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NapaFoodie's Profile

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Upscale yet delicious brunch places in San Francisco??

I'm considering Top of the Mark (great view @ $79), but haven't been there or Garden Court in years. They were both wonderful more than 5 years ago.

3 nights in Napa (foodie trip first wine secondary)

Personally, my choice would be Meadowood Restaurant (not grill!) over French Laundry any day. Both have exemplary service, but meadowood is so much more beautiful, and roomy, plus I think the food is better, as well.

More affordable would be Morimoto (also a beautiful restaurant) and Zuzu for great tapas.

Careful not to confuse farmhouse inn in forestville (well deserved Michelin 1star) with farmshop (Marin) or farmstead in st Helena.

Jarvis winery is beautiful with a great tasting & tour - well worth the $
Regarding breakfast, skip Fremont diner in favor of BoonFly cafe - long wait on weekends but you can have a cocktail while you wait - you will be way more satisfied.

NapaFoodie

Top of the mark versus garden court brunch?

“Fatted Calf” Review...

June, 2009 UPDATE: This is not going to be MY local meat source. When I ordered a lamb round roast, they gave me a the smallest end of the lamb shank (they did bone it, though). When placing an order for fresh quail a week in advance for a luncheon, they called at the last minute saying the meat wouldn't be available until the morning of my lunch! Stick with Vallergas or Whole Foods - these people are out for $$$ and are not craftsmen, nor are they concerned with their local connection.

can I hold seared foie gras while I serve 1st course?

I've always scored duck breast, but not foie. Can you explain what purpose the scoring serves, or is it just for looks?

Apr 02, 2008
NapaFoodie in Home Cooking

can I hold seared foie gras while I serve 1st course?

thanks everyone! I'm convinced - 1st course will be walk-around champagne & little stacks of avocado, tomato & crab topped with domestic caviar (the foie is breaking the bank!). That way I can start to sear while everyone mingles.....too hard to keep everyone at the table while the kitchen is smoking, anyway. BTW my plan was to serve as one course both the terrine (with tiny squares of chardonnay aspic) along with the seared foie with brioche toasts & fig compote. Sauternes should keep everyone patient.
Now if I could get a different smitane recipe for the pheasant, I'd be set! I really appreciate your input!
N.F.

Apr 01, 2008
NapaFoodie in Home Cooking

Pheasant Smitane recipe

Looking for recipe for pheasant w/smitane sauce (other than Joy of C). Pheasant has no skin, so I'm looking for something to serve meat w/sauce over noodles.

Apr 01, 2008
NapaFoodie in Home Cooking

can I hold seared foie gras while I serve 1st course?

I am planning a multi-course dinner w/2nd course of seared foie & foie terrine. Is is possible to sear the foie & hold for 20± minutes during 1st course service, or sear one side, flip & put in low oven to hold? I'm cooking for 10, so it may take me a bit of time & would prefer to have all cooking done ahead.

Apr 01, 2008
NapaFoodie in Home Cooking