Fess Parker Winery

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Barrett Crandall
November 14, 2014 | Barrett Crandall

Thanksgiving Side Dish Recipes

With Thanksgiving fast approaching we thought we would share two of our most requested recipes from the past year.  Both of these recipes would make a great side dish at any Thanksgiving table.  


Honey-Sriracha Roasted Brussels Sprouts With Bacon Lardons


10-15 Brussels sprouts, halved

Salt and pepper to taste

2 teaspoons honey

1 teaspoon Sriracha

12 ounces bacon, cut into ½ inch lardons


  1.  Preheat oven to 375 degrees F. 
  2. In a large sauté pan set over medium heat, cook bacon, stirring often, until fat has rendered and bacon is crispy, this will take about 8-10 minutes.  Reserve rendered fat and let cool.  Place cooked bacon on paper towel lined tray to drain.  Set aside.
  3. Wash Brussels sprouts, trim ends and slice each lengthwise.
  4. In a large bowl, toss sprouts with salt, pepper and bacon fat until evenly coated.
  5. Spread evenly, flat side down, on baking pan.  Roast in oven for 25-30 minutes, stirring halfway through, or until browned and crispy.
  6. Meanwhile, mix honey and Sriracha in that same bowl.  Dump finished sprouts into honey-Sriracha mixture and toss until evenly coated.  Add bacon lardons and continue to toss.
  7. Sprinkle with more salt and pepper if desired, and serve sprouts.

Recipe adapted from:  The Daily Meal  www.thedailymeal.com


Harvest Black Rice Salad


1 cup black rice (forbidden rice)

1 ¾ cups water

1 dried bay leaf

2 cloves garlic, minced

5 ounces crumbled Feta cheese

12 ounces bacon, cut into ½ inch lardons

6 large carrots (rainbow carrots if available), cleaned, peeled, cut into ½ inch rounds, then cut into fourths

1 bunch parsley, roughly chopped

2 ounces red wine vinegar

2 ounces olive oil

Salt and pepper to taste


Turn oven on to 400 degrees F.

  1. Put black rice, water, and dried bay leaf into rice cooker and cook, or cook black rice according to package directions.  When rice is done cooking remove bay leaf and discard, place cooked black rice into a large bowl and let cool off to room temperature.
  2. In a large sauté pan set over medium heat, cook bacon, stirring often, until fat has rendered and bacon is crispy, this will take about 8-10 minutes.  Reserve rendered fat and let cool.  Place cooked bacon on paper towel lined tray to drain.  Set aside.
  3. Place carrots into a large bowl, pour reserved bacon fat over carrots and mix making sure that all the carrots are covered in bacon fat.  Season with salt and pepper.  Pour carrots onto a sheet pan and bake in the 400 degree oven for 20-25 minutes.  Carrots are done when they can be pierced with a fork.  Place carrots onto a plate or pan lined with paper towels to drain.  Let cool to room temperature.
  4. To finish salad, add feta cheese, bacon lardons, carrots, and parsley to the large bowl holding the black rice.  Gently mix together.  Add red wine vinegar and olive oil to salad and mix gently.  Season with salt and pepper to taste.

Recipe by Barrett Crandall


Pair the Brussels sprouts with a Fess Parker Riesling and the black rice salad with the Sta. Hills Pinot Noir or Ashley's Pinot Noir.   

Have a Happy Thanksgiving!

Have a Happy Thanksgiving!

Time Posted: Nov 14, 2014 at 12:26 PM
Barrett Crandall
November 4, 2014 | Barrett Crandall

2014 Harvest Events

As the harvest of 2014 is coming to a close, it only seems appropriate to look back on all the fun that was had over the past couple of months.  From our first Features Tasting and Harvest Camp, to wine club member pick-up parties, and of course our 2nd annual Wine and Swine in the Vines.  

Features Tasting

Our first ever features tasting allowed members to come into our estate barrel room and taste three different single clonal, small production wines straight from the barrel.  Our Winemaker, Blair Fox, was on hand to talk to our members about the wines, the current harvest, and also to show them some wine going through the fermentation process.

Harvest Camp

For wine club members wanting an inside look at the Fess Parker Winery and the wine production process they were able to sign-up for Harvest Camp.  Members met at Epiphany Cellars as they arrived into town on a Friday evening for a special family style farm to table dinner prepared by winery chef Barrett Crandall.  Winery President Tim Snider and CEO Eli Parker sat down with members for dinner to share wine, food, stories, and to get ready for the busy day ahead.

Saturday morning started bright and early as wine club members were picked up from the Fess Parker Wine Country Inn by Tim and driven over to the Fess Parker Winery.  Once there Winemaker Blair Fox was ready to put them to work.  Members helped pick grapes, assisted our production team on the sorting table, racking, and performed punch-downs.  After a hard morning’s work a Santa Maria style BBQ lunch was waiting for them on the veranda.

To end the Harvest Camp weekend members met back at the winery in the fireplace room and were treated to a delicious Italian meal from one of Santa Barbara’s premier restaurants, Ca’Dario.  Enjoying wine and food next to a crackling fire members reminisced about the weekend’s events and the fun that was had.  

Wine and Swine in the Vines

This year’s Wine and Swine in the Vines took place on one of the hottest days of the year, as it was well into the triple digits during the day.  But the hot day made for a comfortable and beautiful evening.

Once again we had Jake Francis from the Valley Piggery come out and roast a pig that was raised here in the valley for us.  The pig was slow-roasted over red oak wood for 12 hours, resulting in tender, juicy, delicious pork.  The rest of the food was prepared by our winery chef and served family style.

While guests enjoyed the warm evening, wine, and food, we had the KBT Jazz trio there to serenade us and create the perfect atmosphere. 

Ashley Parker-Snider and Winemaker Blair Fox were in attendance and shared some words about the family, happenings at the winery, and the 2014 harvest.

Epiphany Cellars Pickup Party

This past Saturday wine club members of Epiphany Cellars were able to pick up their new wine club shipments. 

Along with getting their shipments members enjoyed wood-fired artisan pizzas from the winery chef.  We were also thrilled to have Jonathan and Kevin from Sweet! Hollywood sampling their delicious hand-crafted chocolates. 

The night would not be complete without some music to get the party really going, and luckily we had the Drive-In Romeos playing there Rock n’ Roll Rhythm style of music that had everyone dancing.  Despite a little rain it was a great night.

We want to say thank you to everyone who came out to our events this year to help celebrate a great harvest, and a big thank you to all of our vendors who help make our events special.  

Time Posted: Nov 4, 2014 at 4:03 PM