Author Archives: lesliedinaberg

About lesliedinaberg

When she's not busy working as an editor on a variety of magazine and book projects, Leslie Dinaberg writes feature articles, columns and grocery lists.

Local Dish: Carrots and Curry and Cocktails at Outpost

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Outpost "Rabbit Season" cocktail, photo by Leslie Dinaberg.

Outpost “Rabbit Season” cocktail, photo by Leslie Dinaberg.

By Leslie Dinaberg

It’s officially summer time, and the seasonal offerings at Outpost are designed to savor during those warm, lazy summer nights. We recently enjoyed a terrific tasting of Chef Nick Bajal‘s latest menu. Here are some of the highlights:

Outpost Mussels, photo by Leslie Dinaberg.

Outpost Mussels, photo by Leslie Dinaberg.

I started off the evening with fun new cocktail, Rabbit Season, which features carrot infused Ford’s Gin (I have to get my veggies in somehow), mellow corn bonded, honey, lemon, orange and chocolate bitters. It’s rather unusual, but trust me, it’s delicious, especially when paired with spicy dishes like the Classic Mussels with lemongrass, red curry and coconut milk. Served with a mouth-watering grilled baguette, that curry sauce is so good, you’ll want to sop up every drop. 

Outpost Fried Brussels Sprouts, photo by Leslie Dinaberg.

Outpost Fried Brussels Sprouts, photo by Leslie Dinaberg.

Another delectable, curry-forward dish is the Fried Brussels Sprouts, made with yellow curry, roasted garlic aioli and chili flakes. They’re simply fabulous. I could eat this dish every day.

Outpost Bibimbap, photo by Leslie Dinaberg.

Outpost Bibimbap, photo by Leslie Dinaberg.

I would have been perfectly content ending the meal right there, but the chef insisted we try the new Chicken & Pork Meatballs with onion soubise and preserved lime giardiniera, as well as the beautifully plated Pan Seared Monkfish, with sweet pea puree, roasted garlic, and crème fresh, served with roasted Maitake mushrooms and shaved raw asparagus. We also had the Bibimbap for good measure, made with pork shoulder, egg yolk, bok choy, rice, chili-braised carrots and cucumber—it’s a vibrant feast of color and texture. 

Outpost Monkfish, photo by Leslie Dinaberg.

Outpost Monkfish, photo by Leslie Dinaberg.

We topped it all off with the innovative Fried Carrot Cake, served with burnt orange sauce, white chocolate creamed cheese and McConnell’s vanilla ice cream. This was definitely a meal we won’t soon forget!
Outpost Fried Carrot Cake, photo by Leslie Dinaberg.

Outpost Fried Carrot Cake, photo by Leslie Dinaberg.

Outpost Pork & Chicken Meatballs, photo by Leslie Dinaberg.

Outpost Pork & Chicken Meatballs, photo by Leslie Dinaberg.

Outpost at the Goodland Hotel is located at 5650 Calle Real, Goleta. For more information, visit outpostsb.com.

Originally published in Santa Barbara Seasons on June 19, 2017.

 

Local Lowdown: State Street Ballet Extends Reach

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company members teach a free jazz dance class as part of State Street Ballet’s community outreach effort. Photo by Andre Yew.

Company members teach a free jazz dance class as part of State Street Ballet’s community outreach effort. Photo by Andre Yew.

By Leslie Dinaberg

Reaching out beyond the professional stage to make ballet accessible and fun for everyone is an important part of State Street Ballet‘s community outreach programming. This summer, company dancers Meredith Harrill, Deise Mendonca, Cecily Stewart, Edgar Zendejas, John Piel, Noam Tsviskin, Skyler Rodgers and Alvaro Oquita hit the road for a series of free performances in Santa Barbara and beyond.

The 30-minute performances feature not only ballet, but also hip-hop and contemporary pieces, with excerpts from State Street Ballet productions of Cinderella, An American Tango, Common Ground and w.

State Street Ballet Company member Edgar Zendejas demonstrates a dance move. Photo by Andre Yew.

State Street Ballet Company member Edgar Zendejas demonstrates a dance move. Photo by Andre Yew.

In addition, the company offers free dance classes in a variety of styles, including ballet, jazz, contemporary, choreography, Latin combo, hip hop and yoga.

As of now, confirmed dates are: June 23, Ventura Boys and Girls Club; June 24, Santa Barbara Boys and Girls Club; June 29, Santa Maria Boys and Girls Club; June 30, Fresno (location to be determined); July 1, Salinas, Breadbox Recreation Center; and July 7, San Bernardino, Garcia Center for the Arts.  

For more information on State Street Ballet and the community outreach program, visit statestreetballet.com.

Originally published in the Summer 2017 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Sip & Swirl on the Canary Rooftop

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The lovely rooftop of the Canary is the setting for the sip & swirl wine tasting series, courtesy photo.

The lovely rooftop of the Canary is the setting for the sip & swirl wine tasting series, courtesy photo.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

You know that summer is finally here when Finch & Fork and the Canary Hotel start up their popular wine tasting series, Sip & Swirl. This monthly series features local wines, cheese and entertainment set to stunning views from downtown’s only rooftop terrace. 

Quite frankly, the scenery alone is enough to make me leap at any invitation to visit the roof, add in some terrific wines and nibbles and there’s no reason not to celebrate with a toast to one of Santa Barbara’s best views. 

Held once a month from 5:30 to 7:30 p.m., Sip & Swirl features a rotating collection of local wineries showcasing their best vintages. Sip & Swirl-goers have the opportunity to learn about one of Santa Barbara County’s leading industries, while enjoying entertainment and a selection of premium cheeses.

Upcoming Sip & Swirl dates are:  July 19, August 16, and September 20. Tickets are $40, which includes tastings of all the wines and cheeses. Buy online at NightOut.com, or purchase at the door. 

As of press time, wineries scheduled to pour on July 19 are Larner Vineyard & Winery, Babcock Winery and Jaffurs Wine Cellars, with additional purveyors expected to join in on the fun.  The Canary Hotel is located at 31 W. Carrillo St.

Hope to see 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 on June 16, 2017.

Local Lowdown: The Dish on Santa Ynez Valley’s New Eateries

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Bacon & Brine burger by Tenley Fohl Photography.

Bacon & Brine burger by Tenley Fohl Photography.

From refined ranch cooking to gourmet burgers and creative couplings of unexpected ingredients to upscale wine country cuisine, the Santa Ynez Valley has a host of terrific new places to dine out and indulge in this summer.

By Leslie Dinaberg

Beer & (Big) Bites in Buellton

“The Kitchen” at FigMtnBrew is now open and, as Executive Chef Brian Champlin vows, this place definitely has, as he modestly states, “under-promised and over-delivered!” The eatery now offers a full menu of beer-friendly gastropub fare such as creative burgers, fried chicken sandwiches, tacos, salads and more. Our group particularly loved the 21+ and over grilled cheese, Davy Brown nachos and chorizo cheese fries—but honestly, everything that came out of the kitchen was delicious, especially paired with craft beers like Fig Mtn Mosaic and Paradise Rd. Pilsner.

Jeff Hawxhurst, left, and Brian Champlin of The Kitchen at FigMtnBrew, courtesy photo.

Jeff Hawxhurst, left, and Brian Champlin of The Kitchen at FigMtnBrew, courtesy photo.

“We wanted to provide top-notch food with great prices,” says General Manager Jeff Hawxhurst, a longtime local chef who started his career as a teenager working at the original Habit in Goleta and most recently worked with the Chumash Casino Resort. “The casual environment helps us keep prices affordable while offering fresh farm-to-table cuisine.”

Champlin also has impressive foodie credentials, most recently as co-owner and executive chef of Succulent Café in Solvang. Taking the farm-to-table concept up a notch, “Our brewery actually gives our spent grain to a local farm who then feeds it to their cattle. We are then able to serve the local beef on our menu. It’s a sustainable cycle that ensures we know what’s in our food and where it is coming from. We call it ‘brewery-to-farm-to-table’ cuisine.” The Kitchen, Figueroa Mountain Brewing Company, 45 Industrial Way, Buellton,
FigMtnBrew.com. 

Refining Ranch Cuisine at The Bear and Star

The Bear and Star (a nod to patriarch Fess Parker’s California and Texas roots) gets its culinary inspiration from the 714-acre Fess Parker Home Ranch located seven miles away, where 75 head of Wagyu cattle are raised and finished with the spent grains and pomace from the family brewery and winery, along with chickens, quail, rabbits, pigs, bees and a number of heirloom fruits and organic vegetables.

The Bear and Star by Kodiak Greenwood.

The Bear and Star by Kodiak Greenwood.

This impressive ecosystem was developed under Chef/Partner John Cox’s passion and vision. Also integral to the restaurant is a 30’ custom reverse-flow Texas smoker that he specially designed for slow smoking and barbecuing many of the dishes. Cox, formerly with Sierra Mar at Big Sur’s renowned Post Ranch Inn, has created an inventive ranch-inspired menu offering lunch and dinner items like Wagyu Fries with garden herb aioli; deviled ranch eggs with Santa Barbara urchin and espelette; fried green tomatoes with “cheese wiz” and BBQ spice; Parker Ranch Wagyu burger with smoked cheddar, tomato jam and butter pickles; crispy catfish with re-fried black-eyed-peas and “blackened” smoked tomato sauce; Wagyu meat loaf with potato puree, garden vegetables and pan jus; Parker Ranch chile with cheddar, chives and cornbread crouton; local stuffed quail with farro risotto, bay laurel and red wine demi glace; and an array of steaks, ribeyes and filets, among other items.

Highlights for breakfast are dishes of cheddar biscuit and country gravy; steel cut oatmeal brûlée with local blueberries and caramelized palm sugar; and smoked Wagyu hash with farm eggs, root vegetables and lemon-thyme hollandaise.

The Parker family’s acclaimed wines are prominently featured and the offerings also showcase expressive small-production wines from Santa Barbara County’s most sought-after wineries, and beyond, as well as a stunning
wine-walled private dining room. The Bear and Star, Fess Parker’s Wine Country Inn, 2860 Grand Ave., Los Olivos, 805/686-1359, thebearandstar.com.

Bottlest Winery Bar & Bistro

Already offering one of the most unique wine-tasting experiences in California—with its expansive “Wine Wall” of 52 constantly changing wines available by the taste, half glass or full glass—the new Bottlest Winery Bar & Bistro has stepped up its cuisine tremendously, with a new restaurant concept from Executive Chef Owen Hanavan, the former Head Chef of Barbareño, whose culinary résumé includes time spent at Four Seasons Resort The Biltmore Santa Barbara and the Michelin-starred COI Restaurant in San Francisco.

Utilizing a bounty of locally sourced organic produce, meats and fish, a recent sampling of Chef Owen’s creations was so delicious that it’s hard to name a favorite dish. Definitely high on my list are the beautifully plated “Sixteen Spiced Pork Shoulder” (with almond rice pilaf, date glaze, romanesco broccoli and lemon oil), melt-in-your-mouth New York strip (with sousbise, duck fat potato, chimichurri and crispy leeks) and yellowtail (with poached tuna, rice cracker, nori vinaigrette and micro cilantro). In addition to the elevated evening cuisine, the lunch and midday menus include a variety of small plates (the lamb meatballs on housemade potato chips are divine), as well as sandwiches, salads and pizzas sure to please every palate.

Bottlest Winery Bar & Bistro, photo by Bottle Branding.

Bottlest Winery Bar & Bistro, photo by Bottle Branding.

Also a crowd pleaser is the view of Terravant Winery’s popular custom-crush facility, which shares the space with Bottlest Bistro and the soon-to-be-launched bottlest.com online wine experience, where you can craft your own wine (and labels) from start to finish, based on a sliding scale of personal preferences. For more information, visit bottlest.com. Bottlest Winery Bar & Bistro, 35 Industrial Way, Buellton, 805/686-4742,
bottlest.com/bistro.

Blissful Bellies at Bacon & Brine

Hyper local culinary entrepreneurs Chef Pink and Courtney Rae DeLongpré’s Bacon & Brine sits at the top of the ever-evolving Santa Ynez Valley food chain. This delicious addition to the Solvang scene opened last summer to eager fans and customers of the duo’s previous sandwich shop. With guidance from Chef Pink, we ate our way through much of the menu, an impressive gastronomic collection of delights that evidence the couple’s full commitment to utilizing local organic vegetables and organic grass-fed pasture-raised animals. In fact, none of their food items come from more than 10 miles away, except spices and seasonings, which are all fair-trade.

Bacon & Brine by Tenley Fohl Photography.

Bacon & Brine by Tenley Fohl Photography.

Beef, chicken and vegetarian options mingle with the pork menu items (all of the cattle and poultry come from Shadow Creek Ranch, a small Santa Ynez Valley farm), but the flavors are even more impressive than the menu’s provenance. Our favorites include Korean Fried Chicken (KFC), “The Hipster” sandwich (buttermilk fried chicken, shredded lettuce, pickle and aioli on a doughnut bun), the kimchi burger (wagyu beef, bacon, housemade “legit” kimchi, farm egg, chives and bacon aioli), fried Brussels sprouts, roasted beets and the to-die-for salted caramel bacon doughnuts.

Chef Pink, the “bacon” half of this business, is a 17-year food and restaurant industry veteran who has worked with California chefs and restaurants stretching from Los Angeles to San Francisco, as well as in New York and Paris kitchens. She’s also a bit of TV food celebrity, appearing on Spike TV’s Bar Rescue, Food Network’s Cutthroat Kitchen and FYI’s Man vs. Child.

The “brine” half of “Bacon & Brine” is Courtney Rae DeLongpré, a proponent of healthy eating with a passion for food, nutrition and small-scale homesteading, which led to her studies of traditional old-world food preparations, segueing to her fermentation craft.

“We want to share with the surrounding community our personal mix: fine dining techniques using local ingredients and our use of fermentation to create flavor profiles, which let those ingredients shine,” says Chef Pink. “I’m meshing my years of training as a proper chef, with our philosophies of hyper-local organic, whole, sustainable food systems…and my love of, and allegiance to, a great food experience that’s accessible to everyone.” Bacon & Brine, 1618 Copenhagen Dr., Solvang, 805/688-8809, baconandbrine.com. Hours vary by season.  

Originally published in the Summer 2017 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Eureka!

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Eureka Holy Smokes cocktail, courtesy photo

Eureka Holy Smokes cocktail, courtesy photo

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Conveniently situated just a hop, skim and jump away from our office, Eureka! (located at 601 Paseo Nuevo in the downtown mall) is one of my go-to places to grab a quick drink after work, and a slew of new menu items make it an even better place to drink and dine these days.

In addition to an extensive selection of American beers on tap, the cocktail program at Eureka! revolves around the restaurant’s commitment to serving all-American premium products, including over 40 small batch whiskeys, served straight, on the rocks or in one of their signature cocktails. Try a Whiskey Sour, an Old Fashioned or the Holy Smokes! with Buffalo Trace Bourbon, tart cherry liqueur, maple syrup, Aztec chocolate bitters, then smoked in house with hickory chips.

Eureka Butcher’s Flat Iron Dip, courtesy photo.

Eureka Butcher’s Flat Iron Dip, courtesy photo.

On the food side of the menu, the Butcher’s Flat Iron Dip topped with caramelized onions, pickled Fresno chiles, horseradish mustard aioli, Havarti, and side of au jus is delicious, as is the new Turkey Chipotle Burger with charred tomato salsa, avocado, feta, and arugula. 

Eureka Turkey Chipotle Burger, courtesy photo.

Eureka Turkey Chipotle Burger, courtesy photo.

On the appetizer side, try the Mac N’ Cheese Balls, a fun twist on an old favorite. I’m also a fan of the Osso Buco Riblets with sherry braised pork and firecracker aioli sauce, as well as the Lollipop Corn Dogs made with Polish sausage and a sweet corn batter and served with spicy porter mustard. All of the new—and classic—menu items, pair well with beer or whiskey, as does the new Bourbon Barrel Cake with candied pecans, caramel, and vanilla bean ice cream.

Eureka Whiskey Sour, courtesy photo.

Eureka Whiskey Sour, courtesy photo.

Father’s Day is coming up soon (June 18) and Eureka! has got a special treat for all of the whiskey-loving dads out there. Guests who celebrate Father’s Day will receive a complimentary engraved whiskey glass for dad, with any whiskey cocktail purchase.

Cheers! Click here for more Cocktail Corner columns.

Eureka Mac 'n Cheese Balls, courtesy photo.

Eureka Mac ‘n Cheese Balls, courtesy photo.

Eureka Bourbon Barrel Cake, photo by Leslie Dinaberg.

Eureka Bourbon Barrel Cake, photo by 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 June 9, 2017.

Cocktail Corner: Santa Barbara Wine & Food Festival

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Photo courtesy Santa Barbara Food & Wine Festival.

Photo courtesy Santa Barbara Wine & Food Festival.

A spirited toast to all things alcoholic! By Leslie Dinaberg

This month marks the 30th anniversary of the Santa Barbara Museum of Natural History‘s beloved wine festival, and they are commemorating the event with a new name—the Santa Barbara Wine & Food Festival—which more accurately reflects the bounty of sips and bites found at this signature fundraiser.

Photo courtesy Santa Barbara Food & Wine Festival.

Photo courtesy Santa Barbara Wine & Food Festival.

While the food and the wine have always flowed freely at the festival, this year events manager Meridith Moore has set a goal to have 50 food vendors on the roster this year to accompany the 50 wineries. “My hope is that the name change will help to attract even more of Santa Barbara county’s incredible food vendors and highlight the ones that have been participating all these years,” she says.

As of press time, food vendors include: Barbareno, Benchmark, Bob’s Well Bread, Brophy Bros., Buena Onda, Ca’ Dario, Coffee Bean and Tea Leaf, Chooket/Your Cake Baker, Corazon Cocina, Country Catering, Farmer Boy, Finch and Fork Restaurant, Gelson’s ~ Santa Barbara, Helena Avenue Bakery, Hippypop, Il Fustino, Industrial Eats, La Mousse, La Sorelle, Loquita, Michael’s Catering, Mr. E’s Freeze, Mulberry Love, Pacific Pickle Works, Pico, Renaud’s Patissiere and Bakery , Slate Catering Co, Solvang Bakery, The Bear and Star, The Berry Man, Tondi Gelato, Via Maestra 42 and Whole Foods Santa Barbara.

Photo courtesy Santa Barbara Food & Wine Festival.

Photo courtesy Santa Barbara Wine & Food Festival.

Wineries pouring this year include: Alexander & Wayne, Alma Rosa, 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, Byron by Nielson, Ca Del Grevino, Cambria, Carr Vineyards and Winery, Casa Dumetz, Cebada, Consilience, CORE, Crawford Family Wines, Dierberg, De Paola, Epiphany Cellars, Falcone Family Vineyards, Feliz Noche, Fess Parker Winery & Vineyard, Fiddlehead Cellars,

Photo courtesy Santa Barbara Food & Wine Festival.

Photo courtesy Santa Barbara Wine & Food Festival.

Flying Goat Cellars, Foxen, Gainey Vineyards, Grassini Family Vineyards, Hilliard Bruce, Jaffurs Wine Cellars, Jamie Slone, Kalyra, Ken Brown Wines, Kenneth Volk Vineyards, Koehler Winery, Kunin, LaFond Winery, Larner Wines, Longoria, Loring Wine Company, Lumen, Margerum Wine Company, Melville, Mosby Winery & Vineyard, Municipal Winemakers, Notary Public Wines, Oreana, Palmina, Point Concepcion, Potek, Pure Order Brewing Company, Qupé, Rancho Sisquoc Winery, Refugio Ranch, Rideau, Sagebrush Annie’s, Santa Barbara Winery, Silver Wines, Spear Winery, Star Lane Vineyard, Sunstone Winery, Tablas Creek, Tatomer, Tercero Wines, Third Window Brewing, Toucan Wines, Transcendence Wines, Vogelzang, Whitcraft Winery and Zaca Mesa.

The beautiful grounds of Santa Barbara Museum of Natural History (2559 Puesta del Sol) are a wonderful spot to appreciate being out in nature, and what better way to enjoy a summer weekend than sipping wine underneath the oaks along Mission Creek? Especially when the proceeds go to support the work of the museum. The event takes place on Saturday, June 24.

Guests 21 and older may purchase admission on the Museum’s website (www.sbnature.org/winefestival). This event is always a sellout, so if you want to join in the fun, act quickly or you not get tickets.

Hope to see 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 on June 2, 2017.

Local Dish: Finch & Fork’s New Flavors of the Season

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Finch & Fork’s new Secret Garden, left, and Blood Brother are the latest additions to their craft cocktail menu. Photo courtesy Finch & Fork Instagram.

Never one to rest on his laurels, Finch & Fork Chef James Siao and his culinary team have added new items to the dinner menu, and diners are in for a treat.

Finch & Fork's Asparagus & Mascarpone Toast, photo by Leslie Dinaberg.

Finch & Fork’s Asparagus & Mascarpone Toast, photo by Leslie Dinaberg.

We started our meal with a bright and flavorful new appetizer, Asparagus & Mascarpone Toast with marinated asparagus, whipped lemon mascarpone, mint pesto, and radicchio. Pair it with the Secret Garden—lavender-infused Tanqueray Gin, Luxardo Maraschino, lemon and honey—to make your taste buds sing a happy chorus of ode to spring!

Finch & Fork's Smoked Fish & Onion Dip with housemade kennebec chips, photo by Leslie Dinaberg.

Finch & Fork’s Smoked Fish & Onion Dip with housemade kennebec chips, photo by Leslie Dinaberg.

We also tried another delicious appetizer, Smoked Fish & Onion Dip served with housemade potato chips, which was a clever reinterpretation of the old standby onion dip and paired quite nicely with another new cocktail, the Paper Plane, made with Maker’s Mark bourbon, Aperol, Amaro Nonino and lemon.

Finch & Fork's new Secret Garden, left, and Paper Plane cocktails, photo by Leslie Dinaberg.

Finch & Fork’s new Secret Garden, left, and Paper Plane cocktails, photo by Leslie Dinaberg.

Next up were the superbly delicious Sugar Snap Peas served with miso butter, radish and crispy garlic. I could eat that miso butter with everything, it was so yummy!

Finch & Fork's Sugar Snap Peas with citrus miso butter, radish and crispy garlic, photo by Leslie Dinaberg.

Finch & Fork’s Sugar Snap Peas with citrus miso butter, radish and crispy garlic, photo by Leslie Dinaberg.

I’m not usually a fan of duck, but our server Chef Siao’s perfectly prepared Duck Breast with carrot cardamom puree, farro, spring onions and blackberry gastrique was amazing, as was his newest take on Salmon with pork belly and potato hash, pea greens, tarragon aioli and peperonata.

Finch & Fork's Duck Breast with carrot cardamon puree, farro, spring onions and blackberry gastrique, photo by Leslie Dinaberg.

Finch & Fork’s Duck Breast with carrot cardamon puree, farro, spring onions and blackberry gastrique, photo by Leslie Dinaberg.

I also tried another delicious new cocktail, the London Holiday with Aviation Gin, blueberry, egg white, lime, simple syrup and absinthe mist. 

Finch & Fork's Salmon with pork belly & potato hash, pea greens and tarragon aioli peperonata, photo by Leslie Dinaberg.

Finch & Fork’s Salmon with pork belly & potato hash, pea greens and tarragon aioli peperonata, photo by Leslie Dinaberg.

If you’re not up for a whole dinner, Finch & Fork has a great Happy Hour every Monday through Friday from 4-7 p.m. Finch & Fork is located in the Canary Hotel at 31 W. Carrillo St. For more information, visit http://www.finchandforkrestaurant.com.

Finch & Fork's London Holiday cocktail, photo by Leslie Dinaberg.

Finch & Fork’s London Holiday cocktail, photo by Leslie Dinaberg.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on May 26, 2017.

Dream Foundation’s 7th Annual Flower Empower Luncheon

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Guests at Dream Foundation's Flower Empower Luncheon, photo by Kiel Rucker Photography.

Guests at Dream Foundation’s Flower Empower Luncheon, photo by Kiel Rucker Photography.

Dream Foundation‘s Annual Flower Empower Luncheon is always a beautiful and heartwarming affair, and this year’s 7th annual event, held at the gorgeous Klentner Ranch near the polo fields in Carpinteria, was a particularly lovely gathering.

More than 200 local community members came together for this annual event, which not only raises funds but also acknowledges the volunteers, sponsors, and growers who make Dream Foundation’s Flower Empower program a success.

The heart of the program is a simple but meaningful gesture, the gift of flowers to brighten the day of those that are in need.

Valerie Banks (Flower Empower Coordinator) and Sheri Parker (Volunteer of the Year), photo by Kiel Rucker Photography.

Valerie Banks (Flower Empower Coordinator) and Sheri Parker (Volunteer of the Year), photo by Kiel Rucker Photography.

Flower Empower is a completely volunteer-driven program that delivers hope and compassion—in the form of beautiful bouquets—to anyone who needs them. Several days each week, groups of volunteers prepare dozens of arrangements using donated flowers and make deliveries to hospitals, hospices, cancer centers and personal residences. In addition to abundant bouquets, flower recipients enjoy fresh-baked cookies (we even got samples made by volunteer Robin Himovitz, “the cookie lady”), fine chocolates from Chocolats du CaliBressan (whose lovely owner was at our table) and handmade cards from school-age artists.

“Flower Empower is an invaluable program to our community,” says Dream Foundation’s Chief Executive Officer, Kisa Heyer. “It reminds us that even the smallest gestures can make a lasting impression. We would love to see the program grow beyond Santa Barbara and bring happiness to others.”

Amanda & Justin Klentner (Klentner Ranch), Lynette Hall (Flower Empower Committee), Kisa Heyer (Dream Foundation CEO), photo by Kelly Sweda Photography.

Amanda & Justin Klentner (Klentner Ranch), Lynette Hall (Flower Empower Committee), Kisa Heyer (Dream Foundation CEO), photo by Kelly Sweda Photography.

Flower Empower receives no federal or state funding and relies solely on corporate and individual contributions and grants, so this luncheon was an important contributor to the cause.

KEYT Channel 3’s Alan Rose—a longtime Flower Empower program supporter and volunteer—served as MC, alongside his KEYT colleague and fellow Flower Empower volunteer Alys Martinez. Andrew Firestone led a short but entertaining and profitable live auction that included a private wine experience at Jaffurs Wine Cellars as well as a tropical getaway at the Sheraton Waikiki Resort and a visit to the set of CBS’ TV show, Hawaii Five-0.

Dream Foundation’s CEO Kisa Heyer and Flower Empower program coordinator, Valerie Banks honored and awarded the 2017 Flower Empower program sponsors: Laurel Barrack, Diane & Tim Brown, Kate & Arthur Coppola, Hollye & Jeff Jacobs, Nissrin Mahmoud & Bob Fuladi and Shelley & Paul Schulte, whose donations will help fund the program this year. Also acknowledged were Ed Van Wingerden, Grower of the Year and Steven Shulem and Sheri Parker, Volunteers of the Year. Honored in memoriam were William Pattis, Angie Redding and Michael Towbes who were staunch supporters of the Flower Empower program.

Dream Foundation volunteers lead the 50 Yard fundraising dash, photo by Kelly Sweda Photography.

Dream Foundation volunteers lead the 50 Yard fundraising dash, photo by Kelly Sweda Photography.

Dream Foundation is the only national dream-granting organization for terminally-ill adults.  With the support of a nationwide network of volunteers, hospices, health care organizations and committed donors, Dream Foundation has given life to more than 27,000 final Dreams over the past two decades and has never turned down a qualified applicant. For more information, visit www.dreamfoundation.org.

To volunteer for the Flower Empower Program or to refer a flower recipient, contact flowerempower@dreamfoundation.org.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on May 24, 2017.

Local Dish: The Gathering Table at Ballard Inn

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The new interior of the Gathering Table at Ballard Inn, photo by Tenley Fohl Photography.

The new interior of the Gathering Table at Ballard Inn, photo by Tenley Fohl Photography.

The Gathering Table at Ballard Inn is the new restaurant concept from Chef Budi Kazali, who has owned the property with his wife Chris Kazali since 2004.

Ballard Inn has always been highly regarded for its romantic ambiance and award-winning cuisine, but the new restaurant and decor offers a much more fun, casual and inviting experience. Rather than a special occasion place, it feels like a more welcoming spot to gather over incredible food that’s meant to be shared.

“Modern farmhouse ambiance with Colonial influence” is how the team describes the new look—designed by local interior designer Heather Saarloos—and it’s pretty accurate.  As Budi explains, “We’re lucky that Ballard Inn has been a much-loved luxury destination over the years, but we felt it was time to introduce a new level of sophistication to our atmosphere.”

The Gathering Table at Ballard Inn by Tenley Fohl Photography.

The Gathering Table at Ballard Inn photo by Tenley Fohl Photography.

The Inn’s 15 guest rooms, which have undergone various updates throughout the years, will also receive a refresh to convey a sense of continuity throughout the entire space.

With a warm and inviting atmosphere, a long communal table and a menu featuring shared plates, The Gathering Table is “meant to be a gathering place for locals and visitors, a fun and inviting place to gather over incredible food,” says Chris.

Chef Budi Kazali, whose cuisine has been featured in such notable publications as Food and Wine and The Wine Spectator, and is also well known for his local TV show, The Inn Crowd, has created a menu that features a large variety of creative shared plates and signature dishes highlighting local, seasonal produce and seafood.

“Our new restaurant’s menu is much more comprehensive than before,” shares Chris. “The concept of The Gathering Table has allowed Budi to be more creative with his food.” Adds Budi, “The food is flavorful, seasonal and unique and there’s truly something for everyone.”  

The Gathering Table at Ballard Inn, photos by Leslie Dinaberg.

The Gathering Table at Ballard Inn, photos by Leslie Dinaberg.

 An artistic melding of Asian, French and California wine country cuisine, the new menu features a delicious selection of seasonal, locally sourced produce, seafood and meats. We sampled a wide array of dishes, all tasty. Particular favorites were Hamachi made with avocado and soy-yuzu vinaigrette; Sesame Caesar Salad; Hope Ranch Mussels with chorizo and garlic toast; Pork & Shrimp Shumai with ginger vinegar sauce and Marinated Hanger Steak with spicy charred Brussels sprouts.

“We look forward to sharing our space with our community in hopes we can offer a place for locals and visitors to gather and enjoy the bounty of the area. We’re happy that our renovations will further enhance Ballard Inn as an exceptional destination in Santa Barbara’s wine country,” says Budi.

Built in 1985, Ballard Inn is located t 2436 Baseline Ave. in the historic township of Ballard, just 35 minutes north of Santa Barbara near Solvang.  To learn more about Ballard Inn & The Gathering Table, please visit ballardinn.com.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on May 23, 2017. 

Cocktail Corner: Rose Soiree at Angel Oak

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Summer Somewhere Rosé, courtesy Bacara Resort & Spa.

Summer Somewhere Rosé, courtesy Bacara Resort & Spa.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg  

Everything’s coming up roses at the Bacara on the long Memorial Day weekend when they kick off the summer with a Rosé Soiree, taking place on Monday, May 29 from 2-5 p.m. at the lovely Angel Oak restaurant. 

Held outdoors on Angel Oak’s stunning oceanfront patio, this rosé-centric afternoon includes live music, chef bites by Angel Oak’s acclaimed culinary team and more than ten rose wine and rosé champagne tastings.

Angel Oak at Bacara, courtesy photo.

Angel Oak at Bacara, courtesy photo.

Featured wines include:

Groundwork Rose, 2016 Grenache

Gruet NV Sparkling Rosé, New Mexico

Stolpman 2016 Para Maria Rose – 70% Cabernet, 30% Syrah

Stolpman 2016 Estate Rose – 100% Grenache

Summer Somewhere 2016 Grenache Rose

Timbre Rose, Pinot Noir 2016

Union Sacre Rose, 2016 “La Gitane” Pinot Noir

Verdad 2016 Grenache Rose

Larner Rose 2016

Angel Oak at Bacara, courtesy photo.

Angel Oak at Bacara, courtesy photo.

Additionally, Chef Vincent Lesage will offer a special take on Angel Oak’s highly awarded modern steak and seafood menu, including an heirloom tomato station, assorted antipasto, fresh oysters and ceviche, and more. 

Tickets are $60 per person (inclusive of tax & gratuity) can be purchased here: Tickets at AngelOakSB.com.

Hope to see you there. 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 May 23, 2017.