See What’s Cooking at Salty’s!

The smell of barbeque is among the most irresistible sensations known to man. For six months now, Salty’s Barbeque and Catering has been servicing the Bakersfield area with this olfactory pleasure and the food that goes with it, all from a small shack on Rosedale Highway.

Photo: (www.bakersfieldcalifornian.com)

“We’re just a good, old-fashioned barbeque joint,” owner Jeff Salters said. “We cook chicken and tri-tip over a red oak open wood fire and we smoke pulled pork, beef ribs and pork ribs.”

Salters, the owner and brains of the humble operation, said his drive to start a restaurant stemmed from his love of cooking for those he loves. The family feeling definitely carries over into the atmosphere of the outdoor dining establishment, as the seating area brings to mind a backyard barbeque invoking an intimate closeness that mostly comes with sharing a meal with family.

“I’ve always loved cooking for friends and family,” Salters said. “Any time we’d get together, that’s what I did. I was the cook.”

Salters has been cooking for 20 years, only just recently opening the restaurant that somewhat bears his name. In his 20 years of experience, Salters has invented his own dry rub, smoking techniques and method of cooking tri-tip.

In addition to cooking for recreational purposes, Salters studied the ins and outs of the restaurant business through his position as a sales representative in the food service industry.

“I saw what was going on and I liked it,” Salters said. “I got an inside view of the restaurant industry and it got me thinking, ‘I’d like to do that.’”

In 2010, Salters started a catering business of the same name that continues to operate under the same roof as the restaurant. One night after church Salters passed by the location which, at the time, had a “for rent” sign out front. Within two weeks, Salty’s was officially open for business as a sit-down restaurant.

Christy and Linda Crane, Arkansas natives and first-time customers at Salty’s, had great things to say about the restaurant.

“I had the pulled pork sandwich and it was delicious,” Christy Crane said. “This is the best barbeque I’ve had since I moved here.”

Salters says he understands the importance of a good first impression and has made customer service a cornerstone of his still-new business.

“You can have great food, but if you don’t have great people, they’re going somewhere else,” Salters said.

Crane agreed with Salters, saying, “The customer service was great and the people are friendly. We’ll definitely be coming back.”

Salters has turned his catering business into one of the most popular barbeque restaurants in Kern County, having solidified a spot in the Top Three list of “Best New Restaurants” in The Bakersfield Californian’s Best of Kern readers’ choice poll.

Salty’s, located on 9425 Rosedale Highway, is open from 11 a.m. to 8 p.m. on weekdays and Saturdays. On Sundays, barbeque fans can get their tri-tip fix from 11 a.m. to 6 p.m.

Good times at Garden Fest

 

Shovelers pile dirt onto a live Oak at Bakersfield College’s Garden Fest on April 20. The tree planted was the 100th tree planted on BC’s campus this year as a celebrations of its century of existence.

 

Artist Chris Borbon draws a caricature at BC’s Garden Fest.

 

Tiffany Hoggart and Don Hoggart pose for a father and daughter caricature at BC’s Garden Fest.

 

Chef Pat Coyle instructs a crowd at Garden fest on the finer points of grill operation and technique at BC’s Garden Fest. Coyle’s was one of several home and garden presentations held that day.

 

 

BC president Sonya Christian and Bakersfield mayor Harvey Hall stand while professor Lindsay Ono speaks about the turnout of Garden Fest.

 

 

A bee walks across the stigma of a flower at Bakersfield College on April 20.

CSUB HOLDS THE 41ST ANNUAL SPRING BBQ

photo by Jon bell

The 41st annual CSUB Spring Barbecue will be held Thursday, May 9 on campus, outside the Icardo Center. The barbecue is held annually to help raise money for the Athlectic Deparment at California State University Bakersfield.

The CSUB Barbecue expects to have more than 3,000 people attending the event. That means there will be a massive amount of food. Six cases of teriyaki sauce, 300 pounds of pinto beans, 10 pounds of chili powder, 25 pounds of onions, 120 pounds of ground beef, 1,400 chicken breast, 2,400 12-ounce New York steaks, and 1,000 pounds of charcoal, according to Assistant Athletic Director Mark Mayes.

More than 75 volunteers from the community come out to make the fundraiser happen. Volunteers will consist of CSUB student-athletes and 40 members of the Bakersfield West Rotary. The members of the Bakersfield West Rotary help with cooking and serving the food. The student-athletes help with setting up and cleaning up the event. The community also gets the chance to meet and greet the student athletes.

“I always look forward to the CSUB BBQ. I remember volunteering when I played basketball here. It’s a time to mingle, especially if  you’re single,” said former basketball player Fred Nichols while laughing.

The inaugural fundraiser was held at the Police Pistol Range on Truxtun Avenue 41 years ago, with 300 attendees. For the next 25 years, the event was held at the Kern County Fairgrounds. In 2004, the barbecues moved to CSUB campus. “When the CSUB barbecue moved to  the campus the idea was to showcase the campus to the community,” said Mayes.

The Spring BBQ has more than 40 sponsors that either donate money or products to help offset the cost of putting the even together. Depending on how much money the sponsors donate, a booth is provided at the event promoting their business or product. Tejon Ranch has been donating to the CSUB Athletic Department for many years.

“The socializing, the good food, and the live bad sounds like a good time to me,” said Richard Daley, director of technology at Tejon Ranch.

A theme will be added to this year’s event, “Salute to the 80’s” will include a best outfit contest, trivia contests and live entertainment by the band Foster Campbell and Friends, which will play numerous hits from the 80’s and much more.

“the social aspect of the even along with great food has contributed to make this a popular event. People run into people they haven’t seen for years,” Mayes said.

General admission for the event is $30 pre-sale and $35 at the gate ont he day of the event. Pre-sale tickets will be available until the day of the students barbecue. Tickets are available on www.GoRunners.com and www.BillWright.com. Tickets can also be purchased at Vons and  Wells Fargo Bank locations throughout Bakersfield.

CSUB students ticket are $15 pre-sale and van be purchases at the campus cashier’s window or by calling 654-BLUE. Students’s tickets the day of the event are $18.