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Wine Chips Unleashes Its Private Reserve Club Featuring Small-Batch, Hand-Crafted Specialty Flavors

May 11, 2021 by evebushman

HUNTINGTON BEACH, CALIF – Wine Chips, the innovators behind the first gourmet chip made exclusively for wine pairing and wine snacking, today removed the velvet rope and widened access to its Private Reserve Club (PRC). Having been tested for months by thousands of the company’s most loyal customers, the Wine Chips limited edition flavors have been a huge hit. The Private Reserve Club’s small-batch flavors are produced by the company’s very own Batch Masters in their gourmet Innovation Kitchen in Southern California.

Private Reserve flavors, including Jamon Iberico, Dry Aged Ribeye, Hawaiian Red Sea Salt, Spicy Calabrese, and Sweet Coconut Curry are so exclusive and so special, that club members might have difficulty choosing between them and the company’s flagship cheese flavors.

Fans will love all of the other delicious flavors in the Private Reserve Club store. Prospective members have three club tiers to choose from – Private Reserve Gold, Private Reserve Platinum, and Private Reserve Diamond – starting at $12.99 a month.

The company officially launched at the end of 2019, and saw tremendous growth in 2020, according to Emily Wines, one of the Wine Chips Master Sommeliers and the Chair of the Court of Master Sommeliers, U.S.

“We are so proud of what we have accomplished with Wine Chips and are delighted to launch our Private Reserve Club,” says Ms. Wines. “Who doesn’t love delicious potato chips? Here we have an easy snack that actually stands up to the incredible experience of drinking the wine itself. It’s incredibly easy to explain to customers at the tastings that I do, as the appeal of Wine Chips is just so obvious and intuitive!” she shares.

Private Reserve Club Tiers:

Private Reserve Gold – $12.99/month:

  • 3 oz. Private Reserve Tube
  • Purchase from the Private Reserve Shop
  • Free Delivery for Subscription Plan Items

Private Reserve Platinum – $18.99/month:

  • 3 oz. Private Reserve Tube + Replacement Bag
  • Purchase from the Private Reserve Shop
  • Free Delivery for Subscription Plan Items
  • 10% Site-Wide Club Discount
  • $4.99 Flat-Rate Delivery

Private Reserve Diamond – $29.99/month:

  • Two 3oz. Private Reserve Tubes + Two Replacement Bags
  • Purchase from the Private Reserve Shop
  • Free Delivery for Subscription Plan Items
  • 10% Site-Wide Club Discount
  • $4.99 Flat-Rate Delivery
  • Individual Item Ordering

Sarah Boulay-Haupt is the Vice President of Retail for Cooper’s Hawk Winery & Restaurants, and is a big fan of the flavor innovations that Wine Chips offers. “We’ve done a number of collaborations with Wine Chips,” said Ms. Boulay-Haupt. “From a Bombay Spice flavor that we offered to our Cooper’s Hawk Wine Club subscribers to Candied Bacon, a treat that was included in the Screen Actors Guild Award gift boxes earlier this month, Wine Chips never ceases to impress with their creativity and execution,” says Ms. Boulay-Haupt.

Created by an earnest, diverse, and highly committed team, the fresh, hand-crafted chips offer the feel of an instant party when enjoyed with a glass of wine. Alongside a small group of passionate oenophiles, exuberant chip connoisseurs and a talented team of Master Sommeliers, entrepreneur Jonathan Strietzel first embarked on his journey to develop the perfect snack product for wine lovers back in 2017.

Batch after batch, taste-test after taste-test, they collaborated over countless glasses of wine until they found the answer: a lattice cut, extra thick chip, with powerful, flavorful seasonings intended to help wine lovers feel the perfect balance when paired with the proper wine.

Wine Chips began with three flagship flavors – Smoked Gouda, Blue Cheese and Manchego – to enhance one’s experience by creating an equilibrium with the specific fruits, tannins and acidity in the wines. The company has gradually added new gourmet cheeses and other exotic flavors over the past year, and now with the Wine Chips Private Reserve Club, members will receive one exclusive and wonderful new flavor every month. Occasionally, limited quantity flavors will drop without notice. “It’s been a labor of love and the beginning of a beautiful friendship,” said Mr. Strietzel.

Wine Chips is excited to find additional ways to cultivate a following amongst Private Reserve Club members going forward.

Follow Wine Chips on Instagram and Facebook:
https://www.instagram.com/winechips/
https://business.facebook.com/winesbestfriend/

MORE ABOUT WINE CHIPS:
Wine Chips was founded in 2017, perfected in 2019, and launched to the world in 2020 by entrepreneurs, family and friends. Wine Chips was born out of the desire to have a delicious, easy, and portable snack that pairs with wine and enhances wine enjoyment. The self-distributed, e-commerce brand was released quietly on social media, developing an immediately loyal following among specifically targeted wine lovers. Located in Huntington Beach, California, Wine Chips is also available at select upscale wine and gourmet food retailers nationwide.

Filed Under: Guests Tagged With: bacon, California, cheese, club, court of master, flavor, food pairing, master sommelier, spice, wine pairing

New Cookbook Celebrates the Most Popular and Offbeat Recipes (two are below) from America’s State and County Fairs

July 5, 2017 by evebushman

The summer season is a time for ice cream, trips to the beach, and . . . state and county fairs! The food selection at state and county fairs is now more diverse and delicious than ever before, ranging from timeless classics like apple pie and corn dogs to new inventions like spicy peanut butter and jelly cheeseburgers and fried Coca-Cola®!
61kvYJpKUEL._SR600,315_PIWhiteStrip,BottomLeft,0,35_PIAmznPrime,BottomLeft,0,-5_SCLZZZZZZZ_Award-winning chef, best-selling author, and renowned educator George Geary celebrates the weird and wonderful foods sold at state and county fairs with his new book, Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs (Santa Monica Press/August 2017). This illustrated cookbook features 120 recipes of some of the most interesting and unusual foods served at fairs across the USA.
“For 28 seasons, I was involved in the largest county fair in the country: the Los Angeles County Fair,” says Geary. “During that time, I watched as the focus of the fair moved from blue ribbons and homemade pie bake-offs to the rows and rows of vendors that now hawk crazy food combinations. Around 1980, ‘classic’ fair food began to evolve from cotton candy and snow cones to bacon-wrapped doughnuts fried in pork belly fat. Not all the food sold at the fair is fried, but the motto of today’s county fair might as well be ‘Just Fry It!’”
Fair Foods highlights not only the new culinary “classics” at state and county fairs, but also longstanding favorites. Some of the recipes in the book include:
  • Maple and Bacon Doughnuts
  • The World’s Gooiest Cinnamon Rolls with Cream Cheese Frosting
  • Caramel Kettle Corn
  • Fried Sweet Potato Sticks
  • Ten-Pound Cheese Buns
  • Triple Cheeseburger Doughnuts
  • Cheesecake on a Stick
  • Chocolate-Encased Bacon
  • Deep-Fried Twinkies®
  • Fried Coca-Cola®
  • Deep-Fried Oreos®
  • Bacon-Wrapped Tater Tots with Dill Dipping Sauce
  • Firehouse Chili with Peppers
  • Grilled Pork Chops on a Stick
  • Spicy Peanut Butter and Jelly Cheeseburgers
  • Egg Cream
  • Funnel Cake with Berries
  • Old-Fashioned Salted Pretzels

Each page of Fair Foods is illustrated with photographs of America’s most beloved fair foods, as well as vintage and contemporary images of rides, attractions, and nostalgic ephemera from the fair.

Fair Foods captures the joy and spirit of America’s greatest county fairs. You don’t have to wait for fair season to make these wacky and wonderful foods—now you can enjoy them all year long!
About the Author
George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was recently chosen as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.
George has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. He also teaches cooking classes aboard Holland America Lines.
For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair.
George is the author of L.A.’s Legendary Restaurants, as well as nine cookbooks including The Cheesecake Bible, The Complete Baking Cookbook, and 125 Best Cheesecake Recipes. He is a frequent guest on national and local television and lives in Los Angeles.
##
Bring the county fair to your summer BBQ or party with these delicious recipes:
FRIED PICKLES
The hot, crunchy pucker of these fried pickles is like no other flavor you can imagine. Pair with ketchup or mustard.
Serves 4
24 oz. dill pickles, sliced into ¼-inch rounds
1 ½ cups all-purpose flour
2 tsp. seasoned salt
2 tsp. garlic powder
½ tsp. freshly ground black pepper
1 ½ tbsp. hot sauce
¾ cup water
canola oil
Special Supplies:
Stockpot
Candy/deep fry thermometer
Paper towels
Drain dill slices on paper towels. Refrigerate until ready to use.
In a medium bowl, whisk together flour, seasoned salt, garlic powder, and black pepper. Add hot sauce and water to make a runny paste.
In a stockpot, heat 1 ½ inches of canola oil over medium heat to 375°F.
Dip pickle rounds into the batter to coat all sides. If the batter is runny and doesn’t stick to the pickle, add additional flour. If it is too thick, add hot water.
Using a slotted spoon, lower the battered pickles into the hot oil and fry until golden brown, about 30 seconds, turning over halfway through.
Remove from heat and drain on paper towels.
Spicy Peanut Butter and Jelly Cheeseburgers
One of the most unusual combinations to emerge from county fairs.
Makes 4 burgers
1 1/3 lbs. lean ground beef
kosher salt
freshly ground black pepper
¼ cup creamy peanut butter
4 slices Swiss cheese
¼ cup grape jelly
1 jalapeño, sliced thin
4 hamburger buns, toasted
Special Supplies:
Grill pan or barbecue
Gently shape ground beef into four 1/3-pound round patties. Don’t handle the beef too much. Press a dimple into the center of each patty. Season well with kosher salt and pepper.
Grill burgers over medium-high heat for about 4 to 5 minutes per side for medium burgers. About a minute before the burgers are done, top each patty with 1 tbsp. peanut butter. Top with cheese.
Take burgers off the grill and allow to rest for a few minutes. Serve on toasted buns with a dollop of grape jelly and jalapeño slices.
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Recipe(s) reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs
by George Geary
Santa Monica Press/August 2017

Filed Under: Guests Tagged With: bacon, cheese, chef, culinary, los angeles, recipe

“BOTTLEST Winery, Bar & Bistro” Opens in Santa Barbara

June 26, 2017 by evebushman

On Thursday, May 4, 2017, Santa Barbara’s wine region received a trailblazing wine, bar and fine food enterprise in the form of the new BOTTLEST Winery, Bar & Bistro, a full-service restaurant, bar and winery operation debuting in Buellton, California.

Bottlest.2P4A1505.WEB.Res.72dpi.Bottle.BrandingThe hospitality space, located adjacent to Terravant Wine Company’s winery facility, inhabits the outgoing “Terravant Winery Restaurant” (a.k.a. “Avant”), which has undergone a design and menu overhaul in addition to receiving a new team in the kitchen, new management, new front-of-house staff, a dedicated Sommelier, and a full bar, with a signature cocktail mixology program. Bottlest anchors the south end of Buellton’s burgeoning Industrial Way, an urban-industrial district becoming synonymous with food and drink due to its concentration of wineries and wine tasting rooms, craft distilleries and breweries, and gourmet restaurants and bake shops.

Bottlest features Lunch, Mid-Day (3:00 PM to 5:00 PM) and Dinner menus with frequently-changing dishes constructed from seasonal, locally-sourced produce, highest-quality natural meats, and local seafood. The “wine country bistro” fare – prepared with classic French techniques, complemented by avant-garde culinary processes like molecular gastronomy and sous vide – is accented by modern California flair. Bottlest also boasts a separate Bar Menu, with comforting, classic foods for a more casual dining option.

Overseeing the menus is Executive Chef Owen Hanavan, who comes to Bottlest from Santa Barbara dining phenom Barbareño, where, as Head Chef, he opened the restaurant. Chef Hanavan’s culinary résumé also includes time spent at Four Seasons Resort The Biltmore Santa Barbara and the Michelin-starred COI Restaurant, in San Francisco, among other stops.

“Bottlest is an exclusive opportunity for a Chef in the Santa Ynez Valley. I get to create food that becomes an integral part of the ultimate wine country experience, and I get to work with a world-class Somm, to pair my food with our wines,” said Bottlest’s Executive Chef, Owen Hanavan.

Working in conjunction with Chef Hanavan is General Manager and Certified Sommelier, Vlada Stojanov. Stojanov arrives at Bottlest post-Bacara Resort Santa Barbara, where he managed the resort’s beverage program and rebuilt the on-site restaurant’s wine cellar. Stojanov’s wine and hospitality career highlights include his work in high-end, international resort locales such as Eastern Europe and Cancún; and stateside, in Lake Tahoe and Martha’s Vineyard.

A wine world award-winner and active participant in select competitions, Stojanov recently earned a finalist spot in the 2017 Chaîne des Rôtisseurs Young Sommeliers Far West Regional Competition, and will travel to Vienna in May 2017 to compete in the European Sommelier Championship.

Terravant Wine Company’s President, Lew Eisaguirre, explained, “Our motivation for the name ‘Bottlest’ is derived from Terravant’s many-year history of sourcing ultra-premium varietals and grapes from all over world – and our desire to ‘bottle’ the best of those wines. We realized this opportunity to custom craft a unique wine country experience, by creating a restaurant that parallels the quality of Terravant’s wines and showcases the hundreds of wines produced at this state-of-the-art winery.”

Exemplifying Bottlest’s custom-crafted wine country experience, is the venue’s focal point in the form of a 52-bottle “Wine Wall”, a Napa Technology WineStation system dispensing 52 ever-changing wine tasting options available as one ounce tastes, half-glasses or full glasses.

The Bottlest wine program also entails, in part, “Bottlest” branded wines. Created by the Bottlest restaurant and wine team, and powered by Terravant Wine Company, Bottlest wines are deliberately sourced from some of the world’s most renowned growing regions, selected to specifically represent the brand.

Stojanov added, “What appealed to me about Bottlest, was the incredible grape and wine sourcing capabilities. Here, I have access to representative styles from every major wine growing region. I look forward to working with Chef Owen to create sensory experiences that combine great wine with custom-crafted food.”

The Bottlest restaurant wine list also includes numerous offerings from non-Bottlest branded wineries at a wide range of price-points, including both local selections and luxury-level international wines, offering fine wine seekers a singular wine tasting experience in the Santa Ynez Valley.

The Bottlest wine list will run deep when it comes to local representation providing what Stojanov calls “a liquid history” of Santa Barbara Wine Country, showcasing a rotating roster of local producers’ rare library wines in vintages dating back to the beginnings of the viticultural area. Bottlest also features a wine retail section, allowing guests to take a piece of the Bottlest experience “to go”.

Rounding out the new Bottlest team is Consulting Chef De Cuisine, Barton Jones. Jones’ innovative, entrepreneurial and edgy restaurant and bar experience garnered in cities like Boston, New York and Denver, brings progressive culinary techniques to Bottlest’s food and drink menu items, complementing Chef Hanavan’s style and what the kitchen produces.

Bottlest’s menu items run the carefully-considered gamut from starters like lamb meatballs served on a “potato chip”, to pork belly with sunchoke and apple gastrique; to dynamic ingredient-laden mains such as Sumac Rack of Lamb (with farro, roasted beets, tzatziki, red wine sauce), Jidori Chicken (whipped potato, kohlrabi noodles, grapefruit, chicken jus), and the NY Strip (sousbise, duck fat potato, chimichurri, crispy leeks). Bottlest also revived some locally-favorite items – such as bacon-wrapped dates with goat cheese, a Steak Burger (bacon jam, gruyere, aioli, on brioche), and playful pizzas like “The California” (with chicken confit, fontina) – offering more casual dining in the bar, at lunch and late-night.

Inventive desserts include the likes of “The Chronic” (white chocolate cranberry semifreddo tossed with popcorn and white chocolate ganache) and a house-made California Bay Leaf Ice Cream.

In the coming months, the existing Terravant Wine Club will be replaced with the “Bottlest Club”, which will function as a “wine and dine” club membership: Bottlest Club members will be afforded a restaurant membership of sorts, akin to a private club membership (further details TBA).

Bottlest also serves as a physical component to a new web-based wine business, Bottlest.com. Bottlest.com, currently in Beta, is the first on-line experience allowing consumers to custom craft wine from start to finish, based on their personal preferences.

BOTTLEST Winery, Bar & Bistro is located at 35 Industrial Way, Buellton, CA 93427. Bottlest’s initial opening hours will be Sunday through Saturday, 11:00 AM to 9:00 PM, with extended Bar hours until 11:00 PM on Fridays and Saturdays (initial opening hours subject to change). Ample, free lot parking is available at the restaurant. Reservations may be made through the Bottlest restaurant web site (http://www.BottlestBistro.com), through OpenTable, or by calling 805.686.4742.

Filed Under: Guests Tagged With: bacon, bar, bar menu, buellton, California, chef, cocktail, culinary, dessert, food pairing, grapes, kitchen, menu, mixology, restaurant, Santa Barbara, Santa Ynez, sommelier, varietal, wine bar, wine club, wine pairing, Wine tasting, winery

Perlis Picks: The Oaks Grille at TPC Valencia

May 13, 2017 by Michael Perlis

For as long as I can remember, the Santa Clarita Valley has been referred to as “chain restaurant hell” [okay, maybe that was me saying that]. With the independent restaurants that have opened in our valley in the last several years, it is getting harder and harder to make that joke.

oaks grill April 2017 menuAnd now, having somehow gotten myself and Karen invited to the “influencers” preview at the NEW Oaks Grille Restaurant at TPC Valencia [it helps having Eve Bushman as my boss], I can safely say that the SCV has moved to the restaurant “heaven” category.

Before getting into the details of what we tried that evening, let me share with you some information that was provided to us by Troy Hooper, Director of Operations of Tournament Players Club Valencia…

The Oaks Grille (along with the Banquet venues and special events) is open to the public – so come one and come all!

The menu is “seasonally refreshed.” Produce comes from regionally local growers and proteins are “Farm to Fork” – they know at all times where their meats and fishes come from.

Products are certified sustainably sourced. Executive Chef Peyton Poulsen is a winner of SCV Ultimate Chef and the wine list has been put together by a Sommelier with 25 years of experience.

Now, onto the menu for the evening, where we got to sample a small selection of what you have in store when you visit the Oaks Grille…

Starters

Salmon Poke – house cured salmon tossed with tomatoes, cilantro, onion and jalapeno, finished with Hawaiian chili pepper water, toasted macadamia nuts and red sea salt.

House Bacon – thick cut house made bacon, beer battered and flash fried, served with pancake fritters and drizzled with a blackberry gastrique and Vermont maple syrup.

Salads

“Garden” Salad – mizuna, blue cheese crème, shaved candy cane beets and pomegranate seeds, tossed in a hazelnut vanilla vinaigrette and garnished with edible flowers.

Smoked Ahi Salad – cold smoked ahi with tatsoi, pickled mushrooms, cucumber and roasted macadamia nuts, toasted in a lilikoi vinaigrette with a hard-cooked egg.

Entrees

Vegetable Sacchetti – truffle and cheese filled pasta purses with mushrooms, onion, sun dried tomatoes and arugula, tossed in a white wine butter reduction.

Glacier 51 Sea Bass – pan seared over an orange cardamom quinoa with marinated golden raisins, candied pecans, splashed with a passion fruit reduction and micro basil.

Ora King Salmon – pan seared over farro, baby squash, finished with a peach and chilie chutney.

Colorado Rack of Lamb – harissa marinated lamb flame grilled, over babaganoush with spiced garbanzo beans and lentils finished with a cool cucumber relish.

 

All of the above were delicious, but I do have some notes on a few that really stood out for me…

House Bacon – OMG, OMG, OMG. I could have stopped with this. Fortunately, Karen doesn’t eat bacon, so I got hers. And then Eve was wandering around with a plate of these and Karen took another one…for me! OMG.

Smoked Ahi Salad – loved the smokiness of the ahi. From Karen: The smoke enhanced/complemented the fish. The nuance was subtle but distinct.

Vegetable Sacchetti – almost didn’t try this because, you know, vegetable. That would have been dumb. Amazingly rich and delicious.

Sea Bass

Glacier 51 Sea Bass

Glacier 51 Sea Bass – another one that I almost skipped. Karen loves sea bass; me usually not that much. This was cooked perfectly. From Karen: I congratulated the chefs on having the fish just right – medium to medium rare.

Colorado Rack of Lamb – of course I’d love this one.

Everyone this evening seemed to agree that the entire evening’s menu was perfect. And again, this is only a sample of a much larger new menu at the Oaks Grille that looks like it will please everybody, from starters to desserts. [I’m personally especially looking forward to trying the Berkshire Pork Porterhouse and the Durham Ranch Bison Rib Eye.]

Along with the new wine list, the Oaks Grille offers a great selection of specialty cocktails, including The Daily, which as the name implies is created new each day by the TPC Valencia bartenders.

I’d be remiss to not give a shout out to our servers that evening. You can tell when people are well trained and care about providing great service. Thank you to them and to Troy for hosting us. We can’t wait to go back.

Check out Eve’s slideshow of the event here: https://www.youtube.com/watch?v=BVIngqlZRAo&feature=share

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Filed Under: Michael Perlis Tagged With: bacon, bartender, chef, cocktail, dessert, eve bushman, menu, oaks grille, restaurant, santa clarita valley, scv, sommelier, tpc, valencia

Southern Smoke BBQ and Brewhouse Collaborates with 65+ Year Veteran Chili John’s

May 8, 2017 by evebushman

The collaboration marks the first time Chili John’s famous Burbank Location Shares Their Chili

SANTA CLARITA VALLEY – As of May 5th the wildly popular Downtown Newhall restaurant, Southern Smoke BBQ and Brewhouse, has begun serving chili from another popular restaurant – Chili John’s in Burbank. And while Chili John’s has been going strong for nearly 70 years, the new menu addition will only serve to add to the popularity of the just over one-year-young Southern Smoke.

Chili JohnsSouthern Smoke co-owner Sam Gardian said, “We are honored and delighted to partner with such an icon.”

The chili will be offered on the menu as a side or a main dish, depending on whatever other items diners will be tempted with. Gardian already does a brisk business, recently adding in Chicken and Waffles to the menu.

Popular items currently served at Southern Smoke include Sliders (two) – Brisket, Pulled Pork or Pulled Chicken topped with coleslaw, or kicked up Wasabi slaw; “Widow Maker” – Two single grind brisket patties, onion jam, spring mix lettuce, Applewood smoked bacon, avocado, sharp cheddar, five blend cheese sauce, topped with a fried egg; PB and J – Single grind brisket patty, smoked Applewood bacon, blackberry jam and peanut butter; Hoe Cake – A Southern minimalist cornbread favorite topped with homemade honey butter, Fleur de Sel and chives. Made and served in a sizzling cast iron skillet.

Southern Smoke BBQ and Brewhouse, 24255 Main St, Santa Clarita, California 91321, telephone 661-888-4585.

Hours: Monday Closed, Tuesday through Thursday 11am to 10pm, Friday 11am to 11pm, Saturday – 8:00am to 11pm and Sunday 8:00am to 10pm. A full breakfast menu is available Saturday and Sunday only from 8am to 11 am.

Website: http://www.ssbbqbrew.com/

Facebook: https://www.facebook.com/Southernsmokebbqandbrew/

Instagram: https://www.instagram.com/southernsmokebbqbrew/

Twitter: https://twitter.com/ssbbqbrew

chicken and waffles southern smoke bbq

Filed Under: Eve Bushman Tagged With: bacon, brew, menu, newhall, restaurant, santa clarita valley

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