Abide
Napa’s Cannabis Sommelier Wine varietals are derived and defined by terroir and appellation, and they feature distinct smells, tastes, and textures. So too is cannabis. Just as wine can serve as instrumental to a relaxed lifestyle, so can cannabis. This plant,...
Airocide Meets the Moment
20 Years Strong Paul Frommelt wears a few different vocational hats, but one particular industry in which he is involved is having a moment. In addition to directing sales for Trust Hungarian, Treuil French, and AP John American Oak Barrels, the Napa native and wine...
Sugar + Lemon
Everything is Sweet with Sugar Sugar + Lemon, Body Sugaring & Boutique, located in the heart of Napa, offers clients an unforgettable experience rooted in vitality. Specializing in the art of body sugaring (an ancient hair removal technique), organic spray tans,...
The Joel Toller Team
Integrity and Authenticity in Real Estate The Joel Toller Team has provided real estate services for over 20 years and specializes in representing buyers and sellers of luxury residential properties, wineries, vineyards, and complex development deals...
Captivating Carmel by the Sea
Carmel-by-the-Sea has long served as a haven for artists, writers, and intellectuals drawn to the inspiring atmosphere of this unique, oceanfront hamlet. Shaped at the turn of the 20th century by creative minds who embraced ...
Napa Valley Country Club
As Golf bursts back onto the scene as one of the few safe havens during Covid, Napa Valley Country Club (NVCC) has parlayed the newly found demand into “the busiest summer, fall, and now winter in our recorded history,” according to Ari Kreisler, General manager of...
Lettuce Cups With Beef and Horseradish Cream
A great recipe from Cooking with Karen Crouse Springtime in the Napa Valley is marked by bud break. This is when the grapevines wake up and the first leaves emerge from the dormant buds. It is the beginning of the growing season. It’s ...
Napa Valley’s Best Fried Chicken And Wings
The earliest mention of frying chicken can be traced to a fourth-century Roman cookbook of Apicius. The Scottish were the first Europeans to make an unseasoned chicken dish fried in fat. On the continent of Africa, West African cultures fried seasoned...
