someone will earn a commission and it will cost you an annual premium. Some will hate that part of it. I understand. Just know, that each time you write the check, life marches on, the next risk lies ahead, but you’ve just taken action. That’s something to celebrate.

0Rich Jacobson is a Registered Representative offering Securities and Advisory Services through United Planners Financial Services, Member: FINRA, SIPC 68

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Results and patient experience may vary. While CoolSculpting is safe, some rare side effects may occur. As with any medical procedure, only your CoolSculpting provider can help you decide if CoolSculpting is right for you. In the U.S., the CoolSculpting procedure is FDA-cleared for the treatment of visible fat bulges in the submental area, thigh, abdomen and flank. Outside the U.S., the CoolSculpting procedure for noninvasive fat reduction is available worldwide. ZELTIQ, CoolSculpting, the CoolSculpting logo, the Snowflake design, and Fear No Mirror are registered trademarks of ZELTIQ Aesthetics, Inc. Š2017 All rights reserved. IC02267-A

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NVL health & wellness

Is concierge MEDICAL CARE right for you?  BY DR. ALEX DE MORAES

L

ets face it…customer service, personalized attention to detail and focusing on the needs of the customer has changed in all aspects of life, including medical care. I, like many other physicians, have struggled with the changes in how medical services are provided to patients. Decreased time for a visit, lack of personalized service and more time spent on the computer than with the patient… it was time for a change!

MY STORY I love what I do and feel like I make a difference in the lives of the people I care for. In my 20+ years in medicine I have worked as a medical director in a large community health center, retired after 28 ALEX DE MORAES, MD years as an Air Force reserve flight doctor, worked in private practice, as a medical director of a nursing home, a hospice and palliative care services director, and helped establish a large internal medical clinic in Washington.

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I was finding it difficult to provide the level of service I strive to achieve in the new age of the 20minute medical visits, now offered to patients. I wanted to return to the time when family physicians could provide the best care without time constraints. Patients need unlimited access to their doctors to stay healthy. In 2017, after much searching, I decided to become a concierge doctor in private practice. I wanted patients to know I was available when they needed me and that I could provide the best care when THEY needed it.

WHAT IS CONCIERGE MEDICINE? Concierge Medicine is a form of membership based services in which doctors provide medical care to a smaller group of patients providing 24/7 access, a cell phone number to connect directly with their physician, same-day appointments, and visits that last as long as it takes to address their needs.

Amenities and services include hospital care, telemedicine, direct e-mail access, nursing home services, home visits and a special focus on complete personalized care. Patients pay a fee in exchange for this enhanced access and personal attention.

In return doctors have a smaller patient

population to care for and have time for the patients concerns when they need it. The physician is available for anything related to medical care, services and advice, and can help assure you are getting the best of care any time you need it. A concierge doctor will also oversee your specialty care and help review all available options to assure you understand what your options are. As a concierge physician we are vested in assuring you get the best care possible. We help you navigate the complex world of medical care and can help avoid unnecessary hospitalizations, testing and duplication of services by working directly with you and all your physicians.

Concierge physicians have the time to work directly with the specialist to get you the care you need. Numerous studies have shown that faster access to the best care possible leads to healthier patients who have better medical outcomes – something we all deserve to have.

Many times a call can provide guidance for a medical concern and avoid an unnecessary ER visit. Patients can contact me anytime of day by calling, texting or e-mailing me directly. We can then determine if something as simple as videoconference can address the problem or does the patient need to be seen irrespective of the time and/or day of the week.

MORE INFORMATION ON DR. ALEX CAN BE FOUND AT

www.NVPersonalizedHealth.com.

SPECIAL SECTION

A UNIQUE PERSPECTIVE:

“FEATURED CLIENT SPOTLIGHT”

The Battuello Legacy  BY VALERIE OWENS

Farming is a profession that has roots and emcompasses family, tradition and proficiency. A blend of physical aptitude and robust machinery geared toward producing the finest yields attainable. For the Battuello family, farming has been the “family business” for 4 generations. Specializing in Cabernet Sauvignon, the family property of 82 acres rests in the heart of the Napa Valley.

“Farming is what we do. It’s what we have always done,” said Craig Battuello, Partner of Battuello Vineyards.

Dating back to 1909, Matteo and Sera Battuello purchased the property and farmed grapes, prunes and other crops. After years of farming and dedicating themselves to the business, Matteo handed the reigns over to his son Dominic and wife, Ellen, in 1947.

Committed to the legacy and profession in which his father, Matteo Battuello thrived, Dominic taught his son Craig how to drive a tractor at the tender age of 8. “ I had an interest in the business,” explained Craig Battuello.

By the age of 13, Craig had planted a vineyard on his own, learned how to weld and could drive tractors and cars. Together, Father and son worked side by side on the property until Dominic’s death in 1995.

A property rich in history, today, Battuello Vineyards produces Cabernet Sauvignon, a small amount of Petit Verdot and a few rows of Gamay. Working closely with clients such as Stags Leap Wine Cellars and Clos du Val, The Battuello’s have left a footprint in the Napa Valley.

“I am so honored to work with the Battuello Family,” said Financial Advisor, Matthew Mullowney, CPFA. “They have such a unique heritage along with the dedication and knowledge around quality farming for their clients.

Battuello Vineyards is the very best of what Napa has to offer.”

Father to Dave, Mark and Kim, Craig hopes to carry on the the Battuello legacy for his Grandchildren, Case and Alessa. “ I am proud that we are still here and will be here for 100 years to come,” said Craig Battuello. “I hope to live long enough to see my grandson drive a tractor.”

With the fourth generation coming into fold, Craig has partnered with his son Dave to carry the Battuello name, a name synonymous with quality and dedication, into the future.

p: 707 346 7601 | f: 707 260 6131 | e: info@newaspectfs.com 1475 Fourth Street, Napa, CA 94559

“The knowledge passed down by each generation has allowed the next to take it further with innovation and technology to continue produce the highest quality fruit,” said Dave Battuello. “ I’m excited to share that history with my children so that they can further build upon it.”

New Aspect Financial Services, LLC. is licensed to sell insurance in AZ, CA, IL, MA, MI and MN, and is registered to offer securities in AZ, CA, FL, GA, IL, MA, MD, MI, MN, NY, OH and TX. Securities and Investment Advisory Services offered through Woodbury Financial Services, Inc., Member FINRA, SIPC and Registered Investment Advisor. New Aspect Financial Services, LLC. and Woodbury Financial Services, Inc. are not affiliated entities WINTER 2017

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NVL food

“TIS the SEASON” Festive Holiday and New Year’s Yummy Delights  BY DYNIE SANDERSON

The Holidays and the New Year festivities are near and so are the delicious treats that go with it, whether a hearty main dish or sweet treat or a festive libation, it is the time that friends and family come together in the kitchen to make merry.

We would like to invite you to try a few of these dishes from a few of our favorites Napa Valley Chefs. Cheers and Have a Happy New Year!!!

RECIPE: Braised pork belly with roasted K&J Orchards

apricots, pickled green strawberries and nasturtium • 3lbs pork belly (no skin) • Belly rub (1C kosher salt, 1C brown sugar, 2T ground all spice, 1T ground clove, 1/2 T ground cinnamon, 1/4T ground star anise) • 2 quarts veal stock • Mirepoix of celery, onion, fennel, apple • Cut all items in quarters • Water as needed • 1 small pan to fit the belly flat, about 4in tall EXECUTIVE CHEF AARON MENEGHELLI

of Carneros Resort and Spa Carneros Supper Club

For the pork-belly you will need to mix the dry ingredients for the cure before seasoning the belly.

Start by gently scoring the skin side of the belly to

form diamond shapes across the entire top of the belly, allowing it to expand as it cooks. Make straight lines about 1in apart. You do not need to cut through the fat into the meat, just enough to mark the fat.

Once the skin side of the belly is marked, generously season with the rub. Allow this to cover the entire belly top and bottom. Next, fill the bottom of your braising pan with one even layer of the mirepoix and place the belly over the top with the skin side up.

Bring the veal stock up to a boil and pour into the braising pan, only allowing the liquid to crown the corners of the belly, do not cover the belly with the liquid completely. Use the water as needed to reach the level desired.

Cover with foil and cook at 300 degrees for 3.5 hours. Remove the cover and turn the oven to 400 degrees. Continue to cook for an additional 30 minutes to allow to caramelize, baste the belly every 10 minutes and do not let the belly burn; you want a dark brown color to be even on the belly surface.

Remove from the oven and let it cool in the liquid. Once it is at room temperature, remove the pork belly and press under a weight to achieve an even thickness. Cut into portions of 2in by 2in.

Strain the liquid and reserve.

PICKLED GREEN STRAWBERRIES

• 2C granulated sugar • 2C white wine • 1C red wine vinegar • 1C champagne vinegar • 4 pints of green strawberries, washed with stems removed Combine the sugar, wine and vinegars and bring to a boil. Pour the boiling liquid over the top of the strawberries. Cover the container and let sit at room temperature until cool, refrigerate until ready to use. Store extra strawberries in the liquid.

APRICOTS

• 4 apricots cut into quarters • Granulated sugar Press one side of the quartered apricot gently into the sugar. Using a torch, brulee the sugar to gain a crispy and caramelized apricot.

WHEN READY TO SERVE

Using a small amount of grapeseed oil heat a sauté pan until the oil is almost at its smoking point.

Sear the portioned belly pieces on all sides. Once you have reached the final side of the portion, add a small amount of the braising liquid and allow it to reduce. Basting the belly will allow the liquid to slowly glaze the pork belly as it reduces. Place belly on the plate and garnish with the fruits. Pick pedals off nasturtium flowers and place the leaves as well. Finish with fleur de sel.

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CA’MOMI CHEF VALENTINA GUOLLO-MIGOTTO

Creates something for your Sweet Tooth with her Festive Libations and Chocolate CA’MOMI COCKTAILS WITH HEARTCRAFT SPARKLING WINES:

These three inspired cocktail recipes will turn every holiday party into a soirée. No celebration is too small for a bottle of bubbly and Italian-born Vintners Dario De Conti, Valentina Guolo-Migotto and Stefano Migotto pride themselves on making heartcrafted wines with Old World winemaking techniques, making these authentic Italian treats perfect for your table this holiday season.

CARAMELIZED COCOA NIB WHITE CHOCOLATE BARK FROM RECCHIUTI CONFECTIONS:

This delicious treat is inspired by selfmade Chocolatier Michael Recchiuti’s cookbook, Chocolate Obsession. A twist on a classic with seasonal toppings, this chocolate bark recipe will make every home-chocolatier feel like a professional.

Enjoy smoky cocoa nibs contrasting the sweetness of white chocolate.

INGREDIENTS

• 1 tsp (1/3 oz.) unsalted butter with 82% butterfat • Scant 1 ½ (6 oz.) cocoa nibs • ½ cup (3 ½ oz.) granulated cane sugar • 1 ½ cups (14 oz. by weight) tempered white chocolate

CA’MOMI OSTERIA COCKTAIL RECIPES : HEARTCRAFT SPARKLING AMALFI

• 1 ½ oz. ca’ momi heartcrafted vodka limoncello (not available retail, this is housemade) • 3 oz. heartcraft by ca’ momi sparkling white • ½ oz. genepy alps • ¼ oz. lemon juice wine glass • ice wine glass, pour and stir, garnish with lemon peel and salvia officinalis (purple sage flowers) • Spritz • 2 oz .heartcraft by ca’ momi sparkling rosé • 1 ½ oz. cappelletti aperitivo (our allnatural substitution for the classic Aperol or Campari) • 1 oz. seltzer • old-fashioned glass • pour over large cube & stir • garnish with a wheel of orange

MAKE THE BARK

• for winemaker Dario de Conti’s revved up version: add ½ oz cynar 70 proof

Line the bottom of the sheet pan with parchment paper. Pour the chocolate into the prepared pan.

Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top. Sprinkle the caramelized nibs over the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knifes into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about 1 hour and then separate the pieces. Store in a cool, dry place, not in the refrigerator

LA FACILE

CARAMELIZED NIBS:

• 1 oz heartcraft by ca’ momi sparkling wine • 1.5 oz carpano bianco white vermouth • 1 oz j. gasco elderflower soda •.25 oz fresh organic lemon juice •.25 oz fresh organic grapefruit juice • old-fashioned glass • vigorously stir in mixing glass • pour over ice • garnish with rosemary & lavender sprig RECCHIUTI CARAMELIZED COCOA NIB WHITE CHOCOLATE BARK

Makes about 24 pieces TOOLS

• 8” x 12” sheet pan • Parchment Paper

Put a piece of parchment paper or a nonstick baking liner on a work surface. Measure the butter and put it next to the stove. Put the nibs in and sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place the pot over high heat and vigorously stir the mixture with a wooden spoon. As the sugar cooks, the mixture will smoke. When only a few specks of sugar remain un-melted, remove from the heat and stir in the butter, the nibs will glisten and separate into clumps. Scrape the nibs onto the parchment paper or baking liner and spread out the individual clumps. Let cool to room temperature and then break into ¼-inch pieces. Store them in a zippered bag at room temperature. You will need 1-cup (4 oz.) caramelized nibs for the bark. Reserve the remaining caramelized nibs for other uses.

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Celebrity CHEF Napa Valley Michelin Star Celebrity Chef on His Game at Michelin Gala in New York City  BY DYNIE SANDERSON

Guests at this exclusive high price tag dinner were treated like royalty, with an evening that began with a cocktail hour and passed canapes by Ziegfeld Ballroom Executive Chef Matthew Tiscornia. One of the highlights was their experience with a once in a lifetime five-course dinner prepared by these 3-world renowned Michelin-starred chefs. Eric Ripert – Le Bernardin, New York; Daniel Boulud – Daniel, New York and Ken Frank – La Toque, Napa Valley.

Course One prepared by Chef Daniel Boulud – King Salmon “Bellevue” with Wild American Sumac, Fennel, Figs and Harissa Emulsion

Ken Frank

K

en Frank of Napa Valley’s La Toque Restaurant recently teamed up on October 30th with two other Michelin star celebrity chefs, Eric Ripert and Daniel Boulud in the Big Apple as the guest chefs for the inaugural Robert Parker Wine Advocate Extraordinary Winery Awards and the release of the 13th edition of the MICHELIN Guide New York City.

This gala dinner was prepared by some of the most renowned chefs from Michelin starred restaurants around the country held at the Ziegfeld Ballroom in New York.

This gala was the first collaborative event in the US between Michelin and Robert Parker Wine Advocate. At this coveted private event, Michelin-recognized chefs and restaurateurs, food press, vintners and other special guests were in attendance to celebrate the 2018 stars. Guests were also treated to the musical stylings of recording artist Colbie Cailet.

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Course Two prepared by Chef Eric Ripert – Dungeness “Crab Cake”, Old Bay Crisp, Shellfish-Cardamom Emulsion Course Three prepared by Chef Ken Frank – Prime Dry Aged NY Steak with Fiscalini Pearls and Cabernet Foie Gras Sauce

Michelin Gala Event

The honored wines poured at this signature Gala were represented by vintages almost exclusively from the Napa Valley and were selected in conjunction with the Napa Valley Vintners Association.

This is the first year that with this special event that the new series of winery awards highlighted the best wineries in the country. Robert Parker Wine Advocate Editor and Chief Lisa Perrotti-Brown commented: “Each year our review team travels the wine world seeking greatness.

The Extraordinary Winery Awards will bring to the attention of our subscribers those wineries that sit qualitatively above all others within their regions.”

The winner for the best Napa Valley Winery for 2017 by the Robert Parker Wine Advocate Extraordinary Winery Awards was awarded to Harlan Estate at the Gala.

In an interview with Chef Ken Frank, he shared his thoughts on his experience at the Michelin Robert Parker event.

Napa Wines at event

What was it like working with Eric and Daniel?

It was a great honor, I have known them both a long time and they are both incredible chefs. Tell me about the dish you showcased, I was asked to do the main course, paired with Napa Valley Red Wine, so we did our signature Steak with Cheddar Tapioca Pearls. It was a good night for Napa Valley in NYC. There were lots of vintners there in person and they brought the “A” game. The 2005 Far Niente was delicious!

What was your most rewarding moment of the evening?

“Napa’s Gourmet Realtor” Serving a Menu of Homes for Every Taste Dynie Will Create the Recipe to Your Dream Home

Hearing that people loved our dish. Making people happy with your food is what all chefs live for.

What is it like being in the “Michelin Club”?

Daniel Boulud

For a Chef, it’s the club that you want to belong to. It’s the international gold standard and you either have a star or you don’t.

How do you keep going at the pace you are going at?

I am lucky, I absolutely love my job. I can’t imagine doing anything else. The top end of the restaurant business is a very exciting place to be. You have to keep growing and learning or you get left behind and I find that incredibly inspiring. I had no idea when I started cooking 40 years ago where I would be today and I am so proud and happy to have been as successful as I have been.

Where are the next events you are being showcased at?

I’m going to be the guest Chef on a week-long Cruise next Fall from Venice to Dubrovnik during truffle season. It’s going to be a blast.

Photo: Eric Ripert Coutesy Nigel Parry

Dynie Sanderson

Realtor Associate CRS, GRI, CDPE Luxury Home Specialist RE/MAX Hall of Fame RE/MAX Gold Napa Valley

529 Soscol Avenue, Napa, CA 94559 707-337-1487 dyniesanderson@remax.net www.remaxgoldofnapa.com Ken Frank

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

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

1122 First Street, Napa, CA 94559 1026 1st St,1141 Napa, CAStreet 94559Napa CA 94559 First 707.812.6853 | jaxwhitemulediner.com (707) 254-8006 www.ristoranteallegria.com (707) |257-4992 | www.camomienoteca.com/

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

NVL dining guide

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special special dining dining special special dining special dining special dining dining

(707) 226-7700 | www.myccasa.com

RL mediterranean grill

MEDITERRANEAN WINE COUNTRY EL FRESCO AMERICAN GRILL & BAR TARLA - True to our namesake, the Tarla Grill aims to yield nourishing, creative, and LA TOQUE’S Chef Ken Frank’s Napa Valleygrill restaurant is the proudand recipient DOWNTOWN JOESlandmark - Anfrom American united with quality freshness. Our culturally exciting eats originating Turkeystyle and Greece, lands heralded for their of both a Michelin Star andresourced The Grandthen Award from with Winethe Spectator.

The menu evolves menu is locally cooked flair that is true Napa Valley. We cuisine and a culture that takes pride in the relationship between mankind and the constantly to show off each season’s finest ingredients from a network of local farmers proudly feature salads, burgers, sandwiches, steaks, decadent land! We take our responsibility of ensuring the origins ofseafood, our ingredients seriously house made and purveyors who supply us with some of the finest foods in the world.

Our wine desserts, on andusing morelocal, modern pub grub. and pride ourselves seasonal and organic fare whenever possible. pairings are considered by many to be the ultimate food and wine experience.

1480 1st St, Napa, CASt, 94559 CA 94559 Main The Westin 902 Verasa Napa,Napa, 1314 McKinstry St, Napa, CA 94559 (707) 255-5599 www.tarlagrill.com (707)||258-2337 | www.downtownjoes.com (707) 257-5157 www.latoque.com

TRADITIONAL ITALIAN WINE COUNTRY EL FRESCOITALIAN TRADITIONAL ITALIAN TRADITIONAL MEDITERRANEAN CA MOMI is a traditional Italian & organic food restaurant serving premium, locallysourced, organic ingredients whenever possible in support of local purveyorslocallyand LA TOQUE’SCA Ken landmark Napa Valley restaurant is the serving proud recipient MOMI is aa traditional Italian & food premium, CAChef MOMI isFrank’s traditional Italian & organic organic food restaurant restaurant serving premium, locallySMALL WORLD - ingredients A world ofAward flavor awaits at Small WorldThe Restaurant, where the like-minded businesses across Napa Valley. of both a Michelin Star and The Grand from Wine Spectator. menu sourced, organic whenever possible in local purveyors sourced, organic ingredients whenever possible in support support of of localevolves purveyors and and menu the vibrant cuisine of the Mediterranean and the Middle East. Falafel, constantly to showfeatures off each season’s finest ingredients like-minded businesses across Napa Valley. like-minded businesses across Napa Valley.from a network of local farmers Hummus, Babaus Ganoush, Schwarma, Pitafoods Sandwiches, Garden and purveyors who supply with some of the finest in the world.

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

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

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Our IL POSTO TRATTORIA - We offer thecuisine traditional italianwith experience through food, NAPKINS - An American restaurant an exciting scene for locals and travelTAVERN & PIZZERIA is acooked cozy, brick-walled gastropub with table & barWe seating proudly feature salads, burgers, sandwiches, seafood, steaks, decadent house menu is locally then with the flair is Napa Valley. for the menu combines modern and authentic traditional Japanese cuisine including served in a COOK casual the beautiful Valley. menu offers a variety menu issetting locallyinresourced resourced thenNapa cooked withOur the flair that that is true true NapaslecValley.

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Weekend friends and families can stoppub in after work and enjoy a true tavern atmosphere. desserts, and more modern grub. and purveyors.

In addition to traditional raw fish specials preparation, our chefs creates a nights the bar desserts, and more modern pub grub. turns electric entertainment livetaste performances and dancing to DJs selection ofarea innovative dishes with inspired by our localincluding culture and profiles featuring 4211 Solano Ave, Napa, CA 94559 902 Main St, Napa, CA 94559 4211 Solano Ave, Napa, CA 94559 Napa as influence and inspiration.

(707) 251-8600 | www.ilpostonapa.com 1304 Main St, St Helena, CA 94574 (707) 258-2337 | www.downtownjoes.com (707) 251-8600 | www.ilpostonapa.com 902 St, CA 902 Main Main St, Napa, Napa, CA 94559 94559 1001 2nd St, Napa, CA 94559 (707) 963-8082 || www.cooktavern.com (707) 258-2337 www.downtownjoes.com (707) 258-2337 | www.downtownjoes.com 1385 Napa Town Napa, CA 94559 (707) Center, 927-5333 | www.napkinsnapa.com special special dining dining section section (707) 501-4444 | www.eikosnapa.com JAPENESE CUISINE ITALIAN CUISINE AMERICAN

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

FOODSPRING & WINE2017 2017

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

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

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1001 2nd 94559 610 1st St #B, Napa, CA 94559| /www.napkinsnapa.com Oxbow Market (707) 927-5333 1001 2nd St, Napa, CA 94559 1001|2nd St, Napa, CA 94559 (707) 226-7700 www.myccasa.com (707) 927-5333 www.napkinsnapa.com (707) 927-5333 610 1st St #B, Napa, CA 94559|| /www.napkinsnapa.com Oxbow Market (707) 226-7700 | www.myccasa.com

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

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

1122 First Street, Napa, CA 94559 707.812.6853 | jaxwhitemulediner.com

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

ldining diningsection section

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RL mediterranean grill

ITALIAN INFLUENCED WITH CALIFORNIA CUISINE MEDITERRANEAN

WINE COUNTRY EL FRESCO AMERICAN STEAKHOUSE

- When want a delicious Prime ribrecipient dinner, steak or fresh LA TOQUE’STRANCAS Chef Ken STEAKHOUSE Frank’s landmark Napayou Valley restaurant is the proud seafood, the place go isAward the Trancas Steakhouse.

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The Westin Verasa Napa, 1314 McKinstry St, Napa, CA 94559 (707) 257-5157 | www.latoque.com 999 Trancas Street, Napa 707.258.9990 | trancassteakhouse.com

ALLEGRIA RISTORANTE - features ItalianGrill influenced with California Cuisine andand is - True to our namesake, the Tarla aims to yield nourishing, creative, TARLA one of theexciting “locals”eats favorite.

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Allegria offers a great assortment delicious including the land! take our responsibility of ensuring the of origins of ourdesserts, ingredients seriously classic homemade and pride ourselvestiramisu. on using local, seasonal and organic fare whenever possible.

1026 1st St, Napa, CA 94559 1480 254-8006 | www.tarlagrill.com www.ristoranteallegria.com (707) 255-5599

MEXICANEL / TEX-MEX WINE COUNTRY JAPENESEFRESCO CUISINE C CASA - We offer aKen fresh approach to tacos and much more. Fresh, made-toorder LA TOQUE’S Chef Frank’s landmark Valley restaurant is the proudOur recipient EIKO’S - Eiko’s delivers imaginative twistsNapa on traditional Japanese cuisine. vision white corn tortillasStar topped with ingredients seasoned buffalo, rotisserie lamb, of a Michelin The Grand Awardlike from Wine Spectator. menuincluding evolves forboth the menu combinesand modern and authentic traditional JapaneseThe cuisine grilled prawns, fresh crab, micro greens, goat cheese, chipotle aioli and Serrano salsa. constantly to show off each fish season’s finest ingredients from a network oflocal localmarkets farmers seasonal, fresh sustainable and ingredients delivered daily from our And, we offer interesting small plates andofsalads, rotisserie and poultry and and supply us with some finest foods meats in the Our wine and purveyors purveyors.who In addition to traditional rawthe fish preparation, our world. chefs creates a seasonal entrees with a by C CASA twist. pairings many to be the ultimate food and wine experience. selectionare of considered innovative dishes inspired by our local culture and taste profiles featuring Napa as influence and inspiration.

The Westin Verasa Napa, 1314 McKinstry St, Napa, CA 94559 610 1st St #B, Napa, CA 94559 / Oxbow Market (707) 257-5157 www.latoque.com 1385 Town||Center, Napa, CA 94559 (707)Napa 226-7700 www.myccasa.com (707) 501-4444 | www.eikosnapa.com

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AMERICAN CUISINE ITALIAN NAPA GENERAL STORE - Refreshing locals and visitors since 2002. Our riverside patio IL POSTO TRATTORIA - Wefor offer the traditional italian experience through food, friends) and is an ideal spot enjoying a meal with friends (including four-legged served in a casual setting beautifulorNapa variety slecfamily. Join usinforthe breakfast lunchValley. duringOur themenu weekoffers - and aour award-winning weektion of antipasta’s, salads, pizza’s withstay freshly pasta dishes. end brunch. Come foralong the food, for made the great wines and artisan gifts! We support local food purveyors and locally source our ingredients.

4211 Solano Ave, Napa, CA 94559 (707) 251-8600 | www.ilpostonapa.com 540 Main Street Napa Reserve online at NapaGeneralStore.com or by calling 707 259-0762

NAPAVALLEYLIFEMAGAZINE.COM NAPAVALLEYLIFEMAGAZINE.COM

FOR ADVERTISING INFORMATION IN THIS SECTION CONTACT: MEDITERRANEAN ITALIAN SMALL WORLD - A world of flavor awaits at Small Worldexperience Restaurant, wherefood, the IL POSTO TRATTORIA - We offer the traditional italian through menu the setting vibrantin cuisine of the Mediterranean andmenu the Middle Falafel, servedfeatures in a casual the beautiful Napa Valley. Our offers aEast. variety slecHummus, Baba Ganoush, Pita Sandwiches, Garden Salads, and tion of antipasta’s, salads, Schwarma, pizza’s along with freshly made pastaFresh dishes.

Fresh-Made Baklava.

Kari Ruel

707.738.9698

Kari.ruel@napavalleylife.com

4211 Solano Ave, Napa, CA 94559 928 Coombs Street (Downtown Napa) (707) 251-8600 | www.ilpostonapa.com 707-224-7743 | SmallWorldRestaurant.com

WINTER 2017

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