Blog
Our restaurant's Pastry Chef, Holly Caporale, knows that summer is not the time to spend hours in the kitchen, not when sun, surf and sand call upon our heartstrings! At the same time, quality, freshness and flavor are elements to never compromise on when it comes to her sweet creations.
We're all experiencing the heat. Recently, you folks who call southern California "home" were treated to 100+ degree weather. At the same time, the weather out east was around 88...with suffocating humidity. I think I'd take 100+ dry heat over the humidity any day. Point is, cold drinks were in order for all of us last week.
Growing up, the 4th of July was my favorite holiday. School was out for the summer and the date always meant a large family get together with tons of food, lots of laughs and fireworks. Now that I'm an adult and don't live near my family, Independence Day is somewhat different.
We are welcoming spring with open arms and a new menu at the award-winning Food & Wine Restaurant! You can view the entire menu here, including dinner and dessert options, but we'd like to feature some of the new additions that are getting rave reviews.
If you're like me, you wait all year for summer's bounty: cherries, peaches, corn, baby greens and those incredible heirloom tomatoes! Sure, you could eat the cherries one by one, boil the corn and make BLT's with those tomatoes... or you could head over to Food & Wine Restaurant and see how the best chef in Temecula Valley treats them.