Wine & Fire 2015 - Saturday Morning

Saturday, August 15, 2015

Took off early to make Buellton by 9:30. First event today is at 10:30. Had some slow down before we got out of the LA area but then it was smooth sailing. Arrived in Buellton at 9:00 and headed over to Ellens for breakfast.  Our rational was eat now because we probably won't start eating at the BBQ until close to noon as there were seminars scheduled. About 10:00 we headed over to the old Sanford Barn on Santa Rosa Road for the BBQ. Scored a table with lots of umbrellas around it. Loring and Siduri wines were being poured in the bar. Adam Lee from Siduri and Brian Loring were the hosts. On the tables was a bottle of Kessler Hawk Rose. Nice big format glasses available and we got to take them home with us.

They started talking with each of the "grill masters" about their style and technique of grilling which took about 20 minutes and then the food and wine began. Cindy and I were both full from breakfast. But we seemed to find room for a few more bites. At least you could go slowly as the event did not end until 1:30.

The Argentian BBQ was my favorite. The did lamb and pig. The rub on the pigskin was to die for. Tender and juicy meat. The lamb also was very succulent. The wines on this table were from Clos Pepe, Ken Brown and Liquid Farm.

Steve Clifton from Brewer Clifton was there with his portable wood fire pizza oven. Huge contraption. But he was pouring Palmina, Brewer-Clifton, Fiddlehead and I think a couple of others.

Hitching Post was grilling beef and Frank Ostini was there. Known for their restaurant and BBQ.  They were pouring some of their older vintages and Rick Longoria was there also. Rick was pouring an older vintage of the original Sanford and Benedict Pinot Noir.

Tollhouse BBQ had their big smoker with them. Interesting to try the different methods of BBQ. Ribs at this table. Wines  were Zotovich and Transcendence.

K-H BBQ was grilling bacon wrapped shrimp. Big shrimp and succulent. Kessler-Hawk and  LaMontagne wines were at this table.

Lastly we had Peter Cargasacchi making his world renowned beef sliders. Huge sandwiches, loads of beef and coleslaw. Everyone was raving about them. Should not have had that big breakfast at Ellens. Cargasacchi, Loring and Siduri wines were being poured.

Good event, lots of great food, great wines. Venue was good. Beautiful day overlooking the original Sanford and Benedict vineyard. Nice people at our table. Talked with a lawyer that represents the Food Network. Found out only 5 of the "chefs" that have shows are really well paid. The others are not even close to these people's salaries. I could figure out 4 of them, still trying to figure out the last one. It will pop into my head someday when I least expect it. A sunny 95 degrees here. So glad for the shade.

My only negative was I felt the "seminars" should have been longer and more concise. I would have likes to find out more on the techniques. And a lot of others felt this way also.