Napa Valley Style Feast
Style even a basic folding banquet table by creating a beautiful no sew full length table skirt with inexpensive fabric remnants. Use tone on tone and punches of bright berry red for appetizing color and rich pattern. Large over-scaled hurricane glasses with candles, pottery and punches of green dress the table. Using unscented items such as mounded red apples or cherries and green plants gives tables a pop of color without having to use fresh flowers that may interfere with your food & wine aromas.

Thyme-Crusted Standing Rib Roast


by Executive Chef Colin Crowley

A Napa Valley style feast needs a centerpiece main course for your buffet. A standing rib roast looks complicated to make, but is actually very simple.

Serves 8



• 1 4-bone rib roast, approximately 6 1/2 lb

• 1 bunch fresh thyme

• Olive oil to coat

• Salt and pepper to taste
• Rub rib roast with the olive oil, thyme and salt and pepper.

In a preheated 375° oven, cook the rib roast for approximately 1 1/2 to 2 hours, or until the internal temperature reads 125°F (medium rare) or 135°F (medium). Allow meat to rest for at least 20 minutes before carving. Cut meat away from the bone and slice into 8 equal slices. Serve immediately.

An Entertaining Tutorial
by Monica Pedersen

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Wine Pairing

Rutherford Hill Cabernet Sauvignon
Its dark fruit character, aged in French Oak, imparts vanilla and cedar aromas. The richness of beef is the perfect match to the layers of dark fruit, heady earth flavors and mature tannins of this Cabernet.

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© 2010 Rutherford Hill Winery - Rutherford, CA