{"id":9501,"date":"2018-12-17T18:57:52","date_gmt":"2018-12-18T02:57:52","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=9501"},"modified":"2018-12-17T11:03:21","modified_gmt":"2018-12-17T19:03:21","slug":"les-marchands-feast-of-the-seven-fishes","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=9501","title":{"rendered":"Les Marchands’ \u201cFeast of The Seven Fishes\u201d"},"content":{"rendered":"
\"Courtesy

Courtesy Les Marchands.<\/p><\/div>\n

Chef Weston Richards<\/a> designs a modern take on an Italian Christmas Eve tradition, served from Friday, December 21 through Christmas Eve, Monday, December 24 at\u00a0<\/span>Les Marchands Restaurant & Wine Shop<\/span><\/a>, in Santa Barbara\u2019s Funk Zone.<\/span><\/p>\n

For these four days only, Chef Richards features his contemporary Central Coast feast, adapted with Santa Barbara-sourced seafood. \u201cFeast of The Seven Fishes<\/a>\u201d first emerged in the United States in the 1900s, when Italian-Americans\u00a0 celebrated the holidays with a multi-course meal of seven seafood dishes, bringing together family and friends to commemorate Christmas. Expect inspired wine pairings from France, Spain, Germany and Hungary for each course selected by Les Marchands\u2019 Wine Director Hayden Felice<\/a>, and expertly mixed craft-cocktails from the talented bartenders perfect for guests\u2019 individual tastes.<\/span><\/p>\n

Here’s the menu for <\/span>Les Marchands \u201cFeast of The Seven Fishes\u201d 2018\u00a0<\/span>by Chef Weston Richards\u00a0<\/span>with recommended wine pairings by Hayden Felice:<\/span>\u00a0\u00a0<\/span><\/strong><\/p>\n

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

Wild American Caviar\u00a0<\/b><\/span><\/p>\n

\"Les

Les Marchands’ Chef Weston Richards, photo by Rob Stark.<\/p><\/div>\n

potato chips, cr\u00e8me fra\u00eeche, chives<\/span><\/p>\n

Salt-Roasted Fingerling Potato, House-Smoked Salmon, Egg Yolk<\/b><\/span><\/p>\n

Lassalle Cachet Or Brut 1er Cru NV Champagne<\/i><\/span><\/p>\n

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

Crispy Smelt<\/b><\/span><\/p>\n

blackening spice, saffron a\u00efoli<\/span><\/p>\n

\u00a0<\/span>Hondarribi Zuri, Getariako Txakolina, Bengoetxe, 2016, Olabarria, Basque Country<\/i><\/span><\/p>\n

\u00a0<\/span>third<\/b><\/span><\/p>\n

(choice of)\"\"<\/i><\/span><\/p>\n

Spanish Octopus<\/b><\/span><\/p>\n

charred radicchio, orange, mint, red onion<\/span><\/p>\n

Grenache Gris\/Roussane\/Macabeo, Domaine Gardies, Les Glaciaires, 2014, Vingrau, Roussillon<\/i><\/span><\/p>\n

or<\/i><\/b><\/span><\/p>\n

Chilled Squid Ink Noodles<\/b><\/span><\/p>\n

dungeness crab, jalape\u00f1o, tobiko<\/span><\/p>\n

Riesling Trocken, Keller, Von der Fels, 2016, Rheinhessen<\/i><\/span><\/p>\n

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

(choice of)\u00a0<\/i><\/span><\/p>\n

\"Les

Les Marchands, photo by Kate Winter.<\/p><\/div>\n

Ridgeback Prawns<\/b><\/span><\/p>\n

strozzapretti, prawn bisque, sherry, fava beans, parsley<\/span><\/p>\n

Valdespino Fino “Inocente” NV<\/i><\/span><\/p>\n

or<\/i><\/b><\/span><\/p>\n

Santa Barbara Fisherman\u2019s Stew<\/b><\/span><\/p>\n

local mussels & halibut, grilled bread, herb a\u00efoli<\/span><\/p>\n

K\u00e9kfrankos, Wetzer, 2016, Sopron, Hungary<\/i><\/span><\/p>\n

Reservations may be booked by phone or online at www.opentable.com<\/span><\/a> and are available from 5 p.m. Space is limited. For information call 805-284-0380 or email Info@Lesmarchandswine.com<\/span><\/a><\/span>.\u00a0<\/span>Les Marchands Restaurant and Wine Shop is located at\u00a0<\/span>131 Anacapa St., Ste. B, Santa Barbara,\u00a0<\/span>at the Corner of Yanonali and Anacapa Streets.<\/span><\/i><\/b><\/span><\/p>\n

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

Originally published in Santa Barbara Seasons<\/em><\/a> on December 15, 2018.<\/p>\n

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