Staff Report
More than 1,000 people enjoyed the events featuring locally grown foods, wines, beers and diverse cuisine during the 27th annual Taste of Solvang on March 15-17, according to Special Programs Manager Daniel Lahr at the Solvang Conference & Visitors Bureau, which presents the festival.
Executive Chef Brooke Stockwell at K’Syrah created the Sunday Brunch with Bottomless Mimosa and Bloody Mary Bar.
The weekend opened Friday night with “Sip & Savor” at the Hotel Corque, which showcased 25 of Solvang’s best chefs, bakers, caterers, winemakers, brewers, distillers and artisans presenting a smorgasbord of locally inspired savory bites, wine, beer and cocktails. It was followed by an after-party from 9 to 112 p.m. offering unlimited Danish desserts, chocolates, sweets and wines along with dancing to Sean Wiggins and her band.
On Saturday, the Culinary Tasting Trail offered a new format with multiple pop-up tasting stops throughout downtown Solvang. The Sunday Brunch with Bottomless Mimosa and Bloody Mary Bar was created and served by Executive Chef Brooke Stockwell at K’Syrah Catering Events Center.
Additional events included Saturday and Sunday’s Wine & Beer Walk featuring 15 stops at downtown tasting rooms, and the Buttonwood Farm Winery and Root 246 “Thinking Outside the Box” dinner on Saturday evening with untraditional delicacies such as uni risotto paired with a hopped sauvignon blanc and four more courses that showcased other innovative tastes.
