Wineries & breweries pair their fabulous selections to complement our delicious & authentic themed menus. Live music always adds ambiance to the evening.
6:30-8:30 pm, $25/person Call for Reservations 831-479-9777
Please join us every Tuesday night for our popular Food, Wine & Beer Pairings. Wineries & breweries pair their fabulous selections to complement our delicious & authentic themed menus. Live music always adds ambiance to the evening. As the weather warms, we will dine on our back patio.
We have added a colorful twist to our Tuesday night Food and Wine pairings. Last Spring we invited local guest chefs into our kitchen to show us how to make some of their favorite dishes. We only have two this series but we always welcome new talent….are you game?
Nov 11 Back by Popular Demand…Guest Chef Bob Warfield Tonight he is preparing his famous Paella. We’ve tasted it and it’s fantastic. You will love it, too. We’ll begin with some Tapas and the Spanish wines will come from Epic, our International Wine distributor. Music provided by Chris Ellis….this is sure to be a big night, better make reservations
Nov 18 Tuscany in Soquel ..Having just returned from Tuscany, Michael is full of ideas for this one…Farro Salad with Arugula, Favas & Tomatoes, Italian Sausages with Braised Kale & Polenta , Butternut Squash Ravioli YUM Epic Wines will bring in some of their fabulous Italian wines Our music tonight is provided by Paul Butler
Dec. 2 Slow Food is the theme tonight and we will feature Pot Roast, Potatoes and gravy, Oven Roasted Vegetable Clos La Chance Winery will bring in the wines. This winery is located in the San Martin foothills and has a rich history as a family owned winery. The property is beautiful and the wines are just as impressive. Tonight’s music will be from Lisa Marie
Dec 9 Cassoulets of France What a perfect Fall meal. Perhaps there is no dish in the Southwest France more iconic, cherished, and controversial than the cassoulet. The name cassoulet comes from the word cassole, referring to the traditional, conical clay pot in which it is cooked (and which the potters of the village of Issel perfected).
Cassoulet was originally a food of peasants–a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time. And although it is essentially a humble stew of beans and meat, cassoulet is the cause of much drama and debate. Andre Daguin, a famous chef of Gascony says, “Cassoulet is not really a recipe, it’s a way to argue among neighboring villages of Gascony.” Much like chili cook-offs in Texas, cassoulet cooking competitions are held, not only in France, but now even in the United States. Epic Wines will be bringing out some nice French wines to accompany the food and Music will be from Kevin McDowell
Stay tuned for the next series of guest chef food and wine pairings……….