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“We had a whole lot of eggs and nowhere to sell them,” she said. Rasmussen immediately sprang into action to offer the eggs directly to consumers. “I originally parked my temperature-controlled delivery van and sold at Sutherland Park until I was forced to move. At first, I thought this would be a horrible thing, but the lovely folks over at the Elks Lodge offered up their parking lot for me. I have been there every Tuesday since.” She also began offering home delivery three days per week to accommodate customers that could not pick up on Tuesdays, such as those in quarant...

View the Napa Valley Register for Monday, January18, 2021

The premise is this: no pristine white tablecloths. No impeccably mannered waitstaff. In fact, no indoor or outdoor dining options whatsoever, pandemic or not. That’s the business model behind ghost kitchens, delivery-only pop-up restaurants becoming increasingly popular in the United States. And in Napa Valley, a region famous worldwide for its sit-down, full-service restaurants, a handful of business owners are hedging their bets and foregoing the brick and mortar model. Among that group are Ben and Ali Koenig, who alongside their general manager and business partner Charles Whittaker ...

In March, Rodger Collinson was suddenly faced with the prospect of working more than he had ever in his 17-year career with the Napa Fire Department. Demand for emergency services amid a budding pandemic could very well skyrocket, Collinson knew – but the same could not be said of California’s restaurants, which were being asked to shutter their doors to the public and revert to take out service only. As he wondered if there was some way to reconcile heightened need for essential workers with the unprecedented closures facing Napa Valley’s restaurant industry, Collinson’s ...