Please join us every Tuesday night for 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. We make as much food as we have reservations for so if you don't want to be disappointed, please do make a reservation so we will have plenty. It is usually served buffet style.
6:30-8:o0 pm, $25/person
Call for Reservations: 831-479-9777
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 one brave soul this series but we always welcome new talent….are you game?
September 27 Grandma's House Pot Roast, Rosemary roasted potatoes, Roasted Brussels sprouts and Chocolate Brownies Dave Muldawer plays for us and Storrs will be pouring tastings Stephen Storrs and Pamela Bianchini-Storrs began Storrs Winery with the harvest of 1988. Both trained as winemakers at UC Davis, they worked at a number of wineries including Domaine Chandon, Felton-Empire Vineyards, and Almaden prior to starting their own. With their first vintage, they focused on the unique appellation in their backyard – the Santa Cruz Mountains. Having worked in this terrain for years, they appreciated the cool climate's Burgundian advantage. They quickly grew to a comfortable 10,000 cases per year and in 2001 realized a dream with the purchase of land in the Pleasant Valley district of Corralitos on the western foothills of Mount Madonna in the Santa Cruz Mountains appellation.
October 4 Goodbye delicious Summer Foods We are in the peak of harvest for heirloom tomatoes so those will be on board along with corn on the cob, watermelon salad and BBQ Chicken. Maybe a Peach Pie for dessert? Kip Allert will be playing for us and Manifesto Wines will be there for tasting. If you don't know about Manifesto, it began with rising star winemaker, Jamey Whetstone, who made his mark as Assistant Winemaker at Turley Vineyards before launching his own Whetstone Wine Cellars. Behind the scenes he co-founded Manifesto, a wine for the people, taking his boutique winemaking practices and applying them to everyday priced wines. His promise below:
"We guarantee to curate wines from artisanal producers; wines that not only outperform their category, but totally kickass!We guarantee to fight against the common misconceptions of wine. Wine isn’t pretentious, because let’s be real…. at the end of the day, it’s just fermented grape juice.We challenge you to be different, be adventurous and be confident, opposed to settling for that uninspired bottle of ‘critter wine. Whether you call yourself a wine rookie or have been swill' the juice for years, lead the charge with us as we liberate the wine world from the shackles of pretentiousness. This is our cri de guerre. This is our declaration. This is the WA Manifesto."
- October 11 Apple HarvestTimeThis is the very best time to bite into a freshly picked Watsonville Apple! We will have Pork with Calvados, Applesauce, Apple Pie andother apple surprises. Lisa Marie will be lighting up the room with her talent and the wines will from Michael's cellar
- October 18 OCTOBERFEST!
Join us for Guest Chefs Bob Warfield and Manny Cuaresma who will prepare and serve you a real German-style Oktoberfest Mixed Grill with beer for dinner. Oktoberfest is the world's largest beer festival that is held annually in Munich. It's been held since 1810 and grilled food is a tradition as is beer. We'll be serving Wurstl (sausage), Schwein (smoked pork loin), Sauerkraut, and Reiberdatschi (potato pancakes mit apfelsauce) along with a flight of beers to taste. Scott Slaughter will try out his German tunes for us
- October 25 Fall is here! Dave O'Connor serenades us as we dine on Pappadelle with wild boar gravy, Cantucci (biscotti with vin Santo) and other Fall-ish treats. Our wine will be from Ryder Estates. The wines of Ryder Estate are crafted from estate grown grapes from our vineyards in Monterey County, located in California’s golden Central Coast. The Monterey County growing region is a wonder, with a myriad of soils, elevations and microclimates that allow us to grow an array of varieties. The indelible influence of the Monterey Bay and the enormous submarine canyon that lies two miles below its surface results in cool coastal conditions throughout our growing region. Each variety we grow is planted in the location that is most suitable for that grape and where we believe it can reach its full flavor potential.
- November 1 Tapas from Spain Tiny bites of goodness served along with wines from Portugal producers. Alandra esporao white and red, gazela VINHO verde, and Trinca bolotas Paul Logan will play for us
- November 8 Love of Lamb Dave Muldawer will be entertaining us Roasted leg of Lamb, braised greens, roasted potatoes and our wines will be from our local neighbors Bargetto
- November 15 Regional Mexican specialties Chicken Mole, Shrimp Diablo, mexican salad, flan Paul Logan returns to sing to us and District 7 will pour the wines
District 7, aka Monterey County, has the longest growing season of all of the districts, a result of the chilled marine air from the Monterey Bay that rushes down the Salinas Valley each day. For cool climate varietals like Chardonnay and Pinot Noir, we source the grapes from our estate vineyards in the northern reaches of District 7, where morning fogs often linger until mid-day. This allows the intricate fruit flavors to develop while preserving crucial acidity. For sun lovers like Sauvignon Blanc and Cabernet Sauvignon, we grow the grapes on our estate vineyards located further south in District 7, where sunshine-filled days are followed by the cooling maritime influence in the late afternoons.
The long growing season of District 7 allows us to “let it hang”. Longer time on the vine means the grapes ripen slowly and evenly. Deciding when to harvest is all about finding the sweet spot, that perfect moment when the grapes have reached full flavor development. At District 7, we let it hang until the grapes are ready. The result is vibrant fruit, complex flavors and excellent structure.
We will take a break from our pairings for the holiday season......Stay tuned for the Winter series of guest chef food and wine pairings... beginning in January 2017