Tag Archives: Chef James Siao

Local Dish: A Flavorful Feast at Finch & Fork

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Finch & Fork's Kanpachi Crudo, photo by Leslie Dinaberg.

Finch & Fork’s Kanpachi Crudo, photo by Leslie Dinaberg.

Some good news for Goleta: longtime Finch & Fork Executive Chef James Siao has taken on the dual role as Executive Chef of the Canary Hotel‘s sister property, Outpost at the Goodland. For the past five years, Siao has done an excellent job creating elevated comfort food at Finch & Fork. Our recent meal was no exception. 

Executive Chef James Siao, courtesy photo.

Executive Chef James Siao, courtesy photo.

Leaving our menu in Siao’s very capable hands, we started the evening off with the beautifully bright Kanpachi Crudo, made with avocado and cilantro crema, pickled pearl onions, jicama, yuzu and jalapeño. This was followed by a seasonal salad of Burrata & Heirloom Tomatoes, complimented with stonefruit, kale & pistachio pesto and outstanding grilled bread.

Finch and Fork Burrata and Heirloom Tomatoes, photo by Leslie Dinaberg.

Finch and Fork Burrata and Heirloom Tomatoes, photo by Leslie Dinaberg.

I could have died and gone to heaven quite happily right there, but Siao continued to bring out wonderful dishes, including a creamy Fresh Ricotta Cavatelli made with spinach, peas, preserved lemon and pecorino; and an incredibly flavorful Cauliflower, with romesco, hazelnut dukkah (an Egyptian nut and spice mix) and lemon.

Finch & Fork's Fresh Ricotta Cavatelli, photo by Leslie Dinaberg.

Finch & Fork’s Fresh Ricotta Cavatelli, photo by Leslie Dinaberg.

The entrees (yes … there was still more!) were also terrific. A colorful Duck Breast with carrot cardamom puree, farro, onions and blackberry gastrique and perfectly prepared Sea Scallops with gold beet relish, grapefruit, chorizo vinaigrette and sliced avocado.

Finch & Fork's Cauliflower, photo by Leslie Dinaberg.

Finch & Fork’s Cauliflower, photo by Leslie Dinaberg.

I can’t wait to see what Siao does with the Outpost menu. According to Spokeswoman Nicole Lazar, “Siao looks to add dishes that fit perfectly into the laid-back and sociable setting, including playful interpretations of classics. At Outpost, expect to see more sharable plates that highlight the season’s best, and focus on vibrant, flavorful ingredients. He and the culinary team at Outpost are currently working on new menus, starting with dinner, so stay tuned for exciting new creations.” 

Finch & Fork's Sea Scallops, photo by Leslie Dinaberg.

Finch & Fork’s Sea Scallops, photo by Leslie Dinaberg.

For more information on Finch & Fork (31 West Carrillo St. at the Canary Hotel in downtown Santa Barbara), visit www.finchandforkrestaurant.com. For more information on Outpost (5650 Calle Real at the Goodland hotel in Goleta), visit www.outpostsb.com. 

Finch & Fork's Duck Breast, photo by Leslie Dinaberg.

Finch & Fork’s Duck Breast, photo by Leslie Dinaberg.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on September 14, 2017.

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

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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.

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.

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.

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.

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.

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.

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.

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

—Leslie Dinaberg

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

Local Dish: Fall Desserts at Finch & Fork and Outpost

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Fried Carrot Cake is part of the fall dessert menu at Outpost at the Goodland. Courtesy photo.

Fried Carrot Cake is part of the fall dessert menu at Outpost at the Goodland. Courtesy photo.

There’s something about this cooler weather that makes sweets taste even sweeter. Lucky for us, our local chefs have some new treats to share this fall.

At Outpost at the Goodland  (5650 Calle Real, Goleta) Chef Nick Bajal has added a few new things to the dessert menu, including Rice Flour Cake Tres Leche (with Puffed Black Rice and Yuzu Cream); Kaffir Lime Flan (with Chocolate Crumble and Marinated Strawberries); Matcha Green Tea Eclairs (with Coconut Eclairs and Grilled Peach); Mexican Spiced Chocolate Pudding (with Salted Carmel Whipped Cream and Crispy Sugar Cookie) and Fried Carrot Cake (with Burnt Orange Sauce, White Chocolate Creamed Cheese and McConnell’s Vanilla Ice Cream).

Over at Finch & Fork (31 W. Carrillo St.), Chef James Siao also has some new sweets to savor: Sticky Toffee Cake (with Local Dates, Brown Butter Whipped Cream and Maple Almond Popcorn); Cream–sicle (with Vanilla Bean Cream Cheese Mousse and Ginger Orange Crumble Orange Granita) and S’more Pot De Crème (with Chocolate and House Made Marshmallow Graham Cracker Crumble).

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on November 15, 2016.

Cocktail Corner: Sip and Savor Valentine’s Day

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Finch & Fork, courtesy photo.

Finch & Fork, courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Whether you celebrate Valentine’s Day with your true love, or a true friend, our local watering holes and restaurants are working overtime to make the holiday a memorable one. Here are a few ideas:

A Classic Valentine Weekend at Finch & Fork

Finch & Fork (31 West Carrillo St.) is honoring the classics this Valentine’s Day. On both Feb. 13 and Feb. 14, order from their regular dinner menu, or from a variety of specials. Try the Lobster Bisque, served tableside and sure to impress. Next, order Chef James Siao’s Beef Wellington served with wild mushroom puree, speck, brioche, grilled asparagus salad and roasted garlic peppercorn sauce. For the ultimate finale, indulge in their tableside Hot Fudge Sundae, prepared with all the toppings.

The Hungry Cat SB | Photo by Andrew Stuart

The Hungry Cat SB | Photo by Andrew Stuart

Tempt Your Catch at the Hungry Cat’s Ocean-Inspired Valentine’s Day 

Gems from the sea set the scene for romance in Chef/Owner David Lentz’s Hungry Cat (1134 Chapala St.). For Valentine’s Day, guests may select from a prix fixe menu that includes Peruvian Scallops with fennel, sambal and granny smith apple; Prawns with chili, lime, shrimp chip and egg custard; Smoked Salmon with crème fraiche, caper berry, heirloom beet and cauliflower; Lobster Raviolo with black garlic, king trumpet and spinach; and Grilled Branzino for two with chickpea, green romesco, cucumber and mint. Meat lovers will savor a rich and tender Stout- Braised Lamb Shoulder. In addition, the restaurant’s signature Ocean-Fresh Raw Bar is available à la carte along with two specially created Valentine’s Day craft cocktails —the Laws of Attraction (made with Ford’s Gin, Pamplemousse Rose, lemon and chocolate bitters) and Love Me Forever (made with rose petal infused vodka, ginger, blood orange juice and gran classico).

Love Me Forever, Hungry Cat, photo by Dona Bridges.

Love Me Forever, Hungry Cat, photo by Dona Bridges.

The Lark Presents Three Nights of Valentine-Inspired Specials

Set the table for romance at The Lark (131 Anacapa St.), where Executive Chef Jason Paluska and Executive Pastry Chef Jeff Haines present a weekend of Valentine’s Day dining with enticing specials designed to be shared by two for the ultimate romantic dining experience. Chef Paluska’s creations include Santa Barbara Sea Urchin Toast with Perigord Black Truffle Butter, Grilled Sourdough Levain, Breakfast Radish & Chervil; and Seared Hudson Valley Foie Gras with Pink Peppercorn-Buttermilk Biscuits with Roasted Strawberry Duck Jus, Pickled Fennel & Tarragon.

The Lark, courtesy photo.

The Lark, courtesy photo.

Couples may also share the luscious Dungeness Crab & House-made Gnocchi with Spanish Chorizo, Navel Orange, Castelvetrano Olives & Lobster Roe. For dessert, Chef Haines prepares a Classic Chocolate Cake with Hibiscus, Olive Oil, Raspberry Meringue and Passion Fruit Ice Cream. Served with the dessert is a toast for two of Sparkling Gamay from Patrick Bottex, La Cueille, Savoie, France. The Lark also offers the complete market-driven menu that has made the restaurant so popular.

Les Marchands| Photo Credit Rob Stark

Les Marchands| Photo Credit Rob Stark

Wining and Dining at Les Marchands Wine Bar & Merchant

Les Marchands (131 Anacapa St.) and Chef Weston Richards have a romantic weekend planned with three seductive dishes that are passionately playful for couples seeking a relaxed and casual evening of courtship. Begin with Les Marchands Valentine’s Day aphrodisiac of Crispy Fried Oysters with Lemon-Caper Remoulade and House-Made Hot Sauce. Then savor Chef Weston’s definitive burger—“Royale with Cheese,” two 1/4-pound beef patties with caramelized onions, Taleggio cheese and housemade thousand island served with a side of garlic-herb pommes frites. For the ultimate in decadent desserts, try a rich Dark Chocolate Mousse with Chocolate-Pistachio Crisp, Marshmallow, Ancho Chile Powder & Olive.

The sommelier team at Les Marchands has selected three preferred picks to be paired and discovered with each of the Valentine’s Day specials: Gaston Chiquet Grand Cru Blanc de Blanc to enjoy with oysters; Weihenstephaner Hefe Weiss as a match for the “Royale with Cheese” burger; and Domaine La Tour Vielle “Rimage” Banyuls to accompany the richness of Chef Weston’s dark chocolate mousse. Pricing is à la carte.

Vintage Love at Outpost

Celebrate a very special vintage Valentine’s Day at Outpost at the Goodland Hotel (5650 Calle Real, Goleta), where Executive Chef Derek Simcik has created the Vintage Love menu. It includes classic French dishes like Foie Tourchon with Sauternes, Beef Royale and Bouillabaisse. Pair your meal with the perfect cocktail, like the Novel Vintage with Woodford Rye, Maison Rouge VSOP, Earl Grey-Honey Syrup, Luxardo Maraschino, Orange Curacao and Lemon.

Outpost at the Goodland, courtesy photo.

Outpost at the Goodland, courtesy photo.

After dinner, stop by Goodbar and have lead bartender Chris Burmeister make one his newest creations. Try the Vendetta with Gran Lusso Vermouth, Lustau Palo Cortado Sherry, Amere Nouvelle, bitters and strawberry preserves, or the Handsome Haymaker with H by Hine Cognac, Avua Amburana, Masala Chai Syrup, milk and cream.

S.Y. Kitchen Presents a San Valentino Dinner Designed for Romance

The Courtyard at S.Y. Kitchen | Photo Credit Rob Stark

The Courtyard at S.Y. Kitchen | Photo Credit Rob Stark

S.Y. Kitchen‘s San Valentino Dinner features alluring holiday specials, a Valentine’s Day cocktail and stellar wine recommendations (1110 Faraday St., Santa Ynez). Starters include Black Truffle Ravioli with Burrata and Shaved Black Truffles; followed by main course selections of Filet Mignon with Mushrooms and Polenta and Grilled Giant Atlantic Prawns with Avocado Mousse, Local Tomatoes and Arugula. For dessert, there is a special additional dessert prepared by Chef Francesco—a rich Chocolate Terrine with Raspberry Sauce and Fresh Berries. Pricing is à la carte and reservations are recommended for one of the most popular dining nights of the year.

Rose & Hibiscus Martini | photo credit Alberto Battaglini

Rose & Hibiscus Martini | photo credit Alberto Battaglini

In addition, Mixologist Alberto Battaglini will make his special Rose & Hibiscus Martini: a stunning presentation of Rose-Infused Hendrix Gin with Fresh Rose Petals, Raspberry, Hibiscus-Blackberry Bitter, Lemon and Lime. Wine lovers will enjoy Sommelier Emily Johnston’s suggested bottle of Alma Rosa Brut Rosé ‘El Jabali’ 2013 among other recommendations to accompany dinner. Cuddle together in the courtyard at night or by the outdoor fire pit before or after dinner with an Aperitivo or Digestivo for a little extra flirting. In addition to the Valentine’s Day Specials, S.Y. Kitchen will offer their complete à la carte menu on Valentine’s Day for those that prefer the restaurant’s signature dishes. S.Y. Kitchen will also be serving their “Italian Breakfast” on Feb. 14 from 10 a.m. -2 p.m. for couples that want to get an early start on Valentine’s Day. 

Rose, Reds and Truffles at Santa Barbara Wine Collective

Santa Barbara Wine Collective (131 Anacapa St.), offers a special all- weekend Valentine’s Day tasting featuring two flights to sample from the Collective’s five talented Santa Barbara County members. Choose a flight of two exceptional Rosé selections from The Paring and Fess Parker or a flight of five reds from Babcock, Fess Parker, The Paring, Notary Public and Ca’ Del Grevino.

Both flights include pairings of artisan chocolate truffles created by Santa Barbara confectioner Jessica Foster, and are available all day Fri. Feb. 12-Sun. Feb. 14. To purchase advance tickets, visit NightOut.com: sbwcvdayflight.nightout.com. Tickets are also available in person.

Santa Barbara Wine Collective, photo by Erin Feinblatt.

Santa Barbara Wine Collective, photo by Erin Feinblatt.

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 Magazine on February 5, 2016.

Cocktail Corner: Farewell to Tiki Tuesday Luau

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Courtesy photo

Courtesy photo

A spirited toast to all things alcoholic! By Leslie Dinaberg

Get out those Hawaiian shirts and leis, Finch & Fork is hosting a special “Farewell to Tiki Tuesday Luau” on Tuesday, August 26, beginning at 5 p.m.  The festivities, which run till dark, will include live entertainment. Chef James Siao will be roasting a whole pig and serving an island inspired buffet, and of course, there will be tiki cocktails galore.

Hula inducing libations include a Daiquiri bar (frozen or shaken, whatever you prefer), Mai Tais and a myriad of rum punches.

Courtesy photo

Courtesy photo

Finch & Fork is located in the Canary Hotel, 31 W. Cabrillo St.

Tickets are available via Night Out:  https://nightout.com/events/tikituesdayfinale/tickets. For more information call 805/879-9100.

F&F_Luau

If summer has to end, you might as well end it island style.

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons on August 20 2014.

 

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: Cool New Cocktails at Finch & Fork

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Finch & Fork, courtesy photo

Finch & Fork, courtesy photo

A spirited toast to all things alcoholic! By Leslie Dinaberg

Finch & Fork Restaurant at the Canary Hotel is right in the neighborhood (31 W. Carrillo St.) and one of my favorite places for happy hour, wine tastings on the roof and even to meet people for interviews (the bar couches are particularly cushiony and comfortable). Now they  have a fun new cocktail menu with a bit of the new age, a bit of the golden age and a bit of my personal favorite, the barrel age.

Barrel aged cocktails are all the rage these days because, … well, some things really do get better with age, and booze is definitely one of them. Finch & Fork’s new menu includes an Aged Old Fashioned made with Templeton Rye, sugar and angostura orange; the Classic Dark and Stormy, made with barrel-aged rum, cruzan black strap and ginger beer; and the Barrel Aged Bols Genever (typically a blend of rye, wheat and corn that is triple distilled in a copper pot still, then blended with the unique melange of botanicals that may include hops, cloves, anise, ginger and juniper, among others) served with ice and a bottle of fever tree tonic.

Fringillidae Mule, courtesy the Canary

Fringillidae Mule, courtesy the Canary

The golden age section of the menu includes a nod to one of my favorite cocktails, the Moscow Mule. Finch & Fork’s new version is the Fringillidae Mule (cleverly named for a bird that’s a cross between a finch and a canary), made with absolut vodka, lime, ginger beer and mint.  In another nod to the restaurant’s avian roots, they have the Hawaiian Honeycreeper (named for another member of the finch family, a small, passerine bird endemic to Hawaiʻi), made from appleton rum, sailor jerry, fresh lime, lemon, orange and orgeat.

The new age part of the cocktail menu includes the Bluebird of Happiness, made with tanqueray 10 gin, blueberry, lime, lavender and soda; the Flying A, with aviation gin, lemon, orgeat, egg white and atomized peach bitters; and the Barbareño, with herradura silver tequila, vida mezcal, lime, pineapple jalapeño agave and california ale.

The $5 happy hour specials are served from 4-7 p.m. every Monday through Friday, including a selection of beers, wine (Chardonnay or Cabernet Sauvignon) and cocktails, including a fun Champagne Cocktail made with brandy, a bitter-soaked sugar cube and sparkling wine; Tommy’s Margarita, a Lemon Drop, a St. Germain Cocktail and a classic Manhattan. Also great for groups is the $20 Sangria & Bites special, which includes a pitcher of red or white sangria and three bites to share—warm citrus marinated olives, blistered shishito peppers, and honey roasted spiced nuts—all of which I can personally vouch for as yummy!

Finch & Fork's Blackberry Cooler, made with bulliet rye, blackberry, lemon, rosemary and maple. Courtesy photo.

Finch & Fork’s Blackberry Cooler, made with bulliet rye, blackberry, lemon, rosemary and maple. Courtesy photo.

For a delicious 360 degree view of Santa Barbara, don’t miss the popular Monday night wine on the roof of the Canary this summer every Monday from 5:30-8 p.m. Staring on Monday June 2 with Bratcher pouring, for $25 you can enjoy the view along wine tasting with local wineries, as well as nibbles from Chef James Siao. Andrew Murray is up the next week (June 9), followed by our friends from Beckmen Winery (June 16), Buttonwood (June 23) and Grand Places Selections (June 30).

The July lineup includes Westerly Wines (July 7), Zaca Mesa (July 14), Carr Winery (July 21) and Margerum (July 28).

August’s pours include wines from Lafond Winery (August 4), Demetria Estate (August 11), Summerland Winery (August 18) and Palmina & Brewer Clifton (August 25).

September sips include Standing Sun (September 8), Cluster Wine Group (September 15), Melville (September 22) and Cold Heaven Cellars (September 29), followed by Revel Wines on October 6 and the grand finale tasting with many of the wineries returning on October 13.

Hope to see some of you there.

Cheers!

Click here for more cocktail corner columns. Originally published in Santa Barbara SEASONS on May 30, 2014.

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.”