An Epic Meal at the Hands of Chef Gregg Wangard at Marisol

In my mind a chef is an artist. If you let artists create on their own terms, the end result is magical. Chef Gregg Wangard of Marisol is a Five Star artist and I am happy to be his canvas. This chef shines when you tell him, “Surprise me, bring 5 courses of your choosing”. Pairing him with a master sommelier like Jeff Chaney for the liquid part of the meal creates a canvas of culinary rapture.

With the sweeping backdrops of the waves rolling in, the sun setting in a Technicolor display that made the ambiance resonate, we dined at Marisol at the Cliff’s Resort in Pismo Beach. A soulful sweet sound of acoustic guitar surrounded is with the new addition of a masterful sound system. David Kline set us with menus and a delightful quip, but they were swept away as Chef did what he does best: Create perfection.

Our first course was complimentary and a dream that I have so missed in California. Seared Goose Liver was attended on white bread that was buttered, toasted and topped with micro greens. It sat upon a reduction of Hildalgo Pedro Ximenez sherry. Jeff came out with our wine selection for the course and mine was the same Hildalgo Pedro Ximenez sherry, which fiery sweetness offset the savory flavor of the liver.  The simple butter soaked white bread was a brilliant vessel to present this rare treat. It was also attended with cheese plate of smoke goat Gouda from Paso Robles, with crostini’s, quince cubes, golden raisins, dusted almonds and candied pecans.

Gary started with his tradition dessert, the beloved Stout cake that Jeff paired with a Saucelitio Canyon Late Harvest Zinfandel, Arroyo Grande Valley, 2012. The Chocolate Dream Stout Cake is a daring combination of Napa Smith Oatmeal Stout beer and cocoa.  It was served with a tangy mango sorbet that rested on a bed of graham crackers so it wouldn’t melt as fast (brilliant).  Gary has declared this the best chocolate cake ever and proved that declaration by ordering it often. For the accompanying Mango sorbet, Jeff poured a Jorge Ordones & Co Old Vine Moscatel, Malaga, 2007. This was the first time Gary had 2 wines pairing with one dish, and he was overjoyed had just how perfect the combinations worked. Wine connoisseur Jeff was brave and passionate with his choices and they surprised and served us well.

Our next offering came from an unlikely source from the sea. It’s called Skate Wing and it resembles angel wings in both appearance and taste. Skate is a fish that usually gets thrown back by fisherman (picture a manta ray). But this chef knows that the wing part is very delicate and has the consistency and flavor like crab, only better. Because of its short shelve life (24 hours) it is rarely served. Chef Greg used the fresh form the sea wing, dipped in brown butter and breaded. Then he pan-fried and served it with a Meyer lemon sauce, and shaved fennel. To say this was outstanding is an understatement. It was soft and rich, with a buttery texture. Served with an Alban Roussanne, Edna Valley, 2010, the heritage of the wine and the knowledge of a chef to make this delicate fish come alive married a fantasy mixture in my mouth.

The next course was simple wild mushroom and mascarpone soup. 6 different kinds of exotic mushrooms thickened into a soup using mascarpone cheese with a crostini resting atop with a smattering on wild mushrooms. The savory richness harmonized nicely with a Presqu'ile Pinot Noir, Santa Maria Valley, 2009

Our next course was simple and impeccable. Roasted golden beets with fresh burette, arugula, balsamic vinaigrette sprinkled with roasted pecans. This shall thus be known at “Teri’s salad”. We broke all the rules and opened a Scarpertta Pinot Grigios, Friuli, 2010 and it tasted like exceptional.

Last course was rib eye steak, rare and swimming on a béarnaise sauce with truffle croquets with asparagus tips and a spicy aioli pottage. Served with a delectable Quintessa, Rutherford, Napa Valley, 2009- the meal was one that will be remembered.

We punched a whole in our tummy with a shot of Fernet Branca (an Italian bitters) while we enjoy bananas foster with fresh strawberries and a vanilla bean ice cream.

Jeff shared with us memories of flavors and how you let the wine speak to you, not pass judgment. His passions for wine and making the most of the meal, shine thru with every sip.

Chef, sommelier and staff are fervent in their delivery and creation of an impeccable meal. Besides watching the sunset on the ocean, there is no other textbook experience. But Wait! You experience them both at the Cliff’s Resort at Marisol – every night!

Sea Venture in Pismo Beach, CA

A day of wine tasting inspires your taste buds to rejoice. A day that is celebrating yet another trip around the sun of mine (my birthday) calls for a great meal to go with newly purchased wine.  This celebration calls for an excellent chef in a stunning restaurant with an attentive wait staff and a delectable menu. The Sea Venture in Pismo Beach was our culinary destination for my birthday this year.

If the past, many of my after-work hours has been spent sitting at the Sea Venture watching the waves roll in, surfers float and the sun set. My girlfriends and I meet here for Mai Tai’s, Sunday brunches or just to impress an out of town guest. While the bar boasts one of the most seasoned tapa’s cook (Craig) and amazing bartender (Krista), the restaurant has at its helm one of the best and brightest chefs in the area, Casey Walcott. The entire staff here is one of seasoned professionals that truly enjoy their jobs and provide an unsurpassed dining experience. Simon Kovesdi (Restaurant Manager) has always been the perfect host and has turned a blind eye when our celebratory mood was an octave louder than the rest of the diners. I am a fan.

 

I told Casey to surprise me and bring me what he thought I would enjoy and he was spot on with each and every dish. Because Gary had stopped at the Apple Farm to consume a dozen Christmas cookies on the way to the Sea Venture, we both started with the appetizer. Large Seared Bacon Wrapped Scallops that sat atop of fried Brussels sprouts with a delectable lemon aioli and goat cheese spread around the plate for visual stimulation as well as palate pleasing. The scallops were over a silver dollar in size and perfectly cooked with the essence of the sea shining thru the crispiness of the bacon. We paired the dish with a bottle of crisp Barton Label Blanc y Blanc, a white blend that is a new and delicious offering from Joe Barton of Grey Wolf.

 

Next was the Beef Carpaccio, cut thin and spectacularly prepared resting on mustard vinaigrette and capers dotting the top adding a perfect blending of flavor. Resting beside this heavenly dish was a baby arugula leaves with shaved Parmesan and sprinkling of Black Sea salt to enhance the flavor. This deconstructed dish was pleasing from every perspective that we launched it into our mouths.

The next dish was a subtlety delectable Lobster Vol-en-Vent (French for everything is better between puff pastry). This amazing shell shaped and multi layered tartlet was swollen with sautéed lobster, grilled asparagus and cubes of fingerling potato, it sat upon a cloud of lobster cream sauce and green onions. Every bite was a perfect and rich creating a harmonious experience. We deemed it 50 shades of lobster, liking the cream sauce to bisque and the meat inside tasty morsels of the tail of kings. It was absolute flawlessness.

Our next main course was a large Confit of Pork Osso Bucco. A succulent meat shank from the thighbone cooked for hours in its own fat is a favorite of any food-obsessed creature. Add to it sheared fried beets and carrots all resting on a puree of cauliflower, oven roasted tomatoes, caramelized onions, spinach, and a thyme jus can make for a very quiet table. The amalgamation of flavors, textures and sauces made this a most memorable indulgence. We paired this with a Turley Zinfandel and both the wine and the meat were so impressive, we were not sure if we should or could go on eating.

Dessert was a light Apple Crostada tart with Sea Canyon apples baked to a sweetness only known to apple connoisseur with a buttermilk vanilla bean ice cream and a drizzle of caramel sauce. Gazing out on to the Christmas tree at the end of the Pismo pier, I was convinced I remain the luckiest girl around.

Surprising everyone, I went for another dessert. It was my birthday after all and there was all this hearty zinfandel wine left and nothing goes better with that than the Chocolate torte. The Sea Ventures version is a dense torte with a scoop of DocBurnstein's chocolate motor oil ice cream, chocolate sauce and chocolate shavings. With the wine, obsession is too soft a word
to describe my fascination with this dessert.

I was so impressed with this meal, I floated all the way home and booked our tickets to celebrate New Year’s Eve at this very spot (dinner has two seating’s one beginning at 5:00pm and one at 7:30pm). You can call for reservations at 805-773-3463. I love the Sea Venture as it is paradise and we are lucky enough to call this kind of heaven our home.

The Sea Venture Resort Restaurant is open Monday thru Thursday from 4:00pm to 9:00pm, Friday and Saturday from 4:00pm to 9:30pm and Sunday from 5:00pm to 9:00pm. They are located at 100 Ocean View Avenue in Pismo Beach just three blocks from the Pismo pier. All the restaurant specials and room information is at www.seaventure.com.

Eclair Bakery

Those of us with a passion for food, remember our first inspirations. It was a taste or experience that opened up the culinary artist in your heart.  I adore éclairs, it was my first French style bakery indulgence. But from the first, I was particular about this baked pleasure. No grocery store version of this for me.  I want an éclair that is filled with a luscious, rich pastry cream and topped with a chocolaty glaze where chocolate, not sugar, is the star of the show. There are a lot of bakeries out there that completely butcher the gorgeous éclair. Too often they are filled with a horribly gloppy excuse for crème pâtissière and topped with a sugary sweet cake style chocolate frosting. Considering I am married to the Pastry King, I spend time each week selecting the impeccable pastries to bring home. I have found my wishes in one stop- The Éclair Bakery in The Village of Arroyo Grande. We had always been a fan of Jeremy Davenport, the owner and head baker, as he worked for a time at Farb’s bakery and even amongst the baguettes, rolls and buns, Jeremy stood out. Kathy at Farb’s having lived for years in France claims that Jeremy makes the best croissants. I will not dispute that claim.

Éclair serves traditional recipes with a flavorful twist including banana bread pudding, macaroons and cinnamon apple coffee cake. When I have to prepare a feast for guests, I turned to Éclair to furnish the dessert. Moist and perfectly chocolate brownies with a dusting of powered sugar, I plated them with chocolate sauce, white raspberries, and a vanilla Pirouette. They also create unusual, beautiful, and utterly delicious cupcakes. Gary would devour two there and take three to go. With flavors like S’mores, carrot and my personal favorite, the Chocolate dipped, they are akin to a celebration in your mouth.

We often sneak goodies into the movies, as there are only so many Goober’s one can ingest, so we get a variety of the Éclair cookies and smuggle them in my purse. I am a fan of the simple butter short bread, where Gary prefers the chocolate chip, peanut butter, and chocolate oatmeal. On Saturdays you can find Éclairs fresh baked bread at Farmer’s Market in the Village. Wonderful bread like blue cheese pecan, parmesan sourdough and spectacular baguettes, along with some astonishing cookies and treats. What a perfect way to start a Saturday.

The main thrust of Éclair bakery is wedding cakes. Jeremy creates gorgeous works of art that will make the most persnickety bride blush with joy. Being trained as a pastry chef by the California Culinary Academy in San Francisco and apprenticing under some of the best pastry chefs in California, Jeremy has thrown in his special flair and talent to create matrimonial works of art.

The Éclair pastry display is socked full of treasures every day but Mondays. Their hours are Tuesday thru Friday from 8:00am to 8:00pm, Saturdays from 8:00am to 4:00pm and Sundays from 9:00am to 2:00pm.

Go grab a sweetie for your sweetie (or yourself) at 117 East Branch, The Village of Arroyo Grande, call them at 481-7654. See the masterpieces at www.eclairbakery.com

Ocean Grill in Avila Beach, CA

I try to eat at every new restaurant incognito. I think it is important that I get the same experience that everyone else will when dining. But sometimes, the owner, chef, even wait staff know who I am, so it is a challenge. Mr. Bayus and I were dying to try the new Ocean Grill in Avila Beach, as I am a fan of the owner and chef. We took a ride on the Seaweed Express in Avila (Seaweedexpress.com). A marvelous way to see the whole bay, learn the history and appreciate all the wild life from the water. Our thinking was that we would get wet and that would be our disguise. The wonderful Captain Lee, took us all the way out past the Breakwall to the Lighthouse, to Pirates Cove and even in some caves in his 6-seat skiff, but we did not get wet. I would recommend this tour to everyone and took my grandson the next day. After our ride, we body surfed in the waves and went to dine, salty, wet and hungry.

No one recognized us in this drippy state and we got a first taste of what would become one of our favorite ocean dining spots. First, there is not a bad seat, all have a magnificent view of the Avila shoreline and the food and service of Ocean Grill exceeded expectations.

This new beginning for Executive Chef Michael Reyes and Cabo San Luis founder Dan Harper who acts as the General Managing Partner, is astounding. With the financial partner of Forster-Gill and a handpicked wait staff including the marvelous Nicole and Login, Ocean Grill is an achievement in culinary perfection. I started with a Talley Trifecta to warm my salty hands with the crispy calamari that was a welcome delight with ginger and scallion, a delectable Yuzu remoulade (think tartar sauce on steroids) and a surprisingly delicious Vietnamese sauce with a vinegar touch and sweet essence from the diced carrots. It was so good Gary kept it to mop up his bread sticks that were long, thin and dreamily seasoned with crunchy sea salt.

Our main courses came with a bottle of Graffigna Reserve from Argentina as the waitress explained the specialty is the extremely fresh and creatively prepared seafood. Chef Michael skillfully prepares the seafood each evening that mostly comes straight from the fishing boats in the harbor. I had the Diver Scallops that tasted divinely good. Big luscious scallops flawlessly cooked sitting on a bed of couscous, dates, sliced almonds with a lemon and honey cream sauce. Gary had the plucked from the sea Opah that was grilled to excellence and served with our local Windrose farm vegetables. It was topped with an Aji Rocoto sauce that added an exotic touch to this mild fish. After we were done, Dan came by to see how our meal was and recognized us for the first time (sea rat disguise was successful) and I was glad to say that everything was perfect even not knowing I was there to review the restaurant. Chef Michael then came to say hello and we thanked him for his culinary artistry and promised to visit often.

My next visit consisted of a group of ten friends. It was a random bunch of women who fielded my call on Facebook to join me for lunch and to try everything on the menu. Strangers almost immediately became compatriots as we traded stories on husband, children and grandkids. We passed around each dish so all could get a nibble of everything. Our first was the Peruvian Ceviche using fresh halibut, a dish that originated in Peru with lime and orange citrus juice “cooking” the fish. Seasoned with a mild Peruvian spice called Aji Amarillo and Andean corn, this was a perfect dish on a hot day with a glass of Tolosa chardonnay. Then we shared my favorite, the Ahi Avila with nice thick slices of seared Ahi laid on a crispy wonton with a Peruvian salsa (like a chimichurri), cilantro creama sitting on spicy arugula sprigs. Next we passed around the Baja Shrimp Cocktail that was more like a cold gazpacho than a traditional cocktail with a spicy tomato and shrimp broth swimming with shrimp, clams and Hass avocado slices and cucumbers.

Another round of wine came and we dug into the salads. I was very impressed with Caesar as it was done correctly with Spanish white anchovy and a house made Parmesan dressing and croutons. The best, most creative and tasty dish was the Tricolor Quinoa with a rainbow of grains all complemented with sweet corn, green beans, piquillo peppers and marcona almonds. The mint highlights really brought out the earthiness without sacrificing flavor.

Next came the wood fried flat breads, baked in the authentic hearth toward the back of the restaurant. We tried the Margarita with its house made mozzarella, fresh from the vine heirloom tomatoes and basil. The cracker bread like crust with the crisp ingredients made this a dish to be coveted. The Normand with its sliced See Canyon cinnamoned apples, caramelized onions and creamy Brie were sweet and savory.

The couple of entrees we shared consisted of the Cabo San Luis Fish Tacos with Corona battered cod, aioli white sauce, mild salsa and fresh cabbage. A squeeze of lime brought out the flavors of Mexico. The Fish & Chips was a combination of delicately flavored Halibut with fresh cut and twice fried fries.

Ocean Grill is open from 11:00am to 3:00 pm every day for lunch, 5:00pm to 9:00pm every day for dinner. They are open for pizza, beer and wine from 3:00pm to 5:00pm on Friday, Saturday and Sunday. Chef Michael Reyes uses only local produce and fish so the menus changes daily and look for fall menu coming out next month. Ocean Grill is located at 268 Front Street in Avila Beach; call them at (805) 595-4050 for reservations and information.