BBQ Bootcamp, California Ranch Cookouts will be held at Solvang resort

Alisal Ranch, the timeless, family-owned dude ranch nestled amid the golden hills of California’s Santa Ynez Valley, has announced its lineup of culinary events for 2025, beginning with the BBQ Bootcamp in May, and continuing with the summer lineup of California Ranch Cookouts.

To further elevate the culinary experience for guests, Alisal Ranch also announces a collaboration with Chef’s Roll, a culinary community consisting of Michelin-starred chefs to culinary students, mixologists, sommeliers, and hospitality industry professionals. Together, Alisal Ranch and Chef’s Roll have worked together to bring some of the most talented chefs in the industry to the ranch for this year’s events.

“Alisal Ranch is proud to continue to build upon the programs from past years and introduce a stellar lineup of top culinary talent to further bolster the already incredible experiences available to our guests,” said Alisal Ranch General Manager Kathleen Cochran. “Alisal Ranch continues to be recognized as a place where guests can escape the everyday, connect with the stunning natural beauty of the ranch, and enjoy the many amenities the property offers. We’re thrilled to welcome such talented chefs to collaborate with our culinary team and provide guests with memorable dining experiences set right on our private ranch.”

Alisal Ranch’s commitment to providing guests with unparalleled experiences goes far beyond dining, food, and beverage–with a picturesque 10,500-acre property tucked in Solvang. Guests will experience world-class dining, stunning natural beauty of the property, and classic Western activities like horseback riding, fishing, hiking, and cheering for cowboys at the rodeo. While Alisal Ranch provides guests with a memorable experience any time of year, this season’s lineup of culinary events are sure to surprise and delight.

BBQ Bootcamp: May 4-6

Kicking off the 2025 culinary events season is BBQ Bootcamp, taking place May 4-6. The multi-day event provides the ultimate BBQ adventure, featuring a lineup of interactive programming from both visiting guest chef partners as well as the Alisal Ranch culinary team, headed up by Executive Chef Erik Sandven. Throughout the event, the talented team of chefs will lead participants through an intensive workshop on outdoor cooking.

Emceed by chef, entrepreneur, and tastemaker Valerie Gordon, guests can master grilling, smoking, and barbecuing through hands-on instruction, while using fresh and local ingredients to create mouthwatering dishes while honing their essential BBQ skills.

Staying true to Alisal Ranch’s commitment to a comprehensive ranch experience, the event also includes a breakfast horseback or haywagon ride, a special pop-up shop at the Alisal Ranch Mercantile, and a spice blending class on the Creekside Lawn. Sandven will provide a welcome demo, Valerie Gordon presents a breakfast demo following the morning hayride or horseback ride.

The culinary lineup of chefs, all contributing to demos detailing different barbecue skills and tactics, include Chefs Suzanne Goin, a James Beard-lauded chef, and food and travel writer, Paula Disbrowe; Aaron Franklin of New York Times bestselling author fame for his barbecue cookbook; Derek Wolf and Brad Prose, of FYR Grills, who will showcase a sizzling demo and dinner. In addition to the food demonstrations, the event includes a whiskey tasting courtesy of California-based guest vendors Rod and Hammer Spirits, and a spice blending class with Solvang Spice Merchants.

Rates for this two-night event for two adults start at $3,050 before taxes and ranch fees, inclusive of Western-themed accommodations, all meals–including special dinners with chefs–and a selection of alcoholic and non-alcoholic beverages at the property bars and restaurants. The adults-only package experience is inclusive of all demonstrations, as well as the complimentary spice blending, special event keepsakes and ranch activities. Learn more about the multi-day event and book here.

California Ranch Cookouts: May 31 to Aug. 23

Alisal Ranch’s BBQ Bootcamp is only just the start of a stellar lineup of culinary experiences throughout 2025. Starting in late May, the property will host five California Ranch Cookouts, each celebrating exceptional cuisine, great company and the rustic charm of the ranch. As an added value, the event serves guests with an exclusive chef’s special menu,showcased at the Grand BBQ. The 2025 summer lineup includes the following:

Chef Drew Deckman (May 31): Chef and co-owner of MICHELIN-starred restaurants in Baja, Mexico and San Diego.
Chefs Brian Malarkey + Carlos Anthony (June 21): Malarkey is known for having created more than 15 wildly successful restaurant concepts and also appears as a regular judge on Food Network and Bravo television programming, and is accompanied by Anthony, executive chef of San Diego’s Herb & Wood.
Chef Javier Plascencia (July 19): Proudly representing his home of Baja California, Mexico, he continues to promote culinary creativity, inspiring students and readers to discover new food flavors and textures as a chef, teacher and author.
Chef Cat Cora (Aug. 16): A world-renowned chef, author, restaurateur, contributing editor, television host personality and the first-ever female Iron Chef.
Chef Maeve Schulz (Aug. 23) – An accomplished chef and television personality, best known for her victory on Season 2 of Food Network’s “Holiday Baking Champion”

Barbecue University®: Sept. 2-5

Rounding out the 2025 season of culinary experiences at the ranch, Barbecue University® returns in September. With the skills and guidance of award-winning BBQ Hall-of-Famer Steven Raichlen, an American culinary writer, TV host, and novelist, guests can take their barbecuing skills to the next level. This curated, multi-day premier school of the art of BBQ offers hands-on instruction from one of the world’s leading grilling experts.

For more details about the culinary experiences at Alisal Ranch, please visit the property’s website here or contact guest services at 800-425-4725.