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June 4, 2012
Greetings!
 With Memorial Day behind us, the summer season has officially begun. We're excited to announce that owners Melissa and Eric Schmitt will open Poor House, a unique home furnishing store, at Oxbow Public Market on June 17. Poor House will be a great addition to Oxbow, and our customers will love the selection of custom designed furniture and housewares. More details to come soon... In the meantime, we've got lots happening including Butcher's Happy Hour, Chill'n Sundays and a Craft Beer Dinner. See you at the Market!
Steve Carlin
Founder, Oxbow Public Market
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 TUESDAY, June 5: Napa Downtown Farmers Market; Locals' Night w/ special offerings from Oxbow merchants; C Cuisine Wine Experience
WEDNESDAY, June 6: Happy Hour at Hog Island, Ca' Momi, Kitchen Door & C CASA; Dine & Donate at Hog Island Oyster Bar
 THURSDAY, JUNE 7: Butcher's Happy Hour at The Fatted Calf
SATURDAY, JUNE 9: Napa Downtown Farmers Market in the Oxbow Parking Lot
 SUNDAY, JUNE 10: Chill'n Sundays in the Taco Lounge at C CASA featuring live music by Johnny Smith  MONDAY, JUNE 11: Craft Beer Dinner featuring Anchor Brewing at Todd Humphries' Kitchen Door
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C CUISINE WINE EXPERIENCE - 6/5
C CASA invites you to a special C Cuisine Wine Experience tomorrow evening during Locals' Night. It's Elizabeth Spencer Night at C CASA, and oh what a pair... Elizabeth Spencer Sauvignon Blanc and C CASA crab enchiladas. C CASA will feature the Elizabeth Spencer Sauvignon
 Blanc at a special price of$7 glass/$28 bottle and the crab enchiladas are two for $12.95. Fresh crab, Oaxaca cheese, poblanos and avocado tomatillo salsa, finished with Meyer lemon oil, lime crema and avocado. Elizabeth and Spencer will be on hand to pour starting at 5 pm, plus there will be a special drawing for two magnums of wine! And this Sunday, June 10 from 4 to 7 pm is Chill'n Sundays at in the Taco Lounge at C CASA. Join us for $3 beers, $5 VinoFrescas, $5 guacamole and chips, and live music by the one and only Johnny Smith. |
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DINE & DONATE FOR A GOOD CAUSE - 6/6
Every Wednesday in June, from 11:30 am to 2:30 pm, Hog Island Oyster Bar will donate 10% of your dining dollars to support the conservation mission of the Land Trust of Napa County "Preserving the character of Napa Valley by permanently protecting land."
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BUTCHER'S HAPPY HOUR - 6/7
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! Come in to congregate in front of the meat case at The Fatted Calf on the first Thursday of every month (except July) 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!
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CRAFT BEER DINNER - 6/11
Don't miss the monthly craft beer dinner at Todd Humphries' Kitchen Door on Monday, June 11 starting at 6:15 pm. The five-course menu prepared by Chef Litts and Chef Humphries and paired with a selection of beers from Anchor Brewing is $65 per person (tax and gratuity included). Seating is limited so make sure to reserve your spot by calling or emailing Tim Seberson, 707-226-1560.
Reception: Anchor Steam Beer (4.9% abv)
1st Course: Anchor Summer Beer (4.5% abv) paired with warm smoked ham hock terrine with a fresh baked biscuit and honey mustard
2nd Course: Brekle's Brown (6.0% abv) paired with spiced seared tuna and spinach salad with creamy sesame dressing
3rd Course: Liberty Ale (5.9% abv) paired with Teriyaki pork belly, caramelized pineapple and chamomile chutney
4th Course: Porter (5.6% abv) paired with hangar steak au poivre with roast carrot puree and summer onions
Dessert: Old Fog Horn Barleywine Style Ale (8-10% abv) paired with summer berry trifle and bachelors jam sauce
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LOCALS' NIGHT - EVERY TUESDAY STARTING AT 5 PM
Join us for Locals' Night every Tuesday when many of our merchants have special items on the menu and/or special offers. This week's specials include:
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COOKING DEMOS AND MORE 
The Napa Farmers Market has announced its preliminary demo schedule for June and July. Click here or more details and announcements of additional events.
June 23: Cheesemaking with Valerie Sutton of Orland Farmstead Creamery
July TBA: Fermenting with Luke Regalbuto of Wild West Ferments
July TBA: Pickling with Aram Chakerlan, local pickling expert
August TBA: Home Canning with local canning experts
The Sonoma farm "The Patch" (mixed vegetables) and Gleason Ranch (a wide selection of poultry and meat) are both at the Saturday market and will be joining the market on Tuesdays as well. |
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GET YOUR GRILL ON AT KANALOA
What better way to kick off summer than by celebrating with some delicious grilled whole fish? Grilling whole fish is different than grilling fillets. It's a little more messy -- it means using your hands a little more, but it's also exactly the sort of thing that can make a meal both memorable and fun.
Tips for Grilling Whole Fish
- Select a whole fish from the Kanaloa retail counter. Striped Bass and Loup de Mer are regularly available and are excellent choices for the grill. Ask for your fish to be cleaned and scaled.
- Once in the kitchen, the first thing you should do is to dry your fish! Any water left on the skin will create a barrier and keep your fish from grilling properly!
- Cut small slits in the skin of the fish to allow the filet to breath. This is known as "scoring" the fish. Scoring will help your fish to cook more evenly. It will allow heat to penetrate and it will prevent the fish skin to tightening up, curling and lifting parts of the fish off of the grill.
- Try using a stuffing! If you have a beautiful whole fish to grill, why not put something in the belly cavity? This will add a tremendous amount of flavor to your fish as it grills. A stuffing can be something as simple as parsley stems, lemon slices, garlic cloves, salt, pepper and olive oil.
- Rub oil on the outside of your fish. Use a neutral flavor cooking oil, such as canola, rice or grape seed oil.
- Make sure your grill is HOT and CLEAN! This will make or break your fish!
- Lay your fish on the grill at a 45 degree angle to the bars; this way you can easily slide a spatula under it to flip it over
- Cook your fish about 6-8 minutes per inch, per side, with the grill lid closed. Try to avoid excessive opening and closing of the lid.
- Grill your fish evenly on both sides, moving it around the hot spots of the grill as necessary.
- Remove from grill and let your fish set for about 5 minutes or so. This way the juices have a chance to evenly disperse through out the fish!
For a fun twist to your grilled fish, try this: Place oranges, lemons and fennel along with a pinch of salt into the body cavity of your fish for a delicious and fragrant stuffing!
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MIXOLOGY 101 
Who doesn't want to throw more greens into the mix during this BBQ season? The Olive Press understands -- they love their Limonato olive oil blended with white balsamic vinegar for a crisp salad dressing -- a healthy side to any grilled entrée. Try this refreshing combo tossed with spring mix sprinkled with sea salt and fresh pepper -- simply delicious! Come by for a taste!
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BARGAIN SPICES
Whole Spice is offering 50 percent off selected jars of spices this week only. Make sure to check out the bargain basket when you're at the Market.
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THE VENEZUELAN AREPA
 If you're an Oxbow Public Market fan but haven't gotten around to trying the food at Pica Pica, here is your primer:- The main event at Pica Pica is the arepa, a hand-made, cooked-on-the-spot, grilled corn pocket, stuffed with delicious fillings inspired
 by Venezuelan cuisine (some meat-based, some veggie-based, and even some vegan options) - Everything at Pica Pica is 100 percent gluten-free and incredibly delicious! No child or adult with celiac disease, a wheat allergy or sensitivity will leave unsatisfied.
- For a history of the Arepa, go to Pica Pica owner Adriana Lopez's blog entry on arepas.
While you're sampling Pica Pica's arepas, don't forget to try some of the restaurant's fantastic South American wine offerings, sourced by Napa-owned TasteVino Selections. June's specials (just $4 per glass on Tuesdays) are from Uruguay:
- Pueblo del Sol Sauvignon Blanc 2011
- Pueblo del Sol Pinot Noir 2011
- Pueblo del Sol Rosé 2011
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FATTED CALF PULLED PORK
The Fatted Calf takes its BBQ seriously! The same amount of time and attention that goes into making its charcuterie also goes into making its pulled pork. They begin by brining plump Heritage pork shoulders for three days. Once they are seasoned to perfection they are slowly smoked with a blend of fruit woods until their exterior is crispy and dark the inside is tender, almost melting. Then the meat is shredded or pulled into a pool of freshly made bourbon and coffee BBQ sauce. You can enjoy The Fatted Calf's pulled pork tucked into a sweet Acme bun topped with a tangy slaw for $8.50 each or take some home for $13/lb. along with some Rancho Gordo beans for a BBQ feast.
For those of you who like to D.I.Y. The Fatted Calf also offers brined Heritage pork shoulders $7.25/lb. seasoned and ready to smoke as well as Bourbon BBQ Sauce for $8/lb., perfect for pulled pork, smoked Heritage pork ribs or plump Riverdog Farm chickens for $7.50/lb.
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THE DISH IS FISH AT HOG ISLAND
This summer Hog Island Oyster Bar will be serving up the freshest, locally caught fish -- hot off the grill or pan seared to perfection, to complement their daily menu offerings. Fresh caught and sustainably sourced, Hog Island's fish specials are a perfect heart-healthy, light, summer time meal. These mouthwatering dishes will feature the the freshest fish of the season, served over a creative and unique combination of Hog Island-grown garden vegetables. Stop in often to check them out, as the specials will change daily, weekly, or at the whim of the season.
Starting this week, Hog Island will be harvesting its very own Hog Island Atlantic oysters (Crassostrea virginica). A native East Coast oyster, Hog Island is one of the few oyster farms to raise this delicate species out West. Atlantics take an average of two to three years to develop in the cold Pacific waters of Tomales Bay, CA. A perfect summer half shell oyster, Hog Island Atlantics are delicate, briny and bursting with mineral. Enjoy with a crisp, cold rosé, lemonade or lager.
Also, starting this Friday, June 1, Hog Island Oyster Bar will be open until 9 pm every Friday and Saturday through the summer season.
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CELEBRATE SEASONAL & SAVORY 
Ca' Momi Enoteca's mouthwatering and savory Verdure Ripiene is a winner. This traditional Italian dish features oven-roasted, organic vegetables, stuffed with organic pork, beef, tomato and parmigiano reggiano. Ditch the cooking for a night and come experience this soul-comforting dish. Pair it with a glass of Ca' Momi Zinfandel or Cabernet Sauvignon for a complete explosion of the senses.
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COLD BREWED COFFEE
It's that time of year when the temperatures go up and cold brewed coffee is the perfect fit to enjoy the season. Ritual Coffee Roasters can provide you with a delicious iced coffee on the go, or share a recipe to fit your brewing needs at home. With several cold brewing systems to choose from, you can always have iced coffee right when you want it!
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STONE FRUIT PIES 
When summer rolls around, The Model Bakery starts thinking about all the yummy stone fruits that are on the way, which means the arrival of fresh-baked pies! Soon they will have their famously yummy apricot and peach-blackberry pies for you to take home or bring to that next backyard gathering. For special occasions, make sure you order at least two days in advance, so you won't be caught empty-handed at your next BBQ!
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BOXED CHOCOLATES AND MORE 
Anette's Chocolates has several beautiful boxes for the end of school and Father's Day. Pictured here are three specialty boxes for the month of June. Anette's java coffee box is filled with mini truffles, brandy chocolate sauce and beer brittle. A thank you to a wonderful teacher can be arranged in a petite nine-piece box or a larger, hinged "writing" gift box. Anette's also has mini boxes to accomodate one, two, six and nine pieces of your favorite chocolates..so many choices!
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PECORINO DE ROCCA
Oxbow Cheese Merchant is offering the Pecorino de Rocca, a sheep's milk cheese from Tuscany, Italy as its Friends of Oxbow special this week at 15% off. Pecorino di Rocca is one of the best cheeses of the Tuscan dairy tradition. It is made following secret and ancient artisan techniques, using fresh Italian pasteurized sheep's milk. The milky white semi hard texture is matured at the cheese factory, to the point it has a particular sweet flavor, and delicately melts in one's mouth and leaves a pleasant taste on the palate. The flavor is slightly fruity without being sweet and will not saturate the palate. The drums are produced and aged in three different sizes, each with a slightly different texture but the flavor remains distinct. The wheels, no matter the size, are aged a minimum of 45 days. It is best matched with a medium-bodied red like this delicous Loire Cabernet Franc.
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CHINON FROM THE LOIRE VALLEY
The 2010 Domaine du Grand Bouqueteau Chinon Tradition from the Loire Valley in France is the Friends of Oxbow special at Oxbow Wine Merchant this week. Known for red wines derived from Cabernet Franc, Chinon is west of the city of Tours, an area well known for its historic chateau; among wine lovers, though, it's the distinctive reds from cabernet franc that draw us. While Chinon is a fabulous wine to drink young, it is also capable of many years of aging. This substantial offering is a brilliant ruby color, with seductive fresh-picked cherry aromas highlighted by a touch of dried herb. There is an unmistakable Old World note of earthiness and a touch of rusticity in this tasty bottling. It has all the expected character of this tough varietal, spicy cherries, tobacco leaf, herbs, raspberry aromas and great structure and weight. In addition to providing an abundance of rich, hearty flavors, this wine also represents incredible value. Chinon in general is a bargain, but this wine is a steal. Both the Domaine du Grand Bouqueteau Chinon and the matching cheese are 15% off this week only. |
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____________________________
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OXBOW PUBLIC MARKET
610/644 First Street
Napa, CA 94559
707.226.6529
www.oxbowpublicmarket.com
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