FIRSTS (continued)
crispy potato skin pockets stuffed with lobster innards whipped with crème fraîche, topped with sea urchin and carnations. Another winner was an earthy and satisfying venison soup made with wild venison from New York, chanterelle mushrooms (after the rains) and a pigeon egg from a Carpinteria ranch. Do not ignore the man and his culinary team behind the curtain. Chef Philip has raised Santa Barbara’s culinary bar to staggering heights, and the rest of the world is taking note. — By Leslie Westbrook The Silver Bough is located inside the Montecito Inn at 1295 Coast Village Road in Montecito (Santa Barbara). Dietary restrictions are honored. A 6:30 p.m. seating is available every Thursday through Sunday. Tickets can be purchased at www.silverboughmontecito.com. 22
FOOD & HOME
Leslie A. Westbrook
of black truffles from France, shaved before our very eyes. Gold flake is applied to certain dishes. Tender, melt-in-yourmouth delicacies include kinmedae (golden eye snapper), flown in from Japan. Dry-aged Japanese wagyu beef is also part of the adventure But it’s much more than the array of ingredients. It’s the preparation, finely honed recipes, and incredible presentation that dazzle. We were delighted by the pommes soufflé, tiny, puffy,
Bom dia!
Eggs Benedict, Brasil Arts Style
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even days a week, a nice range of breakfast dishes (as well as delicious, traditional Brazilian fare for lunch and dinner) are offered at Brasil Arts Café. One thing you won’t find elsewhere is their filling and absolutely delicious eggs benedict. Two poached eggs with ham, bacon, or spinach and delicious house made hollandaise sauce are served atop pão de queijo, accompanied by tasty home fried potatoes and a powerful, use-with-caution hot sauce. What is pão de queijo? If you’ve ever been to Brazil (or a Brazilian restaurant) you would be familiar with these irresistible rolls that are a popular gluten-free snack or breakfast food made from tapioca flour, mozzarella, and parmesan cheese. If you can’t get enough of the wonderful cheesy treats, Brasil Arts Café makes their own version and sells them frozen ($8/dozen) to take home. If breakfast isn’t your thing, pão de queijo can
be ordered as a side with lunch or dinner or for a snack with açai berries or a smoothie. And you can work off all the calories in the back dance studio in a samba, capoeria (Brasil martial arts), or West African dance class for adults and kids. —LAW Brasil Arts Café, 1230 State St. Suite C, 805-8457656. Opens at 9 a.m. seven days a week for breakfast, weekend brunch, lunch, and dinner.www.brasilartscafe.com History of pão de quejio: The present-day recipe hails from the Brazilian state of Minas Gerais, but pão de queijo originated with African slaves who would make rolls by soaking and peeling the cassava root (aka manioc or yuca). Originally, there was no cheese in the rolls until the end of the 19th century, when milk and cheese became available to the AfroBrazilian community, and were added to tapioca roll making what morphed into today’s pão de queijo. w w w. f o o d – h o m e . c o m
