I love my job.

[Pew pew pew]

Well, I may have one of the coolest jobs in the world. I was a server at the restaurant that I work at, and still am, but recently got a kind of promotion of sorts. I now handle our wine and alcoholic beverage inventory. We're a wine bar and bistro, and as such, have a few wines... around 115 right now, and 150 or so is our goal.

Today I got to go to a wine expo of sorts for Alliance, one of the big distributing companies. What fun! I've already had a bunch of our distributors come by and tasted many wines and beers and liquors, but this was... amazing! Wine makers seem to be amazing people - we get them routinely coming to our restaurant for wine pairing dinners, and this expo just re-enforced my image of them as passionate, fun people.

And the wines I got to taste! Chateau Margaux, Chateau Lafite-Rothschild, a killer 1986 BV Georges de Latour Reserve cab... mmmmm. Some great Sterling reserves, too. I'm salivating just remembering it!

Sorry, I had to brag a little... this is very exciting for me.

[Paddy]

So where are ya in AZ?  I'll  run over from CA and have dinner and a drink.

[Pew pew pew]

Avondale - just west of Phoenix, a sister city. Off of Dysart and the 10.

[Paddy]

OK, I just googled it and its 561 mile from here http://maps.yahoo.com/#mvt=m&lat=34.45812&lon=-116.525605&mag=12&q1=atascadero&q2=Avondale%2C%20AZ%2C%20United%20States

What's on the menu worth the trip?  Good motel close by?

[Pew pew pew]

Let's see... we're a Bistro going for affordable-yet-quality cuisine. So, we have Colarado frenched lamb with a syrah reduction and goat cheese mashed potatoes, a petite filet minon with a pinot noir reduction sauce and fingerling potatoes with sauteed mushrooms and spinach... a white-truffle ragu plate served over linguini with HUGE scallops, shallots, shrimp and garlic. Almost everything, from the bread to the whipped cream and butter, is made in-house. Price of the food is generally 16-26 for the entrees.

 For our wine pairing dinners, it's a five to seven course affair paired with wines and usually the actual winemaker joining us. We have the wine pairing dinners typically on the last saturday of the month. This month the winemaker can only join us on a Tuesday... so we're having them for a tasting night, which is Tuesdays  5-7. Price ranged from 95-115 for the wine pairing dinner, though we are sticking to 95 now.

The owners, Jim and Susan, are from Mendicino County, and wanted to bring something like that to the otherwise devoid west valley...

I'm not sure if that's worth your drive, considering you're in pretty good restaurant country, but I'd have some good food and hefty pours ready for you if you do decide to stop on by.

[Pew pew pew]

As far as hotels/motels, we have a couple nice comfy ones nearby... nothing extravagant, but very nice nonetheless. I can get locations/names if you want, but I'm a bit foggy on all that right now.

[cassandra and sara's daddy]

brings back memories. i finally got into wine   company sent me to classes and i got real into it.  right before they sent me to rehab. ce la vie  i do miss the fancy food game

[Paddy]

a petite filet minon with a pinot noir reduction sauce and fingerling potatoes with sauteed mushrooms and spinach

That's what I want.  I'll check for a direct flight from SLO or Santa Maria. What time does dinner start? (and is it the same as CA time).

[Pew pew pew]

Sounds good; and remember, we have concealed carry in Arizona... don't try and abduct me.  

[Pew pew pew]

a petite filet minon with a pinot noir reduction sauce and fingerling potatoes with sauteed mushrooms and spinach

That's what I want.  I'll check for a direct flight from SLO or Santa Maria. What time does dinner start? (and is it the same as CA time).

Dinner starts @ 5pm. I believe it is the same time as CA... but then again, damn daylight savings time throws me off...

[cassandra and sara's daddy]

you'd have lost your mind watching yannick cann make a reduction outa a 300 dollar bottle of wine.  but then again he'd go through a couple kilos of morrels a week too

[Devonai]

... around 115 right now, and 150 or so is our goal.

Hmm, you may have to be satisfied with 147, I don't know anyone that makes a 150 loading... wait, what were we talking about?

[280plus]

It sounds all very snooty to me. Wish I could come... 

[roo_ster]

Good for you and good luck making it to 150.

I can see a point where you may be exhausted and in dire need of a petit filet with the appropriate libation to keep you going.

For medical purposes.

[MillCreek]

Ms. MillCreek and I are very much into fine cooking and eating.  One of our favorite activities on the weekend is preparing a fine meal together.  This sounds like exactly the sort of place we would like.  Although your prices are pretty low by Seattle standards.

[Balog]

Avondale - just west of Phoenix, a sister city. Off of Dysart and the 10.

I grew up in Tonopah. My first job was at the Fry's in Litchfield. First college I attended was Estrella Mountain community. Small world.

[Pew pew pew]

Let me know if you plan on coming down, Riley.

I grew up in Tonopah. My first job was at the Fry's in Litchfield. First college I attended was Estrella Mountain community. Small world.

Heh, yeah it is. Good 'ol EMCC.