This year should be a good one for the Bay Area in general, and the North Bay in particular, if various indicators such as falling gas prices and greater tourism pan out as expected. Napa’s commercial building sector definitely looks strong. “There’s so much development and new construction taking place in Wine Country,” says Michael Dellar, co-founder of the Lark Group. “In Napa, the Oxbow Market is the key, the linchpin that will drive both local and tourist traffic.” Indeed, the Oxbow brings in a strong mix of good tenants, fine organizers plus a new buzz to the city. “This is going to be terrific for Napa,” says Dellar. Another new tenant, the Model Bakery, just signed on to Oxbow. I can’t wait to see it take shape.
News to bemuse
I now have my very own Mike Grgich bobble head! Funny, bouncy, a bit weird and—who knows—maybe the next new trend?! Can’t you see every vintner up and down the valley getting one made in their image? Soon, vintner-looking bobble heads may be seen in Sonoma, Lake County, Mendocino, Suisun Valley, then Paso Robles, Santa Inez and the Santa Rita Hills. The bobble is the limit. Gawd.
Speaking of wine and business, a brand new “Vintners Hall of Fame” is coming to the Culinary Institute of America at Greystone. The first annual induction dinner (happening March 9) will honor Robert Mondavi in a class by himself as the first “Pioneer.” Six California wine industry founders and two California wine industry icons will also be honored, to be selected by nationally known wine writers. (As of press time they have not been announced.)
The CIA has created the criteria for the categories. A “Founder” is a “Vintner whose early ventures planted the roots of the present-day California wine industry.”
“Icons” are “Those whose achievements have contributed to the establishment, nourishment and future of the California wine industry.”
Two from this list of famed California “Icons” will be honored at the induction dinner: Robert Lawrence Balzer, Mariano Guadalupe Vallejo, George C. Yount (who planted the first grapevine in Napa Valley), William Bourne, Father Junipero Serra, Harold Omo and Maynard Amerine.
The six “Founders” in the running include: Captain G.F. Niebaum, Inglenook; Louis M. Martini, Louis Martini Winery; Jacob Schram, Schramsberg Vineyards; Jacob Beringer, Beringer Vineyards; Agoston Haraszthy, Buena Vista Winery; Georges de Latour, Beaulieu Vineyards; Brother Timothy, Christian Brothers Winery; Andre Tchelistcheff, Beaulieu Vineyards; James Concannon, Concannon Vineyard; Pierre Pellier, Mirassou Vineyards; Carl Wente, Wente Brothers; Paul Masson, Paul Masson Vineyards; Giuseppe and Pietro Simi, Simi Winery; Charles LeFranc, Almaden Vineyards; the three Korbel Brothers—Francis, Anton and Joseph; and Charles Krug, Charles Krug Winery.
Fritz Hatton will serve as emcee, and Dr. Tim Ryan, president of the Culinary Institute of America, will present the awards. A relief sculpture of Mr. Mondavi will be a permanent part of the Vintners Hall of Fame at the CIA and will be unveiled that evening. The artist is Larry Nolan of LJN Sculpture in Windsor, Vermont. Tickets are $500 per person for the reception, a multi-course dinner and the awards ceremony. Proceeds benefit the scholarship fund for the Rudd Center for Professional Wine Studies at the Culinary Institute of America Greystone. Should be some party! The Vintners Hall of Fame is expected to open for the public from that date forward.
The Trustees for Julia Child have awarded grants, in the amount of $5,000 each, to five important American culinary organizations. They include COPIA, which honors Julia Child in many ways, including the Julia’s Kitchen restaurant named in her honor. Other recipients are: The American Institute of Wine & Food, which Julia co-founded in 1981 with Robert Mondavi and Richard Graff; the Boston University Metropolitan College, Department of Gastronomy; The Culinary Trust and the Schlesinger Library; and the Radcliffe Institute for Advanced Study, Harvard University
“This is a monumental honor for COPIA to be included among the five esteemed organizations,” says Arthur Jacobus, COPIA’s president. “Julia was considered the patron saint of the kitchen, and we’ll be eternally grateful for her vibrant contribution to the center’s dining room and culinary programs.”
No corkage, please
Although I’m sure to take flack from local restaurateurs, and do recognize their right to make a profit, I’m going to take up the cause asking them to waive corkage for loyal Napans (and loyal Sonomans, too). Many of us absolutely love the “Wine Country lifestyle” and live here for a reason. We continually support the local economy by dining out often, buying local wines, introducing countless friends and relatives to intriguing wineries, patronizing other local businesses and helping to sustain nonprofit organizations. I ask that restaurants waive corkage fees for all locals as a way to support the community. Here’s to the Rutherford Grill, Zinsvalley Restaurant, the Napa Valley Grille and the Silverado Brewery who don’t charge corkage at all. Restaurateurs and other readers, please alert me concerning other local “no corkage” policies in effect. This policy will pay off in the long run.
Taking a tour
The Napa Valley College has launched a Hospitality Tourism Management Program, a three-unit, transferable course focusing on operations and management of hotels and lodging, food and beverage, spa management, tasting rooms and related tourism industries.
Speaking of tourism, for those of you who haven’t experienced Opus One, a visit is in order. From the exquisite architecture to the ambience to the wine itself, you won’t be disappointed. It’s been years since I’ve had such a superlative winery visit as my recent jaunt to Opus One.
