Why we love the CIA? For the food!

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Maybe you thought we meant this “CIA”?

For most people, the letters “CIA” conjure up a plethora of images and ideas – clandestine meetings, skullduggery, espionage, exotic locations, and a fair amount of intrigue and danger.  What probably does not come to mind is food, and world-class food at that.  The reason for this is that our nation’s spy agency has co-opted those three letters:  C – I – A; for those of us that live in wine country, they are more appropriately associated with the Culinary institute of America.  And yes, we actually refer to the institute as the “CIA.”  Twice in the past month, we visited the CIA’s St. Helena campus to try out their new Gatehouse Restaurant.  Over the past 2-3 years, we have eaten several times at the CIA’s previous restaurant Greystone; like Greystone, at Gatehouse all of the restaurant “work” – cooking, food and wine service, hosting – is performed by students of the Culinary Institute.

There are a multitude of areas in life that we imagine being served by students or apprentices would not be ideal:  medical care and haircuts come to mind.  We can say with great enthusiasm, however, that fine cuisine made by the students at the CIA is top-notch and the equal of most restaurants in the Napa Valley. Indeed, many of the individuals that made or served our food, poured our wine, and removed our dishes after eating will some day soon be working in the Valley’s elite eateries.  We enjoyed both the food and the ambience so much that we went twice, first with our intrepid Napa Valley food and wine connoisseurs Inna and Igor, and the second time just us for Valentine’s Day.  We enjoyed both visits and were particularly impressed with the many new menu items the second time we visited.

Gatehouse serves a fixed-price menu with an option of three or four courses. For dinner, the cost of three courses is $39.00 and four courses is $49.00, while for lunch the courses are $32.00 and $42.00 for three and four courses, respectively.  While these are not fast food prices, they are very reasonable for the quality and quantity of food provided.  On our first visit, we opted for the three course tasting menu at $32.00 per person, an amount we easily could have exceeded most of the restaurants we tend to visit during a day of wine tasting.  For Valentine’s Day we opted for the more decadent four-course dinner for $49.00, a screaming bargain compared to the tasting menus at many of the restaurants we considered going to, which ranged from $100 to $150 per person.  In our humble opinions, Gatehouse delivers a superior overall culinary experience that will make us come back over and over again.

For our lunch visit, the four of us ordered a wide variety of options off of the menu to make sure that we were collectively able to evaluate the Gatehouse’s variety and range.  Even before our first selection was served, our server brought out a complimentary amuse bouche from the chef.

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A nice way to start

Our first courses included beef consommé, a roasted acorn squash with good cheese and eggplant purée, and cured salmon with shaved fennel and potato crêpe.

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Beef consomme with custard royale and vegetable pearls
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Cured salmon with shaved fennel, green apple, potato crepe, tarragon green sauce
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Roasted acorn squash with goat cheese, eggplant puree, lentil salad, maple-cider dressing

As you can see, the dishes at Gatehouse are presented as beautifully as they would be at any high-end establishment. In terms of taste and texture, we each loved our starters as well as the rest of our meal, which included a delicate and flaky skate…

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… braised short rib …

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Beautifully prepared in five spices

… pork tenderloin …

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Don’t you love that pork can be served “medium” these days?

Our final course was, of course, dessert.  We each ordered something different including a Moscato poached pear, Chai panna cotta, and a chocolate granache.

Our preferred version of the CIA makes a mean dessert as well – not surprising given that there is a pastry track that produces some very good pastry chefs as well.

When we returned for Valentine’s Day, the menu had almost all new items compared to just a couple of weeks before.  We opted for the 4-course dinner and again had some very sophisticated and tasty dishes.  One of our starters was Muscovy Duck Breast prosciutto, a definite first for us …

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Who knew you could make prosciutto from duck breast?

Our other starter was Pacific Rock Crab Risotto …

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Risotto al dente

Additional dishes included Pancetta Wrapped Quail …

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A great mix of flavors

…Rolled Pasta with black truffles …

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Pasta is not always boring

Dessert brought more decadence, including Warm Oatmeal Cake …

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Not your ordinary oatmeal

…and “White Chocolate-Peppermint “Cheesecake”

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Not your ordinary cheesecake

 

Of course this being Napa Valley, the restaurant has a very impressive list of premium wines.  We opted to bring our own bottles of wine and were very pleasantly surprised when no corkage fee was added to our bill!

We will be back to Gatehouse Restaurant again to try the items we missed the first two times.  If you are coming to Napa Valley, we strongly recommend you make the trip to St. Helena and check it out.  You can make reservations here: Gatehouse

The current menus are available here:  Gatehouse Menu

John & Irene Ingersoll

February 28, 2017

 

 

 

 

 

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