Pit Stop

Out in Napa we had lunch at Mustards Grill along St. Helena Highway, just down the road from Cakebread Cellars where went for a wine tasting. It was the perfect fix after sipping wine on empty stomachs. We had the "Ever-Popular Seafood Tostada", Grilled Mushroom Burger, and ginger beer...we were driving after all.

Italianese

There's a moment of confusion for people who step into Basta Pasta without knowing the restaurant's concept. Here Japanese and Italian cuisine cross-pollinate, creating a unique menu: Linguine with fresh sea urchin & basil in pink sauce... Spaghetti with tobiko (flying fish roe) and shiso (japanese basil)... Unlikely combinations that make it hard to get a table any night of the week.

We had the Spaghetti with parmigiano reggiano & prosciutto, served table-side from a half wheel of parmesan cheese (!) and Cavatappi with Shrimp in a spicy tomato sauce. Two dishes that were Italian in flavor but undoubtedly Japanese in presentation.

When it Raines, it Pours

We must have passed Raines Law Room hundreds of times, but we didn't notice this subterranean speakeasy until our friends Max & Joanna pointed it out to us. It's a place you'd expect to come with an attitude, but we experienced nothing close to pretension.

After ringing the unmarked doorbell, the host quietly greeted us and ushered us to a semi-private alcove which we had reserved. The waitress told us she would remain scarce so as not to interrupt our conversation, but if we needed service to pull the chain on the wall. How utterly civilized. Even the menu was something to treasure-- a worn red leather album with gold photo corners and vintage type. I sipped on the French Affair while Ronak enjoyed the somewhat stronger Philadelphia Story.

Crowd Pleaser

I found this Martha recipe for chocolate macaroons about 7 years ago, and ever since it's been my go-to dessert for all kinds of events. I'm always left with an empty plate and numerous requests for the recipe, so it's about time I share it:

Ingredients

• 4 ounces semisweet chocolate, broken into small pieces
• 1/4 cup unsweetened cocoa powder, sifted
• 3/4 cup sugar
• 2 1/2 cups unsweetened shredded coconut (I use sweetened)
  
• 3 large egg whites
• 1 teaspoon pure vanilla extract
• Pinch of salt

Directions:

1. Heat oven to 350 degrees. Line a baking sheet with parchment paper.

2. Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.

3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.

4. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.

5. Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.