"MAYBE LATER"... is the oft-heard rallying cry at Christmas time, at least when it comes to having a third or fourth sweet. You've already devoured the butter buttons, and the cranberry tarts, and the caramel logs, and the rum balls. Will you want another treat? Definitely, but maybe later. Sometimes later, though, can arrive a couple months after Christmas, when we're well and truly craving a dessert, given that we've weathered January and February in a mostly dessert-free fashion (as is tradition). March, then, is the ideal moment for a big foodie weekend to pop up, one that that has, at its center, a particular pastry that's very much associated with the town hosting the weekend. We do refer the aebleskiver here, that soft, pliable, doughy delight that's as much a part of Solvang as its postcard-ready windmills. If you're holidaytime "maybe later" is going to arrive quite a bit later, as in late winter, and you'd like it to involve some wine and savory fare, too, consider landing on a ticket to Taste of Solvang.
THEY'RE NOW AVAILABLE... for the five-day food-tastic extravaganza, which spreads out around several venues around the wine country burg from Wednesday, March 16 through Sunday, March 20. There's the full-on passport, which gives you entry into several to-dos, or you can go a la carte in your choices. Those choices include a St. Patrick's Day dinner at Industrial Eats in Buellton, the popular Solvang Tasting Trail (you'll wend your way through several local businesses, munching all the while), and Beer & Wine Walk, and a Winemaker Dinner at Buttonwood Farm. Go for all the days and you'll experience sublime Santa Ynez Valley supping with a Danish twist, or drop in for an afternoon and aebleskiver-up. Your tum may be saying "no more" around the end of the year -- so many cookies -- but you can plan your "maybe later" snacking for March, in one of the Central Coast's snackiest municipalities. That Solvang's as charming as all get-out only adds to the goodness of the grub.