SIP + SAVOR Chef Peter Cham
Rebecca Nuss
Brunch favorite French toast
Roblar Winery offers a true farm-to-fork experience By Hana-Lee Sedgwick
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ituated on 40 acres of oak-studded land, Roblar Winery and Vineyards (named after the Spanish word for “oak”) is a Santa Ynez Valley winery owned and operated by the Gleason family. Over the years, the winery has remained a popular wine country destination, welcoming visitors to its expansive tasting room along Highway 154 to sip a diverse selection of wines – mostly estate-grown. More recently, with the addition of a locally minded food program, the family is making sure Roblar’s food is as much of a draw as the wine. It had been exactly two years since I last visited Roblar – in fact, it was just before the March 2020 lockdowns. Needless to say, a lot has happened since then, and despite a tumultuous two years in the hospitality world, the Gleasons have continued to press forward. In 2021 they hired a new winemaking team, including winemaker Max Marshak and 58
FOOD + HOME
assistant winemaker Kat Gaffney, renovated a casita on the farm reserved for club members, and brought on chef Peter Cham to create an elevated food program that celebrates the ingredients grown in their own three-acre organic farm. A Santa Barbara native, Chef Cham’s career has spanned both coasts, with experience at such acclaimed San Francisco restaurants as Radius, Coi, and Quince, as well as working under the noteworthy chef Matthew Gaudet in Massachusetts. Upon returning to Santa Barbara, Cham led the kitchen at the seafood-focused The Hungry Cat before joining the Kimpton Canary Hotel as executive chef. As executive chef for the Gleason Family Vineyards portfolio of brands, which includes Roblar, Refugio Ranch Vineyards, and Buttonwood Farm Winery & Vineyard, Cham is responsible for heading culinary operations for private events, and for creating
food offerings for Roblar’s tasting room. Heavily influenced by the organic produce and herbs that grow at Roblar Farm and in the surrounding area, Cham established Roblar’s “Bites Menu” to highlight seasonal California Wine Country fare. “I like to build a menu that focuses on seasonality and the plethora of ingredients readily available to us here in the Central Coast,” says the chef. “What we grow at Roblar Farm directly dictates what we put on our menu. Staying inspired to create new dishes is easy when you have some of the best produce in California right in your backyard.” Further adding to Cham’s creativity in the kitchen are the wines, from Sauvignon Blanc to Chardonnay, Sangiovese to Syrah, which he tastes regularly to come up with pairings. “Creating the food menus is a combination of inspiration from our farm and creating food that plays nicely
with wines that we are pouring in the tasting room,” he explains. While the Roblar Bites Menu changes weekly and may include such dishes as smoked salmon deviled eggs with crispy capers and chives; glazed pork belly pops with apricot BBQ sauce and Aleppo pepper; and wood-fired pepperoni pizza with spiced honey; you can always expect something seasonal and delectable to pair with the wines (personally, the garlic shrimp toast with Fresno chili, garlic butter, and tomato jam was a standout). The full menu is offered Friday and Saturday, and a brunch-specific menu on Sunday, but you can also find lighter snacks and sandwiches Monday through Thursday, as well as a “Birds & Bubbles” pairing of fried chicken and sparkling wine every Thursday night. “We are one of very few spaces in Santa Ynez where you can taste and have a delicious, farm-fresh meal alongside quality wines on a beautiful vineyard estate,” says Callie Gleason Bieszard, director of DTC marketing & HR. “At Roblar, we hope to be a representation of the tremendous bounty of the Santa Ynez Valley.” Roblar Winery and Vineyards is located at 3010 Roblar Avenue, Santa Ynez, CA 93460 W W W. F O O D – H O M E . C O M
