Farm to Table for Your Tummy

locally grownThe Creekside Grille is committed to providing nothing but the best for their customers. The Grille is a dedicated ‘farm to table’ restaurant. Farm to table refers to the elimination of processed, unhealthy foods and bringing a focus back to healthy, fresh, creative, simple yet tasty dishes. Partnering with local companies allows the Grille to place emphasis on using locally-sourced, sustainably produced, seasonal ingredients to bring you the best in healthy, tasty, environmentally-friendly dining. Browse the menu and you may notice the names of companies next to produce or other ingredient. These are the companies that we work with to provide a true farm to table experience for you.
Crows Pass Farms supplies the Grille with the highest quality organic produce, hitting your plate within 24 hours from being pulled from the ground. It also helps that this farm is as local as you can get. It’s located right here in Temecula Wine Country.
Wings Shadow Hacienda is part of a local Community Supported Agriculture program. They also supply the Grille with high-quality organic produce.
Sage Mountain Farms – Unlike most cattle, Sage Mountain beef steers are “green fed.” They get to feast on an organic salad bar buffet of fresh watermelon, eggplant, onion, potatoes, tomatoes, butternut squash plants, alfalfa, wheat grasses and other forages.
The result is beef that is healthy and nutritious with a flavor that can’t be matched by any other cattle grower.
Harris Ranch provides the Grille with a true, organic, no-hormone product. Harris Ranch has a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any beef companies (other than Harris Ranch), can claim they control all aspects of production.
Shelton Farms supplies the Grille with high quality, free-range, and hormone-free chicken. They will only distribute their produce to restaurants or companies within a 200-mile radius.
Cook Pigs Ranch is not a large commercial farming/ranching business. Located in neighboring Julian, they maintain a small, boutique ranching operation, which allows their pigs to be free range and grow slowly in a beautiful and humane environment. Their pigs feed freely on grass, roots, natural herbs, acorns and nuts. No hormones or non-natural supplements are used to speed up the growth process.
Chef Steve Stawinski is a true farm to table chef. By using extremely fresh, local, natural ingredients, he creates dishes that are not only savory and good for you, but good for the planet, too.
Join us for brunch or lunch and see for yourself!

GF and Happy

Wine & Dine Gluten-Free at Wilson Creek Winery’s Creekside Grille.

Whether you are celiac, gluten intolerant, or gluten-free (GF) by choice, we understand your need for a strict gluten-free diet as well as your desire to eat tasty and healthy GF food. My wife, Deanna, and I have celiac disease. In our own attempts to dine out and eat GF, we have been mistakenly “glutened”, like many of you, I’m sure. We understrand, and we want to provide a place for you to experience SAFE and DELICIOUS GF options (usually it’s one or the other).

It all started in 2008 when I was diagnosed with celiac disease. I had symptoms for over 15 years, but like many others, I was misdiagnosed during that time. So when I learned I had to eat GF the rest of my life, I started to research and read as much as I could on the subject. During this research process my wife decided to get tested and she found out she also had celiac disease. What are the chances of that? We are now referred to as the “celiac poster couple”.

We quickly became frustrated in our search for good GF food and healthy/tasty dining options. We dined at restaurants that had claimed to offer GF dishes, but more often than not we would eventually get sick. As our dining-out options shrunk, we resigned to cooking all of our meals at home. At that time, we started brainstorming with our Creekside Grille Executive Chef on how we could serve good GF selections. Together, we researched cross contamination, GF storage, wait staff protocol, places where gluten can hide (sauces, rubs, dressings, certain cheeses, etc.) purchasing separate GF utensils (pans, knives, colanders, toasters, cutting boards, squeeze bottles for condiments, and GF staff training). We wanted to do it well or not at all.

In 2009 we decided to go for it and we launched our first GF menu. We came up with the idea to have black plates for all GF dishes to help all the wait staff (and guests) know that those items are GF. We also got rid of all soy sauce and replaced it with GF tamari sauce. We trained the staff in GF preparation and the needs of the GF guest. The word traveled fast (the GF community is pretty network and tech savvy), and many visitors now come to enjoy the expanded menu with a variety of delicious options.

A NOAT FRUM MOLLY MERLOT

Molly in tutu and hi-tops.

2day az I wuz grayzing on the grass in the frunt yard uv the winery, I thot abowt whut a lucky pig I am. 

Todae wuz a beeyootifull sunny day, end ther wur lawts of kids ther 2 play with me. The panzees wur in blume, so I got 2 hav a tayst or so when my mom wuzn’t wautching me.  I had on my noo Easter hat that my frend Judy mayd 4 me, so I wuz reely stylish, end I lookd and smelld reel pretty, becuz I had a bath this moarning.  Judy mayks awl kinds uv owtfits 4 me – wedding, patryotic, awtum, Hal-o-ween, Valintyns, end uthers.  I lyk the hats, but I giv my mom a bad tym when she trys to put a tootoo on me.  I lyk 2 go 2 wurk at the winery, but thay woant let me go in2 the resturaunt, becuz thay say pigs Rnt aloud….but it awl smels sooooo gud!  (Dawgs Rnt aloud eether, so that seems fayr 2 me.)

Mi dawg frends Cabby and Chianti wur ther 2 hav the kids pet them, 2.  Chianti lyz on his bak end grins, end sumtyms he also duz a danss with hiz bak legs.  Cabby looks  at U with hiz big broun I’s end evry1 thincks he iz so cyoot.  I hoap that evry1 nos that pigs R smartr end cleenr than dawgs!

Dessert Anyone?

Here’s a fun little dessert recipe from the Creekside Grille at Wilson Creek Winery.

Individual mascarpone cheesecake torte with poached quince and pomegranate seeds

Individual mascarpone cheesecake torte with poached quince and pomegranate seeds

Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince & Pomegranate Seeds

This dessert is great for the holidays and can turn any occasion into a special one! Makes 11 individual desserts.

CRUST
2 cup toasted walnut halves and pieces
1 cup light brown sugar
½  cup clarified butter
Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size springformpans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.
CHEESECAKE
20 oz. cream cheese
8 oz mascarpone cheese
¾ cup sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon juice
1 tsp salt
Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the springform pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.
 
POACHED QUINCE
4 quince, peeled, cored and diced
2 cup water
2 cup sugar
2 cup sweet white wine
1 vanilla bean
Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.
AMPLE AMOUNT OF POMEGRANATE SEEDS
Apply seeds to liking on top of cheesecake and quince.
Don’t forget to serve with a chilled glass of Almond Champagne!

September is California Wine Month

Glass of Almond

A cool glass of Almond Champagne on a warm summer day…ahhh!

In the wine world we like to think that every month is wine month, but more specifically, September is recognized as California Wine Month. What does this mean you ask? It’s your free pass to drink more wine this month, from California that is!

Here at Wilson Creek Winery, we are honoring this wonderful month by serving  a glass of  delightful sparkling wine with every entree purchase at the Creekside Grille. (Don’t see this advertised anywhere, that’s ok, just mention this to your server and they’ll know what to do) Cheers!

Check out this fun article from the North County Times about California wines, wineries and Temecula…

WINE COUNTRY NOTES: It’s the most wonderful time of the year.