20 minute read
A Taste for Philanthropy
Orders of Rincon Brewery’s BBQ Chicken Flatbread support the Environmental Defense Center.
ATasteforPhilanthropy
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Looking for ways to show the 805 some love? Thirty-one local eateries make it easy—and oh, so delicious.
By Jaime Lewis Produced by Carmen Juarez-Leiva
Chefs and restaurants strive to offer local ingredients on their menus, so it’s no wonder they strive to serve their local communities, too. For the seventh year in a row, 805 Living magazine has challenged Central Coast eateries to support their favorite local charity with proceeds from a specific dish on their menu.
This is no small undertaking. Owning and operating a restaurant has always been a daunting task, and in the wake of a pandemic and labor shortage, for many, it has proven impossible. That being the case, it’s obvious that bighearted hospitality-industry professionals abound in the 805 area. Last year, restaurants raised a record $44,256 for local charities, to the tune of more than $127,000 total, since Dishing It Out for Charity began in 2016.
This year, 31 restaurants have stepped up to the plate (literally) with favorite dishes or dishes specifically created for the challenge. Through December 31, they’ll donate two dollars to the charity of their choice for each of those menu items they sell.
Sure, the restaurants are generous, but they can’t do it without you. Read on to see which restaurants are dishing it out, and make a plan to visit them all. Because giving back never tasted so good. >
Emilie Sandven of Helena Avenue Bakery
Acme Hospitality Group
SANTA BARBARA “The hospitality industry has been one of the most highly-impacted with mental health challenges over the last few years,” says owner and managing partner Sherry Villanueva of Acme Hospitality Group, holder of Funk Zone eateries Helena Avenue Bakery, La Paloma Cafe, The Lark, Loquita, and Lucky Penny. “This has had a huge impact on our community and our team members.”
In response, the folks at Acme Hospitality Group are partnering with several organizations that provide mental health resources to individuals who need them, including Sanctuary Centers (sanctuarycenters.org), the
National Alliance on Mental Illness (namisantabarbara.org), and the
Community Counseling and Education Center (ccecsb.org). “By addressing this issue head-on, we hope to build stronger teams, culture, and community,” Villanueva says.
Helena Avenue Bakery
helenaavenuebakery.com “The Farmer’s Market Bowl is a favorite not only with our guests, but with our staff as well,” says head chef Emilie Sandven of the bakery’s choice for the challenge. Made with a basket’s worth of produce, the bowl includes sauteed Swiss chard, Maitake mushrooms, two soft poached eggs, sweet corn, heirloom cherry tomatoes, and Aleppo pepper, all sourced from the local farmers market.
La Paloma Cafe
lapalomasb.com Executive chef Jeremy Tummel is dishing out Crispy Brussels with a syrah-porcini mushroom reduction, pomegranates,
The Lark’s Southern Fried Chicken & Sourdough Waffle
and smoked cotija for the challenge. “The flavor of the Syrah-porcini mushroom reduction keeps guests coming back for it week after week,” he says.
The Lark
thelarksb.com Executive chef Jason Paluska lights up The Lark’s menu with Southern Fried
Chicken & Sourdough Waffle, served with sambal honey butter and sherry maple gastrique. “This dish is a gentle reminder of my Southern roots,” he says of the selection for the challenge, “and a guest favorite on the brunch menu.”
Loquita
loquitasb.com Loquita’s specified menu item for the cause, the Cordero, is comprised of Australian lamb, piquillo pepper coulis, mint, fava beans, and tomato salad. And, it combines two of sous chef Andrew Gaytan’s favorite things: “Grilling over an open fire and lamb,” he says. “Its bold flavors are an exciting addition to our tapas selections.”
Lucky Penny
luckypennysb.com “The OG pizza was part of our original menu when we opened in 2013,” says head chef Thomas Dado of his choice for the challenge, a pie topped with San Marzano marinara, fennel sausage, Calabrian chile, smoked mozzarella, and arugula. “It’s a locals’ favorite, and we keep it on the menu in honor of everyone who has supported us all these years!”
Augie’s chef de cuisine Eduardo Gonzalez
Augie’s of Santa Barbara
SANTA BARBARA augiessb.com This distinctive Mexican restaurant is new to Dishing It Out for Charity this year, but it’s already a well-established partner with several nonprofit organizations. Chef de cuisine Eduardo Gonzalez chose his Tuna Tiradito dish to benefit the community. Made with bluefin tuna, avocado, ginger tea, jicama, and ponzu foam, Gonzales describes it as “a coastal Pacific Mexican specialty that reflects the freshest of flavors, with an amazingly beautiful presentation.”
Augie’s will donate proceeds from this dish to Unity Shoppe, which provides essentials, like groceries and clothing, as well as job training to people who are impacted by natural disaster, poverty, and health crises.
Bank of Italy Cocktail Trust
VENTURA bankofitalycocktails.com Located just a few blocks from the beach, this Italian-inspired cocktail bar and restaurant owes a lot of its charm to the influence of the ocean. “With us being so close to the beach, we feel it is critical to make sure our local beaches stay beautiful,” says Adam Sandroni, director of operations for the restaurant. “The Central Coast shoreline is why so many of us have chosen to make this our home. As a business, we need to do what we can to preserve it.”
In that spirit, the restaurant has chosen its vegan sandwich, The Game Changer,
to support the Surfrider Foundation of Ventura (ventura.surfrider.org). Made with roasted eggplant, plant-based feta, roasted tomato, piquillo pepper and miso pesto on focaccia, Sandroni says, “it’s plant-based and has a lower environmental impact, especially when it comes to our local ocean life.”
Barbareño
SANTA BARBARA barbareno.com Chef and owner Julian Martinez experimented with a number of global traditions and elements to create his
Ricotta Dumplings With Strawberry Masala, Pine Nuts, and Basil Oil. “This dish exemplifies how we can think outside of the box as a global community,” he says, explaining that strawberries are slow-cooked to coax out new flavors and texture. “We use that base to create a truly delicious vegetarian dish that is unlike anything we’ve had or made in the past.”
Proceeds from this dish will go to
Wilderness Youth Project (wyp.org), which connects kids from all backgrounds to Santa Barbara’s natural beauty through nature play dates, school programs, and summer camps.
Bell’s Restaurant
LOS ALAMOS bellsrestaurant.com Having grown up in the Santa Ynez Valley, chef Daisy Ryan has community roots that run deep. When the pandemic hit, she and her partner and husband Greg Ryan harnessed the talents of fellow restaurateurs to combat local food insecurity. The result became Feed The Valley (feedthevalley.org), a nonprofit initiative that provides 300-plus weekly meals to those who need them most.
For the challenge, the Ryans chose
Daisy’s Motley Crew Ranch Egg Salad With Tomato Jam on Bob’s Well Bread Pan de Mie to benefit this charity that means so much to them. A classic dish on the Bell’s lunch menu, it is a favorite for its combination of creamy egg salad and sweet and tart house-made tomato jam.
Bettina
SANTA BARBARA bettinapizzeria.com Though Bettina is best known for pizza, the menu offers several hidden treasures—including fried chickpea
fritters. Order the Green Garlic Panisse With Tonnato Sauce and Aleppo Pepper from head chef Joshua Pressman, and you’ll be stimulating your appetite as well as supporting a worthy cause.
“This dish is superperfect for fall,” says owner Rachel Greenspan. “It’s crispy and creamy, and is great comfort food for the colder months.” For every dish sold, Bettina will donate proceeds to
the Foodbank of Santa Barbara County (foodbanksbc.org), which improves residents’ health with nutritious foods and education.
Bluewater Grill
SANTA BARBARA bluewatergrill.com For the challenge, chef Autumn Vaughn chose to highlight the restaurant’s
Chipotle Blackened Swordfish, served over chipotle dirty rice with pinto and black beans, and topped with grilled corn and avocado relish. “Our swordfish is what makes us great,” she says. “It’s caught off the bow of the Pilikia, and our team uses sustainable methods to ensure that it is sweet, tender, and fresh.”
As a thank you for keeping the ocean safe and clean, Bluewater Grill will
donate funds to Surfrider Foundation of Santa Barbara (surfrider.org). “We believe in what they’re doing, and they believe in it even more,” Vaughn says. “They’re doing work that matters, and we are happy to be supporting them.”
Brass Bear Brewing
SANTA BARBARA brassbearbrewing.com At this cozy brewpub, chef Drew Terp is dishing out Tri Tip Beef Skewers, American Wagyu dry-aged beef marinated overnight in basil, ginger, and teriyaki for the challenge. As a beneficiary, he has chosen
Elings Park Foundation (elingspark.org) in Santa Barbara, which supports the largest nonprofit public park in the country.
“We have 238 acres,” says the park’s executive director, Dean Noble. Elings Park is a park by the people, for the people, offering special events like Opera in the Park, plein air painting classes— and lots of doggie fun. >
Bluewater Grill’s Chipotle Blackened Swordfish
LEFT: CARTER HIYAMA; CENTER: BLAKE BRONSTAD Bettina’s Green Garlic Panisse With Tonnato Sauce and Aleppo Pepper Chef Drew Terp of Brass Bear Brewing
Coin & Candor
WESTLAKE VILLAGE coinandcandor.com “We fell in love with the work and mission of the Upside of Downs,” says executive chef at Coin & Candor, Jesus Medina, of the nonprofit farm that employs people of varying abilities in Somis (upsideofdowns. org). “They’re doing remarkable work by creating an inclusive environment for different-abled farmers to thrive in.”
To support the work of this important charity, Coin & Candor will donate a portion of sales of the popular dish called Really Nice Rice. “It’s made with forbidden rice, tomato sofrito, romesco and cured egg yolk,” says Medina. “The egg yolk gives it a subtle creamy texture that’s perfect for a hearty fall dish to be shared.”
Cuyama Buckhorn
NEW CUYAMA cuyamabuckhorn.com At this vintage hotel property in the high desert, every detail points to the Central Coast’s ranching legacy. That includes executive chef Daniel Horn’s
Buckhorn Smokehouse Platter, a feast of red oak–smoked Santa Maria tri tip or dry-rubbed pulled pork (or a combination of the two) with Memphis and Carolina-style BBQ sauces.
To welcome others into the feast, the restaurant is dishing it out for the
Buckhorn Smokehouse Platter at Cuyama Buckhorn Foodbank of Santa Barbara County. “We appreciate that the food bank is truly a countywide organization,” says the Buckhorn’s Savannah Fox. “We’re located in a rural, unincorporated area of Santa Barbara County, and we’re so grateful for this organization’s commitment to supporting our community through ongoing partnerships and food donations.”
Finney’s Crafthouse
WESTLAKE VILLAGE, CAMARILLO, VENTURA, SANTA BARBARA, SAN LUIS OBISPO finneyscrafthouse.com Owner Greg Finefrock named the Peggy’s
Crispy Chicken Sandwich after his mother. “My mom just loves fried chicken,” he says of the sandwich with pepper jack cheese, Fresno chilis, slaw, and spicy aioli on a potato bun. “I thought it was the perfect menu item to name after her.” Sales of the dish will go to Support for the Kids (supportforthekids.com), a nonprofit that Finefrock’s family has supported for many years. For nearly three decades, Support for the Kids has supplied children in Ventura County with donations, tutoring programs, holiday events, and more.
First & Oak
SOLVANG firstandoak.com “This is our signature dish,” says executive chef Javier Ramirez of his Truffle Roasted Cauliflower. Made with whipped
Peggy’s Crispy Chicken Sandwich at Finney’s Crafthouse cauliflower, crisp quinoa, Marcona almonds, verjus raisins, and truffle vinaigrette, it signals the onset of fall.
To ensure that every local resident has access to nourishing food, First & Oak is partnering with Feed The Valley (feedthevalley.org), the charity established by fellow restaurateurs Greg and Daisy Ryan of Bell’s in Los Alamos. “This is a local program to provide food for those who are most in need,” Ramirez says. “And it’s for the entire Santa Ynez Valley.”
Gasolina Cafe
WOODLAND HILLS gasolinacafe.com For the charity challenge, executive chef and owner Sandra Cordero is dishing out
Noah’s Caramel Bread Pudding: a salted caramel bread pudding served with a scoop of vanilla ice cream. It is named after Noah Michaelis, one of the cafe’s first and most devoted customers—and a fan of bread pudding. Michaelis battled congenital heart disease (CHD) and went through four open-heart surgeries before she passed away at the age of 13.
Sales of Noah’s Caramel Bread Pudding
will benefit the Live Like Noah Foundation (livelikenoah.org), an organization that raises funds to support research into treatments for and families affected by CHD. Chef Cordero also sits on the foundation’s board to help keep Michaelis’ legacy alive.
Executive chef Jesus Medina of Coin & Candor brasserie at Four Seasons Hotel Westlake Village
Crab-Stuffed Avocado at Hotel Californian’s Blackbird
Hotel Californian
SANTA BARBARA hotelcalifornian.com Sales of dishes chosen for the challenge at Hotel Californian restaurants will benefit Dream Foundation (dreamfoundation.org), a nonprofit organization that fulfills the dreams of terminally-ill adults for their comfort and sense of closure. Dreams run the gamut, from meeting favorite football players and vow-renewal ceremonies to dance lessons and family reunions. According to vice president of marketing Mia Thomas, Hotel Californian has partnered with the foundation for years. “The efforts they go through to grant endof-life wishes are remarkable and we are proud to be aligned with them.”
Blackbird at Hotel Californian
“Everything we do at Blackbird and Hotel Californian focuses around our locale,” says executive chef Travis Watson. “Santa Barbara uni is the most prominent in the world,” he says of
his Crab-Stuffed Avocado, made with local sea urchin, pickled cucumber, and smoked caviar. “We are excited to showcase it on our menu this season.”
Goat Tree at Hotel Californian
At Goat Tree, Watson combines tagliatelle, crispy shallots, campari tomatoes, and torn basil to produce Roasted Tomato
and Tiger Shrimp Tagliatelle. “We always like to have a fresh pasta dish on the menu,” he says. “This one celebrates the bounty that makes California so special.” An added benefit? It’s hearty enough for fall and winter.
Executive chef Adam Sanacore of Local Montecito
Local Montecito
out Korean Maple Glazed Chicken Wings for charity this year: bone-in crispy chicken wings with house-made Korean maple glaze topped with sesame crunch and served with pickled scallion ranch dressing. “The combination of gochujang sauce and real maple syrup gives the wings a bright red color as well as a spicy but sweet flavor,” Sanacore says.
As if that were not tantalizing enough, Local Montecito will donate a portion of the proceeds from each dish to the
Foodbank of Santa Barbara County (foodbanksbc.org). “The food bank has been a longtime charity in the family,” says Sanacore. “It’s a direct source to help the community of Santa Barbara.”
Los Olivos Wine Merchant & Cafe
LOS OLIVOS winemerchantcafe.com It’s fitting that Los Olivos Wine Merchant & Cafe would support Santa Ynez Valley
Fruit & Vegetable Rescue (veggierescue. com), as the Wine Merchant’s own farm— less than one mile away—supplies produce to the organization. “Veggie Rescue works hard to feed our community real food, healthy food,” says the restaurant’s owner, Shawnda Marmorstein. “We work directly with them as farmers and support their commitment to nourishing the community.”
For the charity challenge, Los Olivos Wine Merchant & Cafe will prepare Hearts of Romaine, a salad of certified organic romaine from the farm, with classic Caesar dressing, Grana Padano, and parsley-garlic croutons.
Mad & Vin’s Short Ribs With LardonWhipped Potatoes, Green Beans, Baby Carrots, and Wine Sauce
Mad & Vin
SOLVANG thelandsby.com/dining As a new father, executive chef Cesar Nunez sees firsthand the importance of introducing children to fresh produce at an early age. That’s why he chose to benefit
Santa Ynez Valley Fruit & Vegetable Rescue, which supplies nonprofits and schools with good quality locally harvested produce that would otherwise go to waste.
“We deeply appreciate the mission of Veggie Rescue in improving the nutrition and quality of life of our community through healthy, local produce and their partnership with farmers and local businesses to reduce food waste,” Nunez says.
His dish? Short Ribs With LardonWhipped Potatoes, Green Beans, Baby Carrots, and Wine Sauce, which he says is hearty and comforting during colder months, and features—what else?—local vegetables. >
Mouthful Eatery
THOUSAND OAKS mouthfuleatery.com When owner and chef Luis Sanchez found out about the work that nonprofit
organization James Storehouse (jamesstorehouse.org) is doing for foster children in Ventura County, he knew it would be his beneficiary. The charity supplies kids from infants to college students with resources ranging from new backpacks and brand-name shoes to transitional housing and new cars.
The dish he chose to support his cause is the Pork Belly Bowl. “Pork belly is one of those fan-favorite dishes, and our guests really love this recipe,” Sanchez says. “We felt featuring such a popular dish would create the most success for this year’s donation.”
Paradise Pantry
VENTURA paradisepantry.com Fifteen years ago, chef Kelly Briglio and wine curator Tina Thayer received financial help from Women’s Economic Ventures (wevonline.org) to start Paradise Pantry. “We definitely had the will, yet we needed help with the way,” says Briglio. Today, the restaurant thrives, so Briglio and Thayer want to give back to the organization that helped them fulfill their dreams.
To do so, they’re giving back a portion of proceeds from sales of Kel’s Killer Mac. “I made it my mission to perfect a standard three-cheese mac and cheese,” Briglio says, “and then I elevated it to change as often as my moods.” Depending on the season and her whims, Briglio mixes in local lobster, pork belly, braised lamb, Wagyu filet mignon, or wild mushrooms, to name a few. “It’s been a fan favorite for 15 years,” she says. “This dish is truly worth ordering often!”
Rincon Brewery
CARPINTERIA, SANTA BARBARA, VENTURA rinconbrewery.com With a business name that references one of California’s most famous surf spots, it stands to reason that the folks behind Rincon Brewery care about the ocean. That’s why owner Luisa Hyatt chose to donate proceeds from sales of
the restaurant’s BBQ Chicken Flatbread to the Environmental Defense Center (environmentaldefensecenter.org).
“The EDC works to protect what makes the 805 so special for all living beings on land and in our local waters,” Hyatt says. “They look at environmental challenges, advocate for open spaces, and more.” Until now, the Chicken BBQ Flatbread has only been served at Rincon’s Santa Barbara location, but for the months of November and December, it will be available at all locations.
The Royal Egg Café
WESTLAKE VILLAGE theroyaleggcafe.com “This dish is definitely a house favorite at The Royal Egg,” says chef-owner Jaron
Chef-owner Luis Sanchez of Mouthful Eatery Gugliuzza of his choice for the challenge,
the Crispy Brunch Hot Chicken Sandwich. “What makes it particularly unique is the lemon-brine process we do for the chicken, combined with our special flour-spice blend.” Served on a brioche bun with herb aioli, arugula, an egg sunny side up, and house-pickled Fresno chile, the singular brunch entrée borrows from multiple cuisines. As a father of three, Gugliuzza chose to donate proceeds from the sales of this dish to the National
Pediatric Cancer Foundation (nationalpcf. org), which funds research to eliminate childhood cancer.
Thomas Hill Organics
PASO ROBLES thomashillorganics.com Tender petite filet mignon, mushroom risotto, Calabrian broccolini salad, and Italian salsa verde come together for an earthy dish from executive chef Chris Closser at Thomas Hill Organics. Through the sales of the Petite Filet dish, owner Debbie Thomas will donate to Pacific Wildlife Care (pacificwildlifecare. org), a Morro Bay–based nonprofit founded in 1984, for which she is an ambassador. “PWC rescues and
Thomas Hill Organics’ Petite Filet
The Royal Egg’s Crispy Brunch Hot Chicken Sandwich
Ossobuco at Viva La Pasta! Kitchen of Italy
Executive chef Ofelio Flores of Valle Eatery + Bar
rehabilitates wildlife, and returns them to the wild,” she says. The organization serves 3,000 wild animals each year, from more than 200 species.
Valle Eatery + Bar at Hilton Garden Inn
LOMPOC valleeatery.com Executive chef Ofelio Flores chose to feature his Butterfly Pork Chop in support of the Dishing It Out for Charity challenge. At 12 ounces, the chop is served butterflied, with house-made seasonal fruit chutney, seasonal vegetables, and potatoes. Each chop sold will benefit
Future – For Lompoc Youth (Facebook: futurelompoc), an organization that rallies around local teens.
“We chose Future – For Lompoc Youth, because we believe in the selfless work they’re doing to orient, guide, and inspire Lompoc youth to seek career paths within the community and beyond,” says Valle Eatery + Bar director of operations Gilda Cordova. “They detour at-risk youth, connect them to local college and university education, and network with local leadership to open doors and train young people to prepare them for the real world.”
To see all the dishes selected for this year’s Dishing It Out for Charity challenge, visit 805living.com.
Viva La Pasta! Kitchen of Italy
SIMI VALLEY vivalapastasimivalley.com “It’s originally from Lombardia, Italy,” says owner Maria Divito of the Ossobuco earmarked for the challenge at Viva La Pasta! Kitchen of Italy. “The dish is made with a slow-cooked veal shank and vegetables, and it’s fallapart tender, served on a bed of risotto and smothered with marsala wine and mushroom sauce.”
The beneficiary of the contribution from each order of Ossobuco is the
Central Coast Chapter of the Alzheimer’s Association. “A few years ago, we lost a member of our family to Alzheimer’s,” Divito says. “It was horrible watching him succumb to this heartbreaking disease. We want to bring awareness to Alzheimer’s and are honored to contribute to this cause.”
Water’s Edge
VENTURA watersedgeventura.com When asked what makes his chosen dish, Szechuan Ribs, so popular, executive chef Alex Montoya says it’s got to be the sauce. “Everyone loves the combination of stir fry, sweet chili, and peanuts,” he says.
For each plate of these crispy pork ribs sold, two dollars will go to Casa Pacifica (casapacifica.org), a charity with which Water’s Edge has partnered for many years. Casa Pacifica serves teens and families affected by abuse, neglect, homelessness, and behavioral and mental health issues. “We have supported them and participated in their events since the start of our restaurant,” says Montoya. “This organization is near and dear to our hearts.”
Mom’s Deep Dish Peach Crisp at Wood Ranch
Wood Ranch
AGOURA HILLS, CAMARILLO, MOORPARK, VENTURA woodranch.com When opening Wood Ranch years ago, Eric Ander snagged the recipe for a friend’s mom’s fruit crisp. “I’d eaten at her house many times,” he says, “but I specifically remembered the incredible smell in her home when she baked her delicious fresh peach crisp.”
At Wood Ranch, orders of that from-
scratch dessert, “Mom’s Deep Dish Peach Crisp,” will benefit Happy Trails for Kids (happytrailsforkids.org), an organization that takes children in the foster care system on overnight camping adventures. “There are an astounding number of kids in foster care here,” Ander says. “I made it a priority both personally and at Wood Ranch to try to help in any way possible.”
