Sunset Celebration Weekend

Immerse yourself in everything we love about living in the West—check out the latest in smart home technology with our Smart Cottage home exhibit, and get inspired for glamping with our Camp Sunset activities and display. Tour our flourishing Test Gardens, attend celebrity chef demonstrations on our Outdoor Kitchen Stage and Live Fire Stage, and dance with us by the new Music Stage featuring local Bay Area favorite bands! Enjoy seminars, gourmet food, exceptional wine, and fantastic shopping. 

Chef Morgan will be on the Live Fire Cooking Stage on Saturday, May 20 at 1:30 pm.  He will be doing an open fire cooking demonstration.

Get tickets here!

Yountville Live Bubbles Brunch

The Bubbles Brunch features a soulful brunch buffet of craft foods inspired by a passion for open-fire cooking, provided by Executive Chef Morgan Robinson of Smoke. Guests celebrate the conclusion of the Yountville Live weekend’s events with an elegant sparkling wine and mimosa bar with fresh squeezed juices and local garnishes. The brunch will wind down with an intimate acoustic performance by a soul driven, up-and-coming artist.

INCLUDES

VIP PACKAGE INCLUDES:

Yountville Live! Bubble Brunch

April 3, 2016
Noon – 2PM

Click here for tickets!

We will be closing out Yountville Live for the second year in a row! The soulful brunch will be paired with soulful music in an up-close acoustic set by up and coming singer songwriter Kris Allen. Celebrate the the conclusion of the Yountville Live weekend’s events with an elegant sparkling wine and mimosa bar. 

Napa's SMOKE: Nine Progressive Small Plates

Come and indulge in a nine course small plates tasting menu of classic and new dishes. Enjoy an evening with a special menu that explores the flavors: sweet, sour, salty, bitter. Our food is inspired by fire and the bounty of ingredients sourced from the #WineCountry. Our menu will feature braised octopus, rabbit porchetta, and foie gras bonbons. For more information visit: eatfeastly.com/smoke

6th Annual TasteVino Selections Asado

Our 6th and final TasteVino Selections Asado was slightly bitter sweet as it was the last for our TasteVino Wine Club. Never fear, we will continue to hold an annual Asado with SMOKE creating this beautiful event.

Chef Morgan and team cooked a lamb on the cross. Our local farmer and friend, Paul Tarap from Stewart Ranch, provided us the lamb. The meal also included traditional argentinean sides paired with our latest vintages of wines from our winery partner Familia Deicas. 

Click here for more images from the event. 

Mark Your Calendar for Our Summer Events

Getting Excited for BottleRock Napa Valley! 

Experience the first taste of summer at
BottleRock Napa Valley, May 29 - 31, 2015 featuring the BEST in live music, wine, food and brew. Make sure you stop by and try our Organic Buttermilk Fried Chicken served with our No Mayo Potato Salad and new take on Summer Slaw. You can also take a bag of Morgan's Salty nuts with you when you go! Purchase your tickets and we will see you there! READ MORE...

Asado

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Our Asado, which brings the warmth and hospitality of South America to Napa, has become TasteVino Selections Wine Club’s annual signature event. During this year’s celebration – our fourth – we enjoyed the feast created by SMOKE Open Fire Cooking while catching up with wine club members, both old and new, as we all shared in the magic of this very special summer feast.

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Each year Irma comes up with a fresh take on the Asado; this time, she reflected on our 2007 visit to San Telmo, the “Latin Quarter” of Buenos Aires, as a theme. The Old World charm of that neighborhood was reflected everywhere, from the ornate antique elegance of the café chairs to romantic refrains of the live tango music – all set in the unique beauty of a private estate, the vineyard property of our dear friends Jamie and Bernie Hurley.

Our guests ranged from founding members of TasteVino Selections Wine Club; to friends of prior Asado attendees, as well as new TasteVino fans and SMOKE followers; and also several friends of our creative director-photographer  Quentin Bacon, whose past Asado imagery they have been following for several years.

An Asado is the ultimate mixed grill, and as you can see there is never a shortage of meat at my version of this feast. Irma made sure there was plenty of wine also, starting with Cinco Sentidos Extra Brut; moving to Inspiratto Malbec from our latest club shipment, and ending with Pueblo del Sol Reserve Cabernet and Cinco Sentidos Gran Reserva with Stewart Ranch Lamb.
I love letting the season’s bounty guide my salads, and guests particularly enjoyed my Grilled Peaches and Burrata with Arugula Salad. This is what Napa brings to the Asado – incredibly fresh ingredients. We finished the meal with Braised Rice Pudding with Dulce de Leche & Macerated Cherries, paired with a glass of Familia Deicas Dessert Wine 2007.
This year’s Asado was the kind of heady evening where you might just break into song – as did our native Argentinean friend, Gustavo Bustos, guest of Matias Bertona. What would you sing at the end of a night like this?

Bottlerock & Smoke

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This year Napa again pulled off another entertainment first by hosting the Valley’s biggest rock festival ever – BottleRock.  My catering company, SMOKE Open Fire Cooking, was stoked to be a part of the inaugural festivities, as one of the local food purveyors supplying the high-quality eats Napa is famous for.

At BottleRock, our role as a local artisan food vendor was intense (due to the large crowds!) yet straightforward, so I was able to manage my team as well as greet friends, neighbors and industry colleagues who were also attending this mega-event.

After my formal training at culinary school and more than 20 years of restaurant and catering experience, I know how to prep for an event like this: keep the choices simple, and the quality and presentation extraordinary. We offered three options for hungry BottleRockers: an Argentinean sausage sandwich called Choripan, hearty concert-going chow that pairs with a big Cab or frosty brew; a Grilled Hearts of Romaine salad for those seeking lighter fare; and from my own product line, Morgan’s Salty Nuts, bags of Smoked Almonds with Black Pepper, Sea Salt and Olive Oil, perfect as a portable snack for attendees moving from stage to stage to catch their favorite bands.

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