This past weekend, my husband Augie and I and our friend, John drove up to Paso Robles, CA to attend an annual party at a friend’s vineyard. Once out of the snarled L. A. traffic, we took a northeast route out of Santa Barbara to Santa Barbara wine country. I have been to Santa Barbara many times, but had never made the trek to the wine region. Wow, what beautiful country. Dry, golden hills dotted with green grape vines and live oaks. We stopped at a few wineries including Fess Parker’s (remember Daniel Boone?). They had a cheese and wine tasting room and it was packed!

Our friend, John grew up on California’s central coast and knew the region like the back of his hand. He introduced us to little, out of the way historical places like a stagecoach stop from the 1870′s. The folks there were rustling up some mean smelling barbecue with live music under the shady live oaks. Thankfully, the heat was mild and the grilled veggie salad with lingonberry vinaigrette delicious. It’s a little out of the way place that lots of bikers stop at.

Our party hosts, Chris and Kim were wise to pull off their party by doing a few simple things well. The lovely vineyards themselves were the backdrop to the live music, played by some of Chris’ friends. Chris grilled tri-tip and all guests brought side dishes, potluck style. There were lots of tasty, refreshing summer salads and of course lots of wine. Chris featured his 2006 Cabernet Sauvignon which was a perfect choice. He grows Cabernet and Merlot grapes. I was fascinated by the whole process of wine growing and making. We met so many nice people, mostly neighbors and fellow vineyard owners. They were passionate about the wine they grew and about good food. It was a perfect summer evening.

The next day, we drove down to Cambria and down the coast. We stopped for lunch at Morro Bay at Haufbrau’s right on the bay. They are famous for their french dip sandwiches, which of course we just had to try! They brought out huge, freshly roasted beef and hand carved it. They served them with a robust au jus and freshly grated horseradish. There is a reason Haufbrau’s has been in business for so many years; they have great food!

We stopped at John’s boyhood home. It is perched up on a hill overlooking Morro Bay. John’s brother still lives there. The wall-to-wall windows displayed magnificent 180 degree views; the gorgeous coast along with humongous Morro Rock right in the middle. What a view to wake up to every morning! John entertained us with stories of his teenage antics living in the central coast area in the 70′s, back when Morro Bay was a sleepy, affordable little town.

What is it about the ocean that is so calming and rejuvenating at the same time? California’s central coast has a beauty all it’s own. Vineyards have just exploded in California. The conditions in many places are just right for producing outstanding grapes. This was a picturesque peek at life in California, from bustling beach towns to golden country vineyards. What a treat!
Patricia Mendez

Even if you have never entertained in your life, you can host enjoyable and successful dinner parties. Do a few things and do those well!

Menu – Serves 8
Grilled Salmon with Orange Butter Sauce
Rosemary Red Potatoes
Raspberry Fudge Cream Puff Dessert

Grilled Salmon with Orange Butter Sauce
2 1/2 pounds salmon fillets, wild caught or if not available, farm-raised
2 tablespoons frozen orange juice concentrate
1 teaspoon finely grated orange zest
1/2 cup unsalted butter, cut into pieces
1/8 teaspoon cayenne pepper (optional)
salt to taste
freshly ground pepper to taste.

Light an outdoor grill or stove-top grill and spray with cooking spray. Brush the salmon with olive oil and salt and pepper. Grill the salmon (skin-side down) over medium heat for 3-4 minutes. Turn over and with a spatula or knife, remove skin from salmon and discard. Grill for 3-4 minutes more. Remove from grill, cover.

Place the orange juice concentrate in a bowl and heat over a pan of simmering water. Remove from heat and whisk in the zest, butter and cayenne pepper. Season with salt and pepper, pour over salmon and serve immediately.

Rosemary Red Potatoes

2 pounds baby red potatoes, scrubbed and cut in half
1/4 cup olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon kosher salt
freshly ground pepper to taste

Pre-heat oven to 400 degrees. Bring a large pot of salted water to a boil and pre-boil potatoes until tender, 10-15 minutes. Drain and place in a large mixing bowl. Add olive oil and rosemary and stir well to coat. Spray baking sheet with cooking spray. Spread potatoes on baking sheet and sprinkle with salt and pepper. Bake for 25 minutes; turn potatoes over halfway through cooking time.

Raspberry Fudge Cream Puff Dessert

1 package frozen vanilla mini cream puffs
1 (11.5 oz.) jar hot fudge ice cream topping
1 pint fresh raspberries

Defrost cream puffs according to package directions. Place 4-5 in dessert bowls. Heat fudge topping microwave for 30-60 seconds, stir and pour about 2 tablespoons over each dessert. Top with fresh raspberries and serve immediately.