{"id":8991,"date":"2013-11-02T10:03:58","date_gmt":"2013-11-02T10:03:58","guid":{"rendered":"http:\/\/offmetro.com\/sf\/?p=8991"},"modified":"2014-08-05T00:20:44","modified_gmt":"2014-08-05T00:20:44","slug":"food-trends-celebrity-chefs","status":"publish","type":"post","link":"https:\/\/offmetro.com\/ca\/8991\/food-trends-celebrity-chefs\/","title":{"rendered":"Food Trends from SAVOR the Central Coast’s Celebrity Chefs"},"content":{"rendered":"

With an attention to detail that only Sunset Magazine\u00a0<\/i>could accomplish, the fourth annual SAVOR the Central Coast food and wine festival presented the cr\u00e8me de la cr\u00e8me\u00a0of the Central Coast\u2019s culinary talent\u2014along with their bite size masterpieces\u2014 to the epicurean devotees who flocked to enjoy them. Offering nonstop music, pours, demos, and dining, SAVOR left no flavor un-turned in its celebration of the California Central Coast and its plentiful bounty.<\/p>\n

The Event<\/strong><\/h4>\n

Entering SAVOR at the country-chic Santa Margarita Ranch felt like stepping into the pages of Sunset<\/i>\u00a0(something I\u2019ve dreamed of many, many times before). Refined garden d\u00e9cor accented the event\u2019s farm-to-table theme, a concept fully embraced by the local restaurants, wineries, and breweries showcased there. In the Marketplace, an eager collection of the region\u2019s premier wineries and restaurants ushered guests to a palatable paradise with cheery faces and bite-sized bliss.<\/p>\n

\"savor

As if there wasn\u2019t enough to savor, celebrity chefs dotted the event, offering insight into the latest food trends where \u201ccutting edge means getting back to basics,\u201d as claimed by Chef Michael Voltaggio, the season-six winner of Top Chef <\/i>and owner of the effortlessly seductive ink. and ink.sack in Los Angeles. Throughout the weekend, demos from celebrity chefs focused on regional ingredients to make fresh and innovative meals, leaving guests and chefs alike swooning over the Coast\u2019s abundance of luxury ingredients like ripe avocados and sea-fresh abalones.<\/p>\n

With sustainability in the spotlight, the event itself maintained a clean footprint by relying on 100% compostable or recyclable dining ware, keeping waste at a minimum with individual wine glasses for each attendee to use throughout the day.<\/p>\n

The Setting<\/b><\/h4>\n

Today,\u00a0three local families own and run the ranch, acting as stewards of its history while tending its cattle and vineyards. The imaginative garden-themed d\u00e9cor created a whimsical backdrop for the festival’s farm-to-table focus.The land on which the stunning\u00a0Santa Margarita Ranch<\/a>(9000 Yerba Buena Avenue, Santa Margarita) sits has a long history of hosting memorable parties Joaquin Estrada, who acquired the land through a Mexican land grant in 1841 was known for holding rollicking, weeks-long \u00a0fiestas<\/i>, and for bringing the first circus to the area.<\/p>\n

\"san

While the ranch itself is open for tours by appointment only, it often holds public events, and\u00a0Margarita Adventures<\/a>\u00a0also offers a unique perspective (via zipline!) of the ranch and surrounding areas ($99).<\/p>\n

The Bounty<\/b><\/h4>\n

A sumptuous spread from the local vendors dazzled guests with bite-size samples of everything from White Peach Balsamic sheep\u2019s milk ice cream (Negranti\u2019s<\/a>) to ocean-fresh raw oysters (Morro Bay Oyster Company<\/a>) and bacon charged mini-sliders (Eureka! Burger<\/a>).<\/p>\n

Plates and bellies swelled with moist crabcakes (Steamer\u2019s of Pismo Beach<\/a>), spiced lamb with mint aioli (Thomas Hill Organics<\/a>), and even bacon churros with chocolate (they exist! thanks to Artisan Paso Robles<\/a>). Every small bite was made with exceedingly fresh ingredients, and a thoughtful preparation that made all that gluttony feel good\u2014really, really good. Even for Chef Nathan Lyon, author of Great Food Starts Fresh <\/i>and host of Good Food America, <\/i>\u201cit [was] really humbling to see what Chefs can do to reinvent such fresh, delicious ingredients.\u201d<\/p>\n

The Trends<\/b><\/h4>\n

Back to good:\u00a0<\/strong>Despite securing a spot in celebrity chefdom, Chef Voltaggio insists that the key to success in the kitchen comes with \u201cgetting back to the roots of cooking\u2014making proper sauces, making mashed potatoes, making bread with your hands, understanding the ingredients you\u2019re working with and just trying to make something delicious. Food got a little pretentious, and now we\u2019re getting back to delicious.\u201d<\/p>\n

\"local

Classic cooking:\u00a0<\/strong>Also on the rise are classic practices like canning, fermentation, preserving and pickling: \u201ccharcuterie is coming back in a major way, making your own hams and salamis and stuff like that.\u201d<\/p>\n

Get out of food’s way:\u00a0<\/strong>Chef Lyon agrees that there\u2019s no wrong turn \u201cwhen we get back to allowing the food to speak for itself, and not try to outdo the food, but rather hold the food up and get out of food\u2019s way.\u201d Evolution in the kitchen comes from digging deep and reconnecting with the food\u2014getting back to those raw ingredients that were always there. \u201cWe just kind of decimated them, and now we\u2019re digging them back up. So it\u2019s this research into very fresh, seasonal foods, which is exciting.\u201d<\/p>\n

In vino veritas:\u00a0<\/strong>Food trends aren\u2019t the only ones on the rise\u2014with the Central Coast\u2019s largely Mediterranean climate, there\u2019s hardly a better place for wine country. Wine makers (and drinkers!) rejoice at having prime conditions in which to cultivate not only old favorites, but to give new life to promising and dynamic, albeit hard to pronounce, grape varieties.\u00a0Some of the region\u2019s top vintners are so dedicated to a new wave of whites that they\u2019ve brought in cuttings from across the Atlantic, making a home in California for Picpoul Blanc, Albari\u00f1o, Gr\u00fcner Vetliner, and Dry Gew\u00fcrztraminer.<\/p>\n

(As for Chef Voltaggio, he\u2019s a bit less choosey when it comes to filling his glass\u2014his preferred wine remains \u201cany wine someone puts in front of me.\u201d I like your attitude, Chef.)<\/p>\n

Time for a taste\u00a0<\/b><\/h4>\n

With all this goodness, there\u2019s never been a better time to explore the Central Coast\u2019s food scene. So loosen your belt and wander down to SLO County\u2014check out our list of favorite food and wine destinations in San Luis Obispo County<\/strong><\/a> and start tasting for yourself!<\/p>\n

Photos: Rebecca Podesta, irOcko<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

With an attention to detail that only Sunset Magazine\u00a0could accomplish, the fourth annual SAVOR the Central Coast food and wine festival presented the cr\u00e8me de la cr\u00e8me\u00a0of the Central Coast\u2019s culinary talent\u2014along with their bite size masterpieces\u2014 to the epicurean devotees who flocked to enjoy them. Offering nonstop music, pours, demos, and dining, SAVOR left […]<\/p>\n","protected":false},"author":41,"featured_media":9359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":{"0":"post-8991","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-interviews"},"yoast_head":"\nFood Trends from SAVOR the Central Coast's Celebrity Chefs - offMetro CA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/offmetro.com\/ca\/8991\/food-trends-celebrity-chefs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Trends from SAVOR the Central Coast's Celebrity Chefs - offMetro CA\" \/>\n<meta property=\"og:description\" content=\"With an attention to detail that only Sunset Magazine\u00a0could accomplish, the fourth annual SAVOR the Central Coast food and wine festival presented the cr\u00e8me de la cr\u00e8me\u00a0of the Central Coast\u2019s culinary talent\u2014along with their bite size masterpieces\u2014 to the epicurean devotees who flocked to enjoy them. 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