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Tag Archive for 'Bistro'

Santa Rita Hills Pinot Noir dinner menu

Published

joanie

on August 24, 2008

in Joanie Hudson, Lafond Winery, Pinot Noir, Santa Barbara Winery and Wine and Food Pairing

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As I previously mentioned, Santa Barbara’s SpiritLand Bistro hosts a Wednesday Wine and Dine Social on the last Wednesday of each month. Each dinner has a speaker that is an expert on the night’s designated varietal (either a winemaker, a distributor, etc.). October 6, our assistant winemaker Ryan will be representing Lafond Winery and Santa Barbara Winery and speaking about Santa Rita Hills Pinot Noir.

This will actually be held on a Monday night because there is such a huge crowd in town interested in attending an SRH Pinot dinner that they will be holding two (one at the end of September). I received the menu (which we will likely get a paper copy of in the winery if you’re interested in taking another look), and it screams for pinot to pair with it.

First Course: Assorted Gourmet Cheeses (chosen to go with the wines)

Second Course: -Rustic wild mushroom tart

Third Course: -Salmon with balsamic & red wine reduction, potato gratin, & vegetable medley

Fourth Course: -Mixed berry crumble

The mixed berry crumble will likely be paired with a dessert wine that is TBA. $45 includes tax and tip for four-course organic meal. Bring a bottle to share that matches the theme - no corkage fee! If you are interested, or if you have any questions at all about the event, call Spiritland Bistro at 805-966-7799.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Weekly Sundowner Specials at Pierre Lafond Bistro

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joanie

on August 14, 2008

in Joanie Hudson and Restaurant News

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The Pierre Lafond Bistro (516 State St.) has introduced “Weekly Sundowner Specials” to their menu, which are offered from 5-7pm Sunday-Wednesday. It is now one of the few places in town offering a happy hour that extends throughout most of the week as opposed to just one day.

The Sundowner Special includes:

House Salad or Small Caesar Salad

Chicken, Salmon, Steak, or Pasta (from the menu, listed below)

Ice Cream, Sorbet, or Glass of House Wine

25.00

Shelton Farms Chicken Scallopini with spinach, wild mushrooms, roast garlic, mozzarella cheese, tomatoes, white wine, and capers (regular menu, 18.00)

Grilled Organic Salmon with artichoke, corn native tomatoes, summer greens, and dijon glaze (21.00 regular menu)

Grilled Marinated Bistro Steak with roasted baby potatoes, sun dried tomatoes, arugula and tuscan salsa verde (21.00 regular menu)

Fusilli Pasta with smoked chicken, sun dried tomatoes, olives, pine nuts, basil pesto, fresh parmesean, and drizzled with local olive oil (17.00 regular menu)

Wild Mushroom Sacchetti Pasta with exotic mushrooms, sweet garlic, tomatoes, spinach, pea shoots, and Santa Barbara Chardonnay sauce (18.00 regular menu)

With plenty of options available for such a great price you can make everybody happy, especially the person paying the bill!

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Lafond BBQs and Spiritland Bistro Dinners

Published

joanie

on August 6, 2008

in Joanie Hudson, Special Events, Wine Club and Wine and Food Pairing

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A couple of fun things to announce that are coming up quickly!

First off, I hope that wine club members that are able to attend have all signed up for the Annual BBQ up at Lafond Vineyard this Saturday (August 9). We are so excited about it here at the winery and very much looking forward to the food, the wine, the venue, and getting to mingle with our beloved loyal customers.

Also, I wrote earlier about the Rose Wine and Dine Dinner hosted by Spiritland Bistro last week, but have yet to write any after thoughts. To put it simply, if you live in Santa Barbara and have any interest at all in wine (which I assume that if you are reading this you most likely do), this is an event that you just can’t skip.

It was just so much fun, the company was fantastic, and apparently the Rose dinner set a record for the number of bottles consumed at one of these dinners (the Rose dinner was the sixth one). The cat is out of the bag and getting a coveted seat at this event is getting tougher and tougher as almost everybody I was with signed up for as many dinners that were scheduled for the rest of the year at the end of the event last time.

The one that I wanted to announce on our website is the Santa Rita Hills Pinot Noir themed dinner that will be on October 6. Ryan Ralston, our assistant winemaker, will be the speaker and will be there to represent Lafond Winery (I will be there as well of course - I was one of those people who signed up through the end of October). I’m not sure yet what the menu will be as it is in progress right now, but as soon as I know I will post it here first. I have already decided that I am bringing our 06 Lafond Martin Ray Clone Pinot because it is my favorite!

The next dinner is August 27 and the theme is Viognier/Roussanne/Marsanne. The speaker will be Jaffurs Wine Cellars, one of my local favorites for rhone varietals such as these. Here is the menu below:

First Course: Assorted gourmet cheeses

Second Course: Corn & Spinach Chowder with crispy onions and chile oil

Third Course: Halibut with Asian-style Julienned Vegetables in a coconut lemon grass sauce, over red angel hair pasta

Fourth Course: Coconut Tapioca Pudding with pan sauteed caramelized peaches and roasted hazelnuts

$45 includes tax and tip for four-course organic meal. Bring a bottle to share that matches the theme - no corkage fee!

Spiritland Bistro 966-7759

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Old Spanish Days Menu at The Bistro

Published

joanie

on July 25, 2008

in Articles on Wine and Vineyards, Chardonnay, Joanie Hudson, Lafond Winery, Pinot Gris, Restaurant News, Riesling, Santa Barbara Winery, Sauvignon Blanc and Wine and Food Pairing

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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

Rose Tasting at SpiritLand Bistro

Published

joanie

on July 14, 2008

in Joanie Hudson, Other News and Wine and Food Pairing

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Santa Barbara residents and wine lovers from out of town should not miss SpiritLand Bistro’s recent project: themed wine tasting dinners on the last Wednesday of each month. These Wednesday Wine and Dine Socials include a four course organic dinner, where all the attendees bring a bottle (corkage free) to share of a designated varietal.

Each evening they invite a winemaker who specializes in the night’s varietal to discuss the wine as well as the food pairings. Themed tastings, as I have said many times, provide the perfect opportunity to expand your palate. Tasting wines of the same varietal side by side allows you to see difference more clearly and understand the terminology of wine discussion. Of course, this works up to a certain point before you reach palate fatigue and they all start to blend together, but at least then we are always enjoying ourselves.

The SpiritLand tasting encourages mingling between guests who share a collective enthusiasm for wine and fine dining experiences. The theme for July 30th is Rose from around the world, and the speaker will be Leigh Readey (from J&L Wines). You can’t beat the price of this event, $45 including tip and tax. Ryan (Santa Barbara Winery and Lafond Winery Assistant Winemaker) and I have already made our reservations to attend so come see us. Here is the menu for the Rose tasting:

First course: Assorted gourmet cheeses (from local gourmet cheese shop, C’est Cheese)

Second course: Vegetable Pakoras* and Potato Samosas** with Chutney

Third course: Seafood Paella with Cajun Spice (Vegetarian option available)

Fourth course: Apricot Crisp

Next month (August 27), the theme will be Viognier/Roussanne/Marsanne and the speaker will be Craig Jaffurs from Santa Barbara’s Jaffurs Wine Cellars.

Spiritland Bistro, 230 E. Victoria St., spiritlandbistro.com

805-966-7759, advanced reservations required for this event

*Pakora is a deep fried item in Indian cuisine also found in other South Asian countries

**Samosa is a fried pastry shell with a savory filling

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Upcoming Wine Club Member Events

Published

joanie

on July 6, 2008

in Joanie Hudson, Lafond Winery, Santa Barbara Winery, Vineyard and Wine Club

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I just wanted to remind wine club members about all of the events we have coming up over the next couple of months, there are just a few spots left for each of them! Reservations for events can be made by calling (805)963-3633. I remember looking at this list at the beginning of the summer and thinking they were so far in the future, but now they are right around the corner. With the Fourth of July behind us time is flying by at an astounding speed. I will be talking about Harvest 2008 before we know it.

July 19 our lovely and talented tasting room host and guitar virtuoso, Chris Fossek, will be playing Flamenco Guitar for us in the barrel room. Chris will perform while we sip wine under candle light. Chris played a sold out show for us last summer and frequently plays at the Pierre Lafond Bistro and up at the Lafond vineyard. Appetizers will be served. The cost for this event is 35.00/person. Limit 40 people. 6-8pm.

August 9 is our Annual Wine Club BBQ. The much anticipated BBQ is set again for the second weekend of August. Not only is the food fantastic, but you’ll enjoy Santa Barbara wines, Lafond wines, and barrel samples. This is a great opportunity to get up to the vineyard and enjoy our wines. This event sells out fast! 1-4pm. Only 35.00/person.

August 23 Chef Joel Chapman will be back to guide us through the cuisine of India. Last month, Joel hosted a Greek Cooking Class where we watched him cook and listened to him tell stories about the history of the dishes and the cuisine while enjoying our wines. Oh ya, we got to eat the food too after he prepared it! Chef Joel was introduced to the Indian culture while living in New Zealand where there is a large Indian population 50.00/person. Limit 20 people. 6-8pm.

As a member of the wine club you get the opportunity to participate in all of our winery events. It is truly something you should take advantage of. We love having you here as our guests. Thank you for continuing to enjoy our wine. We will keep making it if you keep drinking it!

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Smoked Cheddar and Bacon Grilled Cheese Recipe

Published

joanie

on July 6, 2008

in Joanie Hudson and Wine and Food Pairing

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Another recipe that appeared in the recent article in the Santa Barbara News Press on The Bistro’s Grilled Cheese night was the Smoked Cheddar and Bacon Grilled Cheese with Chipotle Relish. I made it at home myself last week and wanted to make sure to share the recipe because it is delicious and easy to put together. I had it paired with our 2007 1.7% Riesling, and it was the perfect match. The most important piece of information I can share when making this sandwich is to make sure you take the time to get quality and fresh ingredients. The recipe below is for one sandwich.

Smoked Cheddar and Bacon Grilled Cheese with Chipotle Relish

Butter or olive oil, to coat bread

2 slices sourdough bread

3 ounces smoked cheddar cheese

3-4 slices cooked applewood-smoked bacon

2 ounces Chipotle Relish, see recipe below

Butter or oil exterior of bread slices. Place remaining ingredients between slices. Grill in panini grill on medium-high heat for about 6-7 minutes, or until cheese is melted and bread is golden brown, or fry in frying pan on low heat for about 4-5 minutes per side.

Chipotle Relish

3 ounces ketchup

Half yellow onion, minced

3 chipotle peppers

3 ounces rice wine vinegar

3 tablespoons sugar

3 ounces water

3 garlic cloves, minced

1 teaspoon cumin

1 teaspoon oregano

1/4 teaspoon cinnamon

1 teaspoon black pepper

In small sauce pan, bring onions, ketchup, chipotle peppers, vinegar, sugar and water to low boil and cook until onions are soft and tender, about 15 minutes. Add garlic and spices and remove from heat. Pulse briefly in the food processor. Cook’s note: You can adjust the level of spice based on amount of chipotle peppers used (I like it spicy!).

Yield: About one cup of relish

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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