Thorntons 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 see their executive chef in action. I now know what I have been missing.
When we arrived, each of us found on the table a detailed class notes describing the ingredients and preparation guidelines for each of the courses. Even more exciting for many of us were the row of wine glasses stacked in front of our place setting. Of course, the attentive staff kept our glasses filled with many of Thornton Winery fine Temecula wines while the charming and informative Executive 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 have never considered salad as a food to prepare on the BBQ, yet it was thoroughly enjoyed and most had seconds. Next came the tasty grilled flatbread with caramelized onions and sausage. Once again, few of us expected a flat bread dish to come off the BBQ? Our next dish was grilled corn on the cob and braided short rib sliders with BBQ sauce prepared from scratch. Each of us quickly wrote notes and snapped photos so we would not forget any of the chefs tips. Finally, a dessert that no one would expect from any upscale restaurant--grilled sugar donuts. This dessert was as tasty as all of the other dishes.
Beside me sat a very funny but slightly pompous chef from a the most prestigious hotel restaurant in Dana Point. He shared with me that when he heard his wife had signed him up for this BBQ class way 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 changed direction and said--I totally underestimated this winerys cooking talent. I learned that I will become a regular buyer of 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, wine and sugar idea.
Many people seem to underestimate Temecula wineries and their cooking talent. I highly recommend that people take take a trip to Temecula for 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 feelings about the Temecula wine valley and have a highly rewarding 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.