Someone’s in the Kitchen with Dynie by Dynie Sanderson the hurleys for the holidays It’s that time of year when long summer days and warm summer nights have become a glimpse of the past as they slowly transition into the vibrant beauty and bounty of fall in the Napa Valley. Harvest is done and the aromatic perfumes of fermented grapes are resting quietly in toasted barrels, lying down for a long winter’s nap. The fall crispness is emerging in the air and the spectacle of the seasonal colors blankets the vineyards with robust reds, orange and yellows, while the Giants are rallying in the playoffs and Sunday afternoon football roars in full swing. Along comes the need to cozy up to glowing hearths as we quickly journey towards the holiday season, bringing on the innate craving for savory comfort food. It is almost Pavlovian—when the seasons change, our taste buds scream at us announcing it’s time to get warm and fuzzy and indulge in the flavors of the season. Warms the body and warms the soul and makes the tummy oh so happy! It always happens so fast when the segue from summer into the winter holidays transcends full swing upon us. When I associate fall and comfort food, there is none other than Bob Hurley, one of Napa Valley’s masters of innovative Comfort Food, creating inspired dishes composed from seasonal and regional ingredients, and who delivers like no other. Bob, owner of Hurley’s in Yountville, is an award-winning seasoned chef and a local favorite, well-known, loved and admired by so many in the valley. In wine country, Bob Hurley is a household name, and there are so many who have crossed his path in so many ways during his twenty-six years in the Valley. Long-time philanthropists Bob and his wife Cynthia have given back to the valley abundantly over the years, paying it forward generously through a variety of charitable events and foundations. Bob and Cynthia are finding a little more time on their hands these days as recent empty-nesters, giving them more freedom to enjoy relaxing evenings with friends and family at their inviting home. Their grown children, Seamus and Natalie, have expanded into their own active and adventurous world. Natalie, like her parents, has explored the world internationally, and in addition to graduating from Cal last year and a business certificate program at Stanford, she has developed quite a palate and appreciation for 62 www.nAPAVA L L E Y L I F Emagaz ine.com Bob and Cynthia Hurley Holiday menu: sugar pie pumpkin risotto with huckleberry sauce; steamed clams with chorizo; arugula and endive salad, butternut squash and pear soup photos by KARI RUEL
NVLife_NovDec_2014
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