Madonna Inn’s Restaurant Month 2016
San Luis Obispo, CA (December 2, 2015) Madonna Inn’s participation in Restaurant Month 2016 is gearing up to be even more successful, with the advent of a newly completed Wine Room and the addition of a Food and Beverage Director, Rob Osborne, to the culinary team.
Rob Osborne is a self-taught chef, whose experience includes a sous chef and exec chef positions for celebrity chefs such as Wolfgang Puck and Levi Mezick. He has also worked with Food Network Celebrity Chefs Tyler Florence, Guy Fieri, and Ann Burrell. Osborne’s culinary influence is derived from the peninsula around the San Francisco Bay area and the central coast, with stints in Monterey and Pebble Beach areas.
“My proudest moment was being elected the Equipment manager 3 times in a row for 110 celebrity chefs at the illustrious Pebble Beach Food & Wine event as well as the inaugural Los Angeles Food & Wine.” – Rob Osborne, Madonna Inn Food and Beverage Director
From January 4 through February 4, 2016, guests can savor a three course, $30 meal while enjoying the stately ambiance of the Wine Room. The Gay 90’s banquet room, adjacent the steak house and dancefloor, is now home to a wine room featuring 914 bottles of select wines – chilled to a perfect 58 degrees. Vintage Enkeboll wood carvings adorn the ceiling, columns and entrance to the wine room, with hand-carved depictions of a wine harvest – from pressing the fruit to fermentation to tasting.
This year’s first course will feature a Quince Harvest Crostini, which debuted at Harvest on the Coast 2015. The delicious appetizer is a delicate balance of cream cheese, green onion, savory prosciutto, and sweet quince paste on toasted rye. Alternately guests can select homemade soup or salad, followed by choice of Salmon, Top Sirloin, or Barbecued Beef Ribs. To complete the experience guests can enjoy a slice of world-famous Madonna Inn Black Forest or Pink Champagne Cake.