Wood Fired Grill
Locally sustainable wood sourced
Santa Maria BBQ
Fired over red oak wood
Back in the mid 1800’s, the Santa Maria Valley was dotted with large cattle ranches. Owners of these ranches (rancheros) would often throw Spanish-style feasts after every roundup, inviting family, friends, and local vaqueros. Johnny Soto, a ranchero of the valley, developed a distinct way of cooking the meat that soon became very popular. His method was to dig a deep pit in the ground, fill it with coastal live oak or red oak and charcoal, skewer a bunch of thick cuts of meat on a willow stick, and cook the meat over the fire…
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Other Wood Fired Dishes
Acorn Papardelle
oak smoked vegetables, charred oak broth, wolfe farm mushrooms, wild herbs
Grilled Avocado
black garlic ponzu, yuzu mousse, fresh horseradish, plate linguistics micro greens
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Oak Roasted Chicken
slow roasted chicken breast, onion soubise, farro, charred romanesco, local mushrooms
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