Napa Wine and Pizza Party

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Building a clay oven is a little like a barn raising, the owners of Napa’s Fatted Calf and their friends discover: When the work’s done, the celebration starts.

Pancetta-Wrapped Mussels with Basil

Crispy, briny and juicy, these ingenious mussels are a simple and unexpected fall dish; theyre just as delicious roasted or grilled.

Summer Squash Pizza with Goat Cheese and Walnuts

Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland.

Green Bean-and-Roasted Red Pepper Salad

Private chef Michael Emanuel’s late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven; a broiler also works well.

Squid Pizza with Saffron Aioli

Michael Emanuel (an alumnus of Berkeley’s Chez Panisse) tops this pizza with an irresistible mix of Provençal flavors: salty-sweet roasted squid, creamy aioli and crushed red pepper (French piment d’Espelette would also work well).

Pork Loin Roast with Herbs and Garlic

Taylor Boetticher roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven.

Vanilla Zabaglione with Raspberries

Steeping vanilla seeds in the Marsala adds lovely flavor; folding in whipped cream increases the decadence factor.

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