Local Dish: Carrots and Curry and Cocktails at Outpost

Posted on June 20, 2017 by lesliedinaberg

Outpost “Rabbit Season” cocktail, photo 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: The Dish on Santa Ynez Valley’s New Eateries

Posted on June 15, 2017 by lesliedinaberg

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.

“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.

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.

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.

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!

Posted on June 12, 2017 by lesliedinaberg

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.

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.

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.

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 Bourbon Barrel Cake, photo by 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

Posted on June 2, 2017 by lesliedinaberg

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 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 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 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.

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

Posted on May 26, 2017 by lesliedinaberg

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.

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.

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.

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.

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.

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.

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.

—Leslie Dinaberg

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

Local Dish: The Gathering Table at Ballard Inn

Posted on May 24, 2017 by lesliedinaberg

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.

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: 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: Easter Dining and a Toast to Spring!

Posted on April 10, 2017 by lesliedinaberg

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.

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 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.

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.

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 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.

(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

Originally published in Santa Barbara Seasons on April 7, 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: food

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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.

Beer & (Big) Bites in Buellton

Refining Ranch Cuisine at The Bear and Star

Bottlest Winery Bar & Bistro

Blissful Bellies at Bacon & Brine

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