Cocktail Corner: Spyglass Bistro & Bar

Courtesy Spyglass Bistro & Bar.

Courtesy Spyglass Bistro & Bar.

A spirited toast to all things alcoholic! by Leslie Dinaberg 

It’s always fun to find great cocktail spots in unexpected places and Spyglass Bistro & Bar definitely fits the bill.  This modern rooftop bistro bar offers lunch, craft cocktails and small bites, with a breathtaking panoramic view of Goleta, Santa Barbara and the Santa Ynez Mountains.

Surprisingly, this unexpectedly hip gem sits atop the new Hilton Garden Inn, right in the heart of Costco, Best Buy, Home Depot, etc.

Spyglass Bistro & Bar cocktail. Photo by Leslie Dinaberg.

The Spyglass Martini at Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Featuring creative shared plates from Executive Chef Michael Blackwell (formerly of the Stonehouse at San Ysidro Ranch and Montecito Country Club) to be enjoyed in cozy fireplace groupings under the stars, this is a lovely spot to enjoy right now and even lovelier once it gets a little warmer.

The cocktail menu includes the Spyglass Martini, made with absolut elyx—a premium, copper crafted vodka—and goat cheese stuffed castelvetrano olives (yum!), and it comes it a very cool copper martini glass, something I’ve never seen before. Like a Moscow Mule, the cool cup is part of the fun of this drink, and it doesn’t disappoint!

Spyglass Bistro & Bar cocktail. Photo by Leslie Dinaberg.

Pinas Y Pinas cocktail at Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Local favorite Cutler’s Vodka is featured on the cocktail menu and in the High Solstice, made with Cutler’s Vodka  and pedro ximenez sherry, briottet peche de vigne, lemon and angostura bitters. I also liked the Jalisco Sunshine, made with olmeca altos tequila plata, grapefruit, line, agave and cilantro; the Whiskey Blues, made with Redemption rye, lemon, blueberry, honey and laphroaig spritz; and something called the Passion Flower, with cyrano armagnac, st. germain, lime, passionfruit, agave and pico sea salt.

Spyglass has a daily happy hour from 4-6 p.m. which includes $2 off specialty cocktails and beers, as well as discount “samplers” which are $15 and include wine or a cocktail and your choice of sliders, fish tacos or pork wing confit (which is delicious).

The view of Spyglass Bar & Bistro, photo by Dan Levin.

The view from Spyglass Bar & Bistro, photo by Dan Levin.

The restaurant is located at 6878 Hollister Ave., on the rooftop of the Hilton Garden Inn in Goleta. Live music is often scheduled on weekends. Check their Facebook Page for updates. For example, coming up soon they have a fun St. Patrick’s Day party scheduled from 2-10 p.m. on March 17. 

Spyglass Bistro & Bar cocktail. Photo by Leslie Dinaberg.

Spyglass Bistro & Bar Jaliscso Sunshine cocktail. Photo by Leslie Dinaberg.

We’ll be back soon, and 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.”

Courtesy Spyglass Bistro & Bar.

Courtesy Spyglass Bistro & Bar.

Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

 

Spyglass Bistro & Bar cocktail. Photo by Leslie Dinaberg.

Spyglass Bistro & Bar Whiskey Blues cocktail. Photo by Leslie Dinaberg.

 

Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Originally published in Santa Barbara Seasons on March 9, 2018.

Cocktail Corner: Good Wines, Good Causes

Fork & Cork 2014, photo by Eric Roland Photography

Fork & Cork 2014, photo by Eric Roland Photography

A spirited toast to all things alcoholic! By Leslie Dinaberg

Santa Barbara winemakers are a generous bunch. They constantly get hit up to donate wine to charitable events, and do so with stunning regularity, often pouring the wine themselves, and always with affable smiles on their faces.

A few causes that are particularly near and dear to the wine/food community have their own fundraising events coming up soon, and lucky us, we get to sip and savor and support them in style!

Coming up on May 3 is the 2nd annual Fork & Cork Classic, which brings food and wine aficionados together to benefit Santa Barbara County Foodbank. Held at the Montecito Country Club, this delicious fundraiser features tastings from an array of select wines and special dishes prepared by over 20 of Santa Barbara’s top restaurants and chefs, including Bella Vista at the Four Seasons, Blue Owl, Ca’DarioEmpty Bowls Noodle Bar, Finch & Fork, Industrial Eats, Jessica Foster Confections, Julienne, Montecito Country Club, Patxi’s, Santa Barbara Yacht Club, Succulent Cafe, The Secret Ingredient, The Pasta Shoppe and Whole Foods.

Participating wineries include Alma Rosa Winery & Vineyards, Ampelos Cellars, Beckmen Vineyards, Blair Fox Vineyards, Consilience, Marianella & Tre Anelli, CORE Family Winery and Deep Sea by Conway Family Wines.

Additional wineries include Falcone Family Vineyards, Fess Parker Winery & Vineyard, Lucas & Lewellen Vineyards, Nagy Wines, Pegasus Estate Winery, Scott Cellars, Silver Wines LLC, Turiya Wines, William James Cellars, Whitcraft Winery and Zaca Mesa Winery & Wineyards.

Also pouring are Ascendant Spirits, Caribbean Coffee Company, Cutler’s Artisan Spirits, Island Brewing Company, Pressed Juicery, The Real McCoy Rum and Tito’s Handmade Vodka.

100% of the event’s proceeds will benefit the Foodbank’s 300 local nonprofit partners who supply nutritious meals to Santa Barbara County residents. Last year alone, the Foodbank served 140,575 people—over 25% of the local population, including 50,000 children.  For more information or to purchase tickets visit http://www.forkandcorkclassic.org.

Fork & Cork 2014, photo by Eric Roland Photography

Fork & Cork 2014, photo by Eric Roland Photography

Also back for the second year at the Bacara Resort & Spa is the Santa Barbara Food & Wine Weekend  April 16—19 . I’ve written about this before but this is a great event for a good cause: The Julia Child Foundation for Gastronomy and the Culinary Arts. Child herself created the foundation, and the mission is to honor and further her legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking.  It is a grant making, nonprofit which primarily funds research and scholarships for professional culinary training as well as other activities in the fields of gastronomy and the culinary arts.

Among the highlights this year is a special Saturday Night Grand Dinner & Reception with Kurt Russell featuring GoGi Wines, Hudson Bellamy Wines (inspired by actress Kate Hudson), and Ampelos Cellars. Russell will tell the stories behind the wines, their inspiration and their unique qualities driven by how they are grown and blended in the renowned Sta. Rita Hills AVA and there’s also a VIP access-only wine reception with live music followed by a four-course “ranch to table” dinner with his wine pairings.

Also on tap for the event is an educational lunch with Los Angeles power couple and celebrity chefs, Suzanne Goin (Lucques, AOC & Tavern) and David Lentz, chef/owner of Santa Barbara’s The Hungry Cat; cooking classes with famed chefs and cookbook authors, including Jim DodgeAnne Willan and Virginia Willis; a Neighborhood Tasting & Market that explores Santa Barbara’s top up-and-coming food regions, including Los Alamos, Arts District and the Funk Zone and while lot more.

For more information and to purchase tickets visit BacaraCulinaryWeekend.com.

Kurt Russell, photo by Isaac Hernandez

Kurt Russell, photo by Isaac Hernandez

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

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.”

Local Chefs Pay it Forward for SBCC Culinary Arts School

Santa Barbara Culinary ArtsIf last weekend’s show of support at the launch party for SANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty,a new cookbook featuring 62 recipes from Santa Barbara County chefs, caterers and food purveyors, is any indication, our towns’ future chefs will be graduating into a very welcoming culinary community.

Chefs from Opal, Fresco and Sly's were out to support the nonprofit Santa Barbara Culinary Arts. Photo by Leslie Dinaberg

Chefs from Opal, Fresco and Sly’s were out to support the nonprofit Santa Barbara Culinary Arts. Photo by Leslie Dinaberg

Local chefs were out in full force to support the cookbook, which is a special project of the nonprofit Santa Barbara Culinary Arts. The group raises money to endow the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child for students at the School of Culinary Arts at SBCC.

“We love to support the community,” says executive pastry chef Julia San Bartolome of Sweet Arleen’s.Sweet Arleen’s, which primarily sells via food truck, has plans in the works to open a storefront in Santa Barbara. “We’ve scouted out Santa Barbara as key market,” says San Bartolome. “Ideally we’ll open something in 2015.”

SBCC Culinary Student Angela Hernandez. Photo by Leslie Dinaberg

SBCC Culinary Student Angela Hernandez. Photo by Leslie Dinaberg

Culinary student Angela Hernandez was one of many who staffed the event, held  on May 3 at the Gourmet Dining Room at Santa Barbara City College (SBCC). Handing out delicious samples from Via Maestra 42, Hernandez says the program has really taught her the principles of cooking and really given her a good foundation. “My end goal is to be involved in baking,” says Hernandez, who currently has a part time job at Panera Bread. “My first semester we did a lot of baking, but I really get to do a lot outside of school.”

Alicia and Laurie of Nimita's Cuisine were out to support the nonprofit Santa Barbara Culinary Arts. Photo by Leslie Dinaberg

Alicia and Laurie of Nimita’s Cuisine were out to support the nonprofit Santa Barbara Culinary Arts. Photo by Leslie Dinaberg

The School of Culinary Arts at SBCC also has brings in local chefs as guest speakers, many of whom contributed recipes and were on hand to sign books. Tama Takahashi edited and designed the cookbooks, with photography  by Linda BlueSANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty is available for sale at local bookstores and other supporting venues.

—Leslie Dinaberg

Originally published in Santa Barbara SEASONS on May 12, 2014.

 

SANTA BARBARA CULINARY ARTS Cookbook Supports Future Chefs

Santa Barbara Culinary ArtsSANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty, a brand new cookbook featuring 62 recipes from Santa Barbara County chefs, caterers and food purveyors, will debut on May 3 with a launch party from 1-3 p.m. at the Gourmet Dining Room at Santa Barbara City College (SBCC), 721 Cliff Dr.

The cookbook is a special project of the nonprofit Santa Barbara Culinary Arts, which endows the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child for students at the School of Culinary Arts at SBCC.

600_348110802The organization enjoys great support from local chefs like Greg Murphy of bouchon, who says,“bouchon restaurant enjoys supporting the scholarship program at the School of Culinary Arts at SBCC, but the benefits derive to just a couple of students each year.  By participating in the Santa Barbara Culinary Arts cookbook I felt I could contribute in a more ‘across-the-board’ way.  I also felt a collaborative effort that involved chefs from all over Santa Barbara would be a fun way to bookmark this point in time, almost like a yearbook, and I look forward to holding on to my copy for many years to come.”

Add executive pastry chef Julia San Bartolome of Sweet Arleen’s,”Sweet Arleen’s is dedicated to creating consistently happy experiences, being able to do that through participation in a book benefiting my first culinary school, well that was just icing on the cupcake!”

600_348111032The first edition of the cookbook will be on sale at the event for $25 and many of the chefs featured in the book will be on hand to sign them, including Michael Blackwell (Montecito Country Club), James Sly (Sly’s), Greg Murphy (Bouchon), Alessandro Cartumini (Bella Vista at the Biltmore), Randy Bublitz (head of the School of Culinary Arts) and many more.

In addition to the chance to mingle with local chefs, guests will also taste local wines from Westerly Winery and  Refugio Ranch, as well as delicious appetizers prepared by the esteemed faculty and students of the School of Culinary Arts, plus selected chefs featured in the cookbook. Dishes include Lobster Terrine, Salmon en Croute, Pan-Seared Duck Breast, Praline Bread Pudding and many others.

Tama Takahashi edited and designed the cookbooks, with gorgeous photography  by Linda Blue . It will be available at the event for purchase and ll proceeds go towards our scholarship endowment for culinary students at SBCC.The event ticket price of $25 provides you with food and wine tasting and access to chefs for questions and cookbook signing.

To reserve your spot click here.

—Leslie Dinaberg

Originally published in Santa Barbara SEASONS on April 15, 2014.