Oxbow Cheese and Wine Merchant

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.

 

El Porteno Oxbow

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!

 

Kara’s Cupcakes

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

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!

Fieldwork Brewing Co. Napa

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!

The Model Bakery

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!

Anette’s Chocolates

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.

Napa Bookmine

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.

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. 

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