Show 388, August 29, 2020: Jeff Nelson, Founder & CEO, Liquid Farm, Lompoc

Jeff Nelson of Liquid FarmJeff Nelson is the Founder and CEO of Liquid Farm with their distinctive Tasting Room in Los Olivos and the Winery in Lompoc.

“We seek to support local viticulture and honor our palates’ love for old world wines that have naturally high acidity and are not masked by many of the modern-day manipulations.”

“To do so, we selfishly decided to make what we most love to drink: Chardonnay that is earth and mineral driven from cool climates with little or no new oak. To achieve these qualities we were drawn to one of the coolest of all California AVA’s, Sta. Rita Hills. Located in Santa Barbara County, it is home to some of the most Chardonnay-suited, unique, ancient soils in North America.”

“From the climate and soil, to the people and their wines, the Santa Ynez Valley is certainly one of the most special regions we have ever come across.”

“Often said, but very true, all great wine starts in the vineyard. Our project’s name reflects our strong belief in that philosophy. It is truly all about place in combination with the highest quality fruit and letting the varietal and regional TYPICITY of the wine shine through from vineyard to glass…Liquid from Farming.”

“We allow the wines to develop on their own with little intervention, minimal or no new oak and use no additives or machines to manipulate the wines inherent personality. The project is also committed to blending from the handful of special vineyards we work with in the small AVA of Sta. Rita Hills to produce a collection of Chardonnays that are markedly different expressions, but with the same thread of intense minerality and salinity they started with in the vineyard.”

The Liquid Farm collection also includes a Rose of Mourvedre and “SBC” Pinot Noir. James Sparks is the Winemaker.

“Jeff Nelson has been in the wine business for the past 20+ years, working for some of the top Champagne and Burgundy houses. With the name Liquid Farm on Jeff’s mind for many years, it was the catalyst in 2009 for starting the project with the helping guidance of Brandon Sparks-Gillis of Dragonette Cellars.”

Jeff Nelson gently pulls the cork for us on all things Liquid Farm.

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Show 277, June 16, 2018: Executive Chef John Cox, The Bear and Star, Los Olivos, CA

John CoxLos Olivos’ The Bear and Star under the spirited culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins (think Wagyu beef and lamb) and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the wine-loving locals.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714-acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

Chef John even has an eye-catching test hydroponic garden growing at The Bear & Star.

The Bear and Star’s Executive Chef/Partner John Cox (The Cowboy Chef) joins us with the enticing profile.

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Show 261, February 17, 2018: Executive Chef John Cox, The Bear and Star, Los Olivos

John CoxLos Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714 -acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

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Show 261, February 17, 2018: Chef / Proprietor Neal Fraser, Redbird & Vibiana, Downtown Los Angeles

Neal FraserLos Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County. Chef Fraser is our guest.

Dinner begins with a First Course of Sautéed Abalone with Wild Watercress, Preserved Lemon and Sea Beans; followed by Second Course of Beets from Our Farm with Smoked Garlic and Chanterelle Mushrooms. For the Third Course, guests enjoy Sweet Shrimp and Sea Urchin Risotto with Kuri Squash. Served for the Main Course will be Grilled “Parker Ranch” Wagyu Beef with Kale, Crouton, Snails, Cheese and Red Wine Sauce. The evening is complete with the final Dessert Course – Blackberry, Hazelnuts and Goat Cheese. Wine pairings are available for the dinner by The Bear and Star’s General Manager Robert Williams.

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Show 98, November 22, 2014: Stagecoach Co. Wine Tours / Wine Tours Santa Ynez Valley

Eric John ReynoldsThe primo attraction in California’s charmingly rural Santa Ynez Valley is the diversity of noteworthy wineries. The wine trail there includes Los Alamos, Buellton, Solvang, Ballard, Los Olivos and Santa Ynez. How do you navigate the Valley? The “SoCal Restaurant Show” recently left that in the expert hands of Stagecoach Co. Wine Tours, based right there.

All of their accommodating hosts have Level One sommelier training and are treated as VIPs at the carefully selected wineries included on the tour. As a Stagecoach Co. Wine Tours guest you are guaranteed a warm welcome at each of the four carefully selected winery stops. A picnic lunch is part of excursion and you get picked up at your hotel. Some of their personable hosts have actually managed winery tasting rooms.

“Just sit back, relax and enjoy the beauty and wonderful boutique wineries that Santa Barbara wine country has to offer.”

We’ll meet the proprietor and founder, Eric John Reynolds.

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