Category Archives: PlumpJack Cafe Squaw Valley

Mothers Day Five Ways by PlumpJack

Mother on Your Mind Collage
Love and cherish your mom everyday and celebrate that love and devotion on Mother’s Day. At PlumpJack, we have compiled a list that includes the more basic take-your-mom-to-brunch option to a more adventurous, give your mom the gift of the outdoors, which includes a fly fishing excursion in Squaw Valley.

  1. Honor Mom with a Meaningful Meal – dine at Balboa Cafe San Francisco, Balboa Cafe Mill Valley, FARM at The Carneros Inn or Boon Fly Restaurant.
  2. Pamper Mom with a Day(s) of Rest and Relaxation – Book a spa package or just a couple of nights at our Napa Valley Resort, The Carneros Inn.
  3. Pop Bottles in Honor of Mom with some Fabulous Bubbles – Sign up for PlumpJack Wine & Spirits’ Champagne Club and she’ll be celebrating every other month with a new pick.
  4. Show Mom the Great Outdoors – Gift mom with PlumpJack Squaw Valley Inn’s Fly Fishing Package!
  5. Treat Mom and Her Friends to a Fun Baking and Dessert Class in Tahoe – There’s nothing like bonding over fresh baked breads and desserts with your friends and then settling in for the night at PlumpJack Squaw Valley Inn – for 25% off your guest room. Register for baking dessert class.

For 100’s of other ways PlumpJack can create a magical experience for your mother, visit us at plumpjack.comnike air max plusair jordan shoes retroair max noir

#ToastTheSnow with Veuve Clicquot in the Snow

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Join us at PlumpJack Squaw Valley as we raise a glass and toast all of the new snow this winter season with Clicquot In the Snow, featuring Veuve Clicquot Yellow Label and Rosè NV. The Veuve team will be there to play snow games with guests, while a DJ spins on the patio in the snow;  plus, champagne specials, photo booth fun, giveaways of Veuve Clicquot items and more.The Clicquot In the Snow event kick-off party is December 20th from 2-5pm, and the series continues every third Saturday during January, February and March. Click HERE for details.
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Instagrammers have an opportunity to win a one-night stay at PlumpJack Squaw Valley Inn  when you follow @pjsquawvalleyinn #Toastthesnow and #ClicquotInTheSnow. We’ll feature our favorites on social media and pick a winner in mid-January. This is just the first of four opportunities to win; the contest will run each month with more chances to win great prizes from Veuve Clicquot. Make sure to join us at the Inn for some bubbly and fun in the snow.air jordan retro 13

How to enter:
1. Follow @pjsquawvalleyinn on Instagram
2. Tag your photos #toastthesnow #clicquotinthesnow
3. Winner chosen January 15thnew balance women

Q&A with Vegan Chef Tal Ronnen

Vegan Crab Cakes

Chef Tal’s crabless cakes


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PlumpJack Cafe teams up with Wanderlust Festival and one 
of the most celebrated vegan 
chefs Tal Ronnen for the first ever “Vegan Farm To Table Dinner” presented by Gardein. Join us on the patio Thursday July 17th at Plumpjack Squaw Valley Inn. Diners will experience a delectable four-course vegan dinner featuring plant-based proteins and locally sourced organic fruits and vegetables. The menu will also include a delectable assortment of artisanal nut milk-based cheeses from Kite Hill. Tal is a partner in the company, whose cheese was the first non-dairy cheese sold in Whole Foods’ esteemed cheese department, as opposed to the processed cheese or vegan cheese section, where all non-dairy cheese had lived prior to Kite Hill’s arrival. Pretty impressive! We caught up with Tal for a quick Q&A before he graces the PlumpJack patio next week. Hey, we’re not Ellen, but we are so excited to host such a renowned culinary figure and learn more about being vegan. Bon appétit!
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What’s your go-to vegan comfort food/dish?
Peanut butter and jelly.
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What are some of your pantry staples?

  • nutritional yeast flakes are great for texture and have a rich, nutty flavor. They’re good on anything from pasta to popcorn.
  • black garlic is available everywhere now and it has a great soft, sweet taste. I toss it with broccoli or make a vinaigrette with it.
  • white balsamic vinegar is light and makes nice light vinaigrettes.

What kind of advice do you have for someone who is thinking about transitioning to a vegan diet?
Take it slow – start with a day or two a week and progress from there. Check out ethnic restaurants that inherently have vegan cuisine like Indian, Thai, Chinese, or convert your favorite recipes using non-animal alternatives.
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What are your favorite seasonal ingredients?
Summer: stonefruitcranberry beans
Fall: applesbeetsartichokes
Winter: root vegetables
Spring: english peasfava beans
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Was there a defining moment when you decided to become a chef? Were you always a vegan chef?
Yes – when I crossed over to becoming a vegetarian, I was frustrated by being served the side dishes as main plates at restaurants I used to go to.
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What’s your favorite vegan-friendly travel destination?
San Francisco has a lot of wonderful restaurants. Even the non-vegan restaurants have great vegan food.
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How did you get involved with Wanderlust? Tell us about the vegan dinner you’re presenting on July 17th with PlumpJack Café?
My good friend Yves, the founder of Gardein, asked me to be a part of it.
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What do you love most about living in Los Angeles?
Sunny weather! I love waking up to sunshine.
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Tal Ronnen CookbookIncluded in Thursday’s dinner ticket price are two glasses of wine and a complimentary copy of Chef Tal’s award-winning cookbook The Conscious Cook. Busting notorious vegan myths including “You won’t get enough protein” and “It’s boring to eat vegan,” this cookbook encourages all to sample a taste of healthy, ethical, environmentally-friendly eating, without pushing an agenda. “It’s easy to be convincing when the food is delicious,” Chef Tal states, backed by his success at opening minds and menus to vegan options. “It doesn’t feel like a sacrifice—it feels like a step up.”  

Valentine’s Day Five Ways from PlumpJack

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Valentine’s Day, it’s almost here. Whether you LOVE this holiday or IGNORE this holiday, it’s here to stay thanks to Hallmark. PlumpJack thinks that no matter how you feel about it, you can make it fun and an excuse to do something different than the average dinner and red rose. Here are some ideas:

  1. Tasting By Candlelight at Odette Estate – Indulge in Odette’s award-winning reds while delighting in artisan chocolates that complement the robust nature
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    of the wines. Available through the 18th of February with advanced reservations – call (707) 224-7533 ($50/person).
    Why we heart this? How many opportunities do you have to do a wine and chocolate tasting by candlelight in one of the most beautiful wineries on the Silverado Trail

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    in the truly romantic Napa Valley? We think this one is a winner.

  2. Get your heart racing on the slopes at Squaw and then settle in for a romantic dinner at PlumpJack Cafe. View Valentine’s Day Menu
    Why we heart this? Squaw Valley recently picked up a boat load of snow and new terrain is opening up every day. What better way to bond on Valentine’s Day than to share some chair lift rides, steal some kisses and then head down the mountain for Apres Ski by the fire? To top it off, a prix fixe Valentine’s Day menu by Chef Wyatt Dufresne at PlumpJack Cafe. This one gets our hearts

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    racing just thinking about it.

  3. Celebrate Romance Package at The Carneros Inn, includes two-nights accommodations, sparkling wine at check-in, and dinner. Book Now
    Why we heart this? A stay at The Carneros Inn is the most romantic, no matter what time of year it is and the Celebrate Romance Package is available year round. Some things we think you and yours will love is the outdoor shower, couples spa treatments,

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    a romantic dinner at FARM and picnic goodies from MARKET that you can take back to your cottage and curl up in front of your own crackling fireplace.

  4. Champagne & Caviar or a Valentine’s Day Gift Box – both available at PlumpJack Wine & Spirits – Marina. View Gift Ideas
    Why we heart this? Need we say more, Champagne and Caviar. Just two things that embody love and indulgence. Splurge on these two things and, well, enough said.
  5. Chocolate is the way to anyone’s heart – get the recipe for Pastry Chef Jon Howard’s Chocolate Torte.
    Why we heart this? If you’re going to shun the outside world this Valentine’s Day and stay in with your true love, there is nothing that says I LOVE YOU more than baking for that someone special. This chocolate torte is rich, chocolatey and can be enhanced with liqueur and fruit.

Happy Valentine’s Day from everyone at PlumpJack. May your heart be filled with love, wine, chocolate, Napa Valley getaways, caviar and romance!

Recipe for Chocolate Torte: The Little Black Dress of Desserts

Chocolate Torte by Jon Howard
Yield: Makes 1-8” Cake

Chocolate Torte
I was attracted to this recipe when someone said it was “The little black dress” of desserts. I tried it and was pleasantly surprised at its simplicity and its diversity.

For Valentines Day you can serve this with a simple sauce and fresh Strawberries and a dusting of powdered sugar or cocoa powder. Enjoy!

Equipment & Supplies:
Standing mixer with the whisk attachment (if you don’t have a standing mixer, use a handheld mixer)
8 inch cake pan
Double boiler or steel mixing bowl placed inside pan
Parchment paper
Non-stick cooking spray

Preheat oven to 325 F

Ingredients:
1 Stick of butter
4 oz 70% chocolate
4 Eggs at room temperature
1/2 Cup sugar
1/4 Teaspoon salt
1/4 teaspoon Creme de Cocoa*
1/4 All purpose flour (sifted)

Step One:
Break up chocolate and combine butter in double boiler until smooth, then turn off heat.

Step Two:
Whip eggs for 8 minutes on high until eggs start to foam. While this is happening mix sugar, salt and liquor together and then add to eggs. Don’t add while mixer is on high, turn mixer off and add and then turn the mixer back on high.
Chocolate Torte StepStep Three:
Fold melted chocolate into

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egg and sugar mixture and then fold in sifted flour. Make sure to wipe off water from bottom of mixing bowl with chocolate so as to not have any residual water join the cake batter mixture. Mix all ingredients on medium until well combined.

Step Four:
Pour chocolate mixture into a sprayed, floured 8″ pan lined with parchment paper on the bottom.

Step Five:
Place in a 325 F oven for 24 minutes or until the sides start to pull away from the cake and the cake will spring back slightly when touched.

Notes:
* You can add any liquor you’d like, and then pair with best topping. I suggest Kirsch with cherries, Brandy with pears or apples, and Rum with coconut.

Jon Howard head shot (2)Recipe by Pastry Chef Jon Howard of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn.

Vegetarian Corn Pudding from Chef Wyatt

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This dish is a standout at any holiday table and also happens to be a great vegetarian option. The recipe is derived from Betty Dufresne, PlumpJack Cafe’s Chef Wyatt’s mother. Chef Wyatt looks forward to this dish every year and when he’s not back east enjoying his mother’s, he makes it himself for family and friends for the holidays. Let us know what you think!

Equipment:
Mixing bowl & two casserole dishes

Ingredients
2 eggs
3 Tbs. flour
½ cup cream (you can substitute milk)
1 cup milk
½ tsp. salt
¼ tsp. white pepper
1 Tbs. sugar
1½ cups fresh-scraped corn or 8oz frozen corn
1 cup

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sharp cheddar cheese, grated
¼ cup finely chopped green chilies

Step One:
Preheat oven to 350 degrees

Step Two:
Beat the eggs and flour together to make a smooth paste, then beat in the cream, milk, salt,
pepper and sugar. Add

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the corn, cheese and chopped chilies and stir the mixture together
thoroughly.

Step Three:
Pour the mixture into a buttered medium sized casserole, and place the casserole
in a pan or larger casserole which is about ½ full of water.

Step Four:
Bake the pudding for 50 to 55 minutes in a preheated oven at 350 degrees.

Notes:
It should be slightly puffed and golden on top. Serve hot. Add your favorite hot sauce for an added kick.

Recipe by Chef Wyatt Dufresne of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn. The recipe is derived from Wyatt’s mother, Betty Dufresne.

Conversations with Hilary: Olympic Gold Medalist Jonny Moseley

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With winter quickly approaching and ski season on the horizon, I thought it would be relevant to feature my favorite hometown Olympic Gold medalist and friend, Jonny Moseley. His home mountain, Squaw, is also my home mountain, although I don’t usually “see” him “on” the mountain. If you stay and

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play at PlumpJack Squaw Valley Inn this winter, chances are you may run into Jonny as he is Squaw Valley’s Chief Mountain Host.

What do you believe to be your greatest accomplishment?
Choosing the right partner. My wife, Malia, and I work together and not only is she a great mother but we share the same goals and keep each other on track.

If you could be anything other than what you currently are, what would it be?
An inventor/engineer

What’s the first thing you do when you wake up?
Make the coffee

What’s your favorite thing to do on a Friday night?
Pick-up baseball with the neighborhood kids

What do you like most about what you do for a living/career?
Spending time on the mountain
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What were you passionate about when you were a kid?
As a

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kid I was passionate about competing/winning and fixing/building things.

What are you passionate about now?
The same things I was passionate about as a kid.

What’s your favorite season? Why?
You would think winter, but I love spring skiing.

If you were stranded on a desert island, what three items would you want to have with you?
o Sunscreen
o Fishing rod
o Satellite phone so I could call for rescue

Do you have any regrets?
Regret is my worst vice. I’m trying to quit.

Define Freedom.
Being out of cell range

What are your personal core values?
honesty, respect, compassion

10 Steps to Marshmallow Recipe Perfection

http://vimeo.com/74660435

PlumpJack Marshmallows (as seen in the famous S’mores Dessert)
Yield: One sheet pan

30_PlumpJacks_Food_gp_gk__MG_1733Fear not, marshmallows are easier than you think, with a little practice they can even be fun to make. With that being said, keep your fear at arms length, roll up your sleeves, and turn up the music, it’s time to make homemade marshmallows!

Equipment:
Standing mixer with the whisk attachment.(if you don’t have a standing mixer, use a handheld mixer)
Two sauce pans
Metal mixing bowls
Candy thermometer
Cookie sheet
Rubber spatula or off set spatula
Parchment paper

Ingredients:
2 ¼ cups granulated sugar
2 Tbs corn syrup
½ cup egg whites
3 Tbs. gelatin powder (1 oz)
½ cup water
2 tsp. vanilla extract
½ tsp. Kosher salt
2 cups of powdered sugar, sifted, for coating the finished marshmallows.

Step One:
Have a greased cookie sheet ready to go in advance.

Step Two:
Bring two sauce pans, half full of water (for double boilers) to a simmer. Choose metal mixing bowls that will not sit completely inside the sauce pans for use as double boilers.

Step Three:
Combine the Egg whites, sugar and glucose* in a metal mixing bowl with a whisk and place over one of the sauce pans with simmering water. Stir the sugar/egg white mixture occasionally with a whisk to keep the egg whites from cooking on the edges of the bowl.

Step Four:
Pour the ½ cup of water into the second mixing bowl and whisk the water while pouring the powdered gelatin into the water. Bloom the gelatin by letting it soak into the water for a few minutes.

Step Five:
After the gelatin has soaked up the water, (you’ll know it when you see it, it will become one solid mass), melt the gelatin over the second double boiler. Ok beware, the smell of melting gelatin is barnyard, hay and all, so don’t freak out you’re still on target. Set the now melted gelatin aside in a warm spot in the kitchen so it doesn’t set up again.

Step Six:
When

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the egg/sugar mixture is at 170˚F pour it into the standing mixer fitted with a whisk attachment along with the bloomed gelatin and mix on high speed until cool, about 5 minutes. Stop the mixer, and add the kosher salt and the vanilla and whisk

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it in for a minute or two.

Step Seven:
Now its really go time, once you

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stop mixing the cooled “marshmallows to be” it really sets up fast, so move quickly and pour

Step Eight:
Pour the cooled marshmallow mixture into the sprayed sheet pan and spread evenly with a rubber spatula, it will fight you and slide and maybe even squirm, you’ll get it, just don’t give up.

Step Nine:
Take out a sheet of parchment and spray it with pan spray, place it on top of your marshmallows and press it flat with your hands, rolling pin, or whatever works for you and set it aside for at least an hour to set up.

Step Ten:
Dust your cutting board with the sifted powdered sugar and take your marshmallows out of the pan and, liberally, use the powdered sugar to coat all the sticky marshmallow surfaces. Cut them up into your favorite shapes and toss into a bowl of more powdered sugar and enjoy!

Notes:
Well wrapped marshmallows keep for several weeks.

Recipe by Pastry Chef Jon Howard of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn. The recipe is derived from their famous Chocolate Mousse S’more’s dish, served on the dessert menu in the Dining Room and Bar.

 

Fall in Tahoe: The Locals’ Secret Season

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We love Tahoe all year round, that’s why we live and work here, but take it from the locals, the best time to experience Tahoe is NOT during its peak season. Tahoe summers are great, but here are several reasons why fall in Tahoe is better:

  1. Lodging Sunday thru Thursday brings better deals and less crowded hotels, in addition to traveling during off-peak months, like September and October. Enjoy PlumpJack Squaw Valley Inn’s Fall Savings Package with up to 25% off your stay.
  2. The average temperature in September is mid to high 70s and October is high 60s. This makes for perfect weather to bike, hike, and any other form of physical activity. That’s why IRONMAN is having their event in Tahoe during the September 21st weekend (see below for details).
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  3. The spectacle of the changing seasons with a combination of aspens and cottonwoods transitioning to bright yellow and oranges create a magnificent display of autumn color starting in late September.
  4. Some of the greatest events take place in Tahoe, especially right in Squaw Valley. Check out the calendar of events below of some of our favorites. Check availability at PlumpJack Squaw Valley Inn for reservations.

September
Guitar Strings vs. Chicken Wings (Friday, September 5th)
A night of epic monstrous chicken wing proportions. PlumpJack Cafe represents this year with some delish wings and a fun band. Bands and restaurants will square off against each other in an effort to raise funds and awareness for the Tahoe Institute for Natural Sciences.  Wing vs. Wing, Band vs. Band, it is a night you will not want to miss in The Village at Squaw Valley.

Lake Tahoe Autumn Food & Wine Festival (September 5th – 7th)
Three full days of culinary bliss, featuring cooking demonstrations, competitions, tastings, and more. PlumpJack Chef Wyatt Dufresne is competing in the Blazing Pans event and participating in the Grand Tasting.

Tahoe Fat Tire Festival (Saturday & Sunday, September 13th – 15th)
The Tahoe Fat Tire Festival features five different races, a mountain bike stage race, an amazing movie, live music from JellyBread and beer from New Belgium Brewery.

IRONMAN – (Sunday, September 21st)
Lake Tahoe will be one of the newest North American events on the IRONMAN race circuit. The IRONMAN Triathlon is one of a series of long-distance triathlon races organized by the World Triathlon Corporation consisting of a 2.4 mile swim, a 112 mile bicycle ride and 26.2 mile marathon run.
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Oktoberfest – (Sunday, September 27th)
One of Squaw Valley’s most celebrated events where visitors enjoy traditional Bavarian music, folk dancers, beer garten, brats & kraut and games. It’s fun times, set in a most memorable ski town.

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November

PlumpJack Squaw Valley Inn Pre-Season Closure (November 4th – December 5th)
The hotel and restaurant will close to prepare for winter. Our online presence at plumpjacksquawvalleyinn.com is open for business. Book your hotel room reservations and restaurant reservations online and contact our sales team to coordinate group reservations, weddings, corporate events and private dining.

What Dads Want: Five Gift Ideas from PlumpJack

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PlumpJack’s perfect gift-giving ideas for your favorite Dad – Sunday, June 15th.

  1. Dads like the great outdoors or they like pretending that they like the great outdoors.
    Surprise Dad with the Cast n’ Catch Fly Fishing package from PlumpJack Squaw Valley Inn. In addition to fishing instruction by one of the best outfitters, Matt Heron Fly Fishing School, dad also gets a bottle of CADE in his room and some tasty treats.pj 082
  2. Dads like big, bold wines with muscle.
    Buy Dad a 2010 PlumpJack Estate Cabernet Sauvignon or 2009 CADE Howell Mountain Cabernet Sauvignon. Or you could take him to all three of our wineries in Napa for a day of wine tasting and then he can choose his own wine(s).PJ_Wines__048
  3. Dads like interesting and unusual beers that need to be sourced by beer experts who are in-the-know.
    PlumpJack Wine & Spirits in Noe Valley has one of the largest selection of Belgian Ales and microbrews in Northern California, and a great Beer of the Month Club, where dad will get his beers shipped to him directly for about $25-30 per month.  Carneros_17
  4. Dads enjoy staring at the stars while vacationing with a loved one.
    Better yet, staring at the stars from The Carneros Inn in Napa after eating, drinking and lounging by the pool all day. Cap it off with a Starry, Starry Night package.IMG_2645
  5. Dads usually enjoy a nice juicy burger and the best Bloody Mary in San Francisco with their buddies at Balboa Cafe San Francisco.
    Enjoy the famous Balboa Burger at Balboa Cafe San Francisco in the month of June and proceeds from that burger help the Glogau Teddy Bear Rescue Fund that provides aid to families whose children are undergoing lifesaving treatment at UCSF Benioff Children’s Hospital. Dad will feel better knowing it’s not all about him.