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.