Planning the Trip: Send in the cavalry (or better yet, send in Many More Travels)
I’ve been in the wine business for 40-plus years, so when my wife announced we were going to the V. Sattui Harvest Ball, to celebrate a dear friend's birthday, I was assigned the task of planning an unforgettable week around the Napa winery’s annual party.
With my experience and industry relationships I thought, "I got this."
To begin my mission, I sent an exploratory email to numerous Napa contacts to see what unique adventures might be had. Their responses were both generous and overwhelming—50 emails with one great recommendation after the next.
That’s when it hit me; planning this trip is not going to be as easy as I thought. Then, Karen Rowley of Many More Travels came to the rescue. She offered to assist in coordinating a memorable trip. I said yes. And boy, did Karen deliver. Many More Travels arranged one-of-a-kind experiences that you would be challenged to find on your own.
Here's a taste of how Karen helped make our trip so great...
------------
We started off at the Vintners Collective: Garret Murphy, Founder.
When you head out to Napa Valley, you look forward to visiting your favorite wineries, perhaps Freemark Abbey or V. Sattui, but what about the smaller, top tier producers scattered throughout the valley?
Trying to visit so many locations is an almost impossible task. But thanks to Garret and the Vintner's Collective, you can sample some of the most sought-after local wines without ever leaving downtown Napa.
Located on Main Street, the Vintner’s Collective is in an 1875 building that once housed a saloon and brothel. Now, it’s a tasting room for 20-plus high-end boutique wineries.
We were lucky enough to have a private tasting, arranged by Many More Travels and hosted by Garret himself.
In the upstairs loft, he offered us a wonderful spread of cheese, imported meats, nuts and bread. As we knoshed, Garret shared the history of the Collective and introduced us to several unique, hand-crafted Napa Valley wines.
------------
What came next, just a few blocks away, was another treat-dinner at the Kitchen Collective, a cooking club for members and their guests.
Kitchen Collective: Chef Antonia Economides
Given the outstanding wines available at his Vintner's Collective, it's no surprise that Garret's foodie indulgence, Kitchen Collective, is another top notch experience.
We found ourselves donning aprons and heading into the kitchen to cook our own dinner. Well, at least learn how it was cooked—the expertise of the chefs was definitely in play.
We learned how to grill lamb chops to a perfect medium rare, put perfect cross-hatch grill marks on fresh zucchini and squash and hand crank homemade pasta through the extruder.
Our stop at the Kitchen Collective wasn't just a great meal, it was a fun learning experience. It's easy to understand why the club is sought out by cooking enthusiasts from far and wide.
------------
The next day, Karen set up a private tasting at Stone Edge Farm Winery's Silver Cloud vineyard, located on the slopes of Mt Veeder.
Getting there is a winding drive up tree-covered hills that overlook vineyards and offer breathtaking vistas. Unfortunately, there are still some scars along the way from the 2017 fires. Luckily, Stone Edge/Silver Cloud was spared any fire damage.
We met Director of Hospitality, Philippe Thibault, for a 10 a.m. tasting that Karen had arranged.
Director of Hospitality, Philippe Thibault and Eric V. Orange
Philippe showed us around the gorgeous property with a direct view west to the Pacific. In a historic house (that felt like a cozy cottage), Philippe had a beautifully set tasting table and proceeded to tell us of the property, it’s owners and the wines. The focus is Bordeaux style blends from their organic vineyards. Due to modest production, their wines are not distributed and available winery direct only. Or, go to The Edge Restaurant, the winery's culinary home in downtown Sonoma. There, you can pair tremendous Stone Edge wines with organic, seasonal fare from their farm. Years ago, owners Leslie and Mac McQuown's had a vision for creating world class wines through sustainable farming. In my view, they nailed it.
------------
Later in the trip, we stopped by The CIA at COPIA where Karen’s partner, Chef Barbara Alexander, showed us around. Barbara is a Michelin restaurant veteran and CIA (Culinary Institute of America) consultant.
Copia, a museum in downtown Napa dedicated to wine, food and the arts, opened to great fanfare in late 2001, but struggled for profits until it closed in 2008. The Culinary Institute of America bought the property and gave it new life in 2016 as The CIA at Copia.
In addition to a restaurant, there are several spaces (indoor and outdoor) for food and wine related activities. There's always something happening at The CIA at Copia.
------------
For our final evening Karen set us up for dinner at the Acacia House headed by food visionary and Top Chef alum Chris Cosentino.
The restaurant is in a beautiful, large old farm house with an impressive staircase leading to a spacious wrap around veranda. Seated on the quiet veranda and joined by friends, we started with Acacia House's signature Margarita Las Alcobas, served with salt foam that replaces the traditional salt rim.
The fabulous meal that followed, complete with food and wine pairings, was a delightful finish to our trip.
Dinner at Acacia House at Las Alcobas Hotel, St. Helena
------------
Overall, it was a memorable week filled with outstanding experiences that wouldn't have been possible without Karen's expert help. Thanks also to those proprietors who provided complimentary food and drink.
Stay tuned for our experience at the V. Sattui Harvest Ball, as well as tastings at Freemark Abbey Winery, Tedeschi Family Winery and The Hess Collection.
