Well here we are in Napa, California. Our first stop was at Fumi Bistro on highway 29. We had a great brunch. We started with Blood Orange Belinis along with a cheese plate of four different cheeses, Marcona almonds, pears and honey. The Bleu de Basque was fabulous. It is a mild sheeps milk bleu cheese. Susan ordered wood fire roasted artichokes (yum) and I had Sunshine scrambled eggs with avocado, apple smoke bacon and cheese. Next we hurried up the road to Yountville where we are staying at the Lavender (a French country inn). Our guides are our good friends and customers Michael & Cheryl Holt who immediately took us to the Hill Family Estate Vineyard tasting room just 2 blocks from the Lavender. There we met Ryan Hill who was our host. We tasted their 2006 Chardonnay Carly's Cuvee made from the same grapes they sell to Far Niente and Cakebread Vineyards. Next was the 2006 Pinot Noir Stewart Ranch, 2004 Merlot Beau Terre Vineyard, which is made from grapes they sell to Duckhorn and Napa Vally vineyards and we finished with their 2006 Clarke Vineyard Syrah. All their wines will make a great addition to our wine list once they have finalized signing a deal with a Texas wine distributor. Maybe even a future wine dinner.So many options here from Napa!!!
We came back to the Lavender for their complimentary wine and cheese where we met Gina & Marcello Betti, fellow restrauantuers from San Fransisco. They own and operate Manga Rosa an Italian with Brazil influence restaurant on Stockton Street. We will have to go there on our next trip to California.
Cheryl & Michael are great guides. She made dinner reservation at Bottega, Chef Michael Chiarello's latest adventure. It opened in December 2008. Cheryl had the house made Veal Tortellini in Brodo di Carne with Browned Butter, Butternut Squash and Sage. Micheal had the seared Day-Boat Scallops with Pink Chickpea Passatina, Cauliflower in "Agrodolce". Susan ordered the Chicken & Basil Canneloni and I had the Ricotta Gnocchi, salsa pomodoro alla nonna, pecorino. The gnocchi was soft and light as a feather. All the dishes were impeccable and we were all very satisfied. Then Chef Michael came out of the kitchen to say hello. (Of course I did not bring my camera to dinner) What a great surprise. It just goes to show you that if your own a restaurant you have to work the restaurant, even if your are a famous TV chef. For dessert we shared a Chocolate-Almond Molten Chocolate Cake with hazelnut creme anglaise and caramelized hazelnuts. As we were leaving Chef Michael gave Susan a quick tour of his kitchen. You could not have asked for a better day.
Now we say goodnight.
