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Wedding Bells

We had our first on site wedding, and reception. We got some photos of how the reception area looked, so we are pretty excited to share with you all. The lovely couple are school teachers, and they decorated the reception hall themselves.

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This is our outside area, my husband just got the lights working that same day. The island features two matching fountains. There are several tables and chairs, and usually we have the umbrellas up, but they didn’t need them for the evening. The patio area is 3500 square feet of space.

The interior space is 1700 square feet of space. They did an excellent job on decorating the space for their reception.

We have another one on the calendar. So, we are ecstatic to help others on their way to a bliss filled life!

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Revamping of the Tasting Room

“You do not sell a commodity, you sell joy, gaiety, excitement. You aim at peoples hearts, not their minds.” Dorthy Draper

We have opened our bed and breakfast at San Marcos Creek, we have opened the villa on the hill, we opened our hall, and now we have revamped the tasting room.

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Seating area for guests that want to lounge. Copper topped boxes that were repurposed as little tables for drinks and magazines to look through while relaxing in the beautiful tasting room.

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This reception area will be replaced by a fridge that showcases scrumptious cheeses from our area, and homemade salami made by an Italian chef.

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Our beautiful Wine Goddess is a new addition, which was done by Anne Meyrick  She is a local artist that does some of the most magnificent works of art. The mural was preexisting, and we really like it. The furniture is new, as we wanted to add more of a classic look rather than a country look. We are pretty happy with the outcome. We are just finishing our outdoor lighting project, and the island is all done. The gardens area is next, and then our SMC Members Lounge. We are always looking for ways to improve the experience for our members of San Marcos Creek.

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Turkey Roast

Owning a winery means working all the time. My husband and I work 7 days a week. We love good food and good wine, so we always make time (at least on Sunday) to share our meals together. Last Sunday, I made a turkey roast. Having a crock pot is like having a helper in the kitchen. I can’t even tell you how often I make use of mine.

I have the All Clad 7 Quart Deluxe I like this one because you can brown the food before slow cooking the food. With this one you will need some high quality olive utensils. You don’t want to scratch the inside of the crock pot.

Anyway, I start my process by adding all the herb and spices I want on a plate. IMG_9660

I use about a teaspoon of pink Himalayan salt, garlic powder, coarse ground, oregano, parsley leaves, cumin, and basil. Add your turkey on the top of the herbs and spices and roll it over them.

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Keep in mind that you can edit the herbs and spices that I have added, and add your favorites. After you are done, you want to brown the turkey, add olive oil in the crock pot, and the brown should be at 400 degrees. Make sure you give the crock pot time to preheat. Add your turkey roast, and wait for it to brown on each side. You will want to flip it around with your wooden utensils.

After it’s brown, you can add the gravy to a measuring cup, and add a cup of white wine. I usually add wine to my crock pot instead of water, because it adds more flavor. Now, you are going to leave it to cook. I set mine on low for 6 hours, and then it will automatically turn to “warm” for you.

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When I got home I made rice, and peas to go with the turnkey. We had a French Viognier to complement the meal. I was too hungry to take a photo of the plated food. LOL! Enjoy!

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Give Us The Gold

“Nothing is impossible. With so many people saying it couldn’t be done, all it takes is an imagination” Michael Phelps

We have been giving everything we have to the winery. San Marcos Creek Vineyard and Winery has not even been known to the people of the county of San Luis Obispo. We have attended events, entered contests, given blood sweat and tears to every single day.

We finally got a little pay off from this journey when we entered the Los Angles International Wine Competition. We got 2 gold medals!! We scored a 95 out of 100 points, and Best in Class. Our Cabernet Sauvignon has been described as velvety smooth, fruit forward with dusty tannins.

Here is our bottle wearing her hardware…IMG_9635

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Brand Recognition

“Wine is constant proof that God loves us and loves to see us happy.” Benjamin Franklin

We are out and about these days. Just a few weeks ago Sunni and I were in San Francisco. We are out there to make sure people know San Marcos Creek Vineyard and Winery. We recently scored a gold medal, 95 points and Best in Class for our Cabernet Sauvignon at the Los Angles International Wine Competition. Not too shabby!

This week is no different, we have four events to attend this week. My highlight is going to be the Mac and Cheese Festival. Several chefs all over the area are making their own special Mac and Cheese dish, then submitting it to the judges.

 

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Templeton Farmers Market

“The farmer is the only man in our economy who buys everything at retail, sells everything at wholesale, and pays the freight both ways.” John F. Kennedy

Recently, I was at the Templeton Farmers Market. I loved seeing all the farmers there selling what they grow on their farm. I haven’t got to the point that I can sell my wares at a Farmers Market, but I did have our wine there to taste for that day.

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Before I actually set up, I was walking around the outside of the perimeter of the park. When I look at the prices of items that are for sale, I just can’t believe that the prices were pretty on par with super market prices.

 

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Behold, my friends,

Behold, my friends, the spring as come; the earth has gladly received the embraces of the sun, and soon we shall see the results of their love. Sitting Bull

The beginning of spring was a great time to celebrate. We had our “Primavera” dinner. We had a nice turn out with people that were members, some were staying at the inn, and a few were all the way from Iowa. Our dinner was a catered event Slo’s Finest Catering took care of the wonderful spread. The appetizers were so scrumptious. The crap cakes were a favorite of mine. Each course was paired with our delectable wines, and made the meal so much more elegant.

If that wasn’t enough, Julie Beaver serenaded us with her violin skills. The music was soft enough to hear others talking, and just enough throughout the evening. Everyone was pleased with the food, conversation, and music. We even had a debut of the wines from Sam Balderas. We tasted the chardonnay and the pinot. The accolades from the party were overwhelmingly fantastic. Everyone is looking forward to buying cases of our new releases.

Here are some pre-party photos…