This years Taste of Howell Mountain took place the same weekend as the U.S open golf tournament in San Francisco. The auctioned tapped into the coinciding event and created a golf theme for the auction. Richard Haake and the team at Winery Chefs tapped into the theme to create an array of delicious small bites to feed auction attendees. Take a look at the link to read a review of the auction and food. I want to thank Sam Peters for all his hard work and including Winery Chefs as the caterer for this years auction.
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This press release features the recent menu for the Duckhorn and Paraduxx Vineyards wine and food programs. Both these programs offer a unique experience with exquisite wines and seasonal food.
I maintain a garden at home throughout the year. Summer presents me with the opportunity to try new things. This year I have rotated plant location, worked the soil and updated the irrigation. I choose to use starts from Forni Brown gardens in Calistoga. I like starting from seed with some plantings but I definitely like the convenance of using starts. These pictures were taken the first of May.
Realizing I am spending too much time working on my new business and not enough time adding to my blog I am going to attempt to add some content that I have developed in the past. I worked as the resident chef for five years at Cakebread Cellars. I cant say enough kind words about the Cakebread family. They are committed to excellence and have a world class culinary program lead by culinary director, Brian Streeter. I learned much of my recipe writing techniques at the winery. It takes a lot of hard work. Here is one my recipes that is on the Cakebread Cellars website, a great source for wine and food recipes.