This Winter Event featuring Frolicking Frog Cellars and several other Downtown Paso Wineries, Saturday , January 19th, 2019 from 2 to 5 pm will be enjoying an after the Holidays stroll of sipping wine and gourmet bites in a New Year festive spirit. Experience the Downtown Paso diverse selection of award winning wines with warm open-arm hospitality!
Apple Farm Restaurant
+ Event Details
Apple Farm Backyard Winemaker Dinner Series, for a special New Year's Eve Dinner. Enjoy five courses of farm to table cuisine plus wine pairings and experience an enchanted evening. of fun to ring in the New Year.wines and experience an enchanted evening of fun to ring in the New Year.
Apple Farm Restaurant
Frolicking Frog Cellars believes “where our fine wines begins with nature’s blessings and virtuous expectations”, is located on the Westside of Atascadero on scenic State Highway 41 West on Frog Pond Mountain. Our winery production is nestled among great oaks with a coastal influence. All of our wines are produced and influenced with passionate traditional wine making, all handcrafted and cellared at the winery. Our tasting room opened in May, 2011 in Downtown Paso on 12th & Park is where you can visit us and taste our wines. Our market of distribution is primarily in California along with our valued Wine Club is called, “Horny Frogs”, we send out 3 bottles twice a year to our wine club members, in the Spring and Fall. Stu is a Goldsmith and Artist & Winemaker while Maria, tends to the marketing, sales and & hospitality. Together, Stu and Maria have been making wine since 1989, with first wines placed in a Home Wine Mid State Fair competition in 1990, made from our estate of old Mission grapes, planted in 1971. We associate the passionate journey of our handcrafted winemaking, “like an expression of art with virtuous expectations.“ Our first commercial vintage was made in 2000, the wine was from a Cabernet Sauvignon small family owned sustainable vineyard in the Hog Canyon area of Paso. Our wines have garnered many awards in many local and out-of-state wine competitions. The winery have since bottled 18 vintages to date, of Cabernet Sauvignon, Chardonnay, Syrah, Sauvignon Blanc, Viognier, Petite Syrah, Cabernet Franc, Zinfandel, Cabernet Rose, a variety of Red Blends and a late harvest Zinfandel with an annual 450 case production with all of the fruit is sourced predominately from the Paso Robles appellation. Frolicking Frog vision is that wine tasting is an adventurous journey of discovery, “you know what you like” and we desire to deliver that unique wine experience in every glass.**
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Visit the Central Coast’s Wine Country A tour through Paso Robles Wine Country begins with a scenic drive along country roads, where oak trees accent the gently rolling landscape. Meandering vineyards lead you to more than 180 wineries where more than 40 premium wine varieties are grown and produced.Centrally located halfway between Los Angeles and San Francisco on California’s breathtaking central coast, Paso Robles offers a unique wine country experience. Where the Santa Lucia Mountains meet the Salinas River valley, something special happens: an unpretentious taste for the finer things in life meets small town charm, creating a destination unlike any other. From the friendly town square to award-winning wines, you will find it here in Paso Robles Wine Country.Paso Robles Wine Country makes the perfect base for discovering all the attractions of the central coast. Hearst Castle, scenic Highway One, the quaint artists’ village of Cambria, the tiny town of Harmony (population 18) and Morro Bay’s national estuary are just a short drive away. Back in Paso Robles Wine Country, you can discover championship golf, gourmet dining, European antiques, mineral springs and quality accommodations at local hotels and bed & breakfasts.Paso Robles area wineries and touring partners would like to remind you to explore wine country responsibly, when tasting in large groups please review .
Some of the exciting and fun places to see and experience on the Central Coast
Hearst Castle in San Simeon. Hearst Castle is a palatial estate on the central California coast and a National Historic Landmark. It was designed by architect Julia Morgan for newspaper magnate William Randolph Hearst from 1919 until 1947. In 1957 the Hearst Corporation donated the property to the state of California. Since that time it has been maintained as state historic park where the estate and its considerable collection of art and antiques are open for public tours. Despite its location far from any urban center, the site attracts roughly one million visitors per year.
Charles Paddock Zoo in Atascadero Open 7 days a week
Closed Thanksgiving and Christmas Summer Hours
April 1 – October 31
10:00 am to 5:00 pm Winter Hours
November 1 – March 31
10:00 am to 4:00 pm Admission Prices
Adults 12 & over $5.00
Children 3 to 11 $4.00
Seniors 65+ $4.25
Children 2 years and under — FREE
Members — FREE
2017 Robert Parker 93 score on 2009 Jumpin' Jehosaphat Red Blend 2017 Silver awarded on 2014 Cabernet Franc
2012 Fingers Lake International Wine Competition, New York 2008 Petite Sirah garnered a Best of Show, Double Gold
2010 Central Coast Commerical Wine Competition
2008 California State Commercial Wine Competition, Sacramento, CA Silver Medal Awards –
2004 Cabernet Sauvignon
2005 Cabernet Sauvignon
2007 Sauvignon Blanc
2007 Jumpin’ Jehosaphat Silver Medal Award Central Coast Commercial Wine Mid State Fair
2003 Cabernet Sauvignon
2004 Cabernet Sauvignon
2005 Cabernet Sauvignon
2012 New York Finger Lakes International Wine Competition Double Gold,
Best of Show 2008 Petite Sirah
2007 Jumpin’ Jehosaphat Bronze Medal Award – 2008 Central Coast Commercial Wine Competition –
2006 Petite Sirah
2006 Cabernet Franc
2006 Syrah Bronze Medal Award – Taste of Huntington Beach 2009
2008 Sauvignon Blanc Silver Medal Award – Monterey County Commercial Wine Competition
2007 Jumpin’ Jehosaphat Bronze Medal Award – American Fine Wine Competition, Florida
2006 Cabernet Franc Silver Medal Award – American Fine Wine Competition, Florida
2007 Jumpin’ Jehosaphat
Non-Vintage Jeremiahwasa Bronze Medal Award – Orange County Wine Society, Inc.
2005 Cabernet Sauvignon
Cranberry Cheese Bars Ingredients:2 cup unsifted floor 1- 8 ounce softened cream cheese 3/4 cup plus 1 AT firmly packed golden brown sugar 1 & one half cup of rolled oats (not steel cut oats)1 cup softened sweet butter 1 egg white 1 tablespoon vanilla 1 – 14 ounce sweetened condensed milk 1/4 cup concentrate lemon juice 2 Tablespoon cornstarch 1 – 16 ounce whole berry cranberry sauce (if you can find a brand called Oregon Trail, the flavor of the cranberries are delish)Directions:Preheat oven to 350 degrees.In a large bowl, combine flour, cream cheese,sugar and sweet butter until crumbly. Set aside 1 & one half cup of the crumble mixture. Knead until firmly place on bottom of greased 9 x 13 inch baking pan. Bake 15 minutes, meanwhile, in a small mixing bowl, beat cheese with egg white along with vanilla until fluffy. Gradually add sweetened condensed milk to cheese and egg white mix and stir in lemon juice. Spreading evenly over prepared crust. Then now in a small bowl, combine the 3/4 cup golden brown sugar, cornstarch while stirring in gentle the cranberry sauce. Spoon evenly over prepared cheese layer and top with crumbled mixture. I have been known to add when available finely chopped pecans. Bake 40 minutes in time or until golden. Cool or chill in covered storage container in refrigerator before serving. Recipe makes up to 24 to 36 bars. This dessert treat pairs well with our 2008 Zinfandel, especially for the holidays.
Rancho Terra Pork Chops with Apple Zumba Sauce Ingredients:2/3 cup warm water 1/3 cup chopped sweet Vivaldi onions 1/3 cup lemon juice 1 T olive oil (you can use vegetable oil also)1/4 cup Grandma’s unsulphured mild flavored Molasses 3/4 teaspoon of Ancho Chile powder 3/4 teaspoon each of ground allspice 1/2 teaspoon of white pepper 3/4 teaspoon of cinnamon 3/4 teaspoon of thyme leaves 3/4 teaspoon 0f marjoram leaves 4 boneless pork loin chops (about 1 pound approximately)Directions:Combine all ingredients except meat. Place mean in shallow dish or plastic bag. Pour marinade over meat. Cover and marinate in refrigerator 4 hours or overnight preferably. Remove meat from marinade; heat marinade. As desired you can grill or broil, basting frequently with marinade is essential for luscious flavor. We recommend serving a Apple Island sauce – Combine 1 and one half cups of chunky apple sauce to 1/2 cup water, 2 tablespoons plus 2 teaspoons refined sugar and 2 teaspoons of lemon juice. Bring all ingredients to a boil; reduce heat and simmer for 10 to 15 minutes, Makes 4 servings, suggested to serve cool over cooked pork chops. This savory plate pairs heavenly with our 2008 Petite Sirah. There is something very special about being home for the holidays – a good food paired with delicious wines are part of every celebration and memories of a holiday get-together. We hope you can add to your own traditions with these Frolicking Frog Cellars recipes, made from love to entice great entertaining over the holidays. Bon Appetit !
Crabcakes! Ingredients:10 ounces of Dungeness crab meat (approx. about 2 cups) 1 cup of “panko” bread crumbs (available in Asian markets) 1/4 cup green onion, sliced thin on a bias /4 cup of celery, minced 3 tablespoons of mayonnaise 1 egg, beaten Dash of Tabasco (or to taste) Juice of half a salt Dash white pepper 3 tablespoons of olive oil 1/4 cup dry white wine Directions:Combine all ingredients except oil and mix thoroughly but gently so as not to break up the crab too much more. Chill.Shape into round cakes, makes about 4 savory ¾ inch thick.Sauté crab cakes in a light olive oil of over medium high heat about 5 minutes on each side, or until golden brown.Deglaze with Frolicking Frog Cellars 2008 Sauvignon Blanc, allow to evaporate. Serve immediately and and pair with Frolicking Frog Cellars 2008 Sauvignon Blanc for best results.Bon Appetit !
Wine County Onion Soup Ingredients:1 large red onion – diced 3 gloves garlic – smashed & finely chopped 3 tablespoons olive oil1 “pat” butter 1 bay leaf 1/4 teaspoon non-salt multi- purpose seasoning 1 tablespoon flour Salt & pepper to taste 2 tablespoons Herb Mixture 32 oz low sodium/low fat beef broth 2 cups red wine (Cabernet or Zinfandel)Sliced and toasted sour dough bread Grated/shredded parmesan cheese Large soup/sauce pan Directions:In large sauce pan, on medium/low heat, place oil & butter – stirring consistently until the butter has melted – do not burn butter.Add onions Saute’ onions until translucent- about 3 minutes Add garlic & herb mix. Do not burn garlic! Sauté’ additional minute Add flour & mix thoroughly Add remaining ingredients Return mixture to a slight boil for about one minute Reduce heat to simmer – About 30 minutes Remove bay leaf before serving To Serve:Place toasted bread in bottom of individual large, shallow bowls Add soup & sprinkle with grated parmesan cheese Serve with fresh spinach salad, assorted cheese platter & red wine –Yummy for your tummy!
For information on private tastings or special events, drop us a line. We'll get right back to you.
14490 San Miguel Rd., Atascadero, CA 93422, us
Monday - Wednesday: Closed
Thursday- Friday: 1:15-5:00
Saturday -1:15 -5:00