Café Bovino

cafe sign

My first encounter with Bovino Vineyards was at a Back Roads Wineries tasting event early this year. I was intrigued with their story and enjoyed the wines I tasted, ever since I’ve been meaning to go to their tasting room to try the full line of wine. When I heard they had hired a chef and launched a tapas style menu I knew it was time for a visit.

Before jumping into the food, I took a little time to taste through the wine list. The large tasting room has huge windows that offer gorgeous views of the surrounding vineyards and country side. In addition to seating at the bar, the tasting room offers cocktail tables with seating, a little lounge area, and a large patio with table and chairs where guest can sit and enjoy the spectacular views.

The wines available for tasting changes, with a nice selection of wines under two labels. The first label is Joludi, a combination of Joe & Ludi (the owner’s parents’ nicknames). The second is gen.er.os.i.ty and a percentage of all sales from this label is donated to a charity. The selected charity changes every 6 months and is currently the Valley Children’s Hospital.

All wines are made from 100% estate-grown grapes by winemaker Steve Anglim. Forty-five acres of the eighty-five acre property is planted with seventeen different grape varietals, including Rhone, Bordeaux, Spanish, Italian and Portuguese varietals.

Chef Jeff Puckett

Chef Jeff Puckett joined the team at Bovino after meeting the winery’s owner. After chatting they felt Chef Jeff would be a great fit given his passion for developing flavors to pair with wines. His 15+ years of cooking experience, including private and corporate catering, has prepared him to develop the café’s menu and also create custom menus for events.

The café opens with the tasting room (at 11am) and closes one hour before the tasting room closes for the day. Arrangements can be made for food service after hours and private functions on the patio.

One of the items on the menu is rustic french fries with a flight of sauces. These perfectly seasoned, fried to perfection french fries are an ideal item to have while wine tasting. Guests can order a small or large plate and select up to three different dipping sauces. I went with the Tomatilo & Avocado, Chipotle Citrus Mayo and the Jalapeño Ketchup. They were all so good I couldn’t pick a favorite.

With the exception of the french fries, all items on the menu have a recommended pairing. Guest can order a sample (approximately 3 oz) of the paired wine for just $5. The menu items are designed for sharing, and each comes with an option of ordering small (perfect for one or two people) or large (portioned for up to four people).

The Smoked Country Ham, Comte Cheese and Potato Croquette was served with mustard and rosemary. Cutting into the crunchy croquette with the melted cheese and ham center, I knew this was a dish I would enjoy. The flavors were spot on and paired well with the Albariño.

New York Steak Crostini

Next up was a New York Steak Crostini. Served with roasted red pepper and Achiote puree, a little garlic and fresh herbs, this was another lovely item and the pairing of the estate Zinfandel with its smokey accent worked well.

Another winning dish was the Spanish Smoked Pork Belly served on skewers topped with tomato and basil. The star of this dish was the Romesco — I wanted to get a jar of this to go! The pork belly was cooked perfectly and once again I enjoyed the pairing, a blend of Zinfandel and Petit Sirah.

Caramelized Red Onion Jam, Bacon and Basil Bruschetta. Need I say more? These are addictive. At this point I really regretted that I was sharing the order with three other people! This is a must have item, and I enjoyed the paired 2016 Right Bank (Petit Verdot, Merlot and Cabernet Franc blend).

I typically skip dessert; however, I really wanted to get the full experience, so when others at my table ordered the Lemon Pudding Cake I was all in. My favorite part was the Grand Marnier Honeyed Berries and fresh basil on top. The Chef paired this dish with the Grenache Blanc (one of my favorites).

Overall I am so impressed with this winery that opened in May. Having a beautiful property and impressive buildings with state of the art equipment certainly helps, but I think what really makes this place special is the focus on hospitality. All of the staff clearly have a passion for what they do and a great respect for the owner. Offering guests so many choices of places to sit and relax with a wide range of food & wine options will likely make this several people’s favorite hang out place (I know I’ll be going back with friends soon).

Bovino Vineyards is located at 5685 El Pomar and is open Friday – Sunday with private tastings offered by appointment Monday-Thursday. Visit their website for more information. 

Curry Time

Indian Food

The options for dining out in Paso have come so far in the 18 years that I have lived here. There are, however, a few “holes” in the offerings and a big one is an Indian resturant.

With this chilly, cloudy weather I found myself craving curry-based Indian dishes. With the lack of options for dining out, it was time to start cooking.

Ingredients are Key

Having the right, high-quality ingredients is key to making any meal. While Paso lacks a good Indian restaurant, it does supply all the ingredients to make a perfect meal at home.

At this time of year, 90% of all my produce comes from my Talley Farms produce box and the Templeton Farms market (soon my own garden will be delivering a bounty of fresh items).

I love knowing that my ingredients were raised in my area by people who follow sustainable growing practices. With cauliflower, peas and cilantro in my recent produce box, I knew “ALOO GOBI” was on the menu today.

Tip: chop up the cilantro stems and saute with the onions to add additional flavor to Aloo Gobi. Add the chopped cliantro leaves just prior to serving.

Spices (and herbs) can make or break a good curry dish. We are lucky here in Paso Robles to have the Spice of Life. After rummaging through my cupboard, I found everything I needed to spice up a delicious Indian meal. The menu included Aloo Gobi, chicken curry and basmati rice. I like things on the spicy side and since I wasn’t having guests over for this meal, I cranked up the heat (I confess to breaking out in a little sweat devouring this meal).

Eat this with Ranchero Cellars Galaxie

Many people say that the best pairing with Indian food is beer. They may be right …but …well …I’m a wine girl! I hadn’t planned on making Indian food today, and I certainly didn’t think through the pairing. This was impromptu on all fronts.

I feel there are several white wines that tend to complement spicy dishes. Viognier, full-bodied white blends, Gewurztraminer, etc. are all good candidates. Sparkling wine and rosé tend to pair with most things and are a safe bet if you just don’t have a specific pairing in mind. Even a fruit forward, light-bodied red could work.

I happened to have a Ranchero Cellars Galaxie open and was sipping on a glass of that while I cooked. I decided to just stick with it for the meal and have to say it worked quite well.

The wine is 100% carignan, has a lovely combination of lush fruit in the mid-plate and balanced acidity on the finish.

Give it a try. I had the 2017 vintage on-hand; however, the 2018 will be released later this month (I’ve sampled it as well and give it a thumbs up). Amy Butler makes great wine, vintage after vintage.

JUST you

I’ve started to notice more people adding a “JUST” in front of “you” since I am single. Since yesterday was Singles Awareness Day (it’s true — look it up — there really is a day for everything) I thought it was time to shed a little light on being single.

The hearing “JUST you” was especially true a few months back when I was going through a massive downsize, as well as purchasing and remodeling a house. It wasn’t only the construction/sales people, it was often my friends. I was starting to feel like since it was “just” me I was expected to live in a trailer or tent. No point in decorating since it was “just” me who would see it. I thought about the fact that couples share a bed and eat at the same table, so how much less space does a single person really need?

In any case, what I find even more alarming is my single friends taking on that attitude. They don’t make themselves a nice dinner because it is “just” them, they won’t go to a restaurant since it is “just” them…and what really hits me hard is they won’t even open a bottle of wine since it is “just” them. They are waiting to have someone over to open a bottle of wine they really like.

Cooking for One

I’ve been single most of my life and I love to cook. As much as I enjoy entertaining, I certainly don’t wait to have guests over to make myself a nice meal.

The excuse I hear is that it is hard to cook for just one. Really? Cooking for one or cooking for a full family is about the same amount of work. Sure there are things like a standing rib roast, a twenty-pound turkey and a huge rack of ribs that may be a challenge for a single person to devour; however, there are so many delicious foods that come in small sizes. Treat yourself to a lobster tail, scallops, fillet mignon — given the price of the ingredients you should be celebrating being single and not having to feed a bunch of people!

Hit the farmers market, Pier 46, J&R Meats — there are lots of options in Paso Robles to find good quality ingredients that don’t come in huge portions. Enjoy some “me” time in the kitchen.

Dining Out

Prior to living in the Central Coast, I was an executive for a hightech company and spent a huge amount of time travelling for business. There was often no choice but to dine alone and I have to say I not only got use to dining alone, I actually enjoyed it. It was really nice to have some alone time after having to be “on” all day wowing business partners and clients.

I still often head to a restaurant by myself either because I am in town running errands and find myself hungry, or I am rewarding myself for achieving some form of a goal (could be as simple as putting in a good day’s work for a client).

You will certainly find places where they will greet you with a “just you for dinner?” or “only one tonight?”. The really funny part is watching them scan the almost empty restaurant trying to figure out where to seat you.

Luckily in Paso there are so many “single friendly” places. You shouldn’t think twice about heading out on your own. Here are three of my go to places.

Goshi’s

Sushi is an easy thing to have on your own and in Paso there are several good options. My hands down favorite is Goshi’s. Located just a little down from the train station, you are sure to get fresh fish, traditional Japanese food, and excellent, very polite service. They have never been surprised that I am popping in for sushi on my own. Pull up a seat at the bar and enjoy!

The Hatch

I love everything about The Hatch. Located on 13th Street, just a little west of Pine Street, this is a great stop if you find yourself downtown. The welcome I receive when I walk in, regardless if the place is empty (only really happens right when they opening) or packed, makes me glad I stopped in. They always find a place for me and the food and service are excellent.

This is a great place for a cocktail. The menu always has an interesting selection of very creative cocktails and if you are in the mood for something a little different, I find the bartenders are very willing to whip something up if you give them a few hints of what you are in the mood for that afternoon or evening.

Jeffry’s Wine Country BBQ

An excellent addition to downtown Paso, you will find Jeffry’s Wine Country BBQ in the alley between Pine and Park Street. This is a local’s hangout and everyone is greeted like long lost friends. When I am in the mood for comfort food this is my go to place. Jeffry smokes meat, makes award winning mac & cheese, dishes up an awesome plate of nachos, and don’t even get me started on his paella.

This is also a good location for a glass of wine (or beer if that is your preference). Although, if you are really in the mood to eat alone, it is sometimes a challenge because if you are a local chances are you will run into a friend or two!

WINE

I can’t even believe in Paso Robles Wine Country there are people who won’t open a bottle on their own. If you bought it on your own, or someone gave you a bottle as a special gift, you are worthy of having a glass of wine or two even if you don’t have a drinking buddy. Forget the guilt, pop the cork. Head to your cellar (or closet or where ever you stash your wine) and pick something YOU want to drink.

Don’t give me the crap about it going bad. A bottle of pretty much any wine is good for 2, maybe 3, days with just the cork shoved back in the bottle. If you can’t consume the bottle in that time, there are vacuum sealers, nitrogen cylinders, and a whole host of different gadgets to keep your wine fresh. If you want to have wine without even opening the bottle, get a Coravin.

It’s time to ditch the “JUST”. Take care of you, spoil you and enjoy being single. The first thing to check off your list is YOU!

Restaurant Month

January is the month that so many people decide to cut back, typically on food, spending and alcohol (yes some crazy people actually go for a full month without so much as a glass of wine!).

All of the cutting back makes January a very difficult month for restaurants. San Luis Obispo restaurants decided to do something about that and declared January as Restaurant Month. Basically, participating restaurants across the county offer special prix-fixe menus of three courses at $30-$40 per person or other special offerings. In some cases that is a very good deal and enough to entice people to indulge.

The entire list of participating restaurants (along with a link to each menu) can be view on the SLO Cal website. Each year, I make an effort to try at least one of the special menus. This year my pick was Villa San Juliette Winery located on the Pleasant Valley Wine Trail.

I made my selection for a number of reasons:

  • The three-course $40 menu included wine paired with each course
  • The third course was a cheese plate (I’m not much of a dessert person)
  • There is plenty of parking
  • The meal is served in the elegant tasting room with views of the gorgeous property

The first course offered a choice of Green Salad with Herbed Vinaigrette or Cream of Wild Mushroom Soup paired with 2017 Pinot Gris Reserve. I choose the wild mushroom soup and was not disappointed. The soup was topped with a little truffle oil and fresh herbs – may just be the best mushroom soup I have ever had. The pinot gris was a perfect pairing.

The second course was Osso Bucco over Creamy Polenta & Sautéed Baby Carrots paired with 2014 Petite Sirah Estate (the DTC manager, Tracy Northington, knows me so well she offered to substitute the petite sirah for my favorite wine – cabernet franc). The chef nailed this dish, especially the polenta! My friend stuck with the recommended pairing and thought the wine really complemented the dish. I find cabernet franc pairs with just about anything, so I was happy with my pairing too.

I have to point out, not only was the food and wine spot on, the service was over the top. The tasting room staff take care of most of the service (and they are all new to food service). I’m not sure who took care of the training, but I have to say they did better than most waitstaff in restaurants in the area.

Chef Yavanna Tuftee delivered the entree. I always enjoy meeting chefs and getting a bit of the inside scoop. Yavanna is fairly new to Villa San Juliette; however, with several years as a sous chef at Cass Winery, she certainly is not new to the food and wine scene in the area. She loves being able to focus on the winery’s menu Thursdays-Mondays 11-4 so she can enjoy her evenings with her family. In February she will introduce a new seasonal menu with several “to share” items – can’t wait to see what she comes up with for the winter menu. The menu will change with the seasons, so check the event page of the website for current offerings.

I already mentioned the final course was a cheese plate instead of dessert. This was served with 2015 Grenache Reserve. I found the selection of cheese, a little honey and apricots to be a lovely end to the meal. We stayed a while longer to sip our wine (thumbs up on the grenache as well). A few other groups arrived while we were there and it was nice to hear all the happy chatter.

If you want to enjoy this menu, I’d recommend making a reservation. While it is not required, there is limited seating inside, so best to have a seat waiting for you and your dining companions. This menu ends January 31st.

Foodmaker Dinner at McPhee’s

I was lucky enough to receive a ticket to the San Luis Obispo County Farm Bureau’s “Foodmaker Dinner”. The dinner was a fund raiser to help support the local agriculture businesses.

I’m a huge fan of Ian McPhee and was delighted to hear they had selected McPhee’s Grill for this dinner as part of their Foodmaker Dinner series. “Agriculture knows quality and prime steaks and seasonal menus have made McPhee’s Grill a destination of choice for more than twenty years. Owner and Chef Ian McPhee embraces the concept of fine food that people understand.” – SLO Farm Bureau.

As we arrived we were greeted with a glass of 2016 Patelin de Tablas Rosé  and given some time to mingle with the other guest. Ian had prepared some wood fired pizza as appetizers for this portion of the dinner. Who doesn’t love a refreshing rosé and pizza?

Crabcake-2

Our first course was Ian’s Jumbo Lump Crab Cake severed over sugar snap pea and fennel salad. This is my kind of crab cake! It doesn’t have all the bread crumbs and isn’t fried crispy like so many people do. This one delivers the large lumps of crab for fresh flavors. The fresh peas and fennel really complemented the crab. (I talked Ian into sharing this recipe in my next book!).

A dish as fresh as this cries for a refreshing wine. It paired perfectly with J Dusi’s Pinot Grigio – a nice white that is less than $20 a bottle. Such a wonderful start to the sit down portion of the meal.

Steak-2

I expected something from the grill and was certainly not disappointed to see the slow oak wood roasted prime strip loin as the centerpiece for the entree. Cooked to perfection, this large (and yes I did eat the whole thing) steak was so tender with a nice sear and smokey aroma. Served with salsa verde, peppers, onions, peas, and grilled scallion mashed potatoes, this was so delicious — a very upscale meat and potatoes meal. The pairing with this course was the Hearst Ranch Malbec. This is one of my favorite Malbecs from the region and I need to get back over to the coast to taste the full line-up again soon.

ChocolateCake-2I had every intention of skipping dessert. Then I saw it was June’s Famous Chocolate Decadence Cake with Caramel Lime Sauce. I am such a sucker for a flourless chocolate cake. It didn’t disappoint! I decided something that good needs to just be enjoyed and savored, so no guilt. This decadent dessert was paired with Roxo Paso Melange, a port-style dessert wine that I could easily have instead of dessert.

Be sure to visit McPhee’s Grill and try some of his seasonal dishes. Ian has been in business at 416 S Main Street in Templeton since 1994. This is a local favorite where you can always count on excellent service, a nice wine list and very satisfying, delicious meal!