“Please Don’t Touch the Art”

Bebop by Dan Levin.

Bebop by Dan Levin.

Dan Levin‘s solo art show, “Please Don’t Touch the Art” at Restaurant Roy (7 W. Carrillo St.)  will include a “one night only pop up store” during the reception on December 1, during 1st Thursday from 7-11 p.m. Levin’s Lonely Hearts altered playing card decks, shirts, candles and small assemblages will be available for sale on Thursday, in addition to a room full of larger works that will be up until the end of January.

For more information visit danlevin.com, and https://www.facebook.com/danlevinart.

—Leslie Dinaberg

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

Local Dish: Fall Desserts at Finch & Fork and Outpost

Fried Carrot Cake is part of the fall dessert menu at Outpost at the Goodland. Courtesy photo.

Fried Carrot Cake is part of the fall dessert menu at Outpost at the Goodland. Courtesy photo.

There’s something about this cooler weather that makes sweets taste even sweeter. Lucky for us, our local chefs have some new treats to share this fall.

At Outpost at the Goodland  (5650 Calle Real, Goleta) Chef Nick Bajal has added a few new things to the dessert menu, including Rice Flour Cake Tres Leche (with Puffed Black Rice and Yuzu Cream); Kaffir Lime Flan (with Chocolate Crumble and Marinated Strawberries); Matcha Green Tea Eclairs (with Coconut Eclairs and Grilled Peach); Mexican Spiced Chocolate Pudding (with Salted Carmel Whipped Cream and Crispy Sugar Cookie) and Fried Carrot Cake (with Burnt Orange Sauce, White Chocolate Creamed Cheese and McConnell’s Vanilla Ice Cream).

Over at Finch & Fork (31 W. Carrillo St.), Chef James Siao also has some new sweets to savor: Sticky Toffee Cake (with Local Dates, Brown Butter Whipped Cream and Maple Almond Popcorn); Cream–sicle (with Vanilla Bean Cream Cheese Mousse and Ginger Orange Crumble Orange Granita) and S’more Pot De Crème (with Chocolate and House Made Marshmallow Graham Cracker Crumble).

Leslie Dinaberg

Originally published in Santa Barbara Seasons on November 15, 2016.

Style File: Natura Bissé’s Pure Air = Pure Bliss

Natura Bisse Bubble Pure Air at Bacara Resort & Spa, photo by Savannah Johns-Pedrocchi.

Natura Bisse Bubble Pure Air at Bacara Resort & Spa, photo by Savannah Johns-Pedrocchi.

Bacara Resort & Spa (8301 Hollister Ave., Goleta) recently added Spanish cosmetics brand Natura Bissé to its world-class 42,000-square-foot Spa and Wellness Center, and as a special treat, had a pop-up appearance of Natura Bissé’s infamous Bubble Pure Air last week.

I was one of the lucky ones who got to be the “girl in the plastic bubble,” and my facial was amazing! The bubble creates an exclusive place to perform treatments where according to a company spokeswoman, “the air guests breathe is 99,995 percent pure. The exclusive experience allows spa goers to immerse themselves in a serene environment filled with soft aromatic notes that take guests on an exquisite journey to well-being. It is a singular experience, providing exceptional results that rejuvenate and purify.”

I have to agree: it felt great and my skin has never looked better!

Established in Barcelona, Natura Bissé has become a worldwide success in the cosmetics industry as one of the fastest growing beauty companies with a strong commitment to research and innovation. The Bacara has launched a new treatment line and service menu with Natura Bissé, with special pop-up appearances of the Bubble Pure Air, so stay tuned for your chance to be the next girl (or guy) in the bubble.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on November 12, 2016.

 

CALM at Heart: Awakening

CALM supporters stand up loud and proud to give financial support to the nonprofit at this week's luncheon. Photo by Leslie Dinaberg.

CALM supporters stand up loud and proud to give financial support to the nonprofit at this week’s luncheon. Photo by Leslie Dinaberg.

A fun afternoon to celebrate and reflect on the healing work of CALM was just what the doctor ordered this week.

CALM—which is an acronym for Child Abuse Listening Mediation—takes on the critical mission to prevent, assess, and treat child abuse in Santa Barbara County. The nonprofit provides comprehensive services for children, families and adults, and has done so since its inception in 1970.

Celebrating this organization at the beautiful Coral Casino was a heartwarming affair. K-LITE’s Catherine Remak served as master of ceremonies, introducing a new video highlighting the organization’s work throughout the county, with offices in Santa Barbara, Santa Maria and Lompoc providing prevention and early intervention programs, treatment programs and clinicians who work closely with individuals, families, teachers, administrators and law enforcement.

The theme was an afternoon of mindfulness, and it truly was.

Images of CALM at Heart: Awakening event at the Coral Casino. Photo by Leslie Dinaberg.

Images of CALM at Heart: Awakening event at the Coral Casino. Photo by Leslie Dinaberg.

CALM staff members spoke from personal experience about their prevention programs across Santa Barbara County help parents and children heal from their traumatic pasts. CALM Chief Executive Officer Alana Walczak gave a moving presentation about the importance of being there and being leaders for our community’s most vulnerable people. Jennifer Freed, PhD, co-founder of AHA! (a local nonprofit committed to transforming the world by empowering teens to create peaceful and connected communities), was the keynote speaker, focusing on mindfulness practices.

CALM was founded in 1970 to reach stressed parents before they hurt their children. CALM continues to be the only nonprofit agency in Santa Barbara County focusing solely on preventing, assessing, and treating child abuse and family violence through comprehensive, cutting-edge programs. CALM offers children, families, and adults a safe, non-judgmental, caring, and strength-based environment to heal and increase family well being. For more information about all of CALM’s services, please call 805/965-2376, or visit http://calm4kids.org.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on November 11, 2016.

Cocktail Corner: Figueroa Mountain Turns Six

figueroa-mountain-brewing-company-anniversary-release-courtesy-photoA Spirited Toast to All Things Alcoholic! By Leslie Dinaberg 

Cheers to our friends at Figueroa Mountain Brewing Company, which, in just six short years, has grown from a small production facility and taproom in Buellton to a six-taproom, four-brewery operation with distribution throughout California, Arizona and soon expanding to additional states.

Figueroa Mountain Brewing Company is the fastest growing craft brewery on the Inc. 5000 list, and also recently joined the Pacific Coast Business Times’ 50 Fastest Growing Companies list for California’s Central Coast.

Figueroa Mountain Brewing Company was founded by in 2010 father and son team, Jim and Jaime Dietenhofer. With a passion for craft beer, they set out to pay homage to the beautiful Santa Ynez Valley with handcrafted beer and hand-drawn artwork depicting the local landscape on their labels.  There are currently six taprooms along the Central Coast of California.

Excited about the future, the fig team is going BIG for its annual celebration, with a 6th Anniversary Party on Saturday, November 26 from 1-9:30 p.m. at the Buellton taproom (45 Industrial Way, Buellton).

Courtesy Figueroa Mountain Brew Co.

Courtesy Figueroa Mountain Brew Co.

Admission is free and guests can take advantage of the 6th Anniversary bottle release a day before it goes on sale at the other five taprooms and in select local retailers.  Enjoy contests, food for purchase, special mini-events and live music at their flagship brewery and beer garden.

In addition, this year’s special bottle release is Figueroa Mountain’s 6th Anniversary Grand Cru Ale aged in apple-pear brandy, grape brandy and whiskey barrels and sold in 22-ounce bottles.   Special holiday gift-packs will also be available with two 6th Anniversary bottles and a 6th Anniversary t-shirt.

“I’m always excited about our Anniversary beer releases and this year is no exception,” says President Jaime Dietenhofer.  “Despite the 14% ABV (alcohol-by-volume) of this barrel-aged Grand Cru Ale, it has a smooth taste and a complex flavor profile.  We discovered a long list of flavors including notes of marshmallow, vanilla, whiskey, almonds, honey, pears, figs and gentle toasted oak.  It’s one of those beers you reward yourself with or bring to a holiday celebration to share.”

In addition to the food items for sale in the beer garden from Figueroa Mountain’s new Buellton taproom restaurant, there will be several special offerings throughout the day.  Unlimited cask tastings will be sold for $10 per wristband with four cask releases throughout the day.  Wristband holders will also be eligible to win prizes such as a private beer pairing dinner for 10 with Chef Brian Champlin.

Also available for serious beer aficionados is the 6th Anniversary Barrel Tasting & Pairing held in the upstairs mezzanine from 3-5 p.m.

Taster of Figueroa Mountain beers (L-R): Ginger Red, Hurricane Deck Double Indian Pale Ale, Stagecoach Stout, and Irish Stout

Taster of Figueroa Mountain beers (L-R): Ginger Red, Hurricane Deck Double Indian Pale Ale, Stagecoach Stout, and Irish Stout

“Our brewers will walk guests through a flight of four versions of the 6th Anniversary Grand Cru Ale,” explains Head Brewer of Buellton, David Traille.  “We’ll have samples of each barrel followed by the final blend for comparison.”  Each taste will include a small bite of food that pairs with that particular sample.  For $75 per ticket, guests will also receive a 6th Anniversary t-shirt and a 22-ounce bottle to take home with them.

Tickets can be purchased at http://fig6th.nightout.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 November 11, 2016.