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

INGREDIENTS
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

INSTRUCTIONS

SHORT RIBS
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.

TO SERVE
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

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.

Strawberry Lemonade
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!

Fieldwork Brewing

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.

C Casa

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!

Bar Lucia

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!

Kara’s Cupcakes

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.

Order now for curbside, pick-up, or delivery!

Annette’s Chocolates

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:

Basil-cally

 

 

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.

Cowboy Beans

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.

Go to their online ordering page, and select “Celebrate 4th of July with Kitchen Door” from the choose a menu drop-down.

Model Bakery

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!

All orders must be placed and pre-paid by 4:00 pm today. Pickup times are Saturday, July 4 from, 6:30 am – 4:00 pm.

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.

If you’re keeping the celebration at home, their Family Meals, plus quarts of Margaritas to go, will make for a fabulous July 4th Fiesta in your own backyard!

Gott’s Roadside

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!

WHAT’S INCLUDED:
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.

What’s included:
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 napashop@fattedcalf.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
Serves 4

Ingredients
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

Directions
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
Enjoy!

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 tim@kitchendoornapa.com or alex@kitchendoornapa.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.

This November, swing by Napa Valley Distillery and check out their selection of spiced tonic syrups. Add these tonics to your Gin and Tonics, Vodka Tonics, or a nice warm holiday cocktail. They have a variety of tonics that will bring your cocktails to new heights and bring warmth to the cold days ahead.

They have two local tonics, one from Yes! Cocktail Co called California citrus tonic, which makes incredible G & Ts (vodka tonics too). Made with fresh citrus, lemongrass, and fresh cut cinchona bark- its beautifully bittersweet and the perfect complement to any craft spirit.

Their other local tonic comes from Monarch in Petaluma who describes their tonic as “sweet and tangy, with a texture reminiscent of glycerin or aloe, it strikes the tongue with a nice, sharp acidity that’s mouthwatering and leaves you wanting more. A faint note of citrus that doesn’t lean any which way.”

They also carry a stand-out tonic by True out of Washington DC, who use spices and botanicals that are carefully selected for quality and purity of flavor, so the tonic perfectly complements your drink. Simply add club soda to make tonic water or use it instead of simple syrup to create cocktails with a complex taste.

Finally, they are carrying a tonic from a brand called 3/4 Ounce, whose tonic can be described as original and unique. This high-end product will enhance your parties, please your guests or even be the perfect host gift. Made from natural ingredients, it stands out from other commercial tonic water with its subtle aromas, less sweet taste, its pronounced touch of bitterness, and its amber color.

So swing by the NVD’s Bar Shop today for advice on the perfect craft cocktail for your holiday season. Their spirit experts are available to help you choose the right tonics, bitters, and syrups for your cocktails. Cheers!

Oxbow Public Market remains open as a gathering place for our community. Join us for a special Locals’ Night on Tuesday, October 24, from 5-8 pm, featuring live music by LoWatters, specials from our merchants, and a costume exchange.

Be eek-o-friendly this Halloween by bringing a gently used costume to exchange for a “new to you” costume! Lots of costumes to choose from in different sizes and styles (Princesses to ghouls!) You don’t have to donate a costume to participate. Respook. Rewear. Rescare!

The fire department and the Napa Police Department will be presented to say hello, showcase a fire engine, and answer any questions you may have.

Our thoughts and prayers go out to all those affected by the fires, and our thanks go to the first responders and all those working so hard to make sure our residents are safe.

Make sure to visit Napa Valley Distillery this season for the perfect fall cocktail. Their special includes their Old Hollywood Ginn, Yes Cocktail Company’s tonic syrup, and Napa Valley Bitters toasted oak bitters.

Old Hollywood Ginn:  A recipe that’s LA Confidential and so very “Hush Hush,” Old Hollywood Ginn is a speakeasy style spirit infused with 9 rare botanicals plus a touch of oak for a flavor that’s sure to take you back to late suppers at the Brown Derby! It’s a Hollywood original worthy of the lead role in many classic cocktails or a “Close-Up” with a splash of tonic

Toasted Oak Bitters: Instant barrel-aged cocktails! Well… maybe not exactly, but delicious nonetheless. Crafted with locally produced CA brandy with the addition of American, Hungarian, and French oak, along with a heaps of vanilla, spices, and herbs which complement cocktails like no other bitters on the planet, and maybe even the universe!

Yes Cocktail Co. Tonic Syrup: This California citrus tonic makes incredible G & Ts. Made with fresh citrus, lemongrass, and fresh cut cinchona bark — its beautifully bittersweet and the perfect complement to any craft spirit.

Whole Spice will be offering a 20% discount the last three days of October so you can stock up on all your favorite spices and herbs!  In the meantime, try this delicious cauliflower frittata recipe, which can be served for breakfast, lunch or dinner!  The spice used is the so-called “French curry,” Vadouvan, believed to have come out of a French settlement in India.

Cauliflower Frittata with Caramelized Shallots & Vadouvan
Servings: 3

Ingredients:
1/2 cauliflower (cut into florets)
2 large shallots (chopped)
1 stick clarified Ghee butter
6 lightly beaten eggs (room temperature)
3 tsp Vadouvan powder 1/2 tsp Black Indian salt or fine ground sea salt
1/2 tsp black ground pepper

Ghee: In a heavy-bottomed vessel, melt the butter over medium heat. There will be lot of bubbling and gurgling. Don’t panic. Reduce the flame to low; in a few minutes this action will subside. Next, the butter will begin to develop foamon top. Simmer over low heat, uncovered and undisturbed, for 30 to 45 minutes, until the milk solids on the bottom of the vessel turn from white to beige-brown, and the butter on top becomes transparent, like clear water. This is the signal to turn off the heat. Please take caution not to burn the bottom part. That would lead to a scalded-milk smell, and the solids would stick to the pan. All the effort would be a waste, and you’d have to throw everything away. So never use high heat to make ghee. After turning off the heat, let the ghee stand uncovered for 10 minutes. With a spoon, remove any crust that rises to the surface. Strain with a coffee filter, discarding the milk solids at the bottom of the vessel.

Fritatta: Transfer the strained ghee, which should now be a light-brown color, into a pan. Add chopped shallots and saute over very low heat for about 20-25 minutes until shallots are caramelized. This is a very delicate process — please make sure not to burn the shallots or the butter. Once the shallots are caramelized, add the Vadouvan, salt and black pepper. Saute for few minutes, then add cauliflower florets. Mix them in and make sure the cauliflower is coated with shallots and spices. Cover your pan and cook for about 30 minutes, stirring frequently to prevent burning. Do not add water. Once the cauliflower is soft, pour in the eggs and cook without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes. Serve over toasted French baguette (you can spread butter on the sliced baguette for extra flavor) and serve with fresh cherry tomatoes on the side.

The 6th Annual Fork It Over, held September 16th at Oxbow Public Market, raised $100,000 to support the Community Action of Napa Valley (CANV) Food Bank. The evening began with a reception in the Copia gardens featuring CIA at Copia chefs, several of Oxbow Public Market’s artisan merchants and Oxbow District wineries, with music provided by Hot Roux.. Following the reception a special four-course dinner created by Michelin Star Chef Ken Frank of La Toque, and Chef Todd Humphries of Kitchen Door at Oxbow, was held on Oxbow Public Market’s River Deck. The live auction featuring curated food, wine, art, and travel experiences generated plenty of spirited bidding and excitement under a pleasant Napa Valley evening. Funds raised at the 2017 Fork It Over event support the Food Bank’s Nutrition Education Program, focused on teaching the community, including young children, about the importance of incorporating healthy choices into their lives.

Our friends at Kitchen Collective have extended their Special Offer through the month of October! Their request in exchange…that you donate to Fork It Over and help us continue to raise funds for Community Action of Napa Valley Food Bank.

Make this delicious Whole Spice Hummus recipe for your next summer BBQ. It’s sure to be a hit!

(Serves 6)

Ingredients:
1 cup dry garbanzo beans
2 1/2 cups water
6 Tbs. tahini paste
6 Tbs. fresh lemon juice
3/4 tsp. sea salt
1 garlic clove, minced
1/4 tsp. cumin powder
Olive Oil (for drizzling)

Directions:
In a pressure cooker combine water and garbanzo beans.
Bring to boil and reduce heat to low.
Simmer for 3 hours: Beans should be very soft and slightly caramelized at the end of the cooking and also you should have some remaining liquid to be used later (see Cook’s Note below).
When done, let cool until beans are warm before blending.

Transfer the beans (and the remaining liquid), lemon juice, salt, cumin and garlic to a food processor and blend until smooth.
Add Tahini paste and blend until flavored and thickened. (Hummus has a tendency to thicken up as it cools and water can be added later if desired.)

Spread the hummus into a flat serving dish and drizzle with olive oil.
Sprinkle one of the following spices on top: Chili California, Marash Chili, Zhug or Harissa.

Cook’s note: The remaining water at the end of the cooking should be reduced to about 1/3 inch below top of the beans. If more water remains, then cook uncovered until water reduces.

Welcome Oxbow Public Market’s newest addition: Live Fire Pizza, offering inventive California style wood-fired pizza, along with a selection of Italian sandwiches and salads that celebrate the flavors of the Napa Valley.

Restaurant industry veterans Michael Levine, Scott Rodrick and Ervan Lim enlisted Liza Shaw, former executive chef of San Francisco’s A16 and consultant to Redd Wood in Yountville, in Live Fire’s menu development and chef team training.

Live Fire Pizza offers dine-in and to-go service, incorporating the energy of the market with a creative indoor and outdoor seating area enjoying scenic vistas facing the Alta Heights hills that frame the eastern border of the City of Napa

Lunch and dinner daily, full breakfast on weekends.

Whole Spice will be offering a 20 percent discount the last three days of June! One spice in particular has been getting much deserved attention, and that’s turmeric! It is known for its many health benefits, especially its anti-inflammatory properties. You can buy organic turmeric powder from Whole Spice in bulk for $2/oz ($14.40/lb) or in a jar for $7.

Try this Whole Spice recipe for Golden Milk, aka Turmeric Tea! It’s a delicious drink to enjoy the wonderful healing properties of Turmeric!

Golden Milk Ingredients
2 cups almond milk or milk of choice
1/2 tsp. organic turmeric powder
1/2 tsp. maple syrup or honey
1/2 tsp. flax seed oil or coconut oil

Directions
In a saucepan, add the milk, turmeric powder and maple syrup, and bring to a boil. Turn off the heat and allow to cool. Add flax oil at the end. Relax and enjoy the golden milk!

Swing by the Napa Valley Distillery tasting room and check out their June special! They’ve got one of their most popular cocktail kits available for a shockingly low price! This kit includes their scrumptious Old Hollywood Ginn, a bottle of Bob’s Abbotts bitters, and El Guapo Tonic syrup. A true crowd favorite!

Old Hollywood Ginn
A recipe that’s LA Confidential and so very “Hush Hush,” Old Hollywood Ginn is a speakeasy-style spirit infused with nine rare botanicals plus a touch of oak for a flavor that’s sure to take you back to late suppers at the Brown Derby!

Bob’s Abbotts Bitters
Naturally distinctive perfume of Tahitian vanilla pods with subtle fragrant hints of cacao and bitter chocolate finish. Bob’s Abbott’s offers an intriguing mix of ingredients that come alive in the mouth. Very aromatic, complex and well-rounded, Abbotts enhances the individual flavors rather than overpowering them. The Abbotts was then aged for three months in a medium charred oak barrel. This process produced a more rounded, mellow flavor with many layers of complexity.

El Guapo Tonic
This tonic was created through much research of classic recipes from a time when tonic was for more than just flavor. Original tonics were created using cinchona bark as it was the source of quinine. It’s purpose? To prevent malaria! The trouble was quinine is extremely bitter. With that in mind sugar was added for sweetness and citrus was added for tartness. In addition, other herbs and spices made it into various recipes. El Guapo’s Tonic is highly concentrated and very thick, to make tonic water simply add 1/4 to 1/2 of an ounce of tonic syrup to three ounces carbonated or sparkling mineral water.