Our Food & Wine Partners

 

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Featured Wine and Food Pairings

Saturday night's cocktail party featured pouring's from some of Napa's most exclusive vineyards.  Watch for updates on what wine will be poured and the food that will be paired. You won't be disappointed!

Miner Family Vineyard

Cliff Lede - 2008 Cliff Lede Sauvignon Blanc and 2006 Cliff Lede Cabernet, Stags Leap District

Diogenes Wine Company - 2008 Sauvignon Blanc

Duckhorn Vineyards - 2008 Duckhorn Vineyards Napa Valley Suvignon Blanc

Paraduxx- 2006 Paraduxx Napa Valley Red Wine

Goldeneye - 2006 Goldeneye Anderson Valley Pinot Noir

Faust - Napa Valley Cabernet Sauvignon 2006

Illumination - Napa Valley Sauvignon Blanc 2008

The Girls in the Vineyard - 2006 Cabernet Sauvignon

Leviathan - 2007 Leviathan California Red Wine

Myriad - 2006 Myriad Spring Mountain District Cabernet and 2007 Myriad Syrah

Nicholson Jones - Cellar Arts Mountain Cuvee 2006, Azur Rose’ 2008, Solace Sauvignon Blanc 2008

Pride Mountain Vineyards - 2006 Cabernet Sauvignon

Spring Mountain Vineyard - 2007 Estate Sauvignon Blanc and 2005 Estate Cabernet Sauvignon

Trefethen -2007 Chardonnay and 2005 Cabernet Sauvignon

Twin Oaks Cellars - Amber Ridge 2006 Pinot Noir

Viader - 2005 Viader Syrah and 2006 Dare Cabernet Franc

Featured Chef - Greg Cole - Cole's Chop House, Napa, CA

Greg Cole - owner and executive Chef of Celadon in Napa, saw the need in the community for a "Classic American Steakhouse" and in 2000, he set his sites on renovating an 1886 stone building in the heart of Napa and Cole's Chop House was born. By focusing on the highest quality of corn-fed midwest beef, pork chops from Iowa and Lamb from New Zealand and offering an extensive wine list focusing on the best of Napa Cabernet Sauvignon, Cole's Chop House quickly was recognized as one of the premier steakhouses in the San Francisco Bay area.

While in Napa last time, Greg hosted an impromptu dinner for us at the Chef's table. Claire and Bobbii tried the "Eye of the Ribeye" medallion which both thought it was amazing. Bill and I shared the Filet Mignon - cooked to perfection! For salads, I was surprised at how he could make a simple wedge salad taste spectacularly different. Our favorites for the evening had to be the thinly sliced onion rings - Claire said it best that she could bath in them - and the sweet white corn with blue cheese and herb compound butter. Stay tuned - Greg has some great things in store to share with us in November! I think he may even show us how to open a beer bottle with a knife! Hopefully, before we have had a few glasses of wine!

Executive Chef - Lisa Stalvey - Live In The Vineyard
Lisa Stalvey has been cooking for over thirty years. She began her career at the Good Earth Restaurant while studying acting. As luck would have it, she “fell” into an apprenticeship with Wolfgang Puck at the original Ma Maison restaurant in West Hollywood. After a successful one year engagement, she took an apprenticeship with L’Orangerie. Following that, she worked at several famous restaurants including: Pastel, Les Anges with Patrick Jamon, La Toque with Ken Frank and then as the chef of Beau Rivage. Following her many successes, she had an opportunity to work with Wolfgang Puck again, and went back to work as a line cook at the Sunset Spago restaurant. After two and one-half years, she became the head chef. After Spago, she worked at Rebecca’s, the West Beach café, DC3 and consulted on the opening of five restaurants. Click here to read more about Lisa.

Chef - Angela Tamura - ZUZU, Napa, CA

"I have been cooking all my life, but didn't realize I wanted to do it professionally, until a few years after I graduted from the University of Pennsylvania." Angela worked at the Chatham Bars Inn on Cape Cod and then went to the New England Culinary Institute. There she received hands on training and worked two interships, including what would become her first job at Rialto Restaurant in Cambridge, MA. She relocated to CA where she became the Chef de Cuisine, at Bistro Don Giovanni. Angela is now Executive Chef and Partner at one of our favorite restaurants in Napa, ZuZu. This Spanish influenced tapas restaraunt features "small plates" which allows you to try a lot of different things with out the commitment of an entire meal! Sort of like wine tasting, you get to enjoy everything. Angela and her team always roll out the red carpet for us! Watch for Angela's upcoming webisode where she teaches Claire how to cook Paella; wait to you see this pan!

Executive Chef Peter Pahk, Silverado Resort, Napa, CA

An O’ahu, Hawaii native, our Napa Valley Dining Executive Chef Pahk began his career as an apprentice in Waikiki. After receiving training in French cuisine at Michel's and JB's, he worked at local restaurants - Nick's Fishmarket and Rex and Eric's where he added gourmet seafood and Continental cuisine to his repertoire.

His formal education took place at Syracuse University, and at the Culinary Institute of America (CIA) in Hyde Park, New York. Upon graduating from the CIA, Chef Pahk embarked upon his career with The Ritz-Carlton Hotel Company in 1983. While there, he established an impressive following for his Asian-influenced California cuisine as Executive Chef at the Ritz Carlton - Atlanta and Marina Del Rey. He traveled extensively abroad to Hong Kong, Bali, Singapore, Korea, Australia and Mexico as a member of The Ritz Carlton Hotel Company's opening team. Domestically, he helped open hotels in Hawaii, Laguna Niguel, Pasadena, St. Louis, Philadelphia, Aspen, Kansas City and New Orleans.

In 1993, Chef Pahk was named “America’s 2000,” an award given to outstanding chefs in North America. In 1994 he was honored with an invitation to cook the New Year’s Eve Dinner for the members of The James Beard Foundation in New York.

In 1997, after 15 years of service with The Ritz Carlton Hotel Company, Chef Pahk joined the Silverado Resort in Napa Valley as the Executive Chef. This is a four diamond resort with two dining facilities plus the most sought out conference services and catering facility in Northern California. It also hosts 1,200 private members on 1,200 acres of golf and tennis activities.

Chef Pahk is a 4-time Napa Valley Mustard Festival Award winner. He received the People's Choice Award in 2005, 2006 and again in 2008. He also won the Critic's Choice Award in 2006.

There's always more to celebrate when Chef Pahk is around. On May 1st, 2008, his recipe for Venison Shabu Shabu won the Cervena Venison Dish of The Year 2008. It will be featured in The Grill at Silverado on the dinner menu under Alternative Cuisine.

He currently resides within the resort community of Silverado Resort with his wife Pat and three daughters Sarah, Emily and Noelle.

Interested in learning more about Chef? Chat with him on his Facebook page.

"Thank you for planning the entire weekend and thinking of every detail to make it so special" -Sal & Maria Martinez - LITV II contest winners