Now, typically barbecue is said to go with wines of the red variety. But some rules are meant to be broken, right? Enter Chardonnay, the star of the upcoming 3rd annual Chardonnay Symposium in the Santa Maria Valley on June 29 – July 1.

Hosted by the Santa Maria Valley Wine Country Association, the Chardonnay Symposium is the only event of its kind in the United States to focus on this popular varietal. The festivities will include an educational panel session moderated by Steve Heimoff, west coast editor of the Wine Enthusiast; a gourmet food pavilion; chef-guided wine and food pairings; satellite winemaker dinners; and a grand tasting.

The symposium kicks off on Friday evening with a “Bring Your Own Chardonnay” BBQ at the historic Sierra Madre Vineyard. Guests are invited to bring their own bottle of Chardonnay to share while enjoying a gourmet barbecue, music, dancing, wine tasting and Santa Maria-style hospitality.

Then, on Saturday, a full-day event begins at Byron Vineyard and Winery, with Heimoff headlining a distinguished panel of speakers exploring “Chardonnay and Terroir: What’s it all about?” Joining Heimoff for the discussion will be eight winemakers, all of whom craft Chardonnay in California, from regions ranging from Santa Maria Valley to Napa Valley.

Directly following the panel session, the Grand Chardonnay Tasting takes place at Byron from noon to 4 p.m. More than 50 wineries from a variety of regions will share their Chardonnays. Renowned local chefs, including Budi Kazali of The Ballard Inn, Alfonso Curti of Trattoria Uliveto and Ryan Gromfin of Central City Market, will reveal Chardonnay food pairing secrets under the demonstration tent.

The Santa Maria Valley is a natural home for Chardonnay’s ultimate showcase. Here, the varietal excels amid the valley temperate coastal climate, which is shaped by a rare “transverse” geography that runs west to east and encourages the influx of cool marine breezes. The result is one of California’s longest growing seasons, which ensures the development of complex, flavorful and exquisitely balanced Chardonnay.

Just another reason to visit the Santa Maria Valley, home of the red, white and Q!

Indeed, as reported in the Santa Maria Times, “Visitors to the Santa Maria Public Airport will be noticing a little more ‘island style’ starting today after Allegiant Air announces it will begin flights to Honolulu, Hawaii on Nov. 17…Andrew Levy, president of Allegiant Travel Co., said Santa Maria’s location and its already active service to Las Vegas played a big role in securing the Hawaiian service…’We believe we’ll be able to pull people from all over the area. We think it will be a good route.’”

Like the Santa Maria Valley, Hawaii boasts a rich culinary heritage, one that today incorporates a fusion of multiethnic influences along with local ingredients. Not surprisingly, fine regional dining abounds on the islands.

Meanwhile, out here in the Santa Maria Valley…Well, we don’t need to belabor the point. But let’s just say that after a comfortable direct flight via Allegiant Airlines, our friends in Hawaii will no doubt enjoy experiencing what Sunset Magazine once called “the world’s best barbecue” right at the source.

To Hawaii, we say: Just fly on over and follow the red oak smoke, we look forward to serving you, and to visiting you, too!

Indeed, in the April 29 issue of nationally syndicated Parade magazine, the Central Coast native and local theater alum shares his love for Santa Maria Style Barbecue. As with many families across the Santa Maria Valley and the Central Coast, Santa Maria Style Barbecue was apparently a staple at the Efron household in Arroyo Grande, which is located 20 minutes north of the city of Santa Maria.

Parade is a weekly magazine that is bundled with more than 600 newspapers nationwide each Sunday. It has a circulation of 32.2 million and a readership of nearly 69 million.

In the article titled, “Sunday Dinner,” Efron shares his own riff on Santa Maria BBQ, which, with its salsa marinade and pinto beans, differs from what local purists would call authentic Santa Maria Style Barbecue. Of course, he wouldn’t be the first person to put their own personal spin on the local tradition, and he was kind enough to include locally produced Susie Q’s Seasoning in his recipe.

And, of course, if you want access to the traditional recipe—the real deal—you need look no further than this blog, the authoritative and official source for Santa Maria Style Barbecue!

Also, we remind you that the Santa Maria Valley Visitor & Convention Bureau offers a complimentary Santa Maria Style Barbecue brochure containing recipes, the history of Santa Maria Style Barbecue and information on local restaurants that specialize in the traditional meal.

Brochures may be obtained at the Santa Maria Valley Chamber of Commerce & Visitor and Convention Bureau located at 614 S. Broadway in Santa Maria or by calling (805) 925-2403.

Indeed, the Santa Maria Valley’s famed Hitching Post restaurant continues to turn heads with its BBQ2YOU line of ready-to-heat authentic Santa Maria BBQ (and other offerings such as seasonings) shipped right to your doorstep.

Among the favorites is the Four Pack “Fully Prepared” Grilled Tri-Tip (approx. eight pounds, shipped frozen, California only, $69.95) which will feed an army, and which is perfectly seasoned and grilled over red oak. Also popular is the Six Pack “Fully Prepared” Grilled Artichoke (shipped frozen, California only, $65.95).

Restaurant General Manager Terri Stricklin says that there’s no grilling or thaw time necessary. She says that from freezer to plate in less than 20 minutes, these are fully prepared meals, and all you have to do is boil water, drop the boil-in-bag meal in, and dinner is served.

What inspired you to develop fully prepared Santa Maria BBQ tri-tip?

The business venture began with my niece, Stacey Mosti. When she moved away from the area, she missed her dad’s famous barbecue at the Casmalia Hitching Post restaurant. She wanted a way to enjoy it more than the once or twice a year when she visits the Central Coast. After about 18 months of testing, we mastered the steps for barbecuing and flash freezing our tri-tip, and we developed reliable reheating instructions for the end customer.

How far and wide have you shipped your prepared tri-tip?

We have shipped to as far away as Alaska and have had many requests to ship overseas. However, we are currently only shipping in California.

What is some of the feedback you’ve received?

We have received tremendous feedback from our customers. Many of them are local folks sending packages to kids while they’re away at college, or to family who’ve moved out of the area. People love our product!

Thank you, Terri! For more information on The Hitching Post and BBQ2YOU, visit www.hitchingpost1.com and click on the BBQ2YOU link.

Indeed, the spring season brings out the grills in full force while heralding the annual Santa Barbara County Vintners’ Festival. Happening this year on Saturday, April 21 from 1 p.m. to 4 p.m., this signature wine event features the fare of more than 100 Santa Barbara County wineries, caterers, specialty food purveyors and restaurants, many of whom display a serious passion for the ‘cue.

They will all converge at The Carranza, a picturesque creekside meadow tucked into a valley just outside of Los Olivos in Northern Santa Barbara County. Two live bands, wine related exhibits and a silent auction to benefit local charities will round out the day. In addition to the festival, many wineries will be offering special tastings, winemaker dinners and library tastings throughout the weekend.

Click here for tickets and information or call (805) 688-0881. And for more information on touring the Santa Maria Valley wine country, visit www.santamariawines.com and www.santamariawinecountry.com.

Of course, your culinary tour doesn’t have to end at the festival. Once your appetite returns, you can pick up right where you left off with local wines and Santa Maria Style Barbecue served by numerous local restaurants. Cheers!

Writes Olmstead, “The FlameDisk is a single use alternative to charcoal -  ready to cook pretty much as soon as you light it, which requires simply touching a match to it. No muss, no fuss, several pros and few cons.”

He adds, “One nice touch in addition to the convenience is that the cover is specifically designed so that dripping meat juices flare briefly and crate the same great smoky taste you get cooking over a wood fire but lose with some propane grills. This feature worked great. Cons? Not too many. It cooked just a tad slower than perfectly prepared charcoal, but then charcoal is constantly changing as it burns, whereas this flame was very constant throughout.”

This is pretty high praise coming from a BBQ aficionado like Mr. Olmstead, who describes his backyard as “a bit of a smoky fantasy: I have a Weber gas grill I love, a large smoker for doing authentic slow cooked barbecue, and a large homemade Argentinean parillada grill for traditional open wood fire cooking, as well as authentic Santa Maria-style barbecue.”

But while the BIC FlameDisk sounds great for grilling on the go, how can it be relevant to authentic Santa Maria BBQ, which requires red oak for fuel?

Well, there’s a little trick that you can use on gas grills and presumably the BIC FlameDisk that can give you a bit of true Santa Maria BBQ red oak flavor without actually burning wood…

The first step is to find some red oak chips (the Santa Maria Valley’s own Susie Q’s Brand is one source for affordable red oak chips). Next, you create pouch of heavy-duty foil and place a heaping of chips into the pouch. You then seal the pouch and pierce the foil with a fork to create little outlets for the smoke to escape. Place the pouch on the grill next to your food, close the cover and let ‘er smoke! Your meat is now going to get a bit of that classic Santa Maria Valley red oak flavor.

Red oak chips are even easier to use over charcoal. You just sprinkle the chips directly over the hot coals and they work their magic as they burn.

Try red oak chips at your next tailgate or campsite as an easy way to enjoy Santa Maria-style flavor on the go. Just be prepared for the aromas to attract a crowd!

The valley’s moderate coastal climate is also conducive to producing world-class wines, growing some of California’s finest strawberries and…flying kites! And on April 22, in the heart of National Kite Month, the valley’s open skies and cool breezes will abound with color as the Discovery Museum hosts its annual Family Kite Festival from 11 a.m. to 4 p.m. at Rotary Centennial Park.

The festivities will include a kite drag race, candy drop and a “kite tail chase” where kids ages 12 and younger win prizes for catching kite tails. Expert kite flyers will be on hand to demonstrate the tricks of their trade, and amateurs of all ages are encouraged to fly their own kites. Many awards for different kite categories will also be given. Admission to the festival is free.

To celebrate National Kite Month, the Discovery Museum will feature a variety of children’s events and programs throughout the month of April. These programs include kite making, kite storytelling, and a kid-friendly discussion about aerodynamics offered during the weekly “Twilight Thursday” programs that start at 5:30 each week.

The Fairfield Inn is also getting in on the fun by offering its “Up, Up & Away Kite Festival Package” exclusively on April 20, 21 and 22. The $109 rate includes a free kite upon arrival, four tickets to the Discovery Museum, a complimentary breakfast bar, and accommodations in one of their suites.

And after all that running around flying your kite, you will no doubt work up an appetite, so you can just sail on over to one of our many local Santa Maria BBQ restaurants to end your day on a high note!

Now we find out that the Santa Maria Valley foodie train is rolling right into the heart of Napa Valley. Indeed, a new mobile food purveyor is now traveling around Napa Valley, serving a sizzling taste of Santa Maria BBQ.

In the words of FoodTruckTalk.com: “Hey Napa, it’s time for a change!  You’ve been known for wine and wineries for a long, long time.  Starting now it’s a new era in Napa.  From now on you’ll be known for your BBQ, the SFC BBQ Food Truck is on the road! SFC BBQ features great tasting barbecue using traditional Californian recipes from the mid 1800s that is filled with Spanish influences and indigenous ingredients from the Santa Maria Valley.  Using red oak in their bbq pit and smoker SFC BBQ turns out some mighty fine bbq!”

Sounds like Napa Valley is about to get a delicious dose of local flavor…Santa Maria Style!

Mark at Old Town Market

Where there’s smoke, there’s barbecue! Such is the case with the Santa Maria Valley’s Old Town Market. Located in the hamlet of Orcutt, Old Town Market makes Santa Maria tri-tip an integral part of its weekly offerings. Here, proprietor Mark Steller and his crew captivate both visitors and locals alike with the aromas and flavors of the market’s all-day Saturday barbecues. Located along a popular route for road cyclists, the market also caters to many long-distance travelers, some of whom are trying Santa Maria tri-tip for the first time.

Do you get a lot of people asking about Santa Maria Style Barbecue and what it is?

“We get people cycling from San Francisco to Los Angeles and even from Anchorage to Mexico City,” Mark says. “They smell the smoke and that’s how they learn about it.”

In addition to its extensive deli and fresh meats and produce, Old Town Market features a world-class wine department with hundreds of varietal selections from more than 70 local wineries, including tough-to-find boutique winery offerings.

Which wines in your store do you recommend pairing with Santa Maria Style Barbecue?

“Two wines that pair nicely with Santa Maria Style Barbecue are Rancho Sisquoc’s River Red, and also a Syrah by Golden Bear, a small winery,” Mark says.

More about wine and barbecue pairing can be explored at the market’s Saturday evening wine tastings, which feature a different local winery each week. Old Town Market is also renowned for its on-site antique shop, Gift Show happening on May 12 and Antique Sale with more than 30 antique vendors slated for July 21.

Do well-informed locals also frequent your market and events?

“Oh, that’s the majority of our traffic,” Mark says. “People who don’t have the time to cook enjoy grabbing their meal here, especially as our $6 tri-tip sandwich is a good value. Our team member, Josh, handles the barbecue here. He learned the art from his dad and takes great pride in it.”

Thank you, Mark! For more information on Old Town Market, visit www.oldtownmarket.net

The upcoming Santa Maria Valley Strawberry Festival at the Santa Maria Fairpark will feature strawberry varietal sampling, strawberry desserts, educational exhibits, live music, food booths and old-fashioned carnival entertainment.

But while the festival is the region’s ultimate berry bash, strawberries are a year-round draw in the Santa Maria Valley. From cross-continental distributor orders to regional chefs and people simply preparing for a family barbecue, it’s not uncommon for those in the know to go the extra mile to stock up on the refreshing fruit.

So what makes the Santa Maria Valley one of California’s and the nation’s top strawberry producing regions? The answer lies in the same temperate coastal climate that produces remarkable Chardonnays and Pinot Noirs in the neighboring vineyards. In fact, local strawberries bring in more than twice the revenue of broccoli, the area’s second place crop, and three times the earnings of wine grapes, which rank third.

Strawberries from the Santa Maria Valley are consequently prized for their consistent quality and juicy sweetness. Combined with Santa Maria Style Barbecue and local wines, they offer a regional flavor experience like no other. So if you can’t make it to the Strawberry Festival, make sure you at least stop by one of our local produce stands sometime for farm-fresh berries. One local favorite is the Daren’s Berries stand right off Highway 101. Bon appetit!