{"id":9459,"date":"2018-12-04T18:44:48","date_gmt":"2018-12-05T02:44:48","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=9459"},"modified":"2018-12-04T16:50:19","modified_gmt":"2018-12-05T00:50:19","slug":"local-dish-an-edible-tribute-to-hanukkah","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=9459","title":{"rendered":"Local Dish: An Edible Tribute to Hanukkah"},"content":{"rendered":"

\"\"As my grandmother used to say, the best way to come to Hanukkah feast is to come hungry! That advice definitely still holds for next week’s special event,\u00a08 Nights {an Edible Tribute to Hanukkah}.
\n<\/span><\/p>\n

\"Courtesy

Courtesy K’Syrah Catering & Events.<\/p><\/div>\n

This\u00a0exclusive holiday food happening\u00a0is hosted by\u00a0Chef Brooke Stockwell<\/a>,\u00a0Executive Chef\u00a0for\u00a0K\u2019Syrah Catering & Events\u00a0(www.kscateringandevents.com<\/span><\/a>). A contemporary culinary twist on traditional Jewish celebratory foods, the event takes place on Dec. 7 at\u00a0K\u2019Syrah Catering & Events\u00a0(478\u00a04th Place,\u00a0Solvang) from 6:30-10 p.m.\u00a0<\/span>The ticketed evening includes six seated courses of Chef Brooke\u2019s special Hanukkah menu, preceded by two passed appetizer courses.<\/span><\/p>\n

\u201cThis holiday holds so many happy family memories for me, and most of\u00a0those<\/i>, food-related. These Hanukkah events give me a chance to honor those memories and traditions, and share them with the whole community\u2014and visitors.<\/span><\/p>\n

\"Courtesy

Courtesy K’Syrah Catering & Events.<\/p><\/div>\n

I\u2019m using local and seasonal ingredients that showcase this region, to craft a Hanukkah menu which would be fairly recognizable as such,\u201d says Chef Brooke.<\/span><\/p>\n

Raised in Lompoc, Chef Brooke\u2019s culinary style has evolved over the past dozen years as she has plied her trade in Santa Barbara and Las Vegas, in Morro Bay, and now, back in the Santa Ynez Valley. Chef Brooke\u2019s culinary career began as a private chef at age 19, while she was still in culinary school in Santa Barbara. After working for celebrity chef Rick Moonen in Las Vegas, Chef Brooke returned to the Central Coast where she happily fed locals and tourists alike, as the Executive Chef of the Inn at Morro Bay<\/a>. Now, upon her return to the Santa Ynez Valley, Chef Brooke became the Executive Chef of K\u2019Syrah Catering & Events, where she continues to share her passion for food and the stories that coincide with the ingredients she selects.<\/span><\/p>\n

Participating Jewish Santa Barbara County winemakers\u00a0who will be featured include\u00a0Sandra Newman,\u00a0Cebada Wine;\u00a0<\/a>Michael Roth,\u00a0Lo-Fi Wines;<\/a>\u00a0and Larry Schaffer,\u00a0tercero wines.<\/a>\u00a0In addition, a\u00a0portion of the event’s proceeds will support the Santa Ynez Valley Jewish Community.<\/p>\n

\"Courtesy

Courtesy K’Syrah Catering & Events.<\/p><\/div>\n

The \u201c8 Nights\u201d Menu for Friday,\u00a0Dec. 7, with participating Jewish Winemakers, includes:<\/b><\/span><\/p>\n

Tray Passed<\/b><\/span><\/p>\n

1 — potato latke \/\/ house-cured salmon \/\/ black pepper cr\u00e8me fra\u00eeche \/\/ chives<\/span><\/p>\n

2 — savory olive oil cake \/\/ cherry coulis \/\/ salted bay leaf Chantilly<\/span><\/p>\n

Seated<\/b><\/span><\/p>\n

3 — roasted beets \/\/ fris\u00e9e \/\/ orange \/\/ honey vinaigrette \/\/ goat cheese crouton<\/span><\/p>\n

4 — fritto misto \/\/ zucchini, winter squash, apple, fennel, lemon \/\/ sage brown butter \/\/ edible flowers<\/span><\/p>\n

5 — savory kugel \/\/ kale, cipollini, broccolini, mushrooms \/\/ gruyere \/\/ challah bread crumbs \/\/ herbs<\/span><\/p>\n

6 — grilled quail \/\/ parsnip latke \/\/ pomegranate \/\/ charoset<\/span><\/p>\n

7 — smoked brisket \/\/ roasted apple sauce \/\/ grilled root vegetables \/\/ smoked Jerusalem artichoke cream \/\/ crispy taro root<\/span><\/p>\n

8 — apple beignet \/\/ dulce de leche \/\/ sour cream ice milk \/\/ edible flowers<\/span><\/p>\n

Tickets for the event are $85 per person, plus an onsite cash bar, and are available at\u00a0<\/span>8-nights-edible-tribute-to-hanukkah.eventbrite.com<\/span><\/a>. <\/span><\/p>\n

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

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

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