It’s the Holidays and there is so much to do, yet I am driven to get in another blog before the year ends. I have had a good amount of foodie outings since my last post in Healdsburg with my niece in November. I must share with you at least one of my great experiences and of course a recipe.
Just this week I spent the day with my son Andrew in Napa. We made a day of exploring Oxbow Public Market. I have been there a few times, but this day was special because it was spent with my son. Andrew wanted to purchase some spices since he hopes to be moving out one day soon and he loves to cook. So off we went to Whole Spice to find new and different seasonings to cook with.
Andrew spent 3 weeks in South Korea taking an entrepreneur class through St Mary’s College last January and fell in love with the culture, the people and the food. He has since gotten to know the local Korean Market even taking the time to speak Korean with the owner. He makes great Korean recipes, feels comfortable in the kitchen and enjoys having his friends over for dinner.
He loves Taekwondo and has been teaching for nine years at Tao Sports in Danville. In the last 6 mos he has earned his 4th degree Master and has recently been working at Koo’s Taekwondo https://www.kootkd.com/ for a few weeks. He loves children and is a great instructor.
Back to the food. He and I walked around Oxbow and checked out various businesses besides Whole Spice, like Hudson Greens & Goods, Live Fire Pizza, Fieldworks Brewery , Anette’s Chocolates, The Napa Valley Distillery, The Olive Press, and lunch at Oxbow cheese and Wine. I had a glass of champagne which went perfectly with my burrata, mixed greens, sun dried tomatoes, and Olive oil and balsamic vinaigrette. It was stupendous! Andrew made his own sandwich with prosciutto de parma, Coconut Gouda and chipotle jelly which he devoured. He also sampled the porter chocolate and coffee beer on tap and of course ordered a glass.
We also walked past Hog Island and Oyster Co knowing that we would be back to order a few of their sustainable seafood specialties from Tomales Bay. We didn’t get a chance to sample Ritual Coffee although I would have loved an espresso to go. Of course I had to get a glimpse of what Kara’s cupcakes had in their case. I almost broke down and bought a few of their beautifully decorated sugar cookies. Every year I have a cookie decorating party where I invite all of my family and friends to decorate sugar and gingerbread cookies. Many are eaten on the spot, but some are set aside for the veterans at the Yountville Veterans Home. The seniors in the memory care center are excited to have a special treat and I’m honored to provide them.
Well, I better get back to my holiday shopping, baking, and wrapping. I’ve had enough fun for the day sharing my latest excursion in Napa. If you get a chance, so check out this fabulous foodie paradise. There are so many places to visit in Napa, but make sure you and your loved ones take time to share the holidays at Oxbow Public Market. You’ll be glad you did.
Feel free to ask any questions. Do you have a favorite spot in Napa that you think I should check out? Let me know in the comments below.
Here is an earlier post you might enjoy. blog
Here is a family favorite quick bread that I make every Christmas. Cranberry Orange Bread. Warm up your kitchen and your tummy with these hot out of the oven cranberry orange muffins. They are nutritious made with heart healthy walnuts, vitamin C packed cranberries, and orange juice. Make them for your family and friends and you too will find joy in your holiday.
Cranberry Orange Bread
2 C. All purpose flour
33/4 C. granulated Sugar
1 ½ tsp baking powder
1 tsp kosher salt
½ tsp soda
1 ½ C coarsely cut cranberries
11/2 C chopped walnuts
1 tsp grated orange zest
1 beaten egg
¾ C. Orange Juice
2 Tbsp Olive Oil
Sift together flour, baking powder, salt and soda. Mix in cranberries, walnuts and zest.
In a small bowl, combine egg, orange juice and Olive oil. Add to dry ingredients stirring until combined.
Grease 2 mini muffin pans, or use small baking papers and scoop batter out and place into muffin tins. Bake in a preheated oven 375 degrees for 20 min or until golden brown and a toothpick comes out clean. Remove from pans and cool.