Gnocchi with Morels and Snap Peas

We just returned from eating and drinking our way through Napa and Sonoma counties in California! I must tell you that we dined in some of the US’s most incredible restaurants, all of which have cushy carpeting for me to snooze.

The Napa Valley at this time of year is heavenly! The air is infused with roses and rosemary, which are in bloom in profusion.

One of the dining highlights was Martini House in St. Helena, owned by renown chef Todd Humphries. This is where Peter Chenaux will be starting his externship tomorrow, having graduated from the Culinary Institute of America’s Greystone campus. An innovative and tasty culinary experience with excellent and welcoming service.

The ultimate culinary experience had to be at Cyrus in Healdsburg. Everything from service through the eight-course tasting menu was a feast for the eyes and the palate. A sample tasting for you: Thai-Marinated Lobster with Avocado, Mango, and Hearts of Palm; Gnocchi with morels and snap peas; Soft Shell Crab with corn and scallions; Wagyu Beef with burdock and shiso in oxtails umeshu consomme artisanal and farmhouse cheeses; Verjus Sorbet with blood orange riesling soup to cleanse the palate; Strawberry Rhubarb Bread Pudding; and Caramelized Walnut Carrot Cake with yuzu-carrot sorbet. Wait,  there was more! Upon departing, they presented us with a personalized menu and a rich chocolate cake to take home. Each dish was accompanied by Cyrus-chosen international wines.

Memorable feasts!