{"id":6506,"date":"2014-04-16T19:45:53","date_gmt":"2014-04-17T02:45:53","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=6506"},"modified":"2014-04-16T16:49:14","modified_gmt":"2014-04-16T23:49:14","slug":"santa-barbara-culinary-arts-cookbook-supports-future-chefs","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=6506","title":{"rendered":"SANTA BARBARA CULINARY ARTS Cookbook Supports Future Chefs"},"content":{"rendered":"

\"Santa<\/a>SANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty,<\/em> <\/em><\/b>a brand new cookbook featuring\u00a062 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<\/a> (SBCC), 721 Cliff Dr.<\/p>\n

The cookbook is a special project of the nonprofit\u00a0Santa Barbara Culinary Arts<\/a>, which\u00a0endows the\u00a0Santa Barbara Culinary Arts Scholarship in Honor of Julia Child\u00a0for students at the\u00a0School of Culinary Arts at SBCC.<\/p>\n

\"600_348110802\"<\/a>The organization enjoys great support from local chefs like\u00a0Greg Murphy of bouchon<\/a>, who says,\u201cbouchon 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. \u00a0By participating in the Santa Barbara Culinary Arts<\/em> cookbook I felt I could contribute in a more \u2018across-the-board\u2019 way. \u00a0I 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.\u201d<\/p>\n

Add executive pastry chef Julia San Bartolome of Sweet Arleen’s,”Sweet Arleen’s<\/a> 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!”<\/p>\n

\"600_348111032\"<\/a>The 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<\/a>),\u00a0James Sly (Sly’s<\/a>), Greg Murphy (Bouchon), Alessandro Cartumini <\/a>(Bella Vista at the Biltmore<\/a>), Randy Bublitz (head of the School of Culinary Arts) and many more.<\/p>\n

In addition to the chance to mingle with local chefs, guests will also taste local wines from\u00a0Westerly Winery<\/a>\u00a0and \u00a0Refugio Ranch<\/a>, as well as delicious appetizers prepared by the esteemed faculty and students of the\u00a0School of Culinary Arts,\u00a0plus selected chefs featured in the cookbook. Dishes include Lobster Terrine, Salmon en Croute, Pan-Seared Duck Breast, Praline Bread Pudding and many others.<\/p>\n

Tama Takahashi\u00a0edited and designed the cookbooks, with gorgeous photography \u00a0by Linda Blue <\/a>. 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.<\/p>\n

To reserve your spot click here.<\/a><\/p>\n

\u2014Leslie Dinaberg<\/p>\n

Originally published in\u00a0Santa Barbara SEASONS<\/a>\u00a0on April 15, 2014.<\/p>\n

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