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The Vineyard Restaurant Newsletter

June 2008

What’s New at the Vineyard

by Chris Mariscotti


With the help of noted, young chef Michael Shackelford, we have added some new items on our lunch menu. New items include Grilled Shrimp Pannini with Avocado and Chile Mayonnaise, Slow Roasted Tri Tip with Mango Avocado Salsa and Pinto Bean Chili and Mixed Grill Kabobs with Chicken, Beef, Sausage and Duck served with rice and Chimichuri Sauce.  Chef Mike also reworked some of our signature dishes such as the Cobb Salad and Crab Cakes. The new lunch menu and our dinner menu are available on our website

Some of these dishes will join our summer favorites, like Fresh Figs Wrapped with Panchetta and Angel Hair pasta with Tomatoes and Basil, when we begin our summer menu in early June. We’re just waiting for fig season to start.

Chef Mike Shackelford, originally from North Fork, is a graduate of the Culinary Institute of America.  His introduction to fine cooking came from The Elderberry House in Oakhurst.  He has worked in numerous restaurants in New Orleans and New York.  He is the chef and co-owner, with his brother Chris, of Trellio restaurant in Clovis.  I recommend you visit Trellio.  They have fine food and an impressive wine list.  Chef Mike and his brother will be producing Fig Feast 2008 (see below).  

Having mentioned the Elderberry House, I should mention that my friend James Overbaugh has left there to become the Executive Chef of the Peninsula Hotel in Beverly Hills.  We’ll miss him and Christina but wish them the best of luck in their new endeavor.

A Celebration of Wine


We’ll be there again, as we have been for 2 of the 27 years that CSUF has held this premier tasting in our area.  Join us there this Sunday, June 1.


Visit our website to make your lunch and dinner reservations online. You can also view menus, pictures and maps to the restaurant.


The Vineyard Restaurant was recently featured in the Northern California Golf Association’s quarterly magazine, NCGA Golf. The magazine is sent to 175,000 members in California. The story and pictures of the restaurant were included in a section on the golf courses of the San Joaquin Valley. We were also awarded the Beef Backer Award from the California Beef Association. The award is given to restaurants for outstanding support the California beef industry.


Three Slow Food events are planned for the summer.  The first will be The Organic Stone Fruit Jubilee, June 21st at the Mokichi Okada Association's ‘Oasis Garden’, at 5790 N. Indianola, Clovis, CA 93619 (near Wild Water Adventure).  The Jubilee will have fruit tastings, children’s gardening and discussions of stone fruit, right at the peak of the local fruit season.

This year the Fig Fest will be held on the grounds of CSUF.  It was moved because the event outgrew The Vineyard Farmers Market at Shaw and Blackstone.  The Fig Feast dinner that night will be held under the arbor of the Farmer’s Market. The last dinner there was amazing.  This year’s Feast, prepared by Chef Mike Shackelford will be just as impressive. You can read his suggested menu as well as buy tickets and find out about these events on the Slow Food Madera website

Old Glory


We will be closed July 4, 5, 6 and 7 for cleaning and repairs.  Fourth of July fireworks will be available at The Vineyard from the 1st to the 4th.  The Madera High Coyotes Girls’ Softball team will be selling fireworks in our parking lot.  They came within one run of the Valley Championship this year. Get your fireworks from them and support their championship run for next year.

As always we thank you for your business the past 30 years.

Chris Mariscotti


The Vineyard Restaurant is located on the northwest corner of Highway 99 and Highway 145 on the south end of Madera. Our address is 605 South I St. Madera, CA 93637 - Tel: 559-674-0923 (google earth: Lat: 36°57'14.57"N & Lon: 120° 3'28.48"W).

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