Scar of the Sea Release

Happy Thursday peeps it’s almost the weekend!! On Tuesday January 20th we will be hosting a north county, “anywhere north of Cuesta grade”, release party for Scar Of The Sea. Who is this Scar Of The Sea? well let me drop some knowledge on ya if you please. Scar Of The Sea is a fairly new outfit producing some of the finest Pinot Noir and Chardonnay coming out of the central coast, they have contracts with some very established and reputable vineyards stretching from Santa Lucia Highlands to Santa Rita Hills. Word on the street, “the girls who work at the shop”, is that not only is their wine amazing but the boys who run this are hot hot hot! So I encourage you to get down to 15C on Tuesday January 20th by 6pm to taste their wine and ogle the boyz.

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Anti-Thanksgiving Dinner menu

Anti-Thanksgiving Dinner

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Sunday November 8 | @ 4pm
Our annual Thanksgiving feast on Sunday Nov. 8th at 4pm.
$85 a person includes 5 courses pairied wiith wines.
The event will be off-site at the Christmas tree farm in Atascadero.
Please call for reservations, seats are limited and this event sells out fast.
See menu below
805.434.1554

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TO AWAKEN THE PALATE

A Triptych of Crustini


BEET CURED WILD PACIFIC SALMON
FENNEL MARMELADE and SHEEPS MILK RICOTTA


ROSEMARY-CHICKEN PATE
15C OLIVE OIL and GARDEN SAGE

CHARTER OAKS LAMB TARTARE
MASALA SPICE and MINTED AIOLI

Paired with

Henriot Brut Champagne NV


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A STUDY of CAVENDISH FARMS GAME BIRDS
Served Family Style

MADERIA GLAZED and THYME ROASTED QUAIL

APRICOT –BRIOCHE and FOIE GRAS STUFFING
BUTTERNUT SQUASH, BOSC PEAR and CANDIED BACON

Paired with Marcel Lapierre Morgon 07 | Beaujolais, FR


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BRAISED PHEASANT “CHASSEUR”
WILD OREGON MUSHROOMS and CIPPOLINI ONIONS
BROWN BUTTER POMMES PUREE and TRUFFLE SCENTED CREAMY LEEKS

Paired with Penner Ash Shea Vineyard Pinot Noir 07 | Willamete OR

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CHEESES from the ITALIAN ALPES


MOUNTAIN GORGONZOLA SOUFFLE

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FONTINA VAL d’ AOSTA “MAC and CHEESE” GRATIN

Paired with Seghesio Home Ranch Zinfandel 07 | Dry Creek CA

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Intermezzo

Dios Baco Amontillado Sherry | Jerez SP

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“HOMESTYLE DESSERT”

BLACKSTRAP MOLASSES PECAN PIE


SPICED CURRY CRUST and BURNT CARAMEL CHANTIILY CREAM

with TEQUILLA CINAMMON HOT CHOCOLATE

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Chef Jeffrey C. Scott
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Adventures in Wine, part 1: Broc Cellars


broccellars

WE BROC CELLARS & BROADSIDE

"True asphalt winemaking, in an urban winery." 

Berkeley is usually home to a set of polarized, yet eclectic, class of people: the affluent & non-so-affluent, the retirees & their college students, a smattering of liberals, perhaps some homeless, a large collection of artists, ‘the trustafarians‘, scholars, bikers, elitists, musicians & families.  Despite its known diversity, ‘winemaker’ would not be one I’d have readily added to that list — until I discovered Broc Cellars.

Let me preface this introduction with one note: although timid, I’m confident in my ability to sustain a discourse about wine yet, start to talk of the dichotomy between terroir & its resulting effects on the fruit or palate &…well, theeeen that’s when one might notice I’ve become VERY interested in polishing the bar glasses (read: I’m no Ali Carscaden.)

Thus,  upon invitation to visit one of the Bay Area’s most notable & ‘up-n-coming’ wineries, I was just a teeny bit nervous. Broc Cellars may be more familiar to some, because of their partner company, Broadside ( whom, in turn, owns Giornata Wines.)

Luck would have it that Harvest was underway the winery held a feeling of chaotic immediacy that left me breathless; giving me just a taste of the excitement that goes along with the artistry of winemaking. Especially one like Chris Brockway– Brockway is what some refer to as, uh, well… O.G. The mantra of Broc Cellars is about bringing it back.  And when I say back, I mean waaaaaaaaaay back. I’m talking Dionysus back. Like, let’s-get-barefoot-and-stomp-some-grapes back.

The dharma behind this enterprise is about re-establishing the traditional and romantic idioms of wine making vÍs a vÍs the enigmatic natural processes of wine, or as so aptly put on the website, in “the alchemy of wine.”

Or something like that. Who knows. What I can tell you is the wine tastes…real, natural, palatable.  The fruit used by Broc Cellars is either from vineyards that specialize in biodynamic, organic, or sustainable growing processes– letting the grape naturally develop without the weighing it down additives, etc.

The goal here is to “produce naturally-made wine with character” –wine that has endured the harsh struggle of raw nature and THRIVED – giving the wine a unique, sumptuous, and for lack of a better word, organic character.

broccellars

satisfy your CRAVE-ing

CRAVE is an event being held in San Luis Obispo on Friday, October 24th, 7:30-10:30 at the Veterans Hall (801 Grand Ave.) You must be at least 21 to enjoy and tickets are as follows: $40 pre-sale and $50 at the door.

Considering I’ve been known to spend about that much on a single bottle … not bad.

The event will include a mèlange of Paso Robles wine (estimated at about 60 or more) paired with various courses accompanied to the sounds of DJ Flight

needless to say–uh.. will totally be there. & if you wine lovers know what’s good for you i suggest you do the same…

for more information via the all-knowing internet or phone, see:

cravepaso.com & 800.549.WINE