Tag Archives: SB Seasons Magazine

Local Lowdown: Alcazar Wins Official Drink of SB Bragging Rights

Posted on by

The competition heats up as the eventual winners from Alcazar Tapas Bar prepare their entry for 2017 Official Drink of Santa Barbara craft cocktail contest. Photo by Danielle Methmann

It was a heated contest, but Alcazar Tapas Bar’s Ginspiration Point came out the big winner in the 2017 “Official Drink of Santa Barbara” craft cocktail contest.

An homage to Inspiration Point, one of the most famous—and famously beautiful—hiking trails in Santa Barbara’s foothills, this refreshing, citrus-forward cocktail features locally sourced ingredients—from the base spirit, Cutler’s Artisan Spirits Gin, to Nostrum’s Pineapple Turmeric Ginger Shrub—along with Bénédictine, Chartreuse, and fresh produce and herbs sourced from Santa Barbara farmers markets: lime, mint, rosemary flowers and egg white.

“We feel incredibly fortunate to be carrying the torch for Santa Barbara’s cocktail community among some truly gifted barkeeps,” says Alvaro Rojas, owner of Alcazar Tapas Bar, who was joined by bartender Kyle Pete at the competition. “This cocktail is really an homage to the local makers and growers that have made Santa Barbara not only a beautiful place to live but also a world-class pantry of ingredients.”

The cocktail will be on the menus at both Alcazar (1812 Cliff Dr.) and its sister restaurant, milk & honey (30 W. Anapamu St.), for the remainder of the year.

Visit Santa Barbara challenged local restaurants, bars and lounges to develop a new, unique signature mixed drink to celebrate the distinctive attributes of The American Riviera. The other four finalists were “La Reina” by The Boathouse; “Montecito” by Loquita; “True North, The Quintessential Santa Barbara Cocktail” by Olio e Limone; and “The Passion of the Pacific” by Rodney’s Grill at Fess Parker: A Doubletree by Hilton Resort.

I was honored to be part of the judging panel, and they were all quite delicious.

—Leslie Dinaberg

Originally published in the Spring 2017 issue of Santa Barbara Seasons Magazine.

Santa Barbara Choral Society Spring Gala Journeys to Rockwood Abbey

Posted on by
Coming to tea? SBCS Singers (lL-R) Erica DiBartolomeo, Manu Geiger-Kolbitsch, Ayllin Bilir and Deborah Rosique) ready the Marilyn Horne Main House at Music Academy of the West in preparation to welcome Royal Chef Darren McGrady and special guests to tea. Photo by Priscilla.

Coming to Rockwood Abbey? SBCS Singers (L-R) Erica DiBartolomeo, Manu Geiger-Kolbitsch, Ayllin Bilir and Deborah Rosique) are dressed up to welcome Royal Chef Darren McGrady and special guests. Photo by Priscilla.

Anglophiles and music fans will come together on May 20 for a wonderfully fun evening titled Rockwood Abbey, an homage to the beloved Downtown Abbey television series.

Honorary Chairs “Lord” Brooks and “Lady” Kate Firestone invite guests to be transported to a posh evening reminiscent of days gone by, where white-gloved footmen attended the creme de la creme of English society as they dined and danced.

Period dress is encouraged for this unique fundraising event, which evokes the dawn of the Jazz Age when the formalities of the Victorian era gave way to the frivolities of post war fun. As far as costumes go, you may choose your epoch from Edwardian grandeur to the flappers of the 20s!

Royal Chef Darren McGrady, courtesy photo.

Royal Chef Darren McGrady, courtesy photo.

As you enter the Rockwood Women’s Club, you’ll enjoy cocktails, aperitifs and appetizers on the terrace and browse the silent auction items. When the dinner gong sounds, guests will move inside to reserved seats in the grand ballroom, where they’ll be entertained by the full Santa Barbara Choral Society chorus performing their spring gala concert, conducted by SBCS Artistic Director/Conductor Jo Anne Wasserman. Eclectic musical treats are in store for guests—including the Downton Abbey theme song—as well as fine wine and appetizers.

Then it’s on to an exciting feast on a menu that’s literally fit for Queen. This elegant dinner is designed and supervised by The Royal Chef, Darren McGrady, former chef to her majesty Queen Elizabeth II and to the late Princess Diana and her sons. Chef McGrady will be on hand to regale you with stories of his time in the royal service. We got a taste of his banter at the recent Royal Tea preview for this event, and guests are certainly in for a Royal treat!

Our favorite local Brit about town Richard Mineards will emcee the program and as the evening comes to a close, a celebrity auctioneer will lead an auction featuring exciting vacation stays like a week in a historic villa in Provence, a stroll through the gardens at Highclere Castle (the location where Downton Abbey was filmed), and more.

Tickets for the Santa Barbara Choral Society Spring Concert and Gala Dinner are now available by calling 805/965-6577 or visiting www.sbchoral.org. Don’t miss this unique and festive event taking place from 5-9:30 p.m. on May 20 at Rockwood Women’s Club, 670 Mission Canyon Rd. Seating is limited and RSVPs are requested no later than May 12.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on March 11, 2017.

Cocktail Corner: Walt Wines

Posted on by
Clos Pepe Vineyard, photo courtesy Walt Wines.

Clos Pepe Vineyard, photo courtesy Walt Wines.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg  

“Wines of a Place” was the theme for a recent media event put on by Walt Wines, and this place was certainly a beauty!

We started the day boarding a shuttle at the Bacara Resort & Spa, which was all abuzz with World of Pinot Noir festivities coming up that weekend. Thanks to our recent rains, the hills were abundantly lush and green as we made our way north on the freeway to the renowned Clos Pepe Estate Vineyard in the Sta. Rita Hills AVA in Lompoc.

Megan Gunderson Paredes and Steve Leveque lead a tasting of Walt Wines "Clos Pepe" Pinot Noir, photos courtesy Walt Wines.

Megan Gunderson Paredes and Steve Leveque lead a tasting of Walt Wines “Clos Pepe” Pinot Noir, photos courtesy Walt Wines.

Founder Steve Pepe (who retired in 2015, giving Walt Wines a long-term lease on the vineyard) led us on a walking tour of the vineyard, which is acclaimed for producing excellent wines under the Clos Pepe label, as well providing grapes, from 1998-2014, to pinot noir and chardonnay producers such as Walt (Hall Wines), Siduri/Novy Wines, AP Vin, Liquid Farm, Arcadian, Au Bon Climat, Hitching Post, Ojai Vineyard, Ken Brown Wines, Longoria Wines, Babcock Winery, Loring Wine Company, Flying Goat Cellars, Small + Tall, Conarium and Wan Fiore Project.

“Great wine is about place,” said Pepe, as a lead in to our vertical tasting of Walt “Clos Pepe” Pinot Noir vintages 2013, 2014 and 2015. All were delicious—and unique—and as we sipped Walt winemaker Megan Gunderson Paredes walked us through

WALT Clos Pepe Pinot Noir, courtesy photo.

WALT Clos Pepe Pinot Noir, courtesy photo.

the process that went into creating these three wines. They use optical sorter technology to hand-sort the fruit, with the ability to make adjustments throughout the process, as she explained. For example, in 2013 harvest took place in October and in 2015 they lost 30-40% of the crop to frost and started harvest much earlier, in late August.

The company—is part of the Hall Wines family in Napa Valley, owned by Vintners Kathryn Walt Hall and Craig Hall—has a unique approach to crafting Pinot Noir. Essentially, as Vice President of Winemaking Steve Leveque explained, Walt sources its fruit from premier vineyards along the Pacific Coast representing 1,000 miles of Pinot. Each wine is designed to express the character of the site where it is grown.

Tasting the 2013, 2014 and 2015 Clos Pepe Walt Wine Pinot Noirs, photo by Leslie Dinaberg.

Tasting the 2013, 2014 and 2015 Clos Pepe Walt Wine Pinot Noirs, photo by Leslie Dinaberg.

In addition to Clos Pepe, in the Sta. Rita Hills AVA Walt also sources grapes from Rita’s Crown, Radian, Bentrock and Fiddlestix.  They also create estate and single vineyard wines from Santa Lucia Highlands, Anderson Valley, Los Carneros (Napa County), Sonoma Coast and Willamette Valley—hence, the 1,000 miles of Pinot.

Clos Pepe Vineyard, courtesy Walt Wine.

Clos Pepe Vineyard, courtesy Walt Wine.

After the tasting we made our way to S.Y. Kitchen in Santa Ynez for a delicious Italian feast, paired with Walt Wines from other appellations, including:

—Lobster tail, onion mousse, fried salsify and citrus with Walt 2015 Sonoma Coast Chardonnay

—Yellow beet, pickled plum, hazelnuts, goat cheese and fresh lemon thyme with Walt 2014 Shea Vineyard Pinot Noir

—Prosciutto and Burrata with Walt 2014 Rita’s Crown Hills Pinot Noir

and

—Ricotta gnocchi with taleggio and porcini with Walt 2015 Bob’s Ranch Pinot Noir.

Walt Wine pairing lunch at S.Y. Kitchen, photos by Leslie Dinaberg.

Walt Wine pairing lunch at S.Y. Kitchen, photos by Leslie Dinaberg.

Talk about a delicious day. For more information, visit www.waltwines.com.

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 March 10, 2017.

Local Lowdown: Happy 50th to Chuck’s of Hawaii

Posted on by
The bar at Chuck's opening night, courtesy Chuck's of Hawaii.

The bar at Chuck’s opening night, courtesy Chuck’s of Hawaii.

Surprisingly little has changed since owner Larry Stone opened Chuck’s of Hawaii in 1967. The staff still wears Hawaiian shirts, the menus are still painted on Lancers wine bottles (Stone did the originals himself), the steaks and seafood are still solidly good, the Tiki Torches still burn brightly on upper State Street and the Mai-Tais are still the best in town.

As an avid young surfer, Stone worked for the original Chuck’s founder Chuck Rolles in Hawaii, who was looking to expand his operation.  Stone had friends at UCSB and liked the town—plus he knew he’d be able to surf here.  As for the location, the Sumida family had a new building available, and Stone thought it might work as a restaurant. “I didn’t have a lot of options, but…they let me have that space and I knew it would be close to Hope Ranch and to people who could dine out daily instead of just weekends.”

This was before La Cumbre Plaza was even completed, but “the shopping center it was a big hit” and so was Chuck’s. “Opening day we served about 100 meals,” recalls Stone. “We’ve always had such a great local following.”

Chuck’s before construction, courtesy Chuck’s of Hawaii

The formula is simple: high quality food in a casual setting.

And then there’s the salad bar. Stone laughs when asked about it, “I’m not saying it was the first salad bar (although others make that claim) but we get credit for being the first company that popularized the salad bar on the mainland.” Stone also gives much credit for the success of Chuck’s to his longtime employees like manager Brad Schuette, who started at age 15, and Steve Hyslop, who started as a dishwasher and now co-owns and runs Chuck’s Waterfront Grill in the harbor.

Stone laughs when asked if he ever imagined that Chuck’s would still be going strong 50 years later. “I wasn’t even thinking about what I’d be doing in five or ten years at that point, but I didn’t think I’d be running around in short pants and Hawaiian shirts as an old man.”

Chuck’s of Hawaii is located at 3888 State St., 805/687-4417, chucksofhawaii.com.

The scene at Chuck's opening night, courtesy Chuck's of Hawaii.

The scene at Chuck’s opening night, courtesy Chuck’s of Hawaii.

—Leslie Dinaberg

Originally published in the Spring 2017 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Beer and (Big) Bites in Buellton

Posted on by
Executive Chef Brian Champlin and General Manager Jeff Hawxhurst from The Kitchen @ FigMtnBrew, courtesy photo.

Executive Chef Brian Champlin and General Manager Jeff Hawxhurst from The Kitchen @ FigMtnBrew, courtesy photo.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg  

The kitchen is now open at Figueroa Mountain Brewing Company (45 Industrial Way, Buellton) and as Executive Chef Brian Champlin vowed, this place definitely has, as he modestly states, “under-promised and over-delivered!”

Boy does Fig Mountain ever deliver, both in terms of high quality food that pairs perfectly with beer and in terms of huge portions at small prices as well.

Named “The Kitchen” at FigMtnBrew, the new restaurant offers a full menu featuring gastropub fare such as creative burgers, fried chicken sandwiches, tacos, salads and more.  Our group particularly loved the “21+ and Over Grilled Cheese” (with three kinds of cheese, avocado, tomato, caramelized onion, apple smoked bacon and Edna’s Bakery sourdough), Davy Brown Nachos and Chorizo Cheese Fries—but honestly, everything that came out of the kitchen was delicious, especially paired with craft beers like Fig Mtn Mosaic, I Dunkeled in my Pants and and Paradise Rd Pilsner.

“We wanted to provide top-notch food with great prices,” says General Manager Jeff Hawxhurst, a longtime local chef who started his career as teenager working at the original Habit in Goleta and most recently worked with the Chumash Casino Resort before coming on board with the ever-growing Fig operation.  “The casual environment helps us keep prices affordable while offering fresh, farm-to-table cuisine,” he says.

Champlin also has impressive foodie credentials, most recently as co-owner and Executive Chef of Succulent Café in Solvang. Taking the farm-to-table concept up a notch,  “Our brewery actually gives our spent grain to a local farm who then feeds it to their cattle. We are then able to serve the local beef on our menu. It’s a sustainable cycle that ensures we know what’s in our food and where it is coming from. We call it ‘brewery-to-farm-to-table’ cuisine,” he says.

Just a few snippets from the menu at The Kitchen at FigMtnBrewCo., photos by Leslie Dinaberg.

Just a few snippets from the menu at The Kitchen at FigMtnBrewCo., photos by Leslie Dinaberg.

In addition to opening the new onsite restaurant, Figueroa Mountain is also in the process of an impressive expansion of its brewing capacity, featuring state-of-the-art production equipment from Germany which will be on view to guests through a large picture window when complete.  Meanwhile The Kitchen is definitely worth the drive!

For more information, visit www.FigMtnBrew.com.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor ofSanta 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 on March 3, 2017 in Santa Barbara Seasons.

Cocktail Corner: Solomon Hills Estate Wines Served at State Department Dinner

Posted on by
Solomon Hills, courtesy photo.

Solomon Hills, courtesy photo.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg  

Talk about a sweet honor! On Valentines Day, Santa Barbara County’s Solomon Hills Estate wines were served at a dinner hosted by the U.S. Secretary of State in honor of His Excellency Benjamin Netanyahu, Prime Minister of the State of Israel.

Solomon Hills Estate is located in the Santa Maria Valley Appellation of Santa Barbara County, and is owned by the Miller family, fifth-generation farmers.

Solomon Hills, courtesy photo.

Solomon Hills, courtesy photo.

State Department Executive Chef Jason Larkin selected two Solomon Hills wines to accompany the winter-inspired menu.  The 2013 Solomon Hills Santa Maria Valley Chardonnay was paired with the first course, a Cauliflower Velouté with porcini mushrooms and crispy parsnips.  This was followed by the main course, a Monkfish ‘Osso Buco’ served with a smoked tomato-saffron broth and stewed heirloom beans, and paired with the 2012 Solomon Hills Santa Maria Valley Pinot Noir.

Attendees enjoyed the wines, so much so that the wines accompanied the Secretary of State on his trip to Germany the following day, say Solomon Hills representatives.

State Department Menu featuring Solomon Hills Estate Wines.

State Department Menu featuring Solomon Hills Estate Wines.

“We are so pleased to know that Chef Larkin and the U.S. State department sees the Solomon Hills Estate wines as much jewels in their crown as we see them in ours.  To serve them for Prime Minister Netanyahu and on Valentine’s day at that, is really a great honor,” said Master Sommelier Will Costello, Estate Ambassador for Bien Nacido and Solomon Hills Estate Wines. 

The Solomon Hills Vineyards takes its name from its neighboring hills named for Salomon Pico, a celebrated bandit who in the 1850’s traveled frequently along the stretch of El Camino Real that is known today as Santa Maria Valley. Pico’s life was so colorful that it is believed by many to have inspired the legend of Zorro. For more information visit www.biennacidoestate.com or www.solomonhillsvineyards.com. 

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor ofSanta 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 February 24, 2017.

Cocktail Corner: Brunch at Finch & Fork

Posted on by
Finch & Fork Bloody Mary, courtesy photo.

Finch & Fork Bloody Mary, courtesy photo.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg  

While nothing says “bloody good brunch” like a Bloody Mary, Finch & Fork bartender Joe Dohany has bumped it up a notch with some cocktails designed especially for day drinking.

New to the menu is Dohany’s Breakfast of Champions, a bold drink with bacon–washed bourbon, pecan syrup and peach bitters. He’s also added a Guava Margarita with jalapeño–infused tequila, guava and lime as well as the Stinger with cognac and crème de menthe.  

There’s always the brunch time favorite Bloody Mary, which has also been upgraded, while a variety of mimosas, like orange, grapefruit, cranberry and peach are still available refills for just $1.

Chef James Siao’s midmorning eats are also top notch. Pair the cocktails with Siao’s Buttermilk Fried Chicken, served with kale slaw, pickles and smoked honey mustard, the Roasted Pork Belly & Egg with poached eggs, smashed avocado, toasted bread, chipotle hollandaise and home fries, or the Caramelized Banana French Toast.

Brunch is served every Saturday and Sunday at Finch & Fork (31 W. Carrillo St.) from 8 a.m. to 2:30 p.m., Finchandforkrestaurant.com.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor ofSanta 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 February 17, 2017.

Dreaming Big: Congregation B’nai B’rith’s 90 Year Celebration

Posted on by
Images from Congregation B'nai B'rith Dreamers Ball. Photos by Leslie Dinaberg.

Images from Congregation B’nai B’rith Dreamers Ball. Photos by Leslie Dinaberg.

Honoring yesterday, today and tomorrow, supporters of Congregation B’nai B’rith (CBB) recently gathered at Bacara Resort & Spa in tribute to the founding families who had the vision to create the home for Santa Barbara’s Jewish community in 1927.

This festive, elegant celebration was packed to the gills with 450 guests to mark the 90th anniversary of Congregation B’nai B’rith, Santa Barbara’s largest Jewish synagogue, which now serves as the spiritual home to more than 800 families.

Dubbed the Dreamers Ball, the Marc Chagall-inspired gala was beautifully reflected in decorations and touches throughout the ballroom and live music by We the Folk (whose talented accordion player is David Childs, son of Shari and Cantor Mark Childs).

Also honored at the event was Cantor Childs, who has served the congregation for the past 25 years, touching thousands of lives in the process.

The Dreamers Ball was organized by co-chairwomen Hallie Avolio, board president Judi Koper, Liat Wasserman, Marcy Wimbish, Bethy Fineberg and executive director Elizabeth Gaynes. Ruth Hartzman and Adele Rosen were the honorary co-chairwomen.

An impressive tribute book detailed the congregation’s history and leadership and was filled with glowing personal tributes to Childs and congratulations on the 90th anniversary of Congregation B’nai B’rith. Included in the tribute are excerpts from local historian Erin Graffy’s upcoming book about the history of Jewish Santa Barbara.

“Right now, we are setting the stage for the next 100 years of our CBB communal life,” writes Rabbi Steve Cohen. “We are establishing patterns of congregational life which draw deeply upon the best of Jewish tradition and values, and which are vibrantly alive … full of humor, creativity, moral integrity, intellectual rigor and honesty … and connect us deeply to this place, Santa Barbara, a place of awesome natural beauty and resources, nestled between the ocean and the mountains.”

For more information about Congregation B’nai B’rith, visit http://cbbsb.org/.

—Leslie Dinaberg

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

SBIFF Variety Artisans Awards

Posted on by

 

Suicide Squad Hair and Makeup Artist Alessandro Bertolazzi is honored at the SBIFF Variety Artisans Awards on Feb. 6. Courtesy photo.

Suicide Squad Hair and Makeup Artist Alessandro Bertolazzi is honored at the SBIFF Variety Artisans Awards on Feb. 6. Courtesy photo.

The Santa Barbara International Film Festival‘s Variety Artisans Awards celebrates those essential to the filmmaking process and who have exhibited the most exciting and innovative work of the year in their respective fields. The Tribute evening takes place on Monday, February 6, at the Lobero Theatre and will be moderated by Variety’s Senior Vice President Awards Editor, Tim Gray.

The Variety Artisans Award will be presented to the following 2017 Oscar nominees:

Alessandro Bertolazzi for Makeup and Hair for the Warner Brothers film Suicide Squad, directed by David Ayer.  This marks Bertolazzi’s first Academy Award nomination.  His previous credits include Skyfall, Biutiful, and Babel.

Jess Gonchor, for Production Design in the Universal Pictures film Hail, Caesar! directed by Joel and Ethan Coen. Gonchor was previously nominated for an Academy Award for his work on True Grit, which was nominated for a total of 10 Academy Awards. Gonchor has worked with the Coen Brothers on each of their films since No Country For Old Men.

Oh Hail, Caesar from CityofIrving on Vimeo.

Justin Hurwitz, for original score in the Lionsgate musical La La Land, directed by Damien Chazelle. Hurwitz received both the Golden Globe and Critic’s Choice Award for Best Original Score for the film. He is a first time Oscar nominee this year.

Justin Hurwitz, Benj Pasek & Justin Paul for Original Song “City of Stars” in the Lionsgate musical La La Land.  The song received both the Golden Globe and Critic’s Choice Award for Best Original Song this year.

Mary Zophres for Costume Designer in La La Land. She was nominated for an Academy Award for her work in the Coen Brother’s film True Grit. In 2016, she received the Key West Film Festival’s Career Achievement Award for costume design.

James Laxton for Cinematographer in A24’s Moonlight directed by Barry Jenkins. Laxton won the Los Angeles Film Critics,  New York Film Critics, and San Francisco Film Critics award for Best Cinematography for his work on the film.

Robert Legato for Visual Effects in the Disney live-action film The Jungle Book, directed by Jon Favreau. Legato has won two Academy Awards (and has been nominated a total of four times) for his work on Titanic and Hugo.

Alan Murray for Sound Editing in the Warner Brothers film Sully, directed by Clint Eastwood.  He has been nominated for eight Academy Awards and won for his work on Eastwood’s films, American Sniper and Letters from Iwo Jima.

Kevin O’Connell for Sound Mixing in the Lionsgate Film Hacksaw Ridge, directed by Mel Gibson. This is his 21st Academy Award nomination for films that include Top Gun and Transformers.

Joe Walker for Editor in the Paramount Film Arrival, directed by Denis Villeneuve, for which he is nominated for an Oscar. Walker was nominated for an Academy Award for his work on 12 Years A Slave.  Arrival is his second collaboration with Villeneuve following last year’s critically-acclaimed Sicario, and they are currently working together on the upcoming Bladerunner.

For more information or to purchase tickets visit http://sbiff.org/product/variety-artisans-award/.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on February 6, 2017.

Cocktail Corner: In the Mood for Love

Posted on by
A special Valentines Day Cocktail from Finch & Fork, courtesy photo.

A special Valentines Day Cocktail from Finch & Fork, courtesy photo.

 

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg 

Love is in the air this month, with Valentine’s Day cocktail specials from some of our favorite mixologists. Want to get in the mood for Valentine’s Day?  Try Inconceivable! from Joe Dohany of Finch & Fork (31 W. Carrillo St. in the Canary Hotel).

“A beautiful and balanced cocktail with tequila, strawberry shrub, zucca, mezcal and soda water. It will be served in a coupe with a dehydrated strawberry on top just for Valentine’s Day.”

Kiss Me Stupid Champagne Cocktail courtesy S.Y. Kitchen.

Kiss Me Stupid Champagne Cocktail courtesy S.Y. Kitchen.

Also on tap this holiday season is a special “San Valentino Dinner” for romance at SY Kitchen (1110 Faraday St. in Santa Ynez),  as well as mixologist Alberto Battaglini’s “Kiss Me Stupid” Champagne Cocktail, “a seductive champagne cocktail of vacuum-infused strawberry juice with mint, aperol and gin, topped with champagne.”

Another favorite sipping spot, Santa Barbara Wine Collective (131 Anacapa St.) has some special tastings available for the holiday, available Feb. 10-14:

For bubble enthusiasts, Fess Parker’s ‘Fesstivity’ Sparkling Wine Flight features a Blanc de Blancs, a Brut Cuvee and a Blanc de Noirs.

Santa Barbara Wine Collective, courtesy photo

Santa Barbara Wine Collective, courtesy photo

For those that love Pinot Noir, a Pinot Noir Flight includes Ca’ Del Grevino Estate Pinot Noir, Fess Parker ‘Pommard’ Pinot Noir, Babcock ‘Slice of Heaven’ Pinot Noir and The Hilt ‘Vanguard’ Pinot Noir.

The ‘Red is for love’ Flight is perfect for red wine fans, with Fess Parker ‘Rodney’s’ Syrah, Babcock Pinot Noir, Sta. Rita Hills, Ca’ Del Grevino Dolcetto, Notary Public Cabernet Sauvignon and The Paring ‘Red” Bordeaux Blend.

On Sunday, February 12 only, the “Little Sweet One” Tasting Flight, including Ca’ Del Grevino Estate wines (Riesling, Pinot

Raspberry Beret, courtesy Les Marchands.

Raspberry Beret, courtesy Les Marchands.

Noir, Grenache, Dolcetto & Syrah) is paired with chocolates from Heart & Sugar Confections.

The sommelier team at Les Marchands (131 Anacapa St.) is also in the mood for St. Valentine to strike, with an original cocktail known for its aphrodisiac-like qualities—The Raspberry Beret—with Plymouth Gin, Crème De Framboise, Lemon Juice & Rose Water. 

“This cocktail’s scented flavors of rose petal, spice and tart raspberry make this a classy and flirty drink for the cocktail enthusiast.”

Sounds good to me. 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 February 3, 2017.