14. As a special thank you to the Napa community, Kitchen Door will be offering Chef Todd Humphries' famous cream of mushroom soup and its Straus Family soft serve for $1 each all day long. If you've had the soup or the soft serve, you know what deliciousness you are in for. Please stop by to celebrate Kitchen Door's anniversary and enjoy! 

The heat is finally here in Napa and lighter, crisp beers are being featured at Pica Pica Bar. This Thursday, June 14 from 5 to 8 pm Pica Pica is hosting a special Brewer's Night with Anchor Steam Brewing. Come meet an Anchor Steam rep and learn the history of the brewery and try the brews! And on Locals' Night (Tuesday evenings)  now through October, enjoy $3 pints of Anchor Summer Beer -- a clean, crisp ale-style beer, plus the original Anchor Steam Beer, a classic in the Bay Area as well as around the world. 

With Father's Day this weekend, The Olive Press is excited about all the barbequing opportunities with dad this summer. Make sure he's ready to grill with their artfully-crafted, wrought iron skewers -- these unique handmade grilling tools are truly one-of-a-kind. Pair these with The  Olive Press grilling sauces for the perfect gift! 

Don't forget to show dad how much you care!  Pre-order your Father's Day Sweet Package from Kara's Cupcakes today!  Four cupcakes adorned with "I heart Dad" sugar decorations are sure to sweeten you Dad's special day! And with four cupcakes, you might get to enjoy one yourself!

Father's Day is this Sunday, June 17 and if you don't have a gift for dad yet, Annette's Chocolates has lots of great ideas. The hinged box (shown here) contains macadamia, pistachio and cashew caramel flips, four assorted chocolates, five single origin chocolate squares, and for fun, a chocolate cigar! The box is re-usable and has a magnetic closure.

If you're looking for ideas, stop by and taste Anette's nut brittles, chocolate wine sauces and more...mix and match and create the perfect gift for dad. 

What do you get the dad who has everything? Stop into The Fatted Calf where there is something nearly every dad can sink his teeth into. Give the gift of great meat for the grill. Treat dad to a Diavolo-marinated, pasture-raised chicken from Riverdog Farm. Honor thy father with a slab of brown sugar and spice-rubbed ribs. Spend some quality time bonding with your pops over the BBQ laden with links of sweet Italian and coils of Basque sausage. A care package of beef jerky and salami are perfect for the father afar. And if your dad is truly a meat-head, then sign him up for a class at The Fatted Calf where he can cut swine and dine to his heart's content.

Ritual Coffee Roasters' new Coffee Club is up and running! Get your hands on delicious (often exclusive) coffees for home, and enjoy fun perks at Oxbow too. Be a part of the the new Coffee Club! You get coffee (hand selected by the roasters) set aside for you twice a month, and a free drink from the menu when you pick it up... as well as complimentary Locals' Night coffee flights. Stop in and ask a Ritual barista about details so you can join the club!

 Pica Pica's sangria is a blend of wine, passion fruit -- tart, but sweetened just right -- and spices, specially prepared by owner Adriana to refresh the body and stimulate the taste buds. White sangria is bubbly and light; the red is a bit bolder. Have a taste, but we must warn you, like love, once will not be enough!

Bring papa to visit Ca' Momi Enoteca and experience the panzanella. This organic and seasonal Tuscan salad features bright organic tomatoes, crisp cucumbers, seasoned bread, crunchy red onions and a tart white wine vinaigrette; the perfect accompaniment to Ca' Momi's light and refreshing Ca' Secco frizzante.

Celebrate Father's Day with a Five Dot Ranch dry- aged ribeye. This will make for an extra special meal as it has so much flavor, is extremely tender and practically melts in your mouth. Ask the guys behind the meat counter for cooking recommendations and recipe ideas. Five Dot wants to help make this Father's Day unforgettable! Reserve yours today! 707-224-5550. And while you're there, pick up some  Salute Sante grapeseed oil, on sale for $14.99/liter. The high smoke point of the grapeseed old makes it THE BEST for cooking steaks. Also, Five Dot is still selling its California Syrah- marinated Korean Style Short Ribs. You will never go hungry with Five Dot.

It's that time of year when stone fruits are abundant and the pie-making begins! Oxbow Produce now has a variety of Blossom Bluff Orchards stone fruit available including peaches, nectarines, pluots and apriums  -- "chef" special just $27 a case.

Hog Island Oyster Co. is frequently asked about the age-old adage, "Only eat oysters in the months with a letter 'R'." Is it a fact or is it a myth, and is it safe to eat oysters during the summer? Exactly when and where the 'R' rule first appeared (c. 1700s) is a bit of a debate; but historically, for health and conservation practices, it was best to refrain from eating oysters during warm water months. Now, because of sustainable farming practices, strict water quality monitoring and advanced wet storage and refrigeration techniques it is healthy, and safe, to consume farmed oysters and mollusks all year long. Yet oysters remain a sensitive species whose quality and nature fluctuate with the seasons. Terry Sawyer (TS), marine biologist and co-founder of Hog Island Oyster Co., answers some frequently asked questions about the seasonality of oysters.

Try this tasty recipe from Whole Spice...

Ingredients:
4-5 large bell peppers, red, green, yellow, orange or mixed variety
1 lb. lean ground beef or turkey or meat substitute
1 large red onion
2 TB olive oil
4-5 roma tomatoes
1 cup cooked quinoa or brown rice room temperature
1 16 oz jar tomato sauce
1 oz Asado seasoning
1 oz pizza blend
1/2 cup bread crumbs
1 cup shredded cheese

Preparation:
Pre-heat oven to 350. Prepare peppers by gently removing core and seeds by cutting around the stem, saving the outer top. Chop onion and saute in olive oil for a few minutes then add chopped tomatoes and ground meat. Saute until cooked through and remove from heat. Add quinoa/rice, 2/3 jar of tomato sauce and Asado and mix well. Gently stuff peppers with meat filling, making sure to fill completely. Place upright side by side in a baking dish. Use any leftover filling and tomato sauce to surround peppers and keep them upright. Mix bread crumbs, pizza blend and cheese together and sprinkle over tops of peppers. Bake at 350 until cheese melts and tops are crispy, approx. 45 minutes. Remove from oven and replace stems if you like for presentation. Serve hot as a main dish with salad and garlic bread.