Thornton Winery's Annual BBQ Class

Today I had the pleasure of visiting Thornton Winery for their annual BBQ class.  While I am well aware of the award winning wines that this fine Temecula winery produces, I had never had the occasion to visit their restaurant or attend one of their cooking classes.  I now know what I have been missing.

When we arrived, each of us found on the table our own detailed handbook describing the ingredients and preparation secrets for each of the courses.  Even more exciting for many of us were the six wine glasses stacked in front of our table setting.  Of course, the courteous staff kept our glasses filled with many of Thornton Winery's fine Temecula wines while the charming and informative Chef Steve Pickell filled our stomachs.  

The chef taught our two hour class how to prepare five different foods. He started with a very fresh grilled panzanella salad.  I doubt that I had ever considered salad as a food to prepare on the BBQ, yet it was well received and most had seconds.  Next came the tasty grilled flatbread with caramelized onions and sausage.  Once again, who could have expected a flat bread dish to come off the BBQ?  Our next course was grilled corn on the cob and braided short rib sliders with BBQ sauce made from scratch.  Each of us busily wrote notes and took photos so we would not forget any of the chef's advice.  Finally, a dish that no one would expect from any upscale restaurant -- grilled sugar donuts.  This dish was as tasty as any of the others.

Sitting next to me was a very funny but slightly bombastic chef from a very prestigious hotel restaurant in Dana Point.  He told me that when he heard his family had signed him up for this BBQ class out in Temecula for his birthday, he had very low expectations.  He said, "I kind of expected that the presenting chef would sound kinda French and tell us that he would teach us his two BBQ secrets.  First, how to prepare 'de hotdog wis vertical stripes and second how to prepare 'de hotdog wis horizontal stripes."  This chef then corrected himself and said, "I totally underestimated this winery's cooking talent.  I learned that I really liked Thornton wine!  I saw 5-star service during what could have been serviced as a very casual affair.  Finally, I thank Chef Pickell for his Balsamic Vinegar, Thornton red wine and sugar idea.

Many people seem to underestimate Temecula wineries and their cooking talent.  I highly recommend that people take the time to plan either a wine tasting party or a special meal at Thornton and the other Temecula wineries.  Like this visiting chef, we expect that you will change your tone about the Temecula wine valley and have a memorable visit.  You might start with one of Thornton Wineries upcoming classes with Chef Pickell or the weekly jazz concerts -- in such a small venue under the stars, no one will get a bad seat.  You can reach Thornton Winery for restaurant or concert reservations at (951) 699-0099.