VISITING OUR VINEYARDS

Visiting Our Vineyards Savor Spain in the Heart of the Temecula Valley Wine Country

By Susan Montgomery

Let’s go to Spain! Are you eager to start traveling again? I know I am. However, even though we are limited in our travel options right now, we can still savor the tastes, aromas, and traditions of Spain right here in Temecula by visiting Bolero Cellars — the newest addition to Europa Village’s expanding multi-winery resort. We did just that a few weeks ago. During two visits, we enjoyed breakfast, lunch and dinner at Bolero Restaurante and spent the night in a luxurious casita.

David Townsend, Bolero’s Food and Beverage Director, says that the Bolero menu represents something new and interesting as a dining experience in the Temecula wine region. He points out that Chef Luis Sandoval, Bolero’s Chef de Cuisine who developed the Bolero menu, looked for dishes that represented both humble foods from rural regions to artistic representations of modern gastronomy and combined them to make sure each dish has a purpose. The result is an enticing array of authentic dishes to share and enjoy.

Bolero’s culinary team is first-rate. David Townsend spent 20 years running two much-celebrated restaurants at The Rancho Bernardo Inn and the La Valencia Hotel in La Jolla. He then spent another 20 years representing prestigious wine import portfolios. Executive Chef Hany Ali, who was raised in a coastal resort city in Egypt, has worked at highly regarded hotels and restaurants in the U.S. where he developed a reverence for farm-fresh produce, as reflected in the dishes he prepares at Bolero. Frequently, the vegetables and herbs in the dishes he serves were harvested the same day from Bolero’s garden.

Our first visit to Bolero Restaurante was for lunch on a lovely summer day. We sat on the patio and ordered a bottle of nicely chilled Spanish wine. (Bolero serves Europa’s estate-produced wines as well as some special wines directly from Spain.) For appetizers, we ordered Smoked Salmon with Crispy Cone. The salmon topped a delicious mixture

Begger’s Purse Crepe, a creative breakfast appetizer.

of Manchego cream and chives. One person in our party of four had enjoyed this traditional tapa in Spain and she said it was just as tasty as the Spanish version she recalled. Other dishes our group enjoyed included a creative Leeks and Asparagus Salad with tomato vinaigrette; a Jumbo Lump Crab Salad served with baby green beans and raspberry vinaigrette; a heavenly Chilled Lobster Salad (the lobster was perfectly tender and obviously very fresh); Seared Jumbo Sea Scallops in a flavorful Romesco Sauce; and the tantalizing El Matador Burger made with beef and chorizo, topped with crispy shallots and parsley aioli.

Our lunch was so delicious that we had to go back. Our next visit included an extraordinary dinner and a luxurious overnight stay in one of Bolero’s charming, private casitas. This time we were with a group of five and several of us splurged on icy, perfectly prepared martinis while others enjoyed traditional Spanish Sangria to launch our dining experience. It is nice to have the option of mixed cocktails and microbrews, but we also ordered an excellent bold and subtly spicy Bolero 2015 Tempranillo to accompany our dinner.

Many delectable Tapas on the menu. Bolero Winery

Bolero Restaurant’s Patio

After sharing several tapas, including Ceviche, beautifully prepared with shrimp, whitefish, calamari and citrus; delectable Grilled Octopus Salad with onions, tomatoes and avocado; refreshing Watermelon Salad, with pine nuts and goat cheese; and Catalan-style Pan de Cristal, which is toasted bread with garlic and tomato, we all feasted on wonderful Mixed Seafood and Spanish Chorizo Paella, made with shrimp, scallops, mussels, and whitefish with saffron-infused Bomba rice, Piquilla peppers, and sweet peas. Each order of paella at Bolero is made from scratch after it is ordered. This was among the very best paellas I have ever tasted with its combination of unique, delectable flavors that melded together so well. We also enjoyed the tableside preparation and serving of this traditional Spanish dish.

There are many other appealing choices on the Bolero menu, including Roasted Chicken with Grilled Sweet Corn and Mustard Greens, Roasted Whole Red Snapper, and a unique Organized Caesar Salad with bite-sized portions in a lovely light Caesar dressing.

Food and Beverage Director David Townsend points out that the ingredients in Bolero’s dishes are all of the highest quality. He says the seafood on Bolero’s menu is “the best of the best” and their beef comes from a rare breed of cattle called Piedmontese, which is originally from Italy but is now being bred on a small ranch in Nebraska and then is flown in specifically for Bolero. He says, “Whether you order the Flat Iron Steak with Crispy Shallot Onion Rings or the grilled three-pound Tomahawk Steak, there is no substitute for the tender and distinctive beef flavor these steaks offer.”

After dinner, we adjourned to the courtyard outside of our casita and enjoyed the ambiance of flickering flames in the firepit. We were supplied with all the makings for s’mores, which we roasted while sipping some more great Bolero wine. After such an enchanting evening, we slept like babies in our cozy casita bed with its smooth, comfy linens. In the morning we sipped coffee from our in-room coffee maker and took a long refreshing shower in the spacious, walk-in tiled shower. Bolero has 12 stylishly furnished casitas that offer guests the utmost in comfort and luxury.

Breakfast was as delicious as lunch and dinner. We started with tasty bloody marys and a creative breakfast appetizer, Beggar’s Purse Crepe — an imaginatively presented little crepe gathered together so it could hold a house-made Nutella and fromage blanc (white cheese), surrounded by berries. Next we enjoyed two-egg omelets. There are a variety of omelet options, but I

Seared Jumbo Sea Scallops in a flavorful Romesco Sauce

chose the Serrano Jamon omelet, made with flavorful, dry-cured Spanish ham and a creamy cheese. Several coffees are also offered, including espresso, cappuccino, latte and macchiato. It was a glorious morning to bask in the sun on Bolero’s pleasant patio, while enjoying an amazing Spanish breakfast.

Mixed Seafood and Spanish Chorizo Paella, made with shrimp, scallops, mussels, and whitefish with saffron-infused Bomba rice prepared and served tableside.

Europa Village’s other winery destination is the Prelude to C’est La Vie and Vienza tasting room, which is the first phase of the resort’s European Village concept. Europa is now starting to build its next wine village, Vienza Winery Resort and Spa focusing on Italy, and eventually they will create a third winery resort, C’est La Vie, with a French countryside theme.

There is so much more to come at Europa Village. David Townsend emphasizes, “The concept of walking between our ultimate presentation of three wineries and countries will be unlike anything in the world.”

Bolero Restaurante is open seven days a week for breakfast, lunch and dinner. Reservations are encouraged, especially on weekends, but the restaurant can frequently also accommodate walk-in guests. The Catina at Bolero is also a pleasant dining option if you would prefer a more casual rustic bar setting. Are you ready for your Spanish adventure?