Spicy deep-fried green bean with aioli
Farm House Kitchenat the Temecula Creek Inn has always set the bar high. Recently, they’ve raised it. Chef de Cuisine Kevin Grant is focusing on using the freshest local ingredients available and presenting them in a unique way. He offer different looks at vegetables. You may see a vegetable pickled, shaved and roasted all on the same plate. He wants you to be excited about what’s coming out of the kitchen and for you to get the sensation that it’s food that’s been simmering on the kitchen stove for hours.
When we recently dined there, our waitress Angie started us off with a butternut squash cappucino topped with Tahitian vanilla froth. I easily could have licked the bowl. There was so much flavor and the contrast of the rich soup with the airy froth was sensational.
Bruschetta
An amuse bouche of spicy deep-fried green beans with aioli followed. Crisp and flavorful, this was a great start to a memorable evening. A cucumber and tomato bruschetta with Temecula Olive Oil Company oil and orange followed.
Each course was accompanied by a Temecula wine, beginning with the 2011 Leoness Viognier paired with truffle beurre blanc risotto with poached egg, marscapone, chicken, peas and carrots. So many flavors, yet so simple. The focus in the kitchen is to not overcomplicate things. It’s simple food, really, but the appearance and taste are anything but.
Whole wheat penne pasta
Robert Renzoni‘s 2010 Sangiovese was the perfect accompaniment to the next course; whole wheat penne pasta with fresh puréed spinach, garlic and ricotta cheese. The pasta was perfectly al dente, the garlic and marscapone were a great flavor combination. I should have done a better job pacing myself but each bite was so good it was hard to stop. Little did we know there were still two more entrées coming.
First was a smoked California striped bass with artichoke purée, artichoke hearts, caramelized fingerling potatoes and bacon. Wiens 2010 Pinot Noir was another spot on wine pairing. This was perhaps the tastiest fish preparation I have ever enjoyed.
Smoked striped bass
We weren’t done quite yet. The 2010 Wiens Barbera was paired with a grilled flat iron steak cooked to perfection, served with a mustard and fig demi-glace, caramelized onion-applewood smoked bacon polenta and a kale salad. I didn’t think I could eat another bite, but then dessert arrived.
The evening ended with panna cotta with charred figs and shortbread crumbles. The panna cotta was as light as a feather and simply delicious.
There are more changes in store for Temet Grill. Brunch will soon be offered on Saturday as well as Sunday. Renovations will begin this summer with a larger patio, a multi-level deck and a new bar with wines on tap and house aged whiskies. Do yourself a favor and check out Temet Grill. Your palate will thank you. 44501 Rainbow Canyon Road, Temecula. (951) 694-1000
Panna cotta