A slice of Tuscany in St Helena - Entering V Sattui winery is like hyperspacing to an expansive deli in Tuscany, Italy with hanging meats, cheeses, breads, and more. Vittorio and Dario's dreams of a cozy deli and winery where persons could enjoy deli delicacies and great wine were realized. We were grateful for our VIP tour where President Tom Davies shared the winery’s rich history. Based on the history and zoning of V Sattui's unique commercial / agriculture zoning, they are able to offer amazing venues above and beyond their deli and picnic grounds lead by Chef Gerardo Sainato inclduing wine events such as the Harvest Ball (9/15/2018) and weddings. Chef Sainato and his team create fresh foods daily for the Italian Marketplace and Artisan Deli. We were able to enjoy Chef's charcuterie and sandwiches/paninis over lunch - AMAZING. Tom also explained that Michelin-star chef Stefano Masanti is the founder and visionary of one of northern Italy’s most beloved restaurants, Il Cantinone spending his off season at V Sattui teaming up with Chef Sainato. Award winning winemaker Brooks Painter joined us for lunch. It is always a treat to be in the company of an experienced wine maker like Brooks who was named “Winemaker of the Year” at the 2013 San Francisco International Wine Competition, the largest, most influential international wine competition in America and again at the American Fine Wine Competition in 2015. During lunch we enjoyed the following wines selected by Brooks - 2017 Rosato di Sangiovese - a unique and great tasting Rose, 2016 Sauvignon Blanc - great with the cheeses that we had, the newly released 2016 Napa Valley Pinot Noir - perfect with the deli meats, and finished lunch with the top scoring 2013 Mt Veeder Cabernet Sauvingnon along with Sattui's signature gelato. I was savoring each bite and swallow.

Thank you Tom and Brooks for your time and hospitality! 
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Sal Ercolano, owner Seasalt Del Mar, repeats three in a row sold out wine dinners, this time with Justin / Landmark wines.  The evening started off with Justin Sauvingnon Blanc and Chef Hilario's signature Hors d'oeuvres followed by Landmark Chardonnay paired with a seafood medley.  Next came a pork belly with risotto and chutney along with Landmark Pinot Noir and then the main course veal sage with flagship 2014 Justin Isosceles, a Bordeaux blend of Cabernet Sauvingnon , Cabernet Franc, and Merlot.  The meal ended with a Gruyere Souffle and Justin Justification a Merlot and Cab Franc.  Contact Seasalt to be part of the next wine dinner on July 26, featuring a Tour of France.

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#seasaltdelmar #delmar

Carlsbad's Westin / Sheraton 7 Mile Kitchen management team (David Putnicki - Director of Food and Beverage, Westin and Sheraton, Steve George - Beverage Manager/Sommelier/Mixologist, Leah Fisher - Food and Beverage Manager, and Gil Manipon - Chef de Cuisine) launched their Grand Opening with huge success. A standing room crowd was greeted with a Welcome (Sangria) Cocktail and were able to enjoy 5 food stations (Meatballs, Veggies & Greens, Pizza, Sliders, and Chicken Wings) and 2 desert stations (Gelato, S'Mores) and a great band. I will sound like a teenager here in saying that the Pizza, Gelato, and S'More were my faves, but all the vittles were excellent. 
Look for the full article in the next couple of weeks in Coast News Group, Taste of Wine and Food column by Frank Mangio.  See additional pictures in Instagram.

Can't wait to come back in the (very) near future

Congrats 7 Mile Kitchen team!
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#sheratoncarlsbadresortandspa 
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