L’ART DE VIVRE
THE AUBERGE BLOG

Jun 3, 2016

Apple Cider Donuts

Executive Pastry Chef Paul Lemieux Auberge du Soleil, Napa Valley, CA (Recipe yields 18 donuts and holes)   Donuts 9 ounces All Purpose Flour 1 teaspoon Baking Powder ½ teaspoon Baking Soda ½ teaspoon Ceylon Cinnamon Powder ¼ teaspoon Salt …

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May 4, 2016

The Auberge Margarita

You’ve got the chips, the guac, the tequila and the limes – don’t you dare use a premade margarita mix! The Auberge du Soleil bartenders are here to the rescue with a Margarita recipe you’ll want to shake up all …

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Apr 11, 2016

Earth Month Blood Orange-Meyer Lemon Drop

Ingredients 1.5 oz. Charbay Blood Orange Flavored Vodka 2 oz. Fresh Meyer Lemon Juice 1 splash Simple Syrup 2 oz. Fresh Blood Orange Juice Directions Shake and Strain above ingredients over rocks. Top with juice of half a blood orange …

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May 21, 2013

Culinary Demonstration: “Poolside BBQ with Chef Curry”

On Thursday, we held our first Culinary Demonstration with Executive Chef Robert Curry.  The theme of the demonstration was ‘Poolside BBQ’   Guests were invited to a poolside “backyard” barbecue at La Plage.  Chef Curry brought his home style cooking “a …

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May 18, 2012

Free Thyme

Looking for a way to spend your Free Thyme this weekend? We love use of herbs in cocktails.  And this one is no exception.  It is a refreshing, unique cocktail that is perfect to sip on during these hot, sunny, …

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Apr 7, 2011

Eco-Cocktail, ‘Bee-22’

Truth be told, it can be pretty tough to concoct an environmentally friendly cocktail using locally grown and organic ingredients. But that didn’t stop our Rutherford restaurant’s staff from trying.  We tracked down companies and brands that make organic, local …

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Mar 16, 2011

Chef’s Recipe: Asparagus, Slow Cooked Egg, Kampachi, Black Olive Vinaigrette

Serves 4 Executive Chef Robert Curry Ingredients: 2                      bunches               Asparagus 4                      each                   Eggs 12                    ounces                 Kampachi Fillet 1                      recipe                 Black Olive Vinaigrette, recipe follows to taste               Fleur de Sel Method: –  Heat a water bath with a thermo-circulator to 63 …

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Sep 4, 2010

Chef’s Recipe

Grilled Quail, Roasted Garlic, Croutons, Warm Bacon Dressing Serves 4 Ingredients: 4 each Quail, semi boneless 4 each Quail eggs 2 cups Arugula, washed and dried 2 cups Frisée, washed and dried 1 each Red Onion 3 each Garlic Cloves, …

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