What’s most worth remembering about the past year? Think about all of your senses and what might deserve revisiting or at least savoring the memory of.
We at the Sun want to help you remember some of the most delicious places and meals of 2019 so you can relish those “oh yeah, that happened last year” moments—and so you can start 2020 off to a delicious and memorable start.
For the last five years, Allan Hancock College viticulture and enology students have mastered their craft on modern equipment in a commercially bonded winery. They’re producing about a thousand cases per year, designing labels, marketing their wine in grocery stores, and receiving medals in the annual Orange County Commercial Wine Competition. Eight wines earned great ratings from Wine Enthusiast—four scored 90 or higher. Professors, students, and industry experts/potential employers celebrated Hancock winery’s fifth anniversary at a shindig on Sept. 21. The student winery’s tasting room is open every Friday from 2 to 5 p.m at the Santa Maria campus for some sips and snacks. Visit hancockwinery.com for more info.
Los Alamos gave a Wild West welcome in August to chef Conrad Gonzales and his new venture, Cisko Kid at The Station. This kid brings good eats, doing his own brand of authentic—creative food (shrimp and greens tacos, pork belly tacos, St. Louis ribs) made with locally sourced ingredients in a stunning atmosphere at prices closer to casual dining than fine cuisine. His restaurant is located in a designated landmark building that harks back to the days of Model T’s and the barely tamed days of all those Western stereotypes. Mosey on over to see for yourself at 346 Bell St. Follow @ciskokideatery on Instagram or visit thestationlosalamos.com for more information.
Presqu’ile Winery grabbed a few headlines in 2019. In August, the tasting room received national honors from USA Today readers, who ranked the winery’s digs as No. 8 out of the top 10 tasting rooms in the country. The readers poll voters lauded the tasting room for its high ceilings and natural light. In October, Executive Chef Julie Simon brought her experience from Thomas Hill Organics in Paso Robles and Foremost in SLO to Presqu’ile, creating menus of farm-to-table fare for special winery events and pairings with cool-climate pinot noir, chardonnay, and sauvignon blanc. See what’s in store for 2020 at 5391 Presqu’ile Drive, Santa Maria; presquilewine.com.
The Cuyama Buckhorn, a nearly 70-year-old gem along Highway 166, got a new look and a new menu to reflect its roots and its region. The Buck Stop, the historic hotel’s coffee shop, opened in June after owners Jeff Vance and Ferial Sadeghian decided to highlight history and showcase locally made wine, honey, nuts, and other products. In early November, the iconic Cuyama Buckhorn, which still looks the same on the outside, took another big step in its renovation plans and unveiled the restaurant’s first seasonal menu, designed to showcase local produce and the 14 nearby farms that raise it. See for yourself at cuyamabuckhorn.com/eat.
Orcutt’s very own Naughty Oak celebrated its third anniversary in December. Stephen Kitts officially opened the brewing company’s taproom and brewery in December 2016, serving traditional brews such as lagers, an India pale ale, a porter, blonde ales, stouts, and what he described to the Sun as a few “new age” kind of beers. Included in the 2,400-square-foot space is a bar with 12 Naughty Oak taps—eight flagship beers and four rotating. Locals can sample those craft beers on a picnic bench while watching the sun go down behind the Orcutt horizon or while listening to live music and eating from food trucks on Friday nights. Naughty Oak is located at 165 S. Broadway St., suite 102, Orcutt. More info (805) 287-9663; naughtyoak.com.
Associate Editor Andrea Rooks wants to eat her favorite meals again for the first time. Send 2020 foodie ideas to arooks@newtimesslo.com.
Nibbles & Bites
• Start your New Year’s resolutions off right by attending free Nutrition and Diabetes Education classes at Santa Ynez Valley Cottage Hospital. According to Clinical Dietitian Stacey Bailey, who’s leading the classes, the classes are fun and free. The first class scheduled in 2020 is about counting carbohydrates for diabetics on Monday, Jan. 6, from 11 a.m. to noon at 2050 Viborg Road in Solvang.
• Santa Maria Valley Restaurant Month runs Jan. 9 through 31 as part of California Restaurant Month. Participating outlets—restaurants, breweries, wineries, etc.—will be offering a special for $20.20. Everything from wine pairings to tastings and special menu items will be out there for you to indulge in. The Century Room at the Santa Maria Inn, for instance, is offering up a top sirloin, cuban grilled chicken, pork scallopini, or shrimp scampi dinner. Cottonwood Canyon Winery is serving up a small wine and food pairing of asparagus, crackers, and dubliner cheese while the Wine Stone Inn is plating up charcuterie with a glass of wine. Find a list of all of the participating spots at santamariavalley.com/restaurantmonth.
• You can also participate in the 2020 Santa Maria Craft Cocktail Contest. Each craft cocktail entered will represent the culture of the bar and restaurant and the culture of the Santa Maria Valley. Every element will be handmade or tailored specifically to represent the heart and soul of each establishment. There are two drink categories—people’s choice and overall winner. People’s choice will be decided by guests who vote for their favorite participating craft cocktail. A panel of special judges will decide the overall winner and winners will be announced on Jan. 31. Participants include a strawberry mango margarita from Anthony’s, the jalapeño margarita from Blast 825 Brewery, and The Red Martini from the Portabella Bar & Grill at The Holiday Inn. Find out more by visiting santamariavalley.com/cocktails.
Editor Camillia Lanham is ready for cocktail hour and some salami. Send your nibbles and bites tips to clanham@santamariasun.com.
This article appears in Jan 2-9, 2020.