Vineyards, Venues and Vows

Mary Allegreta - Butler Owner of Joyfully Joined

Oh, in these days of the upcoming wedding season; it is only appropriate to discuss what many are faced with when taking their wedding vows. This time of celebration and union is sought by many to be held on the Central Coast of California. A dream of all dreams, a day to remember forever, at one of our fabulous vineyard venues however;there are a few things to take into consideration before booking that date. The conditions of what makes for good wine (grapes) can be a bit taxing on those who simply want to celebrate amongst it's beauty. Remember the goal is to have family and friends gather in an environment that enhances the gift of nature with elegance, and with a touch of class but without having nature take over and spoil the party.

I myself being on the Central Coast for almost seven years, have a bit of insight to the needs of the Bride and Groom to be. At the forefront, the most important person you can have is the best-of-the-best Event Planner. I personally recommend Mary Allegretta - Butler, owner of Joyfully Joined. She has been professionally trained through the Association of Certified Professional Wedding Consultants and it is her, that I give my hat off to. She has been a Wedding and Event Coordinator on the Central Coast for the past decade with an extensive background in Event Management and experience being the On-site Event Coordinator at numerous prestigious venues in the the area, such as the Inn at Morro Bay, Ventana Grill and The Carlton Hotel.


I met Mary many years ago at Villa Toscana when she headed up all special events at this five star B&B and I decided she would be the key person for me to interview when it comes to Vineyards, Venues and Vows, Part I, Tips on Selecting the Proper Venue- Mary and I discussed at length her insights coupled with my insights and agree on many when choosing an appropriate outside venue for your celebration.

We were in agreement that on the Central Coast, the typical time of year for an outdoor wedding happens in-between late March through October months. She refers to the most current years Farmers Almanac to see what conditions have been in past years history to minimize Mother Nature taking a hand in the celebration.

As to the time of day, the earlier in the year, the earlier the ceremony should take place. Early afternoon is best in-between the hours of 2 and 4pm. Come summer months, early evening time, around 5 or 6pm. Later Starts however, may allow you less time to celebrate at most venues if they are with-in city limits due to the city ordinance rule where all events must conclude at 10pm. If you plan your event outside of city limit's you may be able to celebrate longer but it is important to know this upfront prior to booking your venue.

First and foremost, it is important to realize that if you choose the Central Coast Wine Country for your venue, that we are inland and not on the coast so NO over-cooking of your guests should be allowed. Think, shade, shade and shade! Though the months of July and August makes for ideal grapes when the sun is high and the heat is dry, it can also greatly effect your wedding guests. No one wants to be stuck roasting, waiting in the hot sun for the groom and bride to appear, especially Grandma and Grandpa. There is the option to put up free standing umbrellas that may only shade some areas but keep in mind they also make for unsightly wedding photographs. Choose a venue that provides the relief from the sun's rays for both ceremony and reception e.g think "Pergola" to accommodate everyone.

Also a point to keep in mind, not only in Paso Robles but areas in Monterey County towards summer months the winds tend to pick up later in the day, which could lead to problems with not only the ceremony but the reception if it is held outside in a courtyard or open area.

During certain months, critter populations maybe up and will be out. When the venue is heavily in bloom be sure to know the bees are soon to follow! Often times in summer, when there is not much moisture, ants may be seen in areas where food is continuously served and there may be flies if farm animals are in the nearby area. During harvest time (October) fruit flies are seen everywhere.

Terrain is certainly an important factor when choosing a venue. Its important to consider how your guests will travel from parking their cars(or being shuttled in) to each transition of activities (ceremony to cocktail hour to dinner and dancing). Most venues have grass, which are not ideal for women in heels. Loose gravel, rocks may cause difficulty for those wheeling elderly or infants. Check to see if the venue is hilly or uneven and always find out from venue manager/owners what options you have in making it as comfortable as possible for your guests.

Another important feature is proper lighting. This can make or break an event as well, not only for looks but as well as safety. Mary recommends visiting the venue prior to booking ,during the day and then again in the evening to see what light is existing and what should be additionally brought in.

Keep in mind too that Mother Nature is always in charge and you are at her mercy when you opt for an outdoor event. Certainly consider having an indoor refuge in the case of inclement weather.Regardless if that protection be a tent,a banquet room, or even a covered overhang from a building at the venue. Providing a dry area for your guests can save your day from turning into a disaster.

Always think, Plan A, Plan B and maybe a C when it comes to taking your vows within nature.

Shepherds Pie, Paso Robles Style

The final act..20 minutes or so...topped with Romano Cheese sprinkled with fresh parsley, carrots and a couple of peas....

A Paso Robles twist to a English favorite. Being in the Central Coast gets you thinking of warm and hearty, what's available for the best price at the market, melting both into the culture and client.

Since we are really an Agriculture center, wine being our biggest crop, the items at the store that seem the most appealing (and priced right) have the tendency to be orientated to the workers that bring in the harvest.

Taking a"fajita" cut of beef I started with a roasted garlic and shallot mixture sauteed in olive oil and threw in the flour coated (salt and peppered) beef into the fire hot pan. Quickly browning the meat with a splash of red wine, parsley and a couple of bay leaves, I added cooked slice carrots and a few frozen peas alongside sliced mushrooms with a nice beef gravy.

All the while I was boiling a few potatoes, preparing to mash away. With the potatoes the regular standard of butter, salt and pepper, and heavy cream instead of milk topped off with an egg yolk to add a bit of richness was beaten into the mix.

I placed the meat mixture in oven proof baking dishes and spooned the potato mixture on top to bake in a 350 degree oven for forty minutes.

I'm waiting now for the second round of creation to take place. I'll be back with the rest in 20 or so minutes.

Summer Vegetable Pasta Salad...

This cold penne pasta salad is made up of finely diced yellow and red peppers, snow peas, yellow and green squash, regular peas tossed in a creamy balsamic vinegar dressing topped off with asaigo cheese.

Whole New Twist to a Classic Ham Sandwich...

This croissant sandwich, even though it is served cold, is prepared hot to meld all of the flavors together in harmony.

First the croissant is cut in half. Both sides where spread with a djon mustard mayo combo. Next the ham was layered on top, along withthinly sliced tomatoes and red onion, accented with capers. On top of that a layer of thinly sliced provolone cheese.

On the other half of the croissant, shredded asaigo cheese was sprinkled on.
Bake until the cheese is melted and when cooled, add spring lettuce and sprouts.

What is Crostini?

In Italian it means "little toasts". Normally crostini's are made from thinly sliced white bread, drizzled with olive oil and salt, which is then toasted or grilled until crispy.

The crostini pictured above is sliced a little thicker and is made from a ciabatta bread (Italian Slipper bread). Since this crostini has a topping and served cold, the bread was not toasted prior to adding of the roasted garlic spread, beef, provolone cheese, tomato and green onion, otherwise it would become too chewy upon serving.

Carna Asada...a summer treat...

Ahh, little carna asada with fresh corn with a garlic butter sauce, saute peppers, red onions, grilled mexican onions along side the carna with a fresh salsa, sour cream and chopped green onions to boot. A summer's fare in the heat of the evening.

Every dinner should be like this.