Newsletter
Sign up to receive our newsletters and find out the latest with Salud! Napa:
Subscribe
Blog Search
Recent Posts
-
September 2, 2010
-
September 2, 2010
-
September 2, 2010
-
August 2, 2010(1 Comment)
-
July 26, 2010
Archives
- September 2010 (3)
- August 2010 (1)
- July 2010 (2)
- June 2010 (2)
- May 2010 (1)
- April 2010 (3)
- March 2010 (1)
- February 2010 (5)
- January 2010 (2)
- December 2009 (4)
- November 2009 (7)
- October 2009 (4)
- September 2009 (5)
- August 2009 (3)
- July 2009 (2)
- June 2009 (1)
- May 2009 (4)
- April 2009 (7)
- March 2009 (7)
- February 2009 (1)
Blog Categories
Our Writers
Welcome!
Hola and welcome to the Salud! Napa blog! While the official site is still under construction we’re proud to showcase glimpses of what we’re working on. Salud! Napa will be a bicultural cooking show that embraces world cuisine, wine and the arts. We seek to showcase a fun and healthy lifestyle to the willing that not only nourishes their appetite but their souls as well. By focusing on nutritious foods and inspired eating habits, Salud! Napa will serve as a guide to the global population on how easy and pleasurable it is to spend time in the kitchen
FOLLOW SALUD! NAPA
Official Website Launching Soon!
Tacos and Fire Roasted Salsa by Amelia and Dalia Ceja
Mother and daughter duo, Amelia and Dalia Ceja, create traditional corn tacos of chicken and potato with a spicy fire roasted salsa. Ceja Vineyards' Vino de Casa White blend is on hand to complement this fabulous dish!
Apr 20, 2010 at 11:06 AM
Permalink
Be the first to comment on this postSweet and Savory Open Face Sandwich by Dalia Ceja
Try something new with one of Dalia Ceja's exciting new culinary creations - a savory open face sandwich with golden baked cinnamon bread topped with spicy jalapeño pepper jack cheese. Pair it with a glass of Ceja Chardonnay and you're on your way to a sensory epiphany!
Cooking Spicy Chicken Empanadas with Dalia Ceja
Argentina lives! Inspired by her recent trip to Argentina, Dalia Ceja cooks up some delicious spicy empanadas. In this video the filling of choice is chicken but feel free to use whatever you like. ¡Que bárbaro!
When's The Last Time You Had Ceja Wine?
Just created this short clip for Ceja Vineyards. Getting tipsy with the family and shooting footage always creates something beautiful!
Mama's Napa Cabbage Soup
There's nothing like a bok choy Napa cabbage soup to warm your soul on a cold rainy day...
Bittersweet Chocolate Tart with Oranges and Raspberries by Jeff Murphy
Chef Jeff Murphy creates the perfect combination of "sweet" and "tart" with this dessert. This episode concludes the 3-part series. Please leave us your feedback!
Stuffed Chicken Breast with Brie and Wild Mushroom Risotto by Jeff Murphy
Dinner is served! Chef Jeff Murphy creates a hearty meal for the second part of his new 3-course series.
Wild Dandelion Green Salad with Smoked Salmon and Pine Nut Hummus by Jeff Murphy
Chef Jeff Murphy is back with a another 3 part series. For this first course Jeff prepares a wild dandelion green salad with smoked salmon and pine nut hummus. Traditional hummus is made with sesame seeds but we thought it'd be fabulously tasty to switch them out for pine nuts in this episode. Please let us know what you think!
Mike's Guide to the World of Wine - Chardonnay
It's Chardonnay time! Michael Wray puts this grape in perspective chronicling its origins and use as a wine varietal. Find out why Chardonnay is one of the most widely enjoyed wines out there!
Cooking Mexican Pozole with Amelia Ceja
Amelia Ceja prepares one of Mexico's most traditional pre-Columbian soups - Pozole. This dish is made from nixtamalized cacahuazintle corn. Amelia adds chicken this time around but pork, turkey, pork rinds or even sardines can compliment this warm soup. Vegetarian and vegan versions also exist. Amelia chooses Ceja Vineyards' Vino de Casa Red Blend as the perfect wine pairing. Salud!
