Cocktail Corner: Valentine’s Weekend Garagiste Wine Festival

Posted on January 23, 2016 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Wine and romance pair together so well, why not celebrate Valentine’s Day weekend at the fourth annual Garagiste Wine Festival Southern Exposure 2016.

This fun and very unique wine festival takes place Feb. 13-14at the Veterans’ Memorial Hall in Solvang. In honor of Valentine’s Day weekend, the festival features micro-production local sparkling wines, in addition to handcrafted red and white vintages poured by hard-to-find, cutting-edge commercial artisan garagiste wineries from Santa Barbara County, Santa Ynez Valley, Paso Robles, Napa and more.

Not only is this an ideal way to try hard-to-find, up-and-coming wines (and meet their makers), proceeds from the event benefit The Garagiste Festival Scholarship Fund at Cal Poly Wine and Viticulture Department.

Courtesy Garagiste Festival.

The Los Angeles Times calls this a “wildly exuberant and fun wine event,” and I couldn’t agree more. (Click here for a previous Cocktail Corner about the event.) The event features Grand Tastings of different vintages on both Saturday and Sunday. In addition, each Grand Tasting is preceded by a tasting seminar.

From 11:30 a.m.-12:30 p.m. on Saturday they’ll be Digging Deep into Mourvedre: This seminar explores different styles of Mourvedre and helps you understand why it is one of the most widely planted varietals in the world. Bob Tillman (Alta Colina Vineyards), Larry Schaffer (Tercero Wines) and Eric Mohsemi (Zaca Mesa Vineyards) will explain the joys of this under-the-radar grape as you taste your way through an amazing array of Mourvedre’s to showcase what this grape brings to the bottle.

Sunday’s seminar, from 11:30 a.m.-12:30 p.m. and sponsored by BubblyFest, is called Rise of the Bubbles – The New Breed of California Sparkling Wine: Start Valentine’s Day off right by tasting some of the exciting new bubbles—white, pink and red—that are being produced by small winemakers in California. You’ll explore the wines of Norm Yost (Goat Bubbles), Tyler Elwell (Halcyon Wines) and Dan Kessler (Kessler-Haak Vineyards).

“We are proud to continue our mission of bringing the best new garagiste winemakers to our audience and, just as importantly, bringing the story behind the wines straight from the winemakers themselves,” says Garagiste Festival Co-founder Doug Minnick. “Great wines and great winemakers in the beautiful countryside of the Santa Ynez Valley? We think this is the perfect Valentine’s Day gift.”

Launched in Paso Robles in 2011, the nonprofit Garagiste Festivals were the first to shine a light on the American garagiste winemakers, commercial artisan winemakers who handcraft under 1,500 cases a year and pay close, hands-on attention to every wine they make. To purchase tickets and for more information, go to: http://garagistefestival.com.

Winemakers scheduled to pour include: Archium Cellars, Ascension Cellars, Baehner Fournier Vineyards, Bevela Wines*, Brophy Clark Cellars, Carucci Wines, The Central Coast Group Project, Cloak & Dagger Wines, Clos des Amis, Coda Wines, Cordon Wines, Dascomb Cellars, El Lugar Wines, Graef Wines, Halcyon Wines*, Iter Wine*, Kessler Haak Vineyard, La Montagne Winery, Larner Vineyard, Levo Wines, Mallea Wines*, MCV Wines, Millesime Cellars*, C. Nagy Wines, Pace Family Wines, Press Gang Cellars, Rhythm Wines*, Ryan Cochrane Wines, Scott Cellars, Seagrape Wines, small + tall wines*, Stirm Wines*, STANGER/JP3, Tercero Wines, Travieso Winery, Trojak-Knier Winery, Weatherborne, West of Temprance* and Workman Ayer.

Hope to see some of you there.

Cheers!

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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 January 22, 2015.

Cocktail Corner: They Draw and Cook—and Drink!

Posted on January 16, 2016 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

One of theydrawandcook.com co-founder Salli S. Swindell’s examples of a perfect illustrated recipe, this cocktail by Rebecca Bradley (https://rebeccabradley.wordpress.com/) combines a recipe with history and engaging artwork. Image courtesy theydrawandcook.com.

Aesthetically pleasing alcoholic beverages always perk my interest, so I was tickled when I stumbled across the website theydrawandcook.com, a creation of Salli S. Swindell and Nate Padavick, a brother/sister design and illustration team known as Studio SSS. In addition to loads of food, there are so many beautifully drawn cocktail recipes on this site I just had to learn more about it.

I spoke to Salli recently to find out more about how this fun website came about.

“It started out as the most random project,” she laughs. They were on a family vacation back in 2009 and Nate, an avid chef, “was slaving away making a dish he had had in Berlin, which was fettuccini and figs in a butter balsamic sauce. Really drool worthy. He is cooking and cooking and I’m just sitting at the counter drinking wine and drawing the figs. It was definitely an aha! moment. I thought, I love drawing food. Why have I not been drawing food my whole career? I want some food clients.”

Love Potion No. 9 by Jeanine Henderson Murch (http://www.hireanillustrator.com/i/portfolio/jeanine-henderson-murch/) courtesy theydrawandcook.com.

Both siblings were professional illustrators already, so they put their heads together to brainstorm ideas about how to get some food clients, and came up with the idea of creating a little recipe book for friends, family, and clients. They asked some of their artist pals to help, but never got enough recipes to make the book.

Instead, Nate built a quick blog. “I went to put some laundry in the wash, came back, he had named it ‘they draw and cook’ and it was up. It took like ten minutes,” Salli says.

All of the participants had their own blogs, so they posted the links and started sharing the site.

Fabulous Figs by Salli S. Swindell (http://studiosss.tumblr.com/) courtesy theydrawandcook.com.

“The next day we received an unsolicited recipe and … we were like ‘what, this is crazy, who is this person, how did they find us?’ Ironically, the recipe was for an M & M casserole,” Salli laughs. So right away they had to decide, “are we going to be very generous with what we post or are we going to really curate this site tightly? And we were like, ‘oh no, we’ve been so lucky with our illustration careers; this is like a big party for everybody. Let’s just post everything we get, unless there’s something really wrong with it.’ And that right there, that just set the whole tone for what it was. Our platform was to help illustrators get showcased and get their work out there and to be a very community-driven site. And that was it. It just took off like crazy.”

She continues, “We got a book deal from it, and when we got the advance money for the book, we put that right in to the website. … It was absolutely the craziest, no planning, no upfront business plan, it just happened and it became its own thing with a life of its own.”

Magnolia Blossom – a Refreshing Drink! by Lea Rebecca Karlsen (https://www.facebook.com/tinyElephantillustrations) courtesy theydrawandcook.com.

As for who is on the site, there are currently 5,510 illustrated recipes from artists around the world. According to the website, “The artists whose work you see in this website are a varied and talented bunch. Some of them are professional illustrators and practicing artists, while others are passionate doodlers and drawers, and a few have only recently begun to draw. A special thanks goes out to all them for joining in the fun and helping turn They Draw & Cook into a feast of inspiration!”

Adds Salli, “I think we are very much a community. We’re a community that’s welcoming and I do think a lot of art directors and artists use the site. … It’s about 2,500 maybe 3,000 different artists from all over the world.”

Krupnikas: Lithuanian Honey Liqueur by Adi McCullough (http://adimorscher.com/) courtesy theydrawandcook.com.

They recently opened up submissions to what they are calling “feast,” which is food illustrations without recipes. “Some people are very intimidated by the recipe part,” Salli explains. “We did create a free webinar of how to illustrate a recipe, and we gave all the different ways that you can think about the story of a recipe, because really, it’s just like telling any other story. Do you want it to be funny or do you want to show it in action, do you want it to be beautiful, enticing, cute, there are so many ways.”

She continues, “Some artists were really hesitant with the recipe part. I finally started asking people, ‘you’re a great illustrator, and this site gets a lot of attention, why haven’t you contributed?’ And they said, ‘Oh the recipe piece, its just daunting.’ … So we put out this webinar to kind of help people over that stumbling block. But then we thought let’s just let it be food. If you have great food illustration and it’s not a recipe, send it in.”

Mulled Wine by Joana Faria (http://www.joanafaria.com/) courtesy theydrawandcook.com.

In addition to several cookbooks, some adult coloring books (which we featured here), the team also produced The Best Illustrated Cocktail Recipes. “There are a lot of cocktail recipes on the site,” says Salli. “One of my favorites of all time is a cocktail recipe by Rebecca Bradley. She just kind of nailed the whole idea of an illustrated recipe. But there are thousands of great cocktail recipes.”

She continues, “The thing I try to tell artists is you want to get your work out there and seen and the best way to do it is with food, even better a recipe, because people share recipes. You might not share a food illustration as quickly as you would a recipe. And the more it’s shared, obviously the better.”

Yellow Bird Cocktail by Deb Trevitt (http://www.debtrevittdesigns.com/) courtesy theydrawandcook.com.

As for the success of theydrawandcook.com, Salli says, “I would love to say that we saw all of this coming, and we knew what we were doing, but honestly we just stumbled in at a good time. … … It’s just so crazy. … We just got lucky.”

Salli and Nate aren’t the only ones who got lucky, so did we, in finding this cool site full of culinary, cocktail and artistic inspiration. Check out the site and let me know what you think.

Beard Love by Kaitlyn Reynolds (Lakeland, FL) courtesy theydrawandcook.com.

Cheers!

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Originally published in Santa Barbara Seasons Magazine on January 15, 2016.

Cocktail Corner: SB Premiere of Somm Into the Bottle

Posted on January 4, 2016 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Wine and movies pair together exceptionally well—especially at the beautiful private screening room at the Bacara Resort & Spa, featuring blu-ray technology and a surround-sound audio system—so it’s fitting that this is the spot for the Santa Barbara movie premiere of SOMM: INTO THE BOTTLE, the sequel to the 2013 cult hit SOMM.

Writer/Director Jason Wise’s SOMM: INTO THE BOTTLE takes us deep into the seldom seen world that surrounds the wine we drink. How many people understand how wine is produced? How it is grown? What goes on in the cellar? From those questions to how many hands touch a bottle, to why wine costs what it costs, to how certain wines end up on a wine list, this movie offers a never before seen, insider’s look into the world of wine.

After the premiere, you can enjoy tastings by Bacara’s famed Executive Chef Vincent Lesage, as well as vintages from 11 esteemed Santa Barbara County wineries pouring an outstanding selection of wines. It all takes place on Saturday, January 16 at the Bacara, 8301 Hollister Ave.

“Bacara’s appreciation for fine wine is evident in our 12,000-bottle Cellar and onsite Foley Wine Tasting Room,” says Shashi Poudyal, general manager of Bacara Resort & Spa. “We share the filmmaker’s fascination with this intriguing world and are honored to screen a film about one of our favorite passions.”

The schedule is as follows:

2:30 to 4:30 p.m. SOMM Screening & Audience Q&A with writer/director Jason Wise and local master sommelier Brian McClintic, who appears in the film.

4:30 to 6 p.m. Wine & Chef’s Tasting Reception

Featured Wineries at the Reception:

Lucas & Lewellen Vineyards

The cost is $80 per person and tickets must be purchased online at BacaraResort.com. Hope to see some of you there. Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on January 1, 2016.

Cocktail Corner: Why Wine is Good for You!

Posted on December 21, 2015 by lesliedinaberg

Courtesy Corks ‘n Crowns

A spirited toast to all things alcoholic! by Leslie Dinaberg

In honor of the holiday season, here are some reasons why wine is good for you!

A glass of wine a day may keep depression away! A group of researchers from Spain found that “those who drank moderate amounts of alcohol (5 to 15 g a day) were less likely to suffer from depression. Additionally, those who drank a moderate amount of wine on a weekly basis (two to seven small glasses a week), were found to have an even lower risk of depression.”

Wine is heart healthy. Two studies, one in Germany and one in Israel, suggest different approaches as to how merlots and cabernet sauvignons and other types of red wine offer heart-healthy benefits.

Drinking wine lowers the risk of Type 2 Diabetes, according to study at Amsterdam’s VU University Medical Center, moderate drinkers have 30% less risk than nondrinkers of developing type 2 diabetes.

Resveratrol, a component in red wine, was seen to improve physical performance, heart function and muscle strength similar to the affect exercise has on the body. In fact, according to a new study out of The University of Alberta, drinking a glass of red wine may have the same affect on the body as an hour at the gym.

Photo Courtesy of Urban Wine Trail

Drinking wine can promote longevity. A study of 2,468 men over a 29-year period, published in the Journals of Gerontology found that wine drinkers have a 34% lower mortality rate than beer or spirits drinkers.

According to the Harvard School of Public Health, “More than 100 prospective studies show an inverse association between moderate drinking and risk of heart attack, ischemic (clot-caused) stroke, peripheral vascular disease, sudden cardiac death, and death from all cardiovascular causes.” In other words, wine can reduce the risk of heart attack.

Wine can lower the risk of stroke in women. “A study of more than 80,000 women found that low to moderate alcohol consumption was associated with a 17% to 21% reduction in risk of stroke.”

Wine is good for our local economy. According to statistics on the Santa Barbara Vintners website, the Economic Value of Wine Grapes in Santa Barbara County (2014) is $155,255,791 and the Economic Impact of Wine in Santa Barbara County (2011) is $789,000,000. So drink up, my friends!

(For still more reasons why wine is good for you, check out Jen Reviews for some healthy wine recipes and more.)

And while you’re at it, why not buy a few bottles for Santa and his helpers. Cheers! Click here for more cocktail corner columns.

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

Cocktail Corner: Seasonal Cocktails at the Goodland & Potek Pop-Up

Posted on December 5, 2015 by lesliedinaberg

Outpost at the Goodland Red Rooster Highball, photo by Leslie Dinaberg.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Goleta’s hippest hangout has upped its game even further recently, both The Goodbar and Outpost at the Goodland (5650 Calle Real, Goleta) have bold, fun new cocktail menus from lead bartender Chris Burmeister.

The already extensive—and very creative—menu now includes a dozen new sippers between the two bars. My friend Laura and I got to taste them recently, along with some sensational seasonal bites from Executive Chef Derek Simcik.

First up (from the Outpost menu) was the sweet and spicy Red Rooster Highball. Made with Sriracha Mango Cordial mixed with Aviation Gin, Marie Brizard Orange Curacao and fresh lime juice, this is a pretty, aromatic and delicious drink!

The Goodbar Feelin’ Renegade, photo by Leslie Dinaberg.

Feelin’ Renegade—and who wouldn’t be after that Red Rooster Highball—the next cocktail was a lovely balance of Cynar, house falernum, cinnamon syrup, fresh pineapple and fresh lime. It tastes like Santa Barbara’s autumn in a glass, mixing the traditional fall flavors with bright fruits and citrus (from the Goodbar menu).

Also from the Goodbar is the Backseat Driver, an expertly blended concoction of Maker’s mark, housemade English bishop, averna, fresh lemon, demerara and angostura bitters.

Spoon Fight at the Outpost, courtesy photo.

Another Goodbar star was West of Autumn, made with sweet potato maple syrup, blended with Barrel Aged Flor de Cana Rum, Amaro Montenegro, Dolin Sweet Vermouth and chicory-pecan bitters, this comforting and delicious drink made my tastebuds sing.

Also new at the Goodbar is Eve’s Fault, which features George Dickel Rye, LeCompte Calvados and Kronan Swedish Punsch, a flavorful liqueur with hints of toffee, smoke, molasses and leather. Served with a large Apple Cider ice cube, this well-balanced cocktail hits is perfect for the season.

Tullamore Dew and Cold Press on Draft from the Outpost, courtesy photo.

When the weather gets cold, the coffee gets spiked, and Outpost has a unique twist on traditional Irish Coffee with its Tullamore Dew and Cold Press on Draft, topped with hand whipped Chartreuse cream.

Also on the sweet side, available at both Outpost and the Goodbar is Burmeister’s Housemade Irish Cream. The classic, creamy sipper is amazing, served neat, on the rocks or with hot coffee.

Check out the website at outpostsb.com/menu/ for the complete menus.

Housemade Irish Cream at the Outpost and Goodbar, courtesy photo.

Everything the Outpost Chef Simcik makes is music to my tastebuds, but diners are really in for a treat next week, when he’ll pop up at Potek Winery (406 E. Haley St. #1) for an intimate wine dinner on Dec. 11 at 7 p.m.

The four-course menu, perfectly paired with Potek’s notable wines, includes:

Thai Crab Salad

shaved avocado, green curry coconut, roe, shrimp puff

Pairing: 2013 Kick On Riesling

Brulee Bone Marrow

foie, pickled carrot, balsamic, mustard seeds

Pairing: 2012 Tierra Alta Grenache

Beef Cheek

Seasonal bites from Outpost at the Goodland, photo by Leslie Dinaberg.

squid ink, umami bomb broth, quail egg, root vegetables

Pairing: 2013 Sanford and Benedict Old Vine Pinot Noir

Trio of Desserts

Ritz Crackers and Foie

Reese’s Bacon Cup

Mango con Chili

Pairing: 2014 Potek Kick On Ranch Riesling Ice Wine from Barrel

Seating is extremely limited, and can be reserved by purchasing tickets at muniwine.com. The cost is $75 per person.

Cheers!

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Originally published in Santa Barbara Seasons Magazine on December 4, 2015.

Cocktail Corner: Jamming at The Lark

Posted on November 22, 2015 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Fall Jams at The Lark, sourced from Chapala Farms, include, L-R, Star Ghost Chili Vodka, Cutler Stagecoach Whiskey and Wilder Gin. Photo by Leslie Dinaberg.

It takes an awfully inventive mind to look at a jar of jam or marmalade and envision a cocktail, but that’s exactly what those clever folks at The Lark have done, in partnership with Chapala Farms, and the results are quite unique—and delicious!

I tried my first “Jam” over the summer, a delightful concoction of Star Ghost Chili Vodka (made locally by Ascendant Spirits in Buellton) and Chapala Farms Plum Jam. Not only was it yummy, with a nice kick of sweet and spice, I also loved the fact that Chapala Farms is an urban backyard farm venture from locals Jason Banks and Michelle Decaris, located right down the road on Chapala Street.

The Lark’s “Fall Jams” have kicked up the fun even further.

Local “Jam Cocktail” ingredients at The Lark, photo by Macy Kremzar.

You really have to try these cocktails to fully appreciate the unique flavors and textures.

For fall, Star Ghost Chili Vodka is now combined with Chapala Farms Strawberry Passion Fruit Jam for a spicy glass of sweet deliciousness that’s unlike anything I’ve ever tasted.

We also liked the Cutler Stagecoach Whiskey (from Funk Zone local Ian Cutler‘s Cutler’s Artisan Spirits) with Chapala Farms Cinnamon, Mint, Fig Jam, a perfect holiday libation, as well as the Wilder Gin (from Ventura Spirits Company) and Chapala Farms Tangelo Jam combo.

The genesis of these clever cocktails comes from Buffalo, New York, where following a visit to a family wedding, Acme Operations Manager Dan Russo (The Lark, Lucky Penny, Les Marchands and the Santa Barbara Wine Collective) discovered Jam Cocktails, conceived at Ballyhoo, a popular Buffalo bar owned by Tim Stevens and managed by his nephew, Frank Pusateri. Russo was then

Chef Jason Paluska’s Housemade Charcuterie at The Lark, photo by Leslie Dinaberg

inspired to bring the concept to The Lark’s beverage program and teamed with Decaris and Banks of Chapala Farms to design distinctive summer cocktails made exclusively with local spirits— Cutler’s Artisan Spirits, Ventura Spirits and Ascendant Spirits—and a rotating menu of Chapala Farm’s premier jams and marmalades. That tradition has now continued into the fall.

“The flavors from the jams produce a subtle sweetness and tartness that is different from muddling fruits and other methods. And when combined with our Central Coast spirits they make a great … cocktail,” says Russo. All Fall Jam cocktails are priced at $11 are subject to change with seasonal harvests.

The Lark is located at 131 Anacapa St., 805/284-0370.

Cheers!

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Originally published in Santa Barbara Seasons Magazine on November 20, 2015.

Cocktail Corner: Drinking in the Nectar

Posted on November 15, 2015 by lesliedinaberg

Nectar’s new cocktail menu includes flights like this tasty assortment of Mango, Blood Orange and Guava Margaritas. Courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Cota Street’s buzzy block east of State Street has great new addition to the scene with Nectar, a beautifully redone new eatery and lounge in the former Blue Agave space at 20 E. Cota St. They offer delicious, shareable plates—I absolutely loved the Pork Belly Potstickers, made with Kimchi, Tamari and Chinese Black Beans and the Smoked Paprika Almonds & Chorizo, as well as the Wild Salmon with Aji Mandarin, Baby Carrots, Black Kale, Couscous + Quinoa.

Ginger Coconut Mojito at Nectar, courtesy photo.

Aparna Sherman, an adorable newlywed who owns the restaurant with her husband Brad, says the inspiration comes from the heart, and it shows. “Brad and I love great food from around the world. So when we conjured up Nectar, we thought we should serve foods that have ethnic notes with a fresh California flair that can start and sustain conversations between diners. You can enjoy a great chicken kebab, Aji pepper and Mandarin Orange sauce with Wild Salmon and Roasted Spiced Cauliflower with Crispy Papadums.”

They also have a terrific bar, actually two terrific bars, both upstairs and downstairs, and both of which happen to be stunning. The space is so pretty it’s worth checking out for the decor alone. But that’s not all, one of the most exciting things for me is that they offer two cocktail flights, including a tasty assortment of Mango, Blood Orange and Guava Margaritas, as well as another assortment that includes Kamasutra, Silk Road and Geisha Martinis.

At this week’s press party I tasted them all, as well as a Coconut Ginger Mojito, a Pear Grey Goose Martini and my personal favorite, a French Martini made with Grey Goose Vodka, Chambord Black Raspberry Liqueur and Pineapple Juice. Everything was delicious and distinct (And I promise I only took sips of each, after all, I was working!).

Other intriguing cocktails on the Martini menu include Cucumber, Lychee, Key Lime, Side Car, and an Espresso Stoli Vanilla Martini, as well as the three in the cocktail flight. For Tequila lovers, there’s also an Alquimia Tequila & Chocolate Flight, which features Alquimia Silver, Alquimia Reposado and Alquimia Anejo paired with House-Made Fire Roasted Poblano Truffle, Oaxacan Spice Milk Truffle and Cappuccino Chocolate Truffle. I can’t wait to try that one!

In addition to a slew of fun Margarita flavors, Nectar also has specialty cocktails that include Passion Del Diablo (with House Infused Chili Vodka, Mango Puree, Agave Nectar & Fresh Lime), Oaxacan Old-Fashioned, Pepino Diablo (with Tanteo Jalapeno Tequila, Muddled Cucumber, Agave Nectar & Fresh Lime), Amaro Fix (with Amaro Nonino, Cane Syrup and Fresh Lemon garnished with Seasonal Muddled Fruit), as well as Lucid Absinthe, traditionally prepared with a sugar cube and water spout.

There’s also a full menu of spirits, a nice assortment of beer and a lovely, local-centric wine list. Plus, you want to bring your own, Aparna mentioned that they are waiving corkage fee on wines on Wednesdays. Go check it out, and let us know what you think.

Cheers!

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Originally published in Santa Barbara Seasons Magazine on November 13, 2015.

Cocktail Corner: Value Blends from Qupé

Posted on November 7, 2015 by lesliedinaberg

Louisa Sawyer Lindquist and Bob Lindquist. Photo by Derek Johnson

A spirited toast to all things alcoholic! by Leslie Dinaberg

We’ve longtime fans of Qupé wines at my house, so I was excited to hear that winemaker Bob Lindquist had a new duo of value blends available and couldn’t wait to try them. Thankfully, they didn’t disappoint. Both wines retail for about $16.

Drawing inspiration from the elegant wines of France’s Rhône Valley, crossed with an approachable California touch, both the “modern red” and “modern white” pair well with a wide variety of foods. Here are the tasting notes:

Qupé 2013 A Modern Red – “For lovers of Pinot, looking for ‘a bit more,’ A Modern Red offers delicate Pinot-like flavors, but with added complexity and spice. Not all red wines play well with a broad range of food, but whether it’s steak, chicken, or a Sunday afternoon burger, A Modern Red complements them all.”

Qupé 2014 A Modern White – “Call this blend a modern wine for the modern drinkers. Taking the best of California Chardonnay and integrating the aromatic notes and freshness of France’s Rhone Valley, this wine is easily paired with a variety of lighter dishes, serves as an easy sipper for an evening in with takeout, or a quality, value wine to bring to a casual dinner party.”

Qupe Value Blends, courtesy photo

Started in 1982, Qupé (kyoo-PAY) spans multiple vineyards across California’s Central Coast. Bob Lindquist, founder, winemaker and partner is considered to be an original “Rhône Ranger,” and was one of the first to advocate for American-made Syrah and other Rhône varietals such as Grenache, Roussanne and Marsanne. Qupé is celebrated as California’s preeminent producer of cool-climate Syrah and Rhône varietals. Qupé produces four tiers of wines: Single Vineyard/Estate, Reserve, Core and Blends. In 2013, noted wine investor, Charles Banks, purchased a controlling interest in Qupé, adding the brand to his Terroir Selections portfolio. Cheers!

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

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.

Originally published in Santa Barbara Seasons Magazine on October 30, 2015.

Cocktail Corner: Fall Flavors

Posted on October 18, 2015 by lesliedinaberg

A Bounty of Autumnal Cocktail Flavors at S.Y. Kitchen, Finch & Fork and Intermezzo

A spirited toast to all things alcoholic! by Leslie Dinaberg

Had enough of the pumpkin spice hoopla from your local barista? Here’s an abundance of fun fall finds from your friendly neighborhood bartenders.

Tiramisu Martini at S.Y. Kitchen, photo by Elisabetta Antonacci

Alberto Battaglini, the acclaimed mixologist at S.Y. Kitchen (1110 Farday St., Santa Ynez), has new fall cocktails which he says are inspired by the Indian Summers that take place in the Santa Ynez Valley, mixing the best local seasonal produce with some of the finest spirits.

Pomegranite & Basil Cocktail at S.Y. Kitchen, photo by Elisabetta Antonacci

First up is the Tiramisu Martini (two of my favorite words), made from Cocoa Nibs, Homemade Liquor, Vodka, Espresso, Mascarpone, Amaretto, Chocolate Powder and Anise. A lovely buzzy dessert drink! The brightly colored Pomegranate & Basil Cocktail features Fresh Pomegranate, Gin, Tequila, Lime, Basil and Simple Syrup. Also new on the S.Y. Kitchen menu is Apple & Mint, made with Fresh Apple, Mint, Absinthe Spray, Lime, Lemon and Simple Syrup.

All three new fall cocktails are available through Dec. 1 and prepared with premium spirits and Alberto’s house-made tinctures.

Apple & Mint at S.Y. Kitchen, photo by Elisabetta Antonacci

Right down the street at Finch & Fork (31 W. Carrillo St., Santa Barbara), bartender Andy Nelson has created a new fall cocktail menu featuring “drinks that evolve while you sit and sip.” The Lucy in the Sky (made with Aviation, lemon infused Dolin Blanc, orange bitters, blackberry fluid gel and pink peppercorn) has flavors of blackberry and pink peppercorn that infuse slowly, making each sip a little different.

The Mission in Moab is a deconstructed classic—made with High West Double Rye, Lillet blanc, Benedictine, Angostura bitters and Campari foam—is a variation of a Boulevardier using Campari whipped foam. The whiskey and Benedictine pass through the Campari whipped foam, creating delicious depth in layers.

Lucy in the Sky is one of the new fall cocktails at Finch & Fork, courtesy photo.

Also new to the Finch & Fork menu for fall are the Delayed Flight (Grey Goose Vodka, Aperol, grapefruit and lime), Hot War (Russian Standard, lemon, spicy blackberry syrup and blonde ale), Four Cup (Beefeater 24, Pimms No.1, lemon and ginger beer), Habla Nada (Milagro Reposado, Del Maguey Vida Mezcal, strawberry infused oloroso sherry and Grand Marnier), Hendersonville Fizz (Boulard calvados, honey, baked apples bitters and sparkling wine), Lee’s Temptation (George Dickel, sweet vermouth and Fernet Branca), Paper Plane (Makers Mark, Aperol, Cio Ciaro Amaro and lemon), Pisco Sour (Campo De Encanto Pisco, lemon, egg white, bitters and cinnamon), and Brandy Crusta (Pierre Ferrand 1840, lemon, Luxardo Maraschino and dry curacao).

Mission In Moab is one of the new fall cocktails at Finch & Fork, courtesy photo.

Last but not least, Intermezzo (819 Anacapa St., Santa Barbara) has The Hemingway, which earned thumbs up from both the editorial and art departments at Seasons this week. A twist on a classic Hemingway Daiquiri, made with Clemente Barrel Select, an aged Agricole rhum originally distilled in the French Caribbean islands from fresh sugar cane, rather than a made as a by-product of molasses.

As Ernest Hemingway himself said, “Don’t bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in its bars.”

I’ll drink to that!

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on October 15, 2015.

LeslieDinaberg.com

Leslie Dinaberg Editor & Writer

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A Bounty of Autumnal Cocktail Flavors at S.Y. Kitchen, Finch & Fork and Intermezzo

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A Bounty of Autumnal Cocktail Flavors at S.Y. Kitchen, Finch & Fork and Intermezzo

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