By Teri Bayus
Where can you enjoy four days of unforgettable activities held in our charming seaside towns; where you can embrace the love of California’s traditional surfing lifestyle and culture? At Wine, Waves and Beyond, that’s where.
The Boutique Hotel Collection will host the seventh annual happening, a philanthropic event celebrating both classic California surf culture from Wednesday, April 27 through Sunday, May 1. Come to experience amazing food events, Central Coast wines, artisan brews, as well as music, art, and the amiable coastal community.
We were brought into the stunning Sycamore Springs resort to sample a few of the local California farm-fresh and seaport-inspired cuisine created by six local chefs.
The first course, made by Victor Flores of the Cliffs Resort, was a roasted artichoke soup with duck confit dumpling. The red dumpling was made with beets and the juxtaposition of savory duck and sweet beets was scrumptious.
It sat in a broth of lemon infused brown butter and caramelized shallots. This was paired with a Culton Avery 2014, a white blend that added balance and panache to the dish.
The second course was probably the best thing I have ever put in my mouth. A wild mushroom risotto made by Patrick Dawson of the Apple Farm. The crème of the mushrooms married with impeccably cooked Arborio rice with two sautéed wild mushrooms residing on top. It was simple, yet complicated and absolutely delicious.
They provided recipe cards in our press kits, so I am going to try this unbelievable dish at home. The chef said the secret to perfect risotto is to stir it for 17 minutes. Not 18, not 16, exactly 17 minutes.
The third course was daring and delicate, a peppered skate wing served with Peruvian purple mashed potatoes and mouthwatering little squared buttered beets.
This was Casey Walcott of the Sea Venture’s invention and he remains the best chef around.
The fourth course was a palate cleaner straight from Sycamore’s Garden — tantalizing greens with cherry tomatoes, and spring onions, sprinkled with a balsamic reduction. Then the crowning achievement, the dessert was a Sachertorte made by Hannah Ingham of the Cliffs Resort and Willie Vey of the Apple Farm. Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria.
It’s one of the most famous Viennese culinary specialties. This was made with brandied apricots and was an explosion of chocolate and lusciousness. Wonderful Willie bundled one to go for my dessert-obsessed husband.
All these offerings and more will be part of the Winemaker Dinner at Sycamore Mineral Springs Resort and Spa on Saturday April 30. For the wine, Terry Culton, owner and winemaker at Culton Wine will match his wine against the stars of the French wine industry. Get your tickets now, as this event will sell out.
Other food centric events during WW&B are Rabobank’s Barrel to Barrel happening at The Cliffs Resort in Pismo Beach on Friday April 29. This is a Grand Tasting with samples from over 50 visiting wineries, breweries and restaurants.
I am also going to go and invite you to join me at the 805 Classic Beach Party on Sunday May 1 at the Beach House at Sea Venture Resort in Pismo. The party features a savory Central Coast barbecue, a festive beer gardens featuring local brews, and a free concert with Proxima Parada and the Kicks.
Proceeds from the year event benefit GleanSLO, a program of the Food Bank Coalition of San Luis Obispo County that connects farmers and backyard growers with volunteers, who harvest fruits and vegetables for local food banks that would otherwise go to waste.
This classic surf and wine event celebrates the best of San Luis Obispo County. Combining the fun, laid back atmosphere of our wine country and unique surf culture. Enjoy four days of unforgettable events evoking the magic of wine and waves. Tickets available at: www.winewavesandbeyond.com.