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The Vineyard Rose Restaurant at South Coast Winery Resort & Spa
Proudly Presents “Patriotic Pairings”
Unite for a Special Red, White and Blue Themed Wine Paired Dinner


Smoked Gazpacho
Slow Smoked then Chilled Vine Tomato Soup Infused with Thyme, Basil, and Mint Fresh from our Estate Gardens.  Garnished with Shrimp and Scallop Ceviche 
Wine Pairing:  2012 South Coast Tempranillo Rose

Catalina Sandabs
White Pepper Crusted and Pan Seared Sandabs
White Asparagus and Blue Fingerling Potatoes
Lemon Beurre Blanc & Chili Infused Oil
Wine Pairing:  2013 South Coast Sauvignon Blanc

Blueberry Cobbler ala Mode
Brown Sugar and Vanilla Slow-Cooked Berries, Cream Cheese Crumble with Dr. Bob’s Vanilla Ice Cream
Wine Pairing:  South Coast Black Jack Port


$40 per person, plus tax & gratuity
Includes all 3 Courses and Wine

Available Monday, May 19th-Wednesday, May 21st, 2014
5:30pm - 9:00pm

Reservations are limited and recommended
951-491-8077
The Vineyard Rose Restaurant at South Coast Winery Resort & Spa
Proudly Presents “Patriotic Pairings”
Unite for a Special Red, White and Blue Themed Wine Paired Dinner
Smoked Gazpacho
Slow Smoked then Chilled Vine Tomato Soup Infused with Thyme, Basil, and Mint Fresh from our Estate Gardens.  Garnished with Shrimp and Scallop Ceviche 
Wine Pairing:  2012 South Coast Tempranillo Rose
Catalina Sandabs
White Pepper Crusted and Pan Seared Sandabs
White Asparagus and Blue Fingerling Potatoes
Lemon Beurre Blanc & Chili Infused Oil
Wine Pairing:  2013 South Coast Sauvignon Blanc
Blueberry Cobbler ala Mode
Brown Sugar and Vanilla Slow-Cooked Berries, Cream Cheese Crumble with Dr. Bob’s Vanilla Ice Cream
Wine Pairing:  South Coast Black Jack Port
$40 per person, plus tax & gratuity
Includes all 3 Courses and Wine
Available Monday, May 19th-Wednesday, May 21st, 2014
5:30pm - 9:00pm
Reservations are limited and recommended
951-491-8077

Tags: Vineyard Rose Wine Tasting Winery resort Temecula Hotels food recipes

Incredible… Amazing… Lovely…. Celebration

These are just a few of the words our valued guests have shared about their South Coast Winery Resort & Spa experience. Read on to find out more, and then be sure to share your special South Coast Winery Resort & Spa memories with us too at Trip Advisor.com 

"Incredible"
"What a beautiful resort. Our plush villa overlooked the vineyard, it could have been the hills of Tuscany. Dinner at the Vineyard Rose was excellent. We sipped champagne at the pool and met many wonderful people. Our wine Sommelier in the tasting room was outstanding. So friendly, so helpful. She is now part of our family. If you want to learn how to enjoy wine in a luxurious setting. Go to South Coast Winery Resort & Spa."

"A Feeling of Tuscany"
"We totally enjoyed our overnight at South Coast Winery Resport, staying in one of the lovely de-tached villas, with private patio, surrounded by grape vines. We celebrated our anniversary here along with a great hot air balloon ride the next morning. Everything went very well on all accounts."


"Little Tuskana in Southern California"
"Coming from a (historic) wine country myself, the experience was absolutely pleasant. Highly skilled and dedicated people changing the landscape and producing wonderful wines. My respect and admiration from heart."


"Love the facility!!”
"Very nice place to stay. Best part- We love the people that work here. Not “snobie,” nice folks make us feel very comfortable. Love the package deal so us blue collar budget folks can have a wonder experience. We will be back first choice over Palm Springs, Big Bear or beach. Tasting room server was great. Thank you; we will be back with our friends."

"Lovely Stay"
"This resort was quite lovely! We stayed in the hotel which is only a year old and it was simply elegant! The grounds were beautiful and the view from the balcony was breath taking! They have all the amenities anyone could ask for, the mimosa breakfast was delicious! The spa on the premises is like no other I’ve ever been too, it beautiful, calm, peaceful and all the employees are super awesome!! A great getaway for anyone visiting the Temecula area! My only complaint is that the beds were a little more firm than I prefer, but still slept well!"

"Amazing Resort"
"Stayed at this Resort property last week and it was amazing. From check-in to check-out a very enjoyable experience. We were in the tower in a Ruby Cuvee room and it exceeded our expectations. The bed was awesome, bathroom luxurious, and balcony has a wonderful view of the Palomar Mountains and the vineyard below. Our server in the tasting room was personable and knowledgeable, and the wine was yummy!!! Would highly recommend and will be back!"

"Lovely"
"Celebrated our 26th Anniversary and Mother’s Day Weekend in a beautiful villa with a private patio right in the vineyards with a gorgeous view of the valley and mountains! Upon our arrival we received a lovely bottle of Zinfandel in our room and free wine tastings for the weekend! The resort and grounds are stunning! We went down to the lower tasting room which was much more quite and relaxing then the main tasting room and enjoyed a bottle of wine outside with cheese, crackers, Prosciutto, and olives. We had a nice dinner in the resorts restaurant on Sunday night. It was a lovely weekend and a great place to stay for a special occasion!"

“Nice getaway.”
"My wife and I stayed here for just one night. We wish we were staying longer. We stayed in a villa that was very clean and spacious. The spa was nice. The restaurant was outstanding. We enjoyed some very nice wines. We will come back for sure. The proximity to other wineries is a plus."

"Even Better than I Expected"
"I was not sure what to expect, but I read other reviews and people love this place. We stayed in the villas, and it was amazing. Villas are grouped in 4. However, each faces a different direction and you have a private patio. Beautiful views and the rooms are amazing. I highly recommend this place! We will be back."

"Birthday Celebration"
"We came to celebrate my husband’s birthday. We toured around for two days and spent some time in our beautiful villa. great wine, food and atmosphere! We will be back! Didn’t get to use the pool or spa, just the Jacuzzi one night. Too much to do in such little time! Enjoyed tasting wine with a lovely lady serving us. She was very knowledgeable and friendly! And she was from Pittsburgh, like my husband and me! She really took wine tasting to another level….Best server and wine tasting experience we had on the trip!"

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10 Years of Great Memories! Here’s to many more! 

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Tacos

Tacos, street or restaurant style, are always good and are always in season! Sad to say when people hear “tacos” they think of the Taco Bell special — which is the American down played version of a Taco.  In truth, Tacos can be of anything; beef, shrimp, fish, pork and even vegetables. By definition, “taco es taco” - one hand, tortilla (corn or flour), some filling and a topping for a little extra flavor and you have a Taco. For the most part Tacos are like sandwiches - no real recipes only simple guidelines and one’s own desires and carvings.

The following recipe is one my favorites.  It’s fun, delightful, different and pairs really well with a Riesling. Yep, even Tacos call for a good wine. Just as the saying goes - “fine wine, fine food!”

Pork tacos

  • Pork 16 oz
  • Radish 2 ea
  • Cabbage 1/2 ea
  • Cilantro 1 bun
  • Oil 2 tb
  • 6” flour/corn tortillas 8 each
  • Mayo 1 c
  • Chili
  • Tomato 1 ea

Season pork with salt, pepper and oil.  Sear all the way around in a hot skillet, bout two mins on each side Using a crock pot, cook for bout 6 hours. Add bout 1/2 cup of water to crock with pork.  Pork should pull apart easily and nicely, it should appear to be stringy when done Thinly slice radish into sticks, thinly shred cabbage and chop cilantro; mix all together with a touch of seasoning In a food processor, purée mayo, tomato and chili.

Warm tortillas, spread a little chili mayo, top with a little of the pork(make sure the pork is still hot), finally top with radish slaw. ENJOY

To follow Chef Jason in his adventures of cooking follow him on twitter!  @ChefJRivas

Tags: food recipes chef chef secrets

Banana French Toast

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In my house, pancakes and waffles are the king of specialty breakfast items; be it they are topped with a pecan syrup, caramelized bananas or a brown sugar apple and raisin mix. But oh so many times it is French Toast that is cried for. Now in truth, the French do eat a version called Pan Perdu. In Europe, it is typically served as a dessert with a fruit

or ice cream topping. As Americans, it was our pure obsession to eat sweet things for breakfast which transformed the French Toast into what it is today. 

Even though French toast is “sweet,” it does not mean it could not be served for dinner or modified to add a bit more nutrition to the dish; using a high quality syrup, a whole grain artisan bread, fruit topping are just a few example. Remember, ingredients are only a part of the equation when eating healthy; portion size being the other half. The point is to make good food to put into your body (healthy and tasty). Note - good food doesn’t always have to be fancy food. Some of the best food you will eat will be “humble” food; and there is nothing more humble than bread!

The other day, I made a beautiful French Toast for my family and yes it was for dinner. I made my own bread, but you don’t have too. I make my own for a couple of reasons; my kids love homemade bread, it is an extra practice in honing my skills and I have secret love affair with baking. Now, I could bore you with a 3 day recipe for a good

Sourdough; then again, you could simply venture to a high end or specialty store where they will carry a fresh sourdough boule. Especially in today’s culinary world, a great deal of stores carry quality bread; in efforts to get their slice of the “pie.” I also topped my French toast off with Banana Syrup. Mind you, my French Toast was also served with wine…but we will get to that.

Banana French Toast

  • 6 slices of sourdough
  • 5 each eggs
  • 1 cup milk
  • 1 tbsp cinnamon
  • 1 tsp vanilla
  • 2 each banana
  • 1 cup maple syrup

1. slice bananas about 1/4” thick. Quickly sauté them in a skillet with a small amount of butter. cook for about 2 mins, then add syrup. bring boil to a boil and turn off heat.

2. whisk together eggs, milk, cinnamon and vanilla. pour into a pan big enough to hold a slice of bread (9x9 is recommended).

3. heat a non-stick griddle (if the griddle is not non-stick, spray with pan coating) on medium heat till hot. dip bread into egg mix and let soak for about 1 min on each side. 

4. remove bread from egg mix, allowing the excess to drain off prior to placing it in the skillet.

5. cook for about 2 mins on each side.

6. place on a plate (2 pieces per person) a top with Banana syrup and ENJOY!

Now back to the wine! As I have always said, “There is a wine for every time and every occasion.” Breakfast-Dinner is no different. Is not Breakfast-Dinner food? If you eat it, does it not nourish you, does it not taste good, does it not still require the same love and attention as any other meal?!

When you break it down, food is food. All food has flavor no matter what meal period you are serving it for. And it is the flavors of food (not the “meal period”) that you are pairing with wine. For this one, I choose California Girl from South Coast Winery. California Girl, or Cali Girl as it more affectionately called, is a table white wine. Even though it is classified as a “table” wine, it is far from drab. Cali Girl is a blend of 6 different grapes, primarily of Sauvignon Blanc. The blend of these grapes gives the wine a subtle

sweetness as well as nice fruit aroma. It is this delicate balance that also gives the wine a good opening and a nice finish; it also gives it the ability to be paired with a variety of different items—including Breakfast-Dinner. 

In fact, when pairing Cali Girl with French Toast; the toast itself will help to bring out a nice grassy note and the Banana syrup with help to

emphasize a sweet fruit flavor. It is a really nice pairing, but is it the only choice…..

To follow Chef Jason in his adventures of cooking follow him on twitter!  @ChefJRivas

Tags: food chef recipes Vineyard Rose chef secrets vineyard rose restaurant

Raisin Bread

Raisin Bread (well mine at least), is a variation of Brioche bread. What is Brioche bread?? Well Brioche Bread comes from France and it simply means it contains butter and eggs (standard bread does not have butter and eggs). The butter and eggs will add richness in flavor and mouth feel. Technically, the fat of the butter and eggs will soften the gluten strands. Softening the gluten strands will break down some of the elasticity of the bread itself. Basically the bread will tear apart a bit easier - “the crumb will be more tender.”

Most times there is also a bit more sugar in a Brioche than a standard bread. All of this being said, Brioche lends itself very easily; to fruit, chocolate, spices, to breakfast or dessert. One the best things my grandma did, was take her Raisin Bread and turn it into French toast! And who is to say you can not have a french toast for dessert, topped with honey and Vanilla Ice Cream.

Just as with any home made bread, there is a down fall—it takes time. This recipe will take about 3 hours to make. It could be rushed, but why would you want too. Not to mention, when this bread is in the oven, you will understand and agree it was worth the wait. Remember! be patient. When the bread comes out of the oven don’t just rip it open and dive in. Let it cool to room temp prior to cutting.

Why, you may ask?

When any bread it is cut open right away, it will release steam and thus releasing moisture. By waiting to cut the bread, the moisture stays in the bread and makes for a better bread. And when it comes down to it, it is about better!

There are some key tips to help make that better bread.

First, give yourself time and forgiveness. Forgive yourself now if it does not work, your are not a master baker. And don’t rush yourself, have fun with it!

Second, use the right ingredients. Bread flour, is high in protein and thus produces a better gluten. When making bread, it is about all the gluten content. Yes, in Brioche we are taking steps to hinder some of the gluten building, but you still want and need gluten.

In the following recipe I use two different types of flour. The whole wheat flour is there for the flavor and mouth feel. Whole wheat flour will help give it that natural, earthy, wholesome flavor, almost nutty, — that “wow that is bread” flavor. Could you use plain AP flour, yes but it will not produce the same results nor will it produce the same flavor.

When it comes to baking you really need that natural protein in flour. Whole Wheat does not have enough, so if you used all whole wheat flour in bread it will come out too dense. Where as AP flour is so processed, chemicals have had to be added (not to mention the flavor is gone from it). Yes, flour has flavor and it is that flavor and performance your looking for.

Lastly, take your time and let it do its thing. A lot of making bread (any bread), is to hurry up and wait. However, on the plus side, it will give you time to; read, drink a cup of coffee, do some chores, take nap or just relax. It is the beauty part of bread, it does not require constant attention. In fact, some times, the more time you give it the better; then again to much time can be a bad thing for bread—so be careful.

Raisin Bread

  • 1/4c hot water
  • 1 c milk, room temp
  • 1/3 c sugar
  • 4 oz butter (soft and room temp)
  • 2 ea eggs
  • 2 c raisins
  • 3 c bread flour
  • 1 c whole wheat flavor
  • 2 tspn kosher salt
  • cinnamon
  1. in a stand mixer add milk, water, sugar and yeast. stir to dissolve and let sit for 10 mins.
  2. add butter and eggs, mix till combined
  3. add half the flour, then raisin, then the final half of flour and salt. Mix for on medium for about 7 minutes using a dough hook. This kneads the dough and helps to build gluten. a ball should form that is not too sticky but not completely dry.
  4. place dough in a clean greased bowl, cover, then place in warm spot. let the dough rest and rise for about an hour (or till doubled in size).
  5. dump dough onto a lightly floured work surface. then do a letter fold—folding one side into the middle then other side over the top. followed with the same fold on the opposite ends. place dough back in bowl, cover, place in a warm spot for about another hour.
  6. dump dough onto a floured work surface and place flat about 3/4”-1” thick and roughly about the size of 13”x9” pan. Dust the top of the dough with a fair amount of cinnamon.
  7. Roll tightly, length wise, starting away from you or towards you. just before your last roll, fold the ends on angle towards the middle, then finish the roll. folding the ends inward will help seal the bread.
  8. Place roll in a bread loaf pan, you may have to squish it a bit for it to fit. make sure to press it in all the way to the bottom, cover let rest. turn on oven to 400
  9. just before placing the bread in the oven, cut a slit the entire length of the bread about 1/2” deep. this will help the bread to grow and expand. Bake about 30 mins then carefully remove from baking pan.
  10. bake an additional 15 mins till done. Thump the bottom of the bread, it will sound hallow when done.
  11. let cool to room temp….ENJOY

Again, a piece slightly toasted with a tab of butter….OH MY! This recipe can easily be modified, with the addition or substitution of other ingredients. It maybe a day late and 2 dollars short of Valentine’s Day, but you don’t need one particular day to do something special for someone special. Turn this Raisin Bread into french toast, top with vanilla ice cream and honey. Serve it along side of a Sparkling Gewurztraminer.

Wine?

Absolutely!! A wine for every time and every occasion—Raisin Bread is no different. The sweetness and subtle flavors will pair wonderfully with the spice, sweetness and raisins of the bread. Pour a glass, slice a piece of bread, surround yourself with some good company and ENJOY!

To follow Chef Jason in his adventures of cooking follow him on twitter!  @ChefJRivas

Tags: Food recipes chef chef secrets Vineyard Rose

Tags: recipes Vineyard Rose chef secrets chef food