Napa Valley Archives : TRAVEL/FOOD

8 Romantic Getaways f0r Valentine’s Day & Beyond

Adventure, Auberge Resorts Collection, California, Resorts, Sports, Winter sports

Auberge du Soleil | Napa Valley, CA – Rendezvous for Romance Package

Retreat to Napa Valley for a romantic Valentine’s Day in wine country at Napa’s quintessential adults-only retreat, Auberge du Soleil. For those looking for a romantic getaway to reconnect with the one they love, Auberge du Soleil’s Rendezvous for Romance Package offers a two night stay with a welcome bottle of Auberge Cabernet Sauvignon, $200 resort credit to enjoy a romantic in-room 3-course Le Creuset menu from the Michelin-starred Restaurant, and a 20% spa discount.

Over Valentine’s Day guests can enjoy nightly Aperitif Hour at La Plage adults-only pool, and complimentary courtyard wine tastings from 3-6pm daily. Couples can also take a taste of Auberge at home, with the Auberge at Home Set, offering all the necessities to continue the romantic bliss at home, inclusive of one Auberge du Soleil Winter Robe, one pair of Auberge du Soleil slippers, one Slip x Auberge du Soleil silk eye mask, and one package of ERDA Tea created specifically for The Spa at Auberge du Soleil. The set will be $378+ shipping and can be purchased online.

Photo credit: Auberge du Soleil

The Peninsula Beverly Hills | Beverly Hills, CA

Package: Peninsula Beverly Hills Ultimate Valentine’s Day Sleepcation

The Peninsula Beverly Hills is a name synonymous with romance, glamor and elegance. This year, the property is offering one of the most unique and luxurious Valentine’s Day experiences with its Ultimate Valentine’s Day Sleepcation. Couples who book the Ultimate Valentine’s Day Sleepcation will enjoy a truly one-of-a-kind romantic experience. Upon arrival, guests will be greeted by their personal butler and escorted directly to the hotel’s largest accommodation, The Peninsula Villa.

The two-story Peninsula Villa truly feels like a luxurious residence including a grand foyer, sumptuous living area, elegant dining room and private patio with an intimate hot tub. Head up to the rooftop pool at leisure to enjoy a private poolside cabana for the day with lunch for two, followed by an in-suite couples 90-minute massage in the villa’s second bedroom. Additional touches include two dozen roses and a bottle of champagne. Guests will then be chauffeured via Rolls Royce to Hästens Mattress’ Flagship Sleep Spa on Beverly Boulevard for a private sleep consultation. During this relaxing session, guests will be guided through a sleep spa experience to find one’s recommended firmness. Once you select the Hästens 2000T mattress of your firmness, the bed will discreetly be placed in The Peninsula Villa for guests to enjoy their first night’s sleep. The evening culminates with a custom dinner in The Peninsula Villa prepared by the hotel’s Michelin star Chef followed by an indulgent chocolate fondue dessert experience on the private candlelit patio. The cherry on top of the romantic experience is receiving dual Cartier Love Bracelets at turndown to commemorate the special occasion. Complete the perfect romantic escape with decadent Caviar & Champagne breakfast in bed. Of course, the package doesn’t end upon checkout, as within a few days guests will receive their new Hästens 2000T mattress and monogrammed Peninsula Frette sheet set delivered to their home.

Photo credit: The Peninsula Beverly Hills

Hyatt Regency Huntington Beach | Huntington Beach, CA

A sprawling, Spanish-inspired resort that sits on the golden sands of Surf City USA, Hyatt Regency Huntington Beach is a sun-soaked escape. A perfect haven for a weekend of romance, the hotel is chock full of activities for couples, from spa treatments, bike rides down the boardwalk, private smores on the beach, pool cabanas and more. Specifically for the couple seeking unique experiences and foodie adventures, the resort has just debuted the Art of Pairing at signature restaurant, Watertable.

This culinary offering invites couples on a private journey led by our Chef Tournant and Lead Sommelier for a unique pairing and tasting that encompasses, spirits, seafood, local cheeses, desserts and more. For Valentine’s Day, guests can expect an extra romantic experience.

Credit: Hyatt Regency Huntington Beach

Lotte Hotel Seattle | Seattle, Washington

There’s nothing more romantic than kissing in the rain in Seattle! Rain or shine, embrace romance with “Lotte in Love” this February at Seattle’s most romantic hotel. Enjoy up to 20% off luxurious accommodations, a bottle of Lotte bubbly, and chocolate-covered strawberries—setting the scene for the ultimate romantic escape. Couples can also enjoy a multi-course dinner with live music at Charlotte Restaurant & Lounge on Valentine’s Day. For dinner and a show, you won’t want to miss Teatro ZinZanni, the theatrical cirque experience which celebrates its 25th anniversary with a limited time residency at the iconic Sanctuary Grand Ballroom inside Lotte Hotel Seattle.

*Lotte in Love Blackout dates apply. Terms and conditions apply, 2-night min. stay, 72-hour notice on cancellation or non-refundable, to be booked with 72-hour notice at min. of stay. Book dates Feb. 1 – Feb. 29 Stay dates Feb. 1 – Feb. 29.

Photo credit: Lotte Hotel Seattle

Fairmont Century Plaza | Century City, CA

Dreamy Stay for your Valentine Package: Spoil your loved one this Valentine’s Day with the stay of their dreams. This all-inclusive package offers the finest in romance and luxury with your choice of an intimate dinner, couples spa experience, or breakfast in bed with a special surprise welcome amenity curated by our culinary team.

The package includes a 2-night minimum stay in a guest room or suite, two amenity passes to Fairmont Spa Century Plaza (retail value: $150), $100 hotel credit to indulge at our food, beverage, or spa experiences during your stay, a la carte breakfast for two each day at Lumière or from in-room dining, overnight valet parking for one vehicle with in-and-out privileges, priority status for an early arrival request, and priority status for a late departure request.

Photo credit: The Fairmont Century Plaza)

The Lodge at Blue Sky, Auberge Resorts Collection | Park City, UT

Nestled within the scenic Wasatch Mountain Range, The Lodge at Blue Sky, Auberge Resorts Collection is located on a sprawling 3,500-acre private ranch, welcoming romance seekers to recollect, reset and rejuvenate. The Lodge at Blue Sky, along with the cliffside wellness concept, The Edge Spa, invites guests to slow down and forge meaningful connections with the land, themselves and their partners through intuitive treatments, healing ceremonies and energy journeys. The new Edge Sanctuary in particular is a private space perched on the bank of the Alexander Creek beneath the Edge Spa, designed to be a hidden haven for couples to perform energetic and vibrational healing, sound baths and readings away from the larger spa with an expert guide. The Edge Sanctuary also offers a new cold plunge experience and Scandanavian sauna for the wellness-minded couple.

Photo credit: Auberge Resorts Collection

Solage, Auberge Resorts Collection | Napa Valley, CA

This Valentine’s Day, couples can enjoy the new Solage, Auberge Resorts Collection collaboration with Parisian institution, Caviar Kaspia. Just in time for the romantic holiday, Solage has brought “the art of caviar” to the Napa Valley – with a twist. Solage’s acclaimed Chef Gustavo Rios has collaborated with the Caviar Kaspia team to create a special caviar-laced menu for couples to indulge.

Playful and innovative menu items will be incorporated throughout the property – at the restaurant, Solbar, the bar, Solbar Bar, and also in-room with the hotel’s Caviar Concierge. Whether it’s a unique take on avocado toast or a twist on chips and dip, the Caviar Concierge will bring couples this elevated dining experience with the click of a button and in comfort of their luxury suite or cottage. To begin, guests can enjoy the Just a Bump, an exceptional cocktail featuring oakland spirits company halfshell gin, dry vermouth, basil seeds, caramelized pearl onions and Kaspia Royal Oscietra Caviar. Other menu highlights will include the Chips & Dip with caramelized onion crème fraîche, Kaspia Royal Oscietra Caviar, crispy onions and house potato chips; Avocado Toast featuring whipped avocado, nut + seeds and Kaspia Royal Oscietra Caviar; Tuna & Hamachi Tartare with dashi creme fraiche and Kaspia Royal Oscietra Caviar; and Pretzel & Caviar with one ounce of Kaspia Royal Oscietra Caviar, crispy sourdough pretzel, bellwether farms creme fraiche, eggs mimosa, red onions, chives.

Alongside the creative caviar menu, couples can cheers with a curated selection of champagne and sparkling wine pairings. Options vary from classic Champagne houses like Laherte Freres to local Napa Valley favorites like Domaine Carnerors. From the crispness of Brut to the bone-dry elegance of Ultra Brut and the delightful allure of Rosé, each sip harmonizes seamlessly with the nuanced and rich flavors of the caviar.

Photo Credit: Auberge Resorts Collection

Quail Lodge| Carmel Valley, CA

For a romantic escape, find yourself amongst the 850 lush acres of greenery, sparkling lakes and sunshine at Quail Lodge in Carmel Valley, California. The hotel’s “Retreat to Romance” Valentine’s Day promotion includes a Lavender bath amenity from Santa Cruz’ Bonny Doon Lavender Farm, a bubble bath filled with rose petals upon arrival, a complimentary bottle of local wine and a box of Monterey’s Lula’s chocolates. Guests can enjoy a spacious suite with undisrupted views from their private outdoor patio and can relax with a couple’s massage at Spa Adeline followed by a dip in the heated outdoor pool.

The resort offers a number of outdoor activities for the active couple including: 18-hole Robert Muir Graves-designed golf course, nature trails, tennis and pickleball courts, complimentary ebikes, and a VIP shuttle to Point Lobos Nature Reserve for incredible hiking. What’s more, couples can indulge in a three-course prix fixe menu on Valentine’s Day at $98.00++ Per Person featuring East Coast Scallops, Chicories and Citrus Salad, Beef Wellington, Poached Maine Lobster, Mille Feuille for dessert and more. *Valentine’s Day promo code: VDAY; valid for stay dates February 9 through February 16.

Photo Credit: Quail Lodge

Lighthouse Wine Shop: A Beacon to Great Vino in Southwest Michigan

Seasonal Recipes

Cade Carmichael doesn’t want us to drink what he calls “supermarket wines” but he also isn’t advocating we take out a loan for an expensive bottle of wine. That’s why when he opened Lighthouse Wine Shop last year in St. Joseph, Michigan he decided to feature value wines.

“I didn’t want to start off with big wine names,” he says. “Good wine doesn’t have to be expensive. Value wines are those that taste like they should cost more than they do.”

It’s all about knowing where to look and for those of us who don’t want to begin the laborious process of understanding the intricacies of every wine region and producer, Carmichael is willing to do the hard work for us. His fascination with wines came not from living in Southwest Michigan where we have a wonderful abundance of wineries but when he moved with his wife to Frankfurt, Germany where they lived for five years before returning to this area. From Frankfurt, it was easy to explore the wine regions of such countries as France and Italy as well as Germany.

In the wine appellation of Côte de Nuit Villages in Burgundy, a historic region of France that produces some of the most expensive wines in the world. Appellation or appellation d’origine contrôlée or AOC which stands for “controlled designation of origin” is certification granted by the government that refers to the area’s agriculture products—a list that includes not only wines, but other categories such as cheeses and butters.

But the thing is, Carmichael tells me, is there are some value wines from the Côte de Nuit Villages that are very affordable if you know where to look. He shows me bottles from Domaine Faively, a winery founded in 1825 in the Nuits-St. Georges.

“Right next to Nuits-St. Georges is a small village called Vosne-Romanee,” says Carmichael. Another historic village like Nuits-St. Georges, Vosne-Romanee is known as having some of the most expensive burgundies in the world.

“Vosne-Romanee literally shares a border with Nuits- St. Georges, so they have the same soil and growing conditions- the vineyards facing east get the morning sun and shade in the evening,” says Carmichael. “But there’s a huge difference.”

That means instead of spending a small fortune for a bottle from Vosne-Romanee, you can enjoy the wines of the Côte de Nuit Villages by choosing those produced by wineries in Nuits-St. Georges.

In an interesting aside, Carmichael tells me that China is now producing Bordeaux style wines, using five Noble varietals— Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot—which comprise the best for making that type of wine. How is it working out? Well, the 2013 vintage from Ao Yun—the name means flying above the clouds as the winery is 8,500 feet above sea level, in the foothills of the Himalayas that has similar growing conditions to the Bordeaux region of France—was awarded a score of 93 by Wine Advocate and sells for around $300. But that’s an aside.

When sourcing his wines Carmichael looks, of course, for value but also the unique such as those made from indigenous or natural yeast rather than cultivated yeast. Sometimes, through diligent searching he’s able to score big.

“I bought the last three cases of Terreno Vitigno,” he says about a wine from Monleale, a sub region of Piedmont in the Tortonese hills of Italy. “It’s all that’s available.”

He also has (or maybe had as Lighthouse’s specials sell out very quickly) Piccolo Derthona made from Timorasso, a varietal grape that’s nearly extinct.

“I try to find things—they’re not weird—but unique,” he says.

The Lighthouse Wine Shop is in the small mall on the corner of Glenlord Road and Red Arrow Highway and right across the street from Coach’s Bar & Grill in Stevensville. In keeping with Carmichael’s vow not to be a cookie cutter type place, he and his father-in-law built display boxes, used wine barrels as tables for showcasing wines. His wines are divided by country and there’s a good representation of Italy, Spain, France, South America, and California to name a few.

He also sells wine accoutrements like corkscrews, gift baskets and boxes. A major focal point on the store is the large white board or what Carmichael calls “a lyric board” that changes. He uses vinyl records for the music that plays in the background. The groups performing are modern and include Phoebe Bridgers & Waxahatchee as well as classics such as Johnny Cash, the Beatles and Chicago. Speaking of the latter, Carmichael says that his Chicago patrons seem to prefer French wines while those from this area choose Italian. He thinks that might a reflection of Whirlpool Corp. having manufacturing plants in Cassinetta, Naples, and Trento in Italy. Coincidentally as he’s saying this, Doug Washington walks in to buy a bottle of Italian red wine. A Whirlpool employee he says he worked for the company in Italy.

When I started working on this column, I received an email from Janet Fletcher, who lives in Napa Valley, California where she develops and tests recipes for cookbooks and magazine features, evaluate cheeses for her classes and columns, does extensive gardening, and prepares dinner nightly with her winemaker husband. I’ve talked to her frequently in the past and wrote about several of her cookbooks including Wine Country Table and Cheese and Beer. I also follow her blog Planet Cheese.

Fletcher, who has won three James Beard Awards and the International Association of Culinary Professionals Bert Greene Award, has a new cookbook out called Gather: Casual Cooking from Wine Country Gardens and I asked her if she would share recipes. She agreed, including recipes easily made at home and the California wines she suggests using when serving them.

The following are recipes she shared along with anecdotes about their origins and Fletcher’s wine recommendations. These wines are necessarily easily available but when a Merlot is called for you can substitute a local Merlot or one from another area though keep in mind that Fletcher paired her food and wines very carefully.

Maggie’s Ranch Chicken

Serves 4

Ranch chicken has nothing to do with ranch dressing, says Katie Wetzel Murphy of Alexander Valley Vineyards. “It’s what we called this dish as kids,” she recalls. “It seems that my mother, Maggie, only made it when we came to ‘The Ranch,’ which is what we called the vineyards before we had a winery.” Baked with honey, mustard, and tarragon, the quartered chicken emerges with a crisp brown skin, and the sweet aroma draws everyone to the kitchen. “Kids like it and adults like it,” says Katie, “and most of the food we make has to be that way.”

1 whole chicken, 4 to 4 1/2 pounds, backbone removed, then quartered

Sea salt and freshly ground black pepper

1/3 cup honey

4 tablespoons salted butter

1 tablespoon Dijon mustard

4 fresh tarragon sprigs, each 6 inches long

Wine: Alexander Valley Vineyards Merlot

Preheat the oven to 350°F. Season the chicken quarters all over with salt and pepper. Put the quarters into a 9-by-13-inch baking dish.

In a small saucepan, combine the honey, butter, and mustard over low heat and stir until the butter melts. Pour the honey mixture evenly over the chicken. Place a tarragon sprig on each quarter.

Roast the chicken for 30 minutes, then remove the dish from the oven, spoon the dish juices over the chicken, and return the dish to the oven for 30 minutes more. The chicken will be fully cooked, with beautifully browned skin. Let rest for at least 15 minutes before serving to allow the juices to settle.

Antipasto Platter with Southern-Style Pickled Okra

Makes 6 pints

“Napa Valley’s Regusci Winery proprietor, Laura Regusci, developed a passion for pickling in her grandmother’s Kentucky kitchen,” he writes. The family pastime began as a way to preserve vegetables for winter and share homegrown gifts with neighbors. Today, Laura carries on the tradition, growing okra and other seasonable vegetables in the Regusci estate garden for pickling. Each Thanksgiving, pickled okra adds a southern spirit to the family’s antipasto board

3 pounds small okra

6 cups distilled white vinegar

4 cups water

1/2 cup kosher or sea salt

1/4 cup sugar

For Each Pint Jar:

1/4 teaspoon yellow mustard seeds

1/4 teaspoon dill seeds

6 black peppercorns

6 cumin seeds

2 cloves garlic, peeled

1 fresh oregano sprig

1 bay leaf

Pinch of ground coriander

Pinch of red chile flakes

When creating the antipasto platter use the pickled vegetables along with alongside figs, salami, other charcuterie meats, and marinated veggies like artichokes.

Suggested Wine: Regusci Winery Rosé

Have ready six sterilized pint canning jars and two-part lids. Trim the okra stems if needed to fit the whole pods upright in the jars. Otherwise, leave the stems intact.

In a saucepan, combine the vinegar, water, salt, and sugar and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Keep hot.

Into each of the six jars, put the mustard seeds, dill seeds, peppercorns, cumin seeds, garlic, oregano, bay leaf, coriander, and chile flakes. Fill the jars with the okra, packing it in upright—alternating the stems up and down if needed—as tightly as possible. Fill the jars with the hot liquid, leaving 1/4-inch headspace, and top each jar with a flat lid and screw band. Process the jars in a boiling water bath for 15 minutes, then cool on racks without disturbing.

Refrigerate any jars that failed to seal and use within 2 weeks. Store sealed jars in a cool, dark place for up to 1 year. Wait for at least 1 week before opening a jar to allow the flavor to mellow.

Gather: Casual Cooking from Wine Country Gardens by Janet Fletcher

Farm-to-Table, Regional & Ethnic, Seasonal Recipes

I recently received an email from Janet Fletcher, who lives in Napa Valley, California where she develops and tests recipes for cookbooks and magazine features, evaluate cheeses for her classes and columns, does extensive gardening, and prepares dinner nightly with her winemaker husband, Doug Fletcher. I’ve talked to her frequently in the past and wrote about several of her cookbooks including Wine Country Table and Cheese and Beer. I also follow her blog Planet Cheese.

Maggie’s Chicken. Photo by Meg Smith from Gather by Janet Fletcher.

Fletcher, the author of 32 books on culinary arts, who has won three James Beard Awards and the International Association of Culinary Professionals Bert Greene Award, has a new cookbook out, called Gather: Casual Cooking from Wine Country Gardens and I asked her if she would share recipes.

Courtesy of Gather by Janet Fletcher. Photo by Meg Smith.

She agreed, including recipes easily made at home and the California wines she suggests using when serving them.

“Gather features 13 wineries with edible gardens along with recipes,” says Janet, noting most of the wineries are in Napa Valley.

It started off as a magazine assignment with a focus on just a handful of winery gardens but grew into a book which took over a year to create. Janet worked Jen Barry of Jennifer Barry Design and photographer Meg Smith who has photographed the weddings of Anne Hathaway, Jimmy Kimmel, Governor of California Gavin Newsom, LeAnn Rimes, and the late Robin Williams. Her work appears frequently in Martha Stewart Weddings, Town & Country, and InStyle magazine. Barry has over 30 years in the design and publishing worlds and has designed and art directed hundreds of illustrated books on a variety of subjects ranging from from food and photography to nature and winemaking.

Working together, the three captured the lushly beautiful gardens that Janet describes as reflecting the hospitality, sustainability and the wineries dedication of the farm-to-table lifestyle.

Though Janet is an avid gardener, she was delighted to learn more when visiting the wineries’ gardens.

“Prisoner Wine Company grows over a dozen different basil plants, ones I didn’t know existed,” she says.

That’s led her to plant with more diversity and also use more flowers mixed with her vegetables to draw beneficial insects.

The following are recipes she created along with anecdotes about their origins and Fletcher’s wine recommendations. If for some reason you can’t locate these wines substitute what is locally available. Such as when a Merlot is called for you can substitute a local Merlot or one from another area though keep in mind that Fletcher paired her food and wines very carefully based upon California wineries.

Maggie’s Ranch Chicken

Serves 4

Ranch chicken has nothing to do with ranch dressing, says Katie Wetzel Murphy of Alexander Valley Vineyards.

“It’s what we called this dish as kids,” she recalls. “It seems that my mother, Maggie, only made it when we came to ‘The Ranch,’ which is what we called the vineyards before we had a winery.”

Baked with honey, mustard, and tarragon, the quartered chicken emerges with a crisp brown skin, and the sweet aroma draws everyone to the kitchen.

“Kids like it and adults like it,” says Katie, “and most of the food we make has to be that way.”

1 whole chicken, 4 to 4 1/2 pounds, backbone removed, then quartered
Sea salt and freshly ground black pepper
1/3 cup honey
4 tablespoons salted butter
1 tablespoon Dijon mustard
4 fresh tarragon sprigs, each 6 inches long
Wine: Alexander Valley Vineyards Merlot

Preheat the oven to 350°F. Season the chicken quarters all over with salt and pepper. Put the quarters into a 9-by-13-inch baking dish.

In a small saucepan, combine the honey, butter, and mustard over low heat and stir until the butter melts. Pour the honey mixture evenly over the chicken. Place a tarragon sprig on each quarter.

Antipasto Platter with Southern-Style Pickled Okra

Makes 6 pints

“Napa Valley’s Regusci Winery proprietor, Laura Regusci, developed a passion for pickling in her grandmother’s Kentucky kitchen,” she writes.

The family pastime began as a way to preserve vegetables for winter and share homegrown gifts with neighbors.

Photo by Meg Smith from Gather by Janet Fletcher.

Today, Laura carries on the tradition, growing okra and other seasonable vegetables in the Regusci estate garden for pickling. Each Thanksgiving, pickled okra adds a southern spirit to the family’s antipasto board

3 pounds small okra
6 cups distilled white vinegar
4 cups water
1/2 cup kosher or sea salt
1/4 cup sugar

For Each Pint Jar:

1/4 teaspoon yellow mustard seeds
1/4 teaspoon dill seeds
6 black peppercorns
6 cumin seeds
2 cloves garlic, peeled
1 fresh oregano sprig
1 bay leaf
Pinch of ground coriander
Pinch of red chili flakes

When creating the antipasto platter use the pickled vegetables along with alongside figs, salami, other charcuterie meats, and marinated veggies like artichokes.

Suggested Wine: Regusci Winery Rosé

Have ready six sterilized pint canning jars and two-part lids. Trim the okra stems if needed to fit the whole pods upright in the jars. Otherwise, leave the stems intact.

In a saucepan, combine the vinegar, water, salt, and sugar and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Keep hot.

Into each of the six jars, put the mustard seeds, dill seeds, peppercorns, cumin seeds, garlic, oregano, bay leaf, coriander, and chili flakes. Fill the jars with the okra, packing it in upright—alternating the stems up and down if needed—as tightly as possible. Fill the jars with the hot liquid, leaving 1/4-inch headspace, and top each jar with a flat lid and screw band. Process the jars in a boiling water bath for 15 minutes, then cool on racks without disturbing.

Refrigerate any jars that failed to seal and use within 2 weeks. Store sealed jars in a cool, dark place for up to 1 year. Wait for at least 1 week before opening a jar to allow the flavor to mellow.

HALL WINES HOSTS VIRTUAL CABERNET COOKOFF ‘HOME EDITION’ ON SATURDAY, MAY 30: Participants to Compete for a Charity of Their Choice

Cooking demonstrations

HALL Wines, one of the world’s most notable Cabernet Sauvignon producers, is hosting a Virtual Cabernet Cookoff: Home Edition, on Saturday, May 30. A virtual version of the winery’s annual Cabernet Cookoff that was cancelled due to the Covid-19 shelter in place orders, the creative Home Edition allows chefs to participate remotely.

To compete in the online food and wine pairing competition, contestants simply submit a recipe that pairs best with HALL’s 2017 Napa Valley Cabernet Sauvignon. The recipes are then reviewed by HALL’s judging committee, consisting of HALL’s senior staffing with backgrounds in culinary arts. The top three dishes will be created by a guest chef and shared live for viewers on Saturday, May 30 at 4:00p.m. PT on Facebook Live. The event will be hosted by Vintner Kathryn Hall.

“It is more important now than ever to support each other,” says Hall. “The ravages of Covid-19 continue to devastate our families and communities. Holding a virtual Cabernet Cookoff this year means we and our friends can continue to support deserving charitable organizations across our nation. On May 30, let’s get creative in the kitchen, drink some fabulous wine, and have fun while we are at it.”

Kathryn Walt Hall, the proprietor of both HALL Wines and WALT Wines, has long been involved in the California wine industry starting when her family first purchased a vineyard in the 1970’s. Besides being vintner, her impressive resume lists a career as an attorney, United States Ambassador to Austrai and community activitist.

The 2019 HALL Cabernet Cookoff drew more than 800 attendees for a sold-out crowd and raised $106,000 for local charities. Since inception in 2010, the HALL Cabernet Cookoff has raised $1.2 million dollars for Napa Valley non-profit organizations.

Participants are asked to fill out an Interest Form to submit their recipe and select a non-profit organization (501c3) of their choice to compete for a donation to that organization. The competition is open to everyone. In total, the event will select three winners with prize donations for First Place: $5,000; Second Place: $2,500; and Third Place: $1,500. The donations will be paid directly to the non-profit organizations connected to the top three winning chef teams.

The wine selection for the event, HALL’s 2017 Napa Valley Cabernet Sauvignon ($65.00 retail), offers effusive aromas of blackberry, black cherry, freshly turned earth and subtly warm toasty oak notes. The palate is dense and richly concentrated with fine grained tannin and good length. Flavors of dark chocolate, dark berry compote, and hints of dried thyme and leather are abundant, making this wine both versatile and expressive when looking to pair with diverse culinary dishes. During the contest period this wine will offered at a 10% discount as part of HALL’s virtual campaign.