Napa & Co...food, wine, and the business

Arik in the News!

2012-01-17T11:34:00.000-08:00

http://issuu.com/totalfoodservice/docs/january2012/43

Kudo's to Chef Arik for the great press and accolades from one of the leading restaurant magazines!
Click on the link above to read more! Pages 42-43.

TOUR DE FRANCE WINE CLASS THIS MONDAY @ 6:30

The french never make learning about wine easy but my friend and wine educator, Donna Hutchinson will be joining me on Monday with an intense and fun power point that explains the passion, the reputation and the terrior that makes France the leader in wine to this day! Join me Monday to taste through some really, really, really cool wines that you will not find elsewhere. RSVP by calling 203-353-3319.

SPECIAL ADD-ON WINEMAKER DINNER!

8 SPOTS LEFT!!

WEDNESDAY, FEB 1st 6:30pm

WILLAMETTE VALLEY VINEYARDS

SPECIAL SPEAKER: JIM BERNAU, FOUNDER

Tasting

WVV Riesling 2009

WVV Pinot Gris 2009

WVV Whole Cluster Pinot Noir 2010

Pinot Noir 2008

Estate Pinot Noir 2009

4 COURSE DINNER $85pp (plus tax and tip)

Call for reservations 203-353-3319

Willamette Valley Vineyards

RSVP by calling 203-353-3319.

Winter Wine Class Series

2011-12-31T14:46:00.001-08:00

WINTER WINE SERIES:

ALL CLASSES START AT 6:30 Promptly

Reservations in advance and we appreciate cancellations if something comes up. Thank you T 203-353-3319

Monday January 9th: A PORT & PAIRING TASTING $45pp plus tax

It's often rumored that port goes well with chocolate? Let's give it a try as well as some ying-yang Stilton & Ruby Port. Learn about the different styles of port and find your favorite!

Monday January 23rd: Tour de France $40pp plus tax

An overview of the main growing regions of France, you'll understand what "terroir" means and why they are the benchmark to winemakers around the world.

Monday February 6th :A walk though the Cakebread Vineyards: $50pp

plus tax

One of the highest selling wineries...is it worth the hype?

Try for yourself and see why they are always running out of wine!

Tuesday February 14th: A Valentine's treat: Sparkling wine 4 course tasting menu designed by Chef Arik

$120pp plus tax (no speaker...I'll leave you to romance yourselves!) Time is up to you. Please call for reservations and state that you would like the tasting menu.

Monday February 27th: A tasting of the Eco-friendly Oregon!

$35pp plus tax

One of the most GREEN responsible growing regions in the world and also some of the best Pinot Noir coming out of this area. Try a handful of these small growers and fall in love like I did!

Monday March 12th: Merlot March Madness $35

plus tax

Merlot got a bad rep after the movie "Sideways" but truth be told, there's some smoking hot Merlots out there that are being missed over because of a silly script. Try for yourself!

Monday, March 26th: A look at Benziger Family (not Beringer!) $35 plus tax

This small family owned winery has re-focused their mission from volume to doing a few things and doing them right. We applaud them for their changes because it's reflected in the glass. Their sustainable practices deserve a hand as well!

**If you have specific subjects/topics you would like to see uf offer, please shoot us an email. mary@napaandcompany.com

Food by Arik!

2011-10-11T21:39:00.000-07:00

Think Jordan, Chardonnay...perfect pairing.

Thanks for the Votes!

2011-08-01T11:00:00.000-07:00

Thank you to the readers of Stamford Magazine, Westport, Greenwich, New Canaan and Darien Magazines for voting us BEST WINE LIST for another year!

Thank you to Stamford Magazine for giving us the cover for the BEST OF Issue! If you haven't tried this dish you must sample it. Fava Bean Crostini with olives and feta. So simple and such a perfect combination. Pairs beautifully with Sauvignon Blanc!
Great job Chef Arik!

July-September Wine Events!

2011-07-14T12:00:00.000-07:00

napa & co.
WINE and FOOD EVENTS July-September

JULY/AUGUST/SEPTEMBER

B.Y.O.B.
EVERY WEDNESDAY IN JULY & AUGUST
We know we have a vast wine selection but some have great vintages you’ve been holding on to for the right meal or the right event---don’t wait to long and find you have vinegar! Enjoy your cellar with Chef Arik’s cuisine! Wednesday nights – BYOB – no corkage fee!!!

POST CARDS FROM PARIS!!
WEDNESDAY, JULY 27TH 6:30 PM
Enjoy some of Mary’s favorite French picks from her tasting trip in France – not to be missed. Paired with wine bites. $40pp plus tax

BLOG PARTY!!
MONDAY, AUGUST 15TH 7:00 PM
Inviting all you bloggers to put your money where your mouth is – literally!! Enjoy a 5 course tasting menu by Chef Arik paired with wine – limited to 10 people and yes we want you to blog about it!!
$75 pp plus tax and tip

SIBLING RIVALRY
WEDNESDAY AUGUST 24TH
In honor of our sister restaurant, Bar Rosso, we are making Italian night! All Italian wine is 50% off on our wine list – Magnifico!

EUROPEAN VACATION!
Think Spain, Italy, France, Germany – and now think of all the great wines they produce. Each week in August we will celebrate these wine producing giants by offering their wines at 50% off

August 1st- 7th:
Spain: Dirty, dusty, sexy reds and mineral-ocean inspired white wines from this sultry European country.
August 8th- 14th:
Italy: The rough and earthy wines made for food! Italian wines are the best with our homemade pasta!
August 15th- 21st:
Germany: No! They are not all sweet! Try these white gems and delicate Pinot Noirs perfect for the summer heat.
August 22nd- 28th
France: The teacher to all wine regions. Elegance!

RESTAURANT WEEKS
August 21st – July 4th
Enjoy a 3 course lunch Menu at Napa for $20.11, plus tax. No better bargain in town.

LAST OF THE SUMMER WINE!!
MONDAY, SEPTEMBER 12TH 6:30 PM
Help us finish off the last of some single vintages before we restock the cellar. Family style food and vino galore! Reservations required – limited to 25 people so call ASAP!!
$30pp plus tax

BACK TO SCHOOL – WINE 101!!!
MONDAY, SEPTEMBER 19TH 6:30 PM
Back to basics with Professor Mary!
How do we taste wine? How do we describe wine?
Learning how to put vocabulary to wine, explore 6 of the major grapes of the wine world.
$35 PP PLUS TAX

WE LOVE YOU ROBERT PARKER!!
Monday, September 26th 6:30 pm
To kick off our wine class season we are going to honor Robert Parker by tasting 10 of Parker’s Picks. Some he loved for their class others the price and some cos they’re just great wine!
$75pp plus tax

June Events at Napa & Co

2011-05-31T19:08:00.000-07:00

JUNE
MEAT ME AT THE BAR!
EVERY WEDNESDAY 5:30 - 7:30 PM @ THE BAR Enjoy the taste of summer the way the Europeans do…grab a flight of wine paired with our charcuterie tasting while the rest of the city sits in traffic! $25 plus tax

THE UPSIDE OF DOWNUNDER!
Monday, June 6th, 6:30pm, $30 plus taxIt’s not just kangaroos and didgeridoos – an exploration of great Australian wines – think strapping shirazes with quirky names and eye catching labels.

A “TOAST” TO SUMMER
THURSDAY, JUNE 9TH, $20 plus taxSavor a glass of Napa’s third private wine label, our sparkling “Toast” with some freshly schucked oysters – “to summer”!

FATHER’S DAY BRUNCH
SUNDAY, JUNE 19TH, 11:30 AM UNTIL 3:00PM
SPECIAL 3 COURSE PRIX FIX MENU
FOR THE MASCULINE SIDE IN US ALL…$30 PER PERSON/$40 WITH PAIRINGS.
A la carte Brunch menu also available

THE NECTAR OF THE GODS
MONDAY, JUNE 20TH, 6:30PMTaittinger, Toast, Toffoli, Two Hands & Taittinger’s Domaine Carneros – chill, pop the cork, pour, drink and enjoy! A sampling of bubbles from around the globe. $45 plus tax

IRON CHEF- 100% LOCAL
THURSDAY, JUNE 23RD“If every U. S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by 1.1 million barrels of oil every week.”A 3-course menu, made purely from local growers and producers that we feature on our menu throughout the year – not as easy as you think! $45 plus tax

CELEBRATE SUMMER SANGRIA!
TUESDAY JUNE 30TH 5:30 - 7:30PMEnjoy the creations of Eric and Will as you taste some new Sangria’s offered at Napa.
$3 each plus tax

Upcoming Wine & Food Events at Napa!

2011-04-28T21:34:00.000-07:00

Upcoming Wine and Food Events
“SAY CHEESE”
EVERY WEDNESDAY IN MAY, 5:30 - 7:30PM @ THE BAR
You can never eat enough cheese! Sample a flight of wines paired with a selection of cheeses matched by Sommelier, Mary Schaffer. $25 plus tax

MOTHER’S DAY BRUNCH
SUNDAY, MAY 8TH, 11:30 AM UNTIL 3:00PM
Pamper your mother to the food and wine of Napa.
Enjoy a selection from our ala carte brunch menu or a 3 course tasting menu for $30/person plus tax.

JAVIER BE THY NAME….
MONDAY, MAY 9TH, 6:30PM
Sexy, sultry and dirty reds from the land that brought us Javier Bardem – Spain of course!
$30 plus tax

LONGBOARD WINE DINNER
TUESDAY, MAY 17TH 6:30 PM $85PP
(EXCLUSIVE OF TAX AND GRATUITY)
Balance, harmony and nature…with a touch of surfing. That’s the recipe for success to this small Sonoma winery. We are excited to showcase Longboard at a wine dinner again as these are wines that are not seen by the masses and are sure to please. 4 course menu

TOUR DE FRANCE WINE CLASS
MONDAY MAY 23RD 6:30 PM
Taste the newly released Rose, Sauvignon Blanc, Chardonnay and Pinot from the mentor of all things
wine…France! Taste 6 wines paired with small bites.
$30 plus tax

JUNE
MEAT ME AT THE BAR!
EVERY WEDNESDAY 5:30 - 7:30 PM @ THE BAR
Enjoy the taste of summer the way the Europeans do…grab a flight of wine paired with our charcuterie tasting while the rest of the city sits in traffic! $25 plus tax

THE UPSIDE OF DOWNUNDER!
Monday, June 6th, 6:30pm, $30 plus tax
It’s not just kangaroos and didgeridoos – an exploration of great Australian wines – think strapping shirazes with quirky names and eye catching labels.

A “TOAST” TO SUMMER
TUESDAY, JUNE 9TH, $20 plus tax
Savor a glass of Napa’s third private wine label, our sparkling “Toast” with some freshly schucked oysters – “to summer”!

FATHER’S DAY BRUNCH
SUNDAY, JUNE 19TH, 11:30 AM UNTIL 3:00PM
SPECIAL 3 COURSE PRIX FIX MENU
for the masculine side in us all…$30 per person/$40 with Pairings.
A la carte Brunch menu also available

THE NECTAR OF THE GODS
MONDAY, JUNE 20TH, 6:30PM
Taittinger, Toast, Toffoli, Two Hands & Taittinger’s Domaine Carneros – chill, pop the cork, pour, drink and enjoy! A sampling of bubbles from around the globe. $45 plus tax

IRON CHEF- 100% LOCAL
THURSDAY, JUNE 23RD
“If every U. S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by 1.1 million barrels of oil every week.”A 3-course menu, made purely from local growers and producers that we feature on our menu throughout the year – not as easy as you think! $45 plus tax

CELEBRATE SUMMER SANGRIA!
TUESDAY JUNE 30TH 5:30 - 7:30PM
Enjoy the creations of Eric and Will as you taste some new Sangria’s offered at Napa.
$3 each plus tax

Food for thought...

2011-04-21T20:31:00.000-07:00

Striped Bass, prawns, clams, leeks, parsely jus...pair with a glass of Hall, Sauvignon Blanc, Napa Valley 2010...see you for Easter Brunch this Sunday 11;30 to 3:00!

Vote for me!

2011-04-05T14:41:00.000-07:00

Saturday May 14th! Join me at The Stamford Palace Theatre to watch a very special fundraiser called, Dancing with the Stars! You'll get a chance to see some fabuolous performances...including me with my professional partner, Lou Lopez of Latin Moves.

For ticket info please go to www.curtaincallinc.com

Pre-show reception (At UConn Stamford) featuring some of Fairfireld County's finest restaurants, caterers and beverage vendors begins at 6:30pm. Show starts at 8:15pm.

All the dancers are competing for most popular as well so please take a moment and vote from the link above. Every dollar is much appreciated and goes to a great cause.

Thanks for the help!

Mary

Advertising in the virtual world?

2011-03-22T19:46:00.000-07:00

These days are not like the past in so many ways. We are a community of immediate gratification due to little time in our schedules and sensory overload. We pay bills on-line; we read newspapers on-line; we buy groceries on-line; we TiVo past commercials; we look for quick fixes and cheap results; we listen to Satellite to avoid advertising; we read books on-line so no need for Borders; we even diagnose ourselves through WebMD to avoid the doctor visit; we buy music on-line to avoid the trip to the store and rent our movies through Pay-Per-View so no more Blockbuster; we even meet our future spouses on-line and shop for pets and we communicate our profound thoughts 24/7 via Facebook. So, in this new virtual world we find ourselves in, how does one reach their consumer? Is it through magazine ads that cost $3,000 for a full page and hope they have a decent circulation? Is it through discount mailers that seem inundated with coupons for new tires or vinyl blinds? Is it a radio spot that no one listens to? Is it a commercial that people fast forward past? Is it a newspaper ad in the weekend section that everyone only reads the highlighted articles on-line? What will come of newspapers, magazines, commercials or radio spots? Do people trust the anonymous bloggers on various sites to provide factual or relevant information?
So how do we reach you? We believe the best forum is through charity events. They're a win-win for everyone. We provide our staff and food so that great organizations can raise money for their particular causes. The only problem...there's more charities than one could possibly support. We receive emails and phone calls almost daily so we've chosen to highlight topics that directly effect us, such as, children with special needs, cancer events, local schools, and the arts.
How do you find new stores, restaurants, etc?

VOTE FOR NAPA!

2011-02-14T17:38:00.000-08:00

Everyone enjoys being recognized! Go to the link above to cast your vote. We realize how lucky we are to have such a great and loyal fan base and we don't take that for granted. Your referral is our greatest compliment. Please take a moment to share your thoughts with the readers of Fairfield County Weekly. We'd love to wine BEST RESTAURANT, BEST SERVVICE, BEST AMERICAN FOOD, BEST WINE LIST, BEST OVERALL ETC, ETC.!

Thank you from the team at napa & Co!

Valentine's!

2011-01-28T11:02:00.000-08:00

FEBRUARY

GET OUT OF THOSE SWEATPANTS OFF; PUT DOWN THE BUCKET OF ICE CREAM AND COME MEET SOMEONE” EVENT
Thursday, February 10 6 to 9pm
Celebrate being single or just not tied down! Eric will showcase his Winter Sangria and St. Germaine will be there to show off their sexy, sultry French cocktails.

VALENTINE’S DAY…NAPA STYLE
Friday the 11th thru Monday, February 14th
Enjoy our a la carte menu or venture into a Champagne Dinner. We will feature a four course menu giving you the opportunity to try sparkling wines from around the world, such as Shramsberg, Moet & Chandon and Taittinger, La Francaise, Champagne. $100 pp

Gaja Wine Dinner 2/24/11 6:30 pm

2011-01-17T16:54:00.000-08:00

GAJA Wine Dinner
Thursday, February 24th, 2011 6:30 pm
Guest Speaker: Ed Hernandez, National Director for Terlato

$150 PER PERSON PLUS TAX AND GRATUITY 203-353-3319
FIRST COURSE
ROASTED LOCAL BEETS, Gore-Dawn-zola, arugula, black walnuts, pomegranate
Paired with GAJA, Rossi-Bass, Chard- Sauvignon Blanc, Langhe 2007
92 pts Wine Spectator, 2200 cased made RETAIL $85.00

SECOND COURSE
GRASS FED STEAK TARTARE, Grecque vegetables, black truffle toast
Paired with GAJA, Sito Moresco, Nebbiolo-Merlot-Cab, Langhe 2008
90 pts Wine Spectator, 6000 cases made RETAIL $61.00

THIRD COURSE
FONDUTA RAVIOLI, Black truffle, sage, pancetta
Paired with GAJA, “Conteisa” Nebbiolo-Barbera, Langhe 2004
92 pts Wine Spectator, 1000 cases made RETAIL $250.00

FOURTH COURSE
GRASS FED FILET MIGNON, Roasted nantes carrots with rosemary, la ratte potato puree
Paired with GAJA, “Darmagi”, Cab-Merlot-Cab Franc, Langhe 2004
91 pts Wine Spectator, 650 cased made RETAIL $270.00

FIFTH COURSE
ARTISAN CHEESE COURSE Baguette, house jams
Paired with GAJA, Barbaresco, Nebbiolo, Piemonte 2005
92 pts Wine Spectator, 4000 cased made RETAIL $240

Executive Chef: Arik Bensimon

NAPA GOES VIRTUAL VIA IPADS!

2011-01-08T16:21:00.000-08:00

Finally!It has taken us two months of programming and endless data entry but we are excited to say our wine lists have now gone virtual!
YES, our wine list, wine events, dessert wines, late night menu are all via ipad with the ability to search by flavor profile such as "butter bomb whites", "cult classics", "library wines" and "wines under $30" or one can simply search by region, grape or country. this above all allows us to go even more GREEN and stop printing 15 copies of wine lists every few days but it also allows us to update our list by the click of a button or give you our personal take on all of our wines.
Come check it out!
Yes, there are security sensors so they do not walk down the street to your house :)

January Events

2011-01-02T11:17:00.000-08:00

Here's just a few great reasons to get out of the house this winter and enjoy great food, great wine and great people!

January 2011!

WINTER PRIX FIX LUNCH Monday thru Friday
11:30 am until 2:30 pm all month
Two course menu with a glass of sparkling wine
$20.11 pp exclusive of tax and gratuity

SNOW DAY!
Wednesday, January 5
Take an early day from work and wind down with 50% off our wine list.

PORTS 101
Tuesday, January 11 7:00 pm $75pp
A rare chance to explore different styles of Port, from Ruby to Tawny, as well as vintage Ports with over 20 years of age. We'll pair these with several cheeses and premium chocolates.

CULT CLASSIC CABS!
Tuesday, January 18 7:00 pm $100pp
Compare Silver Oak, Cakebread, Joseph Phelps, Opus One and Stags Leap Wine Cellars.

WINE 101
Monday, January 24 7:00 pm $30pp
Let's start from scratch and cover the basic elements of wine and how to taste, describe and discover. Whether you're a novice or a collector this can still be a fun class for you.

New Year's Eve Menu 2010

2010-12-23T13:52:00.000-08:00

Napa & Co.
New Year’s Eve 2010

4 COURSE FOOD & WINE PRIX FIX $85 OR $125 WITH WINE

First Course
Roasted snapper, braised heirloom carrots, cara cara oranges and walnuts
Paired with Laetitia, Brut, Sparkling, California NV

Second Course
Garganeli pasta with Black winter Truffles and parmesan
Paired with Domaine Coteau, Pinot Noir, Eola-Amity Hills, Oregon 2007

Third Course
Wagyu steak, porcini crema, salt baked sunchokes, red wine syrup
Paired with Rivola, Tempranillo, Sardon De Duero, Spain 2006

Fourth Course
House Made Bombolini doughnuts with vanilla
Paired with Lananuova, Vin Santo, Tuscany, Italy

Executive Chef: Arik Bensimon

For reservations call 203-353-3319

Gifts...Napa Style!

2010-12-11T16:24:00.000-08:00

Not sure what to get that special someone in your life?Well here's a few ideas and we will be open until noon on Christmas Eve for last minute shoppers!

Purchase a set of 6 wine glasses logo'd with Napa & Co. 23 oz. German crystal Stolzle. 6 for $42
Treat your foodie to a Chef's 7 course tasting menu for $150 or $200 with wine, customized to your palate.

One of our popular gifts last year...a series of 6 wine classes of your choosing for $150
Or purchase a gift certificate in any denomination by calling 203-353-9133.

There's no better way to say Happy Holidays!

Chestnut & Foie Gras Stuffing from Chef Arik Bensimon

2010-11-24T14:29:00.000-08:00

Recipe:
Chestnut corn bread stuffing with foie gras & sage
Serves 4-6

1 cup Duck fat
6 shallots diced
8 cups corn bread large diced, toasted in a 350 degree oven until golden
8 cups chestnuts (peeled and frozen)
6 oz foie gras cut in to medium sized cubes
1 tablespoon sage chopped
½ cup heavy cream
poultry stock

Chestnuts
-Defrost the chestnuts, cover with melted duck fat and cook in a 300 degree oven for about 40 minutes until tender
- Take a small sauté pan, start on a high flame, and once hot quickly sauté the foie gras for about 15 seconds and reserve in the refrigerator.
- Sweat the shallots in a touch of duck fat until translucent, add the toasted corn bread, and toss around, add the chestnuts and mix gently being careful not to break them apart. Moisten with heavy cream or poultry stock. Add the chopped sage, and cool down in the refrigerator.
-Once cooled, mix in the foie gras.
This suffing can either be stuffed into your Turkey or baked in an oven proof dish for about 45 miniutes at 350 degrees.

The richness of the Foie Gras pairs beautifully with a rich, fruit forward, Zinfandel like, Frog’s Leap from Napa Valley, California

Pre-Thanksgiving Wine Class this Monday at 7pm

2010-11-12T11:49:00.001-08:00

Pre-Thanksgiving Wine Class this Monday at 7pm
Are you unsure what to enjoy with your Thanksgiving feast? There's so many flavors on the table, such as, cranberry sauce, honey ham, turkey, gravy, stuffing and sweet potatoes. Do you go fruity and light? Do you go big and tannic? Do you go floral and rich? Well, come this Monday to our Pre-Thanksgiving Wine Class and taste through a sampling feast and 7 wines to find your true match! Cheers!
RSVO 203-353-3319

Got I-PAD?

2010-10-10T18:32:00.000-07:00

Yes, the first on the block! Look for us to release our wine program on interactive IPADS Monday, October 18th. Search the world of wine and get trivia, food tips, winery info or just simply swipe and drag. Come check it out. The best thing about the change? No more paper! No more ink cartridges! No more trees!

Cheers!

October Wine Events

2010-09-29T22:07:00.000-07:00

OCTOBER EVENTS:

A LOOK AT CAKEBREAD:
Monday,October 4th 7:00 pm $40pp
Taste through these allocated wines and find out for yourself what the hype is about! We'll try the Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet and Zinfandel.

CATENA ZAPATA WINE DINNER
4 COURSE DINNER $70pp
Monday, October 11th 7:00 pm
Wines with ALTITUDE! Taste how the high elevation climate plays such a crucial role in creating these well balanced wines.

THIRSTY FOR TEMPRANILLO $30pp
Monday, October 18th 7:00 pm
California, Portugal and Spain...explore the rustic-food friendly varietal that put Spain on the map.

RSVP 203-353-3319

Cakebread Tasting this Monday!

2010-09-29T11:46:00.000-07:00

Explore the world of Cakebread and decide for yourselves if it deserves the highly allocated reputation it's had for over 30 years. We'll be tasting the Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfadel and Cabernet Sauvignon. $70 pp 7:00 pm start time. Light wine snacks. RSVP 203-353-3319

September Wine Events

2010-08-26T09:56:00.000-07:00

LAIL WINE DINNER WITH Owner, Robin Lail
Thursday, September 2nd, 2010 7:00 pm $90 pp
Four course menu paired with these highly acclaimed and allocated wines. Robin Lail is the founder of Dominus and Merryavle and considered an icon in the Napa Valley wine scene.

GIRARD WINE DINNER WITH WINEMAKER
Tuesday, September14th 7:00 pm $99.00pp
Four course menu paired with the acclaimed wines of Girard. Speaker: Winemaker, Marco DiGiulio.

WINE 101
Monday, September 20th 7:00 pm $30pp
Let’s start from scratch and cover the basic elements of wine and how to taste, describe and discover. Whether you’re a novice or a collector this can still be a fun class for you.

Casa Lapastolle Dinner 8-12

2010-08-05T16:22:00.000-07:00

Explore the Organic and Biodynamic world of wine thorugh the vines of Chile.
Thursday, August 12th 7:00 pm

Guest speaker: Ginevra Altomara, Brand Ambassador for Grand Marnier Lapastolle

$65 PER PERSON

RECEPTION:
CASA LAPOSTOLLE SAUVIGNON BLANC 2009

FRIST COURSE:
CASA LAPOSTOLLE CUVEE ALEXANDRE CHARDONNAY 2007
CROQUE MADAME: SOUTH WIND CHEESE, SPECK HAM, POACHED FARM EGG, TRUFFLED VINAIGRETTE

SECOND COURSE:
CASA LAPOSTOLLE CARMENERE 2008
LONG ISLAND DUCK BREAST, APRICOTS, CHANTERELLE MUSHROOMS, PISTACHIOS, LENTILS, VIOLET MUSTARD

THIRD COURSE:
CASA LAPOSTOLLE CUVEE ALEXANDRE CABERNET SAUVIGNON 2007
CASA LAPOSTOLLE BOROBO 2004
PAINTED HILLS BEEF RIB EYE, POTATO GNOCCHI, MOREL MUSHROOMS, CORN, SUNDRIED TOMATOES, FAVA BEANS, BASIL

FOURTH COURSE:
GRAND MARNIER
PASSION FRUIT PANNACOTTA, COCONUT SORBET

RSVP 203-353-3319
Executive Chef: Arik Bensimon

KRUG Tasting and Wine Dinner 7/29 Thursday

2010-07-20T16:25:00.001-07:00

NAPA & CO
75 Broad St, Stamford, CT 06901 203-353-3319
Thursday, July 29th, 2010

Guest Speaker:Margareth Henriquez, President of KRUG

6:00 pm “Meet & Greet” Tasting of KRUG Grande Cuvee and Hors d’ oeuvres $30pp

7:00 pm Dinner: 5 course menu $150pp includes prior tasting

Tax and gratuity additional

Some people never get to try Champagne in their lives and they miss out on a very special treat. Some people never get to try KRUG in their lives and they miss out on a life changing moment! This evening is a chance to try over $1800 in Champagne, talk to the prestigious, Margareth Henriquez, and a wine and food pairing to leave you breathless.

**Space extrememly limited. To make reservations please call 203-353-3319

MENU

“MEET & GREET”
MINI TUNA TARTAR CONES
TOMATO GAZPACHO, WILD DUNGENESS CRAB
FOIE GRAS LOLLIPOPS WITH PISTACIOS AND JAM
BLINI WITH CAVIAR AND CREME FRAICHE

PAIRED WITH KRUG CHAMPAGNE GRANDE CUVEE: RETAIL $195.99

DINNER…

House Pappardelle
Summer morels
PAIRED WITH KRUG CHAMPAGNE "CLOS DU MESNIL" 1998: RETAIL $849.99

Pan Roasted Halibut
Creamed corn, black truffle butter
PAIRED WITH KRUG CHAMPAGNE VINTAGE 1998: RETAIL $279.99

Long Island Duck Breast
Anson Mills black rice, Bloomsdale spinach, rhubarb, Sicilian pistachios
PAIRED WITH KRUG CHAMPAGNE ROSE: RETAIL $391.99

Artisan Cheese with SoNo Bakery baguette
Toma Primavera, (R) Cow, NJ Smooth and creamy, based on a Belgian recipe
Gore-dawn-zola, (R) Cow, VT, Sharp, crumbly, creamy, slightly salty finish
Explorateur, Cow, France Camembert style, tangy w/ truffle, stinky
PAIRED WITH KRUG CHAMPAGNE GRANDE CUVEE :RETAIL $195.99

Almond PannaCotta
PAIRED WITH KRUG CHAMPAGNE GRANDE CUVEE :RETAIL $195.99

EXECUTIVE CHEF: ARIK BENSIMON

ALL WINES ARE AVAILABLE AT BEV MAX AND SPECIAL PRICING THE NIGHT OF THE DINNER.
835 MAIN STREET, STAMFORD, CT 203-357-9151 WWW.BEVMAX.COM

A little Q and A with Chef Arik

2010-07-10T11:14:00.000-07:00

“It's Napa & Co. that's been singlehandedly holding the fine-food fort here for several years. A recent visit found the pretty, wine-themed bastion of excellent cuisine still firmly rooted in the game, thanks to sparkly young chef Arik Bensimon. He sources locally wherever possible and pairs his dishes brilliantly with the exhaustive wine options offered at the restaurant. Pursuers of culinary excellence take note: It's time to hit Stamford for some serious and inspired food.” June 2009

We can list a litany of restaurants and chef's that Arik has learned, matured, inspired and developed his culinary talents from but we thoughht it would be more interesting to get a peak into the person not just a resume...

Q. Secret ingredient you use as a go to:
A. Fresh lemon juice, because it brightens things up

Q. Restaurant you're dying to try:
A. Pierre gagnaire in Paris, Ever since I have learned about him I have always wanted to eat there, I really admire him for being so humble and able to the risks he does with ingredients.

Q. Chef you admire:
A. I really admire Thomas Keller for his perfectionism, and being a “modern Chef” as he says

Q. When did you decide you wanted to be a chef?
A. I decided I wanted to be a professional chef at around thirteen years old
Was working at a restaurant in manhattan at age thirteen it was owned by my aunt an uncle I used to open up alone at six oclock every morning ,it really taught me about responsibility at a young age.

Q. Favorite kitchen gadget:
A. Vita prep blender, it’s a workhorse in my kitchen

Q. Best memory with food...
A. My memories of food are always very present but my fonderst memories are when my grand father used to fry whole sardines and serve them with harissa

Q. How do you work on your feet for so long:
A. currently wear clogs, once broken in they are so so comfortable

Q. Pet peeve:
A. lazy people, and fingerprints on plates

Q. Hangover food: greasy hamburger with pickles

Q. Culinary school: Culinary Institute of America

Q. How do you drink coffee or tea? a lot of coffee with milk and sugar and once in a while green tea

Q. WIne or Beer? I preffer wine but theres nothing like a cold Stella

Q. Favorite Pizza? Colony, love thin crust

Q. Great underestimated restaurant city? Atlanta

Germany Wines 101

2010-06-12T10:46:00.000-07:00

German Wines:

German wine is primarily produced in the southwest of Germany, along river Rhine and its tributaries, with the oldest plantations going back to the Roman era. Approximately 60 percent of the German wine production is situated in the Rhineland, where 6 of the 13 regions (Anbaugebiete) for quality wine are situated. Germany has about 252,000 acres of vineyard, which is around one tenth of the vineyard surface in Spain, France or Italy. The total wine production is usually around 1.2 billion bottles, which places Germany as the eighth largest wine-producing country in the world.White wine accounts for almost two thirds of the total production.

As a wine country, Germany is considered one of the world's most elegant and aromatically pure white wines. Among enthusiasts, Germany's reputation is primarily based on wines made from the Riesling grape variety, which at its best is used for aromatic, fruity and elegant white wines that range from very crisp and dry to well-balanced, sweet and of enormous aromatic concentration. While primarily a white wine country, red wine production surged in the 1990s and early 2000s, primarily fueled by U.S. demand, and the proportion of the German vineyards devoted to the Spätburgunder, the domestic name for Pinot Noir, is in the lead.

JOin our wine class on Monday 6/14 at 6:30 and taste through styles of Riesling such as Spatlese, Kabinette and Auslese ans well as Rose of Pinot Noit and Dornfelder from the Pfalz. .
Dornfelder is a dark-skinned variety of grape of German origin used for red wine.
It was created by August Herold (1902-1973) at the grape breeding institute in Weinsberg in the Württemberg region in 1955. Herold crossed the grape varieties Helfensteiner and Heroldrebe, the latter which bears his name, to create Dornfelder. Helfensteiner (Frühburgunder × Trollinger) and Heroldrebe (Blauer Portugieser × Lemberger) were both crosses created some decades earlier by Herold. Sound confusing? Don't worry---it all clears up when you taste them!
203-353-3319 to sign up!

JUNE WINE & FOOD EVENTS @ NAPA

2010-05-24T04:27:00.000-07:00

JUNE

THIS LITTLE PIGGIE LIKES ROSE'!
Wednesday, June 9th Try our 4 course wine and food pairing showcasing the 2009 release of this year’s great rose paired around slow roasted pig. Oink, Oink! $55 pp

WINE CLASS: A TASTE OF GERMANY!
Monday, June 14th 6:30 pm
Whites and Reds: learn about the old world style of German wines and what to pair with $30pp

FATHER’S DAY BRUNCH,
Sunday, June 20th, 11:30 am until 3:00 pm
Offering a 3 course prix-fix at $40 as well as our regular brunch menu. Think scotch, beer & burgers!

THE “GRAPE DEPRESSION”
Monday, June 28th 6:30 pm
Taste 10 wines under $10 retail and find some values for your picnic basket this summer. $30pp

Rose season is here!

2010-05-15T21:36:00.000-07:00

WE LOVE ROSE!!
We tasted through 30 different Rose in the past month with great anticipation of the sumkmer release. First, southern France still rules when it comes to pink wine. Not that there aren't good rosés from other places, but the Languedoc, Provence, Saumur, etc. always seem to come out tops whenever I do a survey tasting like this. Two, when rosé is bad, it's really depressing. There's nothing worse than a cheerful, fun wine that's actively unpleasant (for instance, odors of canned corn or flavors recalling watermelon Jolly Ranchers). Three, there is no such thing as vintage Rose. If it's niot current---do not buy it!

What I suggest you do with rosé, rather than analyze it deeply, is just simply enjoy it on that hot & humis day with Burgers, BBQ, Pizza or salads. And if you want to open up a bottle of rosé while you cook, well, go right ahead. I guarantee that the kitchen gods will not smite you in anger.

So, with that in mind, here are just a few we have on the menu this evening"

Quo, Rose of Grenache, Campo de Borja, Spain 2009
La Croix du Prieur, Rose of Consault-Grenache Provence, France 2009
Bastianch, Rose of Sangiovese, Tuscany, Italy 2009
Kreos, Rose of Negromaro, Salento, Italy 2009
Vidal Fleury, Rose of Syrah, Cotes du Rhone 2009
Remy Pannier, Rose of Cabernet Franc, Anjou, Loire Vally 2009
Hecht & Bannier, Rose of Syrah-Cinsault, Languedoc, France 2009
Castello di Ama, Rose of Sangiovese, Tuscany, Italy 2009

Meet the most powerful woman in Napa this Monday for a free wine tasting!

2010-05-02T11:43:00.000-07:00

Sneak out of work early this Monday!
Yes, there are other woman affiliated with Napa than myself!
Come have a wine chat with Eileen Crane this Monday from 4:30 to 6:30pm and learn why Forbe's Magazine calls her "the most powerful woman in Napa Valley." Eileen cemented her status at Domaine Carneros by Taittinger as its founding winemaker and president in 1987, where she has stood virtually alone as a woman in the male-dominated wine industry. More than 30 years later Crane is still hard at work making her signature sparkling wines--the "classic, Audrey Hepburn of wines," as she likes to say, such as their Cuvee de la Pompadour" Rose which we will be tasting along with their Brut 2006 sparkling and their Pinot Noir 2006.

So cut out of work early on Monday and taste some great wines paired with artisan cheeses. I know you'll love the wines but you'll also love the chance to learn from my talented and engaging friend, Eileen Crane. Oh, did I mention that it's FREE! See you Monday. No RSVP necessary. http://www.domainecarneros.com

One of the best wines I've had in awhile

2010-04-19T12:19:00.000-07:00

Darioush "Caravan" estate, Cabernet Sauvignon, Napa Valley, CA 2007,

I haven't had Darioush in quite some time and I was shocked at what a gem I've been missing. The Caravan shares the same pedigree of the other Darioush labels but displays more ripe fruit with a long lingering elegant finish. This wine is brimming with black fruit, anise and dense chocolate/coffee.

Robert Parker 90 pts,

Easter Brunch @ Napa

2010-03-20T18:43:00.000-07:00

Come celebrate Easter Napa style. Serving 11:30 until 5:00 pm. Prix-Fix menu for $30 with signature Sangria or Bloody Mary included.

Sample Sunday Brunch Menu...prix fix to come! Call 203-353-3319 for reservations

Quiche, Urban oaks baby lettuce
Eggs Benedict, 2 soft poached eggs, Canadian bacon, hollandaise
Salmon Benedict, Smoked salmon, 2 soft poached eggs, hollandaise
Hanger Steak & Eggs, Two eggs over easy, garlic-parsley
béarnaise, French fries
Napa Breki Sunny side eggs, charred tomatoes, field mushrooms,
Sugardale smoked bacon, sausage
French Toast Almond brioche French toast with caramelized apples
and maple syrup
Ranch Style Eggs Two eggs baked in a tomato-chorizo gravy, black beans, corn tortilla chips, lime

{SOUPS & SALADS}
Chicken Tortellini Soup Fennel pollen, chicken, tortellini, carrots
Farro & White Bean Soup Basil & parmesan
Roasted Local Ct. Beets Goat cheese with walnut crumble, cumin, oranges, pomegranates, arugula
Frisee Salad Poached egg, house cured bacon, wild mushrooms, fine herbs
Caesar Salad Baby romaine, roasted garlic croutons, parmesan cheese

{SMALL PLATES}
Tuna Tartare Salsa verde, pignoli nuts, frisée and meyer lemon
Hamachi Crudo American caviar, shaved fennel and citrus
Grass Fed Steak Tartar Grecque Vegetables, Black Truffle Toast

{BIG PLATES}
Napa Wagyu Burger Black pepper mayo, red onion jam, aged Gouda
New England Lobster Roll Green salad, French fries
BLT House cured pork belly, arugula, avocado, slow roasted tomatoes, Hoy Fong Sriracha chili mayonnaise, ciabatta
Sonoma Grill Black Forest ham, Pt Reyes blue, caramelized onions, panini pressed on sourdough topped with a poached egg,
Grilled Artisan Cheese & Bacon 7 grain bread, Shelbourne Farm aged cheddar, maple cured bacon
Grilled Flatbread Overnight Tomatoes, Ricotta, Basil
Papparedelle Bolognese Slow cooked w/ whipped ricotta
Sheep’s Milk Ricotta Gnocchi Veal Breast, sage veloute, fennel pollen
Mac & Cheese Aged cheddar, Midnight moon, Grana padano, truffle oil
Roasted Striped Bass Stewed black beans, spring onions, chorizo
Roasted Rib Eye French fries, brandied onions, garlic parsley béarnaise

Pay it forward

2010-03-08T14:17:00.000-08:00

Can u help? Some non-profit friends that run a camp 4 children w/ special needs is looking 4 some space 2 rent for 8 wks this summer. They're a 501-c3 so you can get tax benefits. They r looking 4 space in Stamford, New Canaan etc. outdoor area 2 run around is essential. They cover insurance & other costs related. Please help this great organization-Achieve Fluency. Email achievefluency@gmail.com
if you have any leads. To find our more about their group go to this link

Napa does Iron Chef

2010-02-28T18:52:00.000-08:00

Great peek at the behind-the-scenes in a busy kitchen preparing a four course menu based around mushrooms. To read more check out the link below...great job Chef Arik!
http://www.ctbites.com

Upcoming March Wine Events!

2010-02-25T16:58:00.000-08:00

A CLOSE UP LOOK AT RAMEY WINERY Tuesday, March 2nd 6pm Cost: $50 per person
with guest George Staikos www.rameywine.com with a study of wine and cheese showcasing the award winning, Cowgirl Creamery from Point Reyes, California www.cowgirlcreamery.com SOLD OUT!!

THE LAST WINE STANDING…Monday March 15th Cost: $40 per person if pre-paid and $50 on the night, 6pm
This event was a huge success last year so why not help us clear out our shelves of our many single bottles as the new 2009 vintages begin to roll in. Cocktail style with more than 2 dozen different wines and a culinary buffet of food to match. Maximum 30 guests

A STUDY OF CULT WINES Monday March 22nd 6pm Cost: $35 per person
Find out if you really do “get what you pay for” in the world of cult classics.

Sign up by calling 203-353-3319
There's no better way to learn about the power of food & wine!

Wine series for 2010...Spanish Wine class this Monday

2010-01-22T15:21:00.000-08:00

Napa & Co

WINE & FOOD EVENTS 2010
We hit our 200th wine class in November and as we approach the start of the next session, I really wanted to put a fresh face on the series for a few reasons: keep those that have attended since the start still learning, further expand on the marriage of food and wine, incorporate guest wine makers and stretch beyond the original format to really, anything goes...as long as you enjoy yourselves and there's great wine and food!
JANUARY

A STUDY OF SPANISH WINE Monday January 25th 6pm Cost: $30 per person
Guest speaker, Lars Guy from Kobrand. Paired with artisan Spanish cheese, charcuterie and olives.

FEBRUARY
KORKS 4 KIDS!! The month of February!
Well, we finally found a use for the hundreds of corks we accumulate every day. And so you can you...you've popped that bubbly after work, decanted the dregs for a fine champagne vinaigrette, and reused the glass bottle in five different ways. Now send in your cork to help a child. Korks 4 Kids is a not-for-profit program, organized through Recycle Cork U.S.A., to raise funds for children's charities through cork recycling. Collect your corks in your drawer or in a bag; once you have a sizable amount, come join us….bring in 20 corks and receive a free glass of sparkling and 50% off select bottles of wine for the month of February. Contact Korks 4 Kids, at (717) 880-1709 for more information on their organization.

SUPER BOWL CAB’S…JOIN THE POOL: Thursday, February 4th Cost $20 per person
6:30 pm Bring your favorite Cabernet under $50 retail to be blind tasted by the group. The winner takes home a $150 Napa gift certificate. Maximum 25 people. Cheese and Charcuterie platters compliments of Napa & Co.

“WHAT HAPPENS @ NAPA…STAYS @ NAPA” PRE-VALENTINE’S SINGLES BASH Friday February 12th Cost: $50 per person, wine, food, conversation and sparks!! Starts at 6:30 pm
Just in time to meet someone by Sunday or just in time to celebrate the joy of being single!! Who say’s we have to celebrate Valentine’s? Singles welcome…50% off cocktails all night at the bar. Eric is still single ladies!

WHAT WINE GOES WITH OUR FAMOUS BURGER? Monday February 22nd 6pm Cost: $50 per person
Enjoy our famous Wagyu Kobe Burger as we try five different reds from rustic to rich.

What to do with all of these freaking corks???

2010-01-17T14:54:00.000-08:00

www.korks4kids.org
Well, I finally found a use for the hundreds of corks we accumulate every day. And so you can you...you've popped that bubbly after work, decanted the dregs for a fine champagne vinaigrette , and reused the glass bottle in five different ways. Now send in your cork to help a child. Korks 4 Kids is a not-for-profit program, organized through Recycle Cork U.S.A., to raise funds for children's charities through cork recycling. Collect your corks in your drawer or in a bag; once you have a sizable amount and mail in your corks.
Korks 4 Kids collects wine cork as well as other scrap cork material from restaurants, among other places. They partner with recycling organizations that utilize the material and then the proceeds from the recycling of the material are donated to the Austism Foundation. This is an easy and proactive way to recycle and a great charity to support.
Drink more wine and help more kids! Sounds great to me...

Contact Korks 4 Kids, at (717) 880-1709 for more information.

Since we're on the subject of kids with special needs, I just had to share one of the most incredible stories that illustrates the experience as a parent to a T.

WELCOME TO HOLLAND
by Emily Perl Kingsley.

c1987 by Emily Perl Kingsley. All rights reserved

I am often asked to describe the experience of raising a child with a disability - to try to help people who have not shared that unique experience to understand it, to imagine how it would feel. It's like this......

When you're going to have a baby, it's like planning a fabulous vacation trip - to Italy. You buy a bunch of guide books and make your wonderful plans. The Coliseum. The Michelangelo David. The gondolas in Venice. You may learn some handy phrases in Italian. It's all very exciting.

After months of eager anticipation, the day finally arrives. You pack your bags and off you go. Several hours later, the plane lands. The stewardess comes in and says, "Welcome to Holland."

"Holland?!?" you say. "What do you mean Holland?? I signed up for Italy! I'm supposed to be in Italy. All my life I've dreamed of going to Italy."

But there's been a change in the flight plan. They've landed in Holland and there you must stay.

The important thing is that they haven't taken you to a horrible, disgusting, filthy place, full of pestilence, famine and disease. It's just a different place.

So you must go out and buy new guide books. And you must learn a whole new language. And you will meet a whole new group of people you would never have met.

It's just a different place. It's slower-paced than Italy, less flashy than Italy. But after you've been there for a while and you catch your breath, you look around.... and you begin to notice that Holland has windmills....and Holland has tulips. Holland even has Rembrandts.

But everyone you know is busy coming and going from Italy... and they're all bragging about what a wonderful time they had there. And for the rest of your life, you will say "Yes, that's where I was supposed to go. That's what I had planned."

And the pain of that will never, ever, ever, ever go away... because the loss of that dream is a very very significant loss.

But... if you spend your life mourning the fact that you didn't get to Italy, you may never be free to enjoy the very special, the very lovely things ... about Holland.

Enough said...

Valentine's is around the corner...

2010-01-06T14:39:00.000-08:00

If you like to toast weekend brunch with a bubbly Mimosa then you'll be sure to enjoy this bubbly treat offered complimentary on Valentine's Day this year. This sweet tart pomegranate cocktail tastes as good as it looks. The bubbles in the sparkling wine make the pomegranate seeds rise and fall in the glass, just like an old lava lamp. Using a flute with a long hollow stem will help out this effect, but most important is using seeds from a nice fresh pomegranate.
.INGREDIENTS
1 ounce Pama pomegranate liqueur or 3 tablespoons pomegranate juice
5 ounces brut sparkling wine, well chilled
A dash of St. Germain elderflower
3 pomegranate seeds

INSTRUCTIONS
Add the pomegranate liqueur or pomegranate juice to a champagne flute.
Fill the glass with the sparkling wine
Drop the pomegranate seeds in the glass
Top off with St Germain

Join us for Valentine's Sunday the 14th for fabulous food, great wine and lots of special treats to make your day extra special with that extra special someone in your life. 203-353-3319

In the Words of Margot Olshan...

2010-01-03T11:03:00.000-08:00

www.kitchenbitchn.blogspot.com

Once in a while you come across great people but great people that are great chefs?...not as easy and a great person that's a great chef and a great writer? Well, only one that I know of. I crack up every time I read one of her blogs and I just had to share this one. I hope she doesn't mind. Thanks Margot for the great laughs through 2009 and keep writing, cooking and bitch'n!

"While I don't have any new bitching about the kitchen, I figure maybe I'll start sharing some old war stories.
One that came to mind recently was a little "gourmet" store in New Canaan that I worked at for a few months. Between leaving my first business and building my new one I was introduced to a guy who was in dire need of an executive chef. I went to meet with him and told him that I'd help him out for a few months. At least through the holidays (this was early September).
The front was a pretty little room with a few tables, lots of high end merchandise stacked on shelves on the wall. On the opposite side were refrigerated cases where food was displayed for takeout or eat in. It was cute and a direct rip-off of a very successful business in Greenwich.
The boss-man was tall with a bald head that shined like a beacon. He showed me the kitchen, it was the size of the average closet, pre-McMansion. However, that never bothers me, as long as it's efficient and clean. It was efficient but sure not clean. The convection oven hadn't been maintained at all, so the glass windows were black instead of clear. The gas stove was so dirty that it was almost impossible to light it, the burners were so blocked. On the other side of the prep area was a tiny dishwashing area and a puny walk-in and a desk.
My first clue to how clueless Baldy was about food was when I tried to introduce some new items. He had a monotone voice that he used in a way where he pretended to be agreeable but somehow he always got his way. Hey- ultimately he was the boss but why have a real chef there if you don't want to use their brain? Basically he wanted everything the same as it had been. Even though I didn't know the previous chef's recipes and sales were atrocious, some new stuff might have perked things up a bit.
Luckily I had a sidekick. I will call him "Slowpoke" here. A really nice guy who was very helpful but he worked another job, had a high maintenance wife, thus was always tired and moved like a friggin' snail.
Slowpoke and I would listen to music back there as we did our daily deeds. I'd made cd's full of eclectic music and he had an i-pod full of new stuff. We swayed to the rhythm while we cooked.
Slowpoke was supposed to make sandwiches everyday. They put about a dozen out on the case that were pre-made. It took him literally about an hour to do this. Meanwhile I whipped up all kinds of salads or meatloaf or chicken. Baldy always hovered in the morning, very anxious to fill up the front cases. First drill of the day was filling up platters with food, mostly leftover from the fridge. Baldy would hand something to me or Slowpoke and say, "you want to bowl this up"? I'd heard of "plating as a verb, but when did to "bowl" become one. I think he was trying to speak kitchen-ese.
Baldy insisted that we make roasted whole chickens, just the way the previous chef had. That was OK, they were stuffed with oranges, lemons and herbs and finished with a nice shiny glaze. They almost looked like those fake chickens that you might see in the kitchen of a house for sale, so you will be able to imagine your own real dinner there. What was not OK is that sometimes that chicken did not sell. Day of, next day, or the next. So Baldy had us continually re-glaze them, rearrange them with new garnish and put them right back out in the case again. I'd cringe when on a Friday afternoon some lady in her fur coat would be thrilled to see that we still had chickens available, even if unbeknownst to her these babies had been prepared on Monday.
As a chef, I understand food cost and having as little waste as possible. But Baldy would come out from the walk-in with some little remnant of ham or 2 wilted carrots and say, "is there anything we can do with this?" or "I noticed that we had two chicken breasts in the walk-in...". He had no respect for food, for freshness. Only money.
He was very proud of his "pastry chef". He was referring to a Mexican guy who could bake a decent cake, was a clock-milker and liked his cerveza, making him a little unreliable. I'd had a bakery (in fact Sr. Pastry had interviewed with us once and never showed up for his tryout) and I knew a thing or two about baking. Again, Baldy wanted no part of my contribution. It had to be his way, the same way. And so it was.
One day a couple came in to talk about a catering job. The man was incredibly obnoxious, loud, rude, cheap. His wife looked like she wanted to melt into her chair with embarrassment. On our team was me, Baldy and his girlfriend, Freckles. Again, I was hired to do a job. I was very experienced. I had worked at one time for one of the most famous caterers in the country quite frankly so I was more than happy to do my part. Baldy and Freckles kept talking over me. Between them and the loud-mouthed Israeli I stayed quiet. Until at one point they were discussing dessert and Freckles was boasting about Sr. Pastry. They told him that he would make mini-tarts for them and she held her hands about 6 inches apart. I couldn't help myself. "Those are not minis", I said, "minis are bite sized, never that big. You would have to cut those and that defeats the purpose of passing them". Freckles snapped at me, "yes they are!". I shut my pie-hole about the tarts.
Slowpoke told Baldy that he was going to Chekoslyvakia with his Chek wife for three weeks over the holidays. Not asked, but told. Baldy said OK but proceeded to bitch and whine about it constantly to me. What was he worried about? I was the one who had to cover Slowpoke's slow ass. We got a guy in for a while. He always wore a pork-pie hat so that's what I'll call him here. Pork-pie was a blabbermouth but at least he was funny and he could make a dozen sandwiches in 15 minutes like a normal person. Pork-pie had worked at the place back when it was brand-new and the original chef-partner had been there. He could not believe how far the place had fallen. How dirty, how unkempt. And how Baldy ran it, especially those old-ass glazed chickens.
In any food service business the most vile and disgusting thing is the grease trap. Because of all the grease, oil and various food garbage that goes down the drain, there is a mechanism that separates it with a holding tank that must be emptied. If not on a regular maintenance schedule, the grease trap will let you know it needs cleaning by emitting a smell so putrid, imagine vomit, shit, death and garbage mixed together. He who has the job of emptying the grease trap is an unfortunate man indeed.
Usually the grease trap is cleaned after hours because of the stench. The strong exhaust fans will suck in the smell and it will permeate everywhere.
Not good ole' Baldy. Not wanting to pay the dishwasher overtime he had it done at midday.
This was an older grease trap, the kind where the top comes off and the tank is below the floor. The poor dishwasher then gets to scoop out the soup from hell and put it into a garbage can. Pork-pie and I gagged as our fan pulled the stench toward us. We tied dishrags over our nose and mouths. The dishwasher had a bandanna over his face. When he was done he proceeded to wheel it toward the door leading from the kitchen to the dining room.
Oh- this cannot be, I thought. Pork-pie and I looked at each other. His big brown eyes had the same look as mine.
As there was no back door the dishwasher, mask and all wheeled the offending garbage pail through the dining room, past customers eating their lunch and out the front door. Like in a Pepe LePeu cartoon, you could almost see the putrid aroma following him.
When Thanksgiving came around, again it was his way or the highway. Last year Baldy took orders for organic turkeys, not to cook thank God, but to sell to his customers. He rented a refrigerated trailer to hold them behind the store because we had no room for them. When the trailer arrived it smelled pretty bad so first we had to sanitize it. Then the turkeys came in. Loads of them. They were wrapped in individual plastic bags with their giblets and instructions. As expected there was a little blood pooled in the bags. These were once living creatures of course.
Baldy decided he did not like the way the blood looked and that we should rinse out every last turkey and re-bag them.
So there we were on a Sunday when we were closed, the two Peruvian dishwashers and I with 75 freakin' raw turkeys, one by one, taking them out of their bags, rinsing them out- they were freezing cold and it was easy to get pricked on errant bones. Then patting them dry, re bagging them and labeling them
Come Monday morning all the turkeys in the trailer had not only drained a little more blood, but some water too. They looked even worse.
Then the menu for the holiday. Didn't need my suggestions, just do it the old way even though I had no idea how they had been prepared before.
Slowpoke was still there at the time. He left promptly at 5 o'clock. Had to get to his other job. I had to complete virtually a mountain of Thanksgiving side dishes for all the orders. Sweet potatoes, mashed potatoes, celeriac, soup, on and on. And of course, this was Tuesday night, and everything was to be picked up, next day- Wednesday and then the customer had the privilege of serving this nice 3 day old food to their guests.
I plowed through. I say what I do and I do what I say. At one point Baldy's father, Baldy Senior who'd never spoken a word to me came over. "You're really something", he said, "you just put your head down and keep going. I'm impressed." That was the highlight of my evening, that was for sure. And, I got it all done.
Christmas was coming around. I had a huge order from a good customer of mine for cookies. Not through the store, but on my own, done with ingredients that I had paid for, in my own kitchen and my own packaging.
I needed to make a delivery about 11am to them. Baldy had been watching me like a hawk lately. He was so paranoid, perhaps he knew that Pork-pie and I had been having a few laughs at his expense. And though I did my job every single day, he was constantly lurking around.
This being the case I decided that I was not going to tell him about my little delivery. Since it was unseasonably warm I kept a window open on the back of my truck so that the cookies wouldn't melt as I went in to work.
Around 10:45, the bulk of my work was done. I told Pork-pie that if Baldy and Freckles were looking for me just tell them I had to run out on a quick errand. I clocked out and took off to make my delivery. I was paid $500 for that order with a very happy client.
When I returned and clocked back in Pork-pie told me Baldy was pissed. They knew I was up to something. Freckles had looked through that open window this morning and saw all the bakery boxes.
"She did what?!"
Spying on me! The nerve!
So I faced Baldy down. I let him have it. I'd done my work, I'd done this job on my own time, including delivery. You guys are looking in my car. There's no trust. I've done nothing but work for you. I never sit down, I never take breaks. I don't talk on my cell phone, I've never had a sick day. And then I did a real diva thing that I'd never done before.
"DO YOU KNOW WHO I AM?, Do you know who I have worked for? The great places I have worked at including my own! I am a professional and should not be treated like a criminal!"
Baldy slithered to the other side of the kitchen and pouted at his desk.
A week later he looked shocked when I reminded him that Dec. 31 would be my last day. I'd told him I'd get him through the holidays. And I did. I was rewarded with a nice empty Christmas card.
A few months later while I was working as a private chef in a swanky house in Greenwich I called Slowpoke just to say hello. He told me that Baldy had gone out of business. He said he'd spent the last few weeks cleaning the place out.
I sarcastically asked him if he'd gotten any severance. Slowpoke said yeah, a handshake. Not even as much as a case of raisins.

Our top 5 favorite sparkling wines to celebrate with

2009-12-30T09:15:00.000-08:00

Champagnes are not just for celebrating a special event. They make a perfect wine throughout the meal and to enjoy alone. At Napa, we change our wine list daily and therefore, get exposure to a large list of styles, price range and regions. Over the year, we have poured over 40 different sparkling wines by the glass and here are our Top 5 which you might still find at your retail store.
Great Splurge: Krug, NV Brut, Champagne, France
Great Rose: Domaine Chandon, Etoile, Rose, Carneros, California
Great Value: MPX, Cava, Spain
Great Cool Find: Argyle, Brut, Oregon
Great Everyday: Taittinger, La Francaise, Champagne, France

Happy New Year to all....enjoy 2010!

I have dirt for you....

2009-12-12T14:08:00.000-08:00

"Dirt" is soon to arrive! Our private label and very own personal blend and partnership with the famed and prestigious (they have also worked with Per Se and French Laundry) Evening Land Vineyards is almost on site! I can't wait for you to enjoy the expresion of "dirt." It shows the pure earth/terroir of Oregon and lives up to it's Burgundian winemaker.

Stay tuned...

What's flying off the shelf?

2009-12-06T10:16:00.000-08:00

Guardian Peak: Grenache, Shiraz, Mouvedre (GSM) With 50 wines by the glass you don't typically see one wine dominate the sales but when you fly through a case of wine in two days then there is something worth writing about. People were looking for the weight of a Cab but something different. With 62% Syrah, 26% Mouvedre and 12% Grenache it is opulent with a hint of spice and vanilla. It shows great structure, depth and a long lingering finish. It was the crowd pleaser of the weekend for those looking for weight without too much of that tea bag finish (if you know what I mean). It also paired beautifully with our Red Wine Glazed Short Ribs Horseradish whipped potatoes and creamed Tuscan kale. A marriage made for a cold winter night.

http://www.guardianpeak.com/

Tennis anyone?

2009-12-01T08:31:00.000-08:00

A great bottle of Barolo and some risotto and we're all set to start shaving this award-winning gigantic sized white truffle...yum

Beaujolais Noveau

2009-11-18T19:17:00.000-08:00

BEAUJOLAIS HAS ARRIVED...

This Thursday the 19th and all weekend come celebrate Beaujolais Noveau with Eric at Napa & Co. Enjoy a flight of this just released fun and fruity Gamay paired with French cheeses, charcuterie and olives. The easiest and quickest way to learn Fench!

Oregon Project

2009-11-11T16:08:00.000-08:00

Napa & Co is excited to announce a new second label wine project.
We first created a classic jammy Cabernet with Girard Winery of Napa Valley. It is rich, decadent, and explosive and shows the true terroir style of Napa Cab.
This time we were looking for a wine that showed and expressed a different style of terroir and spoke of the land where it comes from. We have found that in the wines of Evening Land. Their pinot noir is earthy, dirty and full of that leather and smoke you want from a great pinot. The marriage of food and wine is a serious one and we take this partnership seriously as well. We believe you'll be equally excited when you taste this Pinot next to the cuisine of Chef Arik. Expected release: late December 2009.
Evening Land Vineyards
http://www.eveninglandvineyards.com/.

Four Course Truffle dinner tonight!

2009-11-11T10:12:00.000-08:00

Come celebrate that dirty, farm-yard, earthy funk called TRUFFLES~! tonight. Chef Arik has created an incredible 4 course menu featuring white and black truffles. $100 or $139 with wines paired from Italy, Spain and France. Call for reservations. 203-353-3319. Any time...just say you're coming for TRUFFLES!

Napa & Co Birthday Celebration this Monday!

2009-10-27T18:41:00.000-07:00

Napa turns 3! This may not seem like a big deal but 3 in restaurant years is 30 in most other businesses! Here's an excerpt from Parents.com and I found the development to be pretty similar actually...

Stands on one foot for multiple seconds (yes, more like 12 hours)
Walks on tip-toes for multiple steps (some of us do)
Climbs stairs using alternate feet (when not drinking)
Handedness is developed (thank god!)
Copies a circle and imitates intersecting straight lines (again, when not drinking)
Starts to dress self (hmmm...)
By 36 months: Says approximately 1500 words, uses run-on sentences, can identify self by name/age/gender, and the majority of language is understood by strangers (not all of us)

Come enjoy some great complimentary wine and food with us on Monday, November 2nd from 5:30 to 7pm! Learn about holiday menus, private rooms and upcoming events...no need to RSVP just come celebrate.

Cult Wine Class

2009-10-12T17:42:00.000-07:00

These are the wines we tried tonight:
2004 Heitz Vineyard Cabernet Napa Valley, California
2005 Kathyrn Hall Cabernet Napa Valley, California
2004 Dominus Cabernet Napa Valley, California
2006 Quintessa Cabernet Rutherford, California
2005 Joseph Phelps "Insignia" Cabernet Napa Valley, California
2001 La Jota, Anniversary, Howell Mountain, Napa Valley, California
1999 Ridge, Montebello, Cabernet Santa Cruz,California

And the winner is...Joseph Phelps!!

Women in Wine tomorrow night and every Friday

2009-10-08T19:18:00.000-07:00

Women In Wine Happy Hour at the Bar
“Women in Wine” wines from female winemakers just $3 a glass. 4 to 7pm Fridays.

Check out Handley, Sauvignon Blanc, Dry Creek Valley, CA 2007
Bodan Roan, Cabernet Sauvignon, California 2007
Celebrate the power and passion of women!!

Zin Class tonight at Napa

2009-10-05T17:18:00.001-07:00

Zinfandel class tonight: Fouir Vines port yummy and perfect with chocolate. August Briggs Napa 06 the winner of the night. The not so hot...Grgich Napa 05 but will try a new bottle. Next week Cult Wines of Napa...sign up at 203-353-3319

October Events @ Napa & Co

2009-09-30T17:11:00.000-07:00

Wine Class Schedule Fall 2009

If you ever felt you like you wanted to learn more about the overwhelming category of wine then our wine class is the perfect place to learn. Whether you're amateur or collector, we taste great wines and enjoy spreading the love of wines in an unpretentious way. Classes start at 6pm unless otherwise noted. You taste a minimum of 5 wines paired with small bites of food components, which represent sweet, salt, acid and fat.
10-5: The American grape: Zin $30pp

10-12: Cult Wines: Premium Calif. $50pp

10-26: Mary's Picks $30pp

11-2: Piedmont $40pp

11-9: Sparkling & Champagne $30pp

11-16: Syrah and Shiraz $30pp

Women In Wine Happy Hour
“Women in Wine” wines from female winemakers just $3 a glass. 4 to 7pm Fridays.

I-Shop is all about Oregon: 50% off bottles of wines in October any day, any time

Wednesday, October 14th "Chef Gala for Autism" in NYC. To learn more
go to http://www.autismspeaks.org/ Napa does NYC at Cipriani Wall Street to benefit Autism Speaks.

Friday the 16th “World Food Day”
World Food Day is celebrated every year around the world on 16 October – the date of the founding of the Food and Agriculture Organization of the United Nations in 1945. The World Food Day theme for 2009 is "Achieving food security in times of crisis". Napa will donate 10% of proceeds for that evening to the Bridgeport Diocese Soup Kitchen.

Tuesday the 20th Fall Flavors
Four Course Chef’s Tasting Menu featuring the best of Ct fall produce and local CT wines. $50 food / $65 with wine

October is Breast Cancer
Awareness Month: Napa goes Pink!
Enjoy our Pink-tini which will be featured throughout the month with a portion of the proceeds to benefit the Bennett Cancer wing of Stamford Hospital.

Sundays are all about BRUNCH!
Brunch is back! Whether it's a special occasion, an opportunity for friends to catch up, or a pleasant start to a lazy weekend day, Sunday Brunch is a meal for relaxation and good company. Enjoy our Brunch menu from 11:30-3:00pm Sundays!

Sundays are HALF OFF WINE
Find some great wines available at 50% their regular pricing at Sunday Brunch 11:30 until 3pm

Check out Napa’s New Catering Division
http://www.blueapronbynapa.com/
Same great Napa food in your home or at your corporate event

Want to learn about our events first? Go to http://www.napaandcompany.com/ and sign up

Washington State Wine Class tonight at 6pm

2009-09-28T11:26:00.000-07:00

Join us tonight to try the acclaimed wines of Long Shadow and more. Washington offers a wide array of varietals from Riesling, Chardonnay, Merlot, Syrah and Cabernet. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. With 32,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources. Come see what they are all about and sample a broad range of style and price tonight. $30 pp

And the winner is....

2009-09-21T20:29:00.000-07:00

We kicked off our fall wine class with a tasting of Pinot Noir tonight. We tried Yealands 08 from Marlborough, Gary Farrell 06 from Russian River, Chanson "clos vougeot" 05, Foley 07 from Santa Rita, Elizabeth Rose 06 from Yountville and Rochioli 07 from Russian River. We all agreed...Rochioli! Rochioli Winery has earned the reputation as one of Sonoma County's finest wineries. This family owned winery began in 1938 and the results of their labor has been a decades-long tradition of outstanding vintages: Silky-smooth, fruit-forward Pinot Noirs; rich, opulent Chardonnays; and tangy, food-friendly Sauvignon Blancs. Always in demand, always revered and always rated among the best varietals to be sought anywhere in the world. We paired it with tyhe Duck & Foie Gras Meatballs for an amazing marriage of food and wine.

Next Monday's Class: Washington State wines. 6pm

Fig Dinner on 9/23

2009-09-16T10:55:00.000-07:00

Figs...grilled, sauteed, sous vide, sliced fresh, marinated...no matter how you use this delightful and exotic ingredient they add a sensual burst of flavor to a dish. Experience
Chef Bensimon's 4 course dinner focused around this seasonal ingredient on Sept.
23rd. We'll be offering 4 courses for $50 and with wine $65. Last month's tomato dinner was such a hit we decided to choose another produce to allow Chef to showcase the multiple ways this ingredient can highlight a dinner. Cheers! http://www.napaandcompany.com

Fall Wine Class Schedule

2009-09-04T21:22:00.000-07:00

Napa & Co
Wine Class Schedule Fall 2009
Do you know the difference between Pinot Grigio and Pinot Gris? Is Chianti a region or a grape? Is Gewurztraminer a type of sausage? Can I drink Rose in the winter? If you ever felt you like you wanted to learn more about the overwhelming category of wine then our wine class is the perfect place to learn. Whether you’re amateur or collector, we taste great wines and enjoy spreading the love of wines in an unpretentious way. Classes start at 6pm unless otherwise noted. You taste a minimum of 5 wines paired with small bites of food components, which represent sweet, salt, acid and fat.

September 21st An Exploration of Pinot Noir $30
September 28th Washington State Wines $30

October 5th A look at the American grape: Zinfandel $30
October 12th Cult Wines: Premium California Classics $50

October 26th Mary’s Picks $30

November 2nd Piedmont $40

November 9th Sparkling & Champagne $30

November 16th Syrah and Shiraz $30

Monday Wine Classes Fall Schedule

2009-08-20T09:15:00.000-07:00

MONDAY WINE CLASSES~

For almost three years, we have worked on spreading the love of all things wine by holding an informal wine class. Once upon a time they were Saturdays and since they moved to Mondays. They have been very popular with singles, couples, mothers and daughters and friends because it gives them a way to learn more and have an environment to ask simple or sommelier-like wine questions from storing, to cellaring, to buying to food pairing. They are held from 6 to 7pm and we taste 6 to 7 wines with a prticular topic in mind: Rioja, New Zealand, Pinot from around the World and so on. Well, now I'm asking for your input...whata regions do you want to learn more about? What topics do you want covered? Wine should be fun, never boring and never pretentious. Take a moment to let me know is it Sauvignon Blanc that's ticking your fancy today or is the spice jar of Shiraz that interests you? See you soon and I'll post the schedule at the end of the week for the fall line up.

Cheers!

Four Course Tomato Dinner at Napa & Co tomorrow night ! Featuring the best local tomatoes available

2009-08-17T10:44:00.000-07:00

If you can get local tomatoes now, eat them, enjoy them, and savor the memory – because that very well could be it for Connecticut tomatoes this summer – especially organic ones.
Late blight is what we’re talking about here. I’m sure you’ve been hearing about it for the last few weeks. It’s the disease that caused the Irish potato famine in the 19th century. It’s a water mold type fungus that also affects tomatoes and is running roughshod through northeastern tomato crops right now. Here in Connecticut the prognosis is shaky at best.
Dr. Jude Boucher is the extension educator for agricultural and commercial vegetable crops for the University of Connecticut Cooperative Extension office in Tolland. As of Wednesday, he said he’s found late blight in all but New London and Middlesex counties (to be honest – he hasn’t tested Middlesex yet). He’s found it on “upwards of 20 to 25 farms.” That’s a lot. And no names – he’s not allowed to say where, other than that some farms have lost everything.
And if you ask him whether the organic tomato crop is in danger of being wiped out this year – he said: “There’s a very good possibility unfortunately. I don’t think were at that point yet. But each farm that gets it, it puts a lot more spores in the area, so the proximity of late blight sources increase.”
Translated – that means the more farms that get it, the greater the potential to spread. Late blight spreads through the air. It needs 65 -70 degree temperatures, rain and high humidity to survive and infect a plant and that’s basically what we had all of this summer.

Enjoy ‘em while you’ve got ‘em is our philiosophy. In this vein, we have a wonderful

Four Course Tomato Dinner tomorrow night for $50....

Heirloom tomato & watermelon gazpacho
Morroccan spiced striped bass, eggplant and tomato stew, preserved lemons, chick peas

Duck breast with spiced honey glaze, marinated heirloom green tomato & duck confit salad
Local Goat Cheese Cake, tomato marmalade

With wine $65...call for reservation 203-353-3319

Oysters & Albarino tonight!

2009-08-05T09:14:00.000-07:00

Tonight enjoy...
Prix fix Chef's Tasting Menu: August 3rd-13th
Available Mon-Thurs: 3 courses $30
5:30 to 7:30. With wine: $40
This is our stimulus package! Great food, great value, great time.

5 to 7pm
OYSTERS & ALBARINO!
Not many places in CT to find fresh, "Just shucked" oysters but Napa will solve that! We'll be featuring a flight of Albarino from Spain, Portugal and California paired with 1/2 dozen oysters. Albarino has this great minerality and you can almost smell the salt water. Perfect pairing-perfect time. $15pp

August Wine & Food Events

2009-07-29T16:39:00.000-07:00

I-Shop is all about New Zealand & Australia!
August feature is 50% off wines from New Zealand and Australia.

Prix fix Chef's Tasting Menu: August 3rd-13th
Available Mon-Thurs: 3 courses $30
5:30 to 7:30. With wine: $40
This is our stimulus package! Great food, great value, great time.

Monday, August 3rd 6pm: Rioja
Wonder through this lusty, hot region of Spain and find great values & great wines. $30pp

Monday, August 10th 6pm: Strange grapes & Strange regions
New Mexico makes wine?? Yes, Gruet and it's delicious. What about India? Yes, a cool little Chenin Blanc. Try some wines you wouldn't typically see! $30pp

Wednesday, August 12th: 5 to 7pm
OYSTERS & ALBARINO!
Not many places in CT to find fresh, "Just shucked" oysters but Napa will solve that! We'll be featuring a flight of Albarino from Spain, Portugal and California paired with 1/2 dozen oysters. Albarino has this great minerality and you can almost smell the salt water. Perfect pairing-perfect time. $15pp

Four Course Tomato-Tom-aa-to Dinner
Tuesday, August 18th
See what can be done with local tomatoes!
Four course wine and food pairing with a focus on using the local tomatoes we get from Urban Oaks in New Britain, CT. Not much better than a perfect tomato. Menu available all night. $50pp

Sundays are all about BRUNCH!
Brunch is back! Whether it's a special occasion, an opportunity for friends to catch up, or a pleasant start to a lazy weekend day, Sunday Brunch is a meal for relaxation and good company. Enjoy our Brunch menu from 11:30-3:00pm Sundays! Use your I-Shop card for 10% Brunch.

Tuesdays are DISCOUNT WINE NIGHT
Find some great wines available at up to 60% off. Don't miss this opportunity to enjoy Cakebread Cabernet at $75 or Tuttobene Toscano for $15...or any number of other great finds at just a fraction above our cost.

Thursdays are BURGER & BORDEAUX !This Wagyu Burger has its own Facebook page for our fans. If you haven't had it then now is your chance to enjoy a 2 course prix-fix menu created around "Our Burger" with a great glass of 2005, Cht Machorre, Bordeaux! $30 pp

Thank you to our customers!

2009-07-27T07:05:00.001-07:00

Your support has paid off again. The readers of Greenwich, New Canaan and Westport Magazines has just awarded us "Best Wine List" in the "Best of" issue soon to be released.

And customers of Open Table have voted us #4 for Restaurants "Fit for Foodies" in CT and #2 Best Wine List in CT by Open Table customers.

Look for our feature in Wine Enthusiast Magazine in October!

Exciting changes

2009-07-20T12:12:00.002-07:00

In our 13 years owning restaurants, Charlie and I have seen many talented people walk through our doors. We have been proud to groom them, give them opportunities and watch them evolve. It is with pride that we announce that Bill Taibe has been offered a chance to do his own restaurant again. With change comes excitement, we are equally proud to announce the next rising star chef, Arik Bensimon. Arik is a culinary graduate from the prestigious from the Culinary Institute of America (CIA) in Hyde Park. He has the famed restaurants, Le Cirque and Picholine in NYC and La Panetiere in Rye, under his belt. His many years in the culinary scene of New York City shaped his passion and work ethic. And although, Arik shares the same “farm to table” philosophy as our former chef, we are very impressed at the sneak peaks of what’s to come out of the kitchen now. We want Napa & Co to be your everyday neighborhood restaurant not just a special occasion. We believe you will agree as you watch us evolve.
Bon Appétit
Mary & Charlie

Breakfast at Napa & Co

2009-07-14T05:18:00.000-07:00

Wakey, wakey! Join us for breakfast every day at Napa & Co. Farm fresh eggs & bacon sandwiches, granola, yogurt, cereal, and more...simple menu to get you out and on your day. Perfect for your business meeting in downtown Stamford. Serving every breakfast every day 6:30 am until 10:00 am.

Wine Class this Monday...

2009-07-06T19:35:00.000-07:00

Monday, July 13th 6pm: New Zealand wine regions: Let's try the Kiwi! See the difference between Marlborough Sauvignon Blanc and Martinborough Riesling. Let's check out the reds of Central Otago and Hawkes Bay. New Zealand is more than grassy-grapefruit...$30pp

These classes give you a great chance to try new wines, meet new people, ask wine questions you were intimidated to ask, learn about the marriage of food and wine and it's a great gift for the wine lover in your life...see you then. Call 203-353-3319 to sign up.

http://www.napaandcompany.com

Wednesday Night is BYOB at Napa

2009-06-24T20:21:00.000-07:00

We tasted some great wines tonight. One of my great friends brought in some wines to try from his cellar...Ridge 1992 (Cab-Merlot); Heitz 1987; Chateau Montelena 1982; Robert Craig 1994; Qupe single vineyard 1995 syrah and Deloach special select single vineyard 1996. We finished with Peter Michael Chardonnay "la Carriere" 1998 vs. 2004. The 1998 had this great yeasty, toasty, nuttiness that we both love but the '04 had this class Burgundian chardonnay with creaminess and burnt apple. Yum!!!! BYOB should be all bout people bringing great wines from their cellar to enjoy with Chef Taibe's food and pass the bottle to let someone else enjoy! Tonight was that kind of night! Oh, and at the tail end of the night Mayor Malloy came in and we enjoyed a quick chat as he had just come from a fundraiser. Yes, he's a friend, but he's been a great Mayor and will be a great Governor. He's been an advocate for small business, luring large corporation, special education, green space, environmental causes, you name it...this is a man meant for public service and he has proven that in my mind. Stamford is a better place for having had him Mayor and Connecticut will be a better State when he governs it.

Retail Wine Night at Napa every Tuesday

2009-06-23T08:46:00.000-07:00

Upgrade your palate with Retail Wine Night every Tuesday enjoy a great list of wines at a fraction above cost. Like Cakebread Cabernet at $76 instead of the $175 you would find it on most wine lists or Jordan Chardonnay at $34 http://www.napaandcompany.com

*p.s. we regret to say that we have pulled out of participating in the Alive at 5 Food Booth. Wonderful event, great opportunity, just not this year...sorry folks. We'll put the tacos on the menu at Napa for you to try.

Join us for Sunday Brunch!

2009-06-13T08:07:00.000-07:00

For us, Sunday Brunch is an extension of that Sunday feeling. It’s a place to relax with friends, celebrate a special occasion, zone out with The New York Times or just enjoy a great glass of champagne and a wonderful breakfast. Sundays make the perfect day for people to
unwind…what to do with this time? Love it. It is unpredictable and should be treasured. Happy Sunday!

SPECIALTY COCKTAILS
St. Germaine Sangria 10.00
Elk Cove Rose of Pinot Noir, St. Germaine liqueur, fresh mint, diced apples

Grapefruit Sparkler 10.00
Fresh grapefruit segments, ginger liqueur, sparkling wine

Smokey Bloody Mary 9.50
House roasted tomatoes, organic tomato juice, smoked salt, celery, organic tomato vodka, etc.

Alsatian 13.0
Lucid Absinthe, Gewürztraminer, Blood Oranges over ice

SAMPLE MENU...

{EGG DISHES, being brunch}
Quiche 17.0 Mushroom & Gruyere -or- Cauliflower & bacon
Urban oaks baby lettuce

Grilled Ciabatta & Eggs 14.0

Artisan ham, fontina, herb butter

Kinda like Eggs Benedict 14.0

2 soft poached eggs, la quercia prosciutto, roasted ramps, hollandaise,
herbed english muffin toast

Soft Parmesan Polenta 15.0

Poached eggs, sugardale bacon, green asparagus

Napa Breki 16.0

Sunny side eggs, jarred tomatoes, sugar snap peas, field mushrooms,
sugardale smoked bacon, almond ramp pesto

Grass Fed Fillet & Eggs 26.0

Tarragon béarnaise, roasted potatoes, local lettuce

Sunny Duck Trucker Eggs 13.0

House cured lardo, tomato jam, arugula

{SALADS, SANDWICHES & SUCH}
To supplement Chicken with any salad ~ add $6
Baby Lettuce 10.0

25 yr old Balsamic, fine herbs, Sicilian e.v. olive oil

“Farmer’s salad” 13.0

Local lettuce, pickled, raw & roasted vegetables, pine nuts,
soft chicken egg, prosciutto

Steak Tartare 16.0

Classic Preparation, black truffle toast

Fage Yogurt & Granola 8.0

Preserved fruit, local honey

Roasted Plainville Turkey Sandwich 14.0
Fennel raisin toast, quince jam, aged gouda, arugula, smoked bacon

Seared Tuna Club 16.0
Honey wheat toast, avocado aioli, arugula, lightly pickled cucumbers

Napa B. L. T. 16.0
Smoked bacon, local lettuce, preserved tomatoes, aioli, olive parmesan bread

2009-06-12T22:03:00.000-07:00

At Napa & Co, we find many uses for wine. We braise our short ribs, we make sauces, and we also make the best Sangria white or red around. Here's the recipe fo you can enjoy some at home this weekend. The St. germain is key!

Summer Sangria!
1 Bottle Sauvignon Blanc or Rose (your preference)

2 Cups St-Germain

2 Fresh Peaches

1 Fresh Orange

5 - 6 Fresh Strawberries

6 Fresh Raspberries

1 Bunch Fresh Grapes

Method: Stir ingredients in a pitcher or carafe. Allow fruit to soak in the mixture between 3 and 8 hours. Serve in an ice-filled glass, then telephone your physician and regale him with stories of your exemplary fruit consumption.

Margot Cafe & Wine bar closes

2009-06-10T22:31:00.000-07:00

This past weekend we saw a sad loss for the restaurant/culinary scene in Stamford and truthfully, the tri-state area. Margot Cafe & Wine Bar announced on its door that they closed due to the difficult economic times.

“ I wanted to create an excellent neighborhood restaurant, where friends could meet... enjoy simple, homemade food with a glass of wine... and walk out with some change in their pockets and the desire to come back."

This was Margot's mission and she accomplished that and more. It's always difficult to see a great restaurateur (especially a woman) go and yet a sea of mediocrity exists all around us. We have restaurants that microwave their food that somehow they find an audience and yet a woman with great talent and culinary passion to see fatality by this recession. I am sorry to see her go. I worked with her just two weeks ago at a charity event for the Sexual Assault and Crisis Center. She never said a word. She handled this very emotional chapter with grace and class. We hope she resurfaces again when the riff-raff that have opened fade away and leave room for people that are serious about food. If you're involved in zoning in Stamford, please make note and realize these recent closures are not just the economy but an inevitable reaction to too many restaurants allowed in a town where the population has not grown, the retail is not growing but the restaurants are continuing to open one after another. It's a band-aid for landlords but not good for the big picture of Stamford. We need all of these residential projects completed, some storefronts rented to interesting retail and then maybe we can support the restaurants we have.

Rhone Ranger Wine Class Last Night

2009-06-02T14:55:00.000-07:00

Last evening we enjoyed several great wines at our wine class. This week's topice was Rhone Rangers. These are wineries whose focus are the great varietals (Syrah, Grenache, Viognier, Roussane and Petit Sirah) of the Rhone valley in France with am American twist. We sampled Nickle & Nickle, Dyer Vineyard 2005, Sonoma Coast Vineyards 2004, Pax, Walker Vineyard, Russian River 2006 and Shafer, Relentless 2005 from Napa Valley. Shafer was the favorite of the evening paired with our Duck and Foie Gras Meatballs. Marriage made in heaven...

To check out Wine Events go to www.napaandcompany.com

Last nights wine class was $30 for 5 wines paired with bites of food. Cheers!

Coming to Napa & Co.

2009-05-13T18:37:00.000-07:00

This summer the hope is to not only buy from farms in the area, but to also grow as much as we can, for ourselves...

Burger and Bordeaux night at Napa

2009-05-07T14:00:00.000-07:00

Thursday Night is

{Burger & Bordeaux} Night

Get Our Locally Famous Napa Wagyu Burger, salad and a glass of Bordeaux
for $35 per person
≈
Endive, bacon, 24 month aged cheddar, crème fraiche
≈
Napa Wagyu Burger
Red onion jam, aged cheddar, black pepper mayo, rosemary potatoes
≈
Paired with a glass of
Lafite Rothschild, Bordeaux, France 2006

Drinking Rose this summer

2009-05-02T09:29:00.000-07:00

Rose season is here!

At Napa, our wine choice at the end of the evening is a rather serious one. We sit down to unwind at the bar and we try and open up new wines because it gives us a chance as a group to discuss the wine and decide where the wine might fit with the menu. Is it a good value? Is it balanced? How should we describe it? At the end of the day, we try not to make it too geeky---after all it's just grape juice! This month is when we start to see a good portion of the rose released. Rose can be made from any grape that has red skin. Notice I didn't say a red grape? There's an exception to this with pinot gris/gio. Scarbolo produces a rose of pinot grigio and it's delicious. The pinot grigio grape is red in color but produces a white wine. With all Rose, the winemaker leaves the juice in contact with the skin for hours (such as Dom. Ott) or days with say a Santa Lucia pinot noir from Lucy Vineyards. This style of wine is crafted carefully and released in early summer to enjoy with salads, local beets (as seen in the picture) oysters, grilled vegetables, light blue cheeses, some sharp cheeses like manchego. The pairings depend on the level of tannin left in the wine and the amount of fruit. Rose can show itself bone dry to a slightly sweet style so it's not as easy to make a specific pairing example. What you can do is note the varietal that the wine is, such as rose of shiraz, rose of cabernet, rose of merlot and so on. This will help guide you in the right direction for pairings. Our favorite last night? A small family owned winery called, Gargiulo Vineyards. They make a meaty rose from Sangiovese in Napa called, Rosato di Sangiovese from the Money Road Ranch. 455 cases made. Gargiulo Vineyards is a 3,500 case family winery committed to handcrafting exceptional wines from two Oakville estate vineyards, Money Road Ranch and 575 OVX. Who is in their backyard? Screaming Eagle! To learn more go to http://www.gargiulovineyards.com/

To showcase these wines, all Rose on our Wine List are 50% off for the Month of May. Come experience the great food of Chef Taibe paired with a fresh, vibrant, strawberry scented Rose!

Have a nice Saturday and drink more rose!

Napa and Co. 75 Broad Street/ Stamford / CT / 06901

203-353-3319

http://www.napaandcompany.com