Mike Shirinian and Dave Fansler are taking up your favorite little space near the bar, but that’s ok because they’re talking Wines & BBQ.
On the plate: Pismo’s very own Chef Michael Vernon serves up an amazing Miso Marinated Chilean Seabass topped with a Mango Salsa over some chard broccolini with cilantro rice, drizzled with some delicious Ponzu sauce. The meal is paired with a bottle of Sauvignon Blanc North Coast from Cakebread Cellars.
The team talks day trips to Napa, barrels of wine, Teenage Whiskies, French Oak, weather for dining, searching for better wood, flavor profiles and our BBQ favorites.
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