Cocktail Corner: SB County Women Winemakers Dinner

Santa Barbara County Women Winemakers Dinner is March 8.

Santa Barbara County Women Winemakers Dinner is March 8.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

International Women’s Day is coming up on March 8, and I can’t think of a better way to toast the occasion than by attending the second annual Santa Barbara County Women Winemakers Dinner.

Last year’s festivities were, quite simply, amazing, delicious and fun, with a great spirit of collaboration and mutual admiration among the winemakers and chefs taking part.  Because the inaugural event—which was planned, executed and sold out within the space of a few weeks—was so popular, the event’s organizers have expanded this year’s dinner to accommodate more guests and to provide different levels of options for participation and support. 

I can’t wait! 

The charitable event, which runs in its entirety from 5:30-9 p.m. at K’Syrah Catering & Events (478 4th Place, Solvang, www.kscateringandevents.com) will, for the second year, benefit the Women’s Fund of Northern Santa Barbara County. Tickets to the March 8 event are currently on sale, at womenswinemakerdinner.eventbrite.com.

Last year's Women Winemakers Dinner, photos by Leslie Dinaberg.

Last year’s Women Winemakers Dinner, photos by Leslie Dinaberg.

More than 20 female winemakers will be joined at the March 8 event by some of the Santa Ynez Valley’s leading culinary ladies, the latter of which are collaborating to create a four-course, sit-down dinner to pair with some of their winemaker colleagues’ wines. In addition to the seated dinner portion of the evening, this year’s event features a tent on a closed-to-traffic street in front of K’Syrah’s downtown Solvang venue. Housed inside the tent is a pre-dinner tasting reception (available as a separate ticket), where more than 20 women winemakers will be on-hand to pour tastes of their wines and talk with event guests from 5:30-7 p.m. The tent festivities also include passed appetizers and a cheese table from local female cheesemonger Janelle McAtamney of Solvang’s Cailloux Cheese Shop.

Participating winemakers and wineries confirmed include: Karen Steinwachs, Buttonwood Farm Winery & Vineyard; Sonja Magdevski, Casa Dumetz Wines; Brooke Carhartt, Carhartt Vineyard & Winery; Alison Thomson, Lepiane Wines; Lane Tanner, Lumen Wines; Adrienne St. John, Rideau Vineyard; Gretchen Voelcker, Moon Unit Wines; Jessica Gasca, Story of Soil; Tara Gomez, Kitá Wines; Angela Osborne, A Tribute To Grace; and Kimberly Smith, LaMontagne Winery, with more to be announced  soon.

Chef Brooke Stockwell, Executive Chef at K’Syrah Catering & Events, will be joined in the kitchen by baker Amy Dixon, of The Baker’s Table in Santa Ynez; Theo Stephan, owner of Los Olivos’ Global Gardens; and additional Santa Ynez Valley chefs and food crafters, to be announced as the event nears. 

VIP-level tickets for this year’s event will 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, who will also be announced in the coming weeks. A dessert reception will follow the seated dinner, where guests may continue to mingle with the winemakers.

International Women’s Day has been celebrated worldwide since 1909, with a focus on working women’s achievements and issues. In a working environment that sees about 10% of the global wine industry as female winemakers, Santa Barbara County boasts a much higher percentage of women winemakers than most places in the world, with nearly double the average. The March 8 event will bring together a good portion of the County’s female winemakers in a show of support for each other, and other working women, world-wide; those who toil and labor while honing and elevating their craft in their workplace, while also balancing work-lives with family and community service.

It’s going to be a wonderful evening. 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 9, 2018.

Local Lowdown: Santa Barbara Restaurant Week

Experience the most exciting flavors in town at the first annual Santa Barbara Restaurant Week, taking place February 23–March 4.

With an abundant number of restaurants to choose from in Santa Barbara, the possibilities for exceptional dining experiences are endless, with everything available from prime steak to fresh local seafood, from classic American fare to internationally inspired cuisine.

Participating restaurants will offer special discounted rates ($25–$45) for a prix fixe three-course menu, and local wineries and hotels are also getting in on the fun.

“We are so excited to be launching the first annual Santa Barbara Restaurant Week, which is long overdue with all the culinary talent at our fingertips,” says Leslee Garafalo, owner of Santa Barbara Uncorked, LLC, who is one of the organizers. “This is an opportunity for our restaurant community to come together and showcase their establishments by offering an accessible dining experience for both Santa Barbara and surrounding communities.”

Leslie Dinaberg

Local Dish: Santa Ynez Valley Restaurant Week

Santa Ynez Valley Restaurant Week returns Jan. 21-27 to showcase wine country restaurants at once-a-year prices.  Back for the eighth consecutive year, Restaurant Week features three-course meals prepared by the Valley’s most creative chefs for just $20.18 Foodies can savor a rare value to celebrate the food and wine pairings that have made this region a gem in California Wine Country.

Representing each of the Santa Ynez Valley’s six distinct communities, 26 restaurants—ranging from the region’s emerging establishments to long-time favorites—will participate in Restaurant Week this year. The list includes a Puerto Rican-inspired menu at Industrial Eats in Buellton, which is donating 100% of the proceeds to hurricane relief efforts in Puerto Rico.

This year’s list of participating restaurants includes:

RESTAURANTS
Ballard

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

Buellton

 

Bottlest Winery Bar & Bistro, Bottle Branding photo.

Bottlest Winery Bar & Bistro, Bottle Branding photo.

Bottlest Winery Bar & Bistro, 35 Industrial Way, 805/686-4742

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

Los Alamos

Bob’s Well Bread Bakery, 550 Bell St., 805/344-3000

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

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

The Bear and Star, photo by Grey Crawford.

The Bear and Star, photo by Grey Crawford.

Los Olivos

The Bear and Star, 2860 Grand Ave., 805/6861359

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

The romantic S.Y. Kitchen Firepit at Night , Photo by Rocco Ceselin.

The romantic S.Y. Kitchen Firepit at Night , Photo by Rocco Ceselin.

Santa Ynez

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

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

The Vineyard House, 3631 Sagunto St., 805/688-2886

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

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

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

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

Petros Kafe, 487 Atterdag Rd., 805/686-5455

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

Santa Ynez Café, 606 Alamo Pintado Rd. #1, Solvang, 805/688-3543

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

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

The Ridge, 1618 Copenhagen Dr., 805/325-9820

For the latest updates on Santa Ynez Valley Restaurant Week, including menus and dining hours, visit www.DineSYV.com.

Leslie Dinaberg

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

Local Dish: The Bear and Star Chef’s Table

Guest Chef Vartan Abgaryan of critically acclaimed restaurant 71 Above in Los Angeles (left) joins the Bear and Star Chef John Cox on Tuesday, January 16 for a special Chef's Table dinner. Courtesy photos.

Guest Chef Vartan Abgaryan of critically acclaimed restaurant 71 Above in Los Angeles (left) joins the Bear and Star Chef John Cox on Tuesday, January 16 for a special Chef’s Table dinner. Courtesy photos.

The Bear and Star‘s next installment in their popular Chef’s Table Dinner series features Guest Chef Vartan Abgaryan of critically acclaimed restaurant 71 Above in downtown Los Angeles and takes place on Tuesday, January 16, with two seatings at 6:30 and 7:30 p.m.

Dinner begins with an Amuse – Oyster with Uni, Caviar, Tarragon, Champagne and Parsnip Crème Brûlée; followed by a First of Beet with Tofu, Huckleberry and Black Walnut; then a Second of Sturgeon with Soy Pearls, Black Garlic, Crispy Skin and Finger Lime; Third course of Lasagna with Porcini, Pistachio and White Truffle; Fourth of Turbo with Potato, Leek, Vin Jaune, Meyer Lemon and Smoked Clams; followed by a Fifth of Oxtail with Bone Marrow, Horseradish and Red Sorrel. To finish for a Sixth and final course, guests will enjoy Chocolate with Coffee, Caramel and Pecan. Wine pairings are available for the dinner by The Bear and Star’s General Manager Robert Williams.

The Bear and Star’s Chef Room, photo by Kodiak Greenwood.

The Bear and Star’s Chef Room, photo by Kodiak Greenwood.

Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell wrote, “Abgaryan’s food is composed above all else—the chef focuses as much on visual beauty as on taste.”

In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower. At 950 feet above ground level, 71Above is the highest restaurant west of the Mississippi. Offering elevated modern American cuisine, 71Above boasts breathtaking ocean views from Malibu to Laguna Hills, along with spectacular views of the Los Angeles basin and the surrounding mountain ranges. In addition to the magnificent views, 71Above was designed to provide a number of varying dining experiences. Guests may choose to dine within the buzz of the bar or in our adjacent lively main dining room. The Chef’s tables offer views of the open kitchen and transition into a semi-private dining area, offering a quieter and more intimate dining environment.

For reservations, call 805/686-1359 to prepay by credit card or visit Eventbrite for tickets.

Mark your calendars for upcoming guest chef collaborations:

February 25—Chef Neal Fraser, Redbird, Los Angeles

March 21—Chef Josiah Citrin, Melisse, Santa Monica

The Bear and Star is located at 2860 Grand Ave., Los Olivos.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on January 9, 2018.

The Biltmore’s Amazing Gingerbread House

Four Seasons Resort The Biltmore Santa Barbara's Gingerbread House, courtesy photo.

Four Seasons Resort The Biltmore Santa Barbara’s Gingerbread House, courtesy photo.

With the smoke starting to clear, we’re all in need of a little holiday cheer. I recommend you check out the Four Seasons Resort The Biltmore Santa Barbara‘s incredible gingerbread house!

To honor the Resort’s 90th anniversary, talented Pastry Chef Javier Franco and the rest of the pastry team created a stunning replica of the Resort out of gingerbread using 70 lbs. of powdered sugar. Pastillage, fondant, cooked sugar, royal icing, chocolate and gingerbread were the main components used for the construction and most of the pottery is made of pastillage, a type of icing that is similar to gum paste. This incredible creation took 1,500 roof tiles, all hand-made and hand-painted.

Four Seasons Resort The Biltmore Santa Barbara's Gingerbread House, courtesy photo.

Four Seasons Resort The Biltmore Santa Barbara’s Gingerbread House, courtesy photo.

Mini ice cream cones were used to make the pine trees, red hot gum sticks make the entrance driveway and pathways, the windows are made of clear sugar and the 140+ year old Moreton Bay fig tree is made of white chocolate. This masterpiece, along with a beautiful display of Christmas decorations are on display at the resort lobby until New Year’s Eve. All are welcome to stop by and view Chef Franco’s amazing creation.

Four Seasons Resort The Biltmore Santa Barbara's Gingerbread House, courtesy photo.

Four Seasons Resort The Biltmore Santa Barbara’s Gingerbread House, courtesy photo.

Four Seasons Resort The Biltmore Santa Barbara is located at 1260 Channel Dr.

Leslie Dinaberg

Four Seasons Resort The Biltmore Santa Barbara's Gingerbread House, courtesy photo.

Four Seasons Resort The Biltmore Santa Barbara’s Gingerbread House, courtesy photo.

Originally published in Santa Barbara Seasons on December 21, 2017.

Cocktail Corner: Oh Hanukkah!

The final 8 Days {an Edible Hanukkah Collaboration} takes places on Dec. 19 at K’Syrah Catering & Events, courtesy photo.

The final 8 Days {an Edible Hanukkah Collaboration} takes place on Dec. 19 at K’Syrah Catering & Events, courtesy photo.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

The first night of Hanukkah is December 12, and that night also kicks off an awesome edible Hanukkah collaboration between two Santa Ynez Valley Chefs—PICO’s Drew Terp and Brooke Stockwell of K’Syrah Catering & Events—on an eight-day foodie fest building up to a final eight-course, seated dinner with wine pairings—featuring some of Santa Barbara Wine Country’s Jewish winemakers.

The “8 Days” event begins on December 12, with the first Hanukkah candle at PICO restaurant (458 Bell St., Los Alamos) and Chef Drew’s reveal of a new Hanukkah-themed dish hinting at the courses destined for the final night’s seated, eight-course dinner. Diners at PICO will be able to view all six nights’ special dishes, but will only be able to order the dishes as they are “lit”–in other words, “Dish #1” will be available on night one and all subsequent nights, whereas on night three, guests will be able to order Dish #1, #2 and/or #3. In addition, winemakers scheduled to pour at the final night’s event will pour their wines at PICO on select nights of candles one through six.  

The last two evenings of 8 Days {an Edible Hanukkah Collaboration} take place at K’Syrah Catering & Events, courtesy photo.

The last two evenings of 8 Days {an Edible Hanukkah Collaboration} take place at K’Syrah Catering & Events, courtesy photo.

Then, on Monday, December 18, the second-to-last night of Hanukkah, the holiday party travels to K’Syrah Catering & Events’ venue (478 4th Pl., Solvang), where a ticketed reception will showcase eight different Hanukkah-inspired plates in a passed hors d’oeuvres format. A cash bar will also be available that evening, offering a full bar plus creative craft cocktails entailing ingredients traditionally used in Jewish holiday celebrations. Tickets for the food portion of the evening of December 18 are $25 per person if purchased through December 13, or $30 per person if purchased after December 13 or at the event entrance, and are available at 8-days-edible-hanukkah-collaboration.eventbrite.com. (Cash cocktail bar is not included in the ticket price.)

The finale takes place on Tuesday, December 19 at K’Syrah Catering & Events and includes an eight-course collaborative Hanukkah menu from Chef Drew and Chef Brooke and an optional selection of associated wine pairings. 

Here’s the delicious sounding “8 Days” Finale Menu” (Wine Pairings TBA)

1 — Potato latke, smoked salmon, black pepper, salmon chicharrónes, crème fraîche, chive oil

2 — Roasted beet salad, honey vinaigrette, goat cheese crouton

3 — Fritto Misto (zucchini, winter squash, apple, fennel, with sage brown butter emulsion)

4 — Savory Kugel (kale, cipollini, gruyere, challah breadcrumbs)

5 — Parsnip latke, grilled quail, pomegranate, with charoset

6 — Braised brisket, fermented apple sauce, grilled root vegetables, smoked sunchoke cream, crispy taro root

7 — Olive oil cake, cherry soup, bay leaf chantilly lace

8 — Apple beignet, dulce de leche, sour cream ice milk

Tickets for the Tuesday, December 19 finale event run $85 per person with optional wine pairings for an additional $40 per person, and are available at 8-days-edible-hanukkah-collaboration.eventbrite.com (advance ticket purchase is required).

Courtesy 8 Days {an Edible Hanukkah Collaboration}.

Courtesy 8 Days {an Edible Hanukkah Collaboration}.

Are you cooking your own meal this Hanukkah? Israel’s leading wineries just released a food and wine-pairing guide for the holiday, offering an innovative spin on matching wine with traditional Hanukkah dishes.

The guide, from Israel’s Golan Heights and Galil Mountain wineries, and their North American importer, Yarden Inc., calls for creative pairings such as gewurztraminer with potato latkes and sour cream. “The spicy and off-dry notes of the gewurztraminer will accentuate the subtle spices of the latkes,” the wineries suggest. “The medium-bodied viscosity will work great with the cream.”

However, if you are among those who prefer applesauce with your potato pancakes, the wineries suggest sauvignon blanc should be your go-to bottle. “You will want a bit more acidity to go with the underlying acidity in the applesauce,” the guide says. “The dryness of the sauvignon blanc will make the applesauce taste slightly sweeter; and the grass and herbal notes will bring out the earthiness of the potato.”

Other creative twists include viognier with sweet potato latkes and applesauce, and chardonnay with zucchini latkes and sour cream. For those who prefer to head straight to the classic jelly doughnuts, the wineries suggest a moscato as “the perfect foil.” Download the entire, free guide here.

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 considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons on December 6, 2017. 

SB County Food Action Plan Meeting

Come to a free community listening and activation session on Wednesday, October 25 from 6-8 p.m. at the Faulkner Gallery of the Santa Barbara Public Library (40 E. Anapamu St.) where participants will explore the vision, progress and next steps planned for the Santa Barbara County Food Action Plan. This is a great opportunity to share what your neighborhood, business, or organization is doing, and connect with others engaged in making a secure food system for our county.

Come learn about the goals of the plan and hear about successes from the organizations and individuals actively pursuing these goals. Attendees, including individuals, businesses, schools, and organizations of all types, will also be encouraged to inform the process by sharing about their own regional work to create a more secure, sustainable food system. A networking session will provide time to seek out new partnerships and opportunities to support each other.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on October 24, 2017.

 

Local Dish: Pacale Beale Launches Les Légumes

From Les Légumes by Pascale Beale, photo by Media 27.

From Les Légumes by Pascale Beale, photo by Media 27.

Popular local chef and cookbook author Pascale Beale has a new book out, the third in the Market Table series (after Salade and Les Fruits) and this one is all about vegetables, titled Les Légumes: Vegetable Recipes from The Market Table.

Filled, as we’ve come to except from Chef Beale, with gorgeous photography and easy to follow recipes, the book can be purchased at  www.pascalekitchen.com, as well as in major retailers and book stores.

From Les Légumes by Pascale Beale, photo by Media 27.

From Les Légumes by Pascale Beale, photo by Media 27.

Some local events and signings are also scheduled, including:

On Saturday, November 4 from 12:30-3 p.m. Beale will have a Cooking Class, Book Signing & Tasting at Buttonwood Farm and Winery (1500 Alamo Pintado Rd., Solvang). Beale will be making dishes from Les Légumes and sharing the delights of cooking with participants. Each dish will be paired with one of Buttonwood’s fabulous wines. Cost: $50

On Thursday, November 16 from 5:30-7:30 p.m. is a Book Signing, Food and Tasting at Santa Barbara Gift Baskets (230 Magnolia Ave., Goleta). Join the owner of Santa Barbara Gift Baskets, Anne Paizier, for a special evening of delicious nibbles from Les Legumes, with a wine tasting and book signing too! FREE.

From Les Légumes by Pascale Beale, photo by Media 27.

From Les Légumes by Pascale Beale, photo by Media 27.

Porch (3823 Santa Claus Ln., Carpinteria) hosts a Book Signing & Tasting from 10 a.m. to noon on Saturday, November 18.  Join Beale and the team from Porch for their special TA DA holiday event. Beale will be sampling dishes from her new book, Les Légumes, as she signs copies for you! FREE.

On Sunday, November 19 from noon to 3 p.m. is a Book Signing & Tasting at Riverbench Winery (147 Anacapa St.). Beale returns to Riverbench Winery for an autmnal tasting at the winery. She will be signing copies of her latest book, Les Legumes, as well as offering a tastes from the book. Cost: $20.

On Saturday, November 25 from noon to 3 p.m. join Beale at Zaca Mesa Winery‘s (6905 Foxen Canyon Rd., Los Olivos) Thanksgiving Weekend Event for a book signing and tasting with the great tasting-room crew. FREE.

Les Légumes Book Launch Party on Thursday, November 30 at 6 p.m. at C’est Cheese (825 Santa Barbara St.),  where Beale will be signing copies and sampling a dish (or two) from the book. FREE.

For more information and additional book-related events, visit pascaleskitchen.com.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on October 15, 2017.

Local Lowdown: The Gathering Table at Ballard Inn

The Gathering Table at Ballard Inn, photo by Tenley Fohl Photography.

The Gathering Table at Ballard Inn, photo by Tenley Fohl Photography.

By Leslie Dinaberg

An artistic melding of Asian, French and California wine country cuisine, The Gathering Table at Ballard Inn features a delicious selection of seasonal locally sourced produce, seafood and meats.

Ballard Inn has always been highly regarded for its romantic ambiance and award-winning cuisine, but the new restaurant concept from Chef Budi Kazali, who has owned the property with his wife Chris since 2004, offers a much more fun, casual and inviting experience. Rather than a special-occasion place, it’s a welcoming spot to gather over incredible food that’s meant to be shared.

The Gathering Table's Local Black Cod with Miso Beurre Blanc, photo by Tenley Fohl Photography.

The Gathering Table’s Local Black Cod with Miso Beurre Blanc, photo by Tenley Fohl Photography.

We sampled a wide array of tasty dishes, including Hamachi made with avocado and soy-yuzu vinaigrette; sesame Caesar; Hope Ranch mussels with chorizo and garlic toast; pork & shrimp shumai and marinated hanger steak with spicy charred Brussels sprouts. 

The Gathering Table's Hamachi with Avocado & Soy-Yuzu Vinaigrette, photo by Tenley Fohl Photography.

The Gathering Table’s Hamachi with Avocado & Soy-Yuzu Vinaigrette, photo by Tenley Fohl Photography.

The Gathering Table is “meant to be a gathering place for locals and visitors, a fun and inviting place to gather over incredible food,” says Chris. Adds Budi, “The food is flavorful, seasonal and unique, and there’s truly something for everyone.”

The Gathering Table's Octopus Sashimi with Squid Ink Vinaigrette & Spicy Yuzu Aioli, photo by Tenley Fohl Photography.

The Gathering Table’s Octopus Sashimi with Squid Ink Vinaigrette & Spicy Yuzu Aioli, photo by Tenley Fohl Photography.

Built in 1985, Ballard Inn is located at 2436 Baseline Ave. (ballardinn.com) in historic Ballard, just 35 minutes north of Santa Barbara near Solvang.  

The Gathering Table's Grilled Filet Mignon with Maitake Mushrooms, photo by Tenley Fohl Photography.

The Gathering Table’s Grilled Filet Mignon with Maitake Mushrooms, photo by Tenley Fohl Photography.

Originally published in the Fall 2017 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Santa Barbara Polo & Wine Festival

A spirited toast to all things alcoholic!  By Leslie Dinaberg

This weekend brings the first Santa Barbara Polo & Wine Festival to the Santa Barbara Polo & Racquet Club on Saturday October 7. The festival combines polo, local wine, and music for a unique one-day experience. This unique, full day experience features two polo matches, great music and tastings from some of Santa Barbara’s finest wineries.

While not a requirement, organizers encourage attendees to dress as you would for a typical polo game—like the movie Pretty Woman, when they are at the polo match.

The famous "Pretty Women" polo match scene, courtesy photo.

The famous “Pretty Women” polo match scene, courtesy photo.

Musicial performances by LP, Nick Waterhouse, Durand Jones & the Indications, Vieux Farka Toure and Macy Gray are on the bill. The Festival also features local food and wineries, including local contemporary California cuisine by Barbareno, Empanadas by Buena Onda and Asian-inflected American plates from The Black Sheep. Local wineries  include Happy Canyon Vineyard, Sanford Winery, Standing Sun Wines, Summerland Winery, August Ridge Vineyards and more.

“After attending our first polo match in the summer of 2016, it immediately became clear to us that a combination of polo, wine, and music would create an amazing experience,” organizer Josh Elion says.  “It’s a way of bringing three aspects of a community together and introducing people to the game of polo, new local wineries, or incredible musicians.  … This is truly a celebration of Santa Barbara and Southern California living, held at one of the most gorgeous venues along the west coast.”

Courtesy Santa Barbara Polo & Wine Festival.

Courtesy Santa Barbara Polo & Wine Festival.

A dollar of every ticket sold will be donated to Notes For Notes, a nonprofit organization that designs, equips, and staffs after-school recording studios inside Boys and Girls Clubs, offering youth the opportunity to explore, create, and record music for free.

For more information or to purchase tickets, visit sbpoloandwine.com.

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 considers herself a “goal-oriented drinker.”

 Originally published in Santa Barbara Seasons on October 6, 2017.