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Napa Valley fejrer mad fra bord til bord med smag! Napa Valley

Napa Valley fejrer mad fra bord til bord med smag! Napa Valley


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Den 5-dages madfestival vender tilbage med mere end 50 kokke i Napa Valley

Smag! Napa Valley vender tilbage til Napa Valley med en all-star line-up af lokale kokke.

Smag! Napa Valley, en fem-dages festival, der fejrer køkken og vine fra land til bord, vender tilbage til Silverado Resort and Spa i Napa, Californien, fra 14. til 18. november.

Omkring 50 af landets bedste kokke, herunder Michael Chiarello, Scott Conant, Larry Forgione, Ken Frank, Johnny Iuzzini, Jeffrey Jake, Thomas Keller, Christopher Kostow, Masaharu Morimoto, Cindy Pawlcyn og Geoffrey Zakarian er førende smagninger, seminarer, måltider, og workshops ved det andet årlige mad- og vinarrangement.

Smag! Napa Valley starter med Terroir til Table: Farm, Cellar & Kitchen den 14. november og 15. november, en serie på ni fire-timers workshops for otte til 16 gæster, der inkluderer en klasse og et hjemmelavet måltid ledsaget af vin . Emner inkluderer Olive to Oil, et praktisk kig på en håndværksmæssig høst af olivenolie; håndlavet gnocchi-fremstilling med kokke i Napa Valley Tyler Rodde og Curtis Di Fede af Oenotri; og Secrets of the White Truffle om brug af trøfler til hjemmelavet mad med Ken Frank of La Toque.

Et andet højdepunkt på festivalen er en to-dages vinsmagning, som omfatter en prøveudtagning af områdets vine fra 1940'erne til i dag, herunder en Louis Martini Pinot Noir fra 1957, Charles Krug Vintage Selection Cabernet Sauvignon fra 1966 og en Joseph Phelps Insignia fra 1976.

Billetter er $ 85 til $ 325, og provenuet fra Legends of Napa Valley Net vil komme Culinary Institute of America's Greystone Campus -stipendier til gode.

Lauren Mack er rejseredaktør på The Daily Meal. Følg hende på Twitter @lmack.


Smag! Napa Valley afslører det kulinariske talent for 16. - 20. marts 2016

Smag! Napa Valley er stolt over at kunne annoncere det kulinariske talent, der vil skinne på den fem-dages mad- og vinfestival 16.-20. marts 2016, der støtter programmer og stipendier på The Culinary Institute of America ’s Greystone Campus i St. Helena, CA.

Smag! Napa Valley viser det bedste inden for køkken fra gård til bord og vine i verdensklasse med en række lokale og berømthedskokdemonstrationer, intime vinmagerworkshops samt storslåede smagninger og eksklusive oplevelser for at få de bedste smag fra  Napa Valley frem.

I overensstemmelse med traditionen, Smag! Napa Valley fejrer dalen ’s overflod af lokale talenter.  Legendariske kokke i Napa Valley, der vender tilbage for at deltage i 2016, inkluderer Robert Curry fra Auberge du Soleil Larry Forgione fra Culinary Institute of America Michael Gyetvan fra Azzurro Pizzeria e Enoteca, Norman Rose Tavern og Atlas Social Christopher Kostow fra The Restaurant at Meadowood Sean Massey fra Morimoto Sean O ’Toole fra Torc og mere.

Andre kokke i Napa Valley omfatter Catherine Bergen fra Cate & amp Co. Dario De Conti og Valentina Guolo-Migotto fra Ca ’Momi Cary Delbridge fra Brix Rogelio Garcia fra Angele Restaurant Jeffrey Jake fra Silverado Resort and Spa

Krisztian Karkus fra The Meritage Resort and Spa Levi Mezick fra Høstbord Nick Ritchie fra Atlas Social Tyler Rodde fra Oenotri Douglass Seeley fra Norman Rose Tavern og Kory Stewart fra Sam ’s Social Club på Indian Springs Resort og mere.

Richard Blais, vinder af Bravo ’s Top Chef All Stars og en kandidat fra Culinary Institute of America (CIA), der fortsatte med at træne i The French Laundry, vil Daniel, Chez Panisse og el Bulli deltage i Dommen i Paris middag på Silverado Resort and Spa den 17. marts med CIA 𠇊ll-star ” alumni kokke.   Han får selskab af kokke Bradley Ogden, uddannet fra CIA i Hyde Park, NY og grundlægger af Lark Creek Restaurant Group Larry Forgione fra Culinary Institute of America Matthew Accarrino fra SPQR i San Francisco og Justin Yu fra Oxheart i Houston.

En komplet liste over kulinariske talenter, herunder kokbiografier, findes på http://flavornapavalley.com/talent/

Kok Demoer

Et smagens højdepunkt! Napa Valley “Kokdemoer ” inkludere “Madlavning med Christopher Kostow, ” kok på The Restaurant at Meadowood “Pizza Making med Tony Gemignani,” af Tony ’s Pizza Napoletana “Fra Vegas til dalen med kokken Rick Moonen“Offal Good-Cooking med Star Chef Chris Cosentino ” og “Madlavning med topchef -vinder Richard Blais. ”

“Terroir til bord ”

Den fem dage lange mad- og vinbegivenhed indeholder også en række “Terroir til Bord ” workshops torsdag den 17. marts til og med lørdag den 19. marts. Disse omfatter �g kulisserne med nikkel & amp nikkel ” �tox til Retox ” på Indian Springs Resort “Appellation Exploration” hos HALL Wines og “Winery Aromaterapi med en proptrækker ” på St. Supery Estate Vineyards samt kokdemonstrationer.

Vin klasser

Et smagens højdepunkt! Napa Valley vinklasser, der tilbydes fredag ​​den 18. marts og lørdag den 19. marts, inkluderer “Spring Awakening & amp; Rose RevolutionȁKromatiske hvide vine til foråret ” 𠇎Udforskning af Rhone -zonen ” og � unge tyrkere i Napa Valley. ”

Smag! Napa Valley 2016 Events

Et smagens højdepunkt! Napa Valley 2016 -begivenheder inkluderer:

  • Onsdag den 16. marts - Første smag, Napa Valley, præsenteret af Downtown Napa, på Culinary Institute of America ’s nye downtown campus i Copia i Napa, 6 – 21:00, *$ 95 pr. person. *Dem, der bestiller overnatning i Napas centrum, får to billetter til arrangementet.
  • Torsdag den 17. marts - Det Kendiskok og vinmager golfturnering, nyt for 2016, på Silverado Resort & amp Spa i Napa, 8 am – 16:30 $ 175 pr. Person.
  • Torsdag den 17. marts - En fejring af dommen i Paris middag på Silverado Resort & amp Spa i Napa, 6 – 22.00,   $ 295 pr. person.
  • Fredag ​​den 18. marts - “The Young Guns Pop-Up Aftensmad, ” En aften med Bay Area ’s Rising Star Chefs, Winemakers og Sommeliers på Inglenook Winery 7 til 10 s.m. $ 175 pr. Person eller $ 1.500 for et bord med ti.
  • Lørdag den 19. marts - Legendariske Napa Valley, The Grand Tasting på Culinary Institute of America i Greystone, 7 – 21:30, $ 175 pr. person GA, $ 225 VIP
  • Søndag den 20. marts - The Mød din skabermester Slagteren, Bageren og Den mousserende vinproducent ” Brunchfest på The Meritage Resort & amp Spa i Napa, kl. 11.00 og#x2013 kl. 13.30, $ 125 pr. Person.

Yderligere arrangementer, herunder 𠆯ter parter, ” og “Tours, ” samt fuld beskrivelse af alle begivenheder, herunder datoer, tider, priser og billetinformation, kan findes på Smag! Napa Valley.

Overnatningspakker

For dem, der ønsker at nyde en 𠇏ull ” Smag! Napa Valley -oplevelse ved at deltage i flere begivenheder i løbet af fire dage, Visit Napa Valley tilbyder en række overnatningspakker, hvoraf mange inkluderer billetter til at vælge Smag! Napa Valley begivenheder.

Visit Napa Valley er stolte over at kunne annoncere sponsorerne for Flavor! Napa Valley 2016:

  • Præsenterer sponsor - American Express
  • Stiftende sponsor - Silverado Resort & amp Spa
  • Kejserlige sponsorer - Downtown Napa og The Meritage Resort & amp Spa
  • Jeroboam Sponsor - OpenTable og PG & ampE
  • Dobbelt Magnum sponsorer – Celebrity Cruises og Espresso
  • Magnum Sponsorer – Beringer Peet ’s kaffe og te og Chef Works

Smag! Napa Valley er produceret af Visit Napa Valley, den officielle turistmarkedsføringsorganisation for Napa Valley, i samarbejde med San Francisco -baserede event management virksomheder Andrew Freeman & amp Co. og DPEM.


TRYKKE

PRESS Restaurant fejrer de berømte rødvine i Napa-dalen med det fineste Prime dry-aged oksekød grillet over mandel- og kirsebærtræ, træfyret rotisserie-kylling og lokalt opdrættet lam og svinekød. Daglige valg af frisk fisk og skaldyr giver lige så høje toner til hvidvinelskere.

Et udvalg af vores Prime -oksekød, herunder vores Cowboy Ribeye, anskaffes fra legendariske Bay Area slagter Brian Flannery. Vores fritgående fjerkræ og lam fra Sonoma-kysten er alle kogte til perfektion på en specialbygget, træfyret grill og rotisserie.

Det, der ikke kan slettes fra vores to private haver, stammer fra lokale landmænd, markeder og leverandører. Vores sider i familiestil er klassiske og trøstende, mens vores hjemmelavede dessertvalg omfatter en Scharffen Berger chokoladesoufflé til to, is og sorbeter og lokal håndværksost.

Vores komfortable vingårdsindstillinger omfatter indendørs og udendørs siddepladser med store pejse og en håndlavet valnødstang indrammet af to vintårne, der viser vores omfattende vinsamling kun i Napa Valley.

PRESS har stolt tre stjerner fra San Francisco Chronicle og har gentagne gange tjent en plads på San Francisco Chronicle's Top 100 Restaurants -liste.


Napa Valley er åben for virksomheder: Hvor kan man spise, drikke og blive nu

Napa Valley er tilbagelænet luksus når det er absolut bedst. Bølgende bakker med frodige vinstokke, upåklageligt velplejede haver, udendørs spisepladser fyldt med solskin, ubegrænsede flasker vin og førsteklasses køkken kommer alle sammen til en flugt at huske, uanset om det er et lokalt ophold eller en fuld ferie. Dem, der kalder Bay Area hjem (jeg er en lokal fra San Francisco!) Er heldige at kunne tage en beskeden halvanden times kørsel mod nord og ankomme til dette vinland, hvor der føles verdener væk fra travlheden i by.

Mellem pandemien og brandene i Californien er det fornuftigt, at nogle er trætte af at planlægge en rejse, men hvis du har et par dage, er det bestemt værd at gøre en indsats nu, hvor røget er faldet. I øjeblikket må vingårde være vært for indendørs smagninger med 25% belægning, restauranter har øget indendørs belægning til 50%, og bryggerier er åbne for udendørs service.

Vingårde er for det meste åbne og tager imod gæster til reserverede vinsmagninger. Desuden har mange af områdets bedste restauranter foretaget de nødvendige spiseforandringer, herunder implementering af streng sundhedsprotokol.

Der har aldrig været et vigtigere tidspunkt for at støtte Napa Valley, da det åbner igen for erhvervslivet! Når det er sagt, er her, hvor man kan spise, drikke og bo i en weekendferie!

Hvor skal man bo

Denne smukke ejendom er bekvemt placeret nede ad vejen fra Oxbow Public Market, på tværs af gaden fra det berømte Napa Wine Train. Selvom du ikke har en bil, kan du let gå over til det livlige Downtown Napa Riverfront, et charmerende område med butikker i eksklusive barer, der serverer lokale bryggerier og prisvindende vine, levende musiksteder og den smarte tagterrasse, Sky og Vine på toppen af ​​Archer Hotel.

Professionelle kokke deler deres foretrukne jordbæropskrifter

Få en smag af autentisk indisk køkken på Bombay Darbar i Sydflorida

En restaurant renæssance? Mona Cares And Roar går sammen om at genoplive Manhattans madscene

Westin Verasa Napa indgang.

Westin Verasa Napa er beliggende i et roligt, afsondret område på den vestlige bred af Napa -floden og emmer af luksus -feriesteder. Det tilbyder 3 etager, 20 værelser og 160 suiter af smagfuldt indrettede, afslappende hotelværelser med overdådige, komfortable møbler. Beliggende på bagsiden af ​​hotellet, langs floden, er deres rummelige opvarmede udendørs saltvandspool og spabad område, omgivet af skyggefulde cabanas. Du kan ikke gå galt med en dosis solskin og afslapning før middagen ved poolområdet! Hvis du foretrækker det, har de selvfølgelig også et fitnesscenter og en cykel-/ vandresti, der er let tilgængelig.

En anden grund til at vælge Westin? Den utrolige mad. På ejendommen er Michelin-stjerne-kokken Ken Franks La Toque Restaurant og Bank Café and Bar, der serverer frisk californisk mad og opfindsomme cocktails. Mere om dette herunder!

Meritage Resort and Spa: Vista Collina Resort

Hvis du leder efter mere forkælelse ved spabehandlinger og massage, kan du bestille et ophold på Vista Collina, som er hjemsted for Spa Terra. På Spa Terra inviteres du til at afstresse med en behandling i sin underjordiske Estate Cave eller vælge en udendørs eller indendørs massage. Spaen byder også på yogatimer med udsigt over feriestedets vinmarker. Andre luksuriøse faciliteter omfatter en ekspansiv pool (komplet med bar ved poolen) og fitnesscenter.

Vista Collina Resort spa indgang og pool.

Selve feriestedet er hjemsted for ni Napa Valley -smagningslokaler med vin fra Trinitas Cellars, Foley Food & amp Wine Society, GEN 7 Wines, Anarchist Wine Co, Napa Smith Brewery Cornerstone Cellars, Jayson by Pahlmeyer, Mi Sueño Winery og Luna Vineyards .

I øjeblikket tilbyder fire af de ni udendørs smagninger. De kulinariske oplevelser ender dog ikke der, da feriestedet også har en Fivetown-købmand på ejendommen, der sælger lokale råvarer og produkter fra de fem byer, der udgør Napa Valley.

Meritage Resort and Spa

Fivetown Grocery to-go-menuen indeholder supper, stablet sandwich, salater, kaffe og te og mere. Gæster opfordres til at oprette deres egen picnic og udendørs spisning på deres ekspansive 16.000 kvadratmeter store eventplæne, som også har en fast madvogn.

Indgang til restauranten Olive and Hay.

Meritage Resort and Spa

På ejendommen er også Olive & amp Hay, en gård-til-bord-restaurant, der byder på en innovativ italiensk menu med rod i traditionel italiensk madlavning sammen med et overfyldt vinkort. Fremragende retter omfatter pizzaer som Calabrien med calabrese -pølse, bøffelmælksmozzarella, honning, "solo di bruna" parmesanpastaer såsom tagliatelle basilikum pistaciepesto, markedsgrøntsag, halvtørrede cherrytomater, "solo di bruna" hovedretter, der inkluderer en fangst af dagen og pande steget NY-strimmel og tallerkener, der kan deles, såsom de hjemmelavede frikadeller.

Hvor skal man spise

For en madoplevelse uden sidestykke kan du reservere et bord på den nyligt genåbnede restaurant La Toque, kokken Ken Franks skelsættende etablissement, der har tjent en Michelin -stjerne hvert år, de er blevet tildelt i Wine Country. De har i øjeblikket rummelige udendørs siddepladser for at overholde sikkerhedsprotokollen, selvom det stadig føles lige så elegant som sit indendørs siddeområde.

Kokken Frank viser sin ekspertise i det moderne franske køkken og sin iver efter fine vine gennem sine retter. Innovativt køkken lavet med sæsonbestemte ingredienser, kunstnerisk belægning, opmærksom service og opmærksomhed på detaljer gør dette til en madoplevelse at huske.

Kokken Franks smagsmenu er et sandt kulinarisk eventyr fyldt med sjove små overraskelser og godbidder til den fordomsfrie diner. La Toque tilbyder en fire-retters eller fem retters smagsmenu eller en kokkevalget ni-retters kokkens bordsmagningsmenu eller seks-retters grøntsagssmagningsmenu. Du kan også vælge vinparringer foreslåede sommeliers, der fagmæssigt vælger den rigtige vin for at få de bedste smag af hvert kursus.

Menuerne er sæsonbestemte, men for at give dig en ide om, hvilke typer retter Chef Frank laver her, er et eksempel på en fire retters smagsmenu med parringer.

Agnolotti dal Plin med tre oste og Voatsiperifery vild peber med en frisk sommertomat. [+] Sauce.

Oplevelsen starter med et par lækre underholdningsboucher og et stykke utroligt sprødt, tæt brød og cremet smør.

Kursus et: Hawaiian Big Eye Tuna med asiatisk pære, Avocado og Dashi Gelee parret med en 2018 Riesling Kabinett Brauneberger Juffer, Fritz Haag, Mosel.

Kursus to: New England Sea Scallop a la plancha 'med Saskatchewan Kantareller parret med en 2017 Chardonnay, Ramey, Russian River Valley.

Kursus tre: Agnolotti dal Plin med tre oste og Voatsiperifery vild peber med en frisk sommertomatsauce parret med en Barolo fra 2009, Marchesi di Barolo.

Honey Spice Glazed Devil's Gulch Squab med sprøde kartoffelsten og vandmelonskal.

Kursus fire: Honey Spice Glazed Devil's Gulch Squab med sprøde kartoffelsten og vandmelonskind parret med en Mad Hatter fra 2010, rødvin fra Napa Valley.

Til dessert: Brændt honningkage med tigerstribede figner og Crème Fraiche Balsamic Sherbet 2001 Chateau Raymond-Lafon, Sauternes.

Måltidet toppes med en utrolig spredning af chokolade med titlen "Chokolades teksturer." Tallerkenen kommer med en række chokoladeagtige udtryk for lækkerhed lige fra en mini fudge popsicle til en karamel chokoladetrøffel.

Bank Café og Bar er stolte over de lokale råvarer af høj kvalitet, der fylder menuen. Den har en morgenmadsmenu, der tilbyder hele, lukket besætning, arvestykker af svin fra Llano Seco Ranch til deres hjemmelavede morgenmadspølse, chorizo ​​og braiserede svinekødsfarme, æg fra Taramasso Ranch på Old Sonoma Road og Zoes Applewood røget bacon fra Santa Rosa.

Morgenmadens højdepunkter omfatter pandekage fra frugtskomager Huevos Benedictios med pocheret Taramasso -gårdæg, chorizo, majsmuffin, chipotle hollandaise, morgenmadskartofler Maine -hummeromelett smeltet porre, fontinaost, hummerhollandaise, hummerrogn, kartofler og foderpaddesvampeomelet med sauteret Svampe, peberfrugter, Fontinaost, kartofler.

Heldagsmenuen tilbyder en række retter, der indeholder lige så bæredygtige og lokale ingredienser som lammelår, bøffer og fjerkræ fra Biagio Artisan Meats friskmalede burgere fra Five Dot Ranch-oksekød og sæsonbetonede produkter fra gårde, der omfatter Bera Ranch i Winters, Tenbrink Farm i Suisun Valley.

Stand outs inkluderer græsfodret oksekødsburger med Porcini Charred Onion Mayo Agnolotti Pappa Pomodoro Fresh Heirloom Tomato Salsa, ristede pinjekerner, stegte kapers, parmesan og grillet New York bøf med Chimichurri, sprøde kartofler og stegt squash.

Nu åbent med udendørs siddepladser er Downtown Napas eksklusive restaurant og bar AVOW. Ejet af Joe Wagner fra Copper Cane Wines & amp Provisions, var AVOW tidligere historiske Fagiani's, et af områdets mest elskede vartegn. Bygningen blev oprindeligt bygget i 1908 og er blevet omdannet til en kulinarisk destination på tre niveauer, der serverer inspireret californisk køkken.

Chefkokken Michael Williams 'tilbyder en daglig frokost- og middagsmenu med højdepunkter såsom burrata -salat med arvestykke, fersken og røget vandmelonbrændt knoglemarv braiseret svinekød med en kogt peanutpuré dobbeltskåret svinekotelette med blomkålspulenta og frugtstegt laks af sten med en blackberry chartreuse gastrique og en kaningnocchi med brunt smør og urter.

På menuen er der også tallerkener og "blokke", der kan deles med charcuteri, oste og sjove snacks til bordet. Cocktails og vinkort er lige så imponerende og gør den udendørs spiseoplevelse endnu sjovere!

Beliggende på First Street Napa er Compline, en eksklusiv, trendy restaurant, vinbar og købmand, der er helt åben med social distancering og siddepladser på terrassen. De har for nylig budt velkommen til en ny chefkok, Jammir Gray, hvis menu med smagfuld, innovativ sæsonkøkken er lige så lækker, som den er visuelt tiltalende.

Hendes retter har middelhavssmag, der supplerer vin, og desuden har hun introduceret et nyt pastaprogram, nye desserter og en filippinsk ret, hun voksede op med at elske.

Hvad skal man få? Hummer- og rejerlumpia-kølet majssuppe rug cavatelli liberty duck confit, porcini, sennepsgrønt, pecorino-kyllingroulade med citrusfrugter, succotash, huitlacoche, chimichurri New York stribet rodfrugt-tian, cipollini, kongetrompet, peberkorn demi-glace salat og panzanella salat andefedtfritterne.

Brix er i øjeblikket åbent for indendørs og udendørs spisning på deres rummelige gårdhave, og ligger på to hektar blomstrende haver og frugtplantager, hvilket gør det til en uovertruffen udendørs spisning. Med fokus på mad fra bord til bord leverer deres spredte kulinariske haver de friskeste ingredienser til deres menu.

Udsigt over Brix fra de kulinariske haver.

Utrolige middagsretter omfatter de karameliserede havkammuslinger med kartoffelmos, skovsvamp, sellerirot, hasselnødder, sort trøffel vinaigrettepande steget hellefisk med kokosris, Dungeness krabbe, shiitake champignon, varm & amp; sur hummer bouillon træ grillet lokale lam t-bone koteletter Brix have ratatouille, polenta chips, chimichurri Kelleher braiseret kort rib med røgfyldt hvidløgspolenta, marinerede og grillede grøntsager, tomat balsamico jus og et udvalg af hjemmelavede pastaretter såsom den ristede kylling carbonara med tagliatelle, Nuekes bacon, engelske ærter, lokale æg, parmesan Reggiano og bucatini og frikadeller med oksekød, svinekød og ricotta frikadeller, chiliflager, marinara, parmesan Reggiano.

Brix tilbyder også særlige middage i løbet af ugen, herunder en stegt kyllingmiddag og en baby -ribbenmiddag.

Hvor skal man drikke

For en mindeværdig smagning i en af ​​de smukkeste vingårde i området, kan du bestille en smagning på Stags Leap Winery. Denne spredte 240 hektar store ejendom har flere typer smagninger, herunder en ejendomstur og -smagning, der inkluderer en rundvisning i den historiske ejendomsejendom og intim smagning på herregården og herregårdens smagning.

Stags ’Leap Winery smagningsområde.

Ejendommen, komplet med de omkringliggende kulinariske haver og rullende vinmarker, emmer af luksus og giver en uovertruffen atmosfære, hvor man kan smage vin. Ud over fabelagtige vine med cabernet Sauvignon, Petite Sirah og Merlot har Stags ’Leap Winery en sjov og historisk historie, der omfatter historier om spøgelser, mumier, aber og“ skyggefulde ”handler på Stags 'Leap Manor. Det er ret interessant for dem i historien!

Beliggende i Stags Leap District er Odette Estate. Denne charmerende vingård har et smukt udendørs rum perfekt til vinsmagning! Lyse orange solparasoller og overhead løv holder dig kølig, mens du sætter dig ned for at prøve deres flagskibsvine.

Den guidede Cabernet Experience var lærerig og inkluderede smag af deres eftertragtede biblioteksvine, foruden fem cabernets. Odette reservekabinen 2014 var en enestående godbid. Hvis du føler dig lidt sulten (jeg elsker altid at nippe, mens du smager!) Bestil et par charcuteriekasser fra Lady and The Vine komplet med franskbrød, kød, oste, mandler og frugter.

Lige nede på gaden er Pine Ridge Vineyards, der tilbyder intime huleture og en række smagninger, herunder Estate Tasting af vingårdens nuværende udgivelsesvine Hill Estate Tasting, der indeholder to ekstra cabernets og Estate Vineyard Exploration and Tasting, en privat oplevelse guidet af en vinpædagog leder din gruppe gennem ejendommen og diskuterer alt, hvad der går ind til vinfremstillingen. Denne oplevelse slutter med en siddende smagning i deres demonstrations vingård.

Pine Ridge tilbyder en rolig, fredelig setting for vinsmag i deres smukt velplejede haver. Vinsmagninger omfatter vine fra deres fem forskellige betegnelser: Stags Leap District, Howell Mountain, Oakville, Rutherford og Carneros.


Napa Valley ’s bedste burgere

Da Napa Valley mest plantede druesort er Cabernet Sauvignon, er det passende, at mange af områdets restauranter har burgere på deres menuer. Uanset om de er lavet af hakket oksekød, lam, svinekød, førsteklasses udskæringer af ribeye eller endda plantebaserede kødmuligheder, præsenterer de alle ideelle parringer. Kombiner dette med et fornyet ønske om komfortmad, Napa Valley's burgere udvikler sig til husspecialiteter og favoritter blandt både lokale og turister. Der er så mange lækre muligheder at vælge imellem her er nogle af de bedste, Napa Valley har at byde på.

ANDIES CAFÉ

Familieejet og drevet Andies Café er et af Napa Valleys lokale tilholdssteder, der serverer sultne napanske familievenlige "amerikanske retter" i over to årtier. Sammen med deres populære sandwich, salater og raske burritoer er der masser af burgere. Med 14 valgmuligheder på menuen er stjernerne det brede udvalg af oksekødsburgere, alle lavet med malet chuck, der tilberedes frisk hver dag, generøst portioneret til 1/3 pund og præsenteres med et utal af unikke toppingkombinationer. En publikumsfavorit er brunchburgeren, toppet med et spejlæg, bacon og hashbrune. For dem, der ikke spiser rødt kød, tilbyder Andies flere kalkunburgere og en vegetarisk Garden Burger, som også er en favorit blandt hendes mest kræsne kødædende kundekreds. I år er Andies Café -ejer Susie Kastella stolt over at kunne fejre restaurantens 25 -års jubilæum. Lokale fans tilskriver restaurantens succesrige levetid til Kastellas særlige sauce - hendes omsorg og støtte til menneskerne omkring hende og hendes engagement i lokalsamfundet.

AVOW

813 Main St., Napa // avownapa.com

AVOWs kok Mike Williams delte sin filosofi, "Mad er en utrolig speciel ting. For mig er mad det, der binder os. Vi forbinder over en bid, vi fodrer vores kære, fordi vi vil få dem til at føle sig elskede. ” Hans tilgang til burgere eksemplificerer hans overbevisning om at skabe nærende mad, der bringer mennesker sammen. Williams passer meget på at kombinere smag, teksturer og det, han kalder en "over-the-top wow-faktor", når han tager den første bid. Restaurantens signatur otte ounce AVOW Burger er toppet med racletteost, knoglemarvs-aioli, karamelliserede løg og Dijon-sennep på en kringlebolle. Williams betragter også sin Brunchwich som en burgerstil, lavet med en pølsepatty i stedet for oksekød og toppet med bacon, skinke, cheddarost, et spejlæg og ahornreduktion på en brioche -bolle. En Bacon Cheeseburger og Spicy Burger er også tilgængelige. AVOW har en daglig frokostspecial, der hedder "Burger and a Brewski", som inkluderer en AVOW Burger, fries og øllet for $ 20.

BRÆSSEBAR + KØKKEN

3111 St. Helena Hwy N, St. Helena // brasswood.com

St. Helena's Brasswood Bar + Kitchen's er en restaurant, hvor vinlands terroir og smag kommer til live. Ledet af chefkokken David Nuno og hans veteranhold bringer de årtiers erfaring til køkkenet for at skabe en fejring af køkkenet gennem lokalt produceret kød og råvarer. Det, der adskiller Brasswoods Ribeye Burger fra andre restauranter, er brugen af ​​ribeye af høj kvalitet, der sidder oven på en solid, hjemmelavet brioche-bolle, der holder til burgerens saftige rigdom. Det er toppet med cambozola, lille perlesalat, grillede løg og pasilla aioli, ledsaget af en side af trøffel parmesan fries og en husets pickle. Avocado, bacon eller et økologisk æg fås mod et tillægsgebyr. Vegetarer kan erstatte burgeren med restaurantens portobello-champignon fyldt med ovnristede vilde svampe, aubergine, rød peberfrugt, fontinaost, parmesan og salsa verde. Burgeren er tilgængelig til frokost og take -away.

FÅR VEJSIDEN

933 Main St., St. Helena // 644 First St., Napa // gotts.com

Gott's Roadside blev grundlagt i 1999 og er et af Napa -dalens mest ikoniske mærker med to placeringer, originalen i St. Helenas tidligere Taylor's Refresher -lokation og den anden på Napa's Oxbow Public Market. Den er designet til at minde om en amerikansk klassisk restaurant ved vejkanten og tilbyder varige komfortfødevarer som tacos, salater, milkshakes og selvfølgelig burgere. Burgere indeholder lokale råvarer, såsom 100% Niman Ranch Angus -oksekød, Panorama Bagt ristet æggebolle, salat og tomat og deres hemmelige sauce lavet med Sir Kensington's ketchup. Gots specialitet er California Burger med et spejlæg, Cowgirl Creamerys Wagon Wheel -ost, Zoes bacon, rucola, balsamico løg og mayonnaise på en ristet sesambrioche -bolle. For fiske- og skaldyrselskere er Ahi Burger også på menuen: ahi-tun i sushikvalitet steget sjældent og toppet med ingefær wasabi mayonnaise, asiatisk slaw og koriander på en ristet æggebolle. Gott's var også en tidlig adopterer af den umulige burger for kunder, der ikke spiser kød og har muligheder for kostrestriktioner som glutenfrit brød og mælkefrie ændringer.

NAPA PALISADES SALOON

Napa Palisades Saloon and Beer Company, der blev grundlagt i 2014, åbnede brygdørene i 2015 for at tilbyde Napa -samfundet "pubgrub", der konkurrerer med nogle af Napa -dalens bedste restauranter. Under den kulinariske ror hos Partner og Executive Chef Tim Brown tilbyder den to burgere. Den første er Saloon Burger, lavet med hvid cheddar, kraftigt braiserede løg, hjemmelavede bedstemor Browns pickles og "The Sauce", en proprietær sammensætning med en røgfyldt smag. Den anden er lammeburgeren toppet med fetaost, ristede røde peberfrugter, vild rucola og Sambal mayonnaise. Restauranten skaffer kartoffelboller fra Napas Alexis Baking Company, fordi de står op imod burgernes vægt og saftighed. Mens Saloon Burger er restaurantens husspecialitet, er medejer Chuck Meyers favorit lammeburger. “Kødet er en speciel blanding af lam, krydderier og hakkede grøntsager, der er en fantastisk blanding af smag bare i selve tærten. Jeg har mange venner, der sværger til det. Det har sit eget tilhørsforhold, og de er hengivne, ”sagde Meyer. For vegetarer og veganere har menuen også en Beyond Burger.

NAPA VALLEY BISTRO

Napa Valley Bistro, under ledelse af chefkok og rektor, Bernardo Ayala og forretningspartner, Ernesto Martinez, er en af ​​Napas charmerende og elskede lokale og turistfavoritter i centrum, der er værd at svinge fra Main Street for at opdage. Spisestemningen er afslappet og behagelig med en følelse af diskret elegance. Frokostmenuen bruger lokalt kød og andre ingredienser. Det inkluderer Bistro Burger-lavet med Painted Hills græsfodret oksekød, bistro dressing, salat, tomat, løg og hjemmelavede pickles oven på en brioche bolle og Fallen Hills Lamb Burger, en førsteplads vinder i en nylig “Bedste af ”konkurrence i St. Helena. Den prisvindende lammeburger er toppet med søde arvestykketomater, vild rucola, cremet fetaost og jordnær rosmarin-aioli med en side af kartoffelchips. Cheddar, jack, gruyère, Point Reyes Original Blue Cheese, æbletræ røget bacon og avocado er valgfrie påfyldninger til begge burgere.

SQUEEZE INN HAMBURGERS

Da Napan Jay Bakker var på college i Chico State, tog hans ven i Sacramento State ham til den originale Squeeze Inn i Sacramento, Californien. "Jeg tænkte ikke noget over det, men da jeg først prøvede det, vidste jeg, at det var noget særligt," sagde Bakker. Da han tog eksamen på college, kontaktede Bakker ejeren, Travis Hausauer, for at se om han kunne være interesseret i at franchise mærket. De nåede til enighed, og i 2006 blev Bakker ejer af Squeeze Inns anden placering i Napa. Napa's Squeeze Inn Hamburgers 'krav om berømmelse er fremhævet på Food Network's "Diners, Drive-ins og Dives", og er den foretrukne Squeezeburger med sit elskede osteskørt, en bunke stegt revet cheddarost, der strækker sig et par centimeter ud over burger og sesamfrø bolle. Squeezeburgeren kan laves uden bolle eller osteskørt til deres gluten- eller mælkefrie kunder. For veganer og vegetarer tilbyder Squeeze Inn også en Gardenburger.


Mad, vin og smag! i Napa Valley

Markér dine kalendere, og gem din appetit på Smag! Denne begivenhed i Napa Valley bringer mad, vin og kulinariske stjerner i verdensklasse til en spændende fem-dages festival.

Smag! celebrates Napa Valley farm-to-table cuisine and wines with a series of epicurean and oenophile events including food and wine tastings, culinary demonstrations and interactive meals with the famed chefs and winemakers themselves. The event will span a variety of Napa locations, including the Silverado Resort & Spa, the Culinary Institute of America at Greystone (CIA) and local vineyards, wineries, restaurants and farms.

The impressive list of food & wine luminaries is set. Thomas Keller (French Laundry, Bouchon and Ad Hoc), Andrew Budnyj (Farm at the Carneros Inn), Ken Frank (La Toque), and Masaharu Morimoto (Morimoto), are only a sampling of the renowned names that will showcase their mastery at Flavor! Napa Valley the full list of chefs and sommeliers sharing their expert knowledge is truly incredible.

Net proceeds from the inaugural festival will benefit the scholarship fund at the CIA and will be awarded to deserving students interested in pursuing their dream of a degree in culinary arts, baking and pastry or a certificate in professional wine studies.

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Napa Valley Monopoly&trade

Napa Valley, CA -- You can now claim ownership of some of Napa Valley's most prominent wineries and restaurants with a mere roll of the dice ownership in the fantastic world of Monopoly&trade, that is. Napa Valley, one of America's most popular destinations, now has its own unique version of the classic game, and the neighborhood is dominated by the region's leading wineries, including Robert Mondavi, Beringer, and Beaulieu.

The board game is a fast-paced real estate trading game of high finance acquisition with the flavor and excitement of Napa Valley. The game features prominent Napa Valley wineries, restaurants, varietals and towns. Napa Valley entities on the standard Monopoly Gameboard give the player a feel for the best that Napa has to offer and a great experience for the wine enthusiast.

In addition to the distinctive Monopoly designs and the familiar four corner squares, the rules remain true to the classic Monopoly&trade game. "Go To Jail," "Free Parking," and "Just Visiting -- In Jail," are all included in the Napa Valley Edition. What's different is that the new game features collectible, custom pewter tokens including a wine barrel, grape bunch, picnic basket, wine goblet, wine bottle, corkscrew, and hot air balloon.

The game was previewed at an exciting Napa Valley Edition of the Monopoly&trade Game Benefit on February 20, 1998 at Robert Mondavi Winery.

Guests traded Napa Valley Edition Monopoly&trade cards throughout the evening to win bottles of wine contributed by sponsoring wineries. Participating wineries are Beaulieu Vineyard, Beringer Winery, Caymus Vineyards, Domaine Chandon, Far Niente Winery, Grace Family Vineyards, Louis M. Martini, Robert Mondavi Winery, Rombauer Vineyards, St. Clement Vineyards, St. Sup ry Winery, Silver Oak Cellars, Sterling Vineyards, Swanson Vineyards, and William Hill Winery. Calistoga Mineral Water, Napa Valley's premium water, will also have a presence. Napa Valley cuisine will be presented by Mustards Grill, Tra Vigne, Greystone at Culinary Institute of America, Robert Mondavi Winery, and Ristorante Piatti.

The Napa Valley Edition of the Monopoly&trade Game Benefit is an official Napa Valley Mustard Festival event, an annual two month season which celebrates the food, wine, art, and agriculture of Napa Valley. A non-profit community service organization, the festival will contribute proceeds to "Yes on Measure A," a much needed county-wide flood control plan developed by a broad coalition of local engineers, architects, river experts, business and agriculture leaders, environmentalists, and government officials. Flooding drastically impacts the citizens, families, schools, businesses, and non-profit organizations of Napa Valley.

Det Collectors' Special Monopoly Napa Valley Edition (retired in 1997 - no re-issue) of the Monopoly&trade Game is available for purchase through www.oakhillstore.com.

Bemærk: Disse oplysninger var korrekte, da de blev offentliggjort. Sørg for at bekræfte alle priser og detaljer direkte med de pågældende virksomheder, før du laver dine planer.


Reel Talk

The Vintner Circle is an elite group of Napa Valley wineries that pairs directly with the festival’s exclusive Patron Circle. Each year, our Patron Circle members and VIP guests are invited to partake in one of the highlights of the festival: our famed Vintner Circle Dinners.

The evening consists of 20 extravagant and intimate dinner parties happening simultaneously at each of our Vintner Circle members’ wineries. These dinners combine the distinguished varietals of each Vintner Circle member with the talents of award-winning chefs to present a decadent dining experience that celebrates one or more of our competition films. Our guests will share a meal with the respective filmmakers, culminating in the quintessential immersion of film, food, and wine.

Here are this year’s Vintner Circle dinners:

The pièce de résistance of our combined film, food, and wine experience is the Movie Mogul Dinner at the Napa Valley Reserve. Our most generous and passionate supporters break bread with the year’s biggest stars. Meadowood’s team of sommeliers will pour a selection of the ultra-exclusive Napa Valley Reserve wines to pair the night’s exquisite menu prepared by James Beard Honoree and Meadowood Estate Chef Alejandro Ayala.

“Once Upon a Time in Napa” at Acumen, which was recently featured in Forbes Magazine as the new “up and coming winery” of Napa, will include the 100-point-scoring Edcora Vineyard Cabernet Sauvignon. Other wine selections from our 90-point and above scoring Atlas Peak Mountainside and PEAK collections will pair with our Hollywood retro and modern menu by Ken Frank of LaToque including lobster popcorn, beef bernaise, and pineapple upside down cake. The current art gallery features Chris Camaratta originals of Liz Taylor, Sofia Loren, Marilyn Monroe, and other famous celebrities, bringing this dinner to life.

PRESS Restaurant is a modern steakhouse with distinct Napa Valley flair. In addition to sourcing its USDA prime beef and other proteins from local purveyors, the numerous vegetable-based dishes prominently featured on the menu give PRESS a true sense of place. The cuisine, like wine, is rooted in its terroir, letting the ingredients speak for themselves. The award-winning all-Napa Valley wine list is the largest and most extensive restaurant collection of Napa Valley wines. Wines from Arkenstone Estate on Howell Mountain will be paired with this family-style meal.

Created as a love letter to 1960s Napa Valley, Ashes & Diamonds Winery is the ultimate convergence of modern and old-school flavors. Spend the evening enjoying a delicious meal, expertly paired with wines that adhere to an ethos of light-handed winemaking and the transparency of the terroir.

Join Blackbird Vineyards for an intimate evening at RiverHouse in downtown Napa. Your hosts for the evening will be Blackbird Vineyards proprietors John and Julia Hinshaw, and founder Michael Polenske. Take in the art and design of their distinguished gallery before enjoying an exquisite dinner prepared by Chef Morimoto of Morimoto Napa, expertly paired with stunning Blackbird wines.

A film-worthy tale of a maverick vintner willing to do anything in the name of great wine, John Caldwell’s vineyard is home to 123 acres of “smuggled” grapevine clones. A head-spinning portfolio of estate wines made by Marc Gagnon and California’s first estate barrel cooperage, managed by Ramiro Herrera, makes Caldwell Vineyard an incredibly unique and diverse winery. Those lucky enough to enjoy dinner with John and Joy are in for a wild and wonderful ride.

Join members of the Mondavi family for an intimate evening, dining in the very heart of the Napa Valley’s oldest winery — the Redwood Cellar at the Charles Krug estate. Constructed in 1872 and magnificently restored by renowned architect Howard Backen, the room is clad in redwood sustainably salvaged from the original wine tanks and offers dramatic views of the winery’s expansive reserve barrel chamber. The impressive setting provides a fitting backdrop for the equally superlative cuisine of Napa Valley Chef Tony Spleen. Back by popular demand, Tony’s menu highlights fresh, sustainable ingredients from local purveyors, exquisitely paired with Charles Krug’s finest Limited Release wines.

47 years ago, Clos Du Val was founded by the Goelet family with a vision of producing Cabernet Sauvignon that would rival the world’s best. Join third-generation owner Olav Goelet for an unforgettable evening that will begin with wine, appetizers, and music, followed by a multi-course meal crafted by Executive Chefs Jordan Grosser and Ted Fleury of Stag Dining Group of San Francisco. Each course will be paired with a specially curated wine list, including some treasures from the Clos Du Val library.

Encompassing an ancient volcanic caldera in the southeastern corner of the Napa Valley, Coombsville is as unique as it is undiscovered. Established as an AVA in 2011, Coombsville is dominated by small family-owned and operated wineries known for producing wines guided by a unique terroir of compressed volcanic ash and the San Pablo Bay’s cool afternoon breezes. Enjoy an intimate dinner with six boutique wineries hosted by the families that grow them. These small production and highly curated wines will be expertly paired by Chef Daniel Gomez in a beautiful setting at the Ackerman Heritage House located in downtown Napa.

Carneros Resort and Spa is the authentic Napa Valley escape. Nestled on 28 acres surrounded by rolling vineyards, this newly revitalized resort’s distinct charm is reflected in the guests’ experience. Indulge in seasonally-inspired dining by acclaimed Executive Chef Aaron Meneghelli, sourced from the resort’s onsite culinary garden. Dinner will be expertly paired with wines from Cuvaison’s Los Carneros estate. Originally founded in 1969, Cuvaison is an independent, family-owned winery that helped shape the Napa Valley. This winery crafts some of the regions most highly acclaimed wines from their grand cru caliber vineyard and are recognized as one of the Napa Valley’s pioneering wineries.

Join the Napa Valley Wine Train for an exclusive evening aboard a vintage luxury rail car where you’ll enjoy a delectable three-course gourmet meal, paired with some of Napa’s most celebrated wines from Grgich Hills Estate. Gleaming brass, sleek fixtures, and smooth marble creates the perfect ambiance to feel like you’re traveling through time while Executive Chef Donald Young creates culinary works of art in the onboard kitchen.

Experience the ultimate food and wine pairing at Inglenook, hosted by winemaker Chris Phelps. You’ll enjoy breathtaking views of the estate vineyards as you arrive, continuing through the expansive courtyard to the grand chateau, where you’ll be greeted with tray-passed wines. During the reception preceding dinner, you may enjoy a tour of the Infinity Caves, peruse the various historical areas, the extensive Rubicon gift salon, or simply enjoy the wine and hors d’oeuvres. Knowing that terroir is as important to cuisine as it is to wine, our Estate Chef Alex Lovick emphasizes fresh, local, and sustainable ingredients, allowing the bounty of the season to write his menus. You’ll be transported on an extraordinary culinary journey through four courses, interweaving our exclusive wines.

Join members of the J. Lohr family and local favorite Chef Elaine Bell for a delicious Tale of Three Appellations evening, featuring wines from J. Lohr’s estate vineyards in Monterey, Paso Robles, and Napa Valley. Chef Bell’s seasonal menu will be thoughtfully crafted to complement the wine offerings, including the J. Lohr Carol’s Vineyard Cabernet Sauvignon – named for founder Jerry Lohr’s late wife and grown in nearby St. Helena. J. Lohr President and COO Jeff Meier will also introduce a special new release, the J. Lohr Pure Paso Proprietary Red Wine. The dramatic Napa Private Estate of 7 Roots Ranch will be the setting for a night of sparkling conversation, cutting edge cuisine, and superb wines.

The romantic and historic Church Vineyard in the rolling hills of Los Carneros will be the intimate setting for this elegant dinner with John Anthony and Michele Truchard. One of Napa’s iconic landmarks, the Church was originally built in 1886 in Happy Valley, Pennsylvania and reconstructed in Napa. Newly renovated by renowned architect Howard Backen, the original stained-glass windows, bell tower, and soaring 41-foot ceilings are surrounded by 4 acres of Sauvignon Blanc vines that produce the John Anthony Church Vineyard Sauvignon Blanc. Dine with unprecedented access to limited-production and library single-vineyard and reserve wines, paired to locally-sourced, seasonal dishes by our winery chef and sommelier.

Get “down to earth” with Materra | Cunat Family Vineyards. Join owner Brian Cunat at their Oak Knoll District estate for a delicious meal prepared by European-trained Chef Richard Visconte, expertly paired with Materra’s award-winning wines. Winemakers Chelsea Barrett and Michael Trujillo have hand-picked a selection of wines that best showcase this quintessential Napa terroir.

Begin the evening sipping bubbles and relaxing in the velvet-clad opulence of the famous Red Room before embarking on a gastronomic journey conceived by the Raymond Vineyards culinary team. Seated in the glittering hall of the Crystal Cellar, and incorporating herbs and fresh produce from the estate’s biodynamic and organic garden, guests will savor a multi-course dinner paired with limited production Raymond Vineyards wines. The evening will take guests through an exquisite journey of texture and emotion, bringing them into the world and legacy of the Raymond family. The Dress Code is Velvet.

Founded in 1997, the Revana Estate Vineyard, located in the heart of the St. Helena AVA, showcases an abundance of soil diversity and perfectly warm days with cool evenings, resulting in an optimum setting for producing world-class Cabernet Sauvignon. The combination of the incredible vineyard farming practices of Jim Barbour, paired with the world-renowned winemaking of Thomas Rivers Brown, has led Revana Family Vineyard to establishing itself as one of the most iconic, estate-grown wineries in the Napa Valley. Guests will enjoy a four course, farm-to-table, seasonal menu prepared by Acacia House Executive Chef, food visionary, and Top Chef alum Chris Cosentino.

Winemaker Steve Reynolds and his wife Suzie invite you to join them for an evening of culinary creations and hand-crafted wines at their winery located on the acclaimed Silverado Trail, just at the base of Stags Leap District. The evening promises great storytelling with friends, neighbors, and filmmakers, while sipping the most coveted wines (and perhaps even some Penta tequila), paired with locally-grown and farm-raised ingredients.

Enjoy an evening under the stars and experience the hidden gem of the Napa Valley, Shadybrook Estate Winery at Rapp Ranch. Nestled in the heart of Coombsville, this 25-acre property is home to a premiere horse boarding facility, western barn offering guided vineyard horseback rides, state-of-the-art production facility, commercial kitchen, and 4,000-square-foot terrace. Spend the evening savoring their boutique, luxury wines, exquisitely paired with seasonal cuisine.

Inspired by the relaxed sophistication of the South of France, and infused with California soul, Auberge du Soleil provides the quintessential Napa Valley getaway. Take in spectacular valley views from the Maison d’Arbre, a private dining venue perched at the highest point of the property. Delight in canapés and a delectable three-course Michelin Star dining experience, expertly prepared by Executive Chef Robert Curry, and paired with premiere, local wines by Wolf Family Vineyards.

50 years of world-class winemaking await you at ZD Wines’ Rutherford Estate. The evening will be centered on rare wines, reserve selections, and library vintages, paired with exquisite cuisine from Chef Casey Thompson, Napa local by way of Texas — with a few stops on Top Chef along the way. Begin with a behind-the-scenes look at the recently renovated property, along with a few exclusive tastes of their 50th Anniversary wines and coming vintages maturing in barrel. Enjoy dinner seated above the Rutherford vineyards to the west. Your hosts for the evening will be the deLeuze Family and the winemakers of ZD.

Vintner Circle members can also be found pouring at the Festival Gala and presenting a magnum bottle to our award-winning filmmakers. Raise a glass for the NVFF19 Vintner Circle!


A Day at the Farm

The premier Hudson Valley dining event of the year, Hudson Valley Restaurant Week (HVRW), is made possible by a group of influential leaders in the regional farm-to-table/eat local movement, who know the dynamics of the valley's food system and have helped shape the region's culinary reputation. We took the HVRW Advisory Board members out of the kitchen and onto the farm for a day and asked them to share their perspectives on the Hudson Valley—now, then, and the future.

Peter Kelly

Self-taught chef and restaurateur Peter X. Kelly’s restaurants are consistently ranked among the top restaurants in the nation. The highly respected chef/owner of Xaviars Restaurant Group, (at various times comprising Xaviars in Garrison and Piermont, The Freelance Cafe and Wine Bar, Restaurant X & Bully Boy Bar, and X2O Xaviars on the Hudson), Kelly was named 1998 Restaurateur of the Year by the New York State Restaurant Association, and that same year he was nominated for the James Beard Award for Best Chef: Northeast. For an added feather in his cap, he defeated Bobby Flay in a 2007 Iron Chef America showdown.

Prior to 1998, the Hudson Valley was this sleepy area—it might as well have been in Canada in terms of the attention it got from Manhattan. Everything was dominated by fine dining and a handful of ‘old school’ restaurants. Continental Cuisine reigned supreme—that’s where all the stars and quality was. The paradigm is changing. It’s part of the casualization of dining. You don’t need to have Veal Oscar to have a serious meal—you can do [pizza] for a celebration and feel like you went out. That wasn’t an option 20 years ago.

David Dibari

With his philosophy of “simple cooking done well,” CIA graduate David DiBari rocked Westchester and the Hudson Valley in 2010 when he opened his first restaurant, The Cookery, in Dobbs Ferry, and he shook things up again with DoughNation, his mobile, wood-fired pizza oven, and a funky chic pizza place, The Parlor. On top of that, word’s out that he’s slated to roll out two new concepts and locations. Highly regarded for his nose-to-tail cooking, DiBari actually eats very little meat. He prefers fish and vegetables.

[Being a chef] is my creative outlet. At the end of the day, I really enjoy it. If it’s your ego you’re doing it for, then stop, because you’re killing yourself. As you grow and add more, the question is how to keep control, quality and focus. I always want and look for someone who is better than me—not just someone who can cook as good as me.

Josh Kroner

Executive chef and owner of Terrapin Restaurant/Bistro/Bar in the Village of Rhinebeck, Josh Kroner was an early adopter of the “buy local, buy sustainable” movement and an advocate for kids cooking and eating healthy. He received the 2014 Victoria A. Simons Locavore Award, established in 2010 by the non-profit Columbia County Bounty to promote connections among chefs, consumers and farmers. The recently redesigned and renovated restaurant celebrates 20 years this year.

When I started Terrapin, within months of the start of The Valley Table, the idea of local food was completely absent from the food scene—it was amazingly difficult to get any local produce, even in the middle of the season. Seeing the farm-to-table movement thrive and grow is a continuous inspiration. The energy behind the movement is great, and I think it’s only going to get bigger. Personally, I’ve been taking an interest in farming my own land. I have chickens, a couple of goats and my own kitchen garden at home. That’s where I like to spend time when I’m not at the restaurant.

Nick Citera

Until he opened Cosimo’s on Union restaurant in Newburgh in 1993, the focus of Nick Citera’s family-owned Cosimo’s Restaurant Group was 60 fast-food pizzerias in malls across the country. Today the group has four successful, grand-scale brick-oven restaurants—all with serious wine lists—where the focus is on quality ingredients. From the mozzarella to the sauces to the roasted peppers—each is made fresh in-house every day, reinforcing a commitment to support local farms that’s unusual for restaurants that run at this pace.

When we opened Cosimo’s 25 years ago, it was shocking how people interpreted the food—they just didn’t understand it. Back then, a cappuccino could have been mistaken for a plate of pasta. Today, people want to be catered to—they really want convenience. Social media, online ordering—that’s only going to increase. We have online ordering now. Your order comes in through an iPad and it’s ready to go when you come to pick it up. Delivery has become big, too—Uber Eats, GrubHub and ChowNow have drastically changed our business.

John Crabtree

One of the most highly respected restaurateurs anywhere, John Crabtree, proprietor of Crabtree’s Kittle House & Inn in Chappaqua for 37 years, exudes a commitment to hospitality and fine dining without pretension. Early in his career he decided he could distinguish his restaurant by building a great wine list, and in 1994, the Kittle House received Wine Spectator’s Grand Award, its highest honor, a status it maintains today. The historic inn’s 5,000-bottle wine collection is recognized as one of the finest restaurant wine cellars in the world.

You hear how the Hudson Valley food scene is just now really taking off, but there’s always something that came before. It has always amazed me that people don’t think of [The Kittle House] as farm-to-table, probably because it’s what we’ve always done—sourced local, the best ingredients. I was saying how funny it is that people don’t think of us as farm-to-table, and my own daughter said, ‘We are?’ I must be doing something wrong.

Agnes Devereux

An Irish ex-pat and former bartender-turned-interior designer, Agnes Devereux was living in a brownstone in Brooklyn when she and her news cameraman husband decided they wanted a country upbringing and Waldorf education for their kids. They moved to the Hudson Valley in 2000 and opened The Village Tea Room Restaurant and Bake Shop in New Paltz in 2005. Her steadfast commitment to serving only food she’d cook for her family, sourcing from local farms, earned her a reputation as a strong farm-to-table advocate. She’s worked to advance farm connections through local organizations such as Glynwood, Local Economies Project and Good Work Institute.

I came up here and I just could not believe there were no restaurants that were doing farm-to-table. We were surrounded by farms, but I couldn’t get local meat—I was buying organic chickens from Pennsylvania. Now everything is so much easier. I can be on my phone or go on the farms-to-tables app and see what’s new and order stuff and get it here by Wednesday from farms all over the valley. I can get liquor, wine, beer, gin, vodka—the breadth of what you can have is amazing. Little by little [the Hudson Valley] is building up a brand—the idea of artisanal, quality—it’s wonderful. It’s attracting people. It’s an alternative to Brooklyn.

Rich Parente

One of a new generation of chefs redefining the scope of the professional kitchen, Rich Parente began his culinary career at the age of 13, making pizza at a local deli. He fulfilled his dream of studying at The Culinary Institute of America, and worked as a chef in New York City for several years before he and his wife Cassie opened Clocktower Grill, a rustic restaurant in Brewster dedicated to serving local, seasonal fare. In 2016, the couple bought a 10-acre horse farm in Connecticut where they raise animals for use in the restaurant.

We’re enjoying our own farm, pushing ourselves and learning as much as possible from other farmers. We raise Berkshire pigs, sheep, Scottish Highland cattle, pigmy goats—a total of 47 animals at the moment. It has changed the way we think about animals, a new appreciation. It may be a lot of work giving them the best life we can while they’re here, but it is super gratifying. The first animal we harvested and served actually brought a tear to my eye. It also has brought great awareness [about] restaurant waste—we started composting everything that is compostable, and all vegetable trim [goes to] the pigs. It has made us more aware and appreciative of the food we eat and serve.

Glenn Vogt

In 1998, Glenn Vogt was on top of the world, or, to be more precise, he was on the 106th Floor of the World Trade Center, working with one of the most prestigious restaurant teams in the world at Windows on the World. In 2000, Windows was the largest grossing restaurant in the United States with $40 million in revenue, serving 5,000-plus meals a day. Vogt returned to the Hudson Valley after 9/11 and became partner/general manager and wine director at Crabtree’s Kittle House in Chappaqua. In 2013, the partners opened RiverMarket Bar and Kitchen in Tarrytown.

RiverMarket was really created to showcase the farms and farmers who are raising and growing their food naturally, sustainably and humanely. We wanted to stand on a soapbox about it. Hvad er det næste? There is already a slow movement of young people wanting to be farmers moving out of the city to the Hudson Valley, awesome people who want to get back to basics, raise a family in a healthy environment and grow great food with natural, sustainable farming.

Cathryn Fadde

Owner of Cathryn’s Tuscan Grill in Cold Spring and Perch in Marlboro, Cathryn Fadde, has had a life-long career in hospitality. Hired as a stewardess for Eastern Airlines, she left as a flight attendant 18 years later when the airline went out business. She sold fine Italian wines as a rep and in 1998 opened Cathryn’s Tuscan Grill in Cold Spring to bring Tuscan food, fine wine and a year-round restaurant to the village. She opened Perch in Marlboro in 2015.

I remember seeing [the] first issue [of The Valley Table] at Salmagundi Books. It was the first thing I saw that basically spoke to local food and it made me think how to incorporate more local into an Italian restaurant. Pasta? No. Cheese? Ja. I did a Restaurant Week menu that spoke to as many Hudson Valley products as I could source. It changed the focus of the restaurant. I believe if you establish yourself as offering a quality experience then people will come. The [Restaurant Week] board reflects the demographics of the region—she’s a chef and she’s not you’ve got young chefs, you’ve got an Iron Chef all of them have their own business. It’s a great demographic that represents the business in the Hudson Valley.

Mary Kay Vrba

Mary Kay Vrba is president and CEO of Dutchess Tourism, Inc., the official marketing organization for Dutchess County. “Distinctly Dutchess,” her award-winning campaign, uses the arts, history, food and agritourism experiences to attract visitors to the region. She is currently arranging to take local chefs to the UK for media events promoting Dutchess County and the Hudson Valley.

Everyone talks about the Napa Valley—which is beautiful—but the Hudson Valley has so much more: world-class culture and contemporary art venues, history from the Revolutionary War to today, outdoor hiking, biking, kayaking and, of course, food that has no match. It’s all here. In 2016, visitors spent $143.4 million on food and beverages in Dutchess County in 2017 that increased to $153.8 million. The restaurants that have opened, the breweries and distilleries in cities, the farm markets—all have had an impact on our growth. People are looking for local experiences, and the Hudson Valley food scene certainly provides that, and more. Just look at Beacon—two breweries, a distillery, artisan syrup maker and coffee roaster.

Tim Ryan

The Culinary Institute of America recruited Tim Ryan to its faculty in 1982 to develop and run the college’s American Bounty Restaurant, which celebrates American cuisine with regional, seasonal and sustainable ingredients—a groundbreaking idea at the time. A 1977 CIA graduate who earned a doctorate in education from the University of Pennsylvania, became a certified master chef, Culinary Olympics champion and, in 2001, the CIA’s fifth president. Ryan was named one of the most powerful people in the food world by both the Daily Meal og Nation’s Restaurant News in 2016. Under his leadership, lessons in sustainable agriculture and sustainable cuisine have been integrated into the college curriculum. The CIA’s Hyde Park campus today spends about $800,000 per year on local produce, eggs, dairy, and meat, from about 60 farms within a 75-mile radius of the campus.

Food is the number one business on the planet, so there remains a lot of opportunity for people with talent and fresh ideas. The role of the chef has been changing since the 1970s, and today, chefs have evolved into thought leaders, arbiters of cool, change agents and global celebrities. Chefs have also become increasingly business savvy many of the best-known chefs develop restaurants, product lines, intellectual property and licensing deals into small and not-so-small empires. Whether we are talking about the change in the status and scope of the chef, or the quality and diversity of the American diet, the CIA has had major impacts on both. We continue to push forward on these fronts, and we are confident that even better days for the profession, the food world, and the dining public are ahead.


Se videoen: Things To Do In Napa - Best Wineries, Restaurants, Resorts and More! (Juli 2022).


Kommentarer:

  1. Shelny

    What in particular would you like to say?

  2. Ozzy Lebron

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  3. Javiero

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  4. Campbell

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  5. Jayden

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  6. Averill

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  7. Terrill

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  8. Anoki

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  9. Rawls

    Og hvordan er det i så fald nødvendigt at handle?



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