Thursday, August 20, 2015

Arterra Gets Back to Greatness with a Wine-Paired Menu

by Frank Mangio
To be a premier chef in an ever-changing signature restaurant located in a marquee hotel like a Marriott, takes some doing.

In baseball, they would call you a Centerfielder, able to handle any culinary challenge.  With Arterra, Executive Chef Evan Cruz has seen it all with his learning expeditions around the world, picking up savory tips from such places as Korea , other Asian capitals and every European center of food excellence.  He’s San Diego born and raised and has worked with Roy Yamaguchi at Roy’s and Bernard Guilles at La Jolla Beach & Tennis Club.  At Arterra, he has great support from Chef Andrew Hoh with his signature Sushi, with eclectic flavors and new Sushi inventions in an indoor-outdoor setting.

The new, greater food and wine menu at Arterra in Del Mar’s Marriott is in the capable hands of Executive Chef Evan Cruz and Sushi Chef Andrew Hoh.

Chef Cruz is inventive with his menus and wine pairings.  “As soon as I get a menu out, I want to change it.  It’s the freedom of ideas that abound in the culinary global world,” he asserted.  “And now that fresh and local are so important, new and different flavors are what diners want.” He pointed to his Duck Steam Buns and Short Rib Bulgogi as overwhelming “Sample” favorites, not seen on other menus, helping to bring back Arterra to greatness.

Pam Schwartz is Restaurant Manager and covets her responsibility with the wine list.  She waited until she understood exactly what was being brought to the table before selecting a wine match, in this case the Duck Steam Buns.  Out came a white Riesling from Kung Fu Girl in Washington state.

The entrĂ©e, a specially  prepared Delmonico Steak( a Ribeye without the bone) with wild mushrooms, had equally special wine with it:  a 2005 Gevrey Chambertin Cabernet Sauvignon from Bordeaux France .

To make a reservation and see more, visit arterrarestaurant.com

Vittorio’s and Benziger-Wine Dinner Partners
 Benziger Family Winery of Sonoma has been seen in frequent appearances in the San Diego area lately.  Benziger most recently partnered up with Vittorio’s in Carmel Valley for a Mediterranean 4 course dinner to match up with such Benziger favorites as the 2013 Chardonnay, the 2012 Pinot Noir, the 2013 Merlot and a “Tribute” 2012 Estate Bordeaux Blend.  Not to be outdone, Vittorio’s had a flavorful grilled flat iron steak with red wine sauce. Vittorio’s continues to be the low price wine dinner leader with the 4 courses plus dessert and 5 wines for $49.50.  They do them monthly.  RSVP at 858-538-5884.


Mark Burningham of Benziger Wines with Nicole Gilbert
of Kobrand Distributors  seen popping the corks at Vittorio’s.

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