Food & Wine USA - (04)April 2020

C

O

N

T

E

N

T

S APRIL RECIPES

    4 Claudette

Zepeda’s legend-

ary churros,

lamb shoulder

with lemon-

oregano gremo-

lata, spring

vegetable paella,

and more

EDITOR’S LETTER

    8 Why we all love

California

F&W PRO

    10 The future of

Napa Valley wine

OBSESSIONS

    13 Join a who’s who

of California wine

for burgers at

Gott’s Roadside,

head to S.F. for

must-have mochi

doughnuts, and

snag our favorite

bottles of olive

oil from the

Golden State.

HANDBOOK

    31 Cookable, crave-

able recipes

from our favorite

California chefs

BOTTLE SERVICE

    55 Yo u n g w in e -

makers to watch,

the underrated

Cabernets of

Santa Cruz, and

global warming’s

toll on Napa Val-

ley: This is the

state of Califor-

nia wine.

TRAVEL

    73 Wineries where

you can dine,

plus the best

new hotels for

your next visit to

Napa

BACKSTORY

    124  The making of

the iconic Napa

Valley sign

San Diego chef

Claudette Zepeda

(see story p. 98)

The

Cali Wine

Issue

Rite of Spring in

Sonoma

Join some of our

favorite Healdsburg

winemakers for a

Sunday picnic lunch

at Noci, an idyllic

garden and farm

tucked inside Sonoma.

By Ray Isle

Yo S oy Tiju a nera

Chef Claudette Zepeda

knows the colors,

textures, and flavors

of the California-

Mexico border like the

back of her hand. By

Jordana Rothman

Santa Barbara

Rising

Over the past decade,

Napa Valley’s

experimental cousin

has developed into a

winemaking region

that can easily hold its

own. By Georgia

Freedman

86

98

110

FEATURES

2 APRIL

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ON THE COVER photography by GREG DUPREE; food styling by CHELSEA ZIMMER; prop styling by CHRISTINE KEELY

FW_0420_TOC.indd 2 FINAL CONTENT 2/19/20 11:57 AM