{"id":7938,"date":"2017-06-20T20:31:09","date_gmt":"2017-06-21T03:31:09","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7938"},"modified":"2017-06-20T11:33:34","modified_gmt":"2017-06-20T18:33:34","slug":"local-dish-carrots-and-curry-and-cocktails-at-outpost","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7938","title":{"rendered":"Local Dish: Carrots and Curry and Cocktails at Outpost"},"content":{"rendered":"

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Outpost “Rabbit Season” cocktail, photo by Leslie Dinaberg.<\/p><\/div>\n

By Leslie Dinaberg<\/a><\/p>\n

It’s officially summer time, and the seasonal offerings at Outpost are designed to savor during those warm, lazy summer nights. We recently enjoyed a terrific tasting of Chef Nick Bajal<\/a>‘s latest menu. Here are some of the highlights:<\/span><\/p>\n

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Outpost Mussels, photo by Leslie Dinaberg.<\/p><\/div>\n

I started off the evening with fun new cocktail, Rabbit Season<\/strong>, which features carrot infused Ford’s Gin (I have to get my veggies in somehow), mellow corn bonded, honey, lemon, orange and chocolate bitters. It’s rather unusual, but trust me, it’s delicious, especially when paired with spicy dishes like\u00a0the Classic Mussels<\/b> with lemongrass, red curry and coconut milk. Served with a mouth-watering grilled baguette, that curry sauce is so good, you’ll want to sop up every drop.\u00a0<\/span><\/p>\n

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Outpost Fried Brussels Sprouts, photo by Leslie Dinaberg.<\/p><\/div>\n

Another delectable, curry-forward dish is the\u00a0Fried Brussels Sprouts<\/strong>, made with\u00a0<\/span>yellow curry, roasted garlic aioli and chili flakes. They’re simply fabulous. I could eat this dish every day.<\/p>\n

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Outpost Bibimbap, photo by Leslie Dinaberg.<\/p><\/div>\n

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I would have been perfectly content ending the meal right there, but the chef insisted we try the new\u00a0Chicken & Pork Meatballs<\/b> with onion soubise and preserved lime giardiniera, as well as the beautifully plated\u00a0Pan Seared Monkfish<\/b>, with sweet pea puree, roasted garlic, and cr\u00e8me fresh, served with roasted Maitake mushrooms and shaved raw asparagus. We also had the\u00a0Bibimbap <\/span><\/strong>for good measure, made with pork shoulder, egg yolk, bok choy, rice, chili-braised carrots and cucumber\u2014it’s a vibrant feast of color and texture.\u00a0<\/span><\/span><\/p>\n

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Outpost Monkfish, photo by Leslie Dinaberg.<\/p><\/div>\n<\/div>\n

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We topped it all off with the innovative\u00a0Fried Carrot Cake<\/strong>, served with\u00a0<\/span>burnt orange sauce, white chocolate creamed cheese and McConnell\u2019s vanilla ice cream. This was definitely a meal we won’t soon forget!<\/div>\n
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Outpost Fried Carrot Cake, photo by Leslie Dinaberg.<\/p><\/div>\n<\/div>\n

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Outpost Pork & Chicken Meatballs, photo by Leslie Dinaberg.<\/p><\/div>\n

Outpost at the Goodland Hotel<\/a> is located at 5650 Calle Real, Goleta. For more information, visit\u00a0outpostsb.com<\/a>.<\/p>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on June 19, 2017.<\/p>\n<\/div>\n

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