Farm to Table to Happy Belly in Napa Valley

28 Nov

It’s Thanksgiving morning here in the US, and Dick and I will be celebrating with a fine feast like every red-blooded American. Since we’re up in Napa Valley celebrating Dick’s birthday, I’ll be spared the cooking and we’ll go out for our feast. Dick will certainly have the traditional turkey, stuffing, cranberry sauce and pumpkin pie. I may vary from the traditional script, who knows?

What I do know is that our dinner can’t possible top the “farm to table” dining experience we had at JoLē in Calistoga for Dick’s birthday the other night. Three courses chosen from a list of about a dozen plus dessert, with wine pairings for each course carefully selected by their sommelier. It was divine decadence.

Dick Birthday

With four courses of wine, thank goodness it wasn’t a bike date. We only had to stumble upstairs to our room.

Of course, a meal expertly prepared with quality local ingredients and paired with exceptional wines doesn’t come cheap. It was the most expensive dinner we’ve shared and we aren’t particularly frugal on our weekly bike dates. But why not, birthdays only come once a year and none of us is getting any younger.

What was the best meal you’ve ever shared? What made it exceptional?


Posted by on November 28, 2013 in Bike Date, Other Stuff


2 responses to “Farm to Table to Happy Belly in Napa Valley

  1. Jean

    November 29, 2013 at 5:42 pm

    Yes, we have cycled locally and on trips to some wonderful meals. Many. After all we’ve lived in Toronto, Vancouver BC and with my background on Chinese cuisine and his mother from southern Germany who baked 8 layer cake tortes (she could make puff pastry from scratch), we do have adventurous palates with expectation of some quality.

    In terms of restaurant food, I do tend to lean on seafood dishes and meals on the Northwest coast, where the seafood is large and fresh. In terms of home made meals, he does a great pan seared bison dish with couscous / sautéed fennel bulb or with homemade spaetzle. Bison is decorated with Saskatoon berries cooked lightly in red wine sauce that has bison juice (after marinating meat in maple syrup, soy sauce, water, garlic, onions, etc.)

  2. TinLizzie72

    December 1, 2013 at 3:30 pm

    That looks amazing! We were in Napa Valley Friday; so close again!

    So far I think our best meal has been at Tivoli Gardens’ Nimb Brasserie in Copenhagen. I can’t remember what it was now, but remember that it was delicious, more than 2 courses, and we could watch it start to snow while we ate. Just heavenly!


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