Napa Valley these days is carpeted with mustard in bloom. Humble yellow flowers, delicate yet persistent, spring up on their rigid stems, as if trying to see who is driving by… It’s that time of year again, when vintners and artisans of Wine Country celebrate a versatile condiment, and everything that goes with it. At the 16th Annual Napa Valley Mustard Festival, the birthday girl was presented in its many varieties at The Marketplace, a signature event for connoisseurs at the Robert Mondavi Winery in Oakville. Adding to the celebration of food and wine, there were fine arts and crafts presented by juried artists, and live performances of jazz, world, and classical music. Among the winemakers’ bests (by the unofficial voting of this reporting crew) were: Carrefour Vineyards’ Cab (Greg & Marilyn Nitz, owners) www.carrefourvineyards.com; Merlot “by Madame Merlot” (Connie Parsons) of Havens www.havenswines.com; historic Pope Valley’s Sangiovese Bella Rosa www.popevalleywinery.com; and delicious light ports by St. Barhelemy (Cynthia Barthelemy, proprietor), made with cab, merlot, syrah, zin, and pinot noir grapes www.stbartwine.com. Gourmet food producers whose product is worth a trip (or a website order): Artisan Sonoma Foie Gras (heavenly meat delicacies) www.sonomafoiegras.com; Wine Country Kitchens (sauces, marinades, mustards, salsas, pestos, tapenades) www.winecoutrykitchens.com; Olivier (flavored oils and spreads) www.oliviernapavalley.com; and Mad River Farm (jams, jellies, fruit butters) www.mad-river-farm.com. An amazing seasoning, called Vignon, invented and produced by a renowned chef Tim Hanni, is easily obtained at Draeger’s, Mollie Stones, Bristol Farms, Cellar 360, Napa Style and Andronico’s. Napa Seasoning Company packs this magical blend of spices in plastic shakers, with a big purple “V” on a yellow label. When asked about his secret, Mr. Hanni said that his lifelong cooking experience allowed him to come up with the perfect combination of sea salt, lemon juice, and an array of natural flavors, including shiitake mushrooms. Sprinkled over meat, fish, veggies, or pasta, Vignon makes it all shine and sparkle on your palate. A can of Vignon seasoned almonds is a new company product not to be missed www.napaseasoning.com. Among non-food presenters, PK Sonoma took our first place due to an amazing aroma of lavender, rose, and chamomile that was whirling around the vendor’s booth. From soaps and lotions to sachets and bouquets, Patricia Kaczmarek produces all her fragrant merchandize with fresh herbs and petals, and no harsh chemicals. Her inventive bath bombs and scrubs may include lavender and mustard flowers, green tea, and essential oils, and are used as exfoliating scrubs and bath infusers at the same time www.pksonoma.com. Chajo handcrafted wood art furniture (www.chajo.com) and Phil Johannes photography (www.philjohannes.com) were the largest magnets in the sea of local artwork. The Mumm Napa Photo Finish is the grand finale event on Saturday, March 28 at 7 p.m. at Mumm Napa in Rutherford. View the season’s beauty captured by photographers from far and wide at the Napa Valley Mustard Festival Photography Contest Exhibit; taste an array of Napa Valley wines accompanied with local sweets and savories, and party until the last dance. Tickets are $95 in advance, $125 at the door, www.mustardfestival.org. Photography: Yuri Krasov.
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