Staff Report

The Santa Ynez Valley Grange, in partnership with Apples to Zucchini Cooking School, is excited to offer two series of cooking classes for both families and adults/teens: Family Cooking will be offered monthly on second Monday evenings starting July 14, from 5:30 to 7 p.m. Batch Cooking for adults and teens will be offered monthly on second Sunday afternoons from 2 to 3 p.m., starting July 13.

The classes, led by Chef Bethany Markee, will meet at the Santa Ynez Valley Grange Hall Kitchen at 2374 Alamo Pintado Ave. in Los Olivos.

The Family Cooking class brings the family together to learn side-by-side how to prepare delicious meals. Classes are tailored for children and teens with a family adult. Share your favorite food memories and traditions, build healthy relationships with food and cooking, and let the kids show off all their emerging kitchen skills! The class will meet to prepare a meal and eat it together! 

Recipes to be covered include scratch-made pizza and seasonal garden salad; macaroni and cheese and roasted vegetables; chicken or vegetable soup and freshly baked bread; tomato bisque and toasted cheese sandwiches; and French crepes with a variety of “add-ins.”

Batch Cooking is a class for adults as well as teens who are 14 or older. The group will work with seasonally available local produce, using simple and repeatable cooking techniques such as roasting, sautéing, pickling, making soups, salad dressings, and sauces. Students will get to take home all the food prepared in class.

Attendance is limited to 12 per class. Participants may register online at AtoZcookingschool.org.

To find out more about other SYV Grange programs and membership, please visit syvgrange.org or email President Carey McKinnon at syvgrange@gmail.com. To check out more cooking classes from Apples to Zucchini, visit them at AtoZcookingschool.org or email Markee at bethany@atozcookingschool.org. 

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Organized by Visit the Santa Ynez Valley and Sunset Magazine, the festival highlights each of the region’s six communities — Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez, and Solvang — with curated experiences that bring out the unique character of each. From communal dinners under the stars to outdoor adventures and one-of-a-kind wine tastings, more than a dozen main and ancillary events showcase what makes Santa Ynez Valley such a treasured culinary and wine destination. 

Each year of Taste of the Santa Ynez Valley is unique, too. On Saturday, Taste of the Santa Ynez Valley will host a dinner and grand tasting event in Solvang for the first time in the event’s history. Served on a grand, long communal table on Copenhagen Drive, each course of the exclusive, family-style dinner will be prepared by chefs from Peasants FEAST, Coast Range, First & Oak, and The Gathering Table.

Taste the Santa Ynez Valley will also take a deep dive into the region’s history and cultural heritage with the Chumash Museum and Cultural Center Dinner on Sunday. Set against the backdrop of the stunning, recently opened 14,000-square-foot museum, the Sunday evening dinner will feature cuisine from top Santa Ynez restaurants — including S.Y. Kitchen, Willows at Chumash Casino Resort, and Ellie’s Tap & Vine — and will be preceded by a welcome wine tasting and reception. 

The event promises an unforgettable way to connect with the food and wine of the region and the heritage of the Santa Ynez Chumash tribe.

“Taste of the Santa Ynez Valley brings people closer to the essence of what makes our region special,” said Shelby Sim, president/CEO of Visit the Santa Ynez Valley, which organizes the event. “It’s not just about world-class food and wine — though there’s plenty of that — it’s about the character of our towns, the warmth of our people, and the deep cultural history that runs through everything we do. With events like the Chumash Museum and Cultural Center Dinner, we’re able to share stories and flavors that reflect the heritage and culture that is at the heart of the Santa Ynez Valley experience.”

Taste of the Santa Ynez Valley begins with a day in Los Alamos, the region’s haven for foodies, on Thursday, Oct. 2. The festivities will culminate with the dinner at the Chumash Museum and Cultural Center on Sunday, Oct. 5. Along the way, attendees are invited to enjoy special communal and chef-driven dinners, wine tastings, vineyard experiences, zipline adventures, horseback riding, a ceramics class, and much more. 

All official Taste of the Santa Ynez Valley events are ticketed and must be purchased in advance, ranging in price from $35 for a walk and wine-tasting experience through the rolling Zaca Mesa Vineyard to $180 for the communal dinners in Los Alamos, Los Olivos, Solvang, and the Chumash Museum. Tickets can be purchased from the Taste of the Santa Ynez Valley website at eventsbyenfuego.ticketsauce.com/e/taste-of-the-santa-ynez-valley-25/tickets.

As with every year, 5% of all ticket sales for every Taste of the Santa Ynez Valley event will benefit local charities.

For more information on tickets and a full list of Taste of the Santa Ynez Valley events, dates, and times, visit TasteSYV.com.

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Williams, one of the members along with five others on the Butchers of America’s Team USA, returned from the World Butchers’ Challenge (the “Olympics of Meat”), which was held in Paris at the end of March, with two first-place medals. 

Butchers of America is a team of butchers that was assembled primarily to compete in the World Butcher Challenge (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. Eighteen countries participated in this year’s challenge.

“The hosting country, France, won all of the team categories,” Williams said. “We won best gourmet sausage and best beef sausage and tied for best chicken product and best lamb product. These categories are blind tastings, so the judges didn’t know which country made them. Winning in two sausage categories against countries that have been making sausages for 3,000 years was thrilling.”

Williams flew to Paris a few days before the event, which was fortuitous, as there were several incidents the team had to deal with before the competition started.

“My wife and some friends (the ‘rice guys’) flew out of LAX to Paris a few days before the event,” he said. “The three days before the competition were hectic. We had to shop for equipment, produce, and odds and ends we needed, so there was no time for sightseeing until after the competition.”

An unforeseen problem complicated things for the U.S. team.

“The day before the event, we found out that the supplies that the French were supposed to provide us weren’t on the truck, so we sent two team members scrambling around Paris to find what we needed while the rest of the team prepared everything else before the challenge began,” Williams said. “While the two team members were scrambling to get the supplies, the French informed us that they had found our provisions. Since we had already purchased all that was needed, we told them we didn’t need their supplies, and they were more than a little annoyed.”

The first day of the competition was focused on the “Young Butchers” challenge.

“We had two Americans in the ‘Young Butchers’ section of the competition, which was held on the first day, March 30,” Williams said. “I’m very proud of Sierra Jepsen and Cora Gains for the excellent job they did representing the United States.”

The following day was the “World Butchers’ Challenge.”
“Over 7,000 spectators attended the event, with more than 50 Americans in the stands cheering us on,” Williams said. “Each country was introduced, and the crowds went crazy. It was like being center stage at a major athletic or entertainment event. It was wild and noisy and exciting.”

Williams explained the format of the competition. “Every country had their own table, and we had three and a half hours to break down half a cow, half a pig, a whole lamb, and five chickens, and make sausages, and ground products, then display them in a visually artistic manner,” he said. “Every item had to be processed and displayed with a detailed recipe on how to cook it. 
“Every five minutes a new judge walked around checking for safety, sanitation, teamwork, proper use of the equipment, and our final display. It’s stressful being under the watchful eye of every judge, but when they change every five minutes, it’s a high-pressure environment.”

Because Williams is hard of hearing, he wore a state-of-the-art communication system that allowed him to hear his captain and focus on what he needed to do. 

“One point of interest was that the captain of our team furnished me with a special microphone that linked directly to my hearing aids, which was great,” he said. “I could just concentrate on what I was doing and not be distracted by the crowd.”

Soon enough, it was time for the teams to put their cuts on display.

“After processing all the meat, we set up our display table, and each of the judges made their final judgement on each table. At the end of the competition, each country picked their best product in each category, which was then given to a French chef with a detailed recipe to prepare and then judged for taste,” he explained. “We knew we had the possibility of winning the best chicken product, which was boneless stuffed chicken wings. We tied for our chicken and our lamb and received two trophies for the sausages and bragging rights.”

Williams said that most of the team members headed back to the U.S. right after the event, but he spent 10 days sightseeing in Paris with his wife and kids and his mother, Shirley. His mother and kids returned to the U.S. while he and his wife continued vacationing for five days in Spain and five days in Ireland.

“Being a part of the World Butchers’ Challenge was definitely one of the highlights of my life, and I can hang my hat on that,” said Williams. 

“I’m very proud of the Butchers of America’s Team USA, Etana Diaz, Nathan Bingham, Mitch Willis, Mark Madden, Ganny Johnson, Paul Carras, and Troy Morgan, for representing the United States and the craft of butchery,” said Williams. “I wouldn’t mind being a part of the World Butchers’ Challenge one more time. It was great!”

The award-winning sausages are available for purchase at Los Alamos Market in the meat department.

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Firestone Walker Brewing Company is giving beer lovers a new way to support wildfire relief efforts with the launch of We Love LA, a West Coast Pilsner brewed with a purpose. This crisp, refreshing beer is now available at Firestone Walker’s Venice Propagator location and will see a wider release across all Firestone Walker locations, including Buellton and Paso Robles, starting March 21.

Crafted with German lager yeast and dry-hopped with Citra, Strata, and Lorien, We Love LA offers a bright, fruit-forward aroma, subtle malt sweetness, and a clean, crisp finish. It is available in 4-packs of 16-ounce cans while supplies last.

The initiative began when wildfires devastated the Palisades and Eaton areas, prompting Common Space Brewery in Hawthorne to take action. Their call for support resonated across the brewing community, inspiring Firestone Walker and over 180 breweries nationwide to participate in the We Love LA movement. Together, they have raised more than$275,000 for the United Way of Greater Los Angeles’s Wildfire Response Fund.

“This is what breweries do—we bring people together,” said Hannah Barnett, Brand Director for Firestone Walker.“Seeing so many breweries unite for a cause bigger than beer reminds us why this industry is so special. We’re honored to stand alongside our peers to support those affected and help rebuild these communities.”

The We Love LA initiative shows Firestone Walker’s dedication to supporting local communities. With every can sold, beer lovers can take part in aiding wildfire recovery efforts, proving that sometimes, a simple act—like enjoying a great beer—can make a meaningful impact. For more information, visit FirestoneWalker.com.

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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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