Episode 101: Wine Country Grill
Episode 101 | 26m 48s
The deep connection between wine and barbecue dates back millennia. In the Santa Ynez, grape vines are used as fuel and wine for marinades, sauces. Jidori-breed chicken breasts stuffed with ham and dry-aged cheese. Grilled flank steak with Pinot Noir mushroom sauce grilled. Chef John Cox from the Bear and Star restaurant smokes a whole bourbon-soaked wagyu strip loin.
Aired: 05/26/18Video has closed captioning.
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Distributed nationally by American Public Television