Mike and Janet Thompson represent a culinary capital in DC and at home

By L. PIERCE CARSON, Register Staff Writer

Not only does Congressman Mike Thompson know how to ride unpredictable waves on the Potomac, he can cook, too.

The fifth-term member of the House of Representatives enjoys sharing kitchen duties with his wife, Janet, when he’s at home in wine country, as well as manning the stoves when the couple entertain at their home away from home in the nation’s capital.

In addition, the St. Helena native often volunteers to cook up a storm for various and sundry fundraisers in his northern California district. More often than not, it’s an intimate group at a constituent’s home, with proceeds benefiting a charity.

But, on occasion, it’s wild mushroom risotto for 350, like a benefit for the Point Reyes Lighthouse where the veteran public servant had no idea how many would show up. Luckily, his wife was with him and willingly lent a hand ... as in grating a huge wheel of Parmesan for the guest chef’s dish.

In addition, Thompson is a long-term volunteer at Auction Napa Valley, walking through the giant white tent on the Meadowood fairway, slaking the thirsts of attendees with bottles of water and wine. He’ll be on auction duty this coming Saturday, figuring this may well be the 20th time (out of 28) that he’s joined the ranks of auction volunteers.

Over the recent holiday weekend, the Thompsons hosted more than four dozen of the legislator’s supporters who came from various parts of the country to get an insider’s taste of Napa Valley. And that they did, with lunches, dinners, wine tours and pairings at Round Pound, Chappellet, Raymond and Napa Wine Company. Then on Memorial Day, the couple prepared dinner for a few relatives who were dropping by before the Napa Valley native flew back to Washington, D.C.

The last time Janet was in D. C. the couple had some of their East Coast friends in for dinner, a meal that featured chicken scaloppine, Caesar salad (“I make a killer Caesar salad,” Janet advises) and concluded with fresh berries and ice cream.

While she’s spoiled with the quality of fresh produce found at local farmers markets, Janet noted she’s been able to shop at a farmers market not far from their D.C. home and another set up weekly in Dupont Circle. Prior to enactment of restrictive travel policies for airlines, the Thompsons often carted Napa Valley produce back to D.C.

“We love to cook,” Mike readily admitted. “I learned to cook from my grandmother — she was a fantastic cook. My grandfather (Joe Forni) had a butcher shop in St. Helena,” he pointed out, adding that he and Janet and family live in the home where he and his father grew up.

“We had risotto once a week, polenta once a week, pasta once a week ... Italian peasant food that was relatively cheap to prepare. We ate like kings while I was growing up.”

Asked about his and Janet’s initial encounter, Mike says he was working for Beringer Vineyards at the time and met his future wife at a social gathering in Yountville. Janet says she had not been in the Napa Valley for very long. “I came from Illinois for a visit ... and never went home.”

The Congressman gets an extensive break from his Capitol Hill duties in July and August and plans to spend a lot of time at home with family. He’s looking forward to preparing warm weather meals with his wife as well as breaking bread with neighbors and family over the long, hot summer.

The Thompsons agreed to share ideas and recipes for a summer dinner with Register readers. Included is Janet’s “killer” BLT Caesar Salad, Glazed Grilled Pork Tenderloin and Lavender Lemon Bars.

Janet said she would also serve her dinner guests Grilled Asparagus with Lemon Zest and Grilled Figs with Lemon Stilton. Both are quite easy to prepare on the grill that you’re already using for the main course.

For the asparagus, break off the tough ends, brush the spears with olive oil and season with salt, pepper and finely grated lemon zest. “Grill till they’re done,” she adds, noting everyone has an opinion about the length of time asparagus needs on the grill before you pull it off.

For the figs, cut them in half, then grill the halves with the skin side up for up to five minutes, turn them over and place a dollop of lemon Stilton on each half and let it melt a bit. Remove and serve.

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