Chef Alex Reyes is celebrating the one-year anniversary of the opening of his fusion restaurant, AR Restaurant & Catering, in the Buellton Town Plaza. He is also celebrating the 10th anniversary of his catering business AR Catering, which is located in Lompoc.

“I have always loved cooking, and eating as well,” he said, smiling. “I come from a large family — three brothers and three sisters — so my mother was always cooking. I learned from watching her from a distance, even hiding under the table to learn my mother’s cooking secrets. She would always shoo me out of the kitchen saying that she wanted me to be a lawyer or president of the United States, but my passion has always been cooking.

“She is very proud of me now, even though I’m not in the White House. Come to think of it, I should have named this restaurant The White House, but because my catering business is called AR Catering, I decided to call it AR Restaurant. I think I will name my next restaurant The White House,” he said humorously, with his mother in mind. 

Reyes said he started cooking on his own, working in the early 2000s at various restaurants in Santa Barbara. He attended Santa Barbara City College and enrolled in the school’s culinary arts program, but it didn’t offer him what he was looking for.

“By the time I enrolled, I had already three years of cooking experience. Educational experience is different from practical experience,” he said. “I wasn’t learning anything in the classes, so I didn’t finish. I continued to work in different kitchens, and when I thought I’d learned all I needed to know in that kitchen, I’d move on to the next — learning baking, pastries, salads, and steaks — and I developed my own style of cuisine. That’s when I felt I had the tools and the knowledge to venture out on my own. 

“So, I started a catering company. I began with a catering kitchen in Goleta and eventually moved to Lompoc. We’vebeen servicing customers from Carpinteria to Paso Robles and we have a contract with the Vandenberg Exchange where we go twice a week and we also service Space X employees. But I felt there was a missing piece in the catering business and I wanted to open a restaurant.”

After meeting a woman who owned her own restaurant, an opportunity arose for Reyes and he decided to take the plunge.  

“I wasn’t really looking for a space at that time, but I became friends with Francesca Agate, the owner of La Botte Bistro, who’d previously occupied this space,” he said. “She said she was looking to move back to Lompoc and that ‘I was her guy’ to take over the spot. We’ve become close friends and we’re like family now.”

Reyes’s vision was simple and heartfelt: to celebrate the Valley’s incredible bounty by crafting delicious, locally inspired dishes at a reasonable price.

“My goal in opening this restaurant was for it to be a place where locals could come and get a great meal and still have money left in their pocket,” he said. “It also offered me the opportunity of increasing my catering business by having a place for potential customers to come and sample my dishes.” 

Reyes said that he tries to use organic ingredients, locally sourced, including wines, which can also be paired with his dishes and beer. He also has vegetarian offerings.

“For my birthday, I was treated to a dinner at AR Restaurant & Catering in Buellton,” said Will Ambler, a Buellton resident. “My parents had heard good things from people who had eaten there, so we decided to give it a try. It is a cozy bistro with a friendly staff and an interesting menu. We ordered some wine and a starter to share, (pork belly with a spicey coleslaw). The presentation was great and the taste was even better. The main dish was equally visually appealing, and very tasty (Ahi and blackened salmon tacos). And the dessert did not disappoint (flowerless chocolate cake). 

“Since my dinner at AR Restaurant, I have told everyone, if they get the chance, ‘Go try it!’ The prices are reasonable and the food was great.” 

Reyes appreciates the support he gets from customers in Buellton.

“During the short time I’ve been here, the locals have been very welcoming and very loyal. Sometimes they just run in to pick up a meal to-go and some come in several times a week to eat,” he said. “We also partner with DoorDash for those who don’t want to venture out.

“Having been here for a year now, I can say that I am extremely happy I decided to open a restaurant in Buellton. The ultimate goal for any chef is to have your own restaurant and I am extremely happy to be here in this spot. I’m excited to spread the word and share my passion for cooking with the Valley.”

Catarina Agate, owner of Mama’s Café and La Botte restaurant in Lompoc, who dropped by to say hello, said Reyes’sdedication to his job, and his business, shows through.

“You must love what you are doing to have a successful restaurant and cater to the people with love,” she said. “And Alex loves what he does, and he is an unselfish worker.”

AR Restaurant & Catering is at 225 McMurray Road, Suite A, Buellton. Hours of operation are Tuesdays through Saturdays from 11 a.m. to 8 p.m., closed Sundays and Mondays. They offer a 15 percent discount, on Tuesdays only, to local residents. AR Restaurant & Catering will also be offering a Mother’s Day Dinner, a three-course meal paired with wine.

For more information, call (805) 697-7337 or visit arrestaurantandcatering.com

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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.

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The calendar circled back to a mid-March weekend for 2025, and in Buellton that means just one thing: the arrival of the city’s Wine & Chili Festival on Sunday, March 16.

The Buellton Chamber of Commerce and En Fuego Events was again able to put on the event, again at Flying Flags RV Resort, which gave the attendees the chance to sample various wines, chilis, and salsas, from vendors both local and out-of-town, and vote for their favorites.

And to add to the atmosphere, live music was provided by Jared Nels, Sound Investment, and DJ FIU, with a dance floor that was packed for most of the four-hour-plus event.

“We’ve been coming here for six or seven years, and it’s always a great time,” said Chris Lierman of Simi Valley, who was with a group of six enjoying the festivities. “With the wine, the food, and the music, it’s hard not to enjoy yourself.”

Lierman’s group was in the festive mood on the day before St. Patrick’s Day, decked out in all shades of green and outrageous hats. Another enjoying the festivities was Hector Snyder, banquet supervisor for the Flying Flags park, dressed in an inflatable leprechaun costume, while conversing with the food vendors.

“Things have been going really well here,” Snyder said. “The people running this event always make it fun and enjoyable.”

While the visitors lived it up on the resort grounds, the folks behind the tables and vendor areas were also happily meeting potential customers all over the area. Among those was the table for Firestone Walker Brewing Company, which finds itself and pretty much all Buellton happenings such as this.

Executive Chef Bryan Aceves, along with the establishment’s GM, Shelley McKinney, and employee Caitlin Jacksonwere handing out samples of their chili verde, and having high hopes for the voting results.

“When we first started this, we weren’t real successful, but then last year, we were ranked No. 1 by the judges and also won people’s choice for our salsa,” he said. “So this year, we’re really looking to do good.”

As it turned out, Firestone Walker was very successful in this year’s festival, winning People’s Choice for its chili verde, salsa, and brewery, and in judging a runner-up nod for the chili verde (see results of voting at the end of the story.

Another cook handing out chili samples was Gabe Solorio of Santa Maria, who was getting the word out on his Big Gabe’s brand of chili.

“It’s a family recipe and we’re trying to get it up and running as far as sales along with our salsa,” Solorio said as he manned his booth with his son Carsten. “And we’re lucky to be able to do this in the Wine & Chili Festival. They always do a great job with this event.”

Meanwhile, other vendors were all around with their products: Leander Coleman was aiming for dessert when the festival attendees were finished with tasting the chili. Coleman aimed for after that: The dessert and snack business, mainly cookies.

His business, Kies…LPM, stresses a brand of cookies that’s a manageable portion. The “Kies” is the last four letters of”cookies,” while “LPM” is an abbreviation for “Life’s Pleasures in Moderation,” according to Coleman.

“I’ve been getting this business going after I was sending my son, who was a scholarship player at the University of Washington, some cookies and his teammates loved them, so he started asking me when I was going to start selling them,” Coleman said. “So I’ve been doing this business now for three years, but I’ve been making cookies since I was 8.

“Famous Amos is no longer with us, and his company has been taken over by a Canadian company. So, I think I can become the new ‘Famous Amos.’”

Whether it’s vendors wanting to get the product in the marketplace or just wanting to interact with customers, or people just out for good weekend fun, the Wine & Chili Festival is a welcome event for Buellton and one that ushers in a new season, whether spring or the season in Santa Ynez Valley, or the ushering in the community events to come.

“It’s really fun,” said Sean McCotter of Goleta, who attended with his fiancé Rachel Palmer, his sister Carmen McCotter, and friend Chris Tonerdo. “They take a straightforward approach to have an enjoyable time.”

People’s Choice winners

Red chili – Flying Flags RV Resort

Chili Verde – Firestone Walker Brewing Co

Salsa – Firestone Walker Brewing Co

Red Wine – Sapien

White Wine – Brick Barn Winery

Alternative Alcohol – Rock 12 Distillery

Brewery – Firestone Walker Brewing Co

Booth Showmanship – Hoyt Family Vineyard

Judged winners

Chili Verde

Champion: Oak & Fire 

Runner Up: Firestone Walker Brewing Co

Honorable Mention: Savina’s Homemade Tamales

Salsa

Champion: Savina’s Homemade Tamales

Runner Up: 559 Honey Company

Honorable Mention: Santa Maria Tri Tip

Red Chili 

Champion: Oak & Fire

Runner Up: Flying Flags RV Resort

Honorable Mention: Lido’s

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Café Joy at PARc PLACE in Solvang is hosting an art exhibition by the Central Coast Art League (CCAL) featuring the art of an impressive group of women who meet once a week in Los Alamos under the guidance of renowned instructor Mary Kay West. The event will run from March 15 through April 15, with an opening reception from 3 to 6 p.m. Saturday, March 15, where attendees can meet the artists and view their work.

The CCAL has cultivated a community of talented artists passionate about classical realism and representational art. CCAL offers a unique atelier setting that honors the techniques of the old masters while embracing the innovations of modern technology in fine art. During the reception, visitors will have the opportunity to view a diverse range of artworks created by dedicated students, including Nicole Burnett, Diane Connors, Michelle Feldman, Sally Jones, Ruth Kelsey, Pamela Mack, Karen Tuttle, Sandy Wilson, and Rachelle Witt.

In a press release, it states that West, a native of Asheville, North Carolina, brings a wealth of experience to her teaching. With a background in psychology and yoga, she discovered her true calling as an artist in 2003. Since then, her work has garnered acclaim for its timeless quality and vibrant detail, earning her the designation of Associate Living Master by the Art Renewal Center. West’s paintings, particularly her sharp focus on still life and trompe l’oeil, can be found in prestigious galleries and museums across California and beyond.

“The venue complements the artistic vision of the CCAL,” said Georgina Gettman, a contemporary artist and owner of Café Joy and Sainte Maria boutique. “Café Joy is about the senses; it is a very artistic and creative environment. I like to share the space with local artists. I knew of West’s work, and I’ve also always admired the work of Rachelle Witt, one of the students in West’s group. So, I invited the group to do an exhibition in the café. The springtime sounded like a good time to do it with all the flowers in bloom, and I thought it would work out nicely. There will be over 40 still life oil paintings to view.”

Café Joy opened at Christmas and Gettman said, “It was a Christmas present to myself.” The café is a European-style coffee house that offers a variety of European-style coffee and pastries made by Chef Mauro Lozano from Madrid, Spain.

“We invite the community to join us in celebrating the creativity and dedication of these artists,” Gettman said. “The reception will feature Cafe Joy’s apothecary elixirs, cocktails, and decadent European desserts inspired by the classical paintings, and the chance to engage with the artists and learn more about their creative processes.”

For more information about the Central Coast Art League and upcoming events, please visit www.centralcoastartleague.com.

Café Joy is at 1623 Mission Drive, Ste H, Solvang. It is open daily from 7 a.m. to 6 p.m. For more information, call (505) 270-2332, visit shopsaintemarie@gmail.com or Instagram @shopsaintemarie.

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Wine lovers looking for vintages off the beaten path had plenty of small-production wines to sample in Solvang on Feb. 8, as the Veterans Memorial Hall hosted the 11th annual Garagiste Wine Festival: Southern Exposure.

The event had 31 wineries set up inside the building, all of which offer the best of limited-production wines on the Central Coast.

The Garagiste Festival premiered in Paso Robles in 2011 and is the only wine festival that exclusively features high-quality wines from commercial California “garagiste” winemakers. Unlike other festivals, the wines are poured by the winemakers/owners themselves, offering a rare opportunity to interact with the creative forces behind the wines, while making brand new wine discoveries. The festival expanded to the Santa Ynez Valley in 2013 to highlight the wines of Santa Barbara County and surrounding AVAs, as well as small production wineries from across California.

With that all set up at the Veterans Memorial Hall, wine connoisseurs got to get face-to-face with many small winemakers explaining their creations.

Like BeckersChild Wines, which has found popularity with its Black Widow vintage.

“We have experimented with many varietals, but this Black Widow is our most profitable right now,” said co-owner Greg Becker, who talked about his how he came up with his creation. “It came to the point I hit something that made it silky smooth; the material I use to make it almost has the texture of a Fruit Roll-Up”

Also on hand was Kristin Fione, founder of Adarato Wines. Fione along with many of the other vintners in the building, does her wine business as a side gig.

“I work in the entertainment business, so a small-production operation like this is perfect for me,” she said.

Growing up outside Philadelphia, Fione eventually made her way to California, and then developing a passion for winemaking. She appreciates the chance to come to events like these.

“It’s just a chance to try small wines, and compare the different tastes,” she said. “It’s an amazing source, and I get a great reception when I come out here. And I like to show everyone that Central Coast wines are the best.”

Another winemaker at the festival represents Solvang, as she just opened a tasting room in town. Anna Lancucki runs Final Girl Wines along with her husband Peter. Although she said she was inspired by the Meg Ryan rom-com “French Kiss” to become a winemaker, it’s the couples love of horror movies that brings the winery products their theme.

“We just love the horror movies, and in each one there’s always one girl remaining who fights the bad guy and survives, so we named the company ‘Final Girl,'” said Anna, who was wearing a T-shirt of the movie “Scream.” “It’s just our way to keep it fun; I like to take out the pretentiousness and make it less serious.”

That sense played out at the Final Girl table which included a skull candle and all sorts of other horror memorabilia.

Although, it was a wine festival, there were other kinds of vendors also, like Shaana Rahman, who was selling her Boccabella Olive Oil from her San Miguel farm.

“We visited San Miguel and saw the farm, and I decided we had to move there and buy the farm,” said Rahman, who owns the business with her husband Johnny Jantz. “Making the olive oil is a lot like winemaking. You’re taking things off the vine and making a delicious product out of it.”

Also, at the festival was Mira Honeycutt, the wine columnist from the Santa Ynez Valley Star’s sister publications in Paso Robles. Her and her husband Kirk Honeycutt have authored a book, “Sideways Uncorked,” about the making of the memorable movie that spotlighted the Valley’s wine scene.

Wineries participating in this year’s Garagiste Festival: Southern Exposure included Absolution Cellars, Adorato Wines, Beckerschild Wines, Bocce Ball Wines, Cote of Paint Wine, Decemil Estate Wines, Detente Wines, Diablo Paso, Dusty Nabor Wines, El Vinero Wines, End of the Day Wines, Etnyre Wines, Exprimere Wines, Final Girl Wines, Fuil Wines, Kaleidos Wines, Mastro Scheidt, MCV Wines, Montagne Russe, Pars Fortuna Wine, RF Fine Wines, Sapien Wines, Slouch Hat Wines, Stiekema Wine Co., Sycamore Ranch, Tabalipa Wine Co., Tomi Cellars, Trois Le Fou, Vigo Cellars, Winespread Panic Cellars, and Zanoli Wines.

The Solvang stop is the first for the Garagiste Festival in 2025. Organizers have scheduled events for April (in Sonoma), June (in Los Angeles), and November (in Paso Robles). For more information on the festival, and its 2025 schedule, go to garagistefestival.com.

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Los Alamos resident Ray Williams has been chosen as one of the participants of Butchers of America’s Team USA, joining with five other members to compete in the World Butcher Challenge (WBC) in France at the end of March. For those unfamiliar, the World Butchers Challenge is known to many as “The Olympics of Meat.”

Butchers of America is a team of butchers that was assembled primarily to compete in the WBC, which started approximately 20 years ago, between Australia and New Zealand. Over the years, the competition grew to incorporate teams from many other countries. This year’s challenge will be held in Paris and will have 18 countries participating.

“I became involved in the WBC in 2022 when the competition was held at the Golden 1 Center in Sacramento,” said Williams. “I reached out to the team, and they needed help. I assisted with a couple of practices, and I was the floor manager for the WBC.

“Having been given the opportunity to hang carcasses in an NBA arena was an opportunity of a lifetime. I thought I knew a lot about butchery, but with my experience in the ’22 event, I realized there are so many ways other countries do things that it was a great learning experience for me.” 

Williams began his long career in butchery at the age of 14 when he was invited to a local custom-exempt butchery in Lompoc with a bunch of other Future Farmers of America (FFA) kids to help process chickens for the Santa Barbara County Fair. 

“I was the only one who showed up,” he said. “I spent the weekend with the butcher, Steve Greco, and his family, and at the end he liked the way I worked and offered me a job.”

A custom-exempt butchery is an establishment where you take animals you’ve either raised or purchased to be slaughtered and processed.

“I worked for Steve every summer until I was 18, and then I worked for him full-time,” Williams said. “When I was 19, I started working at the Vandenberg Commissary and worked there for 12 years, ending up being the meat manager. From there I went to work at the Federal Correctional Complex in Lompoc. I was a cook foreman for two years and then moved on to be the vocational training instructor, teaching butchery to out-custody inmates, where I still work. I have been there for 10 years.”

Williams has considered the job very rewarding. 

“I consider this a dream job because I have the opportunity to teach inmates a skill they would not normally have the opportunity to acquire. It is a very fulfilling career,” he said. “In my classes I teach slaughter, carcass breakdown, retail cuts, sausages, and further processing like curing hams and bacon. It is the last meat program in the Bureau of Prisons.”

Because of his experience and the fact that a number of the participants in the 2022 challenge weren’t returning for this year’s competition, Williams decided to try out for the team.

“It was a nationwide tryout, and the winners were narrowed down to 40,” he said. “Initially I had to submit a video and a bio, and then there were additional videos and questions to be answered, and the number was whittled down to 10. The last 10 of us had to go to Sacramento and compete on stage in front of an audience at the Farm to Fork Festival. Historically, butchers don’t like to reveal their methodology in public. From those final 10 contestants, they chose five of us to be on Team USA to join the one remaining team member.” 

However, with that position earned comes the responsibility to raise money.

“The final team of six has to raise $10,000 each to cover costs. As the old saying goes, ‘The cutting is the easy part – the fundraising is the hard part,’” Williams said in jest. “The Los Alamos Men’s Club donated to my efforts for fundraising and I was able to reach my goal.

“Brad and Debra Vidro held a fundraiser at Maker’s Son in Los Alamos, and the community came out in full force to support my efforts. My mother, Shirley Williams, has also helped at every turn, along with my wife, Wendy, and our three children, Anna (age 17), Adam (age 16), and Miranda (age 12). And as co-owner of Whisky Bent BBQ, a catering service, I would like to thank the Rice guys for all their help fundraising. The entire community of Los Alamos has really backed me up, and I am most grateful for all their support.”

Butchers of America’s Team USA will be competing on March 30 and 31 with teams from Australia, Belgium, Brazil, Canada, France, Germany, Great Britain, Iceland, Italy, New Zealand, Romania, and Spain.

“It’s going to be pretty wild,” said Williams. “We have three hours and 30 minutes to break down half a cow, half a pig, a whole lamb, and five chickens. Every item is to be processed and displayed with a detailed recipe on how to cook it. The cuts you see in a grocery store are totally unlike what you will see in this competition because they are very innovative. The final display has to also include visually artistic features in the presentation, which you wouldn’t find in any grocery store.”

Williams said the competitors will be working in front of some watchful eyes.

“During the competition, judges walk around checking for safety, sanitation, teamwork, proper use of the equipment, and final display,” he continued. “The judges then pick one item of each protein from each country, which will be cooked according to the attached recipe by French chefs and ultimately judged.”

Williams said the winning team in the competition will get a trophy and bragging rights, but many more will gain benefits from the event.

“On April 1 everyone will attend a gala dinner put on by the WBC. All the meat from the competition is donated by WBC to be distributed to local food banks,” he said.

“Participating in this event is beyond my wildest dreams; being in Paris, butchering in front of a crowd, I know it will be an amazing experience, one to remember for a lifetime.”

Anyone wishing to donate to the Williams and the team can visit www.butchersofamerica.org to purchase merchandise and knives that are used exclusively in the competition. Just mention in the comments section, “Ray sent me.”

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What can be better than a good reason to visit the Santa Ynez Valley? Try two great reasons to visit in the new year. 

The popular Midweek Membership Club (Jan. 12 to April 30) presents a limited opportunity to take advantage of a once-a-year deal to stay at the region’s best hotels, wine country inns, and more. Santa Ynez Valley Restaurant Weeks(Jan. 19 to Feb. 1), presents a tantalizing exploration of the Valley’s culinary culture at a special price. Together, Midweek Membership Club and Santa Ynez Valley Restaurant Weeks give reason to celebrate the new year with an unforgettable trip to the heart of California’s Central Coast wine country. 

“Planning a New Year’s trip to the Santa Ynez Valley is the perfect way to cure the post-holiday doldrums,” says Shelby Sim, president and CEO of Visit the Santa Ynez Valley. “The Valley’s mild, sunny weather makes for a perfect winter escape all by itself. But the Midweek Membership Club and Santa Ynez Valley Restaurant Weeks — two special, once-a-year chances to experience our top dining, wine, and lodging options at affordable prices for nearly everyone — make a winter or early spring visit impossible to resist.”

The Midweek Membership Club

Weekend trips to the Santa Ynez Valley are heavenly. But a midweek visit to the Santa Ynez Valley is a truly special experience, with easy access to the region’s many wine, culinary, cultural, and outdoor experiences. The Midweek Membership Club makes a weekday trip all the sweeter. 

Beginning Dec. 20, anyone who books an eligible consecutive two-night, Sunday-Thursday Midweek Membership Club stay at a qualifying lodging property — from Jan. 12 through April 30 — receives a $100 voucher upon check-in at a participating hotel. The $100 can then be used for wine tastings, dining, shopping, activities, and other experiences during the trip. 

With only 100 Midweek Membership Club packages available, the popular promotion sells out quickly.

Here’s how the Midweek Membership Club works:

• Through April 30, or until all 100 Midweek Membership Club packages are sold, visitors must book at least one two-night consecutive stay, Sunday through Thursday between Jan. 12 and April 30. The stay must be bookeddirectly with one of the Santa Ynez Valley’s qualified lodging properties. Any booking made before the promotion start date or through a third party will not qualify.
• Once booked, forward the original confirmation email to info@visitsyv.com at least 48 hours before check-in. Late entries will not be accepted.
• Receive your $100 at check-in at your qualified hotel, and use your cash to pay for wine tastings, meals, shopping, activities, and more throughout the valley.
• Only one $100 promo may be redeemed per reservation.  

For more information, complete rules and regulations, and a complete list of qualified lodging properties, or to plan and book your Midweek Membership Club visit to the Santa Ynez Valley, visit visitsyv.com/midweek/. For questions about this offer, email info@visitsyv.com.

Santa Ynez Valley Restaurant Weeks

Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks has become a favorite tradition in the Valley. And why not? 

The Santa Ynez Valley’s reputation as a culinary-driven destination — with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts — is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’srestaurants offer the best of the region’s cuisine at an unbeatable price.

From Jan. 19 to Feb. 1, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases. 

Restaurant Weeks will offer a menu for every taste, from MICHELIN-starred Bell’s Los Alamos and MICHELIN-rated Coast Range to familiar wine-country favorites such as Los Olivos Wine Merchant & Café and Trattoria Grappolo. Try a hot new restaurant such as Na Na Thai, The Victor Restaurant and Bar, and Whiskey ’N Rye, or celebrate the triumphant return of a legendary culinary experience at the recently reopened The Gathering Table. Dine in the vineyards at Petros Winery and Restaurant and Vega Vineyard & Farm, or turn wine country into beer country at Firestone Walker Brewing Company. 

For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit www.DineSYV.com or follow Visit the Santa Ynez Valley on Instagram,Facebook, and Twitter.

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The other day a friend and I were making a list of things we like about autumn using two words, and there were many. They included pumpkin patches, falling leaves, autumn colors, “romantic” Tarantulas, roasted turkey, mulled cider, favorite stuffing, plump acorns, squash soup, pumpkin pie, Thanksgiving dinner, family gatherings, wild turkeys, World Series, and football games. It was a fun game and we had quite a list when we were done.

For this month’s recipes, I decided to research my reliable “The Pumpkin Cookbook,” compiled by Deedee Stovel, that “celebrates the versatility of pumpkin and other winter squash.” It is definitely my “go-to” cookbook for anything pumpkin. Since stuffing was on our list of things we like, let’s start with the following recipe, which you can stuff in the turkey or cook in a casserole. Either way, it will produce a memorable side dish.

Apple, Cranberry, and Pumpkin Stuffing 

Ingredients:

1 pound fresh pumpkin, seeds and fibers removed, cut into big chunks

Oil for brushing the pumpkin

1 package (16 ounces) stuffing mix

2 Granny Smith or other tart apples, cored and chopped (about 2 cups)

2 stalks celery, chopped (about 1 cup)

1 large onion, chopped (about 1 1/2 cups)

1 cup fresh cranberries

1 tablespoon crumbled dried sage

2 teaspoons salt

1 teaspoon dried thyme

Freshly ground black pepper

1 tablespoon unsalted butter

2 1/2 cups boiling water

Directions:

Heat oven to 400 degrees. Brush the pumpkin chunks with oil. Bake for 45 minutes or until the pumpkin is easily pierced with a fork. When the pumpkin is cool enough to handle, mash slightly and measure 2 cups. Store the rest in the refrigerator for up to a week or freeze for up to 3 months for later use. Reduce the oven temperature to 350 degrees. Grease a 2-quart casserole dish with butter, if preparing as a side. (You may need to do this, even if you’re stuffing a bird, to cook the extra.) Thoroughly combine the pumpkin, stuffing mix, apples, celery, onion, cranberries, sage, salt, thyme, and pepper to taste in a large bowl. Use your hands to distribute the seasonings and vegetables among the crumbs. Melt the butter in the boiling water and add to the dry mix. Thoroughly mix with your hands until the crumbs are moistened. Spoon the stuffing into the prepared casserole dish and bake for 45 minutes. Alternatively, stuff a 16-pound turkey and put the overflow in a small casserole dish. Roast the turkey according to our usual method, or follow a recipe. Serves 12

Now, who doesn’t like a chocolate chip cookie? Add pumpkin, and you’ll have a perfect autumn crisp.

Oatmeal-Pumpkin-Chocolate Chip Crisps

Ingredients:

1 cup brown sugar

3/4 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened

1/2 cup canned unsweetened pumpkin

2 eggs

1 teaspoon vanilla extract

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups rolled oats

1 1/2 cups semisweet chocolate chips

Directions:

Heat oven to 350 degrees. Line two baking sheets with parchment paper. Beat the sugars and butter together with a hand mixer until well blended and fluffy. Add pumpkin, eggs, and vanilla, and beat until smooth. Sift flour, baking powder, salt, and cinnamon into the mixture and continue beating at low speed until well blended. Stir in the oats and chocolate chips. Drop by tablespoons onto prepared baking sheets. Bake for 12 to 15 minutes or until lightly browned. Cool each baking sheet on a wire rack for a few minutes before removing cookies. Cool them completely on wire racks and store in airtight container. Makes 5 dozen

Enjoy the season. Cheers!

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A new market recently opened in Los Olivos — the Gandolfo Family Market and Deli. It is jointly owned by brothers Greg and Dave Gandolfo, whose father, Charles, has owned the property on Grand Avenue for over 50 years. During that time, he leased it out to a variety of people, as he had no interest in it other than being a landlord.

The previous lessee had a convenience store for 14 years, and during that time, the family had talked about starting a business as a family. So, when their lease ran out, the Gandolfos decided it was time to open up a family market, and they had a ready and willing family member to run the new business — Carly Gandolfo, the store manager, who is the daughter of Dave Gandolfo. She graduated from San Diego State University in 2022 with a degree in hospitality.

The Gandolfos were longtime residents of Santa Barbara, dating back generations, and of the Santa Ynez Valley.

At 84, Charles, the family’s patriarch, was born in Santa Barbara as were several generations before him. His ancestors were from Sestri Levante, (Genoa) Italy. He and his wife, Bea, have been married for 65 years and raised three sons, John, David, and Greg, in the Valley. Charles owned a construction company and built eight of the original wineries in the Valley, including Gainey and Roblar.
 
“My dad [Dave] was raised in the Valley, met my mom, Jayme, at Cal Poly, married and moved to Idaho, and started a dairy farm. So, I was born and raised in Idaho, but went to college in San Diego,” said Carly Gandolfo. “My parents still live in Idaho on their cattle ranch, but my dad visits the store every month to see how things are going.”

Carly is thrilled to be a resident of the Valley.

“Moving to California was always a dream of mine, having spent a month every summer visiting my grandparents here in the Valley,” she said. “I loved San Diego, but I never felt like it was home. The Valley feels like home because everything that I love about San Diego and Idaho, I found here in the Valley. It’s Western, it’s coastal, and it’s a small town; everything I love, plus my family is here.”

Carly has been in the area for a little more than a year.

“I moved to the Valley in July 2023 with my boyfriend, Carsen Gentes. He loves it here as well. He’s really into mountain biking, and this is the place for that sport,” she continued. “While waiting for the store to open I took the opportunity to work at the Carhartt Tasting Room and the Olive and Lavender Farm to familiarize myself with the town and its residents. I was fortunate to meet many of the locals, which was a nice way to get to know the community and for them to get to know me.”

The market property needed renovations that took nearly five months to accomplish, which included acquiring permits from the county.
 
“There was a lot of work to be done to get the store ready for opening,” explained Gandolfo. “So, my uncle Greg and his wife Sarah, both teachers at the Santa Ynez Valley High School, did a lot of the work restoring the premises. It took nearly five months to get the place in order, which included a new roof and, of course, acquiring permits for the building. We opened on May 28.”

“Our focus is on the deli, which provides sandwiches, salads, and charcuterie, but we also sell our deli meats by the pound,” she said. “Our specialty is tri-tip sandwiches, which people seem to love but are only available on Fridays and Saturdays. Tommy Palmer does the barbecuing, which he has done forever. Oscar Castillo is our chef and curates most of our menu. He is extremely conscious about what products go into our sandwiches.”

“We try to carry products that you can’t find everywhere. Our cheeses are from around the world, and our meats are from some of the top producers in the country — no additives, no preservatives — all extremely clean products. We also carry locally sourced fruits and vegetables and have a license to sell beer and wine, which you can enjoy on our outdoor patio.”

Running her fledgling business, Gandolfo keeps an ear out on public input to improve the market.

“I’m always listening to people to get their ideas about what we need for our store and the community as a whole,” she said. “A lot of the tasting rooms said they needed a quick bite for their customers, so we provide that.”

Gandolfo has plans for the future of the new market and a little Yuletide surprise.

“Eventually I would like to feature some boutique winemakers in the store and have them come in and pour on Saturdays,” she said. “I would also like to create a little winter wonderland theme on the property next to the market on the weekend of the Christmas Tree Lighting in Los Olivos, which is on Dec. 7, serving hot chocolate, a visit from Santa, something for the kids, and wines by the glass at the store for the adults.”

Gandolfo said she has had a great experience with her new undertaking.
 
“I love running the store,” said Gandolfo. “It has been challenging at times, but it’s great to be doing something for the community. We are looking to grow and plan on being a part of this community for a long time to come. We are very family-based, and we all work together to make this business a success.”

“My grandfather has always been the kindest, most generous, hard-working man and has one of the best reputations in the Valley, so I have a lot to live up to,” she said in closing.

The Gandolfo Family Market and Deli is open seven days a week from 9 a.m. to 6:30 p.m. Deli hours are Monday and Tuesday from 10:30 a.m. to 3 p.m.; and Wednesdays through Sundays from 10:30 a.m. to 4:30 p.m.
 
The market is at 2948 Grand Ave, Los Olivos. For more information, call (805) 697-7183 or visit them online at Gandolfo Family Market and Deli: gandolfofamilymarket.com.

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By BeeWench Farm

Many farmers are harvesting the last of the summer/fall crops and applying compost and cover crops to give their soil a health boost before it’s planted again next year. If you have a garden at home, planting a cover crop is a great way to get it ready for next year. Not only does it protect your soil from runoff, but you can boost the nutrients in your soil by planting a great diversity. Legumes, like clover or alfalfa, are very great at taking nitrogen from the air and putting it into the soil for future crops to use. If you don’t have a garden or space for a tree, you can always visit some wonderful farms this time of year. With Thanksgiving right around the corner, you might need some fun places to take family visiting.

If you need a super simple dish to share around the holidays, try either of the recipes. Pears are still delicious this time of year, but you can swap them out for apples in both recipes. Salad seems to be something no one seems to bring to potlucks, and they are super simple and popular. You can make this one after Thanksgiving to enjoy the turkey leftovers. It’s also great with chicken or without protein as a side dish. If you need a super easy and delicious dessert to share, the custard pie is so good. It takes about five minutes to prepare and will be gone just as fast.

If you want to make the best Thanksgiving meal, or bring a delicious dish to a celebration, check out the farmer’s market for the best ingredients. 

Seasonal fruits and vegetables for this month are: 

Fruits:

• Grapes
• Pears
• Pomegranates

Vegetables:

• Arugula
• Beets
• Broccoli 
• Cabbage
• Cauliflower
• Kale
• Lettuce
• Sweet potato
• Winter squash
• Brussels sprouts
• Peas
• Mushrooms
• Celery

Fall Chopped Salad

Salad Ingredients:

• About 2 cups of cooked turkey shredded
• 1 head romaine lettuce, (8 cups chopped) rinsed and dried
• 2 pears, cored and sliced
• 1 cup dried cranberries
• 1 cup pecans, lightly toasted on a dry skillet
• 1/2 cup goat cheese (4 oz), crumbled (Stepladder or Black Market Cheese Co.)

Balsamic Vinaigrette Ingredients:

• 3 Tbsp balsamic vinegar
• 1 Tbsp Dijon mustard
• 1 garlic clove, pressed or finely minced
• 1/2 cup extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a dry skillet, toast pecans over medium heat for 5 minutes, tossing frequently or until pecans are fragrant and lightly golden. Remove from heat and cool to room temperature.
2. In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled cheese, and turkey.
3. Combine dressing ingredients in a small mason jar. Cover with lid and shake vigorously to combine. If any separation occurs, shake again just before using. Drizzle balsamic vinaigrette over the salad, adding it to taste thentoss to combine.

Pear Custard Pie

Ingredients:

• 4 firm pears of any variety cored, peeled and thinly sliced
• 1/4 cup of unsalted butter melted
• 3 eggs
• 3/4 cup milk
• 1/4 teaspoon kosher salt
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour (can sub gluten free flour)
• 2 teaspoons pure vanilla extract
• Powdered sugar for garnish

Optional: sub vanilla extract with almond and add a pinch of cinnamon

Instructions:

1. Preheat the oven to 350 degrees. Coat a 9-inch round pan with cooking spray or butter.
2. Arrange the pear slices in the pan. They will rise to the top when it bakes.
3. Put the butter, eggs, milk, salt, granulated sugar, flour and vanilla into a blender. Blend until smooth.
4. Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

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