Pita Jungle launches Seasonal Crafts Menu June 19th

People want options for their diet and next weeks launch of their Seasonal Crafts Menu, Pita Jungle gives customers options. With 7 new dishes, 7 protein options and 3 sides guests will have plenty of options to mix and match with.

4 new drinks will also be available on their cocktail menu along with a new Vegan and Gluten-Free menu.

Veggie-Quinoa Stir Fry with Kimchi. All photos courtesy of Pita Jungle.

Seasonal Crafts Menu

Whether your diet allows you to eat all on the menu or you prefer Vegan or Gluten Free dishes all diets are accommodated.

  • Avocado Hummus Tostada: baked corn tortilla, avocado hummus, Tuscan kale and cabbage slaw, avocado, pickled onions, garlic, pico de gallo, jungle damage green sriracha and cumin-yogurt sauce
  • Barley & Beluga Lentil Fetoosh Bowl: toasted barley, beluga lentils, Tuscan kale, roma tomatoes, Persian cucumbers, red bell pepper, radish, red and green onions, garlic, fresh jalapeno, fresh mint, roasted pumpkin seeds, dried cranberries, pomegranate vinaigrette and pita chips
  • Veggie-Quinoa Stir Fry with Kimchi:  red quinoa, broccoli, carrots , mushrooms, baby spinach, red onions,  minced garlic and ginger, cage free egg, jungle damage green sriracha and kimchi
  • Crouching Kale & Hidden Berry Bowl: Tuscan kale, blueberry, pomegranate seeds, carrots, fresh jalapeno, white and red cabbage, red bell peppers, garlic, ginger, fresh mint, toasted almonds and Thai-tahini dressing
  • Avocado & Garbanzo Southwest Bowl: avocado, chickpeas, red quinoa, roma tomatoes, Persian cucumbers, celery, roasted jalapenos, organic blue corn chips, pickled onions, fresh mint and parsley, minced garlic, pumpkin seeds, cumin and herb-honey-apple-cider vinaigrette
  • Brownie Ice Cream Sandwich: gluten-free brownie, vanilla ice cream, strawberry and blueberry
  • Super Perfect Yogurt Delight: barley, pomegranate seeds, pistachio, blueberry, local AZ honey, Greek yogurt, cinnamon and rose-water

    Avocado Hummus Tostada

Sides and Protein Add-Ons

Add a protein or experience one of these new side dishes to satisfy your appetite.

Sides:

  • Lebanese Potato Salad (contains eggs)
  • Gingered Roasted Sweet Potatoes
  • Barley & Beluga Lentils

Protein Add-Ons:

  • Wood-Fired Norwegian Salmon
  • Grilled Marinated All-Natural Chicken Breast
  • Mediterranean Meatballs (grass-fed beef)
  • Taco Style Ground Beef (grass-fed)
  • Organic Baked Marinated Tofu
  • Cage-Free Skillet or Boiled Egg
  • Baked Falafel

To find a Pita Jungle location near go to http://www.pitajungle.com/

2010 Stolpman Estate Grown Syrah

Estate-Syrah
Founded in 1990 by Tom & Stolpman, Stolpman has in the past sold the majority of grapes to the likes of Ojai Vineyards & Sine Qua Non that is until 1997 when they started to bottle their own Syrah, Sangovese and Sauvignon Blanc. When Winemaker Sashi Moorman came on board in 2001 he worked to increase the quality of grapes grown and began experimenting with grapes like Grenache, Viognier and Chardonnay in the Ballard Canyon vineyards. Currently there are 152 acres under vine with the majority of them going into Stolpman wines.

The 2010 Syrah comes from grapes that were grown in a very tough year in the Santa Ynez Valley with a cool spring and summer and a late heat wave in September just before harvest.The result is one of Stolpman’s more accessible Syrahs they’ve produced over the years that is drinkable now or can get better in the next 10 years. With a splash of Viognier added this Cote-Rotie style wine produced 5,000 cases in 2010.

This deep colored wine offers a nice balance of fruit and tannins. Ripe red fruit along with nuances of chocolate, spice and oak give this wine a large mouth feel with a lingering finish on the tongue.This wine would pair well with roasted meats and vegetables along with grilled, smoky BBQ. This delicious wine retails for about $30. www.stolpmanvineyards.com

Fleming’s Steakhouse Pinot Noir Smackdown

I was recently invited to taste some of the Pinot Noirs put on the new Fleming’s 100 wines by the glass list. Having gone through my Pinot Noir phase before it’s popularity skyrocketed in 2004 with the release of the movie “Sideways” it takes a lot to impress me specifically a well-balanced Pinot that is not to oaky and toasty and more fruit driven.

With 8 wines tasted 7 were from California and Oregon and 1 was from New Zealand and here is what I thought of them….

2009 Garnet from Monterey County is made from all estate grown fruit near the Santa Lucia Highlands this wine was medium in body with a hint of spice, good fruit and dry. It finished smooth and had a bit of hazelnuts and cedar.

2010 A to Z Wineworks sources their fruit from at least 16 different Oregon vineyards. It had a nice nose of berries, made like most Oregon wines in a Burgundian style emphasizing toasty oak and minerals it was drier and powerful.

The 2009 Three Saints from Santa Maria Valley was a favorite. Made from all estate grown fruit from vineyards not far from the Pacific, that leads to cool ocean breezes and a longer growing season adding complex flavors. This wine was a was big, with hints of strawberries on the nose and on the palate along with wildflower aromas.

2009 MacMurray Ranch in the Sonoma Coast area was once owned by actor Fred Macmurray of TVs “My 3 Sons”. This wine is aged in both American and European oak and has a ruby color. With easy current and berry flavors this wine was well-balanced.

The 2009 Cambria “Julia’s Vineyard” from Santa Maria Valley is a Cab drinkers Pinot as it’s full-bodied with big oak and toast is very obvious. It’s aromas of cherries and berries give way to vanilla and cinnamon ion the palate along with some earthy flavors before its long finish.

2009 Migration is made by Duckhorn Vineyards and the fruit comes from the cool climate of Anderson Valley. It’s another big Pinot and is both spicy and fruity. The acidity makes for good food pairing along with a smoky finish and dry finish this would also make a cab drinker happy.

The 2010 Belle Glos “Meiomi” sources fruit from up and down the coast in all Monterey, Santa Barbara and Sonoma counties. Owned by Caymus Vineyards Wagner family, it’s made by 3rd generation winemaker and grandson of the founders Joe Wagner. This wine is medium in body, with a good fruit finish. It’s a good representation of the families traditional wine making along with 21st century innovation. Its long finish is worth savoring.

The 2010 Saint Clair “Vicar’s Choice” from Marlborough, New Zealand was the only imported Pinot and has a very old world nose and style. Known for their Sauvignon Blanc they are gaining a reputation for Pinot Noir as this wine has already garnered 2 Gold Medals. With well-balanced tannins and acidity it covers the palate with toasty oak and red cherries. A mellow finish offers up a hint of vanilla.

After tasting through these 8 Pinots I feel confident that each of their styles will pair well with any number of entrees that Fleming’s has to offer.