After successfully making an eggless version of my Easiest Nutella cookies, I decided to also try experimenting with making an eggless version of my Easy Nutella Brownies.

At the end of last year, we visited Napa Valley and had a really nice lunch at Redd. I never got around to posting about it until now.

On my previous trips to Napa Valley, Redd always seemed to be buzzing with business, so I put it on my to-do list. I became even more interested when I found out they offer a tasting menu. My mom had strongly been hinting that she wanted to experience the tasting menu meals she’s read about on the blog, so this was the perfect opportunity to take her.

One unique thing about their tasting menu is that it is served in pairs. So instead of a 5 course tasting menu, you technically get to taste 10 dishes– as long as your pair is willing to share.

First Course

Yellowfin tuna tartare, asian pear, chili oil, fried rice, cilantro

Sashimi of hamachi, sticky rice, edamame, lime ginger sauce

From this pairing, I preferred the hamachi. The sashimi was quite fresh and light.

Second Course

Patrole Sole, creamy jasmine rice, clams, chorizo, saffron curry nage

Caramelized diver scallops, cauliflower puree, almonds, golden raisins

From this second course, I preferred the sole. It was a hearty dish, perfect for winter. The scallops were a tad on the small side and a little too salty.

One of the issues I have with ice pops is that they are not nearly as creamy as their ice cream counterpart. I’ve done all sorts of things to make them creamier: adding heavy cream, full fat milk, coconut cream, etc. While those have all helped, it still doesn’t replace ice cream.

This weekend I finally achieved the creaminess I’ve been looking for. And I didn’t have to add fat to the ice pops.