Clearly I needed more French fries, so chef promptly sent out an order of truffle fries ($6.50). The first thing to hit you is the aroma of truffles. They, too, were cooked to perfection and served piping hot.
We checked into our suite and were immediately impressed with how well appointed it was. No attention to detail was spared. The bathroom was larger than many hotel rooms I've stayed in and the shower can easily fit two. Walk onto the patio and you're in the vineyard.
On Saturday, March 7, you'll get the chance to experience firsthand what all the excitement is about. Managing partner Collin Rand has planned an evening of sumptuous food and grand entertainment at Wilson Creek Winery.
Chef Seth starts with an eight-day brine, then rubs the brisket with Santa Maria rub and puts it in the fridge for a day before smoking it for two days on a mixture of mesquite and hickory. Words simply don't do it justice.
Of all the wines I tasted, the barrel sample of 2010 Pinot Noir from Frostwatch Vineyard & Winery blew me away. I had a nice visit with owner and winemaker Brett Raven and wound up ordering a case of this wine at a special futures offering. Trust me, that's rare for me.