I have recently added the title "Napa Chef at Large." Living in Napa, presently unattached to a restaurant or any one permanent venue, this is what I came up with as I believe the name illustrates my present state of being. I have recently begun to cook for small private events at wineries and residences here in the Napa Valley, while taking on some food related consulting projects. In the meantime, the fall season has been extraordinary this year with both warm & cool daytime temps and very crisp nights. We just finished the grape harvest & crush and now turn to olive harvest. Soon, local producers will be celebrating Olio Nuovo! That means "New Oil." The freshly pressed olives will release fragrant golden & green colored oil when being pressed, which if done correctly, will result in delicious Extra Virgin Olive Oil. A great time to grill some delicious bread, slather it with Olio Nuovo, add just a pinch of Maldon sea salt, or fleur de sel, and enjoy! Of course, there are plenty of other ways to enjoy Olio Nuovo. Some of my favorites are, taglitelle with garlic, anchovies, chiles & mint or, drizzled to finish a butternut squash risotto, or on a pizza fresh from the hearth, a perfectly roasted piece of local halibut or, provencal fisherman's stew. Whatever you are in the mood for, it will undoubtedly be enjoyable and add to the experience. Just don't let this pass by as it really needs to be consumed between now and the end of December. Oh, and don't forget, the san francisco bay area dungeness crab season starts tomorrow!
Here are some photos from recent events I have cooked for.
Please don't hesitate to contact me regarding your dining and entertaining needs here in the Napa Valley!