The Joy of Food: Leela Cyd’s Latest Artful Adventure

By Leslie Dinaberg

Cookbook author and photographer Leela Cyd, in her home kitchen. Photo courtesy Leela Cyd.

Cookbook author and photographer Leela Cyd, in her home kitchen. Photo courtesy Leela Cyd.

Food, fun and friends are, without a doubt, the best ingredients for any kind of gathering, and Leela Cyd’s new book—Food With Friends: The Art of Simple Gatherings—is packed with culinary inspiration, gorgeous photography and mouthwatering recipes.

A former personal chef, Cyd is now an accomplished writer-photographer (and contributor to Seasons) and runs the video production company, David Lee Studios, with her husband, David Kilpatrick, in addition to completing numerous editorial assignments and photographing other people’s cookbooks—but this is the first book of her own.

“It’s been a dream since I was a kid. I was always reading cookbooks before I went to bed and pouring over books,” she enthuses. “Food is the thing I daydream about. When I’m on my bike, I’m like, ‘ooh there’s lavender. I should pick that and then I’ll cook the leaves and then I have lemons and I’ll definitely make a shortbread later with the lavender,’” she laughs. “That’s just the way that I got wired.”

Still, when approached by a book agent, Cyd mulled over the proposal for a long time. “I wanted to do something about how I cook, which is about simple food that has something special. It’s just one yummy little bite, a moment of joy and pleasure, which, fortunately, with food you have to do a few times a day, until I create a moment that’s happy and beautiful, it’s a real treasure. Nothing in the book is hard to make. I don’t know how to cook really fussy food. Everything is imperfect and beautiful that way. It’s about the company you keep.”

She continues, “The way to be communal is to feed people and be fed, and it’s even more important now, at this time when we’re so fractured and so outwardly connected but not always really connecting. …Plus, I love that it’s still a beautiful object in this technological age, a cookbook is still a relevant, beautiful thing. …It just warms my heart to no end that this will live and breathe and hopefully be sloppy with sauce in someone’s kitchen.”

Leela Cyd (LeelaCyd.com) will sign copies of Food With Friends: The Art of Simple Gatherings on Apr. 16, from 4–6 p.m. at Potek Winery, 406 E. Haley St.

Sugar Cookies With Edible Flowers, photo by Leela Cyd.

Sugar Cookies With Edible Flowers, photo by Leela Cyd.

From Food with Friends: The Art of Simple Gatherings by Leela Cyd
SUGAR COOKIES WITH EDIBLE FLOWERS
Makes about 3 dozen 2-inch cookies.

COOKIES
2 tablespoons crème fraîche
2 sticks (½ pound) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour, plus more for the work surface and rolling pin
2 teaspoons baking powder
½ teaspoon fine sea salt
1 teaspoon grated lemon zest

CANDIED FLOWERS
3 to 4 dozen organic, untreated, edible blossoms (pansies, dianthus, rose petals, calendula, chrysanthemum, lavender, cosmos, or echinacea are all good options)
1 large pasteurized egg white, lightly beaten
¼ cup turbinado sugar

These flower cookies are one of the charming desserts I hold dearest. They remind me of something Lewis Carroll’s Alice might encounter, long after she falls down the rabbit hole into Wonderland. Pansies, sugar and butter are happy companions—their collective flavor sings and their beauty bewitches. I sometimes make them just for me, to add sparkle and delight to my afternoon tea ritual. When friends come over and these darlings appear, squeals and gasps abound.

PREPARE THE COOKIES: In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the crème fraîche, butter and powdered sugar until light and fluffy. Mix in the vanilla and egg until combined.

In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture and lemon zest to the butter mixture and beat until evenly incorporated.

On a floured work surface, shape the dough into two 5-inch round disks, wrap tightly in plastic wrap or parchment, and refrigerate for at least 1 hour or up to 3 days. (Alternatively, you can freeze the disks, wrapped tightly in plastic wrap and foil, for up to 1 month. Thaw in the fridge for a day before using.)

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Remove the dough from the refrigerator and let it rest on the counter for 5 minutes.

Dust a work surface and rolling pin with flour. Give the disks a few whacks with the rolling pin to soften them slightly. Roll out the dough to a ¼-inch thickness. Working quickly so the dough won’t soften too much, use cookie cutters to punch out whatever shapes you like. Transfer the cookies to the prepared sheets, rerolling the dough scraps as you go to cut out more cookies.

Bake the cookies for 9 minutes, until the cookies are set but still pale and underdone. Transfer to a wire rack to cool slightly. Leave the oven on and set the lined baking sheets aside.

CREATE THE CANDIED FLOWERS: Set up a work station. Gather your edible flowers together. Place the egg white in a small bowl and the turbinado sugar in a second small bowl. Set out a small paintbrush. Gently dunk a flower in the egg white, taking care to get egg white in between the petals for an even pressing, then press the flower into the cookie. The delicate petals may curl up, but smooth them down with your finger. When the flower is as flat as possible, use the paintbrush to brush a thin coating of additional egg white over the entire surface of the cookie. Sprinkle with a generous pinch of the turbinado sugar. Transfer the flower-topped cookies back to the baking sheets as you work.

Return the cookies to the oven and bake for 7 to 8 minutes, until the edges of the cookies are golden. Transfer to a wire rack to cool.

Note: Make sure to purchase edible, untreated, organic flowers for this, or grow your own. Keep in mind, the colors of the flowers you select will darken, as you bake them, giving an antique color effect.

This story originally appeared in the Spring 2016 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Seasonal Cocktails at the Goodland & Potek Pop-Up

Outpost at the Goodland Red Rooster Highball, photo by Leslie Dinaberg.

Outpost at the Goodland Red Rooster Highball, photo by Leslie Dinaberg.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Goleta’s hippest hangout has upped its game even further recently, both The Goodbar and Outpost at the Goodland (5650 Calle Real, Goleta) have bold, fun new cocktail menus from lead bartender Chris Burmeister.

The already extensive—and very creative—menu now includes a dozen new sippers between the two bars. My friend Laura and I got to taste them recently, along with some sensational seasonal bites from Executive Chef Derek Simcik.

First up (from the Outpost menu) was the sweet and spicy Red Rooster Highball. Made with Sriracha Mango Cordial mixed with Aviation Gin, Marie Brizard Orange Curacao and fresh lime juice, this is a pretty, aromatic and delicious drink!

The Goodbar Feelin' Renegade, photo by Leslie Dinaberg.

The Goodbar Feelin’ Renegade, photo by Leslie Dinaberg.

Feelin’ Renegade—and who wouldn’t be after that Red Rooster Highball—the next cocktail was a lovely balance of Cynar, house falernum, cinnamon syrup, fresh pineapple and fresh lime. It tastes like Santa Barbara’s autumn in a glass, mixing the traditional fall flavors with bright fruits and citrus (from the Goodbar menu).

Also from the Goodbar is the Backseat Driver, an expertly blended concoction of  Maker’s mark, housemade English bishop, averna, fresh lemon, demerara and angostura bitters.

Spoon Fight at the Outpost, courtesy photo.

Spoon Fight at the Outpost, courtesy photo.

Another Goodbar star was West of Autumn, made with sweet potato maple syrup, blended with Barrel Aged Flor de Cana Rum, Amaro Montenegro, Dolin Sweet Vermouth and chicory-pecan bitters, this comforting and delicious drink made my tastebuds sing.

Also new at the Goodbar is Eve’s Fault, which features George Dickel Rye, LeCompte Calvados and Kronan Swedish Punsch, a flavorful liqueur with hints of toffee, smoke, molasses and leather. Served with a large Apple Cider ice cube, this well-balanced cocktail hits is perfect for the season.

Tullamore Dew and Cold Press on Draft from the Outpost, courtesy photo.

Tullamore Dew and Cold Press on Draft from the Outpost, courtesy photo.

When the weather gets cold, the coffee gets spiked, and Outpost has a unique twist on traditional Irish Coffee with its Tullamore Dew and Cold Press on Draft, topped with hand whipped Chartreuse cream.

Also on the sweet side, available at both Outpost and the Goodbar is Burmeister’s Housemade Irish Cream. The classic, creamy sipper is amazing, served neat, on the rocks or with hot coffee.

Check out the website at outpostsb.com/menu/ for the complete menus.

Housemade Irish Cream at the Outpost and Goodbar, courtesy photo.

Housemade Irish Cream at the Outpost and Goodbar, courtesy photo.

Everything the Outpost Chef Simcik makes is music to my tastebuds, but diners are really in for a treat next week, when he’ll pop up at Potek Winery (406 E. Haley St. #1) for an intimate wine dinner on Dec. 11 at 7 p.m.

The four-course menu, perfectly paired with Potek’s notable wines, includes:

Thai Crab Salad

shaved avocado, green curry coconut, roe, shrimp puff

Pairing: 2013 Kick On Riesling

Brulee Bone Marrow

foie, pickled carrot, balsamic, mustard seeds

Pairing: 2012 Tierra Alta Grenache

Beef Cheek 

Seasonal bites from Outpost at the Goodland, photo by Leslie Dinaberg.

Seasonal bites from Outpost at the Goodland, photo by Leslie Dinaberg.

squid ink, umami bomb broth, quail egg, root vegetables

Pairing: 2013 Sanford and Benedict Old Vine Pinot Noir

Trio of Desserts

Ritz Crackers and Foie

Reese’s Bacon Cup

Mango con Chili

Pairing: 2014 Potek Kick On Ranch Riesling Ice Wine from Barrel

Seating is extremely limited, and can be reserved by purchasing tickets at muniwine.com. The cost is $75 per person.

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 December 4, 2015.

Cocktail Corner: Potek Winery Launches in The Mill

Potek Winery opens Aug. 20 at The Mill (Haley and Laguna Streets). Photo by Cara Robbins.

Potek Winery opens Aug. 20 at The Mill (Haley and Laguna Streets). Photo by Cara Robbins.

A spirited toast to all things alcoholic! by Leslie Dinaberg

It seems rather fitting that Dave Potter‘s new wine venture, Potek Winery, is the first of several farm-to-table ventures launching in The Mill. If you haven’t heard about Darrell and Kirsten Becker‘s cool new project, trust me, you will! Located at the corner of Laguna and Haley streets, The Mill is a stunning modern spin on The Feed Mill originally constructed in 1904 by the Boykin family and now converted into a very unique artisan marketplace with onsite manufacturing.

I predict both locals and visitors will flock to this cool, new mixed-use venue, which will eventually feature a production winery and tasting bar (that’s Potek), a craft brewery and tap room (Third Window Brewery), specialty restaurant (from Justin and Emma West of Julienne) and event center—all connected by a beautiful and practical shared-space, tree-shaded courtyard. The Mill is also home to creative businesses Becker Studios Design/Construction, Pelago and AB Design Studio.

Potter—who is best known as the affable winemaker and proprietor of Municipal Winemakers in the Funk Zone—began handcrafting wines for the Potek label in 2012. “The whole principal behind Muni Wine was to be as approachable as possible, accessible to anyone,” Potter told me when we chatted at Potek last month.

Potek is more serious, upscale venture, “focused on tiny bottlings from individual ranches.” The new winery is founded on a commitment to produce the best possible wines from Santa Barbara’s world-class vineyards, rooted in traditional techniques with a reverence for site.

Potek Winery, photo by Christian Thomas Hynes

Potek Winery, photo by Christian Thomas Hynes

The first five releases include:

2013 Sanford & Benedict Pinot Noir, $60

“Making wine from Sanford & Benedict is a privilege,” says Potter.   “The fruit for this wine is from the original 1971 own-rooted plantings—the genesis of Santa Rita Hills Pinot Noir. This vineyard has been tended from the start with love and care, resulting in vines that produce wines of amazing complexity and striking purity.”

2013 Rancho La Vina Pinot Noir, $50

Potter says, “2013 Pinot Noir Rancho La Vina is laced with spice, dark plum and menthol, all of which blossoms in the glass effortlessly. Savory and floral notes are just beginning to develop in what looks to be a hugely promising Pinot to drink over the next several years.”

2012 Tierra Alta Syrah, $45

“Iron, smoke, tobacco, black olives, cedar and black cherries meld together in the 2012 Syrah Tierra Alta,” says Potter. ” It’s rich and explosive through to the finish. The 2012 boasts terrific depth and density in a meaty, full- bodied style.   This wine was bottled unfined and unfiltered in April of 2014.”

2012 Tierra Alta Grenache, $40

Potter says this wine, “boasts notable depth, but the inclusion of the whole clusters adds an attractive element of lift to balance the richness and fruit. 2012 is hugely varietal, but the flavors and textures are all amped up—kirsch, spice-box, cured meats and dried licorice-like qualities.”

2013 Kick on Ranch Riesling, $30

“Kick On Ranch is, in my opinion, the top Riesling site in Santa Barbara County,” says Potter.  “We bottled 94 cases and are releasing the wine after a year of bottle aging. Riesling wines from this ranch tend to stay really primary until about one year of bottle age. At this point, they begin to develop those curiously tasty, mineral and kerosene characters unique to the varietal. Green apples, sage and a hint of spice are all present and nicely compliment that fascinating mineral character specific to Riesling. Above all else, this is a wine that speaks of texture; it is crisp, fresh and steely, while simultaneously creamy, supple and generous.”

Potek Winery, photo by Christian Thomas Hynes

Potek Winery, photo by Christian Thomas Hynes

Potter explains that the origin of the name Potek is from his great grandfather, who immigrated from Romania to the United States with the name Berl Potek, which was changed to Benjamin Potter, as he passed through Ellis Island in 1917. Potek’s bravery to search for a better life, and the immigrants’ experience of adaptation in a new environment inspires his great grandson’s approach to winemaking with traditional French techniques and grapes, grown in California.

“I could not be more excited about my first release of Potek wines. The bottlings are from vineyard sites that I have been working with for years, and represent what I feel to be some of the strongest expressions of these special places in Santa Barbara County,” says Potter.

The wines are available for sale online now, and the winery, at 406 E. Haley St., will be open to the general public starting Aug. 20. For more information, visit Potek.com or call 805/598 1896.Cheers! Click here for more cocktail corner columns.

Potek Winery, photo by Christian Thomas Hynes

Potek Winery, photo by Christian Thomas Hynes

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 August 14, 2015.