Saturday
Jan312009
Live from Napa!

We decided to trek to Napa for the weekend, testing the notion that a wine-tasting destination is for grown-ups only. That might prove to be true in the end, but the sights, sounds, smells and, of course, cuisine, is suitable for all ages.

Our accommodations for the weekend are housed in the Gaia Napa Valley Hotel and Spa, which bills itself as the greenest hotel in the U.S., proudly proclaiming its status as Gold LEED-certified. The carpeting is from recycled materials, the paint and adhesives do not emit any toxic gases and housekeeping uses only Earth-friendly cleaners. Even the toilets use only a gallon per flush, as opposed to the usual 1.6. And to drive home the nature-loving point, a friendly trio of ducks and a pair of majestic swans cheerfully welcomed us at our patio, which overlooks a small pond and waterfall.
The hotel, which also offers a spa and a pleasant restaurant, is oddly situated south of Napa but is a pleasant oasis and jumping off point for the wineries and other attractions (which we hope to hit while we're here).
For dinner, we jumped in the car and headed into downtown Napa. Tired from six hours jammed into the car, we tumbled out into the first restaurant we saw that seem to exude warmth and the aromas of a wood-fired oven. Uva Trattoria Italiana turned out to be a family-friendly but linen-tablecloth affair, just the right mix of upscale candlit tables and casual diners. We cuddled up to the table, dipped warm ciabatta into garlic-infused olive oil, and plotted our main courses. Kate opted for the kid's cheese pizza with an extra sausage topping, Jack took the regular cheese pizza and Steve and I took our leads from the hand-written menu filled with fabulous specials.
Mine was the Pasta e Fagioli al forno – cranberry beans, prosciutto, fontina cheese and bread crumbs. Each bite was like wrapping myself in a warm and buttery Italian hug. Steve had the overnight roasted porchetta - pork shoulder rolled with caramelized onions and herbs with butternut squash risotto. The mixture of meat and creamy risotto yielded such a happy medley that each bite made me feel as though I'd be able to speak fluent Italian.
And the best part? There were babies, couples and groups of people all happily snuggled into the inviting rooms!
Tomorrow: wine and other adventures? Stay tuned ...

Our accommodations for the weekend are housed in the Gaia Napa Valley Hotel and Spa, which bills itself as the greenest hotel in the U.S., proudly proclaiming its status as Gold LEED-certified. The carpeting is from recycled materials, the paint and adhesives do not emit any toxic gases and housekeeping uses only Earth-friendly cleaners. Even the toilets use only a gallon per flush, as opposed to the usual 1.6. And to drive home the nature-loving point, a friendly trio of ducks and a pair of majestic swans cheerfully welcomed us at our patio, which overlooks a small pond and waterfall.
The hotel, which also offers a spa and a pleasant restaurant, is oddly situated south of Napa but is a pleasant oasis and jumping off point for the wineries and other attractions (which we hope to hit while we're here).
For dinner, we jumped in the car and headed into downtown Napa. Tired from six hours jammed into the car, we tumbled out into the first restaurant we saw that seem to exude warmth and the aromas of a wood-fired oven. Uva Trattoria Italiana turned out to be a family-friendly but linen-tablecloth affair, just the right mix of upscale candlit tables and casual diners. We cuddled up to the table, dipped warm ciabatta into garlic-infused olive oil, and plotted our main courses. Kate opted for the kid's cheese pizza with an extra sausage topping, Jack took the regular cheese pizza and Steve and I took our leads from the hand-written menu filled with fabulous specials.
Mine was the Pasta e Fagioli al forno – cranberry beans, prosciutto, fontina cheese and bread crumbs. Each bite was like wrapping myself in a warm and buttery Italian hug. Steve had the overnight roasted porchetta - pork shoulder rolled with caramelized onions and herbs with butternut squash risotto. The mixture of meat and creamy risotto yielded such a happy medley that each bite made me feel as though I'd be able to speak fluent Italian.
And the best part? There were babies, couples and groups of people all happily snuggled into the inviting rooms!
Tomorrow: wine and other adventures? Stay tuned ...