The Cellar Wine Bar adds full menuBy: Margaret Snider, Folsom Lake Entertainer
Jeff Rempfer, owner of The Cellar Wine Bar, has been busy with The Cellar now serving a full dinner menu and bottomless Mimosa Sunday brunch.
When it first opened, The Cellar served wine and cheese, and then added paninis and small pizzas. People began to stay longer, and wanted to have food to supplement the wines they were tasting.
“Italian and French style food, tapa style plates, that’s something that the street doesn’t have,” Rempfer said. “I thought that would be a good fit for Sutter Street.”
For this purpose he brought in Chef Joe Kuka to create all the menu items.
“We try to keep all of our food items very light, very refreshing, nothing fried, very fresh and very healthy,” Rempfer said.
One recent dinner special was gazpacho soup – chilled heirloom tomato, cucumber and mint soup with avocado and prosciutto-wrapped melon.
“We do everything in small batches here,” Kuka said. “That way it’s always as fresh and local and seasonal as possible and that ensures that every customer is getting the highest quality of the ingredients.”
Sommelier Tripp Harrison, who frequents The Cellar, is happy with the change.
“I have eaten every item on the menu and have been a guinea pig, I think, for every one of them, as well,” Harrison said. “Chef Kuka just put out gazpacho this week and I have eaten gazpacho all over the country and in Europe. I’ve spent a large part of my career in Hawaii where there are beautiful vegetables that can be used and this is the best I’ve ever had.”
Harrison feels that The Cellar Wine Bar is an excellent place to go after work.
“One of the best things about a wine bar, is that you can talk to someone behind the bar,” Harrison said. “If you’re adventurous enough they can lead you in a way that you would have never thought to go, because not everybody spends half their day thinking about wine, sadly.”
Rempfer first became interested in wine when he had just turned 21 and traveled with a group to Amador County wine country for a wine tasting tour.
“I literally thought the difference between wine was red and white,” Rempfer said.
He said he asked more questions than he drank wine. After that, he continued taking wine tasting trips and learning all about the subject, and opened his business seven years ago.
Rempfer also continues his job of 21 years as a fireman for the Sacramento Fire Department.
Bottomless Mimosa Sunday Brunch Menu
Chicken and Waffles
Sweet bacon waffle with bourbon maple glaze, fried chicken, apple wood smoked bacon, Frank’s red hot sauce
Cinnamon French Toast
Sweet paradise cinnamon bread dipped in custard batter, maple syrup, lavender whipped cream, and fresh fruit
Steel Cut Oats
With maple syrup, fresh fruit and cream
Bacon & Chorizo Omelet
Two-egg omelet with spinach, apple wood smoked bacon, chorizo, mozzarella cheese, garlic aioli, fresh basil, and fingerling potato fries
Bacon & Sriracha Eggs Benedict
Apple wood smoked bacon, sautéed spinach, heirloom tomatoes, poached eggs, and Sriracha hollandaise, with fingerling potato fries
Wild sockeye salmon, apple wood smoked bacon, fresh arugula, heirloom tomatoes, Dijon aioli, and orange glaze, with fingerling potato fries
And, of course, with everything, a bottomless Mimosa
KNOW AND GO
What: The Cellar Wine Bar
Where: 727B Sutter Street, Folsom
Hours: 4-10 p.m., Tuesday-Thursday; 4 p.m.-midnight, Friday-Saturday; 9 a.m.-8 p.m., Sundays
Phone: (916) 293-9332