Top Food and Drink Pairings
A growing trend in southern California is pairing food with spirits and beers. Chefs have redefined classic bar food while bartenders, mixologists, and brewmasters are breaking down the traditions and opening new tasting possibilities.Great food and drinks in Temecula Valley Southern California Wine Country give more reasons for travelers to stay, and with so much to do, they have more reasons to extend their stay to three to five nights. Bringing the casual flare and upbeat atmosphere to the visitors, here are the top pairings.
Crab and Shrimp Empanadas: Crab, shrimp, cream cheese, chimichurri, corn relish, Cotija cheese and cilantro in a fried wonton shell.
Pairing: 1909’s Cedar Smoked Old Fashioned: Woodford reserve bourbon, raw syrup and angostura bitters served neat with a orange zest.
Duck Curry: Duck confit a top cauliflower rice finished with coconut Thai curry.
Pairing: Public Speaker: Ghost pepper tequila, charred pineapple, cilantro & citrus.
Whiskey Burger: Fresh American wagyu, Four Roses whiskey, caramelized onion, sautéed jalapeno, sriracha aioli, pepper jack cheese, pretzel bun served with chips.
Pairing: A local stout from their rotating selection of draft beer.
Combo Fajitas for 2: Chicken, steak and shrimp, achiote, chipotle, peppers, onions tomatoes, lime, fried jalapeno.
Pairing: Espadin’s house margarita with mezcal that adds a smoky, citrusy complexity, complementing the dish.
Lobby Bar & Grill at Pechanga Resort Casino
Steak & Frites: Succulent steak served with a choice of blue cheese butter, peppercorn crust, bordelaise sauce or garlic herb butter; a farm-fresh arugula salad and hand-cut seasoned fries.
Pairing: Café Mora, made with Patron XO Café Tequila (infused with coffee), fresh ginger, muddled fresh blackberries and a spritz of lime juice.
Matty G’s Steakburgers & Spirits
Field of Dreams Burger: Two steak burger patties, Ghost Pepper cheese, sautéed mushrooms, chipotle aioli, and pickled jalapenos on a Brioche nun, with a side of fried pickles. Owner, Matt Gorman says, “It’s sweet, refreshing and still has that Whiskey kick.”
Pairing: Matty Mule, muddled maraschino cherries, whiskey, lime juice, and ginger beer.
Bacon Wrapped Mac and Cheese: Hickory smoked bacon, smoked Gouda mac and cheese, house-made chipotle aioli. Spencer Szczgiel, Director of Restaurant Operations, adds, “The roast notes will pair well with the sweetness of the whiskey BBQ sauce and the higher residual sugar will temper the spicy sriracha and jalapenos.”
Pairing: Refuge Brewery’s Smash IPA.
Lil’s Sampler Platter: Buffalo hot wings, riblets, tater skins, zucchini sticks, and onion petals, served with ranch, BBQ sauce and their special Tornado Sauce. This is all the favorite appetizers on one plate, and there is enough to share with two or three friends!
Pairing: “on the rocks with salt” margarita (Voted Best $5 Margarita).