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

The post Garagiste Wine Festival Returns to Santa Ynez Valley appeared first on Santa Ynez Valley Star.

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

The post Fundraiser For Victims of Los Alamos Fire Scheduled for Sunday, July 31 appeared first on Santa Ynez Valley Star.

By Laurie Jervis

Noozhawk Columnist

Kitá Wines, the label founded by the Santa Ynez Band of Chumash Indians and led by Chumash native and winemaker Tara Gomez, will sell off remaining case goods, close its Lompoc tasting room and halt production, the tribe announced last week.

Gomez, a native of Santa Maria and the daughter of Richard Gomez, a former vice chairman of the tribe, launched Kitá Wines in 2010 with just three tons of grapes.

When I last interviewed her in August 2019, Gomez noted that the label had grown to about 2,000 cases annually.

In 2021, Gomez earned several honors, among them “Winemaker of the Year” by VinePair, and was named as an advisor to the James Beard Foundation Legacy Network Foundation.

Gomez referred my questions about the label’s closure to Mike Traphagen, senior public relations manager for the tribe, who emailed back a statement from Kenneth Kahn, tribal chairman for the Santa Ynez Band of Chumash Indians:

“The tribe, with a focus on diversifying our investment portfolio, has made the business decision to leave the wine industry at this time. Tara Gomez successfully produced award-winning wines while telling the story of our tribe to a new audience. We thank Tara for the years of dedication and hard work she poured into Kitá Wines, and we congratulate her on cementing her legacy as a top-flight Native American woman winemaker. Thank you to all of you who enjoyed and supported Kitá Wines throughout the years.”

Traphagen also shared an email Gomez wrote to Kitá’s club members:

“It is with a heavy heart that I send you this email today to announce that the Santa Ynez Band of Chumash Indians has made the business decision to cease production of Kitá Wines, and we will be closing our facilities in April.”

The label’s tasting room and winery is located in the Sta. Rita Hills Wine Center in Lompoc.

“When we embarked on this journey in 2010, my mission from the very beginning was to approach these wines the same way I approach life: with a heart full of gratitude and a healthy appetite for adventure,” Gomez wrote. “Every step of the way I have been grateful for the opportunities provided by my tribe, through education and this incredible opportunity to tell the story of our ancestors through wine cultivated from our ancestral lands.”

In 2010, the Chumash purchased Camp 4 Vineyard, located on the western edge of Happy Canyon AVA, from the Fess Parker family. The 1,400-acre site, planted to 256 acres of vines, will not be affected by the tribe’s decision to close Kitá, Traphagen said.

In 2017, Gomez and her wife, Mireia Taribó, founded their own wine label, Camins 2 Dreams, and that winery and tasting room is also in Lompoc. The two produce syrah, gruner veltliner and rose from vineyards in the Sta. Rita Hills.

Laurie Jervis tweets at @lauriejervis and can be reached via winecountrywriter@gmail.com. The opinions expressed are her own.

The post Chumash tribe halting production of Kitá Wines appeared first on Santa Ynez Valley Star.

Dozens of local restaurants and tasting rooms are participating in Restaurant Weeks this year, Jan. 17-31. The event offers diners a three-course dinner for curated, chef-driven three-course prix fixe menus at price points of $30, $40 or $50, plus tax and gratuity.

For a complete of events in Restaurant Weeks, go to VisitSYV.com.

Buellton

Hitching Post II, 406 E. Highway 246, 805-688-0676, www.hitchingpost2.com

The Tavern at Zaca Creek, 1297 Jonata Park Road, Buellton, 805-688-2412

Los Alamos

Bell’s, 406 Bell St., Los Alamos, bellsrestaurant.com.

Full of Life Foods, 225 Bell St., Los Alamos, 805-344-4400

The Maker’s Son, 346 Bell St., Los Alamos, 805-344-1926

Norman at the Skyview Los Alamos, 9150 US-101, Los Alamos, 805-344-0080

Pico, 458 Bell St., Los Alamos, 805-344-1122

Plenty on Bell, 508 Bell St, Los Alamos, 805–344-3020, www.plentyonbell.com

Los Olivos

Bar Le Côte, 2375 Alamo Pintado Ave., Los Olivos

Petros Winery & Restaurant, 3360 Foxen Canyon Road, Los Olivos, 805-680-5417

Los Olivos Wine Merchant & Café, 2879 Grand Ave., Los Olivos, 805-688-7265

Santa Ynez

Ellie’s Tap & Vine, 3640 Sagunto St., Santa Ynez, 916-390-3595

Trattoria Grappolo, 3687 Sagunto St., 805-688-6899, www.trattoriagrappolo.com

Solvang

Cecco Ristorante, 475 1st St., 805-688-8880, www.ceccoristorante.com/

First & Oak, 409 1st St., 805-688-1703, www.firstandoak.com/

Leonardo’s Ristorante, 632 Alamo Pintado Road, 805-686-0846, www.leonardoscucine.com

Ramen Kotori, 1618 Copenhagen Drive, Solvang, 805-691-9672

River Grill at The Alisal, 150 Alisal Road, Solvang, 805-688-7784

Sear Steakhouse, 478 4th Pl, Solvang, 805-245-9564

Succulent Café Wine Charcuterie, 1555 Mission Drive, 805-691-9444, www.succulentcafe.com

WINERIES

Buellton

Brick Barn Wine Estate, 795 W. Highway 246, Buellton, 805-686-1208

Los Olivos

Bien Nacido & Solomon Hills Estates, 2963 Grand Ave., Los Olivos, 805-318-6640

Refugio Ranch Vineyards, 2990 Grand Ave., Los Olivos, 805-697-5289

Zaca Mesa Winery, 6905 Foxen Canyon Rd., Los Olivos, 805-688-9339

Santa Ynez

Gainey Vineyard, 3950 Highway 246, Santa Ynez, 805-688-0558

Kalyra Winery, 343 N. Refugio Road, #9302, Santa Ynez, 805-693-8864

Roblar, 3010 Roblar Ave., Santa Ynez, 805-686-2603

Solvang

Alma Rosa Winery, 1623 Mission Drive, Solvang, 805-691-9395

Arrowsmith’s, 1539 C Mission Drive, Solvang, 805-686-9126

Buttonwood Farm Winery, 1500 Alamo Pintado Road, Solvang, 805-688-3032

Crawford Family Wines, 1661 Mission Drive, Solvang, 805-698-3889

Dana V. Wines, 1588 Mission Drive, Suite B, Solvang, 805-688-3488

Luna Hart Wines, Ballard Canyon, Solvang, 610-880-6412

Piazza Family Wines, Ballard Canyon, Solvang, piazzafamilywines.com

Royal Oaks Winery, 1687 Mission Drive, Solvang, 805-693-1740

Other

Ampelos Cellars, 312 N. 9th St., Lompoc, 805-736-9957

Foxen Vineyard & Winery, 7600 Foxen Canyon Road, Santa Maria, 805-937-4251

For the latest updates on Santa Ynez Valley Restaurant Weeks, including participating restaurants and menus, due to COVID-19, restaurants and participating hours are subject to change, and the complete visit www.DineSYV.com or follow Visit the Santa Ynez Valley on Instagram, Facebook and Twitter.

Barely two hours from Los Angeles and a scenic four-hour drive from San Francisco, the Santa Ynez Valley is home to six distinct towns each with their own culture, vibe, and menu of experiences. Blanketed with fruitful farms and vineyards, the California Central Coast wine region’s temperate weather allows for year-round activities of all sorts, spread throughout the historical communities of Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez and Solvang. Destination dining and world-class wines await, accompanied by lodging at every level, all painted into atmospheric backdrops which colorfully mesh Old World and Old West. Visit more than 100 wineries, feast on chef-driven cuisine, and enjoy festive events and design details from Victorian-era to mid-century to modern Danish. For more information, including a listing of wedding venues, restaurants, wineries, tasting rooms, and events, go to VisitSYV.com.

The post Santa Ynez Valley Restaurant Weeks Participating Locations appeared first on Santa Ynez Valley Star.

Contributing Writer

This Spanish sauce is one of the most versatile on the planet, intensely savory, a little sweet with a hint of smokiness. It is classically paired as a sauce (or dip!) with grilled vegetables, meats or fish, but it’s also great over noodles or with rice dishes. It can be used as a fantastic spread on a sandwich or a burger. It also tastes wonderful on fried or poached eggs. I like to spread it on toast. These examples are only the start of its versatility, it is also endlessly customizable and everybody’s romesco is slightly different. Traditionalists claim that it has to contain tomato and be thickened with stale bread. I prefer mine with red bell peppers and with only almonds as a thickener. You can roast your garlic or leave it raw, you also could add cayenne to give it some kick. Think of this recipe as a starting point.

Ingredients

• 2/3 C almonds (roasted preferred)
• 1/3 C olive oil
• 12 oz jar of roasted peppers, drained
• 1 clove of garlic
• 1 tbsp red wine vinegar
• ½ tsp salt

Method

If roasting your own peppers, you will need 3 large peppers. Roast them directly on the flame of a gas cooktop (using metal tongs to turn frequently) or under the broiler inside the oven. They are done when completely blackened, soft and steaming. Place them in a container and cover, once cooled you will be able to wipe away the scorched skin with a damp towel or a butter knife under running water. If you have raw almonds, roast them over medium heat in a dry pan(with no oil or butter) for 5-7 minutes, stirring frequently so they don’t burn. You will know when they’re done by their smell.

Place all the ingredients in a food processor and blend to the smoothness you like. Because this sauce dates back to pre-food processor times, it is historically chunky, but it’s entirely up to you. If possible try to let it rest for 4-12 hours before serving. 

The post Easy Romesco Sauce appeared first on Santa Ynez Valley Star.

Santa Ynez Valley Restaurant Weeks returns for its 12th consecutive year, Jan. 17-31, bringing with it a variety of special prix fixe price points that showcase the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it.

As with years past, participating Santa Ynez Valley Restaurant Weeks restaurants will feature curated, chef-driven three-course prix fixe menus at price points of $30, $40, or $50, plus tax & gratuity. Many area wineries and tasting rooms will also participate at various levels and price points, including offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.

“After the events of the last two years we’re all looking for meaningful ways to reunite or reconnect with family, friends, and loved ones,” says Shelby Sim, president and CEO of Visit the Santa Ynez Valley. “Food and wine make the perfect centerpiece around which to celebrate, and Santa Ynez Valley Restaurant Weeks features the best of both in a wonderful setting that numerous media outlets have recently hailed as a must-visit in 2022.”

As Julia Child, who was no stranger to the Santa Ynez Valley, once said, “To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.” These qualities and more will be on full display from participating Santa Ynez Valley Restaurant Weeks restaurants, chefs, wineries, and winemakers. The full list will be published online and in the January B issue of the Star out Jan. 17. 

The post SYV Restaurant Weeks returns Jan. 17 – 31 appeared first on Santa Ynez Valley Star.

Contributing Writer

I didn’t grow up with cranberry sauce. My introduction to it came from my grandmother-in-law, who would eventually have to make double and triple batches for our family gatherings over the holiday season. 

We would heap the bright, tangy sauce on everything from leftovers to grilled cheese sandwiches. I’ve even found certain members of my household eating it out of the container with a spoon in the middle of the night as if it were ice cream. 

Grammi didn’t leave her recipe anywhere we could find it, but we do know she used fresh cranberries and frozen orange juice concentrate. I’ve made a few batches of sauce now, trying to reverse engineer her recipe and I judged my success by how long the sauce remains uneaten in the refrigerator. I love the presentation and fun of an old-school aspic salad ring and have set my sauce with agar-agar, a jelling agent made from seaweed, making it kosher and vegan. 

Ingredients

• 300 gr cranberries
• 2/3 C sugar
• 2 tbsp orange juice concentrate 
• Zest from 1 orange
• 1 tsp salt
• 1-2 tbsp orange liqueur or brandy (*optional)
• 2 C water
• 4 tsp agar-agar powder

Method

Combine the agar-agar powder with the 2 cups of cold water in a small saucepan, bring to a simmer and stir with a whisk. Let simmer for 5 minutes, stirring until all the powder is dissolved. Do not add the agar-agar to warm water, it will clump. Do not dissolve it in a liquid other than water, it might not set properly. Keep it warm and covered until you can add it to the cranberry sauce. In a separate saucepan, combine the cranberries, sugar, orange concentrate, zest and salt with a couple tablespoons of orange liqueur (or water) and cook over low/medium heat until the cranberries have softened and released their moisture, this will take approximately 15 minutes. Cover when not stirring, the cranberries can explode and make a mess!

Taste the sauce and make any adjustments you’d like — you can still add more sugar or a dash more orange concentrate. Be mindful that you still will be adding the two cups of water that the agar powder was dissolved in, so your sauce should have a strong flavor before that addition. When you are happy with the taste, add the hot agar-agar mixture and stir thoroughly to combine. Taste again before removing from the heat and pouring into a mold, this recipe makes enough to fill a 4 C/ 1 liter ring mold. It will begin to set at room temperature and should be ready to unmold after an hour in the refrigerator.  You can make it even more special by making small individual sizes with any mold you have on hand to serve your guests!

The post Jellied orange cranberry sauce, just like Grammi made it appeared first on Santa Ynez Valley Star.

By Laurie Jervis

Contributing Writer

Gleason Family Vineyards has announced its acquisition of Buttonwood Farm Winery & Vineyard, a 106-acre property on Alamo Pintado Road in Solvang.

Gleason Family Vineyards also owns Refugio Ranch Vineyards and Roblar Winery & Vineyards, as well as Roblar Farm, an organic produce farm.

In 2004, Kevin and Niki Gleason purchased a 415-acre cattle ranch off South Refugio Road along the northern edge of the Santa Ynez River. In 2006, the couple planted 26 acres of vines and, in 2008, released their first vintage from the estate as Refugio Ranch Vineyards, according to information released in a statement Thursday morning.

In 2017, the Gleasons bought Roblar Winery and Vineyards, Royal Oaks Wines and a former horse ranch called Royal Oaks Ranch. In 2018, that ranch was planted as an organic produce farm — now known as Roblar Farm.

Karen Steinwachs, Buttonwood’s winemaker for 14 years and one of Santa Barbara County’s pioneering women winemakers, will remain part of Buttonwood’s winemaking team, and the property’s winery will continue to operate, according to the statement from Gleason Family Vineyards.

The late Betty Williams, a founder of The Land Trust for Santa Barbara County who was well-known for her devotion to land preservation and community planning, founded Buttonwood in 1968 as an equestrian facility, according to the website.

Williams served on the Santa Ynez Valley General Plan Advisory Committee that helped shape Santa Barbara County’s General Plan for the Santa Ynez Valley.

Buttonwood Farm Winery & Vineyard features outdoor tasting in a sprawling, shaded garden area adjacent to fruit trees.
By Laurie Jervis

Focused on organic produce before it was common, Williams planted organic fruits and vegetables on her property, and, in 1983, started to plant the vineyard.

Buttonwood’s historic, sustainable vineyard showcases Bordeaux-style wines.

The vineyard has evolved over time, and small blocks of grenache blanc, chenin blanc, grenache, syrah, sauvignon musqué and malbec have joined the original plantings of merlot, cabernet franc, cabernet sauvignon, sémillon and sauvignon blanc. The entire vineyard is own-rooted.

Bret Davenport, president and managing partner of Buttonwood along with his wife, Barry Zorthian, and partner, artist Seyburn Zorthian, has continued Williams’ vision for the property.

Williams and Davenport first partnered in 1983 with the planting of the vineyard, followed by the building and bonding of the winery in 1989.

Seyburn Zorthian has designed all of Buttonwood’s labels since its founding, working from her studio on the property since the early 1970s.

The Gleason Family Vineyards’ winery facility on the Roblar Winery & Vineyards property at Roblar Avenue and Highway 154 in Los Olivos will serve as the winemaking hub for all three brands, led by head winemaker Max Marshak, according to a statement released Thursday.

Buttonwood Farm Winery & Vineyard includes a 42-acre estate vineyard, winery, tasting room and gardens, a two-acre orchard, small hop yard for the brand’s “Hop-On” hopped wine, and 10 acres of rotated seasonal produce.

“It’s been fascinating to review our family’s 50-plus years here on Buttonwood Farm,” said Davenport.

“We’ve observed the evolution of our wine region, partnered with wonderful people to create special occasions with the land as the backdrop, and enjoyed the wine and food that we grew. My partners and I feel that we are handing over the Buttonwood legacy to the right people, who share our philosophy of preserving the intrinsic character of this special land. We look forward to seeing this new chapter in Buttonwood’s history unfold.”

Kevin Gleason agreed. 

“Buttonwood farm and vineyard property is iconic, and the family behind it has such deep roots in this wine region, and in the area’s agricultural community,” he said. “As a family-owned and operated group, this resonated highly with us, and we look forward to becoming new stewards for this land to continue to prosper and evolve.”

Matthew Bieszard, general manager of Gleason Family Vineyards, called Buttonwood a good fit for the company’s existing portfolio due to Buttonwood’s “ideal positioning within the Santa Ynez Valley wine region,” the farm component of the property and the “hospitality for which Buttonwood is well known.”

Buttonwood Farm Winery and Vineyard’s tasting room is currently open for outdoor-only wine tasting and bottle purchases from 11 a.m. to 3 p.m. Reservations for tasting are recommended.

Laurie Jervis tweets at @lauriejervis and can be reached via winecountrywriter@gmail.com. The opinions expressed are her own.

The post Gleason Family Vineyards buys Buttonwood Farm Winery & Vineyard appeared first on Santa Ynez Valley Star.

Debra Eagle, general manager of Alma Rosa Winery, a leading wine producer from Santa Barbara County’s Sta. Rita Hills, has announced that the winery has opened a new tasting room in downtown Solvang.

“We are thrilled to welcome guests to our new space,” says Eagle. “Our new location features expansive outdoor seating, which is perfect for enjoying our year-round gorgeous weather while tasting our small production, vineyard-designate wines. The area around us is emerging as a new culinary and hospitality epicenter in the Santa Ynez Valley, with several other winery tasting rooms, distilleries, excellent restaurants, and boutique hotels opening within a few blocks of us, and we are excited to be a part of it.”

Located at 1623 Mission Drive, Ste M, the new Alma Rosa tasting room shares its courtyard with like-minded businesses, including Cailloux Cheese Shop, other wineries, a gelateria and a clothing boutique.

Alma Rosa’s tasting room is now open Sunday through Wednesday, from 11 a.m. to 6 p.m., and Thursday through Saturday, 11 a.m. to 7:30 p.m. Tasting fees are $25 per person and include a selection of five wines, including Winemaker Samra Morris’ debut 2019 vintage of pinot noirs and chardonnays. Cheese plates from Cailloux Cheese Shop are available for purchase. Reservations are suggested, but walk-ins are welcome. For more information, or to make a reservation, visit www.almarosawinery.com or call 805-691-9395.

The post Alma Rosa Winery opens new tasting room in downtown Solvang appeared first on Santa Ynez Valley Star.

Contributing Writer

I love spinach, I’m just not crazy about eating it. Until this recipe came along! Tamari spinach is a delicious banchan (side dish) that you often find served with Korean barbeque. The variety of colorful and tasty banchan is my favorite thing about cuisine. This dish looks and tastes impressive, but with just a few handy tips, is really easy to pull together. The spinach retains its vibrant green color and the combined seasoning of sweetened soy sauce with sesame are an excellent flavor compliment to spinach’s naturally bitter taste.  Serve this with grilled meat and rice to make yummy lettuce cups.

Ingredients

• 16 oz (1 lb) spinach
• 1 tbsp salt (for the blanching pot)
• 1-2 tbsp tamari (soy sauce)
• 1 tbsp sesame oil
• 2 tsp sugar
• 2 cloves of garlic
• ground black pepper (to taste)
• 1 tbsp sesame seeds

Method

In a large stock pot, bring 64-80 oz of salted water to a rolling boil. While you wait, mix together the finely chopped garlic with the sugar, soy sauce, sesame oil, black pepper and sesame seeds. 

Once the water is boiling, add all your spinach at once. Pushing it down under the water. Cover and let cook for 30 seconds to one minute. Depending on how well done you like your spinach. Place a strainer in your sink while you wait. When cooked, pour the whole lot into the strainer and rinse with cold water for a minute. This will stop the spinach from cooking further and will retain the vibrant green color. Squeeze out the liquid, I do this by hand, you can also use a sheet of cheese cloth. Don’t skip this step, we are replacing the water in the spinach with flavor. If too much liquid remains, the result will be watery and under seasoned. Once the spinach is dry, mix it thoroughly with the liquid seasoning. Taste to see if it needs any adjustment. Serve at room temperature.

The post This tasty Korean barbecue side dish will make you love spinach appeared first on Santa Ynez Valley Star.