Author Archives: Kelli O'Brien

St. Patrick’s Day Stew at White Bison

This St. Patrick’s Day White Bison Executive Chef Jake Burkhardt is drawing inspiration from his heritage to create Mickey’s Irish Stew. 

The Story Behind The Stew

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When Jake’s ancestors moved to America from Ireland, they brought with them a traditional Irish stew recipe that became a popular dish in Jake’s family who settled https://www.viagrasansordonnancefr.com/viagra-cialis/ in San Jose, California. The stew was carried down from his great, great grandmother Ellen, and includes a twist on an old standby.

Irish stew was a common dish among the Irish that used scraps of meat, potatoes, onions, and some parsley. After surviving the potato famine, Ellen decided to substitute potatoes with barley. In Ireland, barley was typically only used by wealthy landowners, brewers and distillers, but after moving to America the grain was more widely available, thus leading to her signature Irish Stew with Barley.

Three Romantic Getaways to Get Your Heart Pumping

Why celebrate your love one day of the year when there are a good 364 other days to celebrate. In honor of Valentine’s Day, we are highlighting great getaways where you can spend a romantic getaway, whether in February or any other time of year.

  1. Take a road trip down the coast to Carmel-by-the-Sea for a beach getaway at The Hideaway. Enjoy complimentary breakfast, fresh baked cookies in the afternoon, complimentary bicycles, turn down service and, our favorite, wine and cheese hour in the evening. Just steps away from downtown Carmel and the beach, you’ll get to experience all that Carmel has to offer.
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  2. Looking for a little desert sun on your face? Experience the Hollywood gathering spot that is Melvyn’s and the Ingleside Inn. Order Steak Diane table side prepared by Bobby at Melvyn’s Restaurant or spend the night dancing in the lounge (music nightly), and then there’s always the pool for a lazy day in the sun. If you happen to book your trip over a Sunday – don’t miss the famous Sunday Jam Session from 3:30pm to 7:30pm every week. Book your trip.InglesideInn-Blog
  3. With so much snow we’ve lost count, Squaw Valley is the perfect spot for your outdoor adventure whether skiing, snowboarding, snowmobiling, tubing, or just taking it all in on your two feet. PlumpJack Squaw Valley is located steps from the tram and Funitel and the Village at Squaw. You can spend your days on the slopes and then head back to enjoy Apres in the bar or the Chef’s Tasting menu at PlumpJack Cafe. Book now and save 25% off your midweek stay (two night minimum required).PJ_SV_16

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Après with PlumpJack in Vail & Squaw Valley

The season for après ski is upon us and there is nothing better than kicking off those ski boots, getting comfortable and enjoying delicious eats and libations after a long day on the slopes. With the opening of our new restaurants in Vail Village, Pendulum and White Bison, we’re excited to share that there are now more opportunities to après with PlumpJack.

Pendulum Restaurant & Bar | Après Menu

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Table Shares
Ancho Spiced Marcona Almonds | burnt orange, fennel, pickled herbs  12
Seasonal Pickles | chili oil, garlic chips  12
Blistered Pardon Peppers & https://www.acheterviagrafr24.com/viagra-pour-homme/ Cipollini Onions | lemon & roasted garlic  12
Charcuterie Selection | mostarda, seasonal pickles, purple mustard  20
East or West Coast Oysters | candied lime & fennel mignonette  21

Flatbreads
Pendulum Chorizo | house chorizo, romesco sauce, manchego cheese, mushrooms, arugula  16
Heirloom Potato Bianca | ricotta, roasted garlic, olive oil, basil, calabrian chili, parmesan  14

View the full après menu here.

White Bison Restaurant & Bar | Après Menu

Bartender pouring drinks at White Bison New Years Eve

 

 

 

 

 

 

BISON SHORTRIB POUTINE | Garlic Fries, Caramelized Onion Gravy, White Cheddar Curds 15
CRISPY WALL-EYE TACOS | Wall-Eye, Cilantro Lime Slaw, Avocado, Chipotle Crema 16
HUDSON VALLEY DUCK WINGS | House Sauce, Duck Drumettes, Herb Buttermilk Ranch 14
FARM RICOTTA BOARD | Warm Apple Chutney, Candied Walnuts, Sage, Olive Oil, Toast 14
CHARCUTERIE & CHEESE BOARD | Seasonal Accompaniments 15

View full après menu here.

1510-Plumpjack SVI-414PlumpJack Cafe | Après Menu

Warm Marinated Olives | shaved garlic, fresh herbs, citrus  4
Selection of Artisan Cheese | traditional garnish, lavosh cracker  16
Bowl of Savory Popcorn | parmesan, truffle salt, rosemary  4
Jalapeño Lime Natural Chicken Wings | avocado ranch  14
Pepita Hummus Dip | roasted hemp seeds, spiced tortilla chips  12

View full après menu here.

PlumpJack Group’s expansion to Vail, Colorado has been a whirlwind and we’re very grateful for the press coverage that the new restaurants have garnered. Most recently, Pendulum has been featured in Zagat Denver, 5280 Magazine, FSR and Eater Denver.

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Robert Parker Wine Advocate Scores for PlumpJack Wineries

The start of 2017 has been incredibly kind to our three wineries with the release of Robert Parker’s The Wine Advocate Northern California scores. We are thrilled to announce that the 2014 vintage turned out to be much better than expected, while the 2015 vintage is on par to be great, too. It is http://cialisfrance24.com quite exciting to be in the midst of a historic succession of spectacular vintages, and we honored to share that a few of our 2014 wines have earned top honors.

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Danielle Cyrot of Cade, Jeff Owens of Odette, Aaron Miller of PlumpJack Winery

Without further ado, please join us in congratulating our very talented Winemaker’s – Aaron Miller of PlumpJack Estate Winery in Oakville, Danielle Cyrot of CADE Estate Winery on Howell Mountain and Jeff Owens of Odette Estate Winery in Stags Leap District – on their fantastic work. Winemakers Aaron Miller and Jeff Owens each scored 98+ on their 2014 Reserve Cabernet Sauvignons, scoring in the top 10 of the recently released scores from Robert Parker.

Though we don’t define the success of our wines by the scores they receive, we are proud that they reinforce our commitment to crafting world-class Napa Valley Estate-driven wines.

To learn more about Robert Parker’s Wine Advocate rating system and to check out all of our wine reviews, please follow the links below:

2014 PlumpJack Estate Winery Reviews
2014 CADE Estate Winery Reviews
2014 Odette Estate Winery Reviews

For questions regarding the prices, release schedules, or to secure your own allocation of these awarded wines, please contact winerymembership@plumpjack.com or call 707.224.7533.

People of PlumpJack: 20 Questions with Jason Schulz

From the daily management of the wine list to wine trainings and seminars, the responsibilities of PlumpJack Cafe’s Wine Director, Jason Schulz, are endless. With ski season just around the corner, we sat down with Schulz, at PlumpJack Squaw Valley Inn, and played 20 questions.
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What was your dream job growing up?
I wanted to be an Architect/Mechanical Engineer. I always loved designing multiple types of houses, something I still enjoy today.

Do you have a personal philosophy?
“Do as you will, but harm none.” It’s an ancient motto that we could all live by today.

Where is the best place you’ve traveled?
Ollantaytambo, Peru!

 

Favorite hotel/restaurant there?
Pescados Capitales in Lima, Peru has THE best grilled octopus I’ve ever had.
ticr_890_370First thing you do when you get up in the morning?
Brew a fresh pot of coffee. It’s an impressive habit that makes me human again.

When not working, what do you love to do?
Ski, Hike, Golf, Kayak, Camp

What’s your current favorite song?
Pets by Deadmou5 right now. Disco Science by Mirwais, as well.

How did you get involved with PlumpJack?
I wanted to work at PlumpJack Squaw Valley Inn since I first visited Tahoe in 1997. When I moved up to Tahoe from San Francisco in 2011, I pursued it immediately. When the position became available, I interviewed… and here I am!

PlumpJack_Squaw Valley InnTell us about your journey as PlumpJack Cafe’s Wine Director.
I attained a wealth of knowledge through some of the best Wine Directors and Master Sommeliers (and aspiring M.S.s) in San Francisco, in addition to working for a wine distributor for a few years. Wine has always been a passion of mine. As the need for a Wine Director at the Cafe became apparent, it was a logical choice to have someone with a multitude of experiences from both the buying and the selling sides of the wine business to lead us and to continue the legacy of world class offerings that PlumpJack has become synonymous with.

How did you become interested in wine?
I’ve literally grown up in the restaurant industry where wine was always around. Since I was 13, working in an Italian restaurant that a family-friend owned, wine and food have always gone together for me. Plus, it’s just SO delicious.

What do you think is the most versatile wine?
German Riesling for whites and reds from Piedmont, Italy. Although, I could throw Northern Rhone reds in there, too.

What is the bestselling wine at PlumpJack Cafe?
Chardonnays and Pinot Noir’s still reign supreme, but it is my goal to match wines and foods together as best I can.

Favorite food and wine combination?
There are so many food and wine pairings that I enjoy! Foie Gras and Sauternes. Spicy Thai and German Auslese Riesling. Mushroom Risotto and Barbera d’Alba. I also just had some phenomenal Charcuterie with a new world Grenache that was outstanding.

Favorite food?
Any variety of noodles – Pho noodles, Thai noodles, Seafood Ramen… I love them all.

What do you believe is the most underrated wine?
Two styles of wine that I feel are grossly underrated are Madeira and Champagne, frankly bubbles in general. People think that Madeiras are strictly for dessert, but they’re laden with wonderful acids that pair with a wide variety of foods, especially meats and game dishes.

Any wines that are misunderstood?
Champagne and bubbly wines are typically held for festive occasions only, but their global diversity is unmatched, and they can pair with everything from cheese and charcuterie to heartier seafood dishes. Plus, who doesn’t love a glass of bubbly any time?

What advice would you give to someone getting started in the wine industry?
My advice would be to work in the environment and to engross themselves in the wine world. Work in a restaurant that has a Sommelier or Wine Director and learn from them. Attend wine seminars and tastings when possible. Visit wineries and meet the winemakers; one can learn an infinite amount from these passionate, talented people.

Who do you admire most in the wine and hospitality industry?
We genuinely care about the experience that our guests receive and want to make sure that, when they are in our restaurant, they have the best care possible. From a wine point of view, it’s the people and http://www.cialispharmaciefr24.com/achat-cialis-en-ligne/ effort that go into making wine. The winemakers are the epitome of devotion to their craft, but no one can do it alone. The workers in the fields that pick and sort the grapes are some of the hardest working people you’ll ever meet, and their passion for what they do is admirable.

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What has been the most significant project or accomplishment of your career?

Starting a beverage consulting business (Mountain Beverage Solutions) with my partner, Jake Spero, has been exceedingly significant and rewarding for me. Maintaining and managing a “Best of” Award of Excellence winning wine list that features some 725 selections at PlumpJack Cafe has been one of my greatest accomplishments. I was also Lead Captain at Saison Restaurant in San Francisco when we received our Michelin Star, which was awesome.

Bucket of wine and champagne If you were not working in the wine industry, what would you be doing?
If I was not in the wine industry, I’d probably be involved with the ski and golf industries on some level. I have been skiing since I was three, and I used to work in that world for a while and enjoyed it immensely. I’ve also been, at one point, a low, single digit handicap golfer and could see myself being a teaching pro.
PlumpJack Cafe is now taking reservations for the Holidays and it’s busy winter season. Don’t wait to book, especially if you have a larger group.