Cocktail Corner: Cheers to Beer!

Posted on October 31, 2015 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Wine + Beer and the Public Market will partner with Figueroa Mountain Brewing Company and chef Kyle Jones of Country Catering for the market’s first-ever beer dinner on Nov. 12. Courtesy photo.

Beer and food pairings are all the rage, and not surprisingly, Figueroa Mountain Brewing Company, chef Kyle Jones of Country Catering and Wine + Beer at the Public Market are excited to get in on the action on Nov. 12.

How yummy does this menu sound?

Amuse Bouche

Kettle chips with whipped beer cheese

paired with FMB 101

First course

Garlic Baked Oyster

Oyster, Weiss Weiss topping, shaved asparagus salad

paired with Weiss Weiss

Second course

Shrimp and Grits

Shrimp, linguica soffrito, manchego grits (pictured)

paired with Danish Red

Intermezzo

Prickly Pear- Lizards Mouth IPA Sherbet

Third course

Ox Tail and Wild Mushroom Pie

Davy brown braised oxtail, wild mushrooms, black truffle crust

paired with Davy Brown

Fourth course

Black and Tan Dessert Duo

Saint Andre, Corn Tuille, Toasted Almond, Honey

paired with Paradise Pilsner

Stout Graham Streusel Cake, Milk Chocolate Stagecoach Ganache, Burnt Marshmallow

paired with Stagecoach Stout

The Santa Barbara Public Market is located at 38 W. Victoria St. Tickets are $65 and advanced reservations are required. Call 805/770-7702 to reserve your spot.

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 Magazine on October 30, 2015.

Santa Barbara Empty Bowls Returns Nov. 1

Posted on October 28, 2015 by lesliedinaberg

Courtesy Santa Barbara Empty Bowls

Help to end hunger when one of Santa Barbara’s most beloved events, the annual Santa Barbara Empty Bowls luncheon, returns on Sun., Nov. 1 at the Ben Page Youth Center, 4540 Hollister Ave. Tickets are still available.

Always a unique and fun fundraising event, Empty Bowls benefits the Foodbank of Santa Barbara County, which works to eliminate hunger and food insecurity by distributing nutritious food, education and other resources through its own programs and through a network of more than 300 member nonprofit partners and programs in Santa Barbara County.

For a donation of $30 (or more), participants choose a beautiful bowl handcrafted by local ceramic artists, enjoy a simple meal of soup, bread and water, and take home the bowl as a reminder of the meal’s purpose to feed the hungry in our community.

Following the luncheon, attendees may tour the Foodbank Warehouse Facility, located next door from the Page Center at 4554 Hollister Ave. and enjoy a slice of pie and delicious coffee from French Press while touring.

Last year, more than 800 people attended Empty Bowls, which raised $108,109 for the Foodbank. Santa Empty Bowls has donated over $1 million to the Foodbank over the last 17 years to help alleviate hunger in Santa Barbara County and has provided huge community awareness for Foodbank’s mission and work.

The event is hosted by Santa Barbara Empty Bowls Committee: Danyel Dean (Founder), Diane Durst, Cathy Closson, Merrillee Ford Bev Hanna, Donnalyn Karpeles, Nancy Krug, Elizabeth Olson, Laurie Potter, Shanon Sedivy, Linda Shillerstom and Dierdre Woode. Tickets are still available and guests can choose between three seating times: 11 a.m., noon and 1 p.m. For tickets click here. Online registration ends Friday, October 30, but tickets can also be purchased at the door.

For more information, visit foodbanksbc.org.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on October 27, 2015.

Cocktail Corner: Art, Libations and Music on the Edge

Posted on October 9, 2015 by lesliedinaberg

The pool at the Goodland, courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Make a splash next weekend at Goleta’s Goodland Hotel when art meets music, libations, food and creative fun with a poolside “play with your food” interactive brunch on Saturday, Oct. 17. It’s all part of MCA Santa Barbara‘s second annual On the Edge Festival, which brings internationally renowned performance artists to Santa Barbara this month.

Meet the On Edge artists over what’s sure to be a delicious brunch, featuring a do-it-yourself crepe and bagel bar, with food portraits and puppet inspiration. Enjoy your brunch poolside with a DJ set by Nikki Jean and Double O, and a cash bar with signature cocktails by resident mixologist Chris Burmeister. Trust me … he’s got a way with a Martini shaker!

Outpost cocktails, courtesy photo

The Goodland is located at 5650 Calle Real in Goleta. To purchase tickets ($25 general admission and $20 for museum members) click here.

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

Originally published in Santa Barbara Seasons Magazine on October 9, 2015.

Foodbank’s Table of Life Fundraiser

Posted on October 5, 2015 by lesliedinaberg

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

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

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

Chef Jason Paluska of The Lark, courtesy photo

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

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

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

—Leslie Dinaberg

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

Cocktail Corner: Tasting Notes

Posted on October 3, 2015 by lesliedinaberg

Cheers to M. Special Brew Co., Bien Nacido/Solomon Hills Estate Tasting Room, Standing Sun … The Bodega, The Good Lion, Globe, The Nugget, Les Marchands and more!

A spirited toast to all things alcoholic! by Leslie Dinaberg

M. Special kegs, courtesy photo

Brewing in Goleta

The ever groovier Goleta has a cool new hangout, M. Special Brew Co. Tap Room and Brewery, located at 6860 Cortona Dr.

Their core line-up of beers includes:

M. Special American Lager – Based on a classic American craft lager
All Time Special – Farmhouse Ale
Pablo Special – Pale Ale
The Greatland Special – India pale Ale
Lazy Eye Special – Double India Pale Ale
Dozer Special – American Brown Ale

The tasting room features roll-up doors to create an open-air environment, with views of the brewing area through hand-made steel frame windows. The brewery also has four 50” televisions and a Sonos music system to provide additional entertainment. The bar is constructed from local wood from woodworker and artist John Birchim, who created over 40 feet of live edge bar made from a fallen Monterey Pine from the Santa Barbara coast. The brewery was designed by Patrick Housh of Piorier + Associates Architects and built by Michealsen Construction Company of Santa Barbara.

Not only is this place cool looking, you won’t go hungry. They have a partnership with Woodstocks Pizza, so pizza and salads are always available, and they’ll feature various food trucks on rotation. There was quite a spread the night we went—we’ll definitely be back!

M. Special Bar, courtesy photo

Pouring in Los Olivos

The charming town of Los Olivos—always a great place for walkable wine tasting, shopping and dining—recently got even better, with the addition of the new Bien Nacido/Solomon Hills Estate Tasting Room. Located at 2963 Grand Ave., Unit B , the tasting room is open Thursday through Monday from 11 a.m. to 5 p.m.

“Simply put, Bien Nacido Estate is now one of the hottest wineries in California,” writes wine critic Antonio Galloni, founder of Vinous, a well-respected wine publication. In Galloni’s recent report, the Bien Nacido Estate Chardonnay and the Solomon Hills Chardonnay were the two highest rated Chardonnays on California’s Central Coast. For more information, visit biennacidoestate.com.

Santa Barbara’s Oldest—and Newest—Wine Cellar

Another new place worth checking out (It’s gorgeous!) is Standing Sun … The Bodega, located in the historic Casa de la Guerra‘s original 1817 Bodega wine cellar. This rhone varietal wine tasting and art gallery is the oldest wine cellar on record in the city of Santa Barbara, and quite possibly the State of California.

Standing Sun The Bodega is a new tasting room in the historic Casa de la Guerra. Courtesy photo.

Standing Sun wines are handcrafted in small lots from some of Santa Ynez Valley’s premiere vineyards. The fruit is sourced as vineyard specific varieties, each with its own characteristics and diversity. Vineyards they work with include: Tierra Alta vineyard on Ballard Canyon, Clover Creek vineyard on Refugio Rd, Colson Canyon vineyard near Tepesquet and Camp four vineyard on Baseline Avenue.

The resulting wines are pure, un-manipulated wines, individually fermented and aged in neutral French oak barrels for 11 months.

Standing Sun The Bodega is a new tasting room in the historic Casa de la Guerra. Courtesy photo.

Good Vibes at Good Lion

A couple of weeks ago at the Fermentation Festival I had the pleasure of trying several really delicious handcrafted cocktails from The Good Lion (1212 State St.) and was quite impressed. Everything is fresh and fun and their weekly rotating cocktail menu features the Central Coast’s finest fruits, herbs, spices, and produce, as well as local booze from Cutler’s Artisan Spirits and Ventura Spirits, among others.

World Cuisine With Small Town Prices

Another fun addition to the downtown cocktail scene is Globe, 18 E. Cota St., which features a big $10 and under menu of globally inspired small bites and cocktails. I really liked the Pink Grapefruit Drop (sort of a cross between a Greyhound and a Lemon Drop), and the Flaming Blood Orange Margarita.

Serious Drinking

Fancy cocktails are always fun, but sometimes you just want (need?) a stiff pour, and downtown’s new Nugget Restaurant (21 W. Victoria St.) certainly fits the bill. Between the strong, well-priced drinks, vintage Santa Barbara photos, friendly service and comfort food menu, I thought I was at Harry’s for a minute. I miss Arlington Tavern but this is a welcome addition to the downtown offerings.

Delicious Pairings

Giuseppe Quintarelli, courtesy photo

Coming up on Tuesday, October 6, Les Marchands presents a dinner celebrating the exceptional wines of Giuseppe Quintarelli, the revered wine producer from Veneto in northeast Italy. Quintarelli was internationally heralded for his Valpolicellas, reciotos and Amarones.

For this dinner, Les Marchands Executive Chef Weston Richards has created a four course menu of Duck Liver Mousse, radicchio and apple; Wild Mushroom Lasagna with house-made ricotta; Crispy Lamb Cheeks with cannellini beans, roasted figs and Pecorino; and Chef Weston’s selection of Ripe Cheeses that honors these stunning wines – Quintarelli’s 2011 Primofiore IGT, 2006 Rosso Ca’ del Merlo, 2006 Valpolicella Classico Superiore and the 2006 Amarone della Valpolicella Classico.

For further information call 805/284-0380 or visit lesmarchandswine.com/pages/events. Space is limited.

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on October 2, 2015.

Cocktail Corner: A Veritable Buffet of Vino News & Events

Posted on September 19, 2015 by lesliedinaberg

Courtesy Bacara Resort & Spa

A spirited toast to all things alcoholic! by Leslie Dinaberg

I don’t know if it’s the early harvest, the crazy weather, or just that time of year, but my inbox is bursting with wine news these days. We’re barking about a taste of Verona at the Bacara, Doug Margerum’s new Barden wines, Groundboots charity wine label and Wandering Dog Wine Bar’s new vintages in today’s Cocktail Corner.

Here’s a look at what’s going on in the wine world:

A Taste of Verona Returns

Bacara Resort & Spa welcomes Fumanelli Winery for an operatic evening by the sea with Verona’s top winemaker, Armando Fumanelli, proprietor of Marchesi Fumanelli Winery. The winery dates back hundreds of years, and in that spirit, the Bacara is partnering with Opera Santa Barbara to enhance the Italian-themed event.

“The Fumanelli family has been cultivating grapes and producing prestigious wines for more than 600 years,” says Kathleen Cochran, managing director of Bacara Resort & Spa. “We are honored to offer guests the rare opportunity to dine with a winemaker of this magnitude.”

Photo courtesy Bacara Resort & Spa

Diners will enjoy four Fumanelli wines personally selected by Armando Fumanelli, paired with an elegant reception and three-course Italian-inspired tasting menu by Executive Chef Vincent Lesage. Each course will be preceded by traditional Italian opera performances. The event takes place on Tuesday, September 29, from 6 to 9 p.m. The price is $150 per person. Space is limited and reservations are recommended (It sold out last year). For tickets and additional information, please call 877/496-8977 or visit BacaraResort.com.

Margerum Wine Company’s New Barden Label Wines

Sometimes I think Doug Margerum must have figured out how to clone himself, he’s such a busy, talented winemaker! Fulfilling Margerum’s dream to create world-class wines using grapes from the renowned Sta. Rita Hills AVA, Margerum Wine Company recently released its new Barden label wines: Chardonnay, Fonte, Syrah and Pinot Noir. Barden is Doug’s middle name and literally translates into “one who lives near the boars den”—a nod also to the wild boars that roam the Sta. Rita Hills.

A little more on the wines:

Courtesy Margerum Wine

Fonte: Described as “a blend of Chardonnay Pinot Blanc and Pinot Gris picked for a balance of flavor and acidity. Barrel fermented in our 55 degree winery, inoculated for malolactic fermentation and batton-aged for 3 months. Aged 6 months sur-lie in 1 year old demi-muid, a neutral puncheon and a bit in stainless steel. Barden Fonte is a collection of rambling memories assembled to reflect the image we imagined it would be. A Fonte is fountain or spring.”

Chardonnay: Doug says, “we pick Chardonnay for opulent flavors, barrel ferment in our 55-degree winery, encourage full malolactic fermentation and it is batton-aged for 4 months. Aged 10 months sur-lie in about half new French oak barriques from Quintessence and François Frères and half in neutral French oak barriques. Barden Chardonnay. Apart but together again. Ours is a path less taken, an assemblage of noble places, temptresses and impossible loves.”

On the Pinot Noir: “We hand sorted and a percentage (depending on the vintage) is whole cluster fermented, we do a 6-10 day cold soak, natural (wild) fermentation, only free-run wine used, no SO2 during maturation on full lees, bottled un-fined and unfiltered. This wine is matured for 10 months in mostly new French oak barriques from Françoise Frères and Ermitage. Barden Pinot Noir is formed so as to touch the heart, mind, body and soul. It’s wrapped in a cloak of mystery, lightly adorned, and respected. Ours is a swirling worldly vision, moody but aware. We dared and entered this world with trepidation. Pinot Noir is fiendishly complex…”

Syrah: “We ferment in a combination of 500 liter (heads off ) French oak puncheons and 400 liter open top insulated fermenters. The wine is aged in half new Françoise Frères and half new Ermitage French oak barrels,” says Doug. “Barden Syrah is shaped and sculptured. Its drapes reveal dark rooms full of the unknown; frightenly sinister, packed, and powerful. Syrah is our blood-right and our passion; we realize we are on the road to madness.”

All are available at select wine shops and restaurants, as well as at the Margerum Tasting Room in Santa Barbara and online. The wines retail for $36-$82. For more information on Margerum and Barden wines please visit margerumwines.com.

Groundboots Wine Charity Label Launches to Support Soi Dog

Winemaker Deborah Hall of Gypsy Canyon in St. Rita Hills recently launched Groundboots.org, a wine charity label which is crowdfunding to fundraise for and bring awareness to stopping the illegal dog meat trade through wine. She has designated 100% of profits to go to Soi Dog, an organization that has nearly eliminated it in Thailand, and are now moving into Vietnam, China, Korea, and other places, rescuing and re-homing the survivors.

The campaign is running through September.

And in case you’re wondering about the “taste good” part of the wine, not just the “feel good” part, this Pinot Noir was hand-harvested from their estate vineyards in Sta. Rita Hills. Cluster sorted at the vineyard, berry sorted at the winery. Aged 18 months in 50% new French oak.

According to Wine Enthusiast, the 2012 Ground Boots Pinot Noir, Santa Barbara County gets 91 pts. “This wine by Gypsy Canyon’s Deborah Hall raises money for dogs in Thailand, but it’s certainly no gimmick. Deep aromas of black raspberry, cherry chiffon and dried violets mix with chipped slate, charred pine, morel mushrooms and turned loam. The palate shows sharp cranberry followed by graphite and herbal saps, with noticeable grip.”

Here’s a link: http://igg.me/at/groundboots.

Courtesy Ground Boots

Solvang’s Wandering Dog Wine Bar Expands Private Label Wine Program

More on the intersection between wine and dogs, Solvang’s Wandering Dog Wine Bar—incidentally a very fun, dog- and people-friendly spot—recently expanded its private label wine program from four labels to a current line-up of 14 wines, comprised of eight different, locally-grown varietals.

Each of the 14 wines are made by local winemakers/wineries, sourced from local vineyards, and each winemaker/winery is listed on the respective bottle; every winemaker is given full credit for the wines produced for Wandering Dog, in line with the wine bar’s mission to support and foster local vintners–from those just budding to established makers and brands.

Courtesy Wandering Dog

Wandering Dog’s current releases include a sparkling (’12 “Bentley’s Bubbles”; Norm Yost, winemaker; Santa Maria Valley); ’14 Grüner Veltliner (Graham Tatomer, winemaker; Santa Ynez Valley); ’13 Chardonnay (Kevin Law, winemaker; Santa Maria Valley); ’14 “Mazzey” Viognier (Morgan Clendenon, winemaker; Santa Maria Valley); ’12 “Paige” Pinot Noir (Justin Willet, winemaker; La Encantada Vineyard); ’13 “Leila” Pinot Noir (Norm Yost, winemaker; Rio Vista Vineyard); ’13 “No Leashes” Pinot Noir (Doug Margerum, winemaker; Sta. Rita Hills); ’13 Super Tuscan (76% Sangiovese, 24% Cabernet Sauvignon; Chris Ferrara, winemaker; Paso Robles); ’13 Cabernet Sauvignon (Joshua Klapper, winemaker; Paso Robles); ’12 Zinfandel (Janell Dusi, winemaker; Dante Dusi Vineyard, Paso Robles); and ’12 “Lucy” Petite Sirah (Mark Horvath, winemaker; Viejo Vineyard, Ballard Canyon).

Upcoming releases will include a Syrah by winemaker Michael Larner, from Larner Vineyard grapes (Ballard Canyon).

Over the course of its eight years, Wandering Dog Wine Bar has, in addition to international imports, showcased wines from countless winemakers whose own labels were too small to justify the expense of a tasting room. As time passed, many of these producers expanded into their own locations, clearing the way for Wandering Dog to feature the next wave of winemaking superstars.

“This cycle has been instrumental in [Wandering Dog’s] success, but has had the side effect of ending professional relationships with winemakers who are more than an account–they are our friends,” says Wandering Dog Wine Bar’s “Director di Vino”, Charles “CT” Williams.

Courtesy Wandering Dog Wine Bar

Wandering Dog Wine Bar first produced wines in this fashion with a 2005 vintage created by Norm Yost, of California Central Coast wine label, Flying Goat Cellars. Yost’s Pinot Noir, produced for Wandering Dog from Rio Vista Vineyard grapes, was affectionately named “Leila,” for CT’s childhood Newfoundland. Ever since, a good portion of Wandering Dog’s private label listing follows suit with names reflecting family canines of past and present. Now, in 2015, Wandering Dog has burgeoned beyond its “Signature Series” wines with its “No Leashes” program, focusing on popular wineries from past wine lists.

As is evident from the wine bar’s business name, and the tale behind its multiple, dog-honoring wine labels, Wandering Dog Wine bar is dedicated to all things “doggie”. Wandering Dog is decidedly dog-friendly and often hosts pet-related events and fundraisers, such as the upcoming October 3, 2015 “Pinot for Puppies”, a benefit for Shadow’s Fund’s “Bright Beginnings: Pit Bull Puppy Ambassador Program.”

Wandering Dog Wine Bar is located at 1539-C Mission Drive (next to Paula’s Pancake House), in Solvang.

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on September 18, 2015.

Editor’s Pick: Taste of the Town

Posted on September 10, 2015 by lesliedinaberg

Photo courtesy Arthritis Foundation’s Taste of the Town

A premiere event for foodies and philanthropists, at Taste of the Town (Sept. 13) guests sip and savor tastings from 80 of the finest local restaurants and wineries. All proceeds from this 34th annual signature culinary event benefit local programs and services of Arthritis Foundation, the only nonprofit organization dedicated to improving the lives of people with arthritis. | Noon–3 p.m. Riviera Park Gardens, 2030 Alameda Padre Serra. 805/563-4685, TasteofTheTownSantaBarbara.org.

Originally published in the Fall 2015 issue of Santa Barbara Seasons Magazine.

—Leslie Dinaberg

The Art of Food at SB Public Market

Posted on August 12, 2015 by lesliedinaberg

Art-of-Food_Social-Media_Final-Rvsd

Santa Barbara Public Market hosts “The Art of Food” this week: a photography exhibit featuring market merchants, painting class, food + photo tours, a food photography class and more!

As part of this special week of events, Public Market debuts a commissioned photography exhibit by renowned local photographer, Kim Reierson, featuring the stars of the Public Market… the merchants.

Additional scheduled events include:

Sip & Paint with The Painted Cabernet! – Thursday, August 13, 5:30 p.m. – $45

Calling art + wine lovers! Guests are invited to join The Painted Cabernet for a painting class in The Kitchen at the Public Market! The Painted Cabernet’s instructional artist will walk guests step by step through the painting experience giving one-on-one instruction while giving you the time to sip a little wine, visit with your neighbor, listen to some great music and paint your very own masterpiece to take home at the end of the night! Tickets include a glass of wine. Additional wine or beer and bites from The Culture Counter will be available for purchase. Call 805/963-9979 for details and to reserve.

Kid’s Corner with Knit Fit – Saturday August 15, 10 a.m.-noon – FREE

Knit Fit will host interactive arts & crafts for kids in The Kitchen, where children can learn how to make creative flower origami and can receive $5 glitter tattoos! Call 805/770-7702 for details!

Food Photography Lunch & Learn with Chuck Place – Sunday August 16, noon – $45

Join professional photographer Chuck Place (a Seasons‘ contributor) for a “Lunch & Learn” at the Public Market! This hands on food photography class kicks off with a presentation on light manipulation and how to get the perfect plated shot. Guests will then put their new knowledge to use and turn their cameras to beautifully plated salads provided by Flagstone Pantry! The class wraps up with a Q&A discussion with Chuck, accompanied by a light lunch of fresh salads and complimentary champagne split. Participants are required to bring their own cameras, lenses and 24-inch reflector if they have one. Tripods and cable releases are also recommended but not necessary. Class includes lunch and a split of champagne. Advance reservations are required. Call 805/770-7702 for details and to reserve.

Eat This, Shoot That Food Photography Tour of the Public Market! – Saturday August 15 & Sunday August 16 – $39

Eat This, Shoot That!, the premiere food photography tour guide in town, will be hosting several exclusive tours through the Public Market! The brainchild of Tara Jones, a college photography teacher and local foodie, Eat This, Shoot That! tours are like no other, and this will be the first of its kind at the Public Market! The 45-minute tour will lead participants through the Public Market, stopping at various merchants for photo ops along the way. Participants will learn helpful tips and tricks on how to take better photos of food, and of course sample the food they shoot along the way! Two tours a day will be offered on both Saturday, August 15 (3 p.m. & 4:30 p.m.) and Sunday, August 16 (3 p.m. & 4:30 p.m.). Tours include food samplings from several Public Market merchants. Participants will also receive wristbands that grants them Happy Hour pricing at Wine + Beer all day! Call 800/656-0713 or visit Eat This, Shoot That! at the Public Market for details and to reserve.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 11, 2015.

Cocktail Corner: Wine & Fire

Posted on August 7, 2015 by lesliedinaberg

Courtesy Sta. Rita Hills Winegrowers Allliance

A spirited toast to all things alcoholic! By Leslie Dinaberg

A weekend filled to the brim with world class wines and wood grilled food awaits Aug. 14-16 in Sta. Rita Hills. The Sta. Rita Hills Winegrowers Alliance is pulling out all the stops for this annual event. It’s actually a series of intimate wine and food experiences, all of which sound amazing.

First up, next Friday night, Aug. 14 from 5-8 p.m., is the Kick Off Barn Party at Sanford & Benedict Barn. Set at the historic barn which housed the first winery in the Santa Rita Hills, located just above the iconic Sanford & Benedict vineyard, planted in 1971, winemakers will share their library stash, large format bottles and small production bottlings (all exclusive to this event) to get the party started, along with an assortment of pizzas and antipasti from Bello Forno Wood Fired Cuisine and live music by The Caverns .

Participating wineries (and wines) include: Alma Rosa Winery & Vineyards (library selection of Pinot Noirs & 2013 Barrel Select Pinot Noir); Babcock Winery; Bratcher (large format 2112 La Encantada Pinot Noir, 2112 Bentrock Pinot Noir); Brewer-Clifton; Cargasacchi (Cargasacchi Sta. Rita Hills 2012 Pinot Noir); Crawford Family Wines (past vintages of Pinot Noir from magnum); Fiddlehead Cellars (2006 ‘Seven Twenty Eight’ Pinot Noir, Fiddlestix Vineyard SRH – 3 Liter, 2010 ‘Seven Hundred Twenty Eight, Bubbles’ Blanc de Noir, Fiddlestix Vineyard, SRH – 750ml, 2011 ‘Lollapalooza’ Pinot Noir, Fiddlestix Vineyard, SRH – 750ml); Flying Goat Cellars (2010 Flying Goat Cellars Rio Vista Vineyard Clone 667 (MAGNUM); 2005 Flying Goat Cellars Rancho Santa Rosa Vineyard; 2012 Goat Bubbles Blanc de Noirs Clos Pepe Vineyard); FOXEN Vineyard & Winery; Gainey Vineyard (Evan’s Ranch 2013 Morgan’s Pinot Noir); Hilliard Bruce (2012 Moon Pinot Noir); Hartley Ostini Hitching Post Wines (Rio Vista Pinot Noir, Perfect Set Pinot Noir, Cargasacchi Pinot Noir); Jalama Wines (2012 Pinot Noir Cargasacchi Vineyard); Ken Brown Wines (2004 Clos Pepe, 2005 Sanford & Benedict, 2005 Cargasacchi, 2006 Clos Pepe & 2006 Cargasacchi); and Kessler – Haak (Library 2008, 2010, 2012 Chardonnay, 2009 Pinot Noir, 2010 2A Pinot Noir, 2010 Pommard Pinot Noir).

Additional participating wineries (and wines) include: LaMontagne Winery (Magnum of Kessler – Haak Pinot Noir & 2011 Huber Vineyard Pinot Noir); Liquid Farm (White Hill, Golden Slope, Four); Loring Wine Company (2010 Cargasacchi Pinot Noir, 2010 Clos Pepe Pinot Noir, 2010 Rancho La Vina Pinot Noir); Montemar (2011 large-format Pinot Noirs from La Encantada, Rio Vista, Santa Rita Hills); Pali Wine Co. (Fiddlestix Vineyard Pinot Noir Vertical: 2008, 2009, 2010, 2011); Rozak (2006 & 2007 Estate Pinot Noir); Sanford Winery & Vineyards (Sanford & Benedict Vineyard Viognier, La Rinconada Vineyard Pinot Noir Magnum); Seagrape Wine Company (2013 Chardonnay & 2012 Pinot Noir Rancho la Vina); Siduri Wines (2013 Siduri Sta. Rita Hills Pinot Noir, 2013 Siduri Cargasacchi Vineyard Pinot Noir); Thorne Wine (2010, 2011 Thorne Pinot Noir, Rio Vista Vineyard, Sta Rita Hills) and Transcendence (2012 Zotovich Chardonnay & 2012 La Encantada Pinot Noir).

Courtesy Sta. Rita Hills Winegrowers Allliance

The Saturday morning seminar (Aug. 15 from 10:30 a.m.-1:30 p.m. in the Sanford & Benedict Barn) pays homage to fire. “And the Secret Ingredient is…. Fire” will spotlight the fire and passion of local chefs and their four unique grilling styles. BBQ Masters Frank Ostini of The Hitching Post II (which specializes in Open Pit Red Oak BBQ, a central coast classic BBQ style that is gaining attention nationwide), Matt Toll of Tollhouse BBQ (a smoking expert for the long slow cook with his dry rub spices and big rig smoker), Argentine BBQ Rodrigo Gimenez (who will demonstrate a technique fashioned by the gauchos for hundreds of years, which has been the traditional method for grilling in Argentina), and wood fired pizza chef extraordinaire Steve Clifton (local expert on everything Italian and noted Pinot Noir and Chardonnay producer of Brewer-Clifton) will share some hot grilling tips. Then the chefs will team up with Sta. Rita Hills winemakers to pair wine and delicious BBQ, all accompanied by The Luck, an Americana band from the Lompoc area.

The Wine and Fire Grand Tasting at La Purisima Mission is Saturday evening’s highlight (Aug. 15, 5-8 p.m.), where more than 40 member wineries and sizzling local chefs and farmers will be on hand for an evening of chillin’ and grillin’. Avant, Babe Farms, Campbell Farms, Central Coast Specialty Foods, Homegrown Cowboy, The Hitching Post II, Los Amigos BBQ, RGC Argentine BBQ, Tollhouse BBQ, Scratch Kitchen and the Sta. Rita Hills Winegrowers will be serving up an amazing selection of local food favorites. Father-daughter duo Country Heart will play live music throughout the evening.

Courtesy Sta. Rita Hills Winegrowers Allliance

Participating wineries include: Alma Rosa Winery & Vineyards; Babcock; Bratcher; Brewer-Clifton; Cargasacchi; Carr Winery; Clos Pepe Estate; Crawford Family Wines; Dierberg and Star Lane Vineyards; Dragonette Cellars; Fess Parker Winery & Vineyard; Fiddlehead Cellars; Flying Goat Cellars; Foley Winery; FOXEN; Gainey; Hilliard Bruce; Hartley Ostini Hitching Post Wines; Huber Cellars; Jalama Wines; Ken Brown Wines; Kessler – Haak and Kita.

Additional participating wineries include: Lafond Winery; LaMontagne Winery; Liquid Farm; Longoria; Loring Wine Company; Lutum; Montemar; Pali Wine Co; Paul Lato Wines; Rozak; Sanford Winery & Vineyards; Seagrape Wine Company; Sea Smoke; Siduri Wines; Transcendence; Wan Fiore Project and Zotovich Cellars.

In addition to these ticketed events, many of the Sta. Rita Hills wineries will be hosting special open house events over the weekend. Visit http://www.staritahills.com/wine-fire for more details and to purchase tickets.

Hope to see you there. Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on August 7, 2015.

Local Dish: Nuance

Posted on August 7, 2015 by lesliedinaberg

Courtesy of Nuance

Chef Courtney Ladin‘s new urban bistro Nuance—located at 119 State St., attached to Hotel Indigo—is a welcome addition to Santa Barbara’s Funk Zone, serving a mouth-watering menu of globally inspired cuisine and cutting edge cocktails.

Hamachi at Nuance, with cucumber, Hass avocado, a French breakfast radish and Persian lime vinaigrette. Photo by Leslie Dinaberg.

“I love to have a balance of flavors, so that everything that is on the plate is there for a reason,” says Ladin, when I ask about her menu inspiration for the restaurant, which opened in the spring. “I always knew I loved food,” says the chef, who graduated from Santa Ynez High and UCSB before heading to Le Cordon Bleu in San Francisco. She spent the next five years training in Maui, Hawaii working for award winning Chefs Cameron Lewark and Lee Hefter at Wolfgang Puck’s Spago Restaurant, as well as at Capische Restaurant under renowned Chefs Christopher Kulis and Brian Etheredge, protégés of Thomas Keller at Bouchon, before returning to Santa Barbara, where she worked as both a private and executive corporate chef.

“It’s so amazing that this opportunity came my way. I love being able to do something that brings happiness to people,” she says. “Being a chef is unlike any career you can possibly imagine. It’s unique and it’s wonderful.”

Just like her food.

Loup de Mer on a delicious bed of English peas, spring onions and shaved fennel, from Nuance. Photo by Leslie Dinaberg.

Everything we tried put us into taste bud heaven, especially the light and lovely Hamachi (featuring cucumber, Hass avocado, a French breakfast radish and Persian lime vinaigrette), the mouthwateringly yummy Loup de Mer (on a delicious bed of English peas, spring onions and shaved fennel) and the Grilled Salmon Creek Farms Pork Chop, a gorgeous concoction of Regier Farms peaches, Swiss chard, Anson Mills polenta, and whole grain mustard sauce—which my husband had to talk me into sharing (Yes, dear, that was a very good call!).

Nuance’s Grilled Salmon Creek Farms Pork Chop, a gorgeous concoction of Regier Farms peaches, Swiss chard, Anson Mills polenta, and whole grain mustard sauce. Photo by Leslie Dinaberg.

Other menu highlights include: Wood Oven Fired Focaccia with fennel seed, dried Calabrian chili and extra virgin olive oil; Beef Tartare, with pickled hon shemiji mushrooms, Fresno chili, mustard greens and hen egg emulsion; and Mary’s Organic Roasted Chicken, with Harissa honey lacquer, sweet corn pudding, fava beans, pickled Fresno chilies and charred baby leeks.

Then there are the desserts. I’m normally a chocolate or nothing advocate, but Ladin’s Greek Yogurt Panna Cotta, made with Straus Family Dairy, local citrus and Madagascar vanilla is enough to make me change my mind. Of course, the Valrhona Coeur de Guanaja Chocolate Ice Cream with dark chocolate sauce and Twenty Four Blackbirds cocoa nibs was also fabulous!

A trio of desserts from Nuance (l-r): Greek Yogurt Panna Cotta, Strawberry Shortcake and Valrhona Coeur de Guanaja Chocolate Ice Cream. Photo by Leslie Dinaberg.

The bar is also a real treat. Ladin developed the food menu first, then worked with consulting Beverage Directors Julian Cox and Nick Meyer (the bartending team behind some of Los Angeles’ hottest bars) to come up with a cocktail program, led locally by Santa Barbara mixologist George Piperis, “that would be great within that space.

Indeed, the bar menu features handcrafted cocktails and artisan spirits that strike a balance between inventive libations (like the Painkiller, made with Pixie Tangerine, fresh pineapple, Pusser’s Naval rum, housemade coconut creme and grated nutmeg; or A Diving Bell, with micro-climate mescal, Plymouth gin, fresh lime, yuzu, caramelized pineapple and falernum cayenne) and classic favorites, like Harry’s Ramos Fizz and the Nuance Old Fashioned. Watching Piperis attack a giant block of ice to get just the right shape off the block was quite entertaining, as was the “bartender’s choice” cocktail he made me, featuring a Penicillin cocktail (usually made with scotch and honey) with mescal.

Cocktails at Nuance (l-f): Nuance Old Fashioned (Michter’s bourbon, gomme syrup, Abbot’s bitter and orange twist) and A Diving Bell (Mescal, Plymouth gin, fresh lime, yuzu, carmelized pineapple and falernum cayenne). Photo by Leslie Dinaberg.

“I think that our bar is a beautiful space,” says Ladin, “but it’s also great when you get to kind of pull up and sit there; it’s almost a show.” The open kitchen also adds to that friendly, entertaining vibe. “It’s always a fun environment … and I’ve gotten a couple of comments about how happy my staff seems, so that’s great,” she says.

Your guests are very happy too, Chef Ladin. We’ll definitely be back!

For more information about Nuance, call 805.845-0989 or visit nuancesb.com.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on August 6, 2015.

LeslieDinaberg.com

Leslie Dinaberg Editor & Writer

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Local Dish: Nuance

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Cheers to M. Special Brew Co., Bien Nacido/Solomon Hills Estate Tasting Room, Standing Sun … The Bodega, The Good Lion, Globe, The Nugget, Les Marchands and more!

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