Solano Grill & Bar
NEWSLETTER
JANUARY 1998
Are You Ready for 1998?
The year 1997 has barely ended and already we have embarked on 1998 in high gear! This year will bring the third anniversary of Solano Grill & Bar in March and we look forward to another great year of food and service. The number of new guests coming in the door and the number of friends we have made over the past three years is astounding. Sam, Phil and myself think that we must be doing the right things and we plan to continue doing them for many more years.
In 1998 we have many exciting new programs to introduce and will continue those which have been so well received. On New Year's Eve we debuted our new Wine List which is the culmination of a three month review of our wine program. The new list divides our wine selections to several categories other than the standard Varietal listing. The first pages begin with a listing of our wines by the glass and half bottle selections followed immediately by 60 low to moderately priced bottles which we have sampled and greatly recommend. Our philosophy for this new section entitled "The House Suggests..." is grounded in the belief that wine can and should be enjoyed daily. With the variety that California and Europe has to offer no one should overlook these delicious well priced wines. The remainder of the wine list is broken up into several categories to help connoisseurs and casual drinkers alike choose a wine well suited for the dinner and occasion. As you are aware already the Wine List contains close to 500 selections which are often difficult to navigate and Director of Beverage Phil Chen hopes this new list, along with the service staff, will aide everyone in finding the perfect wine - or and have a good time trying.
The remainder of this issue will detail other changes coming to Solano Grill & Bar in the first months of 1998. These changes will be both small (such as our new newsletter format) and large (maybe a mural for our dinning room) but we know they will all help keep Solano Grill & Bar one of the best community restaurants in the East Bay. Thank you.
Sincerely,
Michael Stajer
General Manager
From the Kitchen for 1998
Beginning
early in 1997 Chef de Cuisine Sam Chen began introducing new
menus every two months to keep up with seasonal produce, fish,
and meats and to highlight unique and flavorful dishes for our
guests. This year Sam will continue changing the menus to reflect
seasonal availability and is hoping to incorporate many of the
suggestions and favorites which many of you have requested. The
holidays always allow the kitchen to showcase talents which do
not normally appear on our menus. This year Chef Chen was glad to
see a strong response to the house smoked meats and cured Salmons
and is hoping to be able to incorporate these techniques into our
regular menus.
Our new desserts which debuted on Christmas and New Year's Eve also solicited many oohs and aahs from people. The Bittersweet Calebout Chocolate Cheesecake was able to satisfy even the devoted of chocolate lovers with its dense yet velvety texture. A Cranberry Walnut Tart with Fresh Whipped Cream was a favorite amongst those who enjoy the sweet winter berries on a crushed nut shell. For those who preferred the creamy textures the Trio of Profiteroles with Bailey, Hazelnut and Vanilla Ice Cream was the choice. Each puff pastry was filled with one of the three fillings giving this dish three fantastic flavors. These desserts will be added to our regular menu at different times throughout the month.
The winter season is the time for root vegetables and while much maligned in the past these produce has seen a resurgence of popularity in recent years. Many Chef's across the Bay Area use turnips, parsnip, radishes, and squashes as regular staples on their menus year round. Now, however, is when root vegetables are at their height of flavor and ripeness. Produce such as this will play important roles in several of our upcoming dishes.
Our new January 1998 menu and current specials are available now. Call us at 525 - 8686 or check our website at www.solanogrillandbar.com to receive the latest updates. The website always has the latest specials and menus - you can even print the current menus to get a sneak preview before coming in for dinner.
1998 Zinfandel Festival
Solano Grill & Bar has been asked by Edmeades Winery to participate in the 1998 ZAP Zinfandel Festival. Each year the major Zinfandel producers meet to celebrate America's Heritage Wine, Zinfandel. Each winery asks one restaurant to join them and present a menu which will pair with their wine and this year we have accepted Edmeades Winery invitation. The event, held on Thursday January 22nd 1998 will feature 30 of the top Zinfandel Wineries from Northern California and will be held at Rosenblum Cellars in Alameda in their wine cellars. We are very honored to have been asked to participate in this event. Chef Sam Chen in planning a lamb or veal dish to complement the Edmeades Zinfandel which is smooth but has a great deal of flavor on the tongue.
In the Dinning Room
We are
continually attempting to upgrade our dinning room by improving
the atmosphere and decor. For the Holidays this year we have
added to the restaurant custom wine racking and cabinetry. These
racks and curios now line the walls of the small dinning room to
create a cellar room at Solano Grill & Bar. Those who have
already seen the new room have commented on the more intimate
feel and the novelty of dinning in a cellar where great wines
line the walls. New curio cabinets have also been installed to
display some of our prize wine and crystal glassware. In the near
future we plan to install a display temperature controlled cellar
unit to showcase the best of our wine which is currently locked
away.
Monthly Wine Pairing Dinners
Wine, as a beverage, has grown rapidly in popularity in recent years. This is in no small part due to the exceptional quality and relatively low prices of California wines which have opened the world of wine drinking to countless people. For the most part a great deal of the focus upon wine has centered upon the drinking of wine for its own sake but it cannot be forgotten that wine and food go hand in hand. The perfect matching of Varietal and vintage with the flavors of a dish and sauce can immeasurably improve the taste of both the food and wine. To this end Solano Grill & Bar has created a special part of the wine program.
Beginning in March this year Solano Grill & Bar will begin offering regular Wine Tasting Dinners. These dinners will feature unique menus created and executed by Chef Sam Chen specifically designed to pair with the many wines which will be tasted. Each Wine Tasting Dinner will feature a specific Varietal or winery to explore the manner in which wine pairs with food. Guests from wineries will discuss the characteristics of each wine and will explain the pairings. These Dinners promise to be an exciting way to taste new and interesting wines and explore the relationship between food and wine.
Miscellaneous
Valentine's Day is coming up in just over a month on Saturday January 14th, 1998. Solano Grill & Bar will be serving a Five Course Pris Fixe Dinner to help you celebrate this romantic holiday. A copy of the menu will be mailed in the 3rd week of January.
All of our menus, news of special events, biographies, and other information are available on the Solano Grill & Bar website: www.solanogrillandbar.com. Peruse the wine list, read Chef Chen's biography, or take a tour of the restaurant from the comfort of your home. Browse today for the latest information and daily specials.
For further information on anything in this newsletter please call (510) 525 - 8686. To be added to our mailing list or to be removed please call (510) 525 - 8686. Thank you.
