PlumpJack Blog | Wine, Restaurant, Hotel Lifestyle Management Blog | PlumpJack Luxury Life

Find The Hero In You- Burger for a Pint

2012-05-15T09:49:00.001-07:00

We hope you can join us and Blood Centers of the Pacific tomorrow, Wednesday, May 16th for our Annual Blood Drive at Balboa Cafe Mill Valley. All donors will receive a complimentary Balboa Burger!

Also, Blood Centers of the Pacific will automatically enter donors into a weekly drawing for 2 tickets to the final day of the US Open Golf Championship held at San Francisco's Olympic Club on June 11-17th! Besides complete access to the beautiful course to see the world's best golfers in action, the lucky winners will also receive royal treatment at the private Trophy Club!

To make a reservation, please visit www.BloodHeroes.com. Click "Donate Blood" and enter the sponsor code: "Balboa- MV" to schedule your live-saving appointment.

* Don't forget bring your photo ID and donor card.

Paul's Picks: Vine Hill Ranch Cabernet

2012-05-11T16:20:00.003-07:00

It has been quite a while since I've picked a wine to write about, and it surprises even me that it would take a California Cabernet to get me going. The new vintage of Vine Hill Ranch Cabernet has just been released and, once again, this small Oakville producer is rocking my boat. Beautifully elegant, but at the same time powerful - the wine shines with precisely defined, concentrated fruit. It's a wine you can drink now, but if you are one of the few that can put it in the cellar, it will shine with some bottle age. If you consider yourself a lover of the best Napa Cabs, this is a wine that shouldn't be missed. Once again, very limited production and the price is the same as last year at $150 (well worth the price). If you are a collector, it comes in an attractive three bottle wood box.

Read more about Vine Hill Ranch from a previous post from last year. Any questions, leave them in the comments section and I'll be sure to answer or feel free to come in and we can chat in person.

Best - Paul

Hilary's Hit List: May is for Mommas

2012-05-03T17:18:00.001-07:00

The month of May means a lot of things for me, like planning for summer vacations if they aren’t already booked, trips to the wine country, new cover-ups and flip-flops, the taste of some of my favorite seasonal produce, and of course, Mother’s Day! Now that I am a mother it has even more meaning. I cherish this time with my beloved girls and also love reflecting on my life with my own mother who passed away 10 years ago on May 10th from breast cancer. With my own girls, I enjoy nothing more than creating wonderful memories, and as a daughter, I adore celebrating and keeping my own mother’s memory alive for myself and my girls. While my heart aches for my mom, it is full from the love my little girls bestow on me.

Every year I can look forward to my nine and seven-year old bringing me breakfast in bed, which consist of all their favorite breakfast sweets: donuts, chocolate chip pancakes, and a bowl of Lucky Charms. Yum! I love laying in bed listening to the commotion and several requests from my husband to my girls, “let mommy sleep in” and “let’s not bother mommy.” The more he tries to play interference, the tougher their offense gets. And then there’s the grand entrance, where I act surprised and get to sample all of their treats, and then watch as the girls finish the rest with big smiles as they pick out chocolate chips from their pancakes.

The rest of the day is focused on the other important mom’s, Grandmothers! The gift is always appropriately Tory Burch and the lunch or dinner is ideally The Boon Fly Café at The Carneros Inn or Balboa Cafe Mill Valley. It’s not too late to make reservations at all of PlumpJacks’ restaurants if you’re thinking of a last minute spot that will welcome mothers, grandmothers, and kids with open arms. Whether you’re in San Francisco, Lake Tahoe or the Wine Country, we have you covered.

Happy mothers day to all you heroic moms out there! Love - Hil

COLOR - Coming to a Wardrobe Near You

2012-04-25T16:25:00.005-07:00

Color is everywhere this season. Whether it’s pastel polish for your nails, bold color on your denim or fun printed flip flops. You too can take part in the prominent trend that embraces the most colorful pieces to start the season off in a fresh, fun way.

Designers are putting their best styles forward in the boldest of colors. TART and Rachel Pally slapped bright colors on the softest maxi’s, Tory Burch did it again with her signature flip flops and J Brand is gracing their world-winning denim with some vibrant colors.

J Brand Skinny Jean in Lipstick

Capture the sun rays, the right way.

The latest Mosley Tribes have arrived and if you are not familiar with the Paul Smith’s fashion meets function line, you will if you come to PlumpJackSport at The Carneros Inn to try on a pair. These lightweight sunglasses were made with comfort in mind and are perfect for wearing all day long. Your eyes will always be protected, as these are the ideal classic shades. Mosley Tribes have incorporated subtle color in their line – our favorite is the Raynes with rose gold lens.

Scarf up color.

With color being a key theme and in full-force this spring and going well into summer, it’s safe to assume that you can easily add it into your wardrobe in the slightest way or in a “make a statement” way. Scarves are always a classic way of adding a piece of color or print to any outfit. We love Chan Luu’s silk and cashmere scarves - they’re perfect for layering, not to mention any time of the year! Definitely a California scarf.

Chan Luu Silk/Cashmere Scar

If you're staying with us at The Carneros Inn in the Napa Valley, make sure to visit PlumpJackSport boutique, where you'll find these hot items along with an array of stylish frocks for all seasons from the likes of Tory Burch, Nicole Miller, Vince, Trina Turk, Joie and much more.

Hilary's Hit List: Passion for Philanthropy

2012-04-04T16:25:00.007-07:00

As a native San Franciscan (4th generation) I am very proud to be from such a dynamic, yet intimate city where "living life out loud" is easily accomplished through food, wine, cultural events and philanthropic opportunities.

Speaking of Philanthropy, every year in late April or early May my husband Geoff Callan and I host our annual PlumpJack/LINK Golf Classic. The occasion fills me with much pride but also deep sorrow. I am proud of the fact that Geoff and I started the tournament to bring funds and awareness to breast cancer research and education, but it is also a reminder that we cannot stop our work. Since loosing my mom, Tessa Newsom, to breast cancer some unimaginable 10 years ago, I have made it my mission to ensure my mother will not be forgotten. My passions include Cancer Prevention Institute of California, where I have been a board member for over 10 years, the Breast Cancer Emergency Fund, UCSF Medical Center, The Stanford Cancer Supportive Care Program, and countless other organizations that I commit to for the purposes of beating this retched disease. The most difficult part is accepting that we have not won the fight, but we battle on knowing that we will prevail with your help.

Please join me in the fight again breast cancer on Monday, April 30, 2012 for our 13th Annual PlumpJack/LINK (Learning, Information, Networking and Knowledge) Golf Classic taking place at Lake Merced Golf and Country Club and supporting the Cancer Prevention Institute of California (CPIC).

The Cancer Prevention Institute of California is dedicated to its mission of preventing cancer and reducing its burden where it cannot yet be prevented. Their cancer educators work in and with the community to help individuals make informed decisions about their health and health care. This includes education about treatment choices, managing treatment side effects, family issues, health insurance, employment, family genetics, nutrition, self-advocacy in the medical system, and much more. Their CPIC scientists are at the forefront of research into the causes and prevention of cancer so we can stop this disease before it starts and keep our families and friends healthy.

The Annual PlumpJack/LINK Golf Classic includes a full day of activities including breakfast, chipping & putting contest, 18-hole shotgun golf game, lunch, on-course activities throughout the day, cocktail reception, silent auction, dinner, live auction, entertainment and more. For more information or to sign up, please contact Courtney Jermain at 415.345.5712 or click here.

In honor of our annual event we will also be pouring Tessa's Cuvee by-the-glass at Balboa Cafe San Francisco throughout the month of April. Usually only available for purchase at PlumpJack Wines & Spirits, Tessa's Cuvee honors my mother Tessa Thomas Newsom, who lost her fight with breast cancer in 2002. All profits from the cuvee being poured by-the-glass will be donated to the Standard Center Patient Services supportive care program. This innovative program bridges the gap between traditional medicine and holistic healing. Tessa avidly supported this free program which is available regardless of economic status.

For questions or to get involved, please call 415.346.5712 or click here.

PlumpJack Cookbook Recipe Challenge: Second Round, Granola

2012-04-04T13:46:00.007-07:00

When I embarked on PlumpJack’s famous granola recipe I had just experienced it the day before while visiting our Squaw Valley Inn property. They serve a fabulous breakfast buffet for all of their guests, it’s quite impressive, I highly recommend. I am normally not drawn to granola when things like bacon, eggs and waffles are available, because those items are usually NOT available at a standard breakfast buffet, but this time I decided to go for it because everyone seemed to be eating the granola, and I felt like an outsider who must try whatever everyone else seems to be enjoying. So, yes, I indulged and boy was it delicious. I was thrilled when I found it in the PlumpJack Cookbook and was able to recreate. I make a lot of granola for my family since it’s usually kind of expensive and I can make quadruple the amount for what I can buy a small bag for at the store. I should note that I did make some changes only because I didn’t have a few items and didn’t want to purchase as I probably wouldn’t have any future use for them. For instance, I left out the corn syrup, and felt like it was absolutely sweet enough to skip this ingredient. I also didn’t have wheat germ, and all tasted well without that ingredient, too. And lastly, I used coconut oil instead of butter, which is a bit healthier and enhances the coconut flavor.

With Easter quickly approaching, I encourage you to make a big batch for your Easter brunch and include with some thick Greek yogurt, fresh fruit and honey. It’s totally satisfying and pretty healthy to boot. If you do make it, please let us know how it turned out on the PlumpJack Group Facebook page and also post pictures. The more posts and photos you submit during our recipe challenge, the closer you get to a dinner for two at the Balboa Café in San Francisco or Mill Valley.

PlumpJack Granola (originally published in the PlumpJack Cookbook)

¾ (1 ½ sticks unsalted butter)

1 cup honey

1 cup maple syrup

½ cup light corn syrup

4 cups rolled oats

½ cup shredded coconut

½ cup chopped pecans

½ cup slivered almonds

½ cup sesame seeds

½ cup flax or millet seeds

¼ cup unsweetened wheat germ

¾ teaspoon ground cinnamon

½ teaspoon coarse salt (kosher)

1 ½ cups mixed dried fruit (raisins, cherries, cranberries, apricots, figs, etc.)

Pre-heat oven to 350 F.

In a saucepan, combine butter, honey, maple syrup and corn syrup and slowly bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes, stirring frequently. Watch carefully to make sure liquid does not boil over.

In a large bowl, combine the oats, coconut, pecans, almonds, sesame and flax seeds, wheat germ, cinnamon, and salt. Pour hot syrup mixture over dry ingredients and combine.

Lightly oil the surface of a large baking pan with canola oil. Spread granola mixture evenly into the baking pan and bake for 15 minutes stirring occasionally to prevent sticking or large clumps from forming. Remove the baking with the granola from the oven and stir in dried fruit, mixing evenly. Return to the baking pan and to the oven and bake until golden brown, about 30 more minutes.

Let cool completely before sealing in an airtight container.

Serve with granola accoutrements, like yogurt, fruit, and honey.

PlumpJack Cookbook Recipe Challenge: First Up, Roasted Banana Muffins

2012-03-31T13:55:00.013-07:00

This last weekend I embarked on a challenge from Hilary (PlumpJack President), who, after I said it would be a great idea to make items from the PlumpJack Cafe cookbook and write about them, responded with, “let’s not talk about it, let’s do it.” The proof is now in the muffins, like the roasted banana muffins that were first up. I chose this recipe because I was out of cereal and various other breakfast items and thought it would be a good idea to whip something up for my son’s morning fix. Turned out he loved the muffins so much he hid them after I told him we would take the rest to his school to share with this classmates. Obviously, he’s an only child.

So begins this blog post series where I cook my way through the PlumpJack cookbook. I won’t be recreating every item in the book, but will choose the dishes that most interest me and that are most accessible for what I already have in my pantry or fridge that need just a few additional ingredients. I will most likely improvise, which means replacing ingredients with other similar ingredients, and I encourage others who want to take this challenge to do the same. The objective is to share these great tried and true recipes online since the book is no longer available in print. Stay tuned for our weekly recipe posts from myself, a PlumpJack Group team member, and our guest contributors. Our hope is that we’ll inspire a community of like-minded individuals who want to try new recipes and have fun with it. Come along for the ride and take the PlumpJack Cookbook Recipe challenge.

If you’re up for the challenge you will be rewarded. The person who cooks and posts the most images with feedback from the cookbook on our Facebook page will earn accolades and a complimentary dinner for two at Balboa Cafe in San Francisco or Mill Valley.

Roasted Banana Muffins

Recipe from The Carneros Inn.

2 ripe bananas
2 cups AP flour
1 ¼ sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup milk
1 large egg, beaten
4 tablespoons (1/2 stick) butter, melted

Pre-heat oven to 400F. Cut a three-inch slit down each banana and lay on a baking sheet. Roast bananas until the skin turns black (see photo) and the juices in the banana start from the slits in the skin (about 10 minutes). Remove bananas from oven, keep oven on at 400F. After bananas cool enough to handle, discard peels and place in a large bowl or shallow dish. Mash with fork and set aside.

In a large bowl combine dry ingredients. In another bowl mix wet ingredients and mix with mashed banana. Thoroughly combine the dry ingredients with banana mixture and stir to blend well.

Place a paper baking liner in the muffin tray (I did not since I didn’t have on hand, I used a non-stick muffin pan and rubbed with butter and it worked fine). Spoon muffin mixture about ¾ full. Bake until golden brown, or until toothpick inserted comes out clean. About 15 to 20 minutes.

Makes 12 muffins

A Little Luck O' the Irish with Green Eggs and Ham from Chef Rick Edge

2012-03-15T14:33:00.007-07:00

Balboa Cafe Mill Valley's Executive Chef, Rick Edge, shares his St. Paddy's Day inspired breakfast for the upcoming festivities this weekend. Move over corned beef hash, there's a new kid in town. Happy cooking!

GREEN EGGS & HAM

Serves Four

8 large eggs
4 tablespoons clarified unsalted butter
4 slices Caggiano’s Artisan Ham (3-4 ounces each)
8 ounces green garlic hollandaise (recipe below)
4 servings home style breakfast potatoes

Sear ham on a cast iron skillet until caramelized and heated through - set aside. Heat a small non-stick fry pan over medium heat and add the butter. Crack two eggs into the pan, cook eggs until the whites start to set, then jiggle the pan to make sure eggs are not sticking. Flip eggs and cook for about another 10-15 seconds.* Place eggs on desired plate, garnish with green garlic hollandaise and serve with Caggiano’s ham and home style breakfast potatoes.

*This process will have to be repeated unless multiple non-stick pans are available.

Green Garlic Hollandaise

4 egg yolks
½ lb green garlic tops, cut ½ inch thick
1 tablespoon canola oil
8 ounces vegetable broth
1 tablespoon freshly squeezed lemon juice
¾ cup clarified, unsalted butter
Dash tobasco

Salt and pepper to taste

In a medium sauté pan over medium high heat, cook green garlic in canola oil until the color starts to turn. Add the vegetable broth and bring the liquid to a boil; reduce liquid bay half. Transfer green garlic and liquid to the bowl of a blender and blend on high until smoothly pureed. Over a double boiler* whisk the egg yolks along with the green garlic puree until the eggs have doubled in volume. Being careful not to let the eggs get too hot and scramble, slowly drizzle the melted butter into the eggs while continuing to whisk. Once all the butter is incorporated into the eggs and the sauce has doubled in volume, remove from the heat and whisk in tobasco, lemon juice, salt and pepper. Cover sauce and place in a warm spot until ready to use.

*If you do not have a double boiler, you may whisk the eggs in a stainless steel bowl over a sauce pot containing simmering water. Be sure not to let the bottom of the bowl touch the water or the eggs will get too hot.

Home Style Breakfast Potatoes

6 medium to large red potatoes, diced in ½ inch cubes
2 tablespoons salt (for blanching water)
2 tablespoons canola oil
1 red onion, diced
3 cloves garlic, minced
1 tablespoon paprika
½ tablespoons ground cumin
¼ tablespoon ground coriander
½ tablespoon ground black pepper
¼ cup chopped fresh parsley
2 tablespoons chopped fresh chives

Salt and pepper

Place potatoes in a large pot and cover with cold water. Season water with salt and bring to a boil. Cook until tender but still slightly firm, about 8 minutes. Drain the potatoes allowing them to cool and dry. In a large skillet, heat the canola oil over medium high heat. Add the potatoes and let them sear for two minutes or until they start to color on the bottom. Season the potatoes with salt and pepper. Stir the potatoes to allow them to color on as even as possible. Once potatoes are evenly browned and crispy, add the red onion and minced garlic and stir potatoes for about a minute to allow the onions and garlic to perfume the potatoes. Add the spices and herbs, season with salt and pepper and set aside.

Hilary’s Hit List: The Caring Fashion Police, More Like “Hall Monitor”

2012-03-05T09:27:00.007-08:00

Although I am a fashion-enthusiast and find myself obsessing over clothes regularly, I don’t feel as though I am the most qualified member of the fashion police. My personal style tends to favor designers such as Tory Burch and Nicole Miller, which are not exactly Oscar-runway worthy, although I am proud to have their pieces be the “couture” in my closet.

Ironically, I just returned from a buying trip with PlumpJack’s Director of Retail, Sara DeDeo. We were there on a mission to seek out fashions that best reflect our clients for our PlumpJack boutique at The Carneros Inn in Napa. So, with New York fresh on my mind and fashion as my inspiration, I feel good about my red carpet picks.

Leg or no leg, Angelina Jolie’s dress was magnificent! Gwyneth Paltrow followed the white trend nicely and gets my vote for best dressed. Michelle Williams’ poppy dress was bright and beautiful. Octavia Spencer’s glittery ensemble was positively perfect. Oh and, who knew, a former wrestler, Stacy Keibler, gets my vote for her eye-catching and stunning gold dress. Overall, I feel they were all glamorous and gorgeous, and of course, we all know it is what is inside that really counts. Right? Well, maybe Oscar night is the exception to that rule.

I did notice after my New York buying getaway that the fall collections all included some of the same vivid colors reminiscent on the red carpet –like that vibrant emerald green worn by Viola Davis, or the gorgeous blue on Tina “Funny” Fey, even the meticulous embroidery in Jessica Chastain’s dress.

I noticed the upcoming collections were more sophisticated than in the past and there were a lot of references to “date night” with flowy silk blouses and beautiful printed dresses. Thankfully jackets are back and in a big way- hounds tooth, embroidered, leather, patent, metallic, you name it, they made it!! Maybe it’s the climate in San Francisco that make the coat/jacket/blazer my single favorite piece of clothing.

I love fall, I am just sorry that it is coming so soon, especially after skipping over winter on the West coast! But first, enjoy the “first snowfall” in March, just before spring, and then let’s ease nicely into the pool.

Fashion is fun and so is tuning into what is happening in the world of fashion. Whether it’s checking out the Oscars or the streets of San Francisco, I love it and always will.

Q&A With World Champion Freestyle Skier, Curtis Tischler

2012-02-27T13:25:00.006-08:00

At PlumpJack, we’re lucky to have a resident World Champion Freestyle Skier. Our own Curtis Tischler is the Director of Real Estate Sales for The Orchard at The Carneros Inn (a PlumpJack property). Curtis is a former eight year member of the US Ski Team and was a member of the 1997 World Championship Team. He has had more than 15, Top 10 World Cup finishes and was selected for 1998 US Olympic Team. So, if someone told you that you had the opportunity to get up close and personal with Squaw Valley and have Curtis as your personal guide on the mountain, you would probably jump at the chance. Right? If you’re a guest of PlumpJack Squaw Valley Inn and you happen to be staying and skiing on a Tuesday, you can sign up (space is limited) to ski with Curtis. On Tuesdays through March, guests who are advanced/intermediate skiers can experience this once-in-a lifetime opportunity. Because we’re so lucky to have Curtis as a part of the PlumpJack family, he agreed to a little Q&A, so our readers can get to know him a little better.

First off, how did skiing become such a huge part of your life?
Many people grow up skiing on the weekends with their family and friends, but to get to the level of skiing that you accomplished requires a lot skill, time, and talent. I grew up in the Reno/Lake Tahoe area and started skiing at the age of two. My parents and family were a huge part of why I was able to become an accomplished skier. By the time I was 18, I was a member of the US Ski Team and competed in World Cup events around the globe. For the next nine years, I skied 250 to 300 days a year by traveling back and forth between the Northern and Southern Hemispheres. My success was a combination of hard work, dedication, and some natural talent!

To become an elite skier, what kind of training did you have to commit to?
To become an athlete at a world class level requires a 100% commitment all year around. The ski season never really ends it just keeps going. The strict, regimented routine required by the US Ski Team was one of the hardest jobs I’ve ever had. I always look back on my days on the ski team as a foundation for what it takes to succeed in the rest of the world.

Growing up, many people idolize athletes, actors, musicians, etc…Is there anyone who you looked up to who influenced you and helped you achieve success in life and skiing?
There were many people that I looked up to in the ski and outside world that helped me along the way. However, I would have to say that ultimately it was the support of my family that helped me to achieve success.

Obviously you have an affinity for Squaw Valley and the mountain. What makes Squaw stand-out among the other mountains in Lake Tahoe (North and South)? Why should people choose Squaw when there are so many options?
Squaw Valley is a special very place for me personally, I grew up skiing on that mountain and there are very few resorts in the Lake Tahoe basin that can compare. I have been fortunate to ski on almost every continent on the planet, from resort skiing to helicopter skiing, and I can attest that Squaw is the best place on earth when the snow conditions are good!

And, now that you’re spending a lot more time living and working in the Napa Valley, why should people choose the real estate options at The Carneros Inn versus other options in the Napa Valley?
Both The Carneros Inn and the Napa Valley have become world famous destinations. In addition to Lake Tahoe, the Napa Valley is hands down one of the most special places in the state of California. If you haven’t had the opportunity to stay at The Carneros Inn or spend time in Wine Country, then you have no idea what you’re missing! I love this place and the lifestyle…I have found a new passion for food and wine and cycling in the vineyards.

I am sure real estate sales is very different than clocking in at the mountain as your job? What attracted you to the life of real estate sales and how did you end up in the Napa Valley after calling North Lake Tahoe your home for so many years?
North Lake Tahoe is an incredible place for beautiful scenery and outdoor sports, however, after spending most of my life in the mountains, Napa Valley seemed like an oasis from the day-to-day stresses of mountain living. It takes a lot of effort to live in the mountains and deal with the snow, power outages, snow drifts, the cold, the ice, bears, food shortages etc. I have been a real estate broker in California for almost ten years and have owned my own real estate brokerage and have worked with The Ritz Carlton Development Company. Eventually, I found my way to the Napa Valley and became the Director of Real Estate Sales at The Orchard, a PlumpJack /Timbers Resorts Property.

What can guests of PlumpJack Squaw Valley Inn expect when they sign up for a morning of skiing with Curtis Tischler?
Guests can expect a fun, one-of-a-kind experience on and off the mountain, totally enhanced by insider information from a lifelong local who happens to be a former World Champion skier. I can introduce guests to the best of Squaw Valley and show them why this place is one of the best ski areas in North America!

Visit us online and click on 'Ski with a Pro' for more information.

Sunday Bloody Sunday

2012-02-03T15:43:00.000-08:00

Is there a better day than a Sunday to drink a Bloody Mary? I don’t think so. Saturday nights are usually full of action (and sometimes multiple alcoholic beverages), and whether you’ve worked a long weekend or been out for some drinks with your friends, why not unwind and brighten your day with a delicious, tomato-based libation to go along with your lunch at PlumpJack Cafe in Squaw Valley, USA?

As a barman at PlumpJack on Sunday mornings for more than six years, I’ve had my hand in making a lot of bloodies. Our long-standing and locally-famous PlumpJack Bloody is hard to beat. When the ratio of ingredients is just right, there is a spice, a sweetness, and a savory quality that is just sublime. A twang of horseradish and some dark pickapeppa sauce along with green and red Tabasco, fresh lemon juice and Worcestershire bring it all together. If you haven’t tried one, it’s time.

But a few years back, myself, Steve Lamb, and several other PJ associates, started to play with the idea of the Bloody Mary. Our experiments, which involved raiding the kitchen of ingredients and filling the bar with herbs, vegetables, and spices to create new recipes, quickly grew into what we now call “Sunday Bloody Sunday.”

All winter long, from 11:30am to 3:00pm, come in to sample our tasty and creative recipes on our Sunday Bloody Sunday Menu, including our newest, the Mediterranean Bloody, made with pepper-infused vodka, basil, garlic, freshly pureed Spanish olives, tomato and lemon juice, and garnished with a slice of bacon, rock shrimp, and our house-pickled seasonal vegetables. Others include our Michelada de Sangre, the Asian-Inspired Bloody, and the Southern Bloody, all of which stick to our theme of taking famous ingredients from specific geographic regions and incorporating the flavors into a new recipe.

See you next Sunday.

Jake Spero
PlumpJack Squaw Valley Inn Barman

For more information call: 530-583-1578 or visit us online.

Hilary Newsom's Valentine's Day Wishes

2012-02-01T13:43:00.000-08:00

A few of my favorite things for Valentine’s Day, if I actually celebrated it, would be the following...

An Open Letter to My Husband of 11 Years...

Geoff, I hope you’re reading this?

My darling Geoff,

If we have someone to watch the girls and can spring for a getaway, I would love a trip to The Carneros Inn, where I can indulge in one of my favorite dishes at FARM, the renowned lobster risotto with a glass of Billecart Salmon Rose. The next day, a couples massage at the spa, would be a nice bonus. But if you had staying closer to home in mind, I am always a BIG fan of the ridiculously delicious mussels at Balboa Cafe in San Francisco with a glass of Whispering Angel rose and then a short walk up the street to for dessert to Gamine Restaurant on Union Street for their crepes. Honey, don’t worry if we have to stay in, I’d be happy with a glass of my favorite Cabernet, CADE Howell Mountain, and a cupcake from Susie Cakes on Chestnut street, yes you guessed it, red velvet. I’d like to enjoy these while soaking in a nice bubble bath while reading US Magazine. A girl’s gotta catch-up on her gossip. And if none of the above is happening, you can bake me cake and hide a nice bauble from Tiffany’s in the center.

But seriously, after 11 years of blissful marriage, I don’t focus too much on one silly day out of the year, so if you can’t make this happen on February 14th, you can surprise me on any other day of the year to show your love and affection and I will be just as pleased.

Yours Truly,
Hil

January: Napa Valley Restaurant Month

2012-01-10T14:03:00.000-08:00

It’s Restaurant Month in Northern America’s most celebrated food and wine destination. And we are very, very happy. For the month of January, whether you live in Napa or plan on visiting, PlumpJack has the inside scoop on great offers and culinary delights that you won’t want to miss. 50 of Napa Valley’s restaurants and hotels welcome the New Year with Restaurant Month, including our two restaurants at The Carneros Inn.

The Boon Fly Caf é will feature a special three-course prix-fixe dinner Monday- Thursday for $20.12.

FARM will feature a selection of half-priced wines by-the-bottle on Wednesdays and a special three-course prix-fixe dinner on Thursdays for $20.12. Talk about an amazing deal!

We’ve put together a list of our favorites from our very own PlumpJack foodies below. Be sure to tell us about your favorites!

1. Special Wine Offer: Fish Story. PJ employees love Fish Story and for the month of January they are offering half price on every bottle at brunch, lunch and dinner.

2. For soup that will leave you speechless? Visit Bistro Jeanty and try Chef Philippe’s famed Crème de Tomate En Croute (this dish alone is worth the trip). For the month of January, they are offering a special three-course prix-fixe lunch menu for $55 for two and a special three-course prix-fixe dinner menu for $70 for two.

3. For an intimate restaurant experience, visit Angele Restaurant. We love the rustic, yet elegant dining room and riverfront terrace for warmer nights. During the month of January, enjoy a complimentary glass of sparkling wine when you dine at the restaurant.

Check out all Napa Valley has to offer during Restaurant Month here.

To book your reservation at FARM, please call: 707.299.4880
To book your reservation at The Boon Fly Café, please call: 707.299.4870

Hilary's Hit List

2012-01-05T09:34:00.000-08:00

PlumpJack's President, Hilary Newsom's Guide to a Ski Town

For those of you, who can’t possibly think of Squaw Valley for anything other than skiing, think again! I am living proof of this since I have skied maybe 9 hours in the last nine years. In those 9 years I still manage to travel to Squaw frequently for both business and pleasure. While my husband and kids conquer KT 22, I take this time to rediscover what I love most about North Lake Tahoe and especially Squaw Valley. Here is my “Hit List,” I hope you find the time to experience some of my favorite things.

Always Time to Shop – Shopping is my weakness. I covet the latest ski and après ski wear, because even if I am not technically on the slopes, I still want to stand-out in the crowd with the latest fashion-forward gear. You can always find the best in mountain accoutrements at PlumpJack Sport. If your toes are feeling a little frost bitten, a nice pair of Uggs will remedy that and we have the best selection. If you’re feeling a little frumpy after being in your ski clothes all day, Sara can find you the perfect outfit for dinner and cocktails. Of course, they have all the essentials, too, like goggles, ski jackets and cozy socks.

Winding Down: Who says relaxing is not an activity? With so many obligations year round, relaxing is a treat for the mind, body and soul. I tend to be drawn to the cozy fireplace with a glass of wine in the Bar at the PlumpJack Squaw Valley Inn. If I am feeling a little more adventurous, the outdoor fire pit at the base of the mountain is a great place to show off my new après ski wear with my hot tea in hand.

Indulging: Squaw Valley boasts many great restaurants. I like to keep it light with some delicious sushi at Mama Sake, but you cannot beat the Seafood Poke Cones by Chef Wyatt of PlumpJack Cafe- I am a bit of a PlumpJack Cafe cone connoisseur – I have been eating them for 16 years after all, but these are definitely the best I have had. Mmmmmm…

Family Fun: Given that I grew up ice skating every Saturday night in Marin County, the Olympic Ice Pavilion perched at the crest of Squaw Valley's upper mountain is a favorite place for me. I can see all the way to Lake Tahoe while I skate backwards (did I mention that I never learned to skate forwards?). This is a great activity for the whole family and the adults can always grab a pint to quench their thirst after all that skating backwards and of course, the kids can sip hot chocolate to keep the chill away.

Leisurely Morning: With my busy schedule, I love days when I can have a nice sit-down, civilized breakfast. I like to venture out of Squaw Valley to Truckee to one of my favorite spots, Squeeze In. Their menu is insane, even the pickiest eaters will find something they’ll love, and my husband loves the special house sauce that goes with almost everything savory. And if you’re so inclined, when you return to Squaw, the adults should check out Sunday Bloody Sunday at PlumpJack Cafe where you’ll find a creative selection of some of the best-tasting Bloody Mary’s around. Guaranteed!

Celebrate the New Year Dining with PlumpJack

2011-12-29T16:52:00.000-08:00

Need to make last minute plans for New Year’s Eve? Whether you’re in the San Francisco Bay area, Napa or Tahoe, we’ve got just the place for you…

NAPA:
New Year’s Eve Dinner at FARM

The first seating will feature a six-course menu and will begin from 5:30 to 6:30pm. $125 per person. The first seating is a two hour seating.

The second seating will feature an eight-course menu and entertainment. The dinner will begin from 8:00pm to 9:00pm. Entertainment and dancing featuring Dizzy & Grover: 8:30pm- 12:30am. $175 per person. Click here to view the menu.

To make a reservation, please call: 707.299.4880

New Year’s Eve Dinner at Boon Fly Café
In addition to our dinner menu, we are also offering a 4-course prix-fixe menu for only $59 per person. Click here to view the menu.

To make a reservation, please call: 707.299.4870

SAN FRANCISCO & MILL VALLEY:
Celebrate at Balboa Cafe in San Francisco or Mill Valley

The elegant bar and festive holiday décor makes the Balboa Cafe the perfect place to celebrate the New Year with friends and loved ones. Enjoy specials in addition to our regular menu at both locations.

Reservations at Balboa Cafe San Francisco are only taken for parties of six or more, call 415.921.3944. For reservations at Balboa Cafe Mill Valley, please call 415.381.7321.

LAKE TAHOE:
Dine with PlumpJack Cafe

Enjoy a special prix-fixe menu for $120 per person. Click here to view
the menu.

Call to book your reservation: 530.583.1578.

Soup Night Social: Clam Chowder

2011-12-28T16:35:00.000-08:00

We are excited to share PlumpJack Cafe Executive Chef, Ben “Wyatt” Dufresne’s Clam Chowder which is a perfect comfort food for a cold Winter day. Whether you plan on serving it at your next gathering or plan on cooking this for a loved one during the holiday season, this is sure to be a crowd pleaser. Below find Wyatt’s flavorful recipe that you can make at home:

INGREDIENTS
1 cup carrot, medium dice
1 cup celery, medium dice
2 cup yellow onion, medium dice
1 cup green bell pepper, medium dice
1/8 cup garlic, chopped
½ pound bacon, pasted
1 ½ pounds canned diced tomatoes
1 pound chopped clams plus juice
1 pound baby clams
2 ounces bourbon
¾ tablespoon tabasco sauce, to taste
1/8 cup worcestershire sauce, to taste
1 cup russet potatoes, medium diced
½ tbsp angostura bitters, to taste
½ tbsp kosher salt, to taste
¼ tbsp ground black pepper, to taste
5 each bay leaf, in sachet
¼ bunch tarragon, in sachet
¼ bunch thyme, in sachet
¼ bunch parsley stems, in sachet

DIRECTIONS
1. Put bacon in blender or food processer and puree to a paste
2. Render bacon in large pot - when brown add garlic and cook 5 minutes
3. Add carrots, celery, onion, bell peppers and cook until tender
4. Add tomatoes, sachet of herbs and simmer 30 minutes
5. Add bourbon and cook 10 minutes to cook out alcohol
6. Add clam juice from cans and potatoes, cook about 15 minutes till potatoes are tender
7. Remove sachet and squeeze out excess liquid then season with tabasco, bitters, Worcestershire, salt and pepper
8. Remove from heat and add clams then readjust seasoning

* Serves 20 people

Too busy to cook during the holidays? Visit PlumpJack Cafe at Squaw Valley Inn to try his delicious soup for yourself.

Address: 1920 Squaw Valley Road Olympic Valley, CA 96146
Call to reserve a table: 530.583.1578

Paul's Pick: Vine Hill Ranch Estate Cabernet Sauvignon

2011-11-21T10:01:00.000-08:00

Over the years I have been fortunate to taste many, many California Cabernets, and there have been many that are truly excellent, but it is rare (like not in the last 12 years) that one crosses my path where the only way I can describe it is 'extraordinary'!

Vine Hill Ranch has just released its first ever estate Cabernet Sauvignon. The property is located in the southern corner of the Oakville appellation. Bob and Alex Phillips began cultivating fine winegrapes here in 1959 and with the founding of Phillips Family Farming. Vine Hill Ranch continues to produce exceptional fruit for a collection of premier Napa Valley Cabernet Sauvignon vintners. Their vineyard is divided into 7 blocks, and each is picked, vinified, and aged separately. The blocks are then selected and blended for the finished wine. The label indicates which blocks were used and gives their date of harvest, as well as other technical information. Only 300 cases were procuced.

Extraordinary wines usually come with a hefty price, and this wine is no exception ($150 a bottle), but I compare the wine to other Napa Cabernets that sell for 2 to 3 times the price, and I like this one more! This is a world-class Napa Cabernet that is delicious now, but should be put in the cellar next to the great Bordeaux. If you are looking for that "extraordinary" gift this year, don't overlook the 2008 Vine Hill Ranch Cabernet Sauvignon. Needless to say, supply is very limited!

Call 415.346.9870 to order or visit our store located at: 3201 Fillmore Street SF, CA 94123

Holiday Guide: PlumpJack Fantasy Gifts

2011-11-08T10:18:00.000-08:00

Are you looking too add some extravagance to your holiday season? We've compiled a list of fantasy gifts to inspire below...

3 gifts that are outrageous, fun & distinctively PlumpJack:

1) Vertical of Cult Cabernet, Spottswoode, featuring 2003- 2008 vintages. Very limited. $975
2) Surprise and celebrate with a Magnum of Dom Perignon and a Magnum of Cristal. $1,300

3) Party basket with Champers, hats, glasses and chocolate, including Krug, Dom Perignon, & Cristal. $1,000

Call 415.346.9870 to order.

Holiday Guide: Give the gift of membership

2011-11-03T09:54:00.000-07:00

A personal favorite for many is giving a gift membership to one of our many PlumpJack monthly clubs such as: Monthly Wine Club, Red Rogues Club, Beer of the Month Club, Scotch Club and The (new!) "Just In Case" Club. It is truly the gift that keeps on giving.

The Monthly Wine club features unique wines from around the world are hand-picked by Paul Birman, our proud wine expert who has been with PlumpJack for 15 years! This is a great opportunity for those who love to explore new varietals.

Alternatively, the Red Rogues Club was created specifically for the red wine connoisseur, offering the opportunity to taste three superb red wines every quarter - delivered right to their home. Recipients will experience the unique flavors and components of distinct red wine flavors, components and food accompaniments that make red wine so appealing.

Do you have a beer enthusiast in your life? The finest craft beers will be delivered and recipients will surely enjoy the hard-to-find, interesting and unusual beers hand-selected from the US, Belgium, the British Isles and more.

Scotch Club members will receive a single bottle of top-flight Scotch. The focus of the Scotch Club is to explore and discover the intricate differences between whiskies of the various regions of Scotland, from the Lowlands to the Highlands, and all the far-flung Islands of the Orkneys and Hebrides. This unusual yet special gift will wow.

If you have a family member or friend that works too hard and doesn't have time to shop then they will appreciate a membership to the "Just In Case" Club. A mixed case of wine will be delivered to their doorstep ($15- $20 per bottle) every other month so they will never be caught without a bottle of wine!

You can't go wrong with any of these options.

Visit us online for more information about our monthly clubs or call 415.346.9870.

Holidays with PlumpJack: Gift Cards

2011-10-25T16:09:00.000-07:00

Do you feel like every year the holidays sneak up on you? We've put together a holiday guide to help you get a head start on your shopping, party planning, holiday dining reservations and more! Over the next couple of weeks, we’ll be giving you helpful hints on what to do this holiday season.

PlumpJack has several gift giving options that are easy, fun and affordable. First up on the shopping list: the PlumpJack Gift Card. The best part? The card is redeemable at any of our 14 locations in San Francisco, Mill Valley, Napa and Tahoe. Choose from a variety of card designs, compose an (optional) gift message and then we will ship it to your lucky recipient.

10 PlumpJack Gift Card Ideas...

- Ski weekend at PlumpJack Squaw Valley Inn
- Dinner for 2 at Balboa Cafe Mill Valley
- Spa Day with the girls at The Carneros Inn
- Sunday brunch at Balboa Cafe San Francisco
- A new winter wardrobe from PlumpJackSport SVI
- Membership to our Wine of the Month, Red Rogues and Beer of the Month
- A Winemaker dinner at PlumpJack Cafe
- Wine Tasting with friends at PlumpJack Winery
- A VIP Tour and Tasting at CADE Winery
- A bottle of our famous PlumpJack Cabernet Sauvignon

Click here to order your gift card now!

Stay tuned for more gift giving options and ideas over the next couple of weeks…

Belvedere Intense Unfiltered 80 Vodka

2011-10-05T17:51:00.000-07:00

I'm not a vodka drinker, but love to play with gin. As a wine drinker gin makes more sense-it has flavor. I can appreciate using vodka for it's potency in cocktails, but by itself? I have never understood until now.

I recently had a chance to sample a new vodka-Belvedere's Intense Unfiltered 80 Vodka. Made from 100% Polish rye, Belvedere Unfiltered is distilled similarly to the traditional Belvedere, but it’s not filtered or polished . This preserves more of the flavor and characteristics of a rye-based spirit while still maintaining an easy drinkability and clean finish.

Belvedere Intense Unfiltered 80 Vodka has a very soft nose with subtle vanilla notes backed with slightly yeasty tones. The entry has some nice flavor with the vanilla from the nose carrying through and accompanied by a slightly salty caramel. The spice from the rye really comes out in the mid-palate, but it’s not overly aggressive or out of balance with the rest of the flavors in the vodka. The finish has some subtle, toasted creamy caramel notes and finishes clean. This is not a “gimmicky” infused vodka. The flavor comes from the high quality rye, and the texture is a result of not stripping the finished product by over filtration. It would be hard for me to give up my gin martini, but an ice cold Belvedere Intense Unfiltered 80 Vodka served up a with a twist seems mighty tasty to me as well.

Call PlumpJack Wines Fillmore to order at 415.346.9870 or visit us at the shop: 3201 Fillmore Street.

Fall Into Fall

2011-09-12T14:48:00.000-07:00

Fall will be here before we know it. And with the changing seasons, comes weather that calls for cozy sweaters, chic boots and soft scarves. With fresh cashmere, detailed sweaters and tailored dresses are arriving here daily at PlumpJackSport, you can build your wardrobe for the coming months that won’t only turn heads, but will last for seasons to come.

Tory Burch has done it again for fall – this season’s accessories include soft-leathered classic bags and wallets and even signature iPad cases! Neutral toned cardigans and sweaters, and suede and leather combo footwear create effortless style and make it easy to pair with your favorite accessories.

We also have your classics covered – like Nicole Miller’s signature tucked dress, Tory Burch Reva flats, feminine blouses from Joie, the softest sweaters and cold-weather accessories from Autumn Cashmere and coats from Laundry and Ted Baker.

We also have some new brands you will love: Heartloom offers retro meets modern tailored coats and vests with fabrics like wool and fur, complete with fun buttons and collars. Kuhl is a brand we picked up a la our sister store in Squaw Valley for the casual customer that wants comfort and detail. Simple, staple pieces for men and women from Kuhl make a great addition to any style and wardrobe.

The latest for fall from Tory Burch is the Corey Mid-Calf Flat boot. Leather and suede combine a phenomenal, functional boot that is not only an ideal height, but perfect for your leggings to tuck into or with tights and the perfect sweater dress.

The Corey Mid-Calf Flat Boot

Stop by PlumpJackSport at The Carneros Inn and we’ll help fit you for fall- 707.299.4858 . We are more than happy to ship too!

Written by: Manda Heath

Retail Supervisor

Wine for Wheels 2011

2011-09-08T09:59:00.000-07:00

Biking for a Better World and PlumpJack are teaming up for the 3rd annual “Wine for Wheels” dinner and live wine auction on Saturday, September 10, at 7:00pm in the PlumpJack Squaw Valley Inn Conference Center. The dinner includes a delicious four-course menu from Chef Wyatt and the PJ kitchen team paired with some spectacular wines from the generous winemakers who have donated for the event (see list below).

Eat, drink and be merry! The event supports local non-profit Biking for a Better World by helping to fund its programs and administrative costs. BBW programs directly improve peoples’ quality of life through bicycles by distributing equipment to children, disabled athletes and other communities in need of bicycles.

Get your tickets at http://www.bikingforabetterworld.org/ as soon as possible, as seats are soon to sell out and you don’t want to miss this fun evening of great food, wine, friends, and philanthropy!

Wine For Wheels
September 10, 2011

First Course
Heirloom Melon Salad
Arugula, Basil Gelee, Toasted Cashews, Grapefruit Vinaigrette

Honig Sauvignon Blanc Reserve 2009 Rutherford

Second Course
Wild White Mexican Shrimp
French Butter Pears, Rainbow Chard, Potato Confetti

Soda Rock Chardonnay 2009 Alexander Valley

Entree
Slow Roasted Pork Loin
Black-Eyed-Peas, Blue Lake Beans, Szechuan-Currant Reduction

Esoterica Pinot Noir 2009 North Coast

Dessert
Chocolate & Cheese

Syrah Cake, Beecher’s Flagship Reserve, Black Mission Fig, Sixteen 600 Olive Oil

Sixteen 600 Syrah 2007 Sonoma Valley

***

BBW would like to give a special thanks out to our generous donors for the auction:

Chris Pittenger and Skinner Vineyards
Phil and Arden Coturri, Sixteen 600 Wines
Brian Harlan and Dr. Loosen Wines
PlumpJack and Cade Wineries
Anthony Truchard, Truchard Vineyards
Astrale e Terra Winery
Ramey Wine Cellars
Barrel 27 Wine Company
Bjorn Larson
Robert Biale Vineyards
Steven Honig, Honig Vineyard and Winery
Mauritson Wines
Chappelet Vineyards and Winery
Chambers and Chambers Wine Merchants
Kali Kopley and Uncorked Squaw Valley

Paul's Picks: 2010 Castello di Ama Rosato and 2009 Etna Rosso

2011-08-30T10:39:00.000-07:00

My wife and I were out to dinner the other night at one of my favorite Italian restaurants (SPQR). We ordered a diverse combination of plates starting with fried surf clams and Branzino crudo with citrus and nuts. We shared a carafe of 2010 Castello di Ama Rosato, that was incredibly delicious and the perfect choice. We both marveled at the deep pink color and were surprised by the crisp, subtle, tart cherry fruit flavors.

We then had squid ink tagliatelle with red wine-braised octopus, followed by rabbit wrapped in pancetta. We tried an Etna Rosso from Sicily (my wife had never had one before). The spiciness of the wine reminds me of Aglianico and Nebbiolo. It has the weight of a French Pinot, some of the herbs of the Rhone, and was a delicious wine to pair with the rich flavors of the pasta, and its wonderful complexity surfaced with the rabbit.

We carry both of these wines, so do yourself a favor, enjoy them at home and save a few dollars!

2010 Castello di Ama Rosato $16.99

2009 Graci Etna Rosso $24.99

To order please call 415.346.9870 or visit us online.

Paul's Pick: 2010 Chateau de Pennautier

2011-08-26T17:05:00.000-07:00

I am always on the hunt for a bargain, but with wine it can be challenging. I'm not willing to sacrifice my standards for quality just to save a buck, so I'm thrilled when a wine like the 2010 Château de Pennautier crosses my palate. I've never heard of the appellation Carbadès (pronounced Cab-bar-dezz) until now, maybe because it only received its own Appellation d’Origine Contrôllée in 1999. Located in the most western section of the Languedoc, it is a place where Bordeaux varieties slam into the Rhone, meeting in Carcassonne.

The wine is roughly equal parts of Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec, combined with 20% Grenache and 10% Syrah. The wine displays the earthy, leafy character of Bordeaux when you first taste it, but then, once it breathes, the classic spices and garrique, typical of the best wines from the Languedoc, surfaces to create a delicious combination.

The wine is perfect with grilled and roasted meats, rich poultry dishes such as cassoulet, and mild to strong cheeses. It’s always very exciting and gratifying when you can share a wine of this character, and then boast about what a bargain it is. Try it for only $12.99!

To order this wine please call 415.346.9870 or visit us online.