Organic, Slow Food Bistro in Southern California Wine Country

There are all kinds of menu's to subscribe to or create as a chef. Sometimes I get so bogged down with all the creative dishes that swim through my head, that I can't manage to write. Then it hits me.. we are in a NEW season! Summer is upon us and in full swing. The tomatoes, Armenian cucumbers, baby fennel (yes, still growing), summer squash, artichokes..The Farmers Market! I can't stand it. So much to choose from. I feel like a kid in a candy store.

So faced with the new task of getting our summer menu written, broken down, ordered and implemented.. I have decided to go light. Chef Daragh and I both are heavily (and dear to my heart/Julia Child's) influenced and immersed in French cooking. It seems as if we are cheating on our lover, and almost perverse for us to venture out of our realm. I am already missing my butter, my heavy cream, and.. oh, gasp.. "where did you put the demi glaze!". We have made the commitment, we are ready to take the plunge.. But wait.. I have to keep my Mediterranean blood boiling with a small tribute to a classic Spanish sandwich, 'Bocadillos'.

More of an open faced or 'no dressing' sandwiches like,
Jambon, sangria infused fig, manchego cheese & arugula
Rare Brandt Beef, blue cheese & shaved purple sweet onion
Spicy Tuna with organic farm egg, arugula & EVOO

Then to spice it up a bit..
Carpaccio’s
Portobello Mushroom Carpaccio…, Grilled asparagus, ricotta salata & chimichurri
Smoked Wild Alaskan Salmon… Sweet purple onion, dill cream cheese &
caperberries
Brandt Beef Carpaccio shaved pecorino romano & spicy arugula leaves with
lemon aioli

I am also taking the Libations quite seriously:
House made chocolate ganache blended with Thomas Hammer Espresso, Leonesse
Cellars Port Wine & Cream.
Stage Ranch Organic Lime Pinot Grigio Mojito
Blood Orange & Chardonnay Mimosa (ooohh sundays never looked so good)
House-made Lemonade with Organic Mint from Sage Mtn. Farms.
Summer Peach White Sangria with Leonesse Viognier

The rest of the menu continues on with rockin' salads, charcuterie, cheese plates and flat bread pizza'a.

I have to say I'm diggin it. Keeping the saute line a little quieter for the hot months of summer, isn't such a bad thing. Things are shaping up, the creative juices are flowing and summer never tasted so good!

Doing what I do best, because I know how to be so fresh!

Come, Dig In, Eat, Hang out with us!
FRIDAY, SATURDAY & SUNDAY FROM 11:30A-5PM
MONDAY-THURSDAY OPEN BY RESERVATION ONLY!

Green Catering Company- Delyte's Fine Foods

Dictionary: n. green: Green A supporter of a social and political movement that espouses global environmental protection, bioregionalism, social responsibility, and nonviolence.

Not a bad definition to fall under.

With so much happening these days, Michelle Obama planting an organic garden at the white house, Alice Waters on 60 minutes, and the major networks planning 'Green' driven shows, the word Green is in full use. So I am putting green eggs and ham back on the menu.. a little green goes a long way!

Super- D's is now at Leonesse Cellars serving up all kinds of organic, local yummy treats. We survived the silent opening.. and now are on the fast track to this weekends grand opening.. so feeling green my friends.. come eat some green!

goodness... it's tough being green.

the green goddess

Delyte's at Leonesse Cellars- So.Cal Wine Country

Delyte's is taking their food on the road, and into the vines! Time to pair some great food with spectacular wines. Leonesse Cellars has always been a favorite of mine.. so being able to cook culinary treats on site with these amazing wines, is a bit of a dream!


Leonesse Cellars was founded in 2003 by Mike Rennie and Gary Winder (which I am a very big fan of both gents!) who together have over fifty years of agriculture and grape-growing experience in the Temecula Valley. They are rock stars in my book.. but I am sure they would laugh at that remark. They get quality and produce wines of incredible depth and flavor. Gary grows citrus as well, including my favorite blood oranges which will be made into an up-side down cake for the menu! HA.. see, got you to think food.

We will be serving Delyte's Small Bytes in the tasting room at Leonesse Friday-Sunday from 11-4:30pm, beginning the 2nd week of May!
Come by for a little afternoon delyte!

School Garden Programs in Temecula

Gardening.. we all seem knee deep in the dirt, not a bad place to be these days.



A quick update on the school garden digs that I am working. We currently have 21 schools signed up with Slow Food Temecula Valley another 14 wait in the wings. Hence, I am hell bent on raising the $ and man power to throw down and get-her-done. So May 31st, at Leonesse Family Cellars Slow Food partners up with our local farmers, chefs & vintners to raise awareness, money and taste buds. $35 for slow food members and educators- $45 for general public.. not bad for a day of food and wine.. plus you get to watch me cook.. what more could you possible wish for on a Sunday afternoon! The event is appropriately titled, "Field To The Fork".

Tickets go up for sale next week at brown paper tickets.. keep an eye, they'll go fast! Just type in "Field To The Fork" in the search box.

Go Slow.. Eat Well... and get rid of your damn grass! It's garden time!

So. Cal Chef on Leonesse Cellars & Dulce De Leche

So I have been bitched at for not having enough recipes up.. my goodness foodie-holics, hold on to your damn panties. Delyte's little kitchen gnomes are hard at work, creating delectable, enticing and sometimes ubiquitous recipes for all of you.

At the damn moment, I am up to my ears in recipe and menu creations for a tasting with Leonesse Family Cellars. Which means work for the Delyte Crew.. so no more bitching at us, after all we do have Drew for that, Ha!

I have to say that I am rather intrigued by the many varieties of Dulce de leche on the market. South America's sweet sensation, Dulce de Leche is a milky caramel that’s used in Argentina the way we use peanut butter or preserves here. Rich and creamy, you can spread it on toast or between your toes.. up to you of course. I am working it into one of my pork recipes.. yes.. to come, lots of pig and caramel yum!