Falkners Winery & Pinnacle Resturant

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Visiting Our Vineyards

SEPTEMBER 2018

Falkner Winery's Pinnacle Features Healthy Mediterranean Cuisine Paired with Superb Wines + )'$+ #$% # *( Have you ever driven down Rancho emphasizes the imporCalifornia Road in the Temecula Valley tance of good grapes, sayWine Country and noticed the unique ing “To make a great wine, round building on the top of a hill? Have you have to start with you wondered if it was a flying saucer great grapes.� about to take off? Well — wonder no Ray feels that one more. It is Falkner Winery's fabulous Pinkey to his success has nacle Restaurant, which opened in 2006. been hiring talented exWe recently spent a lovely afperts, such as Winemaker ternoon at Pinnacle savoring some of the Duncan Williams and Exbest food and wine in the valley. Our executive Chef Jason Bar $*(+ ' + ' $*(+)&%)+ # $+ &%"+ "* + ')#$ perience was enhanced by the serene radas. Ray tastes all their '((' ')++%#+*)%' &)"+'!!(#!(&'%*+!'&(&$ )+ &%" setting with panoramic views of rolling wines with the winemaker &$$' * )+ &)"*) hills of ripening grapes. It is hard to imagbefore they are bottled. He ine a more idyllic spot to enjoy lunch with friends. admits, “If I don’t like the ' )+ ' # )+ ' + $ )+ ( *(+)*( * + &%"+ #$%*((* + ' "**)* +)' % * + )"(## )+'$ + (&)! + (&*) I have actually enjoyed many lunches with friends at Pinnacle, where we frewine, it doesn’t make it into quently go to celebrate birthdays and other special occasions. We choose Pinnacle the bottle.� because it offers a quiet, elegant setting that is perfect for pleasant conversation, Ray also sits down with the chef and establishes appropriate pairings with Pinwhether we sit indoors in the cool air-conditioning on a hot day or enjoy the open-air nacle’s dishes. outdoor balcony. We like the upscale ambiance of the spacious dining room with linenHe says about pairings: “First and foremost, we are a winery so if the food doesn’t covered tables accented by fresh flowers. We appreciate the spectacular views and go well with our wine, we change the food. Our dishes are designed to go with our the friendly staff — and of course we relish the fresh, wines, but the food and wine should enhance each imaginative, and frequently heart healthy dishes, paired other.� with exceptional Falkner wines.

A good example of an effective pairing was the 2017 During our recent visit, we were fortunate to Falkner Viognier that was matched with the first dish we meet personable Ray Falkner, who owns Falkner Winery tasted—Crispy Brussels Sprouts. I love Brussels sprouts and Pinnacle with his wife, Loretta. After successful caand frequently order them at restaurants, but Pinnacle’s reers in business, they purchased Falkner in 2000. Since creative take may be the best sprouts dish I’ve ever they had always enjoyed wine, they decided that owning tasted. The crunchy sprouts were mixed with sliced ala winery would be the next exciting step in their careers, monds, dried cranberries, and goat cheese crumbles, all although they knew they had a lot to learn about the wine drizzled with a savory hibiscus sauce, and topped with a producing business. And they have learned well. They softly fried egg, creating a creamy light dressing. As dehave developed an award-winning winery and restaurant licious as this dish was on first bite, it was even more that have been profitable throughout the years. heavenly when savored with the Viognier. The Viognier Their property includes about 24 acres with 15 of is produced in stainless steel barrels, helping the wine those planted in vines. They also buy high quality grapes retain its melon and citrus flavors. The result is a great (&)! + ( ))* + !(# %)+ *(*+!'&(* + &%"+%"*+ + &# $&*( from other wineries, mainly in the Temecula area. Ray match with the crispy sprouts. "*+!*( * %+ '% " We next tried Ray’s Famous Black Angus Burger, ideally paired with a plummy, tart 2015 Syrah. The flavorful burger, perfectly grilled and juicy, was served with Monterrey Jack cheese, sautÊed mushrooms, lettuce, tomato, and crisp, tasty fries.

Then, we sampled one of Pinnacle’s most popular dishes, Lobster Mac & Cheese. The chef later told us the threecheese sauce was made from scratch with brie, parmesan and Havarti. Maine lobster had been sautÊed with shallots, garlic and sherry. This is all mixed with Orecchiette pasta topped with Applewood Smoked Bacon. Are you salivating yet? (I have decided that if I am ever down to my last meal choice, this would be it.)

For dessert, the chef amazed us with decadent, delicious Strawberry Caramel Delight. A scoop of vanilla ice cream sat on a sweet, warm Belgium waffle, along with whipped cream, caramel, and raspberry sauce topped with fresh strawberries.

SEPTEMBER 2018

Visiting Our Vineyards

The Pinnacle menu has an extensive list of other delicious options that I have enjoyed during previous visits, such as the restaurant’s popular Santa Barbara Salad with walnuts, apples, and strawberries or the Ahi Crunchy Salad with blackened fresh ahi on baby greens.

As we enjoyed our lunch, we were joined by Jason Barradas, who %( %&+ *! + )&+ ()&"$'"%+#()$&* + *"!#$ *+ * + )'%&+ )( () )' +$& !*&"* + + $'+ )(*&#'+ %(#! !*'*+ )" (%!& +* ) has been Pinnacle’s Ex'$ *'+# *+ *&! '+'#(%& + * $#*(()&*)&+ %"!' ecutive Chef for four years after interning early in his career at Pinnacle. Jason was trained at Cordon Bleu in San Francisco and then worked at several premiere California restaurants. He was eventually enticed back to Temecula to join Pinnacle. He says he learned to love cooking from his grandmother and his father, who he still believes is the best cook he has ever known. His parents’ Portuguese background has influenced his cooking and touches of his heritage sometimes emerge in his dishes, such as in Pinnacle’s Piri Piri Chicken Sandwich, which features a Portuguese spice.

Chef Jason emphasizes that Pinnacles’ menu has a strong Mediterranean focus with many dishes featuring vegetables, fruit, nuts and seafood.

The restaurant never uses butter in its dishes but relies on olive oil instead.

Ray Falkner also pointed out that the restaurant had a Mediterranean focus from its be % '#*(+ )"+ + **'*+$'+%&*+% + $&&)" * '+ %'#+ % ! )(+ $' *' ginning because of his desire to serve heart healthy, flavorful food that would match well with wines. The menu changes seasonally and menu items can be easily adapted for vegetarian, vegan and gluten-free diets.

Chef Jason also oversees the many weddings and special events taking place at Pinnacle in the evenings. It’s a busy job, but he obviously loves it. All the staff members we met emphasized that the Pinnacle staff is like a family. They all love working for the Falkners and working with each other. Everyone has the same goal of pleasing customers and seeing them come back again and again.

Tina Tackett has been a server at Pinnacle for 11 years, almost from its beginning. She says, “I love working with the Falkners and I love the adventure of meeting new people.� Tina has served us many times at Pinnacle and I can attest to her friendly, professional approach.

We also talked with the restaurant manager, AnnaMarie

#() *(( + )() * + * $ #+ +)+'"%% +% + )&$ )+$"*+"(*) +'*( * +%& Dennis, who believes )+ )( + * $! + ) *+ $# + $ * +"(*) +")() * +()' *(( Pinnacle is distinct ')!"*+)& +#% * + $# + (*' +'#() *(($*' ++ !

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among wine country restaurants because of its outstanding Mediterranean cuisine, panoramic views, and award-winning service. I agree. So many factors come together to make this an outstanding restaurant.

In addition to serving lunch daily from 11:30 to 3:30, Pinnacle hosts many wedding receptions and other special events in the evenings. Elaborate brunches are served every Easter and Mother’s Day. Where are you eating lunch today? I suggest treating yourself to Pinnacle. You might just see me there. I’ll be the redhead savoring the Lobster Mac & Cheese along with a heavenly Viognier.

Photos taken by Todd Montgomery.