Paul Franson, Taste of the Valley: Huckleberry’s is open | Food columnists

PAUL FRANCON

Huckleberry’s Cafe and Restaurant is open in the former Denny’s location on Soscol and Imola Avenues in Napa. It serves breakfast and lunch daily from 07:00 to 15:00.

The small chain says it specializes in Southern cuisine with a California twist, including dishes inspired by New Orleans favorites.

Online menus do not include prices but include calories:

— “Mardi Gras” donuts on a cream filling with blueberry, strawberry and peach filling sprinkled with powdered sugar. 1,034 calories (In New Orleans donuts are served with powdered sugar. Period. And it’s an everyday dish, not just for Mardi Gras.)

— Fried green tomatoes with spicy ranch dressing, 778 calories

— Chicken and waffles (with eggs), 1,140 calories (a dish invented in Brooklyn apparently; I’ve never met a southerner who had it in his youth)

— Fried chicken steak, 1,196 calories; Texas version of wiener schnitzel created by Germans who couldn’t find veal

People also read…

— “Benedicts” style but not classic; about 1,000 calories

— Fried catfish, 1,556 calories

— Po’ Boy Shrimp, 1,342 calories

Huckleberry Breakfast and Lunch, 1000 Imola Ave., Napa, www.huckleberrys.com707-666-2537

Big Ranch Farm and Nursery Closing

Mark and Teresa Haberger are closing their Big Ranch Farms farm and nursery just north of Trancas Street to try retirement.

They used to be at the farmers market, but a few years ago they limited their business to their own farm.

They will have a last exceptional sale this weekend, from Friday June 10th to Sunday June 12th.

2046 Big Ranch Road, Napa, www.bigranchfarms.com

A Filipino food truck

Cooked by Gio (CBG) is a family restaurant business in American Canyon with a food truck that often parks at 1700 Soscol Ave.

It was started in 2020 by Gio Ivan, who moved to his family’s home in the Philippines in 1999 to soak up the culture. He fell in love with street food and learned to cook from his Filipino mother.

Among its offerings are rice plates with sisig pork, sisig leehan tofu, kawali chicken and barbecue as well as snacks of mini mom pies, pan de menudo, lumpia, garlic mani and candy glazes.

His website is www.cookedbygio.com.

You can also find Filipino food at Crave Café and street fairs in American Canyon, which has a large Filipino-American population.

Kitchen door opens Thursday

It’s been more than a year since it closed at the Oxbow Public Market, but the Kitchen Door restaurant will open Thursday in its new location on First Street Napa.

Chef Todd Humphries’ casual eclectic menu includes international foods like banh mi ($18.50) as well as pizza/flatbreads, appetizers and comfort food like a cheeseburger ($18.95), a chicken dinner ($26.75), Korean ribs ($33) and New York strip loin ($45). It offers a children’s menu and gluten-free, vegetarian and vegan options.

It has indoor and outdoor seating and a full bar program.

It is open Monday to Thursday from 11:30 a.m. to 9 p.m., Friday and Saturday until 10 p.m. and Sunday until 9 p.m. Closed on Tuesdays.

Kitchen Door, 1300 First St., Suite 272, Napa; www.KitchenDoorNapa.com

Frog’s Leap’s Peach Festival

After a two-year hiatus, Frog’s Leap Winery’s Peach Festival will return Saturday, August 6, from noon to 4 p.m.

PeachFest is the winery’s celebration of summer, done up in the style of a country fair.

At Frog’s Leap, peaches are the second largest crop behind grapes.

Celebrate the peach harvest with live music, food trucks, wine tasting in the library with John Williams, freshly picked peaches, wagon rides, puppet theater, meet the owls, entertainment kid friendly, artisan ice cream and good vibes.

Tickets are $135, $25 for those under 21. Admission is free for children 3 and under.

Frog’s Leap Winery, 8815 Conn Creek Road, Rutherford, www.frogsleap.com707-963-4704

Father’s Day at Truss

The Four Seasons Resort and Residences Napa Valley in Calistoga will kick off the summer season — and celebrate Father’s Day — with a weekend of cookouts and barbecues June 18-19.

It features Jack Arnold, a Big Green Egg barbecue specialist and pit master, who will give demonstrations and collaborate on a special menu with the culinary team at TRUSS Restaurant + Bar.

The menu, served family-style, includes sausages and pretzels, grilled vegetable salad, Wagyu beef, lobster mac and cheese, pork chops, corn on the cob, summer squash, salad cabbage curry and cornbread with jalapeño. Desserts include fresh summer glazed and grilled peaches and strawberry shortcake.

Frank Family Vineyards and Elusa Winery, which is on the Four Seasons property, will offer a selection of their wines.

Tickets are $125 per person or $55 per person 12 and under. Seats can be reserved between 11 a.m. and 4 p.m. through OpenTable or by calling 707-709-2100.

Paul Franson publishes the weekly NapaLife newsletter. See www.napalife.com. Request a copy from [email protected] Paul joins Barry Martin for Wine Country Live Thursday around 7:30 a.m. on KVYN 99.3 FM or www.kvyn.com to talk about what’s happening in food and wine in Napa Valley

Elisha A. Tilghman