Tag Archives: lamb

Napa Rose

Since yesterday, February 23, 2010, was my birthday and we were at Disneyland, we decided to take a chance and hit up the Napa Rose for dinner. It was definitely a great idea.

We walked in and they gave us a nice table right near the kitchen and the chef sent us a beet tartare with goat cheese thing in a sesame cone that was just amazing.

We ordered a beach rock sizzling appetizer that came with some great stuff. The best part by far was the chicken lemongrass skewer. It was so fantastic. The braised beef rib was pretty damn good as well. The rock in the center of the tray was extremely hot and we had fun sizzling the noodles underneath the ribs once we finished them off. I ordered a glowtini (vodka, blue curacao, pineapple juice, simple syrup, triple sec and a glowing ice cube -they didn’t have the ice cubes but I didn’t care) and Carter had different wine with each course.

Carter ordered the Vintner’s Table with the wine accompaniments. His first course was a Hamachi fillet on top of cranberry couscous with an orange cranberry sauce. It was delicious. I prefer the fish to be raw personally but it was super tasty the way they cooked it here. They served it with a white wine I didn’t get the name of.

Carter’s second course was a lamb loin with an olive sauce with a tiny salad on top of buttery onions. The salad was tied up with a chive and had olive oil and sea salt on it from what I could tell. It was truly amazing. They served this one with a dry red wine from Napa valley.

I had ordered the Portabello mushroom ravioli with winter vegetables and a thyme butter sauce. They also had shaved parmesan cheese on the top. They tasted really amazing. I loved the sauce they served with them.

Carter’s 3rd course was a rabbit loin on top of baby carrots, onions and some other vegetables. I was surprised to find that the rabbit tasted like really good chicken. I know people say that but in this case, it was so true.

I ate about half of my dinner but I had a panic attack and had to leave the restaurant (not due to the food but other circumstances.) Carter also had a dessert course that they packed up for him because I couldn’t sit inside any more. He missed out on his dessert wine which was supposed to be a lemony sort of thing. I am sorry he missed it 😦 I got a 2pack of truffles that I am about to take part in right now from them instead of a dessert plate as well.

Despite my lame panic attack, the dinner was incredible. The staff at the Napa Rose goes above and beyond the necessary and into the extraordinary from the moment you walk into the restaurant. I love going there and will return at some point to have dinner again for sure. It is relatively expensive (The Vintner table is $85 plus $45 for the wine, main courses run from $32-$48) but it is totally and completely worth the money. The photos do not do the food justice. I cannot say enough good things about this restaurant and the food.

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Posted by on February 24, 2010 in General Food, Meals!


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So, I saw Rachael Ray make this gyro deluxe platter the other day and I just HAD to try it. I followed the recipe exactly except I added 1 clove of garlic to the chicken gravy for the fries.

Ground Gyros Platter Deluxe
Recipe courtesy Rachael Ray, 2007
Prep Time:
20 min
Cook Time:
20 min
4 servings


* 1 (10-ounce) package frozen spinach
* 1 sack waffle-cut frozen fries
* 2 pounds ground lamb
* 2 tablespoons grill seasoning, a couple of palm fulls
* 2 1/2 teaspoons ground cumin, divided
* 1 tablespoon chili powder, a palm full
* 1 tablespoon coriander, a palm full
* 1 teaspoon dried oregano, 1/3 palm full
* 2 to 3 pinches ground cinnamon
* 1 cup feta crumbles
* 2 tablespoons extra-virgin olive oil
* 1 cup Greek yogurt
* 1 small clove garlic, grated
* 1/4 cucumber, peeled and grated
* 1 lemon, juiced
* 2 vine ripe tomatoes, thinly sliced
* 1/2 cucumber, thinly sliced
* Hot pepper rings, sliced banana peppers, for sandwich garnish
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 teaspoons Worcestershire sauce
* 2 cups chicken stock
* Salt and freshly ground black pepper
* 8 pita breads


Preheat oven to 425 degrees F.

Defrost spinach in microwave.

Place fries in oven on a baking sheet.

Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes.

Place fries and lamb in oven and roast 20 minutes.

Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.

In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes.

Soften pita over open gas flame or under broiler.

Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping alongside.

That much meat makes enough for 6 easily tho. There were 4 of us eating and we had one whole log leftover. When I watched the show, she cooked the meat in 2 smaller logs to make it cook faster so I did that as well, even though the recipe didn’t say to.


They didn’t have any waffle fries at the store so I got Ore-Ida Crispers!

This gravy rocked!

All the fixin’s

This was really great and very easy to make. You can substitute ground beef if you can’t get lamb or choose not to eat lamb. I hope you try it!

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Posted by on March 5, 2009 in General Food, Meals!


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