My Culinary Adventures in Napa Continued...
Reporting from my hotel room in Napa California, I am continuing with my dining adventures.
It’s been an interesting 2 days so far. Read on:
May 8, 2009
Ate breakfast at the hotel. Free buffet. Scrambled eggs, bagel, potatoes and sausage links. Coffee .3.5
Middle Eastern Restaurant. The server could barely speak English and brought out the water in milk shake glasses with no ice. He tells us there's no chef. Our poor server could not do anything but take our order and tell us to wait. He told old us that the chef went shopping and wouldn't be back for a half hour. We left.
The place was a long established restaurant chain known for their steaks. Open kitchen. Waygu Carpaccio with Arugula, and shaved Reggiano on top.. There was a hint of Curry.
Filet Oscar with an 8-ounce Filet (MR) Asparagus underneath and small amount of red King Crab and Be ©arnaise. Accompanying vegetables (Haricot Verts, pearl onions, and yellow beans with bell pepper brunoise....
And a bottle of Saintsbury Pinot Noir from Sonoma and a Cappuccino.
My score 8.5
Saturday May 9th 2009
Traveling day. Had to wake up so early, so there was no time for breakfast.
When I finally arrived at the place I was staying, I was so hungry I decided to give the Grill at the Country Club a chance.
Ordered a glass of Champagne, A French Dip with Cole Slaw and Iced Tea.
The au jus was made from beef base and water.
The beef was Waygu and the French bread was made in house from scratch.
The coleslaw was hand cut and the dressing was just right.
I'd give this lunch a 8.5.
I went to dinner with a friend to an Italian family owned restaurant called "The Bank."
Dinner for me was a salad called "Napa Salad." My boss orders this dish whenever she comes here and has tried to explain to me what it is. Unable to recognize how the ingredients are put together, I have tried to recreate this dish to no avail. Now I can.
For my entree I had Cappelinni with chicken breast in a pesto cream sauce. The chicken was pre-steamed and then cut into ½ inch dice before being added to the sauce.
I would give this place a 8.
Browse Culinary Arts Schools & Colleges
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available