Scintillating Summertime Dining Sensations-South Coast Style

  TEMECULA, CALIFORNIA June 16, 2011 The tasting experience in Southern California Temecula Wine Country just keeps getting better with the scintillating summertime dining sensations being featured now on the Vineyard Rose Restaurant’s recently released summer menus. Keeping in line with South Coast Winery’s traditions of growing and producing 95% of the grapes that go into each and every bottle of its award–winning wine, the focus of the Vineyard Rose Restaurant Chefs remains to use the finest, freshest ingredients for each and every dish that gets served. A strong proponent of sustainability, South Coast Winery’s restaurant has stepped up its vigorous field–to–fork attitude even more this summer, using fresh produce that is grown in the estate gardens and a long line of the region’s finest purveyors of meats, cheeses, poultry, and seafood.

Vineyard Rose Chefs: Juan Reyes, Jason Rivas, Mike Terry and Dain McMillin posing beside one of their estate gardens.

A sampling of the summer menu highlights are listed below:

Watermelon Salad: Estate heirloom tomatoes paired with sweet watermelon along side with Feta cheese, and finished with a touch of Hawaiian black lava salt, fresh cracked pepper and a chili lime vinaigrette. The chili lime vinaigrette has just enough spice to bring out the sweetness and "coolness" of the watermelon and tomatoes. The bold flavor of the heirloom tomatoes pairs wonderfully with the cheese and freshness of the finishing salt that help tie everything together.

Butter Poached Scallops: Fresh u–10 sea scallop, that has been pan seared then cooked in fresh butter. According to the chefs, butter poaching helps to keep the scallop sweet and succulent, as well as enhancing the natural buttery flavor of the scallops. Served over grilled asparagus and finished with a roasted Cherry tomato-elote relish. According to Chef Jason, "Elote is a grilled corn on the cob. For the tomato elote relish, we remove the kernels from that cob and mix them gently with oven roasted cherry tomatoes. The grilled corn mixed with the roasted sweetness of the tomatoes, just screams summer."

Wagyu Flat Iron Grill: An ultra high marbled piece of beef that has been raised in the style of "kobe." Pan seared and finished with a brown maitre d’ butter, this dish is served alongside fondantes potatoes and estate carrots. The steak is nice and tender and melts in your mouth like butter. Every flavorful bite leaves you craving for more.

The Vineyard Rose is jump starting its Summer Celebration menus with a "Wine’d Down Wednesday" feature beginning 5:30 PM each Wednesday Night through the summer. Guests enjoy live entertainment on the restaurant’s expansive Grand Veranda overlooking the vineyards while enjoying 1/2 price bottles of South Coast Romanza, 1/2 price glasses of Sangria and 1/2 price Golden Bear Cheese Palette (with or without wine flight) with purchase of any two entrees.

South Coast Winery Resort & Spa is located at 34843 Rancho California Road, Temecula, California. They also have a wine-country themed restaurant and tasting room in the heart of Orange County California’s popular South Coast Plaza district. Discover both at www.WineResort.com. For more information about this release, electronic photos or to schedule a private media tour of South Coast Winery Resort & Spa, contact Crystal Magon at (951) 587-9463 Ext. 7204 or cmagon@wineresort.com. If you do not wish to receive future mailings and special announcements, please select reply and type the word"remove" in the subject line.