The SOMM Journal

June / July 2015

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Page 13 of 100

Industry leaders depend on the innovation of 1-800-916-3338 • Immediately enhance your Champagne BTG program • Preserve your sparkling varietals for up to 5 days • Innovative IntelliCork technology allows you to preserve an unlimited number of bottles • 60 day preservation eliminates waste and spoilage so that you can offer a more diverse and higher end selec- tion of wines BTG • Precise product, portion and tempera- ture controls ensure every drop served is as pristine as the winemaker intended NEW What's New CHARLIE PALMER'S NEW HARVEST TABLE IN ST. HELENA TAKING OVER ONE OF NAPA VALLEY'S FINEST WINE country hotels—The Harvest Inn—in January 2014, was a major wine country coup for celebrated chef Charlie Palmer, who already has a large presence in neighboring Sonoma with Hotel Healdsburg and Dry Creek Kitchen. The eight-acre property in St. Helena is also the proud home of Palmer's new culinary adventure, Harvest Table. The property spans eight acres, including vineyards as well as five culinary gardens nurtured by Culinary Horticulturist Laura McNiff. Along with Chef Palmer, Executive Chef Levi Mezick, whose credits include a James Beard nomination at Restaurant 1833 in Monterey, CA in 2012, oversees the newly built kitchen and hyper-seasonal menus. "The menus we've created are approachable, ever-changing and truly home grown," says Chef Palmer. "Levi brings a very honest and current style of cooking with very little gimmickry. His dishes are well composed and complete, interesting and textural, but at the same time they're very natural and not overly fussy. I think people are going to be really excited about what they see and taste on the plates here at Harvest Table." Superstar Master Sommelier Steven Geddes is on board to oversee the Napa-oriented wine program. His list also incorpo - rates a number of "Blind Vine" wines, a collection of non–Napa Valley and international selections denoted only with an asterisk followed by hints and descriptions of what to expect, grape variety and price point. —Meridith May Roasted carrots with granola was one of the many unique culinary garden- to-fork dishes at Harvest Table in St. Helena, CA. PHOTO COURTESY OF CHARLIE PALMER GROUP { shop talk } Executive Chef Levi Mezick at one of the five culinary gardens on the Harvest Inn property, with a kohlrabi, a unique low, stout cultivar of cabbage. PHOTO COURTESY OF CHARLIE PALMER GROUP

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