THE BERNARDS-RIDGE CONNECTION PAGE 36 NOV 2026-JAN 2027 t h etchoenc no encnt ei oc nt i son j s. cnoj .mc o m HEALTH & WELLNESS PAGE 36 A Pinch of LOCAL Flavor Wine & Cheese Board Enjoy!!! Comte Sottocenere Al Tartufo Midnight Moon Dried Fruit Dates (Medjool or Deglet Noor) Apricots Figs Mixed Nuts Whole Grain Crackers Artisanal Cheese Assortment: 2 – 3 varieties Lori Kolodin, MPH, RD www.LSKNutrition.com was in a small pet store buying my wire fox terrier Archie his favorite treat, dehydrated grass-fed beef liver, when my son called to invite me on a business trip to northern California’s wine country. His girlfriend was unable to attend, so I gladly accepted. He wanted to show me Napa’s picturesque vineyards and restaurants. As someone who enjoys a glass or two of wine and light meals, I was all in. After landing in San Francisco, we had lunch at Macarena, a tapas-style restaurant in downtown Palo Alto. It was during their heatwave, so I enjoyed my chilled Artesa Sauvignon Blanc 2023 paired with shared small plates: sweet red pepper and tuna empanadas, char-grilled octopus with potato puree, Spanish artichoke, grilled calamari, and Abuelita’s meatballs (made with beef and pork: this dish was completely out of character for me). Tapas style is great because you can focus on the dishes that you prefer and politely refuse or sample just a bite of something less appealing. The following morning, after a breakfast of fresh roasted and perfectly brewed coffee, vegetable omelets, fresh berries, sourdough toast, and a delicious local beverage called Big Sur (made from apples, cucumber, kale, celery, spinach, lemon, and ginger and nothing else), we drove two hours north. The grey skies of San Francisco transitioned to clear blue as we entered Napa. We dropped off our luggage at the hotel and were shuttled to Chandon Vineyards for our first tasting at 10:30 AM. It is OK, I thought; it’s 1:30 PM at home. We were served three different sparkling wines and ordered a cheeseboard (plus dried fruit and nuts), enough to help absorb the alcohol before lunch at Charter Oak, a farm-to-table restaurant just a brief Uber ride away. I ordered a Sauvignon Blanc (so good in Napa) and a grain bowl which included farm vegetables, farro, and toasted almonds with a mustard vinaigrette. Next stop was a smaller but equally beautiful winery called Tres Sabores. This tasting included elegant Zinfandels, Cabernet Sauvignons, and Petite Sirahs. At this point, I had to slow down to a halt as my normal alcohol consumption is topped at 2 drinks. I paced myself with tiny sips (with most left in the glass). Our tour guide, a friendly young Golden Retriever, showed us around the property, leading us to his playful charges, the goats and sheep who resided with him in this pastoral wonderland. Dinner was at Bouchon Bistro. Literally stuffed from the day’s activity, eating and drinking, I ordered trout almondine, requesting to go light on the butter. Our food marathon concluded after another delicious breakfast and a quick stop at Oakville County store for gifts. One novel item was a trio of spices to be used in food prep when paired with specific wines. The main takeaway from this weekend was how to pace oneself in the midst of exceptional wines and fine food: enjoyment without overindulgence and zero guilt. The perfect ending to the perfect, unexpected mother-son getaway! Lori Kolodin, MPH, RD is the owner of LSKNutrition, a nutrition counseling practice serving individuals and families for over 25 years. Her office is in Martinsville and virtual sessions are an option. More information is available on her website, www.LSKNutrition.com. A Balancing Act: 36 Hours in Napa By Lori Kolodin, MPH, RD FOOD THOUGHT resided with him in this pastoral wonder land. Dinner was at Bouchon Bistro. Liter Our food marathon concluded after an for The main takeaway from this weekend was how to pace oneself in the midst of exceptional wines and fine food: enjoyment without overindulgence and zero guilt. I
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