{"id":10197,"date":"2020-03-06T18:43:23","date_gmt":"2020-03-07T02:43:23","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=10197"},"modified":"2020-03-06T18:43:23","modified_gmt":"2020-03-07T02:43:23","slug":"hotel-chefs-dish","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=10197","title":{"rendered":"Hotel Chefs Dish"},"content":{"rendered":"

\"Opening<\/a>Creators of the farE served at 10 prestigious area resorts share their best new menu items,\u00a0observations on industry trends, favorite local\u00a0ingredients, and go-to eats made by other chefs.<\/h3>\n

By Leslie Dinaberg<\/h3>\n

Great chefs love great food. So who better qualified\u00a0to share their insights on the 805 dining scene than\u00a0top chefs at local resorts? With their insider intel\u00a0on what\u2019s new in Central Coast restaurants right\u00a0now, crave-worthy dishes from their own kitchens\u00a0and other chefs, as well as their favorite local\u00a0ingredients, here\u2019s what 10 area hotel chefs say is\u00a0trending in the 805.<\/p>\n

EXECUTIVE CHEF\u00a0JOHAN DENIZOT<\/a><\/strong><\/p>\n

Belmond El Encanto<\/a>,\u00a0Santa Barbara<\/p>\n

What\u2019s trending on the 805 restaurant\u00a0scene right now?<\/strong> Upscale Mexican\u00a0cuisine. At least three new Mexican\u00a0restaurants opened between last year\u00a0and this year.<\/p>\n

Of your latest dishes, which is your\u00a0favorite?<\/strong> Our vegan ramen. It\u2019s\u00a0comfort food that pleases everyone.<\/p>\n

What is your current go-to dish by\u00a0another chef?<\/strong> The veggie burger\u00a0at the Goat Tree restaurant<\/a>\u00a0[hotelcalifornian.com<\/a>] in Santa\u00a0Barbara\u2019s Hotel Californian is very\u00a0tasty, my to-go dish for lunch.<\/p>\n

What other 805-area chef is doing\u00a0particularly creative, interesting\u00a0things with food?<\/strong> Chef Yoichi\u00a0Kawabata at the Japanese restaurant\u00a0Yoichi\u2019s [yoichis.com<\/a>] in Santa\u00a0Barbara, for clean flavors and clean\u00a0presentations.<\/p>\n

What 805-area ingredient has\u00a0contributed the most to the elevation\u00a0of your culinary creations?<\/strong> There\u00a0are too many to list, but one in\u00a0particular is the finger lime caviar.\u00a0It\u2019s fun to use and fits many\u00a0dishes\u2014from raw fish to desserts\u2014with its bright and bold flavor.<\/p>\n

\"Second<\/a><\/p>\n

EXECUTIVE CHEF\u00a0EDWARD RUIZ<\/strong><\/p>\n

The Gardens of Avila,\u00a0Sycamore Mineral Springs\u00a0Resort & Spa, San Luis Obispo,\u00a0sycamoresprings.com<\/a><\/p>\n

What is your current go-to dish by\u00a0another chef?<\/strong> My go-to dish is always\u00a0a steak, medium rare. My favorite\u00a0steak place is The Hitching Post II<\/a>\u00a0[hitchingpost2.com<\/a>] in Buellton. I\u00a0remember having one on my birthday. It\u00a0was a 32-ounce rib eye grilled over oak.<\/p>\n

What other 805-area chef is doing\u00a0particularly creative, interesting\u00a0things with food?<\/strong> Chef Brian Collins at\u00a0Ember<\/a> in Arroyo Grande. He does farm-to-table and the menu changes every\u00a0month. It\u2019s a really good experience\u00a0from the service to the food.<\/p>\n

What 805-area ingredient has\u00a0contributed the most to the elevation\u00a0of your culinary creations?<\/strong> I\u2019m very lucky\u00a0to have a one-acre garden that we\u00a0harvest a lot of our ingredients from,\u00a0including melons, cucumbers, radishes,\u00a0heirloom tomatoes, beets, greens, herbs,\u00a0and edible flowers. We have a full-time\u00a0farmer on-site\u2014Haley Trengove\u2014who is\u00a0super helpful and really knowledgeable.\u00a0That is something most restaurants in\u00a0the area don\u2019t have, and it sets us apart.<\/p>\n

EXECUTIVE CHEF MATT JOHNSON<\/strong><\/a><\/p>\n

San Ysidro Ranch, Montecito,\u00a0sanysidroranch.com<\/a><\/p>\n

What\u2019s trending on the 805 restaurant scene right now?<\/strong>\u00a0Microbrews are popping up everywhere, which has food trucks\u00a0coming to serve small plates, whether they\u2019re taco, wood-fired pizza, or\u00a0barbecue trucks. Also with more and more vegans and gluten-free diners,\u00a0a lot of restaurants are going in that direction with healthier and lighter\u00a0dishes. There are so many different options now in the 805 compared to\u00a010 years ago when it was mainly tacos, Italian food, and caf\u00e9s.<\/p>\n

Of your latest dishes, which is your favorite?<\/strong> One of our dishes at\u00a0Stonehouse restaurant<\/a> is Local Spiny Lobster with gnocchi, romanesco,\u00a0speck ham, and Meyer lemon emulsion. The lobster is from Santa Cruz\u00a0Island and the Meyer lemons that make up the sauce are from our gardens\u00a0at San Ysidro Ranch.<\/p>\n

What is your current go-to dish by another chef?<\/strong> One of my favorite dishes\u00a0is at Kitanoya Ramen & Sushi [805-382-1222] in Oxnard. It\u2019s the Fried\u00a0Chicken Ramen with crispy garlic, pickled egg, and spicy miso, along with\u00a0a side of their house-made kimchi. It is my comfort dish on a cold evening;\u00a0it\u2019s so good.<\/p>\n

What 805-area ingredient has contributed the most to the\u00a0elevation of your culinary creations?<\/strong> My favorite ingredient\u00a0right now is definitely Meyer lemons from our property. We\u00a0also have beehives on the property that make our honey. It\u2019s\u00a0got flavors of rosemary and lavender.<\/p>\n

EXECUTIVE CHEF\u00a0RICHARD PFAFF<\/strong><\/p>\n

Lido, Dolphin Bay Resort\u00a0& Spa, Pismo Beach,\u00a0thedolphinbay.com<\/a><\/p>\n

What\u2019s trending on the 805 restaurant\u00a0scene right now?<\/strong> Not just in the 805\u00a0but countrywide, diners have moved\u00a0to either a plant-based diet or have\u00a0chosen to omit gluten and carbs from\u00a0their diets. We here at Lido make an\u00a0effort to accommodate diners with\u00a0a host of different diets. Recently\u00a0we released a house-made vegan\u00a0burger consisting of edamame, shiitake\u00a0mushrooms, garbanzo beans, and\u00a0hominy, which is very popular. We\u00a0also appeal to gluten-free diners who\u00a0frequent our resort. I am most proud\u00a0of this, considering 80 percent of our\u00a0menu is gluten-free or has the option\u00a0to be prepared that way, everything\u00a0from our crab cakes and French fries\u00a0all the way to our garbanzo bean flour\u2013breaded fritto misto appetizer.<\/p>\n

What is your current go-to dish by\u00a0another chef?<\/strong> Oh, hands down the\u00a0pork belly and abalone dish by chef\u00a0Brian Collins at Ember [emberwoodfire.com<\/a>] in Arroyo Grande. I usually am\u00a0off on Mondays when they are closed,\u00a0but every time I visit Ember that is my\u00a0go-to dish!<\/p>\n

What other 805-area chef is doing\u00a0particularly creative, interesting\u00a0things with food?<\/strong> Nicola Allegretto at\u00a0Mistura [misturarestaurants.com<\/a>] in San\u00a0Luis Obispo. Mistura stands out because\u00a0of the lack of Peruvian food represented\u00a0here in the 805. With fun, eclectic flavors\u00a0and beautiful presentation, it\u2019s just a fun\u00a0and interesting place all around.<\/p>\n

\"Third<\/a><\/p>\n

EXECUTIVE CHEF TRAVIS WATSON<\/strong><\/p>\n

Blackbird, Hotel Californian, Santa Barbara,\u00a0hotelcalifornian.com<\/a><\/p>\n

Of your latest dishes, which is your favorite?<\/strong> My favorite dish on\u00a0the Blackbird<\/a> menu right now is our Prime New York Steak. It is a\u00a0grass-fed, all-natural product that is aged for at least 33 days. It\u2019s so tender\u00a0and delicious by itself, but we accompany it with heirloom carrot variations,\u00a0caramelized cipollini onions, chimichurri, and a smoked\u2013blue cheese bread\u00a0pudding. The preparation is beautiful and over-the-top delicious!<\/p>\n

What is your current go-to dish by another chef?<\/strong> The buttermilk fried quail from\u00a0chef Jason Paluska<\/a> at The Lark<\/a> [thelarksb.com<\/a>] in Santa Barbara. It is spectacular,\u00a0and I love that he took such a classic approach to a great ingredient.<\/p>\n

What 805-area ingredient has contributed the most to the elevation\u00a0of your culinary creations?<\/strong> One of the best things about living and cooking in\u00a0Santa Barbara is the access to great seafood. Right now we are getting the best\u00a0spiny lobsters I can remember. At Hotel Californian we have great relationships\u00a0within our local fishing community and are able to get fresh lobsters right off\u00a0the boat. It doesn\u2019t get any fresher than that! Forging those partnerships means\u00a0that Hotel Californian will always be able to source the best product in the area.\u00a0I have such respect for the fishermen and farmers who are passionate about\u00a0sustainability and being stewards of our natural resources.<\/p>\n

EXECUTIVE CHEF\u00a0MICHAEL PATRIA<\/strong><\/a><\/p>\n

Four Seasons Resort\u00a0The Biltmore Santa Barbara,\u00a0fourseasons.com\/santabarbara<\/a><\/p>\n

Of your latest dishes, which is your\u00a0favorite?<\/strong> We just introduced a new dish\u00a0to the Bella Vista menu which is, to me,\u00a0Santa Barbara on a plate! Santa Barbara\u00a0Uni with cauliflower panna cotta, smoked\u00a0cr\u00eame fra\u00eeche, trout roe, finger lime, and\u00a0sea grass. This dish is not only absolutely\u00a0gorgeous but also packed with flavor.<\/p>\n

What are your current go-to dishes\u00a0by other chefs?<\/strong> In Santa Barbara,\u00a0The Tia Juana [spanish octopus and\u00a0wild white shrimp] tacos at Corazon\u00a0Cocina [corazoncocinasb.com<\/a>] from\u00a0chef Ramon Velazquez. I crave these\u00a0weekly! The Ceviche Verde\u00a0at Santo Mescal Restaurante\u00a0[santomezcalsb.com<\/a>] from\u00a0executive chef Ricardo Garcia. The\u00a0Tri Tip at Barbare\u00f1o [barbareno.com<\/a>] by executive chef Julian\u00a0Martinez is seriously one of the most\u00a0tender and flavorful pieces of meat\u00a0in town. Of course I am pretty new\u00a0to town, so I\u2019m still exploring.<\/p>\n

What other 805-area chef is doing\u00a0particularly creative, interesting things\u00a0with food?<\/strong> I would have to say chef\u00a0Yoichi Kawabata from Yoichi\u2019s [yoichis.com<\/a>] in Santa Barbara. The kaiseki is\u00a0steeped in tradition but packed full\u00a0of creativity. His attention to detail is\u00a0amazing. And his use of micro-seasonal\u00a0Japanese ingredients is inspirational.<\/p>\n

What 805-area ingredient has\u00a0contributed the most to the elevation\u00a0of your culinary creations?<\/strong> The\u00a0amazingly fresh local seafood. Coming\u00a0from Atlanta, which is minimally three\u00a0to four hours from the ocean, I find it\u00a0pretty fantastic being able to work with\u00a0seafood that is literally only a couple\u00a0hours out of the water.<\/p>\n

EXECUTIVE CHEF\u00a0JOSE FERNANDEZ<\/strong><\/p>\n

Four Seasons Hotel\u00a0Westlake Village,\u00a0fourseasons.com\/westlakevillage<\/a><\/p>\n

What\u2019s trending on the 805 restaurant\u00a0scene right now?<\/strong> What I see now is\u00a0more attention to flavors, how you\u00a0can take the best avocado, the best\u00a0cabbage, or the best carrot to the\u00a0next level.<\/p>\n

Of your latest dishes, which is your\u00a0favorite?<\/strong> Our whole California\u00a0avocado with Santa Barbara\u00a0pistachios and seaweed. I think\u00a0this dish really symbolizes what\u00a0our restaurant, the region, and\u00a0the farmers are all about: putting\u00a0vegetables on the front seat of\u00a0the plate. The dish has such an\u00a0interesting story, it is so simple yet\u00a0so complex and delicious, especially\u00a0in peak seasons when we get the\u00a0avocados from Apricot Lane Farms\u00a0[apricotlanefarms.com<\/a>].<\/p>\n

What is your current go-to dish by\u00a0another chef?<\/strong> Lately I have been in\u00a0Tyger Tyger<\/a> [tygertygersb.com<\/a>] in\u00a0Santa Barbara more than once. I love\u00a0what Daniel Palaima has done in that\u00a0space\u2014best Crispy Chicken Wings\u00a0and Crispy Brussels Sprouts.<\/p>\n

What other 805-area chef is doing\u00a0particularly creative, interesting\u00a0things with food?<\/strong> Collin Crannell from\u00a0Moody Roster [moodyroosterwlv.com<\/a>] in Westlake Village is super\u00a0creative in the way he prepares the\u00a0dishes and incorporates seasonal\u00a0ingredients into the mix.<\/p>\n

What 805-area ingredient has\u00a0contributed the most to the elevation\u00a0of your culinary creations?<\/strong> From\u00a0this particular area, so many: fresh\u00a0avocados, strawberries, Santa\u00a0Barbara spot prawns, pistachios,\u00a0citrus, and the list continues.<\/p>\n

\"Fourth<\/a><\/p>\n

EXECUTIVE CHEF LISA BIONDI<\/strong><\/p>\n

Westlake Village Inn,\u00a0westlakevillageinn.com<\/a><\/p>\n

What\u2019s trending on the 805 restaurant scene right now?<\/strong> Trending in\u00a0the 805 and the restaurant scene in general are regional foods that\u00a0highlight a specific cuisine and serving more vegetable-centered items.<\/p>\n

Of your latest dishes, which are your favorites?<\/strong> Mediterraneo\u2019s Roasted Cauliflower\u00a0Bagna Cauda, which is roasted and bathed with a garlic anchovy sauce that\u00a0has such umami-rich flavors. Salatim, because it offers a different, healthy way\u00a0to start your meal with vegetables that are marinated and turned into dips and\u00a0spreads, and our grilled Whole Branzino.<\/p>\n

What other 805-area chef is doing particularly creative, interesting things with\u00a0food?<\/strong> Executive chef Peter Lee at Loquita<\/a> [loquitasb.com<\/a>] in Santa Barbara is\u00a0doing fantastic fresh Spanish small plates with a lot of seafood and vegetables.<\/p>\n

EXECUTIVE CHEF JUSTIN PICARD<\/strong><\/p>\n

Allegretto Vineyard Resort, Paso Robles,\u00a0allegrettoresort.com<\/a><\/p>\n

Of your latest dishes, which is your favorite?<\/strong> An example of old\u00a0made new is the Burgundy Braised Boneless Beef Short Ribs. I have\u00a0rejuvenated and improved a perennial favorite. These were on the menu the\u00a0entire five years [I was] at Roberts Restaurant & Wine Bar [now closed]. It\u2019s\u00a0like reuniting with an old friend, old faithful. It starts off right, using prime\u00a0grade steak, heavily marbled and thick-cut, lots of fresh herbs picked right\u00a0here on the Allegretto property, fistfuls of toasted spices, gallons of burgundy,\u00a0and three hours of slow cooking\u2014and that\u2019s just the beginning.<\/p>\n

Brian Terrizzi and his crew at Etto [ettopastificio.com<\/a>] pasta help to take\u00a0this dish to the next level with their great pappardelle noodles, which I get\u00a0fresh every few days. A luxurious sherry cream sauce with oak-roasted oyster\u00a0and cremini mushrooms coats everything. Rustic, rough-chopped parsley, lemon, and green onion gremolata brighten the palate. The surprise for this\u00a0dish, which I discovered while snacking in the kitchen late one night, is that\u00a0the carrots used in the braising of the beef become so delicious. They get their\u00a0own groove on and just melt in your mouth, so yes, they go on the dish, too.<\/p>\n

What is your current go-to dish by another chef?<\/strong> Larb ga\u2014Thai chicken salad\u2014is my perennial favorite morning, noon, and night. Extra fish sauce, extra lime,\u00a0extra cilantro, and brown rice. In Paso Robles, Basil Thai [805-238-9945] and\u00a0Thai Classic [805-226-9032] always hook me up.<\/p>\n

What 805-area ingredients have contributed the most to the elevation of your\u00a0culinary creations?<\/strong> Tomatoes! Paso Robles tomatoes are the best I\u2019ve ever had.\u00a0Vanessa Harris from Heart of Paso Produce [heartofpasoproduce.com<\/a>] and Zina\u00a0Engel of Loo Loo Farms [looloofarms.com<\/a>] have blessed me with an unlimited\u00a0abundance of simply amazing fruit, when the season happens. Harris had plus\u00a0or minus 180 tomato varieties growing. That means they start early and stay\u00a0late in the season, and the diversity of color and flavor is mind-blowing. Also\u00a0plum-basil balsamic vinegar and extra-virgin olive oil from Chaparral Gardens\u00a0[chaparralgardens.com<\/a>] in Atascadero, sea salt, basil, real mozzarella di buffalo,\u00a0and pink peppercorns.<\/p>\n

CHEF DE CUISINE\u00a0ANDREW FOSKEY<\/strong><\/p>\n

Olivella at Ojai Valley Inn,\u00a0ojaivalleyinn.com<\/a><\/p>\n

What\u2019s trending on the 805\u00a0restaurant scene right now?<\/strong> Simplicity.\u00a0Looking around at what other chefs\u00a0and restaurants are doing throughout\u00a0Ventura County, I feel they all kind\u00a0of echo this philosophy of simplicity,\u00a0and that food doesn\u2019t need to be so\u00a0far out of the box. It should just taste\u00a0delicious and make diners feel warm\u00a0and satisfied.<\/p>\n

Of your latest dishes, which is your\u00a0favorite?<\/strong> I do have a soft spot for our\u00a0pan-roasted lamb loin. Beside the fact\u00a0that it tastes yummy, what makes this\u00a0dish special is the skill and patience\u00a0required to execute it consistently.\u00a0It all starts with the sauce, making a\u00a0proper lamb jus, simmering it down with\u00a0marsala, roasted lemons, aromatics,\u00a0and proper seasoning. The sauce must\u00a0be just right, balanced between sweet\u00a0and savory, playing off the flavors of\u00a0ground espresso seasoning on the lamb\u00a0loin. Every component on the plate\u00a0must be done with 100 percent thought\u00a0and focus, from beginning to end. The\u00a0result showcases balanced flavors in\u00a0what I would consider a very simple and\u00a0restrained dish.<\/p>\n

What is your current go-to dish by\u00a0another chef?<\/strong> The Lamb Korma at The\u00a0Taj Cafe [thetajcafeventura.com<\/a>] in\u00a0downtown Ventura is without a doubt\u00a0my go-to dish. It is just simply delicious!<\/p>\n

What other 805-area chef is doing\u00a0particularly creative, interesting\u00a0things with food?<\/strong> What Ted and\u00a0Yong Kim of Seoul Sausage Co.\u00a0[seoulsausage.com<\/a>] are doing at The\u00a0Annex in the Collection at RiverPark in\u00a0Oxnard is some of the most thoughtful\u00a0and creative food in the county. It is\u00a0flat\u2011out soul-satisfying and delicious.<\/p>\n

What 805-area ingredient has\u00a0contributed the most to the elevation\u00a0of your culinary creations?<\/strong> The largest\u00a0contribution that the local farming\u00a0community has provided us at Olivella\u00a0is the bounty of fruits that are being\u00a0showcased year-round. Whether it\u2019s\u00a0persimmons, pixies, lemons, limes,\u00a0strawberries, or melons, they all give us\u00a0an opportunity to elevate our food and\u00a0add unique flavors and textures.<\/p>\n

\"805<\/a>Click here to read this story as it appeared in 805 Living<\/em><\/a>\u00a0magazine 805 Living March 2020 Hotel Chefs Dish<\/a><\/p>\n

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