Y’all know how obsessed I am with life here in Sonoma. It is seriously the most heavenly place I can imagine having the absolute good fortune to live in. I can’t say, being so completely in love with this Wine Country that I ever felt the need to get to know the “other” Wine Country down on the Central Coast. Although, during a recent three-day jaunt to the area surrounding San Luis Obispo to cover the outstanding upcoming food and wine event called Savor the Central Coast, I completely fell for the small towns, the delicious wine, the food and particularly the people! Because it’s so utterly amazing here, I realize that it’s difficult for us Sonomans to leave, but believe me…a visit to the Central Coast is a fabulous idea, especially to attend the Savor event! Read on for some of my favorite recommendations if you do decide to go.
We stayed in Pismo Beach, which is this cool little beach town just south of San Luis Obispo. A mix of kitschy motor lodges and nicely renovated resorts line the beach, which is wide and sandy with a great old atmospheric pier. The Sea Crest Oceanfront Hotel is a lovely, newly renovated hotel where rooms overlook the dramatic coast each with patio doors that open wide allowing for the blissful sound of crashing waves to lull you to sleep each night. It’s an enjoyable stroll to the funky shops and eateries that line the town’s main street. We had such fun tasting our way through the massive collection of wines by the glass – more than 500! – at a little wine bar and boutique specializing in Central Coast wines, named Tastes of the Valleys. I am now obsessed with learning more about the interesting white varietals, like Grüner Veltliner and Grenache Blanc, that are being produced in this area and I cannot think of a more charming educator than the shop’s owner, Ash Mehta. Pismo is easily the most ideal spot to vacation offering copious amounts of rest, relaxation, sand, surf, great food and lovely wines. (pismobeach.org, seacrestpismo.com, tastesofthevalleys.com)
No matter in which little hamlet you decide to stay, all the sights, the coast, the world-class wineries and charming little towns are within an easy drive of each other. There is just so much to do in this area! An adventure not to be missed is the zip line experience at Ancient Peaks Winery. After a tour through the breathtakingly beautiful 14,000-acre working ranch and vineyard you arrive at the top of a mountain that appears from the peak to be akin to Everest. You’re quickly geared up and then wheeeeee, you’re flying over oaks and pasture from more than 1,300 feet. This was truly a memorable experience, particularly because we finished with a tasting of their stunning wines. Oh, that Zinfandel was killer! Since the coast is just that much closer than ours is here, you can get in a morning of paddle boarding or kayaking in Morro Bay before it’s time for your first wine tasting. The relaxed dudes at Central Coast Stand Up Paddling will effortlessly hook you up to experience the wonders of the bay, including close-up views of Morro Rock, frolicking harbor seals, a plethora of sea birds and possibly a view of the interesting happenings at the Morro Bay Oyster Farm. Afterwards, promise me you’ll not miss lunch at Miss. Lola’s Southside Grill. For what appears to be a typical ho-hum, dive-y beach grill, you’d never know that the chefs here are doing everything right. They utilize amazing local ingredients, including those very oysters you may have seen growing in the bay and beautiful produce from neighboring farms. The kitchen bakes their own bread and a chocolate cake that is so sinfully delicious it will leave you swooning. On the way home, be sure to stop in the tiny town of Templeton for yummy farmstead goat cheese or decadent handmade lotions from the rustic farm stand at the Happy Acres Goat Farm. The happy herd of silly goats, and a funny miniature horse named Al Ca-pony, will come running when offered snacks from a bucket of peanuts. (ancientpeaks.com, centralcoastsup.com, southsidemb.com, morrobayoysters.com, happyacresfamilyfarm.net)
Easily, the most unforgettable part of the trip was meeting the many dedicated artisans who are obviously thoroughly passionate about the Central Coast and the stunning products that they’re creating here. I am already counting the days until I have the opportunity to return for Sunset Magazine’s Savor the Central Coast event from September 29 through October 2. The long weekend is absolutely the ideal time to experience all the beauty and bounty of the Central Coast. During four days of farm excursions, exclusive winemaker dinners, wine tastings, culinary seminars and outdoor adventures all led by celebrity chefs, local experts and Sunset Magazine’s editors we’ll eat and drink our way through this very special area. Visit savorcentralcoast.com for more information and join me at the event! Book through my blog thecardiganandcook.com with the code CClifestyle to save 15 percent off of your tickets and stay tuned for details on a festive gathering I’m hosting there for friends who attend.
On The Menu
A “Wine and Swine Pig Roast” at the Valley Wine Shack will be the place to be for pork enthusiasts this Saturday, Sept. 10, beginning at 4 p.m. The fabulous little wine shop on West Napa Street is hosting Tommy Ronquillo of Vinos Unico Importers who will bring his Caja China roasting box and will roast a whole pig to perfection, paired with eight new releases from his portfolio of wines from Spain and Portugal. The cost of this festive evening of swine and wine? A mere $20, which will get each guest a delicious meal of roasted pork, baked beans, cole slaw and corn bread, plus a full tasting of wines! Please make reservations by calling the Valley Wine Shack at 938.7218.
• Alsina Station Grill’s second “Tango and Milonga Night” is this Sunday, Sept. 11. Beginning at 5:30 p.m., the festive Argentinian restaurant at Cornerstone is hosting Tango band, Trio Garufa. The evening sounds like a fabulous opportunity to sit beneath the olive trees, dig into a beautiful, wood-grilled, all-natural steak, while sipping some wonderful Argentinian wines and either watching – or taking part – in the open Tango! Call Alsina at 933.4422 to make reservations. Visit alsinagrill.com or triogarufa.com for more information.
• An amazing sounding event anyone interested in sustainable food, gardening or good eating shouldn’t miss is the National Heirloom Exposition, being held at the Sonoma County Fairgrounds on Sept. 13-15. Being dubbed the “World’s Fair” of the heirloom industry, this not-for-profit event will feature a massive display of heirloom produce, more than two hundred vendors, nationally recognized speakers, and will help fund local back to school gardens and food programs. Admission is $10. More information can be found at theheirloomexpo.com.
• Make your reservations for Robledo Family Winery’s popular “Lobster Feed” on Saturday, Sept. 17 from 6 p.m. to 9 p.m. The bountiful feast includes Maine lobster, prawns, artichokes and the works on their outdoor patio. You’ll enjoy our beautiful vineyard views, live music, award winning wines and wine specials. Seats are $95 and $85 for “La Familia” wine club members and are available by contacting Nadine at 939.6903 or by email at nadine@robledofamilywinery.com. RSVP required.
My delicious pick of the week
Joanne Weir, the James Beard Award-winning cookbook author, teacher, chef and television personality is leading a “Tequila and New Mexican Dinner” at Ramekins on Thursday, Sept. 22. This intimate, hands-on experience begins at 5:30 p.m. with a vertical tasting of artisanal tequilas. Next, guests have a lesson in creating the very best margarita you have ever tasted, followed by a multi-course feast. The menu sounds divine and includes chorizo hand pies, shrimp ceviche, trout quesadillas, tortilla soup, grilled rib eye and finishes with a “tequilamisu.” This truly special, educational and delicious evening is limited to twelve students and costs $230 per person. Reservations can be made by calling Ramekins at 933.0450 or visiting ramekins.com.
Recipe inspired by Miss. Lola’s
For cake
3/4 C. boiling water
1/2 C. unsweetened cocoa powder
(not Dutch-process)
1 tsp. instant-espresso powder
1/2 C. whole milk
1 tsp. vanilla
2 C. all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
2 sticks unsalted butter, softened
2 C. packed dark brown sugar
4 large eggs
For ganache filling and glaze
2 1/2 C. heavy cream
20 ounces bittersweet chocolate, preferably Valhrona,
finely chopped in a food processor
Make cake layers:
Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined. Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
Make ganache:
Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
Assemble cake:
Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
Kristin Viguerie is one of Sonoma’s most passionate, food obsessed residents. In this weekly column, she covers all the delicious happenings, foodie events and restaurants in Sonoma, the rest of Wine Country and beyond. Find her blogging daily as the Cook (thecardiganandcook.com) or via email at foodandwine@sonomasun.com.
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