Taste-and-savor Temecula’s talented chefs’ goodness-and-greatness at attractive prices
Temecula, CA (PRWEB) December 21, 2012
“Temecula Valley Southern California Wine Country invites foodies and aspiring-foodies to celebrate, stay-and-experience California Restaurant Month with special January prix fixe/fixed-price lunch ($5-$10-$15) and dinner ($15-$20-$30) menus. Taste-and-savor Temecula’s talented chefs’ goodness-and-greatness at attractive prices,” encourages Kimberly Adams, Temecula Valley Convention and Visitors Bureau president and CEO. “Chefs are ultimate-foodies. What attracts them to create in Temecula Valley Southern California Wine Country? A local-chef explains: ‘I love the bounty of farms-ranches-vineyards. The weather is perfect; the food-fresh; the wine-handcrafted; and the locals-welcoming!’ We are happy to announce the first 20 Restaurant-Month restaurants and chefs’ philosophies-passions-backgrounds.”
“January-weekday Temecula Valley visits are excellent: less-busy means more-personalized attention plus potential conversations with chefs, winemakers/winemaking family-members,” Adams continues. “And hotels-motels-resorts offer Sunday-through-Thursday (better-than-weekend) nightly rates starting at $59.99.”
With natural gifts of climate (January-daytime-average 68-degrees) and geography (bolstered by Pu’eska Mountain), the boutique-destination is 1-hour from San Diego, Orange County, Palm Desert; 1½ hours from Los Angeles. Temecula hotels-motels-resorts are minutes from Downtown Old Town Temecula; Temecula Valley Southern California Wine Country; Pechanga Resort & Casino.
*Temecula Valley Southern California Wine Country (TVSCWC)
With vineyard-and-rolling-hill views, winery-chefs expertly pair premium, award-winning vintages with fresh-local-seasonal foods in celebration of sun-soil-and-natural-affinity. “Temecula is a great, extended-visit with much for people from all-over-the-world to appreciate,” shares a winery-restaurant chef.
1-Meritage at Callaway
With small-plate/tapas, big-flavor/variety, Chef Michael Henry uses fresh-local ingredients to create tapas, salads, entrées. “Local is always better,” he says. “The menu is adaptable – plenty to choose-from: conservative-dining or finesse/adventure.” Chef-Michael worked with Robert Irvine (Food-Network); developed culinary-perspective traveling (Europe-Central/South America). Awards: best-restaurant; best-chef.
2-Pinnacle at Falkner
Son of Italian immigrants who instilled cooking garden-to-table, Chef Gianni Ciciliot says, “Simple and bold is better;” so-it-is with Mediterranean-inspired appetizers, sandwiches, pastas, entrees. Chef-Gianni apprenticed Ritz-Carlton Laguna Niguel with Yvon Geotz (Winery Restaurant-O.C.). Awards: best-restaurant/best-chef.
3-Vineyard Rose at South Coast
Chef Mike Terry creates California-contemporary wine-country cuisine: natural-California beef, fresh-seafood, local/estate-grown vegetables. Chef-Mike worked with Bernard Guillas (Marine Room-La Jolla). Awards: best-restaurant/best-chef.
4-Creekside Grille at Wilson Creek
With 4-star-culinary-venue experience, Chef Steve Stawinski crafts inspired seasonal-cuisine, Wilson-family-favorites, and gluten-free using sustainable produce/seafood. Awards: best-restaurant/best-chef.
5-Shorty’s Bistro at Mount Palomar
Chef John Hausotter uses Mediterranean-Southwestern-California influences for wine-country bistro-cuisine. “Food-and-wine pairing brings-out elements in both food and wine: a challenge I embrace.”
*Beside the Rainbow Gap
6-Temet Grill at Temecula Creek Inn Resort
Emphasizing sustainable-and-local, Chef David Fuñe is “redefining modern-farm and plant-to-plate approaches.” Chef-David apprenticed with Tadashi Ono; plates vegetable three-ways (progressive-variety). Awards: best-restaurant.
*Downtown Old Town Temecula district
Co-chefs Bracken Blucher/Esuan Torres create California/Continental-cuisine with fresh-seasonal ingredients; French-cooking methods.
8-Front Street Bar & Grill
Baily’s co-chefs construct upscale-casual, gourmet-burgers, flatbread-pizzas, BBQ/Cajun fare; daily soups, specials.
9-The Gambling Cowboy
Classic steak-and-seafood menu features high-quality, aged, beef.
10-The Bank Mexican Restaurant
Le Cordon Bleu-North America graduate, Chef Mariya Crisler embraces her Mexican heritage; creates authentic Juana-Jato cuisine. Chef-Mariya loves “creating dishes that make mouths water, hearts beat faster, eyes widen.”
11-Sweet Lumpy’s BBQ
Authentic are Chef-Owner John Syroka’s flavorful, slow-roasted ribs, tri-tip, chicken; barbecue sauce. Parents’ family-style barbecues instilled Chef-John’s passion-for-cooking. Awards: best BBQ.
12-Texas Lil’s Mesquite Grill
Ranch-style steakhouse is popular for steaks, burgers, salads.
13-Robin’s Nest Desserts
Gracious bakery/dessert room’s specialty is made-from-scratch, southern-style desserts (pecan-pie, red-velvet cupcakes, sweet-potato pie). Chef-Owner Robin McCoy’s philosophy: “Live…Love…Dessert!”
*Uptown Temecula district
Chef-Owner Leah Delyte creates Nouveau-American cuisine. “Fresh-local-sustainable are cooking ingredients I love. I love bringing people to the table; inspiring them to savor the moment.” Chef-Leah worked with Alice Waters.
15-Vail Ranch Steakhouse
With dry-aged prime steaks specialty, expansive menu includes carpaccio, lobster-bisque.
*Promenade Temecula neighborhood
16-Qdoba Mexican Grill
Fast-casual establishment creates fresh, made-to-order burritos-tacos-quesadillas.
17-The Flame Broiler
Fast-casual fare is healthful Korean-style rice-bowls: chicken-beef-vegetables.
18-Broken Yolk Café
Home-style eatery serves omelets, pancakes, waffles, French toast.
Casual, Mexican restaurant features enchiladas, carnitas, carné-asada.
20-Tilted Kilt Pub & Eatery
Andrea Maue creates Gaelic Chicken, Shepherd’s Pie.
*For an up-to-date list of participating Temecula Valley restaurants and menus, see RestaurantMonth.org/Restaurants.
Additional promotions are at RestaurantMonth.org/Deals like Sunday-through-Thursday, midweek (better-than-weekend) nightly hotel-rates at Hampton, Fairfield/Marriott, Springhill/Marriott, Quality Inn. Call Temecula hotels directly; promotional code: January-Restaurant-Month.
On January 20, Grapeline’s Vineyard Picnic Wine-Tasting Tour (winemaking-tour; 4-winery tastings) features bonus ‘foodie’ presentations by locally acclaimed chefs.
TVSCWC received TripAdvisors’ Travelers-Choice “Best U.S. Wine Destination Top-10” award based on millions of travelers’ reviews of local-wineries, restaurants, attractions, accommodations.
Created by Visit California, California Restaurant Month is a promotion to encourage January travel to the state as the top culinary destination.
*Information is believed accurate but may be subject to change.
Temecula Valley Convention & Visitors Bureau is online at VisitTemecula.org; Facebook, “Temecula Valley Southern California Wine Country”; @Visit_Temecula, Twitter. Temecula Valley Visitors Center (Old Town Temecula, Third Street/Mercedes, Temecula Civic Center) is open 7 days. For information/assistance, call 888/363-2852, 951/491-6085.