Alex is proud of his Poggio Leano wines, and wants you to consider beginning a Temecula wine tour not in wine country, but at the Wine Room and Lounge at Gourmet Italia. He's convinced his wines will be the finest you'll taste all day.
Celeste presented us with a roast beef sandwich. Let me tell you right off the bat the name doesn't do it justice at all. Thin slices of premium beef are topped with house-made crispy onions, provolone cheese, horseradish mayonnaise and arugula on a Sadie Rose focaccia bun.
One bite and I was suddenly transported back to a quaint Parisian café where I thought I’d tasted the best Cordon Bleu ever. I was wrong. Jeremy’s wins hands down.
Temecula's Heart of the House Restaurant has reached its six month milestone, no small feat in the daunting restaurant business. Chef Richard Bustos takes the h...
It featured plentiful chunks of crawfish in a rich, spicy sauce served over white rice. The Voodoo egg roll featured crawfish with Andouille sausage and corn in a remoulade served over shredded cabbage and carrots.
To call Al's dessert simply a chocolate mousse would be to do it a huge disservice. This masterpiece arrived atop a wooden box, sitting on a bed of green white chocolate with dry ice smoke.
The cobbler was topped with a delectably sweet brown sugar streusel and a scoop of vanilla ice cream. The panna cotta was feather-light, topped with bits of candied orange and port-poached pears.
Per Brandon “ever since I can remember I've wanted to be a chef and to make people smile by cooking for them. There was never another option for me." Raised on a farm in Marrero just outside of New Orleans, Brandon doesn’t remember the family going to the store much as they raised their own chickens and beef and used whatever was growing outside in the fields for their table.