There is something magical about the way food and wine can bring people together.
On Oct. 22, Finch & Fork executive chef John Vasquez will host a Chef’s Table dinner featuring a Clam Bake paired with Brander Wines.
I am genuinely excited about this event, not only because of the menu Vasquez has created, but because Brander happens to be one of my favorite local wineries.
For me, this collaboration feels like a celebration of everything that makes the Central Coast so special.
When I spoke with Vasquez about what inspires his menu, he immediately described his Saturday mornings at the farmers market outside the Kimpton Canary Hotel.
He talked about walking through the stalls, surrounded by the smell of herbs and the sight of vibrant produce, all freshly harvested.
“The inspiration begins with a walk through the farmers market … where the colors, aromas and energy of ingredients at their peak guide my imagination,” he said.
“It continues while driving past fields, seeing produce still rooted in the soil, and being reminded of the care and labor that goes into each harvest.”
He said the experience grounds his cooking in a sense of place, letting “the natural character of the ingredients shine.”
Listening to Vasquez, I could picture those exact scenes.
For inspiration, Finch & Fork executive chef John Vasquez says he draws on the farmers market right outside the Kimpton Canary Hotel in downtown Santa Barbara. Credit: Blake Bronstad photo 
The Clam Bake that the Finch & Fork will be hosting on Oct. 22 is an opportunity to sit down with others, to slow down, to share conversation. Oh, and to savor Brander Vineyard’s delicious wines. Credit: Finch & Fork photo 
Brander Wines are known for striking a balance between elegance and approachability. Credit: Finch & Fork photo 
The sound of laughter across a long table, the warmth of passing dishes, and the stories exchanged between sips of wine stay with you just as much as the food itself. Credit: Finch & Fork photo
It reminded me how easy it is to overlook the connection between the meals we enjoy and the work that begins in the soil and sea.
That sense of respect for ingredients is what gives Vasquez’s cooking such depth. His Clam Bake will combine the bounty of the ocean with the comfort of fall produce, a reflection of the season and the region.
The pairing with Brander Wines adds a personal layer for me. I have always loved Brander wines for the way they strike a balance between elegance and approachability.
They are the bottles I bring out when I want to share something truly special with friends and family.
Hearing Vasquez explain his process for designing the menu made me appreciate the pairing even more.
“With most wine dinners, my process begins by tasting the wines themselves, exploring their layers of complexity and subtle flavor profiles,” he said.
“It is here where each dish is designed to elevate the wine while allowing the food to tell its own story alongside it.”
This thoughtful approach is what makes dinners like this memorable. It is not just about showcasing flavors but about allowing the wine and food to enhance each other.
I can already imagine how a crisp Sauvignon Blanc will bring out the sweetness of clams or how a red with earthy notes will play beautifully against roasted vegetables.
“The pairing of dishes and wines is only part of the experience; it is the atmosphere, the energy of sharing a table and the sense of community that truly makes it special.”
Chef john Vasquez
But as Vasquez reminded me, food and wine are only part of what makes these gatherings meaningful.
“What I hope each guest takes away is more than just a meal,” he said. “I want them to leave with a lasting memory.
“The pairing of dishes and wines is only part of the experience; it is the atmosphere, the energy of sharing a table and the sense of community that truly makes it special.”
Vasquez said food and wine brings “people together, creating moments that guests will carry with them long after the evening ends.”
That sentiment resonated with me. Some of the best meals of my life are ones I remember not only for the flavors, but for the people I shared them with.
The sound of laughter across a long table, the warmth of passing dishes, and the stories exchanged between sips of wine stay with you just as much as the food itself.
This is why I am looking forward to the Clam Bake with Brander Wines. It’s an opportunity to sit down with others, to slow down, to share conversation, and to celebrate the simple joy of being together.
And for those who will not be able to make it but would still like to recreate a taste of the evening at home, here is my recipe for a simple Spaghetti Vongole.
It’s one of my favorite ways to honor local clams and pairs beautifully with a glass of Brander Sauvignon Blanc.
Spaghetti Vongole Recipe
Ingredients
- 1 pound spaghetti
- 2 pounds fresh clams, scrubbed clean
- 4 cloves garlic, thinly sliced
- ½ cup dry white wine (Brander Sauvignon Blanc if you have it)
- ¼ cup extra virgin olive oil
- 1 teaspoon red pepper flakes (optional)
- ¼ cup fresh parsley, chopped
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve about 1 cup of pasta water before draining.
- In a wide pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about one minute.
- Add the clams and the white wine, then cover the pan and cook until the clams open, about 5 to 7 minutes. Discard any clams that do not open.
- Toss in the drained pasta, adding a little reserved pasta water to create a silky sauce.
- Stir in the lemon juice, lemon zest, and parsley. Season with salt and pepper to taste.
- Serve immediately with a glass of crisp white wine.
Simple, fresh, and comforting, this dish captures the essence of the Central Coast in a way that feels right at home.
