If you missed Touring Temecula Part 1 -the wineries make sure you go back and check out the photos, I took over 500 in a little over a day and a big part of that collection was the sprawling vineyards and rows and rows of empty wine glasses. It was photo gold I tell you but it didn’t end there. After wrapping up our last stop at Leoness Cellars we were dropped off by our vineyard tour driver Rick (his company is called AVTOT and they aren’t paying me to tell you this but he is fabulous) back at Temecula Creek Inn. We had just enough time to flop on the bed and take a micro nap before we were all to report back to the resorts’ restaurant, Temet Grill for a Wine Makers Wednesday, the Sunday edition, short course in food and wine paring. More wine? Yes please.
I could have spent a couple hours in my room you moms out there understand EXACTLY what I mean. A perfectly clean and quiet room with a huge flatscreen and a stack of magazines? Where’s the Do Not Disturb Sign. I took a moment to savor it, right after I did my ‘hotel room’ shots for you all.
Beautiful canopies shade a good part of the property.
My phone starts buzzing with tweets from the others that cocktail hour has officially started so I head down to the dining room. The patio os buzzing with activity as groups of golfers recall shots of the day over a few libations. The sun is setting and its peaceful and I resist the urge to go out and shoot during the golden hour.
Eden from Leoness Cellars was our hostess for the special Wine Maker event that evening, we learned all about the different grapes and sampled some really great ones including the 2008 Roussanne with notes of apricot, lemon and honey.
Watermelon Gazpacho <– click for recipe
As Executive Chef Sal sears the pork tenderloin he shares some ‘executive’ kitchen secrets, everything from how to temper chocolate to making the perfect hollandaise sauce. I am writing all of this down as fast as I can. Chef Sal cuts 1″ slits in the fish skin about when frying (skin side down) so that just enough fat comes through to evenly cook the fish. He mentions that he doesn’t flip the fish either. My two cents if its a thick cut you can always finish it in a low temp oven but be careful too long and you’ve dried your fish out.
Getting a lesson in how to prepare Israeli or Pearled Couscous, this is the larger more pasta like version of couscous. Recipes are here.
Balsamic & Honey Glazed Pork Tenderloin wrapped in bacon…. brined and cooked perfectly, I could have eaten 10 of these medallions. Served with Toasted Pearl Couscous with Peas, Cherries and Toasted Almonds.
Plum Cobbler with Ginger Crumb (see bottom of post for full recipe) with homemade sour cream ice cream made with ginger brandy, I have got to get my hands on a bottle of this it smelled so good. This desert was just the perfect amount of flaky crust and caramelized chewy goodness. I am definitely sharing all the recipes above with you. Time to unwind and check in for the night in our rooms for breakfast is only a few hours away and I’m about to turn back into a pumpkin.
Breakfast is outstanding, not surprised after the meal we had the night before.
Rock shrimp with Hollandaise
Katie kept it simple with just a bagel with smoked salmon. For real. After breakfast I decide to head into Old Town Temecula so I find and buy as much olive oil as I can fit in my car. My good friend Kimberly turned me on to Temecula Olive Oil Company when she gave me a sampler pack over the holidays. I have been hooked ever since. I am going to do an entire post featuring their oils and vinegar and I think we have a great giveaway lined up from them as well.
I walked around a little bit and poked my head in a few stores and a local coffee house before heading back home. I would love to come back and visit the Children’s Museum DayTrippingMom did a nice write up about it this past spring and maybe get in a few holes of golf, I was invited this time but I just couldn’t swing it. Ba-dum-bump-chhhh. Sorry, I couldn’t help myself.
I would like to thank the entire staff at Temecula Creek Inn and the Temecula Convention and Visitors Bureau were incredibly attentive and gracious hosts. We were sent home with a nice swag bag filled with candles, fudge, more wine and a bottle of my favorite Olive Oil from Temecula Olive Oil Company. I can’t thank everyone enough for such a wonderful stay. If you are looking for a destination that has everything including a 27 Championship Golf course, consider booking here. For more information visit:
Temecula Creek Inn 44501 Rainbow Canyon Rd.
Temecula, CA 92592
Phone: (951) 694-1000
Fax: (951) 308-9190
You can ‘LIKE‘ Temecula Creek Inn Facebook Page to be updated on their latest room and event specials.
Organizing a girls trip? bachelorette or birthday party make sure you look up A Vineyard Tour of Temecula, owned by Rick Barry. Airport pickup service available. He will make sure you see the best of Temecula in style. (951) 760-9336. and comfort.
You can see the complete set on my TEM2011 Set on Flickr. disclosure: This event was a sponsored event on behalf of Temecula Convention and Visitors Bureau, I was provided room and meals and went home with a swag bag. I was not paid to write about my visit or stay at Temecula Valley Inn, this is my personal experience and I thought it would be of interest to you my readers.