New Food Offerings for Wine Tasting
Ready to enjoy wine with food? We released our newest food menu to accompany our wine tasting at our Paso Robles tasting room along Adelaida Road. Our husband and wife kitchen team try to release a new menu every few months to keep things fresh and seasonal. Here is a look at the latest dishes that join our classic bread and oil, cheese and charcuterie, and BLTA.
Harvest Burrata: Ethan and Cecily sourced Italian imported burrata. With this mozzarella being so delicious, they wanted a way to highlight it without it being another caprese. That is when Cecily's childhood memories of working in their apple orchard kicked in. She created a warm spiced apple and butternut squash roast to pair with the burrata. The team finishes the burrata with pecans, olive oil, balsamic reduction, and a pinch of salt. It's a simple dish that pairs wonderfully with our 2019 Estate Cabernet Sauvignon.
Grilled Cheese: Who doesn't like grilled cheese? It's a classic, soul-warming sandwich. Ethan and Cecily created this version to feature salty and nutty havarti, buttery brioche, and black currant gelée. The currant gelée is made to match the black fruit notes found in most of our red wines. This messy sandwich pairs best with our food-friendly 2019 Silken.
Gardener's Pie: This Summer, Ethan and Cecily grew a bountiful garden, which inspired many vegetable dishes. They felt it was time to release a shepherd's pie but with just the veggies. The pie comes in a cast iron skillet with zucchini, peas, carrots, leeks, haricot verts, and mushrooms. The vegetables are sauteed in Sauvignon Blanc and served with a vegetable gravy. The dish is topped with mashed potatoes as well as fried fennel. This vegan-friendly pie pairs well with the 2023 Sauvignon Blanc and 2019 Four Chords.
Duck Mole Flatbread: This flatbread was inspired by duck mole nachos that the couple loved from the old Villa Creek restaurant in Paso Robles. After the restaurant closed, Ethan and Cecily learned to make mole, which is a labor of love. The duck is braised slowly and then shredded on the flatbread with the mole. It is then topped with pickled manchego cheese, which Ethan created to add acidity in a new way. The flatbread is finished with a zest of orange and micro cilantro. It is not spicy, so it pairs with our 2019 Reserve Cabernet Sauvignon or 2023 Rosé.
Maple Crème Brûlée: Last but not least is dessert! This dessert was created by Ethan's nephew, James, who joined the team to help on the weekends. Ethan and Cecily decided it would be fun to let him do his specialty, crème brûlée. James brought in a maple crème brûlée and wowed the entire team. We recommend finishing with this custard dessert and the 2019 Late Harvest Sauvignon Blanc.
Are you ready for wine and food, now? Visit us at our 3590 Adelaida Road location in the beautiful hills of Paso Robles. Reservations are always encouraged. We look forward to you trying our new menu with our estate wines!