Kat's 9 Lives

I can't deny the chance to try out Hog Island Oyster Co. in Napa! As many of you know, I love the one in the Ferry Building in SF. The best part is that there isn't a long wait, so definitely a plus. If only we were up there for Happy Hour. That day we got one of my favorite shots with the help of Ms. Lin to capture the essence of the crab and where we are dining.
We couldn't turn down the great deal on Fresh Bolinas Dungeness Crab Roasted with Garlic and Chili, a whole one for only $20! Slowly we took apart the crab piece by piece and savored the delicious flavor infused in. The crab was finger lickin' good! I almost wished we each had our own, but the amount of peeling we had to do really made me think otherwise. FYI, I offered extra money if they would peel the crab for me... sadly they do not provide such services =P Can't blame a girl for trying. C'est la vie. If you really want to eat it, then you will have to go through the trouble! Believe me, the flavor was definitely worth it. I was quite nicely surprised at how flavorful and succulent it was. One sad thing about the crab is they clean the body thoroughly, which means if you love the reproductive area and brains then you are out of luck here.
Let's not forget the complimentary bread that you nosh on while everything is being prepared! While we were waiting for everything to be cooked, I munched on the crisp yet nicely chewy bread that reminded me of the Acme Bread Co. I pondered about where they get their bread from and if Acme Bread Co. actually ships their product to Napa for others to enjoy. They actually use the bread from a local bakery, Model Bakery. Thumbs up to their tasty bread! It earned them a visit and review.
The special sandwich they had was an Oyster Po' Boy with Beer-Battered Sweetwaters on an ABC Potato Bun with Bacon Remoulade Slaw. Big succulent oysters fried that are nicely battered and fried to perfection. I enjoyed the savory combination of flavorful oysters topped off with a tangy slaw and calmed by a potato bun. The most difficult part was trying to fit that honker in my mouth. A refreshing change to the same old routine that we have for Hog Island Oyster Co.
Of course no meal would be complete without our favorite item on their menu, the Grilled Cheese Sandwich. There was a time long long long ago where I seriously questioned Ms. Lin on how a grilled cheese sandwich would be worth $12!?!?! Well I have been a believer ever since my first bite! It's the perfect mixture of Cowgirl Creamery's Cave-Aged Gruyere, Mezzo Secco, and Fromage Blanc nicely pressed on a panini grill. The best is when the cheese oozes out and becomes a delectable cheese crisp to give the whole sandwich a spectacular bite! **drool drool**
Needless to say, I am still a huge fan of Hog Island Oyster Co. and they proved their worth to me once again. I left them with a big smile on my face, a great memory, and a wonderful picture!
Hog Island Oyster Co.
610 1st St
Napa, CA 94559
(707) 251-8113

Needless to say, I was trying to eat my way through the Oxbow Public Market. Pica Pica Maize Kitchen focuses on maize-centric dishes and specializes in arepas, grilled corn flour that's soft on the inside and crispy on the outside. Pica Pica Maize Kitchen's menu is completely wheat and gluten free, which is great for anyone with allergies and celiac disease. They make each order fresh and you can see them make the arepas. It's a very laid back setting. A great place for locals to sit and chat with friends or even the people behind the counter.
To order, first pick a maize bread then choose a filling. The choices are: Arepa - Grilled Corn Flour Bread, Maize'wich - Sweet Corn Bread, or Cachapa - 100% Sweet Corn Pancake. At first I was excited to get the arepa but I really wanted all 3! Time was very short and I had to combine many meals that day so we were limited to only try one dish that day. In the end, I really wanted the Cachapa because I love sweet yellow corn. This dough is originally made by pounding corn kernels with a stone and in some bites you can really taste the flavor of the corn or even find a sweet kernel. I love the sweetness from the corn mixed in with the savory filling. For our filling we chose the Pernil that is Pulled Pork, Tomatoes, Avocado, and a side of Aioli. The flavors came together nicely and they definitely didn't skimp on the filling. We were so stuffed from Hog Island Oyster Co. that we barely could finish one cachapa between the two of us.
I found Pica Pica Maize Kitchen to be very clean and a great place to snack. It's a great variety to Oxbow Public Market. I love exploring new cultures and tasting new delicacies. They had a bunch of Alfajores for sell at the front, which normally I would jump at the chance to eat... but they look like the types Ms. Lin brought back from Brazil and Argentina. I personally love the Peruvian ones and don't quite like the cookies used for the Brazilian and Argentinian ones, so I decided to sit this one out. Still, it is good to know that they are available there!

Pica Pica Maize Kitchen
610 1st St #5
Napa, CA 94559
(707) 251-3757

Every time I have a delicious bread in San Francisco, I often question if it came from Acme Bread Company. While I was at the Hog Island Oyster Co. in the Oxbow Public Market, I noshed on some delectable bread. The Hog Island Oyster Co. in the Ferry Building serves bread from the Acme Bread Company so I wondered if they transport their bread all the way here. To solve my curiosity, I asked and they told me that they get their bread from a local bakery called Model Bakery. Of course I had to make a trip around the corner to peruse around their shop for some baked goods.
Here they offered a variety of cakes, cookies, pastries, and breads. Definitely a great local bakery in Napa. I had been stuffing myself the entire weekend and didn't want to be too greedy that day so we only picked up cookies. The cookies were a hearty size. I enjoyed the Almond Macaroon, which was like a giant almond meringue or just the outer cookie of a macaron. The almond flavor was pretty strong. I liked the chewy texture.
All in all it was a nice stop for extra snacks. We had so many desserts left over from the trip. I just wished I had all the stomach room and the magical ability to NOT gain weight from all these indulgences. O=P

Model Bakery
1357 Main St
St Helena, CA 94574
(707) 963-8192

So when is it truffle season? For Burgundy truffles the season begins in July/August and continues into December. The black winter truffle season begins in December and continues through the following March while the white truffle season in Italy ranges from August to January.

What's the average size of truffles? They generally weigh between 30 to 60 grams. The biggest truffle found to date was 364 grams in the Alpes-Maritimes.

Truffle prices very greatly depending on the season. The later in the season the more aromatic the truffles are and they are more valuable than the ones from earlier seasons. Truffle prices very from year to year depending on the availability of truffles. When they are scarce, the price of truffles can be double the amount of the preceding year.

Join me on a wonderful exploration of one of the world's greatest treasures, the truffle! This was the first and hopefully many festivals in Napa to celebrate the beginning of truffles in California. I have learned so much this weekend about my beloved truffle. For those of you who think you know truffles, you will discover many wonderful and new facts about this enigmatic fungi. Normally I would write tons of information, but for this trip I came prepared with my camera and took lots of video clips. It is almost like being there! All the information and facts are coming straight from the experts!

Robert Chang, the Managing Director from the American Truffle Company, started the Truffle Festival off with an eye-opening session discussing introduction of truffles into Napa.

The role of truffles in the ecosystems is very important. Truffles are the "fruit" of underground webs of fungi and they are mycorrhizal. Mycorrhizae are essential in assisting trees to obtain nutrients and water from the soil. By watching the videos you will see what types of truffles they plan to cultivate in Napa and what trees are best for the species they are cultivating.

To start off they are going to grow the French Black Perigord Truffle (Tuber Melanosporum) and the Burgundy or Summer Truffle (Tuber Aestivum, formerly Tuber Uncinatum). Both are black truffles. The Perigord Truffle is native to oak forests in the Perigord region of central and southwest France. They are among the most valuable of truffles, costing up to $1,000 a lb. It has a blue-black exterior when fresh, fading to brown-black with age and a pungent, earthy aroma. The Perigord season for northern hemisphere is usually December to March. More than 90% of the Perigord Truffles produced in France today is from cultivation.

The Burgundy Truffle is native to France, Italy, and Spain. To those who are new to truffle the summer truffles are actually at their best in December and can be found from July to December. They have a black exterior and off-white interior, and a relatively light scent.
In the following week I will be trying to upload all the videos so that everyone can see and learn all the wonders of truffles. It will definitely change how you look at truffles and make you ponder on buying land to cultivate some truffles of your own!

Most of downtown Napa is pretty dead at night except some restaurants that are open and Kohl's. We were a bit early for our reservation at Cole's Chophouse so what do we do. The night had turned frosty and a fog was taking over. In the chill of the night we happened to drive by Sift Cupcakery while looking for parking. Since we had some time to kill before dinner, I suggested and insisted that we check this place out.
Sift Cupcakery is more than just about cupcakes because they share the space with a clothing store! Shop while you eat? Well technically not because they don't allow you to eat inside the store =*(. I was forced out into the cold! At first I was a little perturbed because I wanted to taste the cupcake first so that if it was tasty, I'd buy more.
Their cases were a little sparse because it was late at night but most of their cupcakes were cutely decorated. Lucky for them I like the Samoa a lot. This was their take on the famous samoa cookies sold by the Girl Scouts. A Coconut Cake filled with Chocolate Ganache topped with Caramel Buttercream and rolled in Toasted Coconut shavings then drizzled with Chocolate. Doesn't it sound decadent? The cake was actually very moist and tasty. It really is a samoa! Definitely the best cupcake we had.
We had to have their Mr. Man because it had an adorable mini-gingerbread man! I can't resist but to chomp the heap off first! It's a Gingerbread Cake with Cinnamon Cream Cheese Frosting. The flavor was good but the cake wasn't nearly as moist as the samoa. Still, it was a lot of fun to eat and very seasonal.
After we had our first two cupcakes, we decided to get the Ooh La La for the road. It's their Red Velvet Cake with Cream Cheese Frosting. Before we were able to have this cupcake, it committed suicide and got all messed up. The cupcake was decent. I thought the cake was at a tolerable moist level and the frosting had just the right amount of sweetness. Not the best red velvet I've ever had but not bad. Again, the samoa cupcake was the best! =D
Sift Cupcakery
1000 Main Street Suite 100
Napa CA 94559
(707) 240-4004

Who hasn't have the porchetta sandwich? Well if you are one of those poor unfortunate souls who has yet to have the chance to visit the Rolli Roti at the Ferry Building or hunting them down around town, it is time to get to it! If you happen to be in Napa and would like to venture out to the Oxbow Public Market for what many people have claimed to be the equivalent or greater than Rolli Roti's porchetta sandwich to taste and compare for yourself.
When I hear the porchetta sandwich my ears just perk up. I had to try the Fatted Calf and their famed porchetta sandwich. Is it truly as amazing as they say? Well first I had to find this place. They are actually not located inside the main area but have a store front outside. Just follow the signs.
As you walk in you can't help notice all the wonderful cuts of meats displayed. If the weekend wasn't so packed I would have packed up a bunch of the fresh meats to take back to the suite and cook up a storm! Sadly there was limited amount of meals and stomach space available.
The Porchetta looked amazing on its own, $14.50 a lb. Look at that luscious hunk of a Pork Belly and Loin Roulade with Toasted Fennel, Rosemary, Garlic, and Lemon Zest. The crisp and beautifully roasted skin was beckoning me. I really wish I picked up a nice chunk for the room. Mmm... drool drool!
That day we only decided to pick up a chunk of the Roast Lamb Leg stuffed with Olive Tapenade. There was a nice fatty layer of skin on top and the lamb was not too cooked to begin with. For me, the flavor was a little to gamey for my liking but it was a nice piece of lamb. We didn't bake it too long when we got home because we didn't want to overcook the meat. The flavors were nice but it was a little bit on the chewier side. Next time I am going for that gorgeous porchetta!
Of course we got the Porchetta Sandwich ($8.50) with Spicy Roasted Red Onions, Arugula, and Aioli. My only qualms with the sandwich was there was no crispy skin inside and that it doesn't come hot! =*( I wasn't feeling that great so I only had Three Twins Ice Cream for lunch and saved the sandwich for later. This ended up being a great idea because we had an awesome convection oven inside the suite and I toasted the baby up! The sandwich is fatty and flavorful but when it is cold, the oil overpowers you a bit. Of course when you make it nice and toasty the flavors just melt in your mouth and I love the crisp texture of the bread.
All in all the porchetta sandwich was good at Fatted Calf but I prefer the one at Rolli Roti more. Why? Well the sandwich here has more layers of flavor and components, BUT there is NO SKIN! I need that sensual crispy bite! =D The meat inside the sandwich was thinly shaved and there isn't as much meat as the one at Rolli Roti. Both sandwiches were flavorful and are great any time of the day. It just really depends on what you are looking for. I'm going with crispy skin and more meat at Rolli Roti. Yum!
Fatted Calf Charcuterie
The Oxbow Public Market
644 C 1st St
Napa, CA 94559
(707) 256-3684

Due to some snafus, I lost my lunch spot for the Truffle Festival in Napa and was stuck hungry without lunch plans plus be back in time for the orchard tour. What is a girl to do? Luckily the hotel was nearby the Oxbow Public Market where it is like a mini-version of the Ferry Building. We decided to walk there and explore some food options before coming back for the tour bus. Don't let the dirt road and exterior full you, depending on which way you came from. This place is super clean and new. Once you step food through the doors, you will find a bunch of quaint artisanal stores and food joints. I enjoyed the vibe and decor a lot. Yes, it is a lot smaller and there isn't as much to do as the Ferry Building but I enjoyed it and came back... more on that later.
First place that caught my eye was Three Twins Ice Cream. I hadn't been feeling well the night before and was a little iffy on what my stomach could take for the day, but somehow ice cream seemed like a good idea to me. Maybe it is the kid in me, but I wanted ice cream first! We moseyed on over to sample some of their delectable flavors. They offered some seasonal flavors like Pumpkin Pie, Eggnog, & Peppermint along with some interesting combos like Land of Milk and Honey. Before I chose which ice creams I wanted, I couldn't help notice their "absurdity" where you can get 20 scoops of ice cream in a pot for $45! Then they also divulged some of the world's richest and most expensive sundaes. Wow!
I know you think I was going to go for something absurd, but I chose the safe route. They were making fresh hand-rolled waffle cones so I got two scoops to go along with it. My favorite flavors for the day were Bittersweet Chocolate and Burnt Caramel. Loved the rich and thick texture of the chocolate. How can I ever say no to burnt caramel? It was sweet but slightly toned down with the hint of burnt flavor. The Three Twins know what they are doing. Everything was enjoyable. My only qualm was the cones were a bit oily so be sure to wrap it with napkins. After we finished there were glistening oil stains everywhere. That's a good sign right? Everything fatty and bad for you tastes good? lol
Three Twins Ice Cream
610 1st St
Napa, CA 94559
(707) 257-8946

To tantalize my readers further and those of you who haven't bought your ticket yet to the Inaugural Napa Truffle Festival I am posting the dinner menu for Saturday. If you can't make it to the entire event, you can purchase your seat for the dinner separately! Don't forget to check out the Epicurean Market on Sunday as well! 13-Michelin Star Truffle Dinner Menu

Saturday December 11, 2010

Soft Farm Egg with Burgundy Truffle and Truffle Toast
Chef Ken Frank of La Toque

Fresh Black Truffle Salad with Fleur de Sel and Foie Gras-Celery Remoulade
Chef Sylvain Portay of Le Louis XV, Mix, and Adour

Spot Prawn with Black Truffles and Vinaigrette of its Head Juices
Chef David Kinch of Manresa

Cabillaud, Salsify with Spanish Onions and Brown Butter Burgundy Truffle Sauce
Chef Josiah Citrin of Mélisse

Modern Duck Pot au Feu in a Black Truffle Nage
Chef Gabriel Kreuther of The Modern

Zabouton, Barolo Vialone Nano Risotto with Roasted Red Beets, Burgundy Truffles and Beef Jus
Chef Nancy Oakes of Boulevard

Warm, Cool and Iced Truffled Sweets
Chef Deborah Yee-Henen of La Toque

In the quiet and serene vineyards of Napa there's more that meets the eye. Not only will they be known for their infamous wine and breath taking views, now they will be known to everyone for their cultivation of aromatic black truffles. Robert Sinskey Vineyards in the Carneros Region partnered with the American Truffle Company will be the first to cultivate truffles in the soil. The average time it takes about four to seven years for the first truffle harvest, which I am sure will be worth the wait.
It's so exciting to know that truffles can now be cultivated in California and the amazing possibilities it can bring. Not only is Napa known for their wine but also for the many wondrous Master Chefs and their restaurants for one to enjoy after a luxurious day out in wine country. I am simply reeled by the thought of all the fragrant truffles mixed in with the great food and wine. Imagine if one day they offer Truffle Wine? I'd be the first in line to try this delectable concoction.
To honor the introduction of truffles into the Napa vineyards they have launched first of I hope many Napa Truffle Festival. It will be a weekend of culinary and truffle exploration. There will be cooking demonstrations from the Culinary Institute of America, Truffle & Wine pairings from Michelin Star Chefs, the 13 Michelin Star Truffle Dinner, and more! Needless to say that this weekend will be one of the most sensual flavor exploration for a gourmand. Count me in! They had me at truffles! I can't wait to learn all there is to know about truffles and visit the Robert Sinskey Vineyards to see the beginning of a very fruitful endeavor.
Start planning your winter weekend getaway to check out the Inaugural Napa Truffle Festival that will leave you wanting more. Book your tickets now to secure your spot. Imagine one dinner where you will be able to sample some of the finest Chefs around the US and in just one night.

The American Truffle Company proudly introduces the inaugural Napa Truffle Festival, presented by Lexus, December 10-12, 2010—featuring a unique gathering of leading truffle cultivation experts and scientists, along with internationally renowned Michelin Star chefs and special guests from the food and wine world.

The focus of the Festival is primarily black truffles—specifically, Tuber melanosporum (the winter or Périgord truffle) and Tuber aestivum/uncinatum (the summer or Burgundy truffle), which will be discussed, examined, probed, prepared, demonstrated, and finally paired with wines and feasted upon.

The Napa Truffle Festival weekend kicks off Friday evening with an opening reception at The Westin Verasa and organized dinners at select Napa restaurants. Saturday includes cultivation and culinary seminars, cooking classes, a truffle orchard tour excursion and the Michelin Star Truffle Dinner. Sunday concludes the Festival with a Champagne Truffle Brunch, followed by an Epicurean Marketplace.


The highlight of the Festival will be Saturday night’s Michelin Star Truffle Dinner, hosted by Michelin Star Chef Ken Frank of La Toque restaurant and featuring a multi-course truffle menu (each course prepared by a Michelin Star chef) and wine pairing.

Throughout the Truffle Festival weekend, local Napa Valley restaurants will provide seasonal truffle menus, and contribute to culinary seminars and classes focused on truffles.

Cultivation experts and scientists include Dr. Paul Thomas, partner and chief scientist, American Truffle Company and Managing Director, Mycorrhizal Systems Ltd (UK); and Dr.Alexander Urban, University of Vienna.

Michelin Star chefs, with 13 stars among them, include Josiah Citrin of Mélisse, Santa Monica, CA; Ken Frank of La Toque, Napa, CA; David Kinch of Manresa, Los Gatos, CA; Gabriel Kreuther of The Modern, New York, NY; Nancy Oakes of Boulevard, San Francisco, CA,; and Sylvain Portay of Le Louis XV (Monte Carlo), Mix (Las Vegas) and Adour (NY).


Truffle Festival Schedule

Friday, December 10, 2010
• Welcome reception at The Westin Verasa
• Truffle Prix Fixe Dinners at select Napa restaurants

Saturday, December 11, 2010
• Continental Breakfast
• Truffle Seminars
1. Science-based Truffle Cultivation – with world-renowned truffle scientists Dr. Paul Thomas and Dr. Alexander Urban
2. The Economics of Truffle Cultivation – with ATC Robert Chang and Dr. Paul Thomas
3. Proprietary Truffle Science – by invitation only (for existing ATC client-partners)
• The Art of Wine-Truffle Pairing: Cooking Classes 1 & 2 – each session taught by a Michelin Star chef
• Robert Sinskey Vineyards Truffle Orchard Tour in the Carneros Region – see what an
operating truffle orchard looks like!
• Michelin Star Truffle Dinner

Sunday, December 12, 2010
• Champagne Truffle Brunch
• Epicurean Marketplace - fresh black truffles for sale along with local organic farmers and
artisanal gourmet vendors on hand to show and sell their fresh produce and specialty food products.
Participating Michelin Star Chefs
• Josiah Citrin of Mélisse, Santa Monica, CA
• Ken Frank, La Toque – Napa, CA
• David Kinch, Manresa - Los Gatos, CA
• Gabriel Kreuther, The Modern - New York, NY
• Nancy Oakes, Boulevard - San Francisco, CA
• Sylvain Portay of Le Louis XV (Monte Carlo), Mix (Las Vegas) and Adour (NY).

A portion of the proceeds from the Napa Truffle Festival will go to support the Hunger Project and Feeding America.