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FEBRUARY 2020
Visiting Our Vineyards
Talented New Chef at Meritage Brings a Touch of France Meritage, Callaway Winery’s popular upscale restaurant, has a reputation for excellence in the Temecula Valley Wine Country. We love its stylish ambiance and inspiring panoramic views of the surrounding vineyards, but, of course, we mainly visit for the outstanding food paired with Callaway’s exceptional wines. On a recent visit our goal was to meet the restaurant’s new chef, Anthony Bar, and taste some of the wonderful dishes he has added to the menu. Chef Anthony, who has been at Meritage for about three months, is charming and open. He is committed to providing delicious, creative dining options for his guests—with a healthy, farm-to-table focus and sometimes a French twist.
Despite his youth, Chef Anthony brings a wealth of invaluable experience to his new position. He was born in France where at a young age he developed a love of cooking from his father, who was also a talented chef. He says, “I grew up in a family that loved food and I knew from an early age that I wanted to be a chef.� Chef Anthony studied culinary arts and hospitality at the renowned Michel Servet in Lille, France, later becoming the Executive Sous Chef at Hotel del la Treille in Lille, France. After several other prestigious stints at highly respected restaurants, including being the Executive Chef at the Coco Beach Orient in St. Martin, he was attracted to the famous La Maison in Texas and then to several restaurants in the Los Angeles area.
But he missed the more rural environment of the French village where he grew up and he was thrilled at the opportunity to become the Executive Chef at Meritage in the heart of the rolling hills of Temecula Valley. He emphasizes, “I’m a country guy at heart. It is so great to go pick vegetables and bring them to the kitchen.� He pointed out that Meritage was “a chef’s dream come true� with a beautiful setting, an excellent kitchen, and the opportunity to create his own dishes working with a dedicated staff. He also really appreciates the winery’s greenhouse where he can oversee and grow the produce he wants for his dishes. His goal at Meritage is to bring fresh, organic, seasonal dishes to the menu, while building on his culinary experiences in France and through his travels around the world. Currently, he has kept some of the popular dishes that Meritage regulars love but has added some new dishes of his own, including some classic French dishes with his own twists, such as several that we were fortunate to try.
FEBRUARY 2020
Visiting Our Vineyards
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We started with Salade du Jardin, which brought a beautifully presented splash of color and freshness to our table. A light puff pastry was topped with crisp arugula, delicate watermelon radish, fennel, baby beets, cherry tomatoes, and pickled carrots, all lightly dressed in a white balsamic dressing. There were several delectable dessert options, but we were so full after our wonderful entrees that we decided to share one dessert—a scrumptious mousse with white and dark chocolate that was subtly sweet and surprisingly light. Of course, these fabulous dishes were beautifully paired with some outstanding Callaway wines. Chef Anthony works closely with the winery’s award-winning winemaker, Craig Larson, to suggest pairings that enhance both the food and the wine. $% # #$ %!% $ " % #% " % " #%! !$ % ! # I savored a crisp, clean Sauvignon Blanc that was refreshing with hints of lemon and grass. It was perfect with the lovely Salade du Jardin. My husband loved the Calliope Red Blend (of Grenache, Cinsault and Mourvèdre), which was bold with ripe berry tastes and nicely enhanced the rich duck and beef dishes. Located about 1600 feet above sea level, Callaway has 67 acres planted in vineyards, 17 acres on its tasting room site (where Meritage is located) and another 50 acres planted about two miles away on an additional 245-acre parcel of land owned by the winery. The winery produces about 13,000 cases of wine a year—all from estate-grown grapes (except the champagne). Callaway wines continue to win awards for excellence and most are available to guests dining at Meritage. (A suggestion is to try a tasting of Callaway wines in the tasting room before or after your meal at Meritage.) The Meritage menu is extensive and includes dishes that will appeal to all kinds of palates, including gluten-free, vegan, and vegetarian options. There are also some tasty ! !$ %!% % $! # % #$ # %$ ! # % % $#! % " # % " % " " % %!% " #%$ # !$ % " % $##% " % $ % ! % #"$ % !$$
options for children. Soon Chef Anthony will bring out a spring menu that highlights vegetables being grown in the winery’s greenhouse, which he hopes to expand as a source of fresh, organic produce for the dishes served at Meritage. Chef Anthony has many exciting plans for the future, including introducing cooking classes for both adults and children. He is particularly excited about working with children and teaching them how vegetables are grown and prepared in dishes they will enjoy. He says, “Children need to understand that onions don’t grow in the grocery store.� He wants guests to come to Meritage looking for new experiences in eating with unique flavors in interesting dishes that are both delicious and healthy. He believes that “food is the best medicine� and he wants to help people find a balance while enjoying good food that is also good for them. (Note: French dishes can be delicious and healthy at the same time the way they are prepared by Chef Anthony.) Meritage is open daily from 11 a.m. to 4 p.m. and until 8 p.m. on Friday, Saturday and Sunday. A prix fixe menu of three courses is available on Friday and Sunday for $40 a person and there is usually live music on Friday nights from 5:30 to 7:30. A lovely brunch menu is available on Sundays. Photos by Todd Montgomery