Tag Archives: Central California

Show 552, November 18, 2023: “Solvang Julefest” with Susan Lee, Solvang Visitor Center Part One

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Susan Lee of the Solvang Visitors Center

Solvang, California has added new features for this year’s Solvang Julefest (pronounced ‘Yule-Fest’), the Santa Ynez Valley wine country town’s annual celebration of all things “holidays.” The season’s event stretch will begin Friday, November 24, 2023, and run through Saturday, January 6, 2024. Solvang Julefest 2023 will include multiple holiday-themed happenings all located within the walkable California Central Coast travel destination, frequently described as one of the nation’s “most Christmassy towns.”

“The Month-Long Holiday Event includes Daily Light & Music Shows, Ongoing “Nisser Adventure” Scavenger Hunt, Nighttime Makers Market, and Newly-Added Candlelight Tours. Solvang, also known as “The Danish Capital of America,” presents an ideal getaway opportunity for travelers looking for a European-style holiday atmosphere without the transatlantic travel, whether a midweek or weekend escape.” Susan Lee of the Solvang Visitor Center joins us to provide the Holiday Cheer.

“The popular Solvang Julefest Candlelight Tours will be offered December 8, 9, 15, and 16, and as schools traditionally pause for the holiday season, the Candlelight Tours will run weeklong, Monday, December 18, through Saturday, December 23. Starting at 5:00 PM, the Solvang Julefest Candlelight Tours will provide special holiday experiences for locals and visitors as they traverse the streets of Solvang, accompanied by Christmas carols and an entertaining education about some Danish traditions and Solvang history. Guided by a costumed host, all tour participants will receive an LED candle to hold during the tour. Advance purchase is required.”

Show 552, November 18, 2023: “Solvang Julefest” with Susan Lee, Solvang Visitor Center Part Two

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Susan Lee of the Solvang Visitors Center

Solvang, California has added new features for this year’s Solvang Julefest (pronounced ‘Yule-Fest’), the Santa Ynez Valley wine country town’s annual celebration of all things “holidays.” The season’s event stretch will begin Friday, November 24, 2023, and run through Saturday, January 6, 2024. Solvang Julefest 2023 will include multiple holiday-themed happenings all located within the walkable California Central Coast travel destination, frequently described as one of the nation’s “most Christmassy towns.”

“The Month-Long Holiday Event includes Daily Light & Music Shows, Ongoing “Nisser Adventure” Scavenger Hunt, Nighttime Makers Market, and Newly-Added Candlelight Tours. Solvang, also known as “The Danish Capital of America,” presents an ideal getaway opportunity for travelers looking for a European-style holiday atmosphere without the transatlantic travel, whether a midweek or weekend escape.” Susan Lee of the Solvang Visitor Center joins us to provide the Holiday Cheer.

“Solvang, known for its Danish-American vibe, architecture and design details, pastries and bakeries, and array of wine tasting options, also boasts dozens of unique boutiques, restaurants and gourmet food purveyors. Carefully-curated indie booksellers and high-end home goods suppliers mingle with fairy tale-like children’s stores and museum gift shops. Solvang’s foodie destinations offer everything from elevated street cuisine – like locally-sourced fish tacos on hand-made tortillas, and comforting ramen noodles – to European-style pretzels and sausages, to Italian standbys or iconic Danish dishes, to elevated new-Californian fare in the form of Michelin-honored menus.”

Keep in mind you’ll never find a parking meter or pay parking lot in Solvang. Parking is always free.

Show 469, April 9, 2022: Winemaker Joshua Klapper, Founder, Timbre Winery, Arroyo Grande, CA

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Joshua Klapper of Timbre Winery

“Timbre Winery is a Santa Barbara County winery crafting balanced wines of distinction.” TIMBRE (pronounced TAM·ber or TIM·ber) is the “color” of music. It is what makes two voices sound different, even when singing the same song. It is why two winemakers, working with the same vineyards, make unique wine. As a terroir-driven winery, Timbre makes wines expressive of the places and times from which they came. As winemakers, they channel those sites through their experience, adding their own mark- their Timbre- to the resulting wines.” Founder and Winemaker Josh Klapper (a former restaurant Sommelier) is our guest to pull the cork on all that is Timbre Winery.

“Founded by Joshua Klapper, Timbre Winery is the culmination of years of hard work, and dedication to his craft. It is winemaking expressed through the universal language of musical sound.”

““Timbre Winery is committed to sustainable practices in its vineyard and product sourcing, as well as its production.” They are particularly known for their Pinot Noir but also produce a range of varietals and blends. Timbre also crafts a Hard Apple Cider.

Timbre has a new winery facility in San Luis Obispo and April marks the 5-Year Anniversary of Timbre’s Arroyo Grande Tasting Room.

Show 469, April 9, 2022: Daniel Perez, General Manager, Mason Bar and Kitchen, Arroyo Grande, CA

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Daniel Lopez of Mason Bar and Kitchen in Arroyo Grande

“The Village of Arroyo Grande’s Mason Bar and Kitchen is a country-chic restaurant with a full bar, 20 beers on tap, 17 wines by the glass, extensive bottle wine list and premium spirits, paired with creative food in a relaxed setting. It’s an inviting restaurant offering farm-fresh local cuisine in a family-friendly environment.”

“For guests seeking a more festive experience, you’ll find their adjacent award-winning bar is the perfect spot to gather with friends and sample an inspired selection of wine, beer, and unique hand-crafted cocktails.” Mason Bar and Kitchen serves Lunch and Dinner 7-days with Brunch on Saturdays and Sundays.

“Mason sources their food from local, organic farms with a large selection of local artisan products from fresh produce to the highest quality proteins. They are firm in their commitment to always offer the freshest, non-GMO, antibiotic-free, responsibly harvested, and sustainable local organic produce, products, and proteins available.” Dinner menu highlights include Lobster Dogs with cold water lobster tail meat, carnival batter and creole remoulade, and a 14 oz. bone-in Kurobuta Pork Chop. The selection of steaks ranges from an 8 oz. Flat Iron to a 14 oz. Boneless Ribeye.

General Manager Daniel Perez joins us with all the details of what’s on the menu at Mason Bar and Kitchen.

Show 465, March 12, 2022: Leann Standish, Executive Director, The San Luis Obispo Museum of Art

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Leann Standish of the San Luis Obispo Museum of Art

“The San Luis Obispo Museum of Art is the heart of the California Central Coast art community and a vital link to the cultural life of the region. Its downtown location in the cultural district, and its free admission, make it accessible for all.”

“SLOMA is located in downtown San Luis Obispo on the west end of Mission Plaza, at the heart of the city’s cultural corridor. Emphasizing exhibitions by contemporary California artists, the Museum also offers youth and adult art classes, lectures, film nights, trips, concerts and art events. No matter who you are or what you do – whether you’re a recent graduate or a grandparent, a visitor or lifelong resident, a student or business owner, a mom or a dad, an accomplished artist or a beginner – the San Luis Obispo Museum of Art has something for you.”

“The mission of SLOMA is to provide and promote diverse visual arts experiences for people of all ages and backgrounds through exhibition, education, creation, and collaboration.”

Executive Director Leann Standish is our enthusiastic guide to SLOMA, the current exhibits and their ongoing citywide mural program.

Show 465, March 12, 2022: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part One

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Nicola Allegretta of Mistura

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected.”

“Owner / Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience. Furthermore, Chef Nicola is committed to preserving the land and its resources by providing agricultural produce, fishery, and cattle livestock that adhere to strict sustainability practices. All poultry, fish, beef, and pork are sourced locally and must be free-range, organic, non-hormone-treated.”

Pisco is a Peruvian Brandy with a long history dating back to the Incas. Chef Allegretta makes the extraordinary extra effort to distill his own Pisco in-house! (Can’t officially be called Pisco because it’s not distilled in Peru.) Guests can enjoy this special Pisco in their Pisco Sour, Maracuya Sour, Chica Morada Sour and other specialty cocktails.

Accomplished Italian Pastry Chef Florencia Breda is currently doing a pop-up at Mistura featuring her delectable pastries and desserts. It’s under the name of Breda Pasticceria Cioccolateria. You see the display cases of her striking, standout creations as you enter Mistura.

Chef Nicola takes a break from his busy kitchen and is our guest.

Show 465, March 12, 2022: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part Two

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Nicola Allegretta of Mistura

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected.”

“Owner / Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience. Furthermore, Chef Nicola is committed to preserving the land and its resources by providing agricultural produce, fishery, and cattle livestock that adhere to strict sustainability practices. All poultry, fish, beef, and pork are sourced locally and must be free-range, organic, non-hormone-treated.”

Pisco is a Peruvian Brandy with a long history dating back to the Incas. Chef Allegretta makes the extraordinary extra effort to distill his own Pisco in-house! (It’s not “official” Pisco because it’s not distilled in Peru.) Guests can enjoy this special Pisco in their Pisco Sour, Maracuya Sour, Chica Morada Sour and other specialty cocktails.

Accomplished Italian Pastry Chef Florencia Breda is currently doing a pop-up at Mistura featuring her delectable pastries and desserts. It’s under the name of Breda Pasticceria Cioccolateria. You see the display cases of her striking, standout creations as you enter Mistura.

Chef Nicola takes a break from his busy kitchen and is our guest.

Restaurateur Debbie Thomas, Thomas Hill Organics, Paso Robles

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Debbie Thomas of Thomas Hill Organics

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch.

“With a dynamic menu reflecting Paso Robles’ local abundance, Thomas Hill Organics sources a vivid array of fresh ingredients to concoct bold, imaginative dishes. What began as a humble organic CSA showcasing the Central Coast’s bounty quickly evolved into a popular destination for creatively prepared, honest food.”

“Thomas Hill Organics believes in the significance of organic, regionally-produced food, working with California purveyors for their poultry, fish, beef, lamb, and exotic meats. Nearby farmers provide their fruits and vegetables, which are always straight-from-the-earth fresh, and the breads are crafted by local bakers who are celebrated artisans of their trade.”

Proprietress and Founder Debbie Thomas joins us.

Show 288, September 1, 2018: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Continues…

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Frank Ostini“Leading the Hitching Post Wines team are the creators and two long-time friends, Gray Hartley and Frank Ostini, who have been making wines in Santa Barbara County, California since 1979. Long before Hollywood discovered the winemaking landmark and its excellent wines, Gray Hartley, a former Alaskan salmon fisherman and Frank Ostini, chef and owner of the famed Hitching Post 2 Restaurant in Buellton, were brought together by their love of wine and winemaking. Over the years their backyard hobby has turned into a highly acclaimed winemaking enterprise.”

“Hartley and Ostini strive to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The Traditional Tasting at Hitching Post Wines offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016 priced at $15 per guest. A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottling and special older vintages of Hitching Post.”

“For those seeking the ultimate experience, Hitching Post Wines offers customized Private Winemaker Tastings with Gray Hartley and Frank Ostini for $60 per guest and by appointment only.”

Show 279, June 30, 2018: Proprietors David & Sylvia Brents, Succulent Café Wine Charcuterie, Solvang

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Succulentm Cafe Wine Charcuterie“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.”

“We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers. Succulent also offers a variety of signature cocktails.”

“Our small cafe is family owned and operated with a focus on the community needs and wants. We strive to go back to the traditions of homemade biscuits & gravy, jams & jellies, hearty meals, and desserts.”

“Our culinary team works hard making all our dishes from scratch, while our service staff strives to make your dining experience a wonderful and memorable one. Serving breakfast, lunch & dinner, you can enjoy your meal in our rustic & cozy dining room or on our beautiful succulent filled patio.”

“Whether it be a glass of wine with a charcuterie plate or enjoying Sunday dinner with the family, all of us at Succulent Café will do our very best to make your experience a most memorable one.”

Breakfast and lunch are served fast casual style and Happy Hour and dinner are full table service. Closed on Tuesday.

Proprietors David and Sylvia Brents are our guests.