June 2

Indulging Your Vegan Palate at Signorello Estate

Perfection…We have all had days that we’ve been able to label as perfect. The food extraordinary, the wine exquisite, the weather sunny and warm, the views breathtaking, the songbirds serenading and the service flawless. Perfect is the only way I can describe my experience at Signorello Estate. I was recently invited by Estate Sommelier Ron Plunkett to enjoy their Enoteca estate experience. This includes a chauffeured tour of their 100 acre estate and the 5-course guided pairing.

Until this visit, I had never been fully immersed in a true food and wine pairing experience. My fellow vegans know exactly what I’m talking about! It is rare to find a Sommelier and a Chef who will collaborate to provide a meal that not only indulges the palate of the plant based crowd but also pairs perfectly with the wine. But the collaboration between Chef Michael Pryor and Estate Sommelier Ron Plunkett have ended that dilemma forever! This is truly a wine and food experience unlike any other in Napa Valley!

Signorello Estate is located high above Silverado Trail – one of my favorite locations in all of Napa Valley. As I turned into Signorello Estate, I was surrounded by a gorgeous, symmetrical row of green trees and deep purple Japanese maples with the rows of grapevines just beyond. As I arrived at the tasting room, I was greeted by a shining infinity pool and the breathtaking views of the Vaca and Mayacamas mountain ranges with unparalleled views of the Valley below! Words like stunning & beautiful don’t even begin to describe the setting – it is all of that and more!

Before the tour began, I was welcomed with a glass of their 2013 White Uvaggio Estate wine. A unique blend of Semillion, Sauvignon Blanc, Viognier and Chardonnay grapes that is only available at the winery. With complex flavors of peach, citrus, apple and roses, this was the ideal wine to sip while sitting in the sun and gazing at the views! My small group then loaded up on the 6-seater, customized off-road vehicles and we were off. The tour included the Sauvignon

Chef Michael Pryor

Blanc and Chardonnay vines planted at the bottom of the hill in the sandy loam valley. The Chardonnay vines were originally planted in 1980 and are some of the oldest in Napa Valley. Because of their age, they tend to offer a lower yield

Estate Sommelier Ron Plunkett sharing the view!

than younger vines which makes this micro-winery experience even more special. Next, we headed up the hill to take in the extraordinary views. A unique feature of Signorello Estate that I’ve never experienced at other wineries is the fact that they own both “sides of the hill”. Not only were we able to see what is at the top of the hill and beyond but it also allows them to grow east and west facing vines. The soil is very different from the soil at the bottom of the hill. It is shallow & rocky and lends itself to the red varieties like Cabernet Sauvignon, Cabernet Franc and Merlot. With part of the vineyard benefiting from eastern exposure and the other from western exposure, the grapes have a diversity that leads to very complex and balanced wines. Sixth generation Winemaker Pierre Birebent grew up on his family vineyard in Corsica, France and studied viticulture & enology in Burgundy. He utilizes the French wine making method known for its balanced wines. He is also the vineyard manager so is very in tune with his grapes. The wines are not fined or filtered prior to bottling which guarantees they are always vegan-friendly.

Standing next to the RV taking in the sights!

While on the tour, Ron pointed out many of the environmental practices they have implemented to receive the Napa Green Certification. To control insects and rodents, instead of using toxic chemicals, they have added bat, blue bird and owl nesting boxes. In fact, the blue birds are small but fierce. Not only do they eat up the grapevine moths that can decimate grapevines but also run off the grape-loving crows that are 10 times their size! They even have a family of rattlesnakes that eliminate pests as nature intended. And their free-range chickens fill up on the insects that the blue birds leave behind. The land Signorello Estate sits on now even used to be a rescue for retired racehorses. And they use left over grapes for mulch. What’s not to love about this place?

Upon the conclusion of the tour, my group headed into the private dining room. Allowing a maximum of 8 guests, the food & wine pairing is a very intimate experience. Relying on his on-site garden and the local Napa & St. Helena Farmers Markets to offer fresh, in-season produce, Chef Michael Pryor’s menu generally changes weekly.

The Primo course of spring vegetable ragout, fennel broth & sliced radishes paired with the 2014 Seta Estate wine started the meal off with a bang. Seta is Italian for silk and that is exactly what it felt like. The simple combination of spring vegetables and broth was absolutely bursting with flavor.

The Secondo course was an amazing pairing of the 2014 Vielles Vines Estate Chardonnay with bruschetta topped with almond cheese, grilled peaches, toasted walnuts & smoked sea salt. The old vine Chardonnay flavors of apple & vanilla were exquisite with the grilled peaches & sea salt. Until I reached the 5th course, this was my favorite pairing of flavors.

The Terzo course of king trumpet mushrooms, roasted cherries, cipollini onions, spinach, pistachios and the 2013 Pinot Noir Las Amigas was the most aromatic portion of the meal. And the delicious combination of flavors brought out the black pepper note of the pinot.

Course Quarto was an Italian farro pasta with deconstructed pesto & wax beans paired with the 2014 Estate Cabernet Sauvignon. Again, the aroma was incredible and the pasta brought out the bold, full flavors of the wine. As delicious as it was, I knew I needed to save room for the final course!

Final course Quinto was pan seared eggplant, caramelized squash, olive oil roasted potatoes with salmorejo sauce. Even though I knew this was vegan, the weight, feel and taste of the pan seared eggplant was reminiscent of fat. This pairing was absolutely exquisite with the 2013 Padrone Estate blend. The blended Cabernet Sauvignon, Merlot and Cabernet Franc was elegant and well deserving of its 96+ rating.

The Enoteca experience is 2 1/2 hours of bliss. Beginning with the views, the location, the tour and finishing with the 5-course pairing. I have had many wonderful wine tasting experiences since arriving in Napa in late 2011 but I can say with confidence that this is the best yet. In fact, the wine was so incredible that I joined their wine club and brought my bi-annual allotment of 6 and an extra bottle of the 2013 Estate Padrone home with me!

To schedule your own Enoteca experience, visit Signorello Estate and reserve your spot HERE. Be sure to note that you are vegan and ask for Estate Sommelier Ron Plunkett! His knowledge of the wines and the history of Signorello Estate is wonderful. And ask him to explain why he is called the Cop Somm. You’ll love the story of his journey! As I was leaving, I had the opportunity to chat with Chef Michael for a few minutes and was really excited to find that he has recently joined the whole foods, plant-based diet program sponsored by our local hospital and not only feels great but has also lost over 50 pounds! What an incredible win for him and the animals!

Whether this is your first or tenth time visiting Napa Valley, be sure to include this experience in your schedule. And as always…eat, drink & be vegan! Cheers!

May 3

Berkeley Vegan Earth Day!

In San Francisco 47 years ago, peace activist John McConnell proposed a day to honor our planet and the concept of peace. March 21st, 1970, the first day of spring in the northern hemisphere, was planned for the first celebration. A month later, on April 22nd, Senator Gaylord Nelson founded a separate Earth Day focused on providing the U.S. with a day focused on protecting our environment from the ever increasing rate of industrialization & our careless attitudes toward Mother Earth. By 1990, Earth Day had gone global with organized events planned in 141 different nations. Today, more than 190 countries and one billion people demonstrate their support for our shared planet’s environment on Earth Day!

With terrifying statistics like this one: Livestock is responsible for 65% of all human-related emissions of nitrous oxide – a greenhouse gas with 296 times the global warming potential of carbon dioxide which stays in our atmosphere for 150 years! Or gems like this one: Livestock and their byproducts account for at least 32,000 million tons of carbon dioxide (CO2) annually which accounts for 51% of all greenhouse gas emissions worldwide. I had no doubt that I’d be able to easily find an Earth Day celebration that not only taught us the importance of shorter showers, recycling, using public transportation and alternate energy sources but also focused on making a plant based diet a priority! When I reached out to the Earth Night celebration hosted by Connelly Ranch, here in Napa, only 2 of the 5 food trucks even responded when I asked if vegan food would be available. So, instead of staying local to enjoy my celebration, I headed down to Vallejo and hopped on the ferry to check out the San Francisco Earth Day event! Their website and Facebook page both mentioned the organic, vegan food court that would be available! However, after joining the march and wandering through the entire Earth Day street fair, I did not find a single food truck that served vegan food. Thank goodness I had several free Kombucha samples and a Clif bar to get me through the afternoon!

I’m sure you can only imagine how psyched I was to attend the 7th annual Berkeley Vegan Earth Day the following week! Finally, an event that brought the vegan and environmental communities together to celebrate a shared vision for our sustainable future. This non-profit event was hosted by Compassionate Living who reduced the vendor cost and ticket price so more of the local community could join in on the fun. Presentations ran from 11 a.m to 3:45 p.m. and included veganic farming, the environmental impact of animal agriculture and the devastating effects that the chicken and fishing industry have on our planet.

The David Brower Center was full of animal sanctuaries like FlipSide Sanctuary in Sonoma, Goatlandia Sanctuary in Santa Rosa and Harvest Home Animal Sanctuary in Stockton. Safe havens who were there to educate the attendees on what these sentient beings endure through the victimization of factory farming. Every time I visit farm animal sanctuaries and have the opportunity to rug piggies’ bellies and visit with the cows, turkeys and bunnies, I am reminded of why I made this incredible life change 10 years ago!

I got to nibble on delicious almond dips from la onda; sweet refreshing frozen ice pops from Fairyella; hand-crafted, small-batch kombucha from Health-ade and amazing raw, organic chocolate from Lulu’s Chocolate! My favorite find was the Handsome Carver’s organic nut butters. I’ve been adding the coconut cashew butter to everything I eat! While chatting with the staff, I learned that they also have a tent at the Napa Farmers Market so now I never have to worry about running out!

Some of my favorite eco-friendly vendors included the Clean Living Collection who offers organic, non-GMO tooth powders made with bentonite clay to detoxify and remineralize, turmeric to strengthen and whiten and cinnamon & cloves to aid in cleaning and healing. My teeth feel clean and healthy after using it. The founders of Klean Kanteen – the original steel water bottle company – were also there with their new California designed and made canteens & coffee cups. With concerns about continuing to manufacture their steel canteens in China, they founded Earth-in-USA. Using clay from right here in Northern California and working with local artisan designers, they’ve created lead-free, non toxic, totally sustainable alternatives to the steel bottles. I’ve been a member of Farm Fresh to You since the Sonoma Veg Fest last year. They offer home delivered locally grown organic produce and other unique hand-crafted farm products. They have got me completely hooked on fruit shrubs! Imperfect Produce was also there! They do an amazing job of gathering the “ugly” produce that usually go to waste on farms. Supermarkets and produce distributors reject these fruits and vegetables because they aren’t picture perfect (though they taste exactly the same). They will soon be delivering here in Napa Valley!

One of my readers, Valentina, also recognized me and we got to finally meet in person! I’m always so excited to meet my blog and Facebook followers! Good luck on your vegan journey Valentina!

It was a small but incredible event; I’ve already got it in my calendar for next year! With our typical Earth Day celebrations not making animal agriculture a priority in our climate change education, it is vital we support this event! So, always remember…take care of Mother Earth and eat, drink and be vegan!

***Upcoming blog posts: Napa Farmers Market and vegan tasting with five-course food pairing at Signorello Estate!

July 23

Taste of Napa 2016 Gets Vegan-Friendly!

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Taste of Napa 2016 selfie!

For those of you who are new to my blog or just can’t quite remember a post you read a year ago (believe me, I get it!), Festival del Sole’s Taste of Napa 2015 was the first local event that I attended as an actual member of the press. I can still feel the excitement I experienced when I got the approval from Fuller & Sander Communications! I was legit. A credentialed media type. I was perfectly giddy when I put that lanyard around my neck. Oh, and when the event volunteers waved me into the Reserve Tasting Salon (ie VIP section)? I compare that to the thrill I felt the first time I flew first class. I was 19 and naïve, flying from the tiny Cherry Capital airport in Traverse City, Michigan to the Dallas/Ft. Worth International airport. The American Airlines ticket agents were awesome and upgraded me so I could enjoy the experience. I had maxed out my credit card to get to Dallas to interview for a flight attendant gig with American’s tiny hub – American Eagle. The attendants were friendly and kept asking me if I wanted a drink or anything to eat. Of course, I kept saying “no thanks”. I had no money and had no idea how I’d be able to pay for it! Okay, so I wasn’t nearly as naïve getting into the VIP section but definitely just as excited!

The gorgous Reserve Salon.
The gorgous Reserve Salon.

A bit has changed since last year – Festival del Sole is now called Festival Napa Valley. And instead of being held at the large venue formerly known as Copia in downtown Napa, the Taste of Napa was held in the gorgeous food and wine village Cairdean Estate in St. Helena. Though my history with the Taste of Napa doesn’t run very deep yet, with only 2 years under my belt, this location was an absolutely stunning choice! The smaller, intimate feel of Cairdean Estate changed the entire dynamic of the event. I never felt overwhelmed or jostled like I had the year before. The Reserve Tasting Salon was located inside so when the weather began to heat up it was a welcome respite with a spectacular view.

 

 

Now onto why you are reading this – the food and wine! I was excited to see that Miracle Noodle was back again. I met Susan Carp, a member of the Miracle Noodle team, last year at the Taste of Napa. The couple of times we’ve spoken by phone since we met last year she continues to be a huge advocate of the health benefits of Miracle Noodle. And quite frankly, they are delicious too! I was thrilled to see that the crowd around the Miracle Noodle table was just teeming with attendees. I would have loved to stop by and have a chat and a sample (or two) but I didn’t want to break up their flow!

Solbar's compressed watermelon. Refreshing!
Solbar’s compressed watermelon. Refreshing!

Next, I moved onto the Solbar at Solage Calistoga display. They had a gorgeous mountain of delicious, refreshing compressed watermelon nibbles. They made mine to order minus the cheese and it was a mouthful of fruity bliss! Joe Odgie, Director of Operations, assured me that their menu is vegan-friendly and they strive to offer an appetizer, entrée AND dessert to their vegan customers. I’m so excited about exploring their menu more in-depth!

My wanderings next took me to one of my favorite Napa restaurants – Aroma Indian Cuisine. I had the pleasure of enjoying a couple delicious veggie pakoras with vegan-friendly plum sauce served by Chef Jeet Bhangoo and his team. I’m never sure if it is the food or his beautiful aura that keeps me coming back for more!

Aroma Indian Cuisine Chef Jeet & his team.
Aroma Indian Cuisine Chef Jeet & his team.

Napa Valley Extra Virgin offered an amazing tasting of local extra virgin olive oil and cask aged balsamic. The balsamic is produced from the juice of just-harvested white grapes (typically, Trebbiano) and aged for 12-18 years! While the oil is created by Napa Valley’s other famous harvest! I see why Napa Valley Extra Virgin has won numerous awards in the four short years they’ve been producing.

Estate Events by Meadowood, located in the Reserve Tasting Salon, offered a delicious and refreshing cold heirloom gazpacho that was absolutely bursting with flavor. I made a point to wander by the table a couple of times. Mallorey Bischof, Wine & Cuisine expert, explained that Meadowood Napa Valley is always happy to provide their guests with anything they request – whether that is because of their vegan lifestyle choices or issues with gluten intolerance or allergies. I look forward to discussing this more with her and visiting their restaurant very soon!

Napa Valley Tea Company
Napa Valley Tea Company

Though each tasting was amazing in its own way, my favorite experience at Taste of Napa 2016, was with Napa Valley Tea Company. Founder/owner E. Agnes Ramos has created a beautiful fusion of grapes with the soothing and healthful benefits of tea. Absolutely brilliant! Her tea infusions embody the calm and simple lifestyle of Napa Valley. She guided me through a tea tasting and explained the properties and benefits of each combination. Really incredible. 

Meadowood's Heirloom Gazpacho. The veggie stuff always goes first!
Meadowood’s Heirloom Gazpacho. The veggie stuff always goes first!

Though, I wanted to spend more time sipping wine, I took some time out to listen to Dr. Melina Jampolis. She is an M.D. and one of only 200 board-certified Physician Nutrition Specialists. In a country where the majority of our physicians receive little to zero nutritional training, I was really curious to hear what a doctor trained on nutrition had to say. Before becoming vegan, I spent decades eating food that I thought was good for me that it turned out wasn’t especially healthy. Because of this, I wasn’t feeling very generous and was doubtful as to what she would contribute. It turns out that the majority of her seminar was based around the benefits of us all eating more phyto-nutrients – a fancy term for plants. What a pleasant surprise! Though it was off to a bit of a rocky start when she assured everyone that she was not advocating a vegetarian or vegan diet. She explained that she had tried to “go vegan” for a day for her blog but only made it to about 10 a.m. due to poor planning. She did spout the usual rhetoric about being so hungry that she had to give up. I stuck it out though and with a few exceptions agreed with what she had to say! Let me assure you that I am not a doctor nor am I formerly trained in nutrition. But here’s the reality, I am more educated than most of the doctors on the benefits of plant based nutrition. Even Dr. Jampolis commented that most “doctors don’t know what the hell to eat either.” And she really won me over when “food is medicine” came out of her mouth. The fact that she was so adamant that processed meat is a known carcinogen and should be eliminated from our diet and stated that “red meat has a not great impact” on our gut bacteria, kept me listening. It’s taking time but the benefits of a whole foods, plant based diet are becoming apparent even to the mainstream!

E. Agnes Ramos - Founder/Owner of NV Tea Company!
E. Agnes Ramos – Founder/Owner of NV Tea Company!
Napa Valley Extra Virgin made with our local harvest.
Napa Valley Extra Virgin made with our local harvest.

By then I was completely parched. Parched for wine anyway! I found two of my favorites – the wonderful vegan-friendly Sauvignon Blanc by Cliff Lede Vineyards and Duckhorn’s Paraduxx red blend. While Duckhorn Wine Company cannot guarantee that any of the Library or older vintages are vegan, anything beginning in 2011 is ours to sip (or guzzle!).

I ended my afternoon sitting in a Tesla Model X SUV complete with Falcon Wings! I learned later that the car I sat in had their new vegan upholstery. I was drawn to it for a reason. And not just because it’s a gorgeous vehicle.

Duckhorn Wine Company - vegan-friendly since 2011.
Duckhorn Wine Company – vegan-friendly since 2011.

Taste of Napa 2016 was an absolute success! I was thrilled that so many meat-centric restaurants chose to provide plant based optios. What a change from my arrival in Napa five years ago! This is a huge win for animals and the vegan community…and people’s health, our planet’s health…It’s just a wine…period! I invite all of my vegan readers to join me next year at the 2017 Taste of Napa. We can celebrate, socialize and as always…eat, drink and be vegan!