{"id":7756,"date":"2016-12-09T19:27:33","date_gmt":"2016-12-10T03:27:33","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7756"},"modified":"2016-12-09T15:30:25","modified_gmt":"2016-12-09T23:30:25","slug":"cocktail-corner-mussel-madness-in-montecito","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7756","title":{"rendered":"Cocktail Corner: Mussel Madness in Montecito"},"content":{"rendered":"
\"Mussel

Mussel Madness takes place every Tuesday and Wednesday at Ty Lounge, photo courtesy Four Seasons Resort The Biltmore.<\/p><\/div>\n

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg\u00a0<\/a><\/strong><\/p>\n

Mussels<\/a>\u2014which pair well with everything from wine\u00a0and beer\u00a0to G & T’s and Martinis\u2014are in season year-round in California, and, in a nod to this bounty, Four Seasons Resort the Biltmore<\/a>‘s new Executive Chef Marco Fossati<\/a> has introduced an all new Mussel Madness Menu at Ty Lounge <\/a>\u00a0on\u00a0<\/span>Tuesdays and Wednesdays from 3-10 p.m.<\/p>\n

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Ty Lounge’s G&T Cura, photo by Leslie Dinaberg.<\/p><\/div>\n

I was fortunate enough to check out the mussels this week (along with a delicious G & T Cura, of course). What a yummy\u00a0treat! It’s hard to choose from the all of the unique variations of seasoned mussels served in cast iron bowls\u00a0accompanied by grilled country bread and French Fries, but luckily, you can’t go wrong. Mussel dishes include The Belgium, with steamed Belgium ale, Dijon Mustard, shallots and herbs; \u00a0and the Thai, made with lemongrass, wine, coconut milk and red chili.<\/span><\/p>\n

Other flavors include Calabrese, with house made nduja sausages, white wine, smoked paprika and white onion; So Cal, with tomato, chorizo, wine and cilantro, French Dijionnaise, with wine, cream, Dijon mustard and parsley; and The Moroccan, made with Riesling, chick peas, Moroccan spices and tomato. \u00a0We tried a few and they were each unique and oh-so-very tasty!<\/p>\n

Ty Lounge’s Gin & Tonic Bar has a number of delicious variations to pair with the mussels, include my favorite, G&T Cura<\/a>, made with Cutler’s\u00a0Gin<\/a>, Fever Tree Tonic, and assortment of Chef\u2019s Garden Botanicals and a seasonal fruit shrub. Also worth tasting are the G&T Pepino, made with Hendrick’s Gin, Fever Tree Tonic, Juniper Berries, and a cucumber mint honey shrub; as well as the G&T Sueno, made with Nolet’s Gin, Elderflower Fever Tree Tonic, cardamom, peppercorn\u00a0and a coconut grapefruit shrub.<\/p>\n

If Gin’s not \u00a0your thing, other Ty Lounge cocktail specialties include the Masquerade Ball, with Buillet Rye, Balsamic Reduction, Fever Tree Soda, Lemon Juice, Blackberries\u00a0and Basil, Barrel Aged In American Oak; and\u00a08 Barrels, made with Four Seasons Select 1927 Barrel Aged Breaker Bourbon, Maple Syrup, Lemon, Spiced Simple Syrup\u00a0and Nutmeg, served in a hand-smoked glass.<\/p>\n

Cheers to mussels! \u00a0Ty Lounge\u2014which is surely one of the most beautiful spots in town\u2014is located at Four Seasons Resort the Biltmore, 1260 Channel Dr., Montecito; 805-969-2261; fourseasons.com\/santabarbara<\/a>.<\/p>\n

Click here<\/a> for more cocktail corner columns.<\/p>\n

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\"Leslie<\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Published in Santa Barbara Seasons<\/em><\/a> on December 9, 2016.<\/p>\n<\/div>\n<\/article>\n

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