mroybal

I have to agree. ZuZu is great. Love the Fried Manchego Salad.

Another chef bar hang out in the area is Panchas in Yountville. Lots if Industry people there around midnight. Or for a late night bite Bouchon is open late with a limited menu

I live and work in the area, and there are a lot of great places. As for ethnic hole in the walls your best bet is to go to Napa, and check out Tres Hermanos Taqueria, they have a great shrimp cocktail there. Actually everything there is good. I am the Sous Chef at Pizzeria Tra Vigna. It is in St Helena. A lot of locals and students hang out there so finding us should not be difficult.

I think the best parts are The Fatted Calf's, and Whole Spice's shops. The rest don't do much for me. I don't want to spend nearly $20 for a burger fries and a drink at Taylor's when I can go to Nations and pay less than half the amount. The other shops don't seem to have much going on. Maybe I'm biased, and as a local was expectimg a lot more. Has anybody else been there?

I just got back from The Laundry for dinner and had a great time. I went with the tasting menu which was 9 courses for $240. The Oysters and Peals were incredible. Perfectly cooked and seasoned. In addition to the regular courses I was also given about 6 extra courses(helps to be a local sous chef). The Coffe and doughnuts were great and a lot of fun also. My favorite courses was the classic truffled egg custard with with truffle infused veal reduction searved in an egg shell. It was fun to eat and the custard was perfectly seasoned, and the texture was wonderful. I think it was well worth the money, concidering the gratuity is already added in, and you are treated like a king for the time you are there. Could I go there on a regular basis? Probably not. Would I go back? Yes

At a now closed kitchen I worked in the grill cook left his knife bag, adn his station filthy. We filled a lexan with water dropped his bag in and stuck it in the freezer.

Her is a easy one I used at a catering company. Small to medium dice tuna Right before service fold in some argan oil, red salt, bias cut scallions, then drizzle with some ponzu sauce. I don't have any amounts it's done to taste. Here is a link for argan oil http://stores.mustaphas.com/Detail.bok?no=2 For the ponzu • 3 x 2 1/2 in. (8x6 cm) dried kelp (konbu) • 1 3/4 cups (450ml) musk lime (ponzu or kala-mansi) juice, or lemon juice • 1 3/4 cups (450ml) dark soy sauce • 1/3 cup (90ml) mirin • 1/4 cup (70ml) tamari soy sauce • 4 cups (40g) dried bonito flakes Bring the liquids to a simmer, then add the bonito. When the flakes sink strain and cool

Thank You. I,ll give that a try asap

I need some help. The owners of the restaurant I run have installed a soft serve machine and that is the only desert they want on the menu. They sign the checks so what the heck. What I wnat to do is make my own base for the soft serve. Improving the quality and letting me bump the price a bit and cut food cost. Does anybody know how I would do this. I think I would have to use some soy lecithen Thanks in advance

For breakfast I recomend the Sunday Brunch at Tra Vigne. The Bombolinos are great. Diner is great as well. If you cab get in Terra in St. Helena is wonderful. I used to work at Go Fish and still eat there, but I have a Hard Time getting past Ken's sushi

I have a piar of these that work well in the kitchen http://www.cooksnook.com/Kitchen-Tweezers.html the price is a bit high since there is a store here in Napa that you can buy them at cheaper

I love Zuni Cafe, and for a lot of fun Swan's Oyster Depot You should also come check out the Napa Valley lots of great places out here