PURCHASE YOUR
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August 6, 2012
Greetings!
 Menus at Oxbow are changing daily, with fresh, seasonal items taking center stage -- a good excuse to return again and again to see what's new.
We're excited to welcome the return of Uke-a-Palooza to Oxbow this Friday evening. Last year was so much fun and we're ready to party again! And save the date for next Thursday, August 16 when we show the movie Big Night on the River Deck. This is also your chance to sign up for The Fatted Calf's classes (they sell out quickly) and Fork it Over at Oxbow, our fundraiser for the Napa Valley Food Bank, on September 8.
See you at the Market!
Steve Carlin
Founder, Oxbow Public Market
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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:
- Happy Hour tap wines ($6) and draft beer ($3.50) from 3 to 7 pm and $5 small plates celebrating Japanese cuisine from Kitchen Door
- A glass of Terra Mater Paso Del Sol Sauvignon Blanc or Pueblo del Sol Malbec for $4 a glass at Pica Pica
- Half-price oysters on the half-shell, beer and wine specials and small plates at Hog Island Oyster Bar
- $3 beer and $5 guacamole and chips at C CASA
- 15% off The Olive Press extra virgin olive oils, balsamic vinegars (including bulk oil and vinegar) and tapenades at The Olive Press
- Calzone with prosciutto e funghi or calzone with ricotta e spinaci, plus a glass of Bianco di Napa or Rosso di Napa at Ca' Momi Enoteca
- $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
- Purchase any delicious French savory crêpe and get a Nutella sweet crêpe for half price ~ only $3 at La Crepe!
- Receive a complimentary cup of house tea with any purchase at Tillerman Tea
- Enjoy 15% off 12 oz bags of beans and a drink special (ask the barista) at Ritual Coffee Roasters plus try the new coffee flights
- Select from a spectacular array of our sashimi grade seafood cut and packaged on a bed of seaweed salad at Kanaloa Seafood. Just add wasabi, ginger and soy!
- 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
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ENTER TO WIN - 8/6 
The deadline is end of day today (Monday, August 6) so there is no time to lose if you want to enter Pica Pica's Outside Lands Ticket Giveaway! Simply visit Pica Pica and take a photo of yourself eating your favorite food. Click here for instructions on how to enter; and don't forget to "like" Pica Pica on Facebook to validate your entry! You'll be entered to win a pair of three-day passes to Outside Lands 2012!
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BREWER'S NIGHT - 8/9 
Anchors Aweigh! Anchor Steam introduces Mark's Mild at a special Brewer's Night this Thursday, August 9, from 5-9 pm at Pica Pica. Try the new limited release lager crafted by Anchor Steam's Brewmaster Mark Carpenter. Mark's Mild is brewed in the tradition of English mild recipes; dark in color, a touch malty and as Mark likes to put it, "old school with a twist," with four percent alcohol. Join us and savor something new with an arepa or two!
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UKE-A-PALOOZA - 8/10
Oxbow Public Market and Judd's Hill present Uke-A-Palooza at Oxbow, an action-packed, island-style, comedic evening of musical entertainment for the whole family this Friday, August 10 from 6-9 pm. Bring your own ukulele and perform, and enjoy a special appearance and performance on the Oxbow River Deck by the inimitable
King Kukulele.
Polynesian-themed specials will be offered by Oxbow merchants, including a Napa Valley version of the classic Hawaiian "flatbread" and an Ahi Poke appetizer and a Kahlua porchetta at Todd Humphries' Kitchen Door, carnitas tacos with pineapple and hibiscus orange tea at C CASA, $5 Judd's Hill wines by the glass at the Oxbow Wine Merchant, made-to-order coconut lemonade with a twist of pineapple at Pica Pica Bar, Mauna Kea caramel with sea salt at Anette's Chocolates, chocolate or vanilla coconut "Aloha" cupcakes at Kara's Cupcakes, and more.
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WINTER/SPRING CLASSES AT THE FATTED CALF
Summer vacation. Two beautiful little words that instantaneously trigger the scent of backyard barbecues, the taste of slightly sandy ham sandwiches at the beach and the sweet memory of roasting hot dogs over a campfire. Before you know it though, short, sweet summer will be slipping through the fingers. The Gravensteins will be ripening on the tree and the class bell will be ringing once again.
The Fatted Calf is sharpening their knives and preparing lessons for their new winter/spring 2013 class series.Sign up now to brush up on your pork cutting, sausage casing andpâté making skills. All classes take place on a Saturday from 11 am to 3 pm and cost $175 and include a morning snack, lunch and a bag of meaty goodies you helped to prepare. There is a non-refundable $50 deposit required at the time of reservation and the balance is payable on the day of the class. Hands-on participation is encouraged. Click here to reserve your spot now -- make sure to include your full name, telephone number and class you're signing up for.
Whole Hog Butchery
Saturdays, January 5, February 9, March 9, May 4
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and crepinettes.
Pâtés & Terrines
Saturday, January 26
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions.
Salumi!
Saturdays, January 12, February 16, March 16, April 13, May 18
If you dream of a secret underground lair strung with lengths of drying salami join us for Salumi! Learn the basics of curing and make cacciatorini, salame cotto and guanciale.
Pig, Woman, Knife
Saturdays, February 2, March 23, June 8
Hey ladies! Grab your cleaver and boning knife and join your sisters in a hog butchering class taught by women for women. Learn to break down a whole hog into its primal parts, prepare roasts and other porcine delights.
Self Preservation
Saturdays, February 23, March 2
The art of salting, smoking, potting and brining meats was developed out of a necessity to preserve foods to sustain people through lean times. In this class we will focus on some of these methods and their delicious results. Class participants will learn to corn beef (just in time for St. Patrick's Day), prepare potted meats and salt and smoke bacon.
All About Duck
Saturday, April 27
Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. You'll learn how to butcher, bone and stuff a duck, prepare duck confit and other delectable duck dishes.
Whole Lamb Butchery
Saturdays, April 20, May 11
Learn to break down a whole local lamb into its various useful parts, prepare roasts and other delicious lamb preparations. $150/person.
Sausage 101
Saturdays, January 19, June 15
Linked, coiled, emulsified and smoked. If you are a sausage enthusiast yearning to expand your knowledge Sausage 101 will cover a variety of grinding, casing and cooking methods to make you sausage savvy.
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SAVE THE DATE - 8/16
Make a date at Oxbow Public Market for dinner and sit under the stars for one of the great food movies of all time nextThursday, August 16 at 8:30 pm. We'll be presenting a free screening of the much heralded food-themed movie The Big Night. Movie admission is free. Special wine, beer and food offerings will be sold during the show. Join us for a culinary adventure that makes for the perfect Napa Valley date.
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FLOWERS FOR ANY OCCASION 
Fun, festive flowers have arrived at Poor House! Come see the new shipment of beautiful silk flowers. These are truly exceptional silks, in a fabulous array of colors and styles. Poor House can do a custom arrangement using one of their vases, or bring in one of your own. Silk flowers brighten up any room and are always a welcome gift. Come check out Oxbow's newest addition and start planning for your holiday table.
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PROSCIUTTO E MELONE 
Ca' Momi Enoteca is serving up an Italian summer favorite: Prosciutto crudo di Parma e melone. This seasonal antipasto is perfected through the careful selection of sun-ripened cantaloupe and thinly sliced prosciutto crudo di Parma. The juicy sweetness of the cantaloupe is complemented by the saltiness of the prosciutto, creating perfect harmony. In Italian, crudo means "raw," and Parma is an area in Italy renowned for its rich gastronomical traditions, including the production of the world's finest prosciutto! Enjoy this delightfully satisfying appetizer followed by one of Ca' Momi's famous wood-fired pizza Napoletanas. Open daily serving breakfast, lunch and dinner. Reservations can be made by calling 707-257-4992.
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GRAB-AND-GO MENU  
The dog days of August...hot days, and warm nights...the last thing you want to do is cook, so let The Model Bakery come to your rescue! Whether it's a quick grab-and-go sandwich for lunch, or cool, fresh salads and homemade sandwiches to go for an al fresco dinner at home, The Model Bakery is here to help! So, get out of that hot kitchen, stop by and pick up lunch or dinner, put your feet up and enjoy a tasty meal without the hassle!
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SOUTH AMERICAN WINES 
Keep the good times rollin' through August with these great South American wine specials from TasteVino Selections, both available Tuesdays from 5 to 9 pm (during Locals' Night) for $4 per glass at Pica Pica Bar:
- Terra Mater Paso Del Sol Sauvignon Blanc 2010, attractive citrus aromas, with some tropical notes; fresh, with a good balanced acidity
- Pueblo del Sol Malbec 2011, abundance of red fruits, floral notes, chocolate, along with spices such as black pepper
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SLURP, SIP AND SAVOR 
Slurp, sip and savor the 'Merroir' of Tomales Bay. For a limited time, Hog Island Oyster Farm is harvesting all three varieties of Hog Island Oysters: Hog Island Sweetwaters, Hog Island Atlantics and Hog Island Kumamotos. Taste the delicate nuances between all three Hog Island varieties, sustainably  farmed in Tomales Bay, CA available at Hog Island Oyster Bar.
From Hog Island's garden to your plate. Nothing beats a sun-kissed, vine-ripened tomato. Hog Island is now harvesting sweet cherry tomatoes from it Napa garden, just steps away from the kitchen. Stop in for a delicious and refreshing garden salad topped with these delicate, sweet tomatoes.
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JAPANESE CUISINE
This month, Todd Humphries' Kitchen Door is celebrating Japanese cuisine during Locals' Night. Every Tuesday evening in August, enjoy these small plates, available for $5 each:
- Broiled sake-marinated salmon belly with spicy bean sprouts
- Gyoza: pork and shrimp pot stickers with mustard dipping sauce
- Wood 0ven-roasted Maitake mushrooms with Ponzu butter
- Sauteed rock shrimp in a Yuzu Kosho marinade
- Shishito peppers with chili flakes and lime
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BALSAMIC BY THE OUNCE 
Did you know The Olive Press sells flavored balsamic vinegars in bulk? In addition to their EVOO and citrus crushed olive oils at a dollar an ounce -- four of their sweet tangy balsamics are available at 90 cents/ounce! Bring in a clean bottle and fill up on peach, fig, Champagne or white balsamic! If you don't have a bottle, The Olive Press has you covered with a selection of empty glass bottles, too. Come by for a taste so you can pick your favorite!
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KOREAN SHORT RIBS 
This week, Five Dot Ranch is running a special on marinated Korean short ribs for $8.99/lb. and 90/10 ground sirloin for $5.99/lb. for Friends of Oxbow members. In addition, Salute Sante grapeseed oil is on special during Locals' Night -- $9.99/liter (regularly $14.99/liter).
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PATTY-PANCAKE SQUASH 
It's that time of summer when the squash are starting to get so big you wonder why you grew them. The key is picking them earlier before they get too fibrous and hard to cut. The flying saucer shape of the patty pan squash lends itself to many recipes, although any squash or zucchini will do. This recipe from Whole Spice was discovered one Sunday while gardening -- leftover pancake batter from brunch and too much squash. Pick them now before they take over your garden and try this recipe, perfect as an appetizer or side dish.
Patty-Pancake Squash
Ingredients:
Garden fresh squash or zucchini sliced into flat thin rounds (1/4 inch)
Prepared pancake batter, Whole Spice recommends Redmill's gluten-free variety (assume one pancake will coat 2-3 slices of squash)
Whole Spice pizza blend
Enough coconut oil for shallow frying
Large jar of Marinara/spaghetti sauce
Grated Parmesan cheese
Whole Spice Italian seasoning
Directions:
Heat coconut oil in large frying pan. Sprinkle each piece of squash generously with pizza blend and press into squash lightly so it sticks on both sides. Dredge each piece of squash in pancake batter and fry in hot oil in small batches flipping until both sides are lightly brown. Drain on paper towels.
Top each slice with marinara sauce, grated cheese and a generous sprinkle of Italian seasoning. Serve hot and enjoy!
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DUNBARTON BLUE FROM WISCONSIN 
Oxbow Cheese Merchant is offering the Dunbarton Blue, a cow's milk cheese from Shullsburg, Wisconsin as its Friends of Oxbow special this week at 15% off.
This cheese is also produced by Roelli Cheese Haus in Wisconsin in the same category of blue-veined cheddar, yet it is quite different and distinct. Oxbow Cheese Merchant was excited to feature these two cheeses side by side due to their similarities and differences. This is a cellar-cured cheese hybrid with the earthy, nutty character of a fine cheddar coupled with a subtle piquant hint of blue flavor. The producer calls this a cheddared blue cheese as opposed to a blue-veined cheddar, and they are certainly different. This one is a bit more tangy and robust with complex flavors and rich texture. It is bold enough to stand up to this robust red wine and pairs perfectly with its richness. |
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QUINTA DE SAES COLHEITA RED BLEND 
The 2008 Quinta de Saes Colheita Red Blend from the Dao in Portugal is the Friends of Oxbow special at Oxbow Wine Merchant this week. Made from indigenous Portuguese grapes, (Tinta Roriz, Touriga Nacional and Alfrocheiro) this wine vividly demonstrates why experts are increasingly citing Portugal as the new source for great values in big, red wines. The wines have come a long way from the bitter, tannic, rustic monsters of years past. The dry wine movement in Portugal has taken tremendous leaps forward in terms of modern equipment and winemaking techniques. The Dao is located south of the Douro valley-where world famous Port and full-bodied dry red wines are made, but in the Dao their wines tend to have a bit more elegance. This is a classic example of a delicious wine exhibiting loads of terroir with its mineral flavors of graphite and black licorice along with spicy, dark berry fruit and floral nose. Both the Quinta de Saes Colheita Red Blend 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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THURSDAY, AUGUST 9: Brewer's Night featuring Marks' Mild from Anchor Steam at Pica Pica 
