Category Archives: Restaurants

SANTA BARBARA CULINARY ARTS Cookbook Supports Future Chefs

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Santa Barbara Culinary ArtsSANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty, a brand new cookbook featuring 62 recipes from Santa Barbara County chefs, caterers and food purveyors, will debut on May 3 with a launch party from 1-3 p.m. at the Gourmet Dining Room at Santa Barbara City College (SBCC), 721 Cliff Dr.

The cookbook is a special project of the nonprofit Santa Barbara Culinary Arts, which endows the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child for students at the School of Culinary Arts at SBCC.

600_348110802The organization enjoys great support from local chefs like Greg Murphy of bouchon, who says,“bouchon restaurant enjoys supporting the scholarship program at the School of Culinary Arts at SBCC, but the benefits derive to just a couple of students each year.  By participating in the Santa Barbara Culinary Arts cookbook I felt I could contribute in a more ‘across-the-board’ way.  I also felt a collaborative effort that involved chefs from all over Santa Barbara would be a fun way to bookmark this point in time, almost like a yearbook, and I look forward to holding on to my copy for many years to come.”

Add executive pastry chef Julia San Bartolome of Sweet Arleen’s,”Sweet Arleen’s is dedicated to creating consistently happy experiences, being able to do that through participation in a book benefiting my first culinary school, well that was just icing on the cupcake!”

600_348111032The first edition of the cookbook will be on sale at the event for $25 and many of the chefs featured in the book will be on hand to sign them, including Michael Blackwell (Montecito Country Club), James Sly (Sly’s), Greg Murphy (Bouchon), Alessandro Cartumini (Bella Vista at the Biltmore), Randy Bublitz (head of the School of Culinary Arts) and many more.

In addition to the chance to mingle with local chefs, guests will also taste local wines from Westerly Winery and  Refugio Ranch, as well as delicious appetizers prepared by the esteemed faculty and students of the School of Culinary Arts, plus selected chefs featured in the cookbook. Dishes include Lobster Terrine, Salmon en Croute, Pan-Seared Duck Breast, Praline Bread Pudding and many others.

Tama Takahashi edited and designed the cookbooks, with gorgeous photography  by Linda Blue . It will be available at the event for purchase and ll proceeds go towards our scholarship endowment for culinary students at SBCC.The event ticket price of $25 provides you with food and wine tasting and access to chefs for questions and cookbook signing.

To reserve your spot click here.

—Leslie Dinaberg

Originally published in Santa Barbara SEASONS on April 15, 2014.

Cocktail Corner: Get Schooled in Sake

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Yuji Matsumoto (courtesy photo)

Yuji Matsumoto (courtesy photo)

A spirited toast to all things alcoholic! by Leslie Dinaberg  |

The Bacara Resort’s new Meet the Masters dining series with the world’s finest wine and spirit masters kicked off this week with a sold out evening with Sabrage & Champagne Master Nicolas Krafft of Christofle.

Up next, on Thursday, March 20, is an evening with Yuji Matsumoto, the United States’ first certified Master Sake Sommelier.  The fun begins at 6 p.m. with a sushi and sake reception on the Miro Terrace, paired with a selection of sushi by the resort’s own Sushi Chef.

That will be followed by a four-course tasting menu by Miro Chef Johan Denizot, elegantly presented by Bacara’s Creative Director Lorrene Balzani. Each course will be expertly paired with renowned sake and wine selections by Matsumoto, whose credentials are quite impressive.

In addition to being the first certified Master Sake Sommelier in the U.S., he is the former  president of both the California Sushi Academy and the Sake Institute of America, the beverage manager of Kabuki Restaurants, Inc., a Sake Samurai (awarded as a Sake Samurai in 2010 by the Japan National Sake Brewery Association Junior Counsel), a finalist of 2006 World Sake Sommelier Competition, a speaker at more than 300 sake seminars, and a contributor  to Japanese Restaurant News and Sushi and Sake Magazine.

Space is very limited and advanced reservations are required. To book a spot click here.

Cheers!

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Originally published in Santa Barbara SEASONS on February 21, 2014.

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.”

Thacher Winery Winemaker Tasting

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Thacher Winery (Mike Larson photo)

Thacher Winery (Mike Larson photo)

Enjoy the hand-crafted, dry-farmed, Rhone blends and Zinfandels from award-winning Thacher Winery from the westside of Paso Robles with Sherman and Michelle Thacher on January 16 at 6 p.m. at Blush, 630 State St.

“Not only are their wines terrific, but they are a wonderful, engaging couple that radiate the hospitality that makes their winery a must-visit in Paso,” say Inside Wine Santa Barbara organizers who have created this event.
“We will have the back patio of Blush to ourselves–tented, heated, with the outdoor fireplace lit. Blush will be providing tasty appetizers to pair with the Thacher wine selections.” Wine selections include:

·       2011 CONTROLLED CHAOS, Paso Robles (usual retail $42) 47% Mourvedre, 33% Zinfandel, 20% Grenache—each part is equally represented without anyone of them outdoing the other. This wine is delicious and approachable, a true crowd pleaser.

·       2010 GSM,  Central Coast (usual retail $42)  A pure, supple blend of 38% Grenache, 31% Syrah and 31% Mourvedre, the 2010 GSM dishes out loads of pleasure with a seamless, upfront and fruit-loaded personality. Exhibiting ripe black raspberry, toast, spice cabinet and plenty of licorice aromas and flavors, this plush, textured, medium to full-bodied, beauty should be enjoyed over the coming 4-5 years. WINNER! 2013 LA International Wine Competition “Best of Class”

·       2011 ZINFANDEL, Paso Robles (usual retail $36) Five different Westside Paso Robles’ vineyards make up this blend, one of them being our own Kentucky Ranch Vineyard. This wine is ruby in color with notes of cherry, coffee, cinnamon, and molasses on the nose. The front of the palette has hints of vanilla that give way to a flavor of ripe strawberries. Becomes spicier with air and finishes with silky tannins, strong persistence and a bright jolt of cracked pepper.

·       2011 ViN ROUGE, Paso Robles (usual retail $38) A favorite blend of 74% Syrah and 26% Grenache — very balanced and approachable. This is the perfect cocktail hour wine. Not over-powering or loaded with astringency. Medium bodied, fruity and a crowd pleaser. No fork needed.

For more information, please click here.
—Leslie Dinaberg
Originally published in Santa Barbara SEASONS on January 1, 2014.

Cocktail Corner: Sama Sama Kitchen

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Sama Sama Kitchen (courtesy photo)

Sama Sama Kitchen (courtesy photo)

A spirited toast to all things alcoholic! By Leslie Dinaberg

My Indonesian is a little rusty, but I believe “sama sama” means “together or welcome,” or  (when someone says thank you), “my pleasure.”

Whatever it means, the addition of Sama Sama Kitchen to our downtown neighborhood (1208 State St., 805/965-4566)  is indeed our pleasure, especially now that the bar is open for business. Our Tuesday night sips included the delicious and refreshing Sama Sama cocktail made from bourbon, jasmine sweet tea and lemon, as well as their kicky version of now ubiquitous Moscow Mule, called a Mule Kick and made with Thai Chili, ginger-infused vodka, lime and ginger beer.

Both cocktails were yummy and paired well with the out-of-this world fabulous diver scallop dish on the menu that night. Inspired by Indonesian street food, everything on the menu is gorgeous and interesting and rather exotic. On previous visits I tried the Tempe Tacos (fabulous and flavorful) and the mouth-watering sweet corn fritters (called Perked El) which are unfortunately only on the lunch menu right now. Be sure to check the specials board, as Chef Ryan Simorangkir‘s “test kitchen” is always trying out something new and tasty.

Speaking of new and tasty, my co-workers highly recommend the Sama Sama Kitchen version of Sazerac, made with rye whiskey, Peychaud’s, palm syrup and served in a glass rimmed with herbsaint … so that one is definitely on my wish list for next time.

Cheers!

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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.”

This column was originally published in Santa Barbara SEASONS Magazine.

Cocktail Corner: Bacon & Barrels

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Seeing the World Through Bacon-Flavored Glasses, photo by Tyler Moselle

Seeing the World Through Bacon-Flavored Glasses, photo by Tyler Moselle

A spirited toast to all things alcoholic! By Leslie Dinaberg

My bacon-phile colleagues and I were living high on the hog last weekend at the first annual Bacon & Barrels Festival at Saarloos + Sons‘ wine field in Los Olivos.

To label this sold-out event decadent would be an understatement. The festivities included creative bacon (and pork) dishes from top Central Coast chefs, bacon-based and bacon-inspired cocktails, wines and beers concocted by mixologists, brewers and wineries, live music and even a pig petting zoo.

Let me just say, they had me at “bacon” (which pop poet Katy Perry so brilliantly called “the meat candy of the world”) but everything at Bacon & Barrels was pretty fabulous. Our very first bite was an amazing crunchy melted cheese and pork sandwich from Ranch & Reata Roadhouse in Santa Ynez. It was exceptional, and that was before my first tipple.

Ranch & Reata's Yummy Pork Sandwich, photo by Tyler Moselle

Ranch & Reata’s Yummy Pork Sandwich, photo by Tyler Moselle

As to the barrel side of things—wine, spirits, beer—there was a lot of good stuff to choose from, including wine from Tercero, Liquid Farm, Casa Dumetz, Tessa Marie, Sunstone, Press Gang Cellars, Buttonwood, Point Concepcion, Alta Maria Vineyards, Refugio Ranch, Consilience, Tre Anelli, Riverbench (which just opened up a new tasting room in the Funk Zone at 137 Anacapa St.), Cold Heaven and of course, our hosts, Saarloos + Sons.

So much bacon goodness to choose from, as Jim Gaffigan says, “Do you want to know how good bacon is? In order to improve other food, they wrap it in bacon.” Indeed! The Ballard Inn & Restaurant, The Willows, Fresco, Georgia’s Smokehouse and Full of Life Flatbread were a just a taste of the yummy bites that were on hand.

But given the heat on Saturday, beer paired especially with all of that porky goodness. The Jefe Del Porko award went to Sides Hardware and Shoes—A Brothers Restaurant, for their bacon burger and peach and bacon panzanella, which was mouth-watering indeed, especially with the pale ale from Figueroa Mountain. The Bruery, Stone Brewing Company, Sierra Nevada, Firestone Walker, Ninkasi Brewing, Central Coast Brewing, The Brewery at Abigaile, Almanac Beer Company, Mendocino Brewing Company and New Belgian Brewing Co. (with a fun “Lips of Faith” series of collaborative beers) were all on hand to wet our whistles.

Hard not to Enjoy Cupcakes when they're covered with bacon! Courtesy photo

Hard not to Enjoy Cupcakes when they’re covered with bacon! Courtesy photo

Try as I did to limit my libations to beer that day, I was unable to resist Root 246‘s amazing bacon-infused Manhattan, garnished with a drunken cherry and served in an ice cube shot glass. Try that with the Stuffed Salted Bacon Maple Cobbler Cupcake from Enjoy Cupcakes (coming soon to the Santa Barbara Public Market) and I guarantee you’ll be in hog heaven. My calendar is already marked for the next festival, July 18-20, 2014.

Cheers!

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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.”

Cocktail Corner: Joe’s Cafe

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A spirited toast to all things alcoholic!  By Leslie Dinaberg

Joe's Cafe, Courtesy Photo

Joe’s Cafe, Courtesy Photo

I had my first legal drink at Joe’s.

It was something called a Brain Tumor, and while I can still appreciate the architecture of this layered, brain-like concoction, it’s definitely a cocktail that only a 21-year-old could love. Made of Bailey’s Irish Cream, Peach Schnapps and Grenadine, it’s disgusting looking, as I would imagine a brain tumor would be.

Needless to say, that night was my first and last adventure with that particular fusion of heavy, sweet and heavy and super sweet and heavy alcohol—but the first of many, many, many fun nights spent at Joe’s.

With the well-earned tagline of “Joe’s Cafe—Stiffest Cocktails—Greatest Atmosphere,” this is definitely a favorite downtown spot. They pour a good, stiff drink, at a price that’s not too steep. Plus, you’re just about guaranteed to run into someone you know. This place is a frequent hangout for just about everyone who grew up here (and their grandfather). It’s not unusual to find multiple generations of Santa Barbarians celebrating at Joe’s.

I’ve started—and ended—many a memorable night there, including my wedding night. When the reception closed down at midnight we took the party downtown to Joe’s, where the first round was on the house.

My niece recently turned 21 and celebrated at Joe’s too. But I’m pretty sure she had the good sense to order a Margarita.

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Photo by Derek Johnson.

Photo by Derek Johnson.

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 January 4, 2013.

Cocktail Corner: The Heat of Passion at Alcazar

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Alcazar's Heat of Passion cocktail. Courtesy Photo.

Alcazar’s Heat of Passion cocktail. Courtesy Photo.

A spirited toast to all things alcoholic!  

By Leslie Dinaberg

The sultry Heat of Passion is sweet, hot and spicy and certainly my favorite cocktail at the moment. Alcazar (a great little hole-in-the-wall tapas place on the Mesa) makes this Habanero Chile-infused Tequila concoction with fresh passion fruit puree, lime, sweet & sour and a rim of sugar in a martini glass. It’s truly one of the most delicious cocktails I’ve ever had.

My sister—who lives just a short walk away from Alcazar, which is convenient if you want to drink more than one Heat of Passion (and it’s hard to resist)—turned me on to this drink and now, well, I’ve got the hots for it too.

Just spicy enough for cold winter nights and sweet enough for hot summer days, this cocktail is a perfect treat any night of the year, especially when paired with food that packs some heat. Try the Gambas Chipotle or Aaron’s Salad if you really want to get carried away!

Psst. The Heat of Passion is also served downtown at Milk & Honey, Alcazar’s downtown sister restaurant.

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Leslie Dinaberg, hard at work. Photo by Derek Johnson.

Leslie Dinaberg, hard at work. Photo by Derek Johnson.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on December 26, 2012.

 

Cocktail Corner: Margaritas at the Paradise Cafe

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A spirited toast to all things alcoholic!  By Leslie Dinaberg

Paradise Cafe Margarita, courtesy photo

Paradise Cafe Margarita, courtesy photo

My childhood smelled like Coppertone, my teenage years like Love’s Baby Soft, and my 20’s smelled like the Margaritas at the Paradise Cafe (702 Anacapa St., Santa Barbara, 805/962-4416).

I had one the other night and I could swear I heard the Bangles singing about “A Hazy Shade of Winter” in that glass.

Simple, straightforward and consistently delicious, the Paradise Margaritas are poured straight up on the rocks, with Jose Cuervo Gold Tequila. There’s no need to fool with fancy Farmers’ Market infusions here, no muddling around with mango and papaya necessary—these Margaritas taste exactly like a Margarita should: tangy enough to make your lips pucker, sweet enough to make everyone around you look prettier and strong enough to make your companions wittier, if not downright hilarious.

They’re great on their own, but even better with a side of what have to be the best French Fries in town. Plus, believe it or not, the Paradise still has $4 Happy Hour Margaritas (Monday-Friday from 4:30–6:30 p.m.), a miracle as cocktails are often in the $12–$15 range these days, and rarely as good as this one.

When most people walk into the Paradise Cafe’s bar, they feel as though they’re stepping back into the 1930s— the welcoming red and green neon sign, the art-deco light fixtures, the full length Aztec warrior mural all speak of a simpler, friendlier time—but it’s all about the 1980s for me, a carefree time full of friends, fun and always a Paradise Cafe Margarita.

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Photo by Derek Johnson.

Photo by Derek Johnson.

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 January 17, 2013.

 

Cocktail Corner: Toasting the Santa Barbara International Film Festival

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A spirited toast to all things alcoholic! By Leslie Dinaberg

Even movie stars shine a little brighter when you give them a perfect cocktail. Since the stars will be out in full force this week, here’s where I would take some of the Santa Barbara International Film Festival VIPs out for drinks:

Harry's (courtesy photo)

Harry’s (courtesy photo)

Golden Globe winning director Ben Affleck, whose terrific film Argo seems to be the Oscar front runner at the moment, is a down-to-earth guy who would appreciate the local charm and flavor of Harry’s—not to mention the generous drinks. Perhaps after he receives the Modern Master Award on January 25 he’ll join us for a Dirty Martini at Harry’s. Made the old-fashioned way, with Bombay Gin, Dry Vermouth, a splash of olive juice, and a “family of olives,” like Affleck, this drink is sure to be a crowd pleaser.

The Biltmore's Smoked Maple Manhattan (courtesy photo)

The Biltmore’s Smoked Maple Manhattan (courtesy photo)

This Saturday night the whole town’s got a date with Daniel Day Lewis when he accepts the Montecito Award on January 26.

Be still my heart.

After years of lusting after Daniel Day Lewis (for his brain, of course, not to mention his smoldering Irish accent) I think its only fitting that before he takes the stage at the Arlington that night we should enjoy an ocean view sunset cocktail together at Four Seasons Resort the Biltmore in Montecito. I think Daniel would appreciate the poetry of a Smoked Maple Manhattan, made with hickory smoked Maker’s Mark bourbon, Bliss maple syrup infused vermouth, shaken straight up and garnished with a brandied cherry or two.

Quentin Tarantino will receive the American Riviera Awardon January 30. He’s a great raconteur in any setting, but I think he’d revel in both the view and the cocktails at The Boathouse at Hendry’s Beach, one of Santa Barbara’s loveliest spots for drinks. My personal favorite is the Blood Orange Margarita, made from El Charro 100% Agave Tequila, with fresh blood orange juice, fresh lime, Triple Sec and a splash of sweet and sour, served on the rocks. I also love the Honeycomb Mojito: Myers Platinum Rum with honeycomb simple syrup, a squeeze of lime, mint, and a splash of club soda.

The enchanting Amy Adams is in town next Thursday, January 31, to receive the Cinema Vanguard Award for her work in The Master. This woman’s versatility is amazing. I’ve loved her in everything from serious dramas (Doubt, The Fighter) to lighthearted films (Enchanted, The Trouble With the Curve). I’d take Amy to Kunin Wine Tasting Room on the Urban Wine Trail. I think she’d appreciate the elegance and local flavor of this great spot, as well as a glass of Seth Kunin’s 2007 Santa Barbara County Syrah. Crafted from three different local vineyards, it’s a smoky, spicy taste of Syrah—and Santa Barbara.

Kunin Tasting Room (courtesy photo)

Kunin Tasting Room (courtesy photo)

Finally Jennifer Lawrence, who was fabulous in both the Hunger Games and Silver Linings Playbook this year, will receive the Outstanding Performer of the Year award on Saturday, February 2. I think she’d enjoy cocktails on the patio at Blush. I have a feeling she’d like one of their fruity fun libations, like the Melted Popsicle (Stoli Raspberry Vodka, Cointreau, fresh oranges, cranberry and lemonade) or Pineapple Smash (Pineapple-infused Skyy Vodka, agave nectar, lime juice, pineapple and jalapeno). Who knows, we might even go ballroom dancing later … when Bradley Cooper shows up.

Seriously, if any of you are reading this—especially Daniel Day Lewis—drinks are on me. Cheers!

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Leslie Dinaberg, hard at work. Photo by Derek Johnson.

Leslie Dinaberg, hard at work. Photo by Derek Johnson.

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 January 25, 2013.

Cocktail Corner: The Antagonist at The Marquee

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A spirited toast to all things alcoholic!  By Leslie Dinaberg

Bar at The Marquee (courtesy photo)

Bar at The Marquee (courtesy photo)

I’ve been really into sweet, hot and spicy cocktails recently and had a fabulously tasty one the other night at The Marquee. The Antagonist is made of chili-infused Absolut Vodka, white peach puree, mixed berry puree and pineapple juice.

Not only is it really pretty—served in a martini glass, although this drink is nothing like a traditional martini— The Antagonist has the perfect proportions of sweetness and spiciness for this cold-but-sunny weather we’ve been having lately. In fact, there’s nothing antagonistic about this drink—it’s simply delicious.

The Marquee (1212 State St.) is an elegant lounge next to The Granada that makes me think of the glamorous Manhattan found in old black and white movies.

The retro-fun vibe and great location combine to make it a perfect place to have a cocktail before—or after—a show.

The clever drink menu is theatrically themed, with signature libations like Dress Rehearsal (Ardbeg 10yr. Single Malt Scotch, Johnny Walker Red Blended Scotch, fresh lime juice and ginger puree with candied ginger and lime) and The Showstopper (Beefeater Gin, Cointreau Orange Liqueur and fresh lime juice with fresh mint, Serrano chili and raspberries), modern classics like Gone With the Wind (Old Overhold Rye Whiskey, Luxardo Maraschino Liqueur, blood orange bitters and simple syrup with pressed orange and brandied cherry) and a slew of fun martinis, like The Understudy (Pearl Vodka, Triple Sec, lychee juice and cranberry juice with a Prosecco float, garnished with a lychee nut) and 42nd Street (Makers Mark, Bourbon Manhattan, garnished with brandied cherry), to name just a few.

They also have a variety of nibbles. Try the blue cheese-stuffed figs, which are wrapped in prosciutto and served warm. It was a surprisingly good fit with The Antagonist cocktail, and I’m sure they both made our next stop—Dreamgirls at The Granada—even more enjoyable. Theater League just announced its 2013-14 Broadway series (Million Dollar Quartet, The Addams Family, Hello Dolly and West Side Story). I recommend you reserve seats for these great shows, along with a bar stool at The Marquee.

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Photo by Derek Johnson.

Photo by Derek Johnson.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on February 1, 2013.