St. Helena’s Press Welcomes A Most Appropriate New Chef

Wednesday, 27. August 2014 5:25 | Author:

The very clever carrot "hot dog'' at Press in St. Helena.

The very clever carrot “hot dog” at Press in St. Helena.

 

Earlier this summer, Press in St. Helena welcomed a new executive chef — Trevor Kunk, who was the chef de cuisine at Blue Hill New York for seven years.

It’s a most apropos choice, given that Blue Hill is renowned for its almost painstaking use of locally grown ingredients, including those from its own farms, and the fact that Press is very much a root-to-shoot, nose-to-tail steakhouse with the bulk of its provisions coming from its 13-acre Rudd Farms and Chef’s Garden.

In Kunk’s hands, the food at Press embodies the garden even more so now, as evidenced by my recent dinner there when I was invited in to dine as a guest of the restaurant. My dinner was a week ago, prior to last Sunday’s 6.0 earthquake in Napa. Fortunately, no damage occurred at Press, which is operating as usual.

Press was founded by Wine Country mover-and-shaker Leslie Rudd, who also owns Rudd Oakville Estate and Dean & DeLuca. The graceful restaurant was designed by Howard Backen, who has been responsible for the look of the Restaurant at Meadowood in St. Helena, Archetype in St. Helena, Kokkari in San Francisco, and a slew of premiere wineries including Harlan Estate, Ram’s Gate, Dana Estates and Bond Estates.

You can't miss the sign on Highway 29.

You can’t miss the sign on Highway 29.

The beautiful, light-filled dining room.

The beautiful, light-filled dining room.

The soaring barn-like restaurant fills with natural light, lending a casual but elegant ambiance. With an old-fashioned, hand-crank grape press as its logo, Press takes wine seriously. There are more than 1,500 Napa Valley selections, with a specialization in Cabernet Sauvignon, that you can thumb through on an electronic tablet. Or just put your hands in Sommelier Angela Stem’s hands. After all, with a surname like that, how can you go wrong?

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Category:Chefs, General, Restaurants, Travel Adventures, Wine | Comments (10)



A Sauce for Salmon That’s a Pure Taste of Sunshine

Monday, 25. August 2014 5:26 | Author:

A simple sauce inspired this entire dish.

A simple sauce inspired this entire dish.

 

What do you get when you cook down fresh orange juice with lime juice?

The makings for a simple, sublime sauce that’s perfect for most anything.

The recipe for this easy “Citrus Sauce” first appeared in Everyday Food in September 2004. After cooking down the citrus juices, whisk in a little sugar, olive oil and Dijon mustard. That’s it.

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Category:Asian Recipes, General, Recipes (Savory) | Comments (10)



A Summery Taste of Jardesca

Friday, 22. August 2014 5:25 | Author:

A fun new summer sip.

A fun new summer sip.

 

In summer, nothing satisfies like something chilled, quenching and palate-awakening.

That’s what Jardesca delivers. The fortified wine is made in Sonoma by Roger Morrison and Marshall Dawson, who wanted to create a simple apertif suitable to begin any meal.

Recently, I had a chance to try a sample. The beautiful bottle looks right at home in a garden. Not surprising since Jardesca is made with an eau de vie infused with 10 botanicals, as well as a blend of sweet and dry white wines.

It’s designed to be served not only chilled but on the rocks, which is how I tried it. It’s dry and refreshing, with notes of orange peel, peppermint, grapefruit, mint and a whiff of warm baking spices. Even at 18 percent alcohol, it’s quite smooth with none of that fire at the back of the throat of other aperitifs.

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Category:General, New Products, Spirits/Cocktails/Beer | Comments (2)



Join the Food Gal and Chef Philippe Breneman of the Lexington House at Macy’s Valley Fair

Wednesday, 20. August 2014 5:26 | Author:

MacysLexingtonHouse

It’s a little bit of San Francisco in downtown Los Gatos.

The Lexington House, which opened in September 2013, boasts a modern speakeasy vibe with plenty of craft cocktails and inspired farm-to-table cooking. Get a taste when Chef Philippe Breneman joins me to create a signature dish at a cooking demo at 6 p.m. Aug. 28 at Macy’s Valley Fair in Santa Clara.

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Category:Chefs, Enticing Events, General, More Food Gal -- In Person | Comments (3)

A Celebration of Wild Salmon Plus a Food Gal Giveaway

Monday, 18. August 2014 5:25 | Author:

Grilled salmon with an Asian-style glaze.

Grilled salmon with an Asian-style glaze.

 

Every summer, I look forward to heirloom tomatoes, peaches, plums, and one other very special item:

Wild local King salmon.

Like fruits and vegetables, seafood also has a season. For California wild salmon, it’s summer. And it ends all too soon for my liking.

Indeed, get your fill now because the season will soon come to a close toward the end of September.

There’s nothing like eating salmon in summer with its bright reddish orange flesh that tastes downright luxurious. To be sure, it’s not an inexpensive ingredient at $25 or more per pound. But it tastes far more expensive than that with its unbelievably lush texture and resonating flavor that just fills your mouth like a dream.

I like to enjoy it simply. Sashimi-style, when you can really taste the fat and freshness. Or grilled, with a kiss of smoke to heighten its robust richness.

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Category:Asian Recipes, Enticing Events, General, Recipes (Savory), Seafood | Comments (20)