San Juan to San Juan

San Juan, Puerto Rico to San Juan, Puerto Rico
7 Days - Silver Cloud - Voyage 1007

March 17 - 24, 2010

Read about the Silversea experience

I invite you to join me aboard the Silver Cloud for a Spring 2010 voyage among the exotic and hard to reach ports in the deep Caribbean.  Our Ports of Call include Antigua, Bequia, Castries, Gustavia and Spanish Town in Virgin Gorda.

I’ll be joined with my friends James Hall and Anne Moses of Patz & Hall Wine Company and we’ll sail along with you March 17 through March 24 on this dreamy seven-night, full-circle voyage from San Juan, Puerto Rico. Together we will be offering complimentary wine and food pairings and tastings, Winemaker Dinners and talks and demonstrations featuring my recipes and some of their fantastic single-vineyard wines.

In the Silversea tradition, all staterooms are suites with a sitting area featuring large windows that bring the glorious scenery indoors. Most suites have private decks on which you may sit with a book and a glass of local wine and watch the Caribbean drift by. Once aboard, all meals, beverages, (wine, champagne, spirits) activities, and gratuities are included, with the exception of the small private dining room and a reserve wine cellar. Without question, this is a very relaxing way to travel.

  Auberge du Soleil and Silversea share the privilege and prestige of Relais & Chateaux membership. Renown for its service and the intimate scale of its fleet, Silversea is Relais’ exclusive cruise line and the Silver Cloud hosts no more than 296 fortunate international guests aboard.

The beginning rate for this seven-day cruise is $2,638 per person. This special pricing represents a 60% savings over the published fares, and if you book soon, we will be able to offer you complimentary Economy air or Discounted Business Class.  Port charges and handling are another $100 per person. Reasonable fees will accompany most shore excursions.

I’ll hope to set sail with you in spring 2010. For more details kindly call Michael Mastrocola at 831-659-0151.

Kind regards,                                                               

Robert Curry
Executive Chef
Auberge du Soleil Napa Valley

Robert Curry
Executive Chef, Auberge du Soleil

As Executive Chef of Auberge du Soleil, Robert Curry oversees all culinary aspects of the renowned Napa Valley inn and landmark restaurant, which celebrated its 25th anniversary in April 2006.

Curry’s menu reflects his extensive experience in the traditions of both Napa Valley and France, which continue to inspire the cuisine at Auberge du Soleil.  His signature dishes include: White Corn Soup with Seared Scallops in a Prosciutto Emulsion; Skatewing, Chorizo Stuffed Squash Blossom and Pipérade in a Saffron Emulsion; Olive Oil Poached Sea Bream, Boulangére Potatoes and Salsify in a Red Wine Sauce; and Liberty Farm Duck, Cherry Tapenade with Orange Couscous and Almonds in a Fig Sauce.

Curry brings to the Auberge a passion for Wine Country cuisine cultivated at award-winning restaurants in the Valley, on both coasts and in Europe.  Prior to joining Auberge du Soleil in spring of 2005, he served as Executive Chef at the Wine Spectator Greystone Restaurant at the Culinary Institute of America in St. Helena, Calif.  There, his menus showcased ingredients harvested daily from Greystone’s own organic garden and the bounty of local and farmers and purveyors.  Prior to that, he launched the Flying Fish Café, the fine-dining seafood restaurant at the Walt Disney World Resort in Orlando, Fla.  Curry earlier made a name for himself among Northern California food lovers during his eight years at Domaine Chandon in Yountville, Calif., first serving as Executive Sous Chef under Philippe Jeanty, ultimately succeeding him as Executive Chef.

A native of Los Angeles, Curry began his culinary career there in 1986 at Ma Cuisine, Wolfgang Puck and Patrick Terrail’s cooking school, during which time he received his degree from the Culinary Institute of America, Hyde Park, N.Y.  Following graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant.  In the late ‘90s, he traveled the world to study cuisine, working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris; with Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, France; and in Paris at the two-star Michel Rostang.

About Auberge Resorts

Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience.  Among the distinctive properties are Auberge du Soleil, Napa Valley; Esperanza, Cabo San Lucas; Calistoga Ranch, Napa Valley; The Inn at Palmetto Bluff, South Carolina; Encantado, Santa Fe; Rancho Valencia Resort and Spa, Rancho Santa Fe, Calif. and Pond Bay opening in December on the island of St. John in the U.S. Virgin Islands, with several others currently in development.  While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service.  For more information about Auberge Resorts, please visit www.aubergeresorts.com.

About Patz & Hall

The seeds for Patz & Hall were planted in the 1980s when assistant winemaker James Hall and national sales manager Donald Patz struck up a close friendship while working together at Flora Springs Winery and Vineyards. The two discovered a mutual enthusiasm for a rich and compelling style of wine made by applying traditional winemaking techniques to fruit from elite, small vineyards. Inspired to combine their winemaking and sales talents, James and Donald joined with partners Anne Moses and Heather Patz, to establish Patz & Hall in 1988.

To achieve their goal of crafting exceptional limited-production wines, the four founders have each focused their specialized knowledge, expertise and daily attention to different areas of the winery's operations. This integrated, hands-on approach, along with a commitment to developing close personal relationships with a handful of California 's finest growers, has become the cornerstone of the winery's success—allowing Patz & Hall to continually realize the highest levels of quality and consistency.

James Hall
Founder, Winemaker

For two decades, founder and winemaker James Hall has guided the Patz & Hall winemaking program, instilling it with his own boldness, imagination and trademark perfectionism. Combining a belief in great viticulture, traditional winemaking practices, and the judicious use of innovative techniques, James has earned a reputation for crafting dramatic benchmark Chardonnays and Pinot Noirs that balance vibrant power with vineyard-inspired depth and sophistication.

The son of an English professor, who was also a wine enthusiast, James developed an early appreciation for fine wine during travels with his family to Europe in the late 1960s. While studying liberal arts at the University of California, Santa Cruz, James met Anne Moses, and together the two began exploring their shared interest in wine. Though not part of his curriculum, James started studying winemaking textbooks in his spare time. Inspired, he transferred to the University of California, Davis, to study viticulture and enology. Eager to experience the hands-on work of winemaking, James took his first winery job at Felton-Empire in 1981, where he was able to learn from renowned winemakers Leo McCloskey and Patrick Mahaney. “Leo was the scientist, obsessed with unraveling the mysteries of wine, Pat was the craftsman, meticulously working with the raw materials. It was a remarkable experience learning these complementary approaches.”

In 1983, James joined Napa Valley’s Flora Springs Winery and Vineyards as assistant winemaker. There, he spent four years developing his expertise crafting barrelfermented, small-lot Chardonnays. While at Flora Springs, James struck up a close friendship with sales manager Donald Patz, and the two soon discovered that they shared a similar philosophical approach to wine and winemaking. In the spring of 1988, while working as the winemaker and estate manager for Honig Winery, James teamed up with Donald and Heather Patz, and Anne Moses to make and release Patz & Hall’s inaugural Napa Valley Chardonnay.

As Patz & Hall’s winemaker for nearly 20 years, James has built lasting relationships with such renowned growers as Larry Hyde, Charlie and Bud Chenoweth, Gary Pisoni and Lee Martinelli to create an acclaimed portfolio of single-vineyard wines. At the same time, he has designed and implemented cutting-edge equipment and procedures, including a custom punch-over device, in an effort to constantly enhance quality. A master of his craft, and a widely respected veteran winemaker, James is regularly asked to speak about artisan winemaking.

Anne Moses
Founder, California Sales & Marketing

Anne Moses brings a unique perspective to the sales and marketing of Patz & Hall wines in California. As a gifted enologist, who has spent nearly two decades helping to craft Patz & Hall’s acclaimed portfolio of Chardonnays and Pinot Noirs, and as the winery’s president from 1988 until 2005, Anne possesses an intimate understanding of the many details that have shaped Patz & Hall’s success.

Born and raised in California, Anne discovered her passion for wine while studying at the University of California, Santa Cruz, where she met fellow wine enthusiast James Hall. Together, the two each pursued their shared interest, with Anne taking classes in enology and viticulture at the University of California, Davis, before returning to Santa Cruz to complete her degree in biology. After graduation, Anne became the enologist for Far Niente, where she began refining her skills working with premium Chardonnay fruit. This exposure to high-end Chardonnay continued when Anne joined the Spring Mountain winemaking team in 1985. Later her skill set expanded to include Pinot Noir in her role as enologist for Marimar Torres Estate. In 1994, Anne was appointed enologist for Cain Vineyard & Winery where she worked closely with winemaker and general manager Chris Howell. Anne soon became an indispensable part of the Cain team and was promoted to national sales manager. Anne excelled in this position, significantly refining Cain’s national sales and marketing programs.

Since its founding in 1988, Anne has been an essential part of the Patz & Hall winemaking team, working closely with James to establish the winery’s reputation for excellence. Her extensive expertise has also been key to establishing a top-notch sales and marketing program for Patz & Hall in California. A passionate lover of both Chardonnay and Pinot Noir, Anne has traveled widely throughout France, exploring the rich winemaking traditions of Burgundy and other important wine regions. In addition, Anne constantly augments her comprehensive wine knowledge by regularly evaluating wines from around the world with Master Sommelier candidates.

Combining her winemaking ability, business acumen and comprehensive sales and marketing knowledge, Anne has been pivotal in establishing the successful long-term vision for Patz & Hall.