Brunch Date

It’s not brunch with the girls unless one of us is in our clothes from the night before… 

This past week has been extraordinarily busy filled with work meetings, events and a gorgeous dinner party. I even managed to squeeze in some much needed gym time, which has undoubtedly helped relieve some unnecessary stress {located right above my shoulders – yelp}. To celebrate this week's triumphs, Sunday brunch is definitely in order with my favorite gals.

Brunch is unquestionably one of my favorite meals of the week. There is something so satisfying about waking up lazily {after a long night of errr… socializing}, throwing on a comfy maxi dress, slipping on some shades to cover the lack of sleep and joining your favorite people for some mimosas and some soul-satisfying food.

Here are my top 5 places to brunch it up in Napa and Sonoma. Now, go get your brunch on! 

• Boon Fly Café - Carneros
• Fremont Diner – Sonoma
• Brix Buffet Brunch – Napa
• Redd - Yountville
• El Dorado Kitchen – Sonoma

Here’s a peek of some of my favorite brunch dishes. My mouth is watering already…

Photo Diary: Ceja Vineyards 2012 Harvest

Wednesday, September 5, 2012 - 6:08am

I woke up hearing tractors drive near my window while the faint glow of the crisp morning light started to peek in my room. Harvest had started! The campesinos {vineyard workers} had actually been picking since 2am. Feeling the excitement in the air, I didn't even bother to hit the snooze button - I was up. The morning was damp, overcast and perfect for harvesting. Dressed in warm gym attire, I walked to the back of our Carneros property where they were already  busily picking Pinot Noir grapes.

I was greeted by my uncle Armando Ceja (our winemaker) who was tasting and sampling different clusters of fruit in a nearby bin. "It's perfect," he stated and then started to sort out leaves, twigs and fallen debri from a huge white bin. He was right, the fruit was juicy, plump and so sweet. I knew then that our 2012 vintage would be stellar! The crew was hard at work, moving fast, precise and skillful with the sharp knives in their hands. I couldn't help but gawk in wonder and admire their hard work with nothing but the deepest respect.

As soon as I started snapping pictures, I got in a zone and remembered my childhood during harvest. I can recall following after the crews picking up clusters left on the vines and on the ground. My family went from picking grapes to award winning vintners and it's because of the contribution of the Mexican labor force that makes it possible for Napa Valley wines to be enjoyed all over the world.

I couldn't have asked for a more inspiring morning in our vineyards. Happy Harvest y'all! Ole!

Auction Napa Valley 2012

You are cordially invited to the most extraordinary wine event in the world...

Auction Napa Valley has come and gone but I couldn't resist highlighting the decadent wine filled weekend that raised $8 Million for charity! My mom and I attended Saturday’s iconic Live Auction Day at Meadowood Resort where we hosted a table, poured Ceja Vineyards wines & participated in one of the live auction lots.

The over-the-top live auction was held in a huge white tent where, for more than three hours, 800 bidders, vintners and media socialized, cheered and chose to bid on more than 40 extravagant live auction lots. Why should you bid? Since its inception in 1981, Auction Napa Valley has given more than $100 million to dozens of Napa County health, youth development and affordable housing non-profits – pretty awesome!

Top Three Live-Auction Lots

1. Chappellet: $720,000

• A 12-day African safari for four, dinner for 10 at the winery and four large-format bottles. Winning bid was $360,000, paid by two separate bidders.

2. Chappellet, Chateau Montelena, Gargiulo, Raymond, Shafer and Silver Oak: $460,000

• A private concert for 28 people with Lady Antebellum, two-night trip to London and six large-format bottles.

3. Antica Napa Valley and Dalla Valle: $300,000

• Three-night excursion in Napa for four, 10-night trip to Tuscany for four and 16 large-format bottles {Yay Maya!}.

If that still doesn’t quite do it for you, the food just might. Famed chef, Thomas Keller kicked off lunch with Ad Hoc’s fried chicken and Gotts Road House stand served over 700 burgers during the live auction. Emeril Lagasse hosted a sunset dinner on the lawn that included salmon crudo and roasted Colorado lamb rack accompanied with more than 200 Magnums of wine to pair. Doesn’t get much better than that! Ole!

P.S. I'm heading to San Diego today with my EMBA class to sail with the USA Women's America's Cup team. More info later! Have a fabulous weekend!

Mexican Mango Cake

In honor of Mother’s Day, I decided to whip out my go to recipe for this delicious and light cake that everyone seems to love. I personally think there should be over-the-top displays of appreciation and beauty celebrating all moms and, in this case, it will come in the form of a delectable dessert.

I simply adore everything about mangos and what a better way than to add a hint of this exotic fruit into the salsa for the cake. You’ll be surprised at how easy this recipe is to make and the presentation is equally as beautiful. It’s true, I love food that looks as good as it tastes! This cake is delicate and impressive and sure to bring a huge smile to any mom’s face. Enjoy and bon appétit!

{For step-by-step cooking directions watch my video below!}

Mexican Mango Cake Serves 8 Cook Time: 1 hour 15 minutes   Level: Medium

Ingredients for the Cake: 3 cups cake flour 6 large eggs 3 sticks of unsalted butter at room temperature 2 tsp vanilla extract 2 cups granulated sugar 2/3 cup buttermilk 1 tsp salt 1 1/2 tsp baking powder orange zest

Ingredients for Mango Salsa: 2 1/2 cups chopped fresh or frozen and thawed mango 2  cups granulated sugar 8 oz cream cheese 2 tbsp water edible flowers as garnish, optional

Directions for Cake: Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, beating well after each addition then mix in vanilla extract, buttermilk and orange zest. Then add dry ingredients and continue mixing. Pour batter into a cake pan. Bake for 45 to 50 minutes at 350 degrees. Remove cake pan from oven and place on a wire rack and allow cake to cool completely. Invert cake onto a platter or serving tray.

Directions for Mango Salsa: Combine the mango, water, sugar and cream cheese in a blender or food processor and mix until smooth adding extra water if necessary. Pour the mango salsa evenly over the cake and feel free to decorate with edible flowers.

Tip: Try the Mango cake with Ceja Vineyards "Dulce Beso" Late Harvest Dessert Wine! This wine has richness with an opulent concentration of white peach, vanilla, tropical essences and citrus accents which will pair beautifully with the cake! Ole!

*Images via Ariel Ceja

An Afternoon at Artesa

After a long weekend attending my first 2 days of EMBA class, my family and I celebrated Sunday afternoon with brunch and a bit of wine tasting at one of my favorite wineries, known for its stunning panoramic views. Artesa sits high in the hilltop of the Carneros region in the Napa Valley and beckons both locals and visitors to experience their unique fusion of architecture, art and wine.

Sitting on their outdoor patio and sipping their Pinot Noir was undeniably one of the most relaxing afternoons I’ve had in awhile.