Hey everyone hope you're having an amazing day. It's mark wiens, i'm in the beautiful napa valley, california, known for producing some of the world's best wine, and today we are going to go on a food and sightseeing tour of napa valley. Did you see that burst? Like a bubble, this is the place you want to be having brunch when you're in napa valley, we're going to visit a renowned family vineyard and winery we're going to go to a restaurant where they specialize in making fresh mozzarella and pizzas. I've never eaten an entire ball of mozzarella so fast in my life.

We're going to go to a few other restaurants that have incredible food, great wine. This is my first time to ever visit and i'm excited to share all of the food and the vineyards with you coming up in this video there's, nothing like just picking your own vegetables right from the plant to begin this video, i want to say a big Thank you to visit napa valley and visit california for sponsoring this video and for arranging the activities to start off this napa valley tour. We are at cake, bread, cellars, we're going to definitely take a tour of the vineyard and the winery and then we'll be meeting up with the chef who's going to prepare some small dishes to go with some wine. Let's go begin welcome to cake bread, cellars, we're here with chef, brian brian streeter, executive chef at the winery very nice to meet you nice to meet you welcome.

Could you just share just a really quick history about cake bread, sellers, yeah, so uh cake bread, which is one of the most commonly asked questions when people visit the winery is the owner's last name and so jack and delores cake bread started the winery uh, our Very first vintage 1973 uh made chardonnay and uh family-owned business, so uh jack and laura started the winery. It's very much still a family home business. One of the things we really want you to see and something that you know i've been with the winery for a little over 30 years now, and one of the reasons that i've been here, the family is very nice to work for, and the napa valley is A very special place, but we have a three-quarter acre vegetable garden. So i just wanted to show you all of the menus and things that we do here at the winery.

We start with the wine as sort of the the starting point, uh inspiration and then the garden is sort of the next sort of oh. What can we use from the garden because it's gon na be best and it sort of helps make us a little bit different than maybe our neighbors cool, so yeah we'll go on a little walk wow, so these are concrete eggs. They become very trendy. Uh winemakers, like them, they're smaller vessels for fermented fermentations and the feel that the the shape you know the egg shape actually contributes to the mouthfeel of the wine.

So now we're stepping into the fermentation room all right - and this is a really we just wrapped up harvest and that's what these tanks are primarily used for is fermentation, and this is for chardonnay it'll be 100 fermented in barrel and as a wine making team, they Have to top them up because there's a little bit of evaporation that happens during right, fermentation and then they also stir the leaves and then so. The leaves are like the dead, yeast cells and and other solids and they'll stir that up, and it gives the wine more mouthfeel more complexity, something you'll immediately notice about cake. Bread is just how clean how modern the facility is, how just well-designed everything is from this entire giant wooden structure ever since the visitor center at the entrance back here to the cellars, to the fermentation areas when they first bought this property. One of the very first things they did was put in a garden, and it's been a cornerstone of how we like to entertain.

We always feel that wine is meant to be enjoyed with food, that wine makes food, taste better and food makes the wine taste better. This is some of the most expensive farmland in the united states and cabernet can, you know, go for several thousand dollars a ton uh to plant tomatoes on this land. Yes, it really speaks to we're about wine and food here, um, and so we have. I said i said 75 different beds and it enables us to grow a wide variety of vegetables.

We have probably three dozen different types of tomatoes: we got peppers and all that stuff is sort of coming to an end, and now the fall vegetable gardens going. In. Look at the size of these gourds goes all the way from up there down to my feet: human-sized gourds, something i love immediately about this garden. I mean it's just the lushness and the vibrant colors, the greens.

The flowers are so bright, the the fruits and then you've got the blue skies today, which that contrast and just like chef, mentioned some of the most fertile most expensive soils in the united states. Right here in napa valley, it's spectacular, the artichoke plant string beans yeah can't get much fresher than that. Oh, it's delicious, so crisp and juicy wow, there's nothing like just picking your own vegetables right from the plant. I'm here in the kitchen now and chef brian is going to get started on a tasting.

That's going to be paired with some of the cake, bread, cellar's wine, some of the green tomatoes that we showed you from the garden. As i said, they're not really going to ripen. These are uh california, ish, okay, so we bred them in panko. We call it a vegetable bolognese, but it's it's more.

I mean it's lentils and mushrooms and veggies, and just sort of slowly cook down in a vegetable stock, with a little bit of parmesan fresh poached, shrimp, a little bit of remoulade sauce and horseradish whole grain mustard um. So almost all the produce you're using is all from the garden yep. That's the idea, and this also comes yeah. That's from the garden.

It's an heirloom variety made of wine salt, which we took uh, kosher salt and then covered that in white wine, and so it absorbed it and dried it out. I think everybody likes popcorn that oven's hot this tate. This tasting is meant to be a tasting um. So they're just sort of small bites, so this is black garlic.

This is last year's harvest and it takes us about a month or we keep it in a warm environment. It matches up well, especially with steak garlic and with a big cabernet. So this is flat. Iron steak, which is a nice cut? That's you know, it's got really nice flavor to it again.

It's matches well with with cabernet, which is going to sort of soften, and this is chanterelle mushrooms, a little bit of shaved celery, some um shallot extra virgin olive oil. Celery and just a splash of our red wine vinegar, one of the best ways to approach wine. Food pairing is intensity of flavors and the intensity of the dish. If it's really light - and it goes with a light wine, if it's more full-bodied, it goes with a more complex, more full-bodied wine everybody's palate is different, so i mean living in asia.

Your palace probably a little bit different than mine and different taste experiences that we've had um, and so you perceive flavors differently than i do and there's no right or wrong answer. And so that's what's sort of fun about doing something like this. So just the impression that it makes on you after you've had the wine. Then you taste the food you go back to it, doesn't make it better, does it make it worse, you know, does it bring up the acidity? Does it make the wine softer all these sort of things that you might not even think about, but in a setting like this, where you have four wines in front of you, it's sort of a nice opportunity.

It's like, oh, this is what i like, or this is what i don't like. Oh yeah, not too strong, not too harsh, very smooth and very a little bit acidic tart would go down really easily and you taste that wine salt chardonnay reserve a little richer. Mouthfeel spends more time in the barrels like as we were walking through the cellar and all the barrels were laid out. Oh wow, that's great a little richer.

It sort of stays on your pal a little bit longer. Rounder flavors yeah, yeah yeah, so we're up now for the green tomato. Wonderful, oh, the green tomato base. The crispiness you've got the bounciness of the shrimp and that um rich remoulade sauce, which kind of is a little bit sweet to bring it all together.

Well, yeah that just kind of it it brings your mouth together, it kind of coats, your mouth and a little bit of a i mean fruity sweetness, but also a little bit of tartness in there as well. Oh, this one is amazing. You kind of smell almost uh. I almost smelled some caramel as i took that sip extremely smooth and just a little bit dry.

These are made with the kale from the garden, the cheesiness, the richness and then that kale with another sip, it's the cabernet right yeah. So this is dancing bear ranch, so this is um hillside cabernet. So if you're really into cabernet's farming on the hillside, it's a little bit more expensive, but you get a smaller crop. The size of the berries on the clusters are a little bit smaller too.

You wind up with more intense wines, yeah that is intense, sharp, it's oh man that is excellent, and especially paired with red meat, plus some chanterelle mushroom salad. On top, like a garnish, oh wow, the meat idiot sweetness of the black garlic, the juiciness of the beef, the crunch of the celery and just those aromatic mushrooms, oh man, the refreshingness of that salad, okay and then chase that yeah, the strong flavors of the beef Pair together with the intensity of the cabernet, awesome combination and awesome pairing wow. Thank you chef. That's pleasure, fantastic, fantastic, we're actually in saint helena, which is about 15 miles north of napa town, where we're gon na meet chef.

We're gon na learn how to make mozzarella. How he makes fresh mozzarella and he makes uh what was rated as the best pizzas in napa valley. Oh, it's awesome to meet you too, and i'm super happy to be hanging out here at pizzeria trevina, so i'm gon na jump right into it guys and show you how we're doing fresh mozzarella so basically cheese, curds. This is like the building block of making fresh mozzarella cheese right now, so to start this process.

What i do is i take this super hot water and i ladle it on top of those cheese curds. This whole thing came about because before i was a chef here in napa valley, i had an opportunity to work in italy, uh 2006. I came back from italy and frankly i was a little bummed out by the quality of mozarella cheese that we have in the united states of america. So i said i'm gon na make my own.

So what i do is i put my hands in the bowl with the ice water and then i put my hands in the bowl with the 200 degree water and i start to stretch the fresh mozzarella cheese, so that kind of, like keeps your hand, protected yeah. Your hand a little bit so when i burn my hand, i remove it from the bowl and i put it in the bowl of the ice water. If i'm wearing gloves it takes like a nanosecond longer for that relief, and so that's why i do it without any gloves, as this cheese has been sitting, those curds start to melt down and they start to look like fresh mozzarella cheese. But what i learned was this cheese is never as good as when it's first made and it's like 10 seconds old and it's still like warm and seepy in the middle.

And so, when i first started making this, i would taste it in the kitchen - and i would say man, mozzarella cheese made 30 seconds ago is like one of the great things that comes out of my kitchen and i'm the only guy that gets to eat it. 30 seconds after it's made, i don't get to share this with any of my guests, so i thought that was kind of messed up: okay, we're going to start making mozzarella cheese to order, and so at that point i think we're the only restaurant in the world. I think we're the first restaurant in the world and maybe the only place in the world where you can have mozzarella cheese made to order when i add that second addition of hot water to that mozzarella cheese, you can see that that cheese becomes super soft and Super anxious it starts to get like this little elasticity on the outside starts to get shiny, and that tells me that i just made fresh mozzarella cheese and then i'm ready to go. So what i do right now is, i take this whole glob out of that bowl, and for me, it's not about the word.

Stretching mozzarella is actually like a misnomer. What i'm doing right now is i'm not stretching it at all. I'm not pinching it. I'm not prodding it, i'm not beating it up, i'm just kind of gently folding it upon itself and the cheese really makes itself here at this point, so i can kind of feel it start to firm up a little bit in my hands.

I can start to get that nice shininess on the outside and the more you work it the harder it gets. Okay, i just kind of pinch that bottom part off and then what i'm going to do is i'm going to just drop it in this ice water. For like a nanosecond, and that just helps it to like firm up just slightly so i still want it to be warm on the outside right finish it with some really nice flake salt right there. I finish it with some really good, cracked, black pepper right there.

The extra virgin olive oil that i get here from here in napa valley and that's our fresh mozzarella cheese made to order mozzarella alminuto. So literally like seconds after it's prepared it's in your mouth, you're eating it it's in your mouth, oh yes! Here it is! So that's literally seconds old mozzarella wow. Thank you very much, the freshest mozzarella that you can possibly have just olive oil, a sprinkle of salt, a sprinkle of cracked, black pepper, beautiful man, some rosemary on top. I cannot wait to try this look at the thick slice of that mozzarella.

Oh wow, that is extraordinary, so delicate, it's not rubbery at all, and yet you can feel the stretchiness. Well again, i totally agree with chef nash's philosophy that most things are the best as fresh as possible. That is unbelievably good. I just ate a half an inch of mozzarella and it just went down so easily okay, but this is the main pizza that i wanted to try here, because again it highlights the fresh mozzarella, cheese and heirloom tomatoes chopped up basil as well as a drizzle of Aged balsamic, vinegar, on top oh man, the aroma of that basil, juiciness of those heirloom tomatoes, the tart, sweetness that same mozzarella and then that freshness of the basil.

I love the tomatoiness of it wood-fired brussels sprouts. I love brussels sprouts and then we've got the salad. There's some garbanzo beans, some olives, some beets in here really refreshing. The flavor of the olives is what's really making it for me.

For my next slice, i'm going to add on some chili flakes an amazing restaurant, great atmosphere, lively, and i think what stands out to me so much about pizzeria is the freshness of all the ingredients. Next, up on this tour of napa valley, we're in downtown and we're going to a place - that's called complin, so i'm here at complin and with nat hi nice to meet you welcome mark. This is our restaurant and wine shop. So we just celebrated uh four years.

Uh in business back here, my partner ryan stuttens, and i opened this spot because we really wanted um a bar to drink at that had the beverages that we wanted to drink, i'm a master sommelier, and so we really would just want to create a really wine. Focused place here in downtown napa, so we have a shop that we're standing in and it's kind of funny like sometimes when people come in they're surprised by the fact that we don't have a lot of local domestic wines in the shop. I always tell them that our shop is really for the locals, and a lot of our local clientele is in the trade. So when you make cabernet all day, the last thing you want to drink at the end of the night and when we started out, we were really successful.

I think, as a wine bar, we hired uh executive chef, jamir gray, who's been with us now, since july 2020, um and she's really elevated the restaurant. I think to it to a high level so really excited to have you eat some perfect awesome wine tastings every sunday night, so, okay bottle up four different bottles of wine and uh. We serve them blind. Our goal isn't really to try to trick anybody right.

We're pouring classic wines from classic regions of the world, and so we get a lot of trade in here. Five: five: thirty six o'clock on sunday nights it just fills up with somalia's and aspiring someone is who are coming to kind of test their metal with blind wines. So people do pretty well um, they get pretty. You know they.

They get a bit uh competitive about it. It's really fun um, so yeah, i'm gon na give you a blind tasting, and so every week it's a different selection. Every week, different different wines from anywhere throughout the world matt said the best way is to just pour them all in uh. This one is much clearer.

This one is a little more cloudy in those two white wines. This one is a darker red in color. Oh, that one is wonderful too a little sweeter than the other one, not quite as dry yeah. Those must be caramelized onions, oh man, beans are those white beans are creamy, just a hint of starchiness and then yeah those sweet, caramelized onions are just like powering it.

Next, we have our duck fat fries here: local pen, pen, egg aioli, thank you and the burger two of the things we're known for staples to the menu. I'm glad you're trying out a bunch of things on the menu, but these are definitely two of the things that never leave the menu and just lifting up that bun. Yes, those are this, i think they're the same caramelized onions. The onions here are incredible.

Pillowy soft now that is an insanely incredible burger. Those sweet onions are unbelievable. That's beefy juicy moist, the perfect oiliness. Only thing i think i will do is add on those pickles.

Oh man, the crispiness, the richness, but not not greasy, what a combination. So i never would have guessed any of those wines, but all i can tell you is they're all like outstanding and also a good mix, a variety of tastes, flavors uh drynesses right here we have a liberty, farms duck breast liberty. Farms is one of our great professors, great curry and sweet raisin. Flavors back here is the duck uh.

Has it been pan pan fried or something yeah? Okay, okay, the pan as well all right and there you go it's our liberty, farms duck breasts with golden raisin. Chutney and persimmons can't wait to try it perfect cookedness on that still pink juicy. You can see the juiciness i'm gon na get some of that chutney, some of those persimmons on the bottom, to get it all together in one bite duck breast lean. It's juicy.

We've got that crunchy skin on the top, the sweetness of the persimmon, just that very light, sprinkle of curry powder, which almost just provides an aromatic aroma to it. So we have our stumble: creek, hanger steak, flondell, potatoes, red curry, squash agneloti, with a chestnut gremolata. We have our delicata squash, we're getting a full tour of the menu, so many different dishes, the anioloti, which are little - i mean i guess kind of similar to a ravioli, but maybe um stuffed with squash erupts, with cheesy creaminess. That's delicate and delicious, with a little bit of pepper in there, except for the squash, which is cooked and prepared in a pomegranate glaze like the pomegranate syrup, the tartness, the sweetness and then just caramelized onto that local squash.

Then we've got the hanger steak served with potatoes and i think that's a lebanese garlic sauce. Oh yes, that's cooked perfectly how i would want it to be cooked, i'm going to add a little bit of that garlic sauce, yes, lebanese, garlic, sauce! All that beef is still has some texture to it. Just seared around the edges, you get what's fresh. What is available seasonally a wonderful place.

That's wine driven and local ingredients really outstanding restaurant in downtown napa. We're gon na go to one more place tomorrow morning for breakfast, and that's gon na wrap up this entire food tour beautiful morning in napa valley and to complete this napa valley, food tour. We are at boone fly cafe, which is a california contemporary rustic cuisine, restaurant that especially focuses on brunch and it's bright red, almost pink in color you're, not going to miss it really quickly before we eat breakfast we're going to meet up with chef jeffrey who is Going to show us the garden where a lot of the fresh vegetables and herbs that go into the food at boone fly comes from it's nice to have you here by the way, i think, even though we have a little rain on the way. Thank you.

So we do this, is we actually have two gardens one up at the hilltop? Okay, that's functioning. This area is somewhat uh new uh. We just installed these garden beds, so we are in transition now. So, as you can see, the gardeners have pulled some of the things they're harvesting.

What's out here right now, we've got some chard. We've got peppers coming in lots of basil and a lot of it. We incorporate it into the menus at boone flies jalapenos too, or they're like anaheim. These are anaheims.

Okay on the bottom is jalapenos, okay and again how we've seen in napa valley the fertility of the soil man, the vegetables are so vibrant, so colorful. I love that they have anaheim, they have jalapenos just growing and just producing so much fruit. The basils are so aromatic and the swiss chard, the kale there's eggplant another, just a beautiful garden in napa valley and again it's not just a garden for looks, but it's so useful. It's producing food.

That's then used in the kitchen at boone fly cafe. I love this the actual architecture and the location of this restaurant, modern and rustic. At the same time, on the inside, i love how the entire kitchen is open. They have some bar counter seats and then they have a big open area, dining room table section.

This is our signature, oh wow! Thank you very much. Oh thank you. Oh yeah. Oh great coffee here uh, our one signature.

This made boom fly famous, oh okay. This is something you have to order. Yes, you cannot come here without ordering this. If you come to one flight, you have to order there and man you smell how hot and fresh they are right out of the oil dusted with cinnamon and sugar served with chocolate on the side, pick that up and your fingers just immediately sink into the pillowy Dough of that donut, but yet they're crispy at the same time, dusted in that sugar, oh man, wow that melts in your mouth yeah it's crispy at the same time, so, incredibly fluffy.

I think what also makes a difference is it's hot and fresh girardelli chocolate from san francisco wow. Oh, that chocolate, that's the real deal refill on the coffee. Thank you, luis at the next course. All right, i'm coming with our signature.

Visa boom fly x, benedict uh with jalapeno hollandaise, sauce, nice and also we have here the green eggs and him green eggs in him also covered with aviano ham for sonoma. It's a sweet pan with lemon leek sauce the presentation, the quality of the ingredients. You can just tell man this looks with the poached eggs on top. Oh i'm gon na okay, i'm gon na pop it, let's pop the yolk first course of action.

Oh yes, soft boiled! Egg! Oh look at that! Yolk! Oh! It's still! It's still rolling around here! We go yolk pop, oh yes, there we go now we can begin, should be an english muffin on the bottom that ham on top. Oh man. This looks wonderful, oh man, that's incredible! Oh, that local ham, the yolkiness, the runniness, the sauce of that yolk, soft and pillowy english muffin, the smoky toastedness, you just taste the essence of that jalapeno. It doesn't have a heat to it.

Now that's a hash brown done right next up for the green eggs and ham. I believe that there is well there's hash brown below here. There's poached, eggs, not totally sure what else there's some of that local ham, let's again break into the poached egg. Oh, did you see that burst like a bubble? Oh, that was awesome.

It's kind of bright and citrusy wow. It's just like refreshing. You've got the crunch of the hash brown on the bottom again: the sauciness of the yolk and the richness and the flavor of the local ham, which is extraordinary and on that bite, they're, bringing some more dishes we're going to be sending out two more cocktails. But these are two of our signature ones.

Okay, great. The most signature, of course, is our bloody mary, bloody mary. Yes, and then we have this, which is like an adult pancake. It's our dark and stormier with the cruise on molasses rum, which, if you have a sip, i promise it tastes just like pancakes, so micah had his pancakes.

This is yours: chicken and waffle, free ranch, corn, beef, homemade, uh, shaved, corned, beef and hash browns with good portuguese jalapeno pollen sauce, and you know when they hand you a bloody mary with bacon sticking out the top of the cup. You know, brunch has officially begun. All the tart tomatoness, the salty crust, the oh, the crunch and the smokiness of the bacon, all together in your mouth at once, look at the bounciness of it. Oh yolks, just never get old! Ever there's spinach, there's more hash browns on here beautiful the hash browns that corned beef is so flavorful.

We've got the addition of spinach in here and some fried onions, which are great, i'm gon na drizzle in a little syrup to begin and onto that waffle. Let's move into the fried chicken, oh yeah, you can see how you can just feel how crispy that chicken is oh wow that fried chicken, oh man, the crispiness of the skin, and it's just amazing how moist the chicken is plus the fluffiness of that waffle. I'm gon na add on one one more dimension of flavor. I mean chicken and waffles is just one of the ultimate dishes of sweet and savory all in your mouth at one time and we got one more drink here.

She told me it was going to taste like pancakes it. Does it tastes like pancakes and maple syrup. This is a special today at blue flight. It's chilaquiles it's turning out to be the ultimate brunch in napa valley, the chilaquiles there's some scrambled eggs.

On top. You can see the queso frisco, the guacamole on top and the cream. Oh, i love the creaminess of the guacamole. The citrusiness you've got the pillowy scrambled eggs, all of that cream and fresh cheese.

Of course, our signature bacon egg white. We have some uh. We have also the el carnero spritz it's made with little free banana bread, wow made with rice flour top with a lemon curd. Thank you very much all right, oh nice and citrusy very orange, but very refreshing and bubbly, and then finally, one more bacon beverage.

Yes, the bacon here, though, is spectacular, mmm nice. I do love that play between savory and sweet, bacony and fruity, and i believe this is the final dish here for breakfast for brunch. This ultimate brunch at boone fly cafe. So i think he said it's a gluten-free banana bread, topped with a beautiful selection of fruit, strawberries, blueberries, blackberries and bananas dusted with powdered sugar and a sauce on top.

That's another like just a mountain of a breakfast. Oh man, i'm starting to go into uh disillusioned. Breakfast brunch craziness right now, there's so many thank you there's so many toppings that i think i need to do. I need to do a two fork chase.

Oh, oh, that's delicious, not too sweet the crumbly banana bread, the bananas on top, which kind of like gives you a couple dimensions of bananas. You've got all that fresh fruit on top and no wonder they serve brunch all the way from 7am to 4pm. I think you could sit here all day, long, a little nap in between plates of food as we're sitting here eating it's completely packed now for a brunch. Today, i mean that's just a testament of the quality of food, the popularity as a family, restaurant and the outstanding hospitality and service here.

This is the place you want to be having brunch when you're in napa valley, what a way to end, what a grand finale that was, an ultimate brunch and just the quality of the food is just what stands out in the amazing service, and that really sums Up what this entire trip, our entire trip to napa valley has been the produce, the natural ingredients and then the passion behind the chefs, loving what they're doing and highlighting the local napa valley ingredients is. What stands out to me and is what i think, makes a huge difference for the food that you will be eating in napa valley and thank you to all of the amazing people and chefs that we met along the way as well. And i also want to say a big thank you to you for watching this video. Please remember to give it a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, make sure you subscribe now and stay tuned for more food and travel videos, goodbye from napa valley, california - and i Will see you on the next video.

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