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Farm House Kitchen, a serious wine restaurant, opens in Temecula wine country

November 01, 2013|By S. Irene Virbila
  • The new Farm House Kitchen in Temecula wine country.
The new Farm House Kitchen in Temecula wine country. (Courtesy Farm House Kitchen )

Temecula is just 86 miles from downtown L.A. That’s about an hour and a half drive when the traffic gods are with you. And yet the fun-loving, party-happy wine region is hardly ever at the top of avid wine buffs’ bucket list. But now, with the opening of Farm House Kitchen, it can boast a serious wine restaurant to sweeten the wine region’s appeal. 

Part of the golf resort Temecula Creek Inn, the new restaurant cost about $2.5 million to renovate. That’s a serious investment and Farm House Kitchen will be doing the heavy lifting, serving breakfast, lunch and dinner, plus everyone’s favorite, weekend brunch.

Chef Igor Krichmar, a graduate of the Culinary Institute of America, has worked with Alex Stratta at the Wynn Hotel in Vegas, and as executive chef at Montage Deer Valley in Park City, Utah. As executive chef at Temecula Creek Inn and Farm House Kitchen, he’ll be looking to local purveyors such as Nicolau Family Farms, Sage Mountain Farm, La Bahn Farms, Crows Pass Farms and Vintage Natural Beef for raw materials. He’s also making his own jams, whiskey barrel-aged maple syrup — and Sriracha sauce. 

Now we’re talking.

On the dinner menu, Krichmar emphasizes dishes to share such as pork lardons with Brussels sprouts and blue cheese crumbles, or beef carpaccio with truffle aioli, crispy capers and Parmigiano-Reggiano. The menu is small and focused, with main courses such as poached and roasted Columbia River salmon with celery root puree, or Vintage Farms flat iron steak with pureed potatoes, asparagus and marrow “butter.” For dessert, try the leche quemada, a Spanish version of crème brulée.

Start off an afternoon of exploring Temecula wineries with brunch at Farm House Kitchen. It’s a la carte: housemade cinnamon buns, “enhance your own omelet,” slow-braised beef short rib Benedict or the classic eggs Benedict. Burgers, too, and for those so inclined, Bloody Mary oyster shooters.

Call (951) 587-1465 for reservations, and for more information, visit 


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