January was gooood ✨ Loving the slow start to this year. Feeling so grateful to share my joy through food. Cooking up some inspired ideas for the 2026. Stay tuned…
Bring Pinot and turkey meatballs…🍷
Our friends @threestickswines know how to host. If you’ve ever been to their Adobe Table Experience you know the creations from Chef Brooke Garlieb of @brookes_table are not to be missed.
Chef Brooke has shared her recipe for turkey meatballs. Delicious and perfect for canapés or cocktail hour or those “bring an appetizer” moments. Pair with Three Stick’s William James Pinot Noir from Russian River Valley.
Recipe available on our holiday recipe hub - link in bio 🔗 - or in our stories today.
Cheers!
What a week!! 🤗
Thank you everyone for the outpouring support from near & far💕
And a warm welcome to all of our new followers, glad to have you with us on this journey ✨
📸: @emmakcreative
Had some of the best food of my life in Barcelona 💃 Eating with reckless abandon with people who love food just as much as I do is gooooood for the soul @alissadeamezaga@bluesagemeditation . I love cooking so much because I enjoy eating food even more.
Mt. Tam Semifreddo with cocoa powder, marinated cherries and feulletine; think semi frozen cheese mousse. How bad can that be? This dish was created out of an excess of Mt. Tam and egg whites on hand. It’s a mix between a cheese course and dessert and pairs beautifully with Napa Cabernet 🍷
#napaprivatechef #simplyseasonal
Rabbit Tortellini with Mushroom brodo, Black trumpets, Fava beans, and Parmesan fonduta. Paired with a beautifully aged Oakville Cabernet. Spring is finally hereeee!!
In search of the most perfect scone recipe. Introducing test #2 the salad scone from “More than Cake” cookbook (inspired by @madisonnn_cooks ). Literally take whatever greens, fruits, herbs that you have in the fridge and throw it in the scone. No waste in this kitchen. Taking more time this year to play 😊
Honeynut squash is hands down my favorite ingredient of winter. Its creamy, sweet, concentrated squash flavor lends itself beautifully in this three ingredient vegan soup. Usually the simplest things are the best. Find it on @threestickswines food and wine menu. #simplyseasonal #privatechefnapa #honeynutsquash
Finally saying goodbye to the wonderful season of the melon. If I cooked for you this summer you probably saw some sort of melon dish on the menu. Goal was to change people’s mind about melon and show it can be exciting and wildly delicious. MISSION ACCOMPLISHED 🍈👊🏻
Pretty proud of this one ☝🏻 Lamb carbonara with handmade Cavatelli and house cured lamb bacon. Anytime I have lamb racks on menu I save the trim from frenching and use it to make this beautiful bacon. Cured for 3-4 days in a fennel pollen and allspice mixture and then lightly smoked. #simplyseasonal #nowaste #cheflife #napaprivatechef
