Cocktail Corner: Getting Pickled!

2015 Screamin’ Pickle Fermented Cocktail Competition takes place on Sept. 8. Courtesy photo.

2015 Screamin’ Pickle Fermented Cocktail Competition takes place on Sept. 8. Courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Here’s a fun challenge for home bartenders. Local amateur cocktail artists are invited to enter the Screamin’ Pickle Fermented Cocktail Competition. Co-sponsored by Cutler’s Artisan Spirits, The Good Lion  and the Santa Barbara Fermentation Festival, contestants must sign up by Friday, September 4.

The competition will be held at The Good Lion on Tuesday, September 8.

The contest encourages participants to craft innovative cocktails featuring Cutler’s Artisan Spirits, paired with traditionally fermented mixers such as shrubs, raw apple cider vinegar, kombucha, beet kvass, ginger soda, kimchi, sauerkraut juice, fermented fruit and other creative libations.

The winning cocktail artist gets bragging rights, as well as the coveted Screamin’ Pickle Award at a ceremony at the Santa Barbara Fermentation Festival, and will also have his or her cocktail featured byThe Good Lion in the Farm-to-Bar Area of the festival.

Ian Cutler, Cutler’s Artisan Spirits owner and distiller, came up with the contest as a creative way to bring together local spirits created by fermented grains with local mixers also created by the process of fermentation. When he shared his idea with The Good Lion proprietor Brandon Ristaino and Santa Barbara Fermentation Festival Co-Founder Katie Hershfelt, the trio decided they had to make it happen. “We couldn’t be more excited to challenge our fellow cocktail enthusiasts and spread the wild world of fermentation to a wider audience,” Hershfelt says.

Contestants can enter by contacting Cutler at info@cutlersartisan.com by Friday, September 4. Ten slots are available on a first come, first served basis.

Competition and judging by a panel of prominent industry experts will take place at The Good Lion on Tuesday, September 8 [event is closed to the public]. First, Second and Third Place winners will be announced and receive their prizes at the Santa Barbara Fermentation Festival Kick-Off Party at The Good Lion on Tuesday, September 15, at 6:30 p.m. [which is open to the public].

The First Place Cocktail will be served at Santa Barbara Fermentation Festival at Rancho La Patera & Stow House in Goleta on Sunday, September 20 from noon to 4 p.m. (A ticket is required to gain access to the tasting area).

For more information and to purchase tickets to the festival, visit www.SBFermentationFestival.com/activities/, follow them on Facebook at https://www.facebook.com/events/836647733108873/ or email info@cutlersartisan.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 Magazine on August 28, 2015.

Style File: Fight the Frizz

Sarah Jessica Parker at the "Hamilton" Broadway Opening Night with hair by Josue Perez. Photo: traceymattingly.com.

Sarah Jessica Parker at the “Hamilton” Broadway Opening Night with hair by Josue Perez. Photo: traceymattingly.com.

Frizzy hair is one of the unfortunate side effects of summer. Luckily, we have frizz-fighting solutions from stylist Josue Perez. He is the stylist for big name celebrities like Sarah Jessica Parker, Karlie Kloss, Abigail Breslin, Cameron Diaz and Rosario Dawson.

Here are Perez’s seven foolproof tips for getting sleek and smooth blowouts.

 

  1. When you get out of the shower, towel dry hair 50%, leaving it still half-wet.  Hair has “porosity” so the leftover dampness/moisture help close hair pores giving it natural shine when blow dryer.

 

  1. After towel drying, never forget to use a heat protectant spray. Try the It’s a 10 Miracle Leave-In Product. It protects against heat damage but will never weigh down the hair.

 

  1. Ionic blow dryers are crucial to not just frizz-free blowouts, but they also protect the hair. I use the Rowenta Inspiration Pro Dryer when styling because it cuts drying time up to 20% without using too much heat. The ionic generators protect hair from styling damage and seal in cuticle for fast, frizz-free results.

 

  1. Using a concentrator on the blow dryer allows you to control the air direction, giving you a smother look.  Without the concentrator, the dryer will puff the hair cuticle, leading to frizz.

    Rosario Dawson, for her "Kids" 20th Anniversary Screening, with hair by Josue Perez. Photo: traceymattingly.com.

    Rosario Dawson, for her “Kids” 20th Anniversary Screening, with hair by Josue Perez. Photo: traceymattingly.com.

 

  1. Use a smaller ceramic round brush.  The smaller brushes will achieve tighter curls and help the style last much longer.  Also, ceramic brushes lock in more heat and they stay heated longer for a styling bonus, unlike wood brushes, which loose heat faster. Try the Moroccanoil Ceramic Ionic Round Brush.

 

  1. Most people don’t know how/when/why to use it, but when you blow-dry your hair, you’re essentially opening the cuticle allowing it to form (style) in any shape. (Open cuticle = frizz).  So, when hair is dry and wrapped around the brush, finish it off with a shot of cold air. When you remove the brush and it’s slightly tougher to pull out, that means cuticle is sealed in the shape of that brush (frizz-free).
  1. Celebrity Stylist Josue Perez, courtesy photo.

    Celebrity Stylist Josue Perez, courtesy photo.

    Take a break if you have to and practice! So many people give up halfway and say it’s too much to do. It’s good to do as much as you can and go do something else that you have to do. When you come back to it, you will feel more eager to finish it and once you love the results you will become a pro.

For more information about Perez click here.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 27, 2015.

Cocktail Corner: Tequila Harvest Festival

The 2014 Tequila Harvest Festival, photo by AM Premium Photography

The 2014 Tequila Harvest Festival, photo by AM Premium Photography

A spirited toast to all things alcoholic! by Leslie Dinaberg

Our local schools may start next week, but the summer celebrations continue. More than 20 tequila and mezcal brands will be pouring at the 6th Annual Santa Barbara Tequila Harvest Festival on Saturday August 29.

This is the largest tequila show in California, and according to festival co-founder Ernesto Rodriguez, “The purpose of the festival is to promote the history, tradition, and art behind tequila production with the Anglo-Saxon and international community, as well as with the new generations of Mexican-Americans who are interested in learning more about these ancient and magical drinks.”

2014 Tequila Harvest Festival, photo by AM Premium Photography

2014 Tequila Harvest Festival, photo by AM Premium Photography

About 1,000 tequila aficionados are expected to gather at this elegant and festive outdoor event at Elings Park, 1298 Las Positas Rd. Featuring live mariachi music and gourmet food, and well as lots of tequila, other highlights at the Tequila Harvest Festival include unreleased and special edition spirits from Tequila CelestialG4, Siete Leguas, Suerte and Tapatío.

In addition,  a portion of ticket sales, as well as a special silent raffle, will benefit the Elings Park Foundation.

Ticket price includes all tequila/mezcal and food samples. This is strictly a 21 and over event. Tickets can be purchased at AgaveAvenue.com. General admission hours are 6-9 p.m., with VIP tastings starting at 5 p.m. Hope to see you there. 

P.S: If you’re anything like me, talking about Tequila puts you in the mood for a Margarita. Here’s a recipe courtesy of Milagro Tequila.

The Milagro Freshest Margarita, courtesy photo

The Milagro Freshest Margarita, courtesy photo

The Milagro Freshest Margarita

 2 parts Milagro Silver Tequila

¾ part Agave Nectar

1 part Fresh Lime Juice

Pour all ingredients in a Boston Shaker with ice.

Shake vigorously and strain over ice in a rocks glass.

Garnish with a lime wheel.

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 Magazine on August 21, 2015.

Style File: Sandal-Worthy Nail Colors

Blue Me Away, by Bio Seawood Gel

Blue Me Away, by Bio Seawood Gel

The rainbow-filled sky is the limit for this season’s nail colors. Everything from bright, tropical-inspired shades to lustrous earth tones are in style this summer, just in time to dip your pretty, painted toes in the sand.

Some seasonal favorites, which incidentally have great names, as well as fun colors:

Blue Me Away, by Bio Seawood Gel

This all-in-one UNITY Polish gives you long lasting gel nails quickly and easily without the need for prep coats, finishing coats or even a UV dryer as it can “cure” (a.k.a. dry) in the sun!

Bright Fuchsia, by Opi

Bright Fuchsia, by Opi

Bright Fuchsia, by Opi

A high-fashion bright shade for look-at-me nails that pop! Formaldehyde-free.

Cymbidium, by FABY Nature

Cymbidium, by FABY Nature

Cymbidium, by FABY Nature

The ingredients in this polish, 87% of which are of natural origin, are derived from the manufacture of wood pulp, cotton, maize, cassava and other raw vegetable materials. They are not derived from petroleum, so it’s an eco-friendly choice as well as a fashionable one.

 

Drinks at Sunset, by Whim

In addition to great colors, Whim Nail Lacquers deliver an ultra-glossy, high shine manicure that wears like a gel and removes like a polish.

Drinks at Sunset, by Whim

Drinks at Sunset, by Whim

 

I Woke Up Like This, by Trust Fund Beauty

I Woke Up Like This, by Trust Fund Beauty

I Woke Up Like This, by Trust Fund Beauty

A bright, fun, pink glitter polish with a touch of cheekiness, as evidenced by the company name.

Still can’t make up your mind? Check out the “summer nails” board on pinterest for even more fun and fancy pedicure options.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 17, 2015.

 

 

 

Cocktail Corner: Potek Winery Launches in The Mill

Potek Winery opens Aug. 20 at The Mill (Haley and Laguna Streets). Photo by Cara Robbins.

Potek Winery opens Aug. 20 at The Mill (Haley and Laguna Streets). Photo by Cara Robbins.

A spirited toast to all things alcoholic! by Leslie Dinaberg

It seems rather fitting that Dave Potter‘s new wine venture, Potek Winery, is the first of several farm-to-table ventures launching in The Mill. If you haven’t heard about Darrell and Kirsten Becker‘s cool new project, trust me, you will! Located at the corner of Laguna and Haley streets, The Mill is a stunning modern spin on The Feed Mill originally constructed in 1904 by the Boykin family and now converted into a very unique artisan marketplace with onsite manufacturing.

I predict both locals and visitors will flock to this cool, new mixed-use venue, which will eventually feature a production winery and tasting bar (that’s Potek), a craft brewery and tap room (Third Window Brewery), specialty restaurant (from Justin and Emma West of Julienne) and event center—all connected by a beautiful and practical shared-space, tree-shaded courtyard. The Mill is also home to creative businesses Becker Studios Design/Construction, Pelago and AB Design Studio.

Potter—who is best known as the affable winemaker and proprietor of Municipal Winemakers in the Funk Zone—began handcrafting wines for the Potek label in 2012. “The whole principal behind Muni Wine was to be as approachable as possible, accessible to anyone,” Potter told me when we chatted at Potek last month.

Potek is more serious, upscale venture, “focused on tiny bottlings from individual ranches.” The new winery is founded on a commitment to produce the best possible wines from Santa Barbara’s world-class vineyards, rooted in traditional techniques with a reverence for site.

Potek Winery, photo by Christian Thomas Hynes

Potek Winery, photo by Christian Thomas Hynes

The first five releases include:

2013 Sanford & Benedict Pinot Noir, $60

“Making wine from Sanford & Benedict is a privilege,” says Potter.   “The fruit for this wine is from the original 1971 own-rooted plantings—the genesis of Santa Rita Hills Pinot Noir. This vineyard has been tended from the start with love and care, resulting in vines that produce wines of amazing complexity and striking purity.”

2013 Rancho La Vina Pinot Noir, $50

Potter says, “2013 Pinot Noir Rancho La Vina is laced with spice, dark plum and menthol, all of which blossoms in the glass effortlessly. Savory and floral notes are just beginning to develop in what looks to be a hugely promising Pinot to drink over the next several years.”

2012 Tierra Alta Syrah, $45

“Iron, smoke, tobacco, black olives, cedar and black cherries meld together in the 2012 Syrah Tierra Alta,” says Potter. ” It’s rich and explosive through to the finish. The 2012 boasts terrific depth and density in a meaty, full- bodied style.   This wine was bottled unfined and unfiltered in April of 2014.”

2012 Tierra Alta Grenache, $40

Potter says this wine, “boasts notable depth, but the inclusion of the whole clusters adds an attractive element of lift to balance the richness and fruit. 2012 is hugely varietal, but the flavors and textures are all amped up—kirsch, spice-box, cured meats and dried licorice-like qualities.”

2013 Kick on Ranch Riesling, $30

“Kick On Ranch is, in my opinion, the top Riesling site in Santa Barbara County,” says Potter.  “We bottled 94 cases and are releasing the wine after a year of bottle aging. Riesling wines from this ranch tend to stay really primary until about one year of bottle age. At this point, they begin to develop those curiously tasty, mineral and kerosene characters unique to the varietal. Green apples, sage and a hint of spice are all present and nicely compliment that fascinating mineral character specific to Riesling. Above all else, this is a wine that speaks of texture; it is crisp, fresh and steely, while simultaneously creamy, supple and generous.”

Potek Winery, photo by Christian Thomas Hynes

Potek Winery, photo by Christian Thomas Hynes

Potter explains that the origin of the name Potek is from his great grandfather, who immigrated from Romania to the United States with the name Berl Potek, which was changed to Benjamin Potter, as he passed through Ellis Island in 1917. Potek’s bravery to search for a better life, and the immigrants’ experience of adaptation in a new environment inspires his great grandson’s approach to winemaking with traditional French techniques and grapes, grown in California.

“I could not be more excited about my first release of Potek wines. The bottlings are from vineyard sites that I have been working with for years, and represent what I feel to be some of the strongest expressions of these special places in Santa Barbara County,” says Potter.

The wines are available for sale online now, and the winery, at 406 E. Haley St., will be open to the general public starting Aug. 20. For more information, visit Potek.com or call 805/598 1896.Cheers! Click here for more cocktail corner columns.

Potek Winery, photo by Christian Thomas Hynes

Potek Winery, photo by Christian Thomas Hynes

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 Magazine on August 14, 2015.

The Art of Food at SB Public Market

Art-of-Food_Social-Media_Final-Rvsd

Santa Barbara Public Market hosts “The Art of Food” this week: a photography exhibit featuring market merchants, painting class, food + photo tours, a food photography class and more!

As part of this special week of events, Public Market debuts a commissioned photography exhibit by renowned local photographer, Kim Reierson, featuring the stars of the Public Market… the merchants.

Additional scheduled events include:

Sip & Paint with The Painted Cabernet! – Thursday, August 13, 5:30 p.m. – $45

Calling art + wine lovers! Guests are invited to join The Painted Cabernet  for a painting class in The Kitchen at the Public Market! The Painted Cabernet’s instructional artist will walk guests step by step through the painting experience giving one-on-one instruction while giving you the time to sip a little wine, visit with your neighbor, listen to some great music and paint your very own masterpiece to take home at the end of the night! Tickets  include a glass of wine. Additional wine or beer and bites from The Culture Counter will be available for purchase. Call 805/963-9979 for details and to reserve.

Kid’s Corner with Knit Fit – Saturday August 15, 10 a.m.-noon – FREE

Knit Fit will host interactive arts & crafts for kids in The Kitchen, where children can learn how to make creative flower origami and can receive $5 glitter tattoos! Call 805/770-7702 for details! 

Food Photography Lunch & Learn with Chuck Place – Sunday August 16, noon – $45

Join professional photographer Chuck Place (a Seasonscontributor) for a “Lunch & Learn” at the Public Market! This hands on food photography class kicks off with a presentation on light manipulation and how to get the perfect plated shot. Guests will then put their new knowledge to use and turn their cameras to beautifully plated salads provided by Flagstone Pantry! The class wraps up with a Q&A discussion with Chuck, accompanied by a light lunch of fresh salads and complimentary champagne split. Participants are required to bring their own cameras, lenses and 24-inch reflector if they have one. Tripods and cable releases are also recommended but not necessary. Class includes lunch and a split of champagne. Advance reservations are required. Call 805/770-7702 for details and to reserve.

Eat This, Shoot That Food Photography Tour of the Public Market! – Saturday August 15 & Sunday August 16 – $39

Eat This, Shoot That!, the premiere food photography tour guide in town, will be hosting several exclusive tours through the Public Market! The brainchild of Tara Jones, a college photography teacher and local foodie, Eat This, Shoot That! tours are like no other, and this will be the first of its kind at the Public Market! The 45-minute tour will lead participants through the Public Market, stopping at various merchants for photo ops along the way. Participants will learn helpful tips and tricks on how to take better photos of food, and of course sample the food they shoot along the way! Two tours a day will be offered on both Saturday, August 15 (3 p.m. & 4:30 p.m.) and Sunday, August 16 (3 p.m. & 4:30 p.m.). Tours include food samplings from several Public Market merchants. Participants will also receive wristbands that grants them Happy Hour pricing at Wine + Beer all day! Call 800/656-0713 or visit Eat This, Shoot That! at the Public Market for details and to reserve.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 11, 2015.

Style File: Beat the Heat With Summer Mists

Years ago I visited Disney’s Epcot Center in Orlando, FL, and one of the most memorable things was the gentle misters they had strategically placed around the park to help beat the heat. I know we’re in drought here in Santa Barbara, but a spritz of mist is still a great way to cool down on a hot day.

Here are a few facial mists to try:

Here are just a few of the many facial sprays available on the market, courtesy photo

Here are just a few of the many facial sprays available on the market, courtesy photo.

Activearoma Facial Oil, based in Santa Barbara, has an assortment of face oils that blend pure organic argan oil with the best essential and absolute oils; to restore, nourish, hydrate, moisturize & rejuvenate all types of skin.

Amarte Aqua Mist Toner  gives an instant complexion boost and can help set your makeup look. Plus, this hydrating spray has a brightening formula that uses botanical extracts to clarify and soften, all while toning and hydrating even the most sensitive skin.

Clinique Moisture Surge Face Spray Thirsty Skin Relief rapidly replenishes skin’s moisture level, restoring balance while softening and soothing in a flash, without a drop of oil.

Evian Natural Mineral Water Facial Spray is the original facial spritzer and still one of the best. Evian’s neutral 7.2 pH is suitable for most skin types, even the most sensitive. Propelled under high pressure by nitrogen (80% of the air we breathe is nitrogen), the ultra-fine pure, natural mist allows the skin to absorb a unique balance of beneficial minerals along with the water.

G.M. Collin Oxygen Puractive + Treating Mist, this purifying and soothing spray is both lightweight and free of pore-clogging additives, making it well suited for oily skin types. Mist it on for a matte finish and softer complexion.

The Grapeseed Company Room and Body Mist, manufactured locally, is a light, refreshing mist formulated with grapeseed extract, certified organic aloe juice and hydrating rose distillate. Pick your favorite essential oil blend (I like the pink grapefruit ginger) to scent your spray.

Jane Iredale Balance Hydration Spray has ingredients like orange essential oil, orange peel extract, grapefruit peel extract and algae extract that work to calm and nourish the skin. Plus, it smells terrific. Also try Jane Iredale POMMISST Hydration Spray, a facial spritz with pomegranate extract, which is a powerful antioxidant and UV protector that calms, soothes and aids in hydration.

Jurlique Rosewater Balancing Mist is made with flower extracts and antioxidants, so this rose-scented mist not only smells sweetly romantic, it also protects skin.

Laura Mercier Flawless Skin Perfecting Water Moisture Mist  is a nutrient-rich tonic mist that’s refreshing, hydrating and preps skin for serums and moisturizers by helping the absorption of key ingredients.

Murad’s Essential-C Toner gives you a surge of vitamin C, along with orange flower and cornflower extract mix to balance your PH levels and protect your skin.

Natura Culina Nourishing Facial Mist is a locally manufactured high quality Rose Water that is not only a fantastic toner for all skin types but also an excellent skin hydrating product, full of skin nourishing properties. It’s also made from 100% pure ingredients and certified organic without any additives.

Besides providing an instant surge of hydration, and cooling you down, these elixirs can also prime, protect and set makeup in place to keep you looking —and feeling— cool, calm and collected even when the heat is on!

—Leslie Dinaberg

Originally published on August 11, 2015 in Santa Barbara Seasons Magazine.

 

 

Cocktail Corner: Wine & Fire

Courtesy Sta. Rita Hills Winegrowers Allliance

Courtesy Sta. Rita Hills Winegrowers Allliance

A spirited toast to all things alcoholic! By Leslie Dinaberg

A weekend filled to the brim with world class wines and wood grilled food awaits Aug. 14-16 in Sta. Rita Hills. The Sta. Rita Hills Winegrowers Alliance is pulling out all the stops for this annual event. It’s actually a series of intimate wine and food experiences, all of which sound amazing.

Wine and FireFirst up, next Friday night, Aug. 14 from 5-8 p.m., is the Kick Off Barn Party at Sanford & Benedict Barn. Set at the historic barn which housed the first winery in the Santa Rita Hills, located just above the iconic Sanford & Benedict vineyard, planted in 1971, winemakers will share their library stash, large format bottles and small production bottlings (all exclusive to this event) to get the party started, along with an assortment of pizzas and antipasti from Bello Forno Wood Fired Cuisine and live music by The Caverns .

Participating wineries (and wines) include: Alma Rosa Winery & Vineyards (library selection of Pinot Noirs & 2013 Barrel Select Pinot Noir); Babcock Winery; Bratcher (large format 2112 La Encantada Pinot Noir, 2112 Bentrock Pinot Noir); Brewer-Clifton; Cargasacchi (Cargasacchi Sta. Rita Hills 2012 Pinot Noir); Crawford Family Wines (past vintages of Pinot Noir from magnum); Fiddlehead Cellars (2006 ‘Seven Twenty Eight’ Pinot Noir, Fiddlestix Vineyard SRH – 3 Liter, 2010 ‘Seven Hundred Twenty Eight, Bubbles’ Blanc de Noir, Fiddlestix Vineyard, SRH – 750ml, 2011 ‘Lollapalooza’ Pinot Noir, Fiddlestix Vineyard, SRH – 750ml); Flying Goat Cellars (2010 Flying Goat Cellars Rio Vista Vineyard Clone 667 (MAGNUM); 2005 Flying Goat Cellars Rancho Santa Rosa Vineyard; 2012 Goat Bubbles Blanc de Noirs Clos Pepe Vineyard); FOXEN Vineyard & Winery; Gainey Vineyard (Evan’s Ranch 2013 Morgan’s Pinot Noir); Hilliard Bruce (2012 Moon Pinot Noir); Hartley Ostini Hitching Post Wines (Rio Vista Pinot Noir, Perfect Set Pinot Noir, Cargasacchi Pinot Noir); Jalama Wines (2012 Pinot Noir Cargasacchi Vineyard); Ken Brown Wines (2004 Clos Pepe, 2005 Sanford & Benedict, 2005 Cargasacchi, 2006 Clos Pepe & 2006 Cargasacchi); and Kessler – Haak (Library 2008, 2010, 2012 Chardonnay, 2009 Pinot Noir, 2010 2A Pinot Noir, 2010 Pommard Pinot Noir).

Additional participating wineries (and wines) include: LaMontagne Winery (Magnum of Kessler – Haak Pinot Noir & 2011 Huber Vineyard Pinot Noir); Liquid Farm (White Hill, Golden Slope, Four); Loring Wine Company (2010 Cargasacchi Pinot Noir, 2010 Clos Pepe Pinot Noir, 2010 Rancho La Vina Pinot Noir); Montemar (2011 large-format Pinot Noirs from La Encantada, Rio Vista, Santa Rita Hills); Pali Wine Co. (Fiddlestix Vineyard Pinot Noir Vertical: 2008, 2009, 2010, 2011); Rozak (2006 & 2007 Estate Pinot Noir); Sanford Winery & Vineyards (Sanford & Benedict Vineyard Viognier, La Rinconada Vineyard Pinot Noir Magnum); Seagrape Wine Company (2013 Chardonnay & 2012 Pinot Noir Rancho la Vina); Siduri Wines (2013 Siduri Sta. Rita Hills Pinot Noir, 2013 Siduri Cargasacchi Vineyard Pinot Noir); Thorne Wine (2010, 2011 Thorne Pinot Noir, Rio Vista Vineyard, Sta Rita Hills) and Transcendence (2012 Zotovich Chardonnay & 2012 La Encantada Pinot Noir).

Courtesy Sta. Rita Hills Winegrowers Allliance

Courtesy Sta. Rita Hills Winegrowers Allliance

The Saturday morning seminar (Aug. 15 from 10:30 a.m.-1:30 p.m. in the Sanford & Benedict Barn) pays homage to fire. “And the Secret Ingredient is…. Fire” will spotlight the fire and passion of local chefs and their four unique grilling styles. BBQ Masters Frank Ostini of The Hitching Post II (which specializes in Open Pit Red Oak BBQ, a central coast classic BBQ style that is gaining attention nationwide), Matt Toll of Tollhouse BBQ (a smoking expert for the long slow cook with his dry rub spices and big rig smoker), Argentine BBQ Rodrigo Gimenez (who will demonstrate a technique fashioned by the gauchos for hundreds of years, which has been the traditional method for grilling in Argentina), and wood fired pizza chef extraordinaire Steve Clifton (local expert on everything Italian and noted Pinot Noir and Chardonnay producer of Brewer-Clifton) will share some hot grilling tips. Then the chefs will team up with Sta. Rita Hills winemakers to pair wine and delicious BBQ, all accompanied by The Luck, an Americana band from the Lompoc area.

The Wine and Fire Grand Tasting at La Purisima Mission is Saturday evening’s highlight (Aug. 15, 5-8 p.m.), where more than 40 member wineries and sizzling local chefs and farmers will be on hand for an evening of chillin’ and grillin’. Avant, Babe Farms, Campbell Farms, Central Coast Specialty Foods, Homegrown Cowboy, The Hitching Post II, Los Amigos BBQ, RGC Argentine BBQ, Tollhouse BBQ, Scratch Kitchen and the Sta. Rita Hills Winegrowers will be serving up an amazing selection of local food favorites. Father-daughter duo Country Heart will play live music throughout the evening.

Courtesy Sta. Rita Hills Winegrowers Allliance

Courtesy Sta. Rita Hills Winegrowers Allliance

Participating wineries include: Alma Rosa Winery & Vineyards; Babcock; Bratcher; Brewer-Clifton; Cargasacchi; Carr Winery; Clos Pepe Estate; Crawford Family Wines; Dierberg and Star Lane Vineyards; Dragonette Cellars; Fess Parker Winery & Vineyard; Fiddlehead Cellars; Flying Goat Cellars; Foley Winery; FOXEN; Gainey; Hilliard Bruce; Hartley Ostini Hitching Post Wines; Huber Cellars; Jalama Wines; Ken Brown Wines; Kessler – Haak and Kita.

Additional participating wineries include: Lafond Winery; LaMontagne Winery; Liquid Farm; Longoria; Loring Wine Company; Lutum; Montemar; Pali Wine Co; Paul Lato Wines; Rozak; Sanford Winery & Vineyards; Seagrape Wine Company; Sea Smoke; Siduri Wines; Transcendence; Wan Fiore Project and Zotovich Cellars.

In addition to these ticketed events, many of the Sta. Rita Hills wineries will be hosting special open house events over the weekend. Visit http://www.staritahills.com/wine-fire for more details and to purchase tickets.

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 considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons Magazine on August 7, 2015.

 

Local Dish: Nuance

Courtesy of Nuance

Courtesy of Nuance

Chef Courtney Ladin‘s new urban bistro Nuance—located at 119 State St., attached to Hotel Indigo—is a welcome addition to Santa Barbara’s Funk Zone, serving a mouth-watering menu of globally inspired cuisine and cutting edge cocktails.

Hamachi at Nuance, with cucumber, Hass avocado, a French breakfast radish and Persian lime vinaigrette. Photo by Leslie Dinaberg.

Hamachi at Nuance, with cucumber, Hass avocado, a French breakfast radish and Persian lime vinaigrette. Photo by Leslie Dinaberg.

“I love to have a balance of flavors, so that everything that is on the plate is there for a reason,” says Ladin, when I ask about her menu inspiration for the restaurant, which opened in the spring. “I always knew I loved food,” says the chef, who graduated from Santa Ynez High and UCSB before heading to Le Cordon Bleu in San Francisco. She spent the next five years training in Maui, Hawaii working for award winning Chefs Cameron Lewark and Lee Hefter at Wolfgang Puck’s Spago Restaurant, as well as at Capische Restaurant under renowned Chefs Christopher Kulis and Brian Etheredge, protégés of Thomas Keller at Bouchon, before returning to Santa Barbara, where she worked as both a private and executive corporate chef.

“It’s so amazing that this opportunity came my way. I love being able to do something that brings happiness to people,” she says. “Being a chef is unlike any career you can possibly imagine. It’s unique and it’s wonderful.”

Just like her food.

Loup de Mer on a delicious bed of English peas, spring onions and shaved fennel, from Nuance. Photo by Leslie Dinaberg.

Loup de Mer on a delicious bed of English peas, spring onions and shaved fennel, from Nuance. Photo by Leslie Dinaberg.

Everything we tried put us into taste bud heaven, especially the light and lovely Hamachi (featuring cucumber, Hass avocado, a French breakfast radish and Persian lime vinaigrette), the mouthwateringly yummy Loup de Mer (on a delicious bed of English peas, spring onions and shaved fennel) and the Grilled Salmon Creek Farms Pork Chop, a gorgeous concoction of Regier Farms peaches, Swiss chard, Anson Mills polenta, and whole grain mustard sauce—which my husband had to talk me into sharing (Yes, dear, that was a very good call!).

Nuance's Grilled Salmon Creek Farms Pork Chop, a gorgeous concoction of Regier Farms peaches, Swiss chard, Anson Mills polenta, and whole grain mustard sauce. Photo by Leslie Dinaberg.

Nuance’s Grilled Salmon Creek Farms Pork Chop, a gorgeous concoction of Regier Farms peaches, Swiss chard, Anson Mills polenta, and whole grain mustard sauce. Photo by Leslie Dinaberg.

Other menu highlights include: Wood Oven Fired Focaccia with fennel seed, dried Calabrian chili and extra virgin olive oil; Beef Tartare, with pickled hon shemiji mushrooms, Fresno chili, mustard greens and hen egg emulsion; and Mary’s Organic Roasted Chicken, with Harissa honey lacquer, sweet corn pudding, fava beans, pickled Fresno chilies and charred baby leeks.

Then there are the desserts. I’m normally a chocolate or nothing advocate, but Ladin’s Greek Yogurt Panna Cotta, made with Straus Family Dairy, local citrus and Madagascar vanilla is enough to make me change my mind. Of course, the Valrhona Coeur de Guanaja Chocolate Ice Cream with dark chocolate sauce and Twenty Four Blackbirds cocoa nibs was also fabulous!

A trio of desserts from Nuance (l-r): Greek Yogurt Panna Cotta, Strawberry Shortcake and Valrhona Coeur de Guanaja Chocolate Ice Cream. Photo by Leslie Dinaberg.

A trio of desserts from Nuance (l-r): Greek Yogurt Panna Cotta, Strawberry Shortcake and Valrhona Coeur de Guanaja Chocolate Ice Cream. Photo by Leslie Dinaberg.

The bar is also a real treat. Ladin developed the food menu first, then worked with consulting Beverage Directors Julian Cox and Nick Meyer (the bartending team behind some of Los Angeles’ hottest bars) to come up with a cocktail program, led locally by Santa Barbara mixologist George Piperis, “that would be great within that space.

Indeed, the bar menu features handcrafted cocktails and artisan spirits that strike a balance between inventive libations (like the Painkiller, made with Pixie Tangerine, fresh pineapple, Pusser’s Naval rum, housemade coconut creme and grated nutmeg; or A Diving Bell, with micro-climate mescal, Plymouth gin, fresh lime, yuzu, caramelized pineapple and falernum cayenne) and classic favorites, like Harry’s Ramos Fizz and the Nuance Old Fashioned. Watching Piperis attack a giant block of ice to get just the right shape off the block was quite entertaining, as was the “bartender’s choice” cocktail he made me, featuring a Penicillin cocktail (usually made with scotch and honey) with mescal.

Cocktails at Nuance (l-f): Nuance Old Fashioned (Michter's bourbon, gomme syrup, Abbot's bitter and orange twist) and A Diving Bell (Mescal, Plymouth gin, fresh lime, yuzu, carmelized pineapple and falernum cayenne). Photo by Leslie Dinaberg.

Cocktails at Nuance (l-f): Nuance Old Fashioned (Michter’s bourbon, gomme syrup, Abbot’s bitter and orange twist) and A Diving Bell (Mescal, Plymouth gin, fresh lime, yuzu, carmelized pineapple and falernum cayenne). Photo by Leslie Dinaberg.

“I think that our bar is a beautiful space,” says Ladin, “but it’s also great when you get to kind of pull up and sit there; it’s almost a show.” The open kitchen also adds to that friendly, entertaining vibe. “It’s always a fun environment … and I’ve gotten a couple of comments about how happy my staff seems, so that’s great,” she says.

Your guests are very happy too, Chef Ladin. We’ll definitely be back!

For more information about Nuance, call 805.845-0989 or visit nuancesb.com.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 6, 2015.