Auburn Magazine

NEW CHEF, NEW MENU
We re-visit Tap & Vine
hen we originally did the story on Tap and
Vine in Auburn California it was on their
opening night. I decided to come back for
a visit and see what is new since I had heard there was a
new chef and menu.
“My approach to this menu is that good food starts with
good ingredients first and foremost. My style has always
been taking rustic old world preparations and trying to
add something new or modern and put my personal stamp
on the dishes.” explains Chef Thompson
The pricing seems to be on the same plane as owner
Addison Brown hoped to keep it. With large portions and
good quality I can see why this restaurant is still going
strong even in the slow months.
The three main dishes, pictured above, where very good.
Duck Breast with a Pumpkin Mole sauce, Koji aged Short
Ribs, nad a Maple Glazed Fried Chicken.
“Koji is a new ingredient in my arsenal and it’s a lot of
fun playing with it to find new ways to use proteins and
vegetables but I’d say my favorite ingredient overall is
seafood. So many different types of fish and sea creatures
I find a ton of inspiration in. “ explains Chef Thompson
With locally sourced ingredients from farms like Hillview
Farms in Auburn they do their best to support local first.
There are 12 beers on tap featuring some local breweries
as well as some of Addison’s favorites. They specialize in
Craft Cocktails that change often to keep it fresh and
creative.
“Thank you Auburn for the support and positive feedback
We pushed the edge to offer Auburn something different
and we are grateful for the community support.” says
Addison
If you haven’t yet tried Tap and Vine in Auburn it is worth
a trip. They did a beautiful job on the remodel of the space