Eat For Good: The 805 Living Dishing It Out for Charity Challenge

Take part in a delicious opportunity to help support worthy causes

It’s been quite a year, and the fact that 2020 is drawing to a close seems like reason enough to celebrate by dining at local restaurants in support of some worthy causes.
This issue marks the fifth 805 Living Dishing It Out for Charity challenge, and a great selection of eateries in the region have agreed to participate once again this year.

Each participant has selected a favorite dish or created a special new one for the challenge, and for each and every one sold during the months of November and December, they have pledged to donate $2 to the charity of their choosing. Last year’s challenge raised more than $17,300 for 22 deserving nonprofits. Generous local restaurants have stepped up to the plate once again, even during this unprecedented time when restaurants themselves need support just like the charities they’re supporting.

This spirit of giving is so heartwarming, we hope that you too will be inspired to participate by dining at these community-minded venues.

This year, Acme Hospitality’s (acmehospitality.com) Funk Zone restaurants, Helena Avenue Bakery, The Lark, Loquita, and Lucky Penny have all chosen to support Know Your Rights Camp (knowyourrightscamp.com). “Acme Hospitality’s company ethos is greatly aligned with Know Your Rights Camp,” says spokesman Willie Simpson, adding “the equality and well-being of all employees is what builds a strong business and community. We know there is still much more work to be done in the fight for civil rights and equality for all Americans. We acknowledge our responsibility to be part of the solution. Know Your Rights Camp elevates a new generation of Black and Brown change leaders through education, self-empowerment and mobilization.” Details about the individual restaurants’ involvement follow.

Helena Avenue Bakery
SANTA BARBARA
helenaavenuebakery.com
Chef Isaac Hernandez’s Carpinteria Avocado on Sourdough Toast layers fresh local avocado, Persian cucumber, sunflower seeds, French feta, and sprouts on a toasted slice of Helena Avenue Bakery’s fresh sourdough bread; diners can further elevate the dish with a poached egg. Bakery manager Wyatt Davidson hopes the popular take on avocado toast will be a great selection to boost their donation.

The Lark
SANTA BARBARA
thelarksb.com
Executive chef Jason Paluska’s Hand-Cut Tagliatelle Pasta, made with grilled sweet corn, sungold cherry tomatoes, garlic, serrano chile, shaved bottarga, preserved lemon, and Old Bay–seasoned breadcrumbs, is a hearty fall favorite at The Lark. The popularity of this locally sourced, handmade pasta plate makes it a promising candidate for the charity challenge.

Loquita
SANTA BARBARA
loquitasb.com
For this year’s challenge, Loquita picked executive chef Nikolas Ramirez’s signature Mariscos Paella, featuring locally sourced fish, scallops, octopus, sobrasada (cured
pork sausage), manila clams, squid ink sofrito (a Spanish sauce made from onion, green pepper, and garlic), yuzu, and salmon roe. It was manager Stephanie Perkins who
brought Know Your Rights Camp to Acme’s attention. “I believe it is crucial for the younger generation to know their rights, to truly understand who they are, and to learn they have
the power to change future generations for the better,” she says.

Lucky Penny
SANTA BARBARA
luckypennysb.com
Chef Dante Bogan chose the Margherita Pizza for this year’s challenge, knowing its popularity among patrons getting takeout and eating on Lucky Penny’s new extended patio. A classic that appeals to many diners, including vegetarians, the wood-fired pizza is topped with San Marzano marinara, burrata, cherry tomatoes, and opal basil.

Bell’s
LOS ALAMOS
bellsrestaurant.com
At Bell’s, where the menu is “Franch-inspired” (borrowing from both French and ranch-style cuisines), chef Daisy Ryan’s Egg Salad Sandwich is an iconic selection. “We feel something as simple and satisfying as an egg salad sandwich really speaks to our collaboration with No Kid Hungry (nokidhungry.org), whose mission is to end hunger and poverty,” says Ryan, co-owner of the restaurant with her husband, Gregory Ryan.

Belmond El Encanto
SANTA BARBARA
belmond.com
“While our doors were closed to the public due to the global pandemic, we partnered
with Santa Barbara Bucket Brigade (sbbucketbrigade.org) to make and provide masks for those in need, and we were able to provide hundreds of handmade masks,” says Belmond Encanto spokeswoman Julia Solomon. “We look forward to supporting them in their future endeavors.” To that end, the restaurant chose sous chef Carlos Ramirez’s Seared Wild King Salmon, caught fresh and prepared with herbs, spices, summer squash, shallot confit, and tomato jus, as its featured menu item to benefit the community crisis–response organization.


Bibi Ji
SANTA BARBARA
bibijisb.com
“As a Latino business owner, I’m thrilled to be able to contribute to La Casa de la Raza
(lacasadelaraza.org), an organization that helps educate Latino youth about their culture and build community,” says Bibi Ji co-owner Alejandro Medina. “I am hopeful that one day any of these kids may own a local business themselves and be able to do the same.” The restaurant’s designated dish is Chicken Tikka, which Medina’s business partner Rajat Parr grew up eating at his home in Kolkata, India.

Cello Ristorante & Bar
PASO ROBLES
allegrettoresort.com
Chef de cuisine Ben Drahos opted for Cello’s Certified Black Angus Filet. The oak pit–grilled steak is served in a red wine demi-glace with horseradish mascarpone and seasonal vegetables. The dish will benefit the nonprofit Bailliage de Central Coast Confrérie de la Chaîne des Rôtisseurs (centralcoast.chaineus.org). Currently overseen by Allegretto Vineyard Resort food and beverage manager Thomas Humphrey, the organization supports the development of young chefs and recently raised money for the culinary program at San Luis Obispo’s Cuesta College.

Chulo’s Cafe & Cantina
TEMPLETON
chuloscafecantina.com
“The Huevos Rancheros is our signature dish,” says Chulo’s executive chef Luis Ruiz. It “speaks to our Mexican heritage, and we love sharing our delicious culture with our patrons.” The menu item will support the anti-racism organization R.A.C.E. Matters SLO (racemattersslo.org). “We are so grateful to have a local charity on the ground here in SLO doing the work and fighting the fight for equality and justice for people of all colors, religions, histories, and sexual orientations,” he says. “We love to support them in any way we can.”

Finney’s Crafthouse
WESTLAKE VILLAGE, VENTURA,
SANTA BARBARA, SAN LUIS OBISPO
finneyscrafthouse.com
“My family has supported this amazing charity Support for the Kids (supportforthekids.org) for many years,” says Finney’s owner Greg Finefrock. Dedicated to providing educational enrichment and comprehensive services to underprivileged and foster children and their families in Ventura County, the organization provides essentials like food, clothing, and school supplies. For this year’s challenge, Finefrock has selected a new menu item: executive chef Eric Bosrau’s Bison Burger, made with bison sourced from Flocchini Family Ranch in Wyoming.

Goat Tree at Hotel Californian
SANTA BARBARA
goattreecafe.com
“In the wake of the current pandemic, it has become more important than ever to feature whole-animal butchery,” says Goat Tree executive chef Travis Watson. “The Braised Oxtail Tagliatelle features an often-overlooked cut of beef in a dish that nurtures the soul as we welcome the cooler seasons.” The pasta entrée is earmarked to support the Dream Foundation (dreamfoundation.org), which helps realize the dreams of terminally ill adults
and provides emotional support to them and their families.

Lido Restaurant & Lounge
PISMO BEACH
thedolphinbay.com
Lido’s picked Crab Cakes, a favorite starter among locals. “Being nestled along the Central Coast and having the privilege to sit and watch the sunset while dining on these tasty morsels is the perfect recipe for a truly breathtaking experience,” says spokeswoman Christina Stieb. “That wouldn’t be possible without our beautiful Pacific Ocean. That’s why we chose the Ocean Conservancy (oceanconservancy.org) as our charity, to protect and conserve the very thing that gives us the main ingredients of the dish and many others.”

Little Calf Creamery
THOUSAND OAKS/WESTLAKE VILLAGE
littlecalfcreamery.com
“We are creating unique spins on a frozen dessert classic just in time for the holidays,” says Little Calf Creamery owner Scott Levin, whose two new treats will support Special Olympics Ventura (sosc.org/ventura), an organization that enriches the lives of nearly 600 athletes who have intellectual disabilities. For the November Mud Pie, a graham cracker crust is filled with Pumpkin Cheesecake ice cream topped with an oatmeal crumble. For the December Mud Pie, an Oreo cookie crust is loaded with peppermint-stick ice cream
sprinkled with crushed peppermint candy.


Los Agaves Restaurant
WESTLAKE VILLAGE, OXNARD, GOLETA, SANTA BARBARA
los-agaves.com
Los Agaves Restaurant’s Land & Sea Molcajete, a hearty stew with steak, chicken, fish, shrimp, pork, and grilled nopal, is the ultimate Mexican comfort food and a cult favorite, especially during the cold season. “We serve you so we can be of service to others,” says owner Carlos Luna. “For every dish sold, Los Agaves will donate $2 to the Santa Barbara Zoo (sbzoo.org) to support and sustain a beloved community treasure that educates so many children, families, and visitors in the region.”

Milk & Honey Tapas
SANTA BARBARA
milknhoneytapas.com
“Burrata is always in season at Milk & Honey, so this is our nod to the cheese we love so much and the earthy flavors of fall,” says chef-owner Alvaro Rojas of the Falling For Burrata plate he designated to support the Organic Soup Kitchen (organicsoupkitchen.org), which produces and delivers soup meals to the elderly and
low-income cancer patients. “ ‘Take your food as your medicine or your medicine will
be your food,’ is a quote that resonates with me, given that my father, grandmother,
and uncle all died of cancer,” says Rojas, who admires the nonprofit’s nutritional
approach to treatment.

Oku Restaurant
SANTA BARBARA
okusantabarbara.com
Oku executive chef Koji Nomura happily created a new dish for this year’s 805 Living
challenge to support the work of CADA (Council on Alcoholism and Drug Abuse; cadasb.org), which provides addiction prevention, education, and treatment services to teens and adults in Santa Barbara County. The 805CADA Roll is as delicious as it is beautiful, says co-owner Tina Takaya. Featuring fresh wild-caught salmon, crispy shrimp tempura, avocado, and cucumber, and a sauce made from fresh shiso leaf, miso, and yuzo, the roll is finished with flying fish roe and served with a side of sriracha aioli. “We enjoyed creating a special sushi roll for an amazing cause,” Takaya says.

Olio Pizzeria
SANTA BARBARA
oliopizzeria.com
“Our Umbra pizza is a signature favorite,” says Alberto Morello, executive chef and co- owner of Olio Pizzeria. “You may need to order an entire pizza just for yourself, it’s so addictive.” Morello selected the dish, which showcases Umbrian black truffles, to support
Teddy Bear Cancer Foundation (teddybearcancerfoundation.org), an organization that provides financial, educational, and emotional support to Santa Barbara, Ventura, and San
Luis Obispo county families with a child who has cancer.

Opal Restaurant & Bar
SANTA BARBARA
opalrestaurantandbar.com
Since they opened Opal Restaurant & Bar 20 years ago, owners Tina Takaya and Richard Yates have been deeply committed to supporting the Arthritis Foundation (arthritis.org) by
participating in and often chairing its Taste of the Town fundraiser, Santa Barbara’s oldest wine and food event. That event could not be held this year, but Takaya and Yates offer their continuing support to the organization that provides assistance to people living with the disabling disorder by taking part in the 805 Living challenge with a riff on a local Opal favorite, the Chicken & Wild Mushroom Chipotle Pasta Charity Special.


Pico Restaurant
LOS ALAMOS
losalamosgeneralstore.com
Earmarking Pico’s donation to the Save the Waves Coalition (savethewaves.org), a nonprofit founded by the restaurant’s co-owner Will Henry to protect surf ecosystems across the globe, executive chef John Wayne Formica designates his Crispy Viet Brussels, made with garden herbs, carrot, red onion, chilis, fried shallot, and coconut-chili-lime agrodolce (sweet-and-sour sauce). The starter manifests the chef’s desire to share his experiences while traveling.

Santo Mezcal
SANTA BARBARA
santomezcalsb.com
Santo Mezcal executive chef Ricardo Garcia picked Enchiladas Verde—two chicken or beef enchiladas topped with special house-made verde sauce and served with rice and pinto beans—to support the Santa Barbara Zoo (sbzoo.org). A cause that’s close to
owner Carlos Luna’s heart, the zoo relies on donations to provide the best possible care for its resident animals and to impart conservation education.

Vina Robles Vineyard & Winery
PASO ROBLES
vinarobles.com/visit/bistro
“Our communities rely now more than ever on the support of food banks for access to wholesome nutrition,” says spokeswoman Catherine Jaeger. “Vina Robles Vineyards & Winery supports the SLO Food Bank (slofoodbank.org) to raise awareness as it works to meet the increased demand in our communities.” Served at the winery’s alfresco bistro, the Vina Robles Burger—made with grass-fed beef and topped with roasted portabella
mushrooms, garlic aioli, arugula, and red onions sautéed in a rosemary-infused reduction of Vina Robles Cabernet Sauvignon and balsamic vinaigrette—is the dish designated for the challenge.

Water’s Edge Restaurant & Bar
VENTURA
watersedgeventura.com
“It’s an ode to our local strawberries,” says Water’s Edge executive chef Alex Montoya of his Straw-Brie Crostini, which he says has “bright and light flavors, each with a different texture for you to enjoy in every bite.” The starter will support Make-A-Wish Tri-Counties (tri-counties.wish.org), because he says, “being able to make a child’s wish come true or to even be a part of that process has always been a dream of mine.”

Wood Ranch
AGOURA HILLS, MOORPARK, CAMARILLO, VENTURA
woodranch.com
The rich, decadent WR Butter Cake is a proven favorite at Wood Ranch. Served with vanilla bean ice cream, fresh raspberries, and raspberry sauce, “it’s popular beyond all our expectations,” says director of culinary development Alejandro Benes. The dessert will benefit Happy Trails Children’s Foundation (happytrails.org), a nonprofit whose mission is to promote the prevention and treatment of child abuse and provide fun activities and support for foster children.

To see more 805 Living Dishing It Out For Charity challenge chefs and dishes, visit 805living.com.

Cover of 805 Living Magazine, November 2020. This story originally appeared in 805 Living Magazine, November 2020. Click here to see the section as it originally appeared in print.

Hotel Chefs Dish

Opening spread 805 Living Hotel Chefs Dish March 2020Creators of the farE served at 10 prestigious area resorts share their best new menu items, observations on industry trends, favorite local ingredients, and go-to eats made by other chefs.

By Leslie Dinaberg

Great chefs love great food. So who better qualified to share their insights on the 805 dining scene than top chefs at local resorts? With their insider intel on what’s new in Central Coast restaurants right now, crave-worthy dishes from their own kitchens and other chefs, as well as their favorite local ingredients, here’s what 10 area hotel chefs say is trending in the 805.

EXECUTIVE CHEF JOHAN DENIZOT

Belmond El Encanto, Santa Barbara

What’s trending on the 805 restaurant scene right now? Upscale Mexican cuisine. At least three new Mexican restaurants opened between last year and this year.

Of your latest dishes, which is your favorite? Our vegan ramen. It’s comfort food that pleases everyone.

What is your current go-to dish by another chef? The veggie burger at the Goat Tree restaurant [hotelcalifornian.com] in Santa Barbara’s Hotel Californian is very tasty, my to-go dish for lunch.

What other 805-area chef is doing particularly creative, interesting things with food? Chef Yoichi Kawabata at the Japanese restaurant Yoichi’s [yoichis.com] in Santa Barbara, for clean flavors and clean presentations.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? There are too many to list, but one in particular is the finger lime caviar. It’s fun to use and fits many dishes—from raw fish to desserts—with its bright and bold flavor.

Second spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF EDWARD RUIZ

The Gardens of Avila, Sycamore Mineral Springs Resort & Spa, San Luis Obispo, sycamoresprings.com

What is your current go-to dish by another chef? My go-to dish is always a steak, medium rare. My favorite steak place is The Hitching Post II [hitchingpost2.com] in Buellton. I remember having one on my birthday. It was a 32-ounce rib eye grilled over oak.

What other 805-area chef is doing particularly creative, interesting things with food? Chef Brian Collins at Ember in Arroyo Grande. He does farm-to-table and the menu changes every month. It’s a really good experience from the service to the food.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? I’m very lucky to have a one-acre garden that we harvest a lot of our ingredients from, including melons, cucumbers, radishes, heirloom tomatoes, beets, greens, herbs, and edible flowers. We have a full-time farmer on-site—Haley Trengove—who is super helpful and really knowledgeable. That is something most restaurants in the area don’t have, and it sets us apart.

EXECUTIVE CHEF MATT JOHNSON

San Ysidro Ranch, Montecito, sanysidroranch.com

What’s trending on the 805 restaurant scene right now? Microbrews are popping up everywhere, which has food trucks coming to serve small plates, whether they’re taco, wood-fired pizza, or barbecue trucks. Also with more and more vegans and gluten-free diners, a lot of restaurants are going in that direction with healthier and lighter dishes. There are so many different options now in the 805 compared to 10 years ago when it was mainly tacos, Italian food, and cafés.

Of your latest dishes, which is your favorite? One of our dishes at Stonehouse restaurant is Local Spiny Lobster with gnocchi, romanesco, speck ham, and Meyer lemon emulsion. The lobster is from Santa Cruz Island and the Meyer lemons that make up the sauce are from our gardens at San Ysidro Ranch.

What is your current go-to dish by another chef? One of my favorite dishes is at Kitanoya Ramen & Sushi [805-382-1222] in Oxnard. It’s the Fried Chicken Ramen with crispy garlic, pickled egg, and spicy miso, along with a side of their house-made kimchi. It is my comfort dish on a cold evening; it’s so good.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? My favorite ingredient right now is definitely Meyer lemons from our property. We also have beehives on the property that make our honey. It’s got flavors of rosemary and lavender.

EXECUTIVE CHEF RICHARD PFAFF

Lido, Dolphin Bay Resort & Spa, Pismo Beach, thedolphinbay.com

What’s trending on the 805 restaurant scene right now? Not just in the 805 but countrywide, diners have moved to either a plant-based diet or have chosen to omit gluten and carbs from their diets. We here at Lido make an effort to accommodate diners with a host of different diets. Recently we released a house-made vegan burger consisting of edamame, shiitake mushrooms, garbanzo beans, and hominy, which is very popular. We also appeal to gluten-free diners who frequent our resort. I am most proud of this, considering 80 percent of our menu is gluten-free or has the option to be prepared that way, everything from our crab cakes and French fries all the way to our garbanzo bean flour–breaded fritto misto appetizer.

What is your current go-to dish by another chef? Oh, hands down the pork belly and abalone dish by chef Brian Collins at Ember [emberwoodfire.com] in Arroyo Grande. I usually am off on Mondays when they are closed, but every time I visit Ember that is my go-to dish!

What other 805-area chef is doing particularly creative, interesting things with food? Nicola Allegretto at Mistura [misturarestaurants.com] in San Luis Obispo. Mistura stands out because of the lack of Peruvian food represented here in the 805. With fun, eclectic flavors and beautiful presentation, it’s just a fun and interesting place all around.

Third spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF TRAVIS WATSON

Blackbird, Hotel Californian, Santa Barbara, hotelcalifornian.com

Of your latest dishes, which is your favorite? My favorite dish on the Blackbird menu right now is our Prime New York Steak. It is a grass-fed, all-natural product that is aged for at least 33 days. It’s so tender and delicious by itself, but we accompany it with heirloom carrot variations, caramelized cipollini onions, chimichurri, and a smoked–blue cheese bread pudding. The preparation is beautiful and over-the-top delicious!

What is your current go-to dish by another chef? The buttermilk fried quail from chef Jason Paluska at The Lark [thelarksb.com] in Santa Barbara. It is spectacular, and I love that he took such a classic approach to a great ingredient.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? One of the best things about living and cooking in Santa Barbara is the access to great seafood. Right now we are getting the best spiny lobsters I can remember. At Hotel Californian we have great relationships within our local fishing community and are able to get fresh lobsters right off the boat. It doesn’t get any fresher than that! Forging those partnerships means that Hotel Californian will always be able to source the best product in the area. I have such respect for the fishermen and farmers who are passionate about sustainability and being stewards of our natural resources.

EXECUTIVE CHEF MICHAEL PATRIA

Four Seasons Resort The Biltmore Santa Barbara, fourseasons.com/santabarbara

Of your latest dishes, which is your favorite? We just introduced a new dish to the Bella Vista menu which is, to me, Santa Barbara on a plate! Santa Barbara Uni with cauliflower panna cotta, smoked crême fraîche, trout roe, finger lime, and sea grass. This dish is not only absolutely gorgeous but also packed with flavor.

What are your current go-to dishes by other chefs? In Santa Barbara, The Tia Juana [spanish octopus and wild white shrimp] tacos at Corazon Cocina [corazoncocinasb.com] from chef Ramon Velazquez. I crave these weekly! The Ceviche Verde at Santo Mescal Restaurante [santomezcalsb.com] from executive chef Ricardo Garcia. The Tri Tip at Barbareño [barbareno.com] by executive chef Julian Martinez is seriously one of the most tender and flavorful pieces of meat in town. Of course I am pretty new to town, so I’m still exploring.

What other 805-area chef is doing particularly creative, interesting things with food? I would have to say chef Yoichi Kawabata from Yoichi’s [yoichis.com] in Santa Barbara. The kaiseki is steeped in tradition but packed full of creativity. His attention to detail is amazing. And his use of micro-seasonal Japanese ingredients is inspirational.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? The amazingly fresh local seafood. Coming from Atlanta, which is minimally three to four hours from the ocean, I find it pretty fantastic being able to work with seafood that is literally only a couple hours out of the water.

EXECUTIVE CHEF JOSE FERNANDEZ

Four Seasons Hotel Westlake Village, fourseasons.com/westlakevillage

What’s trending on the 805 restaurant scene right now? What I see now is more attention to flavors, how you can take the best avocado, the best cabbage, or the best carrot to the next level.

Of your latest dishes, which is your favorite? Our whole California avocado with Santa Barbara pistachios and seaweed. I think this dish really symbolizes what our restaurant, the region, and the farmers are all about: putting vegetables on the front seat of the plate. The dish has such an interesting story, it is so simple yet so complex and delicious, especially in peak seasons when we get the avocados from Apricot Lane Farms [apricotlanefarms.com].

What is your current go-to dish by another chef? Lately I have been in Tyger Tyger [tygertygersb.com] in Santa Barbara more than once. I love what Daniel Palaima has done in that space—best Crispy Chicken Wings and Crispy Brussels Sprouts.

What other 805-area chef is doing particularly creative, interesting things with food? Collin Crannell from Moody Roster [moodyroosterwlv.com] in Westlake Village is super creative in the way he prepares the dishes and incorporates seasonal ingredients into the mix.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? From this particular area, so many: fresh avocados, strawberries, Santa Barbara spot prawns, pistachios, citrus, and the list continues.

Fourth spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF LISA BIONDI

Westlake Village Inn, westlakevillageinn.com

What’s trending on the 805 restaurant scene right now? Trending in the 805 and the restaurant scene in general are regional foods that highlight a specific cuisine and serving more vegetable-centered items.

Of your latest dishes, which are your favorites? Mediterraneo’s Roasted Cauliflower Bagna Cauda, which is roasted and bathed with a garlic anchovy sauce that has such umami-rich flavors. Salatim, because it offers a different, healthy way to start your meal with vegetables that are marinated and turned into dips and spreads, and our grilled Whole Branzino.

What other 805-area chef is doing particularly creative, interesting things with food? Executive chef Peter Lee at Loquita [loquitasb.com] in Santa Barbara is doing fantastic fresh Spanish small plates with a lot of seafood and vegetables.

EXECUTIVE CHEF JUSTIN PICARD

Allegretto Vineyard Resort, Paso Robles, allegrettoresort.com

Of your latest dishes, which is your favorite? An example of old made new is the Burgundy Braised Boneless Beef Short Ribs. I have rejuvenated and improved a perennial favorite. These were on the menu the entire five years [I was] at Roberts Restaurant & Wine Bar [now closed]. It’s like reuniting with an old friend, old faithful. It starts off right, using prime grade steak, heavily marbled and thick-cut, lots of fresh herbs picked right here on the Allegretto property, fistfuls of toasted spices, gallons of burgundy, and three hours of slow cooking—and that’s just the beginning.

Brian Terrizzi and his crew at Etto [ettopastificio.com] pasta help to take this dish to the next level with their great pappardelle noodles, which I get fresh every few days. A luxurious sherry cream sauce with oak-roasted oyster and cremini mushrooms coats everything. Rustic, rough-chopped parsley, lemon, and green onion gremolata brighten the palate. The surprise for this dish, which I discovered while snacking in the kitchen late one night, is that the carrots used in the braising of the beef become so delicious. They get their own groove on and just melt in your mouth, so yes, they go on the dish, too.

What is your current go-to dish by another chef? Larb ga—Thai chicken salad—is my perennial favorite morning, noon, and night. Extra fish sauce, extra lime, extra cilantro, and brown rice. In Paso Robles, Basil Thai [805-238-9945] and Thai Classic [805-226-9032] always hook me up.

What 805-area ingredients have contributed the most to the elevation of your culinary creations? Tomatoes! Paso Robles tomatoes are the best I’ve ever had. Vanessa Harris from Heart of Paso Produce [heartofpasoproduce.com] and Zina Engel of Loo Loo Farms [looloofarms.com] have blessed me with an unlimited abundance of simply amazing fruit, when the season happens. Harris had plus or minus 180 tomato varieties growing. That means they start early and stay late in the season, and the diversity of color and flavor is mind-blowing. Also plum-basil balsamic vinegar and extra-virgin olive oil from Chaparral Gardens [chaparralgardens.com] in Atascadero, sea salt, basil, real mozzarella di buffalo, and pink peppercorns.

CHEF DE CUISINE ANDREW FOSKEY

Olivella at Ojai Valley Inn, ojaivalleyinn.com

What’s trending on the 805 restaurant scene right now? Simplicity. Looking around at what other chefs and restaurants are doing throughout Ventura County, I feel they all kind of echo this philosophy of simplicity, and that food doesn’t need to be so far out of the box. It should just taste delicious and make diners feel warm and satisfied.

Of your latest dishes, which is your favorite? I do have a soft spot for our pan-roasted lamb loin. Beside the fact that it tastes yummy, what makes this dish special is the skill and patience required to execute it consistently. It all starts with the sauce, making a proper lamb jus, simmering it down with marsala, roasted lemons, aromatics, and proper seasoning. The sauce must be just right, balanced between sweet and savory, playing off the flavors of ground espresso seasoning on the lamb loin. Every component on the plate must be done with 100 percent thought and focus, from beginning to end. The result showcases balanced flavors in what I would consider a very simple and restrained dish.

What is your current go-to dish by another chef? The Lamb Korma at The Taj Cafe [thetajcafeventura.com] in downtown Ventura is without a doubt my go-to dish. It is just simply delicious!

What other 805-area chef is doing particularly creative, interesting things with food? What Ted and Yong Kim of Seoul Sausage Co. [seoulsausage.com] are doing at The Annex in the Collection at RiverPark in Oxnard is some of the most thoughtful and creative food in the county. It is flat‑out soul-satisfying and delicious.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? The largest contribution that the local farming community has provided us at Olivella is the bounty of fruits that are being showcased year-round. Whether it’s persimmons, pixies, lemons, limes, strawberries, or melons, they all give us an opportunity to elevate our food and add unique flavors and textures.

805 Living Cover, March 2020.Click here to read this story as it appeared in 805 Living magazine 805 Living March 2020 Hotel Chefs Dish

Cocktail Corner: Sipping for Good

BELMOND EL ENCANTO & SUNSTONE WINERY CRAFT CUSTOM BLENDS TO BENEFIT YOUTH INTERACTIVE

Belmond El Encanto has partnered with Sunstone Winery to craft two custom blends in support of the local youth organization Youth Interactive. Photo courtesy Belmond El Encanto.

Belmond El Encanto has partnered with Sunstone Winery to craft two custom blends in support of the local youth organization Youth Interactive. Photo courtesy Belmond El Encanto.

A spirited toast to all things alcoholic! by Leslie Dinaberg

I’m always excited to hear about partnerships between local wineries, local businesses and local nonprofits. After all, when good wine benefits a good cause … well, it’s all good!

Most recently, Belmond El Encanto  collaborated with the beautiful, family-owned Santa Ynez Valley winery Sunstone Winery to craft two custom blends in partnership with GO Campaign to support Youth Interactive, one of my favorite local organizations that works to create youth-led businesses to help participants explore their creative and entrepreneurial talents. 

Belmond El Encanto worked directly with winemaker Bion Rice and the Sunstone team to craft each wine.

The first custom blend, released in December, is Enchanted Riviera (pictured above). It is a 2017 cuvée consisting of 50% Cabernet Franc, 20% Merlot, 20% Syrah and 10% Mourvèdre. Each of the four lots used to compile this blend originated from the 28-year-old Sunstone Estate Vineyard.

The white blend, Charming Vista, will be available in early 2019. A select panel from Belmond El Encanto and Youth Interactive’s Board developed secret blends for a blind tasting at Sunstone Winery, and a Level 2 Sommelier from the winery chose the winning blend.

Youth Interactive Artist Jack Miles with his artwork that is featured on the "Enchanted Riviera" bottle. Courtesy photo.

Youth Interactive Artist Jack Miles with his artwork that is featured on the “Enchanted Riviera” bottle. Courtesy photo.

The bottle label artwork was created by Youth Interactive participant, 18-year-old La Cuesta Continuation High School student, Jack Miles. A fan of abstract art, Miles was mentored by celebrated local artist James-Paul Brown on the design.

“Youth Interactive means a lot to me. It is a safe place where I know that I can always come to and feel free to be myself and express myself. I am able to meet important people in the community and expand on my skills to become a better person,” says Miles, who hopes to find a job that allows him to utilize his talents and give back to the community.

Founded in 2012, Youth Interactive Santa Barbara  is a grassroots after school Entrepreneurial Arts Academy that bridges opportunity and social divisions by providing creative young adults from all walks of life with the keys to self-sufficiency. Sold exclusively at the hotel, Belmond El Encanto will donate five dollars from each bottle sold to the organization. 

You can also check out some of Youth Interactive’s other products at their new gallery space, the State Gallery @ YI Shop, located at 1219 State St. across from the Granada Theatre in Downtown Santa Barbara.

Sunstone Winery, courtesy photo.

Sunstone Winery, courtesy photo.

“Collaborating with both Sunstone Winery and Youth Interactive is the perfect match for Belmond El Encanto,” says Colleen Huther, General Manager of Belmond El Encanto. “Being a strong advocate for sustainability, we appreciate the environmental preservation and organic growing that is inherent with Sunstone Winery. A majority of our local community outreach efforts focus on youth, the future stewards of our planet. We can’t think of a better youth organization to support than Youth Interactive.”

Cheers to good wine and good causes! Click here for more Cocktail Corner columns.

Leslie Dinaberg

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

Originally published in Santa Barbara Seasons on January 18, 2019.

Wine Dinner Series at Belmond El Encanto Continues

Belmond El Encanto. Courtesy photo.

Belmond El Encanto. Courtesy photo.

Belmond El Encanto‘s delicious wine dinner series continues this week, with an exclusive dining experience featuring Daou Vineyards and Winery of Paso Robles on Wednesday, June 6.

Regionally inspired cuisine from Executive Chef Johan Denizot is paired with a fantastic selection of wines. A welcome reception begins at 6:30 p.m., followed by a multi-course tasting menu with wine pairings. For a peek at the menu, click here.

The series continues on August 23, featuring Santa Barbara County’s own Au Bon Climat.

On September 20, it’s Venetian Night: Evolution of Amarone (In Italian, the name Amarone literally means “the Great Bitter,” and is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina , Rondinella and other approved red grape varieties).

Finally, Ridge Vineyards, featuring wines from Sonoma County and the Santa Cruz Mountains, is spotlighted on November 1.

The Daou dinner on Wednesday, June 6 is $120 per person. For reservations, call 805/770-3530.

Belmond El Encanto is located at 800 Alvarado Pl., Santa Barbara. For more information about the resort, click here.

Leslie Dinaberg

Cocktail Corner: Easter Dining and a Toast to Spring!

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg  

Spring is in the air, so what better time to sample some of the lovely new libations at our local watering holes. Hop on over and give these spring cocktails and dining options a taste:

Bella Vista at the Four Seasons Resort The Biltmore, courtesy photo.

Bella Vista at the Four Seasons Resort The Biltmore, courtesy photo.

Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara has a delicious Smoked Apricot Daiquiri—featuring Zaya 12 Year Rum, Apricot Puree, Chipotle Simple Syrup and Lemon—that will tingle your tastebuds. Bella Vista Restaurant at the Biltmore is always an elegant spot for brunch, but they’re an extra “Hoppy” Easter celebration for the whole family at Santa Barbara’s most beautiful al fresco setting, with an abundant holiday buffet, featuring traditional favorites as well as an extensive selection of seafood, salads, house-made pastas and carvings. Click here for reservations.

The Bottomless Bellini at Belmond El Encanto, photo by Leslie Dinaberg.

The Bottomless Bellini at Belmond El Encanto, photo by Leslie Dinaberg.

The beautiful rooftop Easter Brunch at the Canary is a special place to celebrate the holiday with breathtaking views, great food and live music. Finch & Fork Executive Chef James Siao has seasonal brunch items available like Create-Your-Own Omelets, a Pastry and Bread Bar, Seafood and Carving Stations, and an indulgent dessert table. Reservations can be made by calling 805/879-9100.

The Bottomless Bellini Brunch at Belmond El Encanto is another great way to toast the holiday season. The Moët & Chandon Impérial Champagne is flowing every Sunday, with delectable California-coastal cuisine and live jazz music. A seasonal selection of shared appetizers starts the experience. Then, select from à la carte entrées like Seared Local Swordfish or Riviera Clam Bake. Following this sumptuous meal, head to The Wine Room where an irresistible selection of desserts awaits. Click here for reservations.

Cocktails at the Outpost at the Goodland, courtesy photo.

Cocktails at the Outpost at the Goodland, courtesy photo.

Outpost at the Goodland is also serving brunch this Easter, where Chef Nick Bajal will be serving a buffet full of brunch favorites. Start with one of his tarts, like the PB&J or Summer Squash with cherry tomatoes and cheese, or the Crab Biscuit with uni butter. Then move on to Baked Egg Frittata with ham, asparagus and goat cheese, Chicken & Waffles with tabasco maple syrup and Build-Your-

Breakfast at Viva!, courtesy photo.

Breakfast at Viva!, courtesy photo.

Own Tacos. And don’t forget to order a brunch cocktail like a house Bloody Mary or lead bartender Chris Burmeister‘s signature Smokemosa (made with Scotch, orange juice and sparkling wine). Call 805/964-1288 to reserve your Easter brunch seat. 

Spice up your spring at Viva!, which is now serving both brunch and breakfast (and excellent Mimosas in three flavors—cranberry, peach or raspberry—Bloody Mary’s and “Turtle Juice” with homemade agua fresca and Cruzan Rum) on its beautiful patio with the turtle filled pond in La Arcada. Try the Upside Down Pancakes, assorted Breakfast Burritos, Southwest Scramble or Breakfast Tacos for some inspired modern Mexican cuisine. Click here for reservations.

Sunday Champagne Brunch at the Stonehouse at San Ysidro Ranch is always a treat, but their Easter Brunch menu is especially spectacular. It features specialties like Jumbo Lump Crab Benedict, Pepper Crusted Wagyu Striploin and Citrus Cured King Salmon, along with sparkling wine, mimosas and bellinis. Call 805/565-1700 for reservations.

Loquita, photo by Kaitlin Chamblin.

Loquita Tortilla Espanola, photo by Kaitlin Chamblin.

Loquita‘s three-course Easter brunch begins with a choice of Charcutería  y Queso or Manchego Tasting, followed with a choice of one Tapas per guest—Patatas Bravas,  Ensalada de Cítricos, Chorizo Picadillo, or Tortilla Espanola. That’s followed by Torrijas–Spanish French Toast with Cara Cara Orange & Crema Catalana—and a choice of their splendid Sangria–Sangria Rojo with Tempranillo, Torres Orange Brandy & Lemon;  Sangria Blanco with Albarino, Gin & White Peach or house Agua Frescas. Click here for reservations.

The Easter Brunch at Les Marchands features an array of menu items from Chef Weston Richards, including House-Made Ricotta with Seasonal Jam & Brioche Toast; House-Made Chorizo & Butternut Squash Frittata with Parmesan Cheese; Breakfast Poutine with Sausage Gravy, Cheddar Cheese & Poached Egg;  and Tres Leches French Toast with Cinnamon Whipped Cream & Berries, among others. Guests can also  indulge in specialty cocktails like the Easter Pamplemousse Spritz with Charbay Ruby Red Grapefruit Vodka, Fresh Squeezed Grapefruit Juice, Muddled Basil Leaf, Topped with Crémant Rosé, Splash of Soda and Grapefruit Garnish, as well as variety of other cocktails, wines and beers. For reservations, click here.

Breakfast at the Boathouse at Hendry’s Beach is always beautiful

Breakfast at the BoatHouse, courtesy photo.

Breakfast at the BoatHouse, courtesy photo.

(can anyone beat that view!). Try one of their many Breakfast Benedicts (Classic, Pork Belly, California or Smoked Salmon style Eggs Benedict, all with breakfast potatoes) or French Toast with a “Pancake Breakfast Cocktail” (Tullamore Dew/Butterscotch schnapps, OJ chaser and a strip of smoked bacon) for a special Easter treat. They don’t take reservations, so go early and plan to take a stroll on the beach to work up an appetite.

If an Easter lunch is your preference, head to Santa Ynez, where Alberto Battaglini of S.Y. Kitchen presents five new spring cocktails inspired by the warming temperatures, first of the season local market produce, herbs and botanicals: the Chamomile Sour; Spring

Pear & Honey Bramble pear-infused gin, honey liquore, pear, lemon, gomme syrup, crème de mure, courtesy S.Y. Kitchen.

Pear & Honey Bramble, photo by Elisabetta Antonacci, courtesy S.Y. Kitchen.

Negroni; Rio Nexpa; Rustic; and the Pear & Honey Bramble. Try the T-Bone Truffle Sliders, Wild Mushroom Papardelle or Yellow Beet Salad for lunch. You won’t be sorry! The wrap-around patio is an especially lovely spot to toast the season as well. Click here for reservations.

The Lark offers a tasty array of Easter holiday dinner specials such as Deviled Easter Eggs, Grilled Texas Quail and Roasted Banana Panna Cotta, as well as debut spring menu that includes Brillat Savarin Triple Crème Brie, Colorado Lamb Sirloin Tartare; Dungeness Crab Risotto; Slow-Roasted Niman Ranch Ribs; and ‘Shrimp & Grits’ with Fresh Caught Kauai Prawns. Toast the holiday with craft cocktails, like the new-to-the-season Hummingbird and Jackrabbit; as well as house specialties like Alice’s Flip; JP’s Paloma; Black Manhattan; The Mule; Old Aztec; El Topo; Industry Sour; and the Dirty One-Thirty-One. Click here for reservations.

Cheers to the season! Click here for more cocktail corner columns.

Leslie Dinaberg

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 April 7, 2017.

Cocktail Corner: Bottomless Bellini Brunch at Belmond El Encanto

A spirited toast to all things alcoholic! By Leslie Dinaberg

It’s tough to improve upon the spectacular ocean and mountain views from the terrace at Belmond El Encanto, but the amazing Bottomless Bellini Brunch—available Sundays from 11 a.m.–2 p.m.—adds a delicious bubbly kick to what is already an embarrassment of riches. This brunch is a perfect way to treat that special someone to a meal they won’t forget.

The Bottomless Bellini and a view from the Terrace at Belmond El Encanto. Photo by Leslie Dinaberg.

The Bottomless Bellini and a view from the Terrace at Belmond El Encanto. Photo by Leslie Dinaberg.

The Bellini, a sparkling beverage of Prosecco and peach puree or nectar, was first created at Belmond El Encanto’s sister property Belmond Hotel Cipriani in Venice, Italy, and Chef Leo Andres Ayala does the tradition proud.

The brunch includes a nice assortment of locally-sourced  dishes, starting with an array of  appetizers served family style, including  Ahi  Tuna  Salad,  Chilled  Prawns,  Smoked  Duck, Smoked Salmon, Marinated Berries  and  Charred Vegetable  Salad. The meal is luxurious on its own, but its even more of a treat to have the dishes brought to you at the table, rather than having to serve yourself.

Family style appetizers at Belmond El Encanto. Photo by Leslie Dinaberg.

Family style appetizers at Belmond El Encanto. Photo by Leslie Dinaberg.

The feast seems to be never-ending as the Belllinis continue to flow and you choose from  a tasty list of entree selections,  including   Brioche   French   Toast,   Eggs   Benedict,   Steak   and   Eggs,   Buttermilk Pancakes, Lobster Fritatta, Duck Confit Chilaquiles, Santa Barbara Seafood Cioppino, Roasted Salmon, Crispy Seared Branzino, Veal Scallopini, Roasted Jidori Chicken Breast, Seared   Rare   Ahi   Tuna   Sandwich   or   a   Classic   Cobb Salad. It’s hard to go wrong!

Eggs Benedict at Belmond El Encanto. Photo by Leslie Dinaberg.

Eggs Benedict at Belmond El Encanto. Photo by Leslie Dinaberg.

We hope you saved room for something sweet. Complementing   the   meal,  guests   are   invited   to   The   Wine   Room   where  a  gorgeous selection  of  house-made  desserts  from  Pastry  Chef  Aaron  Lesch  awaits. Don’t worry … you can pick more than one!

The  Bellini  Brunch  is  $75  per  adult  and  $35  per  child  (12  years   and  younger).  Belmond El Encanto is located at 800 Alvarado Pl. For more information or reservations call 805/770-­3530 or visit elencanto.com.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

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 September 19, 2014.

Arthritis Foundation’s 33rd Annual Taste of the Town

Photo courtesy Arthritis Foundation's Taste of the Town

Photo courtesy Arthritis Foundation’s Taste of the Town

We got a preview last week of what’s in store for the 33rd annual Santa Barbara Taste of the Town, and there’s a lot to be excited about for this signature culinary event benefiting the Arthritis Foundation.

Taking place on Sunday, Sept. 7 at the picturesque Riviera Park Gardens, 2030 Alameda Padre Serra,  from noon-3 p.m., the fundraiser is expected to attract more than  1,000 guests for an afternoon of wine tasting and delicious nibbles presented from many of Santa Barbara’s finest restaurants and wineries.

Mingle and support a good cause over live entertainment overlooking the beautiful city below.

Opal Restaurant & Bar co-owners Tina Takaya and Richard Yates are co-chairs for the event. Some of the participating restaurants include: Aldo’s Italian Restaurant, Blue Tavern, Ca’ Dario, Fresco Café & Bakery, Il Fustino, Los Agaves, Los Arroyos Mexican Restaurant, Louie’s California Bistro, Michael’s Catering, New West Catering/Industrial Eats, Olivos del Mar, Opal Restaurant & Bar, Renaud’s Patisserie & Bistro, Santa Barbara City College, The Chase Restaurant, The Faculty Club, The Palace Grill and Via Maestra 42, among others.

Wine, beer and beverages will be provide by: Adelaida, Alexander & Wayne/Arthur Earl, Alma Rosa Winery & Vineyards (winemaker Richard Sanford is a special honoree), Au Bon Climat, Babcock Vineyards, Brander Vineyard, Brewer-Clifton, Buttonwood Farm Winery & Vineyard, Carr Vineyards & Winery, Consilience Winery/Tre Anelli, Daniel Gehrs Wines, Falcone Family Vineyards, Fess Parker Winery, Fiddlehead Cellars, Figueroa Mountain Brewery, Foxen, Giessinger Winery, Grassini, Island Brewing Company, Jaffurs Wine Cellars, Ken Brown Wines, Kenneth Volk Vineyards, Lafond Winery and Vineyards, Lucas & Lewellen Vineyards/Toccata Wines, Margerum Wine CompanyMelville Vineyards & Winery, Mosby Winery, Peet’s Coffee & Tea, Qupe, Sanford WinerySanta Barbara Winery, Scott Cellars, Silver Wines, Sort This Out Cellars, Starlane & Dierberg Vineyards/Three Saints, Sunstone Vineyards, Tolosa, Whitcraft Winery, William James Cellars and Zaca Mesa, among others.

Photo courtesy Arthritis Foundation's Taste of the Town

Photo courtesy Arthritis Foundation’s Taste of the Town

Kendall Viera, a 13-year-old middle school student from Santa Ynez has been named this year’s Youth Honoree. She was diagnosed at the age of 6 with Juvenile Rheumatoid Arthritis (JRA) and is currently in remission, thanks to medical advances. To see a video of Viera talking about why she supports the Arthritis Foundation click here.

Dr. Timothy Spiegel has been named the event’s Medical Honoree. Hel is a rheumatologist (arthritis specialist) in Santa Barbara that has been diagnosing and treating patients for almost 40 years. 

All proceeds from Taste of the Town support local programs and services of the Arthritis Foundation. The foundation is the only nonprofit organization dedicated to improving the lives of 53 million people (including nearly 300,000 children) with arthritis through research and local programs of education, advocacy and juvenile arthritis support.

Taste of the Town tickets purchased in advance are $125 per person; tickets at the door will be $140, if available, and corporate group discounts are also available. Tickets are limited, so early reservations are encouraged. For tickets and information call 805/463-4685 or visit tasteofthetownsantabarbara.org.

Sponsors and their guests will also enjoy the exclusive Connoisseurs’ Circle, co-chaired by Jennifer Jaqua and Jacques Habra. Celebrating its fifth year, this unique VIP experience will feature a progressive tasting menu designed and prepared by a visiting chef of distinction at Belmond El Encanto on Friday, Sept. 5, along with a live auction. Taste of the Town sponsorship opportunities are still available by contacting Asher Garfinkel at 805/563-4685.

–Leslie Dinaberg

Originally published in Santa Barbara SEASONS on July 31, 2014.