The current issue of Cooking Light includes the feature “Hidden Gems and Delicious Destinations,” which details what the magazine calls an “American Food Revolution.”
From coast to coast and cities in between — the obvious (New Orleans, Los Angeles and Chicago) to the less so (Florida Keys and Viroqua, Wisconsin) — the writers describe purveyors of farm-to-table eats that tempt a reader to hop in the car and head east, north or south.
On the feature’s second page, under the headline “Santa Barbara County’s wine-tasting revolution,” are three scant paragraphs that mention Los Olivos, Los Alamos and, in more detail, Lompoc’s Wine Ghetto.
The story notes the obvious: The Ghetto is “no romantic sipping experience; it’s a fluorescent-lit warehouse located behind a Home Depot. But you’re clinking glasses with the winemakers themselves, and their passion for what’s coming out of nearby vineyards can be every bit as beautiful as those scenic Napa cliches.”
Of course, we locals understand we’ve got something special in Lompoc and those “nearby vineyards.” We know them as the Sta. Rita Hills AVA, home to some of the region’s best pinot noir and chardonnay.
One quibble: Both Santa Barbara County and San Francisco are categorized as “Northwest,” a geographical oddity that seems to have been corrected to Southwest in the online version at http://www.cookinglight.com/healthy-living/travel/food-destinations-00412000076050/