Joining us in November? Use this guide to find the perfect accommodation for your weekend in Paso! From camping at the vineyard, to hotels and B&B’s, to renting a house, the possibilities are endless.
Camping: Get the full vineyard experience! We have several spots that are perfect for campers. Whether you have a tent or an RV, you can’t beat walking home from the party! To book a spot, please fill out the reservation form online or email email@example.com.
Hotels / B&B’s: Fall is a busy time in Paso, so book a room now! Refer to this great guide to the 10 top B&B’s in Paso Robles according to Trip Advisor, or reserve a room at one of the following hotels.
La Quinta Inn & Suites - About 9 miles from the vineyard, rooms start at $219 + tax / night.
The Oaks Hotel - About 10 miles from the vineyard, rooms start at $199 + tax / night.
Holiday Inn Express - About 9 miles from the vineyard, rooms start at $190.82 + tax / night.
House Rentals: Traveling up to Paso Robles with a group? A house may be the perfect solution for you! Some wineries have awesome guesthouse accommodations - River Star is just minutes away from us! Check out the following websites to book the perfect getaway.
Regardless of where you stay, we look forward to seeing you in November!
The Second Annual Release Celebration is fast approaching! Mark your calendars for Saturday, June 30th and plan on joining us at the vineyard to be the first to taste the 2010 wines.
Do you have your accommodations yet? We have secured a block of rooms at the La Quinta Inn & Suites and the Holiday Inn Express. Call today to make sure you get a room at a discounted rate!
La Quinta Inn & Suites Paso Robles
Please call the hotel directly to reserve a room.
Rate: Reference “Record Family Wines Event” for a deluxe room with one King bed or two Queen beds for $179.10 / night +tax
Holiday Inn Express Paso Robles
Please call the hotel directly to reserve a room.
Phone: 805.238.6500 Rate: Reference “RFV” for a room with one King bed or two Queen beds for $169.99 / night +tax
If you plan on staying on the vineyard in your motorhome, please let us know by emailing firstname.lastname@example.org so we can reserve a spot for you!
If you are making a long weekend out of your trip to Paso, here are five more wineries we recommend to visit while you are in town!
We look forward to celebrating with you in June!
For the last six months, we have been planning what I like to call the equivalent of another Record Family wedding. Otherwise known as our first annual release celebration. The big event took place on June 25th and I am relieved to say it was a success! Thanks to all who joined us and made the first party such an unforgettable experience! I thought it would be fun to do a series of blog posts about different aspects of the party – the food, the wine (and other beverages), and all the extras that made this event so special.
So let’s start with the important stuff – the food! Creating a menu was harder than it sounds. We wanted this to be a “simple family BBQ”… in the process, I learned that sometimes it takes even more planning and work to make an event come off as “simple”. We tried to use as many local vendors as we could for the food in an attempt to not only be sustainable, but a good neighbor as well! Here are the details:
We purchased the sausage for the appetizers and all of the meat for the BBQ from local meat purveyor, J&R Meats. What a selection! A few weeks before the party, Randy was contemplating using a variety of meat for the BBQ – lamb, goat, pork, beef, chicken, etc. In the end, we went with beef and pork, a whopping 100 pounds, in an attempt to keep it simple! We used a spicy rub for flavor. For an appetizer, we chose two different sausages, a buffalo apple sausage and a basil garlic sausage with brown mustard for dipping. We prepared the meat for the deep pit BBQ and started the fire the night before. More about the deep pit BBQ to come in the “extras” post!
For sides, we went with coleslaw and beans. The coleslaw came from Mo’s BBQ in San Luis Obispo, by far our favorite! We ordered 30 quarts to feed everyone, and sadly, there were no leftovers. We will be ordering more next year! The beans were homemade, from scratch. No cans used here! We started with 25 pounds of dry pinto beans and soaked them overnight. After sauteing some onion and garlic, we added the beans and chicken stock and cooked them for several hours. Simple, but delicious!
To add a little spice, we made quacamole from 25 pounds of avocados supplied to us from Southern California, and brought in 10 quarts of pico de gallo from local restaurant, Tortilla Town. Both toppings were fresh and flavorful. The white corn tortillas used for the tacos were from a local shop, Tortilleria Sinaloa, made fresh that morning. For dessert, one of our guests (and wife of our vineyard manager) made the most amazing brownies – not the kind from a box – several varieties, all delicious!
Check out the slideshow to get a visual taste of the food highlights from the party. We hope you plan to join us next year!