Rosemary Syrup

We discovered this wonderful Rosemary Syrup during a visit to the nearby Culinary Institute of America (see previous post), and one of its visiting chef's: John Ash. It makes a fantastic dessert topping, as well as would be a wonderful sauce for fish or chicken. Enjoy!

Rosemary Syrup

3/4 c sugar

3/4 c dry white wine

1/3 c water

3 tablespoons rosemary leaves

1 bay leaf

1/2 tablespoon whole peppercorns

3 tablespoons balsamic vinegar

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat, simmer 10 minutes. Let cool, then strain, store in refrigerator.

Sophisticated Palate

We’re lucky that our Napa Valley inn rests only a mile or so from one of the premier culinary education centers in the world: the Culinary Institute of America (CIA) at Greystone. While the CIA specializes in formal chef and sommelier programs, there are many reasons for Wine Country Inn guests to visit the CIA, such as:

* The CIA offers numerous public cooking demonstrations and cooking classes.

* The CIA is located within a historic building, and has several displays of antique wine-related equipment.

* The facility has a wonderful gift shop sure to entice the cook (and especially the foodie!).

* Our guests can dine at the school’s renowned Wine Spectator Greystone Restaurant.

For those who want to embrace the full CIA experience, be sure to review the CIA’s Sophisticated Palate program—an intense four-day “Epicurean Adventure” with nationally known chef John Ash and one or more CIA chefs. You’ll spend parts of each day cooking, exploring the bounty and offerings of our part of the Napa Valley, and of course dining and wine tasting. Inn guests who have enjoyed the Sophisticated Palate program have raved about both the one-to-one contact with top chefs and Napa Valley winemakers and food producers and simply the breadth of the food and wine experience. If you're a "foodie" (and you know who you are!), the Sophisticated Palate program is a foodie's paradise.

Please contact the CIA directly for schedules, costs, etc.