Is there a better day than a Sunday to drink a Bloody Mary? I don’t think so. Saturday nights are usually full of action (and sometimes multiple alcoholic beverages), and whether you’ve worked a long weekend or been out for some drinks with your friends, why not unwind and brighten your day with a delicious, tomato-based libation to go along with your lunch at PlumpJack Cafe in Squaw Valley, USA?
As a barman at PlumpJack on Sunday mornings for more than six years, I’ve had my hand in making a lot of bloodies. Our long-standing and locally-famous PlumpJack Bloody is hard to beat. When the ratio of ingredients is just right, there is a spice, a sweetness, and a savory quality that is just sublime. A twang of horseradish and some dark pickapeppa sauce along with green and red Tabasco, fresh lemon juice and Worcestershire bring it all together. If you haven’t tried one, it’s time.
But a few years back, myself, Steve Lamb, and several other PJ associates, started to play with the idea of the Bloody Mary. Our experiments, which involved raiding the kitchen of ingredients and filling the bar with herbs, vegetables, and spices to create new recipes, quickly grew into what we now call “Sunday Bloody Sunday.”
All winter long, from 11:30am to 3:00pm, come in to sample our tasty and creative recipes on our Sunday Bloody Sunday Menu, including our newest, the Mediterranean Bloody, made with pepper-infused vodka, basil, garlic, freshly pureed Spanish olives, tomato and lemon juice, and garnished with a slice of bacon, rock shrimp, and our house-pickled seasonal vegetables. Others include our Michelada de Sangre, the Asian-Inspired Bloody, and the Southern Bloody, all of which stick to our theme of taking famous ingredients from specific geographic regions and incorporating the flavors into a new recipe.
See you next Sunday.
Jake Spero
PlumpJack Squaw Valley Inn Barman
For more information call: 530-583-1578 or visit us online.
A few of my favorite things for Valentine’s Day, if I actually celebrated it, would be the following...
An Open Letter to My Husband of 11 Years...
Geoff, I hope you’re reading this?
My darling Geoff,
If we have someone to watch the girls and can spring for a getaway, I would love a trip to The Carneros Inn, where I can indulge in one of my favorite dishes at FARM, the renowned lobster risotto with a glass of Billecart Salmon Rose. The next day, a couples massage at the spa, would be a nice bonus. But if you had staying closer to home in mind, I am always a BIG fan of the ridiculously delicious mussels at Balboa Cafe in San Francisco with a glass of Whispering Angel rose and then a short walk up the street to for dessert to Gamine Restaurant on Union Street for their crepes. Honey, don’t worry if we have to stay in, I’d be happy with a glass of my favorite Cabernet, CADE Howell Mountain, and a cupcake from Susie Cakes on Chestnut street, yes you guessed it, red velvet. I’d like to enjoy these while soaking in a nice bubble bath while reading US Magazine. A girl’s gotta catch-up on her gossip. And if none of the above is happening, you can bake me cake and hide a nice bauble from Tiffany’s in the center.
But seriously, after 11 years of blissful marriage, I don’t focus too much on one silly day out of the year, so if you can’t make this happen on February 14th, you can surprise me on any other day of the year to show your love and affection and I will be just as pleased.
Yours Truly,
Hil
It’s Restaurant Month in Northern America’s most celebrated food and wine destination. And we are very, very happy. For the month of January, whether you live in Napa or plan on visiting, PlumpJack has the inside scoop on great offers and culinary delights that you won’t want to miss. 50 of Napa Valley’s restaurants and hotels welcome the New Year with Restaurant Month, including our two restaurants at The Carneros Inn.
The Boon Fly Café will feature a special three-course prix-fixe dinner Monday- Thursday for $20.12.
FARM will feature a selection of half-priced wines by-the-bottle on Wednesdays and a special three-course prix-fixe dinner on Thursdays for $20.12. Talk about an amazing deal!
We’ve put together a list of our favorites from our very own PlumpJack foodies below. Be sure to tell us about your favorites!
1. Special Wine Offer: Fish Story. PJ employees love Fish Story and for the month of January they are offering half price on every bottle at brunch, lunch and dinner.
2. For soup that will leave you speechless? Visit Bistro Jeanty and try Chef Philippe’s famed Crème de Tomate En Croute (this dish alone is worth the trip). For the month of January, they are offering a special three-course prix-fixe lunch menu for $55 for two and a special three-course prix-fixe dinner menu for $70 for two.
3. For an intimate restaurant experience, visit Angele Restaurant. We love the rustic, yet elegant dining room and riverfront terrace for warmer nights. During the month of January, enjoy a complimentary glass of sparkling wine when you dine at the restaurant.
Check out all Napa Valley has to offer during Restaurant Month here.
To book your reservation at FARM, please call: 707.299.4880
To book your reservation at The Boon Fly Café, please call: 707.299.4870
PlumpJack's President, Hilary Newsom's Guide to a Ski Town 
For those of you, who can’t possibly think of Squaw Valley for anything other than skiing, think again! I am living proof of this since I have skied maybe 9 hours in the last nine years. In those 9 years I still manage to travel to Squaw frequently for both business and pleasure. While my husband and kids conquer KT 22, I take this time to rediscover what I love most about North Lake Tahoe and especially Squaw Valley. Here is my “Hit List,” I hope you find the time to experience some of my favorite things.
Always Time to Shop – Shopping is my weakness. I covet the latest ski and après ski wear, because even if I am not technically on the slopes, I still want to stand-out in the crowd with the latest fashion-forward gear. You can always find the best in mountain accoutrements at PlumpJack Sport. If your toes are feeling a little frost bitten, a nice pair of Uggs will remedy that and we have the best selection. If you’re feeling a little frumpy after being in your ski clothes all day, Sara can find you the perfect outfit for dinner and cocktails. Of course, they have all the essentials, too, like goggles, ski jackets and cozy socks.
Winding Down: Who says relaxing is not an activity? With so many obligations year round, relaxing is a treat for the mind, body and soul. I tend to be drawn to the cozy fireplace with a glass of wine in the Bar at the PlumpJack Squaw Valley Inn. If I am feeling a little more adventurous, the outdoor fire pit at the base of the mountain is a great place to show off my new après ski wear with my hot tea in hand.
Indulging: Squaw Valley boasts many great restaurants. I like to keep it light with some delicious sushi at Mama Sake, but you cannot beat the Seafood Poke Cones by Chef Wyatt of PlumpJack Cafe- I am a bit of a PlumpJack Cafe cone connoisseur – I have been eating them for 16 years after all, but these are definitely the best I have had. Mmmmmm…
Family Fun: Given that I grew up ice skating every Saturday night in Marin County, the Olympic Ice Pavilion perched at the crest of Squaw Valley's upper mountain is a favorite place for me. I can see all the way to Lake Tahoe while I skate backwards (did I mention that I never learned to skate forwards?). This is a great activity for the whole family and the adults can always grab a pint to quench their thirst after all that skating backwards and of course, the kids can sip hot chocolate to keep the chill away.
Leisurely Morning: With my busy schedule, I love days when I can have a nice sit-down, civilized breakfast. I like to venture out of Squaw Valley to Truckee to one of my favorite spots, Squeeze In. Their menu is insane, even the pickiest eaters will find something they’ll love, and my husband loves the special house sauce that goes with almost everything savory. And if you’re so inclined, when you return to Squaw, the adults should check out Sunday Bloody Sunday at PlumpJack Cafe where you’ll find a creative selection of some of the best-tasting Bloody Mary’s around. Guaranteed!
Need to make last minute plans for New Year’s Eve? Whether you’re in the San Francisco Bay area, Napa or Tahoe, we’ve got just the place for you…
NAPA:
New Year’s Eve Dinner at FARM
The first seating will feature a six-course menu and will begin from 5:30 to 6:30pm. $125 per person. The first seating is a two hour seating.
The second seating will feature an eight-course menu and entertainment. The dinner will begin from 8:00pm to 9:00pm. Entertainment and dancing featuring Dizzy & Grover: 8:30pm- 12:30am. $175 per person. Click here to view the menu.
To make a reservation, please call: 707.299.4880
New Year’s Eve Dinner at Boon Fly Café
In addition to our dinner menu, we are also offering a 4-course prix-fixe menu for only $59 per person. Click here to view the menu.
To make a reservation, please call: 707.299.4870
SAN FRANCISCO & MILL VALLEY:
Celebrate at Balboa Cafe in San Francisco or Mill Valley
The elegant bar and festive holiday décor makes the Balboa Cafe the perfect place to celebrate the New Year with friends and loved ones. Enjoy specials in addition to our regular menu at both locations.
Reservations at Balboa Cafe San Francisco are only taken for parties of six or more, call 415.921.3944. For reservations at Balboa Cafe Mill Valley, please call 415.381.7321.
LAKE TAHOE:
Dine with PlumpJack Cafe
Enjoy a special prix-fixe menu for $120 per person. Click here to view
the menu.
Call to book your reservation: 530.583.1578.
We are excited to share PlumpJack Cafe Executive Chef, Ben “Wyatt” Dufresne’s Clam Chowder which is a perfect comfort food for a cold Winter day. Whether you plan on serving it at your next gathering or plan on cooking this for a loved one during the holiday season, this is sure to be a crowd pleaser. Below find Wyatt’s flavorful recipe that you can make at home:
INGREDIENTS1 cup carrot, medium dice
1 cup celery, medium dice
2 cup yellow onion, medium dice
1 cup green bell pepper, medium dice
1/8 cup garlic, chopped
½ pound bacon, pasted
1 ½ pounds canned diced tomatoes
1 pound chopped clams plus juice
1 pound baby clams
2 ounces bourbon
¾ tablespoon tabasco sauce, to taste
1/8 cup worcestershire sauce, to taste
1 cup russet potatoes, medium diced
½ tbsp angostura bitters, to taste
½ tbsp kosher salt, to taste
¼ tbsp ground black pepper, to taste
5 each bay leaf, in sachet
¼ bunch tarragon, in sachet
¼ bunch thyme, in sachet
¼ bunch parsley stems, in sachet
DIRECTIONS
1. Put bacon in blender or food processer and puree to a paste
2. Render bacon in large pot - when brown add garlic and cook 5 minutes
3. Add carrots, celery, onion, bell peppers and cook until tender
4. Add tomatoes, sachet of herbs and simmer 30 minutes
5. Add bourbon and cook 10 minutes to cook out alcohol
6. Add clam juice from cans and potatoes, cook about 15 minutes till potatoes are tender
7. Remove sachet and squeeze out excess liquid then season with tabasco, bitters, Worcestershire, salt and pepper
8. Remove from heat and add clams then readjust seasoning
* Serves 20 people
Too busy to cook during the holidays? Visit PlumpJack Cafe at Squaw Valley Inn to try his delicious soup for yourself.
Address: 1920 Squaw Valley Road Olympic Valley, CA 96146
Call to reserve a table: 530.583.1578
Over the years I have been fortunate to taste many, many California Cabernets, and there have been many that are truly excellent, but it is rare (like not in the last 12 years) that one crosses my path where the only way I can describe it is 'extraordinary'!
Vine Hill Ranch has just released its first ever estate Cabernet Sauvignon. The property is located in the southern corner of the Oakville appellation. Bob and Alex Phillips began cultivating fine winegrapes here in 1959 and with the founding of Phillips Family Farming. Vine Hill Ranch continues to produce exceptional fruit for a collection of premier Napa Valley Cabernet Sauvignon vintners. Their vineyard is divided into 7 blocks, and each is picked, vinified, and aged separately. The blocks are then selected and blended for the finished wine. The label indicates which blocks were used and gives their date of harvest, as well as other technical information. Only 300 cases were procuced.
Extraordinary wines usually come with a hefty price, and this wine is no exception ($150 a bottle), but I compare the wine to other Napa Cabernets that sell for 2 to 3 times the price, and I like this one more! This is a world-class Napa Cabernet that is delicious now, but should be put in the cellar next to the great Bordeaux. If you are looking for that "extraordinary" gift this year, don't overlook the 2008 Vine Hill Ranch Cabernet Sauvignon. Needless to say, supply is very limited!
Call 415.346.9870 to order or visit our store located at: 3201 Fillmore Street SF, CA 94123
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