Real, Traditional Napa Valley Cuisine

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Yeah, baby. You know how we do it. And how we’ve done it for over 80 years at my family’s ranch in Napa. That would be MEAT. And lots of it. It was wrapped in butcher paper and burlap, then placed on top of hot coals and buried for seven hours.

(The corn was also buried, but that was an experiment this year. An AWESOME experiment.)

No foams, no gelees, nothing fancy. That is the Napa I grew up with.

(Also? Pixar’s UP is an awesome movie and it made me cry TWICE and my daddy is so much better than Russel’s Daddy because he took me to Fentons!)

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(Also also? My daddy is a handsome daddy.)

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