Humphreys leaving Meadowood

By Register Staff

Credited with earning The Restaurant at Meadowood a two-star rating from the esteemed Michelin Guide, restaurant chef Joseph Humphrey announced today he will be leaving Meadowood to accept the position of executive chef at Cavallo Point — The Lodge at Golden Gate, scheduled to open in the shadow of the Golden Gate Bridge next summer.

Cavallo Point is developed and managed by the Fort Baker Retreat Group, a project of Passport Resorts — creators and operators of the award-winning Post Ranch Inn, Hotel Hana-Maui and Honua Spa — and the Ajax Capital Group.

The Restaurant at Meadowood re-opened in July 2006 after an extensive renovation of the kitchen, dining room, bar and terrace. The opening team consisted of chef Humphrey, restaurant manager Nathaniel Dorn and sommelier Rom Toulon, all working with director of wine and cuisine Patrick Davila.

Chef Humphrey will remain in his position through January 2008. Meadowood is actively recruiting for the post, according to a resort spokesman.

“We’re very sorry to see Joseph leave, but we all wish him well as he pursues this exciting new opportunity,” Davila said.

Holiday corkage at Cole’s, Celadon

Cole’s Chop House and Celadon restaurants, both in downtown Napa, are featuring a special holiday corkage offer benefiting Toys for Tots. From Dec. 1 through 21, diners who bring in a new, unwrapped toy ($25 value toy at Cole’s and $15 value toy at Celadon) will be offered one free corkage.

“This is our third year supporting Toys for Tots with our ‘toy for a corkage’ offer”, said owner Greg Cole. “Our guests bring a bottle of wine from their cellar and a toy — it’s a great deal for everyone. We end up with a pretty large collection of toys.”

Cole’s Chop House is at 1122 Main St. and Celadon is located at 500 Main St. Reservations are recommended and can be made by calling Cole’s at 224-6328 and Celadon at 254-9690.

Crab, at last

With the local Dungeness crab season underway, finally Hurley’s Restaurant in Yountville is celebrating with a one-week crab festival for lunch and dinner Monday, Dec. 10 through Sunday, Dec. 16 (except Dec. 11). On the menu: Whole Roasted Crab, Chilled Cracked Crab, San Francisco Cioppino, Classic Crab Louis Salad, Crab Cakes and Crab Chowder.

Hurley's Restaurant is at 6518 Washington St. in Yountville. For reservations, call 944-2345 or visit www.HurleysRestaurant.com

Coming up at Copia

Learn tips for making a fabulous dessert in a holiday baking class with Carole Bloom, author of “The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices and Other Ingredients,” Saturday, 1-2:30 p.m. The cost is $35, which includes admission. On the menu: Chocolate Hazelnut Soufflé Cake with Raspberry Sauce, Marbleized Chocolate Tart and Mocha Ganache Truffle Cups.

On Sunday, Copia hosts a Lotsa Latkes Luncheon, 1-2:30 p.m. Culinary instructor Jill Hough will share stories and recipes for Hanukkah in a lunch that includes three different latke recipes paired with sparkling wines, plus a few traditional and not-so-traditional side dishes. $45, includes admission to Copia.

For reservations for either event call Copia at 259-1600.

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