"Popular San Francisco Restaurant Corking Fees"

In an effort to dine at all 3000 San Francisco restaurants(800 and counting), my wife Linda and I usually bring our own wine. As a result, we have compiled a corking fee list for popular San Francisco restaurants that will be helpful for you. It is subject to change so check with your restaurant before you go. Cheers.

Restaurant	Cork Fee
A16	$30
Absinthe	$20
Acquerello	$45
Alexanders	$35
Aliotos	$18
AQ Restaurant	$25
Big 4	$25
Bix	$30
Bouchon (limit 2)	$20
Boulevard	$30
Bourbon Steak	$35
Campton Place	$30
Cliff House	$18
Crustacean	$20
Dirty Habit,	$20
Epic Roadhouse	$25
Farallon	$25
Forbes Island	$20
French Laundry (limit 1),	$150
Gary Danko (limit 2)	$50
Hakkasan	$30
Hillstone	None
Holding Company	$20
House Of Prime Rib	$25
Il Fornaio	$20
Kokkari	$25
La Mar	$20
L'Olivier	$20
McCormick And Kuleto	$20
Michael Mina	$35
Mortons	$30
Mourad	$40
My China	$20
North Beach	$20
One Market	$25
Original Joes	$20
Osso Steakhouse	$25
Perbacco	$25
Quince	$50
Restaurant At Meadowood	$50
Roys	$20
Ruth Cris	$20
Rutherford Grille	None
Saison	$50
Scoma's	$20
Slanted Door	$35
SPQR	$25
Spruce	$30
Stinking Rose	None
Tadich Grille	$20
Waterbar	$25
Waterfront	$20
Wayfare Tavern	$20

The Vineyardist Winery-Napa Valley's Luxury Wine

In an effort to dine at 3000 restaurants in San Francisco (800 and counting) and visit all 600 Napa wineries (350 and counting), we recently spent a "perfecto" day in Napa Valley enjoying some great wine and food.

We had the pleasure of visiting The Vineyardist Winery on Diamond Mountain in Calistoga on Petrified Forest Road.

The original owner of the estate was Lorenz Peterson, a Danish born ship builder from San Francisco.  He lost his entire savings in the Bank Panic of 1873 except for $2,000.  He used that fund to purchase the property. He built a family home that still exists today.  The rich wood of the interior reminds one of being on a ship. He planted vines and farmed, crafted and marketed the wine which led him to the name of  "the Vineyardist".

In 2000 Dirk Fulton, a Bay Area lawyer, and his wife Becky Kukkola  acquired the Estate and selected two of Napa Valley's best artisans to help bring their wine project to fruition.  They spent 10 years finding their perfect gem.  The grounds are abundant with lemon trees. olive trees. organic herb gardens and spectacular heavenly views. A beautiful tasting facility is in the final stages of construction and should be open within the next few months.

The Vineyardist Winery is an exclusive "collectors winery".  We enjoyed a wonderful tour from the Director of Marketing & Hospitality Mark Sherwood.  The Vineyardist Wine is a singular bottling of 100% Cabernet Sauvignon produced off the estates seven acres of densely planted vineyards. We had a private tasting of their 2011 and 2013 vintage that was bursting with flavor and a silky smooth finish. Robert Parker rated the 2013 a 98 plus.  We also tasted LSR Lazy Susan Ranch Cabernet which is a new companion wine and takes the original name of the historic property and the estates younger vines.  All three of the wines are  definitely upcoming star wines for wine enthusiasts to seek out. 

We also enjoyed a lovely lunch at Sam's Social Club in downtown Calistoga. It was named after Samuel Brannon California's first millionaire. Our favorite was the house made ricotta crostini with pepper jam that went well with our Venge Cabernet that we brought with us. Sam's has no corking fee so it is smart to bring your favorite juice.

On the way home, we stopped at The Olive Oil Company.  This tiny white house at the end of the street from the former Tres Vigne Restaurant is a hidden St. Helena gem. The Olive oil, balsamic vinegar, salami and pantone from Italy is something not to be missed.  This place has been around since the 1930's and a "must do"  to complete a perfect day of Napa wine tasting.

Whether it be winter, spring, summer or fall, the natural beauty of Napa is always a ball.

For more information go to:
Info@ thevineyardist.com 

Venge Vineyards

In an effort to dine at all 3000 San Francisco restaurants (800 and counting) and visit all 600 Napa wineries (350 and counting), travels recently took us to Venge Vineyards in Calistoga.

Our host was Bradley who shared many great stories about the Venge family and their great wines.  Venge is three generations of producing fine wine in Napa Valley since 1968.

Knud Venge migrated from Denmark to the United States in the early 1900’s. Knud's son, Per Venge, found his passion in the wine and spirits industry and started Vencom Imports, focusing on the importation and selling of Western European fine wines and spirits. It was Per's son, Nils Venge, who left the family business, moving to Davis, California, in 1968 with a vision to study viticulture at UC Davis and establish the family namesake as an icon within the winegrowing community. Venge's  viticulture roots flourished in the heart of Napa Valley - the Oakville District - where 17 acres of Cabernet Sauvignon and Merlot were planted in 1976. This estate vineyard has served as the backbone in the production of the Family Reserve Cabernet Sauvignon and Family Reserve Merlot bottlings.  Nils Venge worked for Groth for many years making the first 100 point wine in 1985.

In 2008, Nils' son, Kirk Venge, acquired ownership and winemaking responsibilities for Venge Vineyards from his father, signaling a new era of family growing traditions.  His Scouts Honor with a blend of 70 percent Zinfandel, 14 percent Charbonneau, 9 percent Petite Syrah and 7 percent Syrah was dedicated to his yellow lab named Scout who welcomed guests to the winery for many years.  The 2014 is rated 94 and described by Robert Parker as a "glorious blueberry and black raspberry fruit, some truffle, licorice and spice.. a hedonistic fruit bomb and intellectually pleasing." We especially enjoyed this wine and took a few bottles with us for lunch and back home to Danville. It retails for $38.00.

The next tasting was the 2014  Bacigalupi Pinot Noir from Russian River that was refreshing and retailed for $65.00.  This Pinot was unique and also went back home to our Danville wine cellar.  We also tasted  the 2014 Silencieux with a blend of 96 percent Cabernet Sauvignon and 2 percent petite Verdot and 2 percent merlot rated 94 with loads of blackberry and blueberry notes. It is a great value at $60.00.  The 2014 Bone Ash 100percent Cabernet Sauvignon was our final tasting and our favorite with a rating of 96. Robert Parker says " it has a floral component of blackberry and cassis fruit, subtle new oak  and a full bodied expansive mouthfeel."  It retails for $115.00.

For lunch we dined at Archetype in downtown St. Helena. It is located in a charming house on Main Street.  A warm fireplace welcomed us to a friendly atmosphere with an open kitchen creating a variety of locally farmed American meals. It represented the warmth of Napa with a distinctive wine country style on a cold rainy day.  The dining room was designed by Howard Bracken, the founder and renowned architect, and named as one of the "10 Most Beautifully Designed " by Architectural Digest. 

We started with their famous donut holes and pecan sauce that were warm and fun to eat with our Scouts Honor wine from Venge. I ordered the cream of mushroom soup and wood fired thin crusted pizza that was tasty and filling. Everyone else ordered the Petrale Sole fish and chips that was lightly battered and a generous proportion.

We then made a final stop at Praeger for some great port. John Praeger has been making port since 1979. In addition to his 10 year old Tawny port, he has a White Chardonnay port that is unique and deserved a ride back to Danville with us.

This was a great way to spend a rainy day. The green hills and warm rain made for a magical and mystical experience.

Rain or shine Napa always Rocks!

 For more information and to schedule a tasting go to:
 http://www.vengevineyards.com/

Merus Winery

In an effort to dine at all 3000 San Francisco restaurants( 800 and counting) and visit all 600 Napa wineries(350 and counting), my wife Linda and I recently traveled to Merus Winery in St. Helena. Our wine and foodie friends Josiane and Ron Hable joined the fun.

From our home in Danville, Merus is an easy 1 hour and 15 minute drive. The name Merus is a Latin word which means "undiluted." Their secondary label Altvs translates to "noble or profound."

Our host today was Nicole Stefko. She is a passionate and knowledgeable "wino" who is proud  to be part of Merus.

The tasting took place in a rustic and comfortable tasting room surrounded by trees and a stream running thru the property. The soft rain made for a great tasting experience as the calm soothing setting made you feel you were at a very special place.

Merus is part of the impressive family of 19 Foley wineries owned by wine lover and famed businessman Bill Foley. The grapes are sourced from nearby Coombsville and crafted into highly rated wines by winemaker David Lattin. They are also only found at famous restaurants like Thomas Kellers French Laundry.

Our tasting began with the 2014 Altvs Chardonnay which was refreshing and impressive. This white wine was very good and can be purchased for 40 dollars. We took one bottle with us to enjoy with our lunch.

Altvs 2013 Cabernet Sauvignon was the next wine we tasted. It was a blend of 88 percent Cabernet and small amounts of Merlot, Petite Verdot and Malbec grapes.  It is a full bodied wine that was rated 90 plus by Robert Parker and retails for $75.00.

The star of the tasting was the 2013 Merus Cabernet Sauvignon rated 92 by Parker. It is a rich full bodied wine with a blend of 90 percent cabernet, and a perfect balance  of merlot and petite verdot. It retails for $160.00 and a great addition for a special occasion dinner or celebration.  One bottle of this great juice made it back to Danville with us.

After our tasting, Nicole recommended the nearby downtown restaurant Goose and Gander for lunch. We were not disappointed. A warm fire and heavenly smell of rich recipes  greeted you when you entered this charming little house complete with an extensive list of expensive bourbons and wines. We enjoyed the special cauliflower appetizer, famous mushroom soup and G and G burger that lived up to its lofty reputation. We also enjoyed the 2014 Altvs Chardonnay.

We would highly recommend the Merus tasting and this enchanting restaurant. Both are very special wine and food experiences.

For further information and to make a tasting appointment go to:
>
> https://m.meruswines.com/

Princess Pleasures

In an effort to dine at all 3000 San Francisco restaurants(800 and counting) and to visit all 600 wineries(350 and counting), my wife Linda, Hall Of Fame son MJ and myself recently had the pleasure of cruising on the Princess Cruise line, Grand Princess Cruise Ship to the Mexican Riviera for a Christmas Holiday cruise. We cruised  from San Francisco, to Puerto Vallarta, Cabo San Lucas, Mazatlan, Ensenada and back to San Francisco. Our favorite benefit was that the cruise departed and returned to the great "city by the bay" with no airports to deal with during the busy holiday season. In addition, it was a treat sailing under the Golden Gate Bridge and a photographers dream with the spectacular background of the city and Oakland Bay Bridge.

The weather, entertainment, service and food  were all fantastic on this memorable trip. We had the pleasure to meet with Executive Chef Joel Directo who trained under two famous chefs - Charley Palmer and Alain Ducasse.  

Chef Joel is from the Philippines. He surprised us by serving two special Philippine dishes with our dinner one evening. Both of these were the national dishes of the Philippines and their excellence derives from the balance of flavors, in the alchemy of the slow cooking process   First was Pancit, which is a combination of fresh noodles, shrimp, vegetables and Philippine spices and is a staple second to rice.  This dish is always served during Fiesta, birthday parties, and other special occasions.  Next was a dish called "Adobo" which is a crazy delicious slow cooked chicken and pork dish with a seasoned sauce. Whether consumed in Manila's heat or on a Princess Cruise, these dishes hold the power to change moods and alter dining habits!  The food was not only delicious but the presentation rivaled a Michelangelo work of art.

We attended a cooking seminar that Joel presented.  He prepared four wonderful dishes and gave us a lot of information about the inner workings of the food service and kitchen preparation and cooking of the food for 2400 people each day.  Joel and his large staff of over 400 serves 15,000 meals each day that includes 1700 pounds of fish, and 1,400 pounds of poultry, 1,700 pounds of beef, 1,400 pounds of pork, 300 pounds of veal and 200 pounds of lamb! Now that is a BIG protein order!

To add to all that  there are 1,600 pounds of salad, 400 pounds of shrimp, 13 gallons of mayonnaise, and 1,500 sandwiches served.  500 pounds of pasta, 2,700 pounds of potatoes, 2,500 pounds of vegetables and 550 pounds of soup are served daily.  The bakery uses 1,500 pounds of flour daily to make sweet rolls, bread rolls, bread sticks, pizza, croissants and biscuits.

In the pastry shop 6000 assorted pastries, 100 gallons of ice cream and 300 cakes and pies are served daily.
400 pounds of butter, and 6,000 pounds of fresh fruits are served daily.  In the coffee pantry 470 gallons of coffee, 62 gallons of coffee cream, and 400 pounds of sugar are consumed daily.

57 people are in the dishwashing area cleaning 70,000 dishes and 21,500 glasses each day.

Although these numbers seem shocking, the real shocker to all of it was the food was sensational! It was fresh and beautifully presented  buffet or sit down style.  The service was prompt and always friendly with servers who were willing to help with anything your mouth or heart desired.

There was also a full wine and drink list.  We chose to bring wine from our cellar for a modest $15 corking fee. It was really a holiday celebration to drink our favorite wines for 8 nights in a row! We were very happy with our decision to bring our wine.

 In conclusion, this is a great way to plan a future Holiday Trip.  Not only do you avoid cooking and cleaning up, but the entertainment for all members of the family is spectacular.  Las Vegas styled shows were on twice each evening and music was buzzing in all 5 of the ship bars.  There are family games and informational presentations as well as a huge big screen movie theatre over the outdoor swim pool.  The gym and Rumba classes also provide a great way to work off all the luscious desserts you may have sampled the night before.

 The Holiday spirit was alive and well and the Magic of Christmas was bursting on board this floating resort.

 
 Princess line Holiday Cruise rocks.😋😋😋

Judd's Hill Winery: Your Chance To Be A Winemaker For The Day

In an effort to dine at all 3000 San Francisco restaurants(800 and counting) and to visit all 600 wineries (350 and counting),my wife Linda and I recently traveled to Judd's Hill winery in Napa to be a "winemaker for the day."  Our foodie and wine friends Ron and Josiane Hable joined the fun.

Judd's Hill winery is a small winery owned by Art and Bunnie Finkeistein original owners of Whitehall Lane. That winery was sold in favor of a smaller and more manageable one. Judd's Hill produces 3000 cases and their son Judd and wife Holly are highly involved in managing the operation.

 In 1992, they pioneered "microcrush" giving grape growers an all inclusive opportunity to make their own small lots of high quality wine.

 In addition, you can be a "Winemaker for the Day" and schedule a blending experience.

Our experience was conducted by our knowledgeable host CJ who has forgotten more than most will ever know about wine. We began with an explanation of how to drink wine with the important swirl, smell and tasting process of the 4 wines we would blend, bottle and name. When completed, we each took one bottle of our carefully crafted creation home with us.

We experimented with Cabernet Sauvignon, Merlot, Cabernet Franc and Petite Verdot. After careful analysis and tasting various percentages of the wine, we agreed on a blend of 70 percent Cabernet Sauvignon, 20 percent Merlot, 5 percent Cabernet Franc and 5 per cent Petite Verdot.  We named our wine "Le Reve"  which is French for The Dream.  We then bottled the wine, corked it and finished it with a black foil using their high tech equipment.

The final touch was placing the Le Reve label on the bottle proving "Dreams do come true."

The entire process takes around 2.5 hours and it is a unique and fun experience that is highly recommended for people who love wine. In addition, CJ also has a session on pairing wine and food that we plan on scheduling at a future date.

 For more information and to make an appointment
 http://www.juddshill.com/page?pageid=577F16F9-D1A1-48FF-AA47-5529D756510E

The Resort At Pelican Hill: "Refined, Relaxed 5 Star Luxury On The Deep Blue Sea"

Picture Courtesy of Pelican Hill

In an effort to dine at all 3000 San Francisco restaurants (800 and counting) and to visit all 600 Napa wineries (350 and counting), my wife Linda and I recently traveled to the 5 star luxury resort at Pelican Hill in Southern California.

From our home in Danville, it is a easy 1 hour flight to Orange County Airport and 15 minute drive to a 504 acre slice of heaven on the deep blue pacific that offers "something for everyone."

 

From the moment you drive into this Italian Renaissance inspired 504-acre luxury Resort with 750 mature olive trees, all your cares and concerns quickly disappear as you are greeted by a happy staff of people with a " What can I do for you " attitude dedicated to making your stay a memorable experience. The architecture was inspired by the renowned Italian Renaissance architect Andrea Palladio. Many of the resort furnishings are antiques imported from Spain, Italy and France. A self guided tour book is provided to guests describing Palladio's influence throughout the property as well as excellent descriptions of the art and tapestries located in the Lobby, Hallway and Great Room Social Lounge.   Our favorites were the Flemish Tapestries that were from Brussels located on the walls beside the fireplace in the Great Room Social Lounge.  These tapestries date back to the 17th century and depict flower filled vases lined by cupids on each side. The colors are vivid and provide the beautiful room with a tranquil effect as guests gather and linger at the heart of the Resort.

                                                                                                                                              

We checked into our elegantly appointed Bungalow guest room complete with fireplace, balcony and ocean views ranging from 847 square feet to 2100 square feet.   If you require more room for a family affair or other event, the resort offers villas that are much larger and up to 3500 square feet of luxury. These accommodations may be reserved by the evening, weekly or monthly.

The 23,000 square foot Spa has been Awarded the Forbes Travel Guide Five-Star rating consistently each year since opening.  It offers a wide array of services to soothe your senses from the rigors of modern life and where every moment is one of extraordinary pampering and rejuvenation.

After a spa treatment, relaxing by the  unique "Coliseum Style" pool forming a 136-foot diameter circle with over 1 million hand cut mosaic tiles and stunning ocean views is a great way to wind down before dining at one of the Resorts 3 restaurants or 2 cafes.

For the more adventurous, guests can enjoy the Crystal Cove Experience. You can explore 3.5 miles of ocean front strolling the beach, swimming, jogging or cycling along the trails at Crystal Cove State Park on one of the last oceanfront preserves left in Southern California

Executive Chef Jean Pierre Dubray brings his French Culinary training and passion for perfection to the resort's  restaurants. There is a dining experience for every mood a guest may have.   Our experience included Andrea Ristorante, the Pelican Grill at the Golf Club and the Coliseum Pool & Grill.

Andrea Ristorante offers Northern  Italian cuisine with an extensive wine list and fresh pasta homemade daily in a temperature controlled pasta room. Pasta Chef Julia also offers weekly classes in traditional pasta making. We especially enjoyed the risotto prepared in a unique manner. A large 90 pound wheel of parmesan cheese that is imported from Italy is wheeled to your tableside. The chef shaves the inside of the cheese wheel and then puts the hot Italian Risotto into the middle. The melted cheese and risotto then are expertly mixed together resulting in a burst of incredible flavor for the diners.  We loved this experience and highly recommend it.

The Pelican Grill also offers an extensive wine menu and outstanding coastal California cuisine prepared in an open kitchen. Views from the ocean view terrace make for a "very special " culinary experience. There is also a popular lounge with two huge 9’ x 6’ HD TVs for viewing sports events after your golf game or for a more casual get together.

There are also 2 World Class Golf Courses designed by legendary architect Tom Fazio that offer panoramic views from each of the 36 holes. A modern and high tech Golf Academy led by Glenn Deck and a team of knowledgeable PGA professionals is also available to help improve your game.

We played the Ocean North that was a par 70 and offers tees for all levels of golfers. Linda found the ladies tees to be very friendly and fair. The ocean views on every hole made you not care about hitting a bad shot or missing a putt.

The sad part about enjoying this great Tuscan like refuge is...... having to leave. The service staff prides themselves in making you want to extend your stay or to come back soon. We definitely plan on returning soon and highly recommend that you put The Resort At Pelican Hill on your bucket list to experience this pinnacle of excellence. 

For more information and to make reservations go to: pelicanhill.com.