Sunday at the Bistro

Sundays at the Bistro are starting to be my favorite time. I take over for my sister at 12:30 and work through lunch. Lunch on Sunday hasn't picked up so it is relatively quiet. After we finish up lunch I still have a couple of hours before Karyn takes over for me and gives me an evening off so I work the winebar. I always have a couple of interesting visitors come by and have a glass of wine with me to pass the time.

I love to talk to the people that come in. It is quiet, calm and peaceful. I usually have Jack Johnson playing on the stereo and I'm always pouring someting great. Today I had a visit from Kevin. Kevin brought his two friends in. They had been out riding the Harley's and tasting wine. Since the Wine Cottage Bistro is a great place to taste the local wines they made a B-line from Toloso in San Luis to the WCB in Orcutt. Kevin told them that we served a great cheese and wine flight and they all agreed that sounded great. Since Kevin has been in before I told him we have since added some new wines that we are pairing with the cheeses and I would pour him a little different pours than the others. He seemed excited about the variety. After the rants and raves about the new Oyster Bay Sauvignon Blanc from New Zealand paired with the Brie Kevin confessed to me that he may be in trouble since he was supposed to be putting up crown molding but he just had to come over and show his friends our cool new place. He said he can't believe it is here in Orcutt but he is so glad because the WCB has a great atmosphere the service is superb and the food is magnificent. He is going to bring his wife back for dinner to make up for it. They are also coming on Wednesday to the Palmina winemaker dinner. The cheese and wine went over great, like it always does. I poured Kevin a taste of Peidra Creek Zin to get his opinion of the pairing of the Point Reyes Blue Cheese. He agreed that the Rosenblum Zin was a much better pairing than the Peidra Creek but on its own Peidra Creek was great.

See this is what I have to do on a Sunday. Doesn't sound much like work does it?

After chit chatting with Kevin and his friends for a while I turn to the mundane task of washing glasses and getting things prepared for dinner. It is a lot of work running a restaurant especially when you haven't done it before!! As I was getting ready for dinner, in walk one of our first wine club members, Cynthia McFarland. I poured her our new wines, some that we were thinking of carrying and then another cheese and wine flight. She has been a loyal customer and supportive but she had not had the wine and cheese flight yet. We caught up on her new work schedule, her romantic interests (or not) and just life in general. I love this job. People are great, wine is lovely and the Bistro is the place to be.

Come by, make my day and let's get to know each other.

Rebecca

The Wine Cottage Philosophy

After our first 6 weeks of business between my sister and I, we have had the opportunity to talk to nearly every guest that has dined with us. One thing we have heard a few times are the portions are not big enough. Now they never say that they are paying more for what they are getting. All agree that the food is remarkable and the value is evident but they want more food. They are even willing to pay more just to get more. The comparision, invariably, is always to Chef Rick's. He gives lots of food but it is more expensive.

So, I decided that I wanted to talk about what our philosophy is here at the Bistro before we make adjustments to our portion sizes for those guests who feel they need more food.

Fresh, seasonal and high quality is the way our chef, Matt LaRocco describes his cuisine. He makes everything he serves from scratch everyday. He doesn't use a microwave or a deep fryer. He uses organic veggies whenever possible and buys from the farmer's market once a week. He uses only the best Olive Oil for sauteing. His seafood comes from one of the top seafood vendors in the US, Honolulu Fish Company and is supplemented by local purveyor, Central Coast Seafood. Now you would think that all this extra labor and money spent on the best ingrediants would make the pricing out of reach for our local guests but Matt chose to use a moderate pricing so that his neighborhood people of Orcutt, could enjoy the Bistro as a regular dining spot. Even though the food is special and gourmet, he didn't want the locals to feel like it was only a place for a special occasion. When asked about portion sizes Matt says it isn't about quantity it is about quality.

So then, our compromise at the Bistro, is to offer a side of potatoes and veggies for a modest cost of 2.00 extra. This way our guests who feel they need more to eat can get it and the guests that love this new "European" way of eating will still be able to enjoy the quality of the food over the quantity of familiarity.

I encourage your comments.
Rebecca

Bird's Eye View from Seat #7

Perched at the end of the bar in stool #7 I am amazed at what I see. Stool #7 provides a bird's eye view into the interworking of the kitchen staff. On any given day you see our head chef, Matt LaRocco meticulously expediting each and every plate that leaves his kitchen. He peers at the plate looking at the placement of each componet that makes up that entree making sure that there is exactly the same placement and amounts as last time that entree was ordered. He takes his kitchen cloth and wipes off the edge of the plate so everything looks perfect. Then, and only then, does he give the plate to the server to pass on to the anxiously awaiting bon vivant seated in the dining room.

What else do I see as I look past the Chef into the kitchen? I see at least 3 other hardworking, talented, up-and-coming chefs following the wonderful example of Chef LaRocco and diligently performing their station with the utmost passion and perfection. There is never a disagreement, a cross word or even a hint at confrontation or animosity amongst the kitchen staff. They perform like a well oiled machine, an orchestra that is beautiful to watch. From stool #7 you can see it all.

What else do I see while perched on stool #7? I see what appears at first glance as chaos and pandemonium. Servers coming and going through the bar asking for wine, beer or getting ice. Server assistants filling up the water pitcher. As I watch longer, though, I see that they all know what they are doing and that their greatest aim is to take care of the customer. Fulfill their needs and even anticipate those needs. Smiles, laughs and good natured bantering exist in abundance with the staff of the Wine Cottage Bistro. They are a pleasure to watch.

The last thing about sitting at bar stool #7 isn't really unique to this particular stool. You can experience it at seats 1-6 as well and that is the supple, smooth, organic feel of the concrete bar. You can actually feel the warmth and care that went into creating this masterpiece by Dan Jacobs. Looking closely you discover the flecks of different colored glass in the concrete and you discover that they are the same colors as the rest of the bistro, yes continuity and consistency. It is hard to tear yourself away from stool #7. Just ask our So Cal blogger, Dawn. She stayed in stool #7 all day.

So I sit at the end of my shift at stool #7 missing only one thing. I get my cell phone out and call Danny to meet me down at the Bistro. He thinks I am crazy to want to stay until I tell him I ordered us a bottle of The Big Easy and a cheese flight. This clinches it. He is on his way. Now my life for this moment is perfect.

Come see for yourself the hullabaloo of stool #7.

McKeon Phillips Wine Maker Dinner

The Wine Cottage Bistro's first ever winemaker dinner was a huge success. We had a capacity 31 in the private dining room at the Bistro. The winemaker event was on Tuesday, Jan 3, 2006 a day in which the Bistro is normally closed to the public. All in attendance agreed at the small group made for a wonderful, intimate dinner.


The first course was the Crab Fritters - paired with 2002 Lot LM Reserve Chardonnay
Santa Maria Valley

The second course, our famous baby green salad - paired with 2000 (Gio B) Sangiovese Blush
Santa Barbara County

Our main course, the wild boar short ribs - paired beautifully with 2002 Syrah Reserve
Los Alamos Vineyards

And with the dessert course of Ardison's inspired chocolate pudding - 2003 Sir Winston Port
Francis James Vineyard

We hope you can join us at our next winemaker dinner, Wednesday, Feb 1, 2006 with Steve and Krystal Clifton of Palmina Wines. Matt LaRocco has prepared an outstanding menu not featured on our regular menu.

Menu for Palmina Dinner
First Course
locally grown stuffed artichoke
Second Course
wood-oven roasted tomato and bread salad
Main Course
lamb shanks braised Sicilian style
Fourth Course
house made lemon sorbet
(wine pairings to follow)