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The Honig Vineyard & Winery is eco-friendly with a sustainable farming program, using only organic pesticides and fertilizers. The bottlings of Sauvignon Blanc are world famous. So make sure to arrive early, on Thursday & Friday October 4th & 5th, and get a good seat. See you then
Even with a history as rich as its naturally dreamy, creamy flavor, vanilla is overlooked, misunderstood, and generally taken for granted! Hundreds of cookbooks wax poetic about sexy, super-popular chocolate, while vanilla sits by the sidelines. It's high time we give this not-so-plain flavor its due! With dozens of recipes and a heavenly array of textures and complimentary pairings, Pure Vanilla celebrates this heavenly, ambrosial spice--harvested by hand from tree-climbing orchids, no less!--and all the amazing complex flavors it has to offer. This is a free event, so arrive early, seating is limited.
With the Russian River Valley as it's home base, La Crema is known for it's cool climate Chardonnays and Pinot Noirs from Coastal Sonoma. Come join us, and try these wonderful wines from our neighbors to the west. Seating is limited, so get here early on Thursday & Friday, October 11th & 12th.
Rombauer Vineyards sits on a picturesque hillside overlooking Napa Valley. The winery is one of the few with underground caves which provide perfect temperature and humidity for maturing wines. These wine are some of the most sought after in the Napa Valley, and the world. Get here early for a good seat on Tursday & Friday, October 18th & 19th.
Chef Kelly will be featuring a "Fall Shellfish Seafood Bonanza" for this class. Starting with a Serrano Artichoke Crab Bake, Tomales Bay Oyster Dirty Rice, Carol's Shrimp Jambalaya, Spiced Poached Pear with Creme Fraiche. So reserve your spot early, seating is limited. Sign up now
Adam Roberts, aka The Amateur Gourmet, has a new cookbook coming out in the fall called Secrets of the Best Chefs. For the book, Roberts traveled the US cooking with some of the country's best chefs, including Marco Canora, Alice Waters, Anita Lo, and José Andres. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro! This is a free event, so get here early, seating is limited.
Beginning in 1961, when Napa Valley had fewer than twenty wineries, Heitz Cellar is a legendary producer of classic Cabernets, but also makes fine Chardonnay, Zinfandel, and an original Napa Port, among it's many offerings. This will be a really great tasting, so arrive early and get a good seat.