Food and Wine Lovers’ Paradise at Sunset SAVOR the Central Coast

Sunset SAVOR the Central Coast is a foodie and wine lover’s four-day parade that allows a full experience in culinary adventures with a two-day Main Event at the historic Santa Margarita Ranch. The event highlighted winemakers and celebrity chefs and was an exciting getaway for this jet setter. The ranch was completely covered with tents and booths featuring wine and food seminars. I dove into the chance to meet local brew masters, fishermen, artisanal food producers, and representatives from Sunset magazine.

Santa Margarita Ranch is also the home to Pacific Coast Railroad, which loops two miles around the property and captures the beauty of the ranch.

The first seminar I attended was chef Nathan Lyon’s at the Asistencia. Chef Nathan, host of “Good Food America” (Veria Living Channel), chef and co-host of “Growing a Greener World” (PBS), and author of “Great Food Starts Fresh,” shared his insights and fresh ideas about creating exceptional meals starring sustainable seafood. I discovered I should add cold olive oil to a hot pan so as not to lose the true flavor and purpose of the olive oil.

After a brief but way overdue introduction with Sunset editor-in-chief Peggy Northrop and celebrity chef Nathan Lyon, I sampled small bites dished up from local restaurateurs.

Justin and The Restaurant at Justin was my first stop, and I enjoyed the Thai beef salad with peanut sauce and vanilla ice cream with pistachio crumble. The wine that stood out to me was Justin’s Viognier, which was smooth and full of body and so different from the everyday Chardonnay and Sauvignon Blanc.

I was astonished with all of the vendors doing their best to educate the patrons as they reached out to discover their wines and cuisine. I found a succulent burger by Eureka Burger, which serves 100-percent vegetarian-fed, hormone- and antibiotic-free, all-natural burgers.

I indulged my palette with an interesting Port-style wine from Roxo Port Cellars in Atascadero. It was an amazing blend of flavors and was accompanied by chocolate. I visited the Winemaker Central and was educated about wine aromas and took a seminar about Paso Robles’ best know variety groupings: Rhone-style, Bordeaux-style, and Zinfandel.

I simply had to attend another seminar with Marcela Valladolid and Jeff Anderson about creating a real taste of Mexico.

I wandered into the Central Coast Pavilion where I experienced all four Central Coast counties—San Luis Obispo, Santa Barbara, Monterey, and Ventura—under one roof. I noticed a huge line at The Rib Line’s booth for the best ribs I’ve ever eaten.

My next stop was a tutorial about shucking oysters by Morro Bay Oyster Company’s owner Neil Maloney.

I finished my first day by tasting several wines that won medals in the Best Wines to Buy booth. Out of the 21 award winning wines from the Sunset International Wine Competition, the one that took my breath away was the New World Red Pianette 2010 Barbera. It produces good yields and is known for deep color, low tannins, and high levels of acid. I picked up notes of cherries, raspberries, and blueberries.

My second day began with a bang as I tried a surf-and-turf delight of poached Gulf shrimp and Santa Maria-style tri-tip steak with roasted poblano chili aioli. Many thanks to Kevin Hyland, food and beverage manager at the Paso Robles Inn.

I later received a recipe for rib-eye steak with pistachio butter and asparagus and was writing it down so fast I almost missed my seminar with celebrity chef Michael Voltaggio of Los Angeles restaurants ink. and ink.sack (two ultra-hot eateries in Los Angeles).

No problem, I simply jumped on the Pacific Coast Railroad, which explores the Santa Margarita Ranch by rail. The train is one of the unique 1955 Disneyland coaches created by Walt Disney for his original theme park. The train steamed through the two-mile loop around the ranch and dropped me off just in time.

I first had to say hello to two of my friends from Black Ink PR, Margot Black and Jeanne Sullivan. They guided me to set up for chef Michael Voltaggio, and I was ready.

Celebrity chef Michael Voltaggio schooled the audience about how to prepare and cook abalone, which is a large sea snail from the local beaches.

I later joined another seminar about discovering white wines called “Unique Whites of the Central Coast.” Sunset wine editor Sara Schneider showcased diverse varieties from Albarino to Viognier, my favorite.

The next stop was Kiler Ridge Olive Farm, with its delicious olive oils paired with Mediterranean food. I dove into their gazpacho and took home that recipe as well.

At the Travel and Adventure Stage, I discovered Central Coast Biking Trails. I also received a little tutorial about taking travel photos with my smart phone and about volun-touring to preserve our parks and rejuvenate myself.

Back in the Central Coast Pavilion, I went to visit a dear friend, Mayor Pattea of Old Edna’s Suite Edna. I recently did a photo essay about her and her beautiful B&B. Please take the time to visit her, it will change your life.

In my final stroll in the Central Coast Pavilion, I pedaled for a fresh smoothie then enjoyed walking through the different regions on display, from Paso Robles to San Simeon, Cambria, Cayucos, Morro Bay, Availa Beach, Pismo Beach, Arroyo Grande, Grover Beach, San Luis Obispo, and Atascadero.

I ended my second day at the Vons Music and Tasting Garden with a beer that was infused with fresh hop, lemons, and kefir limes grown fresh on the farm from Toro Creek. Thanks Brendan for explaining the process, and feel free to send a box my way!

The Main Event at Sunset SAVOR the Central Coast was an amazing time, with a plethora of beautiful food, wine, and people. I encourage you to set time to get out to the Central Coast of California and wine and dine your palette to new discoveries.