Chef Ink

Chef Ink Cover, SB Independent January 2, 2020

Chef Ink Cover, SB Independent January 2, 2020

Talking Tattoos With Decorated Chefs From Los Alamos to Coast Village Road

It was so much fun to interview local culinary wizards and talk tats. Check out this week’s cover story in the Santa Barbara Independent, or click below to see the PDF.

Chef Ink

Originally published in the Santa Barbara Independent on January 2, 2020.

Cocktail Corner: Seasonal Sips & Bites at Finch & Fork

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.

A spirited toast to all things alcoholic! by Leslie Dinaberg

We got the chance to taste Finch & Fork’s seasonal cocktail menu and the late fall/early winter dinner menu, both of which are delicious!

Lead Bartender George Piperis‘s new cocktails embrace the season with sensational sippers like the Daughter of Man with copper & kings brandy, honey crisp apple, black currant, honey and eucalyptus bitters, and the Captain Jack Sparrow with jack daniels rye, chairman’s forgotten cask rum, roasted banana and blackstrap and tobacco bitters. Christmas is definitely in the air with the In the Pines cocktail, made with death’s door gin, cardamaro, cocchi torino and pine pollen, and you can’t help but smile when you taste the frothy and tasty You Got Chocolate in My Peanut Butter, made with peanut butter–washed toki japanese whisky, tempus fugit créme de cacao and peanut butter foam. The little girl in me loved Barbie’s Bath Bomb, garnished with Barbie-sized shoes and made with Hangar One vodka, rhubarb, grapefruit, and a pouf of tarragon air. So fun!

Finch & Fork's Barbie Bath Bomb, courtesy photo.

Finch & Fork’s Barbie Bath Bomb, courtesy photo.

All those great cocktails helped up work up an appetite, and Executive Chef Peter Cham‘s tasty selections fit the bill to a tee. Among our favorites were the Sweet Potato Baba Ganoush, a surprising mashup of sweet and savory served with incredible housemade bread and pickled veggies. The Harissa Buffalo Wings are another favorite starter, along with hearty Mushroom Soup made with puffed​ rice, black truffle powder and chives (so aromatic and lovely!).

The Burrata & Roasted Squash with pumpkin seed pesto, pomegranate, vadovan honey and rye croutons is a mouthwatering, original variation on one of our favorite cheese dishes. As for mains, the Fresh Ricotta Cavatelli with pork cheek ragout, poblano sofrito and aged manchego is fabulous. You also can’t go wrong with the Sea Scallops. This season’s version sits on a brown butter cauliflower puree, with romanesco, pickled kumquat and crispy capers. And even better yet, a  portion of the proceeds from the scallops is donated to No Kid Hungry, a movement of teachers, chefs, community leaders, parents, lawmakers and CEOs with a shared belief: no kid in America should go hungry.

Finch & Fork Sweet Potato Babaganoush, courtesy photo.

Finch & Fork Sweet Potato Babaganoush, courtesy photo.

Speaking of hunger, Finch & Fork is offering yet another way to make your taste buds sing, when Chef Cham offers a special CHAMily Holiday DinnerGather around the table for an evening that takes you back to his Cambodian roots. The multi-course, family-style dinner features traditional Cambodian cuisine, like Prahok Ktiss and Noum Prajok, served alongside truly great company. The CHAMily Dinner is Saturday, December 8 at 7 p.m. Reservations can be made for $55 per person, which includes a welcome drink from lead bartender George Piperis. Optional wine and beer pairings are available. 

Call 805/879-9100 to make your reservation. Seating is limited. Finch & Fork is located at 31 W. Carrillo St. in the Kimpton Canary

Daughter of Man, photo courtesy Finch & Fork.

Daughter of Man, photo courtesy Finch & Fork.

Harissa Wings, photo courtesy Finch & Fork.

Harissa Wings, photo courtesy Finch & Fork.

Chocolate in my Peanut Butter, photo courtesy Finch & Fork.

Chocolate in my Peanut Butter, photo courtesy Finch & Fork.

Finch & Fork Scallops, courtesy photo.

Finch & Fork Scallops, courtesy photo.

Finch in the Pines, photo by Kevin Claiborne, courtesy Finch & Fork.

Finch in the Pines, photo by Kevin Claiborne, courtesy Finch & Fork.

Finch & Fork's Burrata and Cauliflower, courtesy photo.

Finch & Fork’s Burrata and Cauliflower, courtesy photo.

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.

Finch & Fork's Black Pepper Cavatelli, courtesy photo.

Finch & Fork’s Black Pepper Cavatelli, courtesy photo.

Finch & Fork's Daily Special Board, photo by Leslie Dinaberg.

Finch & Fork’s Daily Special Board, photo by Leslie Dinaberg.

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 believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.

Originally published in Santa Barbara Seasons on November 30, 2018.

Local Dish: Outpost’s New Executive Chef Hits a Home Run

Outpost Executive Chef Damien Giliberti, photo by Nicole Lazar.

Outpost Executive Chef Damien Giliberti, photo by Nicole Lazar.

Outpost at the Goodland recently promoted Damien Giliberti to Executive Chef, and if our recent meal was any indication, the Kimpton-run property made a great decision to put the kitchen in his capable hands.

The property’s former Executive Sous Chef, Damien Giliberti, a native of Northern New Jersey, worked at Finch & Fork for four years, then Outpost for the past two years. He draws his culinary inspiration from his Italian-American upbringing, where his family owned and lived next to their pizzeria. A graduate of Johnson and Wales University in Miami, he worked in kitchens from North Carolina to Miami, before heading West to Santa Barbara, where he now specializes in contemporary and rustic American cuisine with touches of Latin and Asian influences.

Outpost’s Fried Brussels Sprouts with Yellow Curry, Roasted Garlic Aioli and Chili Flakes, photo by Leslie Dinaberg.

Outpost’s Fried Brussels Sprouts with Yellow Curry, Roasted Garlic Aioli and Chili Flakes, photo by Leslie Dinaberg.

Our dinner started out with one of my favorite dishes of the night, Fried Brussels Sprouts with Yellow Curry, Roasted Garlic Aioli and Chili Flakes. Brussels Sprouts are, as they say, “having a moment” on local menus, but this preparation was both unique and delicious, with the warm notes of curry trumpeting the beginning of the fall season.

Outpost’s Tuna Crudo with Yuzu Dressing, Fuji Apples, Avocado Puree, Red Radish and Chili Oil and Some Like It Hot cocktail, photo by Leslie Dinaberg.

Outpost’s Tuna Crudo with Yuzu Dressing, Fuji Apples, Avocado Puree, Red Radish and Chili Oil and Some Like It Hot cocktail, photo by Leslie Dinaberg.

Next up was a bright Tuna Crudo dish with Yuzu Dressing, Fuji Apples, Avocado Puree, Red Radish and Chili Oil, followed by another fall favorite, Carmelized Sweet Potato with Tumeric Yogurt, Crispy Chickpeas and Garam Masala. 

Outpost’s Carmelized Sweet Potato with Tumeric Yogurt, Crispy Chickpeas and Garam Masala, photo by Leslie Dinaberg.

Outpost’s Carmelized Sweet Potato with Tumeric Yogurt, Crispy Chickpeas and Garam Masala, photo by Leslie Dinaberg.

We also loved the Pork Belly Bao Buns (even my sometimes vegetarian friend indulged) with Pickled Cucumber, Jalapeno Kewpie, Sesame Seed, Cilantro and Hoisin Sauce. The larger entrees—Pork Chop with Carmelized Fuji Apples, Spicy Mustard Aioli and Upland Cress; and Salmon with Romanesco Puree, Roasted Heirloom Carrots, Sauteed Sugar Snap Peas and Chipotle Hollandaise—were also very tasty.

Outpost’s Pork Belly Bao Buns with Pickled Cucumber, Jalapeno Kewpie, Sesame Seed, Cilantro and Hoisin Sauce, photo by Leslie Dinaberg

Outpost’s Pork Belly Bao Buns with Pickled Cucumber, Jalapeno Kewpie, Sesame Seed, Cilantro and Hoisin Sauce, photo by Leslie Dinaberg

Other new menu highlights include the Lamb Burger with Date Chutney, Harissa Yogurt, Pickled Red Onion and Watercress; and Grilled Strip Loin with crispy Red Potatoes, charred Mexican Green Onions and Chimichurri Sauce.

Outpost’s Pork Chop with Carmelized Fuji Apples, Spicy Mustard Aioli and Upland Cress (left), and Salmon with Romanesco Puree, Roasted Heirloom Carrots, Sauteed Sugar Snap Peas and Chipotle Hollandaise, photo by Leslie Dinaberg.

Outpost’s Pork Chop with Carmelized Fuji Apples, Spicy Mustard Aioli and Upland Cress (left), and Salmon with Romanesco Puree, Roasted Heirloom Carrots, Sauteed Sugar Snap Peas and Chipotle Hollandaise, photo by Leslie Dinaberg.

“Working and living in Santa Barbara has allowed me to experience first-hand how food brings people together. It feels good to be a part of a community like ours, and to connect with our guests through food,” says Giliberti.

With food like this, let’s hope he continues to feed our community for a good long time!  

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

Leslie Dinaberg

Originally published in Santa Barbara Seasons on September 14, 2018.

Cocktail Corner: Finch & Fork’s Sublime Summer Sips

Here are some of the zesty new cocktails from Finch & Fork, courtesy photo.

Here are some of the zesty new cocktails from Finch & Fork, courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Finch & Fork‘s Lead Bartender George Piperis has some lovely new additions to the cocktail menu this summer. 

Try their Dill Berrymore, a bright, balanced drink with Toki Japanese Whiskey, Lustau Oloroso Sherry, strawberry, dill and lemon.  Also new to the menu is Papa Don’t Peach, a blend of Highwest Double Rye, Amaro Montenegro, peach, purple basil and a coconut foam float. Remembering Monica is a great warm weather choice, made with Herradura Reposado Tequila, hibiscus, grapefruit and lime. Piperis even has an no-octane option for the designated drivers among us: the Seedlip Laura with Seedlip distilled non-alcoholic spirit, thai chili, butterfly pea blossom tea, lemon and ginger—an excellent, refreshing choice.

Finch & Fork's Papa Don’t Peach blends highwest double rye, montenegro, peach, purple basil and a coconut foam float. Courtesy photo.

Finch & Fork’s Papa Don’t Peach blends highwest double rye, montenegro, peach, purple basil and a coconut foam float. Courtesy photo.

Don’t miss the happy hour weekdays from 4-7 p.m. with special prices on wine, beer and selected cocktails, as well as some of our favorite bar bites like their deviled eggs made with smoked trout, sliders with bacon and fig jam and aged cheddar, and chipotle smoked hummus with yummy grilled bread.

Finch & Fork is located at 31 W. Carrillo St., Santa Barbara in the Kimpton Canary Hotel.

Finch & Fork's Dill Berrymore is a bright, balanced drink with toki japanese whiskey, lustau oloroso sherry, strawberry, dill and lemon. Courtesy photo.

Finch & Fork’s Dill Berrymore is a bright, balanced drink with toki japanese whiskey, lustau oloroso sherry, strawberry, dill and lemon. Courtesy photo.

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 believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.

Originally published in Santa Barbara Seasons on August 24, 2018.

Cocktail Corner: Taste of the Town Santa Barbara Benefit for the Arthritis Foundation

Once again, the beautiful Riviera Park will host the 37th annual Taste of the Town Santa Barbara benefitting the Arthritis Foundation on Sunday, September 9, from Noon-3 p.m. Courtesy photo.

Once again, the beautiful Riviera Park will host the 37th annual Taste of the Town Santa Barbara benefitting the Arthritis Foundation on Sunday, September 9, from Noon-3 p.m. Courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

The Taste of the Town Santa Barbara Weekend features two signature culinary events, so why not eat and drink to your heart’s content on September 7 and 9!

First up is Taste of the Town Santa Barbara Connoisseurs’ Circle Gala Dinner on Friday, September 7,  at Hilton Santa Barbara Beachfront Resort. At this VIP tasting event with a select group of Taste of the Town wine and beer partners, guests will enjoy appetizers, as well as a four-course gourmet dinner prepared by 2018 Honorary Chefs Matt Johnson (San Ysidro Ranch), David Rosner (Monarch at the Montecito Inn), Steven Giles (formerly of Sage & Onion and Le Gavroche London), David Cecchini (Cecco Ristorante), and a guest chef from Hilton Hotels & Resorts.

Taste of the Town's 2018 Honorary Vintner is Jim Clendenen of Au Bon Climat, courtesy photo.

Taste of the Town’s 2018 Honorary Vintner is Jim Clendenen of Au Bon Climat, courtesy photo.

The evening takes place in the beautiful oceanview Rotunda and includes special wine pairings from 2018 Honorary Vintner Jim Clendenen of Au Bon Climat.

In addition, guests will have the opportunity to meet 2018 Youth Honoree Shannon Morehouse and 2018 Honorary Artist Chris Potter, and enjoy a live auction and dancing under the stars. Seating is limited so advance reservations are highly recommended.

Sunday, September 9, brings yet another opportunity to indulge for a good cause. The popular Taste of the Town Santa Barbara features unlimited samplings from the area’s finest restaurants, caterers, wineries, breweries and spirits providers, with a silent auction of lifestyle items, photo booth and live jazz entertainment by the David Tovar Trio.

One of the 2018 Taste of the Town Honorary Chefs is Matt Johnson, executive chef at San Ysidro Ranch. SB Seasons file photo by Amy Barnard.

One of the 2018 Taste of the Town Honorary Chefs is Matt Johnson, executive chef at San Ysidro Ranch. SB Seasons file photo by Amy Barnard.

Confirmed food purveyers include: Ca’Dario, Chefs on a Mission, Country Catering, Finch & Fork, Finney’s Crafthouse, Flightline, Green Table, High on the Hog Catering, Lilac Patisserie, Michael’s Catering, Mizza Artisan Pizza, opal Restaurant & Bar, Pascucci’s, Santa Barbara Yacht Club, SBCC Culinary, The Little Door, The Little Kitchen, The Nook, The Nugget Goleta, The Palace Grill, The Secret Ingredient and Via Maestra 42.

Confirmed wine, beer and spirits purveyers include: Alexander & Wayne, Alma Rosa, Arthur Earl, Artiste, Au Bon Climat, Brander, Brewer-Clifton, Cutler’s Artisan Spirits, Demetria Estates, DV8 Cellars, Gainey, Giessinger, Grassini, Islands Brewing Company, Jaffurs, Ken Brown Wines, Kessler-Haak, Margerum Wine Company, Melville, Presqu’ile, Qupe, Refugio Ranch, Roblar, Temperance Cellars and Whitcraft Winery.

It all takes place from noon-3 p.m. at Riviera Park, 2030 Alameda Padre Serra, Santa Barbara.

Taste of the Town's confirmed wine, beer and spirits purveyers include: Alexander & Wayne, Alma Rosa, Arthur Earl, Artiste, Au Bon Climat, Brander, Brewer-Clifton, Cutler's Artisan Spirits, Demetria Estates, DV8 Cellars, Gainey, Giessinger, Grassini, Islands Brewing Company, Jaffurs, Ken Brown Wines, Kessler-Haak, Margerum Wine Company, Melville, Presqu'ile, Qupe, Refugio Ranch, Roblar, Temperance Cellars and Whitcraft Winery. Courtesy photo.

Taste of the Town’s confirmed wine, beer and spirits purveyers include: Alexander & Wayne, Alma Rosa, Arthur Earl, Artiste, Au Bon Climat, Brander, Brewer-Clifton, Cutler’s Artisan Spirits, Demetria Estates, DV8 Cellars, Gainey, Giessinger, Grassini, Islands Brewing Company, Jaffurs, Ken Brown Wines, Kessler-Haak, Margerum Wine Company, Melville, Presqu’ile, Qupe, Refugio Ranch, Roblar, Temperance Cellars and Whitcraft Winery. Courtesy photo.

All (yes, ALL) proceeds from Taste of the Town Santa Barbara support the programs and services of the Arthritis Foundation. The Foundation is the only nonprofit organization dedicated to improving the lives of 50 million people (including nearly 300,000 children) with arthritis through health education, advocacy, research, and local juvenile arthritis support. Tickets are available at www.arthritis.org/tasteofthetownsb or by calling the Arthritis Foundation Central Coast at 805/563-4685.

Hope to see you there! 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 believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.

Originally published in Santa Barbara Seasons on August 17, 2018.

Local Dish: Finch & Fork Welcomes New Chef

Finch & Fork Executive Sous Chef Peter Cham, courtesy photo.

Finch & Fork Executive Sous Chef Peter Cham, courtesy photo.

Santa Barbara native Peter Cham recently took over the kitchen at Finch & Fork, when longtime Executive Chef James Siao left to expand his culinary horizons overseas at one of Kimpton’s international properties. Lucky for us, Cham has served as Siao’s right-hand-man for more than two years, and is eagerly up to the challenge of taking over the culinary helm at the Canary Hotel’s signature restaurant.

Finch & Fork's Salmon, with preparation, which included beluga lentils, asparagus, pancetta, green peppercorn hollandaise, capers and baby turnip, courtesy photo.

Finch & Fork’s Salmon, with preparation, which included beluga lentils, asparagus, pancetta, green peppercorn hollandaise, capers and baby turnip, courtesy photo.

If our recent meal is any indication, Cham is more than up to the task. We put ourselves in his capable hands and sampled an excellent array of flavors, including delicious Blistered Shishito Peppers with charred lime aioli, crispy quinoa; Cauliflower with romesco, hazelnut dukkah and lemon (even my “vegetable adverse” husband liked these flavors); and a mouthwatering preparation of Burrata & Spring Peas with preserved lemon, pickled shallots, mint, tangerine, sunflower seeds and grilled artisan bread that I’m still dreaming about. Not only was this dish perfectly balanced, a portion of its proceeds are even donated to No Kid Hungry, a nonprofit movement of teachers, chefs, community leaders, parents, lawmakers and CEOs with a shared belief: no kid in America should go hungry.

Finch & Fork's Burrata & Spring Peas with preserved lemon, pickled shallots, mint, tangerine, sunflower seeds and grilled artisan bread, courtesy photo.

Finch & Fork’s Burrata & Spring Peas with preserved lemon, pickled shallots, mint, tangerine, sunflower seeds and grilled artisan bread, courtesy photo.

Also on the No Kid Hungry donation menu is a melt-in-your-mouth Short Rib with parsnip purée, radish, gremolata and dandelion greens. We also really enjoyed the unusual Salmon preparation, which included beluga lentils, asparagus, pancetta, green peppercorn hollandaise, capers and baby turnip.

Finch & Fork's Short Rib with parsnip purée, radish, gremolata and dandelion greens, courtesy photo.

Finch & Fork’s Short Rib with parsnip purée, radish, gremolata and dandelion greens, courtesy photo.

Other highlights on Cham’s most recent dinner menu include Fresh Ricotta Cavatelli with house made sausage ragout, braised Tuscan kale, crème fraiche, fennel pollen and parmigiana; Kanpachi Crudo with avocado and cilantro crema, pickled pearl onions, jicama, yuzu and jalapeño; and Sea Scallops with gold beet relish, grapefruit, chorizo vinaigrette and sliced avocado.

Finch & Fork's Cauliflower with romesco, hazelnut dukkah and lemon, courtesy photo.

Finch & Fork’s Cauliflower with romesco, hazelnut dukkah and lemon, courtesy photo.

A culinary grad from City College of San Francisco, Cham has worked and staged at some of San Francisco’s most notable restaurants, including Radius, Coi, Quince and Fifth Floor.

“There’s no better chef to take over the kitchen at Finch & Fork,” says James Siao. “Chef Cham is a natural leader who is extremely talented and passionate about what he does. He has always been invested in Finch & Fork and Santa Barbara’s community.”

Cham returned to Santa Barbara from the Bay Area in 2015, where he took post at the popular Hungry Cat before calling Finch & Fork his home. He says he plans to stay true to the high quality menus we’ve come to enjoy at Finch & Fork—”seasonally driven dishes served in simple, unfussy presentations with a touch of whimsy.”

Finch & Fork’s cocktail, The Drive Home, courtesy photo.

Finch & Fork’s cocktail, The Drive Home, courtesy photo.

Finch & Fork’s cocktail, Rattle and Hum, courtesy photo.

Finch & Fork’s cocktail, Rattle and Hum, courtesy photo.

Finch & Fork’s Fire Roasted Milk Shake is a great way to top off your meal, courtesy photo.

Finch & Fork’s Fire Roasted Milk Shake is a great way to top off your meal, courtesy photo.

Finch & Fork, Canary Hotel, 31 West Carrillo St., Santa Barbara, 805/879-9100. For more information, click here.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on June 6, 2018.

Cocktail Corner: Canary Hotel’s Rooftop Sip and Swirl Series

Canary Hotel's Summer Sip and Swirl series, courtesy photo.

Canary Hotel’s Summer Sip and Swirl series, courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg 

Get ready to enjoy one of the best views in town when Finch & Fork and the Canary Hotel kick off a sun-filled summer with the return of their popular wine tasting series, Sip & Swirl. Both locals and guests are invited to taste some of the region’s best wines and enjoy the stunning views from downtown’s premier rooftop terrace.

The monthly wine series kicks off on Tuesday May 22 with wines from Cambria Estate Winery, Casa Dumetz Wines (winemaker Sonja Magdevski will pour), J. Wilkes (winemaker Wes Hagen will pour), Carr Winery and its sister brand, CrossHatch (co-owner Jessica Carr will pour), Stolpman Vineyards, Jaffurs Wine Cellars and Rancho Sisquoc.

Held from 5:30 to 7:30 p.m. (perfect for sunset views) all summer long, Sip & Swirl features a rotating collection of local wineries who will showcase their best vintages. November and December Sip & Swirls will take a festive turn, highlighting bourbons, cabs, and bubbly. Dates for the series are May 22, June 26, August 28, October 23, November 13 (Bourbons and Cabs) and December 11 (Bubbles).

Tickets are $35, which includes tastings of all the wines and cheeses. Visit NightOut.com, or purchase at the door.

The Canary Hotel is located at 31 W Carrillo St., in downtown Santa Barbara.

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 believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.

Originally published in Santa Barbara Seasons on May 21, 2018. 

Cocktail Corner: Toasting the New Year

Local favorite band King Bee performs at Dargan's on New Year's Eve, courtesy photo.

Local favorite band King Bee performs at Dargan’s on New Year’s Eve, courtesy photo.

A spirited toast to the New Year!  By Leslie Dinaberg

There’s no shortage of great ways to ring in the New Year in Santa Barbara County! Here are a few options to start 2018 off in style:

King Bee at Dargan’s, courtesy photo.

King Bee Dance Party at Dargan’s

One of my favorite local bands, King Bee, performs a rare New Year’s Eve at Dargan’s. They’ll have a full menu available, including a champagne toast and a filet and shrimp special, as well as loads of dancing and loads of fun! This is a ticket-only event ($10), with limited dinner seating.

Dargan’s is located at 18. E. Ortega St. in downtown Santa Barbara. For more information, click here.

The Bear and Star, photo by Grey Crawford.

The Bear and Star, photo by Grey Crawford.

The Bear and Star’s Jazzy Celebration

The Bear and Star, Los Olivos’ hot new restaurant, which has been quickly embraced by food lovers for Chef John Cox‘s inspired, refined ranch cuisine, celebrates New Year’s Eve with a lively jazz quartet reminiscent of bygone days and a five-course menu.

Begin the evening with a flute of complimentary Fesstivity Rosé Sparkling Wine and Sunny Side Quail Egg, Black River Caviar and Tater Tot; followed by a Spicy Winter Greens with Smoked Lamb Bacon, Caramelized Apple and Pomegranate Vinaigrette; then a course of Shrimp & Grits with Santa Barbara Spot Prawn and Stone Ground Grits. The main course is a Petite Wagyu Filet with Cast Iron Sunchoke Hash, Brussels Sprouts and Bone Marrow Bordelaise. Top off the evening with Dark Chocolate Ganache Cake with Fuyu Persimmon and Speculose. Pricing for the prix-fix New Year’s Eve Dinner is $95 per person, with optional pairings by General Manager and Sommelier Robert Williams offered at $50 per guest.

For reservations, call The Bear and Star (2860 Grand Ave., Los Olivos) at 805/688-7788 or visit OpenTable.com

Outpost at the Goodland, courtesy photo.

Outpost at the Goodland, courtesy photo.

New Year’s Eve 1920s Countdown Party at the Goodland

Party like its 1920 at Goleta’s Goodland and Outpost restaurant’s 1920s inspired countdown party! Wear your best flapper dress or pinstripe suit  and get into the speakeasy spirit. General admission tickets are $10, which gets you access to Goodbar and a champagne toast at midnight. VIP tickets are $20, which includes access to Goodbar and an exclusive speakeasy with a specialty welcome cocktail, passed appetizers specially a live jazz band and DJ, and a champagne toast at midnight.

The Goodland is located at 5650 Calle Real, Goleta. For tickets, go to https://nightout.com/events/new-years-eve-countdown-party/tickets.

DJ Darla Bea, courtesy photo.

DJ Darla Bea will spin into the wee hours on the rooftop at the Canary, courtesy photo.

Get Glitzed & Glammed Then Get Down at Finch & Fork and the Canary this New Year’s Eve

Kick off the New Year in style with dinner at Finch & Fork, where Executive Chef James Siao prepares a tasteful a la carte menu with specials set to festive décor and served with a champagne toast. Guests can also ring in the New Year by taking part in Finch & Fork’s New Year’s Eve tradition, where from 11 p.m.-midnight they’ll be serving complimentary passed bites and offering a midnight toast. Reservations: 805/879-9100

After dinner, head to the Canary’s rooftop for spectacular views and, starting at 9 p.m., the Canary’s Glitz, Glam & Get Down rooftop celebration, which includes a welcome cocktail, midnight toast and sweet bites from Finch & Fork. DJ Darla Bea will be spinning and setting the tone for the New Year! Tickets to the Glitz, Glam & Get Down party at Canary are $110, and can be purchased at NightOut.com.

 The Canary and Finch & Fork are located in downtown Santa Barbara at 31 West Carrillo St. Call 805/879-9100 for reservations.

Champagne, courtesy S.Y. Kitchen.

Champagne, courtesy S.Y. Kitchen.

Ring in the New Year at S.Y. Kitchen in Santa Ynez 

In dedication to the rich provisions found in the Central Coast, Chef Luca Crestanelli and his brother, Sous Chef Francesco, have planned a bountiful and elegant dinner to celebrate New Year’s Eve. 

In addition to S.Y. Kitchen’s dinner menu, start the evening off with a platter of freshly-shucked Kumamoto Oysters with Mignonette; or a Dungeness Crab Salad with Frisée, Mushroom, Green Apple and Pomegranate. For the Pasta course, try Francesco’s hand-made Sweet Potato Gnocchi with Oxtail Ragout and Pecorino Romano. Main courses include fresh Wood-Fired Roasted Orata with Saffron-Braised Fennel, Tomato Confit and Roasted Castelvetrano Olives; and a tender Wood-Oven Grilled Delmonico Steak with Porcini Mushrooms, Polenta and Black Truffles. Finish the evening with an extraordinary Italian Tortino al Cioccolato crafted by Francesco Crestanelli.

Optional wine suggestions by Sommelier Bingo Wathen are also available by the glass or bottle, featuring Contadi Castaldi Franciacorta Brut; Araldica Barbaresco 2014; and Ronco del Gelso Pinot Grigio 2015. The holiday menu items are offered à la carte and are meant to be enjoyed alongside other seasonal offerings and signature dishes from S.Y. Kitchen’s dinner menu.

S.Y. Kitchen is located at 1110 Faraday St. in Santa Ynez.  For reservations, call 805/691-9794. 

Chumash Casino Resort New Year’s Eve Dance Party featuring The Boogie Knights and The Spazmatics

Fill your New Year’s Eve with flashbacks from the 1970s and ’80s as you dance the night—and the year—away at the Chumash Casino.

The party kicks off at 9 p.m. in the Samala Showroom and is free for all Club Indulge members. The Boogie Knights were originally formed in 1992 as a Halloween gag in Los Angeles. Almost overnight, the group took the live music scene by storm. Complete with choreography, polyester, afros and bell bottoms, The Boogie Knights have been proclaimed “The greatest disco revival show in the world.” You can expect to hear covers from Disco sensations such as Heatwave, K.C. and the Sunshine Band, The Bee Gees, Kool and the Gang, the Village People, Rick James and Earth, Wind and Fire.

When The Spazmatics take the stage, you’ll find yourself feeling right back in the 1980s. Complete with skinny ties, brylcreem hair, and horn-rimmed glasses, The Spazmatics deliver the ultimate new wave ‘80s show. The band specializes in music from favorites such as Duran Duran, Men at Work, The Knack, Thomas Dolby, Men Without Hats and Devo.

The Chumash Casino is located  at 3400 Hwy. 246 in Santa Ynez, Tickets for all events are available at the Chumash Casino Resort’s Club Indulge or online at www.chumashcasino.com. 

For even more New Year’s Eve celebration ideas, Visit Santa Barbara has compiled a great list. Go here to to get the scoop!

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 December 22, 2017.

Local Dish: A Flavorful Feast at Finch & Fork

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.

Cocktail Corner: Sip & Swirl on the Canary Rooftop

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

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 & WineryBabcock 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

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 16, 2017.