Bacara Resort and Spa Hosts Santa Barbara Food and Wine Weekend

  • Bacara Resort and Spa
  • Photo by Erin Feinblatt; www.erinfeinblatt.com
    Photo by Erin Feinblatt; www.erinfeinblatt.com
  • Photo by Richard Carleton Hacker
    Fresh local produce typified the opening night offerings served at the Santa Barbara Food and Wine Festival, and set the stage for the Santa Maria barbeque luncheon the next day. Photo by Richard Carleton Hacker
  • Photo by Erin Feinblatt; www.erinfeinblatt.com
  • Photo by Richard Carleton Hacker

Ostini starts with a blazing fire of coast live oak and a clean grill pre-seasoned with beef fat. For seasoning his chicken, steaks, and chops, he uses a blend of salt, black pepper, and garlic. He constantly bastes the dark meats as they cook, using red-wine vinegar and garlic-infused vegetable oil; he brushes chicken and vegetables with a mixture of butter, white wine, and lemon instead.

“We use a very hot fire because the heat will go into the grains of the meat and actually spread those grains apart,” Ostini says. “You have to be careful that the heat doesn’t push the juices out of the top of the meat, because you never want the juices to leave the meat—I don’t care how well done you want it. If you’re grilling meat and see the juices start to come up, turn it over and get the process started the other way. Instead of charring the outside to get a crust so the juices won’t escape, we keep them trapped by continuing to turn the steak.

“For basting,” he continues, “we put the meat on the grill, turn it over, baste, and then season. This keeps the surface of the meat moist enough to absorb the seasonings. You can baste multiple times, at least two times on each side—a lot the first time and less as you go, because as the cooking continues, you don’t want to put more seasoning on or the meat will start to taste salty. Then turn it over and don’t baste and season anymore.”

(More tips on the next page…)

From Around the Web...
Photo by: Alex Berliner
Join chefs from across the country for the Alex’s Lemonade Stand Foundation’s 7th annual cookout…
Massimo Bottura, Virgilio Martinez, and other chefs will each prepare mouthwatering meals…
Available in store or by mail, these burger kits will take backyard cookouts to a whole new level…
French chefs from around the world convened in San Diego for a series of seminars and meals…
Join Steven Raichlen for his Barbecue University at Kalamazoo Outdoor Gourmet…
A tiny spot in Modena, Italy, is the world’s new best restaurant, while six in the U.S. make the...
Photo by Paul Wagtouicz
Kreuther’s menu culinary journey, from his Alsace roots to his tenure at top New York restaurants...
Photo by Biondo Photo
Julian Serrano, the Michelin-starred Spanish chef, ventured into fresh culinary territory when he...
Automata’s aesthetic is industrial chic, but the service is warm and friendly...
Photo by Garrett Rowland
The restaurant features a bar on the first floor, the second-floor dining room, and a roof terrace...