The Times - Serving Waitsburg, Dayton and the Touchet Valley

One of the perks of living with a wine professional is to visit my wine-loving vagabond on the road in California wine country.

This week, I joined Wine Guy in Silicon Valley and we had lunch at one of his away-from-home haunts; the Los Gatos Brewing Company or "The Diners Pub," in historic Los Gatos Village.

Los Gatos, is one of Santa Clara Valley's bedroom communities and best known for its quaint gift shops lined along cobble stoned streets, edged in manicured olive trees and lavender. It's also known for its pricy real-estate and fabulous restaurants.

The village of Los Gatos, tucked up against the Santa Cruz Mountains, offers a 360-degree view of Live Oak and Redwood Trees. The infamous "Devil's Highway," Highway 17, meanders past the village, up and over the mountains, dropping into the holistic capital of Northern California; Santa Cruz, along the Monterey Bay.

The Los Gatos Brewing Company is more than what you might expect of a brewery. As we have come to know, the one thing this pub doesn't serve is pub grub. In fact, this is the only brewery I know that has a subtitle in its name; "The Diners Pub."

If you can imagine, this establishment serves fine foods prepared by Chef Jim Stub, a well-respected California chef with many badges of courage. His menu is always fresh and tantalizing. From the company's extensive wine list, Wine Guy ordered a '09 Crocker Starr Sauvignon Blanc, a barrel fermented Sauvé dappled in golden patina, nose of honeysuckle, hibiscus cheek, tongue wrapped in kumquat ending in a clean crisp snap. Delicious paired with our Pear and Gorgonzola salad and a Fettuccini Bur Blanc, tossed with prawns and roasted cauliflower. "Say la vie" to seasonal foods used out of season in California!

From the Ol Vic' back-bar to relic steel beams, the mottled tiffany ceiling lamps softened warehouse cement walls. The wooded clothed tables and wide comfortable chairs with plump tufted booths were a welcomed sight as we were seated to order. The wait staff was uncompromised by their duties and the aromatics were wonderful. Definitely a spot to remember on your next trip to Silicon Valley. Here's a little recipe for you readers, all the way from California. Until next week, "eat art drink imagination!"

Tiny Tang Dressing Makes About 1-Cup

1-skinned and cubed pear and its juices

½-cup olive oil

¼-cup sweet rice vinegar

1-teaspoon minced garlic

1-teaspoon minced ginger

¼-cup local regional honey

1-tablespoon water

Method:

In a food processor, blend all until smooth. Into a bowl, strain ingredients through a fine mesh strainer, re-whisk and drizzle over fresh fruit and soft cheeses.

Hear Judith's web cast with photos, commentary and recipes @www.chefjudithhenderson.com