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 BBQ Bootcamp 2021 Guest Instructors 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. Kelly Cahoon, Chef of Salt & Copper, shares her love and inspiration from attending BBQ Bootcamp.
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.
APRIL 30 – MAY 2, 2021
Be on the lookout for our Fall BBQ Bootcamp: Cowgirls Grill Edition
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.
please contact our Ranch Concierge to book
your classes and activities at (805) 688-6411
BBQ Bootcamp 2021 Guest Instructors
In 2021, we’ll be kicking things up a notch with the addition of superstar chefs like including Andy Husbands, Burt Bakman, 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.
FEATURED CHEF ANDY HUSBANDS
Andy Husbands is the award-winning chef, author and Pit Master behind The Smoke Shop, Boston’s acclaimed barbecue restaurants. A long-time passion project for Husbands, The Smoke Shop is a culmination of his early years as a chef and nearly two decades on the competitive barbecue circuit, showcasing his modern approach to slow-cooked, competition-style barbecue, dubbed by Husbands as “City Q”. Husbands is also the co-author of six coveted cookbooks, including The Smoke Shop’s Back Yard BBQ: How to Eat, Drink, and Party like a Pitmaster.
FEATURED CHEF BURT BAKMAN
In 2016, Burt Bakman disrupted the Los Angeles culinary scene with Trudy’s Underground Barbecue, the Texas-style BBQ joint running out of his Studio City backyard. Bakman built a reputation from his skill at the smoker and an obsessive Instagram following among LA’s foodies. From backyard to brick-and-mortar, Bakman and the h.wood Group opened SLAB in 2015, which is dedicated to the best quality brisket and ribs but also faithful to the elbow-rubbing charm of Bakman’s backyard barbecue. Bakman brings his show-stopping specialties SLAB, providing his cult following with a go-to spot every day of the week, all while pioneering the future of BBQ in LA.
FEATURED CHEF PAULA DISBROWE
Chef, James Beard award-winning cookbook author, former restaurant manager, and Austin-based chef are just a few ways to describe Paula Disbrowe. Paula’s barbecue cookbook, “Thank You For Smoking”, provides insight into the barbecue world, along with expert tips and tricks of the trade. 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.
FEATURED CHEF VALERIE GORDON
Valerie Gordon’s business acumen and warm, entertaining charm lend themselves to her extensive brand, including the flagship retail boutique Valerie Confections in South Silverlake, and a café and bakery showcasing her savory prowess in Echo Park. The celebrated Los Angeles chocolatier — and James Beard Finalist cookbook author — embraces a philosophy of telling compelling stories through flavor by ensuring every dish remains approachable, with nuanced interpretation. Her versatile culinary knack includes handmade chocolates, preserves, historic California cakes, savory delights, and a new frontier involving nationally praised grilled desserts.
FEATURED CHEF FRANK OSTINI
Frank Ostini continues the tradition founded by his parents Frank and Natalie Ostini who opened the original Hitching Post in Casmalia, California in 1952, specializing in “Santa Maria Style Barbeque,” a California ritual stemming from the culture of the Spanish Rancheros. Ostini’s restaurant, The Hitching Post II opened in Buellton, 1986 and is nationally renowned as both a respected chef and winemaker, showcasing the tradition of the highest quality Santa Maria Barbeque paired with the enjoyment of the region’s best Pinot Noir wines. The Hitching Post II became internationally recognized with the 2004 Academy Award-winning film Sideways and has been earning praise for nearly 28 years.
FEATURED CHEF KATELYN KANEY
Katelyn Kaney is the CEO of Cattaneo Bros, a handcrafted snacks company, that was founded in 1947 and remains one of the oldest family owned and operated jerky and sausage factories in America. Katelyn was born and raised in San Luis Obispo and grew up watching her parents operate multiple family businesses (including Cattaneo Bros) while building deep roots in the local community. After graduating from Cal Poly in 2005, Katelyn began working for Cattaneo Bros. In 2006, Katelyn stepped in to help run Cattaneo Bros after her mom was diagnosed with cancer. Less than one year later, Katelyn’s dad was suddenly diagnosed with Leukemia and passed away. Katelyn’s journey through the loss of her parents and her brother Michael Kaney II, has left her with a renewed mission to raise awareness about healthy eating, the importance of reading ingredients, and living an active lifestyle.
PHOTOS FROM PAST BOOTCAMPS
Photography Credit: Sara Range