inside napa valley - summer 2015

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Page 1: Inside Napa Valley - Summer 2015

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napa valleynapa valleyinside

napa valleyMAY 2015

A special tribute to mothers

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Mothers are a special kind of peo-ple: they give us life, protect us as we grow, and ultimately teach us how to live.

With this edition of Inside Napa Valley, published on the eve of Moth-er’s Day, we’ll pay tribute to moms of all sorts. We’ll tell the story of one Napa Valley daughter who is making sure that her family business upholds the powerful tradition set by her late mother. We’ll look at a mother-daugh-ter team building a business together. We’ll hear from some people who share why their mothers are so special.

And we’ll visit with some American Canyon moms who banded together to offer each other support and love as they work to care for their kids.

But great as they are, moms aren’t the only ones on the agenda for this issue. We’ll take a look at big events on the calendar for the summer, including the powerful lineup for this year’s BottleRock music festival.

We’ll look at quirky shopping options in Downtown Napa, and take a stroll down the main streets upvalley to see what’s new and interesting in their shopping scenes.

Will travel to Calistoga’s Old Faith-ful Geyser, and visit with some great Napa Valley chefs.

So join us as we celebrate mom and enjoy life here in the valley in this spring edition of Inside Napa Valley.

On the cover: Melissa Doughty, owner of Creations Fine Jewelry, holds a picture of her mother, the late Judith DalCielo, who owned the store for 27 years and set a high standard that her daughter works to carry on. Photo by Dana Halvorson, courtesy of Melissa Doughty.

NORMA KOSTECKA, ADVERTISING DIRECTOR

In praise of mothers

Norma Kostecka is the advertising

director for the Napa Valley

Register.

napa valleyinside

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8 52

In this Issue

4 Preserving a mother’s tradition

8 Great moms

10 A mother’s love

15 Downtown Napa revisited

18 BottleRock returns!

23 Summer fun in the Valley

44 Old Faithful Geyser revamps

46 New shops upvalley

52 Dealership thrives through the years

55 Bootcamp for the bubbly

67 Chef reaches for the stars

72 Offering tasty treats – and opportunities

To advertise in Inside Napa Valley, please call us at 707-256-2228 | A publication of the Napa Valley Publishing Company

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JESS L ANDER

When you walk into longtime Napa staple Creations Fine Jewelers, you might be greeted by 6-year-old Justin, offering to

clean your rings — don’t worry, mom and owner Melissa Doughty will do the actually cleaning — or run into 3-year-old Ava and her dazzling, new Hearts on Fire earrings.

Both children are fourth-generation apprentices at the store, acquiring a passion for all things shiny from a young age, just like Doughty did, thanks to her mother Judith DalCielo, former store owner of 27 years.

“Justin has already looked under the microscope and worked at the jewelers bench, which is exactly what I did at his age. I would go sit on the bench and watch the jeweler work,” said Doughty. “We’re teaching them exactly what my mom taught me. We’re instilling it in them.”

Doughty and her husband Brian, who she met right there at the store, worked side-by-side with Judith for years. They took over in 2010 when she passed away after a two-year battle with Leukemia, but have kept her legacy very much alive inside.

“When she passed away, Brian and I said, ‘We want to carry on the business. We want to carry on all the traditions, all the relationships that have formed over these three generations. It’s too special to lose.’ So we decided we’d do whatever it takes to keep this store here,” said Doughty.

Her grandfather, Melvin Greenville, first opened the store in 1976 as a jewelry repair shop, and there Judith quickly realized her love for gem-stones and natural talent in the art of stone cutting. She took over as sole owner in 1983 and a young

Jeweler carries on tradition wrought by her mother

Submitted photo Creations Fine Jewelry owner Melissa Doughty and her husband Brian.

Carrying on a mother’s legacy

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J.L. Sousa/RegisterMelissa and Brian Doughty describe their store as a “full service jewelry store specializing in custom design and fine jewelry brands.”

J.L. Sousa/RegisterBrian Doughty, right, owns Creations Fine Jewelers with his wife Melissa.

Doughty was by her side from the beginning.

The store moved from Grape Yard Shopping Center to Bel Air Plaza, where Judith took the store to a whole new level of custom design and even started to carry brands. No more would Napa resi-dents have to travel to the city to find the most popu-lar ready-made styles.

“When I was a baby, she would sit me in the carrier right by the stone cutter machine and the sounds of the vibration would actually calm me,” said Doughty, who helped out at the shop as soon as she was old enough, starting the coffee pot in the morning before school. “My sisters weren’t quite as interested in it. I was always very close with my mom, we always had a strong rela-tionship and worked well together. It was just natural for us.”

By middle school, Doughty was helping with the bookkeeping and eventually transitioned to the counter, doing repairs.

“My mom would come in for some of the repairs and actually explain the whole thought process. She would hand me a loop and ask

Doughty was by her side from

The store moved from

old enough, starting the coffee pot Submitted photo An infant Melissa Doughty with her mother Judith DalCielo.

me, ‘How does this ring need to be repaired?’ and ‘What’s wrong with this ring?’ She would teach me about diamonds and the facets and quiz me,” recalled Doughty. “She would show me what makes stones so magnificent and I always had the microscope and was right there with her.”

Doughty is now carrying on that family tradition with her two

children, who she would love to one day carry on the business as well.

Since Judith’s passing, Cre-ations Fine Jewelers (which moved to Redwood Plaza in 2004), has only undergone one big change: a name modification from Creations By You Fine Jewelers. Doughty wanted the change to better reflect the store’s commitment to carrying

high-end brands in addition to cre-ating custom pieces. The rest, is still all Judith.

“We carry on everything that she stood for — quality, integrity, the involvement with the custom-ers,” said Doughty. “It really does still feel like she’s here honestly, because the original foundation hasn’t changed. We’ve just kept it going and kept it really strong.”

Page 6: Inside Napa Valley - Summer 2015

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SAMIE HARTLEYshar t l ey@napanews . com

Some mothers and daughters are best friends, but Elizabeth Hicks and her daugh-

ter Shauna Bergstrom are more like kindred spirits. The Napans share a bond that tran-scends family and friendship.

“Often we started hum-ming the same songs, craving the same food, saying the same things, laughing the same way with tears streaming down our faces and melting our makeup off,” Bergstrom said. “I feel like our connection is incom-prehensible.”

Hicks said being highly in sync with her daughter might seem weird to others, but she wouldn’t have it any other way. “We often say the same thing at the same time. Probably 10 times a day, like twins. If a song is stuck in my head, she will start humming it. It’s pretty crazy. That’s our every day.”

Bergstrom recognized the special bond she shares with her mother at an early age and took comfort knowing that her mother would always be there for her, supporting and loving her no matter what life had in store. When Bergstrom was younger, her family, which includes little sister Leslie, moved around a lot, but when her parents divorced, Bergstrom said her mother used the opportunity to start on a new path, opening her own business and setting a strong example for her daughters.

Today, Bergstrom works side-by-side at Hick’s business Napa Valley Steaming, cleaning hood and exhaust systems in commercial kitchens throughout the Bay Area. It’s dirty work, but when you’re working alongside your friend, time passes quickly. Since most of the cleaning takes place at night after restaurants have closed, Berg-strom said their work feels a bit mischievous, standing on rooftops while most people are asleep, but they enjoy what they do, especially

since they get to work together.While the two spend time

together on the job, they spend a lot of their free time together, too. Bergstrom lives just around the cor-ner from her mother in downtown Napa with her husband and their 9-month-old son, Flynn. As a first-time mom, Bergstrom values her mother’s wisdom even more these days. She said her mother’s outlook on life has served as an inspiration, and she hopes to instill that same wisdom in her own children.

“There is no point leading a frustrated life because you decided to take a backseat instead of driv-ing your own life,” Bergstrom said. “Rule number one in our house when I was growing up was that life isn’t fair. We’ve always made our own luck. She assesses every risk, reward, and potential conse-quence and chooses where to put her energy to do the most good. We don’t like to worry about the past. We can’t get that time or energy

back. Our life is amazing now in large part because of my mom’s conscious decision to change it.”

Bergstrom credits her mother with instilling in her a sense of adventure and the ambition and faith to take risks and live life to the fullest.

“She’s that person who will call you on a Friday night and ask if you want to go to Tahoe for the week-end. She’s the person who packs bubbles and doesn’t really have a plan other than to go blow bubbles somewhere cool. We don’t really misbehave; we just try to find that thing that few people have found, go places that few people go, and do something different.”

Hicks said one of her favorite things to do with her daughter when they’re near San Francisco is to drive to the Golden Gate Bridge and blow soap bubbles after a job. “It never gets old,” Hicks said. “We always have bubbles with us so we’ll take them and go blow bubbles by

the bridge or inside the Pal-ace of Fine Arts. We’re always working on something either together or near each other. It’s the simple things because it’s really effortless when we’re together.”

Bergstrom said it’s impos-sible to choose a favorite memory of her mother, but these days she’s most fond of watching Hicks interact with her grandson. Hicks said Bergstrom is a natural as a mother, and she hopes she’s set a good example to follow as her children grow with fami-lies of their own. “The pride I feel seeing how successful my girls are, it’s like I got it right on this mom thing,” she said. “My kids are my greatest accomplishment.”

Bergstrom said she’s follow-ing her mother’s lead as she sets out on her own motherhood journey, valuing her mother’s advice and looking forward to the future.

“My mom showed me that for a few years (of motherhood) you’ll lose yourself in your mom persona,” she said. “Your baby needs you for everything, but at some point you need to be you again. If you asked me to use five words to describe myself, ‘mom’ probably wouldn’t be one of them. I’m so many things before I’m a mom. I love my son with all my heart, but I know he won’t love me down the line just because I gave birth to him. He’ll love me because I’m me and we’ll evolve together.

“I want so much for my son, and my husband and I are going to make it happen. It’s been so amazing seeing how curious he is. It makes boring things fun again because you get to see him experi-ence them for the first time.”

Hicks said she enjoys watching her daughter explore motherhood and has no worry that Bergstrom will be anything but a remarkable mother. “She’s good at it. I knew she would be.”

More than family

Submitted photo Elizabeth Hicks, daughter Shauna Bergstrom and grandson Flynn enjoy a quiet moment in Napa. The bond between mother and daughter is more than family and friendship, a closeness Berstrom hopes to replicate with her 9-month-old son.

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SAMIE HARTLEYshar t l ey@napanews . com

The Internet is littered with inspiring and thoughtful quotes about mothers and the act of mothering, but motherhood is more than an act of selflessness. It is a state of being. Motherhood is opening your heart to love and giving love in return. The late comedienne

Gildna Radner described motherhood as the “biggest gamble in the world.” If that’s true, these Napa Valley moms are on to something.

The title of Napa Valley’s greatest mother is certainly up for debate, but these readers believe their moms are worthy nominees. Here are some of their stories.

Mother’s Day wishes

Submitted photo Jessalyn Jade Hood, seen her with mother Cheryl Lea Thibaut and brother Brian Torrez, hopes her children take after their grandmother’s giving spirit.

Submitted photo Hagan Bresee, seen here with his parents James and Rita Bresee at graduation last year, believes he has one of the best moms in Napa Valley.

The ‘professional’ momNapa resident Jessalyn Jade Hood thinks

her mother Cheryl Lea Thibaut, also of Napa, is the best in the Valley because Cheryl’s role as a mother extends beyond her two biological children and her two step-children.

“When I turned 18 and moved to Lake Ber-ryessa for the summer to work at a resort, my mom instantly got ‘empty nest syndrome’ and that’s when she and my step dad decided to sign up for foster care,” Hood explained. “One of the first girls they got, they adopted and kept her from 10 to 18 years old. I still call her my sister, and we are still very close. My mom has helped so many children over the past decade I’ve lost track.”

Hood and her husband Christopher and

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their two daughters Addalyn , 3, and Charlise, 3 months, live just down the road from Thi-baut, who continues mothering in retirement as nanny to 7-year-old twin boys.

“My husband calls my mother the ‘profes-sional mom’ because she is just a pro at any-thing that has to do with children,” Hood said.

Hood said she’s learned a lot from her mother and she hopes her daughters inherit their grandmother’s dedication, giving spirit and young-at-heart approach to life.

“I just think she’s an outstanding woman. She has the biggest heart and is so incredibly selfless. She’s always giving someone a ride or watching someone’s kids. She’s just so full of life. We all love her so much.”

Mother knows bestNow that Pookie McGlothern is a student at

Cal Poly in San Luis Obispo, she gets to inter-act with highly-educated professors on a daily basis, but the lessons she’s learned outside of the classroom – from her mother, Napa resident Ailene Pritchett – are far more impactful.

“Whenever I am in doubt, my mom always has the answers,” McGlothern said. “This beau-tiful, strong-willed, hard-working, and loving individual has made me into the person I am today. She has worked so hard to give me so many opportunities and make sure that I have

everything I need to succeed.”McGlothern describes her mother as the

toughest woman she knows, capable of doing everything 10 times better than anyone else.

“She is the woman with endless amounts of

love, who never ceases to amaze me,” McGloth-ern said. “She’s my role model, my inspiration and my rock. I’m beyond grateful to have her as my mother.”

Team MomNapa native Hagan Bresee believes his mom,

Rita Bresee, is the best in Napa Valley because she raised six children while working full time.

“She’s just an amazing mom,” Bresee said. “She raised six kids and did everything for us, such as cooking for us, cleaning, and helping us with our homework; basically anything you could ever imagine.”

In addition to raising Hagan, 18, Rita is mother to Kaylani, 13; Trenton, 17; Easton, 20; Brian, 22; and Matthew, 24. She and hus-band James will celebrate their 25th wedding anniversary this August.

Hagan said he admires his mother’s kind-ness the most. Aside from raising a family and working full time at Napa-based Chaudhary and Associates, a surveying and engineering company, Rita also volunteers in the com-munity and is big supporter of Vintage High School sports.

“She was the team mom for more teams than you can count on your hands,” Hagan said. “I never see her stop. She’s always helping someone and just being a great mom.”

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Submitted photo Pookie McGlothern says her mom Ailene Pritchett, left, is the smartest woman she knows.

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TRAVIS STANLEY

“You’ll never under-stand until you have your own”. Those were some of the

most profound words ever spoken to me by my mother as she tried to explain the strength behind the faded phrase on her favorite old t-shirt — she wore it to bed every night. “A Mother’s Love” was the message, but what did that mean?

After all, there were six of us, and she was a single mom working a full-time job with a 50-minute commute that could easily last sev-eral hours in the dead of winter in Lansing, Michigan. She managed to make us each feel as though we were her favorite; after all, it’s not humanly possible to disperse

the love we were each shown in equal amounts.

We were a pretty average mid-dle-class, Mid-western family. We didn’t have much, but our needs were a lot more minimal than kids of today. We were strictly raised to appreciate all that we did have – including each other. That was an easy task when we all saw how hard she worked to make our lives better, each and every day.

Simple needs l ike school clothes, Christmas gifts, holiday gatherings with family and friends and freedom to play outside as much as we wanted is all I remem-ber wanting. Whatever the case may be, she always made us feel there wasn’t a need for much else.

The rules were simple: 1) be neat – house and clothes; 2) be respectful; 3) have manners; and 4) treat others as you would like them to treat you. Grow up to be a good man and not only will things you wish for come your way, but good things that are not expected will arrive as well.

Truer words could not have been spoken. Fast-forward one wife, two children, a 98-year old grandmother and 40-plus years later and still I have no idea how she did it. I mention my grand-mother because I do know she played a huge role. She was always there for mom — along with my late grandfather. Whatever she/we needed, whenever she/we needed

it. A Mother’s Love.I have my hands completely full

with two smart, beautiful and very socially active kids whose mother works from home. I find myself telling my mom that her folklore has officially reached Super Hero status for raising six kids with no father in the house. How did she do that?

I now watch in amazement as my wife juggles work and life, me and our kids and I see Won-der Woman all over again. She’s strong, beautiful and amazing, and the most thoughtful person I’ve ever met in my life. I married a new age version of my mother and grandmother rolled into one. Talk about things not expected. I

A Mother’s Love

Susie Stanley cradles granddaughter Nina. Stanley raised six kids by herself.

Napa Chamber of Commerce President Travis Stanley, left, with his family: daughter Nina, wife Irene, and son Elijah.

Irene Stanley, left, and her mother-in-law Susie Stanley visit-ing the Elan Winery on Atlas Peak

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didn’t even think I was marriage material and I’m blessed with an opportunity to spend the rest of my life with my soul mate.

I’m still not really sure how my life journey ended up here in Napa – from Michigan — living in the most beautiful place in the world, but I tell her thank you taking the wheel and bringing me along for the ride.

I often joke with her about wanting to trade places with our kids, and most of the time it’s after witnessing how she absolutely loves, cherishes and adores them every minute of their lives. My son must tell her he loves her 15 times a day! I’m not making that up, and there are times I might get a little jealous/envious, but I completely understand. A Moth-er’s Love.

My grandmother’s 98th birth-day is actually May 17 and I hope to get back to celebrate with my family. Whether I make it back or not, I know that my mom is making plans to make sure that it’s a very special day. Although she lives about 40 miles away, she now makes sure that my grandmother gets whatever she needs, whenever she needs it. No easy task when you’re 75 years of age yourself. She does it without hesitation. Not only is she assisting with the needs of my grandmother, but also my physically disabled aunt, who was paralyzed as a result of a surgical procedure gone bad.

Did I mention the fact the she also heavily shares in the

responsibilities of raising a mul-titude of grandkids and great grandkids. I often plead with her to be a little more selfish and to make more time for herself — she certainly deserves it. It often appeared that she was working even harder to take care of her now fully-grown kids — and their families. It didn’t seem fair to me. Her response was always the same “you’ll never understand until you have your own.”

I now understand. I still can’t fully explain it, but I understand. A Mother’s Love. That’s the faded phrase on my new favorite t-shirt. Happy Mother’s Day

Travis Stanley is president and CEO of the Napa Chamber of Commerce.

Irene Stanley with son Elijah.

Bernice Demps with her great granddaughter Nina Stanley. Grandson Travis Stanley credits his grandmother with helping his own mother raise six kids by herself.

Travis Stanley, left, with son Elijah and mother Susie Stanley at San Francisco’s Union Square in 2011.

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NOEL BRINKERHOFFnbrinkerhof f@americancanyoneag le . com

AMERICAN CANYON — Having a child can be a wondrous experience. But it can also be a stressful, exhausting and, in a way, lonely experience for women who stay home raising a boy or girl while their spouse is off at work during the day.

Fortunately, there’s the Moms’ Club of American Canyon.

The Moms’ Club is exactly what its name indicates: a club for moms.

It is part social group, part support network for women with children looking for connection — both for themselves and for their kids — and for help with all things related to child rearing or being part of a family.

“The Moms’ Club is a group of stay-at-home moms and work-ing moms who get together and support each other with whatever we need,” said Megan Mann, the club’s president.

“Once you have a kid, your life changes completely,” said Mann. “You don’t even know when you will have time to sleep, go to the bathroom, eat …”

While talking to Mann at Shenandoah Park two days before Easter, a perfect example of what a mom goes through was on display.

Her young daughter, Abi, really wanted a candy-filled Easter egg from an unopened, tightly sealed plastic bag. Mann grappled with the packaging, pulling and pulling unsuccessfully.

The interviewer offered to take a crack at the bag, so Mann could go back to finishing her thought.

The bag confounded him as well, refusing to open.

That is until Mann came up with a practical solution.

“How about your pen?” she said, nodding toward the pen he was using for the interview.

Sure enough, one quick stab of the pen and the bag was open. And Abi had her pre-Easter treat.

“What is it they say,” said Mann with a chuckle, “the pen is mightier than the sword?”

All joking aside, Mann’s simple ingenuity for solving a problem was something moms have to tackle every day.

For those brand new to the experience, the group offers a wealth of personal knowledge that can be accessed in person or online.

In addition to getting together for play dates for their kids or other events, the Moms’ Club has a private, members-only Facebook page that provides tips and advice.

Tracey Jones, who has been a member for about a year, cited a common problem facing a new mom: “My daughter has a cold, what should I do? What’s the best remedy for this, or anything?”

“It’s great to see what other moms are doing,” she added.

Like a lot of the mothers, Jones joined the club to make new friends for herself and her daugh-ter, 21-month-old Josie, who was strapped into her stroller now that she has full use of her feet.

“She really likes to take off,” said Jones with a smile.

Being out at the park on a sunny Friday morning with some of the other moms for an egg hunt for the kids was just one example of how the club gives its mem-bers a chance to leave the house and socialize.

Kami Wanous, who served as club president last year, said she joined five years ago when her son, Kenyon, was only a year old in order to connect with other moms.

“Just to know I wasn’t alone,” said Wanous. “You want to know

what you’re going through is not unique.”

The club affords the women the chance to share and socialize, and not always with kids. A sub-group called Run Moms Run pro-vides those into jogging, and even tackling marathons, the chance to stay fit and have fun.

At least once every month, the club organizes a “mom’s night out” sans children. Sometimes it’s a simple potluck at someone’s house, sometimes they hit the local bowling alley to knock down some pins.

It’s a chance for them to be women and not moms for an evening.

But because they are mothers most all the time, many of the members appreciate one partic-ular part of the club. Called “In a Pinch,” their version of meals-on-wheels provides hot food up to three times a week for a month or more to a mom in need of

some help while taking care of a newborn as well as the rest of her family.

The food is prepared by the other members, who sign up to volunteer and help out.

Megan Dameron, a three-year member who went out on mater-nity leave from her job at Guide Dogs for the Blind, really appre-ciated the in-a-pinch assistance, “especially having twins and a toddler at home” to feed, along with a husband.

Mann says those who join the club, which has about 50 mem-bers, usually stick around for a long time.

“No one ever really leaves Moms’ Club,” she said.

“Some become less active as their kids grow older,” said Mann. “But those with older kids still enjoy the camaraderie” the club offers, which is why they still show up at events to hang with those just like themselves: moms.

Club offers help to stressed-out mothers

Noel Brinkerhoff/EagleMembers of the Moms’ Club organize an Easter egg hunt for their kids at Shenandoah Park.

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GIFT CARDGIFT CARDGIFT CARD

REGISTER STAFF

The Napa Valley Grapegrowers have chosen longtime grapegrower Mike Wolf as the 2015 Napa Valley Grower of the Year. Wolf will be honored for his contributions to Napa Valley farming and the community on May 15 at the 40th annual NVG dinner.

Wolf has been involved with developing and managing California vineyards for more than 35 years. He launched Michael Wolf Vineyard Services in 1997, working with many of Napa Valley’s leading independent growers, and pre-mium and ultra-premium wineries in all phases of sustainable vineyard development, from plan-ning and development to maintaining well-es-tablished vineyards. He currently farms more than 800 acres across Napa County.

Wolf started working with grapes when he moved to Mendocino County with two college friends and wound up connecting with Beckstof-fer Vineyards in Ukiah for his first vineyard job.

He moved to Napa County in 1981 as vine-yard supervisor for a large agricultural develop-ment company in Pope Valley where he worked for 12 years, managing all vineyard development and vineyard operations. In 1994, he accepted a position overseeing 500 acres of vineyard in the Napa Valley for Beckstoffer Vineyards.

Wolf ’s name is associated with vineyards that

express the exceptionally high quality for which Napa is known. Respected for his commitment to Napa Valley farming and the community, Wolf has served as:

— Board trustee of the California Grower Foundation since 1987; board chairman from 1994–1998.

— Professional member of the American Society of Enology and Viticulture.

— Member of the Napa Valley Viticul-tural Technical Group’s Executive Committee from 1995–1996.

— Director of the Napa County Farm Bureau from 1986–1998; president from 1990–1992;

vice president from 1988–1989.— Board member, Jameson Animal Res-

cue Ranch.“Mike is a tremendous example of a quiet,

genuine leader. He is a perennial contributor to advancing viticultural best practices, depend-ably mentors the next generation and furthers the process of sustainable farming,” said NVG President Steve Moulds. “We are very proud to honor him.”

He continues to be a strong advocate and supporter for farmworkers in the valley, actively supporting the Napa Valley Farmworker Foun-dation, Harvest Stomp and the annual Napa Valley Pruning Contest. Mike was raised just outside of New York City, and received a B.A. in history from Alfred University in New York.

Nominations for the Napa Valley Grower of the Year come from the NVG membership and the recipient is chosen by a selection committee made up of past presidents and current commit-tee members.

The award criteria a strong commitment to sustainable practices; recognized leadership in agricultural preservation; dedicated community focus, contributions to Napa Valley; and some-one who actively promotes Napa’s reputation for the highest quality vineyards.

Wolf named Napa Valley Grower of the Year

Submitted photoMike Wolf has been named Napa Valley Grapegrowers’ Grower of the Year.

Page 15: Inside Napa Valley - Summer 2015

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SAMIE HARTLEYshar t l ey@napanews . com

Downtown Napa may be evolving from a quaint pocket in Napa Valley into

a tourist destination lined with high-end boutiques and luxurious restaurants, but at the heart of downtown Napa remains the local-ly-owned, mom-and-pop stores that are a throwback to the Napa of yesteryear.

These stores are charming, pic-turesque visions of a Napa that some longtime locals yearn for, but these stores also glitter with a mod-ern flare that appeals to the vast array of visitors who pass through each year.

Some locals say they don’t go downtown because it’s become a tourist trap, but there is more to downtown Napa than meets the eye. There is a quiet spirit to the downtown district that rests along the Napa River. Whether you’ve lived here for years, or you’ve just moved to town, a visit to down-town Napa is in order. So take an afternoon and rediscover down-town Napa. Here’s a sampling of the many places you may discover.

But make sure to bring your wallet. It’s nearly impossible to step into these stores and walk away empty-handed.

Local treasures at TraditionsStart your tour at Napa Valley

Traditions on Main Street. The shop is filled with brightly-colored figurines, souvenirs and glassware. Plus, you’ll find delicacies such as locally-made jams, jellies, mus-tards, olive oils, candies and spice rubs. And if you realize you’re a bit hungry while shopping, you don’t even have to leave. Grab a cup of coffee or tea at the café and relax as you shop.

“We have greeting cards, statio-nery, journals, soaps, candles, local-ly-made jewelry and pottery, wine and accessories, locally-produced snacks,” said Ruthie Gardner, who’s been working at the shop for more than 20 years. “There is some-thing for everyone here, and if we don’t have it, we’ll tell you where

to look.”As Gardner explains, the tight-

knit crew of five that keeps Napa Valley Traditions bustling act as unofficial ambassadors of down-town Napa. If someone comes to the shop looking for something

specific and Traditions doesn’t have it, the staff will direct them to the local shop that has what you’re looking for. And if they aren’t sure where to send you, they’ll call around while you con-tinue browsing.

“Our goal is to brighten your day,” Gardner said. “This is a happy little store. We try to keep it bright, open and inviting. If you don’t leave with a smile on your face, I don’t feel like I’ve done my job. I want everyone to leave happier than when they walked in.”

Napa Valley Traditions has woven its way into the hearts of locals for 22 years. Gardner said one of her favorite parts of the job is getting to know customers and becoming their go-to shop for every occasion. “You get to meet a lot of people, and it’s wonderful to become a part of people’s lives and help them find the right gifts for those milestone moments like birthdays, weddings, anniversaries. After being here for two decades, we see the kids from those early years coming in with their own families now. It’s surreal, but we love it.”

Napa Valley Traditions is at 1202 Main St. Hours of operation are Monday-Friday

J.L. Sousa/Register photosThe children’s section at Napa Bookmine on Pearl Street in downtown Napa.

J.L. Sousa/Register file photo Tilly Blakesley shops at Napa Bookmine in downtown Napa. Sales were up 9 percent in downtown during the first nine months of 2014, the city reported.

Downtown Napa revisited

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7:30 a.m.-5:30 p.m.; Satur-day 10 a.m.-5:30 p.m.; Sunday 10 a.m.-4 p.m. For more informa-tion, call 226-2044 or visit napatra-ditions.com.

Downtown’s new book nookIf you have time to steal a quiet

moment when visiting downtown, a trip to Napa Bookmine is a must. The used bookstore, which also features a small collection of new books, is home to more than 20,000 titles, all meticulously shelved and stacked in a cozy store on Pearl Street.

Despite the surge of popular-ity in e-readers and tablets, owner Naomi Chamblin has made it her goal to get books in the hands of as many people as possible.

“Books are works of art,” Cham-blin said. “We spend so much of our time looking at screens. I love the physical feeling of a book in my hands. Thankfully, books are not going out of style. Teens love to come in with their friends and browse books together. There is this feeling of discovery and serendip-ity.”

In addition to books, Napa Bookmine also features a collection of novelty items, such as greeting cards, stationary, journals, mugs, art supplies, buttons, tote bags and other gift items. Plus, the book-store is home to a monthly book club where customers choose the selections. Bookmine also offers its space to community groups to host events.

Bookmine Manager Elayna Trucker said getting to know cus-tomers is her favorite part of the job. “The people here are spectac-ular,” she said. “We love meeting with the locals, and getting to know them and making recom-mendations, and we like chatting with tourists and learning about where they are from and how their trips been.”

For readers looking for specific titles, Bookmine offers a digital inventory so that it is easy to locate books among the towers of titles. Napa Bookmine also accepts used books for store credit, so the selec-tion is ever-changing.

“I love our customers,” Cham-blin said. “They are so loyal. We hope that we offer the best service

as a way to show our customers how much we appreciate them.”

Napa Bookmine is at 964 Pearl St. Hours of operation are Monday from 10 a.m.-6 p.m.; Tuesday-Sat-urday from 10 a.m.-8 p.m.; Sun-day from noon-5 p.m. For more information, call 733-3199 or visit napabookmine.com.

More than yo ur ave rage general store

Napa General Store owners Jim and Jill Brandt pride themselves in offering distinctive products that reflect the Napa Valley experience.

“Napa is a special place, and we want what we sell to reflect Napa Valley authenticity,” said Jill. “For instance, we sell recycled items such as wine barrel art and furniture. We sell items made from repurposed corks. The art we feature is from Napa Valley artists. If it’s not local, we make sure that it’s produced in the United States. That is very important to us.”

Open since 2002, Napa Gen-eral Store on Main Street offers an eclectic collection of goods, includ-ing designer shirts, fine jewelry, scarves and accessories, gift items, kitchenware, linens, greeting cards and wine accessories. Jill works with local artists to custom-make many of the items sold at the store.

“You won’t find what we sell anywhere else in Napa,” she said. “I work with Napa Valley and Bay Area artists to come up with fun designs. We have a lot of input in the creation of the items we sell, which gives our goods a unique touch.”

Napa General Store also includes a café at the rear of the store, which serves breakfast and lunch from 8 a.m.-4 p.m., The café includes indoor seating and an expansive patio dining area, which can be opened up to host private and public events.

Since the Napa General Store has a little bit of everything, it is only fitting that the store also includes a wine bar. Sommelier Tammy Wisnoskie works the bar, where she delights in chatting with customers and visitors while pouring exclusive wines from Napa Valley.

“We only buy from winemakers who make less than 1,000 cases a year,” Wisnoskie said. “These are wines made by seasoned winemak-ers who make wine for their own enjoyment. Some of them even make the wine out of their garages. It’s a hobby. They make it for their family and friends, and they serve it here.”

Napa General Store is at 540 Main St. Hours of operation are 8 a.m.-6 p.m. daily. For more information, call 259-0762 or visit napageneralstore.com.

A place for home and happinessThe Roost Napa is difficult

to describe. At its heart, the store offers new and vintage home décor and accents, casual apparel, candles, jewelry, greeting cards and a host of novelty items. But if you ask owner Patricia Trimble to describe her store, she offers a more insightful, simplistic answer.

“This store is me. If you opened

up my head, this is what my imag-ination would look like. These are things that make me happy.”

The Roost Napa began as a consignment shop on Lincoln Ave-nue. But when Trimble moved the business downtown, she used the opportunity to reimagine the store.

“I like to play at work, and retail is more fun,” Trimble said. “Con-signment wasn’t for me anymore. It was a great way to get started and establish the name, but I was ready for a change, so when we moved, we changed. We evolved beyond consignment, so I decided to pivot the business in a new direction.”

Now nestled downtown on Sec-ond Street, The Roost Napa con-tinues to inspire locals and enchant tourists. An avid antique collector, Trimble has filled her shop with things that she enjoys, and her cus-tomers appreciate her sense of style. She is particularly excited about the new line of clothes coming in for spring and summer and the new line of dog toys and accessories she began selling in early March. She also sells Annie Sloan chalk paint, which is a big hit with customers. Trimble says it’s the best paint she’s ever used and even hosts workshops to teach her customers how to use the paint in their own do-it-yourself projects.

“This is a friendly store,” she said. “It’s a welcoming store. I like getting to know my customers. You’re not a stranger when you walk in. It’s that simple.”

The Roost Napa is at 1407 Sec-ond St. Hours of operation are Mon-day-Saturday 10 a.m.-5:30 p.m.; Sunday from 11 a.m.-5 p.m.

J.L. Sousa/RegisterThe coffee bar at Napa Valley Traditions on Main Street in downtown Napa.

Page 18: Inside Napa Valley - Summer 2015

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DAVID KERNS newsroom@napanews . com

The 2015 edition of BottleRock features a wide-ranging lineup, with the blockbuster indie group Imagine Dragons, No Doubt featuring Gwen Stefani, and Led Zeppelin legend Rob-ert Plant headlining the three-day, four-stage, 60-plus band festival at the end of May.

Following the “something for everyone” BottleRock philosophy, the lineup beyond the headliners is broad and deep — from a big ros-ter of indie bands including Foster the People, Passion Pit and Young the Giant to folk-pop rockers The Avett Brothers to hip-hop legends Snoop Dogg and Public Enemy to artists as eclectic as Michael Franti & Spearhead, Gipsy Kings and the Preservation Hall Jazz Band.

Once again there will be a large contingent of local bands, with Napa Valley reggae rock-ers Pion 2 Zion opening the festival on the

main stage.By all accounts, the 2015 lineup is stronger

than 2014 when a local partnership, Latitude 38 Entertainment, resurrected the festival after a star-powered, deficit-laden inaugural year in 2013 under other promoters.

Dave Graham, the CEO of Latitude 38 Entertainment, said the process of creating this year’s lineup began with research, which was already in motion when country rocker Eric Church played the last encore of the 2014 festival.

The promoters analyzed ticket sales, audi-ence demographics and attendance at last year’s performances. “We were able to uncover information,” Graham said, “that showed us more clearly who our audience is, what is most important to them and how to deliver on that for the coming year based on the lineup that we book.”

With a sense of what the audience wants, the BottleRock leadership created multiple the-oretical lineups or wish lists that were feasible within their budget, and then turned to deter-mining band availability. Sheer availability, it turns out, shapes the eventual lineup more than any other factor.

“We looked at all kinds of bands,” Graham said, “and you find out who’s really available. So, this one very popular band is going to be in Europe and already has a conflicting book-ing in the Bay Area close to our dates, which

precludes us. It doesn’t matter if you can afford that very desirable band, you have to work within their schedule.

“Other bands that you look into haven’t yet decided if they are going to play, and if they are going to play they want to find a desir-able routing schedule. Can they create a tour that maximizes efficiencies, so that they’re not going from New York to Los Angeles, then to

2015 BottleRock festival features broad, deep range

BottleRock information When: May 29, 30, 31Where: Napa Valley Expo, 575 Third St., NapaThe daily performance schedule and single-day tickets will become available at a future date.Now available:3-Day General Admission Pass – starting at $235.3-Day VIP Pass – starting at $575; includes VIP parking near the venue, prime viewing areas, separate entry/exit and access to VIP lounge and restrooms.3-Day Platinum Pass – starting at $2,500; VIP benefits plus Platinum access to onstage seating and seating directly in front of the stage, access to Platinum Lounge with complimentary fine wines and food tastings, air-conditioned spaces, Platinum restrooms and parking directly at the venue.See BottleRockNapaValley.com for detailed festival information and tickets.

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Page 19: Inside Napa Valley - Summer 2015

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Nashville and Hawaii, but instead they can go from L.A. to the Bay Area to Seattle. So if you’re going to get them, you either fall into that schedule or you were part of it when they were creating it.”

“Some bands haven’t yet decided if they want to tour at all,” Graham added, “or they haven’t decided if they’re going to record a new album at the time that you want them. You have to take all of that into consideration just on availability.”

Once a band is determined to be available, Graham and his Latitude 38 partners, Justin Dragoo and Jason Scoggins, carefully analyze

the wisdom of the choice. “We’re not making a decision based simply on ‘We like the music, we don’t like the music,’” Graham said.

“We have to know where a band is trending in ticket sales, how they’re being perceived in a certain market, especially in the Bay Area, how historically they’ve been perceived in that market and how purchases of tickets have taken place. Are they at the end of a record, are they developing a new record, are they going to be launching a new record during or more impor-tantly prior to our festival?”

He went through their process for assessing Imagine Dragons, one of the hottest bands in

the world over the last two years. Their 2012 debut album, “Night Visions,” has gone plat-inum in 12 countries. This indie band from Las Vegas won the 2013 Grammy for best rock performance, the American Music Award for favorite alternative artist and five Billboard Music Awards.

“Here’s how the decision on Imagine Drag-ons happened,” Graham said. “They’re on our wish list, we want them. Why do we want them? They’ve got a really good brand. Kids love them, their parents love them, and there’s credibility with hard-core music people.

“And are they entertaining or is it just a

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Page 20: Inside Napa Valley - Summer 2015

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guy with a turntable? No, Imagine Dragons’ production value is huge. Have you seen the drum sets and what they do in concert? They’re amazing. So the performance is great. Then you say, ‘Hey, they’re launching their new single in November and launching a new album on February 17.’ You take all of that into consid-eration.”

Once a decision is made to make an offer to a band, that is the beginning of a negotia-tion, which, as Graham puts it, “goes on and on and on and on. You don’t book these bands without them agreeing to the set time, the day, the amount of time onstage, what’s included if they’re asking for additional perks, who’s going to open for them, what’s their position on the festival admap (poster). It’s not just, ‘Here’s the money, play.’”

Despite the challenges of availability, of budget and of the individual demands of the bands, BottleRock 2015 is booked on schedule and the Latitude 38 partners are enthusiastic about both the star power of the artists and the mix of musical genres.

In discussing the composition of the lineup, Graham returned repeatedly to what he believes is the uniqueness of the BottleRock audience. “Our festival is different from an audience per-spective,” he said. “Rarely do you see young and old alike attending major rock festivals together.

“We’re different, not only from the promise that people expect from Napa — great food, great wine, great weather, mountains and vineyards and all of that — but we’re different because we welcome a cross-section of festi-valgoers that runs the gamut, and the lineup reflects that. Rarely do you see a festival where there are so many parents with their kids. Now how cool is that?”

David Kerns is a Napa-based freelance journalist. Mathew Hayward/Dreamstime.com

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In partnership with Zener Schon Contemporary Art (ZSCA), the 2015 BottleRock Napa Valley music, food, wine and brew festival will showcase a curated group of muralists and sculpture artists who will bring to life a variety of one-of-a-kind installations.

Each piece will be on display among the action on the festival grounds throughout the three-day festival on May 29-31. Featured artists include the following:

MuralistsIan Ross: Ian is best known for his huge

murals and live painting events in startup offices across the Bay Area and the country. His most notable pieces include “Royal Feathers,” the 70-foot mural within The Cosmopolitan of Las Vegas, as well as large-scale pieces in the offices of Google, Gap HQ and Whatsapp.

Zio Ziegler: The American artist is most notably known for his paintings and large-scale outdoor murals. His early work was inspired by the 1990 graffiti movement in the Bay Area and Europe. He has collaborated with Brands such as Urban Outfitters, Pottery Barn and Vans, and has painted murals at Facebook, Sherpa Foundry, Lyft, Scopely, the U.S. Open for Surf-ing and many other places across the globe.

JM Rizzi (JMR): JMR fuses a neo-abstract expressionism with hints of contemporary art to create a style he’s dubbed his own. Originally from Brooklyn, New York, JMR has been influ-enced by street art his entire life. His work has

been shown alongside several street art legends including Blek, Banksy, Shepard Fairey and Swoon, among many others.

D Young V: The work of San Francisco-based artist D Young V often revolves around the idea of a highly technological post-apocalyptic soci-ety. He is a pen and ink artist whose monochro-matic drawings are often mistaken as stenciling. President Obama recently named D Young V as America’s second greatest living artist.

Sculpture ArtistsLaura Kimpton and Jeff Schomberg, Collab-

oration LOVE: Laura and Jeff have been collab-orating for years on their “Monumental Word Series,” a collection that launched at the annual Burning Man Festival in 2009. “LOVE,” which will be on display at BottleRock, is the third of seven words in a series that includes “MOM,” “OINK,” “EGO,” “ BELIEVE,” “BE” and “DREAM.” Currently living in Marin County, Kimpton is a three-time honorarium grant

recipient at Burning Man and the creator of the famous installation Celtic Forest. Schomberg fabricates and installs the large-scale sculptures.

Karen Cusolito’s Tumble Leaf: Cusolito’s art takes many forms, from painting and mixed media to her most recent focus, large-scale steel sculptures. She currently operates the American Steel Studios in Oakland, and has shown her work at numerous festivals including Burning Man, Electric Daisy and Outside Lands. At Bot-tleRock she will bring to life Tumble Leaf, a large steel-structured chair.

Katy Boynton’s Heartfullness: Boynton’s first trip to Burning Man in 2007 changed her per-ception of art and her self-imposed boundaries of creativity, and as a result, a vision came to her of an enormous metal hear t that had been broken and pieced back together — a piece of art she would create with her own two hands. Heartfullness has been featured at several festi-vals throughout the country and will be making its debut at BottleRock this year.

For those interested in seeing more work from the BottleRock artists, the Zener Schon Contemporary Art gallery (23 Sunnyside Ave., Mill Valley) will be showcasing the fine art can-vas, sculpture and mixed-media works from this group from May 19-June 28.

BottleRock announces artistic partners

Page 22: Inside Napa Valley - Summer 2015

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Page 23: Inside Napa Valley - Summer 2015

Napa Homebrewers ClassicMay 9Napa Valley Expo, Napanorthnaparotary.org/napa_

homebrewers_classicA brewfest with lots of great

music, food, homemade beer and raffle prizes, hosted by the Rotary Club of North Napa.

Napa Solano Home & Garden Show

May 15-17Napa Valley Expo, Napawww.napahomeshow.comOne of the largest Home &

Garden Shows in Northern Cal-ifornia. You’ll find hundreds of local, national and international exhibitors and the newest in organic gardening, energy-saving home improvements, and many new innovations.

BottleRock 2015May 29-31

Napa Valley Expo, Napawww.bottlerocknapavalley.

comThe county’s biggest music

festival returns for a third year, featuring a wide assortment of performers from many genres, including headlines Imagine Dragons, No Doubt, and rock legend Robert Plant. (For more information, see Pages 18-21).

Auction Napa ValleyJune 4-7Various locationsauctionnapavalley.orgAn intangible mingling of

extraordinary Napa Valley wines, memorable meals from talented chefs, the beauty of our land-scape at every turn, the music and design and, of course, the thrill of bidding on one-of-a-kind Napa Valley wines and experiences, all coming together in an original way each year since

Events of summer in Napa Valley

Submitted photoMusic in the Vineyards offers free wine tasting at intermission, shown here at Rubicon Estate Winery (now Inglenook).

Kids enjoying the swings at the Napa County Fair in Calistoga on July 4, 2014. Tom Stockwell, St. Helena Star

Summer is a busy time in the Napa Valley for locals and tourists alike, with an amazing array of things to do. Here is a sample of some of the many interesting events on the schedule for the spring and summer of 2015.

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Page 24: Inside Napa Valley - Summer 2015

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1981. The centerpiece auction event will be at Meadowood in St. Helena on June 6.

Napa Valley Jazz GetawayJune 10 -14Various locationswww.jazzgetaway.comA 5-day luxury wine and jazz

festival set in the heart of Cali-fornia’s famous wine country, fea-turing an all-star cast of jazz and R&B greats. In addition, you’ll try some of Napa’s most iconic wines and many hidden gems as well.

Shakespeare Napa ValleyJune 5-July 12

Napa Valley College, St. Hel-ena Campus

shakespearenapavalley.orgProductions The Comedy of

Errors (June 5-21) and William Shakespeare’s Long Lost First Play (abridged) by Reed Martin and Austin Tichenor, a fun romp through Shakespeare’s plays that will have audiences of all ages rolling in the aisles with laughter (June 26-July 12).

King of the West “410” sprint cars

June 27Calistoga Speedwaywww.calistogaspeedway.orgCalifornia’s premier 410 sprint

car series will be in the middle of their 2015 points battle in this mid-summer contest.

Keith Connelly Napa Valley Joe DiMaggio Baseball League Fourth of July Tournament;

July 1-5Justin-Siena High School

and Veterans Home of Cali-fornia’s Cleve Borman Field in

Yountville. Information, call Steve Meyer, 312-0188.

Robert Mondavi Winery Summer Music Festival

July 4 -Aug. 1Robert Mondavi Winerywww.robertmondaviwinery.

comFor nearly five decades, Rob-

ert Mondavi Winery has hosted legendary artists for its Concert Series, this year featuring The Wallflowers plus Andrew McMa-hon in the Wilderness (July 4), Phillip Phillips (July 11), Lyle Lovett and His Large Band (July 18), Melissa Etheridge (July 25), and Trombone Shorty and Orleans Avenue (Aug. 1).

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The audience gathers on the lawn at the Robert Mondavi Winery in Oakville for one of the long-running summer festival events in 2014.

Page 25: Inside Napa Valley - Summer 2015

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Multi-instrumentalist/recording artist Brian Culbertson, center with trombone, reunited three titans of contemporary jazz for the sold-out 2013 Napa Valley Jazz Getaway.

Register file photo Catcher Will Knopka of Napa Sheriff’s/Matt Salsman Insurance tracks down Rupert Watson of the Vallejo Spartans before he can score in the top of the fifth during the 2011 Joe DiMaggio Baseball World Series at Justin-Siena High. The 2015 World Series will be July 23-28.

Register file photoHannah Madole shows her 208-pound pig at the livestock auction at the 2014 Napa Town & Country Fair. The 2015 fair begins July 8.

Register file photo A crowd surfer is passed to the front as a crowd of thousands waits for LL Cool J to perform on the final day of BottleRock on Sunday, June 1, 2014.

Town & Country FairJuly 8-12Napa Valley Expo, Napawww.napavalleyexpo.com/town-

and-country-fair.phpCircus dreams and carnival

screams at the annual Town & Country Fair in the heart of Napa.

Festival del SoleJuly 15- 26Various locationsfestivaldelsole.orgThe annual summer festival art-

fully blends the world’s finest clas-sical, jazz, opera, theater and dance artists with curated culinary, wine and fitness pursuits, staged in Napa

Valley’s most iconic settings (For more information, see Page 37)

Napa-to-Sonoma Wine Coun-try Half Marathon Series

July 19Carnerosdestinationraces.comRunners tour the roads of

scenic wine country, starting at Cuvaison Carneros Winery and finishing at Sonoma Plaza in front of City Hall.

Joe DiMaggio Basebal l League World Series

July 23-28Various locations, TBA.

For more information, call Steve Meyer, (707) 312-0188.

Music in the VineyardsJuly 31-Aug. 23Various locationswww.musicinthevineyards.orgThe four-week festival show-

cases nearly 40 world-class art-ists-in-residence from the U.S., Europe and Canada performing new and classic chamber music repertoire in stunning win-ery settings.

3 9 t h a n n u a l To u r o f Napa Valley

Aug. 16Various locations

www.eaglecyclingclub.orgPresented by Eagle Cycling

Club, this biking event offers rides ranging from 35 miles to 100 miles

Louis Vermeil ClassicSept. 4-6Calistoga Speedwaywww.calistogaspeedway.orgAn end-of-summer racing cele-

bration featuring the annual Hall of Fame dinner on Friday, and racing by USAC/CRA non-wing, traditional “410” sprint cars on Saturday and Sunday, with teams from all over the West, and some local champions as well.

Page 27: Inside Napa Valley - Summer 2015

27

HOWARD YUNEhyune@napanews . com

The memory of Cesar Chavez and Dolores Huerta now belong not only to the his-

tory books, but also to down-town Napa.

Before a festive, oft-cheering throng of more than 500 this spring at Veterans Memorial Park, Huerta, the longtime farmworker activist, joined local dignitaries in pulling the cover off twin life-size bronze statues of herself and Chavez, who together launched the United Farm Workers of America 53 years ago.

The monument’s creators had described it as their way of immortalizing the labor leaders’ campaign to improve the lot of Mexican-American laborers, and to give farmworkers of the Napa Valley wine country their due.

But even in a celebration of her crusades from decades ago, Huerta retained the fire of her younger self, the one who with Chavez led strikes, marches and boycotts to wring better wages and working conditions from California grow-ers. To her modern-day audience she called for continued education, political awareness and vigilance against discrimination.

“We are 55 million Latinos in the United States, but if we do not organize and get educated, we are invisible,” she said. “We have to get involved, because if we don’t do it, no one will do it for us.”

With that, she led her audience in the call-and-response of a rally:

“ Who ha s th e powe r ? ”

she shouted.“We have the power!” came the

massed reply.“What kind of power?”“People power!”The sculptures are the work

of the Napa artist Mario Chiodo and were paid for by the local developer Michael L. Holcomb. He plans to install them in an outdoor second-floor niche above Velo Pizzeria, a building he owns on Main Street opposite the park.

Holcomb and Napa County Supervisor Alfredo Pedroza, who organized the dedication, also have proposed a traveling roadshow to display the monument at various local schools while also discussing the history of Chavez, Huerta and the farmworker rights movement of the 1960s and 1970s.

“The Napa Valley is a world destination, but it couldn’t be what it is without the people who toil and pick its grapes,” said Chi-odo. “Without what Cesar Chavez and Dolores Huerta did, none of this could have happened here.

“I’ve worked with monuments big and small, but this one had an enormous personal meaning to me. I’ve tried to show something of their strength and courage, something they were always non-violent about.”

“There are two amazing cul-tures beside each other, and yet rarely is there a chance to bring them together,” said Amelia Ceja, co-founder of Ceja Vineyards in Carneros.

O n a c l o u d l e s s a n d

unseasonably warm March after-noon, the gathering was as much festival as solemn ceremony, spiced with hours of dancing, mariachi music and a concert by the guitar-ist Jorge Santana.

Shortly before 3 p.m., Huerta – still dark-haired and strong-voiced at 84 – made her way to a small canopy, and a surge of well-wish-ers 30 deep, some holding the red-black-white flag of the United Farm Workers, immediately formed to get her autograph or a smartphone photo, or simply to

thank her for her labors on behalf of the once-voiceless.

“She is the most humble per-son, but to me she is a rock star, in the very best sense of the word,” said Ceja as she handed Huerta the microphone.

After thanking “the farmwork-ers of the Napa Valley who make that fine wine,” she turned her attention not toward the past, but toward the continuing battle to defend laborers rights, especially those without immigration papers.

“We know we have a lot of work to be done, especially for people who have no documents, who are afraid to stand up for their rights. … We have to continue the fight so we can get immigra-tion reform for everybody. And we won’t get that reform until we get everyone out and vote!” she said, exclaiming the last word for emphasis as cheers rang out from the audience.

Finally, just before 3:30 p.m., Huerta and a half-dozen others gathered around a black pedestal shrouded with a cloth tarp. With a pull on the cover, two bronze life-size figures were revealed, both facing west: Chavez holding a long-handled hoe and Huerta to his left, pointing forward.

A priest led a bilingual prayer, then produced a small bottle of holy water. He sprinkled a few drops onto the monument, then passed the bottle to Huerta, who sprinkled the water onto the form of Cesar Chavez – in bronze, for-ever her comrade in arms.

Permanent tribute to pioneersStatues of farmworker activists Cesar Chavez, Dolores Huerta unveiled in Napa Howard Yune/Register

Dolores Huerta helps pull the covers off a statue depicting her and the late Cesar Chavez, co-founders of the United Farm Workers, during a celebration at Napa’s Veterans Memorial Park.

Howard Yune/RegisterDozens of the 500 or more spec-tators at the statue dedication in Napa for Cesar Chavez and Dolores Huerta waited in line to speak with the 84-year-old Huerta, or to get an autograph or a photo with the co-founder of the United Farm Workers.

Page 28: Inside Napa Valley - Summer 2015

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Page 35: Inside Napa Valley - Summer 2015

35

KERANA TODOROVktodorov@napanews . com

A grape likely doesn’t care if it’s turned into wine in a bucolic Napa Valley vineyard setting or in a gritty industrial park. These days many visitors to wine country don’t care either.

Adventurers are finding their way to a growing number of win-eries located near auto body shops and plumbing supply businesses — neighborhoods where vineyard vistas are not to be found.

The 10 or so urban wineries inside the Napa city limits can be found within walking distance of downtown and in far-flung busi-ness parks. Startup costs are much less, government regulations on tours and tastings fewer, so here they come.

One such winery is Spelletich Family Wine Co., which hosted 50 visitors in March at its Napa Valley Commons business park site as part of Napa Valley Vintners’ Morning in the Winery program.

The fully functioning winery on Napa Valley Corporate Drive exists inside tilt-up walls housing more

than 1,000 wine barrels.Owners Tim and Barb Spellet-

ich divvy up the work with daugh-ter Kristen. Tim is cellar master, Barb is the winemaker and Kristen is general manager. The family produces between 4,000 and 6,000 cases a year under three labels.

Spelletich Family Wine Co., which moved to the corporate park in 2013 from another facility near the Napa County Airport, also does custom crush orders for clients.

“If I could afford to buy 50 acres or 100 acres and build, I would do it,” said Barb Spelletich. “But I can’t afford it. This is what you do when you’re a small fam-ily winery.”

“And these industrial spaces are beautiful for us because, yes, they’re not like any of the estates up there, but these are fabulously wealthy people that can do that,” Spelletich added.

Napa residents at the open house were happy to have a winery in town to visit.

“ T h i s g i v e s p e o p l e a n

opportunity to go wine tasting and meet the owners,” said Rod Santos. “Frankly, as a resident, it keeps peo-ple off the roads.”

Bob Skupny, who came to the open house with wife, Kate, said he does not believe there will ever be too many wineries.

“I don’t think there is such a thing as too many anything. The market pretty well will control it. If the market thinks (there are) too many, there won’t be any more.”

A short drive from Spelletich is Falcor Napa Valley, also at Napa Valley Commons, where oeno-philes taste wines in a home-like setting. The winery includes a tasting room and full production facility, along with a commercial kitchen for parties.

Clients are referred by The Mer-itage Resort and Spa nearby, word of mouth and the Internet, said Zack Miskel, wine club manager.

The winery, which offers as many as 14 varietals, produced about 7,500 cases last year. While Falcor’s owners have not ruled

out building a winery one day, the company has renewed the lease at the corporate park for five more years.

Laurie Rich, a partner at Falcor, sees no drawbacks to being in a corporate park. “We just don’t see any disadvantages at all,” she said in her Southern drawl. They let their prospective clients know without ambiguity that Falcor is in a cor-porate park, she said.

“It’s an easy location to get in and out of,” Rich said. “People pass by it coming into town and leaving town. We’re the first stop in and the last stop out. We’re super-con-venient to get to.”

Just north of downtown on Vallejo Street sits the Twenty Rows winery where Lori and Brian Nuss produce merlot, sauvignon blanc and other wines.

“The economics down here work very well for us,” said Lori Nuss, whose family also produces under the Vinoce label, with fruit from its vineyard on Mount Veeder.

Since 2013, Laina Brown and

Above left: Guests walk through the ware-house at Spelletich Family Wine Co. in Napa during the Morning in the Winery open house in March.

J.L. Sousa/RegisterGuests sit in the culinary garden and eating area of St. Clair Brown Winery on Vallejo Street near Soscol Avenue. The building in the background houses the winery and brewery.Urban wineries thrive

without vineyard vistas

Raphael Kluzniok/Register

Page 36: Inside Napa Valley - Summer 2015

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business partner Elaine St. Clair, a winemaker and brewery master, have run St. Clair Brown Winery, also on Vallejo Street, a short walk-ing distance from Soscol Avenue.

Visitors find the winery online where the winery’s website calls St. Clair Brown an “urban win-ery located in the city of Napa.” Neighborhood residents and work-ers in the industrial area also walk over to the winery’s Garden Eatery.

“I really like being in the city. It’s nice being part of the … mer-chant community and being part of the neighborhood,” Brown said.

St. Clair Brown includes a tast-ing room and café, which operates from a glass greenhouse. Customers can taste and buy wine while eating small plates close to the company’s garden planted with herbs, straw-berries and other vegetables.

Sixty fruit trees have also been planted, in part to provide a nat-ural fence, espalier style, near their 17-stall parking lot. Across the street is the 2,300-square-foot winery and a future brewery in a former warehouse.

Land costs in the city are so much cheaper than winery-suitable locations in unincorporated Napa County, Brown said. Financially, “it made a huge difference.”

Also, St. Clair Brown Win-ery wanted to stay open after 6 p.m. and did not want to be “by appointment only” like the newer wineries that have opened in unincorporated Napa County after 1990. St. Clair Brown’s hours now are noon to 8 p.m.

St. Clair Brown Winery pro-duces 1,800 cases with fruit from a dozen or so growers, Brown said. Several varietals currently available sell for $38 a bottle.

The company wants to build a commercial brewery and a restau-rant in a section of the warehouse adjacent to the winery.

According to city senior plan-ner Michael Walker, any winery in the city of Napa is subject to the 75 percent Napa Valley grape-sourcing requirement. Rules for tours, wine tastings and retail are determined through the use permit process.

Page 37: Inside Napa Valley - Summer 2015

L. PIERCE CARSONlpcar son@napanews . com

Napa Valley Festival del Sole marks its 10th season in wine country this summer with 10 days of per-formances featuring the return of

the Russian National Orchestra, local debuts of renowned Russian baritone Dmitri Hvo-rostovsky and violin superstar Midori, plus evenings of ballet, jazz and choral music.

And, for good measure, festival producers are throwing in the first annual 5K and 10K Sun Run benefiting Napa County arts educa-tion programs. Also returning to the program are popular wine and culinary events, a free community concert and the well-received Bouchaine Young Artists concerts at Jarvis Conservatory.

This year’s festival takes place July 17-26 in a number of venues throughout the valley.

Featuring dozens of performers for every taste and budget, the 10th season kicks off Friday, July 17, with Grammy Award-win-ning mezzo-soprano Joyce DiDonato and

pianist/composer Jake Heggie in a courtyard recital at the Tuscan-inspired Castello di Amorosa in Calistoga.

The festival’s opening weekend continues Saturday, July 18, with the Russian National Orchestra, under the baton of Estonia-born conductor Kristjan Järvi, performing Bee-thoven’s Symphony No. 9, which concludes with the famous “Ode to Joy,” featuring soprano Amber Wagner, mezzo-soprano Kel-ley O’Connor, tenor John Tessier, bass-bari-tone Brandon Cedel and San Francisco’s Volti Chorus. The program also features the world premiere of new choral compositions by San Francisco’s Gordon Getty, plus works by Dvorak, Offenbach, Rachmaninoff and Tchaikovsky.

Additional festival highlights:— Two performances by Hvorostovsky,

including the showstopping “Moscow Nights” at Castello di Amorosa on July 22, and an evening of romantic classical favorites

interwoven with popular music.— Natalia Osipova, principal of The

Royal Ballet, and Ivan Vasiliev, American Ballet Theatre principal, performing their acclaimed contemporary program “Solo for Two” at Lincoln Theater on July 24.

— The annual admission-free Commu-nity Concert on July 26 presents the musical storybook “Angel Heart,” starring opera stars Lisa Delan and Frederica von Stade, plus cel-list Matt Haimovitz.

— A celebrity cast — to be announced soon — takes the Lincoln Theater stage July 25 during Festival Live, an entertaining live script reading of much-loved and classic film scenes.

— An evening of jazz in the Castello di Amorosa courtyard is slated for July 23. Per-formers will be announced in coming weeks.

— Superstar violinist Midori brings the 2015 season to a jubilant close with the beloved Mendelssohn “Violin Concerto.” Also

Festival del Sole celebrates 10th season

Submitted photoPeter Rigaud

Robert Millard Timothy Greenfield-Sanders Sergey Bermeniev

Sergy

37

TOP: Opera star Frederica von Stade will per-form in a free Community Concert on July 26.

BOTTOM: Estonia-born conductor Kristjan Järvi will lead the Russian National Orchestra in a performance of Beethoven’s “Ode to Joy” on Saturday, July 18.

Violin superstar Midori is a featured performer at this year’s Festival del Sole.

Natalia Osipova from the Royal Ballet will dance at this year’s festival.

Russian baritone Dmitri Hvorostovsky makes his Napa Valley debut at this year’s Festival del Sole.

Ivan Vasiliev, a principal dancer with American Ballet Theatre, will perform “Solo for Two” with Natalia Osipova on July 24.

Page 38: Inside Napa Valley - Summer 2015

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on the same program is Hvorostovsky offering a selection of celebrated Russian opera arias by Mussorgsky, Rachmaninoff, Tchaikovsky and Borodin.

— Three admission-free Bouchaine Young Artist Series concerts showcase the stars of tomorrow at Jarvis Conservatory.

— The annual Festival Gala at Meadowood Napa Valley supports the festival’s innovative programming and arts education with an eve-ning of music and glamour reminiscent of a nightclub during Hollywood’s Golden Era.

— Taste of Napa, a festival signature event, introduces an exciting new culinary competition to complement tastings from 70 wineries, restau-rants and food artisans.

— Cellist Nina Kotova will be featured as will the Young People’s Chorus of New York City. The choral group will offer a program of contemporary music, American gospel and traditional songs from around the world at a chamber concert scheduled July 20 at Mont La Salle Chapel.

Visit FestivalDelSole.org to view the full schedule and detailed descriptions of each event.

FESTIVAL PASSES, TICKETS Festival del Sole offers a range of pass

options to ensure the entire community has the opportunity to experience and enjoy live performances.

Free Performance Pass: Attend any of the four admission-free concerts during Festival del Sole 2015. This season’s free performances include the Community Concert, “Angel Heart,” and the popular Bouchaine Young Artist Series at Jarvis Conservatory. Reservations required.

Concert Pass: Watch the world’s leading artists perform in intimate and unique Napa Valley settings such as Castello di Amorosa, Lincoln Theater and Mont La Salle Chapel. The 2015 festival concert lineup features

international-quality opera, classical, jazz, dance and theater performances. Concert Passes start at just $39.

Allegro Pass: Experience an extraordinary evening of music paired with warm Napa Val-ley hospitality. The Allegro Pass — available for Opening Night and each Lincoln Theater concert evening — includes premium concert seating and access to n’ After Parties at top Napa Valley settings. Single Evening Allegro Pass, $139. Multi-Night Allegro Pass (all four Lincoln Theater evenings), $449.

Patron Pass: Whether for a single day, a week-end or the entire festival, a Patron Pass offers the ultimate Festival del Sole experience. Patron Pass holders enjoy vintner’s luncheons, winery dinners and other exclusive events. Additional benefits include prime concert seating, valet parking, Embraer Executive Jet Lounge access, and concierge services. All Patron Passes include a tax-deductible donation. Evening Patron Pass from $850. Full Day Patron Pass from $1,000. Multi-Day Patron Pass from $2,550. All-Access Festival Passport, $10,000.

To purchase passes, visit FestivalDelSole.org, call 888-337-6272 or visit the Festival Box Office between 10 a.m. and 4 p.m., Monday through Friday, at 915 Trancas St., Suite B, in Napa.

Festival del Sole is produced by Napa Val-ley Festival Association in partnership with IMG Artists.

Stephanie BergerThe Young People’s Chorus of New York City will perform a program of contemporary music, American gospel and traditional songs from around the world at a chamber concert sched-uled July 20 at Mont La Salle Chapel.

Page 39: Inside Napa Valley - Summer 2015

39

MICHAEL WATERSONbus ine s s@napanews . com

Ask any business owner and she or he will tell you that in order to survive, an enterprise has to be sensitive to changing markets and quick to adapt to those changes. The public’s taste is famously fickle.

Scott Carston, owner of Carpet One Floor & Home Design Center, can attest to that. He marked the 20th anniversary of his business in April.

“When we started, prob-ably 80 to 90 percent of our business was carpet,” Car-ston said recently. “Now it’s about 50/50 with laminate and other types of flooring.” The fastest growing trend is luxury vinyl tile, he said. Today’s customers are very style-conscious, and prefer “a lot more patterns and unique looks,” Carston said.

You might say Carston carried on a family tradition; his dad was in flooring in Santa Rosa. That’s where Scott learned the basics of the business.

Carpet One Floor & Home

Design Center has 13 employ-ees and a full showroom at its 14,000-square-foot Enterprise Way location. Once a prospective client has picked out a preferred type and style of flooring, the salesman vis-its the location, either commercial

or residential, to measure the area for a free estimate on installation. The company offers in-house financing.

In addition to flooring, Carpet One Floor & Home Design Center offers shut-ters, drapes and other win-dow products with instal-

lation. With 1,000 stores world-wide, Carpet One Floor & Home Design Center has enormous buying power and more than a dozen exclusive brands, according to the business website. Selection is vast, with about 4,000 different products on hand, and thousands more available, Carston said.

As a buy-in co-op, the business is locally owned and controlled, something Carston said connects him to the community.

“Eighty percent of our business

is in the community. I think it’s important to shop local,” he said.

Carston says the business gives back to the community by con-tributing to Little League, juve-nile diabetes research and music in schools.

Carpet One Floor & Home Design Center is located at 910 Enterprise Way, Suite A, just off Napa-Vallejo Highway. The phone number is 224-6994 or visit Car-petOneNapa.com.

The company website offers interior design advice on a linked blog, Beautiful Design

Made Simple.A graduate of St. Helena High,

Scott married his high school sweetheart, Chrissy. They have a 21-year-old son at St. Mary’s Col-lege, and a 20-year-old daughter going to Texas Christian Uni-versity, both Justin-Siena High School graduates. With the chil-dren grown, his wife has returned to college to study nursing, Car-ston said.

Carston said he is looking for-ward to the future.

“I’m excited for the next 20 years,” he said.

Carpet One Floor & Home Design Center celebrates 20 years

Scott Carston

Raphael Kluzniok/Register

Raphael Kluzniok/RegisterYarn color samples are seen in the foreground, right, as an employee passes through the show room at Carpet One Floor & Home Design Center in Napa on March 4.

From the ground up

Page 40: Inside Napa Valley - Summer 2015

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JENNIFER HUFFMANjhuf fman@napanews . com

A crop of mini libraries has recently popped up around Napa, offering free books to one and all.

They’re called Little Free Libraries and the city is home to at least four of them.

The idea, reportedly born in Wis-consin in 2009, is simple. According to the Little Free Libraries website, each mini library is meant to be a “take a book, return a book” gather-ing place where neighbors share liter-ature. In its most basic form, a Little Free Library can be as simple as a box full of books.

Cris Kelly of Napa created her own Little Free Library at her home at 537 Minahen St. in south Napa.

“I would have loved to be a librar-ian,” said Kelly. “Now I get to be a free librarian.”

Kelly said that after reading about Little Free Libraries online, “I just decided to do it.”

The Little Free Libraries website sells prepared box kits starting at $174 and also offers free plans to build a library. About six months ago, Kelly built her own weather-proof library box and installed it on a corner of her front yard.

“It’s a really cool idea, and people seem to really love it,” she said. “It’s a huge hit in our neighborhood.”

An artist, Kelly decorated her handmade box with a heart-shaped ceramic handle and figurine that is reading. On a recent visit, it was full of titles by such authors as Stephen King and Anne Lamott and the best-seller “Gone Girl.”

A Little Free Library “just brings people together in an old-fashioned way, and a tactile way, with a book,” she said.

When her library was first installed, Kelly and her husband hosted a ribbon-cutting ceremony and invited all their neighbors.

“It’s just a nice avenue to get folks out of their house, walking and talking. And reading too. Even

if someone isn’t into reading yet, maybe they will start reading and get hooked,” she said.

Kelly said her library gets visited about four times a week. “I try to switch out the books every few days to make it fresh and interesting.”

One city in Wisconsin created an ordinance to regulate tiny libraries. The city of Napa’s planning man-ager, Ken MacNab, said that city doesn’t require a permit to install such libraries.

“We haven’t received any com-plaints,” he said. “These are so small. They’re nice looking. Hopefully it will work as intended.”

His only suggestion was to make sure the box doesn’t obstruct the side-walk or public right of way.

“Any effort to promote and encourage literacy among our res-idents is a positive thing,” Mac-Nab said.

John and Leslie Haddad created their Little Free Library, located at 232 Bancroft Court., more than a year ago. He also made his own box, John Haddad said.

“We both love to read a lot,” he said. “I heard about it somewhere and decided that sounded like a wonderful idea.”

Today there are more than 20,000 Little Free Libraries around the world, according to the nonprofit’s website. A Google map on the site notes the site of each library, but not all four Napa libraries are currently pinpointed. There may even be oth-ers in the Napa Valley that have yet to officially register with the nonprofit.

“It’s gotten huge,” Haddad said. “But all in a small scale and that’s the neat thing about it.”

His library holds about four dozen books, and is visited about 10 times a month, he estimated.

On a recent visit, it included titles from David Baldacci, Pearl S. Buck and a whole row of children’s books.

Sometimes, “we see two or three kids out there at the same time. It’s

neat because they’ll take something or leave something.”

The couple also visits another nearby Little Free Library on Elodia Circle “just to see what they’ve got,” he said.

“It’s a friendly neighborhood thing to do,” he said. “It’s just a neat giving thing.”

Leslie Haddad said she likes that Little Free Libraries can make it easier for kids to get to books.

“To go to the library when you are a youngster, you are relying on mom and dad to drive you there and back. This is just free and easy,” she said.

Denise Bleuel didn’t plan to become home to a Little Free Library. But when her son and his girlfriend surprised her with a book box, “We definitely wanted to do it,” she said.

Last January, the box, which her son made, was installed at the front of her yard at 2534 Main St. Modeled after her own home, it features a clear glass door and shingle covered top to protect the books. A sign on the back reads “Take a book, return a book.”

They have a lot of visitors, she said, adding, “We just really want people to take a book and enjoy.” Returning the book isn’t required, but donations are accepted, said Bleuel, wants to increase literacy and a love for books.

She hopes to add Spanish lan-guage books and add a sign explain-ing the library in Spanish.

Shelley Rounds and her husband Scott said they installed the first Little Free Library in Napa. Launched in

June 2013, their box is located at 119 Elodia Circle in west Napa.

“I just stumbled upon it on the Internet and thought it was a great idea,” Shelley Rounds said. “We’ve always been very big supporters of literacy.”

Rounds estimated that 10 to 15 people visit their library per week. In the almost two years since they cre-ated it, “we have met more neighbors than we have in the whole 18 year we’ve lived here, it’s been great.”

The Little Free Libraries idea may soon expand dramatically in Napa. A group of Leadership Napa Valley students has chosen to create as many as 30 library boxes as part of a group project.

They will be installed at loca-tions to be determined, said project member Jeff Zajas. An launch event for the project will be held at the Napa County library on April 25 at 6:30 p.m.

“We thought there was a need” to offer such a literary project, he said. “It’s a wonderful way to foster com-munity involvement and reading. “

Library Director Danis Kreimeier called Little Free Libraries “fantastic.”

Kreimeier said the library plans to donate books from the Friends of the Library’s inventory or library catalog discards as “seed” inventory for each new Little Free Library made by Leadership Napa Valley.

The boxes help create “a sense of neighborhood connection,” she said. “Wouldn’t it be great if you could walk to one in every neighborhood?”

Little Free Libraries popping up all over town

Raphael Kluzniok/ Napa Valley RegisterJohn and Leslie Haddad show off their Little Free Library box outside their home. John, an avid reader, built the box from recycled fence material. The Haddad’s library box features an entire shelf of children’s literature, which they say is popular.

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DiscoverSt. Helena

A look at the latest doings upvalley

andCalistoga

Page 44: Inside Napa Valley - Summer 2015

44

California Historical Landmark #915

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ANNE WARD ERNSTedi tor@weeklyca l i s togan.com

Old Faithful Geyser is one of three “faithful” geysers in the world, long known by locals as being faithfully boring, but a new owner

set out to transform the attraction from a one-look wonder to a family-friendly park worthy of setting aside a full day to enjoy.

“People would come and see the geyser erupt and then say ‘Now what?’” said Koray Sanli, the new owner. “There’s so much more to tell. There’s history that dates back 3.4 mil-lion years.”

Sanli has quietly been improving the grounds, adding picnic and seating areas, a geology museum, bocce ball courts, goat farm, native plant garden, informational signs and an improved and updated gift shop.

“We’re always going to do things upscale,” Sanli said.

Come June there will be weekly concerts in the Music Under the Stars series that will be held on Saturday evenings with the geyser and trees lit up. Guests will be allowed to bring

in their own food and wine and picnic under the stars. Sanli is considering adding a Friday night series, he said.

Sanli’s own curiosity and love of education and learning are behind the improvements. There are signs all over explaining what a vis-itor is looking at. For example a large capped pipe sticking up out of the ground turned out to be a capped geyser that was once used to fill a mineral therapy pool. Before, it was just an ugly pipe without meaning, but an informa-tional sign explains what it is giving it purpose for still being there.

A steam well nearby was used to boil eggs and cook pigs, but without the sign one might assume it was only used to pull water from below.

The new bocce ball courts are free to visi-tors and offer comfortable cushioned seats at either end of the courts for relaxing and watch-ing Old Faithful do what it does best — erupt. On a wall nearby hangs brightly colored hula hoops and a carnival fun mirror Sanli found

Old Faithful transformed from boring to fun

Anne Ward Ernst, Weekly CalistoganKoray Sanli, new owner of Old Faithful Geyser, stands in front of the erupting geyser. Sanli is turning the park into a family-friendly, educational and fun destination by adding and improving the park. New additions include two bocce ball courts, a geology museum, goat farm, picnic areas, comfortable seating, gardens and an updated gift shop. Coming soon will be a greenhouse and produce garden, and an outdoor evening music series.

Page 45: Inside Napa Valley - Summer 2015

45

tucked away in storage.“We’re creating a whole section for kids,”

Sanli said that will include other a variety of games such as corn hole.

More cushioned seating is available under two separate shade structures. Scattered across an open area are dozens of Adirondack chairs and picnic tables, none of which existed before Sanli took over.

In process now is a native plant garden with a fountain and bench seating, and through a grove of bamboo he’s adding a greenhouse and

culinary garden that will provide ingredients for the food offerings that will expand later in the renovation process. The gift shop sells some pre-packaged snacks now, as well as some locally produced olive oil, but Sanli wants to offer more food for snacks and meals.

There will also be a small library in the future, Sanli said, and the gift shop will be growing. It also includes some historical pieces and photos of what the place looked like decades ago.

The new goat farm has several Tennessee

fainting goats, Jacob’s four-horn sheep and guard llamas, with plans to add more animals.

The geology museum is partially finished and includes information on geysers, volcanoes, earthquakes, tsunamis, geothermal and other geological topics.

“It’s written in language an average Joe can understand,” he said.

It was important to Sanli to include a trib-ute to the original owner, “The Geyser Lady,” Olga Kotbek who died in 2008.

There is a seismograph on display that oper-ated at the park from 1990 to 2002. Geysers are earthquake indicators, Sanli said, and stop erupting about an hour-and-a-half before an earthquake event. Geyser behavior shifts with heavy rain sending steam and water into the air at different intervals and heights.

More interactive features for the geol-ogy museum are underway and plans for the museum include partnering with UC Berkeley to develop a real-time app that will show when the geyser is erupting.

Old Faithful Geyser is located at 1299 Tubbs Lane. Information can be found at OldFaith-fulGeyser.com, or by calling 942-6463.

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Bocce ball courts are among the family-friendly activities added to the park in the remodel. There are two courts with comfortable cushioned seating at either end. Park visitors can play for free.

Anne Ward Ernst, Weekly Calistogan

Page 46: Inside Napa Valley - Summer 2015

46

JESS L ANDER

A slew of new shops have popped up upval-ley in the past several months, with many own-ers, naturally, betting on business from tourists.

Yet some of the new kids on the block are indeed providing that something more, meeting the needs of locals, their homes and wardrobes, by bringing something different and on-trend to their backyard at long last.

Here is a sampling of the new offerings.

ST. HELENA Gathered: This trendy women’s boutique

opened up a sister location to its original Healdsburg store on St. Helena’s main street in February. With something for hip mothers and their daughters alike, Gathered carries everything from clothes and chic home decor to handmade jewelry and gifts.

Co-owners Cindy Holman and Jessica Maas thought a St. Helena location made great

business sense due to the Healdsburg location’s popularity with the tourists, but have been pleased at the store’s warm local reception as well.

“We’ve been hugely surprised by the support from the locals, it’s just been tremendous. At least half of our transactions are from locals, which is completely different from our Healds-burg store,” said Holman. “I think it has to do with our price point, which is approachable for a lot of people. What we hear people say is that its like a mini Anthropologie, so there’s a lot of people in the community that weren’t getting their needs met.”

Be sure to stop in here for your festival gear before heading to BottleRock.

1309 Main St.Allison [in wine country]: Napa native

Allison Molinatti brought her success from running a Southern California boutique back

home and opened up a second shop in St. Helena this past December, Allison [in wine country]. The younger sister to her Manhattan Beach store, Allison [by the beach], features similar casual chic, designer clothes and acces-sories — yet less beachy, more wine country. This is also the only place on St. Helena Main selling children’s clothing and toys, plus they offer a free, personal shopping and delivery service for clients who can’t find time to shop.

1204 Main St.

CALISTOGA Stompy: Although visibly more tour-

ist-friendly with Calistoga-logoed souvenirs like wine glasses, shot glasses and T-shirts, locals too

New shops upvalley

Anne Ward Ernst [email protected] Anderson is co-owner of the Depot Trading, the newest store at the Calistoga Depot.

Page 47: Inside Napa Valley - Summer 2015

47

should find it difficult to pass by the bright, purple floor of Stompy without curiosity get-ting the best of them. Inside is a fun assort-ment of useful goods and even some of owner and Hawaiian-native Ilona O’Brien’s favorite island treats.

1407 Lincoln AvenueRoam Antiques and Design: If you want

a good conversation piece for your home or business — wineries especially — head straight to Mario Sculatti’s Roam Antiques. Sculatti has partnered up with five other collectors to fill his store with beautiful and rare pieces from here and abroad. There’s an obvious wine country theme, with antique farming equipment, barrels, wine presses and corkscrews, but it’s definitely not limited to that.

1124 Lincoln Avenue

CALISTOGA DEPOT REVITALIZATION The historic Calistoga Depot is going

through a big revival. In addition to the re-opened ECHO Gallery and a Tibet-an-themed store called Morning Lotus that opened in April, the main depot and rail cars have welcomed two other new shops that locals can appreciate.

Depot Trading: From furniture, frames

and fabric to children’s toys, books and art, you never know what sort of treasures you’ll find at Depot Trading. Much like the recently revitalized Depot itself, co-owners and col-lectors Kellie Anderson and Susan Garden rescue items some may have labeled junk and give them new life in their store. Enter through the Palisades Deli or around the back of the Depot and give yourself ample time to browse — there’s something for everybody.

1458 Lincoln Avenue, #3Flowers and All That Jazz: Calistoga

finally gets a flower shop with the town’s newest neighbor Flowers and All That Jazz. Owner Charlene Hamilton decided to give her pop-up shop some permanent roots and help “brighten up” the old Depot. She designs unique floral arrangements for all occasions, accessorizing them beyond the traditional throwaway vase with beautiful repurposed items, like bows and jewelry crafted from local artisans. The funky Rail Car No. 15 also embodies the 1920-30s jazz era in honor of Hamilton’s father, who she says instilled in her a love for jazz and danc-ing, and greets patrons with the sweet sounds of Sinatra, Holiday and the like.

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Anne Ward Ernst [email protected] Anderson is co-owner of the Depot Trading, the newest store at the Calistoga Depot.

Anne Ward Ernst, The Weekly CalistoganOwner Ilona O’Brien plays with stress reliever balls shaped like grape bunches. They are among the items that are for sale at Stompy.

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ANNE WARD ERNSTedi tor@weeklyca l i s togan.

com

There is nothing cookie-cut-ter or ordinary about Upvalley shopping in Napa County, where big-box stores are passé and people who live locally own the businesses on the main drags in Calistoga and St. Helena.

“Part of the fabric of Calistoga is our unique shopping experience. We are a community that does not subscribe to the ‘anywhere USA’ look and feel because we do not allow chain stores,” said Chris Canning, executive director of the Calistoga Chamber of Commerce. “It is one of the elements that con-tributes to our small town charac-ter and charm.”

The variety of retail offerings is so broad that it’s nearly impossi-ble to come up with a reason to not spend money here. Shoppers can certainly find plenty of high-end baubles and art, but there are myriad must-have and gift items affordable to every pocketbook.

“We might not have the big-box stores, nor do we want them, but we certainly have enough variety to keep it interesting,” Canning said.

Some of the local shopkeepers have been in business for decades, others see a void and slip in to fill it. No matter old or new, the vibe is always friendly and welcoming, with a genuine “I’m here to help you and get to know you” demeanor.

“We are fortunate to have local owners and operators that locals and visitors can get to know. This allows for a unique shopping experience with offerings for all,” Canning said.

BlackbirdThere is something for any-

one and everyone in this bright,

fashionable, yet oh-so-not snooty store that has quickly become a town favorite in the two years it’s been opened. Proprietor Nancy Putney-Abernathy’s style, grace and charm wrap its arms around the offerings in the store she runs with her husband Wally.

It was important to Putney-Ab-ernathy to provide a wide range of products that would appeal to those who don’t need to look at a price tag, and those who must look at the tag when shopping. And it’s evident she has fulfilled her goal.

On one wall at the front of the store Blackbird displays a revolv-ing exhibit of an artist’s work and hosts a reception for each new show. Below that is a selection of Blackbird’s most popular-sell-ing item – indoor/outdoor rugs. There are a variety of sizes and colors, and they sell like hotcakes, Putney-Abernathy said.

This is not a quick-sweep-through shop. There is a beautiful selection of decorative items from frames, candles, vases, boxes, and more, plus a garden selection in back, with books, terrariums, air plants, hats, gloves, outdoor furni-ture, decorative solar lights and a whole lot more.

For the aromatherapist in you, there is a wide range of deli-cious-smelling soaps and lotions

Anne Ward Ernst, [email protected] clear glass ball terrarium sets off an airplant. The ball can be placed on a table, as shown here or strung and hung from the ceiling. Blackbird carries a variety of terrariums and airplants. There are other decorative and household items for both indoors and out.

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PragerWinery & Port Works

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for both women and men. One line in particular – Ziesche – is available only at Blackbird outside of exclusive shops in San Fran-cisco and Los Angeles. Falling in line with Putney-Abernathy’s way of thinking, the Ziesche line is paraben-free, natural, organic, and only tested on people. Not to mention offering luscious fra-grances and indulgent textures.

Putney-Abernathy goes out of her way to buy American-made products whenever she can, she said. There are classic-look warm blankets made in the U.S., a smat-tering of artisan works throughout the store, done in earthenware, ceramics, and other art forms. And a special nook is devoted to chil-dren’s toys, puzzles, games, books, and other cuddly items.

“Nobody else has this,” she said of the children’s section.

There are the nostalgic, never-go-out-of-style toys like Pick-up Stix, boomerangs, and dominoes – made in the U.S. and affordable – and then there are the unique, plush items that aren’t going to be found in any ordinary shop.

And that’s exactly the point – there is something fit for every-one’s pocketbook, and taste.

Blackbird is at 1347 Lincoln Ave., Calistoga.

A Man’s StoreWhat a better way to get

women – the spending engines of the nation – to come into your store? Call it “A Man’s Store” and then quietly, politely announce that women are welcome, too. (Hint: look for the sign out front.)

Women who shop for men — be it a dad, bro, bud, or hubby — will have no problem find-ing something of good quality here. There are top-name brands throughout – Patagonia, Merrell, Carhartt, Vibram, The North Face, and Kuhl to name but a few. A solid selection of men’s casual clothing is offered, including shirts, pants, shorts, shoes, socks, and belts, but there are other manly things here as well. Cigars and lighters are available for those who fancy themselves a smoke after dinner.

A hike in one of the nearby parks might call for a forgotten

pair of sunglasses – Ray-Ban is among the top names to mention.

The observant may scan the walls to find fun, nostalgic, tin signs. And the even more obser-vant will be awed by the hand-made kayaks hung on the ceiling, crafted by an artist who works down the street at the local ACE Hardware store.

A Man’s Store is at 1343 Lin-coln Ave., Calistoga.

Stompy’sStompy’s is one of the newest

kids on the block in Calistoga, and will take you away – far, far away – from any bad place you don’t want to be. There are reminders every where you look in Stompy’s of a reason to love life. You’re in Calistoga; if you live here – lucky you. If you are visiting – also lucky you. Take home a reminder of a place that just makes you feel good all over.

The owner, Ilona O’Brien, is from Hawaii, and carried some of her homeland to Calistoga, with offerings of Hawaiian coffee, chips, chocolate, and warm and friendly spirit.

She also carries a broad variety of Calistoga-logoed products to prove you have been to, or live in and are proud of Calistoga.

There are T-shirts, wine glasses, cocktail glasses, notepads, tote bags, water bottles, and a plethora of other products that sport the

Anne Ward Ernst, [email protected] features artists’ work on a wall at the front of the store. Beneath the art are the store’s most popular-sell-ing items; indoor-outdoor rugs.

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Page 50: Inside Napa Valley - Summer 2015

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town’s name.O’Brien wants people

to walk out of the store having enjoyed their expe-rience there, she said. That will reflect on her, and the town she has come to call her own.

Stompy’s also carries jewelry, socks – not your ordinary, blah Gold Toe sock, but socks that make a statement – home décor and art made by locals.

Stompy’s is at 1407 Lincoln Ave., Calistoga.

Funke’sIf you weren’t from these parts,

you may not know that the name is not a ploy to be cool or hip. It’s the family name that opened a department store in town more than 100 years ago. In one shape or another, Funke’s has survived and it is now a men’s and women’s retail clothing store that carries Tommy Bahama Nat Nast, and Tori Rich-ard for men; Habitat, and Not Your Daughter’s Jeans for women.

An assortment of jewelry,

accessories and handbags are avail-able, as well as the oft-forgotten swimsuit visitors seek when they want to partake in a spa experi-ence.

Men and women have a fashionable selection to browse

through here.Funkes is at 1417 Lin-

coln Ave., Calistoga.North StarThe selection of clothing

and accessories is reflective of owner Carol Bush’s taste, said a longtime employee as she looks down at an out-fit put together by North Star purchases.

Bush has “eclectic” tastes that dip and weave between trendy, youthful, and Napa casual, which can mean almost anything.

A wide variety of coordinated jewelry at reasonable prices will easily pair up with a multitude of outfits in the store.

Hidden in the back is a rack of greeting cards that one employee said is where they send the men to hang out while the women shop.

North Star is at 1443 Lincoln Ave., Calistoga.

Lolo’s Thrift and ConsignmentAnyone in Upvalley looking

for designer clothing at a discount already knows about Lolo’s on Main Street in St. Helena. There are

top-end brands that move quickly in this bare-bones shop brimming with famous names that normally cost up to 75 percent more than what Lolo’s asks.

Plenty of tourists pass through, this being the heart of trendy St. Helena, but the store wants to appeal to the locals as well and offers a 20 percent discount every Wednesday during their Girls Day/Night Out. Wednesdays are not big tourist days in the area, so the discount brings in a lot of regulars who both purchase and sell their garments.

Every quarter, Lolo’s sponsors a charitable organization to donate a portion of their sales to. In March, for example, it was Jameson Ranch Animal Rescue, a group that is making strides to pay for food, vet-erinarian costs and pet deposit fees for low-income families that want to keep their pets.

Lolo’s has men’s and children’s clothing and shoes, housewares and furniture, too.

Lolo’s is at 1120 Main St., St. Helena.

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Stompy’s is a new and inventive shop on Lincoln Avenue. A wide selection of Calistoga-logoed items from acrylic wine glasses, shot glasses, T-shirts, mugs as shown here, and more are perfect gift items, or just to show off where you live. The Hawaiian-born owner brings a little home with her offering potato chips, coffee and other Hawaiian goodies. Also at Stompy’s is jewelry, home décor, crazy socks, and lighting.

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As the owner and CEO of Zumwalt Ford in St. Helena, Ron Clark spends every day, except

Sunday, at his busy dealership.A wall in Clark’s office is lined

with photos that trace the dealer-ship’s history. This busy establish-ment, located at 21 South Main St., has been selling and servicing cars and trucks in the valley for nearly half a century.

Over the years Clark has seen many changes in vehicles.

“New autos are more compli-cated,” he said. “The cars coming out today are more complicated than what they used to put Neil Armstrong on the moon.”

A collection of baseballs sit on his desk. Each ball bears the name

of a grandson, the date he was born and his newborn handprint.

“There will be more coming,” Clark laughed, glancing at the collection.

Clark, a grandfather of 16 grandchildren is passionate about his family, church, trucks, cars and baseball.

He had scholarships in football, basketball and baseball when he graduated from Vallejo High School. Later, as a student at Brigham Young University, he coached baseball during his senior year and dreamed of a career as a baseball coach.

In 1973 he graduated from col-lege, married Rhonda Walker, and began selling cars. As the couple’s children—Randa, Rhett, Roxanne and Rolene came along, Clark

found many opportunities to use his sports expertise for coaching his children and their friends.

About a decade after he started selling cars Clark joined Zumwalt Ford. “Zumwalt Ford was owned by Dave Zumwalt. I began working for Dave in 1983,”

Clark recalled.Zumwalt had become the

country’s youngest Ford dealership owner, at age 27, by purchasing the dealership from Bill Stansberry in 1966.

“Dave’s nickname was Daring Dave, the Legend of St. Helena.

Family, loyal customers sustain dealership

Sean Scully/Register Zumwalt owner Ron Clark started in 1983 as a salesman. He eventually bought the business from founder Dave Zumwalt in partnership with son Scott Zumwalt. The younger Zumwalt died of cancer in 2009, but Clark has maintained the family’s name.

Page 53: Inside Napa Valley - Summer 2015

53

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He had – and still has – one of the best personalities you could ever find for the car business,” Clark said. “We still go out to lunch sometimes and he give me advice.”

“Dave’s son, Scott, and I bought the dealership from Dave in 1999,” Clark said.

How did the dealership keep its doors open after the 2008 finan-cial collapse?

“Our customers are loyal,” Clark said. “We’ve always been committed to servicing our friends and customers. And, when other car companies were bailed out, Ford stood tall,”

“People who had never entered the dealership before would walk in and say they admired Ford for not taking a government handout when other car companies did,” he continued. “We gained cus-tomers.”

Since rolling out its first car, a two-cylinder Model A in 1903, the Ford Motor Company has sur-vived many challenges. It was one of the few early car companies to remain in business following the

Great Depression in the 1930s.Early cars were owned by the

rich, but with efficient assembly line production, Ford was able to bring the cost within reach of the “common man.”

“Henry Ford got the idea for an assembly line from meat packing plants,” Clark said.

“Ford thought his employees should be able to afford the cars

they were making so he offered them twice as much money as employees of other car compa-nies—$5 a work day for an 8-hour day. It was $2.56 for a 9-hour day before then.”

Clark credits Ford for making us “a nation of car owners” and he agrees with Ford’s guideline for success: “Offer the best qual-ity goods possible at the lowest

cost possible, paying the highest wage possible.”

Like its parent company, the St. Helena dealership has not only endured over the years, it has thrived—but not with-out heartache.

In 2009 Scott Zumwalt died of cancer at age 47. His death was a shock and personal loss to every-one who knew him.

“On July 3rd Scott and I were going to work together to give everyone else the day off,” Clark remembers. “He didn’t show up for work, which wasn’t like him, so I called him. That was the day Scott found out he had cancer.”

Three months later, cancer claimed the life of the fun-lov-ing young Zumwalt. Over 500 mourners attended his memorial service at Charles Krug Winery.

The team at Zumwalt Ford is like a close-knit family. Out of its 21 employees, a number have been with the company over two decades and a few have been there over 30 years.

About 10 years ago Clark’s

Sean Scully/Register Zumwalt Ford at the southern end of St. Helena is the last remaining upvalley car dealership.

Page 54: Inside Napa Valley - Summer 2015

54

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son, Rhett Clark, was hired as finance director.

“He does all our paperwork,” Clark said. “Rhett spent years in the Dominican Republic so he is fluent in Spanish, which is spo-ken there. That is invaluable to us since 30 to 40 percent of our business is Hispanic.”

Two brothers, Miguel Alfaro and Ed Alfaro, have worked at the dealership close to 20 years.

“I’ll never get rich,” Clark said. “I come to work today to support those families.”

Clark said that Zumwalt Ford doesn’t do the huge mark ups that are a hallmark of “big city” dealer-ships. He once had a customer who tried to return $2,500, after buying a car from him, because he had priced the same vehicle out else-where and discovered how much

higher the same automobile was priced in other dealerships. The customer didn’t feel right about it.

Clark refused to accept the money but told the customer he could donate it to the Napa Food Bank. Later, a thank you letter came from the food bank thank-ing Clark for the donation. The appreciative car buyer had donated the $2,500 in Clark’s name.

Zumwalt Ford believes in helping the community and has sponsored the St. Helena Little League “Zumwalt Mustangs” for 40 years. The dealership also helps sponsor the St. Helena Ag Boost-ers and the St. Helena high school football team and donates $50 for each home touchdown.

Clark has served as a Bishop of the Church of Jesus Christ of Latter Day Saints.

“I’ll never get rich. I come to work today to support

those families.”Ron Clark, owner and CEO of Zumwalt Ford in St. Helena

Page 55: Inside Napa Valley - Summer 2015

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It’s Camp Schramsberg.Camp Schramsberg is a two-

day instructive course of all things Schramsberg and its sparkling wine. It’s hands-on in the vine-yard, learning about soil, light, clones, varietals’ likes and dislikes, with a lesson in pruning; all the way through to tasting base wines, blending, bottling, and lots of food and wine pairing that takes place both at a lunch table and classroom table.

Camp is held twice yearly – once in the spring, and again in the fall – with about 30 campers attending each. About half of the campers are wine club members or other consumers, and the other half are sommeliers, wine educa-tors, restaurateurs and the like.

Half of camp is devoted to learning about, and participating

in winemaking practices; the other half is learning about and enjoying food with wine. (In this multi-part series, this article will focus on the winemaking portion of the camp.)

A chilly morning bus ride from Meadowood Napa Valley Resort in St. Helena where “campers” had breakfast, the bus unloads at the vineyards of 97-year-old Jack Tognetti and the chardonnay vines he has managed for Schramsberg long enough to have three differ-ent winemakers’ clone selections in three separate, but contigu-ous plots.

The winemaker before current Schramsberg winemaker Keith Hock asked to have a specific clone planted. There are French clones, an old Wente clone and a Monticello clone. And the root-stocks have been selected to get the

most out of the soil composition.The diversity is like having

“different spices in your spice rack,” Hock said.

The Tognetti grapes provide “tropical notes” and the nearby Hyde vineyard presents “citrus,” Hock said.

Hock and Hugh Davies, pro-prietor of the family-owned win-ery, discuss the vineyard and its Carneros location – the coolness there produces vibrant acidity and bright fruit flavors. There’s “dark, loamy soil” here, Davies tells the group.

All but one of the rows of vines have already been pruned; one row has been waiting for the campers to nip and tuck.

Tognetti, Davies, Hock and fellow winemaker Sean Thomp-son, who also oversees the J.

Davies wines, supervise and advise campers as they take blade to stick. They are looking at two years’ his-tory in pruning; and what they prune now will be visible another two years from now.

Schramsberg sources grapes from more than 110 specific vineyard sites in four coastal counties: Napa, Sonoma, Marin and Mendocino.

Back at the Calistoga winery, Hock shows the campers where, during harvest, grapes will be delivered and pressed. The free run juices are the best, he said, and next a bladder press is used to gently squeeze out more liquid for the first press. He takes the group into a tank room where a couple of frost-covered tanks indicate the temperature winemakers want to control the fermentation process.

CAMP SCHRAMSBERGTotal immersion in sparkling wine

Page 56: Inside Napa Valley - Summer 2015

56

It’s cold, but not freezing.They want the cold stabiliza-

tion, but not so cold to create ice inside the tank, Hock said.

The vineyard and clone selec-tion, pruning, growing, picking, crushing and initial movement of the juice is just the beginning of the journey for a Schramsberg bottle of sparkling wine.

Campers are invited to partic-ipate in the selection of the base wine, and they start by tasting five stainless steel lots of chardonnay. They are tasting the 2014 harvest, some from the Tognetti vineyard.

They rank the Tognetti lot as third favorite. It has good acidity, the group said, but overall camp-ers ranked the Hyde Creek with its pineapple flavor profile as No. 1 for the base wine.

It’s not a wine anyone would want to drink now, Davies said, it’s the base for what five years from now will evolve into a classic Schramsberg sparkling wine, the likes of which have been served to U.S. presidents and other dig-nitaries year after year, starting with the 1969 Blanc de Blancs when President Richard Nixon in

1972 presented it to Premier Chou En-Lai of China in the “Toast to Peace.”

The base wine needs acidity, and a lot of it, to support the other layers of the sparkling wine process – methode traditionnelle, in this case – that will include possibly the inclusion of some pinot noir, definitely some yeast and sugar, and years of careful doting.

Chardonnay lots from oak bar-rels are tasted and ranked next; then a blend of chardonnay stain-less with barrel lots go through the process.

The next day of tasting for the campers includes their overall favorite of first-day base wine selec-tion with varying percentages of pinot noir added to it. Everyone’s palette is different and each table comes up with a different winner.

“The nose on (that one) was beautiful,” said April Gambet-ti-Mucci, who works for Hotel Yountville, of the tasting’s winner that was made up of a blend of 70 percent chardonnay and 30 per-cent pinot noir.

Among campers’ comments of the young wine were that the

blend tasted “rounder,” and with notes of “cranberry.”

To give attendees an idea of how Schramsberg wine evolves they were given samples of two Brut Napa Carneros vintage wines (2010 and 2013) that were dis-gorged — meaning the yeast sedi-ment had been removed from the bottle – but had not had dosage – the sugar and wine combination – added. To show how the wine tastes in its finished stage, though not yet released for sale, in a cozy spot within the 34,000-square-foot caves the group tasted the finished 2010 Brut Napa Carneros and a 2003 Brut Napa.

Flavors of bread and yeast rounded out bright flavors and uplifting acidity, campers were heard saying.

Food and wine pairingsThere were Champagne wishes

and caviar dreams at Camp Schramsberg earlier this month, and attendees learned which cav-iar they like best with different Schramsberg sparkling wines.

Presented with two roes and two caviars – caviar is processed roe, or fish eggs — and three

Schramsberg sparkling wines, Holly Peterson led “campers” – those attending the spring ses-sion of Camp Schramsberg – in a seminar to discover how wine and food either complement or contrast one another, and in some cases shouldn’t be paired together at all.

Peterson instructed the class to first taste the wines – a 2012 Blanc de Blanc, 2006 J. Schram, and 2004 Blanc de Blanc Late Dis-gorged – then taste the caviar, and return for another sip of wine to fully appreciate the pairing of food and wine flavors.

Some of the caviar made the wine taste bitter, some camp-ers agreed.

On the tray with the caviar was a host of accoutrements to pair with the caviar. There was egg white, egg yolk, red onion, capers, and crème fraiche.

“Now I want you to experi-ment,” Peterson said, telling the group to put a little of this with a little of that and find a food and wine pairing to love.

The crème fraiche, which has a little acid in it, Peterson said, softened and rounded the flavors of the caviar, pairing nicely with all the wines.

Served next, the Oysters Rocke-feller paired beautifully with the 2004 Blanc de Blanc Late Dis-gorged wine, bringing out flavors of buttermilk biscuit and ginger-bread, one camper said.

The wine is recently released in celebration of Schramsberg’s golden anniversary. It is a special, limited bottling made of 100 per-cent chardonnay made with grapes from four counties. It spent nearly 10 years on the yeast, in the bot-tle. The layered flavors include brioche and warm hazelnuts, with bright tones of lemon, grapefruit and pear.

Peterson, a Calistogan, has been involved with Camp Schramsberg since its inception working with Jack and Jamie Davies to create the camp’s food and wine program. She has a degree in viticulture and enology from UC Davis, and is a skilled chef with a long list of accomplishments including work-ing at three-star restaurants and the American Embassy in Paris.

Anne Ward Ernst, The Weekly CalistoganStephanie Ong, right, releases a giant spray of sparkling wine as she sabers a bottle of Schramsberg Brut Rose during Camp Schramsberg. Holly Peterson, center, taught “campers” how to saber. She also led food and wine pairing classes.

Page 57: Inside Napa Valley - Summer 2015

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In a separate food and wine pairing three different Schrams-berg wines were poured – 2011 Blanc de Noir; 2006 Reserve, and 2004 Blanc de Noir Late Disgorged – and paired with beef tetake with sides and sauces including lime wedge; sea salt flakes; ginger beurre blanc; apple butter with apple cider reduc-tion; pickled radish; chilled spicy pomodoro; infused blood orange olive oil; and Bernaise sauce.

Wine, lime wedge, and wine again was the first exercise.

The more acidic lime wedge flattened the sparkle and vibrancy of the wine.

“When food is more acidic than wine,” the wine will taste like it has less acid than when tasted on its own, Peterson said.

“Acid is the backbone of sparkling wine, it is its posture,” she said.

The infused blood orange olive oil imparted its orange essence in the wine, something Peterson said to consider when cooking with flavored oils.

“Cooking with garlic infused

olive oil is different from cooking olive oil with garlic,” she said.

It’s important to think of the cause and effect food and wine have on one another. For example, alcohol and acid increase the per-ception of spice, or heat, in food.

Where the food and wine seminars were educational and experimental, the planned meals prepared and served by Michelin three-star Meadowood were purely for enjoyment.

One lunch paired the 2006 Reserve with poached Maine lob-ster served with variations on cel-ery; the 2009 Brut Rose Magnum served with Ora King Salmon on heirloom lentils with Iberico ham and coriander; and for des-sert a 2011 Cremant Demi-Sec with peach crumble and anise ice cream.

The final exercise of Camp Schramsberg pitted teams against one another to create a menu pairing five sparkling wines with menu items to create a fabulous meal. The winning team based its menu and event on Davies’ upcoming 50th birthday.

Page 58: Inside Napa Valley - Summer 2015

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CALISTOGA — Another plan to resurrect the old Francis House — a National Register prop-

erty — has fallen through.Mario Sculatti, a wine consultant

who former served on the St. Helena City Council, said recently that he has pulled out of the effort to restore the landmark property at the corner of Spring and Myrtle.

“I was unable to find the neces-sary financial backers to bring this project to completion,” Sculatti said. “I’m hopeful that others will have more success because this is a build-ing that deserves to be restored.”

So once again the city is faced with the eyesore of the ruined build-ing, and its fate remains uncertain.

For many, the Francis House – also known as the Old Calistoga Hospital — is an integral part of the town’s history. It was originally the home of James H. Francis, a local businessman. He built his home in the Second French Empire style in 1886 constructed of local stone.

He died in 1891, only five years after the mansion’s completion, and his widow sold the property to Colo-nel Myron E. Billings, who served as a judge and the legal counsel for town of Calistoga. When Billings died in 1918, Mabel Martin rented the man-sion to start the Calistoga Hospital. When Martin subsequently married the Rev. C.L. Petersen they bought the property and the hospital grew to be an active complex of six houses, including the mansion housing about 30 beds for patients.

The Petersens ran the Calistoga Hospital until the 1946 when it passed through a number of dif-ferent hands. So it continued until 1965 when the State of California closed it down for failing to meet state standards. In 1970 the owner of the hospital, Jack Oughin, sold the property to Donald Selvey.

Photos of the mansion in 1979 still showed the fading charm and beauty of the old mansion. That was the year that both the Francis House and the Palmer House on Cedar

Street were listed on the National Register of Historic Places.

Subsequently, the Palmer House was restored by the Hughes fam-ily, while the Francis House was neglected by Selvey.

According to city records, in late 2006 the Calistoga City Council was considering exercising a nuisance abatement declaration because the site had become a magnet for all sorts of trash and unwanted items, including cars.

But then Selvey entered into a sales agreement with Neil Scha-fer – an agreement that was not settled until 2008 by the courts. Then Schafer began cleaning up the property with an eye to developing the property.

Schafer’s plan was to restore the old mansion into a 25-room inn and spa featuring several bungalow-type buildings, a new dining facility and several cold pools and 26 parking spaces. But then the recession of 2008 seemed to stall the project.

Nothing seemed to be happening until November 2013 when Sculatti became actively involved.

Sculatti brought a new set of con-ceptual plans to the City Council to turn the project into an 18-room inn. The council entered into a memorandum of understanding to facilitate the building’s restoration. According to newspaper articles written at the time, the preserva-tion and construction were to have started within a year of the city’s final approval agreement, with a projected finish date no later than 2016.

Now, according to Sculatti, no financial backers have appeared for the restoration, and he is no longer under contract to complete it.

According to Calistoga senior planner Erik Lundquist, the city has no applications or expressions of interest in the private property. Since Sculatti is no longer involved, the city’s 2013 memorandum of under-standing is null and void. Any new plans for the property will need to start all over again with the council, he said.

Fate of landmark again uncertain

The future of Calistoga’s Francis House, once the Calistoga Hospital, is again uncertain. Mario Sculatti, one of the investors who had plans to restore it, said recently he couldn’t find investors for the restoration. The chain-link fence surrounding Francis House was erected in 2008.

Tom Stockwell, St. Helena Star

Submitted photoThis rare photograph of the Francis House was taken in 1937 after it had been operating as a 30-room hospital since 1918. Above the second floor door a sign clearly reads “Calistoga Hospital.” The hospital was still running nearly 30 years later when it was shut down by the board of health in 1965.

Page 59: Inside Napa Valley - Summer 2015

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Our newest exhibit, “Growing Up in San Francisco,” slated to open with a fabulous

reception on Friday, May 15, from 5:30 to 7 p.m., is a private collection belonging to longtime museum member Irwin Herlihy. Talking to Irwin is always a treat, stories of his life are endless, inter-esting and often times comical.

This collection takes us from his first baseball mitt (1936), through games attended at Seal and Kezar Stadiums and on to Candlestick. Programs to be displayed date back to the oldest from 1942, only 25 cents, at Kezar, a game between the University of San Francisco and the U.S. Coast Guard, a Babe Ruth Day program from August 1947 at Seal Stadium, a book of official baseball rules from 1924, it goes on from there.

Find out why Irwin is such a Bay Area sports nut, and not just baseball. Taken to his first

game by his Uncle Stanley, Irwin was honored just last year by the 49ers organization as the one man to have attended the most football games in a row, his first

being in 1946. By the end of the 2014 season he had attended 651 games without missing one. If you watch sports programs, you would have seen a 49er special last year

interviewing Irwin and Sandy, all about his love of the game. It was filmed in Calistoga so I’m hoping you didn’t miss it.

He began collecting old tins and containers in 1969 after a visiting a friend that did the same. Asking Irwin how this visit inspired him, he tells me the story.

“We stopped by to visit some friends in the Bay Area. They had this beautiful home, all decked out. We walked into the living room and sitting on a table was this old, ugly, crappy looking tin.

I thought ‘Why would they build this fantastic home and then put a piece of garbage on a table?’ Found out they were collec-tors and had been for years. After hearing their stories and piecing together the history of each can, my wife, Sandy, and I started our own collection,” Irwin said.

Irwin’s tin collection now num-bers in the hundreds, tins dating back to the 1930s such as Betty Lou

New exhibit opens at Sharpsteen Museum

Submitted photosIrwin and Sandy Herlihy are longtime Sharpsteen Museum members. Irwin’s “Growing up in San Francisco” private collection will be on display at Sharpsteen beginning May 15.

Page 61: Inside Napa Valley - Summer 2015

61

Potato Chips, Littleman Coffee, Ovaltine, and Lake County Maid Milk, Uneeda Bakers, Jersey Wren Cornmeal, Fluff Cake Flour — there are simply too many to list.

You will see pieces of the orig-inal Golden Gate Bridge as well as programs and banners of past World’s Fairs, old shoe shiner

paraphernalia and children’s books from 1940 and 1941; the variety of this collection seems endless. A true doc-ument of a Calistoga resident and San Francisco soul that should not be missed.

Born in 1931 and growing up just 16 blocks from the beach, Irwin’s ch i ldhood memories have created

a master storyteller. Ask Irwin what memory he most treasures about his young days growing up In San Francisco. He will tell you “the fog horns, it will always be the fog horns.”

Collections of any kind always begin as a fun endeavor, then go on to becoming a passion, slowly progressing into a crazed obsession. Fortunately for Irwin, and the Sharpsteen Museum, his collecting remained fun (although he him-self is a little crazed). Hundreds of items will be on display.

This exhibit promises to be a

highlight of the year at the museum.Everyone is invited to the Pre-

view Party on Friday, May 15 from 5:30 to 7 p.m. As always, wine and appetizers will be served, raffle prizes will be won and for your entertainment pleasure, music will be provided by Gail Sharpsteen and the Hot Frittatas.

AnnouncementOur annual Instant Wine Cel-

lar event will be slightly different than in years past. This year’s IWC will be on Saturday, Aug. 29, from 3 p.m. to 6 p.m. There will be four Grand Prizes sponsors this year, Castello di Amorosa, Laura Michael Winery, Far Niente Win-ery and Nickel & Nickel. Each grand prize will be 36 bottles of mixed premium valley wines and will include exceptional tour and tasting packages for four people each donated by our sponsors. We plan on this year’s event being bigger and better than ever, more prizes, great food and the best wine we can get our hands on. (Trust me, we hustle big time).

We are still in the planning pro-cess and need volunteers for a variety

of sub-committtees. If you would like to be a part of this fantastic event, please contact Sue Mauro or Doug Cook through the museum at 942-5911. Or you can send a mes-sage through the Contact page on our web site: SharpsteenMuseum.org.

Kathy Bazzoli and Patsy Hahn are on the board of Sharpsteen Museum. Bazzoli writes a monthly feature on Sharpsteen for The Weekly Calistogan.

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Submitted photoThe “Growing up in San Francisco” exhibit is a private collection from Irwin Herlihy, a longtime member of Sharpsteen Museum. A reception for the exhibit will be held on Friday, May 15, from 5:30 to 7 p.m., at Sharpsteen, 1311 Washington St.

paraphernalia and children’s books from 1940 and 1941; the variety of this collection seems endless. A true doc-ument of a Calistoga resident and San Francisco soul that should not be missed.

Born in 1931 and growing up just 16 blocks from the beach, Irwin’s ch i ldhood memories have created Submitted photo

The new exhibit at Sharpsteen Museum includes programs from baseball games dating back to 1942, including a Babe Ruth Day program, center, from August 1947 at Seal Stadium.

Page 62: Inside Napa Valley - Summer 2015

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A look at what’s cooking for the spring and summer

Dining in Napa Valley

Page 63: Inside Napa Valley - Summer 2015

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Heritage Eats Napa’s new “fast-fine dining” restaurant opened to the public in north Napa early this month.

Located at 3824 Bel Aire Plaza in the Bel Aire Shopping Center, the concept of Heritage Eats is “Slow Meats Fast.”

The restaurant is a globally-influ-enced, locally-sourced, and Califor-nia-born destination with an empha-sis on heritage breed meats, produce from local farms and house-made sauces. Co-founders Ben Koenig and chef Jason Kupper bring over 25 years of combined industry experi-ence to this new venture.

The unique restaurant concept offers locals and visitors alike the chance to enjoy interesting and ele-vated, yet approachable, cuisine at an accessible price. The menu offers unexpected combinations of wraps, sandwiches, salads and rice bowls featuring heritage breed proteins and a global mix of traditional street food flavors. The food will draw inspira-tion from South America, Southeast

Asia, Northern Africa and beyond.Diners are invited to customize

their experience from beginning to end. Guests begin by choosing their protein from a rotating variety of options such as Jamaican jerk chicken, cider braised pork or crispy chickpea falafel. Next guests select from options such as house-made steamed bao buns, fresh baked pita bread, a tortilla wrap or rice bowl as a base for their creation.

Pre-designed, signature offerings, known as “Good Calls,” are also offered on the menu.

Heritage Eats is a proud partner of No Kid Hungry and in their first year will help connect chil-dren in need with up to 250,000 healthy meals.

Heritage Eats is located at 3824 Bel Aire Plaza, Napa, and, beginning on May 8, will be open Sunday—Thursday from 11 a.m. to 9 p.m. and Friday—Saturday from 11 a.m. to 10 p.m.

More information is available at heritageeats.com.

Heritage Eats opens in Napa’s Bel Aire center

Page 64: Inside Napa Valley - Summer 2015

64

L. PIERCE CARSONlpcar son@napanews . com

Not only do locals and visitors have the opportunity to taste a wide variety of wine

at area tasting rooms and eateries, a new downtown Napa lounge is offering them a chance to explore the relatively unknown world of sake.

Momosan Lounge — carved out of the street-side entry to Morimoto Napa — opened to great fanfare a little more than a month ago on the occasion of owner Masaharu Morimoto’s 60th birthday.

And the experience in both lounge and restaurant is made even more enjoyable and educational as Morimoto Napa has four sake sommeliers on the staff.

For example, one of the sake sommeliers will offer each guest the opportunity to taste one of the dozen or more sakes on hand, paired with salt from the prefec-ture in Japan where that sake was produced. Next he will place a sake glass into a square wooden box — a masu in Japanese — and begin pouring the sake into the glass. The glass becomes full as he continues to pour, with the liquid splashing into the box. That lagniappe — a tradition for the restaurant’s owner — is what he calls “a little extra.”

You’ll undoubt-edly learn that the masu cont inues as tradition here. Early on it served as form of mea-surement in Japan. Men would be paid in rice, measured out in the masu, says corporate beverage director Eduardo Dingler. “They would take the (rice-filled) masu home to their wives who would use that rice for the evening meal. Then the workers would head off to the sake bar to socialize and use the masu for drinking.”

There’s lots to learn about the

making of sake and its subtle aro-mas and flavors, with Morimoto’s sake sommeliers eager to share what they know — whether it’s focusing on sake or the other options offered at the lounge,

shochu — a Japanese clear distilled spirit similar to vodka — and Japanese whiskey.

Sakes range in price from $9 to $15; a refreshing shochu sour is $12, while the Japanese whiskies are priced according to age, ranging from $16 for 12-year-old Hakushu to $38 for an award-winning 18-year-old Yamazaki

single malt.All $5, small bites offered daily

include braised octopus, marinated duck hearts, angry chicken wings, shishito peppers, edamame and vegetables with red miso.

Dingler says the standup lounge is intended as “a meeting point, where you can have a drink,

have a bite, and then move into the restaurant or head off to meet friends elsewhere.”

Momosan Lounge is open from 5 to 10 p.m. weekdays, 5 to 11 p.m. on weekends. It’s also available for tastings by appoint-ment when not open to the public. The four sake sommeliers will also conduct private sake experience fundraisers. Inquiries can be made by calling 707-252-1600, or log-ging onto MorimotoNapa.com.

THE SAKE DUDES Three of the sake sommeliers

— Michael Galyen, Eduardo Dingler and Anthony Salvini — have been part of the Morimoto Napa hospitality team since the restaurant opened at Napa’s Riv-erfront nearly five years ago. The fourth, Christian Lee, a veteran of the hospitality industry, came on board 18 months ago.

Raised in Davis and educated at Chico State, Michael Galyen says he “grew up” in the hospi-tality industry while working at Napa’s Bistro Don Giovanni. He

also opened a pair of Yountville restaurants, the now defunct Cantinetta Piero and Michael Chiarello’s popular Bottega. He was asked to serve as general man-ager of Morimoto Napa when the renowned chef decided to open his first West Coast operation here.

“I always appreciated sake … (but) a course offered by sake samurai John Gautner was eye-opening. He’s one of the fore-most non-Asian sake experts. This course (for sake sommeliers) is taught on the West Coast once a year; it’s also offered in Las Vegas.”

Galyen says “most people think sake has only a linear flavor. That’s not so … it has depth of flavor. It offers mouthfeel; the water used (to produce it) is important as is the polishing of the rice.

“Before I took this course, my favorite (sake) was nigori. And I used to drink hot sake. But I learned how to appreciate pre-mium sakes cold. John Gautner’s course was amazing.

“The Level 2 course is con-ducted in Japan, but chef

Valley’s first sake lounge launched

Raphael Kluzniok/RegisterGeneral manager, Michael Galyen, left, and Masaharu Morimoto break open a sake cask during the opening celebra-tion for the new sake lounge at Morimoto Napa on Thursday, Feb 26.

“This is as good

as it gets.”

Eduardo Dingler, corporate beverage director

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65

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A native of Torreon, Mexico, Eduardo Dingler has lived in the Napa Valley for the past 16 years. He worked with Galyen at Bis-tro Don Giovanni and has spent considerable time in the front of the house at a number of valley eateries — Belle Arti, Tra Vigne, Kelley’s No Bad Days Cafe and Cantinetto Piero, where he worked once again with Galyen.

Initially food and beverage director for Morimto Napa and now corporate beverage director for the entire Morimoto opera-tion, Dingler loves his job and for those who know him it shows in his contagious smile.

“This is as good as it gets,” he said shortly after the opening of Momosan Lounge. “I couldn’t be happier … sure it’s a lot of responsibility, a lot of traveling … it doesn’t feel like work. Maybe that’s because we have a great team at each location.”

Not all that long ago, Dingler says, he drank hot unfiltered sake. That’s what he liked, asd he hadn’t

had his senses opened to what’s available in the world of sake.

“By the time we opened (the restaurant), I had been exposed to the rich culture (of Japan) and I fell in love with it.”

By enrolling in the course for sake sommeliers, he was able to explore “the craftsmanship of the process. Education is one of my passions. I’ve been meeting pro-ducers and learning all I can. It’s totally rewarding.”

A member of the front of the house team since the restaurant opened, Anthony Salvini is a corporate trainer for all Morim-oto staff. He recently returned to Napa after spending a couple of months in Miami where he conducted training sessions for new employees.

An accomplished musician, Salvini is a foodie with a penchant for great wines. “My palate favored Japanese cuisine before I started working here,” he notes. “I love big tannic cabernet (sauvignon) but with food I usually go for dry, lighter wines.

“Until I started working here, I

hadn’t had an opportunity to taste sake. But I began to really appreci-ate Japanese cuisine and now sakes and shochus are part of my pairing (vocabulary).”

Salvini said that once he “understood the nuances of sake and how it’s made, I started to apply what I knew about wine … I not only explored flavors but also the aromatics.”

He’s happiest when a table of diners asks him to pair sake with sushi, sashimi, omakase — just about anything on chef Morimo-to’s menu. “At the table, we share our knowledge … a big part of service is education.”

Christian Lee has spent nearly two decades in the hospitality industry. Area diners should remember him from valley favor-ites like Julia’s Kitchen, Foothill Cafe, Domaine Chandon, Martini House and Terra.

“I really enjoy teaching others about the subtleties of sake,” Lee said. “Teaching people about sake in Napa is like teaching people about wine in any other state.

“The most difficult (aspect)

at first is tasting. I think most of us are familiar with the huge differences among grape variet-ies. But sake is a lot more subtle and nuanced.”

Lee believes true understanding of the subtleties of sake calls for “a more sophisticated palate.”

Even someone like Lee — who grew up with wine in the Napa Valley — had difficulties at first in distinguishing the nuances of sake. “But once you catch on, your senses open up to a whole new world.”

Raphael Kluzniok/RegisterTradition is observed at Napa’s Momosan Lounge as sake is served in both glass and wooden masu.

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Page 66: Inside Napa Valley - Summer 2015

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A pair of 26-year-olds who hang their hats at 1313 Main St. are reaching for the stars. Actually, one star would do for now.

Having worked together in Hawaii a few years ago, chef Adam Ross and restau-rant director Jordan Nova have teamed up again at 1313 Main Restaurant & Wine Bar in downtown Napa, eager to show diners and the folks who publish the esteemed Michelin Guide that food, bev-erage and service offerings are star quality.

Stepping inside the newly refurbished dining room and lounge, diners and oeno-philes can readily see that owner Al Jabarin and his team have settled on a design that elevates the quality of the experience.

With a decade of fine dining expe-rience under his belt, Nova’s been part of the 1313 effort for a couple of years, a likable chap with tremendous wine knowledge and culinary savoir faire. He worked with Ross at one of Honolulu’s award-winning eateries and was instru-mental in bringing him to Napa after a year-long stint with chef Christopher Kostow at three-Michelin-starred Restau-rant at Meadowood in St. Helena.

Reaching for the stars at 1313 Main

Tubay Yabut PhotographyAdam Ross, executive chef at 1313 Main Restaurant & Wine Bar, makes good use of the restaurant’s garden for dinners served every day but Monday at the downtown Napa eatery. Ross came to Napa after working with two of Hawaii’s top chefs.

Page 68: Inside Napa Valley - Summer 2015

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The two young men are eager to demonstrate that fine dining doesn’t have to cost an arm and a leg, as well as offer wine aficionados both New and Old World wines at affordable prices.

A recent dinner for two — paired with remarkable wines for each exceptional course and an after-dinner lagniappe — was reflected on a check just shy of $130.

Chef Ross doesn’t over-whelm with pages of small plate, appetizer and main course options. Instead, he gives the diner the ability to select from three or four selections per course, then focuses on changing up the menu several times a week. Don’t expect to find the same dish you loved tonight to carry over to your next visit several weeks down the line. However, that’s not to say the kitchen is against bringing a popu-lar dish back if ingredients are avail-able and public clamor is palpable.

At present, appetizers ($10-$14) on the dinner menu consist

of beef tartare, a mix of raw and cooked beef elements (cubed bav-ette steak tossed with shallots atop puffed beef tendon with pickled chanterelles, fresh horseradish and smoked oyster aioli); truffled egg (poached egg with Perigord truf-fle, potato mousseline, pickled red onion and toasted brioche); carte di musica (rosemary flatbread with chevre, roasted beets, pequillo

peppers and just picked garden lettuce); and hamachi crudo (fresh cubed hamachi tossed with lemon juice, Arbequina olive oil and Granny Smith apple, served with avocado mousse, kumquat, finger lime, whipped coconut milk and crispy sriracha).

Slightly more substan-tial are a trio of mid-course offerings — braised pork belly ($13) with green apple, watermelon radish and celery salad, napped with nasturium vinaigrette; seared foie gras ($20) with pickled Forelle pear, sweet onion tart and pis-tachio sorghum molasses; and herbed gnocchi ($15/20) with

forest mushrooms, cured egg yolk and pea shoot salad.

Main courses ($24-$28) include Passmore Ranch sturgeon (which is cured in lovage salt and wrapped in brick dough that provides a nice crust, accompanied by Tokyo turnips, multi-colored cauliflower, sherry-marinated pequillo peppers and broccoli puree); seared dayboat scallops (with bonito butter and soy

reduction, accompanied by forbid-den black rice, crisp shallots and blistered shishito peppers); oxtail ravioli (with roasted mushrooms, crispy Brussels sprouts and braised cipollini onions); and bavette steak (served with bone marrow croquette, whipped Yukon gold potatoes, baby carrots, leeks and chanterelles).

Stopping in for a glass of wine at the bar, you can also order one or more of a half dozen bar snacks ($11-$20) — chicken liver mousse, coq au vin wings, 1313 burger, fresh burrata, half dozen oysters or a five-cheese plate.

An advanced sommelier, Nova and the wine team — which includes three certified sommeliers — have been putting together an extensive wine list for several years. The downtown food and wine destination now boasts a cellar with 1,900 labels, 50 wines by the glass and has been presented with a Wine Spectator Best Award of Excellence.

In addition, the sommelier team offers a number of wine flights — three tastes that range from

Jordan NovaA pea shoot salad and fresh herbs from the restaurant garden add to the flavor of the potato gnocchi and forest mushroom dish served by 1313 Main Street executive chef Adam Ross.

Page 70: Inside Napa Valley - Summer 2015

70

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bubbles to after dinner wines with prices of $18 to $22 — a great way to sample three wines you’ve been wanting to try.

As Nova was one of the first to purchase the Coravin — the land-mark device that allows for small amounts of wine to be poured from bottles without removing the cork — 1313 Main is also offering

two-ounce pours of classics from Bordeaux, Burgundy, Italy, Spain and Napa Valley producers. For example, one could opt for a two-ounce pour of 2010 Continuum for $30, a two-ounce pour of 1997 Chateau d’Yquem for $85 or a two-ounce pour of 1907 D’Oliveira Madeira for $107.

Rather than a cocktail bar, “we

have curated a tasting collection of vintage, classic and the most exciting producers” in a variety of spirits cat-egories, Nova pointed out. They include apples and pears (such as Calvados), grapes (Cognac and Armag-nac), agave (mezcal and tequila), malted barley (Scotch), bitters, herbs (such as Chartreuse), grape pomace (grappa), sugar cane and molas-ses (rum) and fernet.

1313 Main Restau-rant & Wine Bar offers dinner, wine, spirits and bar snacks from

4 to 10 p.m. weekdays, 4 p.m. to midnight on Fridays and Saturdays and on Sundays serves brunch from 10 a.m. to 2 p.m. and dinner from 4 to 10 p.m. The restaurant and bar is closed on Mondays.

1313 Main Restaurant & Wine Bar is located at 1313 Main St., Napa. For reservations, call 707-258-1313.

TEEN WITH A DREAM A Connecticut native who was

raised in Florida, Adam Ross didn’t know at age 12 that his parents has substituted one summer camp for another — until he showed up at a kids’ cooking camp.

“The third day there turned out to be soup day,” he vividly recalls. “I’m a soup fanatic — my favor-ite then was wonton. But instead of being assigned wonton, I was chosen to make corn chowder. I was upset at first — until every-body started raving about my corn chowder. It was a revelation ... I could make jaws drop, could make people happy by cooking some-thing. The kid who made wonton ... well, it was a mess. After that, I was hooked.”

Seeing their son excited about cooking, Ross’s parents readily agreed to a change in schools, sub-stituting a public middle school with a culinary program for a private institution. “I enrolled in eight culinary classes over a three year period. I got through all the basics just so I could get to my culi-nary class.”

Foie gras mousse is topped with raspberry gelee, and dressed with pickled rhubarb, roasted golden beets and wild radish flowers. Accompanying the dish at 1313 Main Street Restaurant are “bird seed” crackers.

Page 71: Inside Napa Valley - Summer 2015

71

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His first job was at Sonny’s BBQ in Tampa. He was a 15-year-old high school sophomore who made salads most of his shift “and did a little barbecuing. Then I got a job at Dinner Done, where I prepped food for others to have at home. I worked from 3 to 7:30 a.m. and then went to school. That job lasted eight months.”

Ross’s first line cook job at 16 was at an upscale fish restaurant, Catch 23. “After my last class, I’d put on my chef whites and drive to the restaurant ... it was the high-light of my day. This was the world I wanted. I could be who I wanted to be ... never have to wear a suit or work in a cubicle. Pleasing people ... that’s what I wanted to do.”

He left high school a year early when he learned he could complete his high school studies at the same time as his freshman year at Johnson & Wales College in Denver. Although the world was now his oyster, the first six months were pretty tough because he was not allowed to work. “It was the longest I ever went without a job,” he recalls.

Once that ban was lifted, Ross joined the staff of Mizuna, one of three restaurants located on three corners of a Denver intersection, the one that served up French-ac-cented American food. Because the restaurants were owned by the same man, staff members were “a close-knit family,” Ross noted.

“Mizuna was a restaurant that allowed me to be creative ... owner Frank Bonanno allowed me to have my first voice as a chef, to do what I wanted to do. There was no pastry chef, so each chef had to make a dessert ... it became a friendly competition, to see which dessert was the most popular each evening. Anthony Bourdain filmed a show at our restaurant ... I cooked him a 12 course lunch. I grew the most as a chef at that restaurant.”

Once he’d wrapped up college, Ross decided, with parental sup-port, that he’d travel the world. When his visa application for Australia was rejected, Ross opted for Hawaii. He staged at two acclaimed Honolulu restaurants — Alan Wong’s and Chef Mavro.

Page 72: Inside Napa Valley - Summer 2015

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PAUL FRANSON

Napa’s newest eatery isn’t really a newcomer; Foodshed Pizza & Pasta has just moved from a loca-tion in the industrial park near the Napa County Airport to a prime location for its takeaway food in north Napa at Trancas Street and Old California Way near Bel Aire Plaza. It opened Jan. 27.

In addition to being more con-venient for potential customers, the operation has added consid-erably to its offerings, from added dinner menu items to wine, beer

and spirits — and it will soon offer delivery for those as well as food.

Foodshed still serves the same pizza by the slice and pie, hot sandwiches, fresh salads, house-made pastas by the pound, and heat-and-serve main courses, but it has also added imported specialty food items.

Head chef Giovanni Guerrera and Sean Pramuk opened Food-shed Pizza & Pasta in July 2013; if the names are familiar, they for-merly owned and operated popular

Uva Trattoria Italiana before sell-ing it to Aaron Diaz in 2009.

They didn’t want to just open another restaurant. They wanted to both serve tasty house-made food but also expand opportuni-ties for at-risk youths and aspiring young chefs.

Since they opened at the air-port, they’ve shepherded dozens of apprentices in the Foodshed culinary internship program. They’ve kept many on their own staff, but others have found work

in different restaurants.Foodshed donates all of its

profits to the local nonprofit On The Move, a service agency that oversees and manages the intern-ship program, including identi-fying and screening candidates among at-risk and low-income youths and immigrants desiring entrepreneurial experience.

Once selected, Foodshed interns work alongside culinary professionals for three months, learn the skills needed to work in

VISIONFoodshed offers tasty Italian meals – and apprenticeships for local youth

Raphael Kluzniok/Register The staff of Foodshed in the restaurant at its new Napa location near Bel Aire Plaza.

Page 73: Inside Napa Valley - Summer 2015

73

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the industry and receive job coach-ing. Upon successful completion of the internship, On The Move provides graduates with stipends and job placement assistance.

In the process, Foodshed has contributed more than $50,000 to On The Move.

“The idea is to teach healthy cooking while fostering leader-ship skills and economic self-reli-ance among those with barriers,” says Guerrera.

The new location is also a big

advantage for the apprentices. “The fact that Foodshed is now in town means we’ll be able to attract more potential candidates for the program as it’s easier to reach by foot, bike and public trans-portation,” says Leslie Medine, co-founder of On The Move.

And with extended hours of operation, more interns will be necessary to Foodshed’s continu-ing success.

Guerrera admits that he jumped at the chance to move

Page 74: Inside Napa Valley - Summer 2015

74

into the old La Favorita market space, but they first intended to keep both locations. They decided that would be too challenging, but another entrepreneur took over the old space at the airport as Napa Roots, and continues to serve the same food for local workers.

A DETOUR THROUGH ITALY When the business partners

sold Uva in 2009, Guerrera headed to Italy and cooked at the American Academy in Rome. He wasn’t there to teach Italians to make hamburgers and barbecue; the school focuses on the classics and arts, but has an intern pro-gram to immerse selected fellows into Roman cooking — and feed the other students.

Started by Alice Waters, the Rome Sustainable Food Project provides the community of the American Academy in Rome with a collaborative dining pro-gram that nourishes scholarship and conviviality. Guerrera readily admits that it was the inspiration for Foodshed.

One of the aims of the food program in Rome was to celebrate food from the region (Lazio) and Guerrera says that many of the foods he makes were inspired by that food. He doesn’t claim to be serving Roman food, however, but creating California food using local ingredients and Roman inspi-ration.

His pizza, for example, isn’t typically Roman, but from a spe-cific restaurant in Rome, Gabriel Bonci’s Pizzarium. It is offered by the slice (pizza al taglio) as well as in large rectangles (it’s baked a meter long). It looks thick, but is a very light and airy bread with delicious toppings.

Guerrera makes it with three flours, from kamut wheat, stone-ground California whole wheat and malted flour. It uses a natural starter and he lets the pizza dough rise slowly for 24 hours, the bread for sandwiches 48 hours. “It’s an extremely wet dough,” he says, saying it is tricky to handle.

The selection of pizzas and other dishes is augmented by spe-cials each day. Sometimes Guer-rera has a chance to try something different, in one case a tripe tasca,

while another is his take on a Hawaiian pizza with house-made ham, pineapple and jalapeño.

In addition to pizza, he offers “tascas,” thick bread rectangles that are split and filled like a pita.

In addition to the pizza, Food-shed offers a wide selection of fresh pasta by the pound and sauces by the pint from its “grab-and-go” retail case, which also contains main dishes to heat at home.

It also offers a changing menu of side dishes (contorni), soups and salads.

Those who save room for des-sert can choose among a variety of freshly baked treats.

While their new spot is takeout only, Foodshed Take Away does offer several outdoor tables for customers’ enjoyment — although they’re not licensed to allow wine or beer with meals — and contin-ues to provide off-site catering.

Looking back from only a short time, Guerrera says that he’s serv-ing a lot more things other than pizza than he expected. “I thought it would be mostly pizza,” he says.

Foodshed Take Away is at 3385 Old California Way in north Napa. It is open Tuesday through Thurs-day and Sunday from 10 a.m. to 8 p.m. and Friday and Saturday until 9 p.m. It is closed Monday. Call 255-3340.

For information, or to make a tax-deductible donation to the Foodshed Internship Program, visit FoodshedPizza.org.

A broccoli and citrus salad is another Foodshed creation.

Foodshed offers a variety of pizzas each day.

Raphael Kluzniok/RegisterA beet and potato salad was recently featured as one of the changing lineup of contorni, or side dishes.

One of the aims of the food program in Rome was to celebrate food from the region (Lazio) and Guerrera says that many of the foods he makes were inspired by that food.

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