BEGIN:VCALENDAR
VERSION:2.0
METHOD:PUBLISH
CALSCALE:GREGORIAN
PRODID:-//WordPress - MECv7.21.0//EN
X-ORIGINAL-URL:https://www.brickbarnwineestate.com/
X-WR-CALNAME:Brick Barn Wine Estate
X-WR-CALDESC:Santa Ynez Winery
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-PUBLISHED-TTL:PT1H
X-MS-OLK-FORCEINSPECTOROPEN:TRUE
BEGIN:VEVENT
CLASS:PUBLIC
UID:MEC-03255088ed63354a54e0e5ed957e9008@brickbarnwineestate.com
DTSTART:20250112T200000Z
DTEND:20250113T020000Z
DTSTAMP:20250107T003100Z
CREATED:20250106
LAST-MODIFIED:20250106
PRIORITY:5
SEQUENCE:50
TRANSP:OPAQUE
SUMMARY:Weekend Eats: VinXEvents
DESCRIPTION:TRI‐TIP SANDWICH & KRISPY SMASHED POTATOES\nSeasoned and slow cooked, thinly sliced, and served on our FRESH BAKED BUNS.\nServed with KRISPY SMASHED POTATOES. New to our menu this week, simply delicious!\nPairs with Cabernet Franc, Syrah and Pinot Noir\nSMASHBURGER SLIDERS & KRISPY SMASHED POTATOES\nFresh ground CHUCK/TRI‐TIP sliders grilled with melted cheese and topped with our\nHOUSE SAUCE served on FRESH BAKED BUNS with a side of KRISPY SMASHED POTATOES\nPairs with Cabernet Franc\nA DATE WITH A PIG ‐ sweet, smoky, crispy and savory!\nFRESH MEDJOOL BACON WRAPPED DATES stuffed with GOUDA and drizzled with\nBALSAMIC, served on greens with MOZZARELLA, BABY TOMATOES and AGED PECORINO\nPairs with Cabernet Franc, Syrah and Pinot Noir\nBRUSCHETTA al POMODORA (V)\nRIPE ROMA & CHERRY TOMATOES with fresh GARLIC, EV olive oil,\nand BASIL, topped with drizzled BALSAMIC\nPairs with Cabernet Franc, Syrah and Blanc de Blancs\nCAPRESE SALAD (V)\nBABY GREENS topped with our Vin X HOUSE DRESSING, BABY TOMATOES, MOZZARELLA,\nPECORINO and a BALSAMIC GLAZE\nPairs with Cabernet Franc, Syrah and Blanc de Blancs\nSIDE OF KRISPY SMASHED POTATOES (V)\nA nice add‐on to any of our dishes. A side of Seasoned and skillet fried KRISPY NEW\nBABY POTATOES smashed and topped with AGED PECORINO\nPairs with Sauvignon Blanc and Blanc de Blancs\n
URL:https://www.brickbarnwineestate.com/events/pop-up-food-vinxevents-897-955-726-129-263-851-325-336-798-989-302-510-656-327-225-522-102-242-487-584-774-524-887-596-545-481-235/
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