First & Oak is a Perfect Pairing

First & Oak's Santa Barbara Spot Prawn with marinated cucumber, shrimp toast and sesame vinaigrette; and Roasted Lobster with curried carrot puree, Livier's Granola and Vadouvan Veloute. Photo by Leslie Dinaberg.

First & Oak’s Santa Barbara Spot Prawn with marinated cucumber, shrimp toast and sesame vinaigrette; and Roasted Lobster with curried carrot puree, Livier’s Granola and Vadouvan Veloute. Photo by Leslie Dinaberg.

A plethora of perfect bites can be found at Solvang‘s new restaurant, First & Oak. We enjoyed every bit of our meal, from our first taste to the last bite of the exquisite summer menu created by executive chef Steven Snook with owner and sommelier Jonathan Rosenson’s carefully selected pairings of Coquelicot wines.

First & Oak's Truffle Roasted Cauliflower with chive vinaigrette, crisp quinoa and whipped cauliflower. Photo by Leslie Dinaberg.

First & Oak’s Truffle Roasted Cauliflower with chive vinaigrette, crisp quinoa and whipped cauliflower. Photo by Leslie Dinaberg.

That menu, with an emphasis on fresh, wine friendly cuisine under the  headings To Begin, From the Garden, From the Ocean, From the Farm, and To Finish, features small plates so tasty you won’t really want to share them—but just try keeping your dining companions away from these tasty temptations.

The idea is to be able to eat a perfect little bit from each of the categories without feeling overly stuffed. According to the website, “our recommendation is five plates per person which is equivalent to a first and second course, and dessert.”

First & Oak's Short Rib Bourguignon with pearl onions, wild mushrooms, espuma potato and braising jus; English Pea Risotto with brown butter snails, smoked bacon and wild mushrooms; and Roast Breast of Duck with red miso, crispy garbanzo and hazelnut. Photo by Leslie Dinaberg.

First & Oak’s Short Rib Bourguignon with pearl onions, wild mushrooms, espuma potato and braising jus; English Pea Risotto with brown butter snails, smoked bacon and wild mushrooms; and Roast Breast of Duck with red miso, crispy garbanzo and hazelnut. Photo by Leslie Dinaberg.

The night we went our meal included a beautifully inventive selection:

  • Heirloom Tomato Tea with fresh thyme, shaved spring vegetables and lemon vinaigrette;
  • Truffle Roasted Cauliflower with chive vinaigrette, crisp quinoa and whipped cauliflower;
  • Santa Barbara Spot Prawn with marinated cucumber, shrimp toast and sesame vinaigrette;
  • Roasted Lobster with curried carrot puree, Livier’s Granola and Vadouvan Veloute;
  • English Pea Risotto with brown butter snails, smoked bacon and wild mushrooms;
  • Short Rib Bourguignon with pearl onions, wild mushrooms, espuma potato and braising jus;
  • Roast Breast of Duck with red miso, crispy garbanzo and hazelnut;
  • Coquelicot Poached Pear, with dulce de Leche Mousse, Peanut Powder and crisp chocolate; and
  • Pain Perdu with carmelized brioche, milk sorbet, balsamic glass and marinated blackberries.

Rosenson paired each course with a special selection from Coquelicot, all of which were lovely, and enhanced the flavors to a tee.

First & Oak's Coquelicot Poached Pear, with dulce de Leche Mousse, Peanut Powder and crisp chocolate; and Pain Perdu with carmelized brioche, milk sorbet, balsamic glass and marinated blackberries. Photo by Leslie Dinaberg.

First & Oak’s Coquelicot Poached Pear, with dulce de Leche Mousse, Peanut Powder and crisp chocolate; and Pain Perdu with carmelized brioche, milk sorbet, balsamic glass and marinated blackberries. Photo by Leslie Dinaberg.

This charming restaurant is clearly a labor of love and also a family affair. Father-son team Bernard and Jonathan Rosenson own the Coquelicot Estate Vineyard in Solvang and purchased the Mirabelle Inn, where First & Oak is located (at 409 First St. in Solvang) in order to showcase their wines and “to create a truly localized restaurant that specializes in local, fresh produce and products from Santa Barbara.”

They have succeeded indeed.

The restaurant is open for dinner daily from 5:30-8:45 p.m. For more information, call 805/6881703 or visit firstandoak.com.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on August 29, 2016.

iSurf 3rd Annual Block Party

Early bird tickets are available now and include food from Full of Life Flatbread, ice cream from McConnell’s, music from Green Flag Summer, a silent auction, live auction, wine, beer and lots of good times!

Alelia Parenteau, director of the program, explains, “The Watergirl Program launched two years ago with the intention of introducing the wonders of surfing to girls who would not normally have access to the sport. We continue to work closely with Girls Inc Santa Barbara and inspire girls to try something new and exciting. The program continues to FAR exceeded our expectations two years in and so many girls are getting to experience the stoke of surfing. Last year we raised almost $20,000, which allowed us to close to 500 total lessons, completely free of charge. The girls who participated would not have been able to attend without the valuable support of the community and the confidence, camaraderie and community they gained from the experience is unparalleled. Additionally, the Surf Like a Girl Foundation is a 1% For the Planet Non-Profit Member—committed to doing good for the planet as well as young surfers.”

The event takes place from 5-9 p.m. on Sept. 3 at Casa De La Guerra – 15 E. De La Guerra St.  Check out the the Foundation’s website to learn more about the program: www.SurfLikeaGirl.org

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 26, 2016.

Cocktail Corner: Fermentation Festival Kicks Off With a Mule of a Competition

A spirited toast to all things alcoholic! By Leslie Dinaberg

Fermentation Festival Moscow Mule CompetitionThe 6th annual Santa Barbara Fermentation Festival is coming up on Sept. 11, but first up is a pre-festival event called the Year of the Mule Cocktail Competition, from 5-8 p.m. on Aug. 30, at The Good Lion (1212 State St.).

In celebration of the 75th anniversary of the creation of the Moscow Mule, both professional and amateur cocktail enthusiasts will compete for a variety of fun prizes. Criteria include taste appeal, visual appeal, story/background and time management! The deadline to sign up is Aug. 26. Click here for more details and entry instructions.

In addition, tickets are now on sale for the Santa Barbara Fermentation Festival, which has proved to be a vibrant educational gathering of local and regional culinary alchemists, wild fermenters and health experts showcasing the history, benefits and preparation of fermented foods.  That includes fun beers and cocktails, as well as loads of other fermented concoctions. This annual event is at Rancho La Patera & Stow House (304 N. Los Carneros Rd., Goleta). The all-ages festival runs from 11 a.m.-5 p.m. with the 21+ Farm-to-Bar component from noon-4:30 p.m.

 

Courtesy Santa Barbara Fermentation Festival, which takes place this year on Sept. 11.

Courtesy Santa Barbara Fermentation Festival, which takes place this year on Sept. 11.

The 2016 Festival includes samples of 75+ artisan fermented foods from 50+ exhibitors, four stages featuring local and regional experts, and interactive hands-on activities. This all-ages experiential one-day festival celebrates the importance of traditionally fermented foods and beverages and empowers attendees to make these foods at home.

“… Fermentation is growing in reputation from a homespun preservation technique into the mainstream,” says Katie Hershfelt, co-founder of the festival along with her mother, Lynn Hartman.  “Renowned chefs from coast-to-coast are using fermentation as a culinary tool while health practitioners are recommending fermented foods as a key element in creating a healthy lifestyle.”

The festival’s 2016 theme, Nurture What Nature Gave You, puts the focus on consumers’ increased interest in fermented foods not only as taste and menu enhancers but as a key to a healthy lifestyle.  The Santa Barbara Fermentation Festival is part of a global grassroots movement that is changing the way consumers view their food, their connection to the earth and their ability to thrive.

Courtesy Santa Barbara Fermentation Festival.

Courtesy Santa Barbara Fermentation Festival.

Profits from the Santa Barbara Fermentation Festival support the Foodbank of Santa Barbara County and its mission to end hunger and transform health through good nutrition. For more information or to purchase tickets click here.

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on August 26, 2016.

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.”

 

 

Nell Campbell: Images of Cuba

Campesino in Tobacco Field , Pinar del Rio, 2005, by Nell Campbell.

Campesino in Tobacco Field , Pinar del Rio, 2005, by Nell Campbell.

Photographer Nell Campell has a new show—Images of Cuba—on view at Jared Dawson Gallery (4646 Carpinteria Ave., Carpinteria, 805/318-1066) from Aug. 19 to Sept. 17. There will be an opening reception on Sat., Aug. 20 from 3-6 p.m.. Campbell will also give an artist talk on Wed., Aug. 24 at 6:30 p.m.

The gallery is open Thursdays and Saturdays from noon-5 p.m. and Fridays from 3-8 p.m. and by appointment (805/318-1066).

—Leslie Dinaberg

Originally published on August 13, 2016 in Santa Barbara Seasons Magazine.

Local Dish: Les Marchands Expands Food Offerings

Clockwise: Cheddar- Herb Fries with Dill Crème Fraiche, Couscous Salad, Brussel Sprouts Caesar Salad Photo credit Laura Ray

Clockwise: Cheddar- Herb Fries with Dill Crème Fraiche, Couscous Salad, Brussel Sprouts Caesar Salad
Photo credit Laura Ray

Best known for having an impressive variety of wines and exceptional wine education classes and special events, Les Marchands Wine Bar & Merchant has expanded its menu options to include an everyday lunch menu created by Chef Weston Richards

The lunch menu includes snacks like Pastrami Fries and Cheddar-Herb Fries with Dill Crème Fraiche.

Also available is a Couscous and Tomato Salad with feta, olives, avocado and Moroccan spice, the Brussel Sprouts Caesar Salad, and a Cold Fried Chicken Sandwich with blue cheese dressing and house-made pickles served on Helena Avenue Bakery brioche. Chef Weston’s Weekly Cheese and Charcuterie Selections are available for lunch and throughout the day. 

Oven Roasted Porchetta, Rosemary Potatoes, Brussel Sprouts and Salsa Verde | Photo Credit Laura Ray

Oven Roasted Porchetta, Rosemary Potatoes, Brussel Sprouts and Salsa Verde | Photo Credit Laura Ray

In addition, Les Marchands has added Porchetta Thursdays, featuring a new Porchetta Dinner in addition to the regular menu options.

 Lunch is served daily from 11 a.m. – 4:30 p.m.

 Les Marchands Wine Bar & Merchant is located at 131 Anacapa St., 805/284-0380.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 21, 2016.

Bryan Babcock Vineyard Talk on Revolutionary Farming

Bryan Babcock, courtesy photo.

Bryan Babcock, courtesy photo.

Local wine lovers will have the remarkable opportunity to learn about Bryan Babcock‘s revolutionary farming methods from the master himself on Aug. 27, when he will lead a group on a tour of his vineyards to see his innovative trellis system, followed by a lovely lunch with a sample of his delicious wines.

Babcock is one of the most illustrious winemakers in Santa Barbara County. He was named as one of the “Top Ten Small Production Winemakers in the World” in 1995 by the James Beard Foundation (the only American chosen) as well as both one of the “Ten Best Winemakers of the Year” and “Most Courageous Winemaker of the Year” by the Los Angeles Times.

This event, presented by the Inside Wine Santa Barbara Meetup group, is only $28. Tickets must be purchased in advance at http://www.meetup.com/Inside-Wine-Santa-Barbara/  This will sell out, so reserve your spot today!

Babcock Winery & Vineyards is located at 5175 E. Highway 246, Lompoc. Tickets must be purchased in advance.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 19, 2016.

Cocktail Corner: Celebrate National Rum Day

A refreshing Pina Colada is the perfect way to celebrate National Rum Day on Aug. 16. Photo and recipe courtesy Flor De Cana rum.

A refreshing Pina Colada is the perfect way to celebrate National Rum Day on Aug. 16. Photo courtesy Flor De Cana rum.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

I’ll take any excuse to celebrate with cocktails, and National Rum Day is a pretty darn good one. This annual holiday takes place on August 16, celebrating the sweet flavor and tropical spice tanginess of all things rum-related. Rum is the quintessential summer spirit, and these cocktail recipes, courtesy of Flor de Caña, are a great way to embrace and enjoy the last bit of summer. This family-owned company is celebrating 125 years of production of award-winning Nicaraguan rum. Try them out and let us know what you think.

Macau

 1 ½ oz Flor de Caña 7 Year Rum

1 oz guava juice

1 oz orange juice

½ oz lemon juice

1/3 oz simple sugar

Method: Garnish with 1 orange slice and 1 cherry with stem

Macau, courtesy Flor De Cana rum.

Macau, courtesy Flor De Cana rum.

Pina Colada

2.5 parts Flor de Caña 7 Rum

3 parts pineapple juice

1 part coconut cream

Method: Combine the FDC 7, pineapple juice and coconut cream in a blender. Add cup of crushed ice and blend on high until smooth. Pour into a tall glass and garnish with a pineapple wedge.

 

Old Fashioned

2 parts Flor de Caña 7 Rum

1/4 part brown sugar syrup

3 or 4 dashes coffee bitters

2 large orange zests

Method: Add all ingredients to your mixing glass. Stir with ice. Strain into a prepared Old Fashioned glass over a large ice cube. Garnish with orange peel.

Mojito, courtesy Flor De Cana rum.

Mojito, courtesy Flor De Cana rum.

Ultimate Mojito

2 parts Flor de Caña 7

1/2 part lime juice

1/3 part superfine sugar

3 leaves mint

Champagne

Method: Muddle lime juice with sugar in a Collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice and add rum. Top off with a champagne float. Garnish with sprig of mint.  

Manhattan, courtesy Flor De Cana rum.

Manhattan, courtesy Flor De Cana rum.

Manhattan

 2 parts Flor de Caña 7 rum

1 part sweet vermouth

1/6 parts maraschino liqueur

1 dash orange bitters

Method Add all ingredients to mixing glass filled with ice. Stir vigorously and strain into a chilled martini glass. Garnish with a cherry.

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 12, 2016.

 

The Carbs Have Landed! Helena Avenue Bakery Opens in the Funk Zone

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

It seems like there’s always something new and fun happening in the Funk Zone, including the recent opening of Helena Avenue Bakery, an artisan bakery offering rustic, wholesome breads and handmade seasonal pastries.

Located in the historic Castagnola warehouse (131 Anacapa St.)  in the rear manufacturing space that opens up to Helena Avenue just off the corner of Yanonali

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

Street, the bakery provides custom-baked sweet and savory goods for Lucky Penny, The Lark, Les Marchands and other restaurants, specializing in hand-crafted baked goods made from scratch. The bakery also features a small retail counter open to the public from 11 a.m.- 6 p.m. daily.

The bakery team is led by Pastry Chef Jeff Haines, former Executive Pastry Chef at The Lark. Chef Weston Richards, formerly of Spare Parts, who also has a cult following at Les Marchands for his imaginative creations, oversees the Picnic Counter, the retail section of the bakery, offering take out foods.

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

“Having a bakery was a logical progression for us. The key ingredient was putting together the right talent, and we have a passionate and talented team. We’ve been serving the donuts, bagels, scones, muffins and cookies at Lucky Penny for several months now and they’ve been a huge hit,” says Sherry Villanueva of Acme Hospitality, which operates the new bakery as well as The Lark, Lucky Penny and several other businesses in the area.

 The entrance to the bakery is accessed through a shared door of the Santa Barbara Wine Collective.

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

 Exclusive Helena Avenue Bakery breads include Baguettes; Country and Country Walnut Batards; Ciabatta; Pain au Lait loaves and buns; San Francisco, Chile Cheese & Olive Sourdoughs; and 100% Whole Wheat loaves. Sweet and savory pastries offered are Egg Croissants with Arugula Pesto and Prosciutto; Apricot Thyme Croissant; Hand Pies with Seasonal Jam; Stone Fruit Galettes; Mini Quiche selections; and cookies varieties of Chocolate Chip, Peanut Butter Brittle, Oatmeal Blueberry and Double Chocolate.

The Picnic Counter grab and go items include: House Pickled Veggies, Marinated Olives, Couscous Salad with Cherry Tomatoes, Cucumber & Feta; Potato Salad with Whole Grain Mustard & Castelvetrano Olives; Brussels Sprouts Caesar Salad, Parmesan & Kale; Focaccia with Roasted Corn, Pasilla Peppers, Queso Fresco & Cilantro; Ham & House-Made Butter on Baguette with Radish; and Cold Fried Chicken Sandwich on Ciabatta, Blue Cheese & Dill Pickles. Also available are specialty Grab & Go house-made Jams, Peanut Brittle and Marshmallows.

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 3, 2016.