{"id":431,"date":"2015-10-05T22:18:57","date_gmt":"2015-10-05T22:18:57","guid":{"rendered":"http:\/\/www.claibornechurchill.com\/blog\/?p=431"},"modified":"2015-10-05T22:18:57","modified_gmt":"2015-10-05T22:18:57","slug":"sunset-savor-the-central-coast","status":"publish","type":"post","link":"https:\/\/www.claibornechurchill.com\/blog\/sunset-savor-the-central-coast\/","title":{"rendered":"Event Recap: Sunset Savor the Central Coast"},"content":{"rendered":"

Savor the Central Coast<\/a> is Sunset Magazine\u2019s annual wine and food festival, highlighting all that\u00a0our unique region has to offer. For its sixth year running, Savor came to the historic Santa Margarita Ranch<\/a> this\u00a0weekend, and the Claiborne & Churchill Winery family joined the fun! We were thrilled to\u00a0introduce C&C wines to so many new people, both locals and out of town visitors, and we truly\u00a0enjoyed the offerings of our neighboring wineries, breweries, artisans restaurants, and farmers.\u00a0We couldn\u2019t wait to share some of our favorite finds with you!<\/p>\n

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Wine, Beer & Spirits<\/strong><\/p>\n

We were lucky to have a booth next to Niven Family Wines<\/a> and Chamisal<\/a>, and our tasting area,\u00a0with lots of bar space and seating, had a great turnout! The guests seemed to really enjoy all\u00a0the wines from all our Edna Valley producers. Bailayana wowed everyone with their delicious\u00a0and creative wine cocktail made with their Albari\u00f1o and splash of Pinot Noir! Among our\u00a0winemaker Coby\u2019s favorite libations of the weekend were the Pinot Noirs from Wrath<\/a>, the Opal\u00a0Saison\/Farmhouse Ale from Firestone Reserve<\/a>, and the spirits from Krobar Craft Distillery<\/a>, a\u00a0new producer in Paso Robles focusing on Gin, Neutral Brandy, and Rye Whiskey.<\/p>\n

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Eats<\/strong><\/p>\n

There were incredible gastronomic offerings at this event, but it goes without saying that\u00a0Thomas Hill Organics<\/a> from Paso Robles stole the show with their sliders made with ground\u00a0lamb, pecorino Romano, organic arugula, house-made aioli, and perfect little buns from La\u00a0Migliore bakery.<\/p>\n

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Artists & Artisans<\/strong><\/p>\n

Our manager, Angela, is notorious for returning home from events empty-handed. But this\u00a0weekend, she couldn\u2019t resist buying two prints from Ter\u00e9z Tyni<\/a>, local landscape painter and co-owner of Upper Crust Trattoria<\/a>, a great local Italian Restaurant that has featured Claiborne\u00a0wines for many years. Also worth a mention was a local jewelry producer, Olive & Poppy<\/a>. Our\u00a0tasting room attendant, Kate, fell in love with their ultra-hip barrel stave bangles. She talked\u00a0about them all day, and then finally snagged one before the event ended.<\/p>\n

Agriculture<\/strong><\/p>\n

Angela and the girls loved California Grown\u2019s<\/a> demonstration stage and flower booth, where\u00a0guests could pick stems and foliage to make beautiful handmade arrangements. The California\u00a0Fig Advisory Board\u2019s<\/a> kiosk was also a crowd favorite. There, they promoted fig cultivation in\u00a0California while tempting guests with their hearty fig layer bars. Angela grabbed the recipe to\u00a0share with you, included below.<\/p>\n

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Better with Every Year<\/strong><\/p>\n

Each year, Savor the Central Coast gets better and better! We couldn\u2019t be more proud to be a\u00a0part of this region, and we are grateful that Sunset has taken notice of what we already have\u00a0known for a long time: that the Central Coast of California is simply the best on place on earth to\u00a0live, eat, farm, and make wine. Enjoy the recipe below!<\/p>\n

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Fig Layer Bars
\n<\/strong>From the California Fig Advisory Board<\/em><\/p>\n

INGREDIENTS<\/p>\n

Filling
\n<\/strong>1 package (8 oz) dried California Mission figs, stemmed and finely chopped
\n1 cup sugar
\n1\/2 chopped walnuts
\n1\/2 cup hot water<\/p>\n

Crust and Topping
\n<\/strong>1 cup butter
\n1 cup brown sugar
\n1\/2 teaspoon salt
\n1\/2 teaspoon vanilla
\n1 3\/4 cups rolled oats
\n1 3\/4 cups flour, sifted
\nIce water, as needed<\/p>\n

DIRECTIONS
\nFor filling, combine figs, sugar, walnuts and water in a small saucepan. Cook over medium heat\u00a0for 15 minutes or until thickened, stirring frequently. Set aside to cool.<\/p>\n

For crust and topping, in mixing bowl, cream butter with sugar until light and fluffy. Add salt and\u00a0vanilla; beat together. Add oats and flour. Mix until blended. Press half of flour mixture evenly in\u00a0bottom of lightly greased, shallow 9 by 13 inch pan. Spread filling evenly over all. Add water to\u00a0remaining flour mixture and toss lightly until ball forms and cleans sides of bowl. Turn onto light\u00a0floured surface and roll into rectangle to fit on top of pan and arrange on top of filling, trimming\u00a0edges to fit.<\/p>\n

Bake at 350\u00ba for 25 to 30 minutes or until lightly browned. Cool in pan. Cut 4 by 12 into 48 bars.<\/p>\n

Serve warm with vanilla ice cream and drizzle with chocolate syrup.<\/p>\n

Enjoy!<\/p>\n

Were you at Savor the Central Coast this year? If you visited our booth, tag @claiborneandchurchill\u00a0in your Instagram photos!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Savor the Central Coast is Sunset Magazine\u2019s annual wine and food festival, highlighting all that\u00a0our unique region has to offer. For its sixth year running, Savor came to the historic Santa Margarita Ranch this\u00a0weekend, and the Claiborne & Churchill Winery family joined the fun! We were thrilled to\u00a0introduce C&C wines to so many new people, […]<\/p>\n","protected":false},"author":2,"featured_media":435,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[41],"tags":[105,104,103,102,101,100],"yoast_head":"\nSunset Savor the Central Coast<\/title>\n<meta name=\"description\" content=\"Claiborne & Churchill Winery joined the fun at Sunset Savor the Central Coast! 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