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Tapping into Mexican Wine Country
16 October 2017
Varieties from Baja California’s increasingly famous Guadalupe Valley are making their way up to Newport Beach — one bottle at a time. By Alina Orozco Just a few hours south of Newport Beach, in Mexico’s Guadalupe Valley, wineries are turning out impressive blends that are gaining attention. The flourishing wine-growing area is located off a dusty path between Tijuana and Ensenada—the tricky route is a series of abrupt, uneven and unpaved roads. Once there, the scenery is stunning: Mountains surround the valley, while oak trees, olive groves and vineyards stretch along the hillsides. This picturesque, seemingly small town, has actually been producing wine for nearly a century. Today, the Guadalupe Valley is estimated to be home to more than 100 wineries and produces the majority of all the wine made in Mexico. The dry, hot summers and the cool winters of Baja California, combined with drainage-friendly, porous soil and coastal breeze make up the ideal conditions for grape growing. In fact, virtually any vine variety excels in the region, which has no signature grape. Additionally, there aren’t any rules, so winemakers create blends of tempranillo, cabernet sauvignon, grenache and malbec, as well as chenin blanc, palomino and sauvignon blanc, among […]
Delectable Desserts
29 January 2018
Originally Posted on Newport Beach Magazine.com Fresh winter flavors are the focal point of Provenance’s new offerings, which will satisfy any sweet tooth this season. By Ashley Probst Transport yourself to the wine country when dining at Provenance, a Newport Beach-based restaurant that is described by its executive chef and owner, Cathy Pavlos, as a “Napa-esque” environment that serves contemporary Californian fare. After almost four years of operation, this sustainability-minded eatery has gained a renowned reputation for providing its diners with fresh and flavorful dishes that change with the seasons. One aspect of the restaurant that patrons tend to find most appealing is the 1,300-square-foot garden situated on the open-air patio, where ingredients are picked off the vine, right in front of their eyes. In addition to the savory plates and exquisite cocktails, Provenance also has an ambrosial selection of seasonal desserts—now featuring whimsical winter confections through January. The Apple Pie a la Mode on the Beach is a delightful play on a traditional apple pie that features caramelized Granny Smith apples, bourbon-candied pecan sauce, spiced cookies, caramel and cinnamon “sand,” all topped with vanilla bean ice cream. The cookies are so crisp and flavorful, it’s almost impossible to tell […]
Taste of Success (A Recipe)
20 April 2017
After a day on the water, returning home with a bag full of fresh fish is the ultimate success, but once back on dry land, deciding how to cook your catch is the next challenge. To help with that, we reached out to the chefs at The Ritz Prime Seafood for an easy recipe to take your fish from the sea to the plate. Pan-Seared Local Halibut with Lentils and Meyer Lemon Vinaigrette Servings: 4 Halibut 4 six-ounce fillets of fresh halibut (or any other firm, white fish) Salt, to taste 2 teaspoons olive oil 1 tablespoon unsalted butter 3 sprigs fresh thyme 1 teaspoon fresh lemon juice Season the fish with salt only. In a nonstick skillet, heat olive oil over medium/high heat until hot, but not smoking. Place the fish in the pan skin side down and cook until golden, about 4 to 6 minutes. Turn fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes depending on the thickness of your fish. Finish the fish with butter, fresh thyme, and lemon juice. Lentils 1 small onion, diced into small pieces 2 cloves garlic, minced 1 carrot, diced […]