How working people deal with weekday lunches depends in large part on a variety of factors. There's the time factor, which seems to matter more to those who punch a time clock than those who don't. There's the budget factor, which seems to matter more to those who eat lunch out daily than those who do it once a week or less. Executive chef Chaisith Crook and executive sous chef Nick Literski oversee a menu that is designed to appeal to a full range of culinary tastes, they say.
Cooking is an art that comes from the inside.
If you have the passion for it there's no limit to it. How working people deal with weekday lunches depends in large part on a variety of factors. When Charles Krug arrived in Napa Valley in 1861 and established what was the first commercial winery in that now famous part of California, the scene was set for one of the truly great winegrowing successes ever to take place. Photo by Christine H. Wetzel .