A Day in the life of a Food Blogger in Calistoga

Being a food blogger and travel writer is fun and rewarding, but it also comes with a great responsibility. I feel obligated to share all the places I’ve explored, so you the reader, can feel like you have been there. I like to “shout out” the businesses that treat me well, because not everybody is treated with respect. I will share last Friday’s excursion to the wine country, and hopefully give you the inspiration to make a trip there yourself.

Bar necessities at Solage Resort in Calistoga

Last week my friends Luann and Sandra came along with me to see the sights and visit the businesses along the Silverado Trail. We left around 10AM after I picked up my friends in the neighborhood. I always give options to stop at bakeries and coffee shops along the way. These girls wanted to go straight for the Napa Wine. 

Luann and Sandra in front of Silverado Resorts Market and Bakery

I ventured off HWY 29 and took the Napa/Lake Berryessa  exit, so we could begin our adventure along the Silverado Trail. In case you aren’t familiar with this area, it is an oasis of wineries splashed through everywhere you look. You can’t close your eyes and sneeze, or you might miss one. Lucky us, I saw a sign for Silverado Resort and I went directly there. What a piece of paradise we stumbled upon! They had a spa, (which I could have really taken advantage of), a golf course, tennis courts, a grill, an outdoor patio next to a cute market called Silverado Market and Bakery that sold fresh sandwiches, pastries, coffees, cold drinks, wine and beer. I never leave the house when I visit the wine country without a cold bottle in an ice bucket of pinot grigio, glasses, tablecloth and napkins. Always ready for a picnic if the opportunity arises. 

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So I purchased a sesame seed bagel filled with smoked salmon and cream cheese and chose a passion fruit mousse pastry with mango and kiwi for us to share. I walked back to the care for the wine, glasses and napkins and we set up a nice little brunch to get our day started. It was perfect. Of course, we could have chosen a hot pizza from their outdoor pizza oven, or even gone to their grill which would have been okay as well. We relaxed, got caught up on great conversation, and had a delicious snack.

Next we encountered William Hill Estate and Winery. We walked up to their grounds and were immediately greeted and offered a splash of their prize winning white chardonnay. I gave my taste to Luann and Sandra since I was driving. They didn’t have time to seat us, or show us around, but we were told we could walk the grounds and look around. This place is so pretty, you feel like you are in heaven. There are flowers everywhere, lounge chairs looking over the fields of grapes, fields of yellow mustard, cool barrel rooms loaded with precious wine, a gorgeous conference room for private tastings and more. 

After taking a few photos at the last place we came across Reynolds Family Winery. Cameron Reynolds showed us around and offered to give us a tasting for $70.00 where we could lounge in their covered patio overlooking the pond. We decided against the outrageous prices, but walked around and enjoyed the art inside, drooled over their lavender bushes, took in the vibe of the cool leather couches, fresh flowers and jazz music,  and spied on the gorgeous spring bouquets of fresh flowers that were awaiting the next day’s members only grand opening outside. These laces are really a site to see. Sandra purchased a candle, and we were off to the next destination.

Sandra and Luann at Black Stallion Winery in Napa

Beautiful extraordinary succulents adorning an outdoor bar

Indoors at Black Stallion Winery. Limited hours because of Covid

Black Stallion Estate Winery was HUGE, with a large statue of a black horse on a water feature in the circular driveway. There were arches covered in white wisteria, cool water fountains and gardens of their Cabernet Sauvignon nearby. Sally Holmes roses were blooming and their granite rock studded fireplace adorned with a vase of pussy willows inside was spectacular. The staff wasn’t overly friendly and they weren’t open to the public yet for tastings, but I was able to purchase a cold bottle of their 2019 Sauvignon Blanc Napa Valley to share with my friends at lunch.

Black Stallion Winery

We had about an hour before our lunch reservation, so we took a side road and drove into Bann Inn at Oak Knoll. This place was something to take note of if you want to stay in the Napa Valley. They were providing lunch to guests in the gardens, but stopped to show us around a little. We didn’t stay long, only long enough to get a few photos and business cards so we can go back. Their fresh flowers of white roses, pink and white lilies, and blue hydrangeas placed carefully in gold lined dishes were stunning. I think I need to steal that idea. It’s style is that of San Francisco Chef Lalita Souksamlane. The décor of Traditional Design and shows off how luxurious Thailand can be.  Quite the show stopper of a Bed and Breakfast.

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Next up, yes, there’s more, we ventured into Clos du Val which happened to be my favorite place so far. This winery was spectacular through and through. Everything about it said “classy”. The young man offered my friends a taste of their Gran Val Carneros, Napa Valley 2018 Estate Chardonnay. He had on a dragon shirt which reminded me of when my 8th grade son Curtis had to have a dragon shirt to wear to a dance. I think someone bought a bottle of wine and we said goodbye to the swarming swallows which had nested in their vine covered buildings. The insides were just as pretty all decked out in wood and grey planks, more leather pillows and benches, phenomenal art ,large stands of trailing succulents, round marble tables and colorful pillows made with tapestry. I didn’t even taste the wine, but I want to be there right now. 

Clos Du Val Winery comfy couch and table

Another spectacular view inside Clos Du Val Winery in Napa

The Italian guy w the Dragon shirt posing with my girlfriends at Clos du Val Winery in Napa

I made reservations for lunch at Solbar Resort which I’ve always wanted to visit. We didn’t get there until 2:30PM, and we were told that they didn’t offer the lunch menu at that time. That was NOT what I wanted to hear since we were starving and I had looked at their lunch menu the night before and was dying for one of their salads. But at that point, we were tired and needed food, so their bar menu would have to suffice. Did I mention I’ve always wanted to go to this place? I’ve passed it dozens of times while taking my Dad to Twin Pines Casino. It is his favorite place, and I would joke that if we won at the casino, we would stay overnight at this Solage Resort. 

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Lunch consisted of an avocado dip, with goat cheese, pumpkin seeds, a spicy oil, fresh mint, greens and chia seeds served with tortilla chips. We also ordered the sweet chili sauced chicken drumsticks and wings,  and spicy gulf shrimp lettuce wraps with glass noodles, pickled carrots, avocado, and nampla sauce. I brought my cold bottle of Sauvignon Blanc that I had bought earlier and the waiter graciously let us open it and serve ourselves. Honestly, it was the best setting, sitting out on their outside patio furniture, next to the pool, relaxing, eating pistachios that I had brought (never leave home without food), and sipping wine. We stayed there for at least 2.5 hours, ordered a butterscotch pudding with caramel sauce, Macallan whiskey,  toffee pearls, and whipped Chantilly, and a lemon cake with whipped mascarpone cheese and vanilla poached strawberries dessert to share. I could have ordered a coffee, but the girls were treating me to lunch, so I didn’t dare.

Their cheese plate of artisanal cheese, honeycomb, fruit compote, sea salt crackers, marcona almonds, mustards and charcuterie which walked by our table looked incredible. A must have next visit.

I can’t even believe I didn’t know about their spa amenities. I overheard the girls saying they thought they were in heaven after walking through the white walled, tall ceilings, white couches, white pillows and silver side tables waiting area. Of course, you better wait to schedule your treatment here because Covid has restricted the amount of people who can enter the outside bar/pool/mineral spa area. The cold ice water display toted it contained calcium, potassium, sodium, silica and trace elements. Also added to it was a ton of ice cubes, orange slices, strawberries and mint. There are signs everywhere saying it’s a “digital detox in progress” area and to “please be quiet.” Couldn’t we all use that in our lives?

And on our way back to the car, we couldn’t believe the display of colorful pink roses and purple lavender lining the Silverado Trail facing the parking lot. Just heavenly! Have I used the word heaven enough in today’s blog? I think so.

So I hope I’ve inspired you to take a day trip and explore Calistoga, and the wineries along the Silverado Trail. It’s a piece of paradise you won’t want to miss. And bring along a couple of really good friends that you haven’t seen in a while. You not only have made their day, but they have made yours.

Thanks for reading and stopping by. I hope you ask me a question or two or leave a comment below. Is anyone else in need of a body treatment? Who wants to go with me next time? 

My version of Solage’s butterscotch pudding with caramel sauce and chocolate candy pearls from Kollar Chocolates

Here is my butterscotch pudding recipe that I think you can’t live without. I don’t think I can compete with Solage’s pastry chef, but I gave it a try yesterday and it turned out pretty tasty. It could have used a dollop of whipping cream to lighten it up, but I gave most of my heavy cream to my son Andrew. He was celebrating his 6 month anniversary of dating his girlfriend Shannon yesterday, so how fun for them to have extra cream in the fridge. Lol. Andrew loves to cook, so I bet he made her something amazing. In any case, here’s the recipe:

 Boosey Butterscotch Pudding

Ingredients:

1 C Dark Brown Sugar (Or if using light brown sugar add 1 teaspoon of molasses)

6 T Water

1 teas Maldon salt

2 C Heavy Cream

2 C Whole Milk (I used Macadamia milk and added 1 T powdered Milk cause I was out of milk)

6 T Corn Starch

7 large Egg yolks

6 T Unsalted butter softened, cut into chunks

2 teas Alexander Murray Scotch Whiskey 18 yr old (Can substitute w rum extract or more vanilla)

1 teas vanilla paste

1 vanilla bean sliced down the middle

Ingredients for my butterscotch pudding. Used fresh egg yolks from my chickens

Directions:

Melt the brown sugar, salt and water in a large pot over medium/medium low heat. Bring to a boil and cook for 5 to 6 minutes, NOT stirring and not letting it burn. You can turn the heat down if necessary. Set aside to cool.

In a separate small bowl, mix the cornstarch with a little of the milk and stir until combined. Add the egg yolks and mix until smooth.

Add the cornstarch mixture to the rest of the milk, add the cream and whisk until combined. 

Return the brown sugar pan back to the heat. Add the milk/cream mixture and vanilla bean to the partially cooled brown sugar whisking constantly. It may seize up, but keep stirring and it will come together as you cook and whisk it. Bring it to a boil over medium low heat and cook until thickened. Keep scraping the sides and bottom of the pan with a rubber spatula.

Once the pudding is thick enough, take it off the heat, and put it through a fine mesh strainer. 

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  butterscotch pudding
  

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  pouring caramel into pudding dishes
  

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  Adding Kollar Chocolate pearls makes everything better
  

Add the room temperature butter, vanilla paste and whiskey to the pudding and stir until combined. Pour into a large bowl or into individual sized serving dishes and refrigerate until cool.

Next make the sea salt caramel sauce. Follow the recipe from this previous  blog.

Top the cooled caramel into the cooled butterscotch pudding dishes. Top with chocolate or toffee pearls from Kollar Chocolates or your favorite confectionery. Serve a dollop of whipped cream on the top of the pudding. It seriously needs this or it’s too sweet.

This recipe makes enough for 13 individual sized servings.