BerserkerFest 8.0 - Santa Barbara/SRH Nov 21-23 #berserkerfest

[J_a_y_H_a_c_k]

I have to be in Chicago on Thanksgiving. If Dan Hammer can show me how to do NY to LA to Chicago to NY for not a lot of extra money, I might give it a try.

[ToddFrench]

@NikkiWineNerdNelson

Jeb - you are SO going to make it work and Carlton we would love to have you! I will get with Peter on the hunt concept and further ideas.

a few mentions about being tough with Thanksgiving the next week - do we think it will work for enough folks to keep it that date or do we need to think about pushing back or bumping up the date.

Harvest is going to insanely early this year so most of us will be less crazy earlier than usual and a late Sept time frame which would otherwise be out of the question could possibly work - Oct would also be a great month to look at if needed but we are down with the Nov date. Weather could be a little nicer in Oct but we may have an odd Fall/Winter and ideally for the land rain filled season so hard to tell?

I’ll admit to selfish decisions regarding date - that’s about the only weekend I could make it. Of course if far more can do it in October, we should still hold it - I just won’t be able to go, most likely. If many can’t make it because it is the weekend before Thanksgiving, let’s move it and have more show.

[J_Singleton]

Can’t have it without the fearless leader.

[ToddFrench]

@J. Singleton

Can’t have it without the fearless leader.

There have been a couple I haven’t been to, but not many! I’d sure like to make this one.

[Dan_Hammer]

@J a y H a c k

I have to be in Chicago on Thanksgiving. If Dan Hammer can show me how to do NY to LA to Chicago to NY for not a lot of extra money, I might give it a try.

Challenge accepted.

Send me the following:

If purchasing a ticket, your airline of preference.
If using miles, and you’ll need lots of them to fly erev Thanksgiving, send me your airline preference.

Instead of a stamped self addressed envelope, send fruit juice to:

General Delivery
White Plains 10605

[Matt_Mauldin]

I’d try to make it if my kids and work schedule permits…

[Kara_VanCorbach]

@Charlie Fu

@Todd F r e n c h

@J. Singleton

Just joking. But actually maybe it’s a possibility since I’ll already be halfway across the country. Perhaps I just need a little incentive.

You need more incentive than hanging with Berserkers in sunny Southern California?

Except the central coast probably won’t be that sunny in november.

November is the perfect time to be on the central coast! The vineyards are a golden hue and the weather is lovely. Especially on the coast.

[Kara_VanCorbach]

@NikkiWineNerdNelson

Loving this! We are of course (LIQUID FARM nerds) IN

There is an idea I have had for awhile that I would put out there for those who dare and with a competitive streak
I a few years ago helped arrange and plan a Scavenger Hunt w/ Beauregard Vineyards (small producer in Santa Cruz Mountains making wine and tasting room in the Redwoods in the old bonny doon space and Ryan Beauregard and family are a hell of a party any way you slice it). We invited mostly Somms and trade at this one. There were 3 legs to the competition - 1.) the HUNT (think the show “Amazing Race” meets vineyards) where each team was led from place to place and task to task with the next clue. DD’s drove vans carrying the competitors so there MAY have been some road soda’s happening
2nd leg was an MS level Exam on the SC Mtns area that had to be 100% correct before each team could move to the 3rd leg - blind tasting. each team had to have 3 out of the 5 deductions involving varietal/s, region, vintages, producer, etc before completing that leg successfully. The first team to get through all legs first were crowned the victorious winners!

We had a pig roast happening and “spectators”, etc - was a BLAST.

I think that we could SURELY rally QUITE the hunt with a grouping of 3-4 teams and tear up the Valley - this way you are traveling and learning but also hustling to be crowned VICTORS - we could I am sure encourage the producers participating to donate a mag or a few bottles of their wines to create a little lot for the winners to split amongst themselves.

This would take some volunteers for the competition time only w/ vans, etc and drivers but that can be worked out. I am sure between Peter’s sense of humor and my clue writing skills that we would come up with a pretty unforgettable experience

Sat day time would be the most ideal to do it and I think the hunt could end at Peters for pizza making/cooking and carnage and perhaps Friday night we could host a more “tame” farm to table family style dinner here for a reasonable per head price or even at our friends place who are making wine/have a vineyard next door to Mosby Winery - they have a stellar outdoor cooking area which would make hosting a large group quite easy pending weather allowed outdoor dining but typically I always feel like pre Thanksgiving the weather is pretty solid.

Just some initial ideas

Nikki, I’ll totally help you with this gurrrl! xxoo

[Scott_Watkins]

Andrea and I will be in town, we can make it

[ToddFrench]

Looks like there is definite interest, and this crazy scavenger hunt idea is right up my alley, and Jen will LOVE it…

[J_Singleton]

@Todd F r e n c h

Looks like there is definite interest, and this crazy scavenger hunt idea is right up my alley, and Jeb will LOVE it…

FIFY. You and your damn typos.

[Peter_Simpson]

The pizza we had at Carg’s place on Saturday was out of this world. He has a really nifty wood burning oven (home made?), the pizza went in, and “seconds” later out came perfection!!!

He’s not too shabby at BBQ either.

[Peter_Cargasacchi]

@Peter Simpson

The pizza we had at Carg’s place on Saturday was out of this world. He has a really nifty wood burning oven (home made?), the pizza went in, and “seconds” later out came perfection!!!

He’s not too shabby at BBQ either.

Thanks Peter.

The oven comes from Italy, its not complicated to make. http://www.mugnaini.com/residential-exterior-ovens-photo-gallery/

The pizza was basically Neapolitan style, I make the dough with 00 flour, water, yeast and salt; ahead to let the starches and gluten align. It’s proven, simple technique from Napoli.

I can’t take credit for the pizzas, fortunately Kara took over so I could grill. I don’t care what they say… Kara is alright.
We had fresh bottle of EVOO, fresh burrata and mozzarella, etc.

The bbq was traditional ranchero/Italian/Swiss Italian farmers rub. Salt, pepper, garlic, rosemary, parsley. That is the traditional rub my Nona taught me (typically wet with wine or vinegar and evoo) but you can do it as a dry rub outta the cupboard. That comes down from the Italian and Swiss Italian ranchers/farmers of the Central Coast.

My grill has a 1400 degree infrared burner. Its hotter than white coals. That’s why the meat was juicy and tender. It’s just searing the meat at high temperature to seal in the juices, then moving it to the indirect heat to cook. Easy, simple. (The infrared burner is how most of the high end steak houses not using hardwood/coal, grill their steaks.)

It was fun hanging out, drinking and cooking for you all. I’ll save that bottle of Clos Pepe Sparkling for your return!

[Rick.T]

Sounds like fun; I might be able to make it in Nov.

[G_Greenbaum]

Blow out at the Carg ranch? I’m down and so is the band.

[rfelthoven]

@Peter Cargasacchi

@Peter Simpson

My grill has a 1400 degree infrared burner. Its hotter than white coals. That’s why the meat was juicy and tender. It’s just searing the meat at high temperature to seal in the juices, then moving it to the indirect heat to cook. Easy, simple. (The infrared burner is how most of the high end steak houses not using hardwood/coal, grill their steaks.)

Sorry, but searing meat does not seal in the juices, according to the world’s most famous food scientist. I’m not trying to pick on you, but tired if hearing this wive’s tale propagated:

Myths

[Peter_Cargasacchi]

We’ve lost people before. But that’s all in the past. Since we started mandatory search parties at the end of festivities, we’ve only had to deal with hypothermia and the rare but occasional recovery of an overly enthusiastic person falling off a cliff. (Ask T-Bone.)

Nikki’s working on a great, fun, scavenger hunt concept for during the day. And in the evening we can play, “find the berserker” (before the mountain lions or frostbite do.)

[Peter_Cargasacchi]

@rfelthoven

@Peter Cargasacchi

@Peter Simpson

My grill has a 1400 degree infrared burner. Its hotter than white coals. That’s why the meat was juicy and tender. It’s just searing the meat at high temperature to seal in the juices, then moving it to the indirect heat to cook. Easy, simple. (The infrared burner is how most of the high end steak houses not using hardwood/coal, grill their steaks.)

Sorry, but searing meat does not seal in the juices, according to the world’s most famous food scientist. I’m not trying to pick on you, but tired if hearing this wive’s tale propagated:

Myths

I didn’t know that. I understand the Maillard reaction, but that then, and the short cooking duration, are mainly what’s going on.

[Kara_VanCorbach]

@Peter Cargasacchi

@Peter Simpson

The pizza we had at Carg’s place on Saturday was out of this world. He has a really nifty wood burning oven (home made?), the pizza went in, and “seconds” later out came perfection!!!

He’s not too shabby at BBQ either.

Thanks Peter.

The oven comes from Italy, its not complicated to make. http://www.mugnaini.com/residential-exterior-ovens-photo-gallery/

The pizza was basically Neapolitan style, I make the dough with 00 flour, water, yeast and salt; ahead to let the starches and gluten align. It’s proven, simple technique from Napoli.

I can’t take credit for the pizzas, fortunately Kara took over so I could grill. I don’t care what they say… Kara is alright.
We had fresh bottle of EVOO, fresh burrata and mozzarella, etc.

The bbq was traditional ranchero/Italian/Swiss Italian farmers rub. Salt, pepper, garlic, rosemary, parsley. That is the traditional rub my Nona taught me (typically wet with wine or vinegar and evoo) but you can do it as a dry rub outta the cupboard. That comes down from the Italian and Swiss Italian ranchers/farmers of the Central Coast.

My grill has a 1400 degree infrared burner. Its hotter than white coals. That’s why the meat was juicy and tender. It’s just searing the meat at high temperature to seal in the juices, then moving it to the indirect heat to cook. Easy, simple. (The infrared burner is how most of the high end steak houses not using hardwood/coal, grill their steaks.)

It was fun hanging out, drinking and cooking for you all. I’ll save that bottle of Clos Pepe Sparkling for your return!

Peter, next time? You need fancier ingredients. Jus’ sayin.

[Peter_Simpson]

@rfelthoven

@Peter Cargasacchi

My grill has a 1400 degree infrared burner. Its hotter than white coals. That’s why the meat was juicy and tender. It’s just searing the meat at high temperature to seal in the juices, then moving it to the indirect heat to cook. Easy, simple. (The infrared burner is how most of the high end steak houses not using hardwood/coal, grill their steaks.)

Sorry, but searing meat does not seal in the juices, according to the world’s most famous food scientist. I’m not trying to pick on you, but tired if hearing this wive’s tale propagated:

Myths

Ron, I couldn’t see any actual proven science in that article, and the reference to pores is a bit of a red herring, nobody I know says that sealing meat closes the pores. It does seem intutive that a surface with a hard crunchy layer would be less pervious to juices than a surface without the layer.

I find another way to help keep in the juices is to turn the steak every two minutes.