{"id":7449,"date":"2016-03-05T22:38:15","date_gmt":"2016-03-06T06:38:15","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7449"},"modified":"2016-03-04T13:43:22","modified_gmt":"2016-03-04T21:43:22","slug":"cocktail-corner-lots-of-local-food-libations","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7449","title":{"rendered":"Cocktail Corner: Lots of Local Food & Libations"},"content":{"rendered":"
\"The

The Pullman Room at The Lark, photo by Rob Stark.<\/p><\/div>\n

A spirited toast to all things alcoholic! by\u00a0Leslie Dinaberg<\/a>\u00a0<\/strong><\/b><\/p>\n

There\u00a0are\u00a0a lot of fun spring festivities going on in town this month. Here are few worth checking out:<\/p>\n

March 6: Wild Brew Fest\u00a0<\/strong><\/p>\n

Cultivate Events<\/a> (CE), The Santa Barbara Fermentation Festival<\/a> (SBFF) and Soho Restaurant & Music Club<\/a> (Soho) host their first annual Wild Brew Fest <\/a>on Mar. 6. The event is at Soho, 1221 State St., from 3-6 p.m.<\/p>\n

Wild Brew Fest serves various traditionally brewed and fermented alcoholic beverages including\u00a0spirits, beer, cider, mead and wine. Visitors can enjoy these drinks en plein air\u00a0<\/em>with snacks featuring the freshest and finest food of the county. Wild Brew Fest also features do-it-yourself stations such as a pickle station where guests can learn the art of fermentation, courtesy of the\u00a0Pacific Pickle Works<\/a> and Pure Order Brewing Company<\/a>, and Valley Brewers<\/a>\u2018 home-brew\u00a0station.<\/p>\n

For information and tickets visit wildbrewfest.nightout.com<\/span><\/a>.<\/p>\n

March 12: Buellton Wine and Chili Festival<\/strong><\/p>\n

Give your taste buds a thrill at the 2016 Buellton Wine and Chili Festival<\/a> where over 20 chili\/salsa chefs and 30 wineries will compete! Come and see these amazing individuals battle it out to win prizes such as the Best Red Chili, Chili Verde, and Homemade Salsa. And have your say with the People’s Choice Awards for both wine and chili categories. Ticket price includes a souvenir wine glass, unlimited tastings, and live music. Make it a family event and spend the day eating good food and playing games like horse shoes, table tennis, and bocce ball. Bonus: children under 12 get in for free!<\/p>\n

The event takes place from noon to 4 p.m. at Flying Flags RV Resort<\/a>, 180 Avenue of the Flags, Buellton. If transportation is a concern, take the Brew Bus\u00a0from Santa Barbara for $25. Leaves at 10:15 a.m. from Figueroa Mountain Brewery<\/a>, 137 Anacapa St.)\u00a0and brings you back at the end of the festival.<\/p>\n

\"Presqu'ile

Presqu’ile Photomontage, courtesy Presqu’ile..<\/p><\/div>\n

March 12:\u00a0Presqu\u2019ile Winery’s Tri-Tip Cook-Off<\/strong><\/p>\n

Presqu\u2019ile Winery<\/a> hosts its first annual Presqu\u2019ile Tri-Tip Cook-Off<\/a>, \u00a0featuring a stellar lineup of top-ten local culinary talents, including Chef Nick Barainca<\/a>, the Auten Boys<\/a> and more. Manning the grills in our beautiful al fresco setting, each will prepare their own inspired take on tri-tip for our guests and a panel of distinguished culinary judges.<\/p>\n

To purchase tickets, contact Estates Manager Cameron Porter at\u00a0(805) 937-8110 ext. 103<\/a>\u00a0or cameron@presquilewine.com<\/u>.<\/p>\n

March 16-20: Taste of Solvang <\/strong><\/p>\n

In its 24th<\/sup> year, Taste of Solvang<\/a>\u00a0\u00a0is a fabulous\u00a0destination for food and wine lovers alike. Some of the highlights include\u00a0the\u00a0Taste of Solvang Blind Tasting Challenge on March 17 at 6 p.m. at\u00a0Wandering Dog Wine Bar<\/a>,\u00a0where\u00a0guests will challenge their palates while learning more about wine as they match up varietals, regions, alcohol percentage, vintage and price points. Tastings will include four half-glasses of red wine and cheese pairings.<\/p>\n

Saturday, March 19 brings the Solvang \u201cTasting Trail\u201d (v<\/strong>arious locations, 11 a.m.\u20134 p.m.), where guests will\u00a0sample and shop their\u00a0way through Solvang as dozens of food businesses welcome Tasting Trail guests with edible treats. The Tasting Trail will overlap with this year\u2019s Wine & Beer Walk, (various locations, Saturday 2\u20137 p.m. and\u00a0Sunday 12\u20134 p.m.) so attendees may simultaneously take part in both food and drink activities. The Wine & Beer Walk features\u00a015+ wine & beer tasting spots, and is a great way to discover new favorites, and sample local, boutique wines and craft beers as you work up a hunger for more Taste of Solvang happenings.<\/p>\n

\"Courtesy

Courtesy Wandering Dog Wine Bar.<\/p><\/div>\n

March 20, 6 p.m.: The Lark Presents “Local Treasures Dinner” With Telegraph Brewing Company<\/strong><\/p>\n

The Lark <\/a>Executive Chef Jason Paluska<\/a>\u00a0teams with\u00a0Brian Thompson<\/a>\u00a0of\u00a0Telegraph Brewing Company<\/a>\u00a0for an\u00a0exceptional tasting menu of seasonal and locally sourced products designed to complement the acclaimed brewery\u2019s signature beers and ales.\u00a0Thompson, Founder and Brewmaster of Telegraph will be on hand to\u00a0describe how adjustments in process and recipe manifest themselves in the beer’s flavor profiles.\u00a0Telegraph Brewing Company is the recipient of numerous Gold, Silver and Bronze awards from the Great American Beer Festival and the Beer World Cup.<\/p>\n

The dinner begins with\u00a0Steelhead Ocean Trout Crudo\u00a0with\u00a0Thai Chile & Avocado Mousse, Hearts of Palm, Pickled Kumquat and Candied Coriander Seed\u00a0paired with\u00a0Telegraph White Ale;\u00a0followed by\u00a0Grilled Delta Asparagus\u00a0with\u00a0Bone Marrow Hollandaise, Meyer Lemon Peel, Crispy Sunchokes and Nasturtium\u00a0paired with\u00a0Telegraph California Ale.\u00a0\u00a0The main course\u00a0is Paluska\u2019s succulent\u00a0Roasted Pork Belly Porchetta\u00a0with Creamy Hominy, Red Cabbage, Escabeche Pickled Vegetables, Crispy Pig Ears, Preserved Lime and Oregano\u00a0paired with\u00a0Telegraph Los Padres Saison.\u00a0Completing the dinner is a dessert of\u00a0Seared Hudson Valley Foie Gras & Warm Donuts\u00a0with\u00a0Hibiscus Caramel and Duck Fat Pecans,\u00a0created by Executive Pastry Chef Jeff Haines and paired with\u00a0Telegraph Reserve Wheat with Hibiscus.<\/p>\n

Served in The Lark’s private Pullman Room (pictured), pricing for\u00a0\u201cLocal Treasures\u201d\u00a0with\u00a0Telegraph Brewing Company\u00a0is\u00a0$111 per person, all inclusive of taxes and service charge. Tickets may be purchased by calling\u00a0The Lark\u00a0at\u00a0805.284.0370<\/span><\/a>\u00a0or visit\u00a0Local Treasures at The Lark<\/span><\/a>.\u00a0\u00a0Seating is limited.<\/p>\n

The Lark is located at\u00a0131 Anacapa St. in the Funk Zone.<\/p>\n

\"Steve

Steve and Crystal Clifton, courtesy photo.<\/p><\/div>\n

March 22, 6:30 p.m.:\u00a0Les Marchands and\u00a0Palmina Wine Dinner<\/strong><\/p>\n

Another delicious event in Funk Zone is Les Marchands<\/a> and Palmina Wines<\/a> celebration of Spring with a five\u00a0course paired dinner and an\u00a0intimate evening with Palmina’s Steve\u00a0and Crystal Clifton.\u00a0For more than\u00a020 years the pair has\u00a0produced\u00a0compelling, food friendly\u00a0wines that\u00a0showcase\u00a0the tremendous\u00a0versatility the Santa Barbara County\u00a0wine growing\u00a0region has to offer.\u00a0\u00a0Add Chef Weston Richards<\/a> into the equation and you get an exquisite five-course menu to compliment and showcase the depth and brilliance of the Palmina line-up!\u00a0Chef Weston’s menu will be revealed later this week,\u00a0but reservations are now being taken.<\/p>\n

The cost is $99, excluding tax and gratuity, and seating is\u00a0limited.\u00a0To purchase tickets and reserve your seats,\u00a0email dan@lesmarchandswine.com<\/a>.<\/p>\n

Les Marchands Wine Bar & Merchant is located at 131 Anacapa St., Suite B. in\u00a0the Funk Zone.<\/p>\n

Hope to see some of you there. Cheers!<\/p>\n

Click\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/p>\n

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

When she\u2019s not busy working as the editor of <\/em>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 \u201cgoal-oriented drinker.\u201d<\/em><\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/em> <\/a>on March 4, 2016.<\/p>\n

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