Pickle Room News

Posted on August 18, 2014 by lesliedinaberg

The Pickle Room’s Clay Lovejoy (photo by Leslie Dinaberg)

We’re big fans of the Pickle Room around here. Did you know that the John Schnackenberg and Cougar Estrada play live jazz the third Saturday of each month at Lovejoy’s Pickle Room? There’s no cover charge, and they play from 8:30 p.m.-12:30 a.m.

Try the Mai Tai or the Moscow Mule along with the Chinese/Deli Reuben Egg Roll (sounds weird but trust us, it’s amazing!) and the delicious fried rice.

The Pickle Room’s Reuben Egg Roll (courtesy photo)

Lovejoy’s Pickle Room is located at 126 E. Canon Perdido St.

Right next door the sister restaurant Three Pickles Deli has a new incarnation at night. It transforms into a sushi bar Tsukemono (which we hear means “pickled things” in Japanese). Open after 6 p.m. Tuesday-Saturday, you can eat in the sushi bar, or they’ll bring your favorite sushi to you at the Pickle Room.

—Leslie Dinaberg

Originally published in Santa Barbara SEASONS on August 12, 2014.

The Stonehouse Earns Highest Honors From The Wine Spectator

Posted on August 12, 2014 by lesliedinaberg

The Stonehouse at San Ysidro Ranch. Photo courtesy https://www.facebook.com/sanysidroranch.

Congratulations to The Stonehouse.

This beautiful, romantic gem of a restaurant recently won The Wine Spectator Grand Award, the highest award given to restaurants that show a passionate devotion to the quality of their wine list, food, ambiance and service.

The Stonehouse, which is part of the historic San Ysidro Ranch, is one of six new restaurants in the world to receive the coveted award in 2014.

Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Guests can dine under the romantic gaze of a star-filled sky on the ocean view deck, where a wood-burning fireplace and heated stone flooring provide year-round comfort.

The Stonehouse regional cuisine is prepared with a palate of herbs and vegetables harvested from the onsite chef’s garden for a blend of “organic inspiration and culinary artistry.”

Menu highlights include the “Classic Steak Diane Flambéed Tableside,” Pan Seared Santa Barbara Abalone, and Miso Glazed Channel Islands Black Cod, which complements an impressive wine list of 2,100 selections and an inventory of 12,500 bottles, according to The Wine Spectator. The wine list strengths are California, Bordeaux and Burgundy wines, reports the rating guide.

According to magazine’s 2014 Restaurant Awards announcement, the magazine’s editors “carefully assess each candidate, rigorously inspecting the wine program, cellar, service, ambiance and cuisine of the restaurant.” Sounds like a fun job.

—Leslie Dinaberg

Originally published in Santa Barbara SEASONS on August 11, 2014.

Cocktail Corner: Going Sideways

Posted on August 8, 2014 by lesliedinaberg

We indulged in a “Pig Pickin’ Party” tradition by drinking bourbon toast in salute to our
dinner at the Sideways 10th Anniversary Winemaker Dinner. Photo by Krista Kennell.

A spirited toast to all things alcoholic! By Leslie Dinaberg

It’s been 10 years since Miles and Jack’s wine-soaked romp through the vineyards of Santa Barbara wine country, and the impact of these memorable Sideways characters—created by by author Rex Pickett and brought to life by director Alexander Payne and a top-notch cast and crew—is still being celebrated throughout the region. This Academy Award-winning movie introduced the world to the incredible Pinot Noirs of Santa Barbara, and has forever changed the wine world’s perception of the bounty that Santa Barbara County has to offer.

The 10th anniversary celebrations for the movie Sideways kicked off last weekend with a wonderful party at Clenenden Ranch. Hosted by restaurateur and winemaker Frank Ostini (The Hitching Post II Restaurant & Winery) and winemaker Jim Clendenen (Au Bon Climat), this “Pig Pickin’ Party” was quite the shindig, featuring director Payne and movie star Paul Giamatti, an impressive roster of local winemakers, as well as special guests Jim n’ Nick’s BBQ of Birmingham, Alabama.

Enjoying the festivities (L-R), Gray Hartley of Hartley Ostini Hitching Post wines; Sideways star Paul Giamatti, Frank Ostini of Hartley Ostini Hitching Post Wine; Sideways director Alexander Payne, Sideways producer Michael London and Jim Clenenden of Au Bon Climat wines. Photo by Krista Kennell.

As you might imagine, Ostini and Clendenen served some amazing hand-selected Sideways original era 2004, 2005 and 2006 wines from Au Bon Climat, Hitching Post and Clendenen Family Vineyards—and other vintners also brought along some specially selected bottles to pair with Jim ‘n Nick’s southern-style barbecue feast, which included flying in their own heritage breed pig that was then slow roasted overnight for the party.

In addition to the party at the ranch, which I was fortunate to be able to attend, the following evening the Santa Barbara Vintners Foundation continued the festivities by celebrating the Sideways milestone anniversary partnering with Direct Relief (a 14-year partnership) on the Santa Barbara Wine Auction, a biennial gala event that since 2000 has raised $3 million in support of Direct Relief’s mission to provide medical aid and relief to people facing emergency situations around the globe.

“At this year’s auction, through the generosity of local vintners and Direct Relief supporters, we were able to raise $1 million,” reports Foundation president Jennifer Williamson Doré. “A significant component of that number was contributed by bidders desiring the chance to come together to celebrate the anniversary of the release of Sideways at a 10 Year reunion dinner, generously donated by Frank Ostini and the Hitching Post II and Jim Clendenen of Au Bon Climat Winery.” To Jack and Miles we say, “Well done!”

Sideways star Paul Giamatti and Frank Ostini of Hartley Ostini Hitching Post wine skyped with Giamatti’s co-star Virginia Madsen at the benefit event for Direct Relief International. Photo by Krista Kennell.

In addition to the gala Santa Barbara Wine Auction, the Santa Barbara Vintners Foundation raises funds annually through silent auctions at both the Vintners Festival and Celebration of Harvest in support of local nonprofit organizations including Santa Ynez Valley People Helping People, sponsorship of Vino de Sueños annual event, FoodBank of Santa Barbara County, Santa Barbara Vintners Foundation Scholarship Program, Annual Scholarships to qualifying high school seniors in northern Santa Barbara County and Annual Scholarships to qualifying students in the Allan Hancock College Enology and Viticulture program.

In what’s sure to be one of many more Sideways celebrations to come, the Solvang Conference & Visitors Bureau is holding a Merlot Taste-Off event on September 13 to pay homage to wine variety made famous in the Oscar-winning film. As may recall, in the movie the character of Miles has the memorable line: “If anyone orders merlot, I’m leaving. I am not drinking any (expletive) merlot!”

Tracy Farhad, executive director of the Solvang CVB retorts, “No more denigrating merlot! Come taste these marvelous wines for yourself.”

Participating wineries include Baehner Fournier, Buttonwood, Carivintas, Core, Dascomb, Happy Canyon Vineyard, J. Ludlow, Lions Peak, Lucas & Lewellen, Point Concepcion, Sagebrush Annies, Sevtap and Sunstone. Local restaurants will provide gourmet appetizers.

The tasting will take place in the garden courtyard of the Solvang Festival Theatre (420 Second St.), and proceeds will benefit the nonprofit theater. For information and tickets call 805/688-6144 or visit SolvangUSA.com.

Stay tuned, there are many more Sideways celebrations to come.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

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

Jim Clenenden greets guests at his ranch in Los Alamos. Photo by Krista Kennell.

Winemakers enjoyed a special “Pig Pickin’ Party” bourbon toast in salute to the pig at the Sideways 10th Anniversary Winemaker Dinner. Photo by Krista Kennell.

Just a peek at the fabulous fixings at the Sideways 10th Anniversary Winemaker Dinner. Photo by Krista Kennell.

A view worth turning sideways to see, at Clenenden Ranch in Los Alamos. Photo by Leslie Dinaberg.

Originally published in Santa Barbara SEASONS on August 8, 2014.

Arthritis Foundation’s 33rd Annual Taste of the Town

Posted on August 1, 2014 by lesliedinaberg

Photo courtesy Arthritis Foundation’s Taste of the Town

We got a preview last week of what’s in store for the 33rd annual Santa Barbara Taste of the Town, and there’s a lot to be excited about for this signature culinary event benefiting the Arthritis Foundation.

Taking place on Sunday, Sept. 7 at the picturesque Riviera Park Gardens, 2030 Alameda Padre Serra, from noon-3 p.m., the fundraiser is expected to attract more than 1,000 guests for an afternoon of wine tasting and delicious nibbles presented from many of Santa Barbara’s finest restaurants and wineries.

Mingle and support a good cause over live entertainment overlooking the beautiful city below.

Opal Restaurant & Bar co-owners Tina Takaya and Richard Yates are co-chairs for the event. Some of the participating restaurants include: Aldo’s Italian Restaurant, Blue Tavern, Ca’ Dario, Fresco Café & Bakery, Il Fustino, Los Agaves, Los Arroyos Mexican Restaurant, Louie’s California Bistro, Michael’s Catering, New West Catering/Industrial Eats, Olivos del Mar, Opal Restaurant & Bar, Renaud’s Patisserie & Bistro, Santa Barbara City College, The Chase Restaurant, The Faculty Club, The Palace Grill and Via Maestra 42, among others.

Wine, beer and beverages will be provide by: Adelaida, Alexander & Wayne/Arthur Earl, Alma Rosa Winery & Vineyards (winemaker Richard Sanford is a special honoree), Au Bon Climat, Babcock Vineyards, Brander Vineyard, Brewer-Clifton, Buttonwood Farm Winery & Vineyard, Carr Vineyards & Winery, Consilience Winery/Tre Anelli, Daniel Gehrs Wines, Falcone Family Vineyards, Fess Parker Winery, Fiddlehead Cellars, Figueroa Mountain Brewery, Foxen, Giessinger Winery, Grassini, Island Brewing Company, Jaffurs Wine Cellars, Ken Brown Wines, Kenneth Volk Vineyards, Lafond Winery and Vineyards, Lucas & Lewellen Vineyards/Toccata Wines, Margerum Wine Company, Melville Vineyards & Winery, Mosby Winery, Peet’s Coffee & Tea, Qupe, Sanford Winery, Santa Barbara Winery, Scott Cellars, Silver Wines, Sort This Out Cellars, Starlane & Dierberg Vineyards/Three Saints, Sunstone Vineyards, Tolosa, Whitcraft Winery, William James Cellars and Zaca Mesa, among others.

Photo courtesy Arthritis Foundation’s Taste of the Town

Kendall Viera, a 13-year-old middle school student from Santa Ynez has been named this year’s Youth Honoree. She was diagnosed at the age of 6 with Juvenile Rheumatoid Arthritis (JRA) and is currently in remission, thanks to medical advances. To see a video of Viera talking about why she supports the Arthritis Foundation click here.

Dr. Timothy Spiegel has been named the event’s Medical Honoree. Hel is a rheumatologist (arthritis specialist) in Santa Barbara that has been diagnosing and treating patients for almost 40 years.

All proceeds from Taste of the Town support local programs and services of the Arthritis Foundation. The foundation is the only nonprofit organization dedicated to improving the lives of 53 million people (including nearly 300,000 children) with arthritis through research and local programs of education, advocacy and juvenile arthritis support.

Taste of the Town tickets purchased in advance are $125 per person; tickets at the door will be $140, if available, and corporate group discounts are also available. Tickets are limited, so early reservations are encouraged. For tickets and information call 805/463-4685 or visit tasteofthetownsantabarbara.org.

Sponsors and their guests will also enjoy the exclusive Connoisseurs’ Circle, co-chaired by Jennifer Jaqua and Jacques Habra. Celebrating its fifth year, this unique VIP experience will feature a progressive tasting menu designed and prepared by a visiting chef of distinction at Belmond El Encanto on Friday, Sept. 5, along with a live auction. Taste of the Town sponsorship opportunities are still available by contacting Asher Garfinkel at 805/563-4685.

–Leslie Dinaberg

Originally published in Santa Barbara SEASONS on July 31, 2014.

Opa! Santa Barbara Greek Festival Time!

Posted on July 23, 2014 by lesliedinaberg

Santa Barbara Greek Festival, Photograph by Nell Campbell

Go Greek for the weekend of July 26–27 at the Santa Barbara Greek Festival.

Baklava, gyros and moussaka galore! This delicious annual event showcases the best bounty from Greece, including the sights, sounds and tastes of the Mediterranean land. The notes of the bouzouki coupled with the alluring performers dancing throughout the park bring you right into Greek culture.

There’s even free shuttle service from the parking lot of Sansum Clinic at 1317 W. Pueblo St. to take you to the festivities at Oak Park, 300 W. Alamar Ave. The event is Saturday and Sunday from 11 a.m.–7 p.m.

For more information call 805/683-4492, or visit santabarbaragreekfestival.com.

Click here to read a 2012 feature about the Santa Barbara Greek Festival by Cheri Rae.

—Leslie Dinaberg

Originally published in Santa Barbara SEASONS on July 22, 2014.

Cocktail Corner: Beer Pairing Dinner at Rodney’s Grill + Seven More Fun Events

Posted on July 14, 2014 by lesliedinaberg

Rodney’s Grill pairs a four-course tasting menu with hand crafted beers from The Bruery. (courtesy photo)

A spirited toast to all things alcoholic! By Leslie Dinaberg

Santa Barbara Beer Week is winding down this weekend, but the suds continue to pour around town, including at Rodney’s Grill (at The Fess Parker – A Doubletree by Hilton Resort, 633 E. Cabrillo Blvd., 800/879-2929), where executive chef Kirk DeLong believes nothing tastes quite like an ice-cold hand crafted beer to quench summertime thirst.

With that in mind, DeLong promises to take beer to a whole new level with the resort’s first ever Beer Pairing Dinner complementing a four-course tasting menu with hand crafted beers from Orange County’s The Bruery. The festivities take place July 26 at 7 p.m.

The Bruery CEO Patrick Rue, who founded the company six years ago, will be on hand to give a brief overview about the signature beer pairings. The Bruery is a boutique craft brewery specializing in barrel-aged and experimental ales. Founded as a small, friend and family run business in 2008, The Bruery takes its unique moniker from Rue’s family surname.

Rodney’s Grill, courtesy Fess Parker a Doubletree by Hilton Resort

Chef DeLong will share highlights from his inspired American dishes and the fresh regional produce and ingredients which complement the beers being poured.

The menu, which sounds amazing, includes:

Sea scallop, habanero-red pepper gazpacho, and kiwi-dragon fruit chutney paired with Trade Winds Tripel

Hoisin duck breast, pomegranate risotto, rainbow Swiss chard, and port jus paired with Saison Rue

Sea bass, heirloom tomato, tempura beech mushroom, and saffron-fennel broth paired with Mischief

Hawaiian sweet bread pudding, and Rori’s Artisanal Creamery vanilla bean ice cream, paired with Sucre

This dinner isn’t the first collaboration between the Parker and Bruery brands. “The Fess Parker family have a long time tradition in the wine and hospitality business in Santa Barbara County, and are delighted to be working collaboratively with the family-owned business The Bruery. The two have worked collaboratively on the release of ‘Confession,’ a sour- style beer fermented with Riesling grapes that tastes like wine, and is ranked high among beer critics,” says director of sales & business development Beth Olson of The Fess Parker – A Doubletree by Hilton Resort.

Advance reservations for the tasting event are required by calling the resort’s concierge at 805-884-8533 or via open table at Rodneyssteakhouse.com. The cost of the dinner is $79 per person (plus tax and gratuity) with discounts for The Fess Parker Winery’s Wine Club and The Bruery’s “Hoarders and Reserve Societies” members.

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

Coming up this weekend is the always delicious Santa Barbara French Festival, where great food, wine, mimosas, crepes, delicious pastries, music, dance (including the awesome Moulin Rouge dancers from the Solstice Parade!) —and, of course, the infamous Poodle Parade, all come to Oak Park July 12 and 13 to celebrate Bastille Day and all the things that make the French cultural history so rich. 11 a.m. to 7 p.m. at Oak Park, 300 W. Alamar. Admission is free and the Festival is a non-smoking event. For more information, email frenchfestival@sbcoxmail.com or call 805/963-8198.

On Monday night (July 14), raise your glass to Babes, Books & Booze and join funny women/authors Jenna McCarthy, Karen Rizzo and Starshine Roshell as they talk about social media over sharing, ungraceful aging, maternal intensity and their new books in what’s sure to be a lively conversation at Municipal Winemakers (22 Anacapa St.) on Monday, July 14 at 7 p.m. The first glass is on the publishers, but be sure to RSVP to info@prospectparkbooks.com.

When you’re in wine country, you can’t pass up the opportunity to taste the best wines around. Luckily, that chance comes easily at the 11th annual California Wine Festival from Thursday, July 17 to Saturday, July 19. Celebrate with gourmet food and live music galore. Raise a glass of red, pink, or white (or all!) to a great weekend by the sea! This always fun festival has multiple events and venues. Call 866/273-4148, or visit californiawinefestival.com complete details.

What goes better than bacon and wine, bourbon and beer? Dare we say, nothing! After an incredibly successful inaugural event last year, Bacon and Barrels is back! From July 18-10, enjoy some of the most delectable bacon dishes from the Central Coast’s best, while mixologists, bacon food trucks, live music, local vendors and a piggy petting zoo make this a weekend you’ll never forget. Saarloos & Sons Field, 2971 Grand Ave., Los Olivos. 805/996-0652, baconandbarrels.com.

Fantastic fermented food will be showcased at Cultivate Events‘ 4th annual Santa Barbara Fermentation Festival on Saturday, July 19. Kimchi, kombucha, kefir, pickles, beer, sauerkraut, wine, cider, cultured vegetables, and sourdough bread galore will take over Fairview Gardens (598 N. Fairview Ave., Goleta), accompanied with talks with fermented foods experts, hands-on how-to demonstrations, artisan fermented foods samples, and the opportunity for all ages to learn about the importance of local, organic, and sustainable agriculture and the fermentation process. The festival runs from 10 a.m.–6:30 p.m. For more information, call 805/722-5324, or visit sbfermentationfestival.com, where Santa Barbara Seasons’ readers can get a discount to the festival by putting in the word “SEASONS” in the promo code box when purchasing tickets.

For its fourth year, the Santa Barbara Botanic Garden‘s Wine and Cheese Botanic Lecture Series is bringing together the local scientific community for talks about Santa Barbara ecology. The July 19 edition of the Lecture Series features Santa Barbara Creeks‘ Supervisor George Johnson and his update on the Mission Creek Restoration Project from 4 to 6 p.m. Johnson will highlight the importance of Southern California steelhead trout in the state’s waterways, particularly Mission Creek. Lucas & Lewellen Vineyards is the sponsoring winery. Santa Barbara Botanic Garden, is located at 1212 Mission Canyon Rd. For more information click here.

Who doesn’t love sangria? The Teddy Bear Cancer Foundation sure does. They are hosting the 3rd Annual Sangria Soiree in order to raise money to help families of children with cancer. It is at the Villa at Sunstone Winery at 125 Refugio Rd., Santa Ynez, CA on July 20 from 4 p.m. to 9 p.m. This event is quickly becoming a favorite of Santa Ynez locals, as guests enjoy sampling of paella from Viva Paella and tapas by Paloma Restaurant. Spanish style flatbreads prepared by The Chef’s Touch are served with cheese platters from Ono Catering.These foods appear alongside tequila and sangria made from wines by Sunstone Winery, Palmina Wines and D’Alfonso-Curran Wines. Radio personality Tyler Story hosts this beautiful afternoon, and music by the acoustic flamenco guitar is also present. Not to mention, several fantastic raffle tickets can be purchased, with prizes such as private cooking classes, a helicopter tour and a spa day. For more information call 805/ 962-7466. Or, buy tickets online here.

Whew! That’s a lot going and I haven’t even gotten to Fiesta yet. Viva la July! Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS on July 11, 2014.

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: Barbecue Delights

Posted on June 27, 2014 by lesliedinaberg

Andegavia Cask Wines are perfect for picnics (courtesy photo).

A spirited toast to all things alcoholic! By Leslie Dinaberg

Time to fire up the coals (or gas up the grills). Barbecue season is here, along with a wealth of winning wine options to pair with your favorite foods.

I have to admit, I was a bit skeptical at first, but the 2012 Ruthven Napa Valley Chardonnay we tried from Andegavia Cask Wines, billed as “the first ever portable, eco-friendly luxury wine brand with online direct-to-consumer delivery” was excellent. Other California varietals now available include a 2011 Ruthven Napa Valley Red Blend, a 2012 Merrill Russian River Valley Pinot Noir and a 2011 Nadalini Red Blend. According to the manufacturer, “the eco-friendly packaging … also means that a larger share of production dollars goes toward the quality of the wine, rather than expensive glass bottles, so as a result, Andegavia’s wine casks are 30-40% less expensive than bottled wines of comparable quality.”

Here’s another summer tip: my friend Doris says she stocks up on cask wines for camping trips because of the lighter weight, and also says their seals keep the wine tasting fresh a bit longer than corks do.

Himalayan salt platters from SALT in downtown Santa Barbara are a great way to season your summer gatherings (courtesy photo).

Andegavia reps say, “the casks have a one month shelf life once opened (12 months unopened), so you can enjoy the wine long after your party or summer outing has ended. No more throwing away half-finished bottles of wine!” I’m not sure what this “half-finished bottle of wine is,” but for more information, visit andegavia.com.

Whether you’re celebrating a 4th of July BBQ, or simply grilling for family in your backyard, experts say wines that are high in natural acidity are a refreshing choice for barbecues as they can handle even the fattiest cuts of meat.

I’m a Rosé fan, especially this time of year. For a versatile wine for any course on your grill, try Mulderbosch Cabernet Sauvignon Rosé. Made from 100% Cabernet Sauvignon, this wine is a bit bigger than your typical Rosé so it can stand up to heavier, meat-based dishes, yet still maintains the refreshing qualities that a Rosé should possess.

The Dragonette Cellars 2012 Rosé, Happy Canyon is another lovely and local selection for barbecue pairings like sausages and bratwurst, as is Beckmen’s 2013 PMV Grenache Rosé.

On the lighter side, grilled vegetables are great right, especially paired with Arnaldo Caprai Grecante, a crisp and flavorful wine that’s full of minerality, with an exceptionally long finish.

The crisp acidity of Longoria 2013 Pinot Grigio from Santa Barbara County pairs really well with seafood, as well as chicken and other light meats.

Margerum M5 is a great choice for barbecues (courtesy photo)

For a steak and burger wine, you can’t go wrong with an Italian blend like Tenuta Frescobaldi di Castiglioni, this bold Tuscan blend of Cabernet Sauvignon, Sangiovese and Merlot goes beautifully with the simply prepared T-bone steak.

On the local front, one of my favorites is Margerum M5, a delicious Rhone blend that uses five grape varieties—Syrah, Grenache, Mourvèdre, Counoise and Cinsault—from vineyards in Santa Barbara County.

Now that you’ve got the wine covered (Ahem, priorities, folks!), don’t forget some special seasonings. Did you know that right in our very own neighborhood lies 45 tons of 250 million year old pure Himalayan Crystal Salt, perfect for seasoning your BBQ celebration?

Check out SALT‘s selection of edibles, or better yet, serve up your summer seafoods and salads on a pretty pink salt platter. If you can part with it, it also makes a great host or hostess gift.

Happy barbecuing. Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS on June 27, 2014.

Leslie Dinaberg

Cocktail Corner: Sublime Summer Sips

Posted on June 20, 2014 by lesliedinaberg

Courtesy Santa Barbara Polo & Racquet Club

A spirited toast to all things alcoholic! By Leslie Dinaberg

Sublime Summer Sips are on the menu with a variety of opportunities to wine down on those long summer days.

Pony up for Happy Hour at Santa Barbara Polo & Racquet Club. The club now welcomes visitors to take in the excitement of world-class polo competition combining the beauty and speed of thoroughbred horses with the thrill and skill of team competition on Friday nights, as well as every Sunday during the summer. Santa Barbara Polo & Racquet Club, 3375 Foothill Rd., Carpinteria, 805/684-5819, sbpolo.com.

Les Marchands is the place to be on Tuesday June 24, when “the King of Rheingau Riesling,” Johannes Leitz, will sit down to dinner and pour four of his wines. The German winemaker is considered a modern master by people in the know, and Chef Weston Richards will pair stunning Riesling-friendly dishes such as crispy pig ear salad with frisee, avocado and herbs;crab bisque, red curry and puffed rice; housemade ramen, pork belly, spicy garlic pork broth, brussel sprouts and scallions; and pittig aged gouda, lavender honey and apricots for dessert. Space is limited, so click here for reservations. Les Marchands, 131 Anacapa St. 805/284-0380, lesmarchandswine.com.

Santa Barbara Wine Festival on Saturday, June 28, is a wonderful way to appreciate being out in nature underneath the oaks along Mission Creek at the museum, while enjoying more than 50 tantalizing wines from the Central Coast’s premier wineries—everyone from Alma Rosa to Zaca Mesa is there, often with the winemakers themselves pouring and chatting up the crowd—complemented by fitting pairings of savory and sweet delights from local chefs, caterers, bakers and restaurateurs. Santa Barbara Museum of Natural History, 2559 Puesta de Sol, 805/682-4711, sbnature.org.

Local winemaker and owner of Larner Vineyards and Winery, Michael Larner is teaming up with Chef Jason Paluska at The Lark for a Local Treasures dinner, which should be amazing! Expect a complete six-course dining experience, pairing locally sourced ingredients with wines from Ballard Canyon in the Santa Ynez Valley. Seating is limited, so please contact mkremzar@thelarksb.com for reservations. The Lark, 131 Anacapa St., 805/284-0370, thelarksb.com.

Tickets must be purchased by June 22 for the 29th annual Central Coast Wine Classic, a weekend in Avila Beach (July 10-13) centered around fine wine and cuisine that features local wineries and restaurants, and draws crowds from across the country and around the world. Many charities on the Central Coast will be awarded gifts, including the Rona Barrett Foundation, a local nonprofit that seeks to provide a solution to affordable housing and supportive services for seniors in need with the development of the Golden Inn & Village, where seniors may access a variety of care that meets their needs as they age in place. Various Avila Beach locations, centralcoastwineclassic.org.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

Cocktail Corner: Burbank Ranch … in Paso Robles!

Posted on May 23, 2014 by lesliedinaberg

Courtesy Burbank Ranch

A spirited toast to all things alcoholic! By Leslie Dinaberg

Yes, you read that headline correctly, and no, my GPS has not gone crazy. The new Burbank Ranch Winery & Bistro is actually north of Santa Barbara in downtown Paso Robles.

The new restaurant is a dream come true for proprietors Fred and Melody Burbank, whose lifelong passion for balanced wines matched with top notch cuisine led them to create the venue, which opened this spring. Their Burbank Ranch Vineyard, located in the Paso Robles AVA, is home to dozens of grape varietals, each chosen to complement the distinctive growing conditions. The Burbanks established the 45-acre Burbank Ranch vineyard in 2008. The vineyard is SIP-certified and planted with 16 varieties, including many of those that the Burbanks have tasted and enjoyed throughout extensive travels in Italy, France, Spain and beyond. Both WSET-certified sommeliers, Fred and Melody chose the El Pomar District for its terroir, which is ideally suited to producing the balanced, food-friendly wines about which they are so passionate. Ranch manager, Ruben Nodal, meticulously guides the vines’ expression of terroir through to the cellar, where respected winemaker, Steve Anglim, captures that expression in balanced, food-friendly wines.

Courtesy Burbank Ranch

After years of traveling the world’s most illustrious winegrowing regions, the Burbanks delight making wines to complement food, and the Burbank Ranch Bistro is an extension of that philosophy. Chef Nicholas Nolan—whose background includes stints at Paso Robles’ Artisan Restaurant and Craft in Los Angeles—has worked in kitchens across the world. Chef Nolan brings his passion for local flavors and the finest ingredients to Burbank Ranch’s French bistro cuisine with a California locavore twist.

At Burbank Ranch Bistro, these wines are available in flights or by the glass, and are complemented by Chef Nolan’s cuisine.

In addition the new restaurant, Burbank Ranch Winery also has seven new releases for spring and summer. Here are their tasting notes on each:

2013 “Little Rascal” Arneis (163 cases produced, 13.4% abv) Translated from the PIemontese dialect as “rascal” for its reputation as a tough variety to grow, Arneis grows beautifully in the Paso Robles AVA. The 2013 Burbank Ranch Arneis was harvested early and fermented in stainless steel, producing a dry, full-bodied white wine redolent with bright pear, apple, honeysuckle, mineral and white peach flavors, followed by a structured finish. Pair with hard cheeses like Grana Padano or simple pasta tossed with butter and topped with white truffle shavings.

2013 “Summertime” Grenache Blanc (105 cases produced, 13.7% abv) The 2013 Grenache Blanc’s seductive aroma of orange blossoms is a preamble to flavors of ripe pears and peaches. This refreshing wine boasts a crisp acidity ideal for pairing with food; try the Grenache Blanc with a lunch of scallops or oysters.

Courtesy Burbank Ranch

2013 “Picnic Meadow” Grenache Rosé (191 cases produced, 12.9% abv) The Grenache variety ripens late, requiring just the sort of hot, dry summers to fully mature that Paso Robles offers. 2013 produced a brilliantly-colored rosé with aromas and flavors of sweet cherry and strawberry, as well as a luxurious mouthfeel. A classic Mediterranean pairing for rosé is simple roast chicken, but herbed grilled chicken or fish would also fit the bill.

My personal favorite of the new releases was the 2013 “Friends” Syrah Rosé (77 cases produced, 14.2% abv) This sensuous rosé is reminiscent of its Spanish roots with exotic aromas of rose petals and bright cherry and raspberry flavors. Pair with roasted nuts, a classic Spanish tortilla, or fresh albacore salad.

2013 “Summer Dream” Zinfandel Rosé (211 cases produced, 13.5% abv) Zinfandel has found a happy home at the Burbank Ranch. With minimal skin contact during crush and fermentation, the 2013 Zinfandel rosé is vibrant with hints of strawberry, melon and raspberry. Drink alongside a steaming bowl of pad thai or wood-grilled quattro staggioni pizza.

2011 “Wood Pile” Petit Verdot (25 cases, 15.6% abv) When ripe, Petit Verdot grapes are small and black, producing aromas and flavors of violet, leather, spices, blackberry and black cherry. The Burbank Ranch 2011 Petit Verdot ripened exceedingly well, and is an ideal match with grilled meats like barbecued lamb chops, duck breasts or pork spare ribs; or, alternatively, shared around an evening fire.

I also really enjoyed this wine during last week’s late spring heat wave: 2013 “Summer Moon” Sauvignon Blanc (semi-sweet) (93 cases produced, 12.4% abv) With crisp, fresh notes of ripe orange, green apple, honey and melon balanced against enticing sweetness, the 2013 Sauvignon Blanc is the product of warm days and cool evening breezes from the Pacific Ocean flowing through the Templeton Gap. Perfect alongside a light supper or after-dinner cheeses, this wine is also ideal for late afternoon poolside sipping.

For more information on Burbank Ranch Winery, visit BurbankRanch.com, or stop by the Burbank Ranch Bistro (at 1240 Park Street, Paso Robles) to sample a selection of wines paired with fresh, locally-sourced cuisine.

Cheers!

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Originally published in Santa Barbara SEASONS on May 23, 2014.

Leslie Dinaberg

Local Chefs Pay it Forward for SBCC Culinary Arts School

Posted on May 13, 2014 by lesliedinaberg

If last weekend’s show of support at the launch party for SANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty,a new cookbook featuring 62 recipes from Santa Barbara County chefs, caterers and food purveyors, is any indication, our towns’ future chefs will be graduating into a very welcoming culinary community.

Chefs from Opal, Fresco and Sly’s were out to support the nonprofit Santa Barbara Culinary Arts. Photo by Leslie Dinaberg

Local chefs were out in full force to support the cookbook, which is a special project of the nonprofit Santa Barbara Culinary Arts. The group raises money to endow the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child for students at the School of Culinary Arts at SBCC.

“We love to support the community,” says executive pastry chef Julia San Bartolome of Sweet Arleen’s.Sweet Arleen’s, which primarily sells via food truck, has plans in the works to open a storefront in Santa Barbara. “We’ve scouted out Santa Barbara as key market,” says San Bartolome. “Ideally we’ll open something in 2015.”

SBCC Culinary Student Angela Hernandez. Photo by Leslie Dinaberg

Culinary student Angela Hernandez was one of many who staffed the event, held on May 3 at the Gourmet Dining Room at Santa Barbara City College (SBCC). Handing out delicious samples from Via Maestra 42, Hernandez says the program has really taught her the principles of cooking and really given her a good foundation. “My end goal is to be involved in baking,” says Hernandez, who currently has a part time job at Panera Bread. “My first semester we did a lot of baking, but I really get to do a lot outside of school.”

Alicia and Laurie of Nimita’s Cuisine were out to support the nonprofit Santa Barbara Culinary Arts. Photo by Leslie Dinaberg

The School of Culinary Arts at SBCC also has brings in local chefs as guest speakers, many of whom contributed recipes and were on hand to sign books. Tama Takahashi edited and designed the cookbooks, with photography by Linda Blue. SANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty is available for sale at local bookstores and other supporting venues.

—Leslie Dinaberg

Originally published in Santa Barbara SEASONS on May 12, 2014.

LeslieDinaberg.com

Leslie Dinaberg Editor & Writer

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Local Chefs Pay it Forward for SBCC Culinary Arts School

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Sublime Summer Sips are on the menu with a variety of opportunities to wine down on those long summer days.

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