Napa Trip Part 2: Redd

Continuing with the Napa goodness ... photos from dinner at Redd, run by chef Richard Reddington, who has credentials from Masa's, Jardiniere, and Auberge du Soleil under his belt. The boyfriend and I each got the $80 five-course tasting menu, and were delighted that the chef gave us each a different dish per course, so we basically tried 10 different dishes! 

With the fairly reasonable prices and delicious, contemporary food, this place has landed a spot on my list of fave restaurants in the Napa area!

Our wine for the night -- Jarvis 2007 Merlot

Yellowfin tuna tartare, asian pear, avocado, chili oil, fried rice crackers

 Caramelized scallop, cauliflower puree, golden raisins

Hamachi sashimi, edamame, sticky rice, lime ginger sauce

Sole and clams in frothy broth

Glazed pork belly

Roasted chicken with polenta

Hangar steak

 Duck breast, bean cassoulet, bread crumbs

 Raspberry sorbet and peach shortcake

 Chocolate beignet, caramel ice cream, caramelized banana

Complimentary fruit snacks to finish!

Redd

6480 Washington Street

Yountville, CA 94599

www.reddnapavalley.com

Napa Trip Part 1: Bistro Jeanty, Etc.

As part of my birthday / anniversary this year, the boyfriend and I headed up to Napa for a lovely day trip. We went on the tour at Jarvis Winery at my co-worker's recommendation, and it was an amazing experience! They were the first guys to place all their wine-making operations -- with the exception of growing and harvesting the grapes -- completely underground, in a 45,000 square foot mountain cave that keeps a constant temperature of 61 degrees. Not only was the tour fascinating and the cave hauntingly beautiful, but their wines were pretty damn good! I fell in love with their merlot, and I don't even remember the last time a merlot had me swooning. Such luscious fruit and great balance. 

 Photo courtesy of WongCo Food

Other wineries visited -- V. Sattui  (always a pit stop for me in the area!) and Alpha Omega Winery (first and probably last time there).

And no Napa trip would be complete without some stellar meals! We had lunch at Bistro Jeanty, a casual French bistro that does all the classics right.

Roasted Bone Marrow

 Photo courtesy of WongCo Food

My first time trying bone marrow, and now I see what all the fuss is about. If you're into super rich and savory stuff (raises hand), this is for you! Though it's probably a good idea to split a dish like this so you're not loading up on all that fat...

 French Onion Soup

One of my fave versions of this soup, coming in close behind the one at Chapeau. Bistro Jeanty's version features a broth that is less meaty, allowing more of the sweet, fragrant flavors of the onions to come through. Both are delicious, but it just depends on what you're in the mood for.

Steamed Mussels

Big, juicy bivalves in a hearty broth. Perfect. 

Coming up next -- photos from our yummy dinner at REDD! Stay tuned!

Bistro Jeanty

6510 Washington Street
Yountville, CA 94599

www.bistrojeanty.com

Some Non-Traditional Food & Wine Pairings

Jay McInerney's Bacchus & Me is a wonderful wine book that belongs on the shelf of every oenophile. The book is comprised of numerous vignettes describing wine from a particular grape or region, and like a good wine, a little taste can go a long way. McInerney's writing is very witty, and he definitely knows his wine but is talented enough to describe it in a casual, accessible way. For example, he criticizes California chardonnays by analogizing them to Playboy models ("their homogeneous voluptuosity often had more to do with technology than with nature") rather than going off about oak and filters and malolactic fermentation. Gotta love this guy!

One of the appendices in his book is a list of more modern food and wine pairings that has been really helpful when I'm eating a meal that has not traditionally been paired with wine. We all know that champagne and oysters are a good match, and that cabernet sauvignon can enhance a steak, but what wine would go well with pad thai?

Not Your Grandfather's Food and Wine Combinations

• Australian Chardonnay and Kraft macaroni and cheese [For the kid in all of us?]
  
• Australian Semillon and lemongrass chicken
• Bandol Rose and barbecue
• Barbera d'Alba and pizza
• Barbaresco and steak tartare
  
• California Cabernet and grilled eel
• Chateauneuf-du-Pape and antelope
• Champagne and Parmigiano-Reggiano
• Champagne and sushi [I'm going to have to give this a try!]
• Gewurztraminer and Thai food [I can personally vouch for this one. A sweeter Riesling would also pair nicely.]
• Gruner Veltliner and peekytoe crab
• Krug champagne and popcorn
• Late harvest zinfandel and chocolate cake
• Late harvest Alsatian Pinot Gris and foie gras
• Oregon Pinot Noir and grilled king salmon [Yum!]
• Oregon Pinot Gris and grilled king salmon
• Old-vine zinfandel and southern fried chicken [Interesting...]
  
• Petite Sirah and steak au poivre
• Pinot Noir and guinea fowl
• Pinot Noir and Arctic char
• Riesling and dim sum (or Cantonese food in general) [I've never had a satisfactory wine paired with Canto food, just because there's such a variety of flavors in the cuisine. But hey, this suggestion is better than none.]
• Riesling and anything
  

Bistro Jeanty

One of the things I love about the Napa region is that you can pretty much pick a restaurant randomly and be guaranteed a decent, and usually delicious, meal. On a recent trip with the boyfriend, we fortuitously came across Bistro Jeanty after imbibing a little too much nectar. And we were pleasantly surprised with what we tried at this welcoming, no-fuss bistro with classic, tasty French fare.

French onion soup

I almost cried tears of joy when I tried their French onion soup (and trust me, I've had my fair share of this soup over the years). The sweetness of the onions and the hearty beef flavors burst through the top layer of rich cheese, and the bread soaked in the soup nicely. One of the most savory soups I've ever had!

Duck pâté with baguettes and pickles

Can't go to a French bistro without trying their pâté! This variety was buttery and more gamey than others, but I've never really met a pâté I didn't like (the same goes for cheese).

Pork chop with mashed potatoes, spinach, and carmelized onions sauce

This was my boyfriend's dish, but I tried a bite and started wishing I were hungrier so I could order my own. The pork was tender, juicy, and nicely sweetened from the carmelized onions. Fluffy mashed potatoes and fresh spinach completed this simple but excellent dish.

Guess I have another reason to love wine country! Also, Bistro Jeanty has a spin-off restaurant in San Francisco called Jeanty at Jack's, and you can bet I'll be trying that out too!

Bistro Jeanty
6510 Washington Street
Yountville, CA 94599
www.bistrojeanty.com

Charles Chocolates Factory

Charles Chocolates has a lot going for it, even without a Willy Wonka. Founder Chuck "Charles" Siegel first started making his own chocolate as a young man after his Italian girlfriend complained that American chocolates were just not on par with its European counterparts. (I don't know about you ladies out there, but any man willing to dig his hands into confectioner's sugar to make you happy is a keeper.) Chuck opened his first chocolate company in 1987 in San Francisco, then later on established Charles Chocolates.

I went for a tour and tasting on site in Emeryville, courtesy of the UCSD Alumni Association. What I especially love about Charles Chocolates is the company's perfectionist attitude. Each confectionary delight is handmade in their factory, using fine chocolate and organic ingredients. The resulting flavors and textures are simply decadent, and sometimes surprising. And all chocolates are shipped within three days of creation.

The factory ... where all the magic happens!

Our wine for the event -- 2006 Wente Merlot. This was a full-bodied wine that hit the palate with flavors of blackberry and smoky tobacco, so it paired very well with our gourmet chocolates.

And now onto the actual candy...

Far left: Blood Orange Yankees (blood orange marmalade, 65% bittersweet shell)
Far right: Kahlua Truffles (bittersweet ganache mixed with kahlua)

Lemon Marzipans (organic Meyer lemons, organic almonds, 65% bittersweet shell)

Marzipan is basically a sugar and almond paste. Here, it was mixed with lemons and then coated with bittersweet chocolate. As a result, the candy was both sweet and slightly tart, with a pleasant crunch from the nuts.

Ginger Truffles (bittersweet ganache blended with candied ginger)

Raspberry Hearts (raspberry ganache, 65% bittersweet gilded gold shell)

It's every woman's dream ... hearts, gold, and fruit filling! The company also makes a Passion Fruit Heart with a gilded silver shell, and a Mojito Heart infused with mint, lime, and of course, Jamaican rum.

Triple Chocolate Almonds

And if you're having trouble making a choice from their wide variety of candy, you can pick up one of their beautifully-packaged gift sets.

The Tea Collection

Tea-infused truffles, with Chinese characters indicating which tea flavor awaits inside. And even the box is made out of chocolate!

Wine-Infused Pate de Fruit

I like candy. I like wine. This is genius! Flavors included: Gewurztraminer, Merlot, Sauvignon Blanc, Cabernet Sauvignon, and Champagne.

So if you ever feel like having some gourmet confections, keep Charles Chocolates in mind. And feel free to send me a truffle or two!

Charles Chocolates
6529 Hollis Street
Emeryville, CA 94608
(510) 652-4414
www.charleschocolates.com

Uva Enoteca

Most of my friends, as well as careful readers of this blog, know that I adore wine. I'm generally more familiar with New World wines, and I know the big names in the French regions. But I've only recently begun to dabble in Italian varietals, so I was excited when Uva Enoteca opened up in the Lower Haight. It's a charming restaurant and wine bar that is both classy and cozy, with an extensive wine list, simple but flavorful food, and very friendly staff.

Our waiter really knew his stuff -- he asked me for my preferences in varietal, flavor, and body, and was able to make several recommendations based on my comments. And of course, you can have a small taste of any wine before committing to a glass.

The food was also fantastic, with a menu that included Italian appetizers, pizzas, paninis, and a drool-worthy selection of cheeses and crafted meats.

Complimentary olives

Pancetta, chicken, and gorgonzola panini ($8) -- so heavenly!

Assorted meats ($16-35)

Three cheeses with honey and fruit spreads ($12)

In keeping with the Italian theme, I'll end this entry with an excerpt from one of my favorite books, "Eat, Pray, Love" by Elizabeth Gilbert:

Americans don’t know how to do nothing. This is the cause of that great sad American stereotype – the overstressed executive who goes on vacation but who cannot relax. I once asked Luca Spaghetti if Italians on vacation have that same problem. He laughed so hard he almost drove his motorbike into a fountain. “Oh no!” he said. “We are masters of il bel far niente.” This is a sweet expression. Il bel far niente means “the beauty of doing nothing.”

Now listen – Italians have traditionally always been hard workers, especially those long-suffering laborers known as braccianti (so called because they had nothing but the brute strength of their arms – braccie – to help them survive in the world). But even against that backdrop of hard work, il bel far niente has always been a cherished Italian ideal. The beauty of doing nothing is the goal of all your work, the final accomplishment for which you are most highly congratulated. The more exquisitely and delightfully you can do nothing, the higher your life’s achievement. You don’t necessarily need to be rich in order to experience this, either. There’s another wonderful Italian expression: l’arte d’arrangiarsi – the art of making something out of nothing. The art of turning a few simple ingredients into a feast, or a few gathered friends into a festival. Anyone with a talent for happiness can do this, not only the rich.

Uva Enoteca
568 Haight Street
San Francisco, CA 94117
(415) 829-2024
www.uvaenoteca.com

Epic Roasthouse

Having gone to my third and most likely final graduation last weekend, I still think all the ceremony is a whole bunch of fluff, complete with inspiring speeches that no one really remembers, uncomfortable shoes, and grad caps that either make us look like painters or bakers, depending on the angle. Needless to say, I was incredibly happy when it was all over, and I could proceed to take countless obligatory photos and sip on free champagne at the reception. Oh, and get rid of my ridiculous baker's cap.

By the end of the reception, I was starving and couldn't wait to sit down for dinner. I had made reservations at Epic Roasthouse a month earlier, and was excited to try Chef Jan Birmbaum's offerings.

One of the most amazing things about Epic is the view of the ocean and the Bay Bridge from the restaurant. It's the stuff of those "I [Heart] SF" postcards. Epic has tall windows on each side of the restaurant, so you can admire the view completely while enjoying your meal.

As for decor, the space was classically comfortable, with tall ceilings and plush carpeting. Dominating the middle of the restaurant was a prominent seven-foot flywheel with bold red paint.

Birnbaum wanted to go "beyond the traditional steakhouse," and this was evident from the menu. Steak was obviously the main attraction, with staples like prime rib, rib eye, and New York strip, along with classic steakhouse sides like mushrooms and spinach. Yet there were also plenty of other meat offerings (e.g., Wild Mushroom Risotto with Crispy Pork Belly and Balsamic Pork Reduction), as well as seafood (e.g., Wood Oven Roasted Half Dungeness Crab with Cipollini Onions and Fingerling Potatoes).

My mom always begins judging a restaurant by the quality of its complimentary bread. She really, really likes bread. Lucky for her, Epic served three different kinds!

Our favorite was the cheese-filled popover on the left. We shamelessly kept asking for more.

For an appetizer, we started off with a set of four baked oysters - two Rockefellers and two Bienvilles. Both were excellent, and I especially loved the melted cheese and breadcrumbs atop the Rockefellers.

Baked Oysters 2x2 ($12)

My dad and I decided to split the Rib Eye for two, a 32-ounce medium-rare feast presented bone-in, like all the other steaks at Epic. Good texture on the meat and savory accompanying sauces, all of which paired wonderfully with the bottle of Joseph Phelps Le Mistral that I had saved for my graduation. Yet I have to admit that I'm still quite partial to the scrumptious steaks at Ruth's Chris Steakhouse. Yes, it's a chain and has never been featured in movies, but that is still my default steakhouse. Maybe I just like buttery-flavored steaks.

Wood Oven Roasted Rib Eye for Two with Horseradish and Black Pepper Creme Fraiche ($84)

One of my favorite red wines! ($25 corkage fee)

My mom's salmon was delicious, just barely cooked all the way through and perched atop fresh asparagus stalks. It was nice to see (or taste) that the seafood here was just as good as the steak!

Cedar Plank Smoked Salmon with Asparagus and Housemade Pancetta Vinaigrette ($27)

Side of Wild Sauteed Mushrooms ($9)
Thick and chewy - great with the rib eye!

And of course, we couldn't forgo dessert, my favorite part of a meal! We split the chocolate souffle and the vanilla creme brulee.

Warm Scharffenberger Chocolate Soufflé with Caramel Sea Salt Ice Cream ($10)

The cool, subtle flavor of the caramel ice cream contrasted well with the rich, warm, slightly bitter-sweetness of the chocolate. This is the stuff of chocolate lovers' dreams.

Vanilla Crème Brûlée with Citrus Salad ($10)

I personally liked the creme brulee more, since I'm not the biggest fan of dark chocolate. Epic's creme brulee was nicely done, with smooth custard under a perfectly burnt sugar coating, and fresh berries on the side.

Overall, definitely an epic experience, along with an epic bill at the end. And now I'm also curious about Waterbar, which is right next door...

Epic Roasthouse
369 The Embarcadero
San Francisco, CA 94105
(415) 369-9955
www.epicroasthousesf.com

"You Stay Classy, San Diego!"

As a graduation gift to myself, I took a weekend trip to San Diego to visit some old college friends and, of course, to eat until I regained all the weight I lost while I was engrossed in textbooks during my exam period. The following are photos of my favorite meals from the trip.

La Jolla eggs benedict | bacon, mushrooms, spinach, tomato, garlic & balsamic vinegar| The Cottage

Mimosa | Champagne Bakery

Breakfast flatbread | over easy egg, bacon, cheese, marinara sauce | Champagne Bakery

Chicken wings | Yakitori Yakyudori

Smoked gouda cheese | Von's

Wine selection | The FleetWood

Tako wasabi | Tajima 2

Uni pasta | Tajima 2

Shaved ice | Cafe Venti

Thanks to everyone who made the meals so memorable! I hope you enjoyed them as much as I did. And I'll be topping off my graduation celebrations tomorrow night with dinner at Epic Roasthouse in San Francisco!