Archive for category Mrs. Vino’s Ramblings

The Avila Tasting Room is Closed – Here’s How to Get Awesome Wine From Us!

Morovino’s Avila tasting room is currently closed. But we still have amazing wine available!

Call us at (805) 710-8133 or email with your orders. Or join us at our pop up wine tasting events:

Sunday, August 11, 1 – 5 pm
Avila Beach Community Center
191 San Miguel – above the post office

Club Vino Members – watch your email.
We will have one last opt-in wine club shipment
this fall.  It won’t be automatic – you’ll have to sign up for it.
And there will be a Swan Song party, too!

Leave a comment

Important Update on Morovino

Morovino sunset

With love and gratitude to our wine family!

To our amazing Vino Family,

We wanted to take a moment to say “thank you” and to let you know that things are changing a bit for Morovino.

Our landlord declined to renew the lease for our Avila Tasting room and gave us 30 days to move out.  We have taken this as a sign that it is time for us to close Morovino in order to focus on David’s health issues.  Our last day in the Avila Beach tasting room will be Sunday, April 29.

But we aren’t quite finished yet.  We still have some amazing wines to come:  our final Dolcetto Reserve and Barbera Reserve will bottle mid-May.  We are actively searching for a short term lease on a small retail space to continue to pour Morovino wines until they are sold out.  

In the meantime, we will be holding a series of pop-up tastings in the Avila Beach community center and other local venues.  Make sure you follow us on Facebook, Instagram and on this blog to get updated info and tasting dates/locations. While we continue to search for a temporary tasting space, wines will be available for purchase by email and phone – and we are happy to deliver your wine purchases to your local hotel or rental.

It has been an incredible journey and we have loved every step of it. The amazing wine friends we have made will warm our hearts forever.  

With love and gratitude
Andrea Bradford
Now and always, Mrs. Vino

PS, if you know anyone who needs a kick-ass tasting bar (or half of one since it’s in two pieces), have them give us a call.


Can we take a moment to share deep?

vino_smThis is not going to be one of Mrs. Vino’s frothy recipe posts – so if you are looking for that, no worries – she’ll get back to them in a week or so.  Never fear though, there is a recipe at the end of this long, long blog post.

We’d like to take a moment to share some things with you, our Morovino family.  This has been a particularly interesting and challenging year for David and I.  It’s been year of tremendous fear and amazing growth.  A year when the two of us have connected more deeply than I ever thought possible.  And here’s why.

In March of this year, just before our annual wine club celebration, David had a TIA (Transient Ischemic Attack), which is sometimes called a mini-stroke.  If you haven’t seen a lot of David in the tasting room, this is mainly why.  There was no significant lasting damage – but he gets tired easily and occasionally has to reach for words.  But his wicked sense of humor remains untouched.

Naturally, there were lots and lots of tests associated with what we like to call “The Incident.”  Despite the fact that he really hates needles, he’s held up well.  but for awhile it seemed like every time David took a test, the results came back with another problem.  Blood tests showed an elevated PSA (male friends over 50, please go get tested).  Repeated, more extensive blood tests confirmed that there might be a problem.  Biopsy scheduled.  Results were not what we wanted to hear.  David has prostate cancer.  Cue full body bone scan.  Bring on the CAT scan of the abdomen and pelvis.  “Whoops, there’s something there we really don’t like on that scan.”  Interestingly, you can get a colonoscopy scheduled within a couple of days if you really need one.

At this point, I told David that he’d obviously reached his “best by” date and I was trading him in on a newer model.

The colonoscopy finally offered some better news – David does NOT have colon cancer.  I burst into tears when the gastroenterologist told me (David being incredibly high on Propofol at the time wasn’t paying much attention – he was completely hilarious on the drive home). The doctor said that tears weren’t the usual reaction for that announcement, but it was such a relief.  Prostate cancer can be treated very effectively (more on our journey to figure out treatment in the next post).  Colon cancer less so.

We love our gastroenterologist.  One of the discussions that we had with him was about nutrition/diet and how it impacts cancer cells.  Based on his recommendation, we have started a Ketogenic diet.  Not to lose weight, but to hopefully starve cancer cells.  Please note, this is not an ALTERNATIVE treatment for his prostate cancer.  But an ADJUNCT to whatever treatment David decides is best for him.

All that being said, we have both lost about 7 lbs in 2-3 weeks and are feeling pretty great.  I’ve been learning how to cook Keto and will be transposing some of my recipes from this blog into Keto-friendly dishes over the next few weeks.  I’ll also be giving updates on our Keto journey. I will make sure to tag them all “Keto” for our friends who are going low carb.

If you are interested in Ketogenic diets, I recommend this book Fat for Fuel by Dr. Joseph Mercola.  If you buy it in digital form, it includes links to most of the studies it references and the “Mrs. Vino” in me loves the history of food/diet and how the US got to its current pretty unhealthy state.

And, the tool that really helped us were these So Nourished Ketone Test Strips– super affordable, it comes with a FREE 14 day meal plan AND they follow up with you via email to see if you need help using the test strips.  Love them.

Full disclosure:  Please always, always support your local merchants and small businesses.  But if you can’t find this book or these products locally, Morovino is now an Amazon Affiliate.  If you purchase the book through our link, there’s no extra charge to you, but Amazon tosses a couple of bucks our way – which are going to help with David’s medical expenses. And those of you who know me know that I won’t be gratuitously linking to anything that I don’t use and love.

With our deepest love and gratitude,
David and Andrea


VERY easy slow cooker bone broth (adapted from All Recipes)

Bone broth appears to be the foundation of a Ketogenic diet.  We used to just call it broth – but now it has better marketing.

3-5 lbs beef bones (Grass fed beef is best.  But pretty much any bones work.  This also works with chicken and turkey bones.  I was lucky enough to get venison bones from my friend Angela – the real Pioneer Woman).
3 carrots, diced
2 stalks celery, diced
1 green bell pepper, diced
1 onion, diced
1 T fresh cracked black pepper
2 Bay Leaves
2T Balsamic vinegar – yes, it has carbs, but you aren’t using enough to hurt your diet and it makes a big flavor difference.  Use cider vinegar instead if you are hard-core.
1 T dehydrated garlic (or 4 fresh cloves, diced)
1 T dehydrated parsley
Salt to taste (I used about 2-3T – seems like a lot, but it helps balance your electrolytes)
Extra Virgin Olive Oil for drizzling

Preheat your oven to 400 degrees.  Put the beef bones on a baking sheet lined with foil and drizzle with Extra Virgin Olive Oil.  Roast the bones for about 30 minutes – until they start to take on color.

Add the carrots, celery, bell pepper, bay leaves, garlic, salt, pepper and vinegar into your 6.5 Quart Slow Cooker.  Add the bones.  Add water to cover the bones and veggies.  Cover and cook on low for 8 hours.  Remove the bones.  Pour the broth through a strainer to remove veggies.  I make sure to get any bone marrow out of the bones and add it back to the broth (cuz that’s good stuff!!). For non-keto diets, you can skim the fat off this once it cools.  For keto diets – why would you do that, the fat is kind of the point.  This broth freezes really well.

, , , , , ,


Introducing Morovino Small Batch” Wines!

We are so excited to have received TTB approval on our new “small batch” label!  Several of


Small batch wines are hand crafted in quantities of 50-75 cases.

you have asked why a “small batch” label when we are already a very small producer (2,000ish cases/year)?

We are a small producer tasting and selling out of a destination beach town.  Because our town is so exceptionally beautiful, we are lucky enough to get repeat visitors – people who come to see us every six months, or even once per year.  We call these customers the Morovino “irregulars”.  We’ve sensed some frustration with our irregulars that they visit and taste a wine, but when they come back 6 months or a year later, they can’t get the same great wine they loved on their last visit.

Our core Italian varietals – Dolcetto, Barbera and Sangiovese – are typically produced in 200 – 300 case lots.  While that’s small to most producers, we typically expect to sell out of a 300 case lot in a bit more than a year. The “small batch” label is to help identify wines that were produced in lots of 50 – 75 cases.  These are wines that will move in and out of the tasting room quickly (probably a 3-4 month lifespan). The cool new label will help our customers know that if they LOVE a small batch wine, they might want to consider getting an extra bottle – it probably won’t be around the next time they visit.

Plus, Mrs. Vino is just loving the burgundy background.  Small Batch wines should be in the tasting room by the end of February.  We hope you come and check them out!!

Leave a comment

Tips on Traveling with Wine

Welcome to Summer!  It’s time for backyard barbecues, picnics at the beach and other jolly outdoor times!  It’s the time for chilled crisp white and rose wines and light and luscious barbecue reds.  With many parts of the country exhibiting significant heatwaves, Mrs. Vino thought she’d take a moment to talk about wine and heat.

There is one phrase guaranteed to strike chills into Mrs. Vino’s heart in summer.  That phrase, uttered after a wine purchase, is “I’ll put this in the car.”  While I completely understand the desire to not have to carry around a bottle/six pack/case of wine while tasting and buying wine, let’s take a quick look at what the National Weather Service says happens to a car interior in summer.

Heat Temperature TableThe far left column shows the exterior temperature.  The columns then show the temperature in degrees over the time frame of 5 to 60 minutes.  So at an exterior temperature of a balmy 80 degrees, within an hour the interior temperature of your car is 127.  Realistically, exposure to temperatures to over 90 degrees, even for a short time, can “cook” your wine.  A great indication that your wine has been in your  car and exposed to heat for too long is that either the cork has started to pop out or the neck of the bottle  under the foil is sticky and wet.  Have a bottle of wine sealed under screwcap in the trunk of your car?  You won’t get any hints on that bottle – you won’t be able tell that wine has cooked until you try to drink it.

So what is “cooked” wine?  Well it certainly won’t kill you, but it won’t taste very good either.  Cooked wines have lost the delicate balance of fruit, tannin, acidity and sweetness.  They frequently taste a bit pruney or like stewed fruit.   What should you do it your wine has cooked?  Well put it in the fridge and try to bring it back down to 60 or so degrees, then drink it as soon as possible.  Like today.  And be ready to put it aside for cooking, or even pour it down the drain if it tastes off.

When travelling, treating your wine as if it is a carton of ice cream or a basket of fresh, perfect berries.  If you are wine tasting during the summer (or warm winter, spring or fall days), carry an insulated cooler and a couple of ice packs in your car.  Wine should go into the cooler at the last possible moment.  Most wineries will be happy to hold your wine until you have finished your tasting tour – then just swing by and pick it all up on the way out of town.  At Morovino, with a 2 bottle minimum purchase, we’ll deliver your wine to any of the local Pismo or Avila hotels!  If you are traveling with your wine, it should be in the passenger compartment of the vehicle – hopefully where there is air-conditioning.  If you are comfortable with the temperature, your wine should be comfortable too.

So please avoid tragedy and don’t leave your wine (or your dogs or your kids) in a hot car this summer!

, , , , , ,

Leave a comment

Treasure Every Moment.

It is a source of some amazement to me that the simple act of cleaning out a cabinet can be as meaningful as an archaeological dig.

On a recent evening Mr. Vino foolishly opened my recipe cabinet. Yes, cabinet. Not box, not folder, not drawer. I have an entire kitchen cabinet (3 shelves) devoted to my love of cooking. The majority of the contents of these 3 shelves came tumbling out on top of Mr. Vino that evening. Cleaning out the recipe cabinet was on my list of things to do. Looking at Mr. Vino’s expression, cleaning out the cabinet quickly moved to my list of things to do . . . . tomorrow.

Excavating through the cook books, recipes handwritten on post-it notes (Mrs. Vino’s favorite storage tool), and all my other sources of culinary inspiration was a journey through time. I found the cookbook I put together for my sisters, the Christmas after my father passed away. Dad got his love of cooking from his mother and her mother before her, but he had a particular fondness for HIGHLY UNUSUAL ingredients. To this day, I don’t think any of my sisters have made his recipe for Sumatran Spicy Tripe.

Digging deeper, I found the recipes from my weight loss period (note to self, bring those out and start using them). In order to lose 65 lbs in 6 months, I taught myself to cook in an entirely new way. Weight loss, I discovered, is simple math. You have to burn more than you take in. And, when you cook, adding more of the higher-calorie ingredients does not always make a better end result; but when you add more of the lower calorie ingredients (i.e. veggies) it is much more filling.

In the very back corner of the middle shelf, I found my mother’s recipe box. My mother was an absolutely amazing woman. Ten plus years after her passing, I still miss her each and every day. Cooking wasn’t her passion, it was her chore. I had completely forgotten that she had a recipe box. I hadn’t seen it or opened it since we cleaned up her possessions so many years ago.

It was made of gray metal; small, solid and cool in my hand. Completely innocuous. Really more of an office product than a kitchen tool. As I opened the box, I smelled pepper, lemon and cinnamon. The recipe cards had yellowed and some had crumbled around the edges. I think it’s rather telling and very indicative of the era when women were supposed to find joy in cooking that none of the recipes in her box were written in her own hand.  In my recipe cabinet,  EVERY book, magazine and Post-It is covered with my own notes, thoughts and suggestions.

Mom’s recipe box is most closely tied to my memories of the holidays. As the holidays approached, Mom, my sisters and I would all gather around the recipe box to decide what cookies to put in the holiday gift packages we prepared for teachers, family and friends. Amazingly enough, every year we made the same confections: Bourbon Balls and Sugared Walnuts. Looking through the recipe box now, I realize why. Bourbon Balls and Sugared Walnuts are the only confection recipes in the collection.

My mother’s passion wasn’t cooking. Her passion was her children. But every recipe she prepared was filled with love. I may have inherited my love of cooking from my grandmother and great-grandmother. But from my mother I learned that no matter how simple a dish, if it is made with love, it is nourishing.

With love from my mom and me, here is her classic recipe for Bourbon balls updated to be used with Il Tesoro (chocolate raspberry port) or other dessert wine.

Treasured Bon-Bons
1 1/2 cups pecans, finely chopped (or use the pecans that are already chopped fine)
1 1/4 cups finely crushed (about 1 dozen) Chinese almond cookies (or Vanilla Wafer Cookies–about 16)
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
1/4 cup Il Tesoro or other fortified dessert wine
Additional ½ cup powdered sugar, for rolling the balls in when finished

Toast your pecans by putting them in a non-stick pan over medium-high heat. You can toast them whole, or chopped–if they are chopped, KEEP YOUR EYE ON THEM, they will toast really quickly. Continually move the skillet back and forth over the burner like you were making Jiffy Pop (for those of you old enough to remember Jiffy Pop). You can tell when the nuts are toasted by smell, more than appearance. They will start to smell a bit like popcorn too. When they start to smell toasted, pour them out of the pan onto a plate and let them cool.

Pulse the cooled pecans in your food processor to finely chop (if you are using whole pecans). If you used chopped Pecans, omit that step.  Put chopped Pecans in bowl, then place cookies in your food processor to crush. Put the cookie crumbs in the bowl, too. Add the first ½ cup powdered sugar and cocoa powder and stir to combine. Add the corn syrup and the Tesoro and stir well. Chill the mixture for 10-15 minutes (if you are making these on a cold day, this may not be necessary).

Use a teaspoon to help you make 1″ balls. You are going to roll the balls in the second ½ cup of powdered sugar, so put the second ½ cup of powdered sugar on a plate or in a pie tin. I use the dry hand/wet hand technique. I roll the balls (kind of sticky) in my left hand, then put them on the plate with the powdered sugar. Use your right hand (dry hand) to roll the balls in the powdered sugar, then place them on a piece of waxed paper or parchment paper.

Once the balls have all been made, put them in an airtight container and store in the fridge. These are waaaayyyyy better if made several days in advance. The flavors mingle and get happy!

Happy Holidays and remember to TREASURE every moment.

, , ,

Leave a comment

Tasting Room Etiquette

We are lucky enough to get a number of newer wine tasters in the tasting room.  If you haven’t visited a wine tasting room before (or even if you have), here are some great tips on things to do (and not do) to ensure that you (and those around you) have an enjoyable experience.  And, since Mrs. Vino doesn’t want you to think this is another “Rant,” in an effort to be balanced, I will soon post my thoughts on a “Wine Tasters Bill of Rights,” things that ALL wine tasters should be entitled to in a wine tasting experience.


1.  Please come to the tasting room unscented.  Nothing is going to mess up the experience for your fellow tasters faster than overuse of perfume or cologne.  About 75% of wine tasting is experienced through the sense of smell and heavy perfumes can completely overwhelm the aromas of wine.

2.  In a related note, if you are going to smoke, please do so at least 20 feet away from the tasting room door.  And, please, give yourself a minute to air out before you walk back in the tasting room.  You may not notice the smell of smoke on your clothes, but your fellow tasters will.

3.  If you can’t be nice, be vague!  Some wines you are going to like and some wines you are not going to like.  Since wine tasting is a collaborative experience your comments effect the experience of everyone in the tasting room. Please avoid making overly negative “witty” comments about the wine.  While leather and barnyard notes in a wine may not work for you, they might be delightful to the person standing next to you.  Your negative comments will color their experience of the wine – a simple “This really isn’t my style of wine” or “This is not the wine for my palate” shows class and intelligence.

4.  Use your “inside” voice.  I fully appreciate that wine tasting is a social experience, and it’s natural that the more wine consumed, the higher the level of volume in the tasting room.  Please remember that while your party is enjoying itself on the left side of the bar, on the right side of the bar I might be trying to discuss our wines with other guests or sign up a wine club member.

5. If you are coming in a group, please make sure to notify the tasting room in advance so we can make sure that we have adequate staff to ensure your experience is enjoyable, educational and entertaining. (Please see previous rant).

6.  If the tasting bar is full, step up to the bar, get your taste and a brief overview of the wine, then step back and let someone else have an opportunity.  Or better yet, come on a weekday.  When things are less busy you will have much more of an opportunity to chat with the tasting room host or hostess.

7. Everyone savors at different speeds.  But shooting the wine like whiskey tells the tasting room host/hostess that you are really only in it for the buzz.  Taking a little time to finish your wine sample may actually net you a slightly larger pour or, maybe an extra taste or two.

8.  Crackers (or other foods) are provided to clear you palate between wines.  They are not “snacks.”  And they certainly are not “lunch.”  And, by no means should you put the bowl down on the floor and feed them to your dog.  (Oh yes, yes indeed, it has happened.)

9.  Visitors new to the tasting experience (and those who have been tasting all day) should avoid over-enthusiastic swirling.  If you keep the base of the wine glass on the bar while you swirl, you can avoid “decorating” your neighbors and yourself with the wine in your glass.

10.  We know that wine tasting is recreation for you.  But selling wine is my livelihood.  If you enjoyed one of more of the wines, please consider purchasing a bottle or two.  In most cases the cost of the tasting does not cover the cost to pour you a flight.  Support your small local wineries that are passionate about bringing you amazing handcrafted vintages.

Tasting room staff really appreciate a patient, polite visitor.  Being a gracious guest may reward you with additional tastes, discounts, recommendations and much  more.

Next Up:  Wine Tasters Bill of Rights.  Some thoughts on what you are entitled to at every tasting room you visit.

, , , , , ,

Leave a comment

Mrs. Vino’s Rant

Mrs. Vino considers herself to be a pretty easy-going person with a philosophy of “Live and Let Live.”  But there is one thing that I just cannot stand:   Bachelorettes.  Over the past 5+ years, Morovino’s tasting room has seen many Bachelorette parties.    In almost every case, Bachelorettes have been rude, whiny and obnoxious.  We’ve seen far fewer Bachelor parties than Bachelorette parties, but HANDS DOWN I’d rather pour for a group of tipsy bachelors than bitchy bachelorettes.  Even the bachelor party that insisted on paying for a wine tasting for the blow up doll and the bachelor party that offered to let me autograph the bachelor’s . . . appendage were preferable to 99% of the bachelorette parties I’ve worked.

Bachelorettes, I’m sorry if this post offends you (OK, actually I’m not really sorry).  But Mrs. Vino is here to help.  If you are a Maid of Honor, Bridesmaid or Friend planning a Bachelorette party at a winery or wine tasting room- here are a couple of suggestions and guidelines that will help make you a welcomed guest instead of a nuisance – resulting in a fun time for all!  Non-bachelorettes, these rules are also true for wine tasting with any group of over 6 people.

1.  Call in advance – if you are bringing 7+ people to a tasting room on a busy weekend afternoon, please call in advance to let them know you are coming.  In addition to this is just being good manners, the tasting room staff can then ensure that they are adequately staffed and prepared to give your group excellent service.    The follow up to this is please show up when you said you were going to show up.

2.  Many Wine Tasting Rooms are Family Venues – so please don’t put your penis-shaped wine charms on the glasses without asking first if it is appropriate.  And please don’t wear your penis-shaped tiara unless you check first to see if kids are present.

3.  Expect to Pay for Wine Tasting – in today’s challenging economic climate, many wineries are using complimentary or discounted tasting coupons to introduce their wines to new customers.  In general, tasting coupons are not intended to be used by large groups.  Don’t be bitchy if we expect you to pay for wine tasting.

4.  Don’t Bring In Your Own Food – without checking first.  You may want to take a cupcake break, but please don’t bring out food without the permission of the tasting room staff.

5.  Remember the Tasting Room is a Business – please keep your volume and your pitch down to normal social levels.

6.  Buy Wine – I understand that wine tasting is recreation for you.  But wine sales are my livelihood.  In the past 5+ years, more than 90% of the time bachelorette parties leave without making a single bottle purchase.  If you are paying less than $10 for a wine tasting, that fee does NOT cover the actual cost of pouring a tasting flight for you.  That’s right ladies, pouring for you actually loses me money.

And the exception:  Several weeks ago we had a delightful group of bachelorettes in the tasting room.  They were polite. They were considerate.  They were charming.  They expected to pay for their wine tasting.  Each of the seven bachelorettes walked out with a bottle and we were delighted to comp the tasting for the entire group.  Ladies, you know who you were and we appreciated you!

Mrs. Vino is sorry if she sounds bitter, but having 3 back-to-back unexpected bachelorette parties through the tasting room just did me in.  It’s so frustrating to watch wine buyers (carrying bags and boxes from other local tasting rooms) come up to my door, then turn away when they see the penis-bedecked bachelor girls taking over the tasting bar.



5-Minute Friday (comfort food)

No prefab meal for tonight’s 5 Minute Friday!  Because Mrs. Vino is in the mood for comfort food.

For some reason I’ve been craving the comfort food of my childhood – a Tuna Melt with Tomato and a pickle!  Thank goodness this great meal can be put together in 5 minutes.  And, I have the perfect pairing for it – our brand new, not-released-to-the-tasting-room-yet 2011 Pinot Grigio Rose.  I make my tuna salad with Greek Yogurt instead of Mayonnaise to lighten it up a bit and add a bit of diced celery and green onion for texture.  The yogurt adds a bit of brightness and freshness to the tuna.  It’s still plenty creamy, though.  So the really crisp 2011 Pinot Grigio Rose is perfect to pair with it.  Oh yeah, and if this is truly my comfort meal, there has to be potato chips!  And, if you spritz your chips with Truffle Oil – it goes from good to gourmet!  The salty, earthy truffled chips really bring out the fruit character of the wine.  Watch the blog next week for Mrs. Vino’s experiences with her brand new microwave potato chip maker (AWESOME) and learn about one of her new obsessions.

It really doesn’t matter how simple the meal – a good wine pairing will elevate it to gourmet (well, the Truffle Oil doesn’t hurt, either).

So here’s my question to you all – Do you have a 5-Minute comfort food?  And, if so, what is it!

Leave a comment

Thank you, Termites!

As some of you know, Casa d’Vino was recently treated for a termite infestation.  I think I owe a giant “Thank you” to the termites because that treatment led us to a stay at the Sycamore Mineral Springs Resort.  We’d heard so many good reviews about the property from our guests – and, of course, The Gardens of Avila is one of our favorite restaurants so it was a no-brainer to decide where to stay.  We hadn’t had a vacation in several years so our 2-day getaway was really important to us. I couldn’t have asked for a more beautiful location, better service or a more relaxing stay.

We scored a West Meadows Suite (Thank you, Marina) which is almost larger than the condo we vacated.  The highlight – a private hot tub on the deck.  Over the course of our two days, we managed 6 soaks in the hot tub (perhaps a new Sycamore Mineral Springs record??).  At the end of the stay we were pruny, but happy!

We still had to work, so we didn’t have as much time to explore as we would have liked.  We did get an opportunity to walk around the facilities which look

The Labyrinth

absolutely beautiful.  And we walked the labyrinth and Meditation Garden, which I just loved.  I am in the process of framing some of the photos I took in the meditation garden as they make me relax just by looking at them. My only regret was that we didn’t have enough time for a class in the Yoga Dome (OK, actually I didn’t have enough time, I can’t really see Mr Vino doing Downward Dog)!

The Sycamore Mineral Springs Resort is a GREAT place to stay if your are visiting Avila!

We had already taken advantage of Restaurant Month to dine at The Gardens, so we decided to mix it up a bit.  We enjoyed dinner at the Custom House one night and the Ventana Grill on the second night.  Both meals were absolutely incredible and I’ll do review in a future blog.

I’m so glad we stayed very local.  It just reminds me of what an exceptional place Avila Beach is.  Avila Beach is the perfect destination for relaxation.  It is filled with amazing friendly, efficient, helpful people.  The hotels and restaurants offer a superior experience and are definitely worth visiting.  In these challenging economic times, it’s so important to support our local businesses.  Please make an effort to dine at our great local restaurants, get away at our fabulous local hotels, and, of course, enjoy the many diverse local wineries.

Leave a comment