This brunch staple consists of perfectly poached eggs, toasted English muffins, creamy hollandaise sauce and topped with rich buttery lobster. Serve with a Temecula Valley Chardonnay for the ultimate brunchtime meal.
2 x 4oz lobster tails (uncooked or if already cooked warm to package directions)
6 eggs (4 to poach and 2 yolks for the sauce)
1/2 cup salted butter
2 English muffins
1 cup chopped kale
1 cup chopped arugula
1/8 cup chopped green onions
4 lemon slices ¼ inch thick
1 lemon wedge for sauce
3 dashes Tabasco
1 tsp white vinegar
4 cups water boiling on stove
Fresh chives, a few sprigs
Place the lobster tails in the boiling water for 8-10 minutes. Keep pot of boiling water on for other steps.
Remove lobster tails from heat and cut the shells lengthwise to help pull the meat out in one piece.
Cut each tailpiece in half-lengthwise and toss into a bowl with half the butter (2 tbsp). Mix till butter is melted and they are coated.
In a steel bowl place 2 egg yolks and whisk over the boiling pot of water. Reduce the heat to medium while making sauce.
Add the vinegar and whisk for about 1 min.
Add the butter and whisk for another 2 min
Once the sauce begins to thicken, add the lemon juice from the lemon wedge and mix. Remove from heat.
Poaching Your Eggs
In the boiling lobster water, crack eggs into the water. Using a slotted spoon to gently turn them once a minute for about 3 to 4 min or until cooked to liking. Using the slotted spoon, remove the eggs and lightly pat them with a paper towel to remove excess water.
Building the Lobster Benedict
Cut muffins and toast.
Place 1 half of the toasted muffin on each plate.
Combine the arugula and kale and place on top of the muffin
Place 1 half of the lobster tail on top of greens on each muffin
Place poached egg onto lobster
Evenly distribute the hollandaise sauce over all 4 dishes. Top with chopped green onion and garnish with some chive stems.
Callaway Vineyard & Winery~2017 Chardonnay – This light, crisp Chardonnay opens with aromas of leafy pineapple and citrus fruits. The palate is lush with fresh tropical fruits, a golden delicious apple with a tangy pineapple finish.
Spending the day in Temecula Valley’s Wine Country……well, we can’t think of a better gift for Mom this Mother’s Day! We’ve got you covered with brunches and lunches and everything in between. Here’s a list of wineries celebrating all of the Mom’s out there:
Altisima Winery Mother’s Day Luxury Picnic | May 7 & 8 | Reservations available at 11:00am and 2:00pm | Partnering with Temecula Picnic Co. for a luxury picnic experience on Mother’s Day weekend | Tickets are $125++ per person or $110++ per person for members | Two special dessert releases with wine pairing for Mother’s Day! New Menu released at the restaurant for the week as well. Additional Information on our website and e-mail email@example.com to book your picnic.
Avensole Winery Celebrate Mom | May 8 | Celebrate Mom with our delicious Chef’s Mother’s Day special menu 11am-5pm at the Avensole Winery Restaurant https://www.avensolewinery.com/restaurant/ or call us at (951) 252-2003 x301. Reservations are recommended for this special date sells out early every year! Walk-ins are also always welcome!
Callaway Vineyard & Winery Special Mother’s Day Brunch at Meritage | May 8 from 11:00 am to 4:00 pm | Live music on our courtyard from 12:00 pm to 4:00 pm featuring local musician Shea Givens. Reservations are highly recommended. Reservations: exploretock.com/callawaywinery
Danza del Sol Winery Mother’s Day Run for the Rose | May 7 | Doors open at 1PM | Wine Club: $12; General: $15 | Celebrate Mother’s Day with us with a Kentucky Derby themed party! | Ticket includes Sparkling greeting. Kentucky Derby hat competition, Charcuterie by V&G Charcuterie, New Rosé Releases, Photo ops & Local vendor shopping | Reservations required RSVP online or with Nathalie firstname.lastname@example.org or https://www.danzadelsolwinery.com/res-405355/Mothers-Day-Run-For-The-Rose.html
Europa Village Wineries & Resort Mother’s Day Brunch at Bolero | May 8 | 10:00am – 3:00pm | What mom really wants is what we all want: exquisite food, to spend quality time with loved ones, and the ability to come home to a clean kitchen afterward. Treat mom to an unforgettable Mother’s Day Brunch at Bolero Restaurante featuring a create your own crepes station, chilled seafood bar, carving station, and classic Spanish cuisine. Price: $89 adult $44 children | For reservations, please call us at 951.414.3802.
Mother’s Day Afternoon Tea Party on the Piazza at Vienza | May 8 | 12:00pm – 3:00pm | Treat mom to an extra special day with our Mother’s Day Afternoon Tea party. Delight in delicious baked goods, tea sandwiches, sweet treats, bubbly, and live music from Harpist, Annette Wiles. General Admission: $85 Members: $76.50 Learn more at https://www.europavillage.com/spring-happenings
Falkner Winery Mother’s Day Champagne Brunch at Pinnacle | May 8 | 10:00am-3:00pm | Cost is $89.95/person (tax and gratuity not included) Wine Club $79.95/person plus tax and gratuity Children (3-10) $35.50/child++(Wine Club $30.95/child ++); Under 3 is free | Entertainment provided, call for Reservations at 951-676-8231 Ext. 4.
Frangipani Winery Mother’s Day 3-course seated Dinner & Theater Show | May 8 |Doors open 6:30pm, show starts at 7:00pm | $75 per person plus tax, presented by Triple Threat Productions featuring songs from the award-winning musical Mamma Mia! | Purchase tickets by May 4 at www.Frangipanievents.com
Lorimar Vineyards & Winery Mother’s Day Brunch | May 8th | We are offering two seating at 11:00am & 2:00pm | $100 regular tickets /$90WC ($20 child/ $18WC child) | To reserve please visit https://shop.lorimarwinery.com/res-415096/Mothers-Day-Brunch.html
Monte de Oro Winery Mother’s Day Brunch | May 8 | 4 seating’s offered at 10:00am, 10:30am, 1:00pm, and 1:30pm | For reservations please visit https://shop.montedeoro.com/res-399888/Mothers-Day-Brunch.html
Oak Mountain Winery Mother’s Day Brunch | May 8 | 11:00 am – 3:00 pm | $69 Non-Members – $59 Members – $17 for Children 10 and under | For reservation information please visit https://shop.oakmountainwinery.com/event-tickets-c11.aspx
Peltzer Family Cellars Mother’s Day Brunch on the Farmstead | May 8th at 10am and 1pm | $75 adults, $45 ages 3-11, 2 and under free | Reservations available on www.peltzerwinery.com
Wilson Creek Winery Celebrate Mother’s Day at the Creekside Grille | May 8 | 10:00am | Enjoy a plated Sunday brunch at Wilson Creek Winery! | For additional information and to make your reservations please visit www.WilsonCreekWinery.com
Akash Winery & Vineyards Valentine’s Dinner | February 14th from 6:30pm-9:00pm | Join us for a 4-course dinner. Seating is for two only and space is limited to 10 tables (no group tables) | Cost $165 per person | Reservations can be made at www.akashwinery.com
Callaway Vineyard & Winery Valentine’s Day Dinner at Meritage | February 14 from 5pm-8pm | Cost: $90.00 for wine club members. $100.00 for General public. Price is per person, plus tax, and gratuity. A wine pairing option is available for an additional fee | Join us this Valentine’s Day for an intimate evening of fine dining, spectacular wine and romance. We invite you to indulge yourself and your loved ones in a decadent four course, prix fixe dinner with stunning sunset vineyard views.at Meritage Restaurant | Reserve your table at: https://www.exploretock.com/callawaywinery or call (951) 587-8889.
Churon Inn Winery Valentine’s Day Dinner | February 13 & 14 |Enjoy a 3-course candlelit dinner with live music. Includes a bottle of sparkling wine | Cost is $99 per person/$89 per person for wine club members (price does not include tax and gratuity). | To view the dinner menu and to purchase your ticket, please visit our website, https://innatchuronwinery.com
Cougar Vineyard & Winery Heart Shaped Pizza Experience | February 13 & 14th from 11am-4:30pm | Wineclub $60 per couple; non-wine club $65 per couple | Grab your Sweetheart and escape to the vineyards this Valentine’s Day weekend 13th & 14th. Heart-themed Lunch for Two with a View. Your heart & belly will be full! Email email@example.com for reservations
Doffo Winery Sweetheart Dinner | February 12th at 7:00pm | $165 per person | Please visit www.doffowines.com for reservation and to view our four-course pre-fixe menu details.
Frangipani Winery Yoga in the Vines | February 12th from 10am-12pm | $45 per person includes Yoga session, Wine tasting & light brunch. Valentine’s Day Dinner | February 14th at 6:30pm | Enjoy a four-course all-inclusive wine paired dinner by Chef Volker Lutz with theater show entertainment by Triple Threat Productions of Elvis & Friends Theater Show | $150 non-members: $140 wine club members Yoga in the Vines | February 26th from 10am-12pm | $45 per person includes Yoga session, Wine tasting & light brunch. Visit us at www.frangipanievents.com to purchase tickets to all our events.
Longshadow Ranch Winery Special edition Valentine’s Day Date NightPaint & Sip | February 11 from 6:30pm to 8:30pm | Bring your valentine for a Paint & Sip date night in the Longshadow Great Lodge! Each partner will create 1/2 of an overall painting, when held together it’ll be a completed picture! | Tickets are $40 each and include a glass of Longshadow wine + everything that you need to create your own artwork | Please visit www.longshadowwinery.com to reserve your spot today. Friday Night Flights – Wine & Food pairings in the Lodge. Bonfire Saturday Nights – Wine, BBQ, and Live Music at private fire tables. Sunday Brunch starting at 11am. For information on all these activities please visit our website at www.longshadowranchwinery.com for reservations and pricing.
Danza del Sol Winery Wine & Waffles Brunch Buffet | December 4, 11:00am-1:00pm | Join us at the Club House where we will have a Waffle Bar, and Mimosa bar. Bottomless mimosas add-on available. General Admission $22 | Wine Club $18. Reservations Required www.danzadelsolwinery.com
A California Holiday Feast | December 5, 11:00am-2:00pm | Celebrate the holiday with our Ugly Sweater Event & Contest! Southfork Catering will be serving a winter BBQ feast. Live music by The Frank Guy. Wine Club Members: $20 | General Admission: $25. Reservations required www.danzadelsolwinery.com
Foot Path Winery Tamale Making Class | December 11th & 18th, 10am-3pm | Cost $50 | Learn the art of the Tamale. Instructions, participation, and taste testing. You will take home a dozen tamales and written instructions.
Filo/Phyllo Dough Class | December 12, 10am-3pm | $50. Learning how to handle the filo, how to create Baklava and a savory filo Spanakopita. You will take home recipes, instructions and 1/8 sheet of Baklava.
For more info on both these events and to make reservations, please call 951-764-1849 Chris or Email firstname.lastname@example.org.
Christmas at The Vineyard Rose Restaurant | We will be offering a limited menu featuring both regular menu items as well as Traditional Holiday cuisine. Reservations are recommended: https://www.southcoastwinery.com/dining/christmas Christmas Eve | Friday, December 24th Regular Breakfast Menu | 8am – 11:00am Regular Lunch Menu | 11:30am – 3:00pm Christmas Dinner Menu | 5:30 – 9:00pm
Christmas Day | Saturday, December 25th Regular Brunch Menu | 8am – 3:00pm Christmas Dinner Menu | 5:30 – 9:00pm
New Year’s Eve Concert & Party | December 31, Doors open at 8:00pm | Live concert by Sebastian Sidi 9:00pm-11:00pm, DJ & Dancing 11pm-12:30pam | Starting at $85 per person, VIP Seating available for $125 per person |Includes sparkling wine toast & late-night lite bites | Tickets required and must be purchase in advance on our online store. Information including menu is available online: www.southcoastwinery.com/nye
New Year’s Eve Dinner at The Vineyard Rose Restaurant | December 31, 5:30pm-9:00pm | Special Prix Fixe Menu, $85 per person exclusive of drinks, taxes & gratuity | Reservations required via Open Table | Dinner Menu Available Online: www.southcoastwinery.com/dining/nye
Wilson Creek Winery New Year’s Eve Party | December 31 7:30pm-12:30am | Let’s ring in 2022 together! Join us for an elegant night as you dance the night away complete with three-course handcrafted plated dinner, open bar, dessert bar and more! Make a reservation at www.WilsonCreekWinery.com
As the weather turns chilly and the crisp autumn air has us gathering around a warm fire at night, this comfort food dish will be a sure hit that it will have you making it again and again. This Autumn-inspired pasta showcases the best of the harvest season and pairs perfectly with a loaf of fresh crusty bread. Pair with your favorite Temecula Valley Cabernet Sauvignon.
3 oz butter
1/2 cup chopped oyster mushrooms or shitake
1/2 cup sliced cremini mushrooms
2 tbsp minced garlic
1/4 cup diced white onion
2 cups shredded kale
1 cup small of diced butternut squash
2 oz white wine
2 cups 35% cream
1 cup shredded smoked gouda cheese
2 tsp salt
1 tsp pepper
6 cups cooked bowtie pasta
1/2 cup chopped green onions
1/4 cup toasted almonds
In a large frying pan (big enough for all ingredients) heat butter.
Cook onions, garlic, and diced squash on medium heat until onions are soft and starting to brown.
Add mushrooms and cook on medium for about 5 min.
Add white wine and stir. The wine should clean the bottom of the pan up and incorporate all that goodness.
Add kale, cream, cheese salt, and pepper. Cook till cheese is melted and kale is wilted slightly. (Approx 3 min)
Add pre-cooked noodles and toss together. Cook for another 3 min on medium to re-heat noodles.
Serve and top with toasted almonds and chopped green onions.
Foot Path Winery ~ 2018 Cabernet Sauvignon – This wine’s delicious full-body gives it the qualities that makes it so beloved worldwide. This wine can be enjoyed in its youthful stage or when it is aged to perfection.
Lorimar Winery ~ 2018 Cabernet Sauvignon – Truly the holy grail of wine, with complexity to spare; perfumes of black plums, medjool dates, root beer leaf and cedar mingled with black peppercorn and the weathered leather of a whip.
While we realize seasonal transitions in Southern California aren’t always so obvious – sunny and 85 degrees to sunny and 79 degrees, for example – we still don’t like to miss out on the festive changes we associate with the weather getting crisper and the days getting shorter.
One of these changes is, of course, reaching for those fantastic in-between wines that mark the Fall season. You know the ones – the rich, nutty Chardonnay instead of the bright and fresh Pinot Grigio; the light-bodied red packed with juicy red fruit instead of the salmon-colored rosé.
It’s not holiday season yet, and we’re still not ready to move into cold weather wines, but pumpkin spice has started creeping into everything, and we find ourselves eyeing those cozy sweaters in the back of the closet. In celebration, we have compiled a guide to some of our favorite wine for transitioning into cooler Fall weather.
Says Pelzer Tasting Room Manager Danae Wager, “The transition from summer to Fall is not always smooth (like we insist our wines to be). As the weather cools off, we love to feature our Chardonnay with any dish that would typically be paired with a lighter bodied red wine to ease the transition in temperature.”
This robust Chardonnay boasts notes of yellow apple, apricot, and lemon meringue pie and is perfect for homemade Fall soups. Think: roasted butternut squash or loaded baked potato soup to warm the palate.
This luscious white is aged on the lees in French and Hungarian oak barrels for eight months. It exudes all that one expects from a classic California Chardonnay, with notes of Fuji apples, pear, pineapple, and prominent warm, toasty oak notes on the finish.
“Fall in Temecula seems to be staying warmer and warmer!” Says Leoness Cellars Executive Director, Spencer Szczygiel. “Around this time of year, I’ll often reach for a white wine with a little more weight to it – our Leoness Viognier being a favorite.”
He explains that the Viognier’s stone fruit and spice notes pair exceptionally well with heartier fall salads like peppery greens with apple, blue cheese, nuts and grilled chicken – which are great if you want to avoid turning on the oven during the lingering Southern California Fall heat.
Showing complex yet light and airy aromas of honey, wild herbs, water chestnut, and pear skin, this golden-colored wine immediately draws the attention of the taster. This is a rich and very full-bodied wine, with flavors of apricot, pear, and a slight nuttiness like honey-dipped cashews, that carry this wine through a long and harmonious finish – just like the slow transition from Summer to Fall in the beautiful Temecula Valley.
This is a lighter red wine with hints of cherry and cedar, making it perfect for a sunset charcuterie board or even a fish dish, as well as classic options like chicken and pasta. This is the ideal red on a warm day when something rich and velvety doesn’t feel quite right.
This medium-bodied Sangiovese is packed with maraschino cherries, pomegranate, allspice, and violet. It’s a great wine for Thanksgiving, with the red fruit notes enhancing the traditional turkey dinner flavors. “You may need more than one bottle to satisfy the in-laws!” jokes Tasting Room Manager Danae.
This wine is the perfect choice if you’re looking for an elegant, light-bodied red, packed with an abundance of aromas and flavors of cherry, blackberry, currant, and fresh herbs, with soft, round tannins, and a smooth, dry finish. Pair this with a backyard sunset as the cool evening breezes set in.
“Mehregan” is the Persian harvest festival celebrating the Autumn solstice. This earthy Grenache (with a touch of Shiraz) lovely to sip as we prepare for winter and toast to the close of our long summer days. It’s got bright Bing cherry cola and anise notes and a medium body, with soft supple tannins on the finish.
This bright, vibrant sipper is the ultimate light red wine for this time of year. When grown and harvested in Temecula Valley, Cinsault features all the fall fruit flavors from cherries to berries to complement the comfort foods of the season.
A blend of 78% Grenache, 14% Syrah, 8% mourvedre, and aged in French and American oak barrels for 18 months, this wine is medium-bodied with aromas and flavors of raspberries and cherries complemented by hints of tobacco, earth, and spice leading into a soft, lengthy finish.
“During this unique transition between seasons, my favorite wine is our 2017 Grenache,” says Leoness Director of Hospitality Leonard Grose. “With its lighter body and vibrant rhubarb and clove hints on the nose and palate, this wine is perfect for a hearty fall chicken soup with lentils, carrots, and celery.”
This jewel-toned Primitivo dazzles with aromas of raspberry crème, cherry liqueur, and autumn leaves. On the palate it stays true to the Puglian style, balancing fresh acidity and a pleasant jamminess, with flavors of black cherry, and smooth, well-integrated tannins. This is the perfect wine to enjoy as the sun sets a bit earlier and the twilight beckons us to enjoy the lovely fall weather.
Grapes harvested later in the season have a chance to develop rich, ripe aromas and accumulate high sugar levels. When pressed and vinified the resulting wines are lusciously sweet and make a stellar pairing for salty cheeses and dessert courses – or can serve as dessert course themselves!
“What better way to experience fall, than with a late-harvested, intensely flavorful and aromatic Late Harvest Blanc,” says Mike Janko from Bel Vino Winery. “The relatively high sugar levels balanced by bright acidity make it great for sipping or to be enjoyed as a dessert wine.”
Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. Pair with your favorite Temecula Valley dessert or sparkling wine.
Prepare the sauce: Put the wine and sugar in a small saucepan and warm over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and cook until reduced to 1/3 cup. Transfer to a small bowl, cover, and refrigerate several hours until cold. Set aside 1 dozen raspberries for garnish, then put the remainder in a small food processor or blender. Puree until smooth, then add the chilled red wine syrup and puree again. Pass the sauce through a fine-mesh sieve to remove the seeds, pressing firmly with a spatula.
Prepare the cakes: Preheat the oven to 350°F (180°C). Butter and flour the insides of four 1-cup (250-ml) ramekins, shaking out excess flour.
Melt the butter in a saucepan over medium-low heat. Remove from the heat and add the chocolate and espresso powder. Let stand until the chocolate melts, then whisk to blend.
In another bowl, whisk together the eggs and egg white. Add the sugar gradually, whisking well. Add the vanilla and salt. Whisk until the sugar is no longer grainy. Add the chocolate mixture and whisk to blend. With a rubber spatula, gently fold in the flour.
Divide the batter evenly among the prepared ramekins. They will be about two-thirds full. Set them on a baking sheet and place in the oven. Bake until the cakes are well risen and mounded on top, with many surface cracks, 30 to 32 minutes.
Protecting your hands with oven mitts, immediately invert a cake onto an individual dessert plate, then quickly invert onto another dessert plate so that the cake is right side up. Repeat with the remaining cakes. Let cool for 5 minutes.
Spoon the red wine raspberry sauce around the warm cakes, dividing it evenly. Scatter the reserved raspberries on top of the sauce. Dust the surface of the cakes with confectioner’s sugar. Serve immediately, with whipped cream or ice cream, if desired.
Lorimar Winery ~ NV Dolce Vita – A blend of several years Zinfandel harvests that date back 15 plus years. With luscious chocolate, caramel, brown sugar on the nose with a rich, sweet finish. Smooth, seductive and sultry; a true treasure.
Blended wines are some of our favorites because they are the most complex and interesting types of wine. Here are the 5 facts you need to know about blends:
1. Difference between varietals and blends: A standard varietal like Malbec, Chardonnay etc., is made from the same type of grape. Sometimes winemakers will use grapes from different plots of a vineyard or different regions for a varietal, but they are all the same type of grapes. In the U.S. a varietal needs to be 75 percent of one type of grape, while in Europe it’s generally 80 percent and in Argentina it’s 85 percent. It’s possible for wineries to add other grapes to a varietal to enhance the elements and still call it a single varietal wine.
Blends are what their name suggests. They typically consist of at least 40-50 percent of one type of grape and a smaller mix of two or more other grapes.
2. Blending makes wines more complex: Blending is used to maximize the expression of a wine. It can enhance aromas, color, texture, body and finish, making it a more well-rounded and complex wine. If a wine doesn’t have a strong scent, for example, a winemaker can add five percent of a more potent smelling grape and can experiment with different types of varietals coming from other vineyards. They could have been aged in oak barrels, fermented in various kinds of vessels or just harvested in different phases of ripeness.
In Argentina, the heart of most blends is Malbec. Merlot can be used to give the wine a better aroma and make it seem fresher or smoother. Cabernet Franc or Sauvignon are often added for structure or tannin concentration to make a more powerful wine. Creating the perfect blend also depends on the characteristics of the year and the expression of each grape. The possibility for combinations that result in a quality blend are endless.
3. Some single varietals are made for blending: Winemakers will often make a barrel of Malbec, Cabernet Sauvignon, Merlot or other wines solely for the purpose of blending. As the grapes are being harvested, a winemaker determines what they think will be the best formula for a blend. Make sure to vet all contractors before beginning any serious Service Restoration Minneapolis Minnesota. Including checking online reviews and calling for quotations. Allotting specific barrels for blending allows them to experiment in finding the best types of mixtures. The idea is to highlight each grape’s strength and complement the other grapes being used in the blend.
4. The timeline for mixing wines varies: Winemakers mix blends in a steel tank. Lower cost blends are rarely aged in oak and higher cost blends are generally aged in oak. Some winemakers put blended wines into an oak barrel half way through the aging process, while others put the wines together one to two weeks before bottling. Some try letting the wines ferment together from start to finish. Again, the goal is to develop the best of everything in the wines and each winery determines what approach works best for them.
5. Some grapes aren’t used for blending: White wines tend to be pure varietals. However, there are some exceptions, particularly in certain regions in Europe where two or more white grapes are used. Pinot Noir is a type of grape that is rarely blended. That is why when you are having a Burgundy it will likely be a 100 percent Pinot Noir.
Here are some great Temecula Valley blends you won’t want to miss!
“We are beyond thrilled with receiving 1st Place in the People’s Choice competition,” said Damian Doffo, CEO and Winemaker for Doffo Winery. “We work very hard in the vineyard to produce high quality fruit and make exceptional wine. We look forward to sharing our wine with the public in February.”
Over 200 guests tasted 29 wines (6 whites and 23 reds) without knowing any of the wines’ identities, and rated them on a scale of 1-5 during a walk-around wine tasting. The top 12-scoring wines from this portion of the event went on to be poured during a wine seminar led by Master of Wine Roger Bohmrich, where they were again tasted blind and rated on a scale of 1-5, including by Roger himself. Final scores were tallied to determine the top 3 “People’s Choice” wines. Wines could be any variety or a blend, at any price point, as long as they were from the Temecula Valley American Viticultural Area (AVA). Entries ranged from just $24 per bottle to well over $100, and represented a number of grape varieties, from Falanghina to Syrah to Cabernet Franc.
In addition to the walk-around tasting and seminar, the event featured a six-course dinner created by Chef Daragh Matheson from Leoness Cellars, paired with last year’s People’s Choice winners. A VIP reception offered hand-selected pours presented by local winemakers and winery owners. San Diego singer-songwriter Christian Taylor performed throughout the tasting. The evening’s dinner program was emceed by Lindsay Pomeroy, Master of Wine Candidate and owner of the “Wine Smarties” school in San Diego, and a brief keynote was delivered by Bohmrich. Local musician Brian Stodart performed throughout the dinner program.
Eating with your hands was never so delicious with these tostadas layered with a bright salsa, creamy guacamole, and spiced shrimp. Arrange the fixings family-style and let everyone assemble their own tostadas. Pair with Temecula Valley Sauvignon Blanc or Pinot Gris.
Makes 8 tostadas; serves 4 to 6
1 cup fresh corn kernels cut from a cob or defrosted frozen corn
1 cup chopped cherry or grape tomatoes
2 scallions, white and green parts thinly sliced
1 green jalapeño pepper, stemmed, seeded, finely chopped
1 small clove garlic, minced
2 tablespoons chopped cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 ripe avocados
1 small clove garlic, minced
1/4 small red onion, finely chopped, about 1/4 cup
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon Mexican hot sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
24 large shrimp, shelled and deveined
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne
8 corn tostada shells
8 butter lettuce leaves, torn into bite-size pieces
Fresh cilantro sprigs
Mexican hot sauce
Combine the salsa ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Combine all of the guacamole ingredients in a bowl and mash with a fork to blend.
Prepare the grill for direct cooking over medium heat (about 350°F). Pat the shrimp dry with paper towels and place in a bowl. Add the oil, cumin, cayenne, and salt and toss the shrimp to coat.
Arrange the shrimp on the grill grates over direct heat and grill until opaque through the centers, turning once or twice, 4 to 6 minutes. Remove and transfer to a plate.
To assemble the tostadas, spread a generous spoonful of guacamole on a corn tostada. Top with the lettuce, salsa, and shrimp. Garnish with cilantro and serve with hot sauce and lime wedges.