Redd restaurant in Yountville is heralded as one of this year’s best new restaurants by John Mariani in Esquire Magazine’s November 2006 issue.

Look for raw fish in dishes other than sushi to show up more and more on menus in coming months. “Crudo” — the Italian and Spanish name for raw seafood — is one of the rising trends pinpointed by Barbara Fairchild, editor-in-chief of Bon Appétit magazine, during a recent talk at the CIA in St. Helena.

Five years ago, Catherine Bergen’s Tulocay’s Made in Napa Valley brand was a fledgling company offering high-quality sauces and condiments that Bergen had created in her facility on the Napa River.

I’d initially planned to write up some zucchini-related recipes, but when the weather changed so quickly, I decided I’d better get busy and start preparing the beds for my winter vegetables instead.

To local residents, the Bounty Hunter in downtown Napa is a wine bar, a wine shop, a restaurant and a place to congregate in the evening.

Buoyed by a textbook harvest, area grapegrowers and vintners are predicting 2006 will be a banner year for Napa Valley wines.

From Register Staff