by Frank Mangio
The San Diego Wine Show presents two days of tasting and food pairing at the historic Paddock area at the Del Mar Fairgrounds, Saturday and Sunday April 27th and 28th. A fascinating new feature this year will be a number of gourmet food trucks that have been making a splash in San Diego and elsewhere. Executive Director Donato Santarsieri is looking to bring even more wineries to the show and is requesting that all interested vineyards, wineries and distributors contact him at 800-978-6558. More information and ticket pricing is available at www.sandiegowineshow.com.
An evening of first class wine tasting and a wine inspired feast is promised at the 6th annual Pacific Coast Wine Festival at the Island Hotel, Orange County Sat. Feb. 9 starting at 5pm. Celebrity wine experts and live symphonic performances included, benefiting Pacific Symphony. Tickets start at $375. ea. For more information call 714-876-2364
Harrah’s Rincon Rolls a Winner with Fiore
One of the fascinating trends in dining these days is the move of the 14 or so San Diego casinos to be big players in fine wines and dining. For many years, they modeled their marketing of meals at the gaming meccas after the Las Vegas Buffets. They now play down these cattle calls and focus on the menu and wine pairing experience.
Harrah’s Rincon is a richly endowed playground a number of miles north of San Diego in Valley Center . It’s in the middle of a massive expansion, bankrolled by Caesar’s Entertainment of Las Vegas. Rooms will double at the 620,000 plus square foot resort and casino.
There are currently seven restaurants for Executive Chef Jon Paisson to juggle, plus room service and banquets. Chef Paisson draws from an extraordinary 20 years of experience to make it happen, with a food service staff of over 150.
The winning team at Fiore’s at Harrah’s Rincon are left to right: Chef di Cuisine Daniel Garcia, Wine Director Angel Abril and Executive Chef Jon Paisson.
His signature restaurant is Fiore’s Steak and Seafood, a 6 time Wine Spectator Award recipient for its world-wide wine collection. Angel Abril, the Wine Director, pointed out that “we have budget and value wines as well as premium names.” I noticed that Abril took good care of his guests. While waiting for a table, a couple of diners were engaged in wine conversation and were treated to wine samples, courtesy of Abril. Nice touch.
My personal favorite on the extensive beef menu was the 20 ounce bone- in Rib Eye Steak with garlic butter. All beef at Fiore’s is certified Angus, that is aged for maximum tenderness. In separate dishes were my sides: the asparagus with Bearnaise Sauce, and sauteed mushrooms.
The chef’s favorite steak at Fiore’s is the bone-in 20 ounce Rib Eye.
“A large operation such as Harrah’s Rincon allows me to grow as a chef,” said Paisson. He has been at many fine restaurants in San Diego from an initial assignment at Harrah’s, to a return in 2010 when the resort committed to a major upgrade to the buffet and restaurants. “There are over 247 items in the buffet and we serve some 3 thousand guests per day. Our crab is the most popular, but guests want to try everything. Its’ all delicious,” he smiled. Search for Fiore’s at www.harrahs.com.
Wine Bytes
Chandler’s Restaurant in the Hilton Carlsbad Oceanfront Resort and Spa now has half-price wine offerings for Tuesday diners. 20 well known labels have been selected including some top Napa Valley names. Reservations at 760-683-5500.
WineSellar and Brasserie in the Sorrento Valley district of San Diego has a “Brown Bagged Blind” event Sat. Feb. 2 from 11:30 to 2pm . They will pour through 6 wines blind at your table while you match up the descriptions with your tasting ability. Optional lunch available. $20. cost. Call 858-450-9557 for details.
Wine, Cheese and Chocolate are the stars at this event at Sbicca Del Mar, Sat. Feb. 9 from 2 to 4pm . It’s a 2 hour escape. Enjoy gourmet chocolates, premium wines and artisan cheeses in a seminar format. $49. pp. RSVP at 858-442-2749.
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