Guests have beeing asking for something sweet on the menu, and Estate Chef Samantha has added a very special experience to the menu. We are pleased to announce that we now have on Fridays & Saturdays a Macaron Flight.
These macarons are thoughtfully crafted in house by Chef Samantha. Most of us think of macarons as being French, but these special treats are an Italian style. Interestingly enough, the special cookie originated when an Italian chef made them for a French royal in the 1500's.
Our macarons are not only visually striking, but specifically designed with our wines in mind. Chef Samantha makes beautiful fillings, such as the delicious, amazing apple butter for one macaron. I am a big macaron fan and I can say these are some of the best I've had, so definitely check out this experience. -Cecily
2017 Zinfandel paired with Apple Pie Macaron
2016 Petite Sirah paired with Lavender Chocolate Macaron
2016 Estate Cabernet Sauvignon with Pistachio Blueberry Macaron
This experience is recommended by reservation here.
Hello PFV Guests!
We received word (7/13/2020) that Govenor Newsom wants wine tasting experiences to continue outside only at this time. While we love our indoor space, we are blessed with spacious, beautiful outdoor areas giving us the ability to distance guests according to the guidelines. We have been following guidelines for our experiences upon reopening in late May with our team wearing masks and gloves to put your mind at ease during your visit. Our team, led by our Tasting Room Manager Lupita, also has been working hard to sanitinize surfaces through out the day. We have also been serving our delicious, fresh, comforting food by Estate Chef Samantha with plastic utensils and paper plates (the nicest we can find) as an extra precaution.
With all our effort, our team is happy to announce that late last week we were given an Award of Excellence by the San Luis Obispo County Environmental Health Services. We scored 100% on our routine inspection and passed in spades for the covid inspection. We are ready to continue serving you outside and are even looking into ways to cool our spaces during the Summer months (my dad is on it!). Thankfully we are looking at 80 degree weather this weekend!
If you are comfortable, we invite you to join us as we will continue to operate safely and we appreciate your patience as we work through this uncharted time together. Please feel free to visit our virtual tour, here, as it reflects the space we have (table distance has been modified since the video was shot).
Thank you to all who have supported us during this time. My family, my team are forever grateful to you.
Cecily Parrish Ray
Pictured Chef Samantha and Her Children at Home
3 envelopes Knox gelatin
1 ½ cup granulated sugar
1 cup cold water
2 tsp Vanilla extract
¼ tsp salt
1 cup light corn syrup or maple syrup
¼ cup cornstarch
¼ cup powdered sugar + more as needed for dusting
Combine gelatin and ½ cup cold water in a bowl of stand mixer, if adding any other flavorings other than vanilla extract add them now. Stir and allow gelatin to bloom in the bowl.
While gelatin is blooming add sugar,salt, corn syrup, and ½ cup water to saucepan heat over medium heat. Cook until sugar is dissolved then raise the heat to medium high until the thermometer reaches 240 degrees.( Do not boil too hot or the sugar will crystalize and you will not have a smooth marshmallow). Remove from heat.
With the mixer on low speed slowly drizzle in hot syrup along the side of the bowl not directly into the gelatin mixture. Once all syrup is added whip on high speed until mixture is very thick around 10-15 mins.
Combine cornstarch and powdered sugar together in a bowl and dust desired pan with the mixture liberally. Once the pan is ready, pour the marshmallow mixture into the pan. Wet hands with cold water and smooth out the surface of the marshmallows. Allow to sit at room temperature for 8 hours or overnight until they are completely dried out. You can also fast track this and put in the fridge and it will only take 3 hours to set.
When dry, turn out onto a cutting board dusted with more cornstarch and powdered sugar (make sure to dust your knife as well) and cut marshmallows to desired size.. Store in an airtight container and room temperature, these will keep for at least 2-3 weeks. ENJOY making some grown ups and kids s’mores!
We have new wines and an entirely new food menu to share with you! You can review the food menu here. Our team has been working tirelessly the last few weeks in preparation for this moment. A huge thank you to them!
Regarding visiting, things are going to look a little different as we have guidelines set forth by our County in this 2nd Phase of re-opening. Things will change possibly in the future, so we appreciate your patience as we head into these uncharted waters together. Our top priority above all is your safety and the safety of our staff. We are following sanitizing and cleaning guidelines that have been set forth.
The following are important notes regarding your visit as these are inline with the County guidelines:
We know that this will be an adjustment and again we appreciate your patience. We are beyond thrilled to have you visit and finally be able to enjoy our beautiful location, wines, and food!
Ok, it's hot! Join Winemaker and owner David Parrish and Certified Sommelier Vanessa Igel as they taste through our white wines and chat pairings and movies.
Grab a glass of Sauvignon Blanc, Chardonnay and Rose to join along.
We are all craving comfort food right now, and are also looking for ways to keep the kidos entertained!