Jim & Jamie’s Adventures In Napa

Zins Valley is a restaurant that has been in the city of Napa for a long time but only recently moved into the historic downtown region, taking over the restaurant space from former restaurant NV.  One of the first things you see as you walk in the right front door is the word “welcome” etched into the glass in numerous languages.  It leads you into the bar area that is nicely laid out, with ambient lighting and bar seating.  To the right, beyond the receptionist’s desk, is the dining room, laid out in casual form; and what struck me is that every seat is cushioned and comfortable.  How often do you go to a restaurant and the booth seats against the wall are cushioned and the single chairs are not, which means someone is going to be less comfortable during the meal?  What a simple but nice touch.

The menu is what I would call comfort food with a global touch.  Hoisin basted pork ribs, coconut curry with jasmine rice and assorted vegetables, garlicky shrimp with pasta, grilled Kobe bavette steak with goat cheese macaroni and cheese, and achiote-rubbed flank steak are but a few of the dishes we enjoyed.  The caesar salad is solid, and the spring roll special that day was fresh and delightful, the flatbread delicious, and the butternut squash soup of the day spicy and warming to the soul.  The cost is reasonable and in tune with the economy and the offerings.  Everything seems to embrace you with comfort, comfort, comfort.  This is not an upscale, state of the art restaurant with the latest trends and culinary nuances; rather it is an established eatery that provides good food at a fair price.

We were happy that Jennifer Huffman of the Napa Register wrote a nice piece on the Holiday Tour. What she wrote about The Inn On First was the following:

Down First Street, Jim Gunther and Jamie Cherry welcomed partygoers at the Inn on First.

“It’s been a great year,” Cherry said. The innkeepers recently became the second California inn to become certified green by the California Green Lodging Association. To receive the award, the innkeepers incorporated a number of changes in their business including replacing plastic water bottles with aluminum containers, adding recycling bins to each room, switching to green cleaning products, and installing tankless water heaters. Customers these days notice such efforts, Cherry said. “Everyone said you have to distinguish yourselves.” Online reviews have also helped draw business their way, he noted.

On that afternoon, plenty of visitors were drawn to the Inn on First, sampling Mumm Napa Valley champagne and chef Gunther’s sweet and savory treats. Or perhaps it was the live tango music by ensemble Tango No 9.

“You gotta make them happy,” Cherry said, as he looked at his guests as they enjoyed the live music.

For the full article, see: http://www.napavalleyregister.com/articles/2009/12/12/home/doc4b22f5d2883f9509032407.txt

Another awesome year for the Holiday Tour.  We invited Baldacci Winery and Mumm Napa to pour wine for our guests this year, and I decided to make my own food instead of relying upon one of the restaurants to provide comestibles.  We started with 200 pieces homemade puff pastry, baked off into small bites, topped with a Humboldt Fog Goat Cheese/Ancho Chili Pepper spread with a roasted sweet tomato.  We continued with homemade flour tortillas which were baked off into 300 chips, with a spoonful of carnitas, roasted tomato salsa, and avocado cream.  Then we put out 500 pieces of chocolate cake squares frosted with peppermint cream and peppermint bits, and 250 pieces of homemade pecan brittle.  It was all gone by the end of the 4 hour event.  Not just here, but at every inn.

Now, to put it into perspective.  There were 11 other Bed and Breakfast Inns on the tour, and each of them also had food, providing approximately 1000 pieces of food at each inn ranging from new york steak sliders, hors d’ oeuvres, ribs, shrimp, chicken, ham, pork, sandwiches, cookies, and small desserts.  12 inns multiplied by 1000 pieces of food equals 12,000 pieces; divided by 375 people, and you end up with 32 pieces of food per person.  No wonder people said they wouldn’t need dinner that night!  There was an average of 24 bottles of wine at each inn, bringing the total to 288; divided by 375 people, and you end up with each person drinking 3/4 of a bottle of wine each.  Considering that many people don’t drink at the event, well you do the math.

Don’t forget the transportation provided between the inns, as well as the entertainment which ranged from Tango 09 (The Inn On First), carolers, jazz trio, and many other musical groups scattered across the inns.  All that for $55.00 per person.  It is a fundraiser for local Napa Charities and it helps to support the local Napa Historic Inns Association.  There is a great article in the San Francisco Examiner (unfortunately we were not mentioned- bah!  humbug!) about the event:  http://www.examiner.com/x-28365-Napa-Valley-Insider-Examiner~y2009m11d18-Holiday-tour-in-the-town-of-Napa-features-best-historic-inns-local-restaurants-and-wines

Now that it is over we’re both a little sad…all this planning, all these wonderful people, and the fun is over so quickly!  ”Ah, next year,” Jamie said with a smile.  I can see he’s already getting ready to plan next year….