The next evening, we dined at TORC in Napa. The high-energy restaurant serves stellar contemporary American cuisine. Chef/owner Sean O’Toole changes the menu frequently and highlights the bounty of Napa’s local farmers and ranchers. He is a huge fan of mushrooms, so you will find many varieties of seasonal — and sometimes locally foraged — fungi in his dishes. Exceptional, protein-rich choices are abundant (wild Bodega Bay king salmon, heritage pork belly, prime dry-aged New York strip), but it’s the attention to detail with his vegetable dishes that made me long to return soon, including the chu-chu eggplant with burrata gratin, Aleppo pepper, and spearmint, and Iacopi Farms (in Half Moon Bay) English peas à la française, with little gem butter-leaf lettuce and Nantes carrots.