After the doors opened in 2008, he would ask his dad each month how much money he could afford to spend. Every penny went into buying the best equipment he could afford. He now owns more than a million dollars worth of equipment, all paid for.
There are also lots of bunnies and lizards at Oak Mountain. It’s a dog’s paradise. I must say their lizards are too fast for me and their bunnies disappear as soon as I approach. (It must be those darn jingling bells around my neck that warn them.) But I will not give up.
Throughout the evening both Chef Francesco and his wife Filippa circulated charming everyone with their genuine warmth and hospitality. Owner Mike Rennie represented Leonesse and it appeared the entire Renzoni clan was there, continuing to celebrate Robert and Leila’s recent marriage.
Sal is quick witted, affable and has a clear passion for food. He has been Executive Chef at the Temet Grill at TCI for the past five years. He changes his menu according to season, shops at the Farmers Market weekly and has seen the amount of fish ordered increase by leaps and bounds over the years. He considers himself a great conductor of a great orchestra.
Robert thinks big and he thinks outside the box. No other Temecula Valley winery focuses on Italian varietals to the extent that Robert does. Currently his line up is 95% Italian and that percentage will soon go up to 98. His focus is on esoteric Italian varietals, but of course you'll find Sangiovese and Pinot Grigio there.