{"id":9445,"date":"2018-12-04T18:17:09","date_gmt":"2018-12-05T02:17:09","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=9445"},"modified":"2018-12-04T16:25:44","modified_gmt":"2018-12-05T00:25:44","slug":"cocktail-corner-seasonal-sips-bites-at-finch-fork","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=9445","title":{"rendered":"Cocktail Corner: Seasonal Sips & Bites at Finch & Fork"},"content":{"rendered":"
\"In

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.<\/p><\/div>\n

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

We got the chance to taste Finch & Fork<\/a>\u2019s seasonal cocktail menu and the late fall\/early winter dinner menu, both of which are delicious! <\/span><\/p>\n

Lead Bartender George Piperis<\/a>‘s new cocktails embrace the season <\/span>with sensational sippers like the\u00a0<\/span>Daughter of Man<\/b>\u00a0with copper & kings brandy<\/a>, honey crisp apple, black currant, honey and eucalyptus bitters, and the\u00a0<\/span>Captain Jack Sparrow<\/b>\u00a0with jack daniels rye<\/a>, chairman\u2019s forgotten cask rum<\/a>, roasted banana and blackstrap and tobacco bitters. Christmas is definitely in the air with the\u00a0<\/span>In the Pines<\/b>\u00a0cocktail, made with death\u2019s door gin<\/a>, cardamaro, cocchi torino and pine pollen, and you can’t help but smile when you taste the frothy and tasty\u00a0<\/span>You Got Chocolate in My Peanut Butter<\/b>, made\u00a0with peanut butter\u2013washed toki japanese whisky<\/a>, tempus fugit cr\u00e9me de cacao<\/a> and peanut butter foam. The little girl in me loved Barbie’s Bath Bomb<\/strong>, garnished with Barbie-sized shoes and made with\u00a0<\/span>Hangar One vodka<\/a>, rhubarb, grapefruit, and a pouf of tarragon air. So fun!<\/p>\n

\"Finch

Finch & Fork’s Barbie Bath Bomb, courtesy photo.<\/p><\/div>\n

All those great cocktails helped up work up an appetite, and Executive Chef Peter Cham<\/a>‘s tasty selections fit the bill to a tee. Among our favorites were the Sweet Potato Baba Ganoush<\/strong>, a surprising mashup of sweet and savory served with incredible\u00a0<\/span>housemade bread and pickled veggies. The Harissa Buffalo Wings<\/strong> are another favorite starter, along with hearty Mushroom Soup<\/strong> made with\u00a0puffed\u200b rice, black truffle powder and chives (so aromatic and lovely!).<\/p>\n

The Burrata & Roasted Squash<\/strong> with\u00a0pumpkin seed pesto, pomegranate, vadovan honey and rye croutons is a mouthwatering, original variation on one of our favorite cheese dishes. As for mains, the Fresh Ricotta Cavatelli<\/strong> with\u00a0pork cheek ragout, poblano sofrito and aged manchego is fabulous. You also can’t go wrong with the Sea Scallops<\/strong>. This season’s version sits on a\u00a0brown butter cauliflower puree, with romanesco, pickled kumquat and crispy capers. And even better yet, a\u00a0 portion of the proceeds from the scallops is donated to No Kid Hungry<\/a>,\u00a0a movement of teachers, chefs, community leaders, parents, lawmakers and CEOs with a shared belief: no kid in America should go hungry.<\/p>\n

\"Finch

Finch & Fork Sweet Potato Babaganoush, courtesy photo.<\/p><\/div>\n

Speaking of hunger, Finch & Fork is offering yet another way to make your taste buds sing, when Chef Cham offers a special CHAMily Holiday Dinner<\/strong><\/a>.\u00a0Gather around the table for an evening that takes you back to his Cambodian roots. The multi-course, family-style dinner features traditional Cambodian cuisine, like\u00a0Prahok Ktiss <\/b>and\u00a0Noum Prajok,\u00a0<\/b>served alongside truly great company. The CHAMily Dinner is Saturday, December 8 at 7 p.m. Reservations can be made for $55 per person, which includes a welcome drink from lead bartender George Piperis. Optional wine and beer pairings are available.\u00a0<\/span><\/p>\n

Call\u00a0805\/879-9100<\/span>\u00a0to make your reservation. Seating is limited.\u00a0<\/span>Finch & Fork is located at 31 W. Carrillo St. in the Kimpton Canary<\/a>.\u00a0<\/span><\/p>\n

\"Daughter

Daughter of Man, photo courtesy Finch & Fork.<\/p><\/div>\n

\"Harissa

Harissa Wings, photo courtesy Finch & Fork.<\/p><\/div>\n

\"Chocolate

Chocolate in my Peanut Butter, photo courtesy Finch & Fork.<\/p><\/div>\n

\"Finch

Finch & Fork Scallops, courtesy photo.<\/p><\/div>\n

\"Finch

Finch in the Pines, photo by Kevin Claiborne, courtesy Finch & Fork.<\/p><\/div>\n

\"Finch

Finch & Fork’s Burrata and Cauliflower, courtesy photo.<\/p><\/div>\n

\"In

In the Pines, photo by Michael Sharp, courtesy Finch & Fork.<\/p><\/div>\n

\"Finch

Finch & Fork’s Black Pepper Cavatelli, courtesy photo.<\/p><\/div>\n

\"Finch

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

Cheers! Click\u00a0here<\/a>\u00a0for more Cocktail Corner columns.<\/p>\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 believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.<\/i><\/p>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on November 30, 2018.<\/p>\n

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