Vineyard House
The Vineyard House and Jim Sobel were my first stop and I was charmed by the cozy, friendly atmosphere. Located in an early 1900s Santa Ynez house, (next to the lot where my mother lived in the 20’s) with ample parking and beautifully landscaped exterior, it’s more like a visit to Great Aunt Hortense than a restaurant.
Jim and his wife Debbie, who deals with the bookkeeping and sometimes is “on the floor,” have been married for 22 years. They have two sons, Brian, 21, and Sam, 19. They’ve lived in the Valley since 1998, having moved here from Santa Barbara. They met, Jim said, while both were working at Cold Spring Tavern.
“We’ve owned the Vineyard House for 13 years now,” he said, and he has “enjoyed every day.”
When I asked Jim about his cooking background he said that while in college he supported himself by working at Copper Mountain, a Colorado ski resort in Summit County. Working there sounded like a natural college job for Jim, when he added that he has skied since he was five years old.
Also a “natural” is the restaurant business. “I like to eat anything, I like to get in the kitchen and create. I saute and sauce everything.”
Jim’s hobbies include both sailing and power boating, fishing, camping, playing guitar, bass guitar and piano (he’s currently starting a small combo). Musical and athletic, it’s no surprise that he’s quite a cyclist. He started bicycling to lower his cholesterol (now good) and four years ago became inspired by Lance Armstrong. “I participated in the Livestrong Challenge in Orange County; it was the closest venue and hot. It was a 100 mile ride with 100 degree heat and humidity.”
Next it was Portland, Oregon. “That year they were having record rain and cold, 38 degrees,” he added.
In 2009 Jim suffered a debilitating bicycling accident, which slowed him down. It was to be his second ride in San Jose, but he participated as a volunteer.
On the home front, for the past four years Jim has sponsored two annual bicycling events. He calls one a 10K walk/run/crawl/take a cab event. It’s a 10K or 6 mile course followed by a four course lunch in the Santa Ynez park. The other is a 30 mile or just under 50K ride with dinner. “This year I’m taking off to organize a restate for 2011,” he said, adding that “100% of the proceeds go to the Lance Armstrong Foundation.” All told, he has raised over $175,000 during past four years.
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As for Vineyard House, Jim credits chef Gabriel Guzman for much of its success. He describes Gabriel as being hard working and motivated. After his first chef “walked” with only four months in the kitchen, Jim stepped up to the stove and cooked for the next four. That was 11 years ago – Jim swears that “business increased after Guzman hired on.”
GRANDMA BERTHA'S DELICIOUS
OATMEAL PANCAKES
Oatmeal (cooked) 1 ½ cups
Eggs 2 beaten
Flour ¼ cup
Milk ¼ cup
Make your favorite oatmeal (quaker oats, steel cut, etc.) Cook according to package instructions but let simmer a little longer so the water is evaporated out. |
Frequent Vineyard House visitors Deborah and
Cash Hunter, greet owner Jim Sobel.
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Let cool slightly, in the same pot add the two beaten eggs and stir. Add the flour next and stir. Add the milk and stir.
Preheat skillet with a couple of tablespoons of oil until hot, add ¼ cup of pancake mixture. Cook on as high a heat as possible without burning so pancakes become golden and crispy. Flip and continue cooking til done, another minute or two.
Serve with your favorite maple syrup. Makes about a dozen four inch pancakes. Best with a glass of fresh squeezed orange juice! |
Roundup Market
At the Roundup Market you might find anything from doughnuts to homemade jerky, with an ample selection of canned goods and some of the best barbecue in the Valley.
For that you can credit the vision of John Barlogio, Jr. and family. John’s lineage includes the Branquinhos and boasts a local identity going back to the late 1800s when the family patriarch emigrated from the Azores in late 1800. The family has had roots in the Valley since 1917, he said.
Opening in January 2009, John and Kim, his wife of 23 years, saw an opportunity to offer some “historically” correct food that is “back to basics,” with taste and quality being the key elements.
Home style food, a traditional way of cooking beans and meat (steak and pork) barbecued “roundup style” dominate the menu. The Barlogios are also planning to add a variety of fresh salads to their already impressive menu.
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The signs for Roundup Market make their specialties clear, welcoming you to a friendly, down-home cowboy BBQ.
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Their family history in cattle ranching, rodeo and brandings has provided them the perfect background for their favored style of cookery.
“Roundup,” John says, “means friends and family come over to help gather in cattle and when the work is all done, we have a celebration, a traditional oak pit BBQ, with cowboy beans, garlic bread and salad. At the Roundup Cafe you can get all that and more, less the work.”
Rapidly getting to be a living legend is “Gramma Joe,” who was born on the family’s ranch in Foxen Canyon. Credited with doing or overseeing most of the cooking, “Gramma Joe” each day sorts, hand picks and cooks enough beans to feed a small army.
The family’s pride in its ranching history is summed up by the cafe’s slogan: “At Roundup Cafe we are proud to put a piece of our heritage on your plate.” |
Five generations of farming and ranching in the Santa Maria and Santa Ynez valleys have created a lifestyle tradition of good old fashioned open flame oak pit BBQ, along with Gramma Joe’s secret recipe for the best beans and salads in the Valley. For all five generations, there has always been a hot pot of beans in the kitchen, and anyone who wanders by is welcome at the table to eat heartily.
Although the family’s energy seems mostly taken up by their market/cafe, they do have time for their hobbies: horses, rodeos, team roping. John himself is a PRCA sanctioned rodeo judge.
Their daughter Kaila attends college in Texas and is an accomplished barrel racer who, says John, “is here working, when she’s not in Texas.”
Prior to buying the market, the Barlogios sold their farm equipment, but stayed in the fresh produce business.
They’re presently expanding the menu. “We’re coming up with a couple of vegetarian salads,” John said. With an inspired smile, he continued “We’ll be adding them to our Garden of Eatin’.” |
“Gramma Joe” Branquino, her son John and his wife Kim Barlogio in front of the barbecue that they use to produce tri-tip, roast pork and hamburgers.
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LIGHT & HEALTHY
ZUCCHINI LASAGNA
Favorite marinara sauce
Zucchini, cut lengthwise into 1/4 inch slices
Low fat mozzarella, shredded
Low fat ricotta or cottage cheese
Garlic salt and coarse pepper to taste
Fresh basil
Fresh rosemary
Cut up red bell pepper, roasted or fresh (optional)
Grated parmesan
Eggs as needed
Spray large baking pan with non-stick baking spray. Layer marinara, zucchini, mozzarella, ricotta, salt and pepper, basil, rosemary and bell pepper. |
Repeat until used up, ending up with a layer of mozzarella and top with parmesan. Bake at 350 degrees for 25 to 30 minutes, let stand for five to ten minutes before cutting. For firmer consistency, mix one or two eggs into ricotta.
To microwave: cook on high for 12 minutes or until cheese is melted and zucchini is tender.
Editor’s note: Elaine Revelle is a free-lance writer who has written a cooking column, The Wooden Spoon, for a variety of local publications since 1971. She is a fourth generation Californian whose great grandparents came to the Santa Ynez Valley in 1880. In Wooden Spoon she features traditional and favorite recipes from the Valley’s best cooks as well as historical notes and anecdotes. |
