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Taste of the valley
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Comment'Holy Cow'
Chefs Peter Pahk (Silverado Resort), Jeff Jake (Farm at Carneros Inn), Vincent Nattress (Meadowood Resort), Victor Scargle (Go Fish), Nate Keller (Google Cafe 150), Jeff Mosher Julia's Kitchen), Peter Halikas (Brix), Brian Streeter (Cakebread Cellars), Bob Hurley (Hurley's), Todd Humphries (Martini House), Tod Kawachi (Icon Estates), Morgan Robinson (Franciscan Oakville Estates) and Robert Haake (Robert Mondavi Winery) showcase dishes made with organically raised beef, pork, lamb and goat raised at the Christian Brother's ranch at a fundraiser for the Brothers' after-school program 6-9 p.m., Wednesday, Jan. 30, in the Mansion at Silverado Country Club. Tickets are $100 and include wines from Benessere and Peju wineries. For reservations or information, call 252-3895.
Chefs Peter Pahk (Silverado Resort), Jeff Jake (Farm at Carneros Inn), Vincent Nattress (Meadowood Resort), Victor Scargle (Go Fish), Nate Keller (Google Cafe 150), Jeff Mosher Julia's Kitchen), Peter Halikas (Brix), Brian Streeter (Cakebread Cellars), Bob Hurley (Hurley's), Todd Humphries (Martini House), Tod Kawachi (Icon Estates), Morgan Robinson (Franciscan Oakville Estates) and Robert Haake (Robert Mondavi Winery) showcase dishes made with organically raised beef, pork, lamb and goat raised at the Christian Brother's ranch at a fundraiser for the Brothers' after-school program 6-9 p.m., Wednesday, Jan. 30, in the Mansion at Silverado Country Club. Tickets are $100 and include wines from Benessere and Peju wineries. For reservations or information, call 252-3895.
The Christian Brothers ranch provides after-school programs for at-risk children.
Fat Tuesday
Fat Tuesday
Bleaux Magnolia, Napa's California-Creole-Cajun restaurant, is planning a Fat Tuesday Shrimp Boil Feb. 5. Fat Tuesday, which precedes Ash Wednesday, the beginning of Lent, marks the end of the spirited Mardi Gras season. The Bleaux Magnolia feast is $40 for all-you-can-eat-shrimp and live music. Info, 252-2230.
BarBersQ, Napa's popular Memphis-style barbecue eatery in BelAire Plaza, is featuring a special Mardi Gras menu for Fat Tuesday. Specials on Feb. 5 include Dungeness crab cakes, Andouille sausage and shrimp gumbo, crispy fried Boudin croquets, New Orleans barbecue shrimp, blackened ribeye steak, chicken and Tasso ham jambalaya, bananas Foster bread pudding and chocolate bourbon pie. For reservations, call 224-6600.
BarBersQ, Napa's popular Memphis-style barbecue eatery in BelAire Plaza, is featuring a special Mardi Gras menu for Fat Tuesday. Specials on Feb. 5 include Dungeness crab cakes, Andouille sausage and shrimp gumbo, crispy fried Boudin croquets, New Orleans barbecue shrimp, blackened ribeye steak, chicken and Tasso ham jambalaya, bananas Foster bread pudding and chocolate bourbon pie. For reservations, call 224-6600.
Best of...
Mountain Living magazine has cited Cooking With Julie as one of their top picks for a cooking school in their 2008 "Best of" annual survey.
The Napa-based business started in 2005 by Julie Logue-Riordan was one of only three named by the lifestyle magazine's editors.
"I was thrilled to learn of the award. It's great to know so many of my customers are talking about their experiences in my classes and the word has spread," said Logue-Riordan.
Cooking With Julie specializes in small, convivial, hands-on instruction tailored to the skills of the participants. Classes feature local, artisanal produce; those in summer often start with a visit to the Napa or St. Helena farmers market, and include wine tasting in the valley.
Logue-Riordan studied pastry with former White House pastry chef Roland Mesnier and was classically trained at L'Academie de Cuisine in Maryland and with top chefs in France; her relaxed style makes sophisticated cuisine easy for even a kitchen beginner.
Upcoming menu classes include a Middle Eastern-inspired menu on Jan. 26. Julie also offers private instruction and customized team building classes. Info: www.cookingwithjulie.com, or call 227-5036.
Personal chef
The Gypsy Chef, a customized in-home personal chef service, is now available for busy professionals, families and active retirees in the Napa Valley and surrounding areas. The Gypsy Chef is owned and operated by Jean Pihl and offers 'palate-specific' personal meals cooked from fresh, seasonal ingredients in private homes.
"With so many households where people are working, meal planning and preparation becomes an extra burden," Pihl said. "Frozen entrees and take-out food, while convenient, are loaded with salt and preservatives. You may save preparation time, but your health and well-being suffers in the long run.
"I shop for all the food, come into the client's home every week or so as arranged, and cook about five meals," she said. "Then I store them for my clients' later enjoyment at their convenience, and clean everything up."
Pihl is a member of the American Personal Chef Association, certified as a food safety manager by the National Registry of Food Safety Professionals and can be contacted at 255-0490 or at jenapapihl2@aol.com. for more information.
Mountain Living magazine has cited Cooking With Julie as one of their top picks for a cooking school in their 2008 "Best of" annual survey.
The Napa-based business started in 2005 by Julie Logue-Riordan was one of only three named by the lifestyle magazine's editors.
"I was thrilled to learn of the award. It's great to know so many of my customers are talking about their experiences in my classes and the word has spread," said Logue-Riordan.
Cooking With Julie specializes in small, convivial, hands-on instruction tailored to the skills of the participants. Classes feature local, artisanal produce; those in summer often start with a visit to the Napa or St. Helena farmers market, and include wine tasting in the valley.
Logue-Riordan studied pastry with former White House pastry chef Roland Mesnier and was classically trained at L'Academie de Cuisine in Maryland and with top chefs in France; her relaxed style makes sophisticated cuisine easy for even a kitchen beginner.
Upcoming menu classes include a Middle Eastern-inspired menu on Jan. 26. Julie also offers private instruction and customized team building classes. Info: www.cookingwithjulie.com, or call 227-5036.
Personal chef
The Gypsy Chef, a customized in-home personal chef service, is now available for busy professionals, families and active retirees in the Napa Valley and surrounding areas. The Gypsy Chef is owned and operated by Jean Pihl and offers 'palate-specific' personal meals cooked from fresh, seasonal ingredients in private homes.
"With so many households where people are working, meal planning and preparation becomes an extra burden," Pihl said. "Frozen entrees and take-out food, while convenient, are loaded with salt and preservatives. You may save preparation time, but your health and well-being suffers in the long run.
"I shop for all the food, come into the client's home every week or so as arranged, and cook about five meals," she said. "Then I store them for my clients' later enjoyment at their convenience, and clean everything up."
Pihl is a member of the American Personal Chef Association, certified as a food safety manager by the National Registry of Food Safety Professionals and can be contacted at 255-0490 or at jenapapihl2@aol.com. for more information.
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