Awards Banquet
Banquet Program
We have a very special program planned for your enjoyment this year. Vic Neves has been producing the Winterail presentations for the past two decades and will entertain us this evening with "SURF and the SOUTHERN PACIFIC" by John Roskoski, 30 minutes in length, followed by "OLIVER BROTHERS SALT" by Vic Neves & Wayne Monger, also 30 minutes in length, and some railroad (funny) commercials produced by Winterail.
Winterail, which started over 35 years ago, was the first and is still the premier railroad photography show. For the first 25 years, the medium was color slides; everything is now digital. Wonderful and inspiring railroad images are choreographed to music in a way that enhances the storyline and completely immerses the viewer into the photos. Presentations over the years have been by such railroad photography masters as Richard Steinheimer, Ted Benson, Jim Shaughnessy, Jim Boyd, and Dick Dorn. Attendance at these shows runs close to 1,000 fans!
Don't miss this opportunity to see an absolutely fabulous presentation!
Banquet Menu
This year's banquet menu is a Santa Maria Style Barbeque, with:
- Tri-Tip Sirloin
- Chicken
- Tossed Green Salad
- Pinquitos Beans
- Salsa
- Grilled French Bread
What's a Santa Maria Style Barbeque?
In the Santa Maria Valley on California’s Central Coast, barbecue isn’t just another food, it’s a way of life.
The secret to Santa Maria Style is found in its indigenous ingredients and methods, which deliver an abundance of flavor out of a relatively simple preparation.
The traditional cuts are top-block sirloin and tri-tip, a triangular bottom sirloin cut that originated in the Santa Maria Valley. The meat is rolled in a mixture of salt, pepper and garlic salt before being barbecued over coals of red oak, a native local oak species that contributes a smoky, hearty flavor. The classic Santa Maria Style Barbecue menu includes fresh salsa, grilled French bread dipped in sweet melted butter, tossed green salad and slow-cooked pinquito beans. Pinquitos are small pink beans originated in the valley.
The origins of Santa Maria Style Barbecue date back to the mid 1800s, when local rancheros would host Spanish-style barbecues each spring for their vaqueros, or cowboys, as well as family and friends. Over time, the unique qualities of these homegrown cookouts became known as Santa Maria Style Barbecue.
President Ronald Reagan was an avid fan of Santa Maria Style Barbecue. Local barbecue chef Bob Herdman and his “Los Compadres Barbecue Crew” staged several barbecues for President Reagan, including five feasts on the South Lawn of the White House.
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