For anyone hungry for the secrets to great grilling, the next Alisal BBQ Bootcamp will be hosted at The Ranch this spring starting April 30th through May 2nd. This will be our biggest BBQ Bootcamp event ever! So big, that the entire Ranch will be reserved only for BBQ Bootcamp guests. This festive event will be part of our historic 75-Year Anniversary celebration. This is a great opportunity to treat yourself to a luxury getaway, learn from top chefs, and enjoy amazing food.
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 and our very own Chef Anthony Endy, we are mighty excited to help you take your grilling skills to the next level.
The BBQ Bootcamp sessions will cover all the aspects of BBQ, from the best way to start a fire, to what to do with spice rubs. 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.
With a weekend full of grilling, ranch activities, complimentary wine tastings at nearby wineries and tasteful BBQ Bootcamp mementos, you have all the fixin’s for an unforgettable vacation. If you’re interested in participating, we suggest you sign up soon, because spaces will fill go faster than a happy pup’s tail.
We are still finalizing our list of superstar guest chefs and all the special mouthwatering details for our April Bootcamp, but for a little taste of what you can expect, check out what happened in our exciting 2020 session.
APRIL 30 – MAY 2, 2021
(Friday – Sunday)
3 days, 2 nights
STUDIO, DOUBLE OCCUPANCY – PRICE STARTING AT $1,095
Excludes Tax and 20% Service Charge**. Limited availability. Suite accommodation available for extra charge.
Book By Phone Now
This Experience Includes:
- Studio accommodation for two nights, double occupancy (Friday – Sunday)
- Welcome amenity with Western-Style weekend accessories
- All meals including special dinners with local celebrity chefs, winemakers and brew masters
- An impressive selection of alcoholic and non-alcoholic beverages consumed at our bars & restaurants
- 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 hay wagon
- Suites available – two nights, double occupancy
- Prices exclude taxes and 20% service charge
- Limited availability. Adults only.
Limited availability. Adults only.
Chef Kelly Cahoon on BBQ Bootcamp
California-native and lover of all things BBQ, Chef Kelly Cahoon shares her thoughts on the experience of BBQ Bootcamp, and the inspiration she felt as a result of the informative classes, the world-class location, and beauty of everything at The Alisal.
BBQ Bootcamp 2020 Guest Instructors
In 2020, we’ll be kicking things up a notch with the addition of superstar chefs like Ben Ford. Paula Disbrowe, and Valerie Gordon. The four visiting chefs will join the Ranch’s own Executive Chef, Anthony Endy, as they serve up grilled feasts and reveal the tips and tricks for creating legendary BBQ.
As way of introduction to this all-star team of “pit pros”, here is a little background on the featured chefs. First, First, we have Ben Ford, owner of Ford’s Filling Station restaurants in Los Angeles, California, which has been honored with a a Cochon 555 prize. 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.
Featured Chef Ben Ford
Captivated by the experience of bringing together friends, family, and cuisine, Ford developed an affinity for hospitality at a young age. For attended the California Culinary Academy in San Francisco, while securing a position at the famed Chez Panisse under the tutelage of legendary chefs Alice Waters and Paul Bertolli. Here. Returning to Los Angeles, launched his first high-end, seasonal California-Mediterranean fusion restaurant, Chadwick, gaining notable acclaim, including Condé Nast Traveler’s “Top 100 Restaurants in the World” as well as 3 ½ stars from the Los Angeles Times. Ford explored this passion for thoughtful sourcing with the establishment of his own biodynamic farm, Arcola Gardens, in Toluca Lake, CA.
An experimental idea and need for accessibility led the chef to open Ford’s Filling Station. Challenged to find quality and responsibly farmed pork, Ford was inspired to get involved with raising the animals himself, leading him to Lefty Ayers of ReRide Ranch, a blacksmith, artist, and cowboy poet. Ford’s Filling Station’s success and fresh, snout-to-tail perspective garnered Ford a Cochon 555 prize, and supported additional three locations in Los Angeles. Committed to teaching the craft of cooking, Ford produced a cookbook in 2014 focusing on rural cooking techniques in an urban environment, called Taming the Feast.
Ford participates as an ambassador in the American Chef Corps, a program of the U.S. Department of State that advances culinary diplomacy. Additionally, Ford remains involved in the national nonprofit No Kid Hungry, and launched a garden at Farragut Elementary School in Culver City, encouraging students to explore the holistic approach of growing their own food.
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.
Photos from Previous Sessions