Culinary Demonstration: “Poolside BBQ with Chef Curry”

On Thursday, we held our first Culinary Demonstration with Executive Chef Robert Curry.  The theme of the demonstration was ‘Poolside BBQ’   Guests were invited to a poolside “backyard” barbecue at La Plage.  Chef Curry brought his home style cooking “a la Auberge du Soleil” to our Cabana, with a barbecue demo and food sampling.  Wine Director Kris Margerum was also present and shared his favorite “poolside” wines he’d drink at home.

During this class, Chef Curry prepared:

• Grilled Shrimp, Prosciutto, Romaine, Pickled Mustard Seed Vinaigrette
• Grilled Quail, CousCous, Spice, Tapenade
• Korean Short Ribs, Butter Lettuce, Cucumber Quick Pickles

The classes are demonstration style and are the third Thursday of each month and are scheduled from 4-5:30pm.  Demos are free of charge to hotel guests and include wine or spirit sampling and food samples, RSVP’s are required due to high demand and limited space.

Please call Kara Adamson at (707) 967-3105 to make arrangements, or for additional information.

Poolside BBQ May 16, 2013 - photography by Jenna Powers

Grilled Wild Shrimp, Little Gem, Prosciutto, Picked Mustard Seed Vinaigrette

Serves 4 as a first course

Ingredients:

12        each                  Wild Shrimp, peeled and deveined

1          tablespoon         Grape Seed Oil

8          ounces              Sliced Prosciutto

2          heads                Little Gem Lettuce, quartered, washed and drained

to taste                          Salt

to taste                          Whole Black Pepper, freshly ground

1          recipe               Lemon Vinaigrette

1          recipe               Pickled Red Onion

1          recipe               Pickled Mustard Seed Vinaigrette

Method:

• Prepare in advance Lemon Vinaigrette, Pickled Red Onions and Pickled Mustard Seed Vinaigrette.
• Light barbeque.
• Season the shrimp with salt, pepper and coat lightly in grape seed oil.
• In a bowl coat the lettuce with the lemon vinaigrette and season with salt and pepper.
• Grill the shrimp and lettuce.
• Plate lettuce, prosciutto, shrimp, red onion and sauce with the mustard seed vinaigrette.

Lemon Vinaigrette

Yields: 1½ cups

Ingredients:

½         cup                   Lemon Juice

1          teaspoon           Dijon Mustard

1          cup                   Pure Olive Oil

to taste                          Salt

to taste                          Black Pepper, freshly ground

Method:

• Place the lemon juice and mustard in a blender.
• Season with salt and pepper.
• Slowly add the olive oil while the blender is running.
• Alternatively you can use a mixing bowl and whisk.
• Reserve refrigerated.

Pickled Red Onion

Ingredients:

½         each                  Red Onion, peeled and sliced

½         cup                   White Balsamic Vinegar

¼         cup                   Sugar

¼         cup                   Water

2          teaspoons          Salt

Method:

• Bring the vinegar, sugar, water and salt to a boil.
• Pour over sliced onion.
• Cool to room temperature.
• Reserve refrigerated.

Pickled Mustard Seed Vinaigrette

Ingredients:

2          tablespoons       Pickled Mustard Seeds, see following recipe

1          teaspoon           Black Sesame Seeds, toasted

2          teaspoons          Shallots, minced

2          teaspoons          Chives, chopped

½         teaspoon           White Soy Sauce

1          teaspoon           Lime Juice

1          tablespoon         Extra Virgin Olive Oil

To taste                        Black Pepper, freshly ground

Method:

• Combine all ingredients.

Pickled Mustard Seeds

Ingredients:

1          cup                   Yellow Mustard Seeds

1 ½      cups                  Water

1 ½      cups                  Rice Wine Vinegar

½         cup                   Sugar

1          tablespoon         Salt

Method:

• Place all ingredients in a small pot.
• Simmer until mustard “pops” and is no longer crunchy, about 40 to 50 minutes.
• Add extra water as necessary to insure mustard is just covered with liquid.
• Cool to room temperature.
• Reserve refrigerated.

Executive Chef Robert Curry

Northwood Elementary School Carnival

Auberge du Soleil was happy to participate during a fundraiser for our adopted school, Northwood Elementary.  This year’s carnival theme was “Hawaiian.”

The Auberge team wore leis and cheerfully coordinated the beverage booth, which also included snowcones, a welcome addition considering the 90˚ weather!  Thank you to all the managers and associates who volunteered their time at the carnival.

This was such a fun event, but simply could not happen without community support.   Auberge du Soleil urges you to get involved and remain active within your own community.  Donating an hour of your time here or there can really make a big impact.

Earth Day Napa River Clean-up

Our associates had a great time celebrating Earth Day by beautifying downtown Napa during our 5th annual Napa River clean-up!

AUBERGE RESORTS INTRODUCES EXCLUSIVE PARTNERSHIP WITH MARIE VERONIQUE ORGANICS SKINCARE

AUBERGE RESORTS INTRODUCES EXCLUSIVE PARTNERSHIP
WITH MARIE VERONIQUE ORGANICS SKINCARE
Anti-Aging Facials Using Potent All-Natural Marine Ingredients

To Be Featured Exclusively at Auberge Spas

MILL VALLEY, CALIF. (April 22, 2013) – Auberge Resorts, developer and operator of award-winning resorts and spas, today announced today a new, exclusive U.S. partnership with Marie Veronique Organics, the award-winning boutique skincare brand renowned for its 100 percent natural and organic ingredients. Auberge spas will be the only spas in the United States to offer facials custom-designed to feature the brand’s new high-performance Pacific line of luxury, marine-based skincare.

“The Pacific line partnership with Marie Veronique Organics emphasizes our commitment to organic skincare, health and wellness,” said Mark Harmon, CEO, Auberge Resorts. “We are delighted to be the first U.S. spas to introduce the highly effective Pacific products and two facials custom-designed for Auberge spa guests.”

Made from the most potent ingredients found in the Pacific Ocean, the Pacific line of skincare addresses the causes of aging from the inside out.  Pacific products deliver the nutritive benefits of natural marine extracts with none of the petroleum-based ingredients or heavy preservatives found in many luxury skincare products. Dr. Eric Lewis, a prominent Beverly Hills dermatologist, discovered the CMBI Natural Marine Extract™, an active compound found in the sea that is the essential ingredient in Pacific’s Topical Marine Treatment. Clinical studies have shown the serum actually reverses the skin’s aging process by increasing the number of fibrocytes in the skin, stimulating blood vessel formation and increasing the production of collagen, elastin and hyaluronic acid.

Auberge’s new Anti-Aging Facial uses active organic ingredients rich in antioxidants and essential fatty acids to tone and firm the skin, minimize lines and create a visible lift.

The Brightening and Lightening Facial delivers significant complexion-enhancing benefits. Vitamin C, combined with powerful anti-oxidants, increase collagen and repair sun damage and age spots, resulting in a bright, luminous complexion. Both treatments will be introduced at Auberge and Solage spas beginning in April. Prices start at $135 for 50 minutes and $198 for 80 minutes.

A cult favorite in Northern California, Marie Veronique Organics is a super-premium line of organic skincare products formulated by Marie Veronique Nadeau, an expert esthetician and former chemistry teacher, along with her physicist daughter, Dr. Jay Nadeau, to combine scientific research with “intelligent” ingredients that counter the effects of aging. Mill Valley,

Calif.-based Marie Veronique Organics products contain organic, locally sourced, and fair trade ingredients whenever possible, and — most importantly — every ingredient is proven safe and highly effective.

About Auberge Resorts

Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience. While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service. Among the Auberge collection of distinctive properties are: Auberge du Soleil, Calistoga Ranch and Solage Calistoga, all in Napa Valley, Calif.; Esperanza, Cabo San Lucas, Mexico; The Inn at Palmetto Bluff, Bluffton, S.C., Hotel Jerome, Aspen, Colo.; Pronghorn Golf Club & Resort, Bend, Ore.; Auberge Residences at Element 52, Telluride, Colo.; and the Malliouhana Hotel & Spa on the Island of Anguilla, British West Indies, with several others currently in development. For more information about Auberge Resorts, please visit www.aubergeresorts.com. Follow Auberge Resorts on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.

Wellness Week : Wellness Walks for Associates

During Wellness Week at Auberge du Soleil, we are encouraging our associates to enjoy a Wellness Walk.   Here, a small group of Auberge Associates and Managers came together to enjoy the beautiful weather and the sights on Rutherford Hill Road.

The benefits of walking on your lunch hour are many! You’ll lose weight, increase your metabolism, and more!