Local Dish: Santa Ynez Valley Restaurant Week

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

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

This year’s list of participating restaurants includes:

RESTAURANTS
Ballard

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

Buellton

 

Bottlest Winery Bar & Bistro, Bottle Branding photo.

Bottlest Winery Bar & Bistro, Bottle Branding photo.

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

Figueroa Mountain Brewing Co.,45 Industrial Way, 805/694-2252

Firestone Walker Brewing Co., 620 McMurray Rd., 805/697-4777

Hitching Post II, 406 E. Hwy 246, 805/688-0676

Industrial Eats, 181 Industrial Way, 805/688-8807

Los Alamos

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

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

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

The Bear and Star, photo by Grey Crawford.

The Bear and Star, photo by Grey Crawford.

Los Olivos

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

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

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

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

Santa Ynez

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

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

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

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

Solvang

Cecco Ristorante, 475 1st St., 805/688-8880

First & Oak, 409 1st St., 805/688-1703

Fresco Valley Café, 442 Atterdag Rd., 805/688-8857

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

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

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

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

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

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

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

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

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

Leslie Dinaberg

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

Cocktail Corner: Kings Carey Wines

Kings Carey's first wine releases include (L-R) 2014 Grenache, 2015 Grenache and 2016 Rose of Grenache. Courtesy photos.

Kings Carey’s first wine releases include (L-R) 2014 Grenache, 2015 Grenache and 2016 Rose of Grenache. Courtesy photos.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

No matter how many times I’m reminded that you can’t judge a book by its cover, I’m still a sucker for an interesting wine label, so I was particularly intrigued by the samples I recently received from Kings Carey Wine, the new label by Liquid Farm Winemaker James Sparks.

It turns out the eye-catching labels are by Philadelphia-based illustrator and artist, Hawk Krall.

Kings Carey Grenache 2014 label, designed by Hawk Krall.

Kings Carey Grenache 2014 label, designed by Hawk Krall.

James Sparks! Hawk Krall! Do these guys sound like movie character names or what! But they’re also both very talented. Krall’s work was familiar to me from the beloved and vanished foodie mag Lucky Peachbut he’s been working his artistic magic for more than a decade. He’s well known for his food illustration, in particular, as well as his humorous editorial illustration, gallery showings and installations.

Kings Carey Rose 2016 label, designed by Hawk Krall.

Kings Carey Rose 2016 label, designed by Hawk Krall.

In SAVEUR Magazine, another foodie fave, Krall pens and illustrates a recurring series of pieces in the publication, “Hawk’s Illustrated America,” which “follows his journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.”

Of course, this wine is more than just a pretty package. We tasted the first three wines—a 2014 Grenache (John Sebastiano Vineyard, Santa Ynez Valley AVA); a 2015 Grenache (John Sebastiano Vineyard, Sta. Rita Hills AVA); and a 2016 Rosé of Grenache from new Santa Ynez Valley AVA vineyard, Brick Barn—and enjoyed every last drop.

“I’m trying to produce ‘untypical’ wines of typicity,” says Sparks. “It’s not that this region can’t produce these types of wines; it’s just that you don’t see it very often. These are not fruit bombs. These are clean expressions of the fruit at-hand.” 

In addition to his private Kings Carey label, Sparks continues to create Liquid Farm’s variety of wines (currently five Chardonnays, a Rosé of Mourvèdre, and two Pinot Noirs). 

The Kings Carey winery space is located in Lompoc. Visits and private tastings are by appointment only, and reservations may be made by emailing info@KingsCarey.com.

Kings Carey Wines may currently be found in these locations:

Restaurants & Bars
Cecco Ristorante | 475 First St., Solvang, CA 93463
First & Oak | 409 First St., Solvang, CA 93463
Community Craft | 2446 Alamo Pintado Ave., Los Olivos, CA 93441
Bell Street Farm | 406 Bell St., Los Alamos, CA 93440
Scratch Kitchen | 610 N. H St., Lompoc, CA 93436

Retail
Nielsen’s Market | 608 Alamo Pintado Rd., Solvang, CA 93463

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 September 15, 2017.

Cocktail Corner: Champagne Tasting at First & Oak

La Grande Réserve, Château de Bligny, by Simon Law, courtesy Wikipedia Commons.

La Grande Réserve, Château de Bligny, by Simon Law, courtesy Wikipedia Commons.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg 

Any event at Solvang’s First & Oak is sure to be a treat, and they’re upping their game even further for the holidays with a special Champagne Tasting event on December 10. The event, which runs from 1-3 p.m., includes tastes of ten sparkling wines and champagnes, and light hors d’oeuvres carefully-crafted by First & Oak’s Executive Chef Steven Snook to pair with the wines.

In addition, First & Oak’s Sommelier, Jonathan Rosenson, will be on-hand to lead guests through the exclusive sparkling wine tasting, explaining how each wine sampled showcases specific points in the wide range of flavor profiles, regions and values.

First & Oak Champagne Tasting featured bubbles include:

2004 Dom Ruinart, Blanc de Blancs, Champagne
2010 Pehu Simonet “Fins Lieux No.1” Blanc de Noirs, Grand Cru, Champagne
2004 Forest Marie Brut Millésimé, Trigny, Champagne

N.V Pierre Peters “Cuvee de Reserve,” Blanc de Blancs, Grand Cru, Champagne
N.V Aubert Et Fils Brut Epernay, Champagne
N.V. Domaine Fouet, “Crémant de Loire,” Brut Rosé Cabernet Franc
2011 Boeckel, “Crémant d’Alsace,” Chardonnay Extra Brut
2009 La Montina Rose Extra Brut, Franciacorta, Italy
2012 Bernhard Riesling Sekt Brut, Germany
2013 Nigl, Sekt Rosé Brut, Kremstal, Austria

The special tasting, which is expected to become an annual event, is $85 per person in advance, or $95 per person at the door (ticket prices exclude tax).  In addition,  a portion of the proceeds ($10 per ticket) will be donated to the Santa Barbara Food Bank.

Reservations for First & Oak’s Champagne Tasting may be made in advance by contacting the restaurant: 805/688.1703 or info@mirabelleinn.com. Limited space available; reservations highly recommended. 

First & Oak is located at 409 First St. (at the corner of Oak Street) in Solvang

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

 Originally published in Santa Barbara Seasons on December 2, 2016.

 

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.