There’s something remarkable going on at Bistro West and West Steak and Seafood in Carlsbad.
It’s excellence aligned, with top tier wine presentations and food unequaled in freshness and taste on the restaurant landscape.
In a way it’s a simple but brilliant model of same-day fresh vegetables and fruit and the very best Napa Valley — Sonoma wines, to excite diners who crave this combination. Evidence the recent wine dinner marquee wineries to present: Silver Oak and Ferrari- Carano from Sonoma and June 18, Duckhorn Winery comes in from Napa Valley.
This will be a gold rush sellout and we advise an RSVP on this right away, at (760) 930-9100.
Silver Oak is one of the standard bearers for fine Cabernet ever since the wine world of Napa and Sonoma caught on in the ‘70s. “Life is a Cabernet” was created by owner Justin Meyer.
Its current 2008 vintage from the Alexander Valley ($60) was served up at West to pair with Executive Chef Eugenio Martignago’s Wagyu steak. It was a truly savory experience. The Silver Oak 2008 Napa Valley Cabernet ($90) was mated with the Rib Eye Cap, a luxury combination that gets to the heart of the West program of only excellence.
Only excellence is never more true than Chef Eugenio’s 3-acre West Farm, just a couple of short miles from West Steak and Seafood and Bistro West.
Someone once said, “Shipping is a terrible thing to do to vegetables.
They probably get jet-lagged, just like people.” Now West’s authentic same-day farm to table approach produces many of the herbs, fruits and vegetables offered from these two restaurants.
“Right now, we are ready to pick artichokes, zucchini, brussels sprouts, cabbage, beets, onions, asparagus and all the other sides you see on our menu,” he enthused. “We planted 50 trees this year like avocado, citrus and fruit. We pick early in the morning and have that day’s crop ready by lunch. Our asparagus grows wild…the more that is picked, the more it comes back. You never have to plant them again!”
Martignago revealed that for the steakhouse, he leaves the beautiful flower of the zucchini on the plant for show, and encourages diners to eat the flower.
“It is so good,” he exclaimed.
West Steak and Seafood has introduced “A Night with the Chef,” a dining adventure on Tuesday and Thursday nights. Guests are invited to trust in the expertise of the chefs, who will design a six-course prix fixe menu based on their handpicked selections of seasonal ingredients from West Farm.
Guests will get to sample a range of produce to compliment fish, steak or chop; one of a kind, off the menu plates.
Reservations are required three days in advance at $95 per person; $145, including wine pairings.
Call (760) 930-9100, or visit weststeakandseafood.com.
PAON Restaurant in Carlsbad has a winemaker dinner June 19 from 6:15 p.m., featuring DAOU Vineyards and Winery of Paso Robles. Special guest is Georges Daou. $85. Call (760) 729-7377 for an RSVP.
Join Toast Enoteca & Cucina in San Diego’s Gaslamp for an opera-paired four-course wine dinner June 20 at 7 p.m. The wine is Alex Sotelo’s Cellars of Napa Valley. Call for reservations at (619) 269-4207.
SLO Wine Country, San Luis Obispo presents Roll Out the Barrels Weekend, June 20 to June 23. Check out all events at slowine.com.
The Terrace at Addison, the Grand Del Mar Resort, is the location for Flights of Wine Tasting June 21 from 5:30 to 7:30 p.m. and every other Friday through August. Price is $25. Details are available by calling (858) 314-1996.
Encinitas Wine Merchants has two major winery pourings June 21, McPrice Myers and Bodega De Edgar plus over 20 wines available by the glass. For pricing, call (760) 407-4265.
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