For Western Living Magazine
Napa wines, we all know already: super-cabs and fruit bomb pinots, rich chardonnays and saugnvinon blancs bright with citrus. But food in Napa is becoming as rich a story. So, on a recent tour around the valley with chefs Barbara Alexander and Adam Busby, it seemed impossible to stop the car without encountering some exquisite barotta cheese or strawberries so pungent we could smell them before opening the car door or, for that matter, wild asparagus and fennel growing rampant along the roadside.
Posted: Monday, May. 4, 2009 10:00pm