Page 93 - SLO Visitors Guide Summer/Fall 2020
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 Wine Tasting
Bovino Vineyards celebrates one year anniversary
“I wasn’t sure what to expect
when we opened the tasting room last year,” said Dan Souza, owner
of Bovino Vineyards. “We are filled with gratitude for all our loyal customers and club members who have continued to support us even through the COVID19 restrictions.”
Now ready to move forward
to grow the business, Bovino Vineyards has announced that two new executive positions have been filled through staff promotions. “I am proud of the team we have and was delighted to be able to promote from within as we prepare to grow our hospitality business.”
Winemaker Steve Anglim
was recently promoted to general manager and continues to function as winemaker for the estate-grown ‘Joludi’ and ‘gen·er·os·i·ty’ brands sold direct to consumer, as well
as the bulk wine program. His background in winery operations, business management and finance made him the ideal choice to help
The view from the outdoor deck at Bovino Vineyards.
accommodate guests for onsite din- ing, Bovino Vineyards had record food sales during the stay in place orders. Her hard work, dedication, positive attitude, and 18 years of foodservice experience led to her promotion as executive chef.
Bovino Vineyards reopened their doors for onsite dining May 22, after the stage 2 guidelines of reopening businesses. They offer
sit down meals, served with wine, from a menu that changes weekly with options for guests to sit on
the spacious deck, with peaceful vineyard views. Social distancing has been implemented and all staff is trained to provide safe service in a sanitized environment. Reserva- tions are required to dine at Bovino Vineyards Friday-Saturday noon-6 p.m. and Sunday noon- 3 p.m.
Bovino Vineyards is located at 5685 El Pomar Dr, Templeton, CA. For reservations call (805) 238-2007. For more information visit bovino-
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elevate the business to the next level.
“I see nothing but potential for Bovino,” says Anglim. “We have everything it takes: a dedicated team, a beautiful property, estate vineyards, a state-of-the-art winery, and a well-situated hospitality cen- ter including a commercial kitchen. We have already experienced a warm reaction to our food service, and it was our Food-to-go that helped us keep our doors open and
our staff working throughout the stay in place COVID19 orders. As restrictions lift, we plan to increase our food and event offerings to enable more people to experience the beauty of the property while enjoying our estate-grown wine with food.”
Danielle Danekas pivoted food service from a sit-down tapas- style menu to simple California fare packaged as take-out meals. Although the café was unable to

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