Category Archives: Food + Drink

Ca’ Momi Enoteca in Napa Valley Debuts Spring Menu

Fiori di Zucca - Ca Momi Napa

Ca’ Momi’s enoteca in Napa just introduced its spring menu highlighting the seasons’ organic bounty, picked directly from the Ca’ Momi garden in Napa. The seasonally-focused menu features vibrant asparagus, fava beans, strawberries and lettuces, incorporated into classic authentic Italian regional springtime dishes. Among the highlights of the new spring menu include:

FiorediZucca

Fiori di zucca – Crispy squash blossoms

Insalata di fragole e spinaci – Spinach & strawberry salad w shaved red onion & balsamic vinaigrette

 

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Insalata di asparagi – Poached asparagus with organic egg and lemon vinaigrette

 

“Springtime is when we celebrate new beginnings and the bounty of our gardens,” - Ca’ Momi Chief Evolutionary Officer, Valentina Guolo-Migotto

 

pici all'aglione

Pici all’aglione – organic crushed tomatoes, garlic, soffritto & spicy red pepper

 

StraccialPestodiFave
Stracci alle pesto fave – Fava beans with mint, lemon and parmigiano reggiano

 

In addition to these seasonal menu offerings, Ca’ Momi enoteca has an extensive menu of signature year-round dishes which celebrate “la cucina povera” (poor kitchen) cooking, with flavors and ingredients rooted in necessity and crafted with quality organic ingredients from nearby farms and gardens, and with DOP ingredients imported from Italy. Ca’ Momi is also home to Napa’s only VPN (Verace Pizza Napoletana) certified pizza. Ca’ Momi also has the Ospitalitá Italiana Seal of quality and authenticity granted by Italian Government to restaurants promoting Italian gastronomic culture and standards. Ca’ Momi enoteca is a Michelin recommended restaurant.

Ca’ Momi enoteca is currently located at the Oxbow Marketplace in Napa, California but will soon be expanding to a new Osteria in a nearby location 1141 First Street in late spring.

Discover Ca’ Momi enoteca’s new spring menu at camomienoteca.com

The Michelin 101: Stars of the Valley Dinner at Pebble Beach Food & Wine

Michelin Dinner PBFW - Food Fashionista

A team of San Francisco Bay Area’s one-starred Michelin chefs came together to form the perfect constellation at “The Michelin 101: Stars of the Valley” dinner at the Pebble Beach Food and Wine Festival. The “101″, in case you’re wondering is the Bay Area highway where all of the collaborating chefs and restaurants are located including Peter Armellino (The Plumed Horse), Dmitry Elperin (The Village Pub), Jared Gallagher (Chez TJ) and Peter Rudolph (Madera Restaurant/Rosewood Sand Hill). Desserts were created by highly skilled Pastry Chef William Werner (Craftsman and Wolves) and the exceptional wines for the multi-course menu were chosen by the festival’s hand-picked team of guest sommeliers.

Michelin Dinner PBFW Champagne Henriot

From the moment you stepped in to the tranquil Mediterranean setting of the Casa Palmero, you knew an enchanted evening was in store. Mere seconds after passing through the blooming spring garden, arriving guests were greeted with a glass of vintage Champagne Henriot Brut Millesime 2005. The smoky and highly fragrant sparking wine was refreshing, crisp and consisted of a proportionate combination of Chardonnay and Pinot. The Champagne from Reims, France was paired with the select Michelin chef’s hors d’oeuvres of the evening…

 

Following the relaxed Champagne reception, diners were led to a quaint, dimly-lit, room filled with a group of adorned tables that would soon be the canvas setting for the chef’s creations and wine offerings for the evening.  Throughout the dinner, the celebrated chefs and winemakers presented and explained their inspiration for the dishes and wines following each of their courses.

Michelin Dinner PBFW

The wines for the evening…

 

And although the dining room was refined and tranquil, the kitchen we learned was a whole different story. When Chef Peter Rudolph came out to describe the components and influence of his dish, he exclaimed…”It’s so quiet in here! We were playing Dio and then… Slayer came on in the kitchen.” Everyone cheerfully chuckled. It was indeed obvious the chefs were doing what they do best, but also enjoying the camaraderie in the back of the house. Their cooking technique and styles vary, but all of their courses harmoniously complemented one after the other. The chefs may have been rocking out in the kitchen to head-banging, heavy metal tunes, but the dishes served were nothing short of a smooth, melodic symphony.

The Bay Area Michelin chefs courses for this very special dinner included:

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First Course: Monterey Bay Abalone with Potato, Espelette and Lime by Chef Jarad Gallagher (Chez TJ) paired with Marqués de Murrieta Albariño, “La Comtesse de Pazo Barrantes” (Rías Baixas, Spain – 2011)

Michelin Dinner PBFW Chef Dmitry Elperin

Second Course: Roasted Line-Caught Halibut with Vegetables Jardinière and Oxtail Consommé by Chef Dmitry Elperin (The Village Pub) paired with Domaine Faiveley, Chambertin Grand Cru, “Clos de Beze” (Burgundy, France – 2007)

Roast Partridge Michelin Chef Peter Rudolph PBFW

Third Course: Roast Partridge with Morels, Huckleberries and Smoked Turnips by Chef Peter Rudolph (Madera Restaurant/ Rosewood Sand Hill) paired with Domaine M&S Ogier, Côte-Rôtie (Rhône Valley, France – 2007)

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Fourth Course: Roast Broken Arrow Ranch Antelope with Stinging Nettles, Semolina Gnocchi and Pickled & Roasted Spring Garlic by Chef Peter Armellino (Plumed Horse) paired with Mayacamas Vineyards, Cabernet Sauvignon (Napa Valley, CA- 1998)

William Werner Dessert at Michelin Dinner PBFW

Dessert Course: Blonde Chocolate Ricotta Tart with Cocoa and Lime by William Werner (Craftsman and Wolves)

petit fours

The delightfully rare and memorable evening concluded with dessert and petit fours for the table via Chef William Werner (Craftsman and Wolves) paired with Ramos Pinto, 20 Year Tawny, “Quinta do Bom Retiro.”

Chefs Peter Rudolph, Peter Armellino, Jarad Gallagher, William Werner, Dmitry Elperin

“We Cook together, have fun together, and came up in the ranks together… ” – Chef Peter Rudolph.

The stars of the evening – Chefs Peter Rudolph (Madera Restaurant), Peter Armellino (Plumed Horse), Jarad Gallagher (Chez TJ), William Werner (Craftsman and Wolves) and Dmitry Elperin (The Village Pub). Armellino said that participating in this Pebble Beach Food and Wine dinner with his fellow Michelin-starred chefs and friends was the “pinnacle” of his career. Kudos to Pebble Beach Food and Wine for putting together an incredible evening featuring some of the finest culinary and wine talent in the Bay Area and beyond.  It was a PBFW gourmet memory I won’t soon forget, but thankfully, these Michelin-starred restaurants along the 101 freeway are just an on ramp, some miles, and an off ramp away.

See all the celebrated San Francisco Bay Area chefs and restaurants in the 2015 Michelin Guide

Michelin San Francisco Dinner Pebble Beach Food Wine

 

Photos by Mika Takeuchi and Kara Murphy 

 

 

 

 

 

BottleRock Napa Valley to feature Major Culinary Stage with Star Chefs & More

BottleRock Napa Fried Chicken

BottleRock Napa Valley has announced its star-studded culinary lineup and the addition of a fifth stage – the Williams-Sonoma Culinary Stage. BottleRock Napa Valley will deliver a lineup of chefs, restaurateurs, winemakers, sommeliers, and craft brewers that is unparalleled in the music festival world. Michelin stars fly among the musical stars at the 3-day festival, May 29 through 31, in downtown Napa, California.

BottleRock Napa

One of the stages at BottleRock 2014 (Photo: BottleRock)

 “BottleRock Napa Valley is all about blending great music, food and wine,” – David Graham, CEO of Latitude 38. 

President of Williams-Sonoma, Janet Hayes adds, “Williams-Sonoma’s Culinary Stage will showcase some of the country’s top chefs and sommeliers with musicians and celebrities. We are excited to create unique culinary experiences for festival attendees that will differentiate BottleRock from all other food and music festivals.”

Ca Momi Pizza

Centrally located in the Whole Foods Restaurant Garden of the festival, the Williams-Sonoma Culinary Stage will be hosted by the Bay Area’s “Foodie Chap,” Liam Mayclem of KCBS, and will feature celebrated chefs, vintners, actors, professional athletes and sommeliers participating in entertaining demos, performances, and other hi-jinx. The chef lineup includes Iron Chef Masaharu Morimoto, Michael Mina of the Mina Group, Iron Chef Marc Forgione, two Michelin-starred chef Dominique Crenn of Atelier Crenn, Top Chef Michael Voltaggio, Larry Forgione of the Culinary Institute of America, Top Chef Mei Lin, Michelin-starred chefs Brandon Sharp of Solbar, Ken Frank of La Toque, and Robert Curry of Auberge du Soleil, 11-time World Pizza Champion Tony Gemignani, Bryan Forgione of Buddy V’s, Rick Moonen of rm Seafood, Oenotri’s Tyler Rodde, and Dario De Conti of Ca’Momi. Joining the fun will be the Williams-Sonoma Chef Collective featuring Sarah Simmons of Birds & Bubbles, Matt Jennings of Townsman, the Bon Vivants of Trick Dog, and Jason French of Ned Ludd.

The Cure BottleRock Napa

The Cure – one of my favorite bands at BottleRock 2014 (Photo: Kara Murphy)

Many of the region’s best chefs, vintners, and breweries will also showcase their talents in the VIP areas and Platinum Lounge. Noted Napa Valley restaurants including REDD and Redd Wood, Goose & Gander, and Atlas Social will provide exclusive offerings for Platinum guests, paired with rare and cult wines presented by Master Sommeliers and wine experts including Ian Cauble, Sur Lucero, Jay James, Gilles de Chambure, Mark de Vere, Jimmy Hayes, Robert Bath, DLynn Proctor, Willi Sherrer, Chris Blanchard, and Desi Echavarrie.

Food Fashionista Mika Takeuchi BottleRock Napa

We are rocking the shades at BottleRock

 All festival guests will enjoy a global tour of culinary offerings, featuring Japanese, Indian, Italian, Spanish, Mexican, American, Mediterranean, and Vietnamese cuisines. Mouthwatering dishes include Morimoto Sticky Ribs, wood-fired pizzas, pork belly sandwiches, Vietnamese shrimp rolls, barbecue, fried chicken, vegetarian, vegan and more. Culinary hotspots to be showcased include Morimoto Napa, Ca’Momi, The Thomas at Fagiani’s, Whole Foods, La Condesa, Tarla Grill, Taqueria Rosita, Eiko’s, Fume Bistro, Il Posto Trattoria, Eight Noodle Shop, Ristorante Allegria, The Q Restaurant and Bar, Bui Bistro, Napa Palisades Saloon, Smoke Open Fire, Jax White Mule Diner and food trucks like Bacon Bacon, Curry Up Now, Kara’s Cupcakes, Mark’s The Spot, MeSoHungry, Drewski’s, and Napa Valley Crust, among others.

 

Many of the regions finest wineries will be sharing their finest vintages, including Miner Family Winery, Robert Mondavi Winery, Silver Oak Cellars, Del Dotto Family Vineyards, Schramsberg Vineyards, Rombauer Vineyards, Clos Du Val, Gia by Gia Coppola, Goosecross Cellars, Round Pond Estate, Aviary Vineyards, Hill Family Estate, Jamieson Ranch Vineyards, JaM Cellars, JW Thomas Group, NakedWines.com, JCB by Jean Charles Boisset, Ca’Momi Wines, ONEHOPE Winery, Piazza Del Dotto, Starmont Wines, Twomey Cellars, and Vezer Family Vineyards.

There will be A LOT of wine at BottleRock 2015 (Photo: BottleRock)

There will be A LOT of wine at BottleRock 2015 (Photo: BottleRock)

Wine cabanas and beverage bars will be conveniently located throughout the festival grounds. All bars will be stocked with delicious pours from title wine sponsor Miner Family Winery and other premium Napa Valley vintners, dozens of craft beers, along with artisanal cocktails made with premium spirits. The craft brew garden will feature 20 brews from premium brewers and distillers such as Lagunitas, Crispin Cider, Boston Beer, 21st Amendment, Pyramid Brewing, New Belgium Brewing, Green Flash, Ninkasi, Heretic, and local favorite Napa Smith brewery. Fan favorites including Coors and Blue Moon Brewing round out the brew selections.

For more info on BottleRock Napa Valley, including a full lineup of 90+ music and culinary artists on five stages over three days, visit www.bottlerocknapavalley.com.

(Photos: BottleRock, Mika Takeuchi, and Kara Murphy http://bit.ly/1DzG2wr)

Ham 2.0 – Culinary Trends Magazine

Ham Culinary Trends Food Fashionista Mika Takeuchi Writer

For this issue of Culinary Trends Magazine, I showcased cured ham. It was both an interesting and educational topic to write about since I found it to be a subject that many chefs and diners were both so passionate about. Also, having been a judge at a previous L.A. Cochon 555 event, and having attended the recent hog wild San Francisco event, cured ham was on the brain, and most likely still in my intestines. Enjoy!

 The Elite of Meat

 by Mika Takeuchi

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Cochon 555 – Porkiest of Pork Fests is coming to a city near you

Cochon 555 Bacon

 

Hello, California pork lovers! COCHON 555 US TOUR will be in Los Angeles on March 29 and San Francisco on April 12.

“I’m excited about all the new partners in 2015 who support family farming, independent business and heritage breed pigs. Each event aims to lessen the burden on the small farmers to hold surplus inventory and streamline the sales process. This year we continue to expand with a guest chef and winemaker dinner series over the course of each weekend, a revamped welcome reception, and a flavorful lineup of experiences that support a more natural, sustainable food system,”- Brady Lowe, Cochon 555 founder 

Take a look at the participating chefs plus all other details including nationwide tour dates at: COCHON 555.