Cooking Gourmet Meals on the Road: Italian Chef Explores Napa Valley in a Grech RV

Join us on a culinary journey like no other as renowned Italian Chef Anthony brings his expertise from the bustling food scene of Italy to the serene vineyards of Napa Valley, California. In this episode of Grech RV, we embark on a gastronomic adventure that proves luxury travel and gourmet cooking can seamlessly blend in the comfort of a Grech RV.

With over 22 years of culinary experience, Chef Anthony has honed his skills across various regions of Italy, mastering the art of traditional Venetian seafood specialties and Veneto cuisine. Mentored by esteemed chefs such as Valerio Miola and Nico Pretin, Chef Anthony seamlessly combines tradition with innovation in every dish he creates.

Our journey begins at a vibrant farmers market, where Chef Anthony handpicks the freshest local ingredients, showcasing his commitment to quality and authenticity. From there, we venture into the heart of Napa Valley, stopping by a quaint grocery store to gather the remaining components for our culinary masterpiece.

But the highlight of our expedition awaits at Fluery Estate Winery, where breathtaking vineyard views set the stage for an unforgettable wine tasting experience. We extend our heartfelt gratitude to Fluery Estate Winery for graciously hosting us amidst their picturesque vineyards, enhancing our culinary adventure with their exquisite wines and warm hospitality. Chef Anthony demonstrates the culinary prowess that has enchanted guests from the shores of Italy to the decks of luxury cruise ships.

Equipped with a fully-functional kitchen in our Grech RV, Chef Anthony transforms the finest ingredients into a gourmet feast, proving that culinary excellence knows no bounds—even on the open road. Joined by friends amidst the vineyard’s splendor, we savor each delectable bite, sipping on exquisite wines and relishing in the magic of Chef Anthony’s creations.

Prepare to be inspired as we redefine the possibilities of RV travel and culinary exploration. Join us on this unforgettable journey where luxury meets gastronomy, and every mile traveled is a culinary adventure waiting to unfold.

Learn More about Chef Anthony: https://www.TheItalianElixir.com/
Discover the essence of Italian cuisine with our culinary tours, private dining, catering, luxury chalets, and cooking classes. Join us in Italy for an unforgettable food and wine experience, welcoming guests worldwide.

Learn More about Fleury Estate Winery: https://www.fleurywinery.com/

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Contact Grech RV: https://grechrv.com/contact-us/

Ciao shanon here from the Italian Elixir and I’m thrilled to welcome you to a truly special episode with gr RV our first stop a sharming farmers market in NAA Valley California selecting the freshest ingredients then it’s off to flurry Estate Winery where we’ll craft a sous lunch in the confines of luxury gr

RV join us as we blend GMA dining with a three of luxury travel good morning this is Chef Anthony of the Italian Ed here and we are here in this beautiful country Napa Valley in the town of s Helena we’re here through these nice wi vineard that are ready to

Harvest and going through to Farmers Market to buy some good stuff and make it a wonderful lunch our day start here in this beautiful farmers market and let’s get some good stuff to cook today follow me okay we have some great figs here to do some appe to start our our cooking lunch

Today so let’s start with this can can I have this please can I have one of these as well good uh let me check what this one is nice and Put those next to that there you go thanks guys thank you we do some brusa with this nice arum tomato and let’s check what we can do maybe this one Too nice m good oh we get to so they can fit and stay yeah perfect let’s go here we go we got our Fresh Products from Farmers Market we stor in our freight and going next to the grocery store from some nice fish and meat for our lunch let’s Go we keep our products fresh in the fridge and then we’ll ARR them before start cooking everything properly let’s close the fridge and secure it before start driving Right here we go we arrive in the our grocery store in Sant Elena to get our fish meat and other ingredients for our cooking today so let’s go can I have some gual yeah thank you yeah can I have two slice of this um yeah uh this one and this

One thank you can I have two pieces of this please you want two pieces yeah the two small one the back on the back we got some um high high yell tuna to make uh some uh Tatar then another one we can make a steak marinated with some soya

Sauce and some herbs so that will be our plan for our piscatarian today but as she may like also some oysters we get also some this oyster here yes should be good ones we do a nice marination or something else that I have in mind or some oysters can I have

Six of these one on the top just whenever you get wherever you’re going come yeah yeah of course thank you have a good day we have time here for our meat and some oregano ton and probably some Sage yes we have Sage very good some baby Springs yeah you see in the plastic

They hold in better they don’t get flash so the quality will be much yep same so dop certification you check from this logo that is find in all all European dop product that means domination of certification of origin so with this logo we are sure that you get

An original product from Europe in this case Italy some Marano tomato both of them very very very good quality we got that b so we can check it Out we’re getting some mushrooms to make um our main por with the PTO mushroom forto and we going to clean them and make our beefo then with the got some chant mushrooms that should be wi one the are white so we’re good use them now is the

Season of these champ mushrooms they can get we find them for the forest they can be grow bread for our brcas too so look let see nice good one wow we have nice cheeses here we P cheese from Italy and let’s check the product that you see the dop certification that means this

Original from Europe in this case Italy pese made in p River Region where this River the name of the river is called p is from my region venito and when the river go through all that factory can call their cheese P not everywhere else in Italy or in the

World so we get one of this all right we see let’s check this one the wheel so you see his arano R all the wheels of the cheese are stamped in this way and here there have a number of certification and usually we don’t see this wheel because little one because

They have also the stand here all right so yeah you got this maybe we find more on the way you see we have the wheel here of Paroo do origin of control see from authorization and uh certification and must be always product of Italy guys don’t forget

That and we are good to go all right let’s keep it we’re here in beautiful s Helena driving our beautiful RV from gr Motors and till to the next stop that is be is going to be a little grocery store and then we drive to our Winery we

Drive out to our Winery start making some food yeah beautiful we just left Sant Elena and we are going to our Winery FL Winery having a visit of this beautiful estate and then cooking some lunch that is time Right here we go reaching 30 Winery and we have Arrived Brian I see you here almost time for harvesting so so tell me a little bit about your process how you making your wines and what is the difference maybe with the the other wineries I I I love talking about that cuz uh it’s kind of the Iron Chef analogy which is you

Know you give everybody the same ingredients and they’re going to have a different approach to what they’re going to do but uh kind of our school of thought has been we don’t really Crush The Grapes we do what we call a whole Berry fermentation so we remove the

Berries are the grapes from um the stems and we uh we get them into a tank and then we do uh kind of an extended couple day sold uh cold soak and so we we cold soak that and and and then we basically as we say cut it loose and we ferment

The grapes and and get it going and um then we do a standard fermentation um but we’ll add depending on the the Vintage uh the year and the grape and the vineyard we would do an extended mation to get a little more extraction from the Skins um and then we

Would from there barrel down what we call freerun um we would take the skins or the mus and we would do a very light press and use a little bit of that in some of our other wines uh but our Reserve wines are always the free run

That comes right out of the tank and that is uh that is filtered right through the uh screen and um and then we use 100% French Oak um and uh we don’t use all new Oak but I’d say we probably use 80% new Oak um and then we would we

Do a little uh a little longer Barrel aging most people will do 18 to maybe 24 months and depending on the year we’ll do 24 to maybe 28 months um and every year is different you really evaluate kind of month by month um but uh we’ve

Kind of settled into the process and the technique that we feel makes the style of lines that we’re proud of yeah that looks great well thank you very much I’m here today with Brian furry at Fury Estate Winery and we are here to speak about his wines thank you pleasure Chef

Appreciate uh the introduction uh well we’re here in Napa Valley in Rutherford uh middle of harvest and we’re thrilled to be with Chef Anthony and the the team at Gretch Motors and uh we’re just excited to talk about our wines and what we have today is we’re showing you our lineup we have

Three distinct Vineyards um the wineries here in Rutherford and we have wines that are Savon Blanc we have a few cabs and we have some Blends um I’m very into what I call 100% Cabernet wines so from our three different Vineyards um we actually have four different 100% cabs our second

Vineyard is up at our Ranch in St helina and that is is from 880 ft up to 1,000 ft we have two Cabernet and we have a Bordeaux blend called Pasion which is a really beautiful layered U Bordeaux blend and then at the very top of the

Valley we have our H Mountain Vineyard we have 100% cab and we also have a blend we call bdx which is a blend of Cabernet Merlo and cab Fran we think you’d love them all we have a fun series called the salutation series if you’re looking for a unique gift it says thank

You on one of the bottles the other one says happy birthday and the other one says congratulations so we’d love to have you visit flurry Estate Winery anytime you’re in town yeah congratulations thank you so and what about dessert wines if I have to Ser to

My guest some dessert wine do you have any we absolutely do we love the the dessert wine of Port so we make a a dessert wine that is a port-based wine and we’d uh very proud of how it’s turned out and uh we think you’d all

Enjoy it very much yeah and uh I see this is 2005 for that’s it’s a vintage age three years in the barrel and it’s a vintage port yeah I would love to share some of our Wines in the barrel they’re young but I would love to have you

Experience a young cabernet from Napa Valley of course why not let’s try it let’s Go Thanks Yes here you go beautiful Cabernet it’s a baby and it come S very nice perfect I’m sure it’s going to come a great wine thousand bottle of wine thank you very much fantastic so now we’re ready to go make some food and pair from um flurry Winery some great wines for our guest follow me hi guys this is Chef Anthony from the

Italian egg Desir here to cook our meal today in gr RV so we have our induction our sink our little oven convection oven microwave or our shelves are well furnished with everything we need and something may flip also because during traveling is normal all right so we had some pasta some fruits some

Ingredients some salt pepper and we store everything in this shelves plates dishes and here we have our pots we have our pots got nice and ready with our leads in this section here I set up knifes some um cooking um uh instruments that I’m going to use and also in these

Other two drawers cooking tools and here some bags some um yeah different kind of bags aluminum foil wrap foil so we have everything ready let’s start putting on our induction very very easy power on and then we just give power we put maximum power we have to boil some water and see

How the long will take I want to have some ingredients here we have some mushrooms and some other mushrooms here that we going to be our chant that we bought today we have some PTO Bell mushrooms and we start now slowly start our cooking process cleaning preparing

Everything ready to make the meal for our guest we going to just wash fast they are almost clean so you can see just a quick wash we have to just cut by hand there is a little bit of dirt and we are done Chantel we cut like

This before boiling so how we do the Chantel we boil around 3 4 minutes and then we going to sauté with the some garlic and some olive oil salt and pepper and then we do a mix mushroom spot uh we have chandad we have also these other mushrooms so we do a nice

Mix then we’re going to serve the first dish with some nice cheese and Penta that will be our first antipasti the appetizer let’s say the starter but before that we’ll prepare prepare a quick bites like uh uh antiac with some uh sausage I mean some salami some nice cheese Italian

Cheese and then some figs that we bought and maybe we prepare a fast brusa as well just to start and then the other dish now we have also these other mushroom so this the first one let’s talk about like we said when we buy bought them these are wild mushrooms

From the forest these are farm grown mushroom so always these are better but to make a little mix always we can work in that way we are going to uh boil all the mushroom together and then bring to S them nice ptoo mushrooms we bought today we clean

Them by removing the skin removing the dark part here we’re going to use to make make our main course with the beef tenderloin and the tuna in our storage we have our Ching boards that we can just cut our mushrooms now so as Our yeah working place right we get our knife we cut in this way all right we can use this later and discard the rest we nice and clean our PTO crap right we have the other one all right so we have our clean PTO start slicing this

Way right nice and thick and we’re going to sear it on the pan later on so we check our is almost boiling as soon boil we get the mushrooms and we uh keep cooking for around 3 minutes yeah 3 4 minutes let’s see so we have our water Bo we put our

Mushrooms we put the mushrooms like this to boil for around 3 minutes that we clean before and then what we do we wait 3 4 minutes and then we just strain put on the side keep uh on the side and then we uh sort that with salt and pepper we can put some

Salt now here like rock salt I like because this will give a little bit flavor inside the mushroom and not weit to um to put the salt later just to give the first yeah you know taste and what I love also to make um when I do the

Mushroom is to put a little bay leaves on the pot so let’s get the bay leaves we had here in the farm some bay leaves we just grab we just wash it and and we just put two little bay leaves or the mushrooms not not much just for little

Extra taste all right so that’s it then we cover will be very very soon all right so let’s get some ingredients for our our anti Paso we got the Salam Felino olives our cheese so we have our cheese here the P cheese and the picino with Pacho cheese let’s get roll with

Our uh antias sers get a little bit of Olives all together we just marinate with some olive oil we put on so we have this beautiful olive oil prepared from the flurry Estate Winery and what’re using is oil to cook and make our salt so just

Some olive oil to marinate and then we pour in our thish thin slice and we store back in the fridge right is our pavese that we poke about early the store to keep the food ready maybe we can hold also in the fridge before doing the preparation and our antipasto

Tray see the working place is very nice composed you can just go and pick up what you need is everything handy very nice setup and yeah I love it perfect so we count the boiling moment of the water to give 3 minutes so not 3 minutes the moment we drop in the

Water 3 minutes from the moment water start start boiling our figs we bought today right so we just clean them and we don’t going to make some picino cheese and figs right see this too soft not good all right you see that is nicer yeah so I’m a chef professional

Chef I want a little bit of perfection so but you can use it how you like it better guys another thing is that I maybe making a little bit complicated thish today but the van is very very nice made you can do your everyday dishit that you used to do little

Preparation a little bit more longer as soon you have time use induction use little bit the oven so it’s not problem at all to make very nice dishes also a chef also can work in the van so let’s cut our picino cheese with pistacho pistach in Italiano we say

Pisto all right and we’re going to use with our fix all right so our mushrooms are ready and the water we just drain and later we’ll clean I wash it and rinse it and now I’m just drying from the water and put the heat on one

More time all right heat on you make it hot very hot we put our olive oil and then we put some garlic crush it we can also help to crush but uh in The Chopping board or by hand and we put two cloves of garlic garlic on the pan it’s

Important that we don’t put we don’t chop the garlic but just crush a little bit so we need little flavor of garlic but we don’t know to we don’t need the garlic to overpow our meal all right so we are here the Dy will take flavor into

The oil and meantime we make sure we Rin well from the water our mushrooms all right pepper and salt Pepper we cook for four or five minutes till uh the mushroom still getting nice and crunchy important that all the water evaporate so the flavor of mushroom get reducted to the this quantity of mushroom we have so more water go away more they will taste better all right I

Want to mention one more thing so we are here in the Napa Valley and is very nice and hot outside but with our our conditioning coming here is not too hard so it’s not going to hurt your neck or something because it’s going on the top

But you feel all the time this fresh air from one side and having the door open we have so all the the cooking uh evaporation will go outside without a problem the just I want to make that part time this will cook we going to prepare the pinka so salt olive

Oil and nothing else pug like they claim Brand number one in Italy but that is true easy and fast otherwise the poent will need around 40 minutes to cook going to open some oyers for her today move it and yep they they are closed like this like seal because they are

Alive and when you open you see that they are nice juicy they move and then we just give a nice wash fast clean them we’re going to serve right away they were in the fridge so fresh but we don’t have ice today so we just serve straight and in this case with some

Dragon fruits nice greens here use we put our oysters all right so black pepper dragon fruit on the top so it would be nice the two flavors to combine together and have a taste of the dragon fruit with our oyster so this is ready to go dish now put little

Bit so I’m going by eye but on the box are the instruction to tell us the quantity of water and poent we have to mix together so asum start boiling and thickening we put in the low heat Penta that is nice and thick ready we cook three four my minutes low steam

We can keep there also longer is ready to cut some bread to make the it ready we can just make it nice and crispy using our oven here we have our platter here to make p and we close it okay we have our oven here we have different uh convention broid grill dry

Hydration air fry the fro po so microwave combined to convention oven in this case we going to make nice and crispy our brusketa and we can use maybe the pizza function we have pizza here so we just put start and we can check little bit in 5

Minutes because it’s going to use the convection bread we come back in 5 minutes to check doing some Brita we say very nice this tomato we bought today we put some garlic not much half garlic just to give flavor flurry State Wier Oil with salt and Pepper and then we going to have some basil so just a moment all right we have some baes from our garden here nice quick wash I start already feeling the brusa the bread getting nice and ready so we’re going to take out took five 4 minutes for our brusa to be ready

The bread I’m I’m talking about so See nice and crunchy so good way we serve it in you know a chopping and wood tray nice way to present some fix we say we open like this and we put our peino cheese and we make like a sandwich of yep Pino Baco cheese and in this corner here we can put

Some nice salami baves so we’re ready to serve our first antias we’re ready with our our anti pasor Italiana my way in beautiful Napa Valley at um Fury Estate Winery let’s go here we are guys with our antio Italiana twist my arm cheese figs and picino cheese some Felino salami and

Some olives olive oils olives and Enjoy all right then so some oysters here breads with the black pepper and some dragon fruits beautiful yes wow and enjoy that looks amazing thank you you’re welcome and let’s cheers with this beautiful s blank delicious all right we plating our Penta now with mushrooms to itat together of these nice mushrooms to Garnish so now in Europe I guess also here in US is the time of mushroom so that’s why I wanted to make the dishes today is a season of mushrooms so we make the dishes with a mushroom all right land some fresh and nice wild Chantels and some mixed mushrooms cooked together

Started with penta some parsel on the top black pepper enjoy salute Olive oil garlic and salt and Pepper our but mushrooms are almost ready beef tenderloin salt nice pepper and I’m going to get some nice time to season them more so getting in my Fridge just nice time nice rare hot pan we turn one more time and check Out so we have two beig in the long and for our lady a tuna Steak these a yellow Pink Tuna Make it nice and rare see this Side right we played the mushrooms the PTO our beef a little bit more PTO and another slice of beef and L knives olive oil on the top black pepper and our dish is ready all right Yeah Nice and rare olive oil how is going by the way well my yes think I need more thank you beef Ander loin PTO mushrooms here we go all right feel fantastic yes simple for our van that give the opportunity to cook and go around the world andjoy the best right how else we

Can make it we can’t wow beautiful salute Cheers Chef how are you enjoying cooking in the van oh was a great wonderful I’m getting use more and more as soon I set up all my stuff my pants my uh groceries the Freez works perfectly so a nice experience to to um go ahead and repeat

More and more so that’s the great maybe we coming more often in Fury Winery right so Grao Has been a nice beautiful amazing experience especially being able on driving a rich RV like a wonderful wonderful experience we had a great day yesterday day going through the wineries grocery shop Farmers Market we make amazing meal and was very nice cooking on the frch every

One as in the end we had all comfort to prepare a meal for four people was um everything handy everything work work very well enough storage for our groceries and fresh food enough storage for our pants and cooking equipment and yeah excited in this new adventure being able by traveling and

Maybe doing my job as a chef also in a new way so a new way delivering memorable experiences I have been working like a chef for more of 25 years lot of restaurants also abroad last experience has been with Disney chis line As a head chef for six years and now with the

Italian Elixir uh my brand that uh I started 2019 doing private events CA Chalet cathering of chales vas and also following the guest where they are in their destinations I see also using the RV from gr Motors in this way traveling to guest but also maybe welcoming them and creating custom

Itinerary where we stop where we cook we go to wineries we taste their wines see the differences from region to region that can be also here in uh California but one day maybe soon also in Italy so that will be a great experience for my guest and also a new idea of

Um uh RV Enthusiast how they can travel and also abroad in this case also traveling Italy with a van Great Van like this so we have very very a lot of nice thoughts nice ideas coming how to make people use on the best way their runs we’re driving now through Napa reaching

Silverado Resorts meeting uh my next event for some great people that I knew this year in Italy they come visit me uh touring the proo hills and now we going to make a surprise event for them in NAA so they don’t know that the chef from Italy on

Board of BR RV van coming in to cook for that this case is a larger group when the 10 people so will cook uh in their uh house these little roads remind me a little the tany right beautiful yeah we are in Silverado Community House Community here so beautiful Golf Land Fields beautiful Green in this beautiful region so very Excited