(TAN): Four Seasons Resort Napa Valley has opened a new restaurant named Auro, helmed by Executive Chef Rogelio Garcia. The 88-seat restaurant showcases a seasonally inspired, rotating five-course tasting menu (USD 165 per guest) set against views of the sprawling Calistoga vineyards and the Palisades Mountains, Four Seasons said in a news release.
Auro offers seasonally driven Northern Californian cuisine prepared with global culinary techniques designed to pair with world-class local wines. Drawing inspiration from his Napa Valley upbringing and vast experience cooking at Michelin-starred destinations including The French Laundry, Spruce, Cyrus and Luce, Executive Chef Garcia’s offerings, prepared in collaboration with Chef de Cuisine Elijah Cortez, emphasize his time-honoured relationships with farmers, foragers and fishermen. Notable purveyors include Elysian Fields Lamb, Ōra King Salmon and Wolfe Ranch Quail and produce sourced from a dedicated culinary garden at neighbouring Triple S Ranch.
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The weekly-changing tasting menu begins with a series of amuse-bouches, followed by a bread service of house-made Milk Bread. Fourteen-day dry-aged meats and fish are central to the menu with highlights including Dry-Aged Shima Aji, a delicate fish paired with harvest apple, cilantro, and emerald crystal lettuce; and California White Duck complete with Medjool dates, pearl salsify, and Sonoma baby beets. Other standouts include Butter Poached Norwegian Crab served with pearl onions, Nantes carrots and rose finn potato, finished with a sauce Semillon, and Kagoshima A5 Wagyu with walnut purée, creamed kale, garlic confit and black trumpet mushrooms. Desserts include a house-made gianduja hazelnut Chocolate Tart.
“I am so grateful to have the opportunity to return to Napa – where my culinary journey began – and to create a distinctive dining concept from the ground up that pays homage to outstanding producers from California and beyond,” says Executive Chef Garcia. “The Auro menu is a tribute to my evolution as a chef, and an opportunity to honour the exceptional ingredients of this region and the labour that brought them to us.”
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The wine program, curated by Sommelier Derek Stevenson, encompasses a dedicated wine pairing to accompany the tasting menu in addition to the extensive list of roughly 250 labels emphasizing local Calistoga wines. Notable selections include Radio-Coteau La Neblina 2020 Pinot Noir, a Sonoma Coast terroir-driven wine with notes of cranberry, bing cherry, tobacco and roasted baking spices to pair with the duck and Merryvale Vineyards Silhouette 2020 Chardonnay, a Napa white with a nod to the old-world winemaking techniques of Burgundy to accompany the crab.
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