The foggy morning made it more difficult to convince ourselves it was safe to be driving so early in the morning but the thought of a vacation weekend away from home was enough to spur us onward. We were heading to Temecula for just about a day and a half (well, two days and one night pretty much), and despite it not being too far in terms of distance and time from good ol' Orange County, it was still a destination with a culture and landscape uncommon to our beach-flavored area. The main deciding factor for this travel was in the form of two tickets to tour the Primal Pastures farm, a small business built on the foundation of raising better meat for a better future. Quickly after we made those plans, other stops made their way onto our itinerary including a stay at the lovely Temecula Creek Inn and dinner at the Cork | Fire Kitchen (previously known as the Farm House Kitchen). The one area, however, that everyone said we just had to explore was Old Town Temecula and well, we're glad we did. It was just about a full day's trip going up and down the street, dropping by into pretty much every store. We took pictures and noted what we thought were the neatest food-oriented small businesses in Old Town that you all ought to visit!


Temecula Olive Oil Company Store
Aside from the positively adorable wooden storefront outside and the carefully organized interior, there were puns inside to fawn over! Granted, they were mainly just playing on how "olive" could replace "all of" but still - plaster the walls with some word play and you will my attention. The first part of the store where most people come in features their attached register area and various products made from using olive oil. Soaps, lotions, shampoos, and so forth dominated a main wall while another showcased utensils, cookware, and other useful gadgets carved from olive tree wood. Thinking of neat gifts? You should be able to find something here.

However, the food lovers reading this want to know about the olive oil itself right? Once you walk through a small doorway from the main room, you'll come into a narrower room that is longer and filled from ceiling to floor with shelving of all of their products. Marinated olives, spices, salts, olive oils, vinegars, spice blends, pastas, and more are arranged in tantalizing fashion with tempting "sampler" jars in front of certain flavors - we did partake of some and had to restrain ourselves from purchasing everything. On the other side is a full-length olive oil tasting bar where helpful and cheery employees pour tasters of their lines of oils and vinegars. What I especially liked about this place was that they grow every part of their product. For example, the honey flavor's source of honey is their own beehive. From what we saw in a guide in our hotel after we returned, tours of their vineyard/farm are available for those visiting Temecula. Next time we'll have to go!


Chile Hedz
I was curious when we nearly passed by the door to this place to see just how crazy about spice it was. I did not expect the level of paraphernalia inside. A corrugated metal wall was the backdrop for a ceiling to floor shelving unit holding more hot sauces than I've ever seen in one place. The rest of the business inside hearkened to brick and California highway motifs while the hanging faux peppers made me think of the Southwest. If you are or know a chili lover, you'll want to stop in here. In addition to sauces, they have other products that use heat as their selling points such as pepper jam, hot pepper chips, pepper barbecue sauce, and more.

Temecula Lavender Company
It was the tiniest place and easy to miss if you weren't looking for it because it sat between other stores but I was drawn in by the scent and my own love for lavender. The store was dark and earthen, stocked everywhere in the same fashion as an old grandmother might lovingly place her own collections. Since lavender is such a calming scent to work with, there were understandably plenty of aromatherapy and bath essentials products. Dried stalks of the flower were abundant too, adding to the burlap feel of the store. If you know a lavender fiend, you might want to stop in here. Not only were there oils, lotions, soaps, and more, there were also spice jars of lavender pepper, cookies made with the fragrant flower, and other niche food products.


Temecula Valley Cheese Company
A cheese shop? Hold my wallet please so I don't go buying a cow's weight in delicious dairy. When you come into this cheese shop, you'll first see dried products like pastas and canned goods but make a beeline for the counter where they have rotating cheeses. A board lists what is in for the day and some flavor profiles. Apparently they also make sandwiches for those wishing to sit outside on their small patio and enjoy the day. I also spotted an olive bar for sampling and purchasing as well as an olive oil area. This seems like a great place to stop for a quick bite or even to fill your cheese coffers at home.

Olivedipity
This store was fairly new when we visited and tucked away from the road where a lot of other artisan shops were, it seemed to be in a good location for browsers. Much smaller than the more popular Temecula Olive Oil Company store, Olivedipity is more scant in decor inside but has a variety of oils and vinegars not found at the other spot. I would venture to say that you should come here for more exotic and unique flavors. There is also a tasting bar here so you can get your fill of uncommon tastes such as Prickly Pear and Hibiscus.

Old Town Sweet Shop
Got a sweet tooth? Adults and children alike would like the sweet shop because it has both current and old-fashioned candies. There is a long aisle of bulk candy bins inside that you could spend a long time drooling over (before eventually buying a bag, of course) and a fudge counter with the large chunks prominently displayed behind glass. I wandered for quite some time between displays of familiar and unfamiliar confectionery goods and candy. There was even a tin box area! Around the side, they are connected to an ice cream shop as well with its own psychedelic colors and flavors. Browse for nostalgia or enter to purchase your weight in candy.


Old Town Root Beer Company
Sodas, sodas everywhere! The walls were lined with glass bottles from all over the country, filled to their caps with classic sodas. There were easily some more recognizable kinds but we were more interested in the lesser known varieties. The Old Town Root Beer Company not only carries what seemed like thousands of different bottled sodas but also has its own root beer. Naturally, we purchased one of those and it was pretty darn good. We really liked their bottle cap counter display which was full of purchased soda bottle tops. The sodas here aren't too highly priced either, and we made out with a six-pack of various root beers and sarsaparillas based on recommendation. She knew her stuff!

Temecula Old Town Antique Faire
The first picture in the above series was of a dog we saw that was guarding a boutique clothing store. It had on an absurdly large but appropriate knit bow and definitely was the guard of the entrance. It had to sniff and permit my entrance before I could look at the hanging clothes! Anyhow, there were plenty of boutique clothing stores for the shoppers out there but what we found really interesting was the Antique Faire building which was composed of various "lot" sections with their own wares. If you like to hunt for treasures or just want to take a look at neat collector items, you can easily spend a good half hour or longer in here!


While Temecula has its fill of winery tasting rooms, we only made it out to one. We actually were not too fond of the wines here but wanted to share the pictures so you can get a sense of what one looked like. On the plus side, the marinara here was delicious! As for the rest of the trip, once we had finally finished exploring all that Old Town Temecula had to offer to those walking around (there are certainly other activities such as dining in restaurants or taking wine room tours), we had to head to our hotel. In addition to the places noted above, we also saw a neighborhood grocery store with bulk dried goods, jewelry stores, and art galleries. The one thing I wish we hadn't missed was their weekend farmers' market but alas, the timing was off. Maybe next time. We'll be back Temecula!


Photography by Duc Duong.

[UPDATED: Farm House Kitchen has had a name change. It is now Cork | Fire Kitchen.] A trip from Orange County to Temecula, southern California's "wine country," is not too far but distanced enough to be considered a relaxing getaway. We spent a short weekend out in the area and were gratefully hosted at the Temecula Creek Inn, the premier location for travelers in Temecula complete with on-grounds restaurant and expansive 27-hole championship golf course. Nestled just a short drive away from all the wineries, the resort is definitely a beauty that lets you wind down while on vacation. We heard from locals and saw from walking around that they are also quite known for the special events that many host there, particularly weddings. Why not? The greens are gorgeous, the location is perfect and the accommodations are so comfortable.


Our check-in was for the King Executive, a  room keen on catering to golf lovers as each came with a patio view of the gorgeous golf course. After we walked in, we noticed that the backside of the front door looked like a wooden barn door and that there was a bench to the side for comfortably sitting down to remove shoes. Adorned with wall and floor accents that evoked an organic feel, the entire room took advantage of dark browns, deep reds and oranges, and tans with the occasional stark contrast of black via electronics (modern tech call out?) such as the iPod dock, TV, phone, and alarm clock. There was dark brown rattan branches in the corners as well as netted on the wall and as a round side table out on the patio. The walls had a stucco look to put one in the wine country mood as if in a villa but the textured, woven design of the carpet made walking around comfortable and feel like home rather than a hotel. However, as with all hotels, there were paintings on the wall and the ones in our room were complementary to each other, a gentle two-painting image of the wine country landscape. Functional decor pieces were coppery in color such as the desk lamp with its glass squares or the decorative large glass plate on the TV stand with its silver leaf wash and dark red veins.

In terms of amenities, we spotted vanity, sewing, and dental kits which worked out well because I forgot my toothbrusth, whoops! The bathroom was enormous with two sinks and a separate toilet room. Oddly enough, most of the room's outlets were located in the bathroom so keep that in mind if you're in need of charging anything. The side closet housed an in-room safe, hangers, iron with ironing board, fluffy white bathrobes, extra sheets, and even a blanket for sitting outside on the patio. When we had come in first, our bed had a lovely long runner draped over it upon which sat a woven basket with a copy of Wine Spectator; the nightstands held Bigelow tea and Intazza coffee for making in the room; a Cuisinart coffeemaker; ice bucket; and two wine glasses. We were definitely in wine country. As for the lounging about, I loved the pattern lounge chair with its ample space and accompanying ottoman. The bed was comfortable enough for our night's sleep though the pillows a little flat, save for the dark orange accent ones that came with a ridge knit cover - those were too crinkly and dense to be slept on. If you do stay at the Temecula Creek Inn, the front desk has loads of information and guides to help you along in Temecula during your stay!


Another perk of their property and the main reason we were around is their extraordinary restaurant, Farm House Kitchen. We had actually dined there the night before right after we had checked in and absolutely enjoyed the dinner. Helmed by Executive Chef Igor Krichmar, CIA graduate and a chef who has worked with the likes of Thomas Keller and Alex Strada all over the country, the restaurant is "committed to utilizing local produce, meat and fish wherever possible. Local purveyors we use include Nikolau Family Farms, La Bahn Farms, Old Town Baking Company, Temecula Olive Oil Company, Cros Pass Farms, Heavenly Produce, Sage Mountain Farms and Vintage Natural Beef." On less faithful days, they say their stock of ingredients is only about 60% local but they strive for the 70:30 ratio or higher; after all, it is difficult sometimes for small-time farmers to supply enough crop for a full restaurant's coffers. For the bonafide food and the glorious morning view, we opted to grab breakfast here as well.


A 3 million dollar renovation of the restaurant to transform from the old Temet Grill has done the place well. The farmhouse-inspired establishment built upon a dedication to sourcing as local as possible had some of the neatest farm-to-table decor. Wrought iron, wood, and distressed metal all hung around and above us as we looked out over the championship gold course. It was easily packed in the main dining room for breakfast/brunch and aside from the view, the atmosphere was stellar as well. Every table was treated with a board of warm, freshly made biscuits upon which a slather of housemade jams was welcome. Ours was Blueberry Lemon but the chef had told us other flavors existed based on season such as their Strawberry Basil and Raspberry Cocoa. These biscuits did not need the help of any extra butter on the board either - they were fluffy and just perfect enough. I was tempted to get a breakfast cocktail that morning we dined due to how balanced and well-executed our night's cocktail had been but opted for juice instead. We weren't fond of the juices though but moved on to browse the menu that was split up into sections labeled, "The Health Nut, From the Griddle, What's Not to Like?, The Benny's, and Right Hand." The manager suggested their buttermilk pancakes but we wanted something more savory.


Cue in our choices of the 'Huevos' Benedict ($13 - grilled Spanish chorizo, cornbread muffin, poached farm eggs, chipotle hollandaise), Eagle Omelet ($13 - farm eggs, local Cheddar cheese, spinach, green onions, roasted wild mushrooms, salsa verde), and a side of Breakfast Sausage ($4 - changes weekly). Each entree also came with a side of their cheesy potato hash that was too smothered and soft for our liking. The benedict was an instant hit, using the inherent saltiness of authentic Spanish chorizo to highlight the fresh poached eggs. I enjoyed the chipotle hollandaise too as it brought the whole theme together. The cornbread muffin was a pleasant surprise, sweet and crumbly. My omelet was definitely chock-full of spinach and mushrooms but nothing too out of the box. After all, breakfast has a fairly standard taste profile so it all suited the morning munching needs.


After we filled up on the local eats, we walked around the property once again to see their outdoor pool and sauna (great for swimming when on vacation) that overlooked the golf course as well and their event space. Tucked away with a border of trees that looked purposefully planted around to create seclusion, this event area had the right set-up for a ceremony, reception, and lounging area for cocktails. Since both Duc and I have worked with weddings (he on the photography side, I on the planning and coordination side), it was happily obvious to us where exactly all parts would seamlessly happen during the special days of. A lovely spot and apparently popular too! Beneath the restaurant was the entrance to the golf course with golf cart rentals and patio furniture to sit about and chat. It certainly all seemed well thought out here at the Temecula Creek Inn, and we're looking forward to returning on our visits to Temecula. You can find them at 44501 Rainbow Canyon Rd., Temecula, California 92592 if you're looking to visit. Check out more on their website too at www.temeculacreekinn.com!

Photography by Duc Duong. More photos available on Facebook here.

"We're committed to utilizing local produce, meat and fish wherever possible. Local purveyors we use include Nikolau Family Farms, La Bahn Farms, Old Town Baking Company, Temecula Olive Oil Company, Cros Pass Farms, Heavenly Produce, Sage Mountain Farms and Vintage Natural Beef."

[UPDATED: Farm House Kitchen has had a name change. It is now Cork | Fire Kitchen.] Our venture to dinner at Farm House Kitchen involved a full day prior of waking up early to drive out to Temecula, visiting a motivational farm called Primal Pastures, and spending hours exploring all the nooks and crannies of Old Town Temecula. Understandably, we were a bit tired but after checking in to the welcoming Temecula Creek Inn on whose property the restaurant lies, we were rejuvenated by our environment. The sun had already fallen and the surrounding trees left a bit of comfortable romance in the warm evening air. We dolled up a little and made our way toward the strings of inviting light, toward the farmhouse-inspired establishment built upon a dedication to sourcing as local (or "farm to table" as some would call it) as possible. On less faithful days, they say their stock of ingredients is only about 60% local but they strive for the 70:30 ratio or higher; after all, it is difficult sometimes for small-time farmers to supply enough crop for a full restaurant's coffers. The visit and stay were appreciatively via invitation but we absolutely look forward to coming back again.


What used to be Temet Grill at the Temecula Creek Inn was no more after a 3 million dollar renovation transformed it into the modern rustic giant we were inside that evening. Led by Executive Chef Igor Krichmar who joined in spring of 2013, Farm House Kitchen incorporates an upscale farm feel in interior (think of polo players coming in to dine) and menu. Krichmar came from working all over the country including stints in New York and Vegas working with the likes of Thomas Keller and Alex Strada.  Inspired by all of his experiences and taking what lessons he learned with every chef he worked with, he revamped the dishes as they were revamping the space. We enjoyed the dimly lit but intimate space that was made lively by the murmur of conversation and the thoughtful choices of decor. The high ceiling in the main dining room showed barn-like rafters and farm-inspired hangings.

I could not help admiring the creative chandelier made from a wooden wheel spoke and rusty silverware that hung out front before the entrance. Wrought iron wheel-like fixtures hung as candleholders in the dining room, and dark stressed metal cowbells covered individual bulbs in the center. Even the wall fixtures hearkened to this theme. Despite being busy that night, the restaurant room temperature managed to not feel stifled and the noise level was low enough for audible conversations at the table. It was quiet enough for us to hear Chef Krichmar speak upon first introduction about something he was proud of - his biscuits. Housemade and fresh every morning, these biscuits are served at every table in the morning with heavy cream and seasonal housemade jams (the best seller is their strawberry basil but we had their tasty blueberry lemon). Pity it was not available in the night, though we got a taste the next morning too!


Where there is dinner, there is most likely bread and the helping we received was addictive. Though this crusty baguette came with a pat of butter, its own beauty shone through and needed not the fatty ornament. Imported from a family-owned French Canadian bakery whose goal is to make the same kinds of breads their ancestors made, the breads at Farm House Kitchen are gorgeously crusty and soft. We browsed the wine list and drinks menu as we crunched on slices and saw a wide range of libations from wines (as befitting the town) to cocktails to beers to whiskeys. Curiously enough, they also had wines on tap which supposedly create a fresher and crisper taste, having been poured from stainless steel barrels. The food on the menu itself is a blend of comfortable, familiar dishes and out-of-the-box designs. Based on the demographic that does make it out to the inn, Chef Krichmar confessed that he didn't want to "frustrate people" but also wanted to open palates a little. For the clientele in the mornings and afternoons, everything is a bit more standard so take a whirl at this restaurant during the dinner service if you wish.

We opt for a Dutch Mule ($12 - Nolet's silver and ginger beer in a Burgundy wine glass) and Spell Bound Petite Sirah ($9 / $17 / $34 - California) on tap. There were three other wines on tap that guests could choose from. We were both greatly impressed by the skillful balance with which the cocktail was made. It was smooth and floral on the tongue and nose, allowing one to taste every part and enjoy every side of its simple complexity. Stunning, really. The wine was fruity and lighter than expected. It did seem a tad crisper as well so perhaps there was method to the wine-on-tap madness.


It was 3 for 3 already that evening, and we hadn't even started on the food. Their menu featured a rotating single sheet menu in addition to their main one which was divided into sections titled Grazing Boards, Sandwiches, Starters, Entrees, Flatbreads, Bar Plates, and Right Hands. Almost immediately did we both spot our choices for starters - he the Beef Carpaccio ($17 - truffle aioli, crispy capers, arugula salad, Parmigiano Reggiano, hard boiled egg, grilled baguette) and I the Burrata Heirloom Tomato Salad ($11 - balsamic reduction, Temecula Olive Oil Company EVOO, micro basil). Both were homeruns. The beef came from Vintage Ranch whose animals are processed younger so the meat is more tender (Chef Krichmar noted that they only have Choice and Prime products). Sliced thin but with substantial heft, the beef was dressed with accompaniments, the most surprising being crispy capers. We loved how it seemingly melted in the mouth from being so soft and was balanced by the umami of a truffle aioli, saltiness of capers, and slight bitterness from arugula. The salad itself was one of the chef's own favorites and used the full natural beauty of choice local heirloom tomatoes procured from the Old Town Temecula Farmer's Market itself. This was understandably on the rotating single sheet menu based on availability, and it seemed that we had one of the last bits of the bunch. The burrata was creamy and sweetened by the juicy tomato slices; the balsamic was thick enough just to marry everything together. I could have finished happily with just these two.


However, the entrees were still to come. I opted for their Pan Roasted Diver Scallops ($26 - pinenut and golden raisin puree, roasted asparagus, pomegranate emulsion, pea tendrils) and Duc the Columbia River Salmon ($26 - celery root puree, poached then roasted salmon, truffle buerre blanc). I did not expect to get a plate of art though nor did I plan to once again choose the chef's favorite. The scallops sat expectantly upon fried rice risotto cakes and were garnished with delicate tendrils, Massachusett U10s (no local market exists for these said the chef) waiting for me to gorge on them. The pinenut and golden raisin puree was a pleasant and sweet surprise, and the asparagus were some of the better ones I've ever tasted. I would attribute their deliciousness to being fresh and just right in season. By recommendation, Duc had chosen the salmon dish which Chef Krichmar explained to be King salmon caught wild by Native Americans. Its presentation was simple but the ingredients luxurious. An arugula pesto heightened the taste, and each layer of the plate could be seen right away. It was clean and purposeful; the salmon's sear beckoned. From where I sat, my eyes a few feet away from the plate, I could see the striations of each fleshy layer as Duc gently tore off pieces with his fork. Full of flavor and excellence, it was obvious the quality of the salmon and the cooking.


Even with such reasonable portions for starters and entrees, we still found ourselves feeling quite sated. However, it was hard to say no when a fancifully arranged dessert trio plate came out featuring bites of a Raspberry Shortcake with Housemade Maple Gelato, Frozen Sauvignon with Berry Coulis in semifreddo fashion, and FHK Bread Pudding with Macerated Apples and Caramel Sauce. Easily was the shortcake my favorite (butter, flour, and sugar, c'mon) and the sweet-dessert-desiring Duc favored the bread pudding but the semifreddo was masterful in itself. Ice cold on the outside and slightly melty on the inside, this experimental mound was an eye and mouthful. Our thanks go out to our helpful and friendly server Roy (find him Thursdays-Sundays!), Chef Krichmar for his time, and Temecula Creek Inn for having us. We are already talking about our next trip back! You can read about the rest of our stay by clicking here and seeing both breakfast and the hotel property.

Photography by Duc Duong. More photos available on Facebook here.

41971 Main St, Temecula, CA 92590
Pricing - $$/$$$ | Dining - Casual | Cuisine - New American, Gastropub
www.publichouse.tv

We had never been to Temecula before but finally made a trip out one weekend (well...half of one since we were mainly there Saturday). There were other meals planned so we had just one restaurant to take on at our own cost and needed to choose wisely. Wisely, of course, meant asking the masses so we finally decided to come to Public House because it came recommended and was in gastropub fashion. When we came up for Saturday lunch, it was apparent the place was popular. There was a wait time for both the indoor and outdoor seating so we opted for outdoors and waited for our names to be called. It wasn't too long of a wait either, and the staff was quite nice.


We were seated on raised stools along a stone bar-like structure. I wouldn't call it a bar exactly only because there wasn't any wall or actual bar buttressing it. It was just on the raised level of the outdoor seating area and in front of their outdoor fireplace. It was a neat arrangement. To whet our throats, I chose from their list of specialty cocktails and got the Russian Republic ($10 - 12 oz of Maker's Mark, lime juice fresh ginger and mint finished with housemade ginger beer), a drink that we both actually didn't find all too palatable. It was not well-balanced being too limey. My mouth started salivating as I remembered it...in the way that you salivate thinking about sour foods. For him, a local Temecula brewery was of interest so he went for the Refuge Refugee Tripel at 9% ABV ($9.25), a fair Belgian that held our interest a little longer than the cocktail.


I'm a big fan of just getting smaller plates so two appetizers and one entree sounded like an excellent game plan. Reviews had suggested their marrow starter; how do I resist? It's meat butter practically and here, at a practical price. Their To-Marrow Never Dies ($8 - oven roasted bone marrow served with crostini and caramelized onion chutney) was noted as "our commitment to your gastropub exploration" on the menu. It was actually a bit plain to be honest. The chutney was divine however, and I ended up enjoying that a lot more than the marrow. I think a sprinkling of sea salt over the marrow would have really made a difference but alas, it was not prepared that way. We also went with their popular Pobla No's Spinach 'n' Arti Gratain ($10 - artichoke hearts, spinach & leeks added to goat cream & Cheddar cheeses topped with pablano & panko served with grilled breads), a dish I was expecting to be more gratin-like but ended up more the consistency of a spinach artichoke dip. Heavy and not what we expected, the dish didn't get finished but we at least enjoyed the breads it came out on. I think if we had eaten this before the lubricating marrow, it would have been easier to have more of it.


So at this point, nothing had been inherently wrong with our dishes so I couldn't jab at them too much. Things were still made in good fashion and could have used a tweak here or there but overall, not a bad meal. Their entrees were distinguished by type of protein so that made choosing a bit easier (one of each). We opted for their Pork Shoulder Redemption ($18 - slow roasted pork shoulder in osso bucco tradition finished with a citrus basil gremalata served over yellow polenta) because we were craving some comfort food and osso bucco called out to us. Unfortunately what we got was a pretty confused dish. The greens were dressed and not complementary to the tomato sauce. The pork was actually cooked quite well and fell away with each fork piercing but all of the accompaniments seemed off. The polenta had good flavor but not texture. We were a bit confused and didn't finish it, feeling uninspired by just how messy everything was layered together. Each piece was fine on its own but together, not so much. Ultimately, the meal finished off a bit boring but because there weren't any drastic errors, I give it the rating I do (since less than three stars means something was off).

Photography by Duc Duong.