Summer traditions bring with them a sense of nostalgia, like remembering the days spent at camp or with friends at a lake house or maybe even packing up to explore a farther-flung corner of the world on a family vacation. The point is: just because we age doesn’t mean summer traditions have to disappear. Priest Ranch knows this all too well as they prepare to bring back another season of Thursday Night Live, a biweekly concert series that will run through September on their patio in the heart of Yountville.
This year, the event returns in mid-July, and the line-up is still being finalized. Last year’s featured bands and musicians included The Band High Noon (who performed at BottleRock 2023), David Ronconi Trio, Roem Baur (who appeared on season seven of NBC’s The Voice), Full Chizel, Journey Day, and Coyote Creatures; all local talent ranging from blues to jazz, pop, and country.
During Thursday Night Live, guests can pair wines by the glass or bottle with the award-winning Smashburger from The Kitchen at Priest Ranch (a blend of brisket and chuck, topped with grilled onion, American cheese, house pickle, lettuce, tomato, and KPR sauce on a Bouchon bun that the team recommends pairing with a glass of Priest Ranch Cabernet Sauvignon), or they can opt for something seasonal as new specials will kick-off in time for the first of the series.
“The abundance of summer produce gives me a chance to play around with new and unexpected flavor combinations and dishes,” said Chef Solomon, who particularly loves tomatoes this time of year. “I really enjoy the lighter styles of cooking that are generally associated with spring and summer menus, so summertime gives me the chance to have more fun in the kitchen.”
The featured seasonal salad is a Spring Vegetable Salad with grilled asparagus, Easter egg radish, fennel, marinated fava beans, truffle fromage blanc, and preserved lemon vinaigrette, which guests can top with their protein of choice (chicken or smoked salmon). The Italian Beef Sandwich will no longer only be a special but rather part of KPR’s signature sandwich lineup; the thin cuts of slow-roasted prime rib are piled high on a sourdough roll with house giardiniera and Priest Ranch Double Barrel beef jus.
“You see a lot of places that do some version of a beef sandwich, the most popular of which is probably the French dip. It’s clear that people crave this sandwich-style— slow-cooked beef on a hearty roll, some form of au jus, and one or two other components to complement that richness,” said Solomon. “Being from Chicago, the Italian beef sandwich with spicy giardiniera is the version that speaks to my heart and soul.”
For sweet tooths, Chef Soloman presents French Toast sticks with seasonal jam and syrup. “It’s important for us to try new things as specials that will keep things fresh and interesting both for our guests and for us as chefs,” said Solomon, who added that this summer is the first time all three properties are fully operational. “While I expect there will be plenty of challenges, I’m excited for the growth and learning that we will all get from what we hope will be a busy season in the valley.” 
