Alisal Appoints Local Food & Beverage Director

  • Alisal Appoints Local Food & Beverage Director

     
    POSTED May 31, 2018
     

Certified sommelier Kyle Erickson joins the Alisal Guest Ranch & Resort team in Solvang, CA as the new food and beverage director. Former partner of Ted Vance (Vance Erickson Fine Wine Brokers), Erickson will now work alongside executive chef Anthony Endy to rejuvenate Alisal’s food and beverage menus. As a Santa Barbara native, he strives to incorporate his passion and knowledge of the region to his new role.

“My aim is to make sure that we are doing everything we can to be stewards of the region by highlighting local wines and prominently featuring them at the Ranch," said Erickson.

In his first month, Erickson has already begun to integrate local wine at Alisal, working closely with Chef Endy to ensure both the wine program and menus feature the best vendors in the region. Erickson has also added a sommelier spotlight on Alisal’s wine list with notes of horizontals and verticals provided by featured wineries. On top of this, he has introduced a quarterly winemaker dinner series open to the public and has expanded the cocktail offerings at Alisal’s iconic Oak Room bar.

Opened in 1946, Alisal Guest Ranch and Resort is a full-service guest ranch for couples, families, and conferences. The secluded destination offers 73 telephone-and-television-free guest cottages and suites, more than 50 miles of horseback riding trails, two 18 hole championship golf courses, a 6,500 square foot spa and fitness center, six tennis courts and a 100-acre lake with water sports, including fly fishing, canoeing and kayaking.

As locals, both Erickson and Endy are proud to show up to the 10,500-acre Santa Ynez Valley ranch for work every day. Erickson says, “We both grew up in the region and being a part of the Alisal team is a dream come true.”

With more than 20 years of diverse culinary experience, Chef Greg Wiener will be fulfilling his lifelong dream of returning to Napa Valley, overseeing food and beverage operations as executive chef at The Estate Yountville for the recently-renovated Vintage House, soon-to-be completed Hotel Villagio.

 

Thomas J.W. Voss has just been appointed managing director of the 1,048-room-Fairmont Austin, opening the summer of next year. He will be responsible for overall operations, performance and strategic direction for the newest and largest Fairmont hotel in the U.S.

With more than 35 years of experience in the hospitality industry, Voss has held a number of positions, including executive roles with Starwood Hotels.

 

It was announced in late February that during the month of March uber-restaurateur Stephen Starr would be introducing a unique "Support our Schools" program in his 20 Philadelphia restaurants.

Philadelphia schools have long been a subject of discontent and Starr’s plans to raise $100,000 during the one-month period would help support multimedia labs, elementary school playgrounds and six-week summer internships. Starr’s restaurants average 40,000 customers per week and diners would be encouraged to add a donation when paying their bill.

 
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