{"id":8146,"date":"2017-09-15T18:40:09","date_gmt":"2017-09-16T01:40:09","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=8146"},"modified":"2017-09-15T16:42:30","modified_gmt":"2017-09-15T23:42:30","slug":"local-dish-a-flavorful-feast-at-finch-fork","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=8146","title":{"rendered":"Local Dish: A Flavorful Feast at Finch & Fork"},"content":{"rendered":"
\"Finch

Finch & Fork’s Kanpachi Crudo, photo by Leslie Dinaberg.<\/p><\/div>\n

Some good news for Goleta: longtime Finch & Fork Executive Chef\u00a0<\/a>James Siao has taken on the dual role as Executive Chef of the Canary Hotel<\/a>‘s sister property, Outpost at the Goodland<\/a>. For the past five years, Siao has done an excellent job creating elevated comfort food at Finch & Fork. Our recent meal was no exception.\u00a0<\/span><\/p>\n

\"Executive

Executive Chef James Siao, courtesy photo.<\/p><\/div>\n

Leaving our menu in Siao’s very capable hands, we started the evening off with the beautifully bright\u00a0<\/span>Kanpachi Crudo<\/b>, made\u00a0with avocado and cilantro crema, pickled pearl onions, jicama, yuzu and jalape\u00f1o. This was followed by a seasonal salad of Burrata & Heirloom Tomatoes<\/strong>, complimented with\u00a0<\/span>stonefruit, kale & pistachio pesto and outstanding grilled bread.<\/p>\n

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Finch and Fork Burrata and Heirloom Tomatoes, photo by Leslie Dinaberg.<\/p><\/div>\n

I could have died and gone to heaven quite happily right there, but Siao continued to bring out wonderful dishes, including a creamy Fresh Ricotta Cavatelli<\/strong> made with\u00a0spinach, peas, preserved lemon and pecorino; and an incredibly flavorful Cauliflower<\/strong>,\u00a0<\/strong>with\u00a0romesco, hazelnut dukkah (an Egyptian nut and spice mix) and lemon.<\/p>\n

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Finch & Fork’s Fresh Ricotta Cavatelli, photo by Leslie Dinaberg.<\/p><\/div>\n

The entrees (yes … there was still more!) were also terrific. A colorful\u00a0Duck Breast<\/b> with carrot cardamom puree, farro, onions and blackberry gastrique and perfectly prepared Sea Scallops<\/strong> with g<\/span>old beet relish, grapefruit, chorizo vinaigrette and sliced avocado.<\/p>\n

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Finch & Fork’s Cauliflower, photo by Leslie Dinaberg.<\/p><\/div>\n

I can’t wait to see what Siao does with the Outpost menu. According to Spokeswoman Nicole Lazar, “Siao looks to add dishes that fit perfectly into the laid-back and sociable setting,\u00a0including\u00a0playful interpretations of classics. At Outpost, expect to see more sharable plates that highlight the season\u2019s best, and focus on vibrant, flavorful ingredients. He and the culinary team at Outpost are currently working on new menus, starting with dinner, so stay tuned for exciting new creations.”\u00a0<\/span><\/p>\n

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Finch & Fork’s Sea Scallops, photo by Leslie Dinaberg.<\/p><\/div>\n

For more information on Finch & Fork (31 West Carrillo St. at the Canary Hotel in downtown Santa Barbara), visit www.finchandforkrestaurant.com<\/span><\/a>. For more information on Outpost (5650 Calle Real at the Goodland hotel in Goleta), visit www.outpostsb.com<\/span><\/a>.\u00a0<\/span><\/p>\n

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Finch & Fork’s Duck Breast, photo by Leslie Dinaberg.<\/p><\/div>\n

\u2014Leslie Dinaberg<\/p>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on September 14, 2017.<\/p>\n

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