Tasters exploring Santa Barbara County’s wine country have long faced the dilemma of whether to pack a meal or take a chance on finding food when hunger strikes. Traditionally a logistical challenge along the wine trails, lunch just got a little easier.
Located on a restaurant-less stretch of Alamo Pintado, Rideau Winery has solved the lunch problem, at least in one quadrant of wine country. Owner Iris Rideau, famed for hosting lively events featuring her Creole cooking, recently opened Bistro Rideau, a taster’s delight right in the heart of wine country.
“I’m so excited about it,” Rideau said. “A restaurant was one of the first things I wanted to do when I came to the valley 13 years ago, but the county said no. Between the sheriff’s office and the health department, though, they’re finally realizing that when people are wine tasting, they need something to eat.”
Bistro Rideau, open daily during tasting room hours, serves an array of fare, including salads, sandwiches, grilled panini, tapas plates, and soups. Chef Sue Lara, who came to the bistro from the Chumash Casino’s kitchen, has contributed a number of specialties to the Creole-inspired menu.
“Sue came highly recommended, and she’s fabulous,” Rideau declared. “When I interviewed her, I hired her on the spot.
“She makes fresh chicken salad every day,” she continued, “and serves it on a bed of lettuce with her own Viognier dressing. It’s one of my favorites.”
Lara also devised a luscious turkey and brie sandwich, as well as a wrap made from freshly roasted veggies, artichoke tapenade, and choice of cheese, all rolled into either a tomato and garlic or spinach wrap.
“And we do a Creole ham on a baguette,” Rideau said, “with potato salad—my own special recipe. We put the salad right on the sandwich, the way my family does, along with pickles, lettuce, and tomato.”
Soups range from chunky vegetable to rich cream of broccoli, and include a universal favorite: chicken noodle. Lara’s version, based on Rideau’s own recipe, calls for fresh chicken (for the best flavor), homemade stock, and lots of fresh vegetables.
Diners can enjoy their meal in the heart of the old adobe that houses the tasting room, where Rideau converted the original living room into a small dining area featuring upholstered chairs, as well as fine linen, china, and flatware. For a more casual lunch, they can relax on the bistro-like back patio—complete with red-and-white-checked tablecloths—take in the view from the front porch, or spread out at a picnic table on the lawn.
“The bistro’s really catching on,” Rideau beamed, “though, so far, it seems to be busier during the week with locals. Chef Patrick from Side Street Cafe came in and Chef Budi [of Ballard Inn Restaurant] came in with his family, and they all cleaned their plates!”
Rideau noted that, contrary to what many people think, Creole cooking doesn’t necessarily include a lot of hot pepper. It does, however, incorporate a medley of spices that usually pairs well with wine.
“I have a Syrah, Mourvedre, Grenache blend and also a Tempranillo with lots of spice,” she said, “and they’re a wonderful complement. You get layers of flavors in the wine that match those in the food, and the pairing adds whole new dimensions to wines.”
Born in New Orleans, Rideau started Rideau Winery in 1997 after a successful career in Southern California as the owner of an insurance agency, and later, a securities firm. She lovingly restored the charming Alamo Pintado adobe, built in the mid-1880s, intending to turn it into a bed and breakfast, but planted grapes when her plans were thwarted.
During the restoration, she replaced a 1950s-era kitchen she described as a “lean-to” with a simple, more modern one, paving the way for the cafe she knew she would one day operate.
“I never take “no” for an answer,” Rideau laughed. “I’ve always wanted to open a restaurant and introduce my Creole cooking to the valley—dishes like jambalaya, crawfish etouffee, shrimp etouffee, the kinds of meals I make for my special events.”
Next up for Rideau Winery will be a line of proprietary goodies, such as condiments and salad dressings.
“My chef came up with some beautiful recipes for salad dressings made with Syrah and Viognier,” Rideau revealed. “The next step in our evolution will be to package and sell them.”
Rideau invites locals and travelers alike to visit Bistro Rideau for some “real Southern hospitality.”
“I welcome everyone to come and enjoy our estate-grown wine paired with our food,” she smiled. “I’ve been saying for years that people need food when they’re out on the wine trail. It just makes good sense, and I’m grateful that I’ve been allowed to provide it.”
INFOBOX: Stop for a bite
Bistro Rideau is located at Rideau Winery, 1562 Alamo Pintado, Solvang, and open Monday through Friday, 11:30 a.m. to 4 p.m., and Saturday and Sunday from 11:30 a.m. to 4:30 p.m. For more information, call 688-0717 or visit www.rideauvineyard.com.
K. Reka Badger likes food, and K. Reka Badger likes wine. Contact her at rekabadger@hotmail.com.
This article appears in Nov 20-27, 2008.
