Ventura’s Leeward Winery recently underwent a major...

Ventura’s Leeward Winery recently underwent a major personnel change when winemaker Brooks Painter left to take a similar position at Stag’s Leap Wine Cellars in Napa.

Replacing Painter at Leeward is Eric Cinnamon, a 1994 graduate of UC Davis who most recently was on the production staff of the Napa Valley’s ZD Wines. The 24-year-old Cinnamon said he is excited about working at Leeward and, as might be expected, plans to add a signature touch or two to the Leeward product.

“We get the best grapes in California here because we’re not tied to just one winery. We get Chardonnay from Edna Valley, Merlot from Napa,” he said. “Basically, I’ll be trying to enhance the fruit of the Chardonnays. We’ll also use the French oak to subtly highlight the wines, give them a little flair and balance the fruit.”

If you’d like to check out the product, the winery is at 2784 Johnson Drive.

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More comings and going:

Neal Rosenthal, the executive chef at Mario’s Bistro in Oxnard since it opened a little more than a year ago, left the restaurant in May to take the head chef’s position at Emilio’s Trattoria in Santa Barbara.

Rosenthal’s spot at the bistro was filled by Gerry Shafer. Shafer tried to purchase the restaurant from owner Mario Comandatore, but negotiations fell through and last Sunday, Shafer moved on.

So who’s in charge of the kitchen? Ricky Olmos, second-in-command under both Rosenthal and Shafer.

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Giovanni’s Restaurant in Camarillo will host its monthly winemakers dinner Monday, featuring the work of the folks at St. Helena’s Beringer Vineyards.

The evening will begin with pre-meal glass of Beringer’s Meritage white. Dinner will open with prosciutto and melon served with a Chardonnay, followed by a Caesar salad and a private reserve Chardonnay.

Next will be a risotto with porcini mushrooms and asparagus in cream sauce, complimented by a Cabernet Sauvignon. The main course will be a braciola --veal stuffed with bell peppers and prosciutto--with whole-grain mustard sauce and black olives, served with a Meritage red. Dessert and coffee will round out the menu.

Cost is $45. For reservations, call 484-4376. Giovanni’s is at 5227 Mission Oaks Blvd.