wine, while Seamus is at Oregon State University studying Industrial and Manufacturing Engineering and is anxiously looking forward to getting in a few turns at Mt. Bachelor this season. Before the holiday feast was ready for the table, we noshed on chestnuts roasted from the outdoor wood-fired oven and toasted to a glass of J Schram whilst chef was full throttle in preparation of the three-course extravaganza. Bob, who in addition to his talents as a chef is an animated storyteller, happily entertained us. As a seasoned culinary craftsman, Bob can effortlessly create amazing and delicious dishes from out of the blue. He can literally prepare them with his eyes closed as he instinctively demonstrated, rapidly chopping onions while he tightly closed his eyes telling his tales of life’s journey. What started out as a photo shoot with Bob and Cynthia at their home for the November/December issue of NVL showcasing their holiday dinner at home, naturally and quickly evolved into a casual and relaxing evening with longtime friends breaking bread and toasting wine on the Hurleys’ back deck. It is a simple fact that great conversation and reminiscing pair perfectly with Bob’s inspired dishes and along with a variety of vintage Napa Valley wines. Bob brought up an impressive selection of wines from their private cellar, which melded perfectly with the evening’s presentation of flavors. The holidays for most chefs and restaurateurs can be extremely hectic. The hustle and bustle of the season leave little or no time to take a moment to sit back, relax and enjoy the twinkle of the lights, the trim of the tree and SEE RECIPES AT WW.NVLMAG.COM The evening’s menu: Roasted Chestnuts; Arugula &Endive Salad with Apples and Goat Cheese Snow (don’t forget to freeze the goat cheese before you grate it; it becomes light and flakey like snow); Butternut Squash and Pear Soup; Steamed Clams with Chorizo; Sugar Pie Pumpkin Risotto. Put any of these approachable recipes on your holiday table and you’ll be sure to impress all. Wines of the evening: Chappellet 2008 Napa Valley Chardonnay, Monticello Pinot Noir 2001 Estate Grown Vineyard, Paradigm 2005 Cabernet Sauvignon, Venge Vineyards Bone Ash Cabernet Sauvignon, Groth 2009 Cabernet Sauvignon. chestnuts roasting on an open fire. When the Hurleys do carve out the time to eat, drink and be merry, they spread the holiday cheer at their grand mahogany dining table surrounded by a small host of friends and family. Bob is joyfully content at the helm of his inviting kitchen doing what he does best, while Cynthia merrily decorates the table and bastes the roast turkey. I have had the pleasure of knowing Bob and Cynthia for well over twenty years, since their early days when Bob was the marketer and chef extraordinaire at Napa Valley Grille and Cynthia was in marketing at Mondavi. As the years have gone by, it still seems with friendship nothing really changes, only life and experiences have evolved and we are all just a bit more seasoned along the way. Of course none of us get any older. It just gets better! What a treat it was to share this holiday meal with Bob and Cynthia— great food, great company and great friends. Wishing everyone a wonderful Holiday Season! For all of Bob Hurley’s recipes from this holiday menu, go to Napa Valley Life’s website nvlmag.com. Enjoy the recipes and indulge your senses. Dynie Sanderson is a Napa Valley luxury home realtor at RE/MAX Gold Napa, a food, wine and travel writer, and former publisher of Napa’s GuestWest Magazine. dynie@napagourmethomes.com NOV E M B E R - D E C E M B E R 2 0 1 4 63 Bob prepares the chanterelles for the risotto
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