January 19, 2023 – Solvang, CA – The Gleason Household Vineyards Santa Ynez Valley portfolio of manufacturers (Roblar Vineyard and Vineyards, Refugio Ranch Vineyards, Buttonwood Farm Vineyard & Winery) has formally introduced the launch of meals service on the hospitality group’s Buttonwood Farm Vineyard & Winery (www.ButtonwoodWinery.com), a 106-acre property in Solvang, California, within the coronary heart of Santa Barbara County wine nation. Buttonwood’s new meals menu was created by Gleason Household Vineyards Government Chef Peter Cham, in tandem with Buttonwood’s new, proprietary Sous Chef, Lee Gottheimer.
The brand new Buttonwood Farm Bites Menu debuted as of January 14, 2023, and might be supplied Friday by way of Sunday of every week. The opening model of the menu, which is able to broaden within the coming months because the fields and orchards start to supply spring vegetables and fruit, will lend itself to Buttonwood’s family-friendly, American farmland environment.
Initially from Connecticut, Chef Lee Gottheimer graduated from the culinary program on the Artwork Institute of Las Vegas and went on to work within the kitchens of a few of the metropolis’s premier resorts and eating places, such because the Bellagio Resort & On line casino, Wynn Las Vegas, Vdara Resort & Spa, and for Wolfgang Puck Fantastic Eating Group – at Wolfgang Puck Bar & Grill at MGM Grand Las Vegas, after which as Government Sous Chef of the group’s Italian bistro, Cucina, in The Outlets at Crystals at CityCenter. Chef Gottheimer relocated to Santa Barbara County in 2018, taking over work with members of the Fess Parker Household as Chef at Third Window Brewing, then as Government Sous Chef at The Bear and Star, previously on the Fess Parker Wine Nation Inn in Los Olivos. In 2020, Chef Gottheimer moved to Solvang’s Alisal Ranch. As Chef de Delicacies of the ten,500-acre resort, he labored with visitor star cooks from across the nation and specifically, a few of the most gifted barbecue masters within the nation, from whom he discovered a wide range of basic barbecue strategies which he has included into Buttonwood’s new vineyard meals program.
The debut Buttonwood Farm Bites Menu options shareable starters like candy and spicy roasted peanuts with chili powder and smoked sea salt, and jalapeño corn bread with whipped honey butter, which joins different regional U.S. favorites similar to ‘Fancy’ Pimento Cheese Unfold with Dungeness crab, served with Saltine crackers and pickled Fresno chili. A salad straight from Buttonwood Farm entails lettuces and shaved veggies in season, sunflower seeds, and buttermilk ranch dressing, as a nod to ranch dressing’s Santa Barbara roots. Heartier bites include rotating grilled cheese sandwich renditions, like a bacon model with aged cheddar, pickled jalapeño, and peach jam made out of Buttonwood Farm’s most well-known crop; the “Chamburger” (grass fed beef burger, caramelized onions, home pickles, American cheese); and a BBQ half-chicken with apricot barbecue sauce and Buttonwood Farm-sourced cabbage slaw.
Buttonwood Farm Vineyard & Winery, which Gleason Household Vineyards acquired in December 2021, at present includes a 42-acre property winery, onsite vineyard facility, tasting room and gardens, a two-acre orchard, small hop yard, and 11 acres of rotated seasonal produce. The property, based in 1968 on a precept of sustainability, was first utilized as an equestrian operation, adopted by the planting of natural vegetables and fruit, and in 1983, the preliminary planting of the winery.
At the moment, Buttonwood’s farming efforts are overseen by Clay Garland, Gleason Household Vineyards’ new Director of Farming and Sustainability, who handles all farming and sustainability initiatives for the group’s complete portfolio of properties. Underneath Garland and his group, Buttonwood’s farm space has grown to incorporate 11 fruitful acres planted to a wide range of seasonal vegetables and fruit, prompting the group to open a devoted marketplace for the bounty coming from the group’s two natural farms, Buttonwood Farm and Roblar Farm, the latter situated in Santa Ynez. The brand new Buttonwood Market is slated to open Saturday, February 25, 2023, bringing with it a year-round providing of contemporary produce, Buttonwood meals objects similar to jams, pies, and seasonal sorbets, plus farm-inspired merchandise and different wares from native crafters.
The culinary platforms at Buttonwood and Roblar play closely into the farm planning, with Chef Cham and Garland working hand-in-hand to plant what is likely to be on a seasonal “chef want checklist.” Simply steps from each the Buttonwood and the Roblar kitchens, Cooks Cham and Gottheimer decide contemporary produce destined for the properties’ meals menus and dishes. Beehives additionally dot each Roblar Farm and Buttonwood Farm; highly effective pollinators who function an integral a part of the Gleason Household Vineyards farming system and provide honey’s pure sweetness to the group’s diversified menus.
Like Chef Cham, Chef Gottheimer participates in Cooks Cycle for No Child Hungry to boost cash for the group geared toward ending baby starvation. Chef Gottheimer additionally works with native nonprofits with missions of assuaging starvation, together with Santa Barbara County’s Veggie Rescue and Santa Ynez Valley Group Outreach.
Buttonwood Farm Vineyard and Winery, situated at 1500 Alamo Pintado Highway, Solvang, CA, is at present open each day for wine tasting experiences and bottle purchases, 11:00 AM to five:00 PM. Advance tasting reservations are beneficial. Buttonwood’s new meals menu is out there Friday by way of Sunday, 11:00 AM to five:00 PM. Extra data might be obtainable quickly, concerning the Buttonwood Market (opening February 2023).
Roblar Vineyard and Vineyards, situated at 3010 Roblar Avenue (on the intersection of Roblar Avenue and Freeway 154), Santa Ynez, CA, is open each day for wine tasting experiences and bottle purchases, 11:00 AM to five:00 PM. Advance tasting reservations are requested. Chef Cham’s weekly lunch menus are supplied Monday by way of Thursday, full farm menus are supplied for Thursday Supper, and all day Friday and Saturday, with a brunch menu served on Sunday.
