In April, we had a production crew from the Cooking Channel show Man Fire Food out to the vineyard to show them how we cook with fire! Over the course of two days, the crew documented the history of our Deep Pit BBQ tradition, the preparation of the meat, the cooking process, and the final feast. Here is a behind the scenes look of what took place!
[Prepping the meat - what a background!]
Prepping the meat – what a background!
[Getting ready to put the meat in the Deep Pit BBQ.]
Getting ready to put the meat in the Deep Pit BBQ.
[Host Roger Mooking taking a break from shooting with Michelle Record.]
Host Roger Mooking taking a break from shooting with Michelle Record.
[Pulling the meat out the next day. It was warm!]
Pulling the meat out the next day. It was warm!
[Shooting closeups of the dishes we served.]
Shooting closeups of the dishes we served.
[Setting up for the closing party scene!]
Setting up for the closing party scene!
We hope you will tune in tomorrow, Tuesday, July 22nd at 8pm ET (airing again at 9pm PT) on the Cooking Channel to catch Randy in action!
Final preparations are underway for our Wine Club Appreciation Party, also known as our annual release party. In case you haven’t heard, we are changing things up this year. While we are always excited to showcase our current wine offerings and provide first tastes of what’s to come, this year it is all about you – our loyal wine club members! So, we are throwing a party in your honor.
We’ll be kicking off the festivities at 6pm this year to take advantage of the cool Paso nights so don’t forget to bring a jacket. In addition to our soon to be TV famous deep pit bbq, we’ll have sides and hors d’ourves from the infamous Chef Rick.
[Deep Pit BBQ]
Deep Pit BBQ
Anyone who was here for the jalapeño cheddar biscuits last year, knows Chef Rick’s menus are not to be missed!
In addition to great food and wine, The Cadillac Angels will be performing, check them out at www.cadillacangels.com. We will also have some lawn (dirt?) games for the competitive guests!
[Dancing into the night!]
Dancing into the night!
I am personally most excited to show you the drastic changes that have happened in the vineyard over the past year. There will be vineyard tours departing as fast as we can loop the tractor. One of these monumental vineyard changes has made room for some temporary choice camping spots, experience them now because they’ll be covered in Cabernet Sauvignon vines this time next year!
[Camping on the vineyard!]
Camping on the vineyard!
If you are planning on camping out, be sure drop a note to Tricia (email@example.com) no less than 24 hrs in advance to reserve your spot. Need a trailer? Check out a local unique rental company Tinker Tin Trailer Company.
In order to guarantee the festivities go off without a hitch please let us know if you’ll be joining us. You can login to your account or email Tricia. The best part, you have two free tickets as a loyal wine club member. Up to four additional tickets are available to you for purchase if you’re looking to show someone what Record Family Wines is all about.
[We can't wait to host you!]
We can’t wait to host you!
See you on June 28th!
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!