Someone’s in the Kitchen with Dynie by Dynie Sanderson StaKrritchen in the When the opportunity was recently presented to recreate my column, “Someone’s in the Kitchen with Dynie,” a sudden thought occurred to me! With so many amazing celebrity chefs and underground cooks in the Napa Valley, who should I spotlight in the upcoming food issue of Napa Valley Life? In a flash, the choice was vividly clear: We needed a shining star for the article, none other than my good friend Pam Starr. Pam, known for her distinctive Bordeaux-style blends, has been coowner/ winemaker of Crocker Starr since its inception in 1997. Her zest for life translates into her devotion for translating terroir into wine. As she passionately describes her calling into winemaking, “I was simply smitten— the way one is when falling madly in love. Winemaking is mysterious, it’s sexy, it’s magical.” She is truly one of the busiest, most enthusiastic and successful winemakers in the Napa Valley. And did I mention fun, fun, fun and smart, smart, smart, and of course blessed with an impeccable palate? In between doing celebrity wine tastings, food and wine pairings with renowned chefs, hiking with her dog Griffon, winemaker cruises in Europe, motorcycling wine roads with her husband, Norm, walking her vineyards, blending wines, managing a loyal team, creating special events like her annual Carnivus celebration, cycling through France along the Loire River and preparing specialty dinners numerous times during the year, not to mention all of the other commitments that fill her dance card, does she ever stop? She just keeps going and going, and always with her effervescent charm. Among all of her crazy busy days, she does actually take time to relax, and when she does, she can royally throw down a beautiful table of spectacular “yummy” Paminspired creations for her friends and business associates. It is just good fun, good food, good company and a laugh-out-loud real blast. One evening recently Pam invited us to come on over for dinner. She was testing out a rib recipe for a celebrity rib cook-off, and we couldn’t turn that down. We could very well be indulging in the winning recipe of the competition, not to mention it’s always great company hanging out with Pam and Norm. She was preparing what she described as very special innovative ribs in which the recipe was in test mode for an upcoming cooking competition in Florida. Of course we gladly volunteered to be the guinea pigs for the evening’s rib recipe tasting. These ribs were surely winners in our rib taste-off. It was evident that the same enthusiasm she puts forth in her winemaking animates her vivacious entertaining and “just-for-fun” menus. 20 www. n A PAVA L L E Y L I F Emagaz ine .com Winemaker whips up some delicious ribs Pam Starr
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