The Restaurant at Meadowood

by admin on November 5, 2014


A returned phone call, availability for an immediate meeting and true interest in the happenings at St. Helena Olive Oil Co.  are not things that I would expect from one of the youngest three Michelin star chefs in the Country.   Christopher Kostow, chef at The Restaurant at Meadowood, is a breath of fresh air.

On Friday…yes as in four days ago…I decided that one of our posts should be on The Restaurant.  I am going to feature a different venue in the Napa Valley with every newsletter and thought whom better to start with then a customer who inspires us to be the very best.  I knew the chances were slim that I could get pictures or a meeting at this late date but I never have time to contemplate odds.  I reached out to Ben Nerenhausen, sous chef, as he had been our  contact.  He said he would forward it to Christopher and they would see what they could do.  In the same note, he asked for more olive oil….hmm…perhaps a delivery I would make myself..with iphone camera in hand.

The following morning Kaelin and I headed out to make the delivery and perhaps have lunch at The Grill.  Christopher had left me a message that morning so I returned his call as we drove past the Meadowood gates.  I had no expectation of meeting him that day but after the conversation turned to olive oil and his passion was apparent, I let him know we were right outside his front door…with olive oil.  He did not defer to his receiving person but rather came up and let us in himself.  He went on to give us a tour of the remodeled restaurant and kitchen…his pride in every detail was on his sleeve.

After our tour, we sat down to discuss how we could work together this harvest.  I brought him up to speed on our estates, varietals, etc… and we discussed the characteristics he was looking for in an extra virgin olive oil.  It was apparent that a tasting would be in order so we could match descriptors and I could really understand what flavor profiles he was looking for.  The conversation was so inspiring as it gave me more to shoot for this year…I know it’s going to be a big harvest so I’ll have fruit to work with…and to create something that will please his pallet is a challenge that I am looking forward to.

I knew at this point that I could take a little risk and talk to him about the products that we make for our Napa Valley Bath Co.  We talked about our organic Napa Valley lavender essential oil, hydrosols, and the calendula oil that I just made…after all, calendula flowers are edible and used in salads.  He was curious…and was interested in samples to get a better understanding of the flavor profiles.  His open mindedness and sense of wonderment was refreshing…and inspiring.

As we prepared to say good-bye, Christopher invited us to The Restaurant for dinner…so we could understand what they do.  It was the mix of emotion from his overwhelming hospitality, sense of connection, and generosity that left me speechless…but only for a second.  I graciously accepted his invitation….Tuesday the 17th at 7:30pm….dinner for three at The Restaurant at Meadowood.

With next steps in place, we said our goodbyes and headed back to the car.  As we walked out the door,  Kaelin giggled and said, “Wow, mom, I love this part of your job! “.

Stay tuned for next weeks newsletter where we reveal how Christopher and his staff fed a vegan, a vegetarian and a carnivore.


Better Without Butter? We Say Yes!

by admin on January 30, 2013

Our retail staff member, Armando, recently got us all hooked on popcorn drizzled with Jalapeno and Lime Extra Virgin Olive Oil then finished with fleur de sel…so good. Since we all loved that combo so much we decided to try out a few more. Here are our favorites:

1. Seafood Rub with Stone Press Extra Virgin Olive Oil.

2. Walnut Oil with Honey ( We used our Wildflower Honey) and Pink Himalayan Salt. Warm the honey up a little and it will be easier to drizzle over your popcorn.

3. Equal parts Jalapeno and Lime Extra Virgin Olive Oil with Fleur De Sel

4. Twin Sisters Extra Virgin Olive Oil with Truffle Salt.

Just drizzle your oil of choice over the popcorn after it’s popped, and then add your salt/seasoning to taste. You can even put it in a big ziplock, add your ingredients, and shake it up…healthy (and delicious) snack on the go!

We know there are endless combinations that have yet to be explored, so if you have a favorite please share. We’d love to hear about it!


Olio Nuovo Slow-Roasted Garlic & Croustini

by Marc Golick on December 18, 2012

Olio Nuovo Slow Roasted Garlic & Croustini
Yield: 12 Hors d’ Oeuvres

1 Head of Organic Garlic
2012 Twin Sisters Olio Nuovo- as needed
1 small Sweet Baguette
1 pinch Organic Grey Sea Salt

Cut the top of the head of garlic off and drench with olio nuovo. Wrap the garlic up into an aluminum foil bundle and place into a 150 degree oven. Slow roast the garlic until golden brown, approx. 6-8 hours depending upon the size of the head of garlic. Slice the baguette straight across at about a quarter of an inch thickness. Drizzle them with garlic olive oil from the foil bundle. Place on a cookie sheet under the broiler until golden. Once the garlic has cooled squeeze the bottom of the bulb until the cloves squeeze out. Spread the garlic onto the toasts and finish with a sprinkle of sea salt.

*Enjoy a platter of these anytime!


Olio Nouvo with Pear, Citrus Blossom Honey & Mascarpone Cheese
Yield: 6  Hors d’ Oeuvres

1/2  Organic Pear-cut into bite sized pieces
6  teaspoons  Mascarpone Cheese
Katz Citrus Blossom Honey- for drizzling
2012 Twin Sisters Olio Nuovo- for drizzling

Cut the pear in half and remove the core. Cut it into bite size pieces.  Portion equal amounts of the mascarpone cheese into small spoons or onto crostinis.  Place a piece of pear onto the cheese and drizzle liberally w/ the honey and olio nuovo.

*Serve as a precursor or finish to a winter lunch or dinner party.


Olio Nuovo & Dark Chocolate with Pink Himalayan Salt

by Marc Golick on December 4, 2012

Olio Nuovo & Dark Chocolate with Pink Himalayan Salt

2012  Twin Sisters Olio Nuovo
Dark Chocolate 85 % or greater
1  pinch  Pink Himalayan Salt

Break the chocolate into bite sized pieces and drizzle with the Olio Nuovo.  Finish with a sprinkle of the sea salt.

*Serve on a plate or on spoons for a delightful experience and enjoy!


Cranberry-Horseradish Sauce & Turkey Roulades

by Marc Golick on November 28, 2012

Cranberry-Horseradish Sauce & Turkey Roulades
Yield: 12  Hors d’ Oeuvres

1  sheet of Whole Wheat Lavash Bread
3  Slices  Organic Free Range Turkey
3  Tablespoons  Cranberry-Horseradish Sauce
3  Tablespoons  Whipped Cream Cheese
1  Tablespoon  Orange Extra Virgin Olive Oil
1  pinch  Fleur de Sel Sea Salt

Lay out the sheet of Lavash bread then spread the cream cheese followed by the turkey slices then the cranberry-horseradish sauce.  Roll everything up tightly like a pinwheel then place 12  toothpicks equally across the roll.  Slice in between each toothpick and lay out on a serving platter.  Drizzle with the orange olive oil and a pinch of fleur de sel sea salt.

*Bring to your next holiday party as unique and incredibly tasty small bites!


Cranberry-Orange Dressing

November 20, 2012

Cranberry Balsamic-Orange Extra Virgin Olive Oil Dressing Yield: 1/2  Cup Ingredients: 1/2  Cup  Cranberry Balsamic Vinegar 1/2  teaspoon  Wild Pear Co. Cranberry-Pomegranate Jam 1/2  Cup  Orange Extra Virgin Olive Oil 1  pinch  Pink Himalayan Sea Salt 1  pinch  Fresh Cracked Black Peppercorns Procedure: Combine all ingredients except the Orange Extra Virgin Olive Oil.  Slowly drizzle [...]

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Butternut Squash & Fig Crostini

November 13, 2012

Butternut Squash & Fig Crostini Yield: 6  crostinis Ingredients: 6  Whole Grain Crostinis 6   teaspoons  Butternut Squash Pasta Sauce 3  Organic Figs- cut in half 2  Tablespoons  Methode Tradizionale Balsamic Vinegar 6  thin shavings of Parmesan Reggiano Cheese 1  pinch teaspoon White Truffle Sea Salt 1  pinch Fresh Cracked Black Pepper Procedure: Combine the halved [...]

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Rosemary Skewered Pear Hors d’oeuvre

November 6, 2012

Rosemary Skewered Pear & Prosciutto with Cask 85  Red Wine Vinegar Yield: 6  Hors d’ Oeuvres Ingredients: 6  Rosemary Sprigs- cut into 2  inch lengths 1/2  Organic Pear- cut into six equal cube shapes 1  Slice of Prosciutto- cut into six 1/2  inch strips 1/4  Cup  Cask 85  Red Wine Vinegar 1  teaspoon  Branches Citrus [...]

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Caramelized Onion Jam Crostini

October 30, 2012

Crostini of Caramelized Onion Jam, Applewood Smoked Bacon & Pt. Reyes Blue Cheese Yield: 6  Hors d’oeuvres Ingredients: 6  Sweet Baguette Slices- 1/2  inch thick 1  Tablespoon  Twin Sisters Extra Virgin Olive Oil 2  Tablespoons  Wild Pear Co. Caramelized Onion Jam 1 1/2  Tablespoon  Applewood Smoked Bacon- cooked crispy & crumbled 2  Tablespoons  Pt. Reyes [...]

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