The 2024 edition of Pebble Beach Food & Wine marked its return after the last one held in 2019. Spanning from Thursday, April 4th to Sunday, April 7th, 2024, this four-day extravaganza was a celebration of gastronomy and fine wines with an idyllic backdrop of Pebble Beach.

Nestled within the iconic Pebble Beach Resorts, this year’s festival brought together an impressive ensemble of 125 global chefs, 150 esteemed wineries, mixologists, sommeliers, and beverage experts. The festivities commenced with a Coast to Coast with The James Beard Foundation: Opening Night Reception hosted by Nancy Silverton. 

Silverton is a multifaceted American culinary icon known for her prowess as a chef, baker, restaurateur, and author. This event was nothing short of spectacular and featured a walk-around tasting that showcased the talents of 25 chefs hailed by the prestigious James Beard Foundation. It was a sensory delight with world-class wines, exquisite beverages, and generous bumps of caviar that elevated the evening to a truly indulgent affair.

One of my favorite bites at the event, Coast to Coast with The James Beard Foundation was the Arancini ala Bonifacio crafted by Chef Jonathan Sawyer from Kindling in Chicago, IL. This dish featured a perfectly crisp arancini ball bursting with a rich and creamy texture on the inside. What elevated the experience further was the combination of La Quercia Prosciutto, adding a savory and slightly salty flavor, along with the umami depth of anchovy, all harmonized with the indulgent creaminess of Corsican sheep’s milk cheese.

One of the highlights of my experience at Pebble Beach Food & Wine was attending the seminar, “An Exploration of Place: Five BOND Crus Tasting Seminar,” led by the Master Sommeliers Maximilian Kast and Carlton McCoy, Jr. MS, CEO of Lawrence Wine Estates. This immersive session delved into the unique terroirs of five BOND crus, showcasing different vintages. It provided fascinating insights into how each site’s character evolves over time. BOND, with its ‘Grand Cru’ quality wines sourced from Napa Valley’s finest hillside estates, exemplifies a commitment to crafting wines that authentically express their origins.

Following the enriching seminar, I made my way over to the Tasting Pavilion that featured 100 top-tier restaurants, wineries, and cocktail artisans. Live music by DJ Razzvio added to the vibrant ambiance, creating an unforgettable experience. A standout culinary gem was Heatwaves’ mildly spicy fried chicken sandwich, a delightful creation with perfectly balanced flavors and textures. I was pleased to discover that Chef Rudolfo Ponce serves them exclusively on Sundays in Pacific Grove.

What sets Pebble Beach Food & Wine apart is not just its culinary offerings but also its deep commitment to philanthropy. A significant portion of the festival’s proceeds support the programs of both the James Beard Foundation and The Pebble Beach Company Foundation, highlighting the event’s dedication to giving back to the community.

2024 Pebble Beach Food & Wine was an exceptional gathering that offered a rare chance to mingle with acclaimed chefs, sommeliers, and winemakers, all in one place! Despite the impressive turnout, the event was impeccably organized and seamlessly executed. I’m eagerly looking forward to returning next year!

In every glass of Corison wine, there’s a story of passion, perseverance, and the relentless pursuit of perfection. It’s a story that resonates with all who seek beauty in balance, and it’s a story that continues to unfold with each vintage.

The Visionary Behind the Vines: Cathy Corison

Cathy Corison has worked as a winemaker in the Napa Valley for over four decades and has mastered the art of producing Cabernet Sauvignon that is both powerful and elegant, a reflection of her own pioneering spirit. Her philosophy is simple yet profound – create wines that express the terroir of Napa Valley without compromise. Cathy has carved a niche for herself with her unique approach to winemaking.

The Signature Style of Corison Cabernet Sauvignon

Corison’s Cabernet Sauvignon wines are renowned for their balance, complexity, and astonishing ability to age gracefully. Cathy’s approach to winemaking allows the character of the vineyard to shine through in each and every bottle.

Corison’s Cabernet Sauvignon is a marvel of winemaking. It strays from the trend of overly ripe and heavily oaked Cabernets, favoring instead a more refined and nuanced style. These wines are celebrated for their vibrant acidity, layered tannins, and a bouquet of aromas that range from blackcurrant and plum to violets and spice. It’s a wine that invites contemplation, offering new discoveries with each sip.

I had the pleasure of visiting the winery recently for a tasting with Grace Corison Martin, daughter of winemaker Cathy. She guided us through a wonderful tasting that embodied a range of tastes, notes and textures across vintages – 2017, 2018, 2019 and 1999. I was amazed by the consistent silkiness across all four vintages. This silkiness across decades demonstrates Cathy’s intuitiveness when it comes to winemaking. As such, you can truly taste the craftsmanship in every bottle.

In a world that often favors the bold and the loud, Corison Winery stands out as a beacon of elegance and refinement. Cathy Corison’s vision and dedication to crafting exceptional Cabernet Sauvignon have not only earned her accolades but have also inspired a generation of winemakers. Whether you’re a seasoned oenophile or a curious explorer of the wine world, a visit to Corison Winery is a journey into the heart of Napa Valley winemaking at its best.

Imagine stepping into a world where the air buzzes with anticipation, glasses clink with the promise of discovery, and every corner holds a story of craftsmanship. Welcome to Premiere Napa Valley – not merely an event, but an annual auction hosted by the Napa Valley Vintners, where the elite of the wine trade convene.

At this grand affair, the wines are far from ordinary. Picture this: limited-edition vintages are auctioned and poured and only the crème de la crème of the wine industry hold the coveted golden tickets.

The stage for this spectacle? None other than the venerable Culinary Institute of America at Greystone. This year’s 28th annual auction was orchestrated by the venerable Sotheby’s auction house. Upon arrival, you will be greeted by paddles soaring, hearts racing, and an atmosphere so electric, it’s as if the very essence of excitement has been bottled!

This year, the virtual and live auction floors were a mosaic of global enthusiasts – 197 accounts from across 29 states and 10 countries, all united by their passion for Napa Valley’s vinicultural masterpieces. Among the stars of the show were 166 wines, including 12 collaborative lots crafted by 59 member wineries, each telling a tale of terroir and teamwork.

The auction’s crown jewels? Exquisite lots from names that resonate with legacy and luxury – think Fairest Creature, Silver Oak, and Stag’s Leap Wine Cellars, among others. These were not just lots; they were odes to the vine, fetching a staggering $3 million in total, all in support of programs that weave the narrative of Napa Valley’s enchantment.

But Premiere Napa Valley is more than an auction; it’s a symphony of connections, a toast to the artisans behind the bottle, and a beacon that elevates Napa Valley’s status in the wine universe. It’s where craftsmanship is celebrated, legacies are forged, and the essence of Napa Valley is shared with the world, one exquisite sip at a time.

Rachel Dickinson chats with Karen MacNeil, author of the award-winning book, The Wine Bible and Editor-in-Chief of WineSpeed.

They uncork a captivating conversation in Napa Valley, discussing their passions, memorable wine experiences, and dive into WineSpeed — Karen’s weekly digital newsletter providing fast and fascinating wine intelligence. 

Rachel also speaks about her latest venture, Cellar Mouse, a website dedicated to wine country travel.

Below is a transcript of their interview. 

Rachel Dickinson:
I am here with renowned author and founder of WineSpeed, Karen McNeil. Thank you so much for having me today here at your office.

Karen MacNeil:
I’m so glad you’re here. It’s great! 

Rachel Dickinson:
Thank you, it’s such a treat!

Karen MacNeil:
Yes.

Rachel:
Well, I’m really interested in learning more about WineSpeed and how you came up with the concept of it.

Karen:
It’s a good question, thank you, Rachel. You know, a lot of people know me for The Wine Bible, and The Wine Bible is..it’s big, it’s heavy, it’s a book and a number of years ago, I realized that this big change had begun to happen in wine communications. Not only were more people learning about wine from videos like what we’re doing right now, but, you know, blogs had really taken off and people were consuming wine information in smaller, faster bits in a sense.

What was a little disappointing, though, is that I found that a lot of blogs were. Yes, they were fast. Yes, you could read them fast. Sometimes they were fun, but they were also sometimes wrong. These blogs were written seemingly very fast without fact checking and I don’t know, as a researcher myself, I was disappointed in that.

And I thought, you know, I’m going to jump into that, into the pool too so I’m going to create a digital newsletter, which is what WineSpeed is. So it is fast. It’s fascinating. You know it, it’s super fun. We have thousands of subscribers. But I’m going to bring to that medium the kind of background research that went into The Wine Bible.

So we started WineSpeed, it’s been super successful. We have an 80% open rate and there’s nothing else quite like it in the wine business.

Rachel:
Yes, I agree. And I’ve been having a great time with the food and wine quizzes, I’ve learned a lot of new things. And I really love your edits as well on wine, such as Wines of the Year, so I’m curious, how can a wine fall into that category?

Karen:
Yeah, you know, one of the things that we decided to do right when we started WineSpeed, I don’t know about you, but I would often have just stacks and stacks of, you know, Robert Parker’s Wine Advocate newsletter or The Wine Spectator, and you know the title would be something like “250 Sonoma Chardonnays”, and I would think that’s why these newsletters don’t get read, because, you know, who can go through 250 Sonoma Chardonnays or, or whatever the subject might be. So we started with the idea that all anybody needs to know is one wine. So the first item in WineSpeed is always we call it “The Wine To Know”. WineSpeed comes out on Friday. Lots of people buy the “Wine To Know” for the weekend to have that weekend. And I think that’s in keeping with how people learn about wine these days, they often get turned on to a wine from a friend or from a family member, and that family member doesn’t say, “here are 220 Sonoma Chardonnays, you need to try”. That family member says, “I tasted this great wine, you should try it”. So WineSpeed is in a sense, it’s like what we’re doing now. It’s two friends who love wine, just talking with each other. And I think that’s why it’s become so successful. 

Rachel:
Yes, and I’m curious to know, because there’s a lot of wine industry intel in WineSpeed so how do you keep up with what’s current across the globe in the world of wine?

Karen MacNeil:
Yeah. You know, when I began, wine was a smaller world. In fact, there were whole books with titles, “Wines of the World”, and they would have one giant chapter on France, one giant chapter on Germany, a little bit on Italy and Spain and nothing else. Right. But today, to really know about wine globally, you have to know as much about what’s going on in New Zealand and Hungary and China and Japan and Chile and Argentina. It’s just a bigger world. So there aren’t many generalists like me left. Almost everyone is very tunneled into a specificity. So, you know, many writers there, their pinot noir specialists or their Napa Cabernet specialists, but I actually like, I mean, yeah, it does mean spending long hours at the office, but I like having a kind of global understanding of wine.

So, yeah, some woman has to do it. 

Rachel:
Well, you’re amazing at it.

Karen MacNeil:
Thank you.

Rachel: 
And I’m curious, what’s one of the most memorable wine experiences that you’ve ever had?

Karen:
You know, sometimes the most memorable wine experiences are the simplest. You know, they’re beautiful because of the company or with and I don’t know, the feeling that you have, the mood that you’re in. All of those things can make the utterly most simple wine seem extraordinary. So, you know, like a lot of people in the industry like you too, you know, we get to taste a lot of exciting and expensive wines. But often, for me, just a simple wine in the right circumstance can be extraordinary.

I will admit that I have one guilty pleasure.

Rachel:
Ooh!

Karen MacNeil:
Yes, which is I drink a glass of champagne every night. Every single night. I know for 20 years. And I feel like, okay, you know, I, I don’t spend a huge amount of money on cars or clothes, but Champagne, I don’t know. You know, you have one of those Champagne stoppers and a bottle of $40 Champagne that’s essentially $10 a glass. And I think I could do that.

Rachel:
Yes, I think Champagne is always a good idea so cheers to that!

Karen:
Yes, cheers to that is right. Yeah. 

Tell me how you got started, because I know you’ve got a new website and it’s travel focused in wine country, right? 

Rachel:
Yes, so I have had my website rachelsstylishlife.com since I was in high school. Originally, the focus of it was more fashion and beauty. After high school I moved to New York City and I went to college there. And while I was in college I would go to New York Fashion Week and interview designers and makeup artists there.

I also worked at LVMH in marketing. So that’s really where I got my first taste of luxury. After college, I moved back to California, so since I’ve been here, I’ve changed the angle of my website to be food, wine and travel. So rachelsstylishlife.com showcases the best places to eat, play and stay around the globe. With my new website Cellar Mouse it’s really focused on wine country travel in particular. It’s been a fun project and I just launched it, but there’s lots more to come!

Karen:
Yeah, you know, I think wine country, if you’re going to travel, wine country offers something more than just travel. It’s a way of first of all, wine regions are usually a good food regions. Yes, but there’s also wine. people have a kind of sensibility. There’s a cultural backdrop to wine regions that makes visiting them very fascinating. And also because I think wine people are inherently generous. And so when you visit wine country, you know, you often find yourself being invited in and having a very special experience that I think is different than just, I don’t know, museum tours in Europe or whatever. And of course, who doesn’t want to drink great wine and eat great food? That’s always a plus.

Rachel:
Yes, for sure. I just love the culture around wine and just, you know, you can have a bottle of wine with a random group of people and make friends immediately and share stories. I’m attracted to that and I just love it.

Karen:
So yeah, no, it is true. And, you know, we tried to bring that sensibility to everything we write. I always think that if an idea is fascinating to me about wine, I’m pretty sure it’s going to be fascinating to a lot of people. And so in WineSpeed we were always looking for that little nugget or those nuggets of information that would cause someone to say, “You won’t believe what I just learned today? Did you know that?” And it could be silly, right? There are 25 sheep to every winemaker in New Zealand. I don’t know, but that’s something that I get really delighted when I hear someone repeat some little thing like that that I know they read in WineSpeed. Yeah. And the quizzes are fun. The quizzes are a good way to learn.

We get information, we get information, we get phone calls here all the time of people saying, I got the quiz right! People smile when they get the quiz right. So we have a great time writing it. Yes. You know, it’s a good example of how something fun like a quiz, the answer to those quizzes is a kind of insight into something that you wouldn’t necessarily know, but that is inherently fascinating.

And, you know, we are very good at research and we work hard at being sure we’re right about what we write about. And it’s funny to me because if I ever get anything wrong, let me tell you, I hear it from scientists from UC Davis professors. So we’re always really careful about what we put in WineSpeed because we know that there are a lot of experts out there in a given field that will let us know if we ever get it wrong.

We don’t usually get it wrong, but it’s because all these scientists keep us on our toes. And, you know, a fun part of it is a section called Ask Karen where you can write in any kind of question, large or small, complex or simple, and so we have a lot of interaction with our subscribers and that’s really fun. We’ve gotten all kinds of fascinating questions from our readers.

Rachel:
Creating a sense of community is great.

Karen:
Yeah, it is. It’s just as you were saying before, it’s what wine is, is supposed to be. It’s supposed to be a way that we connect with other people. That’s why, for the most part, it’s not served in single serving containers. Yeah, sorry canned wine industry, but yeah, it’s supposed to be shared. 

Rachel:
Yes. So if you could share a bottle of wine with anyone dead or alive, who would it be?

Karen:
You know, I think it would be. And not to be too political, but I think it would be Hillary Clinton, who is living of course. It’s because I think that people who have failed at something are very interesting. Running for president, how hard that must have been and then how hard that failure to become president must have been. I mean, this woman must be just so strong and so resilient to have been able to do that. And I guess I think that strong, resilient women are fascinating.

Rachel:
Yes.

Karen:
So she would be right up there on my list. She actually does have The Wine Bible. And I know that because a friend who worked on her campaign asked me to inscribe a Wine Bible. And at first I thought, no, you’re kidding me. And this person said, no, no, this is in fact for Hillary Clinton. So I don’t know if she’s ever read it, but that’s a different story. 

Rachel:
Wow, that’s amazing.

Karen:
Who would you want to have a glass of wine with?

Rachel:
Yes, I would say Julia Child and Robert Mondavi, because they really brought food and wine to Napa Valley and made such a beautiful culture around it.

Karen:
Yeah, well, I’ve had wine with both of them.

Rachel:
Ooh, lucky you!

Karen:
Yes, and Julia Child is of course hysterical to interview. I interviewed her when I was a young woman and you know, both her voice and her sort of “joie de vivre” are fabulous and I will never forget Bob Mondavi saying to me the very first time I interviewed him. I drove up in a rental car, and this was probably in the 1970s. And in those days you really could just drive into Mondavi and there would be Bob, I don’t know, shoveling out a tank or something, because he started the Mondavi Winery in his late fifties. People don’t realize that he was you know, he had started that winery anyway very late. And we spent the day together and at the end of the day, this was when Mondavi, which is Robert Mondavi Vineyards, which today is better known for its Cabernet. But in those days he made a really wonderful pinot noir as well. And I remember him saying to me, “Now, young lady”, I said, “Yes, of course, Mr. Mondavi”. He said, “pinot noir is not supposed to knock your socks off, It’s supposed to slip them off slowly”. 

Rachel:
Ooh!

Karen:
Like, okay, that’s a very good description of Pinot Noir. Yes, he was a champion of wine, a champion of lifestyle  as you know, a champion of the good life, and a champion for Napa Valley. Great, man. 

Rachel:
Yes, well cheers to him!

Karen:
Yes, exactly.

Rachel:
Karen, thank you so much for your time today, I really appreciate it. We previously met at the Three Sticks Women in Wine event and I’ve really enjoyed reading The Wine Bible as well. And I’m lucky enough to have a copy signed by you, so thank you so much for everything that you’ve done to contribute to the wine industry and continue to educate people on the latest and greatest.

Karen:
My pleasure. I’m always really happy for young women such as yourself who are really doing dynamic things in the industry and really helping the culture of wine in America move forward. So cheers to you, too.

Rachel:
Thank you, Karen.

Growing up in the San Francisco Bay Area, I’ve always held a deep appreciation for the San Francisco Ballet, a pioneering dance company with both national and international acclaim. Established in 1933, it stands as the oldest professional ballet company in the United States, consistently pushing boundaries in the art form and contributing to cherished cultural traditions.

This year, I had the privilege of attending the San Francisco Ballet’s Opening Night Gala, an annual event that inaugurates the season in grand style. The gala is a sophisticated gathering where guests present their most exquisite attire, drawing in a discerning and impeccably dressed audience. With the theme “Pandora: Curiosity Unveiled,” many guests were dressed to the nines in creative couture.

Before the performance, guests indulged in a “sparkling stroll,” savoring caviar, hors d’oeuvres, and generous pours of Schramsberg Blanc de Blancs. Amid vibrant conversations, a sumptuous three-course feast unfolded at City Hall.

Following dinner, attendees crossed the street to the War Memorial Opera House for the performance, offering glimpses of the upcoming season’s repertoire.

The night concluded with a vibrant after-party at City Hall. There was a live DJ, dancing, and an array of delectable culinary offerings and beverages.

Overall, San Francisco Ballet’s Opening Night Gala was a sensory-rich and unforgettable experience.

The Pocket in Carmel is a cozy haven for romantic dinners and casual gatherings with friends and family. Executive Chef Mike Fischetti draws inspiration from global cuisines and each dish features locally sourced, fresh ingredients.

Complementing its exquisite menu, The Pocket offers innovative cocktails and a carefully curated wine list featuring selections from around the globe. The restaurant’s knowledgeable staff is ready to assist in pairing the perfect wine with your chosen dish, enhancing the overall dining experience.

My evening at The Pocket began with the La Mandarina cocktail featuring 400 Conejos Mezcal, Aperol, honey syrup, tangerine puree, lime, and black pepper dust. It presented a harmonious blend of smoky mezcal, citrusy tangerine, and a subtle interplay of sweet and peppery notes, offering a uniquely tantalizing flavor experience.

For the next course, I savored the beet salad. It was beautifully presented and featured roasted golden beets, shaved candy stripe beets, pepita pesto, goat cheese yogurt, and a drizzle of pomegranate and orange glaze. This creation united earthy sweetness, vibrant crunch, nutty richness, and creamy tanginess for a truly satisfying culinary experience.

Moving on to the main course, the pan seared scallops delivered a delicate sweetness, perfectly paired with the creamy richness of carbonara arancini. My taste buds were delighted by the luxurious silkiness of fava bean coulis and the daring, fiery burst of nduja butter.

To satisfy my sweet tooth, I indulged in the tres leches bread pudding. It was complemented by the vibrant sweetness of marinated strawberries and a scoop of velvety and rich Revival vanilla ice cream making it an even more decadent dessert experience.

Beyond the delectable cuisine and charming ambiance, The Pocket distinguishes itself with impeccable service. The attentive and friendly staff, well-versed in the menu, provides recommendations, ensuring that every guest feels welcomed and cared for.

From the first sip of my cocktail to the last indulgent bite of tres leches bread pudding, every aspect of the dining experience at The Pocket is a testament to the culinary artistry and dedication to excellence. Whether nestled in the intimate dining room, enjoying a casual meal on the patio, or catching glimpses of the culinary magic in the open concept kitchen, guests are invited to embark on a culinary adventure that transcends the ordinary. 

Carmel-by-the-Sea, known for its enchanting beauty and cultural richness, is home to a myriad of delightful dining establishments. Among these, Casanova stands out as a culinary gem that’s rich in history. It promises an unforgettable experience that marries gastronomic excellence with Old World charm.

With a design paying homage to both French and Italian residences, as well as a nod to the building’s past life as a home for =Charlie Chaplin’s cook, Lady Bird, Casanova stands as a testament to history. It has a private room that invites up to 8 people to enjoy a meal on Vincent Van Gogh’s very own dining table. One of the longest-running restaurants in Carmel, Casanova boasts a well-earned reputation as an intimate and romantic dining destination.

The restaurant’s ambiance exudes romance and sophistication. Its charming courtyard is adorned by twinkling lights and surrounded by lush greenery. Whether you’re seated indoors, with its rustic charm and intimate corners, or in the enchanting outdoor garden, Casanova sets the stage for a memorable dining experience.

Casanova’s menu is a celebration of French-Italian cuisine and from the first bite to the last, every dish is a harmonious blend of flavors that showcase the chef’s dedication to culinary excellence.

My boyfriend, Matthew and I visited Casanova for dinner and had the following to start:

Gnocchi Casanova: Au Gratin – It’s a divine symphony of pillowy dumplings bathed in a luscious, creamy cheese sauce.

The Escargot De Bourgogne: Garlic Butter – It’s a culinary delight that offers a succulent combination of earthy richness and herbaceous warmth.

Burrata: Heirloom Tomatoes, Preserved Meyer Lemon, and Balsamic – It delivers a refreshing symphony of flavors and contrasting textures on the palate.

Champignon: Mushroom Caps, Garlic Butter – It offers a delightful combination of earthy umami from the mushrooms and buttery richness. 

For mains we had the following: 

Cannelloni – It’s a culinary masterpiece elevated by the luxurious infusion of truffle, all enveloped in a rich tomato sauce. The dish unfolds with a medley of textures, from the tender beef to the gooey mozzarella, culminating in a symphony of flavors.

Duck Leg Confit – The duck, slow-cooked to tender perfection, offered a succulent richness that paired seamlessly with the earthy notes of lentils and the crisp bitterness of chicory. The seasonal mushrooms added an extra layer of complexity, creating a dish that married indulgent textures with a harmonious interplay of savory flavors.

Casanova takes its beverage offerings seriously and boasts an extensive and carefully curated wine list that complements the menu beautifully. After our meal we had the pleasure of visiting Casanova’s wine cellar. In the 1980’s, they excavated 14 feet under the restaurant to build a cellar. It houses over thousands of hand selected bottles from local California wines to selections from renowned vineyards around the world. The knowledgeable staff at Casanova is always ready to assist in finding the perfect wine pairing to elevate your dining experience. The impeccable service at Casanova adds the finishing touch to the overall dining experience.

Casanova in Carmel-by-the-Sea is more than just a restaurant; it’s a culinary love affair that captivates the senses. From the romantic ambiance to the mouthwatering French-Italian cuisine, every aspect of Casanova is designed to transport diners to a world where passion meets palate. For those seeking an intimate and enchanting dining experience, Casanova is a must-visit destination in the heart of Carmel’s culinary landscape.

In the quaint coastal town of Carmel-by-the-Sea, where cobblestone streets wind their way through charming restaurants and art galleries one finds Carmel Retreats tucked away.

Carmel Retreats stands as a beacon of tranquility amidst the beauty of Carmel-by-the-Sea. As you enter its gate that reads “Dream” a secluded oasis awaits you. This dreamy retreat provides the perfect setting for a personal escape where one can disconnect from the noise of the world and reconnect with your inner self.

Carmel Retreats’ properties were built in 1923 and are rich in history and character. There’s a main house with two bedrooms and a studio guest house with a single bedroom. Guests have the option to rent both properties, accommodating up to six adults. Positioned within walking distance of Carmel’s beaches, galleries, shops, and restaurants, it serves as the perfect base for exploration.

I wandered down a private garden path to reach the studio guest house. Upon entry I felt relaxed as soothing nature sounds filled the air. A bottle of wine, accompanied by gourmet cheese and crackers awaited me. 

This historic cottage seamlessly marries its storied past with modern comforts, offering amenities such as a cozy kitchen equipped with a stove, refrigerator/freezer, microwave, and outdoor BBQ. Mornings were a delight with the Nespresso machine brewing aromatic espressos and cappuccinos.

One evening, I indulged in the pleasures of a large-screen HDTV with DVR, immersing myself in classic Hollywood films set in and around Carmel. This included “The Sandpiper” starring Liz Taylor and Clint Eastwood’s “Play Misty For Me”. The cinematic experience was complemented perfectly by crock pot cookies and a scoop of salted caramel Ben & Jerry’s ice cream atop.

Carmel Retreats isn’t just a place; it’s a sanctuary for personal retreats, catering to individuals seeking an environment that fosters healing. Whether it’s Carmel’s restorative sea breeze, tranquil walks around the neighborhood or the cozy confines of the cottage, Carmel Retreats is the perfect place to nurture the soul as well as your body.

In the heart of San Francisco, ROOH stands as a culinary gem, weaving a tapestry of flavors that captivate the senses. 

ROOH is not just a restaurant; it’s a gastronomic journey through the diverse and rich landscape of Indian cuisine. The menu is a symphony of flavors, carefully curated to offer a modern twist to classic Indian dishes. Whether you’re a seasoned connoisseur of Indian cuisine or a newcomer eager to explore, ROOH promises a unique culinary adventure.

The journey at ROOH extends beyond the plate. Crafted in the form of a wheel, its captivating cocktail menu revolves around the six tastes, or rasas, of Ayurveda—sweet, sour, salty, bitter, pungent, and astringent.

I started out my evening sipping on a Nizami Sharbat cocktail, falling into the astringent category. It offered a sophisticated medley of flavors with the smoky depth of mezcal, the bitter complexity of amaro, and a citrusy kick from lime. It had a harmonious blend of sweet-sour notes with the combination of raspberry-hibiscus syrup and chipotle sour.

Later, I had a Truffled Negroni, categorized as bitter. It showcased a balanced interplay of flavors with the classic combination of gin, sweet vermouth, and Campari. It was elevated by a velvety richness from goat cheese and a luxurious depth from truffle oil. It resulted in a smooth cocktail that was quite too easy to drink!

The mixology team at ROOH takes pride in concocting innovative drinks that complement the bold flavors of the cuisine. From creative interpretations of classic cocktails to signature blends inspired by regional ingredients, their cocktail menu is a testament to their commitment of providing a holistic dining experience.

To Start: 

Avocado Yogurt Cornett with Raspberry Chat Masala – This light bite featured a delightful juxtaposition of creamy avocado yogurt encased in a crisp cornett. Raspberries provided vibrant sweetness and the chat masala added nuanced warmth. Overall, it offered a harmonious blend of velvety, crunchy, sweet, and subtly spiced textures and flavors.

Asparagus Pepper Fry Tart with Curry Leaves Podi and Alyssum Flower – A symphony of flavors and textures were nestled in a tart crust. It was elevated by the aromatic earthiness of curry leaves podi and adorned with delicate notes of floral sweetness from the alyssum flower.

Green Pea and Goat Cheese Kulcha topped with Black Perigord Truffle – It’s a delectable harmony of velvety goat cheese and vibrant green peas within a soft, pillowy kulcha. It’s elevated by a generous shaving of black truffle, adding earthy richness. This dish offers a luxurious blend of creamy, savory, and umami textures and flavors. Each time I visit ROOH I have to order a kulcha, they are too good!

BBQ Baked Oyster with Amul Cheese Fondue, Tobiko, and Chili Garlic – A sensory delight unfolded tableside as hot water cascaded beneath the plate, where dry ice resided, enveloping the dish in a captivating smoky effect. On the palate, a symphony of oceanic richness and smokiness was accentuated by the luxurious creaminess of Amul cheese fondue. The popping texture of tobiko, coupled with a tantalizing heat from chili garlic contributed to a seamless fusion of savory, creamy, briny, and spicy flavors.

Small Plates:

Black Sheep Keema Masala (Plant-based Lamb), Green Peas, Potato Mousse and Sali. Accompanied by Brioche – It offered a rich and flavorful experience with a medley of textures, combining the hearty essence of green peas, velvety potato mousse, and the satisfying crunch of sali. The brioche was decadent and complimented the dish nicely.

Tandoori Octopus with Uni Mousse, Purple Corn Thecha, Wakame, and Tobiko – It presented a culinary symphony, blending the tender smokiness of tandoori octopus with the luxurious creaminess of uni mousse. It’s accompanied by the vibrant and spicy notes of purple corn thecha and the umami richness of wakame.

Large Plates:

Tandoori Artichoke: Marinated with Tandoori Spices and Cranberry. Stuffed with Spicy Minced Soy, Grilled and Served with Poppy Seed and Coconut based Gravy – This dish is vibrant and beautifully presented. It offers a harmonious blend of smoky, spicy, and tangy flavors.

Paneer Pinwheel with Red Pepper Makhani, Butter Powder, and Cranberry Jam – This is always a dish I have to order when at ROOH. It’s a delightful fusion of creamy, spiced, and fruity nuances. 

Beef Shortrib with Madras Curry, Baby Carrot and Turnip, Confit Potato, and Bone Marrow Kurchan – This dish is elegantly presented and the beef short rib boasts a buttery texture. It’s a culinary masterpiece infused with the bold flavors of Madras curry, accompanied by tender baby carrot and turnip, confit potato richness, and a decadent bone marrow kurchan.

African Tiger Prawn Ghee Roast – Tender Coconut Malai Curry, Uni Kadambuttu, and Green Garlic Chutney – The African Tiger Prawn was both tender and succulent and it was bathed in a luscious ghee roast. It was accompanied by a velvety tender coconut malai curry, the pillowy texture of uni kadambuttu, and a burst of freshness from green garlic chutney. 

Desserts:

Cashew Praline Cake featuring Cashew Cake, Phirni Mousse, Thandai Ice Cream, and Rice Wafer – This was a decadent delight featuring a luscious cashew cake layered with the creamy essence of phirni mousse. It was topped with the aromatic chill of thandai ice cream.  The rice wafer added a delicate crunch.

Carrot Halwa and Celeriac Panna Cotta (Vegan Seasonal Dessert) featuring Tapioca and Sweet Basil Seed Kheer – This dessert combines the comforting warmth of Carrot Halwa and the silky smoothness of Celeriac Panna Cotta. It’s accompanied by a delightful Tapioca and sweet basil seed kheer. It features a blend of rich, creamy textures and a symphony of sweet and aromatic flavors.

Beyond the tantalizing aromas and exquisite flavors, ROOH SF boasts an ambiance that effortlessly combines modern sophistication with the warmth of Indian hospitality. The restaurant’s design is a thoughtful fusion of contemporary aesthetics and traditional Indian elements, creating an inviting space that appeals to both the eyes and the soul.

ROOH SF is more than a restaurant; it’s a celebration of flavors, a tribute to tradition, and an exploration of culinary artistry. From the meticulously crafted dishes to the inviting ambiance, every aspect of ROOH reflects a dedication to providing a memorable dining experience. Whether you’re seeking a romantic dinner, a gathering with friends, or a solo culinary adventure, ROOH SF invites you to savor the essence of India in the heart of the city.

Nestled in the heart of the Wine Country, Cambria Hotel Napa Valley seamlessly blends modern design with comfortable accommodations. Located near downtown Napa, the hotel offers easy access to the region’s top wineries, restaurants, and cultural attractions.

To enhance the guest experience, Cambria Hotel offers an array of amenities. Boasting both indoor and outdoor fireplaces, the hotel creates a cozy ambiance for guests to unwind. A stylish bar with flat screen TVs provides the perfect setting for watching a sports match or catching up with friends. After many indulgent wine country meals you’ll be happy to know there’s a state-of-the-art fitness center.

Ideal for meetings, events, and special occasions, the hotel provides flexible event spaces equipped with modern technology. This ensures a seamless and memorable experience for both business and leisure gatherings.

The thoughtfully designed rooms and suites at Cambria Hotel Napa Valley exude comfort and style. Guests can choose from various room types, including standard rooms and suites, all tastefully decorated with modern furnishings. Each room features amenities such as flat-screen TVs and complimentary Wi-Fi.

The restaurant onsite, Mary Elizabeth’s offers a charming and inviting atmosphere, making it an ideal spot for both guests and locals to savor delectable dishes. I personally dined at Mary Elizabeth’s for breakfast and very much enjoyed the breakfast burrito.

Whether you’re a wine enthusiast, a business traveler, or someone seeking a romantic getaway, Cambria Hotel Napa promises a comfortable stay in the wine country with a dash of style.