In celebration of the 84th Old Spanish Days Fiesta, The Bistro will have a special Spanish-themed menu next weekend (Wednesday, July 30- Sunday, August 3). I just took a peek at it, and it looks delicious! One of the best things about the menu is the wide selection of dishes that will be available. It is not just two or three specials, but rather an entire menu.
Traditional recipes cover a lot of bases in terms of Spanish cuisine - from chilled Gazpacho Verde, Ceviche, Chicken Pasole, Shrimp Tamales, Sea Bass Tacos, Pulled Chicken Tortas, and Filet Mignon Enchiladas. Chorizo, cilantro, and queso are scattered like confetti as reappearing ingredients in menu descriptions.
The full wine list of Santa Barbara Winery and Lafond Winery will be available. Spanish dishes call for a little bit of caution when selecting a wine pairing, but the right choice can enhance both the wine and food (like any good pairing should). Spicy foods call for slightly sweet or fruity wines with little to no tannin. I would pair any of our white wines with most of the featured items, but would be selective if leaning towards a red.
Thinking back to The Bistro’s Solstice Wine Pairing dinner, the 2007 Santa Barbara Winery Pinot Gris with the Shrimp Ceviche was my favorite pairing of the night, as well as the most successful in terms of balance. Three wines that would be consistently good with most of the dishes would be the 2007 Santa Barbara Winery Sauvignon Blanc, Riesling 1.7, and Pinot Gris.
All are light, refreshing, and fruity. The Riesling is nice with spicier dishes because of the small amount of residual sugar. Filet Mignon Enchiladas would be good with either the Riesling or 2005 Santa Barbara Winery Sangiovese. Cesar’s Chicken Salad would be good with either of the 2006 Santa Barbara Winery Chardonnays (Reserve or Color Label).
Tacos Al Pastor (Marinated Shaved Pork tacos with Pineapple, Cilantro and Onions Served with Black Beans and Corn Rice with Pasilla Chiles and Queso Anejo) would go well with the Riesling because of the sweetness of the marinated pork and the pineapple.
The Fiesta Breakfast menu features similar bright flavors. Huevos Con Chorizo, Chile Verde (Slow Roasted Pork in Green Salsa with Poached Eggs, Avocado, and Black Beans), and Calixto’s Thick Cut French Toast with Fresh Strawberries are a few highlights. Omelet lovers can order the Oaxacan Vegetable Omelet (Mushrooms, Calabasas Squash, Spinach, Pasilla Peppers and melted Queso).
See the full menu at pierrelafond.com.
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
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