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Where does the time go? We arrived in Ensenada nearly 2 months ago and I haven’t posted a blog since we got here…I am going to hammer out a couple of posts to get us all up to date…for all my wine loving friends, there is a great Sangria recipe in this one so don’t skip ahead!

It was a locals’ scene in the lobby bar at the Red Lion in Medford.  Everyone in the joint was seated at the bar, having dinner.  The man we sat next to was feasting on a plate of greasing pork with equally as greasy looking mashed potatoes. I averted my eyes from the plates of the other patrons but I saw Korbey’s eyes light up…fortunately he knew I wouldn’t be dining in the bar at the Red Lion in Medford…we settled on a couple of drinks and politely declined the dinner menu when the waitress offered. Korbey explained that we were only in town for the evening and we looking for somewhere interesting within walking distance to the hotel.  Everyone at the bar piped up with an opinion but I heard two words that stop me, “tapas bar” – Korbey and I knew where we were having dinner. The fatty food locals gave it a rave review, but we were going for it anyway!

Elements has a warm, comfortable, the service congenial in a “we are here when you want us but not if you don’t” sort of way. Their tag line “Call your friends. Have a drink. Share your food.” says it all. The evening we were there Chad was in the kitchen and Kris was behind the bar.

Korbey pointed out some wine specials he saw on the board as we walked in and I glanced over the menu.  They had Sangria on the menu, which is always a favorite of mine, though I am usually disappointed, I figured I’d give it a try. It was DELISH.  I was so impressed I asked for the recipe.  It is super simple.

Elements House Sangria

• 1 bottle of inexpensive Tempanrillo
• ¼ of a bottle of Potter’s Brandy (any modestly priced brandy will do)
• 3 shots of Triple Sec
• 2 – 3 apples
• 3 oranges
• 3 cinnamon sticks

Combine the ingredients and infuse for 4 days

Serve over ice topped with champagne

This recipe makes about 4 servings…but a word to the wise make twice as much as you think you’ll need, not only will you drink more than you anticipate, but friends will suddenly show up at your door.  Hopefully, with snacks in hand…

After a couple glasses of this which went down way too fast, I moved on to a lovely local Grenache made by Soloro Vineyard. 

We started off with a classic assortment of Spanish Olives, followed by the Tortilla Espanola a traditional Spanish omelet with farm fresh eggs, potato, onion, spinach, and Manchego Cheese. I had a Roasted Beet Salad, a favorite dish of mine, Elements version made with Herb Roasted Red Beets, Humboldt Fog Chevre, Fresh Grated Horseradish, Balsamic Reduction and Olive Oil did not disappoint. 

At this point the food began to flow, perfectly timed between dishes to allow us to enjoy what was in front of us and linger in between plates anticipating the next. Some of the dishes we had included:

• Cinnamon Cherry Duck breasts which were pan seared and glazed with a cherry and thyme port gastrique with braised greens 
• Patatas a la Riojana which are Basque style potatoes, Spanish chorizo, garlic, and onion spiced with Spanish smoked sweet paprika  
• Lemon Pepper Calamari; the calamari was lightly dusted and flash fried, served with a smoked paprika alioli and
• Green Beans and Marcona Almonds sea salt roasted almonds sautéed with fresh green beans and pea shoots

There was more but I am getting hungry just reminiscing about this wonderful meal! We left fat and happy, strolled back to our hotel, where we slept very well. 

Wednesday, we were off to Portland to stay with my dear pal Ernest Cooper and his partner Scott and see David Gray  in concert – who says all the excitement happens on the water?

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