Sunday, May 15, 2011 

Far Western Tavern

is moving! They are picking up their BBQ fixin's and moving from Guadalupe to Orcutt.
The Far Western Tavern today announced that the restaurant will move to a new location in Old Town Orcutt in late 2011. The existing restaurant in Guadalupe will remain open until a few weeks before the move. 
“The new location in Old Town Orcutt will enable us to continue the Far Western Tavern tradition for years to come in the Santa Maria Valley,” said Renee Righetti-Fowler, whose grandparents Clarence and Rosalie Minetti established the Far Western Tavern in 1958 along with Rosalie’s cousin, the late Richard Maretti, and his wife Jean. The Far Western Tavern is today owned by the greater Minetti family, with the third generation now actively overseeing the restaurant’s operations.
The new location at 300 Clark Avenue in Old Town Orcutt will be built out over the next year. Like the current restaurant, the new restaurant will feature separate downstairs bar and dining areas, along with an upstairs banquet room. 
“Our goal is to capture the distinctive spirit and ambiance of the original restaurant,” Righetti-Fowler said. “The menu will also be very similar.”
The current restaurant occupies the Palace Hotel building that was built in 1912. The building is owned by the Minetti family. The family plans to collaborate with the City of Guadalupe and others to determine the best course of action for the building after it is vacated by the restaurant. “We want to find a workable solution, but we just don’t know what that solution is at this point,” Righetti-Fowler said.
She added, “This was a very tough decision for our family after all of these years in Guadalupe. But after carefully evaluating our options, we felt that it was the best decision for ensuring that the restaurant remains a viable family business for years to come. The Old Town Orcutt location, which is more centrally located to both Highway 1 and Highway 101, will make the restaurant more accessible to visitors and locals alike.”

“We are truly grateful to our community of Guadalupe for their support over the decades,” Righetti-Fowler said. “We invite everyone to come out and share memories with us.”

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Sunday, June 29, 2008 

Wine isn't just for drinking, ya know!

There was some fantastic winebased jellies at the Santa Barbara Wine Festival yesterday from Preferred Jams & Jellies (4123 Mayfield Street, Orcutt, CA / 805-310-4566.) They had several varietals they used in jams, Chardonnay, Barbera, Cabernet Sauvignon, but I was particularly partial to the White Zinfandel jelly. Seems like it could be a great holiday gift giving item. I'm not a real "jam or jelly" maker myself, so I will probably put in some orders, but, I found a recipe for making your own on Recipezaar if you want to concoct your own!


3 cups white zinfandel wine
1 (1 3/4 ounce) box sure-jell fruit pectin
1/2 teaspoon butter or margarine (optional)
4 cups sugar, measured into separate bowl

Bring boiling water canner, half-full with water, to simmer.
Wash jars and screw bands in hot soapy water, rinse with warm water.
Pour boiling water over the flat lids in saucepan off the heat.
Let sand in hot water until ready to use.
Measure the wine into a 6 or 8 quart saucepan.
Stir pectin into wine in the saucepan.
Add butter (if desired) to reduce foaming.
Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly.
Stir in all sugar quickly.
Bring to full rolling boil and allow to boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8" of rim.
Wipe jar rims and threads.
Screw bands tightly.
Place jars on elevated rack in canner.
Water must cover jars by 1 to 2 inches, add boiling water if needed.
Cover, bring to a gentle boil and process for 5 minutes.
Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger, if it springs back, it did not seal completely and refrigeration would be necessary.

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  • I'm Cookie Jill
  • From Santa Barbara, California, United States
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