{"id":9108,"date":"2018-06-08T18:09:39","date_gmt":"2018-06-09T01:09:39","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=9108"},"modified":"2018-06-12T12:02:09","modified_gmt":"2018-06-12T19:02:09","slug":"local-dish-finch-fork-welcomes-new-chef","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=9108","title":{"rendered":"Local Dish: Finch & Fork Welcomes New Chef"},"content":{"rendered":"
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Finch & Fork Executive Sous Chef Peter Cham, courtesy photo.<\/p><\/div>\n

Santa Barbara native Peter Cham<\/a> recently took over the kitchen at<\/span>\u00a0Finch & Fork<\/a>, when longtime Executive Chef James Siao<\/a> left to expand his\u00a0<\/span>culinary horizons overseas at one of Kimpton<\/a>\u2019s international properties. Lucky for us, Cham has served as Siao’s right-hand-man for more than two years, and is eagerly up to the challenge of taking over the culinary helm at the Canary Hotel’s signature restaurant.<\/span><\/p>\n

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Finch & Fork’s Salmon, with preparation,\u00a0which included\u00a0beluga lentils, asparagus, pancetta, green peppercorn hollandaise, capers and baby turnip, courtesy photo.<\/p><\/div>\n

If our recent meal is any indication, Cham is more than up to the task. We put ourselves in his capable hands and sampled an excellent array of flavors, including delicious Blistered Shishito Peppers with c<\/span>harred lime aioli, crispy quinoa; Cauliflower with\u00a0romesco, hazelnut dukkah and lemon (even my “vegetable adverse” husband liked these flavors); and a mouthwatering preparation of Burrata & Spring Peas with\u00a0preserved lemon, pickled shallots, mint, tangerine, sunflower seeds and grilled artisan bread that I’m still dreaming about. Not only was this dish perfectly balanced, a portion of its proceeds are even donated to No Kid Hungry<\/a>, a nonprofit movement of teachers, chefs, community leaders, parents, lawmakers and CEOs with a shared belief: no kid in America should go hungry.<\/p>\n

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Finch & Fork’s Burrata & Spring Peas with\u00a0preserved lemon, pickled shallots, mint, tangerine, sunflower seeds and grilled artisan bread, courtesy photo.<\/p><\/div>\n

Also on the No Kid Hungry donation menu is a melt-in-your-mouth Short Rib with\u00a0parsnip pur\u00e9e, radish, gremolata and dandelion greens. We also really enjoyed the unusual Salmon preparation,\u00a0which included\u00a0<\/span>beluga lentils, asparagus, pancetta, green peppercorn hollandaise, capers and baby turnip.<\/p>\n

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Finch & Fork’s Short Rib with\u00a0parsnip pur\u00e9e, radish, gremolata and dandelion greens, courtesy photo.<\/p><\/div>\n

Other highlights on Cham\u2019s most recent dinner menu include\u00a0Fresh Ricotta Cavatelli with house made sausage ragout, braised Tuscan kale, cr\u00e8me fraiche, fennel pollen and parmigiana;\u00a0<\/span>Kanpachi Crudo with avocado and cilantro crema, pickled pearl onions, jicama, yuzu and jalape\u00f1o; and Sea Scallops with\u00a0<\/span>gold beet relish, grapefruit, chorizo vinaigrette and sliced avocado.<\/p>\n

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Finch & Fork’s Cauliflower with\u00a0romesco, hazelnut dukkah and lemon, courtesy photo.<\/p><\/div>\n

A culinary grad from City College of San Francisco<\/a>, Cham has worked and staged at some of San Francisco\u2019s most notable restaurants, including Radius<\/a>, Coi<\/a>, Quince<\/a> and Fifth Floor<\/a>.<\/span><\/p>\n

\u201cThere\u2019s no better chef to take over the kitchen at Finch & Fork,\u201d says James Siao. \u201cChef Cham is a natural leader who is extremely talented and passionate about what he does. He has always been invested in Finch & Fork and Santa Barbara\u2019s community.\u201d<\/span><\/p>\n

Cham returned to Santa Barbara from the Bay Area in 2015, where he took post at the popular Hungry Cat<\/a> before calling Finch & Fork his home. He says he plans to stay true to the high quality menus we’ve come to enjoy at Finch & Fork\u2014”seasonally driven dishes served in simple, unfussy presentations with a touch of whimsy.”<\/span><\/p>\n

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Finch & Fork\u2019s cocktail, The Drive Home, courtesy photo.<\/p><\/div>\n

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Finch & Fork\u2019s cocktail, Rattle and Hum, courtesy photo.<\/p><\/div>\n

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Finch & Fork\u2019s Fire Roasted Milk Shake is a great way to top off your meal, courtesy photo.<\/p><\/div>\n

Finch & Fork, Canary Hotel,\u00a031 West Carrillo St., Santa Barbara, 805\/879-9100. For more information, click here<\/a>.<\/span><\/p>\n

\u2014Leslie Dinaberg<\/a><\/p>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on June 6, 2018.<\/p>\n

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