A few of our favorite places and people
If you have had goat cheese at Umami then you have had Jean's cheese. Simple the best.
Britt has made a few desserts we have featured at Umami. Yummy creations indeed!!!
NORPAC Fisheries is focused upon its role in developing the industries most advanced and efficient technology, infrastructure, logistics and customer support network in the seafood industry. Our goal is to define the quality, value and freshness, which will be the benchmark for all fresh and frozen seafood. Our technology allows us to harvest these territorial resources of the Nations in which we operate, in an environmentally sustainable and marine habitat sensitive manner.
To us, bread baking is like music making: Think of the infinite musical possibilities that arise from just a few notes on the scale, or a few keys on a piano. In the bakery, with just a few ingredients, we have so many different paths we can travel to arrive at an excellent bread for your table. We love studying the craft, and are always thinking up new breads to create, always tinkering with new recipes! The bakers at Western Reserve Bread are constantly improving their skills, developing their knowledge of artisan bread baking, to make sure that you, our valued customer, will enjoy the widest variety and the very best breads we know how to bring you. Do you have some creative ideas for us to work with? Some of our most popular specialty breads came from ideas suggested to us by our bread-loving customers.
Just present the Mindful Mondays special coupon to this restaurant and we will donate 10% of your check to food banks in our area. The coupon can be obtained through this link.
In 1964, Louis Honig purchased a 68-acre ranch in the heart of the Napa Valley and planted it with Sauvignon blanc and Cabernet Sauvignon grapes. For the next few years,
Louis sold the grapes to neighboring wineries with the dream of retiring one day from his San Francisco advertising business and making wine from his vineyard in Rutherford.
Before he could realize his dream, Louis passed away, leaving the estate to his children and grandchildren. In 1981, as a tribute to his legacy, the family rallied together to produce several hundred
cases of Louis Honig Sauvignon Blanc in the vineyard's old tractor barn. The wine won a Gold Medal at the Orange County Fair, and thus, the winery was born.
In 1984, at the age of 22, Louis' grandson, Michael Honig, took over management of the vineyard and winery. With a lot of hard work and a beat up pickup truck, Honig managed to get
their Sauvignon Blanc into most fine restaurants in California. From there, production and distribution grew. In 1987, in addition to the Sauvignon Blanc for which they were already known,
they began producing small amounts of Cabernet Sauvignon. Family members Regina Weinstein joined them in 1997 and Steven Honig in 2000.
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