Presqu’ile Winery, located in the lone valley of Santa Maria, has grown into an established staple in the Santa Maria community since purchasing its vineyard land back in 2007, offering cool-climate pinot noir, chardonnay, and sauvignon blanc wines. But starting this month, the small, family-owned tasting room is shaking things up with a new executive chef, Julie Simon.
Despite being in her early 30s, Simon has already established herself as an innovative and original Central Coast chef. She grew up in France, a global hub for culinary arts—yet, it wasn’t until she left her native country that she began cooking professionally. In fact, back in France, she was on the path to becoming a lawyer, with a side passion for the kitchen.
Simon made the decision to move to Paso Robles to join her aunt and uncle, who were farming an olive grove and making olive oil. After working in various kitchens in the Central Coast, she was only 23 years old when she became the executive chef at Thomas Hill Organics Bistro & Wine Bar (Thomas Hill’s SLO location has closed, but still has a Paso Robles location). There she gained experience in a kitchen that puts an emphasis on both food and local wine.
“Julie shares our core belief that what we eat and drink should be grown sustainably, and her background as a chef and farmer with such restaurants as Thomas Hill Organics and Foremost attests to that,” Presqu’ile Estate Manager Cameron Porter told the Sun via email.
Presqu’ile hosts a series of Guest Chef Dinners, and after Simon headlined a sell-out dinner, the winery knew they had found someone special. The Murphy family, the pioneers behind Presqu’ile, was quick to snatch Simon up. Now, she’s bringing her knowledge of food, wine, organics, and everything in between to Presqu’ile Winery.
Though she’s only just started—she began her new position as executive chef on Oct. 1—Simon already has big plans for Presqu’ile. According to the winery, Simon will be creating the tasting room wine and food pairings and will develop special event menus. She’ll also oversee wine dinners, including those with guest chefs.
Additionally, Simon is leveraging her experience with organic cuisine and “will be planting a wide range of fruits, vegetables, herbs, and flowers, all of which will supply our kitchen,” Porter said. “With the entirety of our property now being farmed organically, the timing is perfect to continue full steam ahead with our long-term desire for a true polyculture.”
For Simon, the garden also represents a certain type of customer experience that the winery aims for.
“The addition of a permaculture garden not only shows our commitment to great food, it also nurtures the ‘sense of place,’ mirroring our winemaking philosophy,” Simon said, according to a Presqu’ile press release. “I am thrilled to be joining such a strong and dedicated team, where I can be a part of propelling the Presqu’ile hospitality experience forward.”
Porter said the garden will fit well with Presqu’ile’s vision for their estate.
“We have long had a desire to introduce more biodiversity to our estate through a permaculture garden, and with Julie coming on board, we’ve found the right match to execute that vision,” he said.
While one might think of Paso Robles when they think of Central Coast wine country, Presqu’ile sets itself apart because of the unique location where it grows its fruit. Located in the Santa Maria Valley American Viticultural Area, the winery is situated near what are called transverse mountain ranges, meaning that the range runs east-west rather than northwest-southeast, the latter being the typical orientation of California coastal mountains, according to the California Geological Survey. To the north of Presqu’ile are the San Rafael Mountains, and to the south lie the Solomon Hills. This creates a natural phenomenon where cool marine air funnels into the valley.
Resulting in truly unique cool-weather wines, Presqu’ile’s product combined with exciting new horizons for food pairings under Executive Chef Simon makes it the perfect location to top your do-to list this fall and winter season. Cheers!
Sun contributor Malea Martin is eating organic. Send food and wine story tips to mmartin@newtimesslo.com.
Nibbles & bites
• Celebrate Dia de Los Muertos with paint, food, ice cream, and beverages. Transformation Butterfly Project Studio invites young and old to two evening paint parties. Adults can paint Mexican-inspired colorful skulls called “calaveritas” onto clay pots while enjoying all-you-can-eat tacos and drinks. These adults-only events are held on Friday, Nov. 1, and Saturday, Nov. 2; both start at 7 p.m. with painting starting at 8 p.m. The $38 fee includes a clay pot, painting supplies, and all the tacos you could want. Kids get their own concha ice cream party and canvas painting project on Saturday, Nov. 2, starting at noon. Adults and children are also invited to bring photos of loved ones who have passed to place on the Dia de Los Muertos altar for the events. Seats are limited, so reserve a spot at eventbrite.com, or call Vicki at (805) 714-4089. Transformation Butterfly Project Studio No. 1 is located at 800 S. Broadway, suite 106, in Santa Maria.
• St. Mary of the Assumption School’s annual Surf & Turf Celebration is happening on Nov. 2 from 6 to 10 p.m. Tickets are $65 for an all-you-can-eat buffet featuring king crab legs and top sirloin. The Sammy Labastida Jazz Band will entertain you, and there will be a dessert auction. Of course, St. Mary’s school is the event’s beneficiary. Visit stmarysschoolsm.com/events/surf-turf-dinner for more information.
• The Wine Stone Inn in Orcutt (pictured right) is kicking off its grand opening on Nov. 2 by opening up its the Vintage room from 11 a.m to 11 p.m. and an open house from 1 to 4 p.m. on Nov. 3. A ribbon cutting will start the weekend off right on Nov. 1 at 4:30 p.m., followed by drinks in the Vintage Room. The boutique hotel will offer luxury amenities and a fun wine and beer bar. It’s located at 255 W. Clark Ave. in Old Orcutt.
• Each year, Turiya Wines’ winemaker Angela Soleno creates a red wine blend from carefully selected grape varieties that will make up that year’s cuvée. For $25, you can experience the individual grape varietals and the blends they create with an exploratory tasting on Nov. 3 at 11 a.m. at 334 N. E St. in Lompoc. The flight offers up a tasting of the three to four wines that will make up an entire vintage. Check out eventbrite.com for more information.
Editor Camillia Lanham is hungry for North County foodie events. Send tidbits to clanham@santamariasun.com.
This article appears in Oct 31 – Nov 6, 2019.