Let’s start with the lunch. Chef Pickell is in full summer mode and is offering new menu items such as a spicy sausage and mushroom risotto and short rib sliders on cheddar cheese rolls with grilled onions and horseradish sauce. Specials that day included blackened swordfish with a dry barbecue rub and lime butter served over corn succotash, flatbread pizza with roasted portabello mushrooms, olives and Fontina cheese and a grilled chicken panini on sourdough. The charcuterie is all house made. I started with carrot ginger soup with coconut milk and almond mint pesto. My entrée was the blackened swordfish and we shared desserts; butterscotch pudding with vanilla salted caramel, maple pudding with a garnish of candied bacon, St. Angel triple crème cheese with wild honeycomb and tiramisu. Chef Steve uses seasonal, fresh ingredients at every turn. We enjoyed Thornton’s Brut Reserve and the newly released 2010 Chardonnay with lunch and got a glimpse of what lies ahead for Thornton Winery.
Thornton Winery – 32575 Rancho California Road, Temecula – (951) 699-0099