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Savoring the Central Coast

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Savor the Central Coast (Brittany App, Savor the Central Coast)

Savor the Central Coast (Brittany App, Savor the Central Coast)

By Leslie Dinaberg

Spend a gorgeous September weekend sampling the best of the best from winemakers, celebrity chefs, brew masters, fishermen and artisanal food producers who call the Central Coast home.

Not to mention two nights in the beautiful Seacrest oceanfront hotel in Pismo Beach. It’s a tough job, but somebody had to do it, and I’m so glad I was the one who got to explore the uber-cool culinary exploration event that is Sunset Savor the Central Coast last fall. What a treat! I can’t wait to go again!

You too can participate in this delicious annual four-day event (sadly, I was only able to attend two days last year) put on by Sunset Magazine and San Luis Obispo County Visitors & Conference Bureau Sept. 26–29.

This year’s festivities look tastier than ever, with opportunities to savor award-winning wines and indulge in a spectacular menu from chef Maegen Loring of the acclaimed Lido Restaurant at Dolphin Bay, all in the splendor of historic Hearst Castle. Or, if you like to get your hands in the dirt, you can plant and tag your own grapevine at Stolo Family Winery & Vineyards, near the picturesque town of Cambria.

You can also get up close and personal with hot celebrity chefs such as Michael Voltaggio (Top Chef winner and chef/restaurateur of West Hollywood’s avant-garde ink. and ink.sack) and Nathan Lyon (host of Good Food America); enjoy Sunset on the Sand in Pismo Beach, where you’ll learn how to make a cocktail with herbs from your garden, followed by farm-to-table cuisine and wine vintages celebrating the Central Coast’s bounty; or gather for an evening under the star-filled Paso Robles sky at the new open-air Vina Robles Amphitheatre, where you can sample specially prepared foods and award-winning wines, while enjoying live music in the beautiful surroundings of Paso Robles wine country.

And, of course, there’s the main event, with the opportunity to wander the gorgeous grounds of Santa Margarita Ranch; watch celebrity chef demos; taste the wares of more than 100 local wineries; and sample small bites dished up from local restaurateurs, farmers, and artisan food and winemakers. Festivities also include live music, a beer garden and loads of booths and demonstrations to explore the latest trends in food and wine, gardening and travel.

For an up-to-date schedule and ticket information, go to visitsanluisobispocounty.com or call 800/634-1414. Hope to see you there!

Originally published in the Fall 2013 issue of Santa Barbara SEASONS Magazine.

Cocktail Corner: Tailgate Time

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Courtesy Microsoft.com

Courtesy Microsoft.com

A spirited toast to all things alcoholic! By Leslie Dinaberg

Though the air in Santa Barbara feels more like Indian Summer than fall,  football season is upon us, which means it’s tailgate time. Toast the kickoff with these Super (punch) Bowl worthy libations:

On Bruin game days, we had beer for breakfast; it was cold, cheap  and oh so collegiate … so imagine my surprise when I went to my first tailgate party at Cal and found out about their Ramos Fizz breakfast tradition. This is not just any old mixed drink either, as Esquire‘s expert cocktail historian David Wondrich writes, “It’s fussy, dated, takes a long time to make and uses too many ingredients, one quite hard to find (orange flower water). It’s not an everyday drink, yet you can’t mix it up in big batches for company (nor should you order one in a bar). You’ve got to make these babies yourself, one or two at a time. So why bother?”

I’ll tell you why. Because they’re delicious (particularly before noon). Here’s a great recipe from Williams-Somona. And by the way, orange flower water is now quite easily found at places like Lazy Acres, Whole Foods, Trader Joe’s and BevMo.

There’s an art to tailgating: when you start drinking cocktails in the morning, it’s all about the timing. You don’t want to nap your way through the game, after all. Luckily, the folks at Bendistillery have come up with Pez, combining their delicious, smooth Crater Lake Vodka with a jolt of Red Bull in case you need an afternoon kick before the kick off.

Though I have neither a green thumb nor an NRA card, I am a big fan of the recipes in Garden & Gun Magazine. They’ve got a terrific collection of Tailgate Cocktails in the current issue, including the swoon-worthy Tallulah, combining the classic southern flavors of whiskey, coke and peanuts. Go team!

Of course, the beer gene runs strong in many football fans, so if these recipes seem a little too complicated for a tailgate party, there’s always Beer Punch. Here’s a great recipe from the Food Network‘s Sunny Anderson.

And finally, whatever you drink, half the fun is in the presentation. Here’s great video from Blue Plate’s Mixologist, Dan Scheuring using adorable—and portable— mason jars for a variety of tailgate cocktails.

Cheers!

Click here for more cocktail corner columns.

Story originally appeared in Santa Barbara Seasons Magazine.

Leslie Dinaberg

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.”

Artist Jane Gottlieb Honored at UCLA’s Anderson School

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New Paris Welcome by Jane Gottlieb (courtesy photo)

New Paris Welcome by Jane Gottlieb (courtesy photo)

The UCLA Anderson School of Management recently honored alumna Jane Gottlieb, a local artist whose “Dreamscapes” collection will be displayed within the school’s Entrepreneurs Hall for the next ten years. The exhibition includes 25 pieces featuring Gottlieb’s signature technique of hand-painting dyes onto large-scale Cibachrome photographs. The result is a colorful kaleidoscope of dream cars, scenic vistas, and everyday life, transformed by the artist’s hand into vibrant conversation pieces.

Jane Gottlieb's installation at UCLA Anderson School (courtesy photo)

Jane Gottlieb’s installation at UCLA Anderson School (courtesy photo)

“UCLA is the place that really inspired all of my dreams of becoming an artist,” says Gottlieb.  After graduating from UCLA in 1968 with a degree in painting and art history, she worked as an art director for Warner Brothers where she oversaw classic films like Klute and THX-1138. However, it was her playful hand-painted photographs that eventually earned her international acclaim.

As much painter as photographer, Gottlieb says, “I hope to create images that surprise and intrigue, drawing the viewer into my idyllic vision, ultimately uplifting them with vibrant color and evocative beauty.”

Published on Santa Barbara SEASONS blog on August 13, 2013.

Cocktail Corner: Booze-Infused Popsicles

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iStock_000020444626Small-704x400A spirited toast to all things alcoholic! By Leslie Dinaberg

With Labor Day weekend on the horizon, this seems like an ideal time to bring on the adult beverage version of one of my favorite summertime treats: the popsicle.

Not only are booze-infused popsicles delicious, they are just about the easiest cocktail—or simplest dessert—you can make.  A little  juice, a little alcohol (or a lot) and a paper cup … and you’re all set. Here are some of our favorite recipes to try out this weekend:

Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops: Bon Appetit indeed. We give two thumbs up to this yummy recipe from one of our favorite food mags.

Boozy Grapefruit, Basil and Vodka Popsicles: An entertaining video recipe from Jerry James Stone of “Cooking Stoned” (!).

Pimm’s Cup Popsicles: Tennis anyone? This recipe from the beautiful Shutterbean blog will certainly put you in the mood.

Mixed Berry Pinot Pops: This fruity recipe from Refinery29 is chock-full of antioxidant berries, as well as Pinot Noir!

Fennel-Pernod: Leave it to the New York Times to make popsicles sophisticated. This oh-so-refined recipe combines chopped fennel with Pernod or the anise liquor of your choice.

Can’t get enough of these frozen treats? Here’s a whole Pinterest page devoted to Yummy Booze Popsicles!

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS Magazine.

Leslie Dinaberg

Leslie Dinaberg

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

Cocktail Corner: Loving Limoncellotinis

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Limoncellotinis combine Limoncello and Vodka to create a deliciously refreshing cocktail. (courtesy photo)

Limoncellotinis combine Limoncello and Vodka to create a deliciously refreshing cocktail. (courtesy photo)

A spirited toast to all things alcoholic! By Leslie Dinaberg

As we like to say around here, when life gives you lemons … make Limoncello!

An Italian lemon liqueur that is traditionally made from lemon zest steeped in grain alcohol (also known as the deadly Everclear to those of you who went to college frat parties) until the sunny yellow oils are released, then mixed with a simple syrup to create a strong, sweet lemony digestif, Limoncello is delicious all by itself on the rocks and—as I recently discovered—even more deletable when combined with Vodka to create a Limoncellotini.

Although widely available at our local bars and restaurants, I actually traveled to Portland (no, sadly not the Amalfi Coast) to try this refreshing summer sip at the wonderful a Cena Ristorante last week. Talk about a match made in heaven! The Limoncellotini (featuring the restaurant’s house-made Limoncello) paired delightfully well with the house-made Agnolotti pasta, featuring corn and mascarpone raviolini and butter-poached Maine lobster.

My mouth waters just typing those words, that’s how good it was!

Luckily for us, California lobster season is coming up soon, plus we also have the wonderful Ventura Limoncello Company right in our backyard, and plenty of convenient locations stock this regional delicacy, including The Biltmore Four Seasons Resort, Crocodile Restaurant, Maggie’s at State & A, Olio e Limone Ristorante, TOMA and Tydes Restaurant & Bar at the Coral Casino, among others.

If you want to make your own Limoncellotini at home, recipes vary from the simple (combine one part Limoncello with two parts Vodka and shake) to extremely complicated variations involving flavored Vodkas, fresh juices, edible flowers and magic spells. OR here’s a simple video explanation from the Ventura Limoncello Company and Lure Fish House.

Cheers!
Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS Magazine.

Leslie Dinaberg

Leslie Dinaberg

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

Cocktail Corner: Sama Sama Kitchen

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Sama Sama Kitchen (courtesy photo)

Sama Sama Kitchen (courtesy photo)

A spirited toast to all things alcoholic! By Leslie Dinaberg

My Indonesian is a little rusty, but I believe “sama sama” means “together or welcome,” or  (when someone says thank you), “my pleasure.”

Whatever it means, the addition of Sama Sama Kitchen to our downtown neighborhood (1208 State St., 805/965-4566)  is indeed our pleasure, especially now that the bar is open for business. Our Tuesday night sips included the delicious and refreshing Sama Sama cocktail made from bourbon, jasmine sweet tea and lemon, as well as their kicky version of now ubiquitous Moscow Mule, called a Mule Kick and made with Thai Chili, ginger-infused vodka, lime and ginger beer.

Both cocktails were yummy and paired well with the out-of-this world fabulous diver scallop dish on the menu that night. Inspired by Indonesian street food, everything on the menu is gorgeous and interesting and rather exotic. On previous visits I tried the Tempe Tacos (fabulous and flavorful) and the mouth-watering sweet corn fritters (called Perked El) which are unfortunately only on the lunch menu right now. Be sure to check the specials board, as Chef Ryan Simorangkir‘s “test kitchen” is always trying out something new and tasty.

Speaking of new and tasty, my co-workers highly recommend the Sama Sama Kitchen version of Sazerac, made with rye whiskey, Peychaud’s, palm syrup and served in a glass rimmed with herbsaint … so that one is definitely on my wish list for next time.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

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.”

This column was originally published in Santa Barbara SEASONS Magazine.

Cocktail Corner: Viva la Fiesta!

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Paradise Cafe Margarita, courtesy photo

Paradise Cafe Margarita, courtesy photo

A spirited toast to all things alcoholic! By Leslie Dinaberg

Margaritas are part of the DNA of Santa Barbara and—along with buying Cascarones and seeing old friends—one of my favorite ways to celebrate Old Spanish Days. My son was born on July 27, 1999 and once I got over the initial euphoria, the first thing I wanted to do was drink a Margarita. After all it was Fiesta time and that’s how we do it around here.

There are lots of wonderful places to get Margaritas this weekend (and any weekend for that matter). Here are a few of my favorites downtown:

El Paseo Restaurant (813 Anacapa St.) is one of the oldest and best places to celebrate Fiesta, and their El Paseo Margarita, made with Hornitos, Citronage and Grand Marnier always yummy. Rumor has it my late father-in-late was known to drink these out of lovely seniorita’s shoes during particularly lively Fiesta celebrations. I guess we’ll never know, but the legend lives on.

Carlitos Cafe Y Cantina (1324 State St.) also has terrific Margaritas made with fresh juices, not to mention a fun patio for people watching.

You also can’t beat the beautiful Spanish-influenced interiors of Cadiz (509 State St.)  for cocktails, and their Margaritas are sublime.

Paradise Cafe (702 Anacapa St.), as I’ve written before, has simple, straightforward and consistently delicious Paradise Margaritas, poured straight up on the rocks, with Jose Cuervo Gold Tequila.

Casa Blanca, (330 State St.) with its intricate tile work, is one of the most beautiful restaurants in town. Try the Prickly Pear Margarita for special treat, made with El Charro Reposado Tequila, fresh prickly pear and a dash of triple sec, lemonade, fresh squeezed OJ and fresh squeezed lime.

Cielito Restaurant in La Arcada (1114 State St.) has a to-die-for Millionaire Margarita made with Don Julio 1942, Grand Marnier 100-year and fresh lime juice on the rocks but if the $35 price is too steep for you, I also recommend their spectacular Blackberry Margarita, made with Peligroso Blanco, Leopold’s Rocky Mountain Blackberry, fresh lime juice and agave syrup.

With a name like Blue Agave (20 E. Cota St.) it’s no surprise that this place has a long menu of Margaritas. Try the Guava Margarita (Guavarita?) for a delicious fruity variation of the classic.

No matter which direction your taste buds take you, all of these Margaritas taste exactly like a Margarita should: with enough tang to make your lips pucker, enough sweetness to make everyone look prettier and enough Tequila to make your companions smarter, more and wittier, if not downright hilarious.

Via la!

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Originally appeared in Santa Barbara SEASONS Magazine.

Leslie Dinaberg

Leslie Dinaberg

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

Cocktail Corner: BarNotes Creative Cocktail App

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BarNotes AppA spirited toast to all things alcoholic! By Leslie Dinaberg

Cocktail conversations (i.e. conversations about cocktails and conversations over cocktails) are all the rage around here, so we were excited to find BarNotes, a fun and informative tool available for free in the app store.

While there are plenty of cocktail recipe apps out there, what makes BarNotes a lot more fun are its curated cocktail lists—catering to the holiday, game day or even the time of day; creative takes on old classics—many from well-regarded barkeeps from around the world; and its social sharing element, which brings us back to those cocktail conversations again.

Blood Orange You Glad I Didn't Say Tomato, from Annalisa Rox

Blood Orange You Glad I Didn’t Say Tomato, from Annalisa Rox

Here’s a BarNotes staff favorite cocktail recipe for the sweet and spicy (and sensational) Blood Orange You Glad I Didn’t Say Tomato, from Annalisa Rox.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

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 Magazine.

Cocktail Corner: Viva la Cocktails at Cadiz!

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Cadiz's "Gingham and Palomino" cocktail. Photo by Taylor Micaela Davis.

Cadiz’s “Gingham and Palomino” cocktail. Photo by Taylor Micaela Davis.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Santa Barbara’s Spanish heritage is always on display at the beautiful Cadiz restaurant (509 State St.), but this month, there’s an extra injection of that Fiesta spirit with a special cocktail menu celebrating Patricia Houghton Clarke‘s Old Spanish Days photographs which are featured in the summer issue of Santa Barbara SEASONS Magazine.

“Girls Give It A Go”—inspired by Clarke’s kinetic portrayal of a trio of mechanical bull-riding pre-teen queens—combines vodka, peach liqueur, Peychauds Bitters, lemon juice and Cava for a kicky cocktail that packs a nice punch on a warm summer night.

Cadiz's "Girls Give It A Go" cocktail. Photo by Taylor Micaela Davis.

Cadiz’s “Girls Give It A Go” cocktail. Photo by Taylor Micaela Davis.

“Gingham and Palomino”—a salute to Clarke’s contemplative horse parade portrait—features a powerhouse combination of tequila, Aperol (an Italian apertif made with bitter orange, gentian flowers, rhubarb, and cinchona) and grapefruit juice.

Both are enjoyable cocktails with layers of both bitter and sweet complexity, not unlike Clarke’s photographs, many of which are on view at Cadiz. (Including all of the photos featured in our summer issue.)

Don’t worry if those aren’t to your taste, Cadiz has a fabulous menu of hand-crafted cocktails such as the “Capri,” featuring serrano-infused tequila, Luxardo Amaretto, mango puree and lime juice, with a Spanish paprika garnish; or the spicy “Sevilla” cocktail with serrano-infused tequila, muddled mint, ginger liquer, lemon juice and a jalapeño wheel; as well as a nice selection of wine.

"Capri" cocktail at Cadiz. Photo by Leslie Dinaberg.

“Capri” cocktail at Cadiz. Photo by Leslie Dinaberg.

Nibble on Prosciutto di Parma Flatbread with wild argula, fontina and black mission figs (my favorite), delicious house marinated olives, delectable diver scallops or the Mediterranean dip trio, which pairs well with just about anything.

Psst … if you’re looking to rest your weary flip flops after the Tuesday farmers’ market, look no further: Tuesday nights at Cadiz feature Happy Hour prices all night long. Perhaps we’ll see you there.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

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 appeared in Santa Barbara SEASONS on June 14, 2013.

Cocktail Corner: Summer Sips, Santa Barbara Style

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Intermezzo's Thai High (courtesy photo). Also available at the Wine Cask.

Intermezzo’s Thai High (courtesy photo). Also available at the Wine Cask.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

It’s finally official: summer is here! While just about any cocktail is suitable for summer, when the sun’s beating down, there’s sand in your toes or you’re barbecuing, some sips are just a bit more summery than others. Here are a few of my favorites.

When Life Gives You Lemons …

… by all means, spike the lemonade! I finally got myself over to the hip new Seven Bar & Kitchen this week (224 Helena Ave., 805/845-0377) where my tastebuds were tickled by their yummy strawberry infused vodka lemonade. It’s great on its own, but even better when paired with one of their 7 deadly sins sandwiches.

Luke’s Lemonade at the Hungry Cat (1134 Chapala St., 805/884-4701), spiked with vodka and mint, is also a delicious and refreshing summer treat.

The Wonders of Watermelon

Watermelon is one of my favorite summer flavors, and as if to further prove my theory that it goes with everything, the guys at Arlington Tavern have created Watermelon Beer out of Firestone 805 Blonde Summer Ale and watermelon puree. Seriously good stuff!

Alcazar's Heat of Passion cocktail. Courtesy Photo.

Alcazar’s Heat of Passion cocktail. Courtesy Photo.

Of course, there are lots of other fun things you can do with watermelon cocktails, it goes well with tequila, vodka and even wine. Click here for a great Rachel Ray recipe for Watermelon-Plum Sangria.

Enjoy the Heat

It may seem counterintuitive, but hot days call for spicy drinks. One of my favorites is the Thai High at Intermezzo  (819 Anacapa St.). Made with chili-infused vodka, mango, lime and lemongrass syrup, it’s the perfect mix of sweet and heat. Try it with the tuna tartare on cucumber “boats” and sail away into summertime bliss.

And of course I can’t leave out The Heat of Passion, a habanero chile-infused tequila concoction with fresh passion fruit puree, lime, sweet & sour and pure deliciousness found not only at Mesa favorite Alcazar  (1812 Cliff Dr., 805/962-0337) and downtown hot spot Milk & Honey (30 W. Anapamu St., 805/275-4232), but also at my new Noleta hangout The Bourbon Room (444 Hollister Ave., 805/265-3788).

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

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 appeared in Santa Barbara SEASONS on June 21, 2013.