Skip to main content

The Globe and Mail

Recipes: Take dinner guests on a trip to Napa Valley

Use larger cremini mushrooms when making this Potato, mushroom, mussel salad.

Tim Fraser for The Globe and Mail

When I was in Napa recently, I was lucky enough to attend a lunch at the Far Niente winery. It was the most stylish event I've ever been to in a barn.

The long table was set for 120 guests with mismatched china, glasses, cutlery and pitchers of meadow flowers – a great example of casual chic.

Lunch was cooked by some of my favourite chefs. Gary Danko from Restaurant Gary Danko in San Francisco made one of his signature dishes, an awesome spiced and herbal beef filet; Tony Mantuano from Chicago's Spiaggia and Bar Toma (his latest casual eatery), served light-as-air gnocchi,with shrimp. Finally a mouth-watering mussel and potato salad, bound with a lemony tarragon vinaigrette, by Bob Hurley of Hurley's Restaurant in Yountville, Calif. completed the feast. Matched with Far Niente wines, it made a perfect meal.

Story continues below advertisement

These dishes also work well for a dinner party.

Roast filet of beef with orange juniper crust

Potato, mushroom and mussel salad

Potato gnocchi

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨