Valentine's Day Romantic Ideas for Every Budget

I am asked daily for restaurant or movie recommendations. Especially around holidays, because no one wants to take a chance on romance and have it spoiled by bad food or service.  With Valentines Day approaching, my requests have doubled so I thought I would put a list together of my favorite dining and visual options (because sometimes the best movie is to gaze at beauty). With every budget and family type in mind, I give you this catalog.

Family Twist- If you have small children and want to share the sweetheart day as a family, I recommend dinner and a movie at Sinsheimer Stadium. The Blues Baseball organization offers a wonderful alternative for the whole family to enjoy. On Valentines eve they will be showing the movie A League Of Their Own. They will be offering full concessions including Central Coast Brewing, Hope Family Wines and food from the Rib Line. Rib Line will be offering: Nachos, hotdogs, pulled pork sandwiches, chili, popcorn, peanuts, candy, sodas and water. The gates open at 5:00pm, movie starts at 6:00pm. You can sit in the stands or spread out on the lawn. Sinsheimer Stadium is located at 900 Southwood drive in San Luis Opispo, (805) 704-4388.

Romantic but on a Budget- Prepare the perfect picnic basket. Ingredients should include a bottle of Tobin James Dream Weaver, oyster knife, fresh limes, loaf of French bread, a hunk of cheese and champagne glasses. Drive out to Avila Beach and park by the boat yard. Walk half way down Hanford pier and secure a dozen fresh oysters from BJ’s Fresh Seafood, then walk to the end enjoying the sound of the seals and buy a piece of candied salmon from Old Port Fish Market. Sit on the side of the pier watching the sailboats rock in the wind. After, duck into Old Port Inn and sit at the bar to share a chocolate mousse. Count the stars as you stroll back down the pier. If you need a warm up, grab a coffee at Portside Coffee. Your lover will not forget this date soon.

Special Deal- She is so special, loves good food but you can’t blow the rent on your memorable evening, try The Quarterdeck Seafood Restaurant. They are serving giant Maine Lobster tail and Filet Mignon for two. Served with full dinner choices, champagne and a delicious KK's Bundt Cake beautifully wrapped, all for $78.99 (you can also beat the crowds as they will start serving this amazing special the day before Valentine's Day and continue through Saturday February 15th). After run into Kmart and buy the movie The Notebook to watch at home. If she hasn’t seen this, she will thank you and no one minds watching it again, even the men. The Quarterdeck is located at 1500 West Branch in Arroyo Grande, (805) 481-3474

Adventurous- Romance reaches new heights in Morro Bay, especially if your gal is expecting a “Big Rock" sign up for the Whale Watching Tour. Dos Osos is an open boat with an unobstructed view; the opportunity to see whales is truly breathtaking. It is the season for Gray Whales as these magnificent mammals are running from the cold toward their winter escape in Baja California, Mexico. Call SubSea Tours at (805) 772-9463.  After go up to Shawn’s On Main, the most romantic and consistent restaurant in Morro Bay. I would suggest the Gnocchi and Carrot Vanilla soup. Shawn’s on Main is located at 912 Main Street in Morro Bay, (805) 772-1059.

Something New- if you want to surprise her with an original adventure take her to the Avila Lighthouse for a tour. Travel back in time and take a ride in this classic trolley to the historic Point San Luis Lighthouse. After the ride, take a docent led tour of the lighthouse. You will see all the fully restored buildings and learn what life was like for a Lighthouse Keeper and his family, (805) 540-5771. After, sail over to the new Ocean Grill with the most amazing views of the port and feast on the catch of the day. Ocean Grill is located at 268 Front Street in Avila Beach, (805) 595-4050.

Chef Gregg Wangard

Ultimate Romantic-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 at The Cliff’s Resort is a Five Star artist and you will be happy to be his canvas. With the sweeping backdrops of the waves rolling in, the sun setting in a Technicolor display, the ambiance resonates. Ask for Jeff, the sommelier to suggest the wine and then be swept away as Chef does what he does best: Create perfection. With the sun setting over the sea, toast to your love and enjoy the soulful sweet sound of acoustic guitar. Walk among the bluffs after or take an after dinner drink to the fire pit.  Marisol is located at the Cliff’s Hotel at 2757 Shell Beach Road, Pismo Beach, (805) 773-2511.

Pop the Question- After a mineral hot tub water soak, a relaxing massage, wine and appetizer, escort her over to the Zen garden and ask for her to be the witness of your life. Garden’s of Avila offers a package deal of a hot tub soak, 2 full massages, appetizers and wine in the restaurant. Chef Robert Trester’s passion to create intoxicating deliciousness and seductive beauty on the plate using homegrown offerings is where I encourage all lovers to dine. When there, always order the Garden Party. This is where the chef picks your five courses and the best way to try many dishes. Garden's of Avila Restaurant is located inside the Sycamore Mineral Springs Resort & Spa, (805) 540-3326.

Destination: I have spent two valentines day at Full of Life Flatbread in Los Almos. Last trip I had the black Truffle flatbread with a farm egg that was priced at $45.00. I hesitated, but Mr. Bayus insisted I try it. The pizza was made with a garlic brown butter sauce with spring onions, grana, Serena, and a semi poached farm egg. As they served it, they shaved big, fresh slices of truffles onto the flatbread. I have never had truffles so large and it was full of flavor and a rare treat for the senses. Full of Life Flat Bread is in Los Alamos or call at (805) 344-4400. After we ventured to the Union Hotel, a historic 1880’s stagecoach stop. This is a step back to a simple yet elegant era and everything here is authentic with period décor and amazing sites. More information at (805) 344-2744.

Chef Doug MacMillian

The Sure Thing: Consistency, romance, culinary delights, and perfect service. It is always so good to go home to Rosa’s Ristorante Italiano. This restaurant is a élite keepsake on the Central Coast. The staff is phenomenal, so well trained they compliment your choice to dine here. Order the spaghetti and re-enact Lady and The Tramp. After, stroll down to the Pismo promenade and walk down the pier. The sound of the waves rolling thru the pier will inspire amorousness. Rosa’s RistoranteItaliano is located at 491 Price Street in Pismo Beach, call (805) 773-0551.

Chef Jensen Lorensen

Blow The Rent- The Cass House is still my go-to place if you want a memorable meal that will never disappoint. I would try anything that Chef Jensen creates, and trust him with the most important meal of the year. I have eaten there many times, blog about them and worshipped them, and with each visit, they out did even my expectations. It is hard to describe the food (except for this is what heaven must taste like), as it is complicated, yet simple. In season and yet influenced from all over the world. Cass House Restaurant is in Cayucos at 222 North Ocean Blvd, reservations by calling (805) 995-3669.

Cindy Giovacchini

Single And Proud – Vino Versato Wine Bar is having the anti-valentines day Stupid Cupid party on valentines day with appropriately themed appetizers like Heart Stabbed Cupcakes, Weenies, It's Not Me It's You-Chocolate Fondue and Love Stinks Fruit Skewers. It will run 6:30pm to 9:30pm and black clothing is optional with a prize going to best themed outfit. This singles ONLY party is located at 781 Price Street in Pismo Beach, (805) 773-6563 and sure to be a blast, as owner Cindy turns every occasion into a celebration.

Teri Bayus can be reached at livewell@teribayus.com or follow my writing and ramblings at www.teribayus.com.

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!

Supper At Sunset in the Garden's of Avila

My favorite time of the day is dusk. The long shadows cast by palm trees on our spotless skies has always enthralled me. Add this picturesque setting to a huge burgeoning garden dressed up to serve us all its bounty and it is ecstasy for me. Chef Gregg Wangard of Marisol and Chef Robert Trester of Gardens of Avila created an intimate, garden inspired menu served in the chefs Garden at Sycamore Mineral Springs Resort for a dinner called Supper At Sunset. The setting included long tables under a draped canopy, sitting in the prolific garden and a meal served family style. Strangers surrounded us but through the magic of food, the strangers became friends.

This family style meal had each course pared with a specialty garden cocktail made by an incognito mixologist who deserves an Academy Award for her original creations. Each drink was so unusual and although at first surprising to the taste, it harmonized perfectly. Our greeting beverage was a spicy sirrocho infused vodka concoction with herbs and a salt rimmed. Hot, but not too much, this plainly burned the taste buds off to better receive the first course. A perfect wait staff swirled around serving each dish that was garnished with edible flowers for both beauty and flavor.

These chefs brought a rare passion to every creation. They stalked the garden for the impeccable element, picked it and prepared it as if cooking for Kings and Sultans. We do not get this kind of culinary expertise and passion often enough.

The table was prepped with a basket of bread including smoked tomato focaccia and rolls. Our next drink was Mojito-esque with muddled basil and honeydew juice and limes. The Tom Yum soup started with a bowl of tiny cut cherry tomatoes, sliced cucumber, flowering coriander, pork belly, shishito peppers, Thai basil and a lemon verbena. Then they pored over the savory roasted vegetable base that brought all the flavors to life.

The next plate was as charming as it was delicious. Mixed melon and tomato salad with emulsified cantaloupe melons and dry farmed watermelon, eight different kinds of tomatoes, a sprinkle of sea salt, olive oil, tellicherry pepper and cinnamon basil buds. Refreshing and different enough to make your taste buds sit up and pay attention. It came with a Madori sour cocktail that featured pickled watermelon rind and a sugared rim. This was the drink I went back for more, as I had never tasted anything this original.

Our next offering came from an unlikely source from the sea. It was called Skate Wing, I had heard about this delicacy, but had never tried it. 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, parsley blooms, sweet 100 tomatoes and flowering thyme. To say this was outstanding is an understatement. It was soft and rich, with a buttery texture. Served with Martini glass containing egg white foam, cucumber juice and thyme sprigs. This duo categorically blew my mind.

Our next drink was a surprise to the nose, but appealing once the second sip went down. It was Mescal (a strong tequila) with kale and celery juice. It was by far the strangest drink but balanced impeccably with the roasted suckling pig. Chef Robert also prepared a whole pork confit and pork belly to go with the main course. In the hands of this extraordinary chef, this delicacy was in a class by itself.  Tender, succulent and resting on a bed of chopped massaged kale (massaging the kale takes out the bitter taste and brings forth sweetness) it was also served with pickled radish, and infused melon cubes. We all had three helpings until the dishes were empty.

We were presented with a palate cleansing drink. This included a basil sorbet surrounded by with sparkling water and cucumber extract. We all sipped and then gave into the icy sorbet that opened our palate and made way for the desserts.

Chef apologized to Gary for not serving him the dessert first (his reputation proceeds him) and then presented us with an original delight.  The treat was an upside-down green tomato tart with caramel pecan piecrust and sea salt caramel ice cream. I was shocked, but this absolutely worked. It was enchanting. This extraordinary concoction defied all the rules of desserts. Gary loved it so he found a way to get the chef to box four up to take home.

As our next course came, the huge blue moon rose over the garden and we applauded the show as if it happened just for our magical dinner. Our last beverage “punched a hole in our stomach” to make way for more food. A brown sugared bourbon with candied cherry tomato and Vietnamese cinnamon. It was served with basil beignets stuffed with tomato curd (using tomatoes instead of cream) and a basil sugar base. Pop one in your mouth and it was paradise, pop another and you experienced bliss.

We are hoping that this event will happen with each full moon as the intimacy of the garden setting, the camaraderie of the family style serving and the passion that each of these chefs brings to their special menus is something everyone you should get a chance to try.

The Supper at Sunset is a collaborative garden party with the chefs from Gardens Of Avila at Sycamore Springs and Marisol at The Cliff’s Resort. You can get information regarding the next event at www.sycamoresprings.com or by calling (805) 595-7302.

Rumble on the Rocks

Pickle Me Ginger Bloody Heirloom Chocolate Kiss

I do not see myself as a celebrity. I have never been hounded by paparazzi or given elaborate gift bags. Every now and then, I get the honor of being asked to be a judge for a food or drink contest. This one came from my friend, David Klein asking me to be one of the celebrity judges for this years "Rumble on The Rocks" Mixology Contest held at The Cliffs Resort in The Marisol Restaurant. I was flattered to be in the midst of such celebrities as Randol White of Eat, Drink, Explore, Gary Johnson of Southern Wine and Spirits and Patti Piburn of KCOY, (by default of an anticipated tie, my husband Gary Bayus of Prestige Business Sales, Mergers & Acquisitions). It was a lively group and we sacrificed our livers for this worthy cause. They asked us if we knew vodka, as Ketel One was sponsoring this event and much was on the line with the areas best bartenders competing and the profits going to SLO Special Olympics.

After sampling the amazing spread of food by the master chef’s of Marisol at The Cliffs the judges were swept away. Sequestered and unaware of which mixologist’s were presenting us with their unique libations, we began to taste each signature drink. Amazing ingredients followed including herbs, spices, fresh fruits, and vegetables all used to create one of a kind drinks. Think basil, cinnamon, jalapenos, and mangos and that is just for the presentation.

Our first drink was called Pickle Me Ginger and was a spicy combination of grapefruit and vodka with a spicy tail of ginger that lingered on your tongue. I was instantly a fan. The second was a Mexican Mojito with cilantro and jalapenos floating in the Ketel One haze. Our third was a white chocolate kiss with Godiva Chocolate, Crème de Cocoa, and Ketel One garnished with a candied orange striped with white and dark chocolate (this was Gary’s favorite).

Next, we tried the Rumble Punch, which was a fruity mix of Cointreau and then the Banana Strawberry delight with its frothy mist and bobbing fruits. Then came the Sweet Heirloom; a bloody Mary inspired drink using the pulp of garden-fresh tomatoes, jalapeno juice and garnished with a plethora of rockery bounties. It was spicy and delectable. The mango 1051 with a mixture of sweet mango and cracked pepper rocked my taste buds and delighted my pleasure centers.

We were to judge on taste, creativity, and presentation. This job was taken seriously, as we disregarded our livers and tried more of each drink as the deliberations for the winner became lively and passionate.

Later we learned that competing for the title Mixology Master were from Ciopinot Seafood Grill (Rob Horton), from The Cliffs Resort (Dylan Lammers and Egin Davis), from Rosa's Ristorante Italiano (Stacey Giordanengo and Theo Sabatini), and from The Sea Venture Resort and Restaurant (Erin Harper and Brian O'Shea). These bartenders are the best in their field and they all created some amazing and memorable drinks.

The judges made the hard choice of first place that went to the Heirloom Blood Mary made by Dylan Lammers and Egin Davis. Peoples Choice went to Stacy Giordanengo of Rosa’s for her Pickle Me Ginger. Big adult fun time was had by all and The Cliff’s Resort renewed its license for coolest place to party for a long time.