Tuesday, June 24, 2008

NEW: Food & Wine Events

We're excited to announce today the launch of our NEW Wine Country Inn Food & Wine Events exclusively for Wine Country Inn guests. Our vision for these is to create a series of fun, educational, and memorable events for you to enjoy... and remember for years to come! We'll also be introducing you to our friends throughout the Napa Valley, be they winemakers, chefs, or plain ole "foodies".

The events will range from a paella party to a port tasting to cooking at the Culinary Institute of America (CIA). We'll take you on a barrel-tasting-and-bocce-ball extravaganza, as well as have you tasting grapes (and later, we promise, wine too!) in some of the most pristine Napa Valley vineyards. Plus lots more.
Visit our Web site for a complete list of events. For more information or make room or event reservations, contact our staff toll-free at 1-888-465-4608.

We hope to see you soon!

Thursday, June 19, 2008

NEW: WCI Aprons

We're excited to share that our NEW Wine Country Inn aprons are here. They're hunter green with white lettering, have two front pockets, adjustable straps, and are made of high-quality 100% cotton with, on the front, a DuPont Teflon fabric protection to prevent staining. The aprons cost $18 each, plus tax, and are available in our gift shop in the reception (check-in) area, or by calling our staff toll-free at 1-888-465-4608. Enjoy! (Note: Shipping charges will apply if needed.)

Wednesday, June 11, 2008

Viva Mexico!

I review all the guest comment cards which guests complete, and it always amazes me how almost everyone comments so positively about our breakfasts. If you haven't stayed with us before, just know that one of the highlights of your visit to The Wine Country Inn will be the breakfast: big, fresh, tasty, varied, and fun! Chef Guy prepares a great breakfast, the cornerstone of which is one of his great egg casserole dishes. Recently he served his Mexican Quiche, which is one of my favorites. Here’s the recipe, should you want to indulge:

Chef Guy’s Mexican Quiche
(serves 6-8)

1 lb chorizo sausage, sans casings
2 medium onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
¼ diced fresh mild chilies
10 eggs
2 cups milk or half-and-half
1 can (about 2 ¼ oz) sliced ripe olives, drained
1 can (about 8 ¾ oz) whole kernel corn
3 cups (about 12 oz) shredded Jack cheese
Avocado, tomato slices, and cilantro sprigs for garnish

Crumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Add onions and cook, stirring often, until soft (about four minutes). Discard fat. Stir in salt, pepper, and chilies. Remove from heat.

In a large bowl, beat eggs until blended. Stir in the chorizo mixture, olives, corn, and cheese. Spread mixture evenly in a greased 10x15-inch rimmed baking pan.

Bake in a 350F oven until a knife inserted in center comes out clean (about 30 minutes). Let stand for 10 minutes. To serve, cut into squares, and garnish with tomato, avocado, and cilantro sprigs.

We hope to see you soon at our Napa Valley vacation spot.

Tuesday, June 3, 2008

Foodie Haven: the CIA

Wine is awesome, of course, but a person has to eat too, right? Just a mile or so from the Wine Country Inn sits the historic Culinary Institute of America at Greystone, aka: the CIA. Not only do they have a fabulous restaurant -- the Wine Spectator Greystone Restaurant -- they also give many public and private cooking demonstrations.

We suggest that you begin with a public cooking demo. They are approximately one hour, cost $15 per person, and generally run Fri-Sun at 1:30 p.m. and 3:30 p.m. I'm looking at their June calendar right now, and some of the fun demos include traditional strawberry shortcake...with a twist, and summer berry neapolitan. As always, you can contact our staff at 1-888-465-4608 for assistance in planning events during your stay with us, or you can contact the CIA directly at (707) 967-2320.

And be sure to check out the restaurant while you're here. My marketing manager, Tim, and I did so the other night, just to be certain that it's still going strong, and we were VERY happy: fantastic setting, exceptional staff, great wine selection, and, of course, awesome food.