“That banana just ate a grape,” one child told another. It was true. The giant dancing banana had just popped a grape into a fold in its peel.

Cuvée will be “white hot” on Saturday night as the Napa restaurant features a prix fixe Latin-inspired menu, summer cocktails featuring Bacardi Rum, wines by Mi Sueno and Renteria Cellars and sizzling Latin music from Sapo Guapo.

Interest continues to grow in fresh, local produce, driven by farmers markets, chefs who favor top quality seasonal ingredients,  says author Leanne Kitchen, author of “The Produce Bible.”

While Paul Franson was wandering through Tuscany, Pierce Carson and I made quick trip to Italy by heading up Silverado Trail to Signorello Vineyards, where Italian chef Danielo Turco had prepared a seven-course feast to pair with Signorello wines.

More and more people are making their own wine these days, but they aren’t necessarily making it in their garages or basements nor are they doing it alone.

After bouncing in the back of a van for 20 minutes on a questionable dirt road through hills and mountains, I was beginning to wonder when the glamour of Tuscany was going to show itself.

As Trinchero Napa Valley Winery nears completion — its inaugural crush will come from this year’s harvest — Mario Monticelli has come on board as the head winemaker for the Italian family-owned winery. Monticelli is a fourth generation winemaker with strong roots in Italy.

From the time the first glimpses of green appeared in the vineyards during March’s bud break, the vineyards have exploded in growth, bringing them to the second of the seasonal markers — bloom.