Oh what an absolute pleasure to experience the warmth of Spring…the longer days…the wildflowers popping up to bring us a smile…it’s all GREAT!  Maybe you can’t tell from my blogs, but I’m not a huge fan of cold, wet weather, short daylight days and the need for heavy clothing at almost all times.  I’m a Spring and Summer girl, and my heart just jumps for joy when Spring gets here.  I think most of us were ready for the winter to be over this year.  Spring always reminds me of a time of rejuvenation, of joy and hope.  It’s a wonderful time to look forward to what we will plant in our vegetable gardens, what improvements we will do to our homes, and maybe even what kind of summer get-a-way we might plan with friends and/or family.  And with the longer days, of course, it’s the perfect time to make a little jaunt up to Somerset and visit us at the Gold Vine Grill!

We will be celebrating Easter Sunday this year on April 16th by adding a lovely brunch menu on to our regular luncheon menu.  Greg really makes great Eggs Benedict, Eggs Florentine, Chicken & Mushroom Crepes, Seafood Vol au Vent, Grilled Salmon Filet and more!  We will serve house made breakfast potatoes and fresh fruit w/ brunch, and of course mimosas will be available!  We will also be serving from our regular lunch menu, so whether you want to have a quick lunch on your way to wine tasting, or you want to linger over a relaxing brunch, we will be able to serve you!  Brunch will be served from 10:30 AM – 3:00 PM

We can’t forget that this is the time of year when many of the wineries of El Dorado County open their doors with great wines, live music and fun foods for Passport Weekends.  This year the weekends are at the end of April, so let’s all hope for good weather for BOTH weekends!  The events will be held on April 22nd & 23rd, and then again on April 29th & 30th.  For ticket purchase and more information, check out the website at www.passporteldorado.com

Wine Watch:      

Perhaps you have noticed that there’s action going on in the Fair Play area…specifically in the area of the Winery by the Creek and the Pub at Fair Play.  Well, there’s a new guy in town, who, is actually not so new!  Have you met Robert Jones yet?  Have you tasted his wines?  Some of you “old timers” might remember a tasting room called “Firefall”, which was located right around the corner from Gold Vine Grill, where currently the “Red Poet” tasting room is located.  Robert left the area but retained his local vineyards.  Robert’s grapes come from many premier wine growing regions in California.  Robert returned to the area a while ago, with the intention of re-settling here, getting a tasting room opened and being a local!  Just about then, area celebrity wine maker Charles Mitchell was selling his property in Fair Play, including the property that the Winery by the Creek was located on, as well as the Pub at Fair Play property.  Robert scooped up both, and should be opening his tasting room doors any day!  The restaurant is still being run by the current owners, but Robert and his team are bringing something new (er) to our beautiful Somerset/Fair Play area.   Robert’s E-16 Pinot Noir is currently proudly being served at the Gold Vine Grill.  Make sure you get in to try it soon!

Chef Greg’s Recipe Corner:

Macaroni & Cheese w/ Jalapeño & Applewood Smoked Bacon

Yield:  1 Serving

Ingredient                                                                       Amount

Dried Macaroni Elbows                                            1.5 – 2 Cups

White Wine Sauce                                                        8 oz.

Chicken Stock                                                                1 oz.

Heavy Cream                                                                  1 oz.

Cheddar Cheese                                                            4-5 oz. grated

Jalapeno (roasted, chopped)                                   1 Tbsp                 

Applewood Smoked Bacon (chopped)                 1 Slice

Salt & Pepper                                                                    to taste

Directions:

Pre-cook macaroni elbows as directed on package

Heat white wine sauce, chicken stock & cream until barely boiling.  Reduce heat slightly to thicken a bit.  Add bacon & cheese and stir while cheese melts.  Reduce to med-low.  Add cooked macaroni, then jalapeño & bacon.  Finish w/ toasted bread crumbs or toasted panko if desired.

Remember:

Wednesday Nights:  Burger Night

Thursday Nights:  Fish & Chips

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

 

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