The Culinary Institute of America
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Original open uri20120813 5038 1vbpkr7?1383794404?ixlib=rails 0.3
Original open uri20121111 28098 1gvo88r?1383798875?ixlib=rails 0.3
Original open uri20121116 20211 1xvn3c5?1438668097?ixlib=rails 0.3
Lunch at the CIA
No, not that CIA. This lunch feels a lot more pleasant and delicious, I'm sure. Make a reservation at the Greystone Restaurant and taste local, seasonal menus while looking out over Napa Valley vineyards.
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Sharp Charcuterie
With all of the great food that Napa Valley has to offer, it's hard to find favorite dishes that truly stand alone. Charcuterie is often overlooked by diners and sometimes an afterthought for chefs alike. However, at the CIA all eyes should be on this platter of cooked and cured meats. With pancetta, smoked duck rillette, pork pate, pork belly and a bevy of sweet and savory accouterments this is hands down my favorite charcuterie tasting in the valley. Visit during the afternoon and look for Bird behind the bar. If he is there just let him make you drink, he is a creature of his craft.
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A Corkscrew Museum in California Wine Country
Many people travel to Napa for the taste of Pinot Noir and Cabernet Sauvignon. But if you get a chance, check out Brother Timothy's Corkscrew Museum (of the famous Christian Brothers Winery). Over 200 fine pieces are displayed in sparkling fashion in glass cases at the Culinary Institute of America, and they're not your standard variety either. Think cute sterling silver monkeys with curlicue tails, roosters, and gold elephant corkscrews. There are tusked creatures and wooden figures with corkscrews cleverly concealed underneath their hats. Uncorking that fine bottle of Taittinger will rarely seem like a dull task once you've seen these.
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