Many food people automatically assume that TV chefs can't cook. I am no hater. I have a healthy level of respect for anyone who can talk, smile, chop, and put together a pretty plate all in half an hour. But I agree that the level cooking skills on TV run the gamut. Recently, Michael Chiarello scored a big one for the group of real chefs turned TV personalities when he came in top three on Top Chef Master.
The day after a big party in Napa (which will be blogged when I can come up with the energy to narrate through all the courses and wines) our party of four slow movers congregated on the couch studded patio of Chiarello's Bottega in Napa. A few minutes of sitting under the cheerful orange shading of the patio did wonders to revive us from the previous night's haze. Soon we were hungry.
What arrived next were a bit of Italy and a lot of California. First up a house mozzarella and tomato salad. Beautiful California tomatoes paired superbly with the milky, almost runny, fresh mozzarella.
Grill octopus was lightly flavored atop fresh and lightly dressed arugula.
I couldn't resist the enormous short ribs I see going to other tables and had to claim one for myself. Lucky I did. Soft, meaty, and sticky, it was the perfect day after party food, much better than fries. Although I did steal some of that too from Jason's skirt steak.
6525 Washington Street, A9
Yountville, CA 94599