Photo Credit: Douglas Friedman
Up in Napa, Stewart Cellars is hosting its inaugural spring soirée tomorrow from 1 to 4 p.m. The winery’s first ever vintage of Sonoma Mountain Rosé will make its debut at the event. There will be live music by the Hot Shots, a flower crown station by Tango and Foxtrot, Hog Island oysters, and Southern-inspired snacks from Gather Cafe. Stewart’s Chardonnay and Sauvignon Blanc will also be poured and Noble Ice Cream is whipping up a batch of frozé. “We invite our wine club members and new friends to Stewart Cellars to come and enjoy a fun-filled spring day at our Yountville home,” said Caroline Stewart Guthrie, co-proprietor in a statement. “Sweet and savory bites, as well as food and wine pairings make for a perfect day of enjoyment celebrating our southern roots.” Sounds like a party that is not to be missed!
Photo Credit: Marion Curtis / StarPix
Another rosé to hit the market this week? Francis Ford Coppola Winery has just launched a second sparkling wine to its Sofia label. Sofia Brut Rosé is crafted in the style of French Crémant and is available in bottles and the mini 187 ml cans with straws. “This 2016 Sofia Brut Rosé is styled after my favorite sparkling Rosés of Loire and Alsace in France,” Sofia Coppola said in a statement. “I spend a lot of time in France and have always loved sparkling rosé so I am happy to add this to the line.”
Corridor restaurant has debuted a new brunch menu. Although most eateries focus their brunch efforts on Sundays, Corridor is serving brunch every Saturday from 9 a.m. to 2:30 p.m. There are shareable dishes like monkey bread with cheddar cheese and Neapolitan-style donuts, plus hearty fare such as a fried egg sandwich with bacon, caramelized onion, and maitake mushrooms and butter-fried pancake with chocolate, hazelnut, and banana. There is a mimosa menu with a variety of bottomless sparkling wine drinks—we can’t wait to try the grapefruit cucumber one!
Indian restaurant August (1) Five has started offering weekend brunch, too. Beginning tomorrow the restaurant will be open on both Saturdays and Sundays from 10:30 a.m. to 2:30 p.m. Indian ingredients and techniques will marry with American brunch favorites to create a unique and delicious menu. There is a Mumbai omelette with onion, tomato, chili, and cilantro; coconut date pancakes with cape gooseberry chutney; and seasonal vegetable stew with mung bean and rice crepe. Brunch beverages include a riff on a bloody Mary with clarified tomato water, aquavit, Benedictine, ginger, and chili oil and a grown up version of an Orange Julius with toasted coconut milk, Grand Marnier, orange zest, and Meyer lemon.
