BBQ Smokehouse Wins 21 Awards! 2010 Sonoma County Harvest Fair
BBQ Smokehouse Catering
Press Reviews & Blogger News
“You know what was even more amazing though? BBQ. When your newly pedicured toes make you think of little piggies going to market you know it’s gone too far. Luckily for me, I date a Texan who’s always down for some good ol’ Southern cookin’.” eatliverun.com
“The chicken was delicious too, and it’s not usually my thing. The skin wasn’t crispy but was well-rendered and was so delicious from the apple smoke, dry rub, and a light glaze…” chowhound.com
“Finally, there’s beer to go with your brisket, and wine to pair with your chicken wings and beef ribs. After waiting for nearly ten months, chef Larry Vito has received the liquor license for his BBQ Smokehouse in downtown Sebastopol.” Inside Sonoma Wine Country Unfiltered
“My dad had an order of Memphis Style BBQ pork ribs. He said they were the best ribs he’s had in Sonoma County, and that says a lot. My dad LOVES ribs. He’s been kind of depressed since Pack Jacks burned down a few years ago, but I think he’s finally over it after he had these.” logansbites.com
“You’ll find your sauce on the red-checker oilcloth topped picnic tables, not on your meat. The “original,” a thin, tomato-y brew kicked up with vinegar, soy sauce, Worcestershire and a touch of anchovy, seeps into the grain of the thin-carved brisket strips…” Inside Sonoma Wine Country Unfiltered
“Texas BBQ in Sebastopol? I just enjoyed a REAL Texas style Bar-B-Que, right here in Sonoma County. Since I am ever the skeptic, I spent two separate visits simply interviewing the staff and investigating cooking hardware (a massive device in the parking lot that is typically belching smoke)…” chowhound.com
BBQ: Sonoma Wine Country Style by Carey Sweet, Inside Sonoma Wine Country Unfiltered
“…And don’t let the tiny restaurant space fool you — yes, it’s a mere 28-seats on what’s essentially a fancy porch — because Vito treats his ‘cue like cuisine.
That’s why, even though there are no real walls to his eatery (more on that later), you order at the counter, and food is served on paper plates, there are also fancy accents like a dainty appetizer of silky smoked salmon striped with tarragon tartar sauce and a side of cucumber salad, moist chocolate layer cake in buttercream frosting kissed with red wine, and super-sweet homemade lemonade gussied with fresh pureed strawberries.
You’ll find your sauce on the red-checker oilcloth topped picnic tables, not on your meat. The “original,” a thin, tomato-y brew kicked up with vinegar, soy sauce, Worcestershire and a touch of anchovy, seeps into the grain of the thin-carved brisket strips, mops the meaty, lacquered ribs…” read the full review
Lone Star State of Mind: Larry Vito’s Barbecue by Suzanne Daly, North Bay Bohemian
“The wizardry of Harry Potter’s continuing saga recently filled all nine theaters in Sebastopol’s Cinema Complex. But his isn’t the only magic being conjured up there.
In the theater parking lot, working outside the backdoor of a small building that sits kitty-corner to the movie house, world-renowned chef Larry Vito feeds hardwood logs into an industrial steel smoker, imparting Texas-style barbecue with his secret signature flavors.
The pile of apple-, oak- and nut-wood logs shrinks as he feeds the smoker’s wood box, which can accommodate six whole hogs, 120 racks of ribs or 200 chickens inside, slowly cooking to juicy perfection…” read the full review
Best bites from Harvest Fair contest by Diane Peterson, The Santa Rosa Press Democrat
“…After two weeks of judging entries from more than 100 contestants, the Harvest Fair has announced the winners of its Professional Food Competition, with Best of Show Appetizer going to Ramekins Culinary School in Sonoma for a White Truffle Bread Pudding.
The Sweepstake Appetizer award was given to Larry Vito of BBQ Smokehouse & Catering in Sebastopol. That award recognizes the contestant who garners the most points overall for all of their entries. In the appetizer category, BBQ Smokehouse also won Best Use of Sonoma County Poultry for its Smoked Chicken Wings and Best Use of Sonoma County Vegetables for its Santa Maria Pinquito Beans, along with a dozen other medals…” read the full article
BBQ Smokehouse a parking lot hot spot by Carey Sweet, Special to The Chronicle
“…The most expensive dish is a Texas beef brisket platter at $14.50; Vito treats his ‘cue like cuisine. There’s room for thoughtful touches like an appetizer of silky smoked salmon striped with tarragon tartar sauce ($7.75), moist chocolate layer cake in butter cream frosting ($3.95) and super-sweet homemade lemonade gussied with pureed strawberries ($1.50).
Vito’s path began at the Culinary Institute of America Hyde Park, and later, while cooking in New York at a restaurant frequented by Beard, he became friends with the legend. He was also a longtime chef at San Francisco’s Stanford Court.
At his Sebastopol venture, the workhorse is an enormous industrial smoker parked outside a tiny kitchen. Stocked with apple, oak and nut wood, the contraption imparts a ruby hue and deep smoke flavor to Southern-seasoned chicken, Memphis style pork ribs, house-made chicken andouille, 14-hour brisket and North Carolina-style pulled pork…” read the full review