While bringing some fresh and exciting additions to Roblar Winery’s brunch, lunch, and dinner menus, the Santa Ynez staple’s new executive chef has some old habits that won’t die easily.
“I work the same, treat people the same, and dance in the kitchen just the same,” Executive Chef Terri Buzzard told the Sun over email.
Buzzard joined Roblar Winery’s kitchen crew in 2021 and was promoted to executive chef about two months ago. Before taking on the role, Buzzard was already instrumental to Roblar’s approach toward its food offerings, as she helped former head chef Peter Cham craft many aspects of the venue’s rotating menus.
“I enjoy the process, the hard work, the gratification of making people happy through food,” Buzzard said on why she decided to pursue a culinary career during her early 20s, shortly after taking a pantry cook job at a hotel in Dallas, Texas.
“Now, I love to pay it forward to the next generation of chefs and people in the hospitality business,” said the new leader of Roblar Winery’s kitchen team.
Alongside her current duties at Roblar, Buzzard also oversees all things foodwise during weekend pop-ups at Los Olivos’ Refugio Ranch Vineyards tasting room, which is under the same ownership as Roblar, as part of the Gleason Family Vineyards’ portfolio of brands.
“I have so much respect for the Gleasons and what they are building,” Buzzard said. “They trust me to bring my best, represent excellence, and take our culinary program to the next level.”
With immediate access to fresh produce from Roblar Farm, located just a stone’s throw away from Buzzard’s kitchen at Roblar Winery, the chef constantly incorporates seasonal farm-sourced ingredients in her dishes with an aim to provide patrons “an exceptional experience ... through food, wine, and hospitality,” she said.
“It’s a glorious time right now,” said Buzzard, who has been using lots of fresh tomatoes, corn, squash, and other usual suspects when it comes to summer produce from Roblar Farm over the past few months.
Buzzard described Roblar Farm Director Jorge Reyes as “an incredible human being,” who she collaborates with on a regular basis.
“His energy and personality inspire me daily to represent his hard work in the best way possible,” Buzzard said. “Jorge and I have discussed some items we would like to see more of in the next planting seasons, but for now, it’s summer ... I love what Jorge has coming to me every day.
“I am very much an ‘in the moment’ person but do understand farming takes some planning,” she added.
Another key component of Buzzard’s menu curation is her desire to pay tribute to the cuisines and traditions of the various countries she’s vistied—including India, Greece, and Mexico.
“I have learned so much about food and culture through travel,” said Buzzard, who was once invited by Japan’s Nakaizu Winery to assist with the grand opening of its restaurant, Chateau T.S.
“In Japan, I witnessed the respect the Japanese bring to all ingredients. ... [I] try to mirror that practice,” Buzzard said. “I learn something everywhere I go.”
One of her most recent trips was to Portugal, where she became entranced with piri-piri chicken. She was later inspired to incorporate some of the meal’s key spices in a few dishes at Roblar Winery.
“The Gleasons give me lots of room to play,” Buzzard said. “One might think I am restricted to foods that must go with wine. Not the case.”
Seasonal menu highlights at Roblar Winery include the crispy pork schnitzel, plated with farm harvest slaw and spicy mustard sauce; the lamb meatballs, served with Swiss chard, tzatzki, spring onions, and flatbread; and the crab cake with avocado and pickled mango herb salad.
Among Buzzard’s personal favorite dishes at the winery, the horseradish-crusted salmon with beets is a clear standout.
“It is really good. The fattiness of the salmon with the punch of horseradish goes really well with the earthiness of the beets,” Buzzard said. “It works really well.”
Make Arts Editor Caleb Wiseblood’s life a crab cake walk by sending food and drink tidbits to [email protected].
