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Wine Country Recipe: Pecan-Crusted Halibut with Papaya Salsa

Wednesday, August 7th, 2013

Courtesy of Wilson Creek Winery, here’s a new recipe from The Creekside Grill’s Executive Chef Steve Stawinski. This light fish dish pairs well with Wilson Creek Winery’s 2012 Roussanne.

 

INGREDIENTS FOR HALIBUT

2 – 7 ounce halibut portions

Flour, seasoned with salt and pepper

2 large eggs

2 cups pecan halves, crumbled either by hand or in a food processor

Kosher salt and white or black pepper

1.5 oz canola oil

 

INGREDIENTS FOR SALSA

1 ripe Hawaiian papaya

1 medium, ripe Roma tomato

1 small red onion

1/2 jalapeno

1/4 cup chopped cilantro

1 tablespoon lime juice

 

HOW TO MAKE THE SALSA

Peel the papaya and cut in half lengthwise. Scrape out the seeds with a spoon. Dice the papaya into 1/2” cubes and put into a bowl. Cut the tomato in half lengthwise and squeeze out the seeds. Cut into 1/4” cubes and add to the bowl. Peel and dice the red onion and add to the bowl. Chop the jalapeno and add to the bowl along with the cilantro. Add the lime juice and stir to combine. Let sit for at least 20 minutes to marry the flavors together.

 

HOW TO MAKE THE HALIBUT

Whisk eggs in medium bowl to scramble. Season the halibut with salt and pepper. Dredge in flour, shake off extra. Place in the egg and coat thoroughly then coat with pecans. Heat the oil in a heavy bottomed skillet. Cook halibut in the pan over medium heat until golden. Turn the halibut over and continue to cook until second side is golden and fish is cooked through. Remove from the pan and rest on a clean kitchen or paper towel for 3 minutes.

Serve topped with the Papaya salsa. Enjoy!

 

Did you know?

Creekside Grille has a gluten-free menu! Not only does the restaurant staff work hard to give you excellent food and epic service, they genuinely care about your well-being. Celiac disease is an auto-immune disorder triggered by consuming the gluten protein. (According to the National Foundation for Celieac Awareness, NFCA). People who are sensitive to gluten (found in wheat, barley & rye) or who have been diagnosed with Celiac disease have the opportunity to enjoy a delectable lunch with friends and family while wine tasting at Wilson Creek. All of their wines are gluten-free too — cheers!

Super tasty gluten-free dishes include Roasted Shelton Chicken, Summer Succotash with Rosemary Roasting Jus.

View the complete summer menu here: www.wilsoncreekwinery.com/restaurant

 

 

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Temecula Winery Spotlight: Get to Know… Wilson Creek Winery

Friday, April 19th, 2013

The Story

When the Wilson family acquired a 20-acre Temecula vineyard in 1996, their intentions were simply to build a family business producing great Temecula wines. 17 years later, Wilson Creek Winery is among the top-visited Temecula Valley wineries and the entire Wilson family can still be found on property every day welcoming loyal visitors and newcomers alike.  Winery guests feel the warm energy and personal touch of Wilson Creek the moment they step into the expansive tasting room or sit down for a great wine country meal at The Creekside Grille restaurant. Meet the whole Wilson family here!

Wilson Creek offers locally-sourced California cuisine at their al fresco restaurant. Their picturesque property features an outdoor pavilion, gazebo and beautiful picnic spots overlooking the vineyards. Inside the winery, guests can browse the charming gift shop and visitor center. Wilson Creek is also known for hosting dreamy wine country weddings and fabulous special events.

The Wines

“Great winemakers, much like great chefs, have a vision for the taste, smell, and ultimately the enjoyment of delicious wine.” says Etienne Cowper, Wilson Creek’s master winemaker, resident enologist and all-around wine expert.

Etienne is involved in the entire winery process from planting to picking. He has over 25 years of history in making award-winning wines, including a 16-year stretch at Mount Palomar Winery in Temecula; in addition, he’s worked with La Vina Winery in New Mexico and honed his expertise alongside famous Napa Valley winemaker, Jed Steel from Kendall Jackson Winery. Southern California wine enthusiasts are encouraged to stop by and meet Etienne—he always loves to chat about Wilson Creek wines.

Wilson Creek’s Almond Champagne is perhaps the best known of the wines offered by this Temecula winery, but they also boast dozens of unique and popular wines for taste and purchase, from sauvignon blanc and viognier to zinfandel and port. Shop all Wilson Creek wines here.

Looking to buy Wilson Creek wines at a store or restaurant venue outside of Temecula? Click here. And be sure to check out Wilson Creek’s Wine Club, which offers VIP privileges all year round.

The Tasting Room

The tasting room is open from 10am to 5pm, 7 days a week.

Tasting fee is $15 per person weekdays and $20 per person Saturday, Sunday & holidays.

Wine tasting tours are $20; available weekends only. Wine club members taste free along with 3 guests. Join today.

Click here for a 2-for-1 Wilson Creek tasting coupon.

The Winery Restaurant – Creekside Grille

One of the best al fresco restaurants in Temecula Valley wine country is The Creekside Grille.

Restaurant hours: Monday-Friday, 11am – 4 pm | Saturday; 11am -5 pm | Sunday; 10am – 3pm. Open 7 days a week.

The Creekside Grille menu changes every season – take a look! All Wilson Creek wines are offered during dining, a perfect opportunity to do some customized wine and food pairing with friends and family.

New! Bubble Brunch Buffet – every Sunday from 10am-2pm at The Creekside Grille. Enjoy all your breakfast favorites, omelet stations, waffle stations, seafood stations, carving stations and dessert stations. Buffet Prices: $29.95 per person • $26.95 Wine Club; Children 3 – 12: $12.95 | Buffet and Unlimited Champagne: $37.95 per person • $34.15 Wine Club

For reservations call: 951.693.9463 or visit www.wilsoncreekwinery.com/restaurant

Events

May 10 – Pato Banton Reggae Concert
June 9 – Cigar Night
June 14 – Michael Lington & Bill Champlin Jazz Concert
July 21 – Gloriana Country Concert
August 23 – Parrotheads – jimmy buffet tribute concert
See Full Events Calendar

Latest News!

New Spring Menu
Expansion in tasting room
New Sparkling Sangria
 
Wilson Creek Winery address:
35960 Rancho California Rd., Temecula, CA 92591
951.699.WINE (9463) | info@wilsoncreekwinery.com
 
 
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Temecula Valley Wine Country Restaurants

Thursday, December 8th, 2011

January is California Restaurant Month, so we’d like to take this opportunity to preview the month-long event by highlighting the bounty of restaurants right here in Temecula Valley Wine Country. In case you needed another reason to visit beautiful Temecula Wine Country, here are eight more mouthwatering ways to get the most out of your wine country experience!

The Restaurant at Ponte: Recognized as a top 50 restaurant for outdoor dining in the US by OpenTable, the Restaurant at Ponte serves a wide selection of Farmers’ Market salads, grape-wood fired pizzas, fresh pasta dishes, natural beef, sustainable seafood and homemade desserts. Chef Vincent Logan’s seasonally-driven menu uses only what is fresh and available at that time of year. Share a bottle of Ponte wine with friends over the Butcher’s Platter– the Chef’s selection of cured meats, olives, mustards and capers, or treat yourself to the Lobster Macaroni made with three cheeses and topped with herbed breadcrumbs. Whether you decide on one of Ponte’s signature wood-fired pizzas, grilled seafood options or the Chocolate Blackout Cake, you’ll always have a delicious experience at The Restaurant at Ponte.

The Restaurant at Leoness Cellars: Chef Daragh Matheson crafts Italian and French provincial cuisine for this 3,800 square foot restaurant overlooking the vineyards at Lenoness Cellars. Hailing from Ireland, Chef Daragh is a classically trained chef who has worked in some of the world’s top restaurants, including the Michelin-named Whites on Green in Dublin. Guest favorites include the Mac ‘n Cheese with Truffle Oil, Hand-cut French Fries Topped with Crispy Bacon and Parmesan,  and Rack of Lamb with Tomato and Mint Sauce. Next time you’re in the mood to be swept away on a wine and culinary experience, try The Restaurant at Leoness Cellars.

The Pinnacle at Falkner Winery: Voted 2010 Best Restaurant and Best Chef by readers of Inland Empire Magazine, The Pinnacle offers Mediterranean-style cuisine and outstanding service, in addition to Falkner wines. Appetizers include Fresh Asparagus Wrapped in Prosciutto, Ancho Spiced Shrimp and Avocado, and the Trio of Mushroom Soup. For heartier appetites, the Baked Chicken Cannelloni, topped with alfredo sauce and parmesan cheese, is the perfect choice to satisfy that craving for comfort food. For California Restaurant Month in January, Chef Gianni Ciciliot will be offering The Winemaker’s Pasta- fresh pasta tossed with jumbo shrimp and fresh herbs- for only $15.00.

Meritage Restaurant at Callaway Winery: Executive Chef Michael Henry creates diverse, seasonal menus that accentuate Callaway’s long history of fine Temecula wine. Having worked at many top fine dining establishments, including a stint at Cesar’s in Atlantic City for Celebrity Chef Robert Irvine, Chef Michael focuses on freshness and seasonality for the menu at Meritage. Share a variety of tapas (small plates) like Crispy Steak Fries with Parmesan, Parsley & Peppercorn Aioli, Ceviche “Mixto” with Ahi, Octopus, Clams, Mussels & Blue Crab and Asparagus Risotto Fritters with Gorgonzola & Roasted Garlic Cream with a group. The Kobe Beef Cheese Steak Sandwich with Caramelized Onions, Mushrooms, Provolone, Peppercorn Aioli & Fries and Spaghettini & Carlsbad Manila Clams & Mussels with an Extra Virgin Olive Oil, Garlic, Fennel & Baby Tomato Sauce are both popular entrees that can be enjoyed while looking out onto Callaway’s gorgeous vineyards. In January, for California Restaurant Month, guests will have the opportunity to order a Roasted Pork Belly or Grilled Jumbo Shrimp Kebob with taste of paired wines for just $20.

Carole’s Restaurant at Baily Vineyard and Winery: Carole’s Restaurant menu incorporates local produce, fruits and herbs, honey, olive oil, and estate grown produce. Nosh on some Mushroom Drops- Crimini mushrooms stuffed with basil and sundried tomato cream cheese- while trying to decide between the Duet of Raviolis, the Tri-Tip Skewers with Gorgonzola Butter, the BBQ Pork Loin Sandwich and the other mouthwatering offerings on Carole’s entree menu.  Sit near the fireplace, enjoy live music every Saturday and Sunday and finish off your meal with a glass of Baily’s 2006 Vintage Port. What an amazing evening!

Shorty’s Bistro at Mount Palomar Winery: Shorty’s Bistro’s Mediterranean inspired appetizers, sandwiches, homemade soups, freshly made hummus, stone oven pizzas, delicious entrees and elegant desserts make it an ideal choice for wine country guests looking for variety.  Meat-lovers would be thrilled with the Braciole Beef Baguette, a sandwich of seasoned roast beef, charred tomato, whole grain mustard, gouda, lettuce and onion while vegetarians can delight in The Quattro Fromaggio, a stonebaked pizza topped with mozzarella, cheddar, monterey jack, feta and parmesan cheese with fresh rosemary and extra virgin olive oil. On Fridays, Saturdays and Sundays, Shorty’s is opened for dinner, and the eclectic menu features a Sweet Onion & Chicken Tart, Seared Salmon with Sofrito and Tri Tip Roast with Portabella Mushroom. Mark your calendars for January’s California Restaurant Month, since Shorty’s will be offering Scallops and Shrimp Skewers Over Risotto, served with wine and cheesecake for a set price of only $30.

Vineyard Rose Restaurant at South Coast Winery and Spa: Vineyard Rose offers wine country visitors a taste of Southern California with a hint of Tuscany. Start your day off with a delicious breakfast (served Monday through Friday from 7:00-10:45am) of Rolling Hills Bananas Foster Pancakes, Country Biscuits With Sausage Gravy or a California Spa Omelette. The lunch menu has something for everyone, with items ranging from Coconut Shrimp all the way to Lamb Osso Buco. Planning a romantic dinner? The Vineyard Rose Restaurant not only offers the ambiance, but dishes like Gnocchi al Fresco and Butter Poached Scallops will help set the mood for a meal to remember.

Café Champagne at Thornton Winery prides itself on its “Contemporary Fusion Cuisine,” which has won the Gold Award for Contemporary Cuisine for eleven consecutive years from the Southern California Restaurant Writers Association. The Vineyard Tapas Plate, comprised of Tuscan Salami, Garlic Herb Shrimp, Marinated Mushrooms, Roasted Tomato, Olives, Goat Cheese Spread and Cracker Bread pairs perfectly with Thornton’s 2010 Tempranillo, while the Baby Spinach and Honey Roasted Pear Salad goes well with Thornton’s 2010 Mouvedre. Dinner entrees such as the Butter Poached Lobster Panini and the Pan Roasted Maple Glazed Salmon are two of the many reasons why Café Champagne was granted 5 stars for contemporary cuisine from the Southern California Restaurant Writers.

 

Creekside Grille at Wilson Creek Winery: Executive Chef Steve Stawinski brings 20 years of experience to the newest member of the Temecula Valley Wine Country restaurants. The Fall menu features a California Cheese Plate, Red Curry Pumpkin Dip in addition to an array of salads and sandwiches. When owner Mick Wilson discovered an allergy to gluten, he had Chef Steve develop a gluten free menu, which includes Flatbread with Zinfandel Soaked Dried Cherries, Creekside Garden Rosemary, Fresh Mozzarella, CA Olive Oil and Blackberry Balsamic Vinegar and a Creekside Burger served on a gluten free bun. Surrounded by the lush 30 year old Cabernet grapevines, herb garden and flower-filled baskets, the view and ambiance set the scene for an enjoyable day in the wine country.

Anyone hungry yet? Contact any one (or all) of these fine, wine country restaurants to check hours of operation, seasonal menu items and special offers. Make your reservation today!

 

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Chef-of-the-Month Recipe with Wilson Creek’s Steve Stawinski

Thursday, October 21st, 2010

Chef Steve Stawinski, Executive Chef of the Creekside Grille at Wilson Creek Winery, has graciously shared a mouth-watering Mascarpone Cheesecake Torte recipe for you to enjoy! Voted one of Inland Empire’s Best Chef’s in 2009, Chef Steve creates seasonal dishes utilizing sustainable produce and seafood that complement the Creekside Grille’s excellent selection of wines.

Popular menu items include:

Heirloom Tomato Eggplant Ragout

Crispy Sablefish

Rack of Lamb

Rosemary Sage-Tartine

With both a regular and gluten-free menu, there is something delicious for everyone to enjoy! After a delightful meal at the Creekside Grille, try one of the decadent desserts paired with their famous Almond Champagne. You can even buy a bottle and bring it back home with you to pair with this scrumptious recipe!

Individual Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince and Pomegranate Seeds

For the crust:

2 cup toasted walnut halves and pieces

1 cup light brown sugar

½  cup clarified butter

Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size spring form pans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.

For the cheesecake:

20 oz. cream cheese

8 oz mascarpone cheese

¾ cup sugar

3 large eggs

1 tsp vanilla extract

1 tsp lemon juice

1 tsp salt

Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the spring form pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.

For the poached quince:

4 quince, peeled, cored and diced

2 cup water

2 cup sugar

2 cup sweet white wine

1 vanilla bean

Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.

For the pomegranate seeds:

3 large pomagranates, halved

Hold each half over a bowl while hitting the back with a large spoon to remove seeds.

To serve, spoon the quince and syrup onto the torte. Top liberally with pomegranate seeds.

Yields 10-12 individual desserts

Creekside Grille at Wilson Creek Winery is open daily 11am-5pm.

To make a reservation, please click here to submit your request. A member of the Creekside Grille family will confirm your reservation shortly by phone and/or email.

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