If you haven’t experienced Taste of Solvang in the two decades the event has attracted thousands of hungry (and thirsty) visitors, then you don’t know what you’re missing, so let me tell you.
It’s more than aebleskivers (the traditional, sphere-shaped Danish pancakes), which are great, but Taste of Solvang has evolved into farm-fresh delicacies made by respected chefs, multi-ethnic cuisine, locally made desserts, ultra-premium wine, and live entertainment, in addition to the Danish food favorites.
Taste was created in 1993 to showcase Solvang in the month of March, the so-called tourist off-season. (Nowadays, March is a happening time of year in Solvang, with the Solvang Century bike ride and other large tourist events.)
Each year, at least 1,000 people come to town for Taste of Solvang. This year, the Solvang Conference and Visitors Bureau, which presents the event, has expanded it to five days of “savory flavors and sensory explorations.”
The new Chef Walk and Talk series kicks off Taste of Solvang on Wednesday, March 14; it’s an intimate afternoon with three local chefs in the Solvang Farmer’s Market.
The Bureau’s executive director, Tracy Farhad, said the Santa Ynez Valley is embracing the “farm to table” philosophy, featuring the bounty of the county: “We really wanted to kick that up a notch and showcase that, so we’re including the farmer’s market, which every Wednesday has become quite the hit! We’ve connected with some of our top chefs, and they’re gonna be doing these food purchasing and inspirational walks and talks at farmer’s market.”
At 2:30 p.m. on Wednesday, tag along with Chef David Cecchini on his walk-through of the market. He’ll finish with a free cooking demonstration at his Cecco Ristorante.
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At 3 p.m., meet up with Master Chef Norbert Schulz for his class at Mirabelle Restaurant, for a fee. Tickets are required.
The newest chef in the valley, Brian Champlin from Succulent Café, will do a free walk and talk at 4 p.m.
Find out what inspires the chefs, what they look for at farmer’s market, and how they prepare the fresh produce they select.
Reservations are required for the Chef Walk and Talk series, limited to 10 attendees per chef.
Taste of Solvang Wine Tours are Thursday, March 15, and Friday, March 16. Two tour companies will lead groups out to Santa Ynez Valley vineyards. The multiple-hour tours will include stops at four or more wineries, wine tasting, and a picnic lunch. Reservations are required.
Friday night from 7 to 9 p.m. at the Solvang Veteran’s Hall, there’s something great for the whole family: the scrumptious Dessert Reception.
Local bakeries, restaurants, caterers, and confectioners provide different delectable desserts for you to devour. Enjoy homemade chocolates, cakes, dessert wines, and much more, accompanied by a live jazz band. Tickets cost $25.
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The annual Walking Smorgaasbord is Saturday, March 17, from 11 a.m. to 4 p.m., with more than 40 taste stops around the village.
Buy your $30 ticket and pick up your Walking Smorgaasbord map at the Solvang Visitor’s office at 1511-A Mission Drive. That’s your ticket. Then, look on the map to see what interests you and take it to each stop on the map to get your “tastes of Solvang”—a small plate or bite at each stop.
Olsen’s Danish Village Bakery always hands out delicious coffee cake “kringle.”
Paula’s Pancake House usually offers a popular Danish sausage.
“You even have a Caesar salad from the Big Bopper, the little take-out drive-in joint up the street from my office—one of the best Caesar salads,” Farhad said. “I go there all the time.”
There’s a Carlsberg beer stop on the Walking Smorgaasbord, too, so you may have a little liquid refreshment—but only if you’re older than 21.
Meander around. Discover Solvang’s nooks and crannies. Some shops and eateries are tucked inside courtyards or down side streets that you might not normally find.
“It’s a great walking village just for that very reason,” Farhad said. “It’s a great, affordable, fun way to explore Solvang.
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“I have groups from L.A. that walk into my office and show me every single stop marked off on their map,” Farhad continued. “It’s kind of like this little treasure hunt. Some people love the excitement of being able to get to every single spot. Others try to pace themselves a little bit.”
Here’s Farhad’s advice for newbies: “Make sure you pace yourself, because Solvang is meant to be enjoyed at a leisurely pace. Don’t expect to do it all in the first year; we want you to come back. Be a part of it, ask questions, and be a part of it the whole way.”
The weekend wraps up with the Walking Wine Tasting Room tour on Saturday evening and Sunday afternoon. With a $40 two-day pass, you can take your souvenir Taste of Solvang etched wine glass into nine Solvang venues pouring their vintages.
“There are die-hards. They’ll come back and can’t wait to have the repeat delight that they had last year,” Farhad said. “It is all about the wining and the dining experience. It’s that culinary experience with friends. It’s fun to do it with a group of people.”
You may buy tickets the day of for the Walking Smorgaasbord and the Dessert Reception, but the Wine Walk tends to sell out. It’s highly recommended that you buy your tickets ahead of time. A weekend passport, including logo wine glass and souvenir tote bag, is $75 per person, or you may purchase events à la carte. Buy tickets online at solvangusa.com.
Sun food and wine writer Wendy Thies Sell thinks the best places are often hidden off the beaten path. Contact her at wthies@santamariasun.com.
This article appears in Mar 8-15, 2012.