Chat with Executive Chef Dean Thomas

FRIDAY, NOVEMBER:  25:

Up to my elbows in turkeys, preparing for the Vineyard Rose's Thanksgiving Holiday Celebration dinners being served up all day tomorrow in grand South Coast Style.  Select seatings still available so call today if you haven't already reserved your place.  CALL:  951-587-9463.

FRIDAY, NOVEMBER 13: 

How does Key Lime-Passion Fruit Ceviche Spoon; Stilton Blue Cheese Ginger Snaps; and Fingerling Potato with Bellwether Farms Crème Fraiche and Petrovich California Osetra sound about now?  If you are an aspiring food and wine aficionado, you will want to be sure to attend our winemakers dinner this Saturday night.  I am rolling up my sleeves to serve you some of my finest Southern California specialties to ever reach Wine Country.  Check back often as I will be sharing some of my prize chef secrets on this blog.  Until then, Bon Appetit!

THURSDAY, OCTOBER 15:  

We're busy preparing for the Wild Women of Wine Country Cooking Class, scheduled on November 7th.  Like it's name indicates, this is a unique style of cooking class; and while I am just a "by-stander," don't be surprised by my task as "teacher" for the three brave cooks and their assistants whom will lovingly share with you their hot little tips and tricks for preparing the spectacular dishes.  Great food; fine wine; and good times -- this show has all of the ingredient to produce a great day.  I will look forward to seeing you there. 

Comments

Great job on Thanksgiving,

Submitted on November 30th, 2009 by Anonymous (not verified)

Great job on Thanksgiving, Chef! My family and I enjoyed your Thanksgiving meal. Much easier than cooking at home.

Please bring back the pork

Submitted on May 8th, 2010 by Tony D'Agnenica (not verified)

Please bring back the pork chops. We have dined at The V.R. dozens of times and I always order the pork chops. I am depressed.

Mr. D'Agnenica: We

Submitted on May 12th, 2010 by vgovindan

Mr. D'Agnenica:

We currently offer a Julian Cider Braised Kurobuta Pork which will be adjusted for a summer time feeling on our evening Vineyard Rose Dinner Menu.

 

The summer will feature a Dry Rubbed Grilled Kurobuta Pork Sirloin, sure to top the common pork chopJ

 

Thank you for your continued support and look forward to serving you and your guests.

Cheers!

Dean A. Thomas, CEC, CCE

 

Executive Chef