In a town that is becoming increasingly famous for its world-class cuisine, the immensely talented husband-wife team of Didier Lenders and Pilar Sanchez are responsible for Pilar, one of Napa’s best and most popular restaurants. Beginning with a degree in Hotel & Restaurant Management and Culinary Arts from Oxnard College, Pilar moved on to stints at several Bay Area restaurants, including the legendary Ernies in San Francisco, where she met Didier, who was working under Chef Alain Rondelli. The pair subsequently moved to Paris and opened Café del Sol to rave reviews.

Their return to the United States was prompted by Didier being hired as Executive Sous Chef, and later Executive Chef at Meadowood Napa Valley, a job which lasted nine years and included being in charge of the annual 4000-plate Napa Valley Wine Auction dinner. Pilar was also involved with this prestigious event, serving as both Culinary Chair and Grand Master Chef. Phelps Preferred Present your Phelps Preferred membership card at PILAR and receive complimentary corkage for any Phelps wine you bring into the restaurant during the month of June, 2007.

Dungeness Crab Cake
English pea and mint coulis, pea shoot salad, preserved Meyer lemon

Jamon Serrano
Spanish ham plate with picholine olives and Manchego cheese, dried figs

Escarole Salad
Granny Smith apples, grapes, candied walnuts, Maytag blue cheese, golden balsamic vinaigrette

Grilled Radicchio Salad
Balsamic poached dried cherries, Parmigiano Reggiano, applewood smoked bacon vinaigrette

Lamb Lasagna
Rustichella d’Abruzzo pasta, ricotta and crezcenza cheeses from Bellwether Farm, tomato sauce

NZ Venison Flank Steak
Sweet potato and yam “risotto”, wild huckleberry sauce

Petrale Sole Filet
Sauteed Swiss chard, sauce Grenobloise (croutons, capers, lemon, parsley, extra virgin olive oil)

Carnaroli Rice Pudding With Wine-

Poached Raisins

Recommended wine: Joseph Phelps 2005 Eisrébe.

“This is a rustic, homey recipe reminiscent of the pudding my mother used to make. It is very popular at the restaurant.”
Pilar Sanchez.

Ingredients:
Poached Raisins
2 cups white wine, 1 cup sugar, 1 cup golden raisins

Rice Pudding
2 cups Carnaroli rice (see Note), 6 cups water, 1/2 cup sugar, 1 quart whole milk + up to 2 cups additional whole milk, 1 vanilla bean (split)

Creme Anglaise
3/4 cup milk, 1/2 vanilla bean (split), 4 large egg yolks, 1/3 cup sugar

Instructions:
For the raisins: Place all the ingredients in a saucepan over very low heat and cook until the wine has reduced to a syrup, about 30 to 45 minutes. Set aside.

For the pudding: Combine the rice and water in a saucepan and bring to a boil over medium to high heat. Reduce to a simmer and cook, stirring occasionally, for 10 minutes. Drain.

Return the blanched rice to the saucepan. Add the sugar, the quart of milk and the vanilla bean. Cook over low to medium heat, stirring occasionally, until most of the milk is absorbed and the rice is tender, about 30 to 35 minutes. Let cool.

For the creme anglaise: Pour the milk into a small saucepan, add the vanilla bean and scald over low to medium heat.

Whisk together the egg yolks and sugar. Slowly add small amounts of warm milk to the yolk mixture, being careful not to cook the eggs. When half of the milk has been added and it is properly tempered, pour the mixture into the remaining milk. Cook over low heat, stirring occasionally, for about 10 to 15 minutes.

The sauce should thicken slightly. Cool over an ice bath.

Stir the cooled creme anglaise into the pudding and refrigerate until cold, several hours or overnight. To serve, thin the pudding by adding the remaining milk, a little at a time, until the mixture reaches a broth pudding-like consistency.

Serve with the poached raisins and their syrup. May be served chilled or reheated in a microwave. Be sure to add extra mil to thin it to an almost broth consistency. Serves 10

Note: Carnaroli rice is an Italian short-grain rice available at specialty markets such as Whole Foods. You can also use Italian varieties like Baldo or Arborio. If using Arborio, blanch it over low heat for 20 minutes instead of just 10.

Per Serving: 450 calories, 9 g protein, 81 g carbohydrates, 8 g fat (4 g saturated), 107 mg cholesterol, 88 mg sodium.