Paleo & Primal Food, Wine, Travel & Living

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Mason on the Steve Harvey Show!

Check out my friend Mason Partak and his appearance on the Steve Harvey show. Mason has raised money to help his school learn how to make and serve healthier lunches!🙂

Mason Partak

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An Introduction to Sicilian Wines

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Thanks to a Twitter tasting sponsored by Wines of Sicily, I was introduced to some wines I had never tried before and some varietals of which I had never heard. I also learned a little bit more about how wines are labeled in Sicily, and that there are nearly 50 native grape varietals unique to Sicily.

Sicily is the triangular-shaped island off the “toe of the boot” in Italy and is the largest Mediterranean island.

The weather in Sicily is very favorable for grape growing. It has a lot of bright sunshine and reliably moderate rainfall, but overall a very warm and dry climate.

This warm and dry climate is ideal for  grape growing because of the absence of mildew and rot (which doesn’t tend to happen in a drier climate). Much of Sicilian wine is produced from organic grapes (because they don’t have a lot of disease), and therefore do not need to be sprayed with harsh chemicals.

There are 250,000 acres of combined international and native grapes planted in Sicily. The best known native grape varietals are Grillo, Catarratto, Nero d’Avola, and Frappato, of which all but the Catarratto I had the opportunity to sample this week.

Below is a map of the country with wine growing provinces marked with numbers. The names beside the circles mark some of the major wineries in Sicily. For this blog post I will focus on the wines I received from Mandrarossa (Nero d’Avola), Planeta (Frappato), and Firriato (Grillo), which you can easily spot on the map.

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Now that we have our geography lesson, next a tasting…

The first wine we tried was the Grillo produced by Firriato. Because wine labels read a little differently in Sicily, I have done my best in the photo below to break down what each item means. It’s rather tricky not being too familiar with Sicilian wines, and because the labels can vary in their layout.

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Grillo: It’s pretty much like the Sicilian version of a very light un-oaked Chardonnay. My tasting notes for the Grillo are as such: Light straw color, off dry, flavors of lemon and hints of tangerine. It’s a nice wine on its own, however some pairing ideas would be: grilled fish, shrimp, scallops or vegetables, brie and crackers (gluten free-Paleo style, of course!).

Label breakdown: Varietal (grape) is Grillo, produced by the Winery Firriato, Vintage (year grapes were harvested) 2014, and Brand Altavilla Della Corte; kind of like what model of car it is as in Pontiac Bonneville, the Bonneville part correlates with the Altavilla Della Corte. I hope that makes sense!

Next up in our flight was a Frappato. Frappato is most often used as a blending grape with Nero d’Avola (which you will read more about later in this blog post). In the bottle below, Frappato goes solo…

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Label breakdown: Varietal (grape) is Frappato, produced by the Winery Planeta, Vintage (year grapes were harvested) 2015. This time the label does not bear a brand but the Designation Sicilia Vittoria DOC. Vittoria is a town in the province of Ragusa and a DOC is an Italian wine classification (there are 330 DOC titles, each with its own laws overseeing viticultural zone, grape varietals and style of wine). So, it would be sort of like saying Sonoma, California, if Sonoma had only certain grapes it could grow in their county and the wine produced in a certain style.

Upon tasting, the wine very much reminded me of a Beaujolais Nouveau, trying to mature into a more robust wine like a Pinot Noir or a Grenache. That’s no knock on Beaujolais Nouveau (made from the Gamay grape and released the same year it is harvested to showcase it’s fresh and fruity deliciousness), and which coincidentally is about to be released this year on November 17th. The Frappato definitely had Beaujolais Nouveau characteristics, but also had a nice charcoal and smoke overtone.

My pairing suggestions would be roasted chicken and root vegetables, mild to medium cheeses, mushroom-centric dishes, and believe it or not, a cheeseburger, especially with mushrooms on it. This is a fun, affordable, crowd friendly red wine, and keep it in mind for your upcoming Thanksgiving table!

Lastly (but not least, of course) comes the bottle of Nero D’Avola sent to us by Mandrarossa.

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Once again, we’ll do the label breakdown. The Producer/Winery is Mandrarossa, the Varietal is Nero D’Avola. The Vintage (which is waaay to the right on the bottom is 2015). The phrase “Costa Dune” means sandy coast, and I am sure that’s an accurate description of the vineyards.

Upon examination, we noted the wine’s deep yet brilliant color, deep mauve, and its richness exuding hints of oregano and plum spice. I am not making this up. I’m going to venture out and say that the things we smelled in the wine probably grow within yards of the grapes.

Therefore, a simple pairing rule to keep in mind is: If it grows together, it goes together. So I’ll say a nice red meat sauce with basil and oregano on top of zucchini “noodles”, an eggplant lasagna, Cincinnati chili, or beef stew. Just have fun with it.

I hope you enjoyed reading a little about Sicilian wines, and that if you see them where you happen to buy wine, you will give them a try.

Thanks to the Wines of Sicily (on twitter @winesofsicily) for sending us the sample bottles (great to taste non-US grape varietals I had never heard of) and to Leslie Sbrocco (on twitter @lesliesbrocco) for hosting the Twitter chat on November 3rd on the Wines of Sicily which can be found here.

Cheers and don’t be afraid to try something you’ve never heard of before! It might just be your new favorite.

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Pre-Holiday Grand Tasting at Matteo’s Pizza and Bistro Set for Mon, Nov. 14th, 5:30-7:30pm

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This premium wine tasting probably should have been held on Halloween because the wines you’ll get to try are SCARY GOOD. Admission to the event is only $30 per person AND you get food during the tasting! Sounds to me like you should already be penciling this event onto your calendar with a giant permanent marker, but if you need more convincing read on…

First, the tasting is on Monday, November 14th from 5:30-7:30pm. So, if you have plans, cancel them and do this instead! Seriously, if you like great wine at all, Matteo’s Wine and Bistro/Matteo’s Cellar Wine Shop is the place to be.

The food menu served will be: pizza, polenta fries, meatball sliders, empanadas, a bread and cheese tray. So I guess I am running 10 miles that morning.😉

The tasting will include wines from the following labels:
*indicates a cavegrrl.com favorite

Archery Summit, Arrowood, Bella, Brassfield, Bridesmaid, Borjon, Canard-Duchene, Carmenet, Chalk Hill*, Cliff Lede, Dominus, Don & Sons, Double Canyon, Duckhorn*, Dutton Goldfield*, Fisticuffs, Flowers*, Freemark Abbey*, Fuse, Gerard Bertrand, Groth, Guigal*, Hall*, Hartford Court, Hourglass, Jeio, Kansler, Lewis Cellars, Maldonado*, Mer Soliel, Obsidian Ridge, Petree Cellars, Pine Ridge*, Pride Mountain Vineyards*, Raeburn, Regusci, Resonance, Robert Craig*, Roederer*, Sonoma Cutrer*, VDR, William Harrison*, Yao Ming*

As you can see by the asterisks, a lot of my favorites will be served during the tasting, and I am looking forward to tasting some new favorites I can recommend to you.

To reserve your spot please email Margo(at)pizzamatteo.com. Cheers and hope to see you there! You can find Matteo’s Pizza and Bistro on Facebook here.

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Listen to Me Today on Serious Talk. Seriously.


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Today I am a guest on the podcast Serious Talk. Seriously. hosted by Johnny Flores! We chatted about my rebranding of cakegrrl.com to cavegrrl.com, Paleo, gluten free, bread, Oprah, the importance of having a supportive significant other, alopecia, the changing roles of men and women and even vocal fry! Click below to have a listen and if you enjoy, you can subscribe to the podcast on iTunes HERE or on Stitcher here. Click the link below to listen!🙂

http://app.stitcher.com/splayer/f/58636/48107684

You can like Serious Talk. Seriously. on Facebook here, follow on Twitter here.

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Flights By Night #6: Apothic Inferno and Primal Moussaka

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Happy Halloween!

Today’s Flights by Night is brought to you by Apothic Inferno. This wine was inspired by the whiskey-making techniques of barrel-aging and is aged in white oak, whiskey barrels. The barrels are charred with flames and first used to age whiskey for years prior to being used to age the wine.

“Those who have come to love Apothic know that we’re always looking to defy convention with unique blends and bold flavors,” said Christine Jagher, Marketing Director for Apothic Wines. “Apothic Inferno brings a rebellious attitude to the wine category – even the label’s dark colors and intertwined graphics elicit a fiery style, the perfect addition to our portfolio.”

The Apothic Inferno is a bold red wine that is on the spicy and herbal side. There are notes of clove and maple, so it’s necessary to pair the wine with a rich and earthy food. That’s why we chose Eggplant Moussaka, and more specifically the Primal Moussaka recipe that appears over on Mark’s Daily Apple. This is the type of meal you want to make on a winter evening. Like a great stew or lasagna, the moussaka gets even better the next night. Since the recipe is slightly labor intensive, you can make two pans at a time and freeze the rest to thaw it out for a no-hassle dinner on another night.

The savory flavors of cinnamon, allspice and fresh dill mixed in with the lamb makes this moussaka a no-brainer pairing for the herbaceous Apothic Inferno.

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Primal Moussaka from Mark’s Daily Apple
(Taken directly from the website)
4-6 servings

Ingredients:

  • 1-2 large eggplants, peeled (optional) and cut into 1/4-inch slices
  • 1 bunch of kale, chewy lower stems cut off
  • 1 28-ounce can diced tomatoes
  • 1 onion, finely chopped
  • 2 garlic cloves, pressed or chopped
  • 1 pound ground meat (lamb is traditional)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 cup chopped fresh dill
  • 3 eggs
  • 1 cup full-fat Greek yogurt
  • 1/8 teaspoon nutmeg
  • 1/4 cup grated parmesan cheese
  • olive oil, for sautéing
  • salt and pepper, to taste

Instructions:

Salting the eggplant is optional, but it will draw out moisture and prevent the eggplant slices from soaking up so much oil. After peeling (optional) and slicing the eggplant, place the slices in a colander. Sprinkle the slices liberally with kosher salt. Let the slices sit for 20-30 minutes until moisture appears on the surface. Rinse the eggplant thoroughly and blot dry.

Heat a few tablespoons of olive oil in a skillet over medium-high heat. Add several slices of eggplant to the hot oil at a time and sauté the eggplant slices, turning as necessary, until soft and just lightly browned. Continue heating oil and cooking the eggplant until all the slices are cooked. Set the eggplant aside.

Boil the kale for 3 minutes. Puree the kale with the tomatoes and 1/2 cup of water in a food processor.

Heat a tablespoon of oil in a pan over medium heat and add onion and garlic. Saute a few minutes then add meat, cinnamon and allspice. Stir, so the meat browns evenly. After five minutes add the dill and the tomato mixture.

Simmer until the sauce thickens, about 30 minutes. Salt and pepper to taste.

As the meat cooks, whisk together eggs, yogurt and nutmeg.

Preheat the oven to 350 degrees F.

In a lightly oiled 2-quart square baking dish, place a thin layer of eggplant then cover with the meat. Layer the remaining eggplant on top, then the yogurt. Top with additional grate cheese if desired.

Bake 45 minutes, or until the top is set and golden brown. Let rest 20 minutes before cutting into the Moussaka.

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Apothic Inferno retails for $16.99. To learn more about Apothic Wines and where to buy, visit Apothic.com or Apothic’s social channels. You can find Apothic Wines on Facebook here, on Twitter here and on Instagram here.

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One-of-a-Kind Hofsas House Hotel Celebrates 70 Years

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In Carmel-by-the-Sea, the Theis family is celebrating 70 years of European hospitality in their Bavarian-inspired Hofsas House Hotel.

The Hofsas House Hotel is within walking distance to the beach, multiple restaurants and shops, and several tasting rooms.

The hotel is also within just minutes driving distance to Monterey, Pebble Beach, Big Sur and Pacific Grove. The Hofsas House’s boasts 38 spacious rooms (all unique) with fireplaces, private balconies, wet bars, kitchens and patios, and the Dutch doors in every room allow guests to welcome in the ocean air.

Before I jump into all the amentities the Hofsas House has to offer, I want to talk about the hotel’s rich history, and what makes the hotel so special. On the Saturday morning of our stay, Andy and I met with Doris Theis, the mother of the current owner of the hotel, Carrie Theis. She was such a joy to interview and she filled me in on a lot of the history of Carmel as well as the Hofsas House.

The Hofsas House story begins with a woman named Donna Hofsas and her husband Fred. They moved to Carmel from Los Angeles in the late 1940s, and purchased four cottages in town. They lived in one of them and rented out the other three. The cottages were the humble beginnings of the hotel, as the main building was built in 1957, adding 25 more rooms.

Donna commissioned her friend, artist Maxine Albro (also famous for painting a fresco at Coit Tower in San Francisco) to paint a Bavarian-themed mural which has since been restored and still remains as a lovely welcome to guests. A swimming pool was also added at that time, making Hofsas House Hotel a Carmel destination.

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Fred Hofsas created the mosaic coat of arms, the Latin inscription translates to English as “Leisure with Dignity”.

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The various additions to the hotel proved to be very stressful on their marriage, and eventually Donna and Fred divorced. Donna retained ownership of the hotel and in the mid-1960s, she added the north wing and a meeting room. Also around that time, she built her house, and the cottage she had occupied became a family suite (Room 9/10) and is still available to guests today, as well as the three other original cottages.

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In 1981, Donna passed away, and her only son Jack took over the Hofsas House Hotel. Which brings us to Doris, the incredible lady I spoke with about the history of the hotel. Doris was Jack’s wife. Together, they had two children: Carrie and Scott. The hotel was very much a family affair and Jack ran the hotel until 1996, when he passed away. Doris and Scott then took over the management from 1996-2000.

Then in 2000, Carrie Theis returned to Hofsas House to become general manager. Carrie was no stranger to the Hofsas House Hotel, because she had been escorting guests to their rooms since she was 8 and working behind the welcome desk at check-in since she was 12. Carrie had pursued a college education and a career path of her own, however, felt it was important to carry on her grandmother’s legacy of service and hospitality at the hotel.

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And the hospitality is really what keeps the guests coming back to Hofsas House Hotel. I’m told that there are many guests that return because they know the history and the family and there is simply no other place in Carmel where they would rather stay.

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I can understand that. My first visit to Carmel was in June of 2013 and I stayed at Hofsas House Hotel. It was my birthday weekend and incredibly special. I think once you know the family and the history of the hotel, you just have to stay there. For me, it’s like being part of the hotel’s legacy. Below is a shot of the bedroom in which we stayed during this visit.

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Below is the incredible view from outside our room.

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Hofsas House Hotel is located on San Carlos Street, north of Fourth Avenue in Carmel-by-the-Sea. For more information, call (831) 624-2745 or visit www.hofsashouse.com. You can like them on Facebook here and follow them on twitter here.

Before I go on to recommend some dining in the area, I’d like to list some add-ons the Hofsas House offers that you can book during your stay:

• First is the Monterey Wine and Cheese Pairing (which we enjoyed, there were two cheeses and a bottle of wine in our room upon arrival) for $30. It’s pretty wonderful to finally get to your hotel room and there’s a chilled bottle of wine with cheeses waiting for you!

Champagne and Cheese Pairing with Hofsas House engraved flutes for $50.

• The Carmel Wine Walk-by-the-Sea Passport for $65.

In-room his and her couples massage starting at $160 for 45 minutes.

Decoration of room in a romantic, anniversary, or birthday theme for $75.

Golf packages that start at $65 per person including cart.

2-day pass for the price of one Monterey Bay Aquarium tickets.

And right now and valid until December 31st, 2016, you can celebrate Carmel-by-the-Sea’s 100th Anniversary and Hofsas House Hotels 70th Anniversary with a History Tour! Delight in the special charms of Carmel on a leisurely, fun and informative two-hour guided walk past enchanting Fairy-tale cottages, through secret pathways, hidden courtyards and award-winning gardens. At the end of the tour, you’ll  feel like a local. Cost is $25 per person. Guests who book this package will also receive a Carmel-by-the-Sea history book complimentary upon arrival (value $26.00). Learn about the 100-year history of Carmel-by-the-Sea. When booking use promotion code: HHWALKS. (Block out dates apply.)

On Friday evening, we were hoping to visit, Dametra Cafe. Since the restaurant was completely booked, we ended up at Mediterranean Restaurant (the sister restaurant of Dametra and just a few doors down). I have to say, if you can’t get a table at Dametra, Mediterranean is the next best thing. OK, well, except for a few menu items, it’s exactly the same thing. And you even get the same live music! They did not host our dinner, but I am recommending them as a favor to YOU! If you like Greek-Italian-Middle Eastern food combined, you should check it out!

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Another routine in Carmel for us is a lunch stop at La Bicyclette. It’s my annual excuse of the year to eat a high calorie lunch and love every bite.🙂 Right now they have a cassoulet special (you must try). And they have a gluten-free dough which they can substitute for any pizza on their menu (I picked the fig, arugula & prosicutto). Pretty much heaven with the Alsatian sparkling rosé we had.

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On Saturday evening, we visited Lover’s Point walked around the coastline for a while, and then and went to the Beach House at Lover’s Point for dinner. It was one of the most beautiful walks I have ever taken and the weather was still really cooperating. It wasn’t cold or rainy that evening.


 

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The Beach House at Lover’s Point is a very popular restaurant. I highly suggest making a reservation and then arriving a little early to have a drink at the bar. The restaurant is right on the water, so the views are spectacular.

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For dinner we started out with a Brussels sprouts appetizer. It was prepared with roasted garlic cloves, chorizo, butternut squash, shaved parmesan, smoked paprika oil. I am probably the biggest fan of Brussels sprouts you’ll ever meet, which is funny because I HATED them when I was a kid. Not anymore. Especially when you throw in chorizo AND cheese! This was an interesting dish and I loved the roasted garlic cloves that added a a slightly sweet flavor–balancing out the spicy sausage.

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Next was a little side salad…

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For my entrée, I ordered the Crab-stuffed Petrale Sole with sautéed spinach, smashed potatoes, saffron cream, shaved fennel, micro green salad. I am getting hungry all over again just looking at the picture and remembering the textures of the tender crab and flaky sole and the creamy sauce over the potatoes.

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Andy had the Hazelnut Crusted Sand Dabs with charred Brussels sprouts, pumpkin gnocchi, cipollini onions, beurre blanc, arugula pesto, and balsamic glaze. We shared both entrées because they were equally fantastic. By the way, the chef could have put pesto, hazelnuts, or balsamic glaze on a shoe and I would probably eat it. #allmyfavoriteingredients!!

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You can find Beach House at Lover’s Point on Facebook here.

In closing, I’d like to tell you about two upcoming events at the Hofsas House Hotel! One is the hotel’s 70th birthday celebration on Monday, November 7th, at 10:00am.

The event will begin at with coffee and light bites from Paris Bakery, then at 10:15 there will be a ribbon cutting with the Carmel Chamber and a Champagne toast with birthday cake at 10:30. There will also be a property tour and history discussion of the hotel’s 70 years.

Additionally, there will be a raffle to win an overnight stay! To RSVP (required by November 1) to marci at chatterboxpublicrelations.com

The second event is a little closer to the holidays. On Saturday, December 3rd, the 5th Annual Fundraiser for The Carmel Library Foundation will be held. The event will be a Gingerbread House Making morning/afternoon for the family. Together, families can create a gingerbread house to take home and display throughout the holidays. Children will receive one gingerbread making kit, hot cider and a cookie for a $25 donation to the Carmel Library Foundation.

Adults that want to attend will receive a glass of wine of award winning Monterey County wines from Twisted Roots Winery and can enjoy a gourmet cheese and fruit and tray for a $10 donation to the Carmel Library Foundation. Additional glasses of wine can be purchased for a $5.00 donation to the Carmel Library Foundation. (The $10 donation for adults does not include decorating a gingerbread house.)

There will be two sessions and you can sign up for 10:30 a.m. or 1:30 p.m.

Cost: $25 per child and $10 per adult (Adult does not include decorating a gingerbread house. The cost to decorate a gingerbread house is $25. All proceeds benefit The Carmel Public Library Foundation.)
Call Carrie at the Hofsas House (831) 624-2745 to make a reservation.

I’d like to extend my gratitude to the Hofsas House Hotel for hosting us during our stay in Carmel and being a direct ambassador to the 5th Avenue Deli and the Beach House at Lovers Point during our stay. Happy birthday to Hofsas House Hotel and happy 100th birthday, Carmel!!

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Inside the Hidden Food and Wine Gems of Yolo County

A few weeks ago, Andy and I were invited on a press trip to introduce us to the wineries of Yolo County and a beautiful inn in Winters. We were able to join the group at the lunch stop and for a few wineries afterward. Following our experience that day, I’m excited to share some photos and videos I took as well as some of what I learned. Though Yolo County has been overlooked, it is a definite destination for food, wine, and beer lovers.

The Visit Yolo tourism group consists of Woodland, Davis, Winters, Capay Valley, and Clarksburg. Our visit focused on Capay Valley (Brooks) and Winters and began at Park Winters, a historic boutique inn and restaurant located in a Victorian home, surrounded by gardens and farmland.

We were invited to walk around the property at Park Winters, and I was able to capture many images of the grounds before our special 4-course lunch (orchestrated by onsite Chef Scott Ostrander) was served.

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Before I describe the meal we enjoyed, here’s some of the backstory of Park Winters: The property (with a mansion built in 1865 by Yolo County pioneer George Washington Scott) was bought in 2011 by Rafael Galiano and John Martin. They opened the Inn at Park Winters as an event venue and bed and breakfast in 2012. Since 2011, Galiano and Martin have spent 3.3 million renovating the property, the water tower (that is now the “tower suite”), and building a saltwater pool and spa. They also built an event barn equipped with a professional kitchen where the stunning five course prix-fixe menu by Chef Ostrander is created.

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I was lucky enough to get a peek behind the scenes at the making of our media lunch and the care and precision that went into plating each course. Yes, there were tweezers involved. I took some video of cooks taking pride in each plate.

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Chef Ostrander came out to explain the menu and to meet the journalists he had not previously met inside the kitchen.The Chef is quoted on the Park Winters website as saying, “To me, farm-to-fork is really about utilizing farms and everything they have to offer. If it is tomatoes, that’s fine, but if its tomatoes, apricots, basil, spinach… even better. There is a comfort in knowing that the food you are eating came from just one place. Hopefully not too far away.” It’s a match made in heaven for the Chef and the onsite organic garden at Park Winters. His culinary team also includes Paul DiPierro (Chef de Cuisine) and Taylor Lovelace (Sous Chef).

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I was delighted to see a bottle of one of my favorite local Chardonnays on the table, The Arsonist Chardonnay, made by Matchbook Wine Company.

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Pretty sure it was fate, but someone also placed an entire bottle of Capay Valley Sparkling Viognier next to me, which happened to be one of my favorites at this year’s Legends of Wine, and I happily sipped it between our courses and wine pairings. Um #Iwasntdriving!!😉

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The menu was spectacular and paired with wines exclusively from Seka Hills, Turkovich Family Wines, and Capay Valley Vineyards, however there were wines from Berryessa Gap Vineyards, Casey Flat Ranch, Matchbook Wine Company, Route 3 Wines, and Simas Family Wines also present on the table for us to enjoy.

I was most impressed with the Gazpacho dish, one of the best I have ever had. Also, it was the most elegantly plated lunch I have ever eaten.

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So I’m hoping after the pictoral and descriptions, you’ll want to make a trip to Park Winters very, very soon! It’s such a unique and incredible space and a delightful epicurean experience.

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And then there was a dirt road. After lunch, we headed to Seka Hills Winery and Olive Oil production facility, located in Brooks, and producing red and white wines by the Yocha Dehe Wintun Nation (translated to mean “Home by the Spring Water”). It’s really incredible to experience the Seka Hills tasting room and the land there the olives and grapes grow. And it’s even better to stand on the land and get a vineyard tour while sipping their Viognier!

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The below photo is a vine being grafted into another vine. This is a common vineyard process when a vine is inserted in a groove, slit, or the like in a stem or stock of another vine and it continues to grow. This method is used to save the time of establishing a new root system.

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Inside the Seka Hills Tasting Room:

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Not only does Seka Hills produce great wine, they also produce olive oil and honey! The tasting room is located inside a 14,000 square foot olive mill facility. There are guided tastings available that offer visitors a chance to experience the agricultural products from the Yoha Dehe Wintun Nation.

Coming up on Sunday October 30th, Seka Hills will be having an Olive Crush Festival to celebrate their harvest. It will be in the Seka Hills Tasting Room from 12pm-4pm. There will be olive oil and honey tasting, wine and sangria by the glass, local vendors, live music, food trucks, and mill tours! For more information, you can head over to the Facebook event page HERE.

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Our last stop of the tour was Capay Valley Vineyards.

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Capay Valley Vineyards was started in 1998 by Tom Frederick and Pam Welch. The winery produces wines from their own grapes. All vineyard tasks such as pruning, shoot thinning, and harvesting are done by hand.  The grapes are harvested at night to obtain cooler fruit to begin the winemaking process. Their winemaker is Terri Strain.

In 2003, after a two year federal process, the Capay Valley was designated an American Viticultural Area (appellation). Capay Valley Vineyards represents their AVA marvelously as they are featured annually in one of the Sacramento’s Farm to Fork Festival’s crown events: Legends of Wine.

You can find Park Winters on Facebook here on Twitter here and on Instagram here.
You can find Seka Hills on Facebook here and on Twitter here.
You can find Capay Valley Vineyards online HERE.
You can find Visit Yolo on Facebook here, on Twitter here and on Instagram here and on Pinterest here.

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Experience the Stunning Views of San Francisco at the Cityscape Lounge

A few weeks ago I was invited to be part of a media preview at the Hilton San Francisco Union Square for the unveiling of their 46th floor lounge, Cityscape. Cityscape is located inside tower one of the Hilton (which also happens to be the largest hotel on the West Coast).

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It’s hard to leave out hyperboles when describing the Cityscape Lounge, because it’s almost too pretty to believe. I was giddy as we rode the elevator up and as I watched the number climb on the display. Once inside the lounge, I was awestruck.

The Cityscape has a 360-degree view of San Francisco and beyond. Through it’s 14ft floor-to-ceiling windows, you can see the Golden Gate Bridge, Coit Tower, the Transamerica Pyramid, Chinatown, AT&T Park, the Marin Headlands, Nob Hill, Oakland, and giant barges on the Bay. Now that Cityscape Lounge is open to the public, it’s at the top of my list for must-see sites in the City.

“No two days look the same from Cityscape, where San Francisco weather flows over the ever changing skyline,” said Lenny Gumm, general manager, Cityscape. “What doesn’t change are the views and the great food and drinks to enjoy with them.”

Lenny Gumm is a veteran bar and lounge manager in which he’s held positions with several local watering holes, including Hotel Rex, One Market Restaurant, Temple Nightclub, DOSA Restaurant, La Urbana and the Four Seasons.

And instead of trying to put anymore of what I saw into words, below are the photos I took and a Facebook live video I broadcasted that evening to give you a full view of the space!

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The tables, couches and seats line the windows inside the lounge, which means wherever you are seated, you’ll have a magnificent view. If that’s not enough, here’s a peek at some of the libations and nibbles available to enjoy!

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This is one of the drinks from the Cityscape’s signature cocktail menu (drinks all named after areas in San Francisco)––the Mission: Maestro Dobel Diamond Tequila, St. Germain, ruby red grapefruit, and lime. Other selections include a Russian Hill: Stoli Elit Vodka, Cointreau, white cranberry, and fresh citrus, a Pacific Heights: Hennessy VS Cognac, Cointreau, squeeze of lemon, a Noe Valley: Tito’s Vodka, Aperol, lemon, agave nectar, splash of Prosecco, just to name a few. The full offering of specialty drinks as well as a list of wines and beer available can be found here.

The media group and I also previewed the Cityscape‘s menu of small plates, designed especially to be enjoyed with the signature cocktails. The appetizers were all neatly arranged on a shelf and we were encouraged to sample all of them and as many as we wanted.

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A Cheese and Charcuterie Plate with Beet Pickled Egg, Quince, Grain Mustard, Olives, Black Garlic and a Selection of fine Meats and Cheeses.

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Chilled Prawn with a “Cioppino” Cocktail Sauce and Citrus Gremolata

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Spiced Cucumbers with Sesame, Crushed Chile, Scallion, and Burnt Peanut

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The Ahi-Salmon Hamachi Poke with Sweet Onion, Inamona Jus, Micro Wasabi, and Lotus Root Chips

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The Kennebec potato crisps served with a black garlic-charred scallion aioli.

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Other menu selections include California Pistachios and Almonds, Avocado Hummus, Dungeness Crab, Beef Satay, and a Selection of Seasonal Sweets Dessert Plate.

I brought Catherine Enfield of Munchie Musings as my guest and it was a fab Girls’ Night Out. The bonus of the evening was parking the car and never leaving the hotel, so in a way, it was actually a Girls’ Night In!

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The photo below is a shot of the suite on the 26th floor (also inside tower one), where the Hilton was kind enough to let me stay for the night. There is a balcony outside the room and a fairly large patio with outside seating to enjoy the views (also incredible at a 26th floor level). I can’t wait to go back and spend the night there again!

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The next morning, Catherine and I enjoyed the breakfast buffet at Urban Tavern, located on the lobby level of the Hilton. Below is a You Tube video of items available (everything!) on the buffet. I was really impressed by the Congee bar with several toppings, as well as the availability of healthy items. (There’s also lots of pastry, cereal, bread, bagels, too, if that’s your thing.)

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Cityscape Lounge is open seven days a week from 5pm-Midnight. You can find the Hilton San Francisco Union Square on Facebook here, and follow them on Twitter here. Much thanks to the marketing team at the Hilton San Francisco Union Square for your hospitality. I’ll be back soon!

 

SunBasket Offers a Healthy and Convenient Solution for Weeknight Meals

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If you’re anything like me, the last thing you want to do when you get home from a busy day at the office is go to the grocery store (after sitting in traffic for almost an hour), wade through the aisles, figure out what to make, shop for the ingredients, wait in the checkout line, then actually COOK a full meal after all of that.

Now, if I didn’t work full time with a giant commute, I would be planning out multi-course menus for the week, shopping for the freshest ingredients and taking my time with all the preparations. I would be all about making every night’s dinner an event to remember.

But, for most of us, that’s just not a reality. Enter Sun Basket. The product that delivers a weekly box equipped with 3 meals for 2-4, and inside the box includes everything you’ll need to make them.

With Sun Basket there are easy and delicious recipes that YOU choose weekly for 2 to 4 people at $11.49 per meal. You can customize for a Paleo, gluten-free, or vegetarian diet. All recipes are created by top San Francisco chef Justine Kelly and approved by a nutritionist.

The Sun Basket kits are certified organic and sustainably sourced. All the ingredients are pre-measured which is less hassle and creates less waste. You can feel free to skip the grocery store and enjoy the best seasonal ingredients. You might even enjoy an ingredient that is hard to find or you have not tried on your own!

Sun Basket delivers weekly right to your door. The ingredients are shipped in an insulated box so they stay fresh and the packaging is recyclable and reusable.

So what did we enjoy in our Sun Basket? We chose strictly Paleo options for the week and ended up with the 1. Thai Turkey Lettuce Cups, 2. Steaks with Artichoke-Red Pepper Tapenade and Sweet Potato Fries, and 3. Trout in Parchment with Warm Date and Apricot Salad.

Here’s what it all looked like!

Meal One: Thai Turkey Lettuce Cups, recipe HERE.

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Of all the meals in the Sun Basket, this was the smallest in portion size, and could be eaten as an appetizer if you are both really hungry. That being said, I enjoyed it the most because of the several levels of flavors with the pickled vegetables, fish sauce, maple syrup, etc. And, there were cashews in there, too, another favorite ingredient of mine.🙂

Meal Two: Steaks with Artichoke-Red Pepper Tapenade and Sweet Potato Fries, recipe HERE.

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And meal three: Trout in Parchment with Warm Date and Apricot Salad, recipe HERE.

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If you’re a big eater, then perhaps you might choose the 4 person serving to feed 2 people. I like that the calories and nutritional information is all right there on the recipe card, as well as detailed instructions on how to prepare each dish that is in the box.

One of the best things about Sun Basket is that you can order when you want and skip when you don’t. There is no commitment to order week after week, but you’ll want to order repeatedly once you discover the convenience and taste of the box contents.

You can find Sun Basket on Facebook here and follow them on Twitter here, Pinterest here and on Instagram here. To place an order, you can visit https://www.sunbasket.com/home.

Marriott Napa Valley Hotel and Spa Revitalized with a Multi-Million Dollar Renovation

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Recently, Andy and I had a chance to experience the Marriott Napa Valley Hotel & Spa’s stunning remodel. The property, located in the heart of the Napa Valley, has within the last few months, revealed a stunning new resort-style pool and courtyard that will serve as the hub of upcoming weddings, events and activities––from poolside gatherings, dining and yoga, to movies, wine and cocktails under the stars.

Upon arrival, I explored the newly renovated room and was greeted by an exquisite plate of goodies and a fine bottle of wine. A bottle of Silver Oak Cabernet Sauvignon to be exact.

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We had a big day ahead of us with two tastings scheduled at Walt Wines and Gundlach Bundschu, so we only had one drink in the hotel’s bar before retiring. As you can see below, the bar area has been updated and is quite beautiful.

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The next morning, I snapped a few pictures of the sun outside our room before I took off to the also updated workout facility and spa.

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After our workouts, Andy and I went wine tasting, headed to Walt for a Pinot Noir specific tasting, and then to Gunlach Bundschu for a tasting and a lesson on the winery’s history. We ended up spending a few hours at both wineries and then returned to the Napa Valley Marriott to relax by the pool for a few hours before dinner.

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After the pool and outdoor excursion, we got ready for dinner and then enjoyed some time in the lobby with a wine tasting. The lobby wine tastings feature different wineries each day. That evening’s featured winery was Raymond Vineyards.

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Soon, we settled into dinner at the Marriott’s restaurant VinEleven. Brian Whitmer is the head chef and focuses on American cuisine that celebrates culinary traditions from around the world incorporating locally and sustainably-grown produce.

Andy and I like to order several different items and share them. Our appetizers were the Truffle Fries served with Parmesan Cheese and Truffle Oil:

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We also enjoyed the Lolita’s Fish Taco with Cod, Mango Pineapple Slaw and Sambal Aioli.

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For our entreés, Andy ordered the scallop special, which upon tasting, we begged for them to put on the regular menu. The scallops were presented on a bed of mushroom risotto and were perfectly seared as you can see in the photo below.

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For my dinner, I ordered the Spiced Chicken Cashew Lettuce Cups (which are on the menu in the appetizers section). Since Andy and I share food, it’s not strange for us to order only one main course and 2-4 different appetizers. I believe that it’s possible to get a solid impression of a restaurant this way. Appetizers are one of the most important parts of a menu because they are supposed to intrigue a customer and make them look forward to the next part of the meal.

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At VinEleven, you can enjoy a signature summer cocktail at the beautifully lit bar or outdoor patio from 6:30 a.m. to midnight, and as late as 1 a.m. on Friday and Saturday. The Heirloom Organic Gardens feature over 2,000 square feet of raised and in-ground beds, a lush herb garden, and a communal dining table that serves 18 guests. After such a grand meal, it was time to retire.

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The hotel’s pool and outdoor wedding and event space also proves to be a showstopper. The Marriott Napa Valley Hotel & Spa has made their outdoor space a place where visitors and locals alike can gather. The pool is a sparkling 100-by-30-foot oasis with luxe lounge furniture and umbrellas, cozy fire pits, shady Redwood nooks, and all-day dining. Poolside yoga is available for guests to begin their day and then afterward they can enjoy a swim.

All 275 guestrooms have been completely renovated with a design specifically to mimic the colors and feel of a tasting room. They have warm greys and Earth tones that appear naturally in wine caves, as well as burgundy/grape hues that take on the grape color so familiar in Napa. There is a sliding wooden barn doors with exposed hardware that provides bathroom privacy while creating a rustic wine country feel to the tranquil space.

Crisp white tile, grey granite and luxurious amenities provide a spa-like experience in the bath with electric mirrors for ideal lighting. Modular seating by large windows provide a cozy sitting area to enjoy a bottle of wine or in-room dining.

All guestrooms come fully equipped with a new state of the art guest entertainment system that provides unique content choices such as, on-screen weather, flight data, and Bluetooth® connectivity. The Enseo guestroom entertainment system will allow you to access your Netflix®, Pandora®, YouTube®, Hulu® and Crackle® accounts directly through the guestroom TV.

The Napa Valley Marriott Hotel and Spa $20 Daily Destination Fee includes the following daily amenities:

  • Culinary Garden Tour with Sparkling Wine (4pm)
  • Yoga Class every morning meet in the lobby (7:30am)
  • Preserve Spa Access Eucalyptus Steam Room (8:30am to 12:00pm)
  • Specialized Bicycle Access with hybrid bicycles with helmet, available from dawn to dusk
  • Bottled Spring Water replenished in your room daily
  • Starbucks House Blend Coffee, two available daily in VINeleven Market
  • Daily Vintner Pour every evening in the lobby (5-6pm)
  • Wireless High Speed InternetTo learn about the Marriott Napa Valley’s special packages, you can click here.

For more information, visit www.NapaValleyMarriott.com or call (707) 253-8600. Become a fan of the Marriott Napa Valley Hotel & Spa on Facebook at www.facebook.com/Napahotel and follow the hotel on Twitter at www.twitter.com/NapaMarriott and on Instagram here.

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