The guy behind the hottest new restaurant in town is no newbie to the Livermore Valley dining scene. Posada’s Catering has been serving his delicious food at Livermore Valley wineries since they opened in 2005. With all of Eduardo’s catering popularity, it is no surprise he has opened a new Southwestern-themed restaurant. It is one of the only restaurants of its kind in the Bay Area. Here we discuss his inspiration and experience.
Located in the middle of downtown Livermore, Double Barrel Wine Bar is a key institution of the wonderful culinary scene in Livermore Valley. Chef Tony Murray and Chef Ashley Ullrich are the masterminds behind the ever changing menu. Tony and Ashley work with the fresh, locally grown produce, to craft the creative and flavorful small bites. The menu changes every eight weeks to perfectly reflect the season and terroir. Double Barrel has participated in the last three Taste Our Terroir events and won the Judges Best Pairing in 2012 with McGrail Vineyards and Winery. This year Tony and Ashley have once again joined forces with McGrail and we can’t wait to see what will inspire their pairing.
It is not every day that you meet a meat specialist or charcutier. Especially not one with as much passion like Rachael Zavala. Her love for food is apparent in every house made product at her Martinez restaurant, The Compass Star. Zavala made her Taste Our Terroir debut at last year’s event, and was not afraid to be innovative with a smoked beef brisket, topped with mashed sunchokes and Mascarpone cheese served in a parmesan cone. We are excited to see what creation she will craft this year with her partners from Dante Robere Vineyards. Here we discuss Gourmet Magazines, meat and of course pairings.
If you have had the pleasure of attending a wedding or an event at Palm Event Center or Casa Real, you know their cuisine is not your average wedding food. Their delectable offerings will change and exceed any expectations you had. Which is exactly what veteran chefs Clay Brunton and Greg Foster intend to do. Greg who has been with Beets Catering for nine years and has been participating in Taste Our Terroir since it’s inaugural year. Three years ago Clay brought a competivite edge to the team and since then, the duo has won an award each year. Last year they won “Most Innovative Pairing”. This year, we are excited to see what they have in store with their new partners, The Steven Kent Winery.
The Restaurant at Wente Vineyards Executive Chef Matt Greco is no stranger to the beautiful terroir of Livermore Valley. The restaurant features ingredient-driven California wine country cuisine using sustainably and organically grown local ingredients. Matt works closely with Wente’s master gardener to decide what produce to plant and source for the seasonally changing menu. The Texas native talks with us about bbq, music and his sweet tooth.
