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Posts Tagged ‘St. Patrick’s Day’

St. Patrick’s Day in Temecula Wine Country

Friday, March 14th, 2014

Spend Saint Patrick’s Day Weekend in Temecula Valley and celebrate the luck o’ the Irish with a visit to your favorite winery with your closest pals.  St. Paddy’s Day brings a ton o’ live music entertainment, happy hours and some great special events, March 15-17.  See below for the details!

St. Patrick’s Day (Monday) Happy Hours:
The Cellar Lounge, Ponte Winery
The Vineyard Rose, South Coast Winery

Saturday and Sunday Live Music & Entertainment at:
Bel Vino
South Coast
Mount Palomar
Europa Village
Leoness
Lorimar
Callaway
and more!

Cougar Vineyard & Winery
2nd Annual Temecula St. Patrick’s Day 15k
Sunday, March 16 / 9:00a
Race through country roads & finish w/ a glass of green sparking wine
21+ – includes a sparking wine tasting & glass to keep.
For tickets and to register, click here

Oak Mountain Winery
St. Patty’s Sizzlin Saturday
Saturday, March 15 / 5:00p-9:00p / Admission: $1
Tickets available on Caves of Oak Mountain’s Facebook page
Corned beef melts & Irish fries from Devilicious.

Maurice Car’rie Winery
Craft Fair
Saturday & Sunday, March 15 & 16 at 10am
Lots of holiday arts & crafts on sale at the beautiful outdoor craft fair

South Coast Winery Resort & Spa
Go Green with Va Va Verde
Available March 1-31 /for discount of $105 pp
50-min full body ‘therapeutic’ massage
Receive a $20 spa voucher for one $85+ spa treatment on your return visit.
Book now 951.587.9463

 
Click here for the full events calendar!
 
St. Patrick’s Day Toast: “Here’s to you and yours, And to mine and ours, And if mine and ours ever come across you and yours, I hope you and yours will do as much for mine and ours and mine and ours have done for you and yours!”  — traditional Irish saying
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Wine Country Recipe: South Coast Winery Resort & Spa’s Coffee Rubbed Beef Brisket, Braised Red Cabbage and “Neep” Puree

Thursday, March 8th, 2012

This month’s wine country recipe is a great make-ahead meal since the brisket cooks “low and slow” until it’s melt-in-your-mouth tender. Since both side dishes can also be made in advance, it’s the ideal meal to put together on Sunday for a Monday night dinner that will leave your family thinking you slaved all day in the kitchen!

South Coast Winery Resort & Spa’s Coffee Rubbed Kobe Beef Brisket, Braised Red Cabbage and “Neep” Puree

Brisket
1, 2-pound beef brisket
1/2 cup instant coffee powder
2  Tablespoons of your favorite BBQ rub
¼ cup salt
1 Tablespoon pepper

Preheat oven to 200˚.
Mix coffee powder, BBQ rub, salt and pepper together and rub liberally all over the brisket. Put the meat in an oven-proof pan and roast for approximately 5 to 6 hours (the brisket should be extremely tender and just about falling apart). Let meat rest for about 20-30 minutes before slicing and serving.

Braised Red Cabbage

1 head red cabbage
1 stick butter
1 cup red grenadine
1 cup balsamic vinegar

Cut the core of the cabbage out and shred remaining cabbage.  Heat up a large pot with 1 TBS of the butter; saute the cabbage briefly. Add the grenadine and balsamic vinegar and reduce over low heat. When the liquid is just about gone, add the remaining butter and continue to cook until butter is melted (the liquid tightens and should be like syrup). Toss to coat the cabbage. Turn off heat and season with salt and pepper.

“Neeps”

5 medium to large turnips
½ lb Butter
Salt to taste
Pepper taste
Milk to cover half
Water to cover half

Peel and cut turnips into chunks. Add the turnips to a large pot and cover half way up with milk, then completely cover with water. Cook over medium heat until turnips are fork tender. Drain liquid, and mash with a potato masher. Stir in butter and seasoning.

Plate the brisket, cabbage and “neeps” together for a delicious meal.

Wine pairing: Any South Coast Zinfandel

 

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