{"id":8311,"date":"2017-12-11T18:06:15","date_gmt":"2017-12-12T02:06:15","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=8311"},"modified":"2017-12-11T12:14:55","modified_gmt":"2017-12-11T20:14:55","slug":"cocktail-corner-oh-hanukkah","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=8311","title":{"rendered":"Cocktail Corner: Oh Hanukkah!"},"content":{"rendered":"
\"The

The final 8 Days {an Edible Hanukkah Collaboration} takes place on Dec. 19 at K\u2019Syrah Catering & Events, courtesy photo.<\/p><\/div>\n

A spirited toast to all things alcoholic! \u00a0By\u00a0Leslie Dinaberg<\/a><\/strong><\/b><\/p>\n

The first night of Hanukkah is December 12, and that night also kicks off an awesome edible Hanukkah collaboration between two Santa Ynez Valley Chefs\u2014PICO\u2019s Drew Terp<\/a> and Brooke Stockwell<\/a> of K\u2019Syrah Catering & Events<\/a>\u2014on an eight-day foodie fest building up to a final\u00a0eight-course, seated dinner with wine pairings\u2014featuring some of Santa Barbara Wine Country\u2019s Jewish winemakers.<\/span><\/p>\n

The \u201c8 Days\u201d event begins\u00a0on December 12, with the first Hanukkah candle at PICO restaurant<\/a>\u00a0(458 Bell St., Los Alamos) and\u00a0Chef Drew’s reveal of a new Hanukkah-themed dish hinting at the courses destined for the final night\u2019s seated, eight-course dinner. Diners at PICO will be able to view all six nights\u2019 special dishes, but will only be able to order the dishes as they are \u201clit\u201d\u2013in other words, \u201cDish #1\u201d will be available on night one and all subsequent nights, whereas on night three, guests will be able to order Dish #1, #2 and\/or #3.\u00a0<\/span>In addition, winemakers scheduled to pour at the final night\u2019s event will pour their wines at PICO on select nights of candles one through six. <\/span>\u00a0<\/span><\/p>\n

\"The

The last two evenings of 8 Days {an Edible Hanukkah Collaboration} take place at K\u2019Syrah Catering & Events, courtesy photo.<\/p><\/div>\n

Then, on Monday, December 18, the second-to-last night of Hanukkah, the holiday party travels to K\u2019Syrah Catering & Events\u2019 venue (478 4th Pl., Solvang), where a ticketed reception will showcase eight different Hanukkah-inspired plates in a passed hors d\u2019oeuvres format. A cash bar will also be available that evening, offering a full bar plus creative craft cocktails entailing ingredients traditionally used in Jewish holiday celebrations. Tickets for the food portion of the evening of December 18 are $25 per person if purchased through December 13, or $30 per person if purchased after December 13 or at the event entrance, and are available at 8-days-edible-hanukkah-collaboration.eventbrite.com<\/span><\/a>. (Cash cocktail bar is not<\/i> included in the ticket price.)<\/span><\/p>\n

The finale takes place on Tuesday, December 19 at K\u2019Syrah Catering & Events and includes an eight-course collaborative Hanukkah menu from Chef Drew and Chef Brooke and an optional selection of associated wine pairings.\u00a0<\/span><\/p>\n

Here’s the delicious sounding \u201c8 Days\u201d Finale Menu” (Wine Pairings TBA)<\/span><\/strong><\/p>\n

1 — Potato latke, smoked salmon, black pepper, salmon chicharr\u00f3nes<\/span>, cr\u00e8me fra\u00eeche, chive oil<\/span><\/p>\n

2 — Roasted beet salad, honey vinaigrette, goat cheese crouton<\/span><\/p>\n

3 — Fritto Misto (zucchini, winter squash, apple, fennel, with sage brown butter emulsion)<\/span><\/p>\n

4 — Savory Kugel (kale, cipollini<\/span>, gruyere, challah breadcrumbs)<\/span><\/p>\n

5 — Parsnip latke, grilled quail, pomegranate, with charoset<\/span><\/p>\n

6 — Braised brisket, fermented apple sauce, grilled root vegetables, smoked sunchoke cream, crispy taro root<\/span><\/p>\n

7 — Olive oil cake, cherry soup, bay leaf chantilly lace<\/span><\/p>\n

8 — Apple beignet, dulce de leche<\/span>, sour cream ice milk<\/span><\/p>\n

Tickets for the Tuesday, December 19 finale event run $85 per person with optional wine pairings for an additional $40 per person, and are available at 8-days-edible-hanukkah-collaboration.eventbrite.com<\/span><\/a>\u00a0(advance ticket purchase is required).<\/span><\/p>\n

\"Courtesy

Courtesy 8 Days {an Edible Hanukkah Collaboration}.<\/p><\/div>\n

Are you cooking your own meal this Hanukkah?\u00a0Israel\u2019s leading wineries just released a food and wine-pairing guide for the holiday, offering an innovative spin on matching wine with traditional Hanukkah dishes.<\/p>\n

The guide, from Israel\u2019s Golan Heights<\/a> and Galil Mountain<\/a> wineries, and their North American importer, Yarden Inc., calls for creative pairings such as gewurztraminer with potato latkes and sour cream. \u201cThe spicy and off-dry notes of the gewurztraminer will accentuate the subtle spices of the latkes,\u201d the wineries suggest. \u201cThe medium-bodied viscosity will work great with the cream.\u201d<\/p>\n

However, if you are among those who prefer applesauce with your potato pancakes, the wineries suggest sauvignon blanc should be your go-to bottle. \u201cYou will want a bit more acidity to go with the underlying acidity in the applesauce,\u201d the guide says. \u201cThe dryness of the sauvignon blanc will make the applesauce taste slightly sweeter; and the grass and herbal notes will bring out the earthiness of the potato.\u201d<\/p>\n

Other creative twists include viognier with sweet potato latkes and applesauce, and chardonnay with zucchini latkes and sour cream. For those who prefer to head straight to the classic jelly doughnuts, the wineries suggest a moscato as \u201cthe perfect foil.\u201d Download the entire, free guide here<\/a>.<\/p>\n

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

\n

\"Leslie<\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n<\/div>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on December 6, 2017.\u00a0<\/span><\/p>\n

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