It seemed to me as if each course set a new standard, building up to the entrée. Although I was getting full, I anxiously awaited the next dish. It was Slow Braised Short Ribs. And by far the best I have ever eaten. The well-composed plate included carrot puree, pommes puree, port-braised shallots and crispy onions. I was more than satisfied.
He and Catherine found the 27 acre parcel where their farm in located about ten years ago. It was in such disrepair they turned around halfway up the driveway. After being persuaded to take a good look, they decided it was worth a shot.
I've lived in the Temecula Valley for nearly eight years now. I wasn't aware of how much I hadn't seen until last week's visit by a group of writers from the In...
