If you’re like me, you wait all year for summer’s bounty: cherries, peaches, corn, baby greens and those incredible heirloom tomatoes! Sure, you could eat the cherries one by one, boil the corn and make BLT’s with those tomatoes… or you could head over to The Restaurant at Ponte and see how the best chef in Temecula Valley treats them.
With the debut of his summer menu, Chef Salvatore Giuliano and his culinary team are turning out incredible dishes that not only put the spotlight on some of summer’s most delicious ingredients (some of it grown right on property), but pair perfectly with Ponte’s current wine list.
Although the Harvest Salad has become a menu staple, it has been updated for the season with sweet, roasted summer beets, exotic dragon fruit, creamy California avocados, roasted tomatoes and tangy goat cheese. Try it with 2014 Pinot Grigio.
The new Burrata Salad is simple, but huge on fresh flavor. Rainbow heirloom tomatoes are layered with fresh basil and luxurious burrata cheese, which are then drizzled with lemon balsamic reduction and basil infused olive oil.
Don’t you dare skip dessert! Of course, you probably won’t want to. We are currently tempting guests with indulgences such as Triple Cherry Almond Pandowdy, which is wonderful with a glass of chilled Beverino:
Triple Cherry Almond Pandowdy
For the daily specials, Chef Sal pulls out all the stops. On a recent and warm day, he created an amazing Chilled Peach Soup made with Moscato wine, topped with mascarpone sherbet and served with crunchy sugar twists.
Chilled Peach Soup
Chef Sal has been working in the restaurant business since he was 14 years old and, therefore, has learned what works, what doesn’t and what makes a great dish. He believes that local ingredients are the best, that nothing should be wasted and that, while staying aware of current food trends is important, it’s best to let individual flavors shine through, which is why he changes his menus seasonally.
The Restaurant at Ponte’s Executive Chef, Salvatore Giuliano