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June 18, 2013
June 17, 2013
May 25, 2013
May 22, 2013
May 16, 2013
The Spring Series of Movies on the Patio is Almost Over!
“Singin’ in the Rain”
“The Breakfast Club”
This week: One of the greatest musicals ever made. That’s my opinion, but it is an opinion shared by many. Gene Kelly does some of the finest dancing and best choreography of his career. Debbie Reynolds danced until her feet bled, and practiced (in secret) with Fred Astaire to please Gene’s demands of perfection.
With some of the catchiest tunes to ever grace cinema, you’ll be singing and tapping right along on Saturday night. And our pastry chef, Daisy, is making a special cake that we are calling “Debbie Reynolds’ Good Morning Cake”. Order a piece for dessert; you’re going to love it!
“Singing In The Rain” costumes on display at The Paley Center
The costumes from “Singin’ In The Rain” were eventually acquired by Debbie Reynolds as part of her vast movie memorabilia collection. In 2011, she auctioned most of her collection off. Jeramy and I were lucky enough to attend an auction preview, and were thrilled to see, up close, the costumes from many of the famous numbers. Even costumes from the film within a film, “The Dancing Cavalier” all in such wonderful, pristine condition. If only we could have tried on Gene Kelly’s shoes. Alas, we will have to be satisfied with watching them work magic on the screen.
Join us Saturday, for a favorite film, and one of the last of the spring season!
April 25, 2013
Epoch Wines of Paso Robles
$95 per person
UPDATE: We only have a few tables left!
THURSDAY JUNE 6TH
WITH EPOCH WINES
This is bound to sell out quickly! Jeramy is working with our kitchen to put together a stellar evening, that you will definitely want to be a part of.
With Jordan Fiorentini and Justin Smith as winemakers, we know you’ll love Epoch, that is, if you don’t already.
April 24, 2013
April 19, 2013
Join us on Monday, April 22nd for the inaugural kick-off of Arts Council of Kern’s “Happy Arts Hour”
Featuring new works by Liz Sherwyn
5:00 PM – 7:30 PM
UPDATE: Now Free to Arts Council members!
You can become a member of the Arts Council at the door!
$15 for non-members
Complimentary Hors d’oeuvres and Glass of Wine are included.
Read More Here: http://www.bakersfieldcalifornian.com/entertainment/dining/x411128995/Art-movies-and-happy-hour-at-Valentien?utm_source=widget_201&utm_medium=latest_entries_widget&utm_campaign=synapse
April 5, 2013
March 28, 2013
Pea Ravioli in Lemon Broth Serves 6
You can make this light vegetarian pea dish as a first course appetizer, or call it a soup. It’s easy to make this recipe as a non-dairy version or you can add a little cheese to give the dish additional depth. Light and lemony, this is a perfect spring dish. Valentien has featured this on our spring menus many times. Now you can make it at home.
2 cup fresh or thawed baby peas
2 small shallot, finely chopped
3 teaspoons olive oil
kosher salt and white pepper
For cheese version add:
6 tablespoons freshly grated parmesan
6 tablespoons ricotta cheese
For non-dairy version add:
½ cup of silken tofu
1/4 cup of plain unflavored almond milk
Make your favorite pasta recipe (this one works very well: http://youtu.be/90Ry484ydpU ) roll it out using your machine rollers thinnest setting. Or if rolling by hand, roll it very thin, making sure you can almost see through it. This pasta should be delicate and light.
OR CHEAT A BIT WITH:
30 won ton wrappers
2 qt vegetarian broth (make your own if you have time! or CHEATER ALERT buy a really high quality boxed broth, and watch the sodium content, you don’t want this to be over-salty)
3 cup lemon juice
2 garlic clove, smashed
2 teaspoon freshly grated lemon zest
(Set aside about 30 peas to use as garnish) Force remaining peas through the fine disk of a food mill into a bowl to remove skins.
Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea mixture. Gently purée with cheese (or almond milk and tofu). Season filling with salt and pepper.
Lay out pasta sheets on lightly floured surface and cut out 30 large squares, mound a level teaspoon of filling in center. Lightly dampen edges of pasta square with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and finish remaining ravioli in same manner.
IF CHEATING: (It’s basically the same process as above)
Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and finish remaining ravioli in same manner.
Cook ravioli and lemon broth:
Combine broth, garlic, lemon juice and zest, and season with salt and pepper to taste in a saucepan and bring to a simmer. Throw reserved peas in to broth for just a moment until they turn bright green and before they get mushy. Remove peas from broth if they start to get mushy, and set aside to use as garnish. Meanwhile, cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
Divide ravioli among soup plates (5 ravioli each) and ladle broth over them.
Dollop of butter or non-dairy margarine, lemon rind curls, fresh pea shoots and a bit of parsley, and a sprinkle of a few whole cooked peas.
March 26, 2013
Look for members of the Valentien staff at the Bakersfield Museum of Art on Thursday, March 28th, as the Museum debuts its Spring Exhibitions. Valentien will be serving wine as a fundraiser for the museum.
March 21, 2013
Spring truly is the season of new. This week we bring you a brand new dish from our kitchen as a Weekly Wine Pairing, and Jeramy has paired it with a new-to-our-list wine. This is another one of those wine discoveries we made with the help of a customer. Only this time the customer was the vintner! Read below in the Weekly Wine Pairing section to learn all about this week’s new offerings:
Weekly Wine Pairing
Or While Supplies Last
Bison Striploin Steak
Red Wine Sauce, Roasted Heirloom Potatoes,
Creamed Brussels Sprouts, Crisped Pork Jowl
Special W.W.P. pricing: $29
Muscatine Vineyard, Soda Canyon, Napa Valley, 2009
Special W.W.P. pricing: $9/glass and $36/bottle
Learning About A New Wine
“In early February we had the wonderful opportunity to meet an energetic vintner from Napa Valley. Draselle Muscatine was in town visiting friends and came in for lunch at Valentien. We struck up a conversation, and she said I must try her wine. The very next week her friend came in with a bottle of her estate Cabernet Sauvignon. To me one of the most impressive characteristics of this wine is how the structure of the mouth feel is soft and silky. Classic Napy Valley flavors of black and red fruit with a back bone of pillowy tannins. Muscatine Vineyard is located east of famed Stag’s Leap District. A fabulous wine that you need to learn about.”
March 13, 2013
Sunday March 31st
Don’t Stand In A Buffet Line! Sit down, relax, enjoy.
Make your reservations soon! 661-864-0397 or use our online reservation system.
February 26, 2013
Announcing New Hours of Operation
Monday – Saturday
4:30 PM – 8:30 PM
11:30 AM – 2:00 PM
Effective Monday, March 4th, 2013
As we celebrate the 10th anniversary of Valentien Restaurant and Wine Bar, Jeramy and I have been carefully planning and plotting some changes. Some big, some small, all of them important. Many changes will be slowly implemented, a few will be rapidly introduced, some will be aesthetic, some will be menu based, some will be difficult to categorize…
Starting Monday, March 4th Valentien will have new hours.
This was a change that we have wrestled with and really agonized over, here’s why:
First and foremost, we wanted to bring to our community more opportunity to access our dinner menu, and offer a night-time prix fixe.
Secondly, we wanted to find a way to really focus on a dinner program unlike anything else in town- but have been finding it hard to find the time to spend to develop new and innovative ideas. Our new hours will give us the chance to do just that, as well as work on some of our other planned changes.
Thirdly, we didn’t want to lose our loyal lunch patron. Many of whom we feel we have developed strong relationships with as customers and as friends.
With all of this in mind, we decided upon the following:
Monday – Saturday 4:30 PM – 8:30 PM
A Prix Fixe Dinner Menu Will Be Available
$25 Every Night 4:30 PM – 5:30 PM
In addition, the full regular dinner menu will be available 4:30-8:30.
Friday Only 11:30 AM – 2:00 PM
A Lunch Prix Fixe Menu Will Be Available
$16 Every Friday 11:30 AM – 2:00 PM
In addition, a regular lunch menu will be available 11:30-2:00.
For those of you panicking; don’t.
Lunchtime Lamb Sliders are your favorite? Come in on Friday. We will have plenty, along with the Beef and Brie Baguette and all of the other lunch time staples.
You are used to eating late on Saturday nights? Our last reservation is at 8:30, the kitchen will still be working late, and we will make every effort to accommodate your needs.
Not able to make it in for a Dinner Prix Fixe before 5:30? We will still offer great specials such as our Weekly Wine Pairing without time restrictions.
You’re afraid we will refer to our 4:30 diners as some sort of bird? Never. We prefer the term “Afternoon Epicure”
Please remember this is our last week of Lunch- Tuesday- Friday.
Next week, starting Monday, March 4th, Lunch will be on Friday Only, and we will open at 4:30 for dinner every day Monday- Saturday.
Thank you, as always, for being a wonderful and understanding patron as we grow and change. Your support means everything to us.