Cocktail Corner: The Wine Shepherd

The Wine Shepherd, photo courtesy Anna Ferguson-Sparks, Stiletto Marketing.

The Wine Shepherd, photo courtesy Anna Ferguson-Sparks, Stiletto Marketing.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Two of Santa Barbara County’s hottest restaurant teams—PICO in Los Alamos and The Black Sheep in Downtown Santa Barbara—have joined forces to create The Wine Shepherd, a new wine bar, tasting room and wine shop located next to The Black Sheep at 30 E. Ortega St., Santa Barbara (at the corner of Ortega and Anacapa Streets, across from Paradise Cafe).

PICO co-owners Will Henry and Kali Kopley have an excellent selection of wine in the retail section of the restaurant and The Wine Shepherd extends those offerings into Santa Barbara’s buzzy Presidio Neighborhood. It also offers an additional tasting room for the well-regarded Lumen Wines, which Henry co-owns with pioneering Santa Barbara County winemaker Lane Tanner.

The Wine Shepherd, photo courtesy Anna Ferguson-Sparks, Stiletto Marketing.

The Wine Shepherd, photo courtesy Anna Ferguson-Sparks, Stiletto Marketing.

“We have a 2,000-bottle wine inventory at PICO, available to enjoy at the bar, in the restaurant, or for purchase to take with you…with The Wine Shepherd, we’re simply sharing PICO’s unparalleled wine selection with a greater portion of Santa Barbara County,” states Henry, whose father, Warner Henry, founded The Henry Wine Group import, wholesale and broker empire.

The Wine Shepherd, whose name is a play on words referencing The Black Sheep, offers a wide array of local, domestic and international wines for sale, as well as a carefully-curated list of beer and cider. Housed in the former Seagrass Restaurant space, The Wine Shepherd’s “upcycled chic” ambiance features a tasting bar built by Henry himself, where a selection of 14 or more wines by the glass—plus beer and cider—are available, as well as Lumen Wines tasting flights and excellent cheeses and charcuterie from PICO Chef and Partner Drew Terp. The Wine Shepherd also offers competitive pricing on bottles to go.

The Wine Shepherd, photo courtesy Anna Ferguson-Sparks, Stiletto Marketing.

The Wine Shepherd, photo courtesy Anna Ferguson-Sparks, Stiletto Marketing.

With a string of hits in the food and wine world, Kopley is owner-founder of five different establishments in North Lake Tahoe, California: three Uncorked wine bar locations, Soupa restaurant, and Petra, a wine-inspired restaurant in Northstar. As a restaurateur, Kopley was a customer of The Henry Wine Group, which led to her introduction to Will Henry. The two are now married are parents to an adorable little girl. 

“The Wine Shepherd marks the seventh wine-related business in which I’ve recently had a hand in launching, and is modeled after some of my Tahoe-area businesses,” says Kopley. “We have such a loyal PICO following…and many of our friends and fans make the drive from Santa Barbara to Los Alamos. The Wine Shepherd will give them just a taste of what PICO has to offer, but closer to home.”

“We will offer a large selection of wines from around the world, as well as a healthy representation of local heroes. As we do at PICO, we will focus on small production, family-owned producers and obscure, hard-to-get wines, plus old vintage rarities and gems,” says Henry.

The Wine Shepherd, photo courtesy Anna Ferguson-Sparks, Stiletto Marketing.

The Wine Shepherd, photo courtesy Anna Ferguson-Sparks, Stiletto Marketing.

Henry and Kopley chose The Wine Shepherd’s location after becoming friends with The Black Sheep’s family of owners, Chef Robert Perez and his son, Ruben.

“We have always loved what the Perez family has done with The Black Sheep. Kali was also a patron and huge fan of their former Nevada City restaurant, Citronée,” says Henry. “We intend this to be a partnership with them that will both enhance the wine experience that we’ll offer, and augment The Black Sheep’s existing wine program.”

The Wine Shepherd is open Tuesday through Friday from 3-10 p.m. and Saturday and Sunday from noon to 10 p.m., with special happy hour prices from 4-6 p.m. daily. For more information, visit WineShepherdSB.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 believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com. 

Originally published in Santa Barbara Seasons on July 6, 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.

Local Lowdown: Pico

Pico is located in the Los Alamos General Store, courtesy photo.

Pico is located in the Los Alamos General Store, courtesy photo.

By Leslie Dinaberg

Headquartered in the wee Western-style town of Los Alamos and sharing its 1880s vintage building with The Los Alamos General Store is PICO, a farm-to-table foodie destination that’s quickly building a buzz among diners up and down the coast.

Owners Will Henry and Kali Kopley, a husband and wife duo, chose the building because of its history and place in Los Alamos’s timeline. It continues to fulfill its original destiny as a mercantile through the retail portion of General Store, which includes a 2,000-bottle wine shop. The restaurant side of the business takes its name from historical figure Salomon Pico, an infamous local bandit said to have been part of the inspiration behind the legend of Zorro.

Housemade charcuterie from Pico, courtesy photo.

Housemade charcuterie from Pico, courtesy photo.

PICO’s seasonal menu is a tribute to the symbiotic farmer-restaurant relationship, using strictly in-season ingredients and primarily showcasing the bounty of Santa Ynez Valley. Dishes are created based on the food items at hand from local farmers and ranchers, all under the guidance of Chef Drew Terp.

Terp’s top-notch credentials include Michelin-starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House, Masa and barMasa), Spain (under Chef Pedro Subijana at Akelare), Las Vegas (barMasa and Shaboo), Washington, D.C. (Jaleo) and most recently with the now-shuttered Mattei’s Tavern in Los Olivos. Terp makes all of his ingredients in-house—including the ketchup and mustard.

Pico's Seared Duck Breast, courtesy photo.

Pico’s Seared Duck Breast, courtesy photo.

PICO recently added a 2,000-square-foot outdoor area with additional seating, a fire pit, a chicken coop, bee hives and raised gardens, bringing the locally sourced menu even closer to home.

With the outdoor area, “the restaurant’s eggs come from right outside our back door; our bees will provide honey for our dishes and drinks, as well as our house-made condiments and provisions; and the garden will offer up home-grown herbs and produce, to supplement the fabulous ingredients that we receive from our local providers,” says Terp.

Current menu highlights include charcuterie (locally sourced meats, house-made by Terp) and cheese plates with delicious bread from the neighboring Bob’s Well Bread Bakery; starters like pork cannelloni with béchamel, manchego and asparagus with house-made bacon and a 63 degree egg, and mushroom salad with bacon and arugula; and entrées such as a juicy heart of rib eye, served sliced over crispy potatoes, cedar-wrapped halibut with morels, English peas and Meyer lemon or grilled local lamb loin with ratatouille mille feuille and polenta. 

Pico's creative menu features approachable Californian cuisine sourced from locally-farmed, seasonal ingredients, courtesy photo.

Pico’s creative menu features approachable Californian cuisine sourced from locally-farmed, seasonal ingredients, courtesy photo.

As for the wine, Will Henry is co-owner of Lumen Wines (with esteemed vintner Lane Tanner), and the list includes their labels, along with other gems. Definitely leave room for dessert, which includes house-made ice creams (also available from the mercantile) with mouth-watering flavors like dulce de leche, tarragon and granddaddy’s favorite (bourbon-Wild Turkey 101), the chef’s homage to his grandfather.

PICO at The Los Alamos General Store, 458 Bell St., Los Alamos, 805/344-1122, losalamosgeneralstore.com.

Originally published in the Fall 2017 issue of Santa Barbara Seasons Magazine

Cocktail Corner: In the Beginning—The Early Years in the Santa Barbara Wine Country

Photo courtesy Santa Barbara Wine Festival. The event takes place Jun. 25 at Santa Barbara Museum of Natural History.

“In the Beginning: The Early Years in the Santa Barbara Wine Country” is a bookend event for the Santa Barbara Museum of Natural History’s signature Santa Barbara Wine Festival. Courtesy photo.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg 

The history of Santa Barbara County’s wine industry takes center stage at The Santa Barbara Museum of Natural History on October 23, with an autumn symposium featuring an all-star panel of Santa Barbara winemakers.

Panelists include Jim Clendenen (Au Bon Climat), Fred Brander (Brander Vineyards), Ken Brown (Ken Brown Wines), Bob Lindquist (Qupe), Lane Tanner (Lumen Wines) and Rick Longoria (Longoria Wines)—all of whom are pioneers in the industry. The moderator is Antonio Gardella, a local fine wine specialist.

Attendees will first mingle with the winemakers at a tasting from 1-2 p.m., followed by an hour Q&A and finished with two hours of socializing and tastings.

“These six winemakers have a wealth of information that they will share with the intimate group of guests and guests will have a chance to interact with all of them during the tastings,” says Meridith Moore, the museum event manager. Being in the presence of all of these heavy-hitters in such an intimate setting is definitely a once in a lifetime opportunity for anyone with the slightest interest in the wine industry.

The panelists will have their wine on hand, as well as additional wines from Zaca Mesa, Mosby Winery and Whitcraft. Sweet and savory bites from local food purveyors Village Modern Foods, Pete Clements Catering, Jessica Foster Confections, Pico Restaurant, C’est Cheese and The Shop Café will also be on hand.

“In the Beginning: The Early Years in the Santa Barbara Wine Country” takes place on October 23 from 1-5 p.m. in Fleischmann Auditorium at the Museum of Natural History’s Mission Creek campus (2559 Puesta del Sol). Tickets are $75 for members and $100 for non-members, and are available now at www.sbnature.org/tickets 

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.”

This story was originally published in Santa Barbara Seasons on October 7, 2016.