
LOWER LAKE, Calif. – The fifth annual Six Sigma Cowboy Cook-off, held last weekend, was another memorable event for Six Sigma Ranch and Winery, and the grounds were filled to capacity as many enthusiastic guests arrived in festive costumes.
It felt like a step back in time to see cowboys and cowgirls surround the historic old stagecoach stop that doubles as the Six Sigma Ranch tasting room.
The pressure was on as everybody watched the four members of the Six Sigma Ranch Team put the final touch on their dishes, preparing to serve at the strike of the dinner bell.
At 2:30 p.m. sharp, the competition began.
The large, ancient oak trees shaded the guests as they mingled and sipped award-winning Six Sigma wines, savored the cooks’ creations, and cast their vote while listening to original country soul music of Michael Barrish.
This year the cooks were Christian Ahlmann, vice president of Six Sigma Ranch, who roasted a whole pig; Walt Campbell, direct to trade manager, who made pork tenderloin sliders; Matt Hughes, winemaker, who made delicious salmon tacos; and Lauren Wulff, wine club manager, who made the popular Spanish dish, Paella.
After the votes were counted Walt Campbell was crowned the 2014 winner.
The winners of the costume contest received gift certificates for Pinzgauer tours of the 4,300-acre ranch.
This is a unique opportunity to experience the ranch and see the highest altitude vineyard on the property, the Diamond Mine Vineyard.
Kaj and Else Ahlmann, proprietors of Six Sigma Ranch, were particularly pleased with the cook-off.
“We are pleased to share the ranch with so many people – from old friends who come every time we invite them, to new visitors who take in the scenery for the first time,” Else Ahlmann said.
Six Sigma Winery at 13372 Spruce Grove Road is open for tasting every day from 11 a.m. to 4:30 p.m.
