Greenfeast: Autumn, Winter by Nigel Slater – Greenfeast: Autumn, Winter is perfect for people who want to eat less meat, but don’t want to compromise on flavor and ease of cooking. It’s packed with 110 simple vegetarian autumn and winter recipes that make use of ingredients you already have on hand. This is a go-to book for those who want to eat with the seasons!
The Model Bakery Pecan Pie
Makes 8 servings
The Model Bakery make plenty of pecan pies for their restaurant clientele as well as the bakery display case.
This recipe has a touch of bourbon, which seems to bring out the other flavors without tasting boozy.
Anyone who loves pecan pie will tell you to always serve it with vanilla ice cream or whipped
cream to balance the pie’s sweetness.
1 recipe Pie Dough
Makes one 9-in/23-cm piecrust
Every bakery has a proprietary recipe for pie dough. Their recipe includes butter and vegetable
shortening. Since butter tastes so good, why do many recipes use shortening or lard? Unlike
butter, these last two fats contain very little water. Since liquid toughens the gluten in flour, the
less water in the dough ingredients, the flakier the dough. Ours uses butter and shortening for a
light and tender crust, which will improve any pie. For a double crust pie, just double the recipe.
1 1/2 cups/220 g unbleached all-purpose flour
1/2 tsp sugar
1/4 tsp fine sea salt
5 Tbsp/75 g unsalted butter, cut into 1/2-in/12-mm cubes, chilled
1/4 cup/55 g vegetable shortening, cut into 1/2-in/12-mm chunks, chilled
1/4 cup/60 ml ice-cold water, as needed
1. Whisk the flour, sugar, and salt together in a large bowl. Add the butter and toss to coat with
flour. Using a pastry blender, cut the butter into the flour mixture until the pieces are about half
their original size. Add the shortening and toss to coat. Continue cutting in the butter and
shortening until the mixture looks like coarse bread crumbs with some pea-size pieces of the fats.
Do not overmix. While stirring the mixture with a fork, gradually add enough of the water so
dough begins to clump together. Gather up the dough into a thick disk and wrap in plastic wrap.
Refrigerate for at least 1 hour and up to 1 day. If the dough is well chilled and hard, let stand at
room temperature for about 15 minutes before rolling out.
1 cup/200 g packed light brown sugar
3/4 cup/180 ml light corn syrup
4 large eggs
4 Tbsp/55 g unsalted butter, melted and cooled slightly
2 Tbsp bourbon
3/4 tsp pure vanilla extract
1/2 cup/85 g chocolate chips (optional)
2 cups/230 g coarsely chopped pecans
1. On a lightly floured work surface, roll out the dough into a round about 13 in/33 cm in
diameter and 1/8 in/3 mm thick. You will see flakes of flattened butter and shortening in the
dough—perfect. Fit the dough into a 9-in/23-cm pie pan. Trim the overhanging dough so it only
extends 1/2 in/12 mm beyond the rim; discard the trimmings. Working around the perimeter of
the pan, fold the dough under so the fold is flush with the rim of the pan, and flute the dough.
Freeze for 15 to 30 minutes.
2. Position a rack in the bottom third of the oven and preheat to 400ºF/200ºC/gas 6.
3. Place the pie shell on a large rimmed baking sheet. Line the pie shell with aluminum foil and
fill with pastry weights or dried beans. Bake until the exposed dough looks set and is just
beginning to color, about 15 minutes. Remove the pie from the oven on the baking sheet.
Remove the foil and pastry weights. Continue baking, pressing down the dough with the back of
a fork if it puffs, until barely browned, about 5 minutes. Remove from the oven.
4. To make the filling: Whisk the brown sugar, corn syrup, eggs, melted butter, bourbon, and
vanilla in a medium bowl until well combined. Stir in the chocolate chips, if using. Pour into the
pie shell. Sprinkle the pecans over the syrup mixture.
5. Return the pie, on the baking sheet, to the oven. Reduce the oven temperature to
350ºF/180ºC/gas 4. Bake until the pie filling is puffed all over, about 50 minutes. Transfer the
pie to a wire cooling rack and let cool completely. Cut into wedges and serve.
Turkey Q & A
At The Fatted Calf we field many turkey queries as we approach Thanksgiving.
Here are the official answers!
What is a heritage turkey?
Prized for their rich flavor and beautiful plumage, Heritage Turkeys are the descendants of wild turkeys. Heritage turkeys are allowed to mate naturally, are slower growing and live a more natural life which makes for a more flavorful and juicier bird.
Where do the turkeys come from?
At The Fatted Calf we source all of our turkeys from Good Shepherd in Lindsborg, Kansas where they receive the best possible care from esteemed poultry farmer Frank Reese. Frank fell in love with turkeys on a visit to a nearby farm at the age of five. He began raising birds in the 1950′s, has maintained and improved his flock over the years and now has the oldest continuous strain of standard bred heritage turkeys in North America.
What makes Good Shepherd Ranch turkeys better than those other so-called “heritage” turkeys?
Frank Reese and his turkeys truly are one of a kind — no one breeds poultry better than Frank who stays true to 19th century Poultry Standards of Perfection. His rare Standard Bronze, Bourbon Red, White Holland, Black, Narragansett and Slate are renowned for their flavor. According to the USDA, Frank Reese remains the only farmer allowed to use the name “Heritage” on his USDA label thanks to certification by the oldest agricultural organization in North America, the American Poultry Association. Some other producers that claim to have a “heritage” flock actually cross breed the turkeys with more commercial breeds. Good Shepherd Ranch was also the first turkey farm to be certified by the prestigious Animal Welfare Institute. All of Frank’s birds live a long and slow-growing outdoor life that results in healthy and delicious turkey for your Thanksgiving table.
What do the turkeys eat?
The turkeys are fed an all-vegetarian diet free of antibiotics and growth hormones. The grain is milled just down the road from Good Shepherd Ranch at Custom Mills, an Amish grain mill.
The turkeys are pastured, meaning they are raised outdoors on the Kansas prairie. No pesticides or herbicides are ever used in the pasture or on the farm. Additionally, their outdoor lifestyle means that they eat more grass resulting in higher levels of the good omega-3 fatty acids.
When do I need to place my turkey order?
There is no cut-off date for ordering a turkey however, every year we sell out of turkey. We need to place our order with Good Shepherd Ranch in the next few weeks and while we are pretty good at predicting how many of each type of turkey we might sell it really helps us if you place your order as early as possible. Some sizes sell out faster than others. Should you need to change your order at a later date we can almost always accommodate you.
How big of a turkey will I need?
We recommend between 1 and 1 ½ pounds of turkey for every person at your Thanksgiving table. For example, if you are cooking for 8 adults, we would recommend a 10 to 11.99-pound turkey. That might seem like a lot but keep in mind that the yield on a turkey, once it is cooked and carved off of the bone, is only about half of its original weight before cooking.
We will begin by saying drink whatever you want this Thanksgiving. Honestly, the best beverage to pair with that plate of turkey, mashed potatoes, and veggies is your favorite beverage. Enjoy what you enjoy. BUT, that being said, if you’re looking to elevate the dining experience with food-friendly beers that can hang pre and post-dinner as well, Fieldwork is your place.
Check out their ever-changing line-up of beers and pre-order your Crowlers and Cans now. They offer same-day delivery and pickup. Select your beers and choose a pickup time or delivery location. It’s that easy!
Pairing wine with food can be tricky even when a meal is simple. On a holiday like Thanksgiving—when plates are packed with a cornucopia of mains and sides—selecting an appropriate wine can feel downright befuddling.
Rather than trying to match wines to individual flavors or dishes, go for bottles that complement a wide variety of foods. Let the experts at Oxbow Cheese and Wine guide you through their extensive local, national, and international wine selection. They leave no stone unturned when it comes to sourcing the best, most interesting, and must discover.
Of course, you need a delicious spirited beverage (or two) to complete your holiday meal. To help you find the perfect cocktail for your Thanksgiving celebration, we’re sharing the best of Napa Valley Distillery’s cocktail recipe list including drinks that can be served before, during and after the big meal. So before you get swept up in preparing for the holiday, check out these drinks now.
All spirits listed in each recipe can be found and purchased at NVD’s Oxbow location and available for delivery.
Clink pink this Thanksgiving! Explore Bar Lucia’s carefully curated bottle shop full of all the favorites when it comes to rosé and bubbles. Not sure what to order? Stop by the bar and order a few pours, taste through the selection and see what pops out. These are a must if you’re ordering Kara’s Cupcakes for dessert, the perfect pairing!
Push that plate away after you polish off that third helping of stuffing and take a few deep breaths to prep before the pie—but don’t let the tryptophan put the sleepy kibosh on your enjoyment of dessert by dozing you face-down into your à la mode. Brew up an easy and delicious jolt of caffeine that’s not just an afterthought but a complement to the meal and a perfect pairing for the last sweet bites that you may want to serve.
Ritual has full-bodied roasts, full-flavored decaf, and a wide assortment of fresh, herbal teas to end your meal on a satisfying note.
Be sure to save some room for Anette’s Chocolates gourmet chocolate treats this Thanksgiving! Make their selections the star of your dessert table and gobble down the delicious milk chocolate delights. They also carry an array of seasonal brittles, toffees and other treats to enjoy.
Cookies, cupcakes, whole cakes – whatever your pleasure Kara’s delivers them in their signature sweet frosting, locally sourced ingredients, and cheery sprinkled finish. You’ve spent enough time over the hot stove this Thanksgiving, put in your pre-order for freshly baked desserts that’ll be the perfect ending to a delicious holiday. Available for pick-up at their Oxbow location and nationwide delivery.
Don’t stop at the ‘untraditional’ with your savory items; expand your sweet tooth with the decadent South American alfajor. After all, who can resist two buttery cookies around a creamy dulce de leche center? Not us! Nestled between two airy butter cookies, the creamy center of a traditional alfajor is made of dulce de leche, which you achieve by slowly heating sweetened milk until a chemical reaction occurs, in turn, changing the liquid to a caramel-like consistency and shade.
A few of their flavorful offerings include dulce de leche (the creamiest), Limon (lemon), frambuesa (raspberry), membrillo (quince), and white + chocolate covered alfajores too.
Pick up a box at their Oxbow location OR have them delivered right to your doorstep!
Let The Model Bakery help with home-baked goodies for your Thanksgiving feast! Start the day off with pumpkin cinnamon rolls with maple cream cheese frosting, then treat your family and friends’ “bubble” gathering with organic, artisan breads, including Pain au Levain Boule, Walnut Sage Levain Batard, and their Pain de Mie Dinner Rolls (as mentioned in previous blogs). But most importantly, their dessert options will be hard to choose between, including the bakery’s pumpkin gingerbread spice cake and, of course, their famous pies, including pumpkin and pecan.
All orders must be placed and pre-paid by 5:00 pm on Friday, November 20, and pick up is on Wednesday, November 25, between 7:00 am – 5:00 pm. Closed Thanksgiving day. Many items are also available for nationwide shipping. Phone: (707) 259-1128 | Email: email@example.com
Ice cream: It may not be the first thing you think of as November temperatures drop, but what good is pie if not a la mode? When you need more than a couple of scoops, enjoy Lappert’s 16 flavors by the pint! We can’t wait to join handmade pies and the creamiest ice creams so they can be united in a mess of gooey, half-melted, crusty deliciousness after Thanksgiving dinner. Who’s in?
Shop at their Oxbow location or order six or more pints for nationwide delivery.
Forget long (and overly crowded) chain store supermarkets. Fresh is the name of the game at Hudson Greens and Goods, stocking only the best and most local vegetables and fruits. Of course, it doesn’t stop there. Check off all the items on your holiday ingredients list, including fresh produce, flour, sugar, milk, eggs, and so much more.
Shop safely, quickly, and stressfree with us at Oxbow Public Market.
The iconic holiday flavors of your grandmother’s pumpkin pie, your favorite stuffing, or mom’s prized green bean casserole are primarily due to a handful of popular winter spices. Here are the top Thanksgiving spices of the most notable turkey day dishes you need to stock up for the holiday season: Sage, Cinnamon, Nutmeg, Pumpkin Pie Spice, Thyme, and Rosemary.
These essentials, along with Salt-Free Turkey Brine, steak rubs, finishing sugars, and signature spice blends, can all be found and freshly ground at Whole Spice in the market.
Free shipping on orders over $75.
Holiday or not, we’re always happy for a reason to order a massive cheese board from Oxbow Cheese and Wine. In addition to picking up cheeses to grate and garnish with, don’t forgo a spread to kick off the festivities. A cheese course is a lovely way to start a Thanksgiving meal. It buys the cook extra time to finish the bird and sides or pour him/herself a well-deserved cocktail, and it gives everyone something to snack on. Choose your cheeses or let the experts curate something perfectly paired. Call 24 hours in advance for next-day pick-up at (707) 257 -5200.
Bread isn’t the flashiest part of Thanksgiving dinner—when you’re trying to fit meat, stuffing, sweet potatoes, and a thousand other dishes onto your plate, the slice bread and butter is always the proverbial cherry on top. Bread is a vital part of the meal—how else will you soak up every drop of gravy or make leftover sandwiches on Friday? The Model Bakery has epi-baguettes perfect for slathering fresh olive oil and make crostinis (pictured above) as well as sourdough, Pain de Mie, rolls, buns, and a litany of sweets (more on that here).
Open their regular hours on Wednesday, November 25th, stop in to get the freshest breads straight from the oven.
For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics. It takes the expected holiday fare and enhances them with a range of flavors and strengths. Where butter may disguise or dominate the natural accents of ingredients, olive oil accentuates and complements them in a pleasantly unexpected way. With that in mind, peruse the shelves of The Olive Press for the perfect bottle or two to add to your arsenal.
Their shelves are full of options but don’t miss their limited edition Olio Nuovo — their freshest olive oil of the season available while supplies last. All available for in-store pick-up and nationwide delivery.
Making everything from scratch is all well and good, but maybe you just want to focus on the main and cut to the chase when it comes to the sides. But of course, you don’t want to compromise quality and taste. Don’t worry; The Kitchen Door will come through in the form of their Thanksgiving Fixin’s To Go Menu. It’s all there but the bird.
Build your own Thanksgiving
Chef Todd’s Famous Mushroom Soup…………. $23 qt
Sourdough Stuffing…………….. $10 qt
Peppercorn Gravy…………….. $8.50 pt
Fresh Cranberry Sauce………………$8 pt
Mashed Potatoes……………. $9 qt
Roasted Root Vegetables……………… $8.75 qt
Pre-order only by 5 p.m. on Monday, November 23rd.
Contact: firstname.lastname@example.org or email@example.com, 707-226-1560
Pick-up: Wednesday November 25th
Each year at The Fatted Calf, they excitedly await the arrival of their truly heritage turkeys from Good Shepherd Ranch. Good Shepherd Ranch turkeys are pasture-raised on the Kansas prairie. They are naturally mated, slow-growing, vegetarian-fed, antibiotic and hormone-free, always fresh, never frozen, and richly flavorful. They are now accepting pre-orders for these amazing birds and all of their Thanksgiving specialties. To place your turkey pre-order for pick up at the Napa location, email firstname.lastname@example.org or call (707) 256-3684.
The Fatted Calf – other options
While turkey orders take center stage for Thanksgiving, Fatted Calf also has a host of other holiday offerings beyond the big bird. Our turkey brine kits make easy work of seasoning. Rich, golden turkey broth is essential for making gravy or braising turkey legs. Bulk sage and onion sausage make excellent stuffing. Bourbon and chestnut honey glazed ham is ready to heat, slice, and serve. Stuffed quail and duck are delicious and simple turkey alternatives for a smaller gathering. From platters of pâté and salami to tubs of leaf lard for perfectly flaky piecrust, Fatted Calf has all of your meaty Thanksgiving needs covered!
Beef might seem an unorthodox Thanksgiving main, but don’t discount it just yet. Beef cuts are delicious and varied; some cook in no-time and can be served in an elegant and beautiful way to be carved or cut at the table. We’re so lucky to have family-owned and operated Five Dot Ranch call Oxbow Public Market home. If you’re craving the red meat, good luck choosing from options like Dry Aged Bone-In New York, Porterhouse, and Tri-tip roast to Filet Mignon and T-Bone Steak. For Thanksgiving, they will be offering a New York Roast Special that feeds 4-6 people and comes with a seasonal recipe with purchase. They are available to order in the shop now until November 25th.
Inspired this holiday but don’t live local? Visit their website to shop for some of the most popular beef cuts and beef boxes! If you are indeed a local, they are also doing curbside pick up and deliveries within the Napa city limits.
Here’s something you might not know. Originally, seafood was a big part of Thanksgiving. Settlers of America first came to New England, where to this day, shrimp, oysters, and seafood, in general, is a main staple. In fact, we wouldn’t even recognize a traditional Thanksgiving dinner from back then. Forget rolls and biscuits. You had hush puppies and porridge with your fish and oysters!
Meaning, if you deck your holiday table with the freshest seafood, you wouldn’t really be that untraditional. Eiko’s Hawaiian Fish Market is always stocked with the freshest Ora King Salmon, Tuna, Shrimp, and Scallops, available daily. Looking for a specialty fish, they’ll need 24-48 hours’ notice and sushi platters for the holidays are 24 hours in advance as well. They offer delivery on orders over $250.00.
Oysters made a showing at the first Thanksgiving and by the turn of the century, oysters were still a Thanksgiving standard. They were on Thanksgiving menus everywhere from New York City’s Plaza Hotel to train dining cars, in the form of soup, cocktails, and stuffing.
Here in Napa Valley in 2020, we like them raw, on ice, and from Hog Island Oyster Company. Have these babies shipped directly to your door. The last day to order on time for Thanksgiving is November 23rd for overnight for delivery on November 25th via FedEx.
If you’re local, pick-up is available with 24 hour lead time. They’re also offering oyster + shellfish for direct pick up from the Hog Island Oyster Bar in Napa on Wednesday 11/25, pre-orders can be made here. Browse their selection of Hog Island Oysters, Manila Clams, and Tomales Bay Mussels – ready to take home and shuck.
Give your menu a new twist with the help of C CASA! Holiday pre-orders include Rotisserie Chicken or Duck Platters, Enchilada trays, Salad trays, Cranberry salsa by the pint, Heirloom Roasted Potatoes by the quart, Carnitas by the pound, and their infamous housemade White Corn Tortillas, plus Salsa Bars and chips, and margaritas. Look for more details coming soon to the C CASA website!
Grab your favorite eats and meet us outside under the twinkly lights in the Oxbow Garden!
We are thrilled to have added more outdoor, socially-distanced, eating spaces to the market.
So, rally your loved ones and gather round for some quality time on these moonlit summer evenings located between the Main Building and Gott’s Roadside.
El Porteno has now officially arrived at Oxbow Public Market offering its sweet and savory Argentinian empanadas to the Napa Valley community. Flavors and fillings include veggie faves humita (corn) and champiñones (mushroom), along with chicken and beef empanadas. Their famous chimichurri sauce and sugary, sweet alfajores will also be available.
Stop by soon to taste through their delicious offerings!
Early bird gets the… oysters! Join Hog Island Oyster Co. for their NEW Local’s Lunch, featuring a soup or sandwich and salad combo plate and half off oysters, sides, beer and wine!
Local’s Lunch offered Monday, Tuesday + Thursday from 11-1. Enjoy on or off the island (anywhere in the Oxbow)!
Napa Bookmine at Oxbow got a makeover! Come check out their new layout featuring all your old favorites: cookbooks, greeting cards, cooking accessories, kids’ books + more, as well as a new Penguin Classic’s book tower and fun plush toy display! Their new fall hours are Monday-Thursday: 10 AM – 3:45 PM and Friday-Sunday: 9 AM – 7 PM.
As the weather gets colder, our palettes turn to darks and more malt-driven beers. Fieldwork Brewing just released a brand new Stout called Kaffe Latte!
It’s no secret that they LOVE brewing classic Stouts and Porters, but they dabble with the occasional adjunct once in a while. With Kaffe Latte, they brewed a base Milk Stout that is pumping huge notes of cocoa and almond brittle on its own; then, they hit it with their favorite espresso beans from Catahoula Coffee roasters in Richmond. The flavors meld perfectly with a massive coffee nose that smells like fresh grounds alongside dark chocolate with additional complementary flavors of oak, fire-scorched marshmallow, and roasted barley. Occasionally a Great British Bake Off Stout can be fun, but more often than not, if they’re drinking by the pint, the team will pick the one that tastes like a well-made iced latte.
Available now at the Napa location!
Yes, Eiko’s Hawaiian Fish Market is a go-to for fresh fish and sushi but did you know they also have satisfying prepared food-to-go? A new addition to the cold case is their local Albacore Tuna salad – poached in local grape seed oil and mixed with Japanese Mayo, red onions, capers, micro greens & Siracha.
Cru Tasting Lounge is now offering expanded outdoor seating for their tasting experience.
Stop by to sip on some refreshing wines in the sunshine.
They are still offering tastings by appointment only so be sure to book online or call 707-927-2409 to reserve.
Kitchen Door’s $1 wings are back for Wing Wednesday! Mix it up with Classic Buffalo Wings and their Wood Fired Chicken Wings with teriyaki glaze.
Did we mention it was happy hour? Draft beers are $5 and wines on tap are $8. Wednesdays can’t get any better! Stop in for outdoor dining or order to-go.
Kickstart the season with Oxbow Cheese and Wine’s Halloween Special Board: “Trick or Cheese” available all month. Their ghoulish offering is packed with delights to scare anyone into eating!
Cheeses include Midnight Moon, Mimolette, & Red Witch along with Prosciutto, soppressata, apricots, figs, pepitas, chocolate covered raisins, olives, cornichons, honey mustard, and @modelbakery baguette. All for $40, pumpkin included.
Orders yours today @ (707) 257-5200 for curbside or delivery.
Nothing like the warm and fuzzy feeling you get from biting into our mouth-watering pumpkin empanada. It’s here just in time for Fall and available for a limited time at El Porteño Empanadas at Oxbow Market!
It’s finally pumpkin spice everything season! Kara’s Cupcakes long-awaited Pumpkin Spice cupcake is now available. While you’re picking up a dozen (or two), make sure to check out their festive fall sugar cookies and treats.
Order cupcakes and fall sweets for local delivery and nationwide shipping!
Bar Lucia is serving up everyone’s favorite frozen treat to keep cool as we transition into fall. Sip on a frozé at the bar, or order one to go! Whether you enjoy on the patio or from the comfort of your couch, you don’t want to miss a glass of the good stuff.
Click here to order your frozé to enjoy in-house or to-go!
Nothing says Fall to Fieldwork Brewing Co more than drinking some fresh craft beer and watching a full slate of football games on a Sunday. 32oz Crowlers and select 4-Packs of 16oz cans available for Curbside Pickup throughout the pigskin season!
In Pumpkin Spice you trust? Dig into a treat from those who have been at it well before the trend. The Model Bakery has been making wine country’s pumpkin pies for generations, but don’t take their word for it order your pies and other home-baked, harvest goodies from their 2020 fall menu!
Summer is still here, but Fall is near. Anette’s perfectly balanced fruit puree, raw sugar, and a splash of wine Pate de Fruit pieces are freshly stocked. While you might think Anette and her team have only mastered the art of chocolate. These gorgeously flavored bites of flavor are a welcomed addition to the sweet stash and the perfect post-dinner treat.
Things are getting spooky at Napa Bookmine at the Oxbow! Autumn is upon us and the Halloween vibes are strong. Stop by to shop fall essentials like adorable plush pumpkins, cute Halloween kids books, and classic scary stories!
Open Monday-Thursday: 10AM-3:45PM and Friday-Sunday: 9AM – 7PM.
Gingery Steak and Brie Sliders with Cranberry Balsamic Sauce from The Olive Press
prep time: 20 minutes
cook time: 4 hours
total time: 4 hours 20 minutes
servings: 15 sliders
SHORT RIBS (VEGETARIANS TRY USING MUSHROOMS)
5 pounds bone in short ribs may use another cut of meat if desired
2 tablespoons olive oil
salt and pepper
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/2 cup cranberry balsamic vinegar
1/2 cup red wine or chicken broth
4 cloves garlic minced or grated
1 tablespoon fresh ginger grated
8 ounces brie sliced
arugula for topping
15 -20 sliders buns toasted
BALSAMIC CRANBERRY SAUCE
1 1/2 cup fresh cranberries
1/3 cup The Olive Press Cranberry balsamic vinegar
1/3 cup water
1/4 cup brown sugar
1 teaspoon fresh rosemary chopped
2 teaspoons fresh ginger grated
1. The night before or the morning of, heat a large heavy bottom skillet over medium high-heat
and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on
all sides for about 1 minute per side. Remove the ribs and place them in the bowl of a crockpot
or a dutch oven.
TO MAKE THESE IN THE CROCKPOT
1. Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to
the bowl of a crockpot. Add water until the ribs are at least halfway submerged, there should
be around 1-2 cups. Cover and cook on low for 6-8 hours or on high for 4-6 hours or until the
meat shreds easily. Shred the meat and keep on the warm setting until serving time.
TO MAKE THESE IN THE OVEN
1. Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to a
cast iron dutch oven or oven safe pot with a tight fighting lid. Add water until the ribs are at
least half way submerged, there should be about 1-2 cups. Cover and cook in a preheated the
oven to 325 degrees F. for 2 1/2 to 3 hours or until the meat shreds easily. Shred the meat and
keep covered on low heat (about 200-250 degrees F) until serving time.
BALSAMIC CRANBERRY SAUCE
1. Add the cranberries, balsamic vinegar, water, brown sugar, rosemary and ginger to medium size
pot and place over medium-high heat. Bring to a boil and then reduce the heat to a simmer.
Simmer for 5-10 minutes or until the sauce has thickened. Season with salt and pepper.
1. Add the shredded warm meat to the bottom of a slider bun. Top with sliced brie. The brie
should melt over the warm meat, but if not, place under the broiler for 30 seconds. Top with
cranberry sauce and arugula. Sandwich with the top bun.
If you’ve ever been to Argentina (first off, lucky you), then you’re familiar with resisting the urge to stockpile one of their most famous desserts. Yes, alfajores. This Argentian delicacy pronounced “alpha jor” in its singular format is an embodiment of the perfect dessert. They are, according to the Huffington Post, “the best cookie you’ve never heard of,” and they are enormously popular around the world.
Is it a cake? A massive cookie? Does it matter? You’ll simply relish putting it in your mouth. An alfajor can combine chocolate, dulce de leche, meringue, icing, jam, and even mousse. In the deft hands of El Porteño, you can trust the fillings strike the right note of sweetness.
As any armchair linguist knows, Spanish words beginning with “al” have Arabic roots, and this favorite sweet Argentinian food is no exception. The name may be derived from an old Arabic word, al-fakhor, which means luxurious or excellent. Many sources believe it may have come from al-hasu, meaning “filled” or alfahua, meaning “honeycomb.”
No matter what the origin, the cookies came to be known as “alaju” by the time, the Moors made their way to Spain. The word got transliterated to “alfajor” there. By the time the Spanish began exploring South America, we had the treat “alfajores” that we know and love today.
Alfajores, or the ancestors of them, started showing up in Spanish cuisine in the 1600s. This was at the height of the Spanish colonization, so it wasn’t long before the cookies made their way to the Americas. Historians believe a Spanish friar brought the dish with him to Peru in 1668.
As they spread throughout the Americas is really when alfajores began to change when bakers of different regions began experimenting with filling options that were made from regional abundances. Alfajores can still be found all over the world, from Spain, where they still resemble the flat pie-like pastries of the 17th century, to much of South America. But they found their home in Argentina, where El Porteño owner, Joseph, continues to visit to garner new ideas for his offerings.
As food writer, Julie R. Thomson describes in the Huffington Post, “Cornstarch isn’t an ingredient that many bakers get excited about, but it has a magical effect on the alfajor. With almost equal parts Cornstarch to butter, sugar, and flour, the easy-to-work dough creates a cookie that’s crumbly and tender. On its own, the cookie might not be much to write home about, but when filled with dulce de leche they are elevated to a whole new realm. “
The shortbread cookie – a desired accompaniment in so many situations- can have a hard time supporting dulce de leche. Whether it’s from crumbling underweight or just becoming too sweet as a pairing. But cornstarch-based shortbread cookies – known as Alfajores de Maizena — are light when the dulce is dense and flake beautifully with the stickiness of the dulce de leche. Truly the perfect dessert.
The Argentinians eat alfajores at any time of the day, whether that be as a breakfast pastry, a snack with coffee, or an evening treat. With the opening of the El Porteño in early September do like the Argentinians do – order your alfajores for a treat any time of day.
In the land of all things delicious, anticipating a new restaurant opening becomes par for the course. When the flavors of Argentina arrive in wine country, you quickly take inventory of your lunch and dinner go-to’s, knowing that you’ll soon be adding a new locale to the mix. When those flavors are coming from SF’s famous El Porteño, you’re now a ready and willing supplicant to all things empanadas.
Argentina and Napa have many shared qualities, the fertile land, the wine, the farming history, strong traditions in food, all of which are mouthwateringly represented in El Porteño’s empanadas. It was an easy decision for owner Joseph Ahearne to choose our slice of paradise to bring a second location of his successful business. But why Napa?
“It’s a beautiful town that’s aware of what it brings to the world and knows how it to deliver it. There are few places, if any, in the world that celebrates the union between agriculture, nature, and food better than the Napa Valley.”
According to Ahearne, in addition to Oxbow’s amazing vendors and fantastic reputation, he believes Napa residents and visitors will recognize and appreciate the unique connection and traditional taste of Argentina. It also helps that Joseph is intimately familiar with Napa Valley. Growing up in Napa as part of a family with a strong bond to the area’s food and restaurant scene, returning to his roots feels natural.
His mother, originally from Argentina, owned Maria’s Restaurant in St. Helena while they lived on a farm raising Black Angus cattle and Red Duroc Hogs to serve their customers. The love of sharing food and wine didn’t end with the Ahearne matriarch; all of Joseph’s brothers and sisters have worked in some capacity in Napa’s hospitality industry. This deep history creates an intimate understanding between the local desires and the visitor curiosity.
When asked what he is most excited about when opening El Porteño, Napa Ahearne was quick to answer, “Being surrounded by the amazingly talented vendors not just at Oxbow, but all over the Valley and looking to learn from them. We’re also hoping to establish key partnerships with other similar businesses to help each other get through this crisis that has nearly decimated our industry. We’re Napa Strong”
In addition to their famous empanadas and alfajores at the market, you can expect traditional salads and a Mate Bar, including a line of house-made terrere (a traditional Argentine cold tea made with Yerba Mate). They also plan to have delivery service and some picnic packages to enjoy Argentina amongst the beauty of Napa Valley.
El Porteño arrives at Oxbow Public Market, September 2020!
Gott’s Roadside never fails to knock our tastebuds off when it comes to their seasonal specials.
Their late summer line-up is begging to be ordered:
Heirloom Tomato “A” BLT
Thick slices of organic heirloom tomatoes topped with 6 pieces of crisp Zoe’s bacon, romaine lettuce, Haas avocado & house-made lemon mayo on toasted sourdough bread.
House-made lemonade with strawberry puree.
Mexican Street Corn
Grilled sweet California grown corn with mayonnaise, Cotija cheese, Asado seasoning & lime.
Their Oxbow Market location is open 11a – 8p for outside dining, curbside pick-up and delivery at www.gotts.com!
Hog Island Oysters
New hours! Get your oyster fill 6 days a week at Hog Island Oyster Co.! Now open Thursday through Tuesday (closed Wednesdays) for outdoor dining and take-out. The bar is open Monday, Tuesday + Thursday 11 – 4 and Friday, Saturday, Sunday 11 – 5. Come for the oysters and local seafood specials and stay for the summer weather and patio dining!
Keep up to date with all of Hog Island’s happenings here!
No outdoor adventure is complete without a 32oz Crowler of your favorite Fieldwork beer! Fieldwork Brewing Company is offering Curbside Pickup of all 32oz Crowlers as well as select 4-packs of 16oz cans from their Taproom in the Oxbow Market every day! From light to Belgian, to sour, hoppy, and dark, Fieldwork Brewing Co. offers a wide variety of constantly rotating brews for your adventures to-go…
Order freshly poured cans and crowlers for pick-up at www.fieldworkbrewing.com.
NEW! Vegan Menu at C CASA
C CASA is delighted to now be offering a dedicated Vegan Menu featuring Share Plates (including nachos!), Tacos and Salads (including the infamous Taco Salad!) all made from fresh ingredients in their Reimagined Mexican Food style. All of the salsas, vegan cremas and aioli are made in-house without preservatives–so simple yet so delicious. Non-GMO white corn tortillas are made-to-order for tacos, and the entire menu (both vegan and non-vegan) happens to be deliciously gluten-free!
Order online or enjoy at their outdoor cantina at www.myccasa.com.
The Model Bakery
The sweltering dog days of August deserve the ultimate icy treat – Stumptown cold brew here we come! Stop by The Model Bakery and sip some coffee-coolness on these warm summer mornings, or anytime you need a chilled, refreshing pick me up. Those who’ve had Stumptown coffee know just how good it is…discover it for yourself, you can thank us later!
Online ordering now available for quick pick-up at www.themodelbakery.com!
We’ve heard it described as summer in a glass, a grown-up slushie, and pure happiness. If you haven’t tried frozé yet, it’s time to head to Bar Lucia! Pair your favorite pink drink blended to perfection with an assortment of seasonal salads, sandwiches and small bites.
Take a peek at Bar Lucia’s NEW menu and join us for the ultimate summer sips on the patio or to-go!
A great day is just a cupcake away! Kara’s Cupcakes is serving up summer sweetness, including Strawberry Cream, Meyer Lemon, and Fleur de Sel alongside your year-round flavor favorites.
SUNDAE,SUNDAE, SUNDAE! Whether it’s #SundaeSunday or any old day, Anette’s Chocolates sundae experience can now be enjoyed at home! Their curate kit is simply the best of the best from their menu — Anette’s Hazelnut brittle pieces, mini choco chips, crunchy marshmallows, Salted Caramel, and Belgian Chocolate Sauce. BYOIC (bring your own ice cream) and you’re ready to dig in.
Order now or pick-up at their Oxbow location:
- Tuesday – Thursday: 11 am – 3 pm
- Friday – Sunday: 11 am – 5 pm
If you’ve had El Porteño’s food – you’d remember. Whether it’s the melt in your mouth savoriness of their superstar empanadas or the decently sweet alfajores, guests have been lining up around the SF Ferry Building for years to dig into Joseph Ahearne’s traditionally modern take on this famous Argentinian fare. Now you don’t have to choose between catching your ferry and digging into your favorites as El Porteño arrives to Napa next month!
For Joseph, it was a foregone conclusion he’d get into food. He was born into it, growing up in his mom’s St. Helena restaurant. There was no escaping it. Argentina is abundant in beautiful food traditions, of all things the choices, how did a young man from Napa Valley decide to put his life’s work into empanadas?
“My mom being from Buenos Aires, I grew up with them, they were part of our lives. It wasn’t until after my wife, Teresa, and I returned from a trip to Buenos Aires that we realized they were not represented in the bay area at all (in 2008 anyway). That and a desperate longing for Buenos Aires made Teresa and I, with two toddlers in tow, decide that giving up our financial security during a recession while so many other restaurants were closing around us, was a good idea.”
Starting a business in a recession environment surprisingly turned out to be a good thing. It opened the doors to a lot of innovation in the food industry. It gave rise to the street food movement that allowed micro-businesses to vend almost anywhere. The Burlingame Farmer’s Market was where El Porteño first debuted, giving the Bay Area a taste of what Ahearne had in store.
“Simple and sophisticated at the same time.” is the best way Joseph describes his offerings. The empanadas are a flaky handheld pastry pie filled with savory and sweet fillings. They only partner with high-quality local producers (grass-fed certified humane beef from Keller’s Crafted Meats, Mushrooms from Far West Fungi, and local farms for the vegetables), which they believe sets their empanadas apart. Alfajores, a decadent crumbly cookie filled with house-made fruit pastes and dulce de leche, create the perfect (after your savory ‘pie’) dessert.
Joseph and Teresa search out different fillings while in Buenos Aires that are deliciously memorable and recreate them in their kitchen while building on old family recipes. It’s as if flavor knows where to find them. On their last trip to Buenos Aires, they met a butcher in the Mercado Progresso, (a really old market in BA), where he kindly shared some of his secrets for the perfect empanada filling. Those innovations are paired with a special dough recipe developed by Joseph’s sister, who trained as a pastry chef in Biarritz and at La Varenn in France.
Are you ready to order yet?
In addition to their traditional empanadas, they plan on introducing some new flavors through the new year. As well as alfajores, a traditional shortbread sandwich cookie with various fillings such as dulce de leche, mebrillo (quince paste), a Yerba Mate bar, and salads.
When wondering what the perfect El Porteno order would be, there is no better answer than from the creator:
• For traditionality, you have to try the Carne, we use Keller Crafted meats that do a great job of matching Argentine beef. It’s a simple and very traditional filling. It has a balance of spice from the cayenne pepper coupled with the sweetness of the raisins and cinnamon that can’t be beaten.
• The Jamon y Queso is more than the name suggests, using prosciutto and Fontina cheese really highlights the European influence in Argentine food.
• The Fugazzeta is a must. We don’t do pizza but felt we owed it to the US to try to bring this mouth-watering Argentine pizza here. Thinly sliced white onions drowned in melted aged white cheddar with a dash of oregano does a worthy representation.
• For your sweet tooth, there’s the banana y dulce de leche, banana with dulce de leche, what more needs to be said.
We didn’t get far when asked to share secret ingredients or a family recipe. But Joseph indulged us with his favorite drink recipe with a few caveats.
“My favorite recipe is a simple one, 1 part Fernet to 2 parts Coke, but it has to be served while watching 8 or 9 different types of meat grilling outdoors at my uncle’s house and watching soccer.”
We’ll stick with his housemade empanadas and a glass of wine on the north Oxbow deck.
In our most recent newsletter, we shared some of The Olive Press‘ favorite ways to celebrate grilling season. From searing corn and adding some amazing Sriracha butter, (just mix up their Olive Press Sriracha spice), dousing Portabello mushrooms with their classic balsamic to marinading your best meats with their Italian blend, up your grill game with their line-up of spices, oils and vinegars.
But they’re not done sharing more delicious inspiration:
Nothing says summer quite like basil does, whether that means you’re whipping up a Caprese salad, making bruschetta, pesto, or simply using some basil olive oil in your cooking, basil always adds a signature summer freshness to every dish. Try the infused basil olive oil on pasta dishes or the Arbequina EVOO for pesto and the heritage mission EVOO for bruschetta!
Need to perfect Caprese recipe? Here you go.
Colorful Summer Tables
One of our favorite things about summer is that ALL the best produce is in season, and that means colorful tables! From cucumbers, radishes, tomatoes, and peppers, to zucchinis, carrots, and beets. This rainbow of food helps us not only eat healthier, but tastes delicious, and makes for some pretty pictures too! Our favorite place to stock up on the freshest ingredients from the garden? Hudson Greens and Goods of course. Their produce aisle is looking resplendent right now!
Olive Oil, Not Just For Dinner
Napa summer is definitely here and that means it’s hot and dry! Give your skin some relief with The Olive Press spa products, all handcrafted and made with extra virgin olive oils to help lock in hydration and nourish your skin.
Try Something New
Try our new favorite duo: ice cream and olive oil! You may think we’re crazy, but trust us, this is a showstopper. Drizzle any Extra virgin olive oil over plain vanilla ice cream, top with sea salt – and thank us later!
Shared from Fatted Calf’s newsletter, sign-up here.
Few foods can claim truer American roots than the beautiful, bountiful bean. The wild ancestor of the common bean was domesticated both in Mexico and in the Peruvian Andes many thousands of years ago. The species Phaseolus Vulgaris spread its creeping tendrils throughout the Americas where early cultures cultivated it into the varieties that comprise the bulk of the great canon of today’s heirloom beans. From mashable Mayacobas to Midnight Blacks, winking Yellow Eyes to creamy Cranberry Beans, all are variations of P. Vulgaris. What could be more American than this boisterous bunch of industrious beans traveling millennia, sustaining its civilizations? When hungry colonists arrived on American soil they, too, recognized what a nutrition packed boon the heirloom bean was and jumped on the bandwagon. The boats were going both ways so beans hopped aboard and became one of the first American foods to gain wide acceptance in other parts of the world. Today we think of Flageolet and Tarbais as uniquely French and can’t imagine Italian cuisine without the belissimo Borlotti, but those beans are just American ex-pats in disguise. This summer there will be burgers and barbecue aplenty but don’t forget to make room at your feast for the real American hero, the bean.
These beans, simmered with sweet and hot peppers, are a perfect side for grilled and smoked meats. We love to make this dish with the tiny Pinquito beans available from our friends at Rancho Gordo but you can also substitute good quality Pinto Beans, Yellow Eye or other favorite heirloom beans if Pinquitos prove to be elusive.
Serves eight as a side
6-8 cups of cooked Santa Maria Pinquito or Other Favorite Heirloom Beans
1 cup small diced bacon
1 diced white onion
1 diced red bell pepper
1 tablespoon chopped garlic
1-2 dried chile de arbol
1 cup tomato puree
1 ½ cups pork broth
1 sprig of fresh oregano
1 sprig of fresh epazote (optional)
Slowly render the bacon in a Dutch oven or clay pot over medium heat. When it releases some of its fat and begins to brown, add the onion, pepper, garlic and cayenne. Season lightly and cook until tender. Add the tomato and cook for five minutes, then add the broth and the herbs.
Strain the cooked beans reserving the bean cooking liquid. Add the beans to the pot then add enough of the bean cooking liquid to cover the beans by about 1/2 inch. Bring the pot to a simmer and taste for seasoning. Reduce the heat to low and gently simmer the beans for about forty-five minutes. Alternatively, if the coals are aglow in your grill, the beans can be simmered over indirect heat or where their flavor will benefit from the perfume of the wood smoke.
Hog Island Oyster Co.
With Hog Island promising all things fresh and briny, a must eat when you’re at the market is the humble oyster. And why stop at just 6 or 12, when there are so many ways to enjoy these salty fruits of the sea? Grab a bushel and have them shucked immediately, or transport home for later enjoyment.But we’d love for you to stay awhile and enjoy our new and improved back patio! Now open Friday and Saturday from 11-8 and Sunday from 11-5 for full-service outdoor dining. Join Hog Island for freshly shucked oysters, local bay area seafood, and shellfish specials, like these beautiful steamed Tomales Bay grown mussels.
Kitchen Door Napa
Feast your eyes on this Classic Santa Maria BBQ spread Kitchen Door Napa is serving up for the Fourth of July! This celebratory meal includes 2 lbs of sliced Mesquite Smoked Prime Niman Ranch Tri-Tip with all the fixings – feeds up to four hungry people. Available for pick up on July 4 from 4-6 p.m. Online ordering only.
Make your 4th of July a star-spangled affair with some homemade goodies from The Model Bakery! They’ve got your BBQ covered, from fresh-baked hot dog and hamburger buns (their famous English Muffins make for great burgers too!), and all sorts of sweet desserts like pies, cakes and, of course, their popular holiday-themed iced cookies. Avoid store-bought, mass-made breads and pastries and celebrate America in style this year!
C Casa Oxbow
Keep the celebration outside when you visit the C CANTINA! at the Oxbow Public Market. Order cocktails, beer or wine plus new Bar Bites (Crab Cocktail, Shrimp Cocktail & Mexican Street Corn in a Cup!), and their entire menu at the outdoor bar. Open Thursday – Sunday, 12pm – 7:30pm.
OK, folks. Grab your maps because you’re about to get lost in the sauce since Gott’s Roadside is now selling their homemade ranch and secret sauce by the jar. We’re not sure about what goes into those toppings (hence the name secret sauce), but we do know these condiments are pure magic, and we’ll be lathering them all over our foods at home with enthusiasm. Find the sauces under Fries & More online or order at the register: bit.ly/ordergotts
Looking to get more than sauced? Their July specials are made to order including, fresh Maine lobster (tossed with diced celery & lemon mayo, served in a split-top, butter-toasted bun with crisp romaine spears, green onion & lemon,) as well as their seasonal staple, Mexican Street Corn, hits all those sweet summer notes! Cotija cheese is salty and creamy, Asado seasoning is full of spice and lime finishes the job with a hint of zest. Don’t miss out!
Fieldwork Brewing Napa
One of the great unifiers in this country is craft beer — it has the ability to bring all people together. While we might not be drinking Fieldwork Brewing together this year, we’ll be sharing them at a distance. Check out one of the superstars of their tap list: Gleaming Cubes is a throwback Westcoast IPA blending some of the hypiest new school hops with one of the defining hops of the style. Melding new and old, you’ll find some of the orange and citrus you expect with Citra but also loaded with pine and resin from Vic Secret. Keeping things divergent there’s a mouthfeel and stickiness you would normally find in a super dank Westcoaster but this time with brighter notes of grapefruit peel, lemongrass, and pine needles, and with ABV sitting nice and crushable at 6.6% this is definitely the semi-retro Westcoastie we want to be crushing in the summer.
Gleaming Cubes (and their full list) is available in four-packs of 16 oz cans for Curbside Pickup from their Napa Taproom!
* Go to fieldworkbrewing.com
* Choose “Order Same Day Delivery Or Pickup
As you make your way into the heart of the holiday season, kick the festivities up a notch with unique cocktail ingredients from Napa Valley Distillery. From dirty martinis to hot toddies, the Distillery Bar Shop has you covered. One thing you’ll want to grab before it’s gone is the apricot old fashioned set for just $99 (regularly $110)!
Aged for two years in sorghum whiskey barrels, this limited-release apricot brandy is rich and complex. To bring out more of the brandy’s apricot sweetness, pair it with a few dashes of Cecil & Merle Apricot Bitters. Then, to really give it that holiday character, add a splash of Petaluma-made Monarch smoked maple pecan syrup!
Whether for a holiday gathering, a cozy night in or a gift, it’s the perfect time of year for an old fashioned with a twist!
1 375 mL NVD Apricot Brandy
1 5 oz. Cecil & Merle Apricot Bitters
1 16 oz. Monarch Smoked Maple Pecan syrup
APRICOT OLD FASHIONED RECIPE:
Mix 1 oz. Smoked Maple Pecan Syrup, 2 oz. Apricot Brandy and 3 dashes Apricot Bitters into rocks glass.
Garnish with a maraschino cherry.
Serve neat, on ice or warmed up!
Celebrate the season “Napa Style” with a 100% handmade Napa Mule Kit from Napa Valley Distillery. Regularly $67, now just $49 for a limited time only.
This is California after all, not Moscow. It’s still 80 degrees in mid-November. So be a good host and mix up a few rounds of the Distillery’s amazing Napa Mules for your friends — poolside or fireside. Either way, they’re a mouth-wateringly delicious crowd pleaser. They’ll have your friends coming back from more all season long.
1 375ml bottle of Napa Valley Distillery – Neutral Brandy (think Vodka: clean, crisp, smooth)
1 8oz bottle of Napa Valley Bitters – Island Ginger Syrup (rich, spicy, exotic)
1 1oz bottle of Napa Valley Bitters – Island Time Bitters (lime, lemon, island spices)
Napa Mule Recipe:
Mix 2oz NVD Neutral Brandy, 1oz (or to taste) NVB Ginger Syrup, 10 drops NVB Island Time Bitters in a copper mug (or rocks glass) filled with crushed ice.
Stir very well.
Add 4oz Sparkling Water.
Add 2 lime wheels as garnish.
Sip, enjoy, repeat responsibly.
In a world, where one Ginn just isn’t enough, we’re back, with Part 2!
One of Napa Valley Distillery’s most well-known products is the Old Hollywood Ginn, and it is a timeless classic. Inspired by the graceful and renowned Hollywood glamour of years gone by, their original Ginn should evoke the feeling of a stylish movie premiere, the theatre brimming with energy, the flash of cameras on the red carpet, men and women dressed to the nines, the faint smell of a cigarette or fine French perfume. Pure elegance.
After the premier, the stars of the motion picture need to get away from the lights and cameras, so they take a little time off and head to the desert oasis of Palm Springs. This is the inspiration for the Summer Sequel.
A very different, yet equally scandalous, blend of nine botanicals will transport you to a relaxing poolside on a summer dessert morning. The yellow mandarin and geranium hints in this bright and invigorating Ginn will keep you refreshed and cool all day in the summer sun and the sweet notes of peach and raspberry give just the right amount of fruity character to set this Ginn apart.
Make sure to take the Summer Sequel on location with you this summer, it is ready for its close-up in a Ginn & Tonic, Bees Knees or a Martini.
What do you give the bride and groom who have everything? Jerky, of course! This June Fatted Calf’s Jerky of The Month is a Korean style beef jerky, known as yukpo, typically given as a ceremonial wedding gift. The happy marriage of pear juice, soy, honey and Korean gochugaru chile give this beef jerky a perfect salty, tangy, sweet and mildly spicy balance. For the special occasion, they’ve dressed this June bride with a gorgeous veil of crunchy sesame seeds, making it as beautiful to behold as it is fun to eat. It will be available all month long at The Fatted Calf or you can learn to make this irresistible meaty treat using the recipe for The Wedding Present in Fatted Calf’s new book Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods.
Fatted Calf corned beef is ready just in time for St. Patrick’s Day. You don’t need the luck of the Irish to nab one of these succulent beauties. Just reserve one for pick up by emailing email@example.com or order by phone at (707) 256.3684.
Cooking Fatted Calf Corned Beef
Corned beef is the dish that keeps on giving. We always cook a corned beef twice as big as we think we might reasonably need in hopes that the next day there will be a hot corned beef sandwich heaped with sauerkraut and caramelized onions and possibly enough shredded end bits for a hearty red flannel hash.
Choose a pot that is wide and deeper than your hunk of beef is tall (or possibly a deep roasting pan). Into your cooking vessel toss a leek, roughly chopped, a couple of carrots peeled but left whole, a clove or three of garlic, a stalk of celery and sprigs of thyme and parsley. Situate the corned beef brisket atop this aromatic bed and cover with cold water and perhaps a generous splash of beer. Bring to a simmer then place all of this in a low oven, about 300°F (150°C) for three to four hours. Prod the brisket with a meat fork to be sure it is tender and yielding before calling it quits. Let the meat rest in its cooking liquor for twenty or thirty minutes then transfer it to a carving board and slice it against its grain.
Seldom sticklers for tradition we prefer to cook the requisite cabbage and potatoes on the side. Cabbage sautéed with a bit of Fatted Calf bacon until just tender and finished with a ladleful of the braising liquor is far tastier than the long boiled stuff. A steaming bowl of new potatoes with just a bit of butter and parsley will more than do or try a rustic root vegetable mash. A dollup of creamy horseradish sauce and a pot of strong mustard round out this fine Irish-American feast, a meal so good you may need to ration a bit for the next day’s sandwiches.
Do something special for your loved one and whip up the decadent, ultimate-chocolate-lovers extra virgin olive oil mousse. The delicate extra virgin olive oil used in this recipe adds a heavenly, silky, melt-in-your-mouth texture. Stop by The Olive Press today and knock your Valentine’s day dessert out of the park!
Taste tested and higly approved by The Olive Press employees, this decadent dessert is sure to be your new favorite! The delicate extra-virgin olive oil adds a wonderful, silky, melt-in-your-mouth texture to this heavenly chocolate mousse.
For this recipe, we used our Heritage Misson Extra Virgin Olive Oil which is harvested from Mission olive trees that are 125 years old! These trees can be found in the beautiful Capay Valley of Northern California. They have never seen a pesticide or an herbicide, nor a petroleum based fertilizer. These trees are majestic in their stature, as well as their representation of a pure heritage product, unadulterated by the petrochemical age we all live in.
Extra Virgin Olive Oil Chocolate Mousse
1/4 cup The Olive Press Heritage Mission Olive Oil
6 ounces bittersweet chocolate, finely chopped
3 egg yolks
3 tablespoons warm water
1/4 teaspoon sea salt
2 egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
Chocolate shavings for garnish
Put finely chopped chocolate in a heat proof bowl and set over a pan of simmering water, making sure not to let the bowl touch the water
Stir chocolate until melted and smooth
Remove from heat and whisk in egg yolks, olive oil, warm water and salt until well blended
In a separate bowl, beat egg whites and cream of tartar with electric mixer until frothy
Add sugar and continue to beat until soft peaks form
Fold 1/3 of the egg whites into the chocolate mixture. Combine gently until no whites streaks are visible, then repeat with the remainder of the egg whites
Divide mousse into ramekins or glasses and refrigerate for at least 4 hours, then garnish with chocolate shavings before serving
Winter is California citrus season and Hudson Greens & Goods currently has an abundant and delicious assortment of fruit: tangerine, pomelo, cara cara navel, ruby grapefruit, yuzu, pink variegated lemon and makrut lime to name a few.
The health benefits of citrus are extensive — they provide a good source of fiber, contain flavonoids which promote heart health, have a low glycemic index, deliver a healthy dose of vitamin c, pack a punch of potassium, are hydrating, and a weight loss staple. Besides being delicious, adding citrus to your diet is easy and good for you so start the new year off right and healthfully. New varieties arriving weekly.
No matter what your resolution is, Napa Valley Distillery has something to help you out! Still recovering from your New Year’s festivities? Step up to the bar for a hangover cure. Want to build your bar and learn to mix cocktails that will impress all of your guests? Their bar club is the perfect way to start your collection. It even comes complete with customized cocktail recipes created by local bartenders. With the new year, Napa Valley Distillery has brought in new flavors, and has seen the return of some old favorites!
Give up drinking for the new year? No problem! Napa Valley Distillery has hundreds of products to jazz up your tea, coffee, and sparkling waters. With the largest collection of bitters, shrubs and syrups on the west coast you’re sure to find your new favorite cocktail or “Mocktail.”
It’s beginning to look a lot like the holidays around The Fatted Calf! The kitchen is in full swing preparing all of your favorite seasonal delights from creamy boudin blanc with chestnuts to decadent foie gras terrines with Madeira. Gift baskets are being filled with holiday treats: locally made jams and syrups, freshly pressed new olive oil, heirloom beans and grains, foraged wild mushroom goodies and more. Their sales staff is ready to help you choose a succulent roast for your holiday table, prepare a party perfect charcuterie platter for your celebration or find just the right gift for all of the curious cooks and meat aficionados on your list. Pop in to the The Fatted Calf today and let the holidays begin.
CLICK HERE for the full menu.
Make your way over to Napa Valley Distillery for some festive cocktail fixings! In addition to their ready-to-go gift sets their knowledgeable staff are excited to create custom cocktail kits for you and your loved ones. They’ve stocked up for the holidays with great products like copper bar sets and vintage glassware that’ll make any bar shine, locally made candles designed to smell like their small craft spirits, and holiday mixers that are so good they’ll be gone before the season’s end!
Yes Cocktail, a local California brand, has put out two fabulously festive cocktail mixes. The Ginger Snap Cocktail Mixer is the perfect blend of holiday spices, ginger and lime; simply mix it with NVD’s Napa Reserve for a refreshing holiday mule. Visions of sugar plums dancing through your head? Satisfy that craving with a Sugar Plum Hot Toddy using Yes Cocktail’s Sugar Plum mixer and NVD’s limited release Plum Brandy; add a little hot water or tea and that vision will be a reality!
The very first batch of extra virgin olive oil of the season, Olio Nuovo translates directly to “new oil.” Prized for its grassy flavors and spicy finish, it is full of very fine olive oil particles that are suspended in the oil giving it more intense flavors. Meant to be used immediately in order to capture these flavors before they dissipate, Olio Nuovo offers us a true celebration of the moment. Use it liberally & on everything but our favorite is Fettunta – garlic bread. Catch it if you can!
Certified Extra Virgin Olive Oil Varieties: Frantoio, Leccino, Maurino, & Pendolino
Picked & pressed: November 2017 Napa Valley, Carneros
Makes a perfect holiday gift!
Forget sugar plums, grab some plum brandy! This season, make sure to stop by the Napa Valley Distillery. They have just released a limited edition brandy made entirely from plums! This Plum Brandy was aged for five years, and finished in Napa Valley Port barrels for just about 13 months. The subtle sweetness drawn from the port barrels complements the fruit forward notes and warmth of the Plum Brandy. A true crowd pleaser, or great night cap for a quiet evening at home. Perfect for the holidays!
They also have a variety of “ready-to-go” gift sets for the cocktail lover in your life. Bring joy to those around you this season with customized cocktail kits for even your most picky friends and family members. Napa Valley Distillery’s Spirit experts are available to help create the perfect gift for drinkers and non drinkers alike!
Here are a few options to make your Thanksgiving a little easier…
Holiday Offerings from The Fatted Calf
Heritage turkeys will be flying out the door at The Fatted Calf this month. While turkey is definitely the talk of the town, Fatted Calf also has a host of holiday offerings beyond their big birds. Turkey brine kits make easy work of seasoning. Rich, golden turkey broth is essential for making gravy or braising turkey legs. Foie Gras makes for a decadent start to your Thanksgiving meal. Sage and onion sausage is an excellent addition to stuffing. Bourbon and honey glazed ham is ready to heat, slice and serve. Pork roasts, stuffed quail and duck are delicious and simple turkey alternatives for a smaller gathering. From platters of pâté and salami for your guests to nosh on to tubs of leaf lard for perfectly flaky piecrust, Fatted Calf has your Thanksgiving menu needs covered!
CLICK HERE to view the full Fatted Calf Thanksgiving menu.
Chef Todd Humphries’ Kitchen Door Thanksgiving Fixin’s To-Go
Let Kitchen Door make your Thanksgiving a little easier with their Thanksgiving Fixin’s to go. Everything but the bird this year.
PRE-ORDER ONLY BY 5 p.m. MONDAY NOVEMBER 20
Contact firstname.lastname@example.org or email@example.com 707-226-1560
PICK UP: Wednesday November 22
Build your own Thanksgiving
Chef Todd’s Famous Mushroom Soup…………. $20 qt
Sourdough Stuffing…………….. $8 qt
Peppercorn Gravy…………….. $6 pt
Fresh Cranberry Sauce………………$6 pt
Mashed Potatoes……………. $7 qt
Roasted Root Vegetables……………… $6 qt
Individual Pumpkin Cheesecakes…………………. $8 ea
Thanksgiving Roasts from Five Dot Ranch
Have you ever eaten beef on Thanksgiving? If not, maybe 2017 is the year to try something new! Five Dot Ranch isn’t trying to steal the spotlight from the traditional turkey, just politely suggesting you share the spotlight. Place your orders now for Thanksgiving and Christmas roasts. There are many different aging options depending on your taste preferences, so place your order right away to allow ample time for aging. Fresh orders should be placed early as well to ensure you won’t miss out.
Call the Butcher Shop at 707-224-5550 to place your order.
Oysters for Thanksgiving
It’s time to give thanks for family, good health, and oysters! Hog Island Oysters are the perfect addition to your Thanksgiving menu. Order unshucked oysters to-go from the Hog Island Oyster Bar and serve them raw or grilled, or tucked into a classic oyster stuffing. Anyway you shuck it, your Thanksgiving table is bound to be delicious! To pre-order call 707-251-8113 by 3 pm Tuesday 11/21 to pick up Wednesday 11/22 by 3pm.