By Teri Bayus

Are we all ready to take it back to the beach? Remember the reason we all moved here? Wine and Waves! Or was that just me?
The 6th Annual Wine, Waves and Beyond, the Central Coast Longboard Surfing Classic returns April 29-May 3 in Pismo Beach, Avila Beach, and San Luis Obispo. Wine, Waves & Beyond is a classic surf, wine and food event that celebrates the best of SLO County.
Combining the fun, laid-back atmosphere of the wine country and unique surf culture, guests enjoy five days of unforgettable events evoking the magic of wine and waves. These events take place at numerous scenic venues throughout the county.
We (the press and food writers) were invited to sample a bit of the winemaker’s dinner that will be held Saturday, May 2 at Sycamore Mineral Springs Resort in Avila Beach.
We started in the garden with Bellini’s and passed appetizers of beet vegetable wrap. We toured the garden and learned of the benefactor, GleanSLO, an organization that strives to collect fresh, local produce for the San Luis Obispo Food Bank.
It was a warm day in the Avila sunshine, so we moved inside for an outstanding five-course, gourmet meal created by the culinary team lead by Chef Wangard.
The winery pairing with the food was Cass Vineyard and Winery that is located in the rolling, oak-studded hills between Paso Robles and Creston (www.casswines.com). The wine maker introduced all the wines with each course, as did the chefs.
Our first course, and my favorite, was called Stone Fruit and was created by Chef Wangard. It was candied pecans and walnuts speckled on the plate with chucks of fresh peaches Crème Casa (a cow’s milk soft cheese), radishes and herbs and flowers strewn with Champagne vinaigrette and a touch of cayenne pepper. As beautiful as it was tasty, I tried to duplicate this amazing salad that weekend.
Next was Chef Walcott with a pan-fried abalone resting on a butter citrus nape and raspberry puree smattered with Bloom micro greens. I was so pleased that my dining partner did not want her abalone, so I gobbled two, which went perfectly with a Cass Rockin One Blanc.
David Schmit is a saint and a fantastic chef, leaving the high-end restaurants in L.A. to work for the homeless shelter trying to teach the less fortunate about healthy eating.
He collects what fresh produce is left at the food bank and makes delectable meals for the needy. For us he prepared grilled baby leek ravioli with a carrot Romesco sauce, covered in a Cyprus Grove Chevre. Topped with shredded carrots and leek tops, it was enchanting and picturesque.
Chef Smeets surprised us all with a spring vegetable wonder. Grilled grit cakes sandwiched around snow peas, topped with asparagus and lay on a bed of shredded rabbit. The vegetable timbale with purple flower buds brought out all the flavors of this wild and fresh dish.
Next came the dessert offerings from Hannah Ingham and Willie Vey. A Meyer lemon and vanilla bean layered pana cotta with sugared blueberries. This gelatin type of lemon shocked your taste buds back to life. The Chocolate Strawberry Bombe with a chocolate mousse and strawberry filling, and a touch of chocolate chiffon cake all wrapped in a semisweet chocolate coating, was the best thing I ever put in my mouth.
This dinner is a must-do event for any foodie. Tickets are $85 and available online at: www.winewavesandbeyond.com and it’s all for a good cause, as Glean SLO and Still Frothy will be the benefactors. Over the past five years, WW&B has raised $100,000 for local non-profit organizations.
Other events include Surf Movie Night, Central Coast Veterans Classic Golf Tournament, Rabobank’s Barrel to Barrel Winemakers’ Dinner, Central Coast Longboard Surf Contest, and the 805 Classic BBQ featuring the Firestone Walker Brewing Company, a vintage VW display and concert. Tickets and more details are available at: www.winewavesandbeyond.com or by calling Event Manager, Amanda Gill, at (805) 556.3306