Culinary Food and Wine Tour of the Napa Valley

According to Sunset magazine, Yountville “boasts more Michelin stars per capita than any place on Earth”, which made it a perfect spot for Parties That Cook’s own Bibby Gignilliat to spend a culinary food and wine weekend with girlfriends. The ladies spent three days eating, drinking, and shopping it up in style, and the reports on Napa’s must-visit hot spots are in!

Oxbow Market is a fun stop for a quick bite at Pica Pica Maize Kitchen, a sweet treat at Kara’s Cupcakes, an energy boost at Ritual Coffee Roasters, or even some wine tasting at Oxbow Wine Merchant. San Franciscans will love the familiar Ferry Building feel of Oxbow Market, which is also home of Taylor’s Automatic Refresher and Hog Island Oyster Company.

Bibby insists that her meal at Michael Chiarello’s Bottega was one of the best she’s ever had. The entire table raved about the Pecorino pudding. Can’t make it out to Napa in the near future? Not to worry, you can make the pudding at home with this recipe from the San Francisco Chronicle.

Redd was another shining culinary star of the weekend, with dishes like Monterey Calamari with Chickpea-Pepper Ragout, Pinenuts, Olives, and Aioli, Crisp Duck Confit with Savoy Cabbage, Foie Gras Meatballs and Crispy Spaetzle, and the Butternut Squash and Pumpkin Ravioli with Sage Butter and Pomegranate Reduction.

Also worth a stop is Etoile Restaurant at Domaine Chandon, whose own Perry Hoffman was recently named Rising Chef of the Year by the SF Chronicle. With mouthwatering menu items like the Dungeness Crab Kohlrabi with Passion Fruit and the Roasted Lamb Loin with Medjool Dates and Lentil Puree, it’s easy to see why.

For the absolute Napa brunch experience, one must dine at Ubuntu Restaurant and Yoga Studio (meal to either be preceded or immediately followed by a yoga class). This is true California zen.

Other notable restaurants in the Napa Valley roundup include the ever popular French Laundry, Ad Hoc, Bouchon, Bistro Jeanty, Terra, and Martini House.

It’s easy to get caught up in the fabulous food of Napa Valley, but don’t forget you are in wine country! Some of our favorite spots for wine tasting are: Duckhorn (relaxed spot where tasters can sit and enjoy their wine), Paraduxx (same owners as Duckhorn with a modern setting and feel), Cakebread Cellars (good for a tour and a tasting), Goose Cross Winery, Darioush, and Crushpad (recently moved from San Francisco).

For the ultimate in luxury Napa lodging, book a stay at Bardessano. The hotel features a restaurant with farm fresh menu, a rooftop pool, outdoor showers, organic linens, and bicycles for guests to explore wine country at no additional cost. Bibby and friends enjoyed a relaxing ride along Yount Mill Road.

For a slightly less indulgent stay, check out Maison Fleurie, described as “French country romance in the heart of Napa Valley” which “blends the modern luxuries and sophisticated services of a boutique hotel with the traditional amenities and architecture of a B & B”.

And no weekend getaway would be complete without a little shopping. The gals loved the Cake Plate in Napa, an adorable boutique that shares its space with a cupcakery. Artist Collective Maisonry allows admirers to sip wine while browsing art and vintage furnishings. Serious shoppers should stop in St. Helena, which holds a plethora of cute shops that are worthy of a few saved paychecks.

Skip the beach for your next vacation and head to California’s wine country for culinary food and wine tour you won’t soon forget. Been to Napa Valley? Feel free to share your additional tips and secret gems with us!

Enjoy the Sunshine with a Berry-ful Dessert From Parties That Cook

Now that we’re well into March, it’s time to give those New Years diets a rest. And with spring just around the corner, what better way to indulge that with a fresh fruit dessert. Take your basic cobbler to the next level with Parties That Cook’s recipe for a Blueberry Buckle with Aunt Polly’s Hot Cream Sauce. Feel free to substitute another berry or use a mix of fresh of fresh fruits.

Serves 12

Ingredients:

Buckle:

Melted butter and granulated sugar for preparing pan
1/2 cup (1 stick) unsalted butter
2 cups of all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup sugar
1 egg
2 teaspoons pure vanilla extract
3/4 cup milk
5 cups wild or cultivated blueberries, green stems removed

Cinnamon-Oat Topping:
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 cup packed light-brown sugar
3/4 cup all-purpose flour
1/2 cup rolled oats
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter (cut into cubes and chilled)

Hot Cream Sauce:
1 cup heavy cream
3 Tablespoons sugar
1/4 cup (1/2 stick) unsalted butter
1/2 vanilla bean, split and seeds scraped
1/8 teaspoon cinnamon
1/8 teaspoon salt

Methods/Steps:

Preheat oven to 350ºF

Prepare Pan: Brush a 9-inch spring-form pan or 14 ramekins with melted butter then dust it with sugar.   Set aside.

Make Buckle: In a medium bowl, sift together the flour, baking powder and salt; set aside.  Using a hand mixer, cream the butter and sugar on high speed until light and fluffy, about 3 minutes.  Reduce mixer speed to low, then add egg and vanilla.  Scrape down the sides and mix until well combined.  Alternate adding the reserved flour mixture and the milk to the mixer beginning and ending with the flour mixture.  Using a rubber spatula, gently fold in the blueberries.  Pour the batter into the prepared cake pan. Set aside while making the topping.

Cinnamon-Oat Topping: In a bowl, combine all the topping ingredients and pinch them together with your finger to with make crumbs.  Mix well. Spread topping over the Buckle.

Bake:
Bake for 40-50 minutes (or 20-25 minutes if in ramekins), until the fruit is tender when pierced with the tip of a sharp knife and a cake tester comes out batter-free.  Remove the cake from the oven; leave in the pan for 10 minutes on a cooling rack.  Remove from pan and let cool for 15 minutes before serving. (If using ramekins, serve right in the ramekins and pass the sauce at the table).

Hot Cream Sauce: In a heavy saucepan, add the milk, sugar, and butter.  Slit the vanilla bean down the center and scrap out the seeds into the milk mixture.  Add the bean, cinnamon and salt. Heat all the ingredients until the cream bubbles around the rim of the pan. Remove the bean.

Serve: Serve a slice of the buckle in a bowl and ladle the cream generously over. Or serve in a ramekin with the cream sauce in a separate bowl.  Serve immediately.

Recipe created by Parties That Cook® www.PartiesThatCook.com