Winterlight feels less like an event and more like a moment deliberately carved out of time.
Set at the historic Alisal Ranch in the Santa Ynez Valley, the candlelight dining series invites guests into an intimate room glowing with hundreds of flickering candles.
Soft live music fills the space, conversations slow, and the evening unfolds over a five-course meal that emphasizes seasonality, local producers and thoughtful pairings.
I attended the first Winterlight dinner of the season and later sat down with executive chef Erik Sandven to talk about his career, his philosophy, and what he hopes guests experience through these dinners.
That opening evening paired the menu with Storm Wines, and the setting alone was striking. Candlelight reflected off glassware and table settings, creating a warm, romantic atmosphere that felt immersive without being overdone.
Once the courses began arriving, it became clear that the beauty of the room was matched by what was coming out of the kitchen.
The food and wine were exceptional, each course feeling intentional and well paced, with pairings that complemented rather than competed.
Sandven’s culinary background is rooted in years of hands-on experience across Southern California.
“My culinary background dates all the way back to when I was 15,” he said.
Alisal Ranch executive chef Erik Sandven focuses on restraint and locality, letting a few carefully chosen ingredients speak for themselves in each Winterlight course. Credit: Sarah Range photo 
Hundreds of flickering candles, soft live music and unhurried conversation create a warm, immersive atmosphere that feels both elegant and deeply relaxed for the Alisal Ranch’s Winterlight series. Credit: Alisal Ranch photo 
Winterlight is a seasonal candlelight dining series at Alisal Ranch in Solvang, offering intimate, five-course dinners that celebrate local flavors, thoughtful pairings of food and drink and a slower pace. Credit: Teal Thompson photo 
Set amid vineyards and rolling hills in the Santa Ynez Valley, Alisal Ranch provides a natural backdrop for menus shaped by season and place. Credit: Alisal Ranch photo
He began working in small restaurants in Orange County before attending culinary school and landing his first professional role at The Ritz-Carlton, Laguna Niguel.
Starting as an entry-level line cook, he steadily moved through the ranks, eventually becoming a lead cook in the restaurant Raya before making the transition into the banquet kitchen, where he worked as saucier and later sous-chef.
From there, Sandven’s career continued to expand at The Resort at Pelican Hill, where he served as sous-chef at both the Pelican Grill & Bar and Andrea, the resort’s fine dining Italian restaurant known for its handmade pastas.
Sandven later took on his first chef de cuisine role overseeing a high volume restaurant, an experience that strengthened his ability to balance creativity with consistency.
After the COVID-19 pandemic, he was brought on to help reopen banquet operations at The Ritz-Carlton Bacara in Goleta, overseeing multiple kitchens, including banquets, the club lounge, spa dining and the front drive café.
When the Alisal Ranch opportunity presented itself, the decision quickly became about lifestyle and philosophy as much as career progression.
“I came up here and stayed for a weekend with my wife and I fell in love,” Sandven said of the luxury guest ranch at 1054 Alisal Road in Solvang.
“I’ve learned to let fewer ingredients speak for themselves and let the locality speak for itself.”
Erik Sandven, Alisal Ranch executive chef
Surrounded by vineyards, farms and smaller producers, he found a setting that aligned naturally with how his cooking has evolved.
At Alisal, Sandven has the flexibility to change menus quickly, work closely with purveyors, and let what is available guide the food.
That evolution is evident in how he describes his approach today.
“When I was younger, I wanted to put more components on a plate,” Sandven said. “Now I’ve learned to let fewer ingredients speak for themselves and let the locality speak for itself.”
While he credits classic fine dining influences from earlier in his career, his focus now is on restraint, clarity and approachability rather than complexity for its own sake.
Winterlight reflects that mindset. Each dinner in the series features a five-course, seasonally inspired menu paired with local wines or spirits.
The series continues in February with Rod & Hammer’s California Whiskey and concludes in March with Carhartt Family Wines.
Rather than feeling like a showcase, the dinners feel grounded and communal, encouraging guests to slow down and engage with one another as much as with the food.
Looking ahead, Sandven is also excited about events like Barbecue Boot Camp, a spring weekend that brings guest chefs together for demonstrations and hands-on learning. For him, these gatherings are about more than technique.
“I hope guests take away a sense of place,” he said. “I hope they feel immersed and connected to each other and to the food.”
Click here for more information about the Alisal Ranch.
