Is it Spring Yet?
Wow! What a winter we have had! We have lived here since 1999, and I cannot remember a colder, wetter winter than we have had this year. I’m the type of person who just barely tolerates winter, with great hopes of getting on with the rest of the seasons as soon as possible, so this year has been brutal for me. And unfortunately, the freezing temps and tons of rain have hurt our business. Thanks to all of you who faithfully came out to eat at the Gold Vine Grill this winter. For those of you who just couldn’t go out, come on over as soon as things dry and thaw out.
One result of the tremendous rainfall we have had this winter has been a lot of damage to our local roads. In particular, we have lost access to Mount Aukum Road as it heads toward Pleasant Valley. That road has suffered significant damages, and estimates are that it will not re-open until some time in May. So, if you are travelling from the Sacramento area, you can come into the Fair Play area via Buck’s Bar or via E-16 from the Plymouth area. If you are coming over Hwy 50 from Tahoe, and you use the Pollack Pines exit to get to this area, keep travelling on Pleasant Valley Road until you get to the Buck’s Bar stop sign, and then turn left, and go about 6 or 7 miles to the 4-way stop. If you live in Pleasant Valley, Pollack Pines or Camino, you can turn left onto Mount Aukum Road and take a left onto the Happy Valley Cut-off road. This is the quickest way to get here from those areas…however the road is narrow, windy and steep, and not everyone knows how to drive slowly. Otherwise, you’ll need to also take Pleasant Valley Road toward Placerville and turn left onto Buck’s Bar. It’s a minor inconvenience, but as the weather gets better and the days get longer, just think of it as a scenic drive!
For those of us in the Fair Play and Grizzly Flat areas, we have been cut off from the convenience of going to Holiday Market and all of the businesses in the Pleasant Valley Center. Those businesses are hurting too, so if you don’t want to use the Happy Valley Cut-off road, think about taking the long way around once in a while and do some shopping there. We are all going to be inconvenienced by this, but as the old saying goes “it is what it is”.
Now, on to good news….Our Valentine’s Day Winemaker Dinner was a really great time again this year! Many thanks to Sherrie & Elliott Graham from Busby Cellars, who join us in making this dinner possible every year. They opened their tasting room the same year that we opened the Gold Vine Grill, and it has been a great tradition to pair Chef Greg’s food with their wines for a lovely Valentine’s evening each year. Here are a few pics:
Lots of guests make their reservations for the following year on their way out the door, so don’t miss out on Valentine’s Day, 2018!
In the wine news, we are happy to tell you that we have added a couple of new local wines to our wine list. We now feature MV Syrah. Any of you who have had this wine know that the MV wines are really great, and the Syrah is always my personal favorite! MV is run by John & Cindy Miller. Their tasting room is on Fair Play Road, just across the street from Toogood. We also are happy to welcome the Petite Syrah from Sentivo Vineyards. Sentivo is relatively new to the tasting room scene in Fair Play. They are located on Fair Play Road, just across from the Pallissandro Tasting Room. Their wines, tasting room and grounds are really impressive. If you haven’t stopped by these tasting rooms, make it a “must do” for your next wine tasting adventure.
Many of you have been asking me for recipes, so I decided to bring back Chef Greg’s Recipe Corner. So here goes!
Shrimp, peeled, deveined and coarse chopped 1 Pound
Egg White 1
Yellow Curry Past (Mac Ploy Brand) 1 tsp
Cilantro, fine chopped 1 tsp
Red Bell Pepper, minced 1 tsp
Round Wrap/ Wonton Skins 1 pkg.
Egg (for wash) beat w/ spash of water to thin 1
Cornstarch (to sprinkle over to prevent sticking) ¼ cup +/-
Place shrimp, egg white and curry paste in food processor. Pulse briefly to combine ingredients into a coarse paste. *Do NOT overmix. Remove paste to a bowl and fold in cilantro and red bell pepper.
Line sheet pan w/ parchment and sprinkle w/ cornstarch. Lay down half of your wonton skins on a large cutting board. . Lightly brush the entire edges of the wontons w/ egg wash. Place approx. ½ to 1 Tablespoon of shrimp filling in center of each wonton. Place another wonton skin on top and press the two sheets together firmly working to seal and press out any air pockets.
Place formed ravioli on the prepared sheet pan. Do not allow ravioli to touch or overlap or they may stick together. Finished ravioli may be frozen immediately, or they must be cooked right away. To freeze, place entire sheet pan in freezer until they are completely frozen, then transfer to zip lock baggies for storage. Frozen ravioli will keep for up to 30 days.
I am still working on the March “12 @ 6” Wine Paired Dinner. I hope to have that information for you in the next couple of days, so keep an eye out on the website or in your email.
Wednesday Nights: Burger Night
Thursday Nights: Fish & Chips (except this Thursday, when we’ll have Fish Tacos!)
Friday & Saturday Nights: Steak & Lobster
Sundays all Day & Night: Corkage Free!
Call us for take out food day or night.
Check out our Facebook Page for the Cheesecake flavor of the week!
Contact us regarding your catering needs for your special event