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.

The post New Los Olivos market and deli is a family affair appeared first on Santa Ynez Valley Star.

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.

The post Farm Stand: A freshly farmed Thanksgiving appeared first on Santa Ynez Valley Star.

Andrew Murray, who has been making wine in Santa Barbara County for over three decades under his eponymous wine project, Andrew Murray Vineyards, has acquired Qupe, a historically significant brand known for its cool-climate Syrah and Chardonnay. 

Qupe will join an impressive and diverse range of wines, including the Rhône-inspired Andrew Murray Vineyards and Bordeaux-inspired E11even Wines by Andrew Murray. All of Murray’s projects share a common theme: They draw fruit from the breezy, cool climate East-West valleys along California’s Central Coast, including Santa Maria Valley, Los Alamos Valley, Sta. Rita Hills, Santa Ynez Valley, Arroyo Grande Valley, and Edna Valley. Murray, a cool-climate Syrah enthusiast, believes that all great wine is made in the vineyard, especially in coastal regions.

When pioneering winemaker Bob Lindquist founded Qupe in 1982, in the Santa Maria Valley AVA of Santa Barbara County, he was still working at Zaca Mesa Winery, just down the road on the Foxen Canyon Wine Trail. In the years that followed, Lindquist transformed Qupe into a national leader in producing restrained, beautiful, and long-lived cool-climate Syrah and Chardonnay.

Murray believes the brand has finally found its rightful home. 

“I just tasted through the Qupe Syrahs in barrel, and they’re so fresh, balanced, and a touch more concentrated,” he said.”Qupe has resonated with consumers on a national level for decades. I used to be haunted by their success because they would often out-perform us in the market. So, to say it’s an honor to now own Qupe, a legacy brand, is the understatement of all understatements. We’re confident we can carry Qupe’s reputation for balanced, delicious wines into the future,while adding our own creative expression to this inimitable wine brand.”

Murray’s own career trajectory has been equally impressive. Shortly after founding his wine brand in 1990, his wines became darlings of the critics, with Murray even appearing on the cover of Food & Wine Magazine. From there, the Andrew Murray collection of wines grew in prominence both culturally and critically. Notably, Jeb Dunnuck selected Murray’s Watch Hill Syrah as one of his Top 100 wines of 2023, while Antonio Galloni of Vinous said in his Santa Barbara report earlier this year, “These new releases from Andrew Murray are among the most impressive I tasted for this report. The 2022 Syrahs … are especially brilliant. I was struck by the deep personality and site character of these wines. As good or great as the top selections are, the Tous les Jours Syrah is one of the great values in wine.” 

Early in his career, storied wine critic Robert Parker praised Murray in The Wine Advocate, writing, “Andrew Murray Vineyards is one of the shining stars in the Santa Barbara firmament. Extremely low yields … and a dedication to hillside vineyards, ripe fruit, and non-interventionist winemaking have propelled this estate to the top echelon of the Rhone Ranger hierarchy. Production is small, … but these wines are well worth seeking out.”

Murray intends to preserve the core sensibilities of Qupe: site-driven wines of balance, made thoughtfully with minimal intervention, and always with the customer in mind. “I am inspired by vintage variation and wines of terroir, as Bob was. But, just like him, I’m also very aware of the customer’s need for consistency and quality,” he said. “Qupe has always been a brand one can rely on for wines of pleasurable restraint, and I don’t intend on changing that.”

Chad Melville, of Melville in Sta. Rita Hills, a leading producer in Santa Barbara County, considers Murray’s acquisition a boon for California wines. 

“Andrew’s a methodical guy; he thinks a lot before he makes a move, and when he does, it’s considered and successful,” Melville said. “Andrew and I both have such admiration for Bob Lindquist and his legacy surrounding Syrah. I remember when Andrew got into the business back in the ’90s and the foresight he had about California Rhones. Now he owns Qupe, one of the most iconic Rhone brands in the country. I’m so proud of him for acquiring a brand he’s loved from afar for so long. It’s definitely in the right hands.” 

Murray took ownership of Qupe on Oct. 2 and has already secured much of the same fruit sources for 2024 and beyond, while also scheduling his first Qupe bottling in early November. “We’re bringing it back home, just a stone’s throw from where Bob conceived and crafted his first vintage of Qupe over 40 years ago. I am deeply moved and excited about the future of Qupe.”

Pronounced Kyoo-pay, Qupe is the Chumash word for the poppy, the official flower of California, and produces 20,000 cases a year. The brand’s portfolio focuses primarily on Syrah and Chardonnay and is distributed nationally. Historically, Qupe has had a strong presence both on- and off-premises, performing well with consumers who enjoy wines made to accompany a meal. With Qupe’s continued relevance and ubiquity, Murray plans to explore new markets across the nation.

To learn more about Andrew Murray Vineyards and Qupe, please visit andrewmurrayvineyards.com/qupe.

Feature image: Los Olivos winemaker Andrew Murray, seen here picking grapes on his vineyard, has acquired the historically significant wine brand Qupe. Photo by Craft & Cluster.

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Alisal Ranch, the 10,500-acre luxury dude ranch in Solvang, is excited to welcome a new lineup of culinary talent for its beloved California Ranch Cookout series, now in its fourth year, which is scheduled to take place throughout the summer from June 8 through Aug. 24.

The series welcomes several notable, award-winning chefs from around the country to the ranch, who will each use their own unique cooking styles to perform a live demonstration and prepare a feast of barbecued meats, grilled sides, seafood, roasted veggie dishes, specialty desserts, signature cocktails, and more. The al fresco cookouts, available to both guests and Alisal Ranch members, feature live music and sweeping views of the beautiful rolling hills of the Santa Ynez Valley.

The current lineup includes the following guest chefs: 

June 8: Chef Brad Matthews — Born in Ithaca and raised in Watkins Glen, New York, Brad Matthews’s earliest memories of hyper-local cuisine spring from a childhood of hunting and fishing along the Finger Lakes. By the age of 14, he was already working in small, family-run restaurants with an emphasis on from-scratch seasonal cooking. In 2009, he headed west to Los Angeles, working as the sous chef — and eventually executive sous — at Bar Pintxo. Matthews currently serves as the executive chef at Bar Le Côte in Los Olivos, where he enjoys developing creative seafood dishes, among a team of talented cooks who share his passion for coastal cooking.

June 22: Chef Jeremy Tummel — Chef Jeremy Tummel leads the culinary team at La Paloma, a restaurant that focuses on the traditions of Santa Maria and influences from Baja Mexico. Tummel’s experience draws from his time at Wine Cask, Bacara Resort & Spa, Pebble Beach Company, The Rosewood Miramar Beach, Santa Barbara City College Culinary Academy, and The Bear and Star in Los Olivos. A third-generation Santa Barbara native and part Chumash Indian, Tummel’s love for Santa Barbara runs deep in his DNA.

July 13: Chef Nik Ramirez — Born in Maui, Nik Ramirez had a passion for cooking from a young age. After starting his culinary career at Santa Barbara’s iconic Wine Cask in 2008, Ramirez continued to hone his skills, cooking, and staging at 108 in Copenhagen, Gaggan in Bangkok, and a seasonal izakaya restaurant in Japan’s remote Iya Valley. In 2019, Ramirez decided to move closer to family and accepted a position at Acme Hospitality in Santa Barbara. In 2022, Ramirez and his wife Ashley began a series of weekly Na Na Thai pop-ups at Companion’s Bar Le Côte in Los Olivos, and a year later in June 2023, they opened Na Na Thai’s brick-and-mortar in Buellton, serving authentic Thai street food classics in a lively setting.

July 27: Chef Claudette Zepeda — Claudette Zepeda is an award-winning, San Diego-based celebrity chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. A celebrated culinary anthropologist, Zepeda draws upon more than 20 years of experience working in restaurant kitchens, as well as her extensive travels around the world and throughout Mexico that inform her vast knowledge of indigenous ingredients and cross-cultural expressions of cuisine. Zepeda’s multi-faceted expertise is showcased in her role overseeing the creative vision as founder of Chispa Hospitality, which started in the Spring 2022, including food concepts in Australia and Mexico. VAGA restaurant in San Diego’s North County is where she authors a love letter to her hometown with a menu that celebrates local flavors and immigrant influences.

Aug. 10: Chef Marcel Vigneron — Esteemed celebrity chef Marcel Vigneron has dedicated his life to gastronomy and exploring his culinary abilities. Throughout his career, he has continued to pursue the progression of gastronomy, and at the age of 25 he gained national notoriety in season two of Bravo’s hit reality series, “Top Chef” where he made it to the finals finishing as runner-up. He has worked all over the globe with world-renowned chefs, including Joël Robuchon (named “Chef of the Century” by the Gault Millau) and Michael Mina (awarded “Best Chef of 2002” by the James Beard Foundation during the time of Vigneron’s employment). He currently resides in Malibu and was recently appointed as executive chef of The Aster, a first-of-its-kind members’ club and hotel in the heart of Hollywood that is home to Lemon Grove, a featured restaurant open to the public that features fresh California fare with a menu that will pay homage to the agricultural traditions of the City of Angels.

August 24: Chef Brian Redzikowski — Chef Brian Redzikowski attended The Culinary Institute of America for a two-year program in culinary arts. Before graduating from college with high honors, he was recognized as an “Outstanding Student” by Wine Spectator and was awarded a full scholarship. During his schooling, he completed an externship at New York City’s acclaimed Le Cirque 2000. After graduation, Redzikowski moved to Aspen Colorado, and worked as Chef de Cuisine of Nobu Matsuhisa Aspen. After three years at Nobu, he moved to Las Vegas to accept a sous chef position at Joel Robuchon at the Mansion. Today, Redzikowski leads menu development for all nine of SDCM’s creative concepts, and he currently serves as executive chef at Kettner Exchange, which was selected to be included in the Michelin Guide’s prestigious Bib Gourmand list, an honor that it has maintained through 2024. During Redzikowski’s career, he has had the opportunity to compete in Iron Chef America and he was also awarded as Rising Chef in the Los Angeles California area.

For more information about the 2024 California Ranch Cookout Series or to make a reservation, visit AlisalRanch.com or call (800) 425-4725.

Feature Image provided by Alisal Ranch

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America’s Best Wine Festival, The Garagiste Wine Festival, returned to Solvang on Feb. 10 and 11, offering rare access to over 30 of the most exciting small-production winemakers from the Santa Barbara County area. Tickets are now on sale at my805tix.com/e/garagiste-solvang-2023. Following on the heels of another sold-out year of events, the festival also announced its lineup for 2023, which includes Sonoma, Los Angeles and Paso Robles.

Hosted in Solvang, named one of America’s 10 Best Small Historic Towns, for the ninth time, “Southern Exposure” will be held at the Veterans Memorial Hall on Mission Drive. 

“This charming town has a special place in our hearts, not least because it is at the center of some of the best winemaking in the world, but also because it is a beautiful and walkable place to spend a weekend — all while tasting over 150 ultra-premium, hand-crafted small-lot production wines, and meeting their winemakers, under one roof,” said Doug Minnick, Garagiste Festival co-founder.

The event includes Garagiste’s Friday night signature “Rare & Reserve” tasting with a traditional Santa Maria-style barbecue dinner buffet on Feb. 10 and the Grand Tasting on Saturday February 11th, which includes a Silent Auction filled with first-rate wine packages that benefit The Garagiste Festival Scholarship Fund at Cal Poly San Luis Obispo. Weekend Pass holders have entry into both events, along with lunch and a special Valentine’s Day treat. 

Sunday, Feb. 12 is the popular Garagiste Passport Day, during which several participating wineries — including some “Garagiste Graduate” wineries who have poured with Garagiste in past, but have grown larger in over the years — will be offering special treats and discounts for Garagiste Festival attendees.

“We love our Solvang event,” continued Minnick. “The Vets Hall is right in the heart of the village and makes for a fantastic casual weekend of walking the town, seeing the sights, and enjoying the many restaurants, shops, and all that Solvang has to offer. It’s a great way to get a jump on celebrating with your Valentine. And Sunday’s Passport Day is a perfect excuse to take an extra day and night in town. Call in sick if you have to — we always do!”

“Southern Exposure” starts the 2023 Garagiste Festival season, which will bring hundreds of new wine discoveries from across California to wine lovers in Solvang, Paso Robles, Sonoma and Los Angeles. 

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. 

The 30+ winemakers scheduled to pour at the Garagiste Festival Southern Exposure include (new wineries marked with an asterisk):

Camin’s 2 Dream, Costa Vinedo*, Cypher Winery, Diablo Paso, Dusty Nabor Wines, Entourage Wines, Fuil Wines*, Greyscale Wines, Hayseed and Housdon, Herrmann York Wine*, Imagine Wines, Kendric Vineyards, Kimsey Vineyard, Lepiane Wines, LePoidevin Cellars, Lions Peak Winery, MCV Wines, Montagne Russe, Montemar Winery, Pine Mountain Vineyards, RF Fine Wines, Seven Oxen Estate, Silver Wines, Steinbeck Vineyards, Sycamore Ranch, Tercero Wines, Tomi Cellars, Trixon Wine Company.*

For more information and full Garagiste Festival: Southern Exposure schedule details, go to: http://www.garagistefestival.com

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Staff Report

A barbecue fundraiser has been scheduled for three families left homeless by a fire at Rancho Alamo Mobile Home Park in Los Alamos.

The fire broke out on Thursday, July 21, around 12:50 p.m. Two homes were completely destroyed and the third sustained 50 percent damage, making it unlivable. All the occupants were able to evacuate safely. 

A barbecue fundraiser featuring pork tacos, hamburgers and hot dogs will be held for all three families from 5 to 7 p.m. Sunday, July 31, at the Los Alamos Men’s Club, 429 Leslie St., in Los Alamos. Dinner is $20 for adults and $12 for children. All are welcome to attend.

To purchase tickets online, visit https://www.eventbrite.com/e/391221452897 or email ticketsforlosalamosfire22@gmail.com

Anyone wishing to donate money to help these families rebuild their lives can go to their Go Fund Me pages listed below.

Fundraiser for Kim #1 and #2: https://www.gofundme.com/f/f22dv-lost-everything-to-a-house-fire?utm_campaign=p_cf%20share-flow-1&utm_medium=copy_link&utm_source=customer

https://www.gofundme.com/f/home-of-30-plus-years-destoryed-in-house-fire?utm_campaign=p_lico+share-sheet&utm_medium=copy_link&utm_source=customer

Fundraiser for Kris: 

https://www.gofundme.com/f/my-families-new-trailer-fund?utm_campaign=p_cp+share-sheet&utm_medium=copy_link_all&utm_source=customer

Fundraiser for Laura: https://www.gofundme.com/f/ubwznt-lost-everything-due-to-house-fire?member=20825887&utm_campaign=p_cp%20share-sheet&utm_medium=copy_link_all&utm_source=customer

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