The owners of Buellton’s popular Industrial Eats will open a takeout space two doors down from the original restaurant.
Jeff Olsson, owner of Eats with his wife, Janet, said he anticipates opening Here to Go as quickly as possible.
He said that among the items at Here to Go will be pizzas, hot sandwiches and white shrimp from the oven; pre-made sandwiches and charcuterie boards; all dressings, Kimchi, hot sauces and salsas; produce, fresh fish and meats; and an expanded line of breads and baked goods.
Here to Go’s initial hours will be the same as those at the main restaurant — 10 a.m. to 9 p.m. daily — but might expand with demand.
The Olssons, who met in the early 1990s in New York City and lived in Europe, Texas, Washington, D.C., and Seattle before settling in Santa Barbara County, each bring years of cooking and baking experience to the table, so to speak.
In 2000, they bought New West Catering and served small plates at regional wine festivals and private events, culling a following throughout the Central Coast.
“We grew New West from a small company to a big company,” Olsson said.
In December 2013, the couple opened Industrial Eats next door to New West’s headquarters, and the rest is culinary history. The restaurant is a favorite of winemakers, locals and tourists alike, and the line to order at the counter typically stretches out the door most days.
Hence, the owners plan to make ordering takeaway easier.
“To-go orders are always a tough one in a busy restaurant; there are two different expectations from dining in and ordering to go. Over the years, we have done our best to meet both of those,” Olsson said. “Having Here to Go will allow us greater focus on each of those levels of expectation. It will shorten wait times in the restaurant.”
Michael Brughelli Leaves Bien Nacido
After seven years at Bien Nacido Vineyards and the Miller Family Wine Co., where he was promoted from sales manager to director of sales to director of supply, Michael Brughelli has departed to form his own company, Vignerons.
As a viticulture consultant, Brughelli will focus on high-end grape growing, winemaking, fruit sales, brand management and brand administration on the Central Coast as well as in the Napa Valley and Sonoma.
“I’ve worked with Michael Brughelli for years,” Adam Tolmach of Ojai Vineyard said. “He is organized, timely, efficient and a pleasure to do business with. Working with him on grape contracts was always straightforward and easy, but where I thought he really shined was when he shared his knowledge about other aspects of the wine business.”
While at Bien Nacido, Brughelli partnered with Mikey Giugni to form Scar of the Sea, a wine and cider brand that immediately gained popularity among both industry peers and consumers. He said he will continue to produce the brand.
SIP Certified Adds Wines to Sustainability Listing
SIP (Sustainability in Practice) Certified has released its list of newly certified wines for spring. The roster includes many repeat and first-time certified wines from 11 winery members that have met the farming and winemaking requirements of the organization.
“We are pleased to add new wine brands to our certification process,” SIP Certified manager Beth Vukmanic Lopez said. “We are also pleased to see brands we have been working with for over a decade add more SIP Certified wines to their portfolio. We want consumers to know that the SIP Certified logo on a bottle guarantees that the wine is produced sustainably and ethically.”
Included in the certification are the following Santa Barbara County-based wineries:
Byron Winery
» 2017 Pinot Noir — Solomon Hills Vineyard
» 2017 Pinot Noir — Bien Nacido Vineyard
» 2017 Pinot Noir — Fiddlestix
Lafond
» 2016 Pinot Noir — SRH
» 2015 Chardonnay — Stainless Steel
» 2016 Chardonnay — Lafond Vineyard
» 2016 Chardonnay — Lafond Vineyard Musque Clone
Presqu’ile Winery
» 2017 Chardonnay — Bien Nacido Vineyard
Riverbench Vineyard & Winery
» 2017 Mt. Eden Pinot Noir
» 2017 Late Harvest Chardonnay
» 2017 Pinot Meunier
Santa Barbara Winery
» 2016 Pinot Noir
» 2016 Pinot Noir — County
» 2016 Chardonnay — Reserve
» 2016 Dry Riesling — Lafond Vineyard
Sustainability in Practice Certified is one of the wine industry’s oldest and most important third-party assessment programs. It utilizes a block-to-bottle, integrated approach to management, enabling farmers, wineries and winemakers to preserve the environment and protect human resources. SIP Certified boasts strict, non-negotiable requirements and standards based on science, expert input, independent verification, transparency and the absence of conflict of interest.
Terravant Expands with New Napa Office
Buellton’s Terravant Wine Co. has opened a new corporate office in South Napa that will be the base for its executive sales and marketing operations.
The location was chosen because of its proximity to vendors in the Napa and Sonoma area that specialize in packaging, design and marketing. It also will serve as a meeting site for Terravant’s Northern California sales team, according to WineBusiness.com.
Terravant, which recently celebrated 10 years in business, is a state-of-the-art winemaking and bottling facility that includes national brands, private labels and custom-crush enterprises.
SLO’s Roll Out the Barrels Set for June
The San Luis Obispo Coast Wine Collective will launch its 29th annual Roll Out the Barrels grand tasting celebration June 20-22 with a variety of events to showcase the fresh flavors of this cool-climate wine region on California’s Central Coast.
“This is a wonderful opportunity for people to meet winemakers and chefs and experience the flavors of our ultra-coastal region,” said Anne Steinhauer, executive director of the SLO Coast Wine Collective.
The weekend will open with Barrels in the Plaza from 4:30 p.m. to 7:30 p.m. June 20. The evening will include prepared bites from 20 area chefs/restaurants paired with wines from 30 area producers. B & The Hive will provide a live blend of rock, indie, pop and soul.
The cost is $60 per person ($30 for designated drivers), and tickets may be purchased online by clicking here.
On Friday and Saturday from 11 a.m. to 4 p.m., the Passport to SLO Coast Wine will allow attendees to taste their way through the region’s tasting rooms. Passport holders may visit four wineries per day (eight total per passport for two days). Passports are $75 per person for both days, or $50 for Saturday only, and $20 for designated drivers. Participants must be age 21 or older. Complimentary wine glasses and wristbands will be available at tasting room pickup locations.
Click here for a full schedule of events and information, or call 805.541.5868 or email info@slowine.com.
— Laurie Jervis blogs about wine at www.centralcoastwinepress.com, tweets at @lauriejervis and can be reached via winecountrywriter@gmail.com. The opinions expressed are her own.