Cocktail Corner: Santa Barbara Wine and Food Festival

Santa Barbara Wine + Food Festival 2018, courtesy photo.

Santa Barbara Wine + Food Festival 2018, courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

One of the very best wine fests—the 31st Annual Santa Barbara Wine + Food Festival—returns to the Santa Barbara Museum of Natural History on Saturday, June 30.

The Museum is a beautiful place to indulge in delicious wines paired with excellent bites along the shaded banks of Mission Creek. And you can feel good about going to this event because all net proceeds from the festival support the Museum’s nature and science education programs. I have fond memories of field trips to the Santa Barbara Museum of Natural History  back when I was in elementary school, as well as many more recent trips with my son.

It’s definitely a festival with a LOCAL feeling. Perhaps because of that, the Santa Barbara Wine + Food Festival is also one of the few events that the winemakers themselves attend and pour their favorite vintages. “This is one of the very best tastings that we attend throughout the year,” says Richard Sanford of Alma Rosa.

“This is the most beautiful tasting, the most beautiful setting that I do anywhere in the country.” says Jim Clendenen of Au Bon Climat.

Jamie Slone at Santa Barbara Wine + Food Festival, courtesy photo.

Jamie Slone at Santa Barbara Wine + Food Festival, courtesy photo.

More than 50 Central Coast wineries will be at the festival, including:

Alexander & Wayne

Alma Rosa

Marni Margerum at Santa Barbara Wine + Food Festival, courtesy photo.

Marni Margerum at Santa Barbara Wine + Food Festival, courtesy photo.

Andrew Murray Vineyards 

Area 5.1

Arthur Earl Winery

Au Bon Climat

Babcock Winery

Beckmen Vineyards

Bedford Winery

Blair Fox

Brander Vineyard

Brewer-Clifton

Buttonwood

Cambria

Carr Vineyards and Winery

Casa Dumetz

Cebada

Consilience

CORE

Cutler’s Artisan

D’Alfonso-Curran

De Paola

Domaine de la Cote

Epiphany Cellars

Feliz Noche

Fess Parker Winery & Vineyard

Tim Snider and Brad Thomas at Santa Barbara Wine + Food Festival, courtesy photo.

Tim Snider and Brad Thomas at Santa Barbara Wine + Food Festival, courtesy photo.

Fiddlehead Cellars

Flying Goat Cellars

Foxen

Gainey Vineyards

Grassini Family Vineyards

Jaffurs Wine Cellars

Jamie Slone

Kalyra

Kaena Wine

Ken Brown Wines

Kenneth Volk Vineyards

Koehler Winery

LaFond Winery

Larner Wines

Fred Brander at Santa Barbara Wine + Food Festival, courtesy photo.

Fred Brander at Santa Barbara Wine + Food Festival, courtesy photo.

Longoria

Lumen

Mail Road Winery

Margerum Wine Company

Melville

Mosby Winery & Vineyard

Municipal Winemakers

Notary Public

Nielson

Oreana

Palmina

Potek

Santa Barbara Wine + Food Festival 2018, courtesy photo.

Santa Barbara Wine + Food Festival 2018, courtesy photo.

Qupé

Rancho Sisquoc Winery

Rideau

Sagebrush Annie’s

Sandhi Wines

Santa Barbara Winery

Savoy Wines

Silver Wines

Storm Wines

Sunstone Winery

Tablas Creek

Tatomer

Tercero Wines

Transcendence Wines

Whitcraft Winery

Zaca Mesa

Courtesy Santa Barbara Wine and Food Festival.

Courtesy Santa Barbara Wine and Food Festival.

Ian Cutler at Santa Barbara Wine + Food Festival, courtesy photo.

Ian Cutler at Santa Barbara Wine + Food Festival, courtesy photo.

Also available are sweet and savory delectable delights from more than 40 of Santa Barbara County’s finest eateries and caterers, including:

• Barbareño

• Benchmark

• Black Bow Sweets

• Blue Water Grill

• Bob’s Well Bread

Santa Barbara Wine + Food Festival 2018, courtesy photo.

Santa Barbara Wine + Food Festival 2018, courtesy photo.

• Bottlest Bistro

• Brophy Bros.

• Ca’ Dario

• Corazon Cocina

• Country Catering

Santa Barbara Wine + Food Festival 2018, courtesy photo.

Santa Barbara Wine + Food Festival 2018, courtesy photo.

Santa Barbara Wine + Food Festival 2018, courtesy photo.

Santa Barbara Wine + Food Festival 2018, courtesy photo.

• Deux Bakery

• Enterprise Fish Company

• Farmer Boy

• Finch and Fork Restaurant

• Gelson’s Market – Santa Barbara

• Helena Avenue Bakery

• Hitching Post

• il Fustino

• Industrial Eats

• Jessica Foster Confections

Les Marchands

Loquita

• Michael’s Catering

• Oat Bakery

• Outpost at Goodland

• Pacific Pickle Works

• Pico

Guests enjoy Santa Barbara Wine + Food Festival, courtesy photo.

Guests enjoy Santa Barbara Wine + Food Festival, courtesy photo.

• Renaud’s Patisserie & Bistro

• Santa Barbara Popcorn Co.

• Savoy Cafe and Deli

• Scarlett Begonia

• Solvang Bakery

• The Bear and Star

The Lark

• Tondi Gelato

• Via Maestra 42

Santa Barbara Wine + Food Festival tickets cost $75 for Museum members and $100 for non-members. VIP tickets, including access to the VIP Lounge, early entry at 1 p.m. (the regular festival runs from 2–5 p.m.), six exclusive tastings and food pairings with winemakers, chair massages, and more are $125 for Museum members and $150 for non-members.

Designated drivers are free to enter as long as they accompany a paid guest. Designated drivers can sign up by emailing Sarah at sclement@sbnature2.org and giving the names of their passenger(s).

The Museum is located at 2559 Puesta Del Sol, Santa Barbara. For more information, please visit www.sbnature.org/winefestival.

I hope to see some of you there. 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 June 3, 2018.

Cocktail Corner: Local Restaurants Earn Wine Spectator’s Top Honors

The Stonehouse at San Ysidro Ranch, courtesy photo.

The Stonehouse at San Ysidro Ranch, courtesy photo.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

As if there were any doubt that Santa Barbara County is Wine Country, Wine Spectator recently honored 20 local restaurants with their highest honors for excellence.

“Wine Spectator‘s Restaurant Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers,” according to the guidelines.

The Stonehouse at San Ysidro Ranch earned The Grand Award, which is Wine Spectator‘s highest honor, given to only 89 restaurants around the world. According to Wine Spectator, this honor is “given to restaurants that show an uncompromising, passionate devotion to the quality of their wine programs. These wine lists typically feature 1,000 or more selections, and deliver serious breadth of top producers, outstanding depth in mature vintages, a selection of large-format bottles, excellent harmony with the menu, and superior presentation. These restaurants offer the highest level of wine service.”

Angel Oak at the Bacara Resort & Spa, Los Olivos Wine Merchant & CafeOpal Restaurant & Bar and Wine Cask all earned The Best of Award of Excellence. “These wine lists display excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation. Typically offering 350 or more selections, these restaurants are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team,” according to Wine Spectator.

“We are thrilled for the honor in our first year of opening,” says Anne Elcon, Director of Marketing & Communications at Bacara Resort & Spa.

Angel Oak Wine Cellar, LaFemme Photography, courtesy photo.

Angel Oak Wine Cellar, LaFemme Photography, courtesy photo.

Also receiving The Award of Excellence, for “wine lists, which typically offer at least 90 selections, feature a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style,” were several other local restaurants: BarbareñoBella Vista at Four Seasons Resort The Biltmore Santa Barbara, Bouchon Santa Barbara, Chuck’s Steak House Of Hawaii, Les Marchands Wine Bar & Merchant, Olio Pizzeria, Olio e Limone Ristorante, S.Y. Kitchen, Sly’s, The Harbor Restaurant, The Hitching Post II, The Lark, Tre Lune and Willows at Chumash Casino Resort.

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 July 14, 2017.

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.

Enjoy the Holidays at Loquita

Paella from Loquita, photo by Laura Ray.

Paella from Loquita, photo by Laura Ray.

Executive Chef Peter Lee of LOQUITA and POQUITA—the new hot spots Santa Barbara’s Funk Zone—has special celebratory menus for Christmas Eve, New Year’s Eve and New Year’s Day. If you haven’t had the pleasure of checking these restaurants out yet, the holidays are a perfect time to do so.

In addition to the complete menu that Loquita has made popular with bold flavored Mediterranean dishes of olives, lemons, tomatoes, peppers, vinegars, Jamon and Sherries, simply executed and beautifully plated, on Christmas Eve, Chef Lee’s specials feature Bunuelo de Bacalao—Salt Cod, Potato, Lemon & Nora Chili Aïoli; and Cannelloni with Mushroom, Foie Gras; Bechamel & Manchego. Reservations are recommended and are available from 5–8:30 p.m.

Loquita, photo by Rob Stark.

Loquita, photo by Rob Stark.

Then, on New Year’s Eve, Loquita presents elegant New Year’s Eve specials, in addition to their acclaimed menu, perfect for an end of year celebration. Selections include Foie Gras with Figs, Dandelion Greens & Celery Root; Paella con Costilla – Iberico Pork Ribs with Artichokes, Mushrooms, Iberico Soffrito, Grilled Lemon & Herb Aïoli; and Cochinillo Asado – Suckling Pig with Asparagus, Mushrooms & Mojo Verde. Loquita’s chefs will display a live “performance art,” preparing the Paella con Costilla outdoors on the patio in a huge paella pan for all guests to experience. Reservations are recommended and are available from 5–10:45 p.m.

Also now open is Poquita, the little sister of Loquita, a perfect choice for both Christmas Eve and New Year’s Eve for those seeking a spontaneous evening. Drop in while exploring the Urban Wine Trail, drinking in the colorful ambiance of the Funk Zone.

Loquita, photo by Rob Stark.

Loquita, photo by Rob Stark.

Poquita serves many of the same delicious pintxos, tapas, cheeses and charcuterie as Loquita at their artful, standing-room-only pintxos bar, ideal for casual small bites without the structure of a reservation. Hours are 5 p.m. – midnight.

Also starting on New Year’s Day, Loquita begins serving Sunday Brunch. Chef Lee introduces his inspired daytime menu of exquisite Spanish specialties created with a Santa Barbara sensibility—a Paella Pan Skillet with either Mushroom, Tomato, Spinach, Potato, Eggplant, Chermoula & Eggs; or Chorizo with Bell Pepper, Tomato, Potato, Broccolini, Parsley & Eggs; Benedicts on Pan De Cristal in two versions – Jamon Serrano, Spinach, Eggs & Chorizo Hollandaise; or Cured Salmon, Pickled Red Onion, Eggs & Lemon Hollandaise. Try Lee’s two spins on the Tortilla Espanola – Traditional with Potato, Onion, Frisee & Herb Aïoli; or Especial with Avocado, Piquillo, Potato, Onion, Mushroom & Chorizo. Loquita brunch hours are 10 a.m.–2 p.m. and will continue every Sunday after the new year. 

To view all holiday menus visit Holiday Menus or www.loquitasb.com/nye.

Loquita, photo by Rob Stark.

Loquita, photo by Rob Stark.

Loquita, “an endearing Spanish colloquial term for a wild, fun loving young girl, is a playful love letter to the Spanish origins and history of Santa Barbara.” The space is designed by San Francisco restaurateur and designer Doug Washington, who created the distinctive styling at The Lark, Lucky Penny, Les Marchands, Santa Barbara Wine Collective and Helena Avenue Bakery. Architect Joe Andrulaitis and the Young Construction team led by Rick Musmecci completely restored the historic building that has served as numerous restaurants and the Santa Barbara Rescue Mission over the past century. Interior finishing touches by Stephanie Greene Fuller incorporated handsome furnishings fabricated by Brothers of Industry of Carpinteria.  

Loquita, photo by Rob Stark.

Loquita, photo by Rob Stark.

“I was inspired by a quote I read in a recent issue of Food & Wine magazine that said ‘Spain is a country with a big heart, a big thirst for wine, a big appetite for great food and a big affinity for art, music and sports.’ Those who live, work and play in Santa Barbara share these values,” says Sherry Villanueva, Managing Partner for Acme Hospitality, the group behind the restaurant. Bringing a Spanish restaurant to the Funk Zone has been something she has envisioned since the space first became available more than two years ago.

“Santa Barbara’s rich Spanish colonial history has defined our city in ways that span architecture, food, wine and even informs our community celebrations. It’s the right time to dedicate our next restaurant to the incredible culture and food that Spain is known for, but interpreted by a contemporary California sensibility that is our company’s signature,” says Villanueva. “It’s no wonder that Spain is recognized as one of the greatest countries for food and dining today.

The restaurant is located at 202 State St., 805/880-3380.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on December 19, 2016.

Cocktail Corner: Tasty Tidbits

The Lark, courtesy photo.

The Lark, courtesy photo.

A spirited toast to all things alcoholic! By Leslie Dinaberg

I can’t believe that summer is almost over. There’s been a lot of news on the bar beat the last few months. Here are some highlights:                

One of Santa’s Barbara’s favorite dining destinations, The Lark (131 Anacapa St.), was recognized by Wine Enthusiast in their sixth annual issue of the “Best Places to Drink Up In While Dining Out.” As a winner of the “Not to be Missed” category, The Lark was recognized for their outstanding wine program curated by Wine Directors Chris Robles and Vern Kettler. The wine list at the Lark focuses on smaller production wines made with minimal intervention from the winemaker, and which reflect a sense of place. Grape varieties for which the Santa Barbara area is known and their international counterparts are the focus. With few exceptions, all American wines are from Santa Barbara County. Wine Enthusiast editors state that “Chef Jason Paluska’s wine friendly foods are inspired by farmers’ markets—smoked pork belly, for example, might come with roasted berries, pickled summer peppers and candied brittle of fat local almonds.” The Lark is the only recipient from Santa Barbara this year, and one of 22 restaurants awarded in California. See the full list here. 

J. Wilkes Wines, courtesy photo.

J. Wilkes Wines, courtesy photo.

J. Wilkes Wines has opened a new tasting room in downtown Los Olivos at 2963 Grand Ave.  The space highlights a distinct wine tasting experience including educational aspects focusing on the region’s unique AVA’s, an entertaining quiz and private Winemaker Office Hours with winemaker Wes Hagen

The J.Wilkes brand was launched in 2001 by wine industry veteran Jefferson Wilkes and after his passing in 2010, the label was relaunched by the Miller Family, a fifth-generation California farming family, as a tribute to Jefferson’s unwavering love of the region.  J. Wilkes, under the guidance of accomplished winemaker Hagen, is dedicated to producing wines from the greatest American Viticultural Areas (AVA’s) on the Central Coast.  Their new tasting room and education center in Los Olivos boasts an experience that gives insight into these regions and their wines and provides visitors with information about the area’s AVA’s including Santa Maria Valley, Sta. Rita Hills and Paso Robles.  

At long last, bottles of Cutler’s spirits are now available for purchase in the tasting room.

Cutler courtesy photo

Ian Cutler, courtesy photo

You can now come directly to the distillery to purchase your local favorite spirits. Personally, I’m partial to the spicy, cinnamon-tastic, delicious Grandma Tommie’s Apple Pie Liqueur,  but Cutler’s Artisan Spirits also has its own Gin, Vodka and 33 Bourbon Whiskey, all of which are high quality and locally produced. (the tasting room and distillery is at 137 Anacapa St., Suite D, in the heart of Santa Barbara’s Funk Zone).

Some of the fare at Lama Dog and the Nook, photo by Leslie Dinaberg.

Some of the fare at Lama Dog and the Nook, photo by Leslie Dinaberg.

 

 

 

The first two tenants at The Waterline, a commercial mixed-use project at 116-122 Santa Barbara St. in the Funk Zone, have opened for business and both have quickly become local favorites: the Nook by Master Chef Norbert Schulz, and Lama Dog Tap Room and Bottle Shop. Craft beers (and a few wines) paired with fabulous, high quality food is a win-win for the area. Try the House-Made Bratwurst or the Rock Fish Tacos with one of 20 interesting rotating beers on tap.

Ah … it’s a great way to keep that summer feeling going all year long!

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 Magazine on September 2, 2016.

 

 

The Carbs Have Landed! Helena Avenue Bakery Opens in the Funk Zone

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

It seems like there’s always something new and fun happening in the Funk Zone, including the recent opening of Helena Avenue Bakery, an artisan bakery offering rustic, wholesome breads and handmade seasonal pastries.

Located in the historic Castagnola warehouse (131 Anacapa St.)  in the rear manufacturing space that opens up to Helena Avenue just off the corner of Yanonali

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

Street, the bakery provides custom-baked sweet and savory goods for Lucky Penny, The Lark, Les Marchands and other restaurants, specializing in hand-crafted baked goods made from scratch. The bakery also features a small retail counter open to the public from 11 a.m.- 6 p.m. daily.

The bakery team is led by Pastry Chef Jeff Haines, former Executive Pastry Chef at The Lark. Chef Weston Richards, formerly of Spare Parts, who also has a cult following at Les Marchands for his imaginative creations, oversees the Picnic Counter, the retail section of the bakery, offering take out foods.

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

“Having a bakery was a logical progression for us. The key ingredient was putting together the right talent, and we have a passionate and talented team. We’ve been serving the donuts, bagels, scones, muffins and cookies at Lucky Penny for several months now and they’ve been a huge hit,” says Sherry Villanueva of Acme Hospitality, which operates the new bakery as well as The Lark, Lucky Penny and several other businesses in the area.

 The entrance to the bakery is accessed through a shared door of the Santa Barbara Wine Collective.

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

 Exclusive Helena Avenue Bakery breads include Baguettes; Country and Country Walnut Batards; Ciabatta; Pain au Lait loaves and buns; San Francisco, Chile Cheese & Olive Sourdoughs; and 100% Whole Wheat loaves. Sweet and savory pastries offered are Egg Croissants with Arugula Pesto and Prosciutto; Apricot Thyme Croissant; Hand Pies with Seasonal Jam; Stone Fruit Galettes; Mini Quiche selections; and cookies varieties of Chocolate Chip, Peanut Butter Brittle, Oatmeal Blueberry and Double Chocolate.

The Picnic Counter grab and go items include: House Pickled Veggies, Marinated Olives, Couscous Salad with Cherry Tomatoes, Cucumber & Feta; Potato Salad with Whole Grain Mustard & Castelvetrano Olives; Brussels Sprouts Caesar Salad, Parmesan & Kale; Focaccia with Roasted Corn, Pasilla Peppers, Queso Fresco & Cilantro; Ham & House-Made Butter on Baguette with Radish; and Cold Fried Chicken Sandwich on Ciabatta, Blue Cheese & Dill Pickles. Also available are specialty Grab & Go house-made Jams, Peanut Brittle and Marshmallows.

Helena Avenue Bakery, photo by Rob Stark.

Helena Avenue Bakery, photo by Rob Stark.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 3, 2016.

Cocktail Corner: Lots of Local Food & Libations

The Pullman Room at The Lark, photo by Rob Stark.

The Pullman Room at The Lark, photo by Rob Stark.

A spirited toast to all things alcoholic! by Leslie Dinaberg 

There are a lot of fun spring festivities going on in town this month. Here are few worth checking out:

March 6: Wild Brew Fest 

Cultivate Events (CE), The Santa Barbara Fermentation Festival (SBFF) and Soho Restaurant & Music Club (Soho) host their first annual Wild Brew Fest on Mar. 6. The event is at Soho, 1221 State St., from 3-6 p.m.

Wild Brew Fest serves various traditionally brewed and fermented alcoholic beverages including spirits, beer, cider, mead and wine. Visitors can enjoy these drinks en plein air with snacks featuring the freshest and finest food of the county. Wild Brew Fest also features do-it-yourself stations such as a pickle station where guests can learn the art of fermentation, courtesy of the Pacific Pickle Works and Pure Order Brewing Company, and Valley Brewers‘ home-brew station.

For information and tickets visit wildbrewfest.nightout.com.

March 12: Buellton Wine and Chili Festival

Give your taste buds a thrill at the 2016 Buellton Wine and Chili Festival where over 20 chili/salsa chefs and 30 wineries will compete! Come and see these amazing individuals battle it out to win prizes such as the Best Red Chili, Chili Verde, and Homemade Salsa. And have your say with the People’s Choice Awards for both wine and chili categories. Ticket price includes a souvenir wine glass, unlimited tastings, and live music. Make it a family event and spend the day eating good food and playing games like horse shoes, table tennis, and bocce ball. Bonus: children under 12 get in for free!

The event takes place from noon to 4 p.m. at Flying Flags RV Resort, 180 Avenue of the Flags, Buellton. If transportation is a concern, take the Brew Bus from Santa Barbara for $25. Leaves at 10:15 a.m. from Figueroa Mountain Brewery, 137 Anacapa St.) and brings you back at the end of the festival.

Presqu'ile Photomontage, courtesy Presqu'ile.

Presqu’ile Photomontage, courtesy Presqu’ile..

March 12: Presqu’ile Winery’s Tri-Tip Cook-Off

Presqu’ile Winery hosts its first annual Presqu’ile Tri-Tip Cook-Off,  featuring a stellar lineup of top-ten local culinary talents, including Chef Nick Barainca, the Auten Boys and more. Manning the grills in our beautiful al fresco setting, each will prepare their own inspired take on tri-tip for our guests and a panel of distinguished culinary judges.

To purchase tickets, contact Estates Manager Cameron Porter at (805) 937-8110 ext. 103 or cameron@presquilewine.com.

March 16-20: Taste of Solvang

In its 24th year, Taste of Solvang  is a fabulous destination for food and wine lovers alike. Some of the highlights include the Taste of Solvang Blind Tasting Challenge on March 17 at 6 p.m. at Wandering Dog Wine Bar, where guests will challenge their palates while learning more about wine as they match up varietals, regions, alcohol percentage, vintage and price points. Tastings will include four half-glasses of red wine and cheese pairings.

Saturday, March 19 brings the Solvang “Tasting Trail” (various locations, 11 a.m.–4 p.m.), where guests will sample and shop their way through Solvang as dozens of food businesses welcome Tasting Trail guests with edible treats. The Tasting Trail will overlap with this year’s Wine & Beer Walk, (various locations, Saturday 2–7 p.m. and Sunday 12–4 p.m.) so attendees may simultaneously take part in both food and drink activities. The Wine & Beer Walk features 15+ wine & beer tasting spots, and is a great way to discover new favorites, and sample local, boutique wines and craft beers as you work up a hunger for more Taste of Solvang happenings.

Courtesy Wandering Dog

Courtesy Wandering Dog Wine Bar.

March 20, 6 p.m.: The Lark Presents “Local Treasures Dinner” With Telegraph Brewing Company

The Lark Executive Chef Jason Paluska teams with Brian Thompson of Telegraph Brewing Company for an exceptional tasting menu of seasonal and locally sourced products designed to complement the acclaimed brewery’s signature beers and ales. Thompson, Founder and Brewmaster of Telegraph will be on hand to describe how adjustments in process and recipe manifest themselves in the beer’s flavor profiles. Telegraph Brewing Company is the recipient of numerous Gold, Silver and Bronze awards from the Great American Beer Festival and the Beer World Cup.

The dinner begins with Steelhead Ocean Trout Crudo with Thai Chile & Avocado Mousse, Hearts of Palm, Pickled Kumquat and Candied Coriander Seed paired with Telegraph White Ale; followed by Grilled Delta Asparagus with Bone Marrow Hollandaise, Meyer Lemon Peel, Crispy Sunchokes and Nasturtium paired with Telegraph California Ale.  The main course is Paluska’s succulent Roasted Pork Belly Porchetta with Creamy Hominy, Red Cabbage, Escabeche Pickled Vegetables, Crispy Pig Ears, Preserved Lime and Oregano paired with Telegraph Los Padres Saison. Completing the dinner is a dessert of Seared Hudson Valley Foie Gras & Warm Donuts with Hibiscus Caramel and Duck Fat Pecans, created by Executive Pastry Chef Jeff Haines and paired with Telegraph Reserve Wheat with Hibiscus.

Served in The Lark’s private Pullman Room (pictured), pricing for “Local Treasures” with Telegraph Brewing Company is $111 per person, all inclusive of taxes and service charge. Tickets may be purchased by calling The Lark at 805.284.0370 or visit Local Treasures at The Lark.  Seating is limited.

The Lark is located at 131 Anacapa St. in the Funk Zone.

Steve and Crystal Clifton, courtesy photo.

Steve and Crystal Clifton, courtesy photo.

March 22, 6:30 p.m.: Les Marchands and Palmina Wine Dinner

Another delicious event in Funk Zone is Les Marchands and Palmina Wines celebration of Spring with a five course paired dinner and an intimate evening with Palmina’s Steve and Crystal Clifton. For more than 20 years the pair has produced compelling, food friendly wines that showcase the tremendous versatility the Santa Barbara County wine growing region has to offer.  Add Chef Weston Richards into the equation and you get an exquisite five-course menu to compliment and showcase the depth and brilliance of the Palmina line-up! Chef Weston’s menu will be revealed later this week, but reservations are now being taken.

The cost is $99, excluding tax and gratuity, and seating is limited. To purchase tickets and reserve your seats, email dan@lesmarchandswine.com.

Les Marchands Wine Bar & Merchant is located at 131 Anacapa St., Suite B. in the Funk Zone.

Hope to see some of you there. 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 Magazine on March 4, 2016.

Cocktail Corner: Sip and Savor Valentine’s Day

Finch & Fork, courtesy photo.

Finch & Fork, courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Whether you celebrate Valentine’s Day with your true love, or a true friend, our local watering holes and restaurants are working overtime to make the holiday a memorable one. Here are a few ideas:

A Classic Valentine Weekend at Finch & Fork

Finch & Fork (31 West Carrillo St.) is honoring the classics this Valentine’s Day. On both Feb. 13 and Feb. 14, order from their regular dinner menu, or from a variety of specials. Try the Lobster Bisque, served tableside and sure to impress. Next, order Chef James Siao’s Beef Wellington served with wild mushroom puree, speck, brioche, grilled asparagus salad and roasted garlic peppercorn sauce. For the ultimate finale, indulge in their tableside Hot Fudge Sundae, prepared with all the toppings.

The Hungry Cat SB | Photo by Andrew Stuart

The Hungry Cat SB | Photo by Andrew Stuart

Tempt Your Catch at the Hungry Cat’s Ocean-Inspired Valentine’s Day 

Gems from the sea set the scene for romance in Chef/Owner David Lentz’s Hungry Cat (1134 Chapala St.). For Valentine’s Day, guests may select from a prix fixe menu that includes Peruvian Scallops with fennel, sambal and granny smith apple; Prawns with chili, lime, shrimp chip and egg custard; Smoked Salmon with crème fraiche, caper berry, heirloom beet and cauliflower; Lobster Raviolo with black garlic, king trumpet and spinach; and Grilled Branzino for two with chickpea, green romesco, cucumber and mint. Meat lovers will savor a rich and tender Stout- Braised Lamb Shoulder. In addition, the restaurant’s signature Ocean-Fresh Raw Bar is available à la carte along with two specially created Valentine’s Day craft cocktails —the Laws of Attraction (made with Ford’s Gin, Pamplemousse Rose, lemon and chocolate bitters) and Love Me Forever (made with rose petal infused vodka, ginger, blood orange juice and gran classico).

Love Me Forever, Hungry Cat, photo by Dona Bridges.

Love Me Forever, Hungry Cat, photo by Dona Bridges.

The Lark Presents Three Nights of Valentine-Inspired Specials

Set the table for romance at The Lark (131 Anacapa St.), where Executive Chef Jason Paluska and Executive Pastry Chef Jeff Haines present a weekend of Valentine’s Day dining with enticing specials designed to be shared by two for the ultimate romantic dining experience. Chef Paluska’s creations include Santa Barbara Sea Urchin Toast with Perigord Black Truffle Butter, Grilled Sourdough Levain, Breakfast Radish & Chervil; and Seared Hudson Valley Foie Gras with Pink Peppercorn-Buttermilk Biscuits with Roasted Strawberry Duck Jus, Pickled Fennel & Tarragon.

The Lark, courtesy photo.

The Lark, courtesy photo.

Couples may also share the luscious Dungeness Crab & House-made Gnocchi with Spanish Chorizo, Navel Orange, Castelvetrano Olives & Lobster Roe. For dessert, Chef Haines prepares a Classic Chocolate Cake with Hibiscus, Olive Oil, Raspberry Meringue and Passion Fruit Ice Cream. Served with the dessert is a toast for two of Sparkling Gamay from Patrick Bottex, La Cueille, Savoie, France. The Lark also offers the complete market-driven menu that has made the restaurant so popular.

Les Marchands| Photo Credit Rob Stark

Les Marchands| Photo Credit Rob Stark

Wining and Dining at Les Marchands Wine Bar & Merchant

Les Marchands (131 Anacapa St.) and Chef Weston Richards have a romantic weekend planned with three seductive dishes that are passionately playful for couples seeking a relaxed and casual evening of courtship. Begin with Les Marchands Valentine’s Day aphrodisiac of Crispy Fried Oysters with Lemon-Caper Remoulade and House-Made Hot Sauce. Then savor Chef Weston’s definitive burger—“Royale with Cheese,” two 1/4-pound beef patties with caramelized onions, Taleggio cheese and housemade thousand island served with a side of garlic-herb pommes frites. For the ultimate in decadent desserts, try a rich Dark Chocolate Mousse with Chocolate-Pistachio Crisp, Marshmallow, Ancho Chile Powder & Olive.

The sommelier team at Les Marchands has selected three preferred picks to be paired and discovered with each of the Valentine’s Day specials: Gaston Chiquet Grand Cru Blanc de Blanc to enjoy with oysters; Weihenstephaner Hefe Weiss as a match for the “Royale with Cheese” burger; and Domaine La Tour Vielle “Rimage” Banyuls to accompany the richness of Chef Weston’s dark chocolate mousse. Pricing is à la carte.

Vintage Love at Outpost

Celebrate a very special vintage Valentine’s Day at Outpost at the Goodland Hotel (5650 Calle Real, Goleta), where Executive Chef Derek Simcik has created the Vintage Love menu. It includes classic French dishes like Foie Tourchon with Sauternes, Beef Royale and Bouillabaisse. Pair your meal with the perfect cocktail, like the Novel Vintage with Woodford Rye, Maison Rouge VSOP, Earl Grey-Honey Syrup, Luxardo Maraschino, Orange Curacao and Lemon.

Outpost at the Goodland, courtesy photo.

Outpost at the Goodland, courtesy photo.

After dinner, stop by Goodbar and have lead bartender Chris Burmeister make one his newest creations. Try the Vendetta with Gran Lusso Vermouth, Lustau Palo Cortado Sherry, Amere Nouvelle, bitters and strawberry preserves, or the Handsome Haymaker with H by Hine Cognac, Avua Amburana, Masala Chai Syrup, milk and cream.

S.Y. Kitchen Presents a San Valentino Dinner Designed for Romance

The Courtyard at S.Y. Kitchen | Photo Credit Rob Stark

The Courtyard at S.Y. Kitchen | Photo Credit Rob Stark

S.Y. Kitchen‘s San Valentino Dinner features alluring holiday specials, a Valentine’s Day cocktail and stellar wine recommendations (1110 Faraday St., Santa Ynez). Starters include Black Truffle Ravioli with Burrata and Shaved Black Truffles; followed by main course selections of Filet Mignon with Mushrooms and Polenta and Grilled Giant Atlantic Prawns with Avocado Mousse, Local Tomatoes and Arugula. For dessert, there is a special additional dessert prepared by Chef Francesco—a rich Chocolate Terrine with Raspberry Sauce and Fresh Berries. Pricing is à la carte and reservations are recommended for one of the most popular dining nights of the year.

Rose & Hibiscus Martini | photo credit Alberto Battaglini

Rose & Hibiscus Martini | photo credit Alberto Battaglini

In addition, Mixologist Alberto Battaglini will make his special Rose & Hibiscus Martini: a stunning presentation of Rose-Infused Hendrix Gin with Fresh Rose Petals, Raspberry, Hibiscus-Blackberry Bitter, Lemon and Lime. Wine lovers will enjoy Sommelier Emily Johnston’s suggested bottle of Alma Rosa Brut Rosé ‘El Jabali’ 2013 among other recommendations to accompany dinner. Cuddle together in the courtyard at night or by the outdoor fire pit before or after dinner with an Aperitivo or Digestivo for a little extra flirting. In addition to the Valentine’s Day Specials, S.Y. Kitchen will offer their complete à la carte menu on Valentine’s Day for those that prefer the restaurant’s signature dishes. S.Y. Kitchen will also be serving their “Italian Breakfast” on Feb. 14 from 10 a.m. -2 p.m. for couples that want to get an early start on Valentine’s Day. 

Rose, Reds and Truffles at Santa Barbara Wine Collective

Santa Barbara Wine Collective (131 Anacapa St.), offers a special all- weekend Valentine’s Day tasting featuring two flights to sample from the Collective’s five talented Santa Barbara County members. Choose a flight of two exceptional Rosé selections from The Paring and Fess Parker or a flight of five reds from Babcock, Fess Parker, The Paring, Notary Public and Ca’ Del Grevino.

Both flights include pairings of artisan chocolate truffles created by Santa Barbara confectioner Jessica Foster, and are available all day Fri. Feb. 12-Sun. Feb. 14. To purchase advance tickets, visit NightOut.com: sbwcvdayflight.nightout.com. Tickets are also available in person.

Santa Barbara Wine Collective, photo by Erin Feinblatt.

Santa Barbara Wine Collective, photo by Erin Feinblatt.

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 Magazine on February 5, 2016.

Cocktail Corner: Jamming at The Lark

A spirited toast to all things alcoholic! by Leslie Dinaberg

Fall Jams at The Lark, sourced from Chapala Farms, include, L-R, Star Ghost Chili Vodka, Cutler Stagecoach Whiskey and Wilder Gin. Photo by Leslie Dinaberg.

Fall Jams at The Lark, sourced from Chapala Farms, include, L-R, Star Ghost Chili Vodka, Cutler Stagecoach Whiskey and Wilder Gin. Photo by Leslie Dinaberg.

It takes an awfully inventive mind to look at a jar of jam or marmalade and envision a cocktail, but that’s exactly what those clever folks at The Lark have done, in partnership with Chapala Farms, and the results are quite unique—and delicious!

I tried my first “Jam” over the summer, a delightful concoction of Star Ghost Chili Vodka (made locally by Ascendant Spirits in Buellton)  and Chapala Farms Plum Jam. Not only was it yummy, with a nice kick of sweet and spice, I also loved the fact that Chapala Farms is an urban backyard farm venture from locals Jason Banks and Michelle Decaris, located right down the road on Chapala Street.

The Lark’s “Fall Jams” have kicked up the fun even further.

Local "Jam Cocktail" ingredients at The Lark, photo by Macy Kremzar.

Local “Jam Cocktail” ingredients at The Lark, photo by Macy Kremzar.

You really have to try these cocktails to fully appreciate the unique flavors and textures.

For fall, Star Ghost Chili Vodka is now combined with Chapala Farms Strawberry Passion Fruit Jam for a spicy glass of sweet deliciousness that’s unlike anything I’ve ever tasted.

We also liked the Cutler Stagecoach Whiskey (from Funk Zone local Ian Cutler‘s Cutler’s Artisan Spirits) with Chapala Farms Cinnamon, Mint, Fig Jam, a perfect holiday libation, as well as the Wilder Gin (from Ventura Spirits Company) and Chapala Farms Tangelo Jam combo.

The genesis of these clever cocktails comes from Buffalo, New York, where following a visit to a family wedding, Acme Operations Manager Dan Russo (The Lark, Lucky Penny, Les Marchands and the Santa Barbara Wine Collective) discovered Jam Cocktails, conceived at Ballyhoo, a popular Buffalo bar owned by Tim Stevens and managed by his nephew, Frank Pusateri. Russo was then

Chef Jason Paluska's Housemade Charcuterie at The Lark, photo by Leslie Dinaberg

Chef Jason Paluska’s Housemade Charcuterie at The Lark, photo by Leslie Dinaberg

inspired to bring the concept to The Lark’s beverage program and teamed with Decaris and Banks of Chapala Farms to design distinctive summer cocktails made exclusively with local spirits— Cutler’s Artisan Spirits, Ventura Spirits and Ascendant Spirits—and a rotating menu of Chapala Farm’s premier jams and marmalades. That tradition has now continued into the fall.

“The flavors from the jams produce a subtle sweetness and tartness that is different from muddling fruits and other methods. And when combined with our Central Coast spirits they make a great … cocktail,” says Russo. All Fall Jam cocktails are priced at $11 are subject to change with seasonal harvests.

The Lark is located at 131 Anacapa St., 805/284-0370.

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on November 20, 2015.

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.”

Foodbank’s Table of Life Fundraiser

Lady Leslie Ridley-Tree, Sherry Villanueva and Foodbank CEO Erik Talkin, courtesy photo

Lady Leslie Ridley-Tree, Sherry Villanueva and Foodbank CEO Erik Talkin, courtesy photo

Support Foodbank of Santa Barbara County‘s Feed the Future programs—which include Food Literacy in Preschool, Kid’s Farmers Market, Picnic in the Park, Teens Love Cooking and Healthy School Pantry—at the Fourth Annual Table of Life Fundraiser on Oct. 17, from 4-7 p.m.

The event, which brings together the local food industry, chefs, restaurateurs, winemakers and foodies to celebrate Santa Barbara County’s finest, and provide nutritional meals to children will be held at Jim & Stephanie Sokolove’s Montecito estate. This year’s honorees are Lady Leslie Ridley-Tree and Sherry Villanueva, who receive special recognition for their leadership and steadfast commitment to improving food security.

Chef Jason Paluska of The Lark, courtesy photo

Chef Jason Paluska of The Lark, courtesy photo

The garden party features live music from the Doublewide Kings, wine and spirits and food stations from local favorites: Michael Hutchings, Christine Dahl, Stephanie Sokolove, The Lark, Driscoll’s Berries, World Cuisine Express Organic Kitchen, Edie Robertson, Liz Santa Barbara Caterer, Catering Connection, Pete Clemens, McConnell’s Ice Cream, Tri-County Produce, Shalhoob Meat Company, Nimita’s Cuisine and Bacara Resort and Spa.

School of Knowledge Table Sponsors have generously released limited tickets for purchase. A $250 ticket donation sponsors five children enrolled in our Feed the Future programs. Each child receives delicious, fresh produce and food literacy training. Click here to buy a ticket.

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Foodbank of Santa Barbara County is transforming health by eliminating hunger and food insecurity through good nutrition and food literacy. The Foodbank provides nourishment and education through its award-winning programs and a network of over 300 member nonprofit partners. In Santa Barbara County, one in four people receive food support from the Foodbank; over 146,000 unduplicated people of whom nearly 35% are children. Last year, the Foodbank distributed 9.7 million pounds of food — half of which was fresh produce. For more information, visit foodbanksbc.org.

—Leslie Dinaberg

Published in Santa Barbara Seasons Magazine on October 3, 2015.