{"id":10989,"date":"2020-11-17T15:42:17","date_gmt":"2020-11-17T23:42:17","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=10989"},"modified":"2020-11-17T15:42:17","modified_gmt":"2020-11-17T23:42:17","slug":"eat-for-good-the-805-living-dishing-it-out-for-charity-challenge","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=10989","title":{"rendered":"Eat For Good: The 805 Living Dishing It Out for Charity Challenge"},"content":{"rendered":"

\"\"<\/a>Take part in a delicious opportunity to help support worthy causes<\/strong><\/p>\n

It\u2019s been quite a year, and the fact that 2020 is drawing to\u00a0a close seems like reason enough to celebrate by dining at\u00a0local restaurants in support of some worthy causes.
\nThis issue marks the fifth 805 Living Dishing It Out for\u00a0Charity challenge, and a great selection of eateries in the\u00a0region have agreed to participate once again this year.<\/p>\n

Each\u00a0participant has selected a favorite dish or created a special\u00a0new one for the challenge, and for each and every one sold\u00a0during the months of November and December, they have\u00a0pledged to donate $2 to the charity of their choosing.\u00a0Last year\u2019s challenge raised more than $17,300 for\u00a022 deserving nonprofits. Generous local restaurants\u00a0have stepped up to the plate once again, even during this\u00a0unprecedented time when restaurants themselves need\u00a0support just like the charities they\u2019re supporting.<\/p>\n

This spirit of giving is so heartwarming, we hope that\u00a0you too will be inspired to participate by dining at these\u00a0community-minded venues.<\/p>\n

\"\"<\/a>This year, Acme Hospitality<\/strong>\u2019s\u00a0(acmehospitality.com<\/a>) Funk Zone\u00a0restaurants, Helena Avenue Bakery, The\u00a0Lark, Loquita, and Lucky Penny have\u00a0all chosen to support Know Your Rights\u00a0Camp<\/strong> (knowyourrightscamp.com<\/a>). \u201cAcme\u00a0Hospitality\u2019s company ethos is greatly\u00a0aligned with Know Your Rights Camp,\u201d says\u00a0spokesman Willie Simpson, adding \u201cthe\u00a0equality and well-being of all employees\u00a0is what builds a strong business and\u00a0community. We know there is still much\u00a0more work to be done in the fight for civil\u00a0rights and equality for all Americans.\u00a0We acknowledge our\u00a0responsibility to be part\u00a0of the solution. Know Your\u00a0Rights Camp elevates a\u00a0new generation of Black\u00a0and Brown change leaders\u00a0through education,\u00a0self-empowerment\u00a0and mobilization.\u201d\u00a0Details about the\u00a0individual restaurants\u2019\u00a0involvement follow.<\/p>\n

Helena Avenue\u00a0Bakery<\/strong>
\nSANTA BARBARA<\/strong>
\nhelenaavenuebakery.com<\/a>
\nChef Isaac Hernandez\u2019s Carpinteria Avocado\u00a0on Sourdough Toast layers fresh local\u00a0avocado, Persian cucumber, sunflower\u00a0seeds, French feta, and sprouts on a\u00a0toasted slice of Helena Avenue Bakery\u2019s\u00a0fresh sourdough bread; diners can further\u00a0elevate the dish with a poached egg. Bakery\u00a0manager Wyatt Davidson hopes the popular\u00a0take on avocado toast will be a great\u00a0selection to boost their donation.<\/p>\n

The Lark<\/strong>
\nSANTA BARBARA<\/strong>
\nthelarksb.com<\/a>
\nExecutive chef Jason Paluska\u2019s\u00a0Hand-Cut Tagliatelle Pasta, made\u00a0with grilled sweet corn, sungold\u00a0cherry tomatoes, garlic, serrano\u00a0chile, shaved bottarga, preserved\u00a0lemon, and Old Bay\u2013seasoned\u00a0breadcrumbs, is a hearty fall\u00a0favorite at The Lark. The popularity\u00a0of this locally sourced, handmade\u00a0pasta plate makes it a promising\u00a0candidate for the charity challenge.<\/p>\n

Loquita<\/strong>
\nSANTA BARBARA<\/strong>
\nloquitasb.com<\/a>
\nFor this year\u2019s challenge, Loquita picked\u00a0executive chef Nikolas Ramirez\u2019s signature\u00a0Mariscos Paella, featuring locally sourced\u00a0fish, scallops, octopus, sobrasada (cured
\npork sausage), manila clams, squid ink\u00a0sofrito (a Spanish sauce made from onion,\u00a0green pepper, and garlic), yuzu, and salmon\u00a0roe. It was manager Stephanie Perkins who
\nbrought Know Your Rights Camp to Acme\u2019s\u00a0attention. \u201cI believe it is crucial for the\u00a0younger generation to know their rights, to\u00a0truly understand who they\u00a0are, and to learn they have
\nthe power to change future\u00a0generations for the better,\u201d\u00a0she says.<\/p>\n

Lucky Penny<\/strong>
\nSANTA BARBARA<\/strong>
\nluckypennysb.com<\/a>
\nChef Dante Bogan chose\u00a0the Margherita Pizza for this\u00a0year\u2019s challenge, knowing\u00a0its popularity among\u00a0patrons getting takeout and\u00a0eating on Lucky Penny\u2019s\u00a0new extended patio. A classic that appeals\u00a0to many diners, including vegetarians,\u00a0the wood-fired pizza is topped with San\u00a0Marzano marinara, burrata, cherry\u00a0tomatoes, and opal basil.<\/p>\n

Bell\u2019s<\/strong>
\nLOS ALAMOS<\/strong>
\nbellsrestaurant.com<\/a>
\nAt Bell\u2019s, where the menu is \u201cFranch-inspired\u201d\u00a0(borrowing from both French\u00a0and ranch-style cuisines), chef Daisy Ryan\u2019s\u00a0Egg Salad Sandwich is an iconic selection.\u00a0\u201cWe feel something as simple and satisfying\u00a0as an egg salad sandwich really speaks\u00a0to our collaboration with No Kid Hungry\u00a0(nokidhungry.org<\/a>), whose mission is to\u00a0end hunger and poverty,\u201d says Ryan, co-owner\u00a0of the restaurant with her husband,\u00a0Gregory Ryan.<\/p>\n

Belmond El Encanto<\/strong>
\nSANTA BARBARA<\/strong>
\nbelmond.com<\/a>
\n\u201cWhile our doors were closed to the public\u00a0due to the global pandemic, we partnered
\nwith Santa Barbara Bucket Brigade\u00a0(sbbucketbrigade.org<\/a>) to make and provide\u00a0masks for those in need, and we were able\u00a0to provide hundreds of handmade masks,\u201d\u00a0says Belmond Encanto spokeswoman Julia\u00a0Solomon. \u201cWe look forward to supporting\u00a0them in their future endeavors.\u201d To that\u00a0end, the restaurant chose sous chef Carlos\u00a0Ramirez\u2019s Seared Wild King Salmon, caught\u00a0fresh and prepared with herbs, spices,\u00a0summer squash, shallot confit, and tomato\u00a0jus, as its featured menu item to benefit the\u00a0community crisis\u2013response organization.<\/p>\n

\"\"<\/a>
\nBibi Ji<\/strong>
\nSANTA BARBARA<\/strong>
\nbibijisb.com<\/a>
\n\u201cAs a Latino business owner, I\u2019m thrilled to\u00a0be able to contribute to La Casa de la Raza
\n(lacasadelaraza.org<\/a>), an organization that\u00a0helps educate Latino youth about their\u00a0culture and build community,\u201d says Bibi Ji\u00a0co-owner Alejandro Medina. \u201cI am hopeful that one day any of these kids may own a\u00a0local business themselves and be able to do\u00a0the same.\u201d The restaurant\u2019s designated dish\u00a0is Chicken Tikka, which Medina\u2019s business\u00a0partner Rajat Parr grew up eating at his\u00a0home in Kolkata, India.<\/p>\n

Cello Ristorante & Bar<\/strong>
\nPASO ROBLES<\/strong>
\nallegrettoresort.com<\/a>
\nChef de cuisine Ben Drahos opted for\u00a0Cello\u2019s Certified Black Angus Filet. The oak\u00a0pit\u2013grilled steak is served in a red wine\u00a0demi-glace with horseradish mascarpone\u00a0and seasonal vegetables. The dish will\u00a0benefit the nonprofit Bailliage de Central\u00a0Coast Confr\u00e9rie de la Cha\u00eene des R\u00f4tisseurs\u00a0(centralcoast.chaineus.org<\/a>). Currently\u00a0overseen by Allegretto Vineyard Resort\u00a0food and beverage manager Thomas\u00a0Humphrey, the organization supports the\u00a0development of young chefs and recently\u00a0raised money for the culinary program at\u00a0San Luis Obispo\u2019s Cuesta College.<\/p>\n

Chulo\u2019s Cafe & Cantina<\/strong>
\nTEMPLETON<\/strong>
\nchuloscafecantina.com<\/a>
\n\u201cThe Huevos Rancheros is our signature\u00a0dish,\u201d says Chulo\u2019s executive chef Luis Ruiz.\u00a0It \u201cspeaks to our Mexican heritage, and\u00a0we love sharing our delicious culture with\u00a0our patrons.\u201d The menu item will support\u00a0the anti-racism organization R.A.C.E.\u00a0Matters SLO (racemattersslo.org<\/a>). \u201cWe are\u00a0so grateful to have a local charity on the\u00a0ground here in SLO doing the work and\u00a0fighting the fight for equality and justice\u00a0for people of all colors, religions, histories,\u00a0and sexual orientations,\u201d he says. \u201cWe love\u00a0to support them in any way we can.\u201d<\/p>\n

Finney\u2019s Crafthouse<\/strong>
\nWESTLAKE VILLAGE, VENTURA,<\/strong>
\nSANTA BARBARA, SAN LUIS OBISPO<\/strong>
\nfinneyscrafthouse.com<\/a>
\n\u201cMy family has supported this\u00a0amazing charity Support for the Kids\u00a0(supportforthekids.org<\/a>) for many years,\u201d\u00a0says Finney\u2019s owner Greg Finefrock.\u00a0Dedicated to providing educational\u00a0enrichment and comprehensive services\u00a0to underprivileged and foster children\u00a0and their families in Ventura County, the\u00a0organization provides essentials like food,\u00a0clothing, and school supplies. For this\u00a0year\u2019s challenge, Finefrock has selected\u00a0a new menu item: executive chef Eric\u00a0Bosrau\u2019s Bison Burger, made with bison\u00a0sourced from Flocchini Family Ranch in\u00a0Wyoming.<\/p>\n

Goat Tree at\u00a0Hotel Californian<\/strong>
\nSANTA BARBARA<\/strong>
\ngoattreecafe.com<\/a>
\n\u201cIn the wake of the current pandemic, it\u00a0has become more important than ever\u00a0to feature whole-animal butchery,\u201d says\u00a0Goat Tree executive chef Travis Watson.\u00a0\u201cThe Braised Oxtail Tagliatelle features an\u00a0often-overlooked cut of beef in a dish that\u00a0nurtures the soul as we welcome the cooler\u00a0seasons.\u201d The pasta entr\u00e9e is earmarked\u00a0to support the Dream Foundation\u00a0(dreamfoundation.org<\/a>), which helps\u00a0realize the dreams of terminally ill adults
\nand provides emotional support to them\u00a0and their families.<\/p>\n

Lido Restaurant & Lounge<\/strong>
\nPISMO BEACH<\/strong>
\nthedolphinbay.com<\/a>
\nLido\u2019s picked Crab Cakes, a favorite starter\u00a0among locals. \u201cBeing nestled along the\u00a0Central Coast and having the privilege to\u00a0sit and watch the sunset while dining on\u00a0these tasty morsels is the perfect recipe\u00a0for a truly breathtaking experience,\u201d says\u00a0spokeswoman Christina Stieb. \u201cThat\u00a0wouldn\u2019t be possible without our beautiful\u00a0Pacific Ocean. That\u2019s why we chose the\u00a0Ocean Conservancy (oceanconservancy.org<\/a>) as our charity, to protect and conserve\u00a0the very thing that gives us the main\u00a0ingredients of the dish and many others.\u201d<\/p>\n

Little Calf Creamery<\/strong>
\nTHOUSAND OAKS\/WESTLAKE\u00a0VILLAGE<\/strong>
\nlittlecalfcreamery.com<\/a>
\n\u201cWe are creating unique spins on a\u00a0frozen dessert classic just in time for the\u00a0holidays,\u201d says Little Calf Creamery owner\u00a0Scott Levin, whose two new treats will\u00a0support Special Olympics Ventura (sosc.org\/ventura<\/a>), an organization that enriches\u00a0the lives of nearly 600 athletes who have\u00a0intellectual disabilities. For the November Mud Pie, a graham cracker crust is filled\u00a0with Pumpkin Cheesecake ice cream\u00a0topped with an oatmeal crumble. For the\u00a0December Mud Pie, an Oreo cookie crust\u00a0is loaded with peppermint-stick ice cream
\nsprinkled with crushed peppermint candy.<\/p>\n

\"\"<\/a>
\nLos Agaves Restaurant<\/strong>
\nWESTLAKE VILLAGE, OXNARD,\u00a0GOLETA, SANTA BARBARA<\/strong>
\nlos-agaves.com<\/a>
\nLos Agaves Restaurant\u2019s Land & Sea\u00a0Molcajete, a hearty stew with steak,\u00a0chicken, fish, shrimp, pork, and grilled\u00a0nopal, is the ultimate Mexican comfort food\u00a0and a cult favorite, especially during the\u00a0cold season. \u201cWe serve you so we can be of\u00a0service to others,\u201d says owner Carlos Luna.\u00a0\u201cFor every dish sold, Los Agaves will donate\u00a0$2 to the Santa Barbara Zoo (sbzoo.org<\/a>) to\u00a0support and sustain a beloved community\u00a0treasure that educates so many children,\u00a0families, and visitors in the region.\u201d<\/p>\n

Milk & Honey Tapas<\/strong>
\nSANTA BARBARA<\/strong>
\nmilknhoneytapas.com<\/a>
\n\u201cBurrata is always in season at Milk &\u00a0Honey, so this is our nod to the cheese\u00a0we love so much and the earthy flavors\u00a0of fall,\u201d says chef-owner Alvaro Rojas of\u00a0the Falling For Burrata plate he designated\u00a0to support the Organic Soup Kitchen (organicsoupkitchen.org<\/a>), which produces\u00a0and delivers soup meals to the elderly and
\nlow-income cancer patients. \u201c \u2018Take your\u00a0food as your medicine or your medicine will
\nbe your food,\u2019 is a quote that resonates with\u00a0me, given that my father, grandmother,
\nand uncle all died of cancer,\u201d says Rojas,\u00a0who admires the nonprofit\u2019s nutritional
\napproach to treatment.<\/p>\n

Oku Restaurant<\/strong>
\nSANTA BARBARA<\/strong>
\nokusantabarbara.com<\/a>
\nOku executive chef Koji Nomura happily\u00a0created a new dish for this year\u2019s 805 Living
\nchallenge to support the work of CADA\u00a0(Council on Alcoholism and Drug Abuse;\u00a0cadasb.org<\/a>), which provides\u00a0addiction prevention, education,\u00a0and treatment services to teens\u00a0and adults in Santa Barbara\u00a0County. The 805CADA Roll is as\u00a0delicious as it is beautiful, says\u00a0co-owner Tina Takaya. Featuring\u00a0fresh wild-caught salmon, crispy\u00a0shrimp tempura, avocado, and\u00a0cucumber, and a sauce made from\u00a0fresh shiso leaf, miso, and yuzo,\u00a0the roll is finished with flying\u00a0fish roe and served with a side\u00a0of sriracha aioli. \u201cWe enjoyed\u00a0creating a special sushi roll for an\u00a0amazing cause,\u201d Takaya says.<\/p>\n

Olio Pizzeria<\/strong>
\nSANTA BARBARA<\/strong>
\noliopizzeria.com<\/a>
\n\u201cOur Umbra pizza is a signature favorite,\u201d\u00a0says Alberto Morello, executive chef\u00a0and co- owner of Olio Pizzeria. \u201cYou may\u00a0need to order an entire pizza just for\u00a0yourself, it\u2019s so addictive.\u201d Morello\u00a0selected the dish, which showcases\u00a0Umbrian black truffles, to support
\nTeddy Bear Cancer Foundation\u00a0(teddybearcancerfoundation.org<\/a>), an\u00a0organization that provides financial,\u00a0educational, and emotional support\u00a0to Santa Barbara, Ventura, and San
\nLuis Obispo county families with a\u00a0child who has cancer.<\/p>\n

Opal Restaurant & Bar<\/strong>
\nSANTA BARBARA<\/strong>
\nopalrestaurantandbar.com<\/a>
\nSince they opened Opal Restaurant\u00a0& Bar 20 years ago, owners Tina\u00a0Takaya and Richard Yates have been\u00a0deeply committed to supporting the\u00a0Arthritis Foundation (arthritis.org<\/a>) by
\nparticipating in and often chairing\u00a0its Taste of the Town fundraiser,\u00a0Santa Barbara\u2019s oldest wine and\u00a0food event. That event could not\u00a0be held this year, but Takaya and\u00a0Yates offer their continuing support\u00a0to the organization that provides\u00a0assistance to people living with the\u00a0disabling disorder by taking part in\u00a0the 805 Living challenge with a riff\u00a0on a local Opal favorite, the Chicken\u00a0& Wild Mushroom Chipotle Pasta\u00a0Charity Special.<\/p>\n

\"\"<\/a>
\nPico Restaurant<\/strong>
\nLOS ALAMOS<\/strong>
\nlosalamosgeneralstore.com<\/a>
\nEarmarking Pico\u2019s donation to the Save\u00a0the Waves Coalition (savethewaves.org<\/a>),\u00a0a nonprofit founded by the restaurant\u2019s\u00a0co-owner Will Henry to protect surf\u00a0ecosystems across the globe, executive chef\u00a0John Wayne Formica designates his Crispy\u00a0Viet Brussels, made with garden herbs,\u00a0carrot, red onion, chilis, fried shallot, and\u00a0coconut-chili-lime agrodolce\u00a0(sweet-and-sour sauce). The\u00a0starter manifests the chef\u2019s\u00a0desire to share his experiences\u00a0while traveling.<\/p>\n

Santo Mezcal<\/strong>
\nSANTA BARBARA<\/strong>
\nsantomezcalsb.com<\/a>
\nSanto Mezcal executive\u00a0chef Ricardo Garcia picked\u00a0Enchiladas Verde\u2014two chicken\u00a0or beef enchiladas topped with\u00a0special house-made verde\u00a0sauce and served with rice\u00a0and pinto beans\u2014to support\u00a0the Santa Barbara Zoo (sbzoo.org<\/a>). A cause that\u2019s close to
\nowner Carlos Luna\u2019s heart,\u00a0the zoo relies on donations\u00a0to provide the best possible\u00a0care for its resident animals\u00a0and to impart conservation\u00a0education.<\/p>\n

Vina Robles\u00a0Vineyard & Winery<\/strong>
\nPASO ROBLES<\/strong>
\nvinarobles.com\/visit\/bistro<\/a>
\n\u201cOur communities rely\u00a0now more than ever on the\u00a0support of food banks for\u00a0access to wholesome nutrition,\u201d says\u00a0spokeswoman Catherine Jaeger. \u201cVina\u00a0Robles Vineyards & Winery supports\u00a0the SLO Food Bank (slofoodbank.org<\/a>) to\u00a0raise awareness as it works to meet the\u00a0increased demand in our communities.\u201d\u00a0Served at the winery\u2019s alfresco bistro, the\u00a0Vina Robles Burger\u2014made with grass-fed\u00a0beef and topped with roasted portabella
\nmushrooms, garlic aioli, arugula, and red\u00a0onions saut\u00e9ed in a rosemary-infused\u00a0reduction of Vina Robles Cabernet\u00a0Sauvignon and balsamic vinaigrette\u2014is\u00a0the dish designated for the challenge.<\/p>\n

Water\u2019s Edge\u00a0Restaurant & Bar<\/strong>
\nVENTURA<\/strong>
\nwatersedgeventura.com<\/a>
\n\u201cIt\u2019s an ode to our local strawberries,\u201d says\u00a0Water\u2019s Edge executive chef Alex Montoya\u00a0of his Straw-Brie Crostini, which he says\u00a0has \u201cbright and light flavors, each with a\u00a0different texture for you to enjoy in every\u00a0bite.\u201d The starter will support Make-A-Wish\u00a0Tri-Counties (tri-counties.wish.org<\/a>), because\u00a0he says, \u201cbeing able to make a child\u2019s wish\u00a0come true or to even be a part of that process\u00a0has always been a dream of mine.\u201d<\/p>\n

Wood Ranch<\/strong>
\nAGOURA HILLS, MOORPARK,\u00a0CAMARILLO, VENTURA<\/strong>
\nwoodranch.com<\/a>
\nThe rich, decadent WR Butter Cake is a\u00a0proven favorite at Wood Ranch. Served\u00a0with vanilla bean ice cream, fresh\u00a0raspberries, and raspberry sauce, \u201cit\u2019s\u00a0popular beyond all our expectations,\u201d says\u00a0director of culinary development Alejandro\u00a0Benes. The dessert will benefit Happy Trails\u00a0Children\u2019s Foundation (happytrails.org<\/a>), a\u00a0nonprofit whose mission is to promote the\u00a0prevention and treatment of child abuse\u00a0and provide fun activities and support for\u00a0foster children.<\/p>\n

To see more 805 Living Dishing It Out For Charity challenge chefs and dishes, visit 805living.com<\/a>.<\/p>\n

\"Cover<\/a> This story originally appeared in 805 Living Magazine<\/em><\/a>, November 2020. Click here <\/a>to see the section as it originally appeared in print.<\/p>\n

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