CA' MOMI WINEMAKER DINNER - 2/1

There are still a few spots available for the Ca' Momi Enoteca winemaker dinner this Wednesday, February 1 at 6:30 pm. Hosted by award-winning winemaker Stefano Migotto and renowned chefs Dario De Conti and Valentina Guolo-Migotto, the dinner is $45 per person. Reserve your spot now by calling (707) 257-4992 or visiting Ca' Momi's website. 

BUTCHER'S HAPPY HOUR - 2/2

Come one, come all, come big, come small...to behold the spectacle of butchery and observe the artistry of the blade practiced in front of your very eyes! Join us this Thursday, February 2, from 5:30 to 7 pm at The Fatted Calf for Butcher's Happy Hour. We'll congregate in front of the meat case from 5:30-7 pm on the first Thursday of every month and taste local brews and wines, sample a selection of meaty treats, and cherry pick the perfect cut of pastured perfection while watching a few beasts be expertly butchered. All that and the show for...free!

• Every Tuesday, enjoy a pint and a pie (any draft beer and any flatbread) for $15 at Kitchen Door (this special is available from 11 am to 9 pm) 
• Secret Pizza with a glass of Napa Rosso or Napa Bianco for $16.50 at Ca' Momi Enoteca 
• Cinco Sentidos Torrontes and Malbec for $4 a glass at Pica Pica
• Fruiti-Fruta sweet crepe filled with organic fresh strawberries and bananas, topped off with chocolate ganache sauce and whipped cream for $8 at La Crepe! 
• A cup of this week's featured tea is on the house at Tillerman Tea  
• $1 mini cupcakes (one per customer) at Kara's Cupcakes  
• Pint of beer for $4, private label wine for $5/glass and $2 off an artisan cheese platter at Oxbow Wine and Cheese Merchant 
• Enjoy 15% off 12 oz bags of beans and a drink special (ask the barista) at Ritual Coffee Roasters  
• Sashimi, Ahi or Albacore Nigiri, and hand-rolled sushi including California Roll, tuna or spicy tuna hand roll at Kanaloa Seafood
• Half-price cheeseburgers and veggie burgers, $2 fries and $3 glass of wine at Gott's Roadside 
• Plus more...just ask when you're at the Market 

SUPER BEER SUPER BOWL SUNDAY

SUPER BOWL C CASA-STYLE

C CASA has a special party menu to help you feed your fans during the big game on February 5. The menu includes everything from Build Your Own Nachos Not! to rotisserie dinners to a taco bar and guacamole and chips. Click here to download C CASA's special party menu and place your order today.

CHILI CON CARNE FOR YOUR SUPER BOWL PARTY

Here is the perfect recipe for entertaining or just staying home with the family to watch the Super Bowl. This recipe is perfect with Five Dot Ranch chuck, shoulder and bottom and top round.

Chili Con Carne

Serves 6 -8

Ingredients:

2 slices bacon, chopped

1.5-2 lbs. chuck roast, trimmed of gristle and fat, cut into 1/2-inch cubes

1 large onion, diced

1 green pepper, diced

1 red pepper, diced

3 cloves garlic, minced

1 TB chili powder

1 tsp cumin

1 tsp oregano

1 TB salt

1 28-oz can diced tomatoes

3 cups beef or chicken stock

3 cups of beans (or 2 cans, drained) - pinto, red kidney, or black beans

1-2 cups frozen corn

1 TB Worcestershire sauce

1 - 3 tsp Tabasco sauce or other hot sauce (optional)

Shredded Monterey jack or cheddar cheese, for serving

Directions:

In a 6-quart Dutch oven or soup pot, fry the bacon over high heat until just crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel to drain. Add the beef cubes to the pan in batches, being sure not to crowd the pan. Sear the meat on all sides and then transfer to a plate. Repeat with remaining beef. There should be a dark "fond" forming on the bottom of the pan during the searing. It should smell good, not burnt; if you start to smell a burnt aroma,  deglaze the pan, wipe it clean and continue with a lower heat setting. Drain the bacon fat, leaving one teaspoon in the pan (or add a teaspoon of vegetable oil if no grease remains). Reduce the heat to medium and cook the onion until it's translucent. Sprinkle the onions with a little salt while they cook. Add the peppers and cook until they have just begun to soften. Clear a space in the middle of the pan and cook the garlic until fragrant, about 30 seconds. Stir in the spices and two teaspoons of salt, and cook until the spices are also fragrant, about 30 seconds. Add the tomatoes to the pan and scrape up the fond and other caramelized bits from the bottom of the pan while the tomato juice boils.

Add the stock, the beef cubes and bacon. Bring to a boil and then reduce to a simmer. Cook for at least 30 minutes, but you can also continue simmering for an hour or more. The longer you have to cook the soup, the more tender the meat will get (just like a braise). Keep tasting the meat until it is as tender as you would like. Thirty minutes before you'd like to serve, add the partially cooked beans. (If using canned beans, add them with the corn instead). Five minutes before serving, stir in the frozen corn, the Worcestershire sauce and the hot sauce. Taste the stew and adjust the seasonings as desired. If it tastes a bit flat, add another few teaspoons of salt.

Serve in individual bowls chopped with shredded cheese. Five Dot also recommends having some tortilla chips and squares of bread on hand for scooping bites and then mopping up the remains from the bottom of the bowl. Leftovers can be refrigerated and re-heated for a week, or frozen for up to three months.

Don't forget, Five Dot Ranch also has Let's Be Frank hot dogs and Five Dot Ranch Napa dogs, also perfect for entertaining! 

SEASONAL ESPRESSO

RED VELVET CUPCAKES

DRAGON WELL TEA

25% OFF CORRUGATED GIFT SETS

VALENTINE'S DAY SWEETS

DRY JACK SPECIAL RESERVE

BROADSIDE PRINTER'S ALLEY RED BLEND

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OXBOW PUBLIC MARKET

610/644 First Street

Napa, CA 94559

707.226.6529

www.oxbowpublicmarket.com