Spilled salt, duck confit and other delights at Michael Chiarello's Bottega in the Napa Valley.
Ad Hoc White Cupcakes - just like the ones they serve at Thomas Keller's casual restaurant in Yountville, CA.
The smoke clears to reveal blushingly ripe figs atop sweet onion flan. The French Laundry, Yountville, California.
Bouchon brioche doughnuts. Chocolate and strawberry rhubarb. The best doughnuts I've had so far.
Saltine Toffee from Redd in Yountville, CA, winner of the James Beard Award for best pastry chef!
From The French Laundry's Tasting of Vegetables menu, Vol au Vent de Legumes D’Automne (Romaine Lettuce, Sugar Snap Peas, Fennel Bulb, Radishes and Port Wine Reduction)
Cream of cauliflower soup, from the "Ad Hoc at Home'' cookbook as served at the Ad Hoc book-signing at -- where else -- Ad Hoc.
Michael Chiarello's short ribs, and his take on "Top Chef Masters.''
A delish chocolate shortbread sandwich cookie from the Bouchon Bakery in Yountville, CA. A truly delicious vacation!!
Fluke carpaccio with cucumber, poached cherry and Marcona almond puree at The French Laundry
Roasted striped bass with citrus is just one of many phenomenal dishes now being served at Yountville's new eco-resort/restaurant, Bardessono.
Thomas Keller's chocolate cupcake, a sweet ending to a fried chicken night at Ad Hoc.
THE FRENCH LAUNDRY's Rib-eye of Elysian Fields Farm lamb. One of 13 unforgettable courses, fully described and beautifully photographed.
Thomas Keller's Bouchon Bistro turns 10!