Cocktail Corner: Cheers to Santo Mezcal!

Posted on June 24, 2017 by lesliedinaberg

Santo Mezcal’s Margarita Jamaica, photo by Leslie Dinaberg.

A spirited toast to all things alcoholic! By Leslie Dinaberg

Like its cousin Tequila, Mezcal is made from agave, which, contrary to popular belief, is not a cactus but is actually a relative of the yucca plant and Joshua tree. While tequila is only be made in the Tequila region (similar to Champagne, vs. sparkling wine labels), Mezcal is usually produced in Oaxaca (it can legally come from anywhere in Mexico) and can be made from many types of agave, some of which only grow wild.

Santo Mezcal’s Santo Margarita, photo by Leslie Dinaberg.

With a name like Santo Mezcal, I was expecting an impressive array of Mezcal cocktails to be available at Carlos Luna‘s new restaurant, (119 State St.) and thankfully wasn’t disappointed. The new restaurant combines the modern Mexican flavors we’ve come to know and love at Luna’s Los Agaves locations with some more sophisticated menu items and an impressive cocktail program.

As you enter the restaurant, the sleek bar and a vast Mezcal and Tequila collection take center stage. Led by local mixologist Sean Sepulveda (of Cadiz and Nuance, among others), the cocktail menu includes house-made infusions and house-made fresh pressed juices from seasonal Farmer’s Market fruit, as well as beer and wine lists that are predominantly from Santa Barbara County, with standouts from across the globe.

Santo Mezcal’s Margarita Picante, courtesy photo.

We worked our way through much of the Margarita selection, particularly enjoying the Margarita Jamaica, made with spiced hibiscus syrup, lime, hibiscus flowers and—like much of the cocktail selections—your choice of Mezcal or Tequila. The spicy Margarita Picante was excellent too, as was the Santo Margarita. We also enjoyed La Mermelada (the marmalade), a seasonal cocktail made with your choice of Whiskey or Tequila (we chose Tequila), seasonal jam, lemon, agave nectar, seasonal fruit and mint.

Santo Mezcal’s La Mermelada, photo by Leslie Dinaberg.

Another really interesting choice is the Snow Pea Smash, with snow pea infused Gin, basil, Benedictine, pineapple, lime, hellfire bitters and micro cilantro. I’m also intrigued by La Flor Ahumada (the smoking flower), made with Mezcal, honey-lavender syrup, lemon and lavender bud, and Senora Rosada (pink lady) with Rum, raspberry gomme, pineapple, lime and Einstock white, powdered raspberry. All of the cocktails are in the $10-12 range.

The food, spearheaded by Executive Chef Ricardo Garcia, has a focus on seafood. We loved the Camarones Al Mezcal, Mexican shrimp served in a creamy mezcal sauce; Pulpo a Las Brasas, octopus marinated in a special adobo served with house-infused chile oil; and Enchiladas Cabo Azul, stuffed with fresh crab. My favorite thing was probably the Ahi Tuna Ceviche and Ceviche Pulpo, two beautiful dishes combined into one plate for review purposes, that really highlighted the flavors and spirit of Santo Mezcal and Santa Barbara itself.

Santo Mezcal’s Ahi Tuna Ceviche and Ceviche Pulpo, photo by Leslie Dinaberg.

I think this new hot spot at the hub of the ever-evolving Funk Zone and Waterfront area is definitely here to stay.

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.”

Originally published in Santa Barbara Seasons on June 23, 2017.

Local Dish: Carrots and Curry and Cocktails at Outpost

Posted on June 20, 2017 by lesliedinaberg

Outpost “Rabbit Season” cocktail, photo by Leslie Dinaberg.

By Leslie Dinaberg

It’s officially summer time, and the seasonal offerings at Outpost are designed to savor during those warm, lazy summer nights. We recently enjoyed a terrific tasting of Chef Nick Bajal‘s latest menu. Here are some of the highlights:

Outpost Mussels, photo by Leslie Dinaberg.

I started off the evening with fun new cocktail, Rabbit Season, which features carrot infused Ford’s Gin (I have to get my veggies in somehow), mellow corn bonded, honey, lemon, orange and chocolate bitters. It’s rather unusual, but trust me, it’s delicious, especially when paired with spicy dishes like the Classic Mussels with lemongrass, red curry and coconut milk. Served with a mouth-watering grilled baguette, that curry sauce is so good, you’ll want to sop up every drop.

Outpost Fried Brussels Sprouts, photo by Leslie Dinaberg.

Another delectable, curry-forward dish is the Fried Brussels Sprouts, made with yellow curry, roasted garlic aioli and chili flakes. They’re simply fabulous. I could eat this dish every day.

Outpost Bibimbap, photo by Leslie Dinaberg.

I would have been perfectly content ending the meal right there, but the chef insisted we try the new Chicken & Pork Meatballs with onion soubise and preserved lime giardiniera, as well as the beautifully plated Pan Seared Monkfish, with sweet pea puree, roasted garlic, and crème fresh, served with roasted Maitake mushrooms and shaved raw asparagus. We also had the Bibimbap for good measure, made with pork shoulder, egg yolk, bok choy, rice, chili-braised carrots and cucumber—it’s a vibrant feast of color and texture.

Outpost Monkfish, photo by Leslie Dinaberg.

We topped it all off with the innovative burnt orange sauce, white chocolate creamed cheese and McConnell’s vanilla ice cream. This was definitely a meal we won’t soon forget!

Outpost Fried Carrot Cake, photo by Leslie Dinaberg.

Outpost Pork & Chicken Meatballs, photo by Leslie Dinaberg.

Outpost at the Goodland Hotel is located at 5650 Calle Real, Goleta. For more information, visit outpostsb.com.

Originally published in Santa Barbara Seasons on June 19, 2017.

Cocktail Corner: Sip & Swirl on the Canary Rooftop

Posted on June 16, 2017 by lesliedinaberg

The lovely rooftop of the Canary is the setting for the sip & swirl wine tasting series, courtesy photo.

A spirited toast to all things alcoholic! By Leslie Dinaberg

You know that summer is finally here when Finch & Fork and the Canary Hotel start up their popular wine tasting series, Sip & Swirl. This monthly series features local wines, cheese and entertainment set to stunning views from downtown’s only rooftop terrace.

Quite frankly, the scenery alone is enough to make me leap at any invitation to visit the roof, add in some terrific wines and nibbles and there’s no reason not to celebrate with a toast to one of Santa Barbara’s best views.

Held once a month from 5:30 to 7:30 p.m., Sip & Swirl features a rotating collection of local wineries showcasing their best vintages. Sip & Swirl-goers have the opportunity to learn about one of Santa Barbara County’s leading industries, while enjoying entertainment and a selection of premium cheeses.

Upcoming Sip & Swirl dates are: July 19, August 16, and September 20. Tickets are $40, which includes tastings of all the wines and cheeses. Buy online at NightOut.com, or purchase at the door.

As of press time, wineries scheduled to pour on July 19 are Larner Vineyard & Winery, Babcock Winery and Jaffurs Wine Cellars, with additional purveyors expected to join in on the fun. The Canary Hotel is located at 31 W. Carrillo St.

Hope to see you there! Cheers! Click here for more Cocktail Corner columns.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on June 16, 2017.

Cocktail Corner: Eureka!

Posted on June 12, 2017 by lesliedinaberg

Eureka Holy Smokes cocktail, courtesy photo

A spirited toast to all things alcoholic! By Leslie Dinaberg

Conveniently situated just a hop, skim and jump away from our office, Eureka! (located at 601 Paseo Nuevo in the downtown mall) is one of my go-to places to grab a quick drink after work, and a slew of new menu items make it an even better place to drink and dine these days.

In addition to an extensive selection of American beers on tap, the cocktail program at Eureka! revolves around the restaurant’s commitment to serving all-American premium products, including over 40 small batch whiskeys, served straight, on the rocks or in one of their signature cocktails. Try a Whiskey Sour, an Old Fashioned or the Holy Smokes! with Buffalo Trace Bourbon, tart cherry liqueur, maple syrup, Aztec chocolate bitters, then smoked in house with hickory chips.

Eureka Butcher’s Flat Iron Dip, courtesy photo.

On the food side of the menu, the Butcher’s Flat Iron Dip topped with caramelized onions, pickled Fresno chiles, horseradish mustard aioli, Havarti, and side of au jus is delicious, as is the new Turkey Chipotle Burger with charred tomato salsa, avocado, feta, and arugula.

Eureka Turkey Chipotle Burger, courtesy photo.

On the appetizer side, try the Mac N’ Cheese Balls, a fun twist on an old favorite. I’m also a fan of the Osso Buco Riblets with sherry braised pork and firecracker aioli sauce, as well as the Lollipop Corn Dogs made with Polish sausage and a sweet corn batter and served with spicy porter mustard. All of the new—and classic—menu items, pair well with beer or whiskey, as does the new Bourbon Barrel Cake with candied pecans, caramel, and vanilla bean ice cream.

Eureka Whiskey Sour, courtesy photo.

Father’s Day is coming up soon (June 18) and Eureka! has got a special treat for all of the whiskey-loving dads out there. Guests who celebrate Father’s Day will receive a complimentary engraved whiskey glass for dad, with any whiskey cocktail purchase.

Cheers! Click here for more Cocktail Corner columns.

Eureka Mac ‘n Cheese Balls, courtesy photo.

Eureka Bourbon Barrel Cake, photo by Leslie Dinaberg.

Originally published in Santa Barbara Seasons on June 9, 2017.

Cocktail Corner: Santa Barbara Wine & Food Festival

Posted on June 2, 2017 by lesliedinaberg

Photo courtesy Santa Barbara Food & Wine Festival.

Photo courtesy Santa Barbara Wine & Food Festival.

A spirited toast to all things alcoholic! By Leslie Dinaberg

This month marks the 30th anniversary of the Santa Barbara Museum of Natural History‘s beloved wine festival, and they are commemorating the event with a new name—the Santa Barbara Wine & Food Festival—which more accurately reflects the bounty of sips and bites found at this signature fundraiser.

Photo courtesy Santa Barbara Wine & Food Festival.

While the food and the wine have always flowed freely at the festival, this year events manager Meridith Moore has set a goal to have 50 food vendors on the roster this year to accompany the 50 wineries. “My hope is that the name change will help to attract even more of Santa Barbara county’s incredible food vendors and highlight the ones that have been participating all these years,” she says.

As of press time, food vendors include: Barbareno, Benchmark, Bob’s Well Bread, Brophy Bros., Buena Onda, Ca’ Dario, Coffee Bean and Tea Leaf, Chooket/Your Cake Baker, Corazon Cocina, Country Catering, Farmer Boy, Finch and Fork Restaurant, Gelson’s ~ Santa Barbara, Helena Avenue Bakery, Hippypop, Il Fustino, Industrial Eats, La Mousse, La Sorelle, Loquita, Michael’s Catering, Mr. E’s Freeze, Mulberry Love, Pacific Pickle Works, Pico, Renaud’s Patissiere and Bakery , Slate Catering Co, Solvang Bakery, The Bear and Star, The Berry Man, Tondi Gelato, Via Maestra 42 and Whole Foods Santa Barbara.

Photo courtesy Santa Barbara Wine & Food Festival.

Wineries pouring this year include: Alexander & Wayne, Alma Rosa, Andrew Murray Vineyards, Area 5.1, Arthur Earl Winery, Au Bon Climat, Babcock Winery, Beckmen Vineyards, Bedford Winery, Blair Fox, Brander Vineyard, Brewer-Clifton, Buttonwood, Byron by Nielson, Ca Del Grevino, Cambria, Carr Vineyards and Winery, Casa Dumetz, Cebada, Consilience, CORE, Crawford Family Wines, Dierberg, De Paola, Epiphany Cellars, Falcone Family Vineyards, Feliz Noche, Fess Parker Winery & Vineyard, Fiddlehead Cellars,

Photo courtesy Santa Barbara Wine & Food Festival.

Flying Goat Cellars, Foxen, Gainey Vineyards, Grassini Family Vineyards, Hilliard Bruce, Jaffurs Wine Cellars, Jamie Slone, Kalyra, Ken Brown Wines, Kenneth Volk Vineyards, Koehler Winery, Kunin, LaFond Winery, Larner Wines, Longoria, Loring Wine Company, Lumen, Margerum Wine Company, Melville, Mosby Winery & Vineyard, Municipal Winemakers, Notary Public Wines, Oreana, Palmina, Point Concepcion, Potek, Pure Order Brewing Company, Qupé, Rancho Sisquoc Winery, Refugio Ranch, Rideau, Sagebrush Annie’s, Santa Barbara Winery, Silver Wines, Spear Winery, Star Lane Vineyard, Sunstone Winery, Tablas Creek, Tatomer, Tercero Wines, Third Window Brewing, Toucan Wines, Transcendence Wines, Vogelzang, Whitcraft Winery and Zaca Mesa.

The beautiful grounds of Santa Barbara Museum of Natural History (2559 Puesta del Sol) are a wonderful spot to appreciate being out in nature, and what better way to enjoy a summer weekend than sipping wine underneath the oaks along Mission Creek? Especially when the proceeds go to support the work of the museum. The event takes place on Saturday, June 24.

Guests 21 and older may purchase admission on the Museum’s website (www.sbnature.org/winefestival). This event is always a sellout, so if you want to join in the fun, act quickly or you not get tickets.

Hope to see you there. Cheers!

Click here for more cocktail corner columns.

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

Originally published in Santa Barbara Seasons on June 2, 2017.

Local Dish: Finch & Fork’s New Flavors of the Season

Posted on May 26, 2017 by lesliedinaberg

Finch & Fork’s new Secret Garden, left, and Blood Brother are the latest additions to their craft cocktail menu. Photo courtesy Finch & Fork Instagram.

Never one to rest on his laurels, Finch & Fork Chef James Siao and his culinary team have added new items to the dinner menu, and diners are in for a treat.

Finch & Fork’s Asparagus & Mascarpone Toast, photo by Leslie Dinaberg.

We started our meal with a bright and flavorful new appetizer, Asparagus & Mascarpone Toast with marinated asparagus, whipped lemon mascarpone, mint pesto, and radicchio. Pair it with the Secret Garden—lavender-infused Tanqueray Gin, Luxardo Maraschino, lemon and honey—to make your taste buds sing a happy chorus of ode to spring!

Finch & Fork’s Smoked Fish & Onion Dip with housemade kennebec chips, photo by Leslie Dinaberg.

We also tried another delicious appetizer, Smoked Fish & Onion Dip served with housemade potato chips, which was a clever reinterpretation of the old standby onion dip and paired quite nicely with another new cocktail, the Paper Plane, made with Maker’s Mark bourbon, Aperol, Amaro Nonino and lemon.

Finch & Fork’s new Secret Garden, left, and Paper Plane cocktails, photo by Leslie Dinaberg.

Next up were the superbly delicious Sugar Snap Peas served with miso butter, radish and crispy garlic. I could eat that miso butter with everything, it was so yummy!

Finch & Fork’s Sugar Snap Peas with citrus miso butter, radish and crispy garlic, photo by Leslie Dinaberg.

I’m not usually a fan of duck, but our server Chef Siao’s perfectly prepared Duck Breast with carrot cardamom puree, farro, spring onions and blackberry gastrique was amazing, as was his newest take on Salmon with pork belly and potato hash, pea greens, tarragon aioli and peperonata.

Finch & Fork’s Duck Breast with carrot cardamon puree, farro, spring onions and blackberry gastrique, photo by Leslie Dinaberg.

I also tried another delicious new cocktail, the London Holiday with Aviation Gin, blueberry, egg white, lime, simple syrup and absinthe mist.

Finch & Fork’s Salmon with pork belly & potato hash, pea greens and tarragon aioli peperonata, photo by Leslie Dinaberg.

If you’re not up for a whole dinner, Finch & Fork has a great Happy Hour every Monday through Friday from 4-7 p.m. Finch & Fork is located in the Canary Hotel at 31 W. Carrillo St. For more information, visit http://www.finchandforkrestaurant.com.

Finch & Fork’s London Holiday cocktail, photo by Leslie Dinaberg.

—Leslie Dinaberg

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

Cocktail Corner: Rose Soiree at Angel Oak

Posted on May 24, 2017 by lesliedinaberg

Summer Somewhere Rosé, courtesy Bacara Resort & Spa.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg

Everything’s coming up roses at the Bacara on the long Memorial Day weekend when they kick off the summer with a Rosé Soiree, taking place on Monday, May 29 from 2-5 p.m. at the lovely Angel Oak restaurant.

Held outdoors on Angel Oak’s stunning oceanfront patio, this rosé-centric afternoon includes live music, chef bites by Angel Oak’s acclaimed culinary team and more than ten rose wine and rosé champagne tastings.

Angel Oak at Bacara, courtesy photo.

Featured wines include:

Groundwork Rose, 2016 Grenache

Gruet NV Sparkling Rosé, New Mexico

Stolpman 2016 Para Maria Rose – 70% Cabernet, 30% Syrah

Stolpman 2016 Estate Rose – 100% Grenache

Summer Somewhere 2016 Grenache Rose

Timbre Rose, Pinot Noir 2016

Union Sacre Rose, 2016 “La Gitane” Pinot Noir

Verdad 2016 Grenache Rose

Larner Rose 2016

Angel Oak at Bacara, courtesy photo.

Additionally, Chef Vincent Lesage will offer a special take on Angel Oak’s highly awarded modern steak and seafood menu, including an heirloom tomato station, assorted antipasto, fresh oysters and ceviche, and more.

Tickets are $60 per person (inclusive of tax & gratuity) can be purchased here: Tickets at AngelOakSB.com.

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

Leslie Dinaberg

Originally published in Santa Barbara Seasons on May 23, 2017.

Cocktail Corner: Biltmore Summer Tasting Series

Posted on May 19, 2017 by lesliedinaberg

Courtesy Second Annual Summer Tasting Series at Four Seasons Resort The Biltmore Santa Barbara.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg

Four Seasons Resort The Biltmore Santa Barbara’s Summer Tasting Series returns on May 19 with a new lineup of the best local purveyors, distillers and winemakers. The series kicks off on Friday, from 6-9 p.m. with MASTER DISTILLERS.

This first event takes place in the beautiful garden overlooking Butterfly Beach, where lucky guests will taste the local Master Distiller’s best bourbon, whiskey and vodka creatively added to select specialty cocktails. The cocktails are paired with house-made pastas, dry aged carpaccio, signature seafood and salami.

Courtesy Second Annual Summer Tasting Series at Four Seasons Resort The Biltmore Santa Barbara.

The series continues of June 16 with POP! BUBBLES, a special selection of still and sparkling rosé wines to be sipped and slurped seaside at the Coral Casino Beach and Cabana Club with oysters shucked to order, fresh local seafood and sunsets over the Pacific.

Then on July 21 its RED, WHITE & BREW. What could be more patriotic than a refreshing summer celebration featuring the country’s favorite beverage: beer. Four Seasons Resort The Biltmore has teamed up with local microbreweries to present a Santa Barbara take on beer alongside savory barbecue bites.

Courtesy Second Annual Summer Tasting Series at Four Seasons Resort The Biltmore Santa Barbara.

FERRAGOSTO FESTIVAL is on August 11. A celebrated festival in Italy, Ferragosto comes to the ocean front Coral Casino Beach and Cabana Club with a tasting of local white wines and an Italian inspired fritto misto bar.

The series ends on September 22 with HARVEST CRUSH, where guests will celebrate harvest with signature varietals from Santa Barbara wine country. Get in the mood for harvest with tastings from local vineyards as well as a pig roast complimented with harvest vegetables.

Courtesy Second Annual Summer Tasting Series at Four Seasons Resort The Biltmore Santa Barbara.

Events are $78 each or receive a three event bundle discount of 20% ($187 for three of your choice). Please call 805/565-8232 to purchase tickets. Price subject to sales tax and service charge.

All events are from 6-9 p.m. at the Four Seasons Resort The Biltmore Santa Barbara, 1260 Chanel Dr.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on May 19, 2017.

Cocktail Corner: Pairing Wine and Sushi

Posted on May 15, 2017 by lesliedinaberg

Edomae Sushi and Star Lane & Dierborg Vineyard Winery pairing and tasting tour. Photos by Leslie Dinaberg.

Edomae Sushi and Star Lane & Dierberg Vineyard Winery pairing and tasting tour. Photos by Leslie Dinaberg.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg

Wine and sushi were a match made in Happy Canyon heaven—I’m still dreaming about a once-in-a-lifetime amazing meal I shared recently at Dierberg & Star Lane Vineyards.

Executive Chef/Owner Kiminari Togawa of Sushi Karaku in Tokyo (left) and his associate prepare a pairing luncheon at the Star Lane Dierberg Estate Vineyard property. Photo by Leslie Dinaberg.

The Dierberg family-owned wineries teamed up with Japan’s sushi master Chef Kiminari Togawa of Sushi Karaku of Ginza Tokyo, winemaker Tyler Thomas and two impressive advanced sommeliers—Matthew Dulle of Single Thread Farm in Healdburg, CA and Andrew Ivanov of Reeds American Table in St. Louis, MO—to create an incredible, intimate wine and sushi experience.

Energetic powerhouse JiaMin Liang Dierberg coordinated the entire meal, and also proved to be an entertaining Japanese translator for Chef Togawa, explaining, “the style of sushi we are eating is from the Edo Period (in the 1800’s) when the refrigeration system was not sufficient and resulted in this sushi method, involving a special way of marinating and seasoning to preserve fresh fish safely.”

JiaMin Liang Dierberg was an entertaining Japanese translator for Chef Togawa at a recent pairing luncheon at the Star Lane Dierberg Estate Vineyard property. Photo by Leslie Dinaberg.

The type of “fast food” sushi we commonly eat today has only been in style for about 50 years, JiaMin said, “even in Japan, most of the people have never had this experience.”

And what an experience it was!

Winemaker Tyler Thomas at Star Lane & Dierberg Vineyards in Happy Canyon, photo by Leslie Dinaberg.

Our morning started out with a barrel wine tasting and seminar at the Dierberg Tasting Room in Lompoc. Led by Tyler Thomas, who offered some insight into his belief that great wines are about showcasing great properties and the goal is to help each vineyard reach its unique potential.

We then shuttled to the Star Lane estate and winery in Happy Canyon, which is home to 200 acres of Bordelaise varietal vines and a state-of-the-art winery that features a four story high crush pad, gravity flow system and 26,000 feet of caves full of wine barrels. You have see it to believe it! After our tour of the vineyard and winery we were greeted at the luncheon reception with a refreshing glass of the 2016 Star Lane Rosé made with 100% Malbec.

Then the wine and sushi pairing began.

Kanpachi (Yellow Tail) Marinated in White Wine (r) and Tai (Sea Bream) with Marinated Kelp and Yuzu. Photo by Leslie Dinaberg.

First Course: Sauvignon Blanc
Kanpachi Yellowtail Marinated in White Wine with 2015 Star Lane Sauvignon Blanc, Happy Canyon of Santa Barbara
Tai (Sea Bream) with Marinated Kelp and Yuzu with 2005 Star Lane Sauvignon Blanc, Santa Ynez Valley

Seafood Dressed in Basil Sauce, photo by Leslie Dinaberg.

Seafood Dressed in Basil Sauce

The pairings were exceptional. I particularly enjoyed the way the marinated kelp and yuzu flavors complimented the citrus notes of the 2005 Sauvignon Blanc.

Second Course: Chardonnay

Tai (Sea Bream) Pickled in Sesame Soy (l) with
Broiled Skin-on Tai (Sea Bream), photo by Leslie Dinaberg.

Tai (Sea Bream) Pickled in Sesame Soy with 2014 Dierberg “Dierberg Vineyard” Chardonnay, Santa Maria Valley

Broiled Skin-onTai (Sea Bream) with 2014 Dierberg “Drum Canyon Vineyard” Chardonnay, Sta. Rita Hills

King Crab Mille Feuille, photo by Leslie Dinaberg.

King Crab Mille Feuille

Again, the pairings were amazing, with excellent food and wine serving to improve the tastes of each even further. The sesame soy oil really went well with the lush fruit flavors of the Santa Maria Valley Chardonnay and I loved the King Crab dish.

Moving into the red wine pairings is where it got even more interesting. Common practice is to pair white wines with fish and red wines with meats, which is probably why it’s been difficult to get most sushi restaurants to offer much in the way of wine lists. However, the next two sets of pairings proved that red wine and sushi can indeed be a delicious match.

Pickled Red Maguro (Tuna Red Meat) in Soy (l) and Chu-Toro (Fatty Tuna) Sprinkled with Wine Salt, photo by Leslie Dinaberg.

Third Course: Pinot Noir

Pickled Red Maguro (Tuna Red Meat) in Soy with 2014 Dierberg “Dierberg Vineyard” Pinot Noir, Santa Maria Valley
Chu-Toro (Fatty Tuna) Sprinkled with Wine Salt with 2014 Dierberg “Drum Canyon Vineyard” Pinot Noir, Sta. Rita Hills

Oil Marinated Salmon with Tomato Water

Oil Marinated Salmon with Tomato Water, photo by Leslie Dinaberg.

These elegant Pinot Noirs were a heavenly match with plummy sweetness of the tomato water marinade. I’m a huge sushi tuna fan and both of these variations were incredible.

Fourth Course: Bordeaux Varieties
Broiled Toro and 2013 Star Lane Cabernet Sauvignon, Happy Canyon of Santa Barbara
Mirin Marinated Conger Eel with 2011 Star Lane “Astral,” Happy Canyon of Santa Barbara

Broiled Toro and Mirin Marinated Conger Eel, photo by Leslie Dinaberg.

Teriyaki Fatty Yellowtail with Foie Gras

The pièce de résistance of an absolutely incredible meal! The 2011 Bordeaux Blend had lovely depth and sweet notes of cassis, plum and boysenberry that were fabulous with the sweetness of the eel. Similar notes in the 2013 Cab added yet another layer of complex flavor to the Toro. All in all it was simply amazingly delicious lunch.

Teriyaki Fatty Yellowtail with Foie Gras, photo by Leslie Dinaberg.

Pairing each course with multiple vintages was an ingenious way to show off the diversity and complexity of the Dierberg and Star Lane wine offerings, as well as open our minds to the variety of ways that wine and sushi can be paired successfully.

This is definitely an experience I won’t ever forget. For more information, visit dierbergvineyard.com.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on May 15, 2017.

Cocktail Corner: Test Your Taste Buds

Posted on May 15, 2017 by lesliedinaberg

Emily Johnston, General Manager and Advanced Sommelier for Les Marchands Wine Bar & Merchant, courtesy photo.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg

Are you curious to learn all about the secrets behind recognizing a wine from just a glance and a taste? Next week, on Thursday, May 18, you can try your skills at blind tasting. Starting at 6 p.m. at Les Marchands Wine Bar & Merchant (131 Anacapa St., Ste. B), Advanced Sommelier Emily Johnston leads a fun, interactive event that is open to everyone at any level of wine knowledge.

Sommelier Secrets is a monthly series of SOMM-led tastings, and at $25 per person, it’s a fun way to deepen your general knowledge and also learn about new wines.

The SOMM tastings take place on the third Thursday of each month. They’re basically guided educational events hosted by Johnston and focused on understanding the nuances of a specific wine producing region or a particular grape. The tasting is comprised of flights of three or four wines to highlight classic styles and current trends.

This is an opportunity for wine lovers of all experience levels to learn more about wine in the most enjoyable way possible.

Les Marchands, photo by Rob Stark.

After the blind tasting on May 18, next up is a White Burgundy Tasting on June 15.

“Tasting wines that speak to a region is not only a key study tool of mine, it can also be a method of transport to another place or time,” states Johnston. “I’m looking forward to getting to know more wine lovers in our community and sharing this experience.”

Johnston’s early training includes interning at Brander Vineyard in the Santa Ynez Valley followed by wine sales for a small Italian wine import company in Santa Barbara. Thoroughly inspired, Johnston left for Italy to study as a sommelier at ALMA Scuola Internazionale di Cucina’s Wine Academy where she received the highest academic honors in her class

Les Marchands Wine Bar & Merchant, courtesy photo.

and achievement in Italian fluency. She became a Certified Sommelier with the Associazione Italiana Sommeliers (AIS) in 2011 while working alongside AIS Master Sommelier, Roberto Jacquemod Pane.

She became a Certified Advanced Level Sommelier with the Court of Master Sommeliers in 2016. Before arriving at Les Marchands as General Manager in 2017, Johnston served as Wine Director/Sommelier for the Toscana Restaurant Group overseeing the wine programs at four operations–Toscana, Bar Toscana, S.Y. Kitchen and Nerano for four years.

At Les Marchands, she oversees the wine bar’s ever-changing menu of selections, educational programs and retail offerings. In 2015, she was awarded Zagat’s “30 Under 30” award for young talent to be watched in the hospitality industry.

For further information and to make reservations contact Les Marchands at 805/284-0380, email inquiries@lesmarchandswine.com, or visit www.lesmarchandswine.com.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on May 12, 2017.

LeslieDinaberg.com

Leslie Dinaberg Editor & Writer

Category Archives: cocktails

Cocktail Corner: Cheers to Santo Mezcal!

Local Dish: Carrots and Curry and Cocktails at Outpost

Cocktail Corner: Sip & Swirl on the Canary Rooftop

Cocktail Corner: Eureka!

Cocktail Corner: Santa Barbara Wine & Food Festival

Local Dish: Finch & Fork’s New Flavors of the Season

Cocktail Corner: Rose Soiree at Angel Oak

Cocktail Corner: Biltmore Summer Tasting Series

Cocktail Corner: Pairing Wine and Sushi

Cocktail Corner: Test Your Taste Buds

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