Memphis BBQ Takes On Santa Barbara Wine

Wine Cask chef Brandon Hughes
Wine Cask chef Brandon Hughes Photo: The Wine Cask

We’ve been stuffing ourselves with some of the country’s best barbecue this summer. But just when we think we’re done, smoked meat has a way of pulling us back in. This Thursday will find four Memphis chefs coming to Santa Barbara’s Wine Cask for a one-night dinner pairing mo’ meatty meat madness with wines from the Central Coast, followed by a weekend barbecue session. The visiting Memphis chefs include Wally Joe of Acre Restaurant, Andrew Ticer and Michael Hudman of Andrew Michael Italian Kitchen, and Felicia Suzanne Willet of her own eponymous restaurant, who will cook a five-course dinner with The Wine Cask’s own Brandon Hughes this Thursday, paired with wines from Cask owner Doug Margerum’s own Happy Canyon label. Then comes the barbecue!

On Sunday, the crew will gather in Los Olivos for a day of unlimited barbecue and wine tastings priced at $50, and the visiting crew will cook alongside the barbecue brigade from Coast Vineyard Care. See details and the menu for Thursday’s full winemaker dinner below and secure tickets online.

Memphis BBQ/Winemaker Dinner
at The Wine Cask
813 Anacapa St. Santa Barbara. 805-966-9463
Thursday, August 11, 6:30 P.M.
$125 (a portion of proceeds go to Direct Relief International)


Appetizer Course: Brandon Hughes, Wine Cask, Santa Barbara
House-smoked salmon, quail egg, California sturgeon roe
Santa Barbara Uni, tobiko & citrus salsa
Asparagus mousse, duck chicharon, truffle vinaigrette
WINE: 2010 Margerum Vin de Pays Rose, France and 2010 Margerum Rose, Santa Barbara County

First Course: Wally Joe, Acre Restaurant, Memphis
Baby Octopus Salad w/ Pear, Cucumber, Five Spiced Cashew, & Spicy Miso
WINE: 2009 3CV Viognier, Happy Canyon of Santa Barbara

Second Course: Felicia Suzanne Willett, Felicia Suzanne’s, Memphis
Shrimp and Grits: Wild Gulf Shrimp and Andouille Sausage sautéed in a Creole Sauce over a Creamy Stone Ground Delta Grind Grits
WINE: 2010 D Sauvignon Blanc, Happy Canyon of Santa Barbara

Third Course: Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Pork with boiled peanut puree and Memphis caviar
WINE: 2008 Margerum M5/2008 Happy Canyon Vineyard Piocho

Dessert: Rosie Gerard, Wine Cask, Santa Barbara
UBER poached Fig & shortbread tart with blue cheese mousse
WINE: 2007 UBER Syrah

Memphis vs. Santa Barbara BBQ Throwdown
Saturday, August 13th
1:00-4:00 P.M.
Unlimited barbecue and wine.
5249 Foxen Canyon Rd. Los Olivos.

Memphis BBQ Takes On Santa Barbara Wine