Editor’s Pick: La Fiesta Pequeña

Fiesta dancers, photo by Bill Zeldis

Fiesta dancers, photo by Bill Zeldis

One of Old Spanish Days’ most beautiful traditions is the official opening of Fiesta, which has taken place in front of the Santa Barbara Mission since 1927. Always free to the public, La Fiesta Pequeña (“little Fiesta”) is a colorful historical program with traditional songs and dances from the Californio, Flamenco, Spanish Classical and Mexican Folklorico traditions. Old Mission Santa Barbara, 2201 Laguna St. Aug. 5, 8 p.m. oldspanishdays-fiesta.org.

Originally published in Santa Barbara Seasons Magazine, Summer 2015.

—Leslie Dinaberg

Editor’s Pick: New York Philharmonic

Alan Gilbert, courtesy of Music Academy of the West.

Alan Gilbert, courtesy of Music Academy of the West.

Music Academy of the West’s annual summer classical music festival is always fabulous and will be even better this year with free tickets for young people ages 7 to 17 (with paid adults) and special $10 Community Access tickets for all events, including New York Philharmonic’s debut concert at Santa Barbara Bowl. The all-American program features music from Leonard Bernstein’s beloved West Side Story and Aaron Copland’s epic masterpiece Appalachian Spring. Santa Barbara Bowl, 1122 N. Milpas St. Aug. 3, 7 p.m. 805/962-7411, sbbowl.com.

Originally published in Santa Barbara Seasons Magazine, Summer 2015.

—Leslie Dinaberg

Editor’s Pick: Bacon and Barrels

Courtesy photo.

What goes better than bacon and wine, bourbon and beer? Dare we say, nothing! Bacon and Barrels is a fabulously decadent event, where you’ll 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 day to remember. Buttonwood Farm & Winery, 1500 Alamo Pintado Rd., Solvang. July 17-19. baconandbarrels.com.

Originally published in Santa Barbara Seasons Magazine, Summer 2015.

—Leslie Dinaberg

Cocktail Corner: California Wine Festival, Bacon and Barrels & More!

California Wine Festival, courtesy photo

California Wine Festival, courtesy photo

A spirited toast to all things alcoholic! By Leslie Dinaberg

California Wine Festival returns to Santa Barbara this week (July 16-18), bringing the opportunity to sip and savor nearly 250 wines from over 70 wineries and 30 fine dining restaurants and gourmet food purveyors. This festival was recently named one of the 2015 Top Culinary Festivals and Wine Events around the U.S. and the World by Gayot.

The first event is “Old Spanish Nights Wine Tasting,” a celebration of wines, foods and music true to Santa Barbara’s Spanish roots. Taking place at the historic De La Guerra Adobe Courtyard Thursday, July 16, from 6:30-9 p.m., this tasting is a showcase for world-class wines accompanied by a spicy array of appetizers from top local restaurants and colorful Flamenco dancers, accompanied by blazing guitars and hot Latin sounds.

Courtesy California Wine Festival

Courtesy California Wine Festival

Unique to the California Wine Festival this year is a special wine-experience seminar, where 40  lucky guests will enjoy a Cabernet Clinic and Tasting Seminar conducted by winemakers from the Paso Robles Cab Collective and moderated by Matt Kettmann. The event takes place on Friday, July 17, from 5-6 p.m. at Fess Parker’s DoubleTree Resort.

Immediately following, just down the road at the charming old-world carousel at Chase Palm Park Plaza is the “Sunset Rare & Reserve Wine Tasting” where California’s best winemakers dust off their rare and reserve bottles and let lucky guests sip the good stuff! Some of the wines being poured are impossible to buy and are no longer in distribution. Guests are greeted with champagne, then treated to Napa trophy cabs, rare bottles from Sonoma, old vine wines from the high Sierras and the best from California’s Central Coast and Santa Barbara County. There are also gourmet appetizers from top local chefs, live music and a silent auction of fine wines, exotic super-sized-wine bottles including dozens of magnums, double magnums and special luxury wine trips will raise money for The Foodbank of Santa Barbara County. It all takes place on Friday, July 17, from 6:30-9 p.m. and is limited to just 500 ticket holders.

Courtesy California Wine Festival

Courtesy California Wine Festival

The finale of the festivities is the “Beachside Food & Wine Fest” on Saturday, July 18, from 1-4 p.m., when thousands of wine lovers pour into Santa Barbara’s sun-splashed beachside location for a day of sun, sea, wine, food and music. Hundreds of premium California wines are served up along with the best of the regional microbreweries, local top chefs, food purveyors and vendors of all things related to wine. VIP entry at is at noon, and new this year is an expanded  VIP Pavilion sponsored by Santa Barbara Public Market and features public market vendors Belcampo Meat, Green Star Coffee, Foragers Pantry, I’a Fish Market & Cafe, Crazy Good Bread, Empty Bowl Noodle Bar, Flag Stone Pantry, Il Fustino and Rori’s Ice Cream.

Print-at-home tickets are available on the Festival website: californiawinefestival.com.

Photo by Jeremy Ball/Bottle Branding

Bacon and Barrels. Photo by Jeremy Ball/Bottle Branding

Also back in town next weekend is Bacon & Barrels, which moves to Buttonwood Farm this year. Named “Top Bacon Festival in the U.S.” by A Luxury Blog, and “Top 5 California Festival” by The Huffington Post, the three-day event is a must-attend for bacon obsessed foodies and those who prefer their drinks from a barrel.

Attendees will savor creative bacon dishes, and libations surrounded by the farm’s bounty of olives, pomegranates, peaches, herbs, and summer vegetables. The event kicks off with a Midsummer Night’s Bacon Dream Dinner at Buttonwood Farm on July 17, where attendees are treated to a four-course all pork dinner paired with Buttonwood Farm Wines.  The Grand Tasting at Buttonwood Farm will take place July 18 and will feature chef and mixologist demonstrations as well as access to tastings featuring leading winemakers, small production distilleries, craft breweries, artisan food purveyors and the sounds of Moonshiner Collective. Purchase tickets or get more information at http://www.baconandbarrels.com/tickets.

Cheers!

Click here for more cocktail corner columns. Originally published in Santa Barbara Seasons Magazine on July 10, 2015.

Leslie DinabergWhen 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: Festive Drinks for the Fourth

IMG_8263A spirited toast to all things alcoholic! By Leslie Dinaberg

What better time to raise a glass than on the 4th of July. Here a few fun recipes to impress your guests, both this weekend and throughout the entire summer!

True Blue Cocktail, courtesy photo

True Blue Cocktail, courtesy photo

True Blue Cocktail

1 oz. CÎROC Vodka

1/2 oz. Blue Curacao

1/4 oz. Grapefruit Juice

1/2 oz. Simple Sugar

Mix ingredients and serve in a martini glass.

 

Grand Lemon-Peach Sparkler 

Grand Peach Lemon Sparkler, courtesy photo

Grand Peach Lemon Sparkler, courtesy photo

1/2 oz. simple syrup

1 oz. Grand Marnier Raspberry Peach

1 oz. fresh lemon juice

2 oz. Chandon Limited Edition American Summer Rosé

Lemon wedges for garnish

Pour the Grand Marnier Raspberry Peach, lemon juice and simple syrup into a rocks glass. Stir to combine. Add the Rosé. Fill the glass with ice and add a lemon wedge. Serve with a straw.

Hendrick's Cucumber Lemonade, courtesy photo

Hendrick’s Cucumber Lemonade, courtesy photo

Hendrick’s Cucumber Lemonade

3 parts Hendrick’s Gin

2 parts fresh lemon juice

2 parts simple syrup

Sparkling Water

In a long glass combine ingredients. Add ice, top with sparkling water, give a gentle stir and garnish with a cucumber spears.

 

Hard Shandy

Hard Shandy, courtesy photo

Hard Shandy, courtesy photo

1 ½ Oz   Tullamore D.E.W. Original

1/3 Oz Freshly squeezed Lemonade

8 ½ Oz Wheat Beer or Hefeweizen (Fill remaining of 10.5 Oz glass)

In a pilsner glass add Tullamore D.E.W. followed by lemonade. Finish with beer and garnish with a lemon wheel.

Long Island Iced Tea, courtesy photo

Long Island Iced Tea, courtesy photo

Long Island Iced Tea

0.5 Oz Reyka Vodka

0.25 Oz Hendrick’s Gin

0.25 Oz Milagro Silver Core Tequila

0.75 Oz Sailor Jerry Spiced Rum

1 Oz Lemon Juice

0.75 Oz Honey

3 Dashes Angostura Bitters

1.5 Oz Ginger Beer

Shake all ingredients with ice. Strain into tall glass with ice. Top with ginger beer. Garnish with mint sprig.

 

White Star Peach cocktail, courtesy photo

White Star Peach cocktail, courtesy photo

White Star Peach

1 oz CÎROC Peach

0.25 oz Apple Liqueur

0.25 oz Rioja White Wine

1.5zoz Ginger Ale

0.5 oz Simple Syrup
Combine ingredients on the rocks and garnish with a slice of ginger and a lime wheel.

Berry Explosive, courtesy photo

Berry Explosive, courtesy photo

Berry Explosive

4 parts Milagro Silver Tequila

1 part Fresh Lime Juice

2 parts Agave Nectar

8 Raspberries per batch

12 Blueberries per batch

 

Blend all ingredients in a blender until smooth. Fill two glasses with crushed or shaved ice and pour over. Top with raspberries and blueberries.

 

Solerno Blood Orange & Berry Punch

(Serves 25 people)

1 Bottle Lillet Rouge

Solerno Blood Orange and Berry Punch, courtesy photo

Solerno Blood Orange and Berry Punch, courtesy photo

12 oz. Red Zinger Tea (brewed at 2x strength)

6 oz. agave nectar

6 oz. fresh lemon juice

6 oz. berry blend puree (Raspberries, Blueberries, Blackberries, Red Grapes)

Combine all ingredients in a punch bowl and stir well. Float an ice block in the center and garnish with floating blueberries, raspberries, halved grapes, blood orange slices and a few mint leaves

Lillet Rouge Sangria, courtesy photo

Lillet Rouge Sangria, courtesy photo

Lillet Rouge Sangria

3 parts Lillet Rouge

½ part fresh lime juice

Lemon-lime soda (2 – 2 liter bottles)

Diced fresh fruit of choice (blueberries, raspberries or blackberries and oranges, etc.)

Build cocktail over ice in a wine glass or Collins glass and stir to combine. Top with lemon-lime soda and garnish with an orange slice.

 

Flor de Caña Pineapple Daiquiri 

Flor de Caña Pineapple Daiquiri, courtesy photo

Flor de Caña Pineapple Daiquiri, courtesy photo

2 parts Flor de Caña 7 Rum

2 parts pineapple juice

1/3 part fresh lime juice

2/3 part extra-fine sugar

Combine the pineapple juice, rum, lime juice, sugar, and ½ cup ice in a cocktail shaker and shake to chill. Strain into a stemmed cocktail glass. Garnish with pineapple wedge.

Have a wonderful holiday. Cheers!

Click here for more cocktail corner columns.

Recipes courtesy Susan Magrino Agency and Ciroc.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinabergwrites 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 July 3, 2015.

 

 

Editor’s Pick: The Paintings of Moholy-Nagy

László (or Ladislaus) Moholy-Nagy, Composition, n.d. (ca. 1922-23). Paper collage on paper. SBMA, Gift of Mrs. Charlotte Mack. Courtesy photo.

László (or Ladislaus) Moholy-Nagy, Composition, n.d. (ca. 1922-23). Paper collage on paper. SBMA, Gift of Mrs. Charlotte Mack. Courtesy photo.

The Paintings of  Moholy-Nagy: The Shape of Things to Come is an exciting mash-up of one of the most influential members of the Bauhaus: László Moholy-Nagy’s artwork, with “interventions” inspired by Moholy’s art by designer Alex Rasmussen, whose Goleta-based company Neal Feay reinterprets artistic forms in anodized aluminum. Santa Barbara Museum of Art, 1130 State St., July 5 through September 27. 805/963-4364, sbma.net.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine, Summer 2015