Library Book: Writers on Libraries

Posted on June 22, 2017 by lesliedinaberg

The venerable Downtown Santa Barbara Central Library (40 E. Anapamu St.) is celebrating its 100th anniversary this year and writers are celebrating this centennial milestone as well, with a heartwarming anthology of stories, essays, and poems written by over 80 authors about their library experiences and the glories of the public library.

Edited by local writer Steven Gilbar, Library Book: Writers on Libraries, brings an impressive group of scribes together, ranging from huge literary names like Ray Bradbury, Fannie Flagg, Sue Grafton, Pico Iyer, Neil Gaiman and Ursula K. LeGuin, to loads of local writers including all of the living Santa Barbara poets laureate, Hilary Dole Klein, D. J. Palladino, Ashleigh Brilliant, Erin Graffy de Garcia, Beverley Jackson, Marcia Meier, Grace Rachow, Joan Tapper and many more (including yours truly.)

With a forward by local resident T.C. Boyle and all royalties going to the nonprofit Friends of the Santa Barbara Public Library, this is a book purchase that any word loving reader can feel good about making. Library Book: Writers on Libraries is available at The Book Den (15 E. Anapamu St.), Chaucers Books (3321 State St.), Mesa Books (1838 Cliff Dr.), Tecolote Book Shop (1470 East Valley Rd.) and Upstairs at Pierre La Fond (516 San Ysidro Rd.), as well as on Amazon.com.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on June 21, 2017.

Local Lowdown: Strolling Santa Claus Lane

Posted on June 21, 2017 by lesliedinaberg

A-Frame Surf Shop, photo by Mercedes Lowe.

A beachside street dubbed Santa Claus Lane—named after the iconic statue of St. Nick that greeted visitors for more than 50 years, until it was moved in 2002—boasts epicurean delights and local wines, plus a tranquil garden to while away the hours at Garden Market, while Padaro Beach Grill is a great spot for kids and dogs to play while you sit outside, enjoy the ocean view and peruse a tasty menu of burgers, salads, sandwiches and fish specialties.

ZeBird Design, photo by Mercedes Lowe.

Shopping in the area includes surf-inspired fashions—along with surf lessons and boards for the intrepid consumer—at A-Frame Surf Shop. Original artwork plus a design and consign business make ZeBird Design an ever-evolving treasure trove for the fashionable home, while interior design enthusiasts flock to the contemporary-rustic home furnishings at Porch, “where shelter and nature converge” into distinct art, as well as home accessories and furniture.

Hummingbird, photo by Mercedes Lowe.

Thoughtful gifts, eclectic accessories and bohemian jewelry await lucky treasure seekers a few shops down at Hummingbird, while Rowan Boutique embodies the casual elegance of the Santa Barbara lifestyle with clothing and accessories.

Santa may be gone, but the shopping scene is alive and well on his namesake street in Carpinteria. Tucked just south of Montecito, amid the soothing sounds of the sea—and occasional toots from the train—the eclectic Santa Claus Lane is home to an impressive variety of charming storefronts.

All stores are located between 3765 and 3825 Santa Claus Lane, Carpinteria.

—Leslie Dinaberg

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

Local Dish: Angel Oak Celebrates its One-Year Anniversary

Posted on June 21, 2017 by lesliedinaberg

Angel Oak at Bacara, courtesy photo.

Believe it or not, it was about a year that Angel Oak first opened its doors, offering a unique twist on the traditional steak and seafood concept—not to mention that killer ocean view!

The signature restaurant of Bacara Resort & Spa celebrates its one-year anniversary with a community party on June 25. To showcase Angel Oak’s appreciation to the local community, the restaurant hosts a “One Under the Sun” party on Sunday from 2 to 5 p.m. The leisurely afternoon includes chef bites, lawn games, live music and dozens of local wine and craft beer tastings. All of the festivities take place on Angel Oak’s expansive outdoor patio and bluff overlooking captivating ocean views.

The bar at Bacara Resort & Spa’s new fine dining restaurant, Angel Oak, courtesy photo.

“We’re thrilled to celebrate our first anniversary, which represents a significant milestone for our resort and destination,” says Vincent Lesage, executive chef of Bacara Resort & Spa. “Our goal was to build a restaurant that would stand the test of time. We are honored our local community has embraced us.”

Tickets for One Under the Sun are $50 per person, inclusive of tax and gratuity. A special guest room rate starting at $250 (normally $500) is also available. Space is limited. For tickets and more information, please visit AngelOakSB.com. Angel Oak at Bacara Resort & Spa is located at 8301 Hollister Ave.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on June 20, 2017.

Local Dish: Carrots and Curry and Cocktails at Outpost

Posted on June 20, 2017 by lesliedinaberg

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.

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.

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.

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.

We topped it all off with the innovative 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 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

Posted on June 19, 2017 by lesliedinaberg

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.

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

Posted on June 16, 2017 by lesliedinaberg

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.

Dream Foundation’s 7th Annual Flower Empower Luncheon

Posted on May 26, 2017 by lesliedinaberg

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.

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.

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 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.

Cocktail Corner: Pairing Wine and Sushi

Posted on May 15, 2017 by lesliedinaberg

Edomae Sushi and Star Lane & Dierborg Vineyard Winery pairing and tasting tour. Photos by Leslie Dinaberg.

Edomae Sushi and Star Lane & Dierberg Vineyard Winery pairing and tasting tour. Photos by Leslie Dinaberg.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg

Wine and sushi were a match made in Happy Canyon heaven—I’m still dreaming about a once-in-a-lifetime amazing meal I shared recently at Dierberg & Star Lane Vineyards.

Executive Chef/Owner Kiminari Togawa of Sushi Karaku in Tokyo (left) and his associate prepare a pairing luncheon at the Star Lane Dierberg Estate Vineyard property. Photo by Leslie Dinaberg.

The Dierberg family-owned wineries teamed up with Japan’s sushi master Chef Kiminari Togawa of Sushi Karaku of Ginza Tokyo, winemaker Tyler Thomas and two impressive advanced sommeliers—Matthew Dulle of Single Thread Farm in Healdburg, CA and Andrew Ivanov of Reeds American Table in St. Louis, MO—to create an incredible, intimate wine and sushi experience.

Energetic powerhouse JiaMin Liang Dierberg coordinated the entire meal, and also proved to be an entertaining Japanese translator for Chef Togawa, explaining, “the style of sushi we are eating is from the Edo Period (in the 1800’s) when the refrigeration system was not sufficient and resulted in this sushi method, involving a special way of marinating and seasoning to preserve fresh fish safely.”

JiaMin Liang Dierberg was an entertaining Japanese translator for Chef Togawa at a recent pairing luncheon at the Star Lane Dierberg Estate Vineyard property. Photo by Leslie Dinaberg.

The type of “fast food” sushi we commonly eat today has only been in style for about 50 years, JiaMin said, “even in Japan, most of the people have never had this experience.”

And what an experience it was!

Winemaker Tyler Thomas at Star Lane & Dierberg Vineyards in Happy Canyon, photo by Leslie Dinaberg.

Our morning started out with a barrel wine tasting and seminar at the Dierberg Tasting Room in Lompoc. Led by Tyler Thomas, who offered some insight into his belief that great wines are about showcasing great properties and the goal is to help each vineyard reach its unique potential.

We then shuttled to the Star Lane estate and winery in Happy Canyon, which is home to 200 acres of Bordelaise varietal vines and a state-of-the-art winery that features a four story high crush pad, gravity flow system and 26,000 feet of caves full of wine barrels. You have see it to believe it! After our tour of the vineyard and winery we were greeted at the luncheon reception with a refreshing glass of the 2016 Star Lane Rosé made with 100% Malbec.

Then the wine and sushi pairing began.

Kanpachi (Yellow Tail) Marinated in White Wine (r) and Tai (Sea Bream) with Marinated Kelp and Yuzu. Photo by Leslie Dinaberg.

First Course: Sauvignon Blanc
Kanpachi Yellowtail Marinated in White Wine with 2015 Star Lane Sauvignon Blanc, Happy Canyon of Santa Barbara
Tai (Sea Bream) with Marinated Kelp and Yuzu with 2005 Star Lane Sauvignon Blanc, Santa Ynez Valley

Seafood Dressed in Basil Sauce, photo by Leslie Dinaberg.

Seafood Dressed in Basil Sauce

The pairings were exceptional. I particularly enjoyed the way the marinated kelp and yuzu flavors complimented the citrus notes of the 2005 Sauvignon Blanc.

Second Course: Chardonnay

Tai (Sea Bream) Pickled in Sesame Soy (l) with
Broiled Skin-on Tai (Sea Bream), photo by Leslie Dinaberg.

Tai (Sea Bream) Pickled in Sesame Soy with 2014 Dierberg “Dierberg Vineyard” Chardonnay, Santa Maria Valley

Broiled Skin-onTai (Sea Bream) with 2014 Dierberg “Drum Canyon Vineyard” Chardonnay, Sta. Rita Hills

King Crab Mille Feuille, photo by Leslie Dinaberg.

King Crab Mille Feuille

Again, the pairings were amazing, with excellent food and wine serving to improve the tastes of each even further. The sesame soy oil really went well with the lush fruit flavors of the Santa Maria Valley Chardonnay and I loved the King Crab dish.

Moving into the red wine pairings is where it got even more interesting. Common practice is to pair white wines with fish and red wines with meats, which is probably why it’s been difficult to get most sushi restaurants to offer much in the way of wine lists. However, the next two sets of pairings proved that red wine and sushi can indeed be a delicious match.

Pickled Red Maguro (Tuna Red Meat) in Soy (l) and Chu-Toro (Fatty Tuna) Sprinkled with Wine Salt, photo by Leslie Dinaberg.

Third Course: Pinot Noir

Pickled Red Maguro (Tuna Red Meat) in Soy with 2014 Dierberg “Dierberg Vineyard” Pinot Noir, Santa Maria Valley
Chu-Toro (Fatty Tuna) Sprinkled with Wine Salt with 2014 Dierberg “Drum Canyon Vineyard” Pinot Noir, Sta. Rita Hills

Oil Marinated Salmon with Tomato Water

Oil Marinated Salmon with Tomato Water, photo by Leslie Dinaberg.

These elegant Pinot Noirs were a heavenly match with plummy sweetness of the tomato water marinade. I’m a huge sushi tuna fan and both of these variations were incredible.

Fourth Course: Bordeaux Varieties
Broiled Toro and 2013 Star Lane Cabernet Sauvignon, Happy Canyon of Santa Barbara
Mirin Marinated Conger Eel with 2011 Star Lane “Astral,” Happy Canyon of Santa Barbara

Broiled Toro and Mirin Marinated Conger Eel, photo by Leslie Dinaberg.

Teriyaki Fatty Yellowtail with Foie Gras

The pièce de résistance of an absolutely incredible meal! The 2011 Bordeaux Blend had lovely depth and sweet notes of cassis, plum and boysenberry that were fabulous with the sweetness of the eel. Similar notes in the 2013 Cab added yet another layer of complex flavor to the Toro. All in all it was simply amazingly delicious lunch.

Teriyaki Fatty Yellowtail with Foie Gras, photo by Leslie Dinaberg.

Pairing each course with multiple vintages was an ingenious way to show off the diversity and complexity of the Dierberg and Star Lane wine offerings, as well as open our minds to the variety of ways that wine and sushi can be paired successfully.

This is definitely an experience I won’t ever forget. For more information, visit dierbergvineyard.com.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on May 15, 2017.

Cocktail Corner: New Luna Terraza at The Biltmore

Posted on April 29, 2017 by lesliedinaberg

Four Seasons Resort the Biltmore Santa Barbara’s new Luna Terraza offers a unique, intimate spot for dining and cocktails. Courtesy photo.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg

One of the swankiest spots in town, Four Seasons Resort The Biltmore, got even more wow-worthy with the recently opened Luna Terraza, which offers an exclusive and intimate outdoor private space just outside of the recently renovated Ty Lounge.

Lucky me, I got to try it out last week. My friend Nancy and I felt like royalty for the night as we were escorted onto the beautiful new terrace. Suitable for parties of up to eight guests, the stunning Luna Terrace feels like a journey to Morocco, complete with cushy curtains and couches in a rich palette of red, blue, camel and gold.

Enjoying a cocktail at the Four Seasons Resort the Biltmore Santa Barbara’s new Luna Terraza. Courtesy photo.

Guests can enjoy several “Elite Experiences” including Tangier Bottle Service, Private Brunch, Casablanca Romance and Moroccan Feast.

An ultra premium cocktail experience, the Tangier Bottle Service includes:

—Rolling cart with private bartender service

— Choice of premium liquor bottle service and accompaniments

— Moroccan Mezze of dips served with grilled flatbread and fried pita

— Exclusive use of private terrace for up to 8 guests

—Option of sunset or moonlit service ( 3 hour limit, cost: $500)

Additional highlights from the menu include: Mezze featuring dips, such as yogurt herb, charred eggplant and warm housemade hummus (the best I’ve ever tasted); Moroccan Mezze plate, which comprises a whole roasted cauliflower (delicious), Moroccan chicken skewers, grilled lamb kefta and vegetable tagine; and a Private Brunch, with a Bloody Mary bar including a selection of house-made garnishes like hickory smoked bacon, mozzarella pearls, pickled asparagus and fried jalapeno. Bottomless Bellinis or Mimosas are also available, along with Chef Marco Fossati’s select brunch menu with seafood platter.

For more information, click here.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on April 28, 2017.

Cocktail Corner: Santa Barbara Food and Wine Weekend

Posted on April 1, 2017 by lesliedinaberg

Santa Barbara Food and Wine Weekend, photo by Coast Photography.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg

If your ideal weekend involves food, wine and philanthropy in a beautiful setting, then the 4th Annual Santa Barbara Food and Wine Weekend April 7-9 at the Bacara Resort & Spa is the spring event for you.

Sponsored by The Julia Child Foundation for Gastronomy and the Culinary Arts, this three-day weekend features a dazzling array of culinary celebrities and wine wunderkinds and pays tribute to the late Julia Child. Among the featured rock stars are wine pioneer Richard Sanford, Chef Nancy Silverton, and Child’s Great-Nephew, author Alex Prud’homme.

Some of the weekend highlights include:

Richard Sanford hosts a “Celebration of Santa Rita Hills” dinner as part of the Santa Barbara Food and Wine Weekend, courtesy photo.

“Celebration of the Santa Rita Hills” Dinner on Saturday, April 8 at 7 p.m.
This year’s Grand Dinner features wine pioneer Richard Sanford as the guide for a “Celebration of the Santa Rita Hills.” The evening traces the evolution of this unique Santa Barbara appellation, founded by Sanford, as eight wines from four Santa Rita Hills wineries will be paired with a special four-course menu created by Bacara’s Executive Chef Vincent Lesage.

Featured Wineries & Guests include hosts Thekla and Richard Sanford, along with Jeanette and Nick de Luca, from Alma Rosa Winery; Diana and Rick Longoria, from Longoria Winery; Sonja Magdevski and Greg Brewer, from Brewer Clifton and Diatom Wineries; and Justin Willett and Mandy Willett, from Tyler Winery.

Santa Barbara Vintners’ Wine Reception with Chef Nancy Silverton on Friday, April 7 at 7 p.m.
Join celebrated Los Angeles chef and multiple James Beard Award-winner, Nancy Silverton, and the Santa Barbara Vintners Association for a magical evening of tastes and sips. The Bacara’s ocean view Angel Oak restaurant makes a glorious setting for this extensive wine tasting reception featuring local wines and a specially curated menu by the talented Chef Silverton.

Scratch Kitchen’s Phillip Frankland Lee and Margarita Kallas-Lee will do a cooking demonstration as part of the Santa Barbara Food and Wine Weekend, courtesy photo.

Cooking Demonstration with Scratch Bar & Kitchen on Saturday, April 8 at 10:15 a.m.
Join the husband and wife duo behind the new Scratch Bar Montecito coming to Montecito Inn later this year, Executive Chefs and Owners Phillip Frankland Lee and Margarita Kallas-Lee. Experience how their collaboration in the kitchen has inspired the menu for their award winning restaurant and sample a preview of their latest Santa Barbara installment. Philip was named “Best Young Chef in America” by San Pellegrino and holds the record with The Food Network for Most Consecutive Wins, beating out the competition on Chopped, Guy’s Grocery Games and Cutthroat Kitchen. A few of Margarita’s accolades include Zagat’s “30 Under 30” and being nominated for the Young Gun award.

Craft Brewer’s Garden on Saturday, April 8 at 2 p.m.

The Bacara’s lush Ocean Lawn hosts tastings of craft cider, mead, beer, kombucha, spirits and cocktails—all produced locally. With your tasting you’ll have the opportunity to meet the talented brewers and mixologists to discover what makes their delicious libations unique. In between sips, savor bites of the specially-made culinary pairings. To complete the experience, live music by Rent Party Blues will entertain and enchant.

For more information and a complete schedule of events, click here.

The Julia Child Foundation for Gastronomy and the Culinary Arts mission is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered here in Santa Barbara, the Foundation is a nonprofit which makes grants to support research in culinary history, scholarships for professional culinary training, internships in food writing as well as professional development and food literacy programs.

Hope to see you there! Cheers! Click here for more cocktail corner columns.

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 March 31, 2017.

LeslieDinaberg.com

Leslie Dinaberg Editor & Writer

Category Archives: Human Interest News

Library Book: Writers on Libraries

Local Lowdown: Strolling Santa Claus Lane

Local Dish: Angel Oak Celebrates its One-Year Anniversary

Local Dish: Carrots and Curry and Cocktails at Outpost

Local Lowdown: State Street Ballet Extends Reach

Cocktail Corner: Sip & Swirl on the Canary Rooftop

Dream Foundation’s 7th Annual Flower Empower Luncheon

Cocktail Corner: Pairing Wine and Sushi

Cocktail Corner: New Luna Terraza at The Biltmore

Cocktail Corner: Santa Barbara Food and Wine Weekend

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