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.
This Valentine’s Day, head on over to Napa Valley Distillery where they can help transform your champagne into a unique and memorable champagne cocktail. With an expansive variety of brandies, syrups, and bitters they have everything you need to specialize a cocktail for that special someone. Toast with one of their vintage glasses for an extra splash of elegance.
Looking for a fun new way to celebrate with your loved one? Let the Distillery’s spirit educators pour you an array of spirits from vodka to aged brandy. Don’t forget to ask them how you can add a sample pulled straight from the barrel at no cost!
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.
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
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.
As the weather slowly begins to change, so changes the spices we use during each season. For Whole Spice, nothing says autumn like ginger, cinnamon, clove, and cardamom. Those four spices are blended together to make Hawaj coffee spice, which can be stirred into black coffee, tea, or baked goods. It makes a delicious Chai Latte when brewed with coffee beans and then blended with cream. Try this Whole Spice recipe to start your mornings off on the ‘ripe’ foot!
Banana Nut Muffins with Hawaj Coffee Spice
The blend of flavors enjoyed in Yemenite coffee also makes for spicy and fragrant baked goods, like these muffins.
1 1/2 cups white whole wheat flour
1 1/2 tsp. baking soda
3 overripe bananas
1/2 cup chopped walnuts
1/2 cup sugar
1 stick unsalted butter, melted and cooled
1 tsp. pure vanilla extract
1 tsp. Hawaj coffee spice
1/4 tsp. Saigon cinnamon
Pinch of salt
Preheat the over to 350 degrees.In a large bowl, combine the flour, baking soda, and salt, then set aside. In a small bowl, mash one banana with a fork so it will still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together “like you mean it,” for a good three minutes. Add the melted butter, eggs, vanilla, Hawaj coffee spice and cinnamon and beat well, scraping down the sides of the bowl once or twice. Add and combine the remaining dry ingredients until mixture is completely incorporated. Fold in the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins filling them about halfway. Give them a rap on the counter to get any air bubbles out. Bake until a toothpick stuck in the muffins comes out clean, approximately 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Make this delicious Whole Spice Hummus recipe for your next summer BBQ. It’s sure to be a hit!
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)
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.)
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
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.
Hudson Greens & Goods is now offering delicious noshes from Wise Sons Jewish Delicatessen in San Francisco. Available in limited quantities beginning on Wednesday afternoons, they will offer bagels, assorted babka, rugelach, and schmears. Wise Sons is dedicated to building community through traditional Jewish comfort food. Founded in San Francisco’s Mission District, they pair classic Jewish recipes with the best Californian ingredients to make delicious deli fare that would make your bubbie proud. Now, there is no need to travel to San Francisco for awesome deli goods!
Cinco (five) is the key word for celebrating Cinco de Mayo at C CASA. Start with their “Nachos Not!” — as in, not your typical nachos — at a special price of $5 for the small order. C CASA house-made tortilla chips are topped with black beans, white beans, or half and half, pico de gallo, goat cheese and chipotle aioli for a meal in itself.
Also featured at the special price of $5 per glass, Pavo Real, a white wine blend from Baja, Mexico. Sauvignon Blanc, Chenin Blanc and Chardonnay are masterfully blended by Master Sommelier Ian Cauble for enjoying with lighter Mexican foods. For those who love beer with their nachos, a bottle of Corona will be available for the Cinco de Mayo price of $3.50 (there is a 5 in that one too.)
Happy Cinco de Mayo!
Ritual Coffee Roasters is proud to announce the opening of its concept coffee bar, The Cup & Star, adjacent to the existing Ritual Coffee location inside Oxbow Public Market. The space was designed by architect Lizzie Wallack, of Envelope A + D, and beautifully built out by contractor Gary Taylor. The café is proud to feature a custom Synesso Hydra MVP espresso machine, a pair of Marco SP9 Pourover machines, a beautiful hardwood bar, a dedicated seating era meant to evoke a classic European bar/cafe amidst a bustling market environment, and stunning custom tile work and lighting.
The menu features a curated and often exclusive menu of pour-over coffees utilizing
multiple brew methods, tasting flights, select espresso drinks, and signature beverages. It is unlike any other Ritual location, and unlike most other coffee shops in general, for a few key reasons:
- Prioritizing experience and connection over speed. As more specialty coffee shops open and compete with each other, the goal is to remain ahead of the curve by experimenting with service style and by showcasing Ritual’s uber-talented baristas. Robots are making coffee now, and ready-to-drink specialty coffee is available at your local grocer. But people don’t go out of their way to visit Ritual just for the coffee. It’s also the incredible staff and the wealth of information they can offer.
- Encouraging customers to choose the experience they’re in the mood for: leisurely and interactive, or the quickest great coffee possible. Depending on the day, anyone has the capacity to be either kind of customer. The goal is to make way for authentic customer interaction without sacrificing quality. Ritual feels confident in the ability to consistently deliver amazing coffee for every customer. But with the addition of new technology available in brew methods (an American made Synesso Hydra MVP espresso machine with volumetric settings, and a pair of Marco SP9 automated pour-over brewers), Ritual is taking the next step in its mad-scientist pursuit of the perfect cup of coffee, and customers get to be closer to the action than ever before.
Eileen Rinaldi, the founder of Ritual, explains: “Every time I visit our shop in Napa and meet a customer who finds out I’m the owner, I hear the same thing: “Your staff are AMAZING!” But, in the hustle and bustle of the market, it’s also a constant struggle to accommodate the customer who wants to sit and talk with us about our new Sweet Tooth Espresso offering, as we simultaneously pump out drinks for caffeine-deprived vacationers who just want to get their coffee and hit the road. The Cup & Star is a unique way to help facilitate conversations about our coffees and the stories behind them, while decreasing pressure and increasing efficiency at our main bar.”
The 279-square-foot existing location had been doing almost as much volume as the company’s flagship cafe on Valencia Street, so last spring, whenthe space next to Ritual’s kiosk became available, the company jumped at the chance to expand a bit, knowing they wanted to add a second espresso machine and serve more specialty drinks, with the vision to create a kind of “tasting room” experience, now the standard in the wine industry, but for specialty coffee.
Rather than just making the existing coffee bar bigger to accommodate this, Ritual created an entirely new bar and business model. There’s no booze, but it looks and feels like a bar, and instead of waiting in line you can “belly up” and talk to the barista. The lighting is cozy. The music sounds good. And of course, you’re warmly welcomed by a seasoned barista.
It’s so different from the rest of Ritual Napa that the company gave the space its own
name and identity: The Cup & Star (a cheeky reference to the welcoming British pub vibe that’s being channeled.) Everything is served in beautiful ceramic wares, and there’s no “order here” or “pick-up” area. Like a craft cocktail bar, the featured items are on the menu, but the old standards are also available.
Eileen beams when she says, “The last 9 years up in Napa have been incredibly rewarding. We get to hear lots of visitors tell us that the coffee we made them is the best they’ve ever had, “except for in Italy,” but we also have winemakers and sommeliers and chefs from the French Laundry and bussers and servers who really appreciate our coffee, our commitment to quality, and the incredible posse of weird, cool, diverse co-workers that we’ve managed to collect in spite of Napa being a pretty small town.”
This expansion builds on the fifth brick-and-mortar location for Ritual Coffee, a coffee roasting company that strives for transparency and precision at every level of its business. Ritual boasts nearly 100% direct trade coffees, and roasts everything on a vintage German roaster at its headquarters in the SoMa district of San Francisco.
Whole Spice has all the spices you need to change up your cuisine for the spring season! Whether you like sweet, spicy, herbaceous, citrus flavor or a combination of all the above, Whole Spice has all the spices for your life!
Try this Whole Spice recipe for Moroccan Spiced Carrot Salad, a delicious warm side dish spiced with Harissa and Toasted Cumin! Enjoy!
Moroccan Spiced Carrot Salad
5 medium-sized carrots, peeled
2 cloves of garlic, minced
1 Tbs. Whole Spice Harissa Coarse
1/4 tsp. Whole Spice Cumin Powder Toasted
1/8 tsp. salt
1/8 tsp. pepper
2 Tbs. olive oil
Juice of 1/2 lemon
1 tsp. water
1 tsp. chopped parsley
Place water in a 3-quart saucepan and bring to a boil. Add carrots and simmer until they are tender when pierced with a fork, about 30 minutes. Cool. Cut carrots into bite-size pieces and place in a serving bowl. In a small bowl, combine garlic, harissa, toasted cumin, salt, pepper, lemon juice and water. Heat up a nonstick pan and add olive oil. Add the seasoning mixture to the pan, then gently fold the cooked carrots into the mixture. Simmer on medium heat, stirring until the carrots are coated with spice. Place in a salad bowl and add parsley.
Fieldwork brewery would not survive without the support of its friends, family, and the significant others of its employees. For nearly every employee’s birthday, Sarah The Baker delivers the most extravagant baked goods; so Fieldwork Brewing Company has decided it is its turn to pay it back. The result, The Baker Double Brownie Stout.
The Baker is brewed with extremely high grade dark cocoa powder from Belgium and delicious cocoa nibs from Africa that hit your palate with velvety rich chocolate notes. Served on nitro, The Baker is true liquid brownie decadence. Fieldwork rarely dedicates a beer to anyone, so that should tell you just how much they love Sarah… or brownies. Either way, stop by the taproom to celebrate.
Spring is finally in the air at the Oxbow Cheese & Wine Merchant! With this beautiful weather and sunshine comes some fantastic seasonal cheeses from our own backyard.
Here are some of the newer seasonal favorites:
St. Pat, from the Cowgirl Creamery in Petaluma, CA. This luscious, soft-ripened brie style cheese, is made with the rich buttery milk from a herd of Jersey cows, tended by John Taverna, a local dairy farmer. The small wheels are then wrapped with the leaves of the Stinging Nettle plant. Once the leaves have been flash frozen, to relieve the “stinging” from the Nettles, they are wrapped around the cheeses during their brief aging period. Imbuing the rich creamy cheese with a light vegetal flavor and a subtle hint of artichokes.
Andante Dairy, also out of Petaluma’s fertile dairy lands, is finally back in stock! Tomme Dolce, an all time favorite of the staff at the Cheese & Wine Merchant, is one of the only aged goat milk cheeses produced by Soyung Scanlan, the head cheesemaker at Andante Dairy. Tomme Dolce is coated and rubbed with a blackberry or plum preserve on the rind, lending subtle notes of sweet fruit to the salty, tangy and caramel notes of the goat cheese. Tomme Dolce will only be available for a little while longer, so stop by to grab a chunk while you still can. Also, try some of their softer more delicate French influenced goat and cow’s milk cheeses that are a must try for cheese lovers of all types.
There is also a new creamery in Sonoma County, Moonside Creamery, from Sebastopol, CA. Their newest cheese, Lunetta, is another wonderful addition to all the fantastic cheeses produced in the area. Lunetta is a natural rind cow’s milk Tomme with a firm texture that may sometimes develop crunchy tyrosine crystals. The cheese offers bright flavors of citrus and cultured butter with a savory, long finish.
During the month of March Oxbow Cheese & Wine Merchant is pairing this cheese with a locally produced Tannat wine that is part of their March wine club selection. The high-toned, salty notes in this cheese bring the ripe cherry fruit in this hearty California Tannat-based blend to the forefront while pleasantly softening its tannins.
Stop in at the Cheese & Wine Merchant and ask about their wines and taste some of these amazing cheeses!