Local Dish: An Edible Tribute to Hanukkah

As my grandmother used to say, the best way to come to Hanukkah feast is to come hungry! That advice definitely still holds for next week’s special event, 8 Nights {an Edible Tribute to Hanukkah}.

Courtesy K'Syrah Catering & Events.

Courtesy K’Syrah Catering & Events.

This exclusive holiday food happening is hosted by Chef Brooke Stockwell, Executive Chef for K’Syrah Catering & Events (www.kscateringandevents.com). A contemporary culinary twist on traditional Jewish celebratory foods, the event takes place on Dec. 7 at K’Syrah Catering & Events (478 4th Place, Solvang) from 6:30-10 p.m. The ticketed evening includes six seated courses of Chef Brooke’s special Hanukkah menu, preceded by two passed appetizer courses.

“This holiday holds so many happy family memories for me, and most of those, food-related. These Hanukkah events give me a chance to honor those memories and traditions, and share them with the whole community—and visitors.

Courtesy K'Syrah Catering & Events.

Courtesy K’Syrah Catering & Events.

I’m using local and seasonal ingredients that showcase this region, to craft a Hanukkah menu which would be fairly recognizable as such,” says Chef Brooke.

Raised in Lompoc, Chef Brooke’s culinary style has evolved over the past dozen years as she has plied her trade in Santa Barbara and Las Vegas, in Morro Bay, and now, back in the Santa Ynez Valley. Chef Brooke’s culinary career began as a private chef at age 19, while she was still in culinary school in Santa Barbara. After working for celebrity chef Rick Moonen in Las Vegas, Chef Brooke returned to the Central Coast where she happily fed locals and tourists alike, as the Executive Chef of the Inn at Morro Bay. Now, upon her return to the Santa Ynez Valley, Chef Brooke became the Executive Chef of K’Syrah Catering & Events, where she continues to share her passion for food and the stories that coincide with the ingredients she selects.

Participating Jewish Santa Barbara County winemakers who will be featured include Sandra Newman, Cebada Wine; Michael Roth, Lo-Fi Wines; and Larry Schaffer, tercero wines. In addition, a portion of the event’s proceeds will support the Santa Ynez Valley Jewish Community.

Courtesy K'Syrah Catering & Events.

Courtesy K’Syrah Catering & Events.

The “8 Nights” Menu for Friday, Dec. 7, with participating Jewish Winemakers, includes:

Tray Passed

1 — potato latke // house-cured salmon // black pepper crème fraîche // chives

2 — savory olive oil cake // cherry coulis // salted bay leaf Chantilly

Seated

3 — roasted beets // frisée // orange // honey vinaigrette // goat cheese crouton

4 — fritto misto // zucchini, winter squash, apple, fennel, lemon // sage brown butter // edible flowers

5 — savory kugel // kale, cipollini, broccolini, mushrooms // gruyere // challah bread crumbs // herbs

6 — grilled quail // parsnip latke // pomegranate // charoset

7 — smoked brisket // roasted apple sauce // grilled root vegetables // smoked Jerusalem artichoke cream // crispy taro root

8 — apple beignet // dulce de leche // sour cream ice milk // edible flowers

Tickets for the event are $85 per person, plus an onsite cash bar, and are available at 8-nights-edible-tribute-to-hanukkah.eventbrite.com.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on November 30, 2018.

Cocktail Corner: SB County Women Winemakers Dinner

Santa Barbara County Women Winemakers Dinner is March 8.

Santa Barbara County Women Winemakers Dinner is March 8.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

International Women’s Day is coming up on March 8, and I can’t think of a better way to toast the occasion than by attending the second annual Santa Barbara County Women Winemakers Dinner.

Last year’s festivities were, quite simply, amazing, delicious and fun, with a great spirit of collaboration and mutual admiration among the winemakers and chefs taking part.  Because the inaugural event—which was planned, executed and sold out within the space of a few weeks—was so popular, the event’s organizers have expanded this year’s dinner to accommodate more guests and to provide different levels of options for participation and support. 

I can’t wait! 

The charitable event, which runs in its entirety from 5:30-9 p.m. at K’Syrah Catering & Events (478 4th Place, Solvang, www.kscateringandevents.com) will, for the second year, benefit the Women’s Fund of Northern Santa Barbara County. Tickets to the March 8 event are currently on sale, at womenswinemakerdinner.eventbrite.com.

Last year's Women Winemakers Dinner, photos by Leslie Dinaberg.

Last year’s Women Winemakers Dinner, photos by Leslie Dinaberg.

More than 20 female winemakers will be joined at the March 8 event by some of the Santa Ynez Valley’s leading culinary ladies, the latter of which are collaborating to create a four-course, sit-down dinner to pair with some of their winemaker colleagues’ wines. In addition to the seated dinner portion of the evening, this year’s event features a tent on a closed-to-traffic street in front of K’Syrah’s downtown Solvang venue. Housed inside the tent is a pre-dinner tasting reception (available as a separate ticket), where more than 20 women winemakers will be on-hand to pour tastes of their wines and talk with event guests from 5:30-7 p.m. The tent festivities also include passed appetizers and a cheese table from local female cheesemonger Janelle McAtamney of Solvang’s Cailloux Cheese Shop.

Participating winemakers and wineries confirmed include: Karen Steinwachs, Buttonwood Farm Winery & Vineyard; Sonja Magdevski, Casa Dumetz Wines; Brooke Carhartt, Carhartt Vineyard & Winery; Alison Thomson, Lepiane Wines; Lane Tanner, Lumen Wines; Adrienne St. John, Rideau Vineyard; Gretchen Voelcker, Moon Unit Wines; Jessica Gasca, Story of Soil; Tara Gomez, Kitá Wines; Angela Osborne, A Tribute To Grace; and Kimberly Smith, LaMontagne Winery, with more to be announced  soon.

Chef Brooke Stockwell, Executive Chef at K’Syrah Catering & Events, will be joined in the kitchen by baker Amy Dixon, of The Baker’s Table in Santa Ynez; Theo Stephan, owner of Los Olivos’ Global Gardens; and additional Santa Ynez Valley chefs and food crafters, to be announced as the event nears. 

VIP-level tickets for this year’s event will include both the tasting tent and the seated dinner, where guests will be treated to wine pairings by, and conversation with, an exclusive selection of some of Santa Barbara County’s female winemakers, who will also be announced in the coming weeks. A dessert reception will follow the seated dinner, where guests may continue to mingle with the winemakers.

International Women’s Day has been celebrated worldwide since 1909, with a focus on working women’s achievements and issues. In a working environment that sees about 10% of the global wine industry as female winemakers, Santa Barbara County boasts a much higher percentage of women winemakers than most places in the world, with nearly double the average. The March 8 event will bring together a good portion of the County’s female winemakers in a show of support for each other, and other working women, world-wide; those who toil and labor while honing and elevating their craft in their workplace, while also balancing work-lives with family and community service.

It’s going to be a wonderful evening. Hope to see some of you there! 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 February 9, 2018.

Cocktail Corner: Oh Hanukkah!

The final 8 Days {an Edible Hanukkah Collaboration} takes places on Dec. 19 at K’Syrah Catering & Events, courtesy photo.

The final 8 Days {an Edible Hanukkah Collaboration} takes place on Dec. 19 at K’Syrah Catering & Events, courtesy photo.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

The first night of Hanukkah is December 12, and that night also kicks off an awesome edible Hanukkah collaboration between two Santa Ynez Valley Chefs—PICO’s Drew Terp and Brooke Stockwell of K’Syrah Catering & Events—on an eight-day foodie fest building up to a final eight-course, seated dinner with wine pairings—featuring some of Santa Barbara Wine Country’s Jewish winemakers.

The “8 Days” event begins on December 12, with the first Hanukkah candle at PICO restaurant (458 Bell St., Los Alamos) and Chef Drew’s reveal of a new Hanukkah-themed dish hinting at the courses destined for the final night’s seated, eight-course dinner. Diners at PICO will be able to view all six nights’ special dishes, but will only be able to order the dishes as they are “lit”–in other words, “Dish #1” will be available on night one and all subsequent nights, whereas on night three, guests will be able to order Dish #1, #2 and/or #3. In addition, winemakers scheduled to pour at the final night’s event will pour their wines at PICO on select nights of candles one through six.  

The last two evenings of 8 Days {an Edible Hanukkah Collaboration} take place at K’Syrah Catering & Events, courtesy photo.

The last two evenings of 8 Days {an Edible Hanukkah Collaboration} take place at K’Syrah Catering & Events, courtesy photo.

Then, on Monday, December 18, the second-to-last night of Hanukkah, the holiday party travels to K’Syrah Catering & Events’ venue (478 4th Pl., Solvang), where a ticketed reception will showcase eight different Hanukkah-inspired plates in a passed hors d’oeuvres format. A cash bar will also be available that evening, offering a full bar plus creative craft cocktails entailing ingredients traditionally used in Jewish holiday celebrations. Tickets for the food portion of the evening of December 18 are $25 per person if purchased through December 13, or $30 per person if purchased after December 13 or at the event entrance, and are available at 8-days-edible-hanukkah-collaboration.eventbrite.com. (Cash cocktail bar is not included in the ticket price.)

The finale takes place on Tuesday, December 19 at K’Syrah Catering & Events and includes an eight-course collaborative Hanukkah menu from Chef Drew and Chef Brooke and an optional selection of associated wine pairings. 

Here’s the delicious sounding “8 Days” Finale Menu” (Wine Pairings TBA)

1 — Potato latke, smoked salmon, black pepper, salmon chicharrónes, crème fraîche, chive oil

2 — Roasted beet salad, honey vinaigrette, goat cheese crouton

3 — Fritto Misto (zucchini, winter squash, apple, fennel, with sage brown butter emulsion)

4 — Savory Kugel (kale, cipollini, gruyere, challah breadcrumbs)

5 — Parsnip latke, grilled quail, pomegranate, with charoset

6 — Braised brisket, fermented apple sauce, grilled root vegetables, smoked sunchoke cream, crispy taro root

7 — Olive oil cake, cherry soup, bay leaf chantilly lace

8 — Apple beignet, dulce de leche, sour cream ice milk

Tickets for the Tuesday, December 19 finale event run $85 per person with optional wine pairings for an additional $40 per person, and are available at 8-days-edible-hanukkah-collaboration.eventbrite.com (advance ticket purchase is required).

Courtesy 8 Days {an Edible Hanukkah Collaboration}.

Courtesy 8 Days {an Edible Hanukkah Collaboration}.

Are you cooking your own meal this Hanukkah? Israel’s leading wineries just released a food and wine-pairing guide for the holiday, offering an innovative spin on matching wine with traditional Hanukkah dishes.

The guide, from Israel’s Golan Heights and Galil Mountain wineries, and their North American importer, Yarden Inc., calls for creative pairings such as gewurztraminer with potato latkes and sour cream. “The spicy and off-dry notes of the gewurztraminer will accentuate the subtle spices of the latkes,” the wineries suggest. “The medium-bodied viscosity will work great with the cream.”

However, if you are among those who prefer applesauce with your potato pancakes, the wineries suggest sauvignon blanc should be your go-to bottle. “You will want a bit more acidity to go with the underlying acidity in the applesauce,” the guide says. “The dryness of the sauvignon blanc will make the applesauce taste slightly sweeter; and the grass and herbal notes will bring out the earthiness of the potato.”

Other creative twists include viognier with sweet potato latkes and applesauce, and chardonnay with zucchini latkes and sour cream. For those who prefer to head straight to the classic jelly doughnuts, the wineries suggest a moscato as “the perfect foil.” Download the entire, free guide here.

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 6, 2017.