Sunday, July 23, 2006

Culinary Journey through California, Part 2

After browsing the Chef's Market, we had reservations at Ristorante Allegria in Napa (conveniently located at the end of the Chef's Market on First Street). I'm a little hesitant about taking pictures of my food in restaurants, so you'll have to visit Ristorante Allegria's website to see pictures of the restaurant (
We first ordered Funghi Portobello Mushroom. It came on a bed of herb polenta, with crumbled blue cheese, marinara sauce & balsamic reduction. Ken tried the special - a bacon wrapped sirloin. I had grilled pork loin. It was marinated with garlic, rosemary, mustard, served on potatoes, pancetta, and topped with whole grain mustard-merlot wine reduction. Our food was wonderful - no room for dessert!
After dinner, we wandered back through the Chef's Market and bought a mini cinnamon swirl tea cake to share for breakfast from the Artisan Baker stand (

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