AKA restaurant is in the space once held by Keller’s Market in St. Helena.

The Keller neon sign remains in front by order of the city, but the restaurant has nothing to do with chef Thomas Keller.

The eatery features a large and bar and lounge and uncrowded tables. It serves wine and beer only with an extensive wine program.

AKA specializes in “farm-to-table food including appetizers and main courses, burgers, Reuben sandwiches and ahi tuna burgers.

It also caters to families with sliders and mac and cheese.

Burgers are $12, most entrees under $25 and side dishes $3 to $5.

AKA now serves only dinner, but will open for lunches soon.

   

Steves’ addition opens

Steves Hardware in St. Helena is legendary as one of the few local-serving businesses and now it has moved its crowded houseware department into a 3,000-square-foot space next door.

The new store, which is designed to complement St. Helena’s historic Main Street, houses the cooking utensils, pots, pans and small appliances.

The store expects to expand its offerings and welcome suggestions.

New chef at Domaine Chandon

Perry Hoffman is the new chef de cuisine at Domaine Chandon’s Étoile restaurant. He was sous chef Auberge du Soleil.

Born and raised in the Napa Valley, the 24-year-old Hoffman literally grew up in fine-dining kitchens.

His grandparents, Sally and Don Schmitt, were the original owners of the French Laundry in Yountville. They now run the Apple Farm in Anderson Valley.

   

New catering company formed

Chef Rodger Babel and hospitality pro Gaspar Louis Sayoc have created Creative Palate Works to provide catering for wineries and other organizations.

Babel has been a chef instructor at Le Cordon Bleu, and has worked at the Carter House Restaurant 301 in Eureka and Herbfarm Restaurant in the Seattle area.

You can reach Sayoc, who handles the sales and marketing, at 225-5646 in Napa or gaspar.creativepalate works@gmail.com.

   

Copia comes to its senses

Copia will host a new provocative symposium exploring the relationship between wine, food and sensory perception at “Sensorium at Copia,” Nov. 6-8.

It is being organized by wine and flavor expert Tim Hanni of Napa.

The three-day program will be divided into a two-day conference for wine and food professionals on Nov. 6-7, and a “Discovery Day” for the general public on Nov. 8.

Food experts will participate in a series of presentations, demonstrations and workshops.

Among them, “Sense and Sense Abilities” will offer an in-depth look at why people have different sensory experiences due to variables in their anatomy, while “The Wine and Food Challenge” will confront conventional wisdom about wine and food.

For more information, go to www.copia.org or 888-51-COPIA.

Second Direct to Consumer Symposium

The Direct to Consumer Symposium is set for Feb. 24 at the Meritage Resort & Spa in Napa.

The event is presented by the Coalition for Free Trade and Free The Grapes! — two organizations that have helped to increase the market for legal direct-to-consumer wine shipments.

For more information, go to www.freethegrapes.org or contact Toni Lizotte at 254-1115.

Publicize your business or event

For a short guide to publicity for restaurants, wineries or nonprofit events with a list of Napa media, e-mail paul@napalife.com.