Ever heard of something fun, intended to go and never got around to it? That was me with Taste Of Temecula’s Perfect Pairing Tour. Being a former Meet Up organizer I often received notification of crazy-cool looking events they held. A “chance” encounter presented itself so I jumped at the opportunity to enjoy Old Towns charm on foot.

Hey, I have even seen the tour goers a time or two while driving on Front Street. Must tell you though, they looked like they were having fun….didn’t know it would be this much fun. My perspective is probably different because I know EXACTLY what it’s like when hosting one of these things. There is an inherent uneasiness while silently hoping everything goes as planned. I’ll admit to you that I was a little unnerved. Primarily because I had no frame of reference on what to expect. Talk about being on the other side of the fence. My concerns were immediately assuaged by Mike of Villa di Callabro.

This was our check-in and first stop on the tour. Mike’s infectious passion about his oils and vinegars are disarming. What stuck in my mind was the other people on the tour. You see, when they first walked up they were excited and it shone in their eyes. After sopping up the delectable offerings by Mike and comparing notes with my new friends I felt blessed. What I quickly realized was how Taste Of Temecula and these local merchants definitely have a mutually beneficial relationship.

I overhead the cash register ringing at each of our stops. I heard, “that will be $80”. I thought, WOW! Talk about making an immediate positive impact on our local economy. Each of the pairs on the tour purchased something from each establishment. Heck, even our walk through at Farmer’s Market garnered a cashew brittle purchase!

We visited Knuckleheads where we enjoyed great food Perfectly Paired with a wonderful Petite Syrah compliments of Bella Vista Winery which was Temecula’s very first winery. and the first comment was thats a lot more than a tasting, The Sweet Shop, The Spice Merchant, Old Town Root Beer Company and ended our tour at Lorimar Winery with food furnished by Lienzo Charro. I’m a local and pretty connected yet I had not visited any of these establishments except for Lorimar and Farmer’s Market. I will now be more apt to both go again and share (as I am now) with countless others.

While Taste Of Temecula probably has a waiting list of merchants trying to get on the tour won’t hurt to ask how to expose your business to new loyal customers.

If I had a shop in Old Town I sure would. Oh another benefit was the camaraderie that was created amongst this new group of friends. We had a blast. I’d suggest it not just for people outside of the area, but for the locals as well. It’s really a lot of fun!

Side Note: One Night Special Engagement – Meet Chicken Soup For The Soul Author  TEDxTemecula speaker, author and business strategist you don’t want to miss. Jacqui Dobens by special arrangement is our honored host, Chicken Soup For The Souls own  Mark Victor Hansen multi-preneur on April 24, 2013 at 6-9 pm at South Coast Winery. One LUCKY  T.O.T. preferred card member will win a Grapeseed Spa Day Pass (valued at $45)! Must register using this link to be automatically entered: http://totbogo.mvhtemecula.com

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Roasted Chicken - Photo by Corie Maue

Springtime weather in the middle of January makes us thankful to be alive and living in the Temecula Valley.  We are even further blessed to have ready access to the amazing Old Town Temecula Farmer’s Market and the Sage Mountain Farm booth where we collect the Inland Empire CSA box each week.  We had the great pleasure of enjoying the 100 Mile Dinner to benefit Temecula Valley Slow Food this weekend and we are thrilled to be a part of the growing commitment to consume fresh, organic, locally grown produce.  The Inland Empire CSA makes the commitment easy by offering high quality produce and a myriad of convenient pick up locations.  For more information, please visit www.inlandempirecsa.com.

Inland Empire CSA Citrus and Herbs - Photo by Corie Maue

Nestled in between the plethora of greens, beets, and squash we found citrus, garlic, cilantro and chervil.  We love to cook with vegetables, but fresh herbs are wonderful for bringing nuance and life to a dish, so we decided to play around with the cilantro and chervil.  Cilantro is heavily featured in Mexican and Asian cooking.  It has a very distinct “soapy” flavor that the world seems to be completely divided on.  This is a love or a hate item that Chef Andrea and I happen to love.  Chervil is less controversial and has more of a lemon-anise flavor which makes it excellent for egg dishes (we used it in the recent Breakfast Strata recipe) or chicken.

I have never been a huge fan of chicken, but all that changed two years ago when I tried the Gourmet Magazine Roasted Chicken with Pan Gravy.  As it turns out, chicken is excellent when you prepare it correctly!  This is an adaptation of that recipe and the added step of brining the chicken is well worth the extra day of planning.

Dueling Roasted Chickens

The original recipe calls for two chickens roasted with the same ingredients, however (rebels that we are) we used different, but complimentary flavors in each.

Rinse chickens and brine 4 – 24 hours.  For each chicken, you will need:

1/2 gallon of water

1/2 cup kosher salt

1/4 cup Temecula Valley Honey – warmed to liquid (or sugar)

For one chicken we added:

2 TBSP Pete’s Firehouse BBQ Rub – Original

1 TBSP cracked red pepper

For the other chicken we added:

2 TBSP Pete’s Firehouse BBQ Rub – Santa Maria Style

We put each chicken in its own bag and then placed the bags in a dish in the refrigerator.  You can add whatever spices you wish to the brine: bay leaves, crushed black peppercorns or dried thyme would all work well.  Once brining is complete, rinse chickens and pat very dry with paper towels.  Remove excess fat from around the cavities and discard.

For the first chicken we used:

4 TBSP unsalted butter

3 large garlic cloves, crushed

1 lime, cut in half

2 TBSP chopped fresh cilantro, plus the remainder of the bunch for inside the chicken

Salt & pepper

For the second chicken we used:

4 TBSP unsalted butter

3 garlic cloves

1 lemon, cut in half

2 TBSP chopped fresh chervil, plus the remainder of the bunch for inside the chicken

Salt and pepper

Preheat oven to 450 degrees F and place the rack in the middle.

Soften 2 TBSP butter and incorporate chopped fresh herbs.  Rub compound butter under the skin of the chicken by gently separating the skin from the flesh with your fingers.  You will not be able to reach all areas of the chicken, but the butter will spread under the skin as the chicken roasts.

Insert citrus, garlic and remaining bunch of herbs into the cavity of the chicken.  Tie the legs closed with kitchen string.

Melt 2 TBSP butter and brush over the outside of the chicken and season with salt and pepper.

Roast each chicken in a flame proof pan for about 50 – 60 minutes, basting with juices every 20 minutes.  We find that removing the pan from the oven and tilting it a little bit is the easiest way to baste.  This step will seem to be time consuming, but the payoff of caramel brown, crispy skin is well worth it.  Transfer chickens to a cutting board and let rest for 15 minutes before carving.

As you can imagine, this recipe can be easily halved, but we find a myriad of uses for chicken each week, so we typically roast both.  We reserve the carcasses to make stock and use white meat for soup, tacos, sandwiches . . . the list is endless.

We love these flavors, but encourage you to play around with the herbs in your garden to create your own variation on this dish.  The beauty of using fresh, organic, locally grown ingredients is that the flavors will be bright and delicious every time.

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We invite, No We Insist You Attend An Event That Will Have A Lasting Effect And Leave Your Spirit Renewed. 

                Join Us For A Night That Can Last A Lifetime

Meet Chicken Soup For The Soul Author                                                  Mark Victor Hansen At South Coast Winery

Let’s face it, with all of the demands put on us one night of positivity is in order. You’ve seen and read the headlines haven’t you? To balance it, spend a few hours at picturesque, South Coast Winery & Spa with multi-preneur, America’s Ambassador Of Possibility, Mark Victor Hansen. Get this! King of collaboration, Hansen will be sharing some of his most treasured Chicken Soup For The Soul tales of triumph, hope and tenacity.

He’s added a BONUS Eagle’s Nest Leadership training based upon many of his concepts in bestseller, The One Minute Millionaire. Ideal for any sales people, entrepreneur, executives or management. Block out a few hours mid-week to learn from someone that has created social, relationship, mental, emotional and financial stability across multiple platforms! By special arrangement Hansen is being hosted by our very own Professor of Motivation, TEDxTemecula speaker, author and business strategist.

 Are You A  Taste of Temecula Prefereed Card Member?  Get your free card as        one lucky T.O.T. member will receive a Complimentary Grapeseed Spa Day    Papss entitling you to full use of the fitness facility, spa locker room, steam              sauna and outdoor whirlpool  valued at $45. Talk about                                       Chicken Soup For The Soul!

Are You A Taste Of Temecula card  memeber? We are always focused on bringing you the best value for less,  why should this be different? We have      a very special TOT BOGO Offer (buy one, get one) price only $47 – limited supply available. Hansen’s per ticket price fetch up to as much as $297 each. Combine that with one of the most incredible vineyards in the valley this will definitely be a night to remember. Do Not Miss It! 

More On: Mark Victor Hansen

Focused solely on helping people from all walks of life reshape their vision of what’s possible, no one is better respected in the area of human potential than Mark Victor Hansen. Creating powerful change in thousands of organizations and millions of individuals worldwide for over 30 years, Mark delivers proven messages of possibility, opportunity and action. “You can easily create the life you deserve.” - Mark Victor Hansen

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Do You Feel Like Poor Me – As Your Diet Calls For GLUTEN FREE?

All of the Above Bakery is a place where I no longer feel that way. My name is LO Peterson the newest writer/member/fan of Taste of  Temecula and I thought as my first article i would bring you the LO down on a place that set my GlutenFree in Temecula.

 

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Riddle of the Day: What do you get when you cross an elegant fine dining experience with a welcoming family-run restaurant?
Answer: The Gambling Cowboy Chophouse and Saloon…and a delectable and affordable meal!

Photo by Ginger Giordano.

The Ehmcke Family—Rene, Nitza, and Bill, the Gambling Cowboy himself—just celebrated its one-year anniversary of ownership, after taking over the old Penfold Cattle Company in May of 2009. Opening a chophouse during a recession certainly takes a gambler’s heart, but it also takes a savvy mind—in business and in the kitchen. And that is something this family has demonstrated, much to the appreciation of its loyal patrons.

After winning big with the purchase of this beautiful and reputable Temecula restaurant, the trio already held a great hand. They kept the old steakhouse favorites and gently expanded the menu to include more seafood and pasta. And they were determined to make the prices affordable and the portions generous. Rene has infused her “spicy cowgirl” flare to some signature dishes, including the highly popular Front Street Tacos with Prime Rib. Yes, Prime Rib Tacos. Patrons will also appreciate the ever-expanding selection of local Temecula Valley wines.

In addition, the Ehmckes extended the hours to include a creative and affordable daily lunch, a lengthy happy hour with an awesome saloon menu, and a Saturday & Sunday brunch with bottomless mimosas. You can find live music on Friday and Saturday nights, and Sunday night is now packing them in with $1 an ounce Prime Rib.

All of these decisions—and of course the exquisite food and prime Old Town location—have helped the Ehmckes’ gamble pay off. With Rene running the kitchen and Nitza and Bill meeting and greeting the guests, it’s a winning combination.

We enjoyed the Gambling Cowboy for an early summer lunch. Walking into the 3^rd floor of the Penfold Plaza building off Front Street, I am reminded that this is indeed one of Temecula’s most beautiful restaurants. The tall wood ceilings and rich walnut bar welcome guests and take us back to steakhouses of old. But the soaring floor-to-ceiling windows overlooking a huge veranda lighten up the room and bring great Old Town views. The stunning etched glass mural is also a subtle scene stealer. Nitza’s designer touches warmed and softened the setting for a comfortable, homey feel. If you’re looking for an A+ ambiance, this is it.

Photo by Ginger Giordano.

But how about the food? Oh, the food! Here is where Rene’s 20 years in the restaurant industry and kitchen have paid off. She has added her own spunky spin to many steakhouse favorites, including the absolutely divine Brie Sachets. Now, this is no regular ol’ baked brie. It’s a trio of double cream French brie cheese elegantly wrapped in phyllo dough, served over a savory Raspberry-Chipotle Chutney with fresh berries. It was light and crispy, gooey, sweet, and spicy—a brilliant combination of flavors and textures. This is a dish that will keep me coming back for more.

24 ounces of bone-in Certified Angus Beef Rib Eye. Photo by Ginger Giordano.

As for the star of the show? All the meat is USDA Prime, aged 28-35 days, and offered in a wonderful variety of cuts and prices. We went all in with their signature steak, The Gambler. It is 24 ounces of bone-in Certified Angus Beef Rib Eye brushed with a Maitre’d Butter. And it was cooked flawlessly: crispy charbroiled on the outside and perfectly pink on the inside. Tender, juicy and melts in your mouth “like butta.” Our wonderful server, Bethany, had recommended Thorton’s Cabernet-Merlot, an impeccable choice for both the meat and brie.

Photo by Ginger Giordano.

Risotto. Photo by Ginger Giordano.

Thankfully, all meals are served with sides of veggies and potatoes at no extra charge. No mushy broccoli or dry baked potato here, the signature vegetable is a sweet and succulent fresh roasted corn. We also enjoyed the signature Cowboy Potatoes, crispy slices cooked with onions, garlic and parsley. These started as their breakfast potato but morphed into one of the dinner options because they are just that good.

Looking for something lighter for summer? On the new summer menu, Rene will include a lighter and spicier Cioppino, still overflowing with fresh seafood, but mixing it up with corn and chorizo in a white wine broth. We were lucky enough to preview the new and über-fresh Heirloom Tomato Basil Butter Halibut over Spring Risotto. The Northern halibut was beautifully seasoned. (How can you go wrong with basil butter?) And the cool, juicy, sweet tomatoes skillfully complemented the rich creamy risotto.

Ultra-rich dark chocolate fudge cake à la mode. Photo by Ginger Giordano.

And, yes, somehow save room for dessert. The Gambling Cowboy puts the crème in Crème Brulee. I savored every bite of the sugary glass top and the indulgent cream, including the harmonious garnish of fresh berries and mint. Truly the best crème brulee I’ve had. And for those who love chocolate, you may have to visit just for the 6-layer ultra-rich dark chocolate fudge cake à la mode. (That one speaks for itself.)

Crème Brulee. Photo by Ginger Giordano.

You don’t have to be a high-roller to enjoy what The Gambling Cowboy Chophouse and Saloon have to offer. The Ehmcke Family’s restaurant is one of those rare establishments where the food and ambiance are superior enough for a special occasion, but the friendliness and prices allow you to visit several times a week. As Rene notes, “Here you can have the fine dining experience without spending the fine dining dollars.” And in today’s economy, that’s a smart bet.

The Gambling Cowboy Chophouse and Saloon
42072 Fifth Street * 951-699-2895 * http://thegamblingcowboy.com

Lunch: Tuesday-Sunday 11am -3 pm
Dinner: Tuesday – Thursday & Sunday, 4pm – 9 pm
Friday-Saturday, 4pm – 10pm
Brunch: Saturday & Sunday, 9am – 3pm
Happy Hour: Tuesday – Thursday, 3pm – close
Friday – Sunday, 3pm – 6pm
Closed Mondays.

Reposted 4/13/2013

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This is where a company with strong product integrity comes in.  This is a company that is not worried about cutting corners in order to save a dollar, they only want the best quality product and will do whatever it takes in order to produce said product and once consumers acknowledge that fact, this is a company at the top of the market.  When it comes to olive oil, the Temecula Olive Oil Company is this company.

The tour provided on the Temecula Olive Oil Company ranch at 46780 Highway 371 in Aguanga, California is the best and most informative tour one can take.  The tour guide, Thom Curry is also a sought after speaker on olive oil, he sits on the California Olive Oil Council, and he is the designer of some of the best vinegars and olive oils in the world.  He begins the tour by discussing some of the aesthetics of the ranch, that olive trees are groves and not orchards, that olives are wind pollinated and the trees do not need a lot of water or care, that most of the oils are a mix of several varietals, and that true extra virgin olive oil consists of olives picked and processed within a 24 hour period.  He walks you through the groves and through the harvesting, crushing, mixing, and pressing.

Harvesting is the most expensive part of the olive oil process and, even though that is so, short cuts will not be taken that might damage the quality of the olives.  That is a standard the Temecula Olive Oil Company has set for themselves.  It is a standard that has made their olive oil worth the taste, worth the purchase, and worth a shout out.

The Temecula Olive Oil Company is aware that machines can pick their olives and centrifuges can spin the juices out of them but, they also recognize that hand picking the olives ensures the quality of each olive and that no foreign debris enter the products.  The crusher involves each olive from seed to peel and does not just spin the juice out of it and toss all that antioxidant power to the side.  The mixer lays it all out into a paste onto a tray with holes at the bottom and each tray is placed on top of the one before it into the press where they are squeezed together.  The juices escape from those holes at the bottom of the trays and gather at the bottom of the press where the water and oil separate and enter different containers through tubes.  Everything is measured to make sure a top quality oil is used for all products; the spreads, olive oils, mustards, teas, soaps, and lotions.  Beyond quality products, the Temecula Olive Oil Company provides all by way of green and clean living.

In our day and age, living green and living clean are two concepts that travel side by side; occasionally they even inter-mingle.  At the Temecula Olive Oil Company, these concepts walk hand in hand.  There is a significance given to the environment, recycling and all it entails, and to all life.  There are other important components of the business but, these two seem to keep the company at the top of this particular market.  To begin with, the ranch now rests upon what used to be a cattle ranch and in the years since that, it became somewhat of a dumping ground for old tires.  When the olive oil company took it over, they gathered these tires together and used them to create a retaining wall in front of the tasting room.  There was also a need to cut down some of the willow trees in order to create some new groves and it just so happened that the historian from the Pechanga Indian reservation came out to cut down the trees as they were sacred to them and the wood was given to the olive oil company to use for the creation of their tasting room.  And these are just two of the ways this company lives green and clean.  They also use every piece of their olives and leave nothing to waste.  The seeds and peels are used for compost and the leftover water is used as fertilizer for the trees and vineyards.  The cleanest and greenest thing this company does, however, is not use pesticides.

Apparently the olive oil fruit fly is a force to be reckoned with.  It eats first and then lays its egg on the olive.  The maggot that results from this fly then burrows into the olive.  A fruit fly is interested in the larger olives as they provide a more promising survival of the offspring.  Research has shown that fermented molasses kills the fruit fly before it can eat, thus preventing the entire egg laying catastrophe.  This molasses does not harm the tree, the fruit or those eating it and it does not affect the taste.  What could be greener or cleaner than that?

Thom dispelled many myths before going in to the tasting.  Two such myth busters include the fact that color and texture do not matter in olive oil, and olive oil actually should not be kept in clear bottles because light affects the oils.  Flavor change in olive oil comes from when the olives were picked.  If picked in September, they are used for jars and are green.  If picked in October, they are used for olive oil and a green and pungent, and if picked as the season goes on then the olives are black to purple and are more buttery.

When tasting olive oil, you are looking for fruitiness, bitterness, and pungency.   The Temecula Olive Oil Company has several to taste as well as some really new and different ones.  I especially enjoyed the Hickory Smoked which is made with real smoke funneled through a tube from a smoker into the olives for 24 hours.  Vegetarians use it in place of bacon because of its awesome taste. They also have a selection of vinegars, which are not to be missed.

Thom stated that they experiment all the time with new products and he gets his inspiration to try something new from those that come in looking for something special, new, and different.  Tours are on the second and fourth Saturday of every month.  Just give them a call at 866.Olive.You and sign up.  You just might be the next inspiration.

 Photos by Amanda Bussen

Repost April 09, 2013

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Ingredients

Directions Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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TASTE OF TEMECULA”

Invite You To ‘BITE NITE’

Temecula Valley Food Challenge On CINCO DE MAYO

Join Us For TOT’S Fourth “Food Vs Man” 

THREE CHALLENGERS MEET ES MUY MACHO 

“A FOUR POUND BURRITO”

HE’S MEAN – HE’S LEAN & HE’S FULL OF BEANS

  TALE OF THE PLATE FOOD – 3  &  MAN – 0

The Food Reigns Supreme

 No Man Has Been Able To Put &

KEEP The Challenger DOWN

See The Tasty Details By Clicking On

The Links Below

1. Hot Dog Shoppe

2. Sweet Lumpy’s BBQ

Support Schools, Local Sporting Leagues & Charities 

 In Need – Just $5 Raffle To Win

$1000 in Prizes Going To The Winners.

Lienzo Charro offers the freshest Mexican Food In Town

So Come Join Taste Of Temecula as we bring you.

   Great Fun – Great Food – Great Times

Enter Your Organization Today

A True FUN(D) -RAISER!!! FOR CONSIDERATION

CALL 951.852.5532

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Our first stop was Stuart Cellars, which coincidentally is on our top six list of Temecula wineries in. What impressed us about our driver, Adam, was that even before we arrived at the winery he had an attitude of “lets have some”, fun mixed with a real knowledge of Wine Country. He told about all the wineries that were along the way and when we arrived at Stuart, he introduced us to our pourer, Jarmila, From time to time interacted with the guests and ourselves to make sure we were having a good time. The wine at Stuart was, as usual, very good; the Tatria and La Grien were two of our favorites.

From there we journeyed to Weins Winery home of the Big Reds. Again Adam was awesome in making the group at home with the servers. Pete, new to Weins poured us several of the reserve wines and we were not disappointed. Our favorites were the 07’ Reflection, the Tempernillo and the Petite Syrah.

This is where we parted ways with Sunrider, as we had a special lunch date with Chef Fernando at The Creekside Grille at Wilson Creek Winery (post coming soon).

Sunrider’s guests stayed at Wienes, where they were provided lunch (courtesy of Sunrider) consisting of sandwiches from Cosi (a local favorite eatery) , and locally grown, organic, fresh fruit from Barons Marketplace in Temecula.

Later in the day we met up with Adam at Keyways Winery over on the DePortola side, which was busy as usual. Their winemaker, Mike Tingley is a close friend & acclaimed winemaker in the Temecula Valley. Although Keyways is known for their reds, we really enjoyed the “Ice Wine”, which is great on a warm Temecula afternoon – everyone must try it at least once.

Ice Wine was developed in the cool climates of Europe. The grapes are grown to full ripeness and left on the vines until the first deep freeze of the winter. The grapes are then naturally dehydrated &  hand harvested at night. . To serve the Ice Wine at the correct temperature, the glass is actually chilled with ice before the wine is poured. As for the taste, the front has an intense sweetness with unexpected dryness on the finish.

From Keyways, we went across the street to Leonesse Cellars, where Adam shared with us some of the process that takes place after the grapes are harvested. He apparently has a carte blanche to Leonesse, instead of the public tasting room, we were escorted into the wine club members only section. We were treated to a barrel tasting of the yet to be released, 07 Syrah made by Tim Kramer.

Wine tasting might not be the most many outing in the world, but when you go with Adam of Sunrider, the climax of the trip brings out the redneck in all of us. After driving through the vineyards of Leonesse we shifted into 4-wheel drive and headed straight up the to the heights of Temecula Valley in our yellow jeep with the theme from Jurassic Park blazing – better buckle in! Check out the video:

When we reached our destination, high above the valley, we could truly see the beauty of Temecula; Mount Palomar, Lake Skinner, and vineyards as far as the eye can see – Sunrider Jeep Tours truly lives up to their name. Adam mentioned that it is at this point that he breaks out his guitar and serenades the group, but we took up the seat reserved for his guitar.

We highly suggest you call Sunrider Jeep Tours (951-551-1516) for your next visit to the Wine Country. Ask for Adam & tell him “Taste of Temecula” sent you and they’ll give you a special discount on your midweek tour (Tuesday-Thursday). Take a minute and become a Facebook Fan of Sunrider Jeep Tours here. When you get a chance to ride along, come back here and leave a comment about how much fun you had.

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