Carmelized diver scallops, cauliflower purée, almonds and balamic reduction at Redd in Yountville in Napa Valley.
Thomas Keller's Bouchon restaurant in Yountville in Napa Valley. It was too dark inside to photograph the food without a conspicuous flash, but trust me, it was delicious.
Sign in step at entrance to the Culinary Institute of America (CIA) at Greystone in St. Helena in Napa Valley.
