More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa
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Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"elainewu":{"type":"authors","id":"5127","meta":{"index":"authors_1591205172","id":"5127","found":true},"name":"Elaine Wu","firstName":"Elaine","lastName":"Wu","slug":"elainewu","email":"virgoblueproductions@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland","avatar":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Elaine Wu | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/elainewu"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_108359":{"type":"posts","id":"bayareabites_108359","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108359","score":null,"sort":[1460212925000]},"guestAuthors":[],"slug":"more-than-a-wine-destination-a-guide-to-oxbow-public-market-and-weekend-eating-in-downtown-napa","title":"More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa","publishDate":1460212925,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Most visitors to Napa have the county in mind, not the town. They’re headed to the valley’s famed vineyards, wineries and tasting rooms, knowing they’ll have some good food along the way. But the wines themselves, most notably big Cabernet Sauvignons, aren’t the only attraction. The city of Napa’s small downtown area is a culinary paradise, from the collection of purveyors at \u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">Oxbow Public Market\u003c/a>, a veritable foodie epicenter, to several destination restaurants within walking distance from there, including a Michelin-starred gem.\u003c/p>\n\u003cp>If you’re just driving up for the day, be sure to arrive in time for breakfast, and park near Oxbow. (Street parking is usually remarkably hassle-free, unless there’s a special event going on.) While there are multiple breakfast options, the three best are \u003ca href=\"http://oxbowpublicmarket.com/market-hours/c-casa/\" target=\"_blank\">C Casa\u003c/a> for Mexican breakfast tacos (and an entirely gluten-free menu), \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-model-bakery/\" target=\"_blank\">The Model Bakery\u003c/a> for decadent pastries and Blue Bottle coffee, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/five-dot-ranch-2/\" target=\"_blank\">Five Dot Ranch\u003c/a> for homemade biscuits and beef sausage made from the ranch’s own pastured cows. And don’t forget the \u003ca href=\"http://oxbowpublicmarket.com/market-hours/ritual-coffee-roasters/\" target=\"_blank\">Ritual\u003c/a> coffee. The stand at Oxbow offers Ritual’s full line of pour-over coffees and espresso drinks.\u003c/p>\n\u003cfigure id=\"attachment_108368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4912-1920.jpg\" alt=\"The busy breakfast service at The Model Bakery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The busy breakfast service at The Model Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4855-1920.jpg\" alt=\"Homemade biscuit with pastured beef sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade biscuit with pastured beef sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4852-1920.jpg\" alt=\"A latte and a Kenya pour-over at Ritual Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A latte and a Kenya pour-over at Ritual Coffee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The great thing about Oxbow is that a family or group can choose multiple dining options simultaneously at any meal, as seating is all central to the market, rather than being associated with each restaurant (with the exception of \u003ca href=\"http://oxbowpublicmarket.com/market-hours/kitchen-door/\" target=\"_blank\">The Kitchen Door\u003c/a>, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a>, whose raw-bar seating extends on to the back patio.)\u003c/p>\n\u003cfigure id=\"attachment_108383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4798-1920.jpg\" alt=\"The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4793-1920.jpg\" alt=\"The oyster bar at Hog Island Oyster Co.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The oyster bar at Hog Island Oyster Co. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lunch is another opportunity to experience’s the market’s bounty. The aforementioned \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a> is a seafood-lover’s dream come true, with platters of mostly West-Coast bi-valves and a few from the east, along with clams, fresh halibut, seafood stew and a well-priced wine list.\u003c/p>\n\u003cfigure id=\"attachment_108380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4822-1920.jpg\" alt=\"Two dozen oysters at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two dozen oysters at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4834-1920.jpg\" alt=\"Clams with sausage and lemongrass at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clams with sausage and lemongrass at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alternatively, gather some picnic food and lounge on the banks of the Napa River and watch the little fishing boats float by. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-fatted-calf/\" target=\"_blank\">The Fatted Calf\u003c/a> has all manner of charcuterie, as well as a selection of pastas, heirloom beans, vinegars and other kitchen staples to take home with you. Salumi from The Fatted Calf, a baguette from The Model Bakery and fruit from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hudson-greens-goods/\" target=\"_blank\">Hudson Greens and Goods\u003c/a> (or fresh-pressed juice or avocado toast) make for a complete outdoor meal. Except for dessert, of course, which can be readily fulfilled by cupcakes from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/karas-cupcakes\" target=\"_blank\">Kara’s Cupcakes\u003c/a> or ice cream at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/three-twins-ice-cream/\" target=\"_blank\">Three Twins\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4838-1920.jpg\" alt=\"Fishing on the Napa River.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing on the Napa River. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4920-1920.jpg\" alt=\"Charcuterie at The Fatted Calf.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie at The Fatted Calf. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4921-1920.jpg\" alt=\"The Fatted Calf’s extensive menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fatted Calf’s extensive menu. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4895-1920.jpg\" alt=\"Fruit at Hudson Greens and Goods.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fruit at Hudson Greens and Goods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4888-1920.jpg\" alt=\"Enjoying fresh-pressed juice from Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying fresh-pressed juice from Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4892-1920.jpg\" alt=\"Avocado toast at Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado toast at Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4893-1920.jpg\" alt=\"Cupcakes from Kara’s\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupcakes from Kara’s \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4794-1920.jpg\" alt=\"Lining up at Three Twins Ice Cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up at Three Twins Ice Cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another option altogether is to leave the culinary wonderland of Oxbow and walk into downtown Napa for pizza or pasta at \u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">Ca’ Momi Osteria\u003c/a>, the restaurant version of the wood-burning pizza place at Oxbow (which has a smaller enoteca menu). At the osteria, you can make a reservation and enjoy the full experience of the brewery and the homemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_108402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4929-1920.jpg\" alt=\"The wood-burning oven at Ca’ Momi Osteria in downtown Napa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wood-burning oven at Ca’ Momi Osteria in downtown Napa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4922-1920.jpg\" alt=\"The bar and dining room at Ca’ Momi Osteria.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and dining room at Ca’ Momi Osteria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re able to stay overnight, the \u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">Westin Verasa Napa\u003c/a> is perfectly situated within walking distance of everything in the downtown area and moderately priced. The big, comfortable rooms overlook the year-round heated pool and the Napa River beyond. And there are also bocce courts for use by guests. For families, one- and two-bedroom suites with full kitchens are ideal. Service is both informal and expert, and the hotel offers free wine tastings every night, along with free chair massages on the weekends. If you have time, get a treatment at the inviting and tranquil \u003ca href=\"http://www.gcdayspa.com/\" target=\"_blank\">Gloria Curry Day Spa\u003c/a> housed on the property. A hot stone massage and a deep-cleansing facial will set you right as you continue your culinary extravaganza.\u003c/p>\n\u003cfigure id=\"attachment_108401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Pool-1920-1.jpg\" alt=\"The heated pool at the Westin Verasa Napa\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-108401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-960x644.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The heated pool at the Westin Verasa Napa \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108413\" class=\"wp-caption alignright\" style=\"max-width: 286px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaToque_02.jpg\" alt=\"Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa.\" width=\"286\" height=\"381\" class=\"size-full wp-image-108413\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its prime location, another reason to choose this particular hotel is that it is home to chef Ken Franks’ legendary restaurant, \u003ca href=\"http://latoque.com/\" target=\"_blank\">La Toque\u003c/a>. Originally founded on the Sunset Strip in Los Angeles when Frank was just 23, La Toque became a culinary institution in Wine Country, first in Rutherford from 1998 to 2008, and then at the Westin Verasa Napa, where Frank continues to cook contemporary-classic French food, beautifully plated and graciously served. The restaurant’s Michelin-star is visibly earned in Frank’s careful tasting menus that allow you to create your own three-, four-, or five-course meals. The world-class wine list, which holds a Wine Spectator Grand Award, has one of the best collections of highly allocated local wines available anywhere, not to mention the French stuff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our two favorite dishes were the beef carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms — and the crisp rosti potato with creme fraiche and caviar.\u003c/p>\n\u003cfigure id=\"attachment_108386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg\" alt=\"Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg\" alt=\"Crisp Rosti Potato with creme fraiche and caviar.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-108409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crisp Rosti Potato with creme fraiche and caviar. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a good sleep, head back to Oxbow to buy some local products to take home. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/whole-spice/\" target=\"_blank\">Whole Spice\u003c/a> is a one-stop shop for all things aromatic and flavorful for your own home-cooking. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napastak/\" target=\"_blank\">Napastäk\u003c/a> is a beautifully curated shop of prepared foods where you never know what you’ll find, but there are always local honeys, jams and shrubs, as well as imported condiments and sauces. End your spree at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napa-valley-distillery/\" target=\"_blank\">Napa Valley Distillery\u003c/a> with a sampler of locally made spirits.\u003c/p>\n\u003cfigure id=\"attachment_108373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4877-1920.jpg\" alt=\"Rows and rows of spices at Whole Spice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rows and rows of spices at Whole Spice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4807-1920.jpg\" alt=\"Prepared foods galore at Napastäk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared foods galore at Napastäk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4817-1920.jpg\" alt=\"Local spirits at Napa Valley Distillery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local spirits at Napa Valley Distillery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If there’s time for one last meal—and there always is—head for \u003ca href=\"http://oenotri.com/\" target=\"_blank\">Oenotri\u003c/a>, a southern Italian restaurant where everything, including the salumi and pastas are homemade. The wood-burning oven turns out crisp pizzas that make you fee like you’re in Rome.\u003c/p>\n\u003cfigure id=\"attachment_108374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4866-1920.jpg\" alt=\"Pizza at Oenotri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza at Oenotri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a place in northern California that offers as much in a half-mile radius as downtown Napa. And there’s lots of good wine to drink if you get thirsty.\u003c/p>\n\u003cp>\u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>\u003cbr>\n610 and 644 First St. [\u003ca href=\"https://goo.gl/YhK4ON\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 226-6529\u003cbr>\nHours: 7:30am-9:30pm (check individual vendors for specific hours)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OxbowPublicMarket\" target=\"_blank\">Oxbow Public Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OxbowPubMarket\" target=\"_blank\">@OxbowPubMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oxbowpublicmarket/\" target=\"_blank\">@oxbowpublicmarket\u003c/a>\u003cbr>\nPrice Range: $-$$$$\u003c/p>\n\u003cp>\u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">\u003cstrong>Westin Napa Verasa Hotel\u003c/strong>\u003c/a>\u003cbr>\n1314 McKinstry St. [\u003ca href=\"https://goo.gl/BeVQzg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 257-1800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WestinNapa\" target=\"_blank\">The Westin Verasa - Napa\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/westinnapa\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/westinnapa/\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">\u003cstrong>Ca’ Momi Osteria\u003c/strong>\u003c/a>\u003cbr>\n1141 First St. [\u003ca href=\"https://goo.gl/mVIXiF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 224-6664\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/camominapavalley\" target=\"_blank\">Ca' Momi\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/camominapa\" target=\"_blank\">@camominapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/camominapavalley/\" target=\"_blank\">@camominapavalley\u003c/a>\u003cbr>\nPrice range: $$-$$$ ($14-$32 entrees)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://oenotri.com/\" target=\"_blank\">\u003cstrong>Oenotri\u003c/strong>\u003c/a>\u003cbr>\n1425 First St. [\u003ca href=\"https://goo.gl/B6bRSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 252-1022\u003cbr>\nHours: Mon-Fri, 5:30-10pm; Sat-Sun, 10am-3pm and 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oenotri/\" target=\"_blank\">@oenotri\u003c/a>\u003cbr>\nPrice Range: $$-$$$ ($17-$34 entrees)\u003c/p>\n\n","blocks":[],"excerpt":"The Napa Valley is not just a wine destination. Its central hub, the town of Napa, is a bona fide culinary destination in its own right.","status":"publish","parent":0,"modified":1460398477,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1351},"headData":{"title":"More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa | KQED","description":"The Napa Valley is not just a wine destination. Its central hub, the town of Napa, is a bona fide culinary destination in its own right.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108359 http://ww2.kqed.org/bayareabites/?p=108359","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/09/more-than-a-wine-destination-a-guide-to-oxbow-public-market-and-weekend-eating-in-downtown-napa/","disqusTitle":"More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa","path":"/bayareabites/108359/more-than-a-wine-destination-a-guide-to-oxbow-public-market-and-weekend-eating-in-downtown-napa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most visitors to Napa have the county in mind, not the town. They’re headed to the valley’s famed vineyards, wineries and tasting rooms, knowing they’ll have some good food along the way. But the wines themselves, most notably big Cabernet Sauvignons, aren’t the only attraction. The city of Napa’s small downtown area is a culinary paradise, from the collection of purveyors at \u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">Oxbow Public Market\u003c/a>, a veritable foodie epicenter, to several destination restaurants within walking distance from there, including a Michelin-starred gem.\u003c/p>\n\u003cp>If you’re just driving up for the day, be sure to arrive in time for breakfast, and park near Oxbow. (Street parking is usually remarkably hassle-free, unless there’s a special event going on.) While there are multiple breakfast options, the three best are \u003ca href=\"http://oxbowpublicmarket.com/market-hours/c-casa/\" target=\"_blank\">C Casa\u003c/a> for Mexican breakfast tacos (and an entirely gluten-free menu), \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-model-bakery/\" target=\"_blank\">The Model Bakery\u003c/a> for decadent pastries and Blue Bottle coffee, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/five-dot-ranch-2/\" target=\"_blank\">Five Dot Ranch\u003c/a> for homemade biscuits and beef sausage made from the ranch’s own pastured cows. And don’t forget the \u003ca href=\"http://oxbowpublicmarket.com/market-hours/ritual-coffee-roasters/\" target=\"_blank\">Ritual\u003c/a> coffee. The stand at Oxbow offers Ritual’s full line of pour-over coffees and espresso drinks.\u003c/p>\n\u003cfigure id=\"attachment_108368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4912-1920.jpg\" alt=\"The busy breakfast service at The Model Bakery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The busy breakfast service at The Model Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4855-1920.jpg\" alt=\"Homemade biscuit with pastured beef sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade biscuit with pastured beef sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4852-1920.jpg\" alt=\"A latte and a Kenya pour-over at Ritual Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A latte and a Kenya pour-over at Ritual Coffee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The great thing about Oxbow is that a family or group can choose multiple dining options simultaneously at any meal, as seating is all central to the market, rather than being associated with each restaurant (with the exception of \u003ca href=\"http://oxbowpublicmarket.com/market-hours/kitchen-door/\" target=\"_blank\">The Kitchen Door\u003c/a>, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a>, whose raw-bar seating extends on to the back patio.)\u003c/p>\n\u003cfigure id=\"attachment_108383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4798-1920.jpg\" alt=\"The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4793-1920.jpg\" alt=\"The oyster bar at Hog Island Oyster Co.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The oyster bar at Hog Island Oyster Co. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lunch is another opportunity to experience’s the market’s bounty. The aforementioned \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a> is a seafood-lover’s dream come true, with platters of mostly West-Coast bi-valves and a few from the east, along with clams, fresh halibut, seafood stew and a well-priced wine list.\u003c/p>\n\u003cfigure id=\"attachment_108380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4822-1920.jpg\" alt=\"Two dozen oysters at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two dozen oysters at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4834-1920.jpg\" alt=\"Clams with sausage and lemongrass at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clams with sausage and lemongrass at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alternatively, gather some picnic food and lounge on the banks of the Napa River and watch the little fishing boats float by. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-fatted-calf/\" target=\"_blank\">The Fatted Calf\u003c/a> has all manner of charcuterie, as well as a selection of pastas, heirloom beans, vinegars and other kitchen staples to take home with you. Salumi from The Fatted Calf, a baguette from The Model Bakery and fruit from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hudson-greens-goods/\" target=\"_blank\">Hudson Greens and Goods\u003c/a> (or fresh-pressed juice or avocado toast) make for a complete outdoor meal. Except for dessert, of course, which can be readily fulfilled by cupcakes from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/karas-cupcakes\" target=\"_blank\">Kara’s Cupcakes\u003c/a> or ice cream at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/three-twins-ice-cream/\" target=\"_blank\">Three Twins\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4838-1920.jpg\" alt=\"Fishing on the Napa River.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing on the Napa River. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4920-1920.jpg\" alt=\"Charcuterie at The Fatted Calf.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie at The Fatted Calf. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4921-1920.jpg\" alt=\"The Fatted Calf’s extensive menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fatted Calf’s extensive menu. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4895-1920.jpg\" alt=\"Fruit at Hudson Greens and Goods.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fruit at Hudson Greens and Goods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4888-1920.jpg\" alt=\"Enjoying fresh-pressed juice from Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying fresh-pressed juice from Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4892-1920.jpg\" alt=\"Avocado toast at Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado toast at Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4893-1920.jpg\" alt=\"Cupcakes from Kara’s\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupcakes from Kara’s \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4794-1920.jpg\" alt=\"Lining up at Three Twins Ice Cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up at Three Twins Ice Cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another option altogether is to leave the culinary wonderland of Oxbow and walk into downtown Napa for pizza or pasta at \u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">Ca’ Momi Osteria\u003c/a>, the restaurant version of the wood-burning pizza place at Oxbow (which has a smaller enoteca menu). At the osteria, you can make a reservation and enjoy the full experience of the brewery and the homemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_108402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4929-1920.jpg\" alt=\"The wood-burning oven at Ca’ Momi Osteria in downtown Napa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wood-burning oven at Ca’ Momi Osteria in downtown Napa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4922-1920.jpg\" alt=\"The bar and dining room at Ca’ Momi Osteria.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and dining room at Ca’ Momi Osteria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re able to stay overnight, the \u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">Westin Verasa Napa\u003c/a> is perfectly situated within walking distance of everything in the downtown area and moderately priced. The big, comfortable rooms overlook the year-round heated pool and the Napa River beyond. And there are also bocce courts for use by guests. For families, one- and two-bedroom suites with full kitchens are ideal. Service is both informal and expert, and the hotel offers free wine tastings every night, along with free chair massages on the weekends. If you have time, get a treatment at the inviting and tranquil \u003ca href=\"http://www.gcdayspa.com/\" target=\"_blank\">Gloria Curry Day Spa\u003c/a> housed on the property. A hot stone massage and a deep-cleansing facial will set you right as you continue your culinary extravaganza.\u003c/p>\n\u003cfigure id=\"attachment_108401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Pool-1920-1.jpg\" alt=\"The heated pool at the Westin Verasa Napa\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-108401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-960x644.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The heated pool at the Westin Verasa Napa \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108413\" class=\"wp-caption alignright\" style=\"max-width: 286px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaToque_02.jpg\" alt=\"Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa.\" width=\"286\" height=\"381\" class=\"size-full wp-image-108413\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its prime location, another reason to choose this particular hotel is that it is home to chef Ken Franks’ legendary restaurant, \u003ca href=\"http://latoque.com/\" target=\"_blank\">La Toque\u003c/a>. Originally founded on the Sunset Strip in Los Angeles when Frank was just 23, La Toque became a culinary institution in Wine Country, first in Rutherford from 1998 to 2008, and then at the Westin Verasa Napa, where Frank continues to cook contemporary-classic French food, beautifully plated and graciously served. The restaurant’s Michelin-star is visibly earned in Frank’s careful tasting menus that allow you to create your own three-, four-, or five-course meals. The world-class wine list, which holds a Wine Spectator Grand Award, has one of the best collections of highly allocated local wines available anywhere, not to mention the French stuff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our two favorite dishes were the beef carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms — and the crisp rosti potato with creme fraiche and caviar.\u003c/p>\n\u003cfigure id=\"attachment_108386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg\" alt=\"Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg\" alt=\"Crisp Rosti Potato with creme fraiche and caviar.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-108409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crisp Rosti Potato with creme fraiche and caviar. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a good sleep, head back to Oxbow to buy some local products to take home. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/whole-spice/\" target=\"_blank\">Whole Spice\u003c/a> is a one-stop shop for all things aromatic and flavorful for your own home-cooking. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napastak/\" target=\"_blank\">Napastäk\u003c/a> is a beautifully curated shop of prepared foods where you never know what you’ll find, but there are always local honeys, jams and shrubs, as well as imported condiments and sauces. End your spree at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napa-valley-distillery/\" target=\"_blank\">Napa Valley Distillery\u003c/a> with a sampler of locally made spirits.\u003c/p>\n\u003cfigure id=\"attachment_108373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4877-1920.jpg\" alt=\"Rows and rows of spices at Whole Spice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rows and rows of spices at Whole Spice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4807-1920.jpg\" alt=\"Prepared foods galore at Napastäk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared foods galore at Napastäk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4817-1920.jpg\" alt=\"Local spirits at Napa Valley Distillery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local spirits at Napa Valley Distillery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If there’s time for one last meal—and there always is—head for \u003ca href=\"http://oenotri.com/\" target=\"_blank\">Oenotri\u003c/a>, a southern Italian restaurant where everything, including the salumi and pastas are homemade. The wood-burning oven turns out crisp pizzas that make you fee like you’re in Rome.\u003c/p>\n\u003cfigure id=\"attachment_108374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4866-1920.jpg\" alt=\"Pizza at Oenotri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza at Oenotri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a place in northern California that offers as much in a half-mile radius as downtown Napa. And there’s lots of good wine to drink if you get thirsty.\u003c/p>\n\u003cp>\u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>\u003cbr>\n610 and 644 First St. [\u003ca href=\"https://goo.gl/YhK4ON\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 226-6529\u003cbr>\nHours: 7:30am-9:30pm (check individual vendors for specific hours)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OxbowPublicMarket\" target=\"_blank\">Oxbow Public Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OxbowPubMarket\" target=\"_blank\">@OxbowPubMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oxbowpublicmarket/\" target=\"_blank\">@oxbowpublicmarket\u003c/a>\u003cbr>\nPrice Range: $-$$$$\u003c/p>\n\u003cp>\u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">\u003cstrong>Westin Napa Verasa Hotel\u003c/strong>\u003c/a>\u003cbr>\n1314 McKinstry St. [\u003ca href=\"https://goo.gl/BeVQzg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 257-1800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WestinNapa\" target=\"_blank\">The Westin Verasa - Napa\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/westinnapa\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/westinnapa/\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">\u003cstrong>Ca’ Momi Osteria\u003c/strong>\u003c/a>\u003cbr>\n1141 First St. [\u003ca href=\"https://goo.gl/mVIXiF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 224-6664\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/camominapavalley\" target=\"_blank\">Ca' Momi\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/camominapa\" target=\"_blank\">@camominapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/camominapavalley/\" target=\"_blank\">@camominapavalley\u003c/a>\u003cbr>\nPrice range: $$-$$$ ($14-$32 entrees)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://oenotri.com/\" target=\"_blank\">\u003cstrong>Oenotri\u003c/strong>\u003c/a>\u003cbr>\n1425 First St. [\u003ca href=\"https://goo.gl/B6bRSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 252-1022\u003cbr>\nHours: Mon-Fri, 5:30-10pm; Sat-Sun, 10am-3pm and 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oenotri/\" target=\"_blank\">@oenotri\u003c/a>\u003cbr>\nPrice Range: $$-$$$ ($17-$34 entrees)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108359/more-than-a-wine-destination-a-guide-to-oxbow-public-market-and-weekend-eating-in-downtown-napa","authors":["5575"],"categories":["bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_15390","bayareabites_14988","bayareabites_15388","bayareabites_187","bayareabites_15391","bayareabites_9256","bayareabites_15389"],"featImg":"bayareabites_108377","label":"bayareabites"},"bayareabites_77434":{"type":"posts","id":"bayareabites_77434","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77434","score":null,"sort":[1392656433000]},"guestAuthors":[],"slug":"organic-ice-cream-sergio-romo-catchy-outfits-qa-with-three-twins-neal-gottlieb","title":"Organic Ice Cream, Sergio Romo, Catchy Outfits: Q&A with Three Twins' Neal Gottlieb","publishDate":1392656433,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77751\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700.jpg\">\u003cimg class=\"size-large wp-image-77751\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700-682x1024.jpg\" alt=\"Neil Gottlieb in front of the Three Twins production factory in Petaluma Photo courtesy of Three Twins\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb in front of the Three Twins production factory in Petaluma\u003cbr>Photo courtesy of Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a> ice cream is a local business that’s been around since 2005. The company makes organic products and has four scoop shops in Northern California including a recently reopened one in the Haight. I enjoy their ice cream sandwiches, pints and scoops because the flavors are interesting and refreshing. There's an altruistic approach to this company--from fundraisers for Hurricane Katrina victims to donating to land conservation via \u003ca href=\"http://onepercentfortheplanet.org/\">1% for the Planet\u003c/a>. Equally interesting and totally fun is the fact that Founder Neil Gottlieb and sometimes his staff wear the catchiest outfits to industry events. To add to the fun, Gottlieb launched a Sergio Romo flavor last September -- \"\u003ca href=\"http://ww2.kqed.org/news/2013/06/12/sergio-romo-ice-cream/\">Sergio Romo's Mexican Chocolate\u003c/a>\"--a cheeky reference to the baseball star wearing an \"I Just Look Illegal\" t-shirt to much controversy. The flavor's tagline claims: \"It only tastes illegal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\">\u003cimg class=\"aligncenter size-full wp-image-78003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\" alt=\"Three Twins Sergio Romo's Mexican Chocolate - It Only Tastes Illegal\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Gottlieb is a Cornell University grad and decided to strike out on his own in the ice cream industry rather than attend business school. He went with a loan from his parents, a dedicated duo that have been seen selling Three Twins at farmers’ markets. Although his family helped with the hard work of starting up the business, the operation is exclusively Neil’s.\u003c/p>\n\u003cp>The first storefront for Three Twins was in San Rafael, and there are now other shops in San Francisco, Napa and Larkspur. There’s also a much larger production site housing an ice cream factory in Petaluma's dairy belt. With an eye toward sustainability, the company is able to partner with nearby farms that provide milk and cream and are within a 17-mile radius.\u003c/p>\n\u003cp>Three Twins is available in many Bay Area restaurants, and has national distribution in Whole Foods Market, The Fresh Market and other independent grocers. To find out more, Bay Area Bites recently caught up with Gottlieb. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_77990\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\">\u003cimg class=\"size-full wp-image-77990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\" alt=\"Three Twins scoops of organic ice cream Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Twins scoops of organic ice cream\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start making ice cream?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> I had never actually made ice cream before deciding to start an ice cream company. But, I decided to set forth building the next great American ice cream brand, so I started making ice cream at home, then took a commercial ice cream making class, which lasted two days and was terrifying. Almost every ice cream involved something out of a little brown bottle. It was like chemistry class without the Bunsen burners. When I actually opened up the business in 2005, I had only made a couple dozen batches of ice cream, so most of my learning was hands on.\u003c/p>\n\u003cfigure id=\"attachment_77989\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\">\u003cimg class=\"size-full wp-image-77989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\" alt=\"Lemon cookie ice cream production at the Three Twins factory Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon cookie ice cream production at the Three Twins factory\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes: Dad’s cardamom, lemon cookie, chocolate orange confetti, strawberry Je Ne Sais Quoi and so on?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> They are developed in-house. It's not actually that hard to make great ice cream if you use good ingredients and leave out the crap. Inspiration comes from all realms -- from the spice rack, favorite flavor combinations, and making flavors organic for the first time that were previously only available in conventional ice cream, like our Sea Salted Caramel. Or, in the case of Sergio Romo's Mexican Chocolate with the tagline \"it only tastes illegal,\" the inspiration came from his infamous t-shirt.\u003c/p>\n\u003cfigure id=\"attachment_78008\" class=\"wp-caption aligncenter\" style=\"max-width: 615px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\">\u003cimg class=\"size-full wp-image-78008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\" alt=\"Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\" width=\"615\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on re-opening in the Haight. That process took over two years after a fire shuttered operations. What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> It was a full 833 days. The process was reminiscent of one long trip to the dentist. Without Novocain. But, we are thrilled to be reopened and back in the neighborhood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You offer ice cream sandwiches at the Haight shop and pints of Sergio Romo’s Mexican chocolate. What are your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> My favorite flavor at the Haight shop is the Pliny the Elder around the corner at \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I am very proud of what we're doing: bringing inconceivably delicious organic ice cream to the world at a reasonable price and giving back at the same time through our land conservation initiative, \u003ca href=\"http://threetwinsicecream.com/icecreamforacres\">Ice Cream for Acres\u003c/a>. Also, Cookies & Cream or one of our Fair Trade ice cream sandwiches with Chocolate Chip Cookies and Vanilla Ice Cream are some of my favorites.\u003c/p>\n\u003cfigure id=\"attachment_77998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\">\u003cimg class=\"size-full wp-image-77998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\" alt=\"Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You often make a splash at events like the Fancy Food Show by wearing a crazy costume. Where are the costumes stored? Did you dress up a lot as a kid? (Or not at all… and this is a way of making up for that?)\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> Crazy is subjective. I believe that a little dose of personal branding can go a long way, especially when your mug and signature are imprinted on millions of ice cream containers each year. So, if it means that I show a little of what my momma gave me or sport custom ice cream cone pants in order to help build the brand, why not? Plus, nothing will ever be as potentially damning to future political aspirations as what I wore to run Bay to Breakers one year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Three Twins Ice Cream\u003c/strong>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/threetwins\" target=\"_blank\">@threetwins \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/threetwinsicecream?ref=br_tf\" target=\"_blank\">Three Twins\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Three Twins Ice Cream started in the Bay Area and is growing: there's a recently re-opened scoop shop in the Haight, and flavors like Sergio Romo's Mexican chocolate (\"it only tastes illegal\"). Mary Ladd talks to Founding Twin Neal Gottlieb, who is a character for wearing eye catching outfits to industry events, and his products and dedication to giving back are the real deal.","status":"publish","parent":0,"modified":1392755601,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":925},"headData":{"title":"Organic Ice Cream, Sergio Romo, Catchy Outfits: Q&A with Three Twins' Neal Gottlieb | KQED","description":"Three Twins Ice Cream started in the Bay Area and is growing: there's a recently re-opened scoop shop in the Haight, and flavors like Sergio Romo's Mexican chocolate ("it only tastes illegal"). Mary Ladd talks to Founding Twin Neal Gottlieb, who is a character for wearing eye catching outfits to industry events, and his products and dedication to giving back are the real deal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"77434 http://blogs.kqed.org/bayareabites/?p=77434","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/17/organic-ice-cream-sergio-romo-catchy-outfits-qa-with-three-twins-neal-gottlieb/","disqusTitle":"Organic Ice Cream, Sergio Romo, Catchy Outfits: Q&A with Three Twins' Neal Gottlieb","path":"/bayareabites/77434/organic-ice-cream-sergio-romo-catchy-outfits-qa-with-three-twins-neal-gottlieb","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77751\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700.jpg\">\u003cimg class=\"size-large wp-image-77751\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700-682x1024.jpg\" alt=\"Neil Gottlieb in front of the Three Twins production factory in Petaluma Photo courtesy of Three Twins\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb in front of the Three Twins production factory in Petaluma\u003cbr>Photo courtesy of Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a> ice cream is a local business that’s been around since 2005. The company makes organic products and has four scoop shops in Northern California including a recently reopened one in the Haight. I enjoy their ice cream sandwiches, pints and scoops because the flavors are interesting and refreshing. There's an altruistic approach to this company--from fundraisers for Hurricane Katrina victims to donating to land conservation via \u003ca href=\"http://onepercentfortheplanet.org/\">1% for the Planet\u003c/a>. Equally interesting and totally fun is the fact that Founder Neil Gottlieb and sometimes his staff wear the catchiest outfits to industry events. To add to the fun, Gottlieb launched a Sergio Romo flavor last September -- \"\u003ca href=\"http://ww2.kqed.org/news/2013/06/12/sergio-romo-ice-cream/\">Sergio Romo's Mexican Chocolate\u003c/a>\"--a cheeky reference to the baseball star wearing an \"I Just Look Illegal\" t-shirt to much controversy. The flavor's tagline claims: \"It only tastes illegal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\">\u003cimg class=\"aligncenter size-full wp-image-78003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\" alt=\"Three Twins Sergio Romo's Mexican Chocolate - It Only Tastes Illegal\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Gottlieb is a Cornell University grad and decided to strike out on his own in the ice cream industry rather than attend business school. He went with a loan from his parents, a dedicated duo that have been seen selling Three Twins at farmers’ markets. Although his family helped with the hard work of starting up the business, the operation is exclusively Neil’s.\u003c/p>\n\u003cp>The first storefront for Three Twins was in San Rafael, and there are now other shops in San Francisco, Napa and Larkspur. There’s also a much larger production site housing an ice cream factory in Petaluma's dairy belt. With an eye toward sustainability, the company is able to partner with nearby farms that provide milk and cream and are within a 17-mile radius.\u003c/p>\n\u003cp>Three Twins is available in many Bay Area restaurants, and has national distribution in Whole Foods Market, The Fresh Market and other independent grocers. To find out more, Bay Area Bites recently caught up with Gottlieb. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_77990\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\">\u003cimg class=\"size-full wp-image-77990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\" alt=\"Three Twins scoops of organic ice cream Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Twins scoops of organic ice cream\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start making ice cream?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> I had never actually made ice cream before deciding to start an ice cream company. But, I decided to set forth building the next great American ice cream brand, so I started making ice cream at home, then took a commercial ice cream making class, which lasted two days and was terrifying. Almost every ice cream involved something out of a little brown bottle. It was like chemistry class without the Bunsen burners. When I actually opened up the business in 2005, I had only made a couple dozen batches of ice cream, so most of my learning was hands on.\u003c/p>\n\u003cfigure id=\"attachment_77989\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\">\u003cimg class=\"size-full wp-image-77989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\" alt=\"Lemon cookie ice cream production at the Three Twins factory Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon cookie ice cream production at the Three Twins factory\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes: Dad’s cardamom, lemon cookie, chocolate orange confetti, strawberry Je Ne Sais Quoi and so on?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> They are developed in-house. It's not actually that hard to make great ice cream if you use good ingredients and leave out the crap. Inspiration comes from all realms -- from the spice rack, favorite flavor combinations, and making flavors organic for the first time that were previously only available in conventional ice cream, like our Sea Salted Caramel. Or, in the case of Sergio Romo's Mexican Chocolate with the tagline \"it only tastes illegal,\" the inspiration came from his infamous t-shirt.\u003c/p>\n\u003cfigure id=\"attachment_78008\" class=\"wp-caption aligncenter\" style=\"max-width: 615px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\">\u003cimg class=\"size-full wp-image-78008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\" alt=\"Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\" width=\"615\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on re-opening in the Haight. That process took over two years after a fire shuttered operations. What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> It was a full 833 days. The process was reminiscent of one long trip to the dentist. Without Novocain. But, we are thrilled to be reopened and back in the neighborhood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You offer ice cream sandwiches at the Haight shop and pints of Sergio Romo’s Mexican chocolate. What are your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> My favorite flavor at the Haight shop is the Pliny the Elder around the corner at \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I am very proud of what we're doing: bringing inconceivably delicious organic ice cream to the world at a reasonable price and giving back at the same time through our land conservation initiative, \u003ca href=\"http://threetwinsicecream.com/icecreamforacres\">Ice Cream for Acres\u003c/a>. Also, Cookies & Cream or one of our Fair Trade ice cream sandwiches with Chocolate Chip Cookies and Vanilla Ice Cream are some of my favorites.\u003c/p>\n\u003cfigure id=\"attachment_77998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\">\u003cimg class=\"size-full wp-image-77998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\" alt=\"Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You often make a splash at events like the Fancy Food Show by wearing a crazy costume. Where are the costumes stored? Did you dress up a lot as a kid? (Or not at all… and this is a way of making up for that?)\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> Crazy is subjective. I believe that a little dose of personal branding can go a long way, especially when your mug and signature are imprinted on millions of ice cream containers each year. So, if it means that I show a little of what my momma gave me or sport custom ice cream cone pants in order to help build the brand, why not? Plus, nothing will ever be as potentially damning to future political aspirations as what I wore to run Bay to Breakers one year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Three Twins Ice Cream\u003c/strong>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/threetwins\" target=\"_blank\">@threetwins \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/threetwinsicecream?ref=br_tf\" target=\"_blank\">Three Twins\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77434/organic-ice-cream-sergio-romo-catchy-outfits-qa-with-three-twins-neal-gottlieb","authors":["5092"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_12540","bayareabites_312","bayareabites_13015","bayareabites_9256","bayareabites_9446"],"featImg":"bayareabites_77749","label":"bayareabites"},"bayareabites_26525":{"type":"posts","id":"bayareabites_26525","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26525","score":null,"sort":[1303743619000]},"guestAuthors":[],"slug":"aida-mollenkamps-top-11-spots-for-bay-area-foodies","title":"Aida Mollenkamp's Top 11 Spots for Bay Area Foodies","publishDate":1303743619,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The host and co-creator of the television show “FoodCrafters” and “Ask Aida,” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, CHOW. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012. Here are Aida's top Bay Area spots for food fiends like herself (that aren’t restaurants).","status":"publish","parent":0,"modified":1303717682,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1243},"headData":{"title":"Aida Mollenkamp's Top 11 Spots for Bay Area Foodies | KQED","description":"The host and co-creator of the television show “FoodCrafters” and “Ask Aida,” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, CHOW. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012. Here are Aida's top Bay Area spots for food fiends like herself (that aren’t restaurants).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26525 http://blogs.kqed.org/bayareabites/?p=26525","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/25/aida-mollenkamps-top-11-spots-for-bay-area-foodies/","disqusTitle":"Aida Mollenkamp's Top 11 Spots for Bay Area Foodies","path":"/bayareabites/26525/aida-mollenkamps-top-11-spots-for-bay-area-foodies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26525/aida-mollenkamps-top-11-spots-for-bay-area-foodies","authors":["5127"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1593"],"tags":["bayareabites_9212","bayareabites_2345","bayareabites_159","bayareabites_9255","bayareabites_9213","bayareabites_9252","bayareabites_9257","bayareabites_9254","bayareabites_9256","bayareabites_9258","bayareabites_9253"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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