The deep connection between wine and barbecue dates back millennia. In the
Santa Ynez, grape vines are used as fuel and wine for marinades, sauces.
Jidori-breed chicken breasts stuffed with ham and dry-aged cheese. Grilled
flank steak with Pinot Noir mushroom sauce grilled. Chef John Cox from the
Bear and Star restaurant smokes a whole bourbon-soaked wagyu strip loin.
"Nobody Trusts Anybody Now, And We're All Very Tired."
