Food and Wine pairings

Jame y ’s Duck Conit I’ll call this a tap in, a lay-up, a no-brainer to keep it simple for Pop. I spend a good deal of time at The Fatted Calf here in Napa. My relationship with Taylor Boetticher, proprietor, is one of my faves Valley-wide. He and his wife Toponia...

Watson's Smashburgers Burger Ingredients:90/10 grass fed ground beefcheddar cheesereal american cheesebrioche bunssea saltblack peppergarlic powdersmoked paprikasmasherSpecial Sauce Ingredients: (equal parts)Mayoketchuphoneychopped grilled onionssweet relish Season...

Magnolia's Pimento Filet I knew outta the gate I wanted pimento cheese somewhere in this issue. Magnolias Uptown Down South cookbook by my old friend Donald Barickman provided me with a perfect complement to our 2021 Napa Valley Cabernet Sauvignon. I took the liberty...

Jamey's famous BBQ Pork Ribs My worship of all things pig are well known amongst Whetstone friends and family... But my riff on a recipe by the famous Tuscany-born, American restaurateur, Pino Luongo, is not: Baby Back Pork Ribs by Jamey Whetstone 2 Racks of Baby Back...

Balthazar Moules A La Mariniere When Michelle and I are in NYC we always have a meal at Balthazar. The Balthazar Cookbook is a French bible to me and something I use throughout the year. The Foreword by Robert Hughes is a gift to all those that love the truth behind...