Cocktail Corner: Third Annual Women Winemakers Dinner

Patrons enjoy the 2018 Women Winemakers Dinner. Photo by Deborah Chadsey, In Paradise Photography.

Patrons enjoy the 2018 Women Winemakers Dinner. Photo by Deborah Chadsey, In Paradise Photography.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

International Women’s Day is coming up soon, and I can’t think of a better way to toast the occasion than by attending the third annual Santa Barbara County Women Winemakers Dinner.

I’ve been to the event every year and it’s a really delicious, heartwarming and fun evening—and it just keeps getting better and better! This year’s festivities benefit the Women’s Fund of Northern Santa Barbara County and bring together a great team of female winemakers, chefs, bakers and gourmet food purveyors. 

Taking place at K’Syrah Catering & Events (478 4th Place, Solvang, kscateringandevents.comon March 8, more than 20 female winemakers will be joined by some of the Santa Ynez Valley’s leading culinary luminaries, who are collaborating to create a four-course, sit-down dinner to pair with the wines.

In addition to the seated dinner portion of the night, this year’s event will once again feature more than 20 women winemakers at pre-dinner tasting reception, which includes passed appetizers and a cheese table.

Karen Steinwachs, Buttonwood Farm & Winery winemaker and co-founder of the annual Women Winemakers Dinner, stands back row, center, among Santa Barbara County women winemakers participating Winemakers at the 2018 event. Photo by Deborah Chadsey, In Paradise Photography.

Karen Steinwachs, Buttonwood Farm & Winery winemaker and co-founder of the annual Women Winemakers Dinner, stands back row, center, among Santa Barbara County women winemakers participating Winemakers at the 2018 event. Photo by Deborah Chadsey, In Paradise Photography.

Participating winemakers and wineries pouring in the tent for the reception are:

Marisa Matela Beverly, Bevela Wines

Karen Steinwachs, Buttonwood Farm Winery & Vineyard

Anna Clifford and Jill DelaRiva Russell, Cambria Winery

Brooke Carhartt, Carhartt Vineyard and Winery

Sonja Magdevski, Casa Dumetz / Clementine Carter / The Feminist Party

Sandra Newman, Cebada Wine

Annie Smith, CNAGY WINES

Brit Zotovich, Dreamcôte Wine Co.

Dana Volk, D.Volk Wines

McKenna Giardine, E11even Wine

Helen Falcone, Falcone Family Vineyards

Kimberly Smith, LaMontagne Winery

Alison Thomson, Lepiane Wines

Laura Roach, Loubud Wines

Megan McGrath Gates, Lucas & Lewellen / Toccata

Lane Tanner, Lumen Wines

Gretchen Voelcker, Luna Hart Wines

Sarah Holt Mullins, Rancho Sisquoc Winery

Adrienne St. John, Rideau Vineyard

Kat Gaffney, Spear Vineyards & Winery

Angela Soleno, Turiya Wines

VIP-level tickets for this year’s event include both the tasting tent and the seated dinner, where guests will be treated to wine pairings by, and conversation with, an exclusive selection of some of Santa Barbara County’s female winemakers. A dessert reception will follow the seated dinner, where guests may continue to mingle with the winemakers.

The winemakers and wineries for the seated, VIP pairing dinner portion of the event include:

Dana Volk, D. Volk Wines
Annie Smith, CNAGY WINES
Lane Tanner, Lumen Wines
Brit Zotovich, Dreamcôte Wine Co.
Gretchen Voelcker, Luna Hart Wines
Helen Falcone, Falcone Family Vineyards
Adrienne St. John, Rideau Vineyard
Laura Roach, Loubud Wines

Chef Brooke Stockwell, Executive Chef at K’Syrah Catering & Events, will be joined in the kitchen by Baker Amy Dixon (The Baker’s Table, Santa Ynez), Chef Cynthia Miranda (The Lucky Hen Larder, Santa Ynez), Chef Golzar Barrera of the Santa Ynez Valley’s All Purpose Flower, Chef Louise Smith (Louise’s Kitchen Table and To-Go at The Castle, in Solvang), Theo Stephan (Los Olivos’ Global Gardens), Leyla Williams and the team at Solvang’s Good Seed Coffee Boutique, Lompoc’s Sweet Baking Co., Santa Ynez Valley Cheese Company and TV celebrity Chef Pink (Root 246, Solvang).

K'Syrah Catering & Events Executive Chef Brooke Stockwell (second from right), celebrates with collaborating Chefs Pink (aka Crystal DeLongpre, far right), Cynthia Miranda (center) and Alicia Valencia (third from left), after the 2018 Women Winemakers Dinner. Photo by Deborah Chadsey, In Paradise Photography.

K’Syrah Catering & Events Executive Chef Brooke Stockwell (second from right), celebrates with collaborating Chefs Pink (aka Crystal DeLongpre, far right), Cynthia Miranda (center) and Alicia Valencia (third from left), after the 2018 Women Winemakers Dinner. Photo by Deborah Chadsey, In Paradise Photography.

In a working environment that sees about 10% of the global wine industry as female winemakers, Karen Steinwachs, co-founder of the annual Women Winemakers Dinner, says, “Santa Barbara County boasts a much higher percentage of women winemakers than most places in the world, with nearly double the average.”

Tickets are available at womenwinemakersdinner2019.eventbrite.com. Tasting Tent Tickets (5:30 -7:30 p.m.), which include appetizers and wine tastings, are $50. VIP Tickets, which include the tasting tent and the seated, four-course dinner with wine pairings, are $125 (VIP level ticket seating is limited, advance ticket purchase is required).

Proceeds benefit the Women’s Fund of Northern Santa Barbara County, a giving circle where individuals combine their money and/or time so that they can have a bigger impact on the causes most important to them, than they would by individually donating. In the past three years, the Women’s Fund of Northern Santa Barbara County distributed $140,000 in grants to organizations serving women, children, the arts and the community.

This is sure to be a wonderful evening, and it’s certainly a great cause. Hope to see some of you there! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons on February 22, 2019.

Local Dish: Santa Barbara Restaurant Week

Courtesy Santa Barbara Restaurant Week.

Courtesy Santa Barbara Restaurant Week.

Experience and explore the best of Santa Barbara’s food scene at a great price during the second annual Santa Barbara Restaurant Week from February 22-March 3. This ten-day events will showcase the vast culinary world of Santa Barbara with restaurant options ranging from Asian to Farm-to-table to Vegan and more. Prix-fixe menu options include a $25 two-course lunch and a $40 three-course dinner option. In addition, some local wine tasting rooms are offering special tasting experiences.

Sama Sama, courtesy Santa Barbara Restaurant Week.

Sama Sama, courtesy Santa Barbara Restaurant Week.

The list of participants include:

Lunch

Bluewater Grill

Tyger Tyger

Jane Santa Barbara

Jane at the Marketplace

 Helena Avenue Bakery

 Convivo (at Santa Barbara Inn)

 Due Lune Cucina

 Tre Lune Ristorante

 Olio e Limone Ristorante

 Bella Vista at the Four Seasons Resort the Biltmore

The Middle Child

The Monarch (at Montecito Inn)

Lucky's, courtesy Santa Barbara Restaurant Week.

Lucky’s, courtesy Santa Barbara Restaurant Week.

 Dinner

Blackbird (at Hotel Californian)

 Joe’s Cafe

 The Brewhouse

The Monarch (at Montecito Inn)

 Sama Sama

 Jane Santa Barbara

 Jane at the Marketplace

 Roof Top Bistro & Bar

 Smithy Kitchen & Bar

 The Dining Room at Belmond El Encanto

 Les Marchands

 Loquita

 The Little Door

 Bella Vista at the Four Seasons Resort the Biltmore

Tre Lune, courtesy Santa Barbara Restaurant Week.

Tre Lune, courtesy Santa Barbara Restaurant Week.

 Convivo (at Santa Barbara Inn)

 Due Lune Cucina

 Olio e Limone Ristorante

 Toma

 Tre Lune Ristorante

 Cava

 Los Arroyos Montecito

 Los Arroyos Goleta

 Bluewater Grill

Chuck’s Waterfront Grill

 Lucky’s

 Wine Cask

 Corktree Cellars

Santo Mezcal

The Middle Child

Tasting Rooms

Jamie Slone Wines

Grassini Family Vineyards

Cebada

Visit SBRestaurantWeeks.com for more details. 

This year, proceeds from restaurant registration will help support ProStart, a two-year culinary arts and hospitality management program developed by the National Restaurant Association Educational Foundation and run by restaurant associations on a state level. Over 127 public high schools in California use this curriculum reaching 9,000 students. Santa Barbara Restaurant Week’s donation will specifically go to the California Restaurant Association Foundation’s ProStart  program.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on February 20, 2019.

Cocktail Corner: Santa Barbara Winter Wine Walk

A spirited toast to all things alcoholic! by Leslie Dinaberg

This weekend (Sunday Feb. 10, from 3-6 p.m.), is the Santa Barbara Winter Wine Walk, where guests have the opportunity for an exclusive wine and food pairing experience at the fabulous wine tasting rooms of Jamie Slone Wines, Happy Canyon Vineyard, August Ridge Vineyards and Sanford Winery.

This special event is limited to just 50 guests who will check-in and begin their experience at any of the venues, all of which are in walking distance to the others in downtown Santa Barbara.

MaxPixel courtesy photo.

MaxPixel courtesy photo.

Wine and Food Pairing Experiences Include:

Jamie Slone Wines – Enjoy a tasting of two wines, perfectly paired with delicious chocolates from Chocolats Du Calibressan. Delish! 23 E. De la Guerra St.

Happy Canyon Vineyard – Sip on one white Barrack Blanc and one red Piocho Red Blend, paired with chocolate covered strawberries! 30 El Paseo

August Ridge Vineyards – Wine and Cheese! Cheese and Wine! Enjoy two Italian varietal wines paired delightfully with two distinct cheeses. 5 E. Figueroa St.

Sanford Winery – Enjoy a glass of 2014 sparkling wine and a sampling of local artisan popcorn. 1114 State St., Suite 26.

Tickets are $48 and may be purchased on eventbrite at this link.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, blog posts and lots and lots of lists. When it comes to cocktails, Leslie believes that variety is the spice of life.

Originally published in Santa Barbara Seasons on February 8, 2019.

Santa Ynez Valley Restaurant Weeks Jan. 27-Feb. 10

Root 246's Creekstone Ranch Burger is one of the specials on the menu at Santa Ynez Valley Restaurant Weeks, taking place Jan 27 to Feb 10. Courtesy photo.

Root 246’s Creekstone Ranch Burger is one of the specials on the menu at Santa Ynez Valley Restaurant Weeks, taking place Jan 27 to Feb 10. Courtesy photo.

The Santa Ynez Valley has so many great restaurants, and the upcoming annual foodie celebration is the perfect time to check out a new one or revisit and old favorite.

Part of Visit California’s California Restaurant Month, this year’s Santa Ynez Valley Restaurant Weeks feature three-course meal deals—all $20.19—at a record 32 restaurants in the six Santa Ynez Valley towns of Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez, and Solvang.

Why is it two weeks long?

“We continually heard from local restaurants and from diners that the only way to improve Santa Ynez Valley Restaurant Weeks is to offer more of it,” says Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The event has been successful from year one, expanding well beyond what can be fit into just one week. It is exciting to continue to see it grow.”

Representing each of the Santa Ynez Valley’s six distinct communities, 32 restaurants will participate in Restaurant Weeks in 2019. In addition to the offerings of the Valley’s restaurants, many Santa Ynez Valley wineries will offer wine and small bite pairings in their tasting rooms for $20.19. And special lodging deals are available at hotels throughout the Valley.

“Santa Ynez Valley’s food scene is rapidly evolving in terms of both quality and quantity; it’s even challenging the region’s reputation for world-class wines. Our restaurants these days—rule,” says Sim. 

The Courtyard at S.Y. Kitchen | Photo Credit Rob Stark

The Courtyard at S.Y. Kitchen | Photo Credit Rob Stark

Santa Ynez Valley Restaurant Weeks menus shine with farm-fresh examples of wine country’s seasonal bounty, with tasting menus crafted by celebrated chefs. Exemplary, and locavore, Santa Ynez Valley Restaurant Weeks dishes include S.Y. Kitchen executive chef Luca Crestanelli’s “Bird’s Nest Lasagna” (with fontina cheese, roasted butternut squash, chanterelle mushrooms), his “Fried Sous Vide Organic Egg” (with cheese fondue and chicory), and his “Saffron Gnocchetti (with butter and sage, optional bone marrow, raspadura cheese). At The Bear and Star in Los Olivos, chef/partner John Cox’s Santa Ynez Valley Restaurant Weeks menus include the likes of his “Wagyu Empanada” (with black beans and Cotija cheese), utilizing proteins pulled from nearby Fess Parker Ranch.

In Solvang, new chef de cuisine at Root 246, Crystal “Chef Pink” DeLongpré, puts her locally- and sustainably-sourced, TV chef touches on an “American Lamb Burger” (Bellwether Farms Jersey ricotta, house-pickled mustard seed, smoky tomato jam, served with fries or Chef Pink’s famous Brussels sprouts), which is destined for the eatery and lounge’s Santa Ynez Valley Restaurant Weeks menu.

Norman, courtesy Skyview Los Alamos.

Norman, courtesy Skyview Los Alamos.

The food-centric hotspot of Los Alamos will boast chef and restaurant participants like the town’s culinary founders, chef Jesper Johansson of Plenty on Bell and chef Clark Staub at his Full of Life Flatbread enterprise; chef Drew Terp of PICO fame; chef Conrad Gonzales’ Valle Fresh; and Norman restaurant and bar, the dining and drinking component at mid-century motor lodge marvel, Skyview Los Alamos.

At Buellton’s pioneering Santa Ynez Valley food-scape player, Industrial Eats, chef/owners Jeff and Janet Olsson will celebrate the foods of—with 100% of proceeds benefitting—the People of Yemen. Yemeni dishes will comprise the bistro’s Restaurant Weeks menu, with specialties like Shourba Bilsen (lamb broth lentil soup with coriander), Hor’ee (braised beef shank with basmati rice), and Bint Al-Sahn (dough cake with honey).

Dates of participation vary by establishment, but the list of participating restaurants, wineries, and lodging properties includes:

Ballard

The Ballard Inn & Gathering Table, 2436 Baseline Ave., 800/638-2466

Buellton

Campfire Café at Flying Flags RV Resort & Campground, 180 Avenue of Flags, Buellton, 805/688-3716

Figueroa Mountain Brewing Co.,45 Industrial Way, 805/694-2252

Firestone Walker Brewing Co., 620 McMurray Rd., 805/697-4777

Hitching Post II, 406 E Hwy 246, 805/688-0676

Industrial Eats, 181 Industrial Way, 805/688-8807

La Tequila Mexican Restaurant, 35 W. Highway 26, 805/697-7776

Santa Ynez Valley Marriott, 555 McMurray Road, 805/688-1000

Santa Ynez Valley Restaurant Weeks is taking place Jan 27 to Feb 10. Courtesy photo.

Santa Ynez Valley Restaurant Weeks is taking place Jan 27 to Feb 10. Courtesy photo.

Los Alamos

Full of Life Flatbread, 225 Bell St., 805/344-4400

Norman, 9150 US Highway 101, 805/344-0080

Pico at The Los Alamos General Store, 458 Bell St., 805/344-1122

Plenty on Bell, 508 Bell St., 805/344-3020

Valle Fresh, 380 Bell St., 805/865-2282

Los Olivos

The Bear & Star, 2860 Grand Ave, 805/686-1359

Los Olivos Wine Merchant & Café, 2879 Grand Ave., 805/688-7265

Santa Ynez

The Lucky Hen Larder, 1095 Meadowvale Rd., 805/691-9448

S.Y. Kitchen, 1110 Faraday St., 805/691-9794

Trattoria Grappolo, 3687 Sagunto St., 805/688-6899

Willows Restaurant & Bar, 3400 E. Highway 246, 805/686-0855

Santa Ynez Valley Restaurant Weeks is taking place Jan 27 to Feb 10. Courtesy photo.

Santa Ynez Valley Restaurant Weeks is taking place Jan 27 to Feb 10. Courtesy photo.

Solvang

Cecco Ristorante, 475 1st St., 805/688-8880

First & Oak, 409 1st St., 805/688-1703

Fresco Valley Café, 442 Atterdag Rd., 805/688-8857

Hill Haven Provisions, 448 Atterdag Rd., 805/691-9025

Hummingbird Restaurant, 453 Atterdag Rd., 805/403-7100

Leonardo’s Ristorante, 632 Alamo Pintado Rd., 805/686-0846

Los Arroyos Mexican Restaurant & Take Out, 1992 Old Mission Dr., 805/693-2994

Mad & Vin at The Landsby, 1576 Mission Dr., 805/688-3121

River Grill at The Alisal, 150 Alisal Rd., 805/688-7784

Root 246, 420 Alisal Rd., 805/686-8681

Solvang Brewing Co., 1547 Mission Dr., 805/688-2337

Succulent Café Wine Charcuterie, 1555 Mission Dr., 805/691-9444

Toscana Pizzeria, 485 Alisal Road #163, 805/697-7445

Alma Rosa’s eco-chic tasting room in Buellton, built by Allen Construction, incorporates a 15-foot olive tree, local river stone and recycled Douglas Fir. Photo by Patrick Price.

Alma Rosa’s eco-chic tasting room in Buellton, built by Allen Construction, incorporates a 15-foot olive tree, local river stone and recycled Douglas Fir. Photo by Patrick Price.

Wineries

Alma Rosa Winery, 181-C Industrial Way, Buellton, 805/691-9395

Hitching Post Wines, 420 E. Highway 246, Buellton, 805/688-0676

Kalyra Winery, 343 N Refugio Rd., Santa Ynez, 805/693-8864

Loring Wine Company, 201-B Industrial Way, Buellton, 805/691-1300

Pence Vineyards & Winery, 1909 W. Highway 246, Buellton, 805/735-7000

Roblar Winery & Vineyards, 3010 Roblar Ave., Santa Ynez, 805/686-2603

Sunstone Winery, 125 N. Refugio Rd., Santa Ynez, 805/688-9463

 

Lodging

Flying Flags RV Resort & Campground, 180 Avenue of Flags, Buellton, 805/688-3716

Hampton Inn & Suites Buellton/Santa Ynez Valley, 600 McMurray Rd., Buellton, 805/686-1555

King Frederik Inn, 1617 Copenhagen Dr., Solvang, 805/688-5515

The Landsby, 1576 Mission Dr., 805/688-3121

New Haven Inn, 271 Alisal Rd., Solvang, 805/618-8541

Pea Soup Andersen’s Inn, 51 E. Highway 246, Buellton, 800/732-7687

Santa Ynez Inn, 3627 Sagunto St., Santa Ynez, 805/688-5588

Sideways Inn, 114 E. Highway 246, Buellton, 805/688-8448

Santa Ynez Valley Restaurant Week menus do not include tax, tip, or beverages, and reservations are strongly encouraged. For the latest updates, including menus and dining hours, visit www.DineSYV.com.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on January 24, 2019.

Cocktail Corner: Constellation Pop-Up at Hotel Californian

A spirited toast to all things alcoholic! by Leslie Dinaberg

Looking for something fun to do to chase those winter blues away. Why not check out the first-ever foodie, wine, mixology & indie music weekend at Hotel Californian (36 State St., Santa Barbara) from January 25-27.

“This is the first of a new quarterly weekend series that will bring inspiring culinary, musical and cultural experiences to Santa Barbara’s hip Funk Zone neighborhood,” says Niki Jenson, who represents Hotel Californian.  

Featuring chefs, indie musicians, vibey DJ beats and community vintners, this sounds like something that shouldn’t be missed. Highlights include Friday night’s “meet the makers” opening night reception with a vibey beats from Boom Forest, along with Bittercube Cocktails, Potek Wine and light bites.

There will be a Bittercube mixology class—the Seven Pillars of Classic Cocktails—on Saturday in Hotel Californian’s sexy new Djinn lobby bar. Bittercube is a Wisconsin-based line of densely flavored cocktail bitters that are created by hand with real botanicals, taking as long as 25 days to complete the process. 

As part of Hotel Californian's Constellation Pop Up Weekend, Bittercube co-founder Ira Koplowitz will host a mixology class, complete with cocktail tasting and curated snacks. Courtesy photo.

As part of Hotel Californian’s Constellation Pop Up Weekend, Bittercube co-founder Ira Koplowitz will host a mixology class, complete with cocktail tasting and curated snacks. Courtesy photo.

Saturday evening features a chef & winemaker reception and six-course dinner from Guest Chefs Justin Carlisle & Chris Mangless, featuring wines by Russel From of Herman Story (Paso Robles), Vailia Esh of Desparada (Paso Robles), and Dave Potter (who we just featured in the winter issue of Santa Barbara Seasons) of Municipal Winemakers (22 Anacapa St., Santa Barbara).

 

Later that night (Jan. 26) is an indie pop-up concert with Langhorne Slim, Stelth Ulvang of The Lumineers and Chris Porterfield of Field Report.

Stelth Ulvang – Clocktower (live at Scandinavia) from The Sights Of Sounds on Vimeo.

And if that’s not enough excitement, Sunday features a winemaker brunch featuring wines from Dave Potter of Municipal Winemakers.

Tickets are still available, click here to access them (choose among individual event tickets or two VIP Packages). This should be a really fun weekend. I hope to see some of you there.

Cheers! Click here for more Cocktail Corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.

 

Originally published in Santa Barbara Seasons on January 21, 2019.

 

 

Local Dish: Cafe Ana

Cafe Ana, photo by Leela Cyd.

Cafe Ana, photo by Leela Cyd.

The long-anticipated Cafe Ana is now open across the street from the historic Santa Barbara County Courthouse, in the Arts District neighborhood, and we’re so excited to have this new “fine-casual” cafe downtown. 

Located at 1201 Anacapa St., at the corner of Anacapa and Anapamu streets (hence the clever name “Cafe Ana”), the former Coffee Cat location has been reborn into a beautiful, light-filled space offering specialty coffee, a curated wine and beer program, and a vibrant menu from Chef Ryan Whyte-Buck.

Whyte-Buck, formerly of Golda in New York, has created a clever menu inspired by California’s varied culinary landscape. “It feels great to be back home and have all this amazing produce at my fingertips.” says Whyte-Buck, an Ojai-native, “I’m also looking forward to building our community at Cafe Ana, one of the most inspiring things about being a chef is bringing people together with hospitality and food.”

Cafe Ana, photo by Leela Cyd.

Cafe Ana, photo by Leela Cyd.

The menu offers both unusual and classic dishes for breakfast, lunch and light evening fare. Yummy breakfasts include Housemade Yogurt with Granola alongside a classic warm Sausage, Egg, and Cheese sandwich and a platter that includes soft egg, cheese, sliced ham, and a seasonal assortment of sides. A selection of toasts, such as Salmon Conserva Toast, and Avocado & Cucumber Toast with Pickled Onion and Togarashi Shichimi, are available all day.

Lunch features salads like Golden Beets with Snow Peas, and Baby Kale and Roast Carrot and Squash, as well as a selection of sandwiches and heartwarming soups that are perfect for this cooler weather.

Cafe Ana, photo by Leela Cyd.

Cafe Ana, photo by Leela Cyd.

Evening offerings include a variety of small bites like a Housemade Country Pate (I sampled it at the media preview and it was delicious), a Seafood Gratin, a Carta De Musica of the Day (an ultra-thin Sardinian sandwich) and mouthwatering Kettle Chips with Caviar, as well as a variety of other Roe & Caviar options, served by the ounce with accoutrements.

A selection of house made pastries is available all day, and brunch and a full dinner service are planned for the near future. Prices are reasonable for downtown Santa Barbara, with pastries in the $2.50-4.50 range, the morning menu in the $8-15 range, afternoon menu in the $5-16 and the evening menu in the $8-18 range. We tried an array of bites at the preview, and honestly, all were delicious.

Cafe Ana, photo by Leela Cyd.

Cafe Ana, photo by Leela Cyd.

The food isn’t the only thing to get excited about at Cafe Ana. The beverage program, curated by Owner/Beverage Director Julian Sanders, features coffee and tea from award-winning specialty coffee roaster LAMILL COFFEE. The wine list spotlights vineyards from around the world, along with some local gems such as Tyler, Presqu’ile, and Jalama Canon Ranch. Craft Beer offerings include selections from around the country along with some interesting imports.

An open kitchen and enlarged windows fill Cafe Ana’s interior space with sunlight and warmth, punctuated with decor that brings together a modern Scandinavian feel with traditional touches. A crisp palate of white and black contrasts with warm walnut accents throughout the space. An eight-seat bar frames the main dining room, with additional seating throughout.

Cafe Ana Owners Katherine Guzman Sanders and Julian Sanders, photo by Leela Cyd.

Cafe Ana Owners Katherine Guzman Sanders and Julian Sanders, photo by Leela Cyd.

Cafe Ana is a project from local company Maxwell Hospitality, which was started by third-generation Santa Barbaran Julian Sanders, his wife Katherine Guzman Sanders, and Julian’s father Richard Sanders. Julian, a certified sommelier and graduate of the Culinary Institute of America’s Accelerated Wine and Beverage program, and Katherine, a front-of-house vet turned hospitality publicist, pooled their passion for the industry with Richard’s local commercial development experience to launch their first restaurant.

Cafe Ana is located at 1201 Anacapa St. Current hours are Monday-Friday from 7 a.m. – 7 p.m. For more information, visit www.CafeAnaSB.com.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on December 20, 2018.

Les Marchands’ “Feast of The Seven Fishes”

Courtesy Les Marchands.

Courtesy Les Marchands.

Chef Weston Richards designs a modern take on an Italian Christmas Eve tradition, served from Friday, December 21 through Christmas Eve, Monday, December 24 at Les Marchands Restaurant & Wine Shop, in Santa Barbara’s Funk Zone.

For these four days only, Chef Richards features his contemporary Central Coast feast, adapted with Santa Barbara-sourced seafood. “Feast of The Seven Fishes” first emerged in the United States in the 1900s, when Italian-Americans  celebrated the holidays with a multi-course meal of seven seafood dishes, bringing together family and friends to commemorate Christmas. Expect inspired wine pairings from France, Spain, Germany and Hungary for each course selected by Les Marchands’ Wine Director Hayden Felice, and expertly mixed craft-cocktails from the talented bartenders perfect for guests’ individual tastes.

Here’s the menu for Les Marchands “Feast of The Seven Fishes” 2018 by Chef Weston Richards with recommended wine pairings by Hayden Felice:  

first

Wild American Caviar 

Les Marchands' Chef Weston Richards, photo by Rob Stark.

Les Marchands’ Chef Weston Richards, photo by Rob Stark.

potato chips, crème fraîche, chives

Salt-Roasted Fingerling Potato, House-Smoked Salmon, Egg Yolk

Lassalle Cachet Or Brut 1er Cru NV Champagne

second

Crispy Smelt

blackening spice, saffron aïoli

 Hondarribi Zuri, Getariako Txakolina, Bengoetxe, 2016, Olabarria, Basque Country

 third

(choice of)

Spanish Octopus

charred radicchio, orange, mint, red onion

Grenache Gris/Roussane/Macabeo, Domaine Gardies, Les Glaciaires, 2014, Vingrau, Roussillon

or

Chilled Squid Ink Noodles

dungeness crab, jalapeño, tobiko

Riesling Trocken, Keller, Von der Fels, 2016, Rheinhessen

fourth

(choice of) 

Les Marchands, photo by Kate Winter.

Les Marchands, photo by Kate Winter.

Ridgeback Prawns

strozzapretti, prawn bisque, sherry, fava beans, parsley

Valdespino Fino “Inocente” NV

or

Santa Barbara Fisherman’s Stew

local mussels & halibut, grilled bread, herb aïoli

Kékfrankos, Wetzer, 2016, Sopron, Hungary

Reservations may be booked by phone or online at www.opentable.com and are available from 5 p.m. Space is limited. For information call 805-284-0380 or email Info@Lesmarchandswine.comLes Marchands Restaurant and Wine Shop is located at 131 Anacapa St., Ste. B, Santa Barbara, at the Corner of Yanonali and Anacapa Streets.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on December 15, 2018.

Cocktail Corner: 2019 World of Pinot Noir

The annual World of Pinot Noir event gathers the planet’s foremost Pinot Noir wineries and winemakers, renowned chefs, sommeliers and leading wine scholars in a weekend-long seaside celebration of this delicious and storied wine. Courtesy photo.

The annual World of Pinot Noir event gathers the planet’s foremost Pinot Noir wineries and winemakers, renowned chefs, sommeliers and leading wine scholars in a weekend-long seaside celebration of this delicious and storied wine. Courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Looking for a special gift for that special wine lover? Tickets to the 2019 World of Pinot Noir are sure to please even the pickiest palates.

Always one of my favorite wine festivals, this year’s event includes more than 200 wineries from around the globe, pairing dinners, Pinot Noir parties and expert-led seminars.

Some of the highlights include:

Exploring the New World of Pinot Noir with Elaine Chukan Brown, the American Specialist for JancisRobinson.com and a contributing writer to Wine & Spirits Magazine, leading a winemaker panel discussion and tasting exploring the exciting wines being produced in New Zealand, Oregon, Chile and California. The discussion will explore how these pioneering regions are helping shape the future of Pinot Noir.

Tasting the Signature Styles of Burgundy with David Glancy, Master Sommelier and founder of the San Francisco Wine School, focuses on identifying the signature styles of the marque region.

Local writer and Wine Enthusiast Contributing Editor Matt Kettmann will host a dozen famous winemakers during Stars of the Central Coast Dinner.

The World of Pinot Noir takes place Feb. 28 – Mar. 2 at the Ritz-Carlton Bacara Santa Barbara. Courtesy photo.

The World of Pinot Noir takes place Feb. 28 – Mar. 2 at the Ritz-Carlton Bacara Santa Barbara. Courtesy photo.

Burgundy Dinner: Celebrating Domaine Chanson: One of the great historic producers of Burgundy, Chanson is one of only six producers in Burgundy still remaining from the 18th century. For this five-course dinner, the host, Chanson’s Managing Director Vincent Avenal, will be selecting verticals of some of his favorite wines to pair with the menu, created by Ritz-Carlton Bacara’s Executive Chef Umit Kaygusuz. The wines will include choice vintages of Chanson’s Beaune Clos de Fèves Monopole, Savigny Lès Beaune Dominodes, Chamberton Clos de Bèze, and Beaune Cuvée de Salins Hospice de Beaune. The dinner will open with Champagne Bollinger, Chanson’s sister Champagne house.

Savoy Vineyard: The Apex of Anderson Valley with Esther Mobley, Wine Critic for the San Francisco Chronicle, exploring the wines from Anderson Valley’s famous Savoy Vineyard.

A great gift idea for any wine lover, The World of Pinot Noir takes place Feb. 28 – Mar. 2 at the Ritz-Carlton Bacara Santa Barbara. Courtesy photo.

A great gift idea for any wine lover, The World of Pinot Noir takes place Feb. 28 – Mar. 2 at the Ritz-Carlton Bacara Santa Barbara. Courtesy photo.

Fess Parker Dinner to celebrate the 30th anniversary of Fess Parker Winery, WOPN hosts a five-course dinner and retrospective of one of California Pinot Noir’s most pioneering and influential wine families. Members of the Parker family, as well as head winemaker Blair Fox, will be on hand to walk guests through rare library wines representing the breadth and depth of the winery’s portfolio. Chef John Cox of The Bear and Star restaurant will deliver a carefully paired menu of his signature refined ranch cuisine to complement the tasting.

The World of Pinot Noir Grand Tasting, courtesy photo.

The World of Pinot Noir Grand Tasting, courtesy photo.

In addition, there are more special winemaker dinners and seminars, an Opening Night Party, Grand Tasting events on both Friday and Saturday, and a lovely Rosé Lawn Party on the bluff Saturday as well.

The Rose Lawn Party at World of Pinot Noir at the Ritz-Carlton Bacara. Courtesy photo.

The Rose Lawn Party at World of Pinot Noir at the Ritz-Carlton Bacara. Courtesy photo.

The World of Pinot Noir takes place February 28 – March 2 at the Ritz-Carlton Bacara Santa Barbara (8301 Hollister Ave.).

For more information or to purchase tickets, please visit WorldofPinotNoir.com. Hope to see you there!

Cheers! Click here for more Cocktail Corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.

Originally published in Santa Barbara Seasons on December 7, 2018.

Local Dish: An Edible Tribute to Hanukkah

As my grandmother used to say, the best way to come to Hanukkah feast is to come hungry! That advice definitely still holds for next week’s special event, 8 Nights {an Edible Tribute to Hanukkah}.

Courtesy K'Syrah Catering & Events.

Courtesy K’Syrah Catering & Events.

This exclusive holiday food happening is hosted by Chef Brooke Stockwell, Executive Chef for K’Syrah Catering & Events (www.kscateringandevents.com). A contemporary culinary twist on traditional Jewish celebratory foods, the event takes place on Dec. 7 at K’Syrah Catering & Events (478 4th Place, Solvang) from 6:30-10 p.m. The ticketed evening includes six seated courses of Chef Brooke’s special Hanukkah menu, preceded by two passed appetizer courses.

“This holiday holds so many happy family memories for me, and most of those, food-related. These Hanukkah events give me a chance to honor those memories and traditions, and share them with the whole community—and visitors.

Courtesy K'Syrah Catering & Events.

Courtesy K’Syrah Catering & Events.

I’m using local and seasonal ingredients that showcase this region, to craft a Hanukkah menu which would be fairly recognizable as such,” says Chef Brooke.

Raised in Lompoc, Chef Brooke’s culinary style has evolved over the past dozen years as she has plied her trade in Santa Barbara and Las Vegas, in Morro Bay, and now, back in the Santa Ynez Valley. Chef Brooke’s culinary career began as a private chef at age 19, while she was still in culinary school in Santa Barbara. After working for celebrity chef Rick Moonen in Las Vegas, Chef Brooke returned to the Central Coast where she happily fed locals and tourists alike, as the Executive Chef of the Inn at Morro Bay. Now, upon her return to the Santa Ynez Valley, Chef Brooke became the Executive Chef of K’Syrah Catering & Events, where she continues to share her passion for food and the stories that coincide with the ingredients she selects.

Participating Jewish Santa Barbara County winemakers who will be featured include Sandra Newman, Cebada Wine; Michael Roth, Lo-Fi Wines; and Larry Schaffer, tercero wines. In addition, a portion of the event’s proceeds will support the Santa Ynez Valley Jewish Community.

Courtesy K'Syrah Catering & Events.

Courtesy K’Syrah Catering & Events.

The “8 Nights” Menu for Friday, Dec. 7, with participating Jewish Winemakers, includes:

Tray Passed

1 — potato latke // house-cured salmon // black pepper crème fraîche // chives

2 — savory olive oil cake // cherry coulis // salted bay leaf Chantilly

Seated

3 — roasted beets // frisée // orange // honey vinaigrette // goat cheese crouton

4 — fritto misto // zucchini, winter squash, apple, fennel, lemon // sage brown butter // edible flowers

5 — savory kugel // kale, cipollini, broccolini, mushrooms // gruyere // challah bread crumbs // herbs

6 — grilled quail // parsnip latke // pomegranate // charoset

7 — smoked brisket // roasted apple sauce // grilled root vegetables // smoked Jerusalem artichoke cream // crispy taro root

8 — apple beignet // dulce de leche // sour cream ice milk // edible flowers

Tickets for the event are $85 per person, plus an onsite cash bar, and are available at 8-nights-edible-tribute-to-hanukkah.eventbrite.com.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on November 30, 2018.

Cocktail Corner: Seasonal Sips & Bites at Finch & Fork

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.

A spirited toast to all things alcoholic! by Leslie Dinaberg

We got the chance to taste Finch & Fork’s seasonal cocktail menu and the late fall/early winter dinner menu, both of which are delicious!

Lead Bartender George Piperis‘s new cocktails embrace the season with sensational sippers like the Daughter of Man with copper & kings brandy, honey crisp apple, black currant, honey and eucalyptus bitters, and the Captain Jack Sparrow with jack daniels rye, chairman’s forgotten cask rum, roasted banana and blackstrap and tobacco bitters. Christmas is definitely in the air with the In the Pines cocktail, made with death’s door gin, cardamaro, cocchi torino and pine pollen, and you can’t help but smile when you taste the frothy and tasty You Got Chocolate in My Peanut Butter, made with peanut butter–washed toki japanese whisky, tempus fugit créme de cacao and peanut butter foam. The little girl in me loved Barbie’s Bath Bomb, garnished with Barbie-sized shoes and made with Hangar One vodka, rhubarb, grapefruit, and a pouf of tarragon air. So fun!

Finch & Fork's Barbie Bath Bomb, courtesy photo.

Finch & Fork’s Barbie Bath Bomb, courtesy photo.

All those great cocktails helped up work up an appetite, and Executive Chef Peter Cham‘s tasty selections fit the bill to a tee. Among our favorites were the Sweet Potato Baba Ganoush, a surprising mashup of sweet and savory served with incredible housemade bread and pickled veggies. The Harissa Buffalo Wings are another favorite starter, along with hearty Mushroom Soup made with puffed​ rice, black truffle powder and chives (so aromatic and lovely!).

The Burrata & Roasted Squash with pumpkin seed pesto, pomegranate, vadovan honey and rye croutons is a mouthwatering, original variation on one of our favorite cheese dishes. As for mains, the Fresh Ricotta Cavatelli with pork cheek ragout, poblano sofrito and aged manchego is fabulous. You also can’t go wrong with the Sea Scallops. This season’s version sits on a brown butter cauliflower puree, with romanesco, pickled kumquat and crispy capers. And even better yet, a  portion of the proceeds from the scallops is donated to No Kid Hungry, a movement of teachers, chefs, community leaders, parents, lawmakers and CEOs with a shared belief: no kid in America should go hungry.

Finch & Fork Sweet Potato Babaganoush, courtesy photo.

Finch & Fork Sweet Potato Babaganoush, courtesy photo.

Speaking of hunger, Finch & Fork is offering yet another way to make your taste buds sing, when Chef Cham offers a special CHAMily Holiday DinnerGather around the table for an evening that takes you back to his Cambodian roots. The multi-course, family-style dinner features traditional Cambodian cuisine, like Prahok Ktiss and Noum Prajok, served alongside truly great company. The CHAMily Dinner is Saturday, December 8 at 7 p.m. Reservations can be made for $55 per person, which includes a welcome drink from lead bartender George Piperis. Optional wine and beer pairings are available. 

Call 805/879-9100 to make your reservation. Seating is limited. Finch & Fork is located at 31 W. Carrillo St. in the Kimpton Canary

Daughter of Man, photo courtesy Finch & Fork.

Daughter of Man, photo courtesy Finch & Fork.

Harissa Wings, photo courtesy Finch & Fork.

Harissa Wings, photo courtesy Finch & Fork.

Chocolate in my Peanut Butter, photo courtesy Finch & Fork.

Chocolate in my Peanut Butter, photo courtesy Finch & Fork.

Finch & Fork Scallops, courtesy photo.

Finch & Fork Scallops, courtesy photo.

Finch in the Pines, photo by Kevin Claiborne, courtesy Finch & Fork.

Finch in the Pines, photo by Kevin Claiborne, courtesy Finch & Fork.

Finch & Fork's Burrata and Cauliflower, courtesy photo.

Finch & Fork’s Burrata and Cauliflower, courtesy photo.

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.

Finch & Fork's Black Pepper Cavatelli, courtesy photo.

Finch & Fork’s Black Pepper Cavatelli, courtesy photo.

Finch & Fork's Daily Special Board, photo by Leslie Dinaberg.

Finch & Fork’s Daily Special Board, photo by Leslie Dinaberg.

Cheers! Click here for more Cocktail Corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.

Originally published in Santa Barbara Seasons on November 30, 2018.