Local Escapes Meadowood

It’s been a minute or an hour, and the Glass fire left a smudge on the footprint of Meadowood. But the Forbes Five Star Luxury Badge is more than intact, despite a loss of some rooms and its Michelin Restaurant.

The resort has always been nestled into a charming, picturesque valley at the base of the mountains and planted amid olive trees and grape vines. The agriculture harvest is part of the charm, olive oil and vineyard products are sold in the check in gift store. Still 250 acres of charming wine country estate, rows of vines, wooded canyons running to the edge of the foothills.

Pre-fire, Meadowood had 132 rooms and the famed Michelin restaurant, the smaller footprint is quite cozy. No date on groundbreaking to recover the lost acreage, I didn’t feel we were missing out on anything!

Perched below huge rock-studded mountains, foot paths climb above the cottages plunked into the hillside, extraordinary views stretch across the valley, birds soar and the quiet is restful. The property opened three new pools and an outdoor café for summer snacks, The adult pool is just short of Olympic size, has four Cabanas and numerous lounges, a lap fitness pool and a family kiddo pool. The fitness center is massive, has saunas and a steam room and an expanded area for classes.

The Spa – oh my, a haven of relaxation, subtle nature inspired tones, eye catching art, a pulse dropping elegant space with sauna, steam and a couple’s massage space, and outdoor relax corners.

Each guest room has stunning views, splashed with sunshine terraces and sitting areas. Woodland vistas or grapevine views, private terraces open from French doors. There is a great sense of privacy and pampering. Cottage 35 requires a steep set of stairs, but the highest terrace is well worth the trek! Sweet dreams, indeed!

Studios to suites, each are unique. My suite had a sofa bed plopped in front of the fireplace, I offered the King bedroom to my travel pal as I was happy to have housekeeping build a nest of five fluffy down filled toppers on the sofa bed, my standard six pillows with fireplace blazing, it was heaven! Vaulted ceilings with views of the treetops, a veritable bird nest! Awaken to nature and slumber under the stars. Spacious bathrooms with double sinks, a soaking tub to drown in and a spacious shower – easily room for two!

Dining – The Forum. Farm to table experience, the menus honor the land and the wines that surround the estate. A relaxed atmosphere, the dining room has been converted from a tennis court with a soaring canvas awning – floor to ceiling windows let in light from outdoors. Open for breakfast and all-day dining until 10 pm. The menu offered a great selection of salads, meats, and my favorite risotto! The choices for breakfast, lunch, and dinner feature classics and new favorites, along with comfort food, healthy snacks, family-style options and a complete wine list to complement the meal.  Northern California restaurants rarely offer the So Cal special, Huevos Rancheros, it was a yummy breakfast for me, an all-day meal based on the generous proportions!

Staff – beyond gracious, helpful and knowledgeable. Whenever I stay at a property, I ‘take the temperature’ of a property by talking to staff. High turnover translates to underappreciated staff, long term employees translate to the owners are good to staff. I was pleasantly surprised by the staff longevity and one of the Forum servers knew everything about the chef – his history- how he had worked his way up from dishwasher over the years to become the current head chef. What it said to the server is if you put in the work, management will reward you. It’s a hotel story that I enjoy hearing. In 2024, Meadowood announced Chef Alejandro “Ale” Ayala as Executive Chef of Meadowood Napa Valley. With a distinguished career that spans more than three decades at Meadowood, he began as a dishwasher, line cook and now the esteemed chef at Forum.

The Forum for meals and wine tasting, Meadowood

Activities: Yoga classes, hiking on property, biking, Five Plexipave tennis courts are available for leisurely play, while two experienced tennis pros offer private or group lessons.

A tranquil sanctuary offering the best resort and spa and dining experience.

Highly Recommend!

Euphoric Sassy Saffron Champagne Cocktails

Last fall I visited Zahour Saffron, outside of Marrakech and have hoarded the Saffron Bitters, a Big Birthday Celebration was a cause for creating a splashy Cocktail. Don’t take my word for it, when there are Culinary Experts who rave about this small saffron farm. Gordon Ramsey proclaimed Zahour Saffron – Producing some of the highest grade saffron in the world.”

I’m addicted to Moroccan spice souks; actually, any spice vendor is a travel temptation. Saffron is one of Morocco’s leading exports. The Arabs brought Saffron to the kingdom of Morocco around the 10th century. The small farm grows ISO certified Class 1 Saffron, known as red gold, due to the high value.

Saffron is valued for its varied uses – from being a gourmet ingredient to being an aphrodisiac, who knew? Being the most expensive spice in the world, hopefully a small dose will stimulate amour!

A collaboration with Zahour Saffron, there are 135 strands of grade 1 organic saffron in every bottle of the Atlas Gold Bitters. Use in cocktails or enjoy on its own. My Concoction, served UP in a cocktail coupe. Toast the saffron, I had never toasted Saffron, but an online video helped…line a small saucepan with foil, heat the pan until hot, remove from heat, drop in a few threads of saffron, close the foil, and it toasts. Place saffron in mortar & pestle to crush the toasted threads. I placed the saffron in a small silver bowl with spoon, creating a dramatic presentation. Fill coupe with Champagne, dribble in a few drops of Atlas Gold Saffron Bitters into glass and sprinkle toasted saffron to float in center of glass. Sparkling Saffron!

Although it’s grown in only a few regions throughout the country, it’s sold in the spice markets. Taliouine, a little mountain village in the south of Morocco, and at the foot of the Atlas Mountains near Marrakech are two well-known regions where saffron crocuses grow. Taliouine itself is small – just under 6,000 people – but produces more saffron than any other place in Africa. Every November, a festival is held at harvest time and people from around the world come to watch and celebrate.

In Morocco the saffron is harvested between October through December whenever the six-petalled flowers appear. During this time, the local Berber women start picking the flowers at dawn. Picking the flowers in early morning ensures that the unique compounds within the filaments are preserved. The bees love the pollen in the saffron flowers and jostle with the pickers for access to the flowers. Which is why after the stigmas have been removed, the local farm will leave the flowers outside for the bees to collect the remaining pollen.

Highly Recommend Saffron Bitters Champagne Cocktail!