Not all of the nuggets discovered in the gold country are gold. Copperopolis is an historic mining town with a twist. Copper, not gold, was the ore that built the Southwest Calaveras County community. The copper industry is gone now but there are still discoveries for you at the Copper Grille at Saddle Creek Resort. Copper Grille has all of the elements: fabulous cuisine, a truly lovely building, a dining room with a magnificent view, and great service.

As you enter the building, you will be delighted by the grand style of the entrance foyer. Its high vaulted and beamed ceilings, twin stone fireplaces, comfortable seating and numerous bookcases stocked with classics of the past are reminiscent of a mountain lodge. As you proceed to the dining room, you are treated to an expansive view of the spectacular bright green hues of holes 9 and 10 of Saddle Creek Golf Course, separated by a placid lake. What a great place to enjoy a wonderful dinner!

Before we began our dinner, we made our way over to the bar where we were greeted by Ron “Azzo” Azzopardi. Azzo reminds us of the bartender portrayed in the sitcom “Cheers” and if he doesn’t know your name he soon will. He is fun to talk to, a accomplished bartender and in his spare time acts as Food & Beverage Manager for the resort.

After being introduced to our server, Sonya, we began our dining experience with an eclectic variety of first courses. Calamari fans will enjoy the Calamari “Fritto Misto” with key lime aioli ($8). These crispy small rings are lightly breaded, salted just right and have a wonderful texture-not overly chewy. This popular appetizer is sometimes ordered as a main course and has a generous portion.

The New England Style Clam Chowder ($6) was very creamy with potatoes and clams in every spoonful. It was creatively garnished with crispy potato curls. This large bowl of chowder was pure delight in every bite!

We popped the cork on a bottle of Dillian 2002 Shenandoah Valley Zinfandel. It proved to be a good choice, which we found complimentary to everything on the table.

Lobster Spring Rolls are another fine Copper Grille delicacy. It consists of fresh Lobster bits and array of vegetables in a crisp roll with an Asian dipping sauce to create a melody of flavors.

The Baby Spinach Salad ($8) was garnished with bacon, pears, balsamic red onions, Manchego cheese and those irresistible candied walnut halves all flavored with cider vinaigrette. We also sampled the Whole Leaf Hearts of Romaine Caesar Salad, which featured the romaine leaves laid lengthwise with plenty of Reggiano Parmesan croutons and grated cheese.

The word is definitely getting around about Copper Grille at Saddle Creek Resort as a destination dining spot. With the arrival of Executive Chef Richard Whipple (see Bio), who brings to the Copper Grille many years of wine country cuisine experience, business has grown by leaps and bounds. Chef Whipple strives for the best possible quality and his fare is the manifestation of this philosophy.

Copper Grille has a bar that features some 60 varieties of wines in a variety of price ranges. Their “40 under 40” section of the wine list is for those who would like a good bottle of wine at a moderate price. In addition to wine we also complimented are dinners with a bottle of the increasingly popular Voss sparkling water from Norway.

We are among those who appreciate excellently prepared lamb and the Roasted Niman Lamb Rack ($32) did not disappoint. It is served with Yukon Gold potato risotto, haricot verts and a grilled onion jus.

Duck is another one of our favorites and once again, the Roasted Maple Leaf Duck Breast ($22) filled the bill. Generous portions of duck breast sliced and attractively garnished with broccoli spears and fried carrot crispies. The sweet potato puree is an excellent complementary side dish.

Beef doesn’t get much better than the Oakwood Fired Filet Mignon ($25). A two-inch thick Pennsylvania Amish grain fed filet mignon flavored with a delightful Portabello Mushroom sauce and served on a bed of horseradish-mashed potatoes that have flavor not fire. Chef Whipple is a master at using spices to enhance rather than dominate flavor. Presentation was completed with tender asparagus spears. Each vegetable is cooked individually for each dish.

Our party also decided to partake in the unusual by ordering a daily special of Ostrich served on a bed of gratin potatoes, a side of green beans and garnished with potato crispies. We were glad that we tried this distinctive offering.

The Copper Grille’s dessert menu ($6-$7) lists a variety of special treats. Ciao Bella Gelatos and Sorbets, a seldom seen treat from the bay area, are available here. Gelato is creamier than sorbet and both are truly excellent. Mr. Whipple’s Hot Fudge Brownie Sundae is served in a large martini glass topped with an orchid, as were all the desserts we were served. This hot fudge sundae includes a large chocolate brownie that will please the chocolate aficionados. Butterscotch Pot De Crème with wafer cookies is a flavorful choice for those who prefer a lighter fare. Warm Croissant Bread Pudding with raisins and maple sauce is another of their delicious creations. Those who prefer fruit for dessert will enjoy the tremendous Fresh Seasonal Fruit Cobbler (blueberry during our visit) with vanilla bean whipped cream. For that crowning touch to your meal, they offer a variety of 10 dessert hot drinks such as espresso, cappuccino, and latte. They also offer a selection of ports and cognacs for those who are inclined to enjoy them at the end of their meal. We consider this among the finer restaurants we have reviewed and we deem it worth the drive to indulge in a prime culinary experience.

Copper Grille in the Lodge at Saddle Creek Resort is located at 1001 Saddle Creek Drive, Copperopolis. Breakfast, lunch and dinner is served seven days a week. We recommend that you try the very popular Wednesday Night Buffet Dinner reservations are recommended. Phone (209) 785-7400 or (800) 611-7722. Information and maps can be found at the Saddle Creek Resort website at www.saddlecreek.com.