For anyone hungry for the secrets to great grilling, the next Alisal BBQ Bootcamp will be hosted at the Ranch in 2020 and is guaranteed to be a taste adventure.
In the grand tradition of the Wild West, The Alisal has for decades treated grilling as a fine art, and with the help of our guest grill masters, our very own Chef Anthony Endy, and our BBQ Bootcamp partner since 2012, Frank Ostini owner of the Hitching Post II, we are mighty excited to help you take your grilling skills to the next level.
Add to all the grilling, and ranch activities, some complimentary wine tastings at nearby wineries and tasteful BBQ Bootcamp mementos, and you have all the fixin’s for an unforgettable getaway. If you’re interested in participating, we suggest you sign up soon, because spaces will fill go faster than a happy pup’s tail.
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May 3rd – 5th, 2020
(Sunday – Tuesday)
3days, 2 nights
Studio, double occupancy — $2,450
Includes Tax and Service Charges. Limited availability. Suite accommodation available for extra charge.
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This Experience Includes:
- Studio accommodation for two nights, double occupancy (Sunday – Tuesday)
- Welcome amenity with Western-Style weekend accessories
- All meals including special dinners with local celebrity chefs, winemakers and brew masters
- Workshops on grilling methods and equipment, BBQ instruction, spice blending, and more
- Keepsake booklet for BBQ notes and recipes
- Breakfast ride to Historic Adobe by horse or hay wagon
- Complimentary wine tastings at nearby Santa Barbara County wine tasting room destinations.
- Suites available – two nights, double occupancy
- Prices inclusive of taxes and service charges
Limited availability. Adults only.
Tease your Tastebuds With details and photos from Previous BBQ Bootcamps…
We have yet to publish the mouthwatering details for our 2020 Bootcamp, but in the meantime, you can learn more about what happened in our amazing 2019 sessions!
In 2020, we’ll be kicking things up a notch with the addition of superstar chefs like Hugh Mangum, Paula Disbrowe, Valerie Gordon, and Bob Oswaks. The four visiting chefs will join Hitching Post II owner & winemaker, Chef Frank Ostini, the Ranch’s own Executive Chef, Anthony Endy, as they serve up grilled feasts and reveal the tips and tricks for creating legendary BBQ.
Photos from Previous Sessions
BBQ Bootcamp 2020 Guest Instructors
As way of introduction to this all-star team of “pit pros”, here is a little background on the featured chefs. First, there is “Firemaster” Hugh Mangum, owner of Mighty Quinn’s Barbeque, who splits his time between NYC and Los Angles, known well for his restaurant Mighty Quinn’s Barbeque which now boasts 15 locations around the world including Manhattan, Dubai, Manila, and Taiwan. Next we offer you the best-selling, award-winning cookbook author, former restaurant manager, and Austin-based chef Paula Disbrowe. Paula recently penned the barbecue cookbook, “Thank You For Smoking”, which provides insight into the barbecue world, along with expert hints for grilling success. Finally, Valerie Gordon is one of Los Angeles’s top chocolatiers and the author of the cookbook Sweet (a James Beard Award Finalist). She will serve as the “Sweets” specialist at BBQ Bootcamp. Valerie will be demonstrating a host of sensational grilled desserts.
The BBQ Bootcamp morning sessions will cover all the aspects of BBQ, from the best way to start a fire to what to do with spice rubs; afternoons are free for horseback riding, golf or a visit to the spa; and evenings give you a chance to interact with local guest chefs and winemakers who will be on hand to create feasts designed to further fire-up your love of all things barbecue.
Featured Chef Hugh Mangum
Born to a father from Texas and a mother from the Bronx, Chef Hugh Mangum grew up among the diverse food culture of Los Angeles, but always found the best barbeque in his backyard, prepared by his father. Although he grew up to tour as a professional musician—drumming for bands including Maypole and Enemy—he eventually enrolled at the French Culinary Institute in New York, honoring an inheritance he received after the passing of his father, a worldly Texan with an insatiable taste for all things culinary. “My father had a lust for life,” he says. “I wanted to continue that tradition as we shared it—through food.”
In 2011, at the encouragement of his cousin-in-law Adam and wife, Laura, Mangum introduced his slow-smoked creations to Brooklyn’s Smorgasburg food market as Mighty Quinn’s Barbeque. Achieving the longest lines at the market, Mangum recognized Mighty Quinn’s appeal, and opened the brand’s flagship eatery in Manhattan’s East Village in 2012. Mighty Quinn’s now has 15 locations globally, including Dubai, Manila, and Taiwan.
In addition to his barbeque prowess, many know Mangum from his appearances on “Cook Like an Iron Chef” with Michael Symon, “Unique Eats,” and “Beat Bobby Flay.” He also is a “Chopped” champion and appeared in the critically acclaimed movie, “Julie & Julia.” Mangum was tapped by the Food Network to be a “Firemaster” in the network’s new series by the same name, which premieres on Food Network Canada this spring.
Featured Chef Frank Ostini
Frank Ostini grew up in and around the Casmalia Hitching Post, his family’s steakhouse in central California, in operation since 1952. With high acclaim from an influential roster of international journalists and devoted fans, Frank has become the regional spokesman for what is popularly known as “Santa Maria Style BBQ,” a feast that features meats grilled over a red oak fire, and an honored ritual in the Santa Ynez Valley. Specializing in this traditional wood-fire barbecue, Frank has expanded the family’s original menu to cook most anything over the embers at his Hitching Post 2 in Buellton, California, including local vegetables, fish, poultry, pork and game in addition to the wide selection of the best quality beef in America, sourced from small packers in Nebraska, Iowa, and Kansas, and aged to his specifications.
Since 1984, Frank Ostini and partner Gray Hartley have also produced Hitching Post Wines, specializing in Santa Barbara County Pinot Noir. Both the restaurant and the winery received widespread international attention since they were featured in the Academy Award® winning film Sideways in 2004 which impacted both businesses. Today the winery has 1200 barrels and makes about 17,000 cases a year. “When we started to make wine I had one purpose,” says Frank. “To get good wine on my family restaurant’s table – wine that I produced. Doing the food and wine is all I ever wanted to do, and it’s still all I ever really want to do.”
Frank has appeared on Food Network’s “Best Think I Ever Ate” and PBS’ “Project Fire” with BBQ Master and Author Steve Raichlen. The restaurant and wines have been featured in Gourmet, Newsweek, USA Today, Los Angeles Times, Wine Spectator, Sunset, Santa Barbara Independent, Santa Barbara News Press, Los Angeles Magazine, Wine Enthusiast, Decanter, Zagat, Eater, and Thrillist, among others.
Featured Chef Paula Disbrowe
James Beard award-winning cookbook author, former restaurant manager, and Austin-based chef Paula Disbrowe joins the star-studded lineup of guest chefs at Alisal Guest Ranch & Resort’s May 2019 BBQ Bootcamp. Paula recently penned barbecue cookbook, “Thank You For Smoking”, which provides insight into the barbecue world, along with expert tips and tricks of the trade.
A true barbeque aficionado, Disbrowe’s culinary writing has appeared in The New York Times, Bon Appetit, Coastal Living, Food & Wine, Southern Living, The Local Palate, and Delta Sky, among other national publications, and she previously served as the food editor of Restaurant Business Magazine. Her seven cookbooks have been featured on the New York Times Best Sellers list and was awarded both the James Beard Award for Best American Cookbook and the International Association of Culinary Professionals Award for Best American Cookbook.
She has also served as the General Manager of Northern California’s Feather Down Farm Days, a glamping experience that introduces the European-based farm stay concept to the U.S. market.
Featured Chef Valerie Gordon
Valerie Gordon is a celebrated chocolatier who has been recognized in Food & Wine, Bon Appétit, The Wall Street Journal, and Saveur, served as a guest judge on BRAVO’s “Top Chef: Just Desserts” and FYI’s “Man vs. Child,” and appeared numerous times on The Food Network and The Cooking Channel. She co-founded Valerie Confections in 2004 with her life and business partner Stan Weightman, Jr. as a tiny, family-run business with just six flavors of chocolate-dipped toffee. Now a top chocolatier in the country, her business has grown exponentially with a full line of chocolates, petits fours, handmade preserves, cakes, pies, and pastries—all incorporating the very best ingredients and offering a delicious spin on the unexpected. In addition to her flagship shop in Los Angeles’ Silver Lake neighborhood, she also celebrates her savory side with contemporary Californian, French-inspired breakfast and lunch fare at her two cafes and bakeries in Echo Park and downtown’s Grand Central Market. She wrote and styled her first cookbook, Sweet (Artisan Publishing, 2013), which was a James Beard finalist.
Featured Chef Bob Oswaks
Bob’s passion for food and wine was always a component of the industry business meetings and entertaining of his former career as a television executive, so he built a wood-fired oven in his backyard. He discovered bread making. His good friend Clark Staub, owner of Full of Life Flatbread in Los Alamos, gave Bob a copy of the famed Tartine Bakery cookbook and some of his ”starter” and encouraged him to explore the world of bread. Bob began experimenting, challenging himself to bake the perfect loaf. He knew from his past profession, success requires ritualistic dedication. Baking daily, Bob’s bread got better and better, and he came to the realization that he “liked making bread more than he liked wearing a suit and shaving every day.”
Bob found the ideal location for a bakery/café in the east entrance of Los Alamos at 550 Bell Street, and over the course of five months, he refurbished and modernized the vintage service station, turning it into a state-of-the-art bread shop. “We wanted it to be very natural and organic,” Oswaks said. “So, you’ve got steel and stone, wood, simple tile and classic lighting.” While sanding the painted floors, they discovered old growth Douglas fir, now beautifully restored and part of the interior design of Bob’s Well Bread Bakery.
Since its inception, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has become a successful family business and integral part of the growing Los Alamos community. Bob is committed to products that are hand-made with only the finest ingredients and natural starters. No added preservatives will be found in any baked items, and he strives to source ingredients locally using farmers and growers who practice the purest growing initiatives.
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