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July 2, 2012
Greetings!
 On September 8, we are hosting a benefit for the Napa Valley Food Bank at Oxbow Public Market. Tickets went on sale last week and won't last long. Every tenant is participating to bring 200 guests the most amazing family-style dinner of local foods and artisan ingredients imaginable. The menu has been created by our talented market chefs and will be served on our scenic river deck. Its a great cause and we hope you'll join us. Click here for more information and to buy tickets. Happy Fourth of July. See you at the Market!
Steve Carlin
Founder, Oxbow Public Market
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 TUESDAY, July 3: Napa Farmers Market; Locals' Night w/ special offerings from Oxbow merchants; Sacramento Gay Men's Chorus
WEDNESDAY, July 4: Happy Fourth of July! Happy Hour: Hog Island, Ca' Momi, Kitchen Door & C CASA
 SATURDAY, JULY 7: Napa Farmers Market in the Oxbow Parking Lot
 SUNDAY, JULY 8: Chill'n Sundays at C CASA featuring live music by Tommy Hill and the Rumba Tribe
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NAPA VALEY LGBTQ PRIDE NIGHT - 7/3
Members of the Sacramento Gay Men's Chorus will perform at Oxbow Public Market tomorrow evening during Locals' Night, which falls during Napa Valley LGBTQ Pride 2012. Approximately 20 of the 45-member chorus will be on hand starting at 6:30 pm to perform throughout the evening. Featured music includes songs from Wicked, Hairspray and Gypsy.
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CHILL'N SUNDAYS - 7/8
Join C CASA in the Taco Lounge this Sunday, July 8 from 4 to 7 pm for $3 beers, $5 VinoFrescas, $5 guacamole and chips and live music. This week features music by Tommy Hill and Rumba Tribe.
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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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 CUPCAKES CELEBRATE THE 4TH
Make it a sweet red, white and blue cupcake celebration with 4th of July holiday adorned cupcakes! Pre-order a dozen at Kara's Cupcakes today! Have a sweet 4th of July!
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RED, WHITE & BLUE
Celebrate Independence Day with The Model Bakery's red, white and blue star cookies. A welcome addition to that freezer of homemade ice cream and frosty slices of watermelon or on their own, these iced sugar cookies will strike the fancy of family and guests. The Model Bakery suggests  having a stock of these cookies for the kitchen during preparation as well as after the barbecue. A berries and cream flag cake with raspberries and blueberries depicting the grand old flag is also the perfect treat for this Fourth of July. Cookies are available for $2.50 each, and the flag cake is available in various sizes starting at $35 for the 6-inch square.
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OYSTERS FOR INDEPENDENCE DAY
Spark up your 4th with Hog Island's farm-style garlic chipotle butter BBQ Oysters -- hot off the grill at Hog Island Oyster Bar. These sweet and spicy oysters are a favorite at the oyster farm in Marshall. To celebrate the 4th of July, Hog Island is serving them hot off the grill all this week. Loads of fresh garlic and smokey chipotle peppers give these oysters their sizzling kick, rounded off with a touch of brown sugar and bourbon for a smooth, sweet lingering finish. One order is never enough.
BBQ'ing at home? Hog Island Oyster Bar sells oysters To Go, delivered direct from the farm. Place your order by 6 pm today (Monday, July 2), and pick up at Oxbow by 5 pm on tomorrow, July 3 or Wednesday, July 4. Reminder! Tuesdays and Wednesdays are Happy Hour at Hog Island from 5 to 7 pm so please try to pick up To Go oysters before the bar gets busy, and stay for a round of happy hour oysters on the half shell! Click here for the recipe to make Hog Island's garlic chipotle butter BBQ oysters at home (hint, this BBQ butter can be made ahead and refrigerated -- which makes for an easy, party pleasing appetizer).
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JULY WINE SPECIALS AT PICA PICA
What goes better with Venezuelan-inspired arepas than wines also from the southern latitudes? For Locals' Night (Tuesdays) in July, Pica Pica is featuring another great import brand from TasteVino Selections: Amayna wines from Chile. Produced by the Garcés Silva family in the Leyda Valley (on the coast about 90 minutes' drive from Santiago), these award-winning wines are known for their handcrafted elegance and distinctive terroir.
Amayna Chardonnay 2008: Smooth, toasty, creamy taste with a touch of almonds, dried fruit and papaya; oak adds complexity without being overwhelming
Amayna Pinot Noir 2008 : A light herbal scent sets the stage for aromas of black pepper and red ripe cherries; rich and spicy in the mouth, with a characteristic mineral touch
Be adventurous and try a glass of both! At $4 per glass on Tuesdays, you can't afford not to explore these South American gems!
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PIZZA PARMIGIANA
Experience pizza parmigiana at Ca' Momi Enoteca! This vegetarian pizza option features soft organic mozzarella cheese, organic and savory tomato sauce, roasted organic eggplants and Parmigiano Reggiano -- all on top of a soft and elastic pizza foundation. For a real treat, round out the flavors with a glass of Ca' Momi's Napa Valley Pinot Noir.
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ESSENTIAL BBQ INGREDIENTS
Barbequing on the 4th of July goes together like balsamic BBQ sauce and ribs. This thick, sweet and tangy addition to any grilled food will keep your guests asking for more -- it's the type of sauce that requires back-up supply of napkins around. While you're preparing for that glorious day of nationwide outdoor activities, be sure to stop by The Olive Press for this crowd pleaser.
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GROUND CHUCK SPECIAL 
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ADD GREEN TO YOUR 4TH OF JULY
Add green to your red-white-and-blue Independence Day with sustainable seafood. What better way to celebrate the 4th of July than with a good old American-style barbeque? Celebrate the occasion by grilling up a storm for your friends and family before watching the fireworks! Come by Kanaloa and pick from a wide selection delicious grilling fish which are guaranteed to make your Independence Day feast a success!
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STICK TO THE RIBS 
What is happiness? For some it's a baby in their arms. Others are rewarded with happiness when performing selfless acts of kindness. But at The Fatted Calf, they'll settle for a cold beer and a plate of tender, smoky ribs.Begin by getting some really good ribs at your favorite local charcuterie, of course. The Fatted Calf has meaty St. Louis cut heritage pork spare ribs ($8.50/lb) available plain or rubbed with brown sugar and spice.
They say good things come to those who wait and in the case of ribs this might actually hold true. Once you get your fire going you need only to tinker with it occasionally and make subtle adjustments to the position of the ribs. If you look thoughtful when doing this your loved ones will assume you are working hard and it will allow you to avoid all manner of unpleasant chores. If you are an ambitious type not willing to rest on just your meaty laurels you might use some of this down time to whip up a pot of bacon-laden baked beans made with Rancho Gordo Beans ($6/bag) and Fatted Calf Bacon ($12/lb) or a tangy slaw, dressed with Katz's Sauvignon Blanc vinegar ($8). Before you know it the meat will begin to edge away from the bone, the fat will meld delicately with the meat and rib nirvana will be achieved.
Want to double your happiness? Perform a selfless act of kindness by inviting over some friends and share your ribs with them. Hell, one of them might even bring a baby for you to hold in your arms. If you can manage to not spill beer on the baby everyone will think you're swell.
The Fatted Calf's Rules For Ribs
Remember, anyone can turn out a few racks of damn good ribs. You do not need a lot of special equipment, be of a specific gender, or have a granddaddy from the hill country. Patience, desire and a heat source will do.
Rule 1 - Formulating Your Meaty Plan: You will want to have at least three ribs per person. Some people might only eat two while others are endowed with a gene that allows them to consume an entire rack in one sitting.
Rule 2 - Don't Rush It: If you allow yourself five hours of cooking time you won't be disappointed with tough, underdone ribs. Keep your grill/smoker at about 225 degrees.
Rule 3 - Stack 'em up: Stack your slabs of ribs up to three high so that one is steaming in the middle at all times. This exposes all slabs to different types of heat so that none is getting too much dry heat. Every half hour or so, rotate the bottom rack to the top, the middle to the bottom and the top to the center. Putting a small pan of water in the coals will help ensure moist deliciousness as well.
Rule 4 - Create a distraction: You will not be able to keep enthusiastic guests from hovering, poking, prodding, offering unsolicited advice and second guessing your every move unless you distract them. A few Basque coils and a little salumi set out ahead of time go a long way in keeping hungry guests from hovering over the grill.
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GARROTXA FROM SPAIN
Oxbow Cheese Merchant is offering the Garrotxa, a goat's milk cheese from Catalonia, Spain as its Friends of Oxbow special this week at 15% off.
This is a semi-firm goat's milk cheese with a dark grey natural rind made in the traditional manner. Garrotxa is wonderful with a wide variety of wines; it is extremely versatile and vino friendly. It is fast becoming Spain's most famous goat. It is produced in Girona, a north-central province of Catalonia in Spain. The region's mountainous and wet climate produces fertile pastures for the goats to feed on, in turn creating luscious and flavorful milk. Garrotxa is typically produced in small wheels weighing one kilo and measuring approximately 18 centimeters in diameter. These beautiful wheels have a semi-soft and compact texture and a light but noticeable coating of velvety, blue-grey mold. The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish. This subtle nutty cheese is a very friendly mate to this fresh and spicy Spanish red. |
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LAVINYETA HEUS NEGRE FROM SPAIN
The 2011 Lavinyeta Heus Negre from Emporda in Catalunya, Spain is the Friends of Oxbow special at Oxbow Wine Merchant this week. The Old World is quickly becoming a source of some very modern wines. It seems Spain keeps producing stellar, tasty, enjoyable wines with no end in sight. This fresh and flavorful wine is a blend of 31% Syrah, 26% Garnatxa Negre (Grenache), 24% Merlot, and 19% Samso (local name for Carignan). This is anything but your typical red blend and to add to its unique spicy freshness of flavor this was aged completely in stainless steel tanks with not a hint of oak ever touching this pristine red. Ten years ago, a young winemaker named Josep Serra purchased fewer than five acres of older vineyards while still in school. Thus began the creation of his dream, Lavinyeta, where he built a winery in 2006 and released his first vintage a year later. Today he owns over 50 acres and produces lovely aromatic wines like this Heus with clean, pure fruit flavors and tremendous elegance. Both the Lavinyeta Heus Negre and the matching cheese are 15% off this week only. |
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OXBOW PUBLIC MARKET
610/644 First Street
Napa, CA 94559
707.226.6529
www.oxbowpublicmarket.com
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