Something very special happened in the early 1950’s. A man named Fess Parker took the role as the Disney character, Davey Crockett, and kids across the nation were immediately mesmerized. Parker soon had every kid wearing a coonskin hat and playing cowboys and Indians. This legendary story came to a silent pause on March 18, 2010 when Parker passed away. It’s not an end though, because this beloved man leaves behind a legacy that lives on right here in the Santa Barbara area where he resided.

After his acting days, Parker settled in Santa Ynez, California with his wife. And in 1989, with his son, Eli, he set out to create a winery that, today, remains a staple tourist destination. Walking into the tasting room at the Fess Parker winery in Los Olivos, one can’t help but notice all the coon skin caps and memorabilia. For those lucky enough to remember the old days of Davie Crockett and Daniel Boone, whom Parker also played, there is the comfortable feeling of nostalgia for days long past.

Found in a past copy of Uncorked, the magazine of the California Wine Club, was a Parker family recipe, a recipe deserving of re-recognition. With summer just around the corner, this recipe, simply entitled Parker Burgers, is surely to be the cornerstone of every backyard barbeque this year.

Taken from the magazine is a direct quote from Fess Parker himself about the recipe.

“My mother saw this recipe in the newspaper 55 or 60 years ago. You take ground beef of any kind and cook it. We add jalapenos and hot peppers. Put that in a bun and then put grated cheddar cheese on top and stick it in the oven. Brown the cheese and there you go. You don’t have to put in the jalapenos; the spicy part is up to you.”

The recipe for the soon-to-be-famous Parker Burgers is as follows:

Ingredients
1 teaspoon of olive oil
1 medium onion finely chopped
3 cloves of minced garlic
1 ½ pounds of ground beef
1 red bell pepper finely chopped
1 (8 oz.) can tomato sauce
3 tablespoons vinegar
½ teaspoon Worcestershire sauce
1 tablespoon fresh oregano
½ teaspoon salt
½ teaspoon black pepper
Hot sauce to taste
6-8 hot dog buns

Ready to cook:
Heat olive oil over medium heat.
Saute onion and garlic for roughly 5 minutes. Set aside.
Brown ground beef.
Add the onion mixture, red pepper, tomato sauce, vinegar, Worcestershire sauce, fresh oregano, salt, black pepper, and hot sauce to taste.
Simmer 10-12 minutes or until sauce is slightly thickened.
Toast 6-8 hot dog buns lightly.
Spoon the meat mixture into the rolls and serve.

Naturally, the only wine to enjoy with these delicious burgers is the Fess Parker Frontier Red Lot #61. As was recently quoted by David Cable of East Beach Wines, “Match the origin of the food with the origin of the wine.”  Well, if the origin is the Parker family, then the dish must be a paired with a Parker wine. As well, the Frontier Red, a blend of Syrah, Grenache, Petite Syrah, Mouvedre, Cinsault and Carignane, truly is the perfect accompaniment to this dish with its flavors spice, vanilla and oak notes.

For all those that enjoyed watching Davey Crockett or Daniel Boone on Sunday nights, this combination of the Parker family recipe and his Frontier Red wine will serve as the perfect tribute to his legacy.

The Parker family will host a memorial tribute to Fess Parker in the Rotunda at the Fess Parker Doubletree Resort on March 26th at 2pm for friends and colleagues. In lieu of flowers, the family is asking that donations be made to Direct Relief International.

Please RSVP by Thursday, March 25 at 3pm to Leslie@FessParker.com

The original coonskin cap and ensemble that Parker wore during the television series can be viewed at the Smithsonian Institution’s National Museum of American History in Washington, D.C.

Yes, Mr. Parker, you truly are a national treasure.