Just a few decades ago, the Napa Valley had a handful of wineries dotting the landscape. There were beautiful, sleepy, luxurious spots like the famed Meadowood Resort to enjoy, and the Robert Mondavi Winery had cooking classes with 3 star French chefs. Then, in 1981, California won its famous blind wine tasting in France, and things would never be the same. Much was changing, but who could imagine just how much? Today there are more than 500 wineries in Napa County alone.

I prefer to visit Napa in late fall, after the crush. It's quieter than other times of year, so it's easier to visit wineries and book restaurant reservations. It's chilly and sometimes rainy, which makes it a cozy time for enjoying the best that Napa has to offer.

Napa has also become a culinary mecca with more than 6 Michelin stars to its credit. In the town of Yountville alone, you'll find Thomas Keller's world-famous French Laundry, which continues to be a culinary leader. It is like no other restaurant, with its cozy tables and elegant service. Signature dishes like the Oysters and Pearls and Coffee and Doughnuts will never go out of style. Mr. Keller also has a more casual spot, Ad Hoc, a fun bistro, Bouchon, and the Bouchon bakery. He has made the town of Yountville a food destination spot.

You'll also find Bottega, Michael Chiarello's latest venture, cooking up homey Italian fare. Don't miss the seafood soup, which he says takes hours to reduce to coax out the rich flavors. Other spots worth visiting are Brix, sitting on the floor of the Napa valley, where Chef Annie Gingrass-Paik presides over her modern take on California Cuisine. The patio overlooks the vegetable and herb gardens (and, of course, the grape fields). Her food is as relaxed and flavorful as when she was the chef at Postrio and Hawthorne Lane in San Francisco. Finally, the Restaurant at Meadowood is graced with the amazing talents of Chef Christopher Kostow. He has received many accolades, including two Michelin Stars. This is definitely the spot to celebrate a major occasion. His food is market-driven with modern takes on classic dishes.

If you tire of eating and want a break, check out the Ma(i)sonry, a gallery featuring furniture and objects from 16th century to contemporary works by today's top designers. Wine tastings are offered in the outdoor yard from limited production boutique wines.

There are so many wineries to visit that if I had to choose just one it might be Cade, the first "green" winery in the Napa valley. As you approach the entrance, an infinity-style fountain greets you to a magical scene overlooking the valley (and even San Francisco Bay on a clear day). There are food and wine pairings, as well as wine tastings.

If you can't make it to the Napa Valley, take heart: Here are a couple of dishes to try at home. Just remember to open a bottle of Napa's finest to enjoy the moment.

Wheat Berry & Carrot Salad with Agave Lime Dressing

Serves 4

Salad:

6 ounces wheat berries

1 bay leaf, dry

12 ounces vegetable stock or water

2 small yellow bell pepper, cleaned and small diced

2 tablespoons finely chopped shallots

1 cup finely grated carrot

3 tablespoons chives, chopped fine

Kosher salt and black pepper, to taste

Dressing:

3/4 tablespoon agave

3 tablespoons limejuice, freshly squeezed

1/2 teaspoon cumin, ground

1 teaspoon harissa

3 tablespoons extra virgin olive oil

Kosher salt and black pepper to taste

1. Add the wheat berries, bay leaf and stock (or water) to a small pot and bring to a boil.

2. Reduce the heat and simmer for about 45 minutes. Cool and set aside.

3. Prepare vegetables and add them to the cooked and cooled wheat berries; season to taste.

4. Whisk the agave, limejuice, cumin, harissa and olive oil together.

5. Season to taste with salt and pepper. Combine with the wheat berries and serve.

Bottega's Salsa di Parmigiano

Serve this in small crocks accompanied by an assortment of bread and crackers.

Makes a little over 2 cups

8 ounces Parmesan cheese, broken into 1-inch chunks

8 ounces Asiago cheese, broken into 1-inch chunks

1 tablespoon chopped garlic

1 teaspoon freshly ground black pepper

2 tablespoons chopped basil

2 tablespoons chopped scallions

1 teaspoon pepper flakes

1 1/2 cups extra-virgin olive oil

1. Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)

2. Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving. Serve with sliced French bread or focaccia.

Note: you can halve this recipe.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

Available at Amazon.com:

Anna Getty's Easy Green Organic

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

 

Subscribe to Receive our Gourmet Recipes


Brix's Wheat Berry and Carrot Salad with Agave Lime Dressing Recipes - Recipe

World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

© Diane Rossen Worthington Recipes