{"id":6781,"date":"2014-09-12T18:36:38","date_gmt":"2014-09-13T01:36:38","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=6781"},"modified":"2014-09-12T11:38:38","modified_gmt":"2014-09-12T18:38:38","slug":"los-olivos-wine-merchant-cafes-bien-nacido-winemakers-dinner","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=6781","title":{"rendered":"Los Olivos Wine Merchant & Caf\u00e9’s Bien Nacido Winemakers\u2019 Dinner"},"content":{"rendered":"
\"Los

Los Olivos Cafe Chef Chef Joslyn, courtesy photo<\/p><\/div>\n

Los Olivos Wine Merchant & Caf\u00e9<\/a> (2879 Grand Ave., Los Olivos)\u00a0hosts\u00a0its\u00a0first-ever \u201cRock Steady\u201d Bien Nacido Winemakers\u2019 Dinner <\/a>on\u00a0September 18 \u00a0at 6\u00a0p.m.\u00a0Three of Santa Barbara County\u2019s winemaking elite\u2014Jim Clendenen of Au Bon Climat<\/a>, Bob Lindquist of Qupe<\/a> and Trey Fletcher of Bien Nacido Estate<\/a>\u2014will be pouring their specially paired Bien Nacido vineyard-designate wines with a six-course meal created by Caf\u00e9 Chef Chris Joslyn<\/a>.<\/p>\n

The six-course gourmet menu (subject to change based upon new inspirations) includes\u00a0an appetizer of Scallop & Lobster Terrine, Trout Roe and Herb Salad; a delicious blend of Heirloom Tomatoes, Cucumber, Ricotta Salata and Beet Gazpacho; a course with Seared Barramundi, Potato-Cauliflower Risotto and Leek Coulis; entrees of Seared Duck Breast, Farro, Duck Confit, Red Cabbage & Cranberry Duck Jus and Roasted Filet Mignon, \u201cSheppard\u2019s Pie\u201d Braised Short Ribs, Crisp Mashed Potatoes, Broccolini topped with Bordelaise followed by a Fresh Artisan Cheese course accompanied by Pistachio-Currant Paste, Fruits and Crostini.<\/p>\n

Bien Nacido vineyard traces its roots back to the year 1837 when a Spanish land grant of some two square leagues was made to Tomas Olivera by Juan Bautista Alvarado, then Governor of Alta California, covering nearly 9,000 acres ranging upward to the San Rafael Mountains from the Santa Maria Mesa, which bordered the Sisquoc and Cuyama Rivers.<\/p>\n

\u201cWe will learn the soul of the soil of Bien Nacido vineyard from the men who have captured it in their bottles,\u201d remarked Los Olivos Wine Merchant wine director and sommelier, Matt Williams, \u201cOur chef Chris Joslyn has created an amazing menu to complement this first-ever event.\u201d<\/p>\n

For reservations call\u00a0805\/688-7265 ext. 203 or click here<\/a>.<\/p>\n

\u2014Leslie Dinaberg<\/p>\n

Originally published in\u00a0Santa Barbara Seasons\u00a0<\/em><\/a>on September 11,\u00a02014.<\/span><\/p>\n

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