Edible Santa Barbara Summer 2013

Santa Barbara

SATURDAYS

Downtown Santa Barbara

Corner of Santa Barbara & Cota Street

8:30am – 1:00pm

SUNDAYS

Camino Real Marketplace

In Goleta at Storke & Hollister 10:00am – 2:00pm

TUESDAYS

Old Town Santa Barbara

500 & 600 Blocks of State Street 4:00pm – 7:30pm

WEDNESDAYS

Solvang Village

Copenhagen Drive & 1st Street 2:30pm – 6:30pm

THURSDAYS

Camino Real Marketplace In Goleta at Storke & Hollister

3:00pm – 6:00pm Carpinteria

800 Block of Linden Avenue 3:00pm – 6:30pm

FRIDAYS

facebook.com/SBFarmersMarket

SANTA BARBARA SUMMER

Ta k e a P e ek at Who You ’ ll F ind Ins i d e

SANTABARBA RA edible

summer SANTABARBA RA edible ®

36 The Belly of the Funk Zone by Rosminah Brown

44 Where Have All the Honeybees Gone? by Krista Harris 48 The Magic Beans by Janice Cook Knight

56 Red Oak Smoke Rising by Krista Harris and Maniya Ohol Untal

62 Summertime a la Mode by Jill Johnson

66 Juiced by Pascale Beale

Photos of the Funk Zone: The Loft and Spare Parts Bistro captured by Rosminah Brown. Artwork and background images by Steven Brown.

Recipes

in This Issue

Soups and Salads

68 Grilled Peach, Arugula and Prosciutto Salad 18 Panzanella Bread and Tomato Salad

Potato Salad 16 White Gazpacho Sides 60 Barbecue Beans

Fresh Tomato Salsa Main Dishes 58 Barbecue Tri-Tip 68 Roasted Glazed Wild Salmon

Beverages 20 All the Rage Cocktail 67 Carrot Apple Lemon Ginger Juice

684-7602

FOOD THOUGHTD

In this issue you’ll discover that I am an amateur beekeeper. My neighbor and I have been sharing a hive ever since we both got drawn into beekeeping… partially due to this magazine. About ten years ago beekeeper and swarm catcher, Charlie Vines, helped me with a wayward swarm in the walls of our house. And ever since then I have been fascinated with bees.

I was thrilled when Nancy Oster approached me about doing an article in the fall of 2009 titled “Appreciating Our Local Honeybees.” When Nancy wrote a second part to the article the following spring, the forces of nature seemed to be conspiring to bring bees into my life. While I was proofreading the article just before it went to print, another swarm settled in the walls of our house. At the same time, my neighbor, Alan Irwin, was experimenting with building top bar hives out of scrap lumber. The swarm didn’t stay with us, but word was out with our beekeeper friends that we were interested in getting a hive. Before long Kim Crane called to tell me she had a hive for us, and Paul Cronshaw came to help us set it up.

I also mentioned to Paul my idea about starting a beekeepers’ Google Group, and before long we had more than a hundred active members. Shortly after the group started, Todd Bebb formed the nonprofit Santa Barbara Beekeepers Association. Clearly the interest in beekeeping has really blossomed.

So the article I wrote for this issue about the threat of pesticides to our local bees is very near and dear to my heart. I freely admit that I’m biased toward bees. But it seems to me that more and more people are becoming aware of the plight of the honeybee and the disturbing increase in colony collapse disorder. Even people who have no intention of taking up beekeeping are getting interested in how they can help protect the bees. I hope to further that by telling the story of my hive and what is going on in Santa Barbara County.

We’re outing someone else in this issue, too. Yelpers, foodies and our local restaurateurs know and hang on every word that ms. lemonjelly writes. You’ll find out that writer and photographer Rosminah Brown is the one and only ms. lemonjelly, and we are thrilled to have her join us in this issue. She has a piece about the Funk Zone as well as some very tasty taco recommendations in the Taco Trail.

We hope this will be a delicious summer for all of you. With beans, barbecue, juice, ice cream, orange wine and all manner of other tasty things to read about in this issue, how can it not be?

Krista Harris, Editor

Stay Connected

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Edible Communities

2011 James Beard Foundation

Publication of the Year

PUBLISHERS

Steven Brown & Krista Harris

EDITOR

Krista Harris

RECIPE EDITOR

Nancy Oster

COPY EDITOR

Doug Adrianson

DESIGNER

Steven Brown

OPERATIONS

David Browne

INTERN

Lesly Chan

Contributors

Randy Arnowitz

Pascale Beale

Jeffrey Bloom

Joan S. Bolton

Jeanine Brandi

Rosminah Brown

Erin Feinblatt

Jill Johnson

Janice Cook Knight

Carole Topalian

Maniya Okol Untal

Louis Villard

George Yatchisin Contact Us

info@ediblesantabarbara.com

Advertising Inquiries ads@ediblesantabarbara.com

Edible Santa Barbara® is published quarterly and distributed throughout Santa Barbara County. Subscription rate is $28 annually. All rights reserved. No part of this publication may be used without written permission from the publisher. Publisher expressly disclaims all liability for any occurrence that may arise as a consequence of the use of any information or recipes. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention please accept our sincere apologies and notify us. Thank you.

© 2013 edible Santa Barbara

Notables edible

Nimita’s Cuisine

Curry in a Hurry Nimita Dhirajlal is known for her wonderful Indian vegetarian classes, catering and private events. What people often don’t know is that she offers jars of curry and weekly deliveries, too. You can get a full meal or just some jars of curry—there’s a wide selection of things to order on her website. Try one of her “Meatless Monday” packages that include a small seasonal curry, small seasonal daal, saffron rice, salad, chutney and raita for $25. Her authentic curry is made from scratch with a blend of spices. All of her food is made from organic ingredients using produce from local farmers.

You may place an order at Nimita@cox.net, or they are also available at Local Harvest Delivery, Out of the Box Collective, Pacific Health Food in Carpinteria, Goodland Kitchen (on Mondays), Tricounty Produce and Pierre Lafond in Montecito. NimitasCuisine.com

The Blue Owl

Lunch and Late Night

Late-night foodies have been raving about the Blue Owl ever since it operated out of Zen Yai. These days chef/owner Cindy Black has her own place on Canon Perdido, and it just can’t get much better than this. For lunch try the Duck Croissant with house-made puff pastry, duck/pork sausage topped with kimchee and a perfectly poached egg; or the Crab Melt with garlic mayo, frittata, arugula, Swiss cheese and tomato on a house-made English muffin.

For late night, regulars order the Peanut Butter Burger with peanut tamarind sauce, cilantro slaw and green curry patty; or the Fried Rice with poached eggs, sprouted legumes and cilantro slaw. But everything on the menu is worth trying. Don’t ask for substitutions—these dishes are perfect the way they are—but gluten-free bread is an option. And do ask what is on special. You might find out about a blood orange house-made soda or a tri-tip sandwich unlike any other you’ve ever had.

The Blue Owl is located at 5 W. Canon Perdido St., Santa Barbara. Hours are Tue–Thu 11am–3pm; Fri 11am–3pm and 10pm–2:30am; Sat 10am–3pm and 10pm–2:30am; 805 705-0991; TheBlueOwlSantaBarbara.com

To-Go Cup Canning Jar

Who doesn’t have a collection of canning jars? They seem to multiply and are so handy for storing things. We’ve now turned them into to-go cups with these Ecojarz lids. The lids come in stainless steel or equally environmentally friendly silicone, with a handy spot to insert a reusable straw. They also come in standard or wide-mouth size so they will fit every canning jar in your cupboard. And they encourage you not to stop at canning jars; their lids will fit on salsa, peanut butter, pickle and many other glass jars. The best part is that drinks taste so much better out of glass and this is a great way to reuse glass containers you already have. Prices start at $5.99 for silicone and $7.99 for stainless steel. Ecojarz can be ordered online at Ecojarz.com

The Refillery

Kicking Dependence on Disposable Packaging

Reusing is the new recycling. The Refillery has made it so much easier to reuse containers for a whole range of products that we had never thought of refilling: bath and body products like sunscreen and baby powder or green cleaning products like dishwasher gel, laundry detergent and glass cleaner. They even have refillable custom-scented candles. Some products are unscented, and some can be custom scented with essential oils. You can bring your own containers from home or choose from their selection of tins, jars and bottles.

vertical TASTING

Juice Ranch

Juicing seems to be everyone’s latest healthy addiction. Even those who have their own juicer are drawn to Juice Ranch’s menu of refreshing and nutritious juice blends. They are 100% organic, cold-pressed, locally sourced and come in reusable (and returnable) glass bottles. They have about a dozen flavors, but we limited ourselves to four of their delicious varieties for this vertical tasting.

Little Miss Sunshine

The Refillery is located at 3016 De La Vina St., Santa Barbara. Hours are Mon–Thu 10am–7pm, Fri–Sat 10am–6pm and Sun 11am–5pm. 805 364-2919; The-Refillery.com

The Whole Hog Party

New West Catering Teaches Butchery

New West Catering has started offering whole-pig butchering parties/classes, teaching valuable skills of whole-animal butchery. The classes are held in the New West Catering kitchen and are taught by owner and chef Jeff Olsson along with chef and pig farmer Jake Francis. Participants in the class will be treated to a lavish spread of delectable dishes made with pork along with wine, and will take home a package of freshly cut meat. The class includes demo and hands-on meat cutting instruction, and is limited to five to seven guests at a time. They are held in Buellton and are $125 per person. The next classes will be held on July 19 and 20.

Visit the New West Catering Facebook Page for class announcements or call for additional details and schedule. 805 688-0991; NewWestCatering.com

This is the gateway juice. If you’re new to juicing, please start with this one. You’ll be drawn in by its sweet carrot and citrus flavors and a bit of ginger gives it just the right kick. There is even a hint of mint. It would be great on a hot day or chilly foggy morning. You could also make brunch cocktails with it or try pairing it with any type of Asian food.

Greens and Ginger

It might remind you of a salad in a glass with its combination of kale, cucumber, romaine, celery, spinach, parsley, apple, lemon and ginger. It’s also packed with flavor, and you feel nourished and energized with every sip. It’s so delicious that you could serve it in bowls as a first course chilled soup. You could also pair it with Indian food.

Almond Joy

This transcends mere almond milk. Their blend of sprouted almonds, filtered water, dates, vanilla bean, cinnamon and Himalayan salt is worth trying. It’s a little like horchata, and you could serve it over ice with Mexican food. It also makes a great dairy substitute. You can even steam it (it foams beautifully) and top a cappuccino with it.

Pink Panther

What do you get when you take their Almond Joy elixir and add beets? The Pink Panther, of course. You’ve got to love the name and the color. Even though it tastes so similar to the Almond Joy, there’s something about it that makes you want to serve this to kids (of all ages). Its horchata-like flavor also means that you’ll want to serve it with tacos and quesadillas or for breakfast with chilaquiles.

Juice Ranch is located at 33 Parker Way, Santa Barbara. The 17-ounce juices are $8, plus a $2 bottle deposit. Save your bottle and bring it back! Hours are Mon–Sat 8am–6pm, Sun 9am–6pm; 805 8454657; JuiceRanch.com

Season this summer in

Summer Produce

Apricots

Artichokes

Asparagus

Year Round Produce

Summer Seafood

Halibut

Rock Fish

Salmon, King

Avocados

Basil

Beans, green

Blackberries

Blueberries

Cabbage

Cantaloupe

Celery

Cherries

Chiles

Chives

Cilantro

Collards

Corn

Cucumber

Almonds, almond butter

(harvested Aug/Sept)

Dill

Eggplant

Figs

Grapefruit

Grapes

Lavender

Limes

Melons

Mint

Mustard greens

Mulberries

Nectarines

Onions, green bunching

Peaches

Peppers

Plums/Pluots

Raspberries

Apples

Arugula

Beans, dried

Beets

Bok choy

Broccoli

Carrots

Cauliflower

Chard

Dandelion

Dates

(harvested Sept/Oct)

Garlic (harvested May/June)

Herbs

(Bay leaf, Oregano, Parsley, Rosemary, Sage, Thyme)

Edible flowers

Kale

Leeks

Lemons

Lettuce

Mushrooms

Onions, bulb (harvested May/June)

Oranges

Squash, summer

Strawberries

Tomatillo

Tomatoes

Turnips

Watermelon

Pistachios, pistachio oil (harvested Sept/Oct)

Potatoes

Radish

Raisins (harvested Sept/Oct)

Spinach

Sprouts

Squash, winter (harvested July/Oct)

Walnuts, walnut oil (harvested Sept/Oct)

Yams

(harvested Aug/Sept)

Sardines

Shark

Spot

Prawns

Swordfish

Tuna, albacore

White Seabass

Yellowtail

Year Round Seafood

Abalone (farmed)

Black Cod

Clams

Oysters

Rock Crab

Sanddabs

Urchin

Other Year-Round

Eggs

Coffee

Dairy

(Regional raw milk, artisanal goat- and cow-milk cheeses, butters, curds, yogurts and spreads)

Fresh Flowers

Honey

Olives, olive oil

Meat

(Beef, Chicken, Duck, Goat, Rabbit, Pork)

Potted Plants/Herbs

Preserves

Wheat

(Bread, pasta, pies produced from wheat grown locally)

Recipes seasonal

White Gazpacho

While most of us are familiar with the classic Spanish red gazpacho, the white version with almonds and grapes is equally authentic. It is cool, smooth and creamy, despite having no dairy, and it’s very refreshing on a hot day.

Makes 4 servings

4 slices day-old bread

Filtered water

1 cup blanched almonds

1 clove garlic

1 ⁄ 3 cup olive oil

1 ⁄4 cup sherry vinegar or white wine vinegar

2–2 1 ⁄ 2 cups cold, filtered water

Salt and freshly ground pepper

1 cup green seedless grapes, cut in slices

1 ⁄4 cup sliced toasted almonds

Remove the crusts and place the bread in a large bowl of water. Let soak for 10 minutes, then remove and squeeze the water from the bread. Place the almonds in the bowl of a food processor and process until very fine. Add the bread and garlic and pulse a few more times. Add the olive oil, vinegar, 2 cups of water and process until smooth, adding a little more water if needed. Add salt and pepper to taste. Chill for at least 2 hours or as long as overnight. Serve well chilled with a garnish of the sliced grapes, the toasted sliced almonds, a little more salt or pepper and a drizzle of olive oil.

seasonal Recipes

Panzanella Bread and Tomato Salad

Make this Tuscan bread and tomato salad when you have leftover stale bread, at least a couple days old. It might seem strange to soak the bread in water and squeeze it out like a sponge, but this is the way they do it in Tuscany. Be sure to use a hearty bread that is very stale. Delicate or fresh bread will be too mushy. Feel free to branch out or embellish it with a garnish of capers, olives, red peppers, burrata or some fresh leafy greens.

Makes 4 servings

4 slices or 1 ⁄ 2 pound of stale ciabatta, levain or hearty bread

2 pounds tomatoes, coarsely chopped with their juices

2 small Persian cucumbers, medium dice

1 ⁄4 of a small red onion, thinly sliced

Red wine vinegar

Olive oil

Basil, torn into small pieces

Salt Pepper

Soak bread in water for 15 minutes. Using your hands, squeeze all the water out of the bread. And then fluff it up as you add it to a large bowl. It will look a little like damp couscous. Add the chopped tomatoes and their juices, diced cucumber and onion. Add the red wine vinegar, olive oil, basil, salt and pepper to taste. Mix to combine all the ingredients, taste and adjust seasoning. Let chill for up to 1 hour before serving.

Potato Salad

Don’t limit potato salad to just picnics and potlucks. This could also work as a side dish at your next dinner party. Using crème fraîche instead of mayonnaise gives it a lighter, tangier flavor. It goes well with fish, chicken and other dinner entrées.

Makes 4 servings

11 ⁄ 2 pounds small red, purple, white or yellow potatoes, scrubbed but left whole

2 hard-boiled eggs, chopped

1–2 carrots, thinly sliced

1–2 radishes, thinly sliced

2–3 green onions, thinly sliced

A handful of Italian parsley, chervil, dill or any combination of those, chopped

6–71 ⁄ 2 ounces crème fraîche or sour cream

Salt and freshly ground pepper

Bring the potatoes to boil in a large pot of water, then simmer for approximately 20 minutes or until tender. You can easily tell when they are tender by poking them with the tip of a sharp knife. Drain and let cool. Cut in half or quarters, depending on how big your potatoes are. You really want them to be manageable bite-size pieces.

Combine the potatoes with the eggs, carrots, radishes, green onions and fresh herbs mixing gently. Add enough crème fraîche or sour cream until the ingredients are coated lightly. You could also add some homemade mayonnaise if you like a more traditional creamy potato salad. Add the salt and pepper to taste. Let chill and then taste again, adjusting the seasoning if necessary.

ERIN FEINBLATT

DRINKABLE LANDSCAPE

The Courage to Garnish with Borage

by George Yatchisin

While many of us might hope to grow at least some of our own food, that’s often hard for a host of reasons. After all, some don’t even have a yard in which to garden. That’s where growing things to use for drinks is wonderful—you need a smaller amount of any ingredient to still make something pleasing.

As a gardener you might grow what appears to be a lot of plants, but instead of harvesting bushels full of favas, you instead find you have only enough to feed four for two dinners. Fortunately, with cocktails, your herbs, fruits and flowers last a lot longer. You can even grow enough usable stuff from a window box. Even better, it takes only a few minutes to shake up a cocktail, so the return on your garden investment is quick, too.

For summer, one fun ingredient to play with is borage, often called the starflower because of its five pretty pointy petals, generally a vivid blue (yes, borage is a true blue food). It’s an annual, and almost too easy to grow—it will take over a garden if you let it, happily reseeding itself. But well tended and pruned, it also makes your garden better as bees love it and it’s a fine companion plant, repelling tomato hornworms and helping legumes. So while you drink this cocktail, you’re actually making your garden grow.

Borage can either be good for you—offering anti-inflammatory qualities and relief for PMS—or bad for you—potentially damaging your liver (but you’re drinking anyway, so moderation, my friend)—depending on whom you believe or what part you eat. Most sources find the flowers safe, the leaves not so much.

I’m not trying to be evasive, here—there seems to be no consensus on the web. Still, people have been enjoying borage since the Middle Ages, and along the Ligurian coast in Italy it’s a favorite herb for stuffing pasta. Even more simply, the flowers make attractive additions to salads; try the blue with poppingly bright red-orange nasturtium for a rainbow wealth of flowery flavor.

The blooms certainly make a beautiful addition to a drink, and even add a bit of a cucumber taste, so they aren’t merely ornamental. Pimm’s, the English liqueur, once was made partially from borage flower for that cucumber flavor. You’ll find borage as part of tonier cocktail programs when the person behind the bar is no mere bartender, but rather a mixologist. Scott Beattie at Cyrus in Healdsburg, author of Artisanal Cocktails, likes to play with borage, for example. At the very least the flowers are certainly gin friendly, especially if you drink the cucumberinfused Hendrick’s, and they make an unusual martini garnish.

Even better, the following cocktail recipe gives you a chance to show off more items from your own yard, so as you imbibe, you can extol the glories of the drinkable landscape to your friends. Mint is another dangerous plant—that is, if you want something besides mint throughout your garden. So you might as well harvest it, and put it to use. If you’re lucky enough to have citrus trees, lemons can be in season off and on all year, depending upon the age of your tree. For cocktails, Meyer lemons (really a cross between a lemon and an Mandarin orange) are preferred if you can get them, since they are sweet for a lemon, often saving you from needing to add simple syrup to your drinks

Let me introduce to you, then, to the All the Rage Cocktail.

All the Rage Cocktail

Makes 1 cocktail

Leaves from a healthy stem of mint

2 ounces citrus vodka

1 ounce freshly squeezed lemon juice

1 ounce Citronge/Cointreau

Lemon twist

2 borage flowers

In a cocktail shaker, rip up the mint leaves and add 1 ounce of the vodka. Muddle to get the mint to express some of its oils. Don’t muddle like you’re trying to turn the mint into a liquid; overly bruising the leaves will make them express chlorophyll and not just mint oil. That’s not a great taste, so stop when you smell mint. Add the rest of the vodka, the lemon juice and the orange-flavored liqueur. Add ice and shake vigorously. Pour into a chilled up cocktail glass. Add the lemon twist and float the 2 borage flowers.

George Yatchisin happily eats, drinks, and writes in Santa Barbara. He blogs at GeorgeEats.com

EDIBLE GARDEN

Conserving Water Making Every Precious Drop Count

Iby Joan S. Bolton

Getting Started

Good soil prep is essential. Work at least three to four inches of compost into the top 12 inches of soil. Along with boosting fertility, compost acts like a sponge, retaining moisture and offering nooks and crannies for oxygen to reach the roots of your plants. In clay soil, compost works by pushing apart tiny soil particles to facilitate better air and water movement. In sandy soil, it encourages water to linger, rather than whooshing through.

Run drip irrigation or soaker hose between your plants to apply the water directly to the soil and the roots below. Or handwater from a bucket or hose. Just don’t splash water everywhere. If you save warm-up water from your shower, store it in a rain barrel so you can water when you need to, rather than arbitrarily emptying a bucket every day. Shape basins around your edibles to prevent runoff, or plant on raised rows with furrows along each side that you can flood. Some water will evaporate, but not as much as if you use sprinklers.

Avoid sprinklers, which can throw water indiscriminately, lose significant moisture to evaporation and hit the leaves and fruit, possibly leading to disease.

Apply an inch or two of mulch to retain surface moisture. Use fine-textured compost, topper, straw or other loose, organic material. Some folks suspend lightweight, translucent row covers over their crops to slow down evaporation. I’ve not tried them, but they might work.

n a grand sense, conserving water in the garden is imperative. Limited supplies, uncertain rainfall and drought are all very real issues on the Central Coast.

It’s easy enough to shift your ornamental plantings to a wide variety of California native and Mediterranean species that require little water or no water. But putting edibles on a water diet can be tricky.

Folks converting to edible landscapes often see their water bills rise after they plant their first crops. The natural inclination is to keep the plants well hydrated, and some edibles—including annual vegetables—need lots of water to sprout, grow and produce delicious food in short order. Sweet summer corn, for instance, is a water hog. I let mine go too dry too frequently last year. The result: stunted stalks and tough, shriveled kernels on the few ears that formed.

However, some veggies, such as garden-fresh tomatoes, actually benefit from reduced irrigation. So while you may use more water to grow your own food, you can also take steps to avoid wasting it.

Ongoing Care

Whatever your method, water in the morning. Your plants will appreciate the moisture as they greet the day. And it’s generally cool and still, so any exposed water won’t evaporate as quickly as when daytime temperatures and breezes pick up.

Do not use an irrigation timer. Most veggies—even those that require regular water—don’t need the next round until the top inch of soil dries out. That moment depends on your mulch, soil type, wind and what’s happening overhead with brilliant sun or overcast skies. A timer is not a substitute for your personal touch.

Check the moisture with a screwdriver or hand weeder. Either one will slide right in if the soil is still damp, or be tough to poke if the soil has dried out. If your plants wilt mid-day and then rebound in the evening, you may not need to water. But if the leaves stay seriously limp, you’re not irrigating enough When you do water, soak the soil. As with permanent plantings, you want to promote deep rooting, which comes from saturating the soil, then letting the top inch or so dry out before watering again.

Low-Water Crops

Tomatoes easily top the list. For years, I’ve been promoting teasing out their flavor by limiting the water. Stingy irrigation is simply the best way to concentrate their rich, full taste. Your plants may look terrible, but your harvests will be fabulous. The technique works with tomatillos as well.

As for other summer veggies: Once they’ve gained enough size to shade their own roots, peppers and eggplants haven’t been super thirsty in my garden. Potatoes don’t require much water, either. I grew a nice batch of reds this spring without irrigating at all—although a few rain showers undoubtedly helped. This season, I’m planning to limit water to my zucchini plants to see if that can slow down their over-abundant late-summer production.

In your own garden, there’s bound to be trial and error. You don’t want to water so much that you dilute the flavor. But in withholding water to intensify the taste, you probably don’t want leathery, thick-skinned fruit that yields just a tiny blast of savory goodness.

Yet tinkering with those nuances is what many of us enjoy about gardening. It has a lot to say about how connected to nature we feel when growing edibles. And nothing beats getting it right.

Dry Farming

Santa Barbara County has a rich history of this centuriesold technique, which banks wintertime moisture for dry summer days.

In the late 1800s and early 1900s, local growers dry-farmed wheat, barley, hay, beans, corn, peas, potatoes, garden vegetables and fruit. With the advent of irrigation—first for alfalfa and sugar beets, then for vegetables and other crops—dry farming faded away. But not entirely: Stolpman Vineyards in Ballard Canyon dry-farms its grapes, and last year I spotted a few acres of dry-farmed tomatoes in Carpinteria.

Dry farming takes prep, space and heavier soil that hangs on to every drop of water. While it’s too late this year, the following is the general idea for vegetable crops.

Grow a cover crop over winter. Next spring, while the soil is damp—but not saturated—till in the cover crop at least a foot deep. Till every few weeks, several more times. The goal is to push the organic material deep into the soil while bringing up residual moisture that’s otherwise locked in below.

A crumby “dust mulch” of drier soil should begin to form on the surface. Tamp down the dust mulch in late spring to “seal” the soil, then plant your seedlings. Their emerging roots should seek out the subsurface moisture, then follow it downward, developing such a broad, deep network that they won’t need further watering from above. Your yields may be smaller, but the flavor is often unsurpassed.

Joan S. Bolton is a freelance writer, garden coach and garden designer who confesses to a lifelong love affair with plants. She and her husband, Tom, maintain avocado, citrus and fruit trees and grow vegetables and herbs year-round. SantaBarbaraGardens.com

Taquerias of Santa Barbara Four Standouts

by Rosminah Brown

PHOTOGRAPHY BY ROSMINAH BROWN

Ilove tacos. Wow, do I love tacos. Especially the style we see in Southern California, with the small soft tortillas, grilled meat and the simple garnish of onions, cilantro, a squeeze of lime and some salsa. When people think of tacos in Santa Barbara, there is one undisputed taqueria that is at the top of the list: La Super Rica on Milpas Street. I don’t even need to talk about them, because everyone else already has; it’s covered. Going beyond that popular little blue-green taqueria with

Taqueria La Colmena

217 Milpas St., Santa Barbara 805 845-6970

La Colmena offers simple, no-nonsense tacos on a freshly made tortilla at a really great price, averaging $1.65 each. There are a few other items on the menu, and the gorditas and alambres are good. This place is also great for catering, with a custom-built cooktop for grilling the meat and cooking the tortillas fresh on site. On weekends they have tacos de canasta, which are smaller, lightly fried and cost just $1 each.

For housemade tortillas, it’s the best deal in town. And the sauces are good too. Try the spicy peanut-based sauce. And hey, there’s no ridiculously long line to wait through. Top pick: the rajas tacos. I’m not even a vegetarian, and these are my first pick. They throw the cheese onto the grill along with the onions and peppers, so the cheese gets golden brown and delicious. They are outstanding.

its ubiquitous queue out the door, there are many other places that offer up delicious tacos, each with some gem or specialty that sets it apart. I don’t have a favorite—they each fill different needs. I go to one place for its mole, another for its lengua, others might have the best range of salsas. No two are truly alike, and I don’t feel there is a way to state which one is best. There are many wonderful taquerias in Santa Barbara, but here are four that have some real standout qualities.

701 Chapala St., Santa Barbara

It looks like a burger shack, it has a name that doesn’t conjure up Mexican food, but this spot specializes in Oaxacan-style Mexican with an amazing red mole that constantly has me salivating at the mention of it. When eating in, the initial complimentary basket of chips has the mole sauce drizzled over it rather than a side of salsa. Enjoy it. Food takes longer to come out because they are making the masa dishes from scratch, whether they be the tacos, sopes or hurraches. Romanti-Ezer, being located near the lower State Street bars, knows it has a good audience with the after-hours party crowd. They offer a late-night menu on prime nights that highlights food to go, like nachos (try the loco nachos with three other friends) and burritos. Venturing beyond the tacos, some top picks from the regular menu would be birria hurraches or chicken mole emoladas. Late night picks: holy ole mole burrito or the milo burrito with black beans and plantains.

Romanti-Ezer

Rajas tacos

Birria huaraches

Cuernavaca

201 W. Carrillo St., Santa Barbara

Long established and popular in Ventura, a Santa Barbara location opened in 2012 on Carrillo near Mel’s. The food is made from scratch and while the vegetarian tacos are excellent, their standout item is the tacos al pastor. Best I’ve had in town. Not only marinated well, but each taco comes topped with a chunk of pineapple. Delicious! And they are $1.45 each, so please order a couple, because once you take a bite, your friends are going to want a bite too and you will not want to share. This taqueria is in a charming shop, but it’s very small. If you can find a space at one of the few tables, great. Otherwise, get it to go. This taqueria is better for the lunch and dinner crowd and is family friendly. It closes by 8pm—it’s not for the late-nighters.

Lilly’s Taqueria

310 Chapala St., Santa Barbara LillysTacos.com

Lilly’s has been a popular spot with the downtown crowd for many years. The tacos here are cheap and fast, which is partly because the tortillas are factory made. Lilly’s stands out for proudly serving all parts of the cow, including ojo or the tender meat around the eye socket. The salsa bar is simple and fresh. You order at the front cashier and by the time you’ve put your change away, your order is usually already on the counter for you. It’s just a block off lower State Street, making it a great option for cheap eats in the heart of the action downtown.

You can read her blog at gutfud.com

As fresh A nd loc A l A s it gets

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Rosminah Brown is a Santa Barbara native who types fast and eats slow.

Tacos al pastor and vegetarian tacos

EDIBLE BOOKS

Summer Reading List

There is a new crop of cookbooks out right now that you'll want to add to your collection. They won't sit on your shelf, they'll be in your hands and in your kitchen—perfect for reading and cooking from all summer long.

Cooked: A Natural History of Transformation

By Michael Pollan

(Penguin Press, 480 pages, hardcover, $27.95)

Number of recipes: 4

Michael Pollan is at it again. Cooked is the natural follow up to Omnivore’s Dilemma, and perhaps even more gamechanging. He explores our relationship with cooking in a discussion covering its most basic elements—fire, water, air and earth. In the process we feel propelled along a journey through history, culture, natural science and philosophy. If you’ve ever wondered about the single most important thing you could do to improve your health and general well-being, Pollan provides a compelling answer. It’s a book that has the capability to change the way you think about cooking and your life. This book may do for fermentation and Sandor Katz what Omnivore’s Dilemma did for grass-fed beef and Joel Salatin. You’ll meet some other fascinating characters within these pages as well. And you can’t help but want to try your hand at one or all of the recipes: Pork Shoulder Barbecue, Meat Sugo and Pasta, Whole-Wheat Country Loaf, and Sauerkraut. This will be the must-read book of the summer.

The

New Wine Country Cookbook: Recipes from California’s Central Coast

By Brigit Binns, photography by Colin Clark

(Andrews McMeel Publishing, 304 pages, hardcover, $35)

Number of recipes: 121

Brigit Binns has over 20 cookbooks under her belt so it comes as a pleasant surprise to see her turn her attention to the Central Coast, where she now lives. This elegantly designed and beautifully photographed book is filled with recipes and profiles of local food producers and winemakers. Each recipe also comes with suggested local wine pairings. You will want to read through the whole book before trying some of the delectable-sounding recipes like Pinquito Bean and Farro Soup with Arugula and Pancetta; Rosemary-Polenta Cake with Warm Plum Compote; and Clark Staub’s Oven-Roasted Mussels with Chorizo. This is also the type of book that you can’t just keep to yourself. It would make a wonderful hostess gift, perhaps along with a bottle of local wine.

The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace

By Marina Delio

(HarperOne, 320 pages, hardcover, $27.99)

Number of recipes: 100

Local food photographer and blogger Marina Delio has created a beautiful and inspiring cookbook. This is a kid-friendly and mom-friendly cookbook, with anecdotes and useful tips for family cooking and dining. She emphasizes cooking seasonally, shopping at the farmers market and using local food. The recipes are mostly meatless, with exceptions for some seafood and high-quality meat entrées. The book lives up to the word “irresistible” in its title with recipes like Easy Greens and Goat Cheese Lasagna; Burrata, Tomato, Candied Pecan and Mixed Green Salad; and Apricot Almond Crumble Bars (made with coconut oil). Her cooking style is very approachable and appealing, whether you are cooking for toddlers, teenagers or assorted friends and family. This is a wonderful (and dare we say it, “yummy”) book to read and cook from this summer.

Vegetable Literacy

By Deborah Madison

(Ten Speed Press, 416 pages, hardcover, $40)

Number of recipes: over 300

It is always worth celebrating when Deborah Madison comes out with a new cookbook. Her writing celebrates vegetable-based cooking, and this may be her most powerful effort yet. The book is organized into chapters that cover 12 families from the edible plant kingdom. Each has recipes and growing notes, from the familiar and beloved vegetables to the rare and often overlooked ones—from carrots and asparagus to cardoons and rutabagas. Unique features such as selected varieties, kitchen wisdom notes and culinary companions for each vegetable are particularly handy. Recipes that are destined to become classics are her Tomato and Cilantro Soup with Black Quinoa; Garlic Scape and Walnut Pesto; Corn Cookies with Almonds and Raisins; and Chickpea Fries with Smoked Paprika Mayonnaise. This is a massive book, almost an encyclopedia of vegetables, that you’ll turn to again and again.

Fruitful and Multiplying Frederick the Passion Fruit Vine

by Randy Arnowitz

Ihave three pets—or, rather, family members. One is my extremely mellow golden retriever, Peaches. She is still relatively young but even when she was a pup she was so sedate that I could hardly detect a pulse.

I also have an enthusiastic parrotlet named Dibblee that, although weighing in at a whopping 37 grams (when he’s having a fat day), is much more demanding and requires substantially more attention than Peaches.

The third member of my eclectic family is Frederick. In the short time that I’ve had him I’ve seen him grow from a mere toddler of a sprout into a vigorous emerald green giant who, last time I checked, was at least 60 feet long. He spends his days lazing in the sun, draped over a wooden fence in the abandoned pasture behind my house.

Frederick, or rather Passiflora edulis “Frederick,” is a passion fruit vine that I planted out from a five-gallon container a little over two years ago. Last summer, which was his second season of bearing fruit, he produced many hundreds, perhaps thousands, of fragrant, purple fruits— many of them almost the size of billiard balls. I had so much fruit, in fact, that I boxed up and mailed some of the excess bounty to lucky friends in Boston, Tucson and Iowa.

The flowers of this South American native are as extraordinary as those on the other passifloras: They are bizarre and otherworldly and the individual flower parts are said to represent elements of the passion of Christ. In my garden Frederick bears his two- to three-inch white flowers with a purple and white crown from early spring into early winter.

The round or ovoid fruit, one and a half to three inches wide, has a tough, smooth and waxy rind that is dark purple when fully ripe. The inside is filled with an aromatic mass of membranous sacs containing orange-colored, pulpy juice and as many as 250 crunchy, hard, edible, black seeds. The flavor is appealing, musky, guava-like and sweetly tart. Once you’ve gotten past the somewhat suspect gelatinous texture you’ll agree that there is nothing else quite like it.

I enjoy them by cutting them in half and eating them directly from their papery shell or mixing them into my plain yogurt. Also good in salad dressings, in or on ice cream and in smoothies, passion fruit are said to be high in antioxidants and to possess cancer-preventing properties.

The best time to plant a passion vine is in early spring when the nighttime temperatures begin to warm. I’ve learned that for such an enthusiastic and rampant grower this plant’s root system is somewhat shallow-growing and not very extensive. For this reason they are exceptionally vulnerable and unforgiving of root damage from, say, marauding gophers or moles. As a precaution, I planted mine in a Houdini-proof wire basket made of quarter inch hardware cloth. I also fashioned a six-inch-tall wire collar around the bottom stems to dissuade pesky rabbits and other above-ground varmints from tasting them.

Considering the vigor of this handsome vine, to say nothing of its generosity, this plant is relatively easy to grow. For optimum flowering and fruiting it requires full sun for most of the day. With less light you’re likely to get an abundance of foliage but little or no flowers or fruit.

The soil in my garden is heavy clay so even during the hottest part of summer I only irrigate once a week—thoroughly and slowly allowing the water to fully saturate the soil. As the cooler season approaches I allow the soil to dry slightly between waterings, as these plants are extremely susceptible to soil-borne diseases when kept too soggy. Naturally, in sandy, well-draining soil more frequent irrigation may be needed during the warmer months and especially when the Santa Anas blow through. When it is actively growing I feed my vine often with whatever I have around the potting shed. Apart from keeping a thick blanket of homemade compost around the base of the vine

I regularly drench with fish emulsion, compost tea or sprinkle some other type of organic, granular fertilizer within the root zone.

To produce large, quality fruits and to keep them from overtaking your entire house and garden, passion vines benefit from a harsh annual pruning. Last spring my goal was to cut back to a basic framework but was thwarted when I discovered underneath the dense, top layer of shiny, lush foliage another crop of green fruit that had developed from the previous fall bloom. I settled for taking off that top layer of green, saved the fruit and before long was rewarded with my spring bloom.

Passion vines are not very long lived and after five years or so they can become tired, unproductive, overly woody or succumb to viruses and disease. With that in mind, last spring I took some soft and some woody cuttings of my vine to ensure that my future would be bright and full of passion fruit. I dipped them in rooting hormone before putting them into three-inch plastic pots and covered each with a plastic bag to retain humidity. I then fastened the bags around the sides of the pots with elastic bands. After a month or so atop my fridge under fluorescent lights they began to put out new leaves. As they grew, I potted them up and gradually acclimated them to life outdoors by planting them in the garden in full sun. They bloomed shortly afterwards and now, tendrils reaching, they are mingling with the parent and those first flowers have miraculously become fruits.

My original parent plant yielded an extremely heavy crop starting in early summer. To harvest I wait until the fruit turns purple and drops to the ground rather than picking it from the vine—it’s sweeter that way. On the hottest days I make a point of checking the area beneath the vine for fruit every morning and evening, since fruit left on the ground for even a few hours will scald.

This botanical wonder is so easy to grow in Santa Barbara that it’s practically an invasive weed, yet I find myself ever passionate about the wild, jungly vines with their glossy, apple green foliage, the outlandish, exotic flowers and the generous bounty of Passiflora edulis “Frederick.”

Randy Arnowitz is a gardener, horticulturist and writer. He particularly enjoys working with roses, orchids and sharing the day with his golden retriever, Peaches, who faithfully accompanies him in the field. He has written for the Santa Barbara Independent, the Santa Barbara News-Press and is currently a garden columnist for Montecito Journal and Montecito Journal Magazine. His work has also appeared in Weird N.J.

S aturday, March 16th • 12:00 to 4:00pm Raw Cuisine: It’s a Wrap

S aturday, April 27th • 12:00 to 4:00pm Raw Cuisine: Dehydrated Delights

S aturday, May 25th • 12:00 to 4:00pm

Not Red, Not White, Not Rosé Orange Wine in Santa Barbara

by Louis Villard

You might have heard of orange wine. Or you might have no idea what I’m talking about. It is not wine made from oranges. Nor is it a rosé—in fact, think of it as the antithesis of rosé. It is more of a white wine with a hint of color.

The recent growing popularity of orange wine is mostly due to the natural wine movement and other counterculture wine trends. And in Santa Barbara a handful of winemakers have been delving in the process for a few years now.

Simply put, orange wine is white wine made like red wine. When red wine is made, the grapes are picked and, depending on style, left to ferment in a tank to extract color and flavor from the skins. And normally, when white wine is

made the grapes are picked and pressed immediately, the skins are jettisoned and the juice is usually left to age in tank or barrel without any contact with the skins. Rosé is made very much in the same fashion as white, pressed to extract juice from grapes. But due to black grapes being used some color is also extracted, thus the slight tint in the resulting wine.

Orange wine, on the other hand, is white wine (using green grapes) but left to macerate to extract color and flavor from the skins. You might also hear orange wine referred to as “extended skin contact white wine.” It is left to age in the first and sometimes second fermentation on the skins.

The process of making orange wine is not a modern innovation. Wine has been made this way in the Eurasian

country of Georgia, where it originated, for thousands of years. In its most traditional form, orange wine is made in large clay amphoras, using little, if any, sulphur dioxide.

So what is it like? Well, not surprisingly, the first thing you notice when you pour a glass of orange wine is the color. Although it can vary widely, there is often an amber/orange hue unlike any wine you’ve seen before. The color is darker and more on the orange side than rosé and deeper and less golden then some sherries. When you smell and then taste the wine you can really tell the difference.

Some Skin in the Game

There are notes on the palate ranging from flavors of citrus to red berries, with a tannin structure more suggestive of a red wine. “The small amount skin tannin makes the wine have more grip. It makes it more refreshing to many palates. It is to some extent like the flavor perception that Campari and Aperol cocktails have,” explains Peter Cargasacchi of Point Concepción and Cargasacchi Wines.

Peter has been making his Pinot Grigio in the skin contact style since 2005, to pair his wine with the greener side of the menu. “There are multiple things going on with green foods that make them hard to pair. Salad dressing vinaigrettes often will create a sour flavor perception when paired with wines. Asparagus has a sulfur compound that makes wine taste metallic. Artichoke contains a compound called cynarin that makes wine taste sweet. What the skin maceration of the Pinot Grigio does is create a flavor profile in the wine that, through the phenolics and skin compounds, counteracts those flavor perceptions. They are the counterpoint and allow the wine to taste crisp, fruity and delicious while make the food also taste delicious.”

Emily and Jody Brix Towe make wine under their label J. Brix Wines. Inspired after discovering wines from the Republic of Georgia, they decided to try their hand at making this style. They went all-in, remembers Emily. “What if we made wine the truly old-fashioned way? Let’s get ourselves a hard-fired clay vessel, line it with beeswax and make wine the way they do in Georgia—kvevri style. This was our seemingly linear, though perhaps convoluted, thought process, so we just did it,” remembers Emily.

Jody adds, “It is the most unique wine we have ever had the privilege to work with. We’ve watched it display moods not at all unlike a teenager: angry and volatile one day, sweet happiness and glorious light another. This wine won’t be categorized; it is, simply, whatever it is.”

Norm Yost at Flying Goat Cellars has been making skin contact white wine more out of interest than following any trend. “Last vintage we kept our Pinot Gris on the skins for eight hours and this past vintage I wanted to extract and enhance the flavor, so let them sit for a full 24 hours. The mouthfeel and color is enhanced greatly.”

“The small amount skin tannin makes the wine have more grip. It makes it more refreshing to many palates.”

—Peter Cargasacchi

Seth Kunin of Kunin and AVA Santa BarbaraWines made a skin contact Chenin Blanc in 2010 and uses no sulphur in the process. Interestingly enough he used the exact same grapes to make a traditional style Chenin as well and pairs them side by side on his tasting menu.

“A lot of the customers are pretty amazed and impressed by the difference, and it’s received a good response. They tend to like the idea behind the making of it—a wine with a miniscule amount of interference or additions,” he explains.

So You Want to Taste It

Steve Clifton of Palmina Wines is also making an orange wine with Tocai Friulano grapes, called Subida. Steve started making this style of wine in an homage to Josko Sirk, owner of the restaurant La Subida and an enthusiastic supporter of orange wine in the Friuli-Venezia Giulia region of Italy.

Steve also values orange wine as a meal accompaniment, “For me the wines must be focused on their value as an accompaniment to food. Orange wines made to stand on their own usually disappoint. I think the point is lost.”

Sashi Moorman of Piedrasassi, usually a winemaker in the more traditional sense, is also looking at making wine in this alternative style. “I do it because I spend most of my winemaking energies working towards getting the highest-quality raw ingredients. Berry fermenting whites in puncheons is as much about the process, as it is about the raw materials. Taking the time to experiment with uncommon winemaking practices satisfies my love of ‘making’ wine versus what I mostly do, which is ‘growing’ wine.”

This might prove to be the most difficult of tasks. Here in Santa Barbara County, the wine is still in its infancy, so availability is limited in shops and restaurants. The best bet is to contact the producers directly and perhaps proceed with the arduous, but pleasant, task of going to a tasting room to try it out. You can also find a reliable selection at the Winehound at La Cumbre Plaza and on the wine list at San Ysidro Ranch and the Wine Cask.

Although it’s easy to think of orange wine as the new thing or fad, it has been around for centuries. If you find a bottle try not to get dissuaded by the oxidized look and grippy mouthfeel. It might be surprising at first, but it soon becomes apparent this style is worth trying. Even more, celebrate that another very distinctive type of wine is being produced on our local wine scene.

Louis Villard has spent the past 15 years working in wine, from making it in the South of France to serving it in London’s Michelin-starred restaurants. Now, he’s trekking his native California and reporting on what’s exciting and new. His blog is SpiltWine.com

THE BELLY OF THE Funk Zone

From the Culinary Trailblazers to the Newcomers

Words

& Photography

by Rosminah Brown

The Funk Zone has long been Santa Barbara’s quirky spot for warehouses, shops, artists, a smattering of bars and plenty of personality. In recent years the neighborhood has seen an explosion of activity as more artists and artisans have moved in. Luckily, the area has retained much of its offbeat charm. Many people have opened up shop in the Funk Zone because they were drawn to the character of the neighborhood. And for the really early adopters, the rent was great at the time.

The Funk Zone borders Cabrillo Street and the oceanfront on one side, State Street on another, which is both a blessing and a curse, depending on whom you ask. Some consider State Street part of the Funk Zone. And some are equally adamant that it is not. The actual borders are somewhat nebulous and hard to define. That seems to suit the area just fine, because the Funk Zone is indefinable. It’s a bit of blue-collar workspace, a bit of casual surf shops, a bit of street art, wine tasting rooms

and a mixture of old-school residents, wandering street folk and tourists meandering through on surreys. What everyone seems to agree on is that it’s the up-and-coming spot of Santa Barbara.

Part of that has to do with wine. The Urban Wine Trail is now a popular destination for wine lovers, and while heading up to Santa Ynez and surrounds still makes a fantastic day out, the Urban Wine Trail allows residents and tourists to taste wine close by and often on foot. The train station is also a few minutes’ walk away—a convenient way for travelers to get into town, stay a few nights (the Indigo Hotel is a great option) and thoroughly enjoy time in the heart of Santa Barbara.

The food culture of the Funk Zone is likewise expanding, and I love it! There are now lots of options for all ranges of tastes and pocketbook. I’d like to highlight some Funk Zone foodies from the first trailblazers that took their chances on the area to the newcomers who are just opening up. Are you ready?

The Loft space is used for special events including catered dinners and art receptions.

Left: One of the Loft's many guests.

Red’s Bar and Tapas

Red’s is that funky casual-looking spot on the corner of Helena and Yanonali, with the long wall filled with a brilliant assortment of street art. And it is the space I originally set down as the benchmark watering hole of the Funk Zone. It started out as an eclectic, artsy, offbeat café in 2003, and upgraded to a full liquor bar in 2010. They specialize in Santa Barbara County wines, seasonal cocktails and true Spanish tapas, including gambas al ajillo (shrimp and garlic) and small plates of Spanish cheese, olives and cured meats. On weekends they host Viva España, offering flights of wine paired with tapas. And their weekend brunch Surf and Turf Bloody Mary is outstanding.

There are cushy areas to lounge in—no standard dinner tables—and the ambiance can be upscale and can equally get gritty. This is why I love Red’s; it’s my vision of what the Funk Zone is all about. There’s often live music on the weekends and the occasional sports game on the back wall. But come here primarily to relax and share small plates and conversation with friends, like you would on a sunny afternoon in Southern Spain. It’s best to follow them on Facebook or their blog to stay up to date on their latest events and specials.

Red’s Bar and Tapas

211 Helena Ave., Santa Barbara Facebook.com/RedsWineBar, RedsBarAndTapas.wordpress.com

Metropulos Fine Foods

Metropulos opened in 2005 at the corner of lower Garden and Santa Barbara Street, a delicatessen and market of artisan products—some imported, some local, all carefully vetted by its owners. There are items like Voges Chocolates from Chicago, Rancho Gordo beans from Napa. And when you’re ready to splurge, shop here for certified D.O.P. (Denomination of Protected Origin, i.e., the good stuff) balsamic vinegars from Italy. Poke your head into the little wine nook and you may be surprised at the range available, including some very nicely priced gems at $10 and under. On a local level, their in-house chefs prepare delicious salads for the deli case, and melt-in-your-mouth desserts. For lunch service they churn out great sandwiches (try the Metro Firehouse), and on Thursdays and Fridays only they have fantastic gyros. The gyro meat is made entirely from scratch in house and without MSG, unlike conventional gyro meat. The queue often goes out the door for these. Sometimes the gyros are available on Saturdays… until they sell out.

Following your savory meal, the dessert case beckons with fresh coconut macaroons and one of my favorites: the Murray River sea salt brown butter cookies. At $1.75 each, maybe get both. Order your food at the counter, then shop around and eat; your goods are tallied up at the cash register near the door. They are closed on Sundays.

Metropulos

216 E. Yanonali St., Santa Barbara MetroFineFoods.com

Top row: Red’s embodies the spirit of the Funk Zone combining local art, music and casual beach culture; the Surf and Turf Bloody Mary, served on Sundays, is a complete meal. Second row: Metropulos Fine Foods. Third row: Melt-in-yourmouth Murray River salt and brown butter cookies; the Metro Gyro, made from scratch, served Thursdays and Fridays for lunch. Bottom row: Fresh salads from the deli case, proudly made in-house.

Organic Kitchen Events Unlimited

Top left: Strawberry mint sorbet can be a seasonal dessert on the Friday dinner prix fixe. Right: Black pepper fusilli with basil pesto and pecorino. Bottom: Mixed farm lettuces with sherry vinaigrette in the dinner prix fixe.

This space is one of the true hidden gems of the Funk Zone, because it’s been here for the longest time, yet so few know it exists. Those who find it are treated to the “Secret Garden” within its walls, and a front dining area with large windows and a vaulted wooden ceiling. First and foremost, this is a production space for catering and a commissary kitchen, where individuals and small businesses lease commercial kitchen space. Its residents include ChocolaTao, a medicinal chocolate bar company; Santa Barbara Fudge; as well as a supplier of deionized water and a fermented kombucha producer. It is a working kitchen, but walk-ins are welcome to pick up their specialty products.

Another resident is Mission Rose Pasta, run by Michael Glazer, who makes his fresh pasta in the kitchen and also offers small “pop up” lunches on Wednesdays, Thursdays, Fridays and Saturdays, from 11am to 2pm. The dishes are left up to Glazer, who incorporates his pasta du jour with simple and fresh ingredients from local suppliers, like smoked paprika tagliatelle with sautéed arugula, leeks and asparagus. Or it might be a cool summer cucumber soup or gazpacho alongside fresh pasta tossed in butter and olive oil. They are primarily vegetarian and lunch costs $10.

Friday evenings he offers a prix fixe dinner by reservation: four courses for $30, and guests are encouraged to bring their own bottles of wine, preferably from one of the many wine rooms in the Funk Zone. It’s not a group dinner—guests can sit at their own tables. Occasionally there is a meat item incorporated into the menu, but the dinners mainly embrace the rich bounty of Santa Barbara’s seasonal produce. You can check out what’s next on Glazer’s Friday menu by joining his mailing list or visiting his Facebook page at Mission Rose Pasta. Go before the secret gets out.

Organic Kitchen, including Mission Rose Pasta

205 Santa Barbara St., Santa Barbara Facebook.com/SBOrganicKitchen

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The Loft

The Loft is another hidden gem of the Funk Zone, with a deceptively small, casual-looking doorway alongside a series of well-worn warehouses on lower Helena Avenue. But once you step through the door and head down the hallway, it opens into a beautifully industrial minimalist space you’d expect to see in bigger cities like San Francisco or Los Angeles. The Loft is owned by Alvaro Rojas, who runs other hip properties in town like Alcazar on the Mesa, Milk and Honey downtown and the Bourbon Room in Goleta.

Rojas also collaborates with Spare Parts Bistro, a semi-secretive (but legal) pop-up dining experience. These suppers are five courses minimum, sourced locally and seasonally, and spotlight the subtle purity of truly fresh food. A summer menu is likely to have corn, tomatoes and squash, perhaps a risotto or fresh pasta, uni straight from the Santa Barbara waters, and often a sausage or cured meat as that’s a signature element of the Spare Parts ethos. Dessert could be a lavender panna cotta with local honey and flowers, or a beautifully presented ice cream.

It’s BYOB, with small glasses available for guests to sip and share with each other at the long, rustic tables the chefs built themselves using old timber “spare parts.” Join the Spare Parts mailing list at SparePartsBistro.blogspot.com to stay abreast of each week’s menu, or join their Facebook page at “Spare Parts Bistro” and with your RSVP comes the location of the dinner.

The Loft, similarly, is used for special events including art openings, and reservations are required, but keep an eye open and you’ll see the invitations pop up around town and online.

The Loft

48 Helena Ave., Santa Barbara EventsAtTheLoft.com

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Top right: A team smoothly assembles a course of local scallop ceviche tostadas. Second row: A local bouillabaisse in a saffron fennel broth. Third row left: Market potato salad with green beans, garlic-dill dressing, egg yolk and frisee lettuce. Right: Shaved carrots dressed with pesto of carrot greens, French feta, and Meyer lemon. Bottom: Crispy pork belly, summer corn, market potatoes and salsa verde.

Loft owner Alvaro Rojas has a quiet moment while taking care of guests.

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Seven Bar and Kitchen

Seven Bar and Kitchen have set up shop where the well-known Pub was on Helena Avenue. The bar opened in March of this year, the kitchen three weeks later. They’re the rock and roll crew of the Funk Zone with a lot of upscale black and stone to the interior, and a lounge in the back that’s a mix of elegant booths and eclectic art. There are tables throughout the location, but the atmosphere is definitely closer to a bar with live music on the weekends and plenty of local art on the brick walls. Still, the kitchen is turning out food of a higher caliber than simple burgers and mac and cheese for hungry crowds. Ingredients are sourced locally and organically where possible, and the menu puts a creative twist on bar favorites. Sliders of beef or pulled pork are available for smaller appetites. Specialty items include cocktails using house infusions of strawberry, cucumber or Jamaica, the “7” Style Fries with caramelized onions, fresh garlic and crumbled Point Reyes bleu cheese ($10), and a whole line sandwiches named for the Seven Deadly Sins ($11 each). Try the Lust or the Sloth!

Seven Bar and Kitchen

224 Helena Ave., Santa Barbara SevenSB.com

Top left: A variety of sliders are best shared with friends. Right: the “Sloth” sandwich, $11, is for bigger appetites. In the background is a house-infused hibiscus flower Cosmopolitan cocktail.

Seven Bar and Kitchen, opened earlier this year on Helena Ave., is one of the newcomers to the Funk Zone.

L’s Kitchen

This is the working space for Lorraine Lim’s catering business; it also provides a selection of prepared deli sandwiches and Mexican food for breakfast and lunch. There’s nothing over $7 on the standard menu and the range includes tacos, burritos, tortas, quesadillas and fresh tamales. There are also specials posted near the door with a soup and quiche du jour and sweets like cookies and brownies. Most people get their food to go, but outside is a small dining area with umbrella-topped tables where you can wave to the Arts Fund Gallery and the Organic Kitchen from across the parking lot.

L’s Kitchen

121 E. Yanonali, Santa Barbara

The Lark and the Lucky Penny

The newest addition to the neighborhood will be a grand collection of artisanal boutiques and tasting rooms (including Riverbench Winery and Figueroa Mountain Brewery) all in one spot, taking over the block that once housed the Santa Barbara Fish Market from the 1920s. The Lark is the primary restaurant within this block and it opens this summer. Its name comes from the elegant Pullman train that serviced Santa Barbara from 1920 to the 1960s at the train station just across the street from the Funk Zone. The Lark

is a full-service restaurant seating up to 130, making it the largest in the Funk Zone, and one of the few places with a full bar (others include Red’s and Seven). Central to the restaurant is its woodfired oven, from which come a number of hearth-cooked dishes that fall under the New American cuisine and draw inspiration from Mediterranean flavors. Perhaps the perfect place to come with friends to share and sample food from their rotating seasonal menu while sipping wine or cocktails sourced from the tasting rooms and the distillery in the neighborhood.

Last, but not least, is the Lucky Penny, also a part of the collective of artisan businesses that open this summer. It complements the Lark by focusing on a casual takeaway menu: fresh pizzas, pressed juices and café items. A great spot to linger in the courtyard or continue your explorations of galleries, shops and tasting rooms in the area. You might even eventually reach the beach or State Street… but then you’d be out of the belly of the Funk Zone.

The Lark and the Lucky Penny 131 Anacapa St., Santa Barbara TheLarkSB.com • LuckyPennySB.com

Bonus Gems

Chicken and Waffles at DrakeWines (32 Anacapa St. in Suites B and C) on the first and third Fridays of each month. These are full-size waffles, topped with fried chicken and a Drake wine and boysenberry reduction, $15. DrakeWines.com

Food Trucks

The Burger Bus (top picks are the CB&J: cheeseburger with jelly, and fried pickles) or Georgia’s Smokehouse truck (top picks are the dryrub ribs and hush puppies). You can often find them in front of wineries such as Municipal Winemakers (22 Anacapa St.), Oreana Winery (205 Anacapa St.), Pali Wine Co. and AVA Santa Barbara (116 E. Yanonali St.).

The Hidden Dolphin

Taqueria Altamirano (217 Anacapa St.) has a simple assortment of Mexicanstreet food, like tacos and tortas. Favorite items are the cabeza (steamed beef head) and the chicken mole taco, which comes with half a boiled egg on top. Most tacos are under $2 each, cash only.

Georgia’s Smokehouse ribs come sweet or spicy; hushpuppies with a tasty aioli dipping sauce.

Want to learn more about the Funk Zone? Check out FunkZone.net for the growing list of business and events in the area. The website is voluntarily created and maintained by its dedicated residents.

Rosminah Brown is a Santa Barbara native who types fast and eats slow. She once jumped in the Neptune Pool at Hearst’s Castle. She is still upset that JR’s BBQ closed. You can read her blog at gutfud.com

Left: Lorraine Lim offers quick and simple sandwiches on the go. Right: Fresh lemon bars from L’s Kitchen.

California asparagus and a soft poached farm egg, with preserved Meyer lemon, almond and guanciale.

Where Have All the Honeybees Gone? Santa Barbara Hives Facing the Dangers of Pesticides

by Krista Harris

Iam standing in front of the beehive that my neighbor and I have shared the care and maintenance of for the past couple years. The hive is empty. The bees are gone. We started our amateur beekeeping a couple years ago with help from local beekeepers Kim Crane and Paul Cronshaw. We grew attached to our bees and the honey we occasionally harvested. But now they are gone, and we don’t really know why.

Over the last few years the plight of the bees, and the topic of Colony Collapse Disorder, has become the subject of many articles and documentaries. In the films Vanishing of the Bees and Queen of the Sun, the subject of systemic pesticides is brought up as a possible cause for the disappearance of the bees. And although there are many factors that can lead to the loss of a hive, the case against the use of pesticides is mounting.

Within a 1.5-mile radius in Montecito, 16 hives were lost. The bees had been exposed to a cocktail of highly toxic pesticides.

In October 2012 something happened that galvanized Santa Barbara County beekeepers. Within a 1.5-mile radius in Montecito, 16 hives were lost. Concerned beekeepers sent a sample to the lab at Penn State University for testing. The results? The bees had been exposed to a cocktail of highly toxic pesticides. The results showed chemicals such as bifenthrin, chlorpyrifos, cyhalothrin and fipronil. These are chemicals that are used in agricultural and household pesticide products.

There are many products that consumers can readily buy that include these chemicals. But do people realize that spraying their garden to eliminate ants, aphids, fleas, flies and a whole range of annoying insects can have a devastating effect on bees?

Research has begun to show that if bees are subjected to even low levels of insecticides—not enough to kill them outright— they damage the bees’ ability to navigate and return to their hive. Low doses might also inhibit their growth and their ability to produce queens.

This is not just a problem for local backyard beekeepers. Honeybees are critical for the pollination of agricultural crops. According to a United Nations report, of the 100 crop species that provide 90% of the world’s food, 71 are pollinated by bees.

The European Union has just recently placed a two-year ban on using a group of pesticides known as neonicotinoids, based on a study by the European Food Safety Authority, which found in January that the pesticides posed a risk to the health of bees. Here in the United States a group of beekeepers and environmental and consumer groups have filed a lawsuit in a Federal District Court against the Environmental Protection Agency for failing to protect pollinators from dangerous pesticides.

Members of the Santa Barbara Beekeepers Association have realized that they need to do something locally. “In the last few months we have lost at least 18 hives in this community alone, so Colony Collapse Disorder is happening right here, right now in Santa Barbara County,” states Montecito resident and organic gardener Randi Miller. “If it continues along its current trajectory, it will be devastating for us all. Together, we have to begin putting resources behind finding safe, nontoxic alternatives.”

Todd Bebb, vice president of the Santa Barbara Beekeepers Association, would like to see our local beekeepers take a proactive approach. “Nobody is providing education to the public about pesticide use and its affects on the bees,” he explains. “The Beekeepers Association has started a Pesticide Awareness Program designed to change that.”

Citrus or Bees?

However, now there is another threat to our local bees. It’s a tiny insect about the size of an aphid called the Asian citrus psyllid. This little insect doesn’t directly harm bees. It simply feeds on

the citrus leaves, but it can carry a lethal bacteria. Citrus trees that are infected by the bacteria can contract a disease that most people have no idea how to pronounce called Huanglongbing, also known as Citrus Greening Disease. It’s fatal to the tree, and there is no known cure. In the quest to eradicate the insect and the disease, regulatory agencies turn to chemical pesticides.

From Asia to Florida, the Asian citrus psyllid has spread through the Southwest and is now in California. In late 2012

Department of Food and Agriculture’s treatment plan includes spraying the foliage with cyfluthrin, a contact insecticide and/ or using Merit, the brand name for the systemic insecticide

Both are toxic to bees and should not be applied when trees are blooming. But the fear of losing our commercial citrus crop has prompted some officials to initiate treatment programs in the spring and summer when trees are still blooming (even pesticide labels say not to apply when trees are in bloom). Spraying and

Local beekeepers would like to see Santa Barbara County become a leader in protecting our local honeybees from all sorts of chemical threats.

Spraying may sound worse, but applying imidaclopred to the soil, as they did recently in Goleta, is not a safer alternative. The pesticide is taken up by the roots and found in the nectar of the blossoms for up to a year or more, depending on the soil pH.

There are numerous research articles published in peer-

imidacloprid on bees. In 2012, research done at UC San Diego found that that small amounts of imidacloprid, comparable to what they would receive in nectar, showed behavior changes. The bees refused nectars of lower sweetness and thus reduced their ability to feed their colony. It also dramatically affected their ability to communicate where food can be obtained to the rest of the hive. Imidacloprid is toxic to birds, worms and

The irony is that by using pesticides to save the citrus trees, we may decrease the yield on those very trees. The added irony is that there is no clear evidence that the pesticides can completely eradicate the psyllid. And in Florida the insects are developing

Citrus trees are clearly in danger, as are the bees. So, what are the alternatives to pesticides? A specific type of parasitic wasp, which feeds on the psyllid, has been released in Los Angeles and other Southern California counties by UC researchers. But it can take years before those parasitic wasps are available commercially.

What You Can Do

• Remove and safely dispose of all pesticides and herbicides in your home and garden.

• Buy organic treatment alternatives and read instructions and precautions carefully. For instance, even organic insecticidal soap should be applied late in the day so that it is dry by the time the bees go out to forage the next day.

• Use natural enemies, such as lady beetles, lacewings and parasitic wasps, to treat psyllids and other pests.

• If you hire a gardener, be sure to talk to him or her about not using chemicals in your garden. You can find a list of gardeners throughout Santa Barbara County who have gone through the Green Gardener Program. Go to WaterWiseSB. org/GreenGardener for more information.

• Buy pesticide-free and organic food and organically grown plants for your garden.

• Do not buy citrus plants or fruit from residential sources or swap meets (a common way for diseases and pests to spread).

Citrus Tree Owners

• Do not move backyard citrus plants, plant material or fruit.

• Plant only certified disease-free citrus trees from commercial sources.

• Keep your trees healthy by using organic soil amendments.

• If you are in an area that is designated for chemical treatment, opt out. Use alternative organic treatments instead. Visit OptOutGoleta.com for more information.

• If you are concerned that your citrus trees might be affected, download the USDA Save Our Citrus app. This free iPhone app makes it easy to report and identify the leading citrus diseases: citrus greening, citrus canker, citrus black spot and sweet orange scab. Report your symptoms, upload a photo and receive a response back from citrus experts.

What Farmers and Ranchers Can Do

• Practice Integrated Pest Management and organic farming. There are grants available to provide funding for farmers making the transition to organic. For more information, search online for “2013 EQIP Organic Initiative” or email eqip-oi @ wdc.usda.gov.

Support Local Beekeeping

• Buy local honey and support local beekeepers. If you see a bee swarm or have an unwelcome hive on your property, call the Santa Barbara Beekeepers Association Beeline at 805 699-6229.

• If you have an interest in beekeeping, join the Santa Barbara Beekeepers Google Group and the Santa Barbara Beekeepers Association at SBBA.org. You can also take introductory beekeeping classes at Fairview Gardens and La Casa de Maria; check FairviewGardens.org and SBBA.org for the schedules.

Yet there are other alternatives to the pesticide spraying. A USDA research report found “Soaps may be effective as an alternative to conventional pesticides to manage psyllid adults and nymphs and in areas where conventional pesticides cannot be used, such as organic groves and urban landscapes.” And lady beetles can be very effective against psyllids.

Another option is that nets can be used to protect citrus trees that haven’t been affected by the psyllid. Monitoring, quarantines and removing trees that have been infected by the disease are all part of a comprehensive approach that doesn’t rely on pesticides.

And in the meantime, what can beekeepers do to protect their hives? Individuals can opt out of pesticide application in their own backyard, but bees forage within a 2.5- to 4-mile radius. Bees are not protected unless whole neighborhoods opt out.

Awareness may be the single most important factor in this issue right now. When the State posts notices on people’s doors that it is going to apply pesticides, the notices don’t state that it is optional. But, for now at least, it is.

In the recent Goleta treatment, despite very little time given to educate neighbors about the alternatives, approximately 50% of the households opted out (286 properties in Goleta treatment area: 110 properties were treated, 106 refused treatment, the balance did not have citrus). We can only imagine what the rate would have been if everyone had been well informed. Unfortunately the State has said they will enforce mandatory treatment if they find the disease (not just the psyllid) present in the County. This is why local beekeepers would like to see Santa Barbara County become a leader in protecting our local honeybees from all sorts of chemical threats.

Unfortunately we have a long way to go before State officials see the merit of using alternatives to pesticides. The chemical companies that make pesticides are extremely embedded in our regulatory system. And it’s in their best interest to keep their products on shelves and in use.

It may be up to consumers to opt out and to stop buying products that are toxic to bees. The dangers of pesticides like DDT are well recognized today. Someday that will be the case for imidacloprid and other pesticides. Beekeepers and people who care about bees and our food supply need to communicate this point to consumers and regulatory agencies. With more information about alternatives, it will become easier to move away from using pesticides. The bottom line is that we can protect both our bees and our trees.

Last fall my neighbor and I stood in front of an empty hive, but this spring we have repopulated our hive and are interested in adding another hive. Beekeepers, perhaps like bees, are a tenacious lot. We can’t imagine a world without bees, and we hope you’ll join us in spreading that message.

Krista Harris is the editor and co-publisher of Edible Santa Barbara. In addition to her interest in amateur beekeeping, she started the Santa Barbara Beekeepers Google Group, is on the board of the Center for Urban Agriculture at Fairview Gardens and is a member of the Partnership Council for the Community Environmental Council.

The Magic Beans

Lompoc Valley Seed and Milling

by Janice Cook Knight

PHOTOGRAPHY

BY

JEANINE BRANDI

Rows of beans (Emergo Dutch Runners) awaiting the harvester.

Have you ever wondered where your beans come from? When you pick up a heavy bag of lima beans or a can of baked beans at the supermarket, or scoop pinto beans from the bulk bin at the natural foods store, have you stopped to think about the farmer who grew them?

Most beans purchased this way don’t give the shopper a clue as to where they are from.

Growing beans is not as simple as growing a vegetable such as spinach, which is harvested when ready and taken to market. Somewhere, a farmer and farm workers tended the beans carefully, harvesting them at just the right degree of maturity. They had to be cleaned and sorted, imperfect beans discarded, until eventually they were bagged and distributed and sold, or taken to a farmers market near you.

The harvester going through the field to collect the hedgerows of beans. A dusty job!

Dried beans in the field awaiting harvest. These are Tarbais beans, an heirloom variety that is contract-grown.

My husband’s cousin, who lives in Lompoc, gave me a bag of Lompoc Valley pinquito beans. Pinquitos are the small brown beans of Santa Maria barbecue fame, usually accompanying slices of oak-grilled tri-tip. Mine came packaged in an oldfashioned muslin bag bearing Lompoc Beans’ colorful logo.

“My neighbor grew these,” she told me. “You’ll love them— they’re super-fresh.”

“Two of the only places in the United States that can grow lima beans for canning are the Lompoc Valley and King City.”— Bob Campbell

And they were. It was like magic. When I cooked them, they were so tender and tasty, in fact, that I wanted more. And I loved the idea of buying beans that were grown locally. This was several years ago, before Lompoc Beans had developed a website. I called the company and found that they carried many other types of beans, and were happy to ship them. I tried their yellow beans, their Christmas limas (a speckled red and white bean), garbanzo beans and black-eyed peas. All were exceptionally fresh, cooking up tender and quickly. (Now they have a website, and Lompoc Beans are just a click away.)

How old are supermarket beans? They may be fresh, or they may be a couple of years old, depending on turnover and how long they were held in storage before they arrived. Occasionally I have soaked, then cooked, dried beans for hours, only to find that they never became really tender. Since most packaged beans are undated, it’s difficult to know when they were harvested. Of course, sometimes the fault lies with the purchaser (that would be me) who buys beans that don’t get used that season, and by the time they are dug out of the pantry they may be old indeed.

Fabric sacks of pinquito beans for sale in the retail area, located in the front portion of the office in Lompoc. While we were there, lots of locals stopped in to buy their beans.

Above left: Bob Campbell gives us a tour of the warehouse and milling operation in Lompoc; view of the warehouse; a forklift moves these sacks to the warehouse to be stored before they are shipped.

Field Trip

I decided to go to Lompoc and see where these tasty, tender beans are grown. I wanted to meet the farmer, and see the beans being harvested and cleaned. So on a dry, slightly windy day in October, photographer Jeanine Brandi McLychok and I made a field trip, literally, to Lompoc.

Lompoc Valley Seed and Milling is a quaint, small storefront a few blocks from the center of town. Upon entering you’ll find a counter behind which sits the friendly staff, some of whom are family; an adjacent room next door holds a rack of packaged beans. You’ll see familiar beans there—among them black beans, pintos, navy beans, red beans, large limas, pinquitos and black-eyed peas—and you’ll see some that (unless you are a bean connoisseur) are less familiar—yellow beans, a very popular variety here in the Lompoc community; large dried favas and those Christmas limas I mentioned before, which are especially beautiful.

The small storefront is deceiving. Behind it is a huge warehouse and seed processing facility, where literally thousands of pounds of seed and beans are stored before going to market. I had already spoken with owner and farmer Bob Campbell on the telephone, and so I had an idea of what he did, but until touring the warehouse—and, later that day, the fields—I hadn’t grasped what a large enterprise he supervises, with the help of his wife, Gerry, and their daughters, Kari Campbell-Bohard and Kendra Campbell-Grossini, and a staff which, including the office, the mill and the farming operation, totals about 125 people.

Bob Campbell is a fourth-generation Lompoc farmer. His father ran a dairy, but it eventually became unprofitable to run a dairy in Lompoc; dairy cows could be raised more cheaply elsewhere. And so, like many others in Santa Barbara County, the family went out of the dairy business, keeping the ranch land but selling the cows and the dairy equipment. They turned to cattle ranching and growing beans, vegetables and flower seed.

A Great Place to Grow Beans

Lompoc has a long history of agriculture. The topsoil is deep and fertile, and the ocean breezes keep temperatures cool, creating an ideal climate for growing certain crops, such as flowers, cauliflower, broccoli, celery, asparagus—and beans, lots of beans.

Campbell Ranches has 1,000 acres planted in beans and another 1,000 acres are used to grow fresh produce and flower and vegetable seed. In addition to their own farming operation, the Campbells “mill,” or clean, beans and seeds for many other farmers who grow beans and grains in the Lompoc Valley. One such is New Vineland Bread, whose heritage varieties of wheat are used in their delicious bread enterprise (see article in Edible Santa Barbara, Spring 2013).

Where once the warehouse production was 10 million pounds of beans per year, it now processes 4 million pounds per year. Some types of beans that used to be grown here have moved out of the area—small white beans, for example, are being grown in other places where land and water are cheaper. That seems to be the story of agriculture—farmers grow what the economy will support.

Of the 1,000 acres not planted in beans, Campbell produces row crops and seed crops. He sells beans and market vegetables under his own label and at farmers markets, but also grows beans for other companies to be packaged under their labels, such as Bush Brothers’ Beans in Tennessee, C&M Foods, Pict-Sweet Frozen Foods and, recently, Rancho Gordo in Napa, which offers a line of gourmet and unusual dried beans.

Tractor pulling a windrower next to a field ready to be harvested along Santa Rosa Road. This places the bean plants in a single row so they are ready for the harvester.

Checking out the dried beans.

Bob shows us an example of scarlet runner beans (since all the varieties look similar, they have to be labeled carefully); pinquito beans moving down the chute and into the mill; the forklift moves a large crate of beans that is poured into the mill, another dusty job.

It turns out that beans, like wine varietals, are climate specific. Because of the cool, moist Lompoc Valley climate, certain beans, such as large limas, grow very well here. Getting the moisture content right in the dried beans is vital: the correct moisture level at harvest is somewhere between 14.5% and 17%. “Lima beans that are destined to be canned are a higher quality than limas that will be sold dried. Two of the only places in the United States that can grow lima beans for canning are

Above: The gravity deck agitates the beans to separate the beans from the remaining pods, chaff, rocks and dust; overhead view of the beans being agitated and separated on the gravity deck; the final product, pinquito beans, packaged and stacked in 50-pound brown paper sacks.

the Lompoc Valley and King City,” Campbell tells me. Lima beans can be grown in warmer places, such as the San Joaquin Valley, but those beans won’t be canning quality— they would crack when cooked. I ask him how he measures the moisture content. “I test them by biting on the bean,” he says, a time-honored method that other growers use too. More scientifically, each batch of beans is also tested with a state-ofthe-art moisture meter.

Above:

The Milling Process

In another part of the warehouse, beans are being cleaned and separated. The mill is a collection of highly engineered machines. First the beans are poured into a kind of hopper that spills them onto the gravity deck. Specific screens are put on the machine before harvesting to accommodate the size of the various seeds and beans—from the tiniest broccoli seeds, which look just like black mustard seeds, to the large limas and favas. We climb a ladder into a loft, and watch as pinquito beans are poured into the chute.

“You want to be a good steward of the land. It provides your family’s income, and you want to be able to sustain what your family does.”— Bob Campbell

They spill out onto the wide screen, all the while shaking— the movement separating the beans from the remaining pods (most of the pod was removed by the harvester in the field), chaff, rocks and dust, which through a series of chutes are separated out. The airflow, the speed of the shake, the angle of the screen can all be changed to accommodate different types of beans. Beans that are too lightweight or of inferior quality are culled and may be used for animal feed.

The remaining, cleaned beans are sent through a final inspection—an electric eye in the clean room—which removes any remaining defective beans. Top-quality beans might fetch $80 per 100 pounds, perhaps $60 for lesser quality.

It’s noisy in here. We spot another mill, a beautiful piece of machinery that looks antique, made from vintage oak and metal parts too, and ask what it’s for. Campbell tells us, above the roar of the mill, “That’s an old machine we found in a barn in Oregon. We refurbished it. It’s good for separating just a few types of beans, but it works great for those.”

Back on the floor, we watch as workers package the pinquito beans into hundred-pound brown paper sacks. This is the oldfashioned way of packaging them, as most wholesale customers prefer using the large crates, but a few customers aren’t set up for that and prefer them shipped this way. After filling, the sacks are quickly stitched closed.

Out in the Field

Campbell drives us out to one of their fields where runner beans are growing. We learn that beans can grow fairly close together, with just a short break between, and still not cross-pollinate, meaning they’ll retain their own distinct characteristics. Still, the rows are carefully marked. Campbell farms sustainably, rotating crops throughout the various fields to increase fertility and reduce pests.

“You want to be a good steward of the land. It provides your family’s income, and you want to be able to sustain what your family does,” he says. While not an organic operation, spraying with pesticides is minimal and done with great care, often at the borders of a field where infestation occurs. Campbell usually knows what to look out for, and nips any infestation in the bud, as spraying is also an expensive proposition, to be used only when necessary to save a crop.

Lompoc Beans has three harvesting machines and five trucks to carry the harvested beans back to the mill. “You’ve got to go when the weather’s with you,” Campbell says. “If it’s foggy, then we wait until the fog clears, then go, sometimes harvesting until midnight.” This year they’ve usually ended by 6pm, because the weather’s been good.

The harvester is running. Bob flags the operator over and he waits for us as we climb up a ladder; we ride the working harvester while cannellini beans are picked up, the beans already separated from their pods. It’s really fun, the wind blowing, the harvester making its own wind and a loud racket. By the time we’re done we are all covered in dust and bean chaff. It’s in our hair, our clothes. These beans we’ve been harvesting will then be put on a truck, brought to town, and cleaned on the mill we saw working earlier today.

If you live in Lompoc, you can buy the Campbells’ beans either at their storefront or at the grocery store: Albertson’s sells the yellow beans in bulk, they are so popular locally. In fact,

Campbell only sells these beans retail. He doesn’t grow enough for the wholesale market. Local families use them to make refried beans or for barbecue beans. For myself, I’ll be placing another order soon, as the many beans I purchased last fall have all been used up or given as gifts. These beans are like edible jewels and perhaps just a little bit magical.

Janice Cook Knight is the author of Follow Your Heart’s Vegetarian Soup Cookbook and The Follow Your Heart Cookbook: Recipes from the Vegetarian Restaurant. She has taught cooking for over 25 years and currently teaches a cookbook-writing workshop. She lives in Santa Barbara with her family. JaniceCookKnight.com

Recommended Reading

For information on storing beans, check out the U.S. Dried Bean Council: USDryBeans.com/recipes/recipe-facts

Bean by Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans by Crescent Dragonwagon

Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington

Pinot Noir – Chardonnay – Pinot Gris – Pinot Blanc – Vin Gris

Thekla and Richard Sanford making Pinot Noir in the Sta. Rita Hills, 1976.

photo Tom Allen

Red Oak Smoke Rising Santa Maria – Style Barbecue

by Krista Harris

Where there’s smoke, there’s barbecue. But if that smoke is from red oak, more precisely California coast live oak, it just might be the famous Santa Maria-style barbecue.

Countless magazine articles, blog postings and even celebrity chefs have raved about our local barbecue—the meat, the menu and the tradition. If you grew up in Santa Barbara County, especially in Santa Maria, the smell of barbecue smoke is the smell of summer. And you would walk over hot coals to sink your teeth into the perfectly grilled beef of a tri-tip sandwich.

What if, on the other hand, you are new to this area—or you were raised by vegetarians? Sit back and let us explain.

There are some who think that all barbecue is Southern barbecue—centered around pork and various sauces. There are some who say that Santa Maria-style barbecue is grilling, not barbecue. Clearly they have not spent enough time on

the Central Coast. And perhaps they have not experienced the real deal.

Although I have had excellent grilled tri-tip at any number of places in Santa Barbara, in order to get that real deal I decided I needed to head up to Santa Maria. I hooked up with fellow food writer and Santa Maria resident Maniya Untal to spend some time exploring the tradition and lore of Santa Maria-style barbecue.

The first thing that Maniya wanted to make sure I understood was that there are three very important components to authentic Santa Maria barbecue: the grill, the meat and the menu. The other thing that she didn’t mention, but rather demonstrated to me immediately, was that it’s all about hospitality. I suppose it’s probably pretty obvious that barbecue is not something that you make for yourself and eat solo in front of a television on a Tuesday night. Barbecue is about celebrating, getting together with people, and it’s about community.

JEFFREY

BLOOM

The grill in action at The Hitching Post I.

I could not have felt more welcomed into the community than after the day I spent eating barbecue with Maniya and the Caicco family. Santa Maria has a population that is actually larger than the City of Santa Barbara, but there is a small-town feel to the place as soon as you start talking to people. Everyone is connected by one or two degrees of separation. And there is something about the process of fire, smoke and turning meat into a meal that brings us even closer together.

When you are standing around a grill with the Caicco family, it’s a grill that is made locally by Santa Maria BBQ Outfitters, their family business. The grill and the pungent smell of the smoke takes you back to an earlier time.

The origins of barbecue in our area are murky, but it is likely that Native Americans used buried cooking pits, and the technique was picked up by the vaqueros, or cowboys, in the Spanish Colonial period. The local ranchos had enormous herds of cattle that were raised for hide and tallow export. At the end of the season the plentiful beef was cooked in large pits, and a fiesta tradition was established.

As the massive scale of pit cooking became less practical, the meat, often top-block sirloin, was cooked on rods over the hot coals of the local red oak. In the book Encarnación’s Kitchen, a translation of Encarnación Pinedo’s 1889 book El Cocinero Español, there are wonderful glimpses of what food was like in 19th-century California. She has a recipe for pit barbecued beef head (barbecoa carne asada en hoyo o cabeza tatenada), which calls for a pit at least three feet deep. The technique sounds like a very authentic old-style barbecue—although it’s interesting that she only refers to using this technique for the head.

Her recipe for Mexican-Style Grilled Beef (Asado de buey a la Mexicana en asado) says that this is the most primitive way to prepare it. She calls for threading the slices of meat on a four-sided iron rod with a point on the end. Her only other instruction is “Put it over some coals and watch it continuously, turning the meats so they stay moist yet get well browned.” This is good advice for a modern cook as well.

Santa Maria – Style Barbecue IOI

by Maniya Okol Untal

TheGrill

Real Santa Maria-style barbecue is not produced on a gas grill or over charcoal. You need a wood-fired barbecue pit with a movable grate, so that you can adjust the meat’s proximity to the heat. And you can’t get much more authentic than a grill manufactured right here in Santa Maria. Santa Maria BBQ Outfitters (SantaMariaGrills.com) started in 1985 and was purchased by family friend Joe Caicco in 2007. The Caicco family expanded the facility and Joe recruited his daughter, Vincenza (Vinny), to run the company and Vinny’s husband, Mathew, to run the production facility.

There are a number of sizes and configurations, from the tailgater to a 10-foot deluxe trailer and the popular 30- by 20-inch grill. They are made with heavy-gauge steel boxes and outfitted with that signature hand crank on the side that allows for adjusting the distance of the grate over the coals. This allows you to get the meat close to the heat to sear and then to pull it up until the meat is slowly cooked to perfection.

It’s equally important that the meat is cooked over the coals of red oak logs to give it the authentic smoky flavor. For those who think it takes too long to build a fire and cook over wood, there is another local company in Lompoc that makes a unique grill. Buckaroo Chunk Wood Grills (BuckarooGrills.com) has an electric air ignition system that burns hotter and faster, and actually gets the grill to cooking temperature within minutes. This grill also has the classic adjustable grate, and you can use chunks of local red oak wood, which can be readily found at area grocery stores and hardware stores.

Wondering about the environmental impacts of cooking with wood vs. gas? It seems there are pros and cons to each. Wood fires can emit more particulate matter and carbon dioxide into the air, but gas is derived from non-renewable fossil fuels. Using local, renewable red oak is essentially carbon neutral. Tempted to use charcoal briquettes? You should know that they can include ingredients such as coal, starch, sodium nitrate and borax and can give off a chemical smell when lit. As for lighter fluid, not only can it add a bad taste to foods cooked over it, but it contains chemicals that emit volatile organic compounds that contribute to smog. (continued on page 59)

Joe Caicco, Krista Harris, Maniya Okol Untal, Vincenza Caicco-Korsberg.

After World War II, restaurants started specializing in oakgrilled barbecued steaks. The first of these was The Hitching Post in Casmalia in the 1940s, then Shaw’s Steakhouse and Tavern in 1953, Jocko’s in 1956 and the Far Western Tavern in 1958. It was also in the 1950s that the tradition further evolved with the introduction of the tri-tip cut of beef. Sunset magazine helped spread the fame of Santa Maria-style barbecue, and it got a further lift in the 1980s when President Reagan featured it at his Santa Ynez ranch and later at several barbecues on the White House lawn.

The one thing that has changed since the early days of barbecue is the source of the meat. It’s difficult to find a place that sources local beef. But increasingly we are finding local grass-fed beef at farmers markets, so it is entirely possible to bring back this tradition.

And tradition is the core concept in Santa Maria-style barbecue. It has been highlighted by celebrity chefs like Bobby Flay, and you can find numerous authentic and not-so-authentic recipes and blog entries about it on the Internet. But the best way to experience the tradition and the lore of Santa Maria barbecue is to be in Santa Maria. The concept may have spread, but the community and the sense of hospitality is right here, standing around a grill pumping out red oak smoke.

Recipes

Barbecue Tri-Tip

Most recipes call for using garlic salt or garlic powder in a spice rub, but we like Rancho San Julian cattle rancher Elizabeth Poett’s alternative technique of using fresh garlic. Makes 6–8 servings

1 grass-fed beef tri-tip roast, approximately 2 pounds Salt and freshly ground pepper

2–3 cloves of garlic, cut in half, or spice rub of your choice

Rub the meat with the salt and pepper. Poke the tip of a small, sharp knife into the meat and insert the pieces of garlic. Alternatively you can rub the meat with a spice rub of your choice. Put it on the grill over red oak coals, fat side up, and sear for about 5 minutes. Turn it over and adjust the grate so that the meat is about 8 inches from the coals. Cook the meat for approximately 20 minutes per inch of thickness or until it reaches an internal temperature of 130°. Remember Encarnación’s advice to “watch it continuously, turning the meats so they stay moist yet get well browned.” Remove and let rest for a few minutes. You can trim the fat then slice against the grain and serve with fresh tomato salsa. (more recipes on page 60)

Krista Harris is the editor and co-publisher of Edible Santa Barbara. She was raised in San Diego and her first glimpse of tri-tip came in 1983 when she moved to Santa Barbara.

Santa Maria – Style Barbecue IOI

TheMeat

The centerpiece of Santa Mariastyle barbecue is the beef. Traditionally top block is used for large quantities and tri-tip is used for smaller backyard barbecues. Tri-tip was typically ground for hamburger or cut up for stew until sometime in the 1950s. According to legend (and Santa Maria Elks member Larry Viegas) it was meat market manager Bob Shutz who initially experimented with the cut of beef from the bottom sirloin and word began to spread when he started selling it at the old Santa Maria Market, on North Broadway.

The cut is now readily available all over the Central Coast and sometimes found outside the area in specialty butcher shops. You can get local grass-fed beef from Rancho San Julian, Dey Dey’s Best Beef Ever, Zaca Ranch, HR Cooperative and Watkins Cattle Company.

TheMenu

In addition to the beef, the trademark menu also includes pinquito beans, which have been grown in the Lompoc and Santa Maria Valley since the Mission era. They are slowly cooked and served as an essential side dish. Unlike Southern barbecue with its vinegar- or tomato-based sauces, Santa Maria-style barbecue is served with tomato salsa.

The other classic accompaniments are grilled French bread, a green salad, a glass of local wine or beer and a dessert made from locally grown strawberries.

Living in a world filled with culinary trends and choices, Santa Maria barbecue has proven to be pure, simple and consistent over the years yet so rich in flavor and history. And what better way is there to spend summer than to share this experience with family and friends, whether in your own backyard or at a restaurant in town.

Whether you are eating at one of the venerable Santa Maria-style barbecue restaurants in our area or in a private setting, you are bound to start off your meal with linguica sausage. This cured, paprika-spiced Portuguese sausage must be a link to the Portuguese immigrants who settled in Santa Maria in the 1950s. It is grilled and then sliced up for appetizers or served alongside the main course.

Celebrate summer with great food. Celebrate summer with Santa Maria barbecue

Maniya Okol Untal is a happy mom of two great kids. Childhood memories of going to the market and cooking with her mom led to her passion for the culinary arts and sharing good food with family and friends.

Linguica sausage

Tri-Tip

Homemade Santa Maria–style barbecue and all the fixings.

Resources

Where to Find It

Sometimes the best barbecue is the meal you get at a fundraiser along Broadway, although there seem to be fewer and fewer of them these days. So don’t leave it up to chance to get good barbecue this summer. Here is a quick roundup of some excellent barbecue options, from fine dining to casual.

Jocko’s Steak House

125 N. Thompson Ave., Nipomo Sun–Thu 8am–10pm, Fri–Sat 8am–11pm. 805 929-3565

JockosMix.com

Rancho Nipomo

108 Cuyama Ln., Nipomo 805 925-3500

RanchoNipomoBBQ.com

Santa Maria BBQ Land

1975-A S. Broadway, Santa Maria Open daily 11am–9pm. 805 346-8637

BBQLandSantaMaria.com

Shaw’s Famous Steak House

714 S. Broadway, Santa Maria Mon–Thu 11:30am–9pm, Fri 11:30am–10pm, Sat 4–10pm, Sun 4–9pm. 805 925-5862

The Far Western Tavern

300 Clark Ave., Orcutt Tue–Thu 11am–8:30pm, Fri–Sat 11am–9pm, Sun 9am–8:30pm. 805 343-2211

FarWesternTavern.com

The Hitching Post I

3325 Point Sal Rd., Casmalia Mon–Sat 4:30–9:30pm; Sun 4–9pm. 805 937-6151

HitchingPost1.com

The Hitching Post II

406 E. Highway 246, Buellton Daily 5–9:30pm; cocktails and wine tasting at 4pm. 805 688-0676; HitchingPost2.com

The Swiss Restaurant & Bar 516 N. Broadway, Santa Maria 805 347-7800

Sun 8:30am–9pm, Mon–Thu 11am–9pm, Fri–Sat 11am–10pm.

Stay Up to Date

A blog devoted to Santa Maria Valley: California’s BBQ Capital SantaMariaValleyBBQ.com

Supplies

Susan Righetti, whose parents founded the Far Western Tavern, has created a line of traditional barbecue seasonings and foods that you can order by mail. SusieQBrand.com

Fresh Tomato Salsa

The best local tomatoes are conveniently in season at the same time that we generally want to serve barbecue, although you will also find Santa Maria-style salsa made with canned tomatoes and canned diced green chilies. Some also add diced celery to the mix, olive oil and balsamic vinegar.

Makes 6–8 servings

11 ⁄ 2 pounds tomatoes, chopped into ¼-inch pieces

1 jalapeño chile, finely diced

1 ⁄ 2 small red onion or several scallions, finely diced

1 clove garlic, finely diced

Small handful of fresh cilantro, chopped

Juice of 1 lime or 1 tablespoon red wine vinegar

Salt and freshly ground pepper, to taste

Combine the tomatoes with the rest of the ingredients and season to taste. Salsa should be made to taste, so add a little more of one ingredient or less of another to get it just the way you like it. Let sit for up to an hour before serving to allow the flavors to meld.

Barbecue Beans

Adapted from the recipe on the package of Lompoc Pinquito Beans (see the article in this issue for more about Lompoc Valley Seed & Milling).

Makes 6–8 servings

1 pound (2 cups) pinquito beans

3 slices bacon, chopped

1 large onion, chopped

2–3 cloves garlic, finely chopped

1 (8-ounce) can of crushed tomatoes

2–4 teaspoons chili powder, to taste

1 ⁄4 teaspoon powdered cumin seed, optional

Salt and freshly ground pepper

Wash the beans and soak overnight or up to 24 hours in cold water, then drain and rinse. Put the beans in a pot, cover with cold water and bring to a boil; continue to boil for 20 minutes. Drain, rinse and set aside.

Cook the bacon in a large, heavy braising pot or Dutch oven over medium heat until the fat is rendered and the bacon is crisp. Add the onion and garlic and sauté until the onion is translucent. Add the tomatoes, reserved beans, chili powder and cumin. Cover and simmer gently 2–3 hours, until beans are tender and the sauce is thick. Add salt and pepper to taste. During the cooking, check it occasionally—if it appears dry, add a little boiling water. The consistency should not be too soupy or too dry.

Summertime a la Mode

by Jill Johnson

There really is a summer place where smells are intoxicating and the tastes… oh, the tastes. One bite of summery food and instantaneous memories appear of carefree childhoods: days and car trips that seemed endless, sandcastles on the beach, runs of grunion, backyard pools and little bugs of light just teasing to be jarred.

One taste above all seems to bring everyone back to their collective “inner kid spot” faster than anything: the cool, drippy deliciousness of ice cream.

The business was sold in 1962 to Jim McCoy, who stayed true to the original process and recipes while boosting production.

McConnell’s continues to be one of the few ice cream brands that pasteurizes its own raw milk and cream. And those “stabilizers” or “additives”? They don’t use them.

The languid days of summer are again upon us. No better excuse to scoop up a bit of childhood joy. Just as there are multiple flavors of the chilly goodness, there are several local choices of cone (or cup) delivered delight here in our little redtiled town by the beach.

McConnell’s Fine Ice Creams

When you think of ice cream in Santa Barbara, one business immediately comes to mind: McConnell’s Fine Ice Creams. The company has been a local sweet fixture since 1949 when Gordon (“Mac”) and Ernesteen McConnell founded the company to recreate the rich delectable “French pot” ice cream Gordon had enjoyed while stationed in France during World War II.

In 2011, the company was sold to Michael Palmer, a winemaker with Mount Carmel and Parra Grande, and his wife, Eva Ein, a restaurateur/chef with Stella Mare’s and Café Stella. Michael and Eva are proud to carry on the McConnell’s history and product quality. On the company’s branding, they use an updated image of “Bossie” and \redesigned the signature logo to give a modern take and feel of Gordon McConnell’s actual signature.

Milk is sourced from family farms along the Central Coast and Central Valley. Local farms and ranches provide the cage-free organic eggs and strawberries. Guittard provides the chocolate and R.R. Lochhead supplies the vanilla, both have been doing so for close to 50 years. McConnell’s continues to be one of the few ice cream brands that pasteurizes its own raw milk and cream. And those “stabilizers” or “additives”? They don’t use them.

Santa Barbara Strawberry, Golden State Vanilla and Dark Chocolate Orange are just a sampling of the current varieties. New flavors to keep an eye out for include Double Peanut Butter Chip, Dark Chocolate Paso Brittle and Churros Con

SONNY

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As Michael says, “We want to embrace the past, in particular the never-before-told, unique history of the brand, while celebrating the future, and throwing in a bit of Santa Barbara swagger.”

Here’s the Scoop

Featured in the Summer 2011 edition of Edible Santa Barbara, owners Bob and Ellie Patterson are still serving up their dreamy gelato and sorbet concoctions in their slightly hidden gem of a shop on Coast Village Road. Perish the fear you won’t be able to find it. You can’t miss the smell of house-made fresh waffle cones wafting up and down the street.

Before starting Here’s the Scoop, the Pattersons traveled to Italy and were trained in the classic art of making gelato. That extra step has certainly paid back in flavor dividends. After all these years (nine, but who’s counting?) they are still creating gelato that makes you think you were strolling along in the Boboli Gardens of Firenze. Così rinfrescante!

Flavors offered for both gelato and sorbet are varied and will delight anyone with a hankering to be sated. Standard flavors are de rigeur of any gelateria, but where Here’s the Scoop truly shines is in the seasonal and specialty flavors. It is here where the Pattersons’ dedication and support of local farmers and the creative uses of their products take flight.

You can taste the freshness of Tom Shepherd’s strawberries and the uniqueness of pluots. Yes, pluots. At a recent event, their Telegraph Ale and cherimoya gelato was the talk of the

evening. If there is a local product to use, Ellie will more than likely be taste-testing ways to incorporate it as a new flavor.

Granted, gelato isn’t technically ice cream, as it contains far less butterfat, less air and is served at a lower temperature, but that makes it melt in your mouth faster, with more flavor intensity. I, personally, do not see a downside to that.

Rori’s Artisanal Creamery

Rori Trovato has been around food for most of her life and she dishes it with style and packs it with flavor. She has done it all in the culinary world—party giver, line cook, sous-chef, private chef, restaurant owner, cookbook author, food stylist and recipe developer for both Martha Stewart and Oprah Winfrey. For the past three years, she has added ice cream maven of Rori’s Artisanal Creamery to her curriculum vitae.

While growing up in Southern California, her parents taught her that using quality ingredients in dishes was key. She remembers going to a local McConnell’s shop as a kid and enjoying the extra butterfat richness the brand was famous for. Rori has always been intrigued with “what happens with texture and flavor.” Couple that with her desire to use only the best ingredient building blocks, and you understand what sets her ice cream apart from the frozen-aisle pack. Straus Family Creamery provides the organic milk and makes her base per her specifications. The eggs and organic fruit are sourced locally. She makes her own candy and cookies that go into the ice cream; even the cones in her Montecito shop are handmade. “You really can taste the difference,” she fervently says.

Rori’s “flavorology” follows the simple rule: “If you don’t crave it at 3am, I’m not making it.” Root Beer Float, Salted

and malted milk

STEVENBROWN

Caramel and Malted Milk Ball are some of the popular selections, but she is always coming up with more, especially seasonal flavors. For those who are “intolerant of the lactose” Rori developed “Roman’s Chocolate Coconut,” named for her son, who is not able to eat dairy products.

What started in the back of the former little Jeannine’s in Gelson’s has blossomed into a busy ambrosial operation with a manufacturing facility in Carpinteria. Her prepacked selections are available at numerous grocers in Santa Barbara, Ojai and Los Angeles. She creates special blends for various local restaurants and you can savor a scoop at the shop on Coast Village Road or perhaps, if we are lucky, at another local shop opening sometime soon.

Sugar and Salt Creamery

Whether you describe its color as Tiffany Blue or Twitter Blue, Sugar & Salt Creamery’s dinky converted ’66 Jeep mail truck is hard to miss tootling down the streets of Santa Barbara. The truck might be hard to describe; its cargo, however, is not. Fresh. Crisp. Flavorful. Sorbet that truly is artful.

Growing up, owner Jon Carpinter displayed a fondness for icy desserts and a passion for food. He was constantly experimenting in the kitchen and creating new recipes. His adventurous taste buds traveled with him during a stint in the U.S. Coast Guard, where he spent time in many food-loving cities. He has now dropped anchor here in Santa Barbara, sharing his sorbets seaside along Butterfly Beach and at other venues.

Being a health-conscious avid surfer, Jon strongly believes in the benefits of buying local, organic products. “They taste the best, provide the most nutrients and allow me to support

Sugar andSalt Creamery

local farmers,” he explains. He uses almonds from Fat Uncle Farms to handcraft raw, sprouted almond milk for use in his nondairy sorbets. Nondairy? What then is the creamery all about? He clarifies, “The almond milk tastes deliciously creamy and smooth.” Alrighty then. The flavors are creatively inspired by the farmers market and constantly changing, but a couple popular flavors are the Cinnamon Honey Almond Chunk and the Strawberry with a Chocolate Balsamic Reduction.

There are “bumps along the way” in doing any food-truck business, especially with an older vehicle. Jon is starting a Kickstarter campaign in hopes of raising funds to keep things, and the truck, rolling along. Although his sorbet is available at the Isla Vista Food Co-op, he would like to fund a storefront to accompany the truck delivery. More information on the campaign will be available on the website, so check in and see how you can offer some “sweet” support.

Doc Burnstein’s Ice Cream Lab

Mix a little fun with community involvement, add a splash of train tracks and philanthropy, stir in handcrafted ice cream, you get Doc Burnstein’s Ice Cream Lab. Doc’s was started in Arroyo Grande in 2003 by Greg Steinberger, a former naval officer and Bay Area corporate refugee who discovered the beauty of the Central Coast and wanted to open up a small business. He learned that a beloved local ice cream parlor, Burnardo’z, was about to shutter operations and became intrigued with keeping the ice cream tradition alive. Greg teamed up with Chuck Burns, who had created Burnardo’z, and learned all his secret recipes and tricks of the trade. The rest, they say, is dessert history.

Although the ice cream is made in Arroyo Grande and delivered to the recently opened Orcutt location, the giving back to neighbors and friends is very much the same in both shops:

10% of the profits are donated to local schools and educational nonprofits. There are blood drives, “all you can eat” flavors on certain nights of the week and employee scholarships given out annually. Originally from Wisconsin, and being both fan and stockholder of the Green Bay Packers (the only communityowned pro football team), Greg is bringing that community ownership idea to Doc’s by offering ice cream lovers in the area a public stock option.

Have we mentioned that Doc Burnstein’s ice cream is tasty, too? It earned a Blue Ribbon from the National Ice Cream Retailers’ Association and five Gold Medals at the Los Angeles International Dairy Competition. Their flavors appeal to a wide variety of customers. Whether it be the traditionals, such as Vanilla, Chocolate Chip, Cookie D’oh or their signature flavors of Motor Oil (developed for a Pismo Beach car show) involving dark chocolate, Kahlua and fudge; the Merlot Raspberry Truffle, using wine from a local winery; or the Orcutt Crunch, which involves toffee, chocolate, pecans and more, it is quite the “ultimate ice cream experience,” as Greg calls it.

It’s summertime. The scooping is easy.

Savor the moments… a la mode.

Jill Johnson is an artistic soul with an inquisitive mind and a hearty appetite for life… and food. You can find her musings on spilled milk and cookie crumblings at her blog, CookiesInHeaven.blogspot.com

History of Dairy in Santa Barbara

Santa Barbara County was once known as one of the “dairy capitals” in California, with more than 60 dairies located in Santa Barbara, Santa Ynez and Lompoc and another 70 or so in the Santa Maria Valley. Dairies with names such as Arden, Durbiano, Ellwood, Foremost, Live Oak, Miramar, O’Banion, Petan, Riviera, Toro Canyon and Zanesco were well known in the community and the state from about 1900 until the late 1930s.

The City of Santa Barbara was also the first city in the United States to require every bottle of milk or cream to be protected with a hygienic, certified hood and that all milk labeled Grade A must be proven to be from non-tubercular cows. The city also required mechanical means to be used for all filling, capping, refrigeration and sterilization.

The lone visual reminder of those dairy days gone by is the occasionally “multi-colored” cow atop the McConnell’s Old Dairy building on the corner of Milpas and Cañon Perdido streets. “Old Bossie” is the 1,000-pound life-sized cement steel-reinforced concrete cow used as a type of signage for the old Live Oak Dairy when the building was constructed for dairy production usage in 1935, but she has come to be known as the McConnell’s icon, and makeshift canvas, for a generation (or two) of Santa Barbarenos.

Subscriptions start at just $26.50/per box.

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Cooking with Fresh Vegetable and Fruit Juices

by Pascale Beale

PHOTOGRAPHY BY ERIN FEINBLATT

Pascale

Every day during the summer holidays of my youth we’d go to the same café in the harbor of the little French fishing village near our farmhouse for breakfast. It had red tables, red chairs, red awnings and a magnificent zinc bar that stretched across the back wall of this well-known establishment. We’d always come in early and sit at the same table. It was a well-honed routine, and we delighted in the camaraderie of the place.

As we waited for the toasted pain de mie and buttery croissants to arrive we’d watch the mountain of fresh oranges that sat in crates on the bar being pressed—one by one—in a large chrome machine. The air would always be filled with a sweet tang of orange zest. The juice, served in tall narrow glasses, was pure, sweet and satisfying.

Over the years I have tasted different dishes in different countries that have captured the very essence of their main ingredient just as that orange juice did: a cassis sorbet that sang of slightly tart, freshly picked black currants; a gazpacho that fêted the tomatoes it was made from; an ethereal fava bean soup that felt as though you were drinking in a spring garden. I realized that the common theme was the juice from which these magical dishes were made.

So I began to experiment. At first these were mostly fruitbased concoctions. Purées of berries to be added to ice cream or to accompany a fruit tart, for example. Some were weird. Many missed the mark—too bland, too sweet or too tart. This is how the mango soup came about.

I had made a smoothie with mangoes and oranges. I liked the flavor combination, but the balance was not quite right. And it was a little acidic. At the next farmers market I found some incredibly sweet and juicy navel oranges. My taste buds pricked at the memory of those breakfast glasses of orange juice. Here was the answer to my smoothie.

When I tried the blend that afternoon the chemistry between the two worked. I used more orange juice than before and the mixture was more soup than smoothie, so that’s how I tried it: in a bowl, with a spoon, with some freshly picked berries. As the days grew warmer it became my favorite dessert of that summer, and those since.

During the past year I have been juicing and making purées of everything in sight. It all started with the juice left in the bottom of a plate of heirloom tomatoes that had been drizzled with olive oil. It was so tasty you just had to mop it up with a chunk of bread. This led to making vibrant vinaigrettes with mashed-up tomatoes and then to great mounds of herbs being turned into bright green elixirs that transformed everything they were poured into, from a plate of pasta to mashed potatoes.

Up to this point I had been pulverizing everything in my food processor or blender. Everything changed after I borrowed a juicer from a good friend of mine. I started juicing every vegetable in the house. There are some I probably shouldn’t have—I thought leeks might be an interesting addition to a green drink. They weren’t, yet they worked well in a poaching broth for fish. I drank juice morning, noon and night and felt energized. My favorite way to start the day is now a glass of apple-carrot-lemon-ginger juice.

One day I juiced beets. I can honestly say that I loathed beets as a child. They were served boiled to death in the school canteen. They were slimy and slightly pickled. We’d try to hide them so we didn’t have to ingest them. It wasn’t until I came to California and tried roasted beets that I became slightly infatuated with this vegetable. The juice is rich in flavor (it’s also packed with antioxidants and nitrates that are good for you) and their intense color—from golden hues to deep plum—adds a beautiful touch to your culinary palette.

To those first cups of beet juice I added fresh orange and carrot juice and concentrated the mixture in a saucepan. The resulting sauce was a revelation to me. It was silky and gorgeous. Here was the essence of those vegetables in liquid form. Golden beets, yellow carrots and orange juice produced a sauce the color of Van Gogh’s sunflowers. Dark red carrots and purple beets created something akin to a ripe fig. The fun part was (and is) pairing these combinations with different foods. I found that grilled or roasted duck and salmon both worked well, creating a salty-sweet, opulent yet clean mélange. These experiments are fun and vibrant.

Perhaps I’ll try making an orange-beet sorbet next as an homage to that cassis sorbet and that orange juice.

Pascale Beale grew up in England and France surrounded by a family that has always been passionate about food, wine and the arts. She was taught to cook by her French mother and grandmother. She is the author of A Menu for All Seasons—Spring, A Menu for All Seasons—Summer, A Menu for All Seasons—Fall and A Menu for All Seasons—Winter. Visit her website at PascalesKitchen.com.

Grilled Peach, Arugula and Prosciutto Salad with Tomato Vinaigrette

Makes 8 servings

FOR THE VINAIGRETTE

2 tablespoons olive oil

1 tablespoon vinegar

2 small ripe heirloom tomatoes, stems removed and cut into quarters

Juice and zest of 1 lemon

Juice and zest of 1 lime

Salt and pepper

FOR THE SALAD

4 large or 6–8 small firm-ripe peaches, cut into sixths

1 bunch basil, leaves left intact (if you can, try to find different varieties of basil)

1 bunch chives, finely chopped

8 ounces arugula

8 slices prosciutto, pulled apart into small shreds (continued)

Place all of the vinaigrette ingredients into a blender and whizz together for 30 seconds so that you have a smooth emulsion. Pour the vinaigrette into the bottom of a large salad bowl. Place serving utensils over the vinaigrette.

Add the arugula leaves, basil leaves, chives and prosciutto on top of the serving utensils.

Place a griddle pan over a medium hot flame on the stove. Once it is hot, pour a little olive oil onto a paper towel and then rub the griddle pan with the paper towel. You want to get a thin film of olive oil on the griddle pan. Be careful not to burn your fingers. Place the peaches into a bowl and add a little bit of olive oil to the slices. Toss so that the peaches are coated with a little olive oil. Sprinkle a little salt and pepper over the peaches. Place the peaches on the griddle and cook for 90 seconds. Carefully turn the peaches onto the other open side and cook again for 1 minute. Carefully remove the peaches from the griddle and add them to the salad. Gently toss the salad so that the peaches stay intact. Serve immediately so that the peaches are still warm.

Roasted Glazed Wild Salmon

with a Beet-Carrot Juice Sauce on a Bed of Wilted Greens

Makes 8 servings

FOR THE SALMON

2 1 ⁄ 2 pounds wild salmon fillet

1 ⁄ 3 cup honey

1-inch piece fresh ginger, peeled and finely chopped

Zest of 1 orange and 1 tablespoon orange juice

1 tablespoon Herbes de Poisson

FOR THE WILTED GREENS

Olive oil

2 shallots, peeled and sliced

1 ⁄ 2 pound spinach

1 bunch either bok choy or Asian greens or broccolini, finely sliced

Lemon juice

Salt and pepper

FOR THE BEET-CARROT JUICE SAUCE

1 cup carrot juice

1 ⁄ 2 cup beet juice

1 cup orange juice

1 ⁄4 cup sugar or 2 tablespoons honey Pinch pepper

1 ⁄ 2 teaspoon coriander seeds (continued)

Preheat oven to 325°.

Place the salmon in an ovenproof dish. Score the salmon into 8 equal parts but do not cut all the way through. Combine the honey, ginger, orange zest, juice and Herbes de Poisson in a small saucepan and bring to a strong simmer. As soon as it bubbles, remove from the heat and then pour the glaze over the salmon, ensuring that it is well coated.

Place the salmon in the center of the oven and roast for 18–20 minutes.

To wilt the greens, pour a little olive oil into a large skillet placed over medium heat. Add the shallots and cook for 3–4 minutes, then add in the chopped greens and cook until just wilted. Add some lemon juice to the pan, salt and pepper to taste, stir quickly and set aside.

To make the sauce, place all ingredients in a medium-sized saucepan placed over high heat. Bring to a boil and then reduce to a simmer. Cook until the liquid has reduced by half and the sauce has thickened. Set aside.

To assemble, divide the greens equally among the dinner plates. Place 1 piece of the salmon onto the center of the greens. Spoon the sauce around the greens. Serve immediately.

Named one of the top 10 wine events in California by LA Weekly

CELEBRATE CHARDONNAY

50 Nationally Renowned Wineries Chardonnay-Inspired Food Pairings

INSPIRE YOUR PALATE

Educational Panel with Wine Enthusiast’s Steve Heimoff & 8 Award-Winning Winemakers

GIVE TRIBUTE

Exclusive Dinner at Bien Nacido Vineyard Honoring Jim Clendenen of Au Bon Climat

Stay for a weekend full of Chardonnay-inspired wine & food events throughout Santa Barbara County!

Limited tickets available at www. thechardonnaysymposium .com Follow us on Facebook: TheChardonnaySymposium

JUNE

FRIDAY JUNE 21

Standing Sun Wines Singer Songwriter Series

7–10pm at Standing Sun Wines, Buellton Greg Felden (gregfelden.com) is the musician for Standing Sun Wines ongoing songwriter and music series. $10 cover for the artist; $5 glasses of wine, $5 taco plates. Ongoing. Check the winery website for more music events throughout the summer. StandingSunWines.com; 805 904-8072.

JULY

FRIDAY–SUNDAY JULY 19–21

The Chardonnay Symposium

Byron Vineyard and Winery and other locations

Come to the Santa Maria Valley for an insightful weekend of education and exploration designed to enlighten wine consumers, industry professionals and media on Chardonnay wine producing regions and wine making styles, and their effects on America’s favorite wine; TheChardonnaySymposium.com

SATURDAY JUNE 15

Los Alamos Third Saturday Evening Stroll

5–8pm, downtown Los Alamos

The Los Alamos merchants on Bell Street invite everyone to join the fun and experience Los Alamos community charm first hand with its new Third Saturdays program. The theme for June is “Father, Family and Fashion. Ongoing. For more information call 805 344-1900.

SATURDAY JUNE 22

Knights, Wines, & Roses

1–4pm at St. Joseph High School, Santa Maria

Tastes from some of the Central Coast’s finest wineries, craft breweries and restaurants will be offered at this benefit for St. Joseph High School. Advance tickets are $40, available at Cinque Stelle Winery and Riverbench Winery or at St. Joseph High School. $50 at the door. Call 805 937-2038 x156 for more information.

SATURDAY JULY 6

Music & Grilled Sirloin Sandwiches

11am–4pm at Zaca Mesa Winery

Live music Sean Wiggins all day and Chef John grilling prime sirloin sandwiches. Lunch $10 each. 805 688-9339; ZacaMesa.com

SUMMER EDIBLE EVENTS

THURSDAY JUNE 20

Edible Santa Barbara Summer Issue Release Party

5:30–7:30pm at Carr Winery

Join us to celebrate the release of the summer issue of Edible Santa Barbara and the beginning of summer. Wine tasting and ice cream tastings for sale.

SATURDAY JUNE 29

Santa Barbara Wine Festival

2–5pm at the Santa Barbara Natural History Museum

Swirl, sip and savor wines from premier Central Coast wineries complemented with sweet and savory delectable delights on the beautiful grounds of the Santa Barbara Museum of Natural History. For details and to purchase tickets visit SBNature.org

SATURDAY JULY 13

Reception and Book Signing with Patrick Smithwick

4–6pm at Flying Goat Cellars, Lompoc Patrick Smithwick, author of award winning Flying Change: A Year of Racing and Family and Steeplechasing. (FlyingChangeMemoir.com) will be signing copies of his book. 805 736-9032 or info@FlyingGoatCellars.com for more information.

SATURDAY JULY 20

In The Vineyard & On the Farm Dinner

4:30pm, Bernat Family Vineyard, Los Olivos

A unique experience that takes farm-totable a step further by allowing diners to eat and drink locally produced foods and wines right at the source. $125/ person (including food, wine tax and gratuity). Reservations required. Lindsey Nicastro at 805 757-1435 or Lindsey@ BuySantaBarbaraWine.com

SATURDAY JUNE 29

Red, White & Blues Festival

2–6pm at Buttonwood Farm Winery Join Buttonwood and Longoria Wines for the 17th annual Red, White & Blues concert in the Buttonwood vineyard. Both Longoria and Buttonwood wines will be sold at this event. Bring a blanket, and a picnic and dance to some great Blues music by Maria Muldaur. $40; call 805 688-3032 for more information.

SATURDAY JULY 13

Bastille Day Celebration

Noon–3pm in Los Olivos

The 2nd Annual Bastille Day will be held at Coghland Vineyard and Jewelers at 2366 Alamo Pintado in Los Olivos. This is a local event that features 20 wineries, 10 caterers and restaurants, and live music. $55 advance, $65 at door. 805 717-0046; LosOlivosBusinessOrg@ gmail.com

WEDNESDAY–SUNDAY JULY 31 –AUGUST 4

Old Spanish Days Fiesta

A celebration of Santa Barbara’s heritage, through music, parades, fiestas, dancing and family events. Serious foodies frequent the mercado at Our Lady of Guadalupe Church with its wide array of authentic Mexican cuisine and entertainment. Full listing of events can be found at OldSpanishDays-Fiesta.org

AUGUST

SATURDAY AUGUST 10

Santa Maria BBQ at Margerum Wine Company

3–6pm, Margerum Wine Company

Enjoy classic Santa Maria-style barbecue with Margerum Wine Company and Happy Canyon Vineyards. $30 per person. To reserve your space, please email Brooks@MargeurmWines.com or call 805 686-8500.

SUNDAY AUGUST 18

Paws, Pizza & Pinot

Noon–3:30pm at Riverbench Vineyards & Winery

Grab your pup and head over to Riverbench for handmade pizzas and wine tasting on the picturesque patio. $15 includes wine tasting and pizza. 100% of the proceeds will be donated to the So Cal Bulldog Rescue. RSVP to Krysta@ riverbench.com or call 805-937-8340.

WEDNESDAY AUGUST 7

Evening with the Winemakers

5–7pm at Los Olivos Cafe in Los Olivos

Meet Kris Curran & Bruno D’Alfonso of Di Bruno and Curran wines and taste their line up of exceptional wines. $25 (not including tax) includes light hors d’oeuvres. Reservations suggested, 805 688-7265 ext. 203 or email wine@ BuySantaBarbaraWine.com

SATURDAY AUGUST 10

40th Anniversary Celebration

10am–3pm at Riverbench Vineyards & Winery

Vineyard tours led by Jim Stollberg will be followed by a BBQ picnic lunch, live music and a Champagne toast. $30. Space is limited. Pre-paid reservations are required. RSVP to Krysta@riverbench.com or call 805-937-8340 by Thursday, August 1st.

WEDNESDAY SEPTEMBER 4

SEPTEMBER

International Wine Region Education Night: New Zealand

6–7pm at Los Olivos Cafe in Los Olivos

Lead sommelier Matt Williams will conduct an educational class on the wines of New Zealand. Sample vintages that highlight the terroir, climate, and varieties. $25 (plus tax) includes light hors d’oeuvres. Reservations: 805 688-7265 x203 or email wine@BuySantaBarbaraWine.com

WEDNESDAY AUGUST 14

Paella Night

Cava Restaurant & Bar, Montecito

A weekly (every Wednesday) event. A 3-course Spanish dinner is offered and includes a glass of house-made Sangria or Segura Viudas Brut Cava and live flamenco guitar. $35. For reservations call 805 969-8500; CavaRestaurant.com

SATURDAY AUGUST 24

Third Annual Fermentation Festival

11am–5pm at Fairview Gardens in Goleta Kombucha, sourdough, kraut and more Enjoy an afternoon on the farm and hear about fermented foods from area experts. $12 adult/$6 child/$26 Family 4-pack. Free samples, talks, demos and live music. Locavore lunch and fermented products available for purchase.

SUNDAY SEPTEMBER 8

Santa Barbara Taste of the Town

Riviera Park Gardens, Santa Barbara Santa Barbara’s premiere tasting event to benefit the Arthritis Foundation and featuring 40 local wineries and 40 local restaurants. TasteOfTheTownSantaBarbara.com

SATURDAY AUGUST 10

Cooking Demo with Rocky Fino

Consilience Tasting Room in Los Olivos Author of the cleverly titled cookbook Will Cook For Sex, Rocky Fino will be performing a live cooking demonstration. You can enjoy selected wine pairings to highlight Fino’s dishes. $30. For more information or reservations: 805 6911020; flora@ConsilienceWines.com.

SATURDAY AUGUST 17

Chicken Dinner at Bell Street Farm

6pm at Bell Street Farm, Los Alamos

On the third Saturday of each month, enjoy a prix-fixe chicken dinner at Bell Street Farm. Endless antipasti bar, family-style rotisserie chicken dinner with roasted vegetables and potatoes, a cookie plate or affogato. $40 per person, not including tax or gratuity. For reservations, 805 344-4609; BellStreetFarm.com

SATURDAY AUGUST 24

Buttonwood All Farm Dinner 5pm at Buttonwood Winery, Solvang

Beginning with passed appetizers, Buttonwood’s farm-to-table feast takes place pond-side in the middle of their 39-acre vineyard and will feature farm-raised meat, farm-grown fruits and vegetables, as well as their award-winning wines; everything on the table raised, grown and produced on Buttonwood Farm. $125; for reservations call 805 688-3032.

Dining Guide edible

Santa Barbara County has its own unique food traditions—from Santa Maria barbecue to Santa Barbara spot prawns and the world-class local wines that accompany them—so we’d like to help you find some of the area restaurants that create the distinctively Santa Barbara dining experience. Restaurants are invited to advertise in this guide because of their emphasis on local, seasonal ingredients and their commitment to real food.

South County

Arlington Tavern

21 W. Victoria St.

Santa Barbara 805 770-2626

ArlingtonTavern.com

Offering a winning combination of local, farm-fresh fare, exceptional service and a unique relationship between beer, wine and food. Chef Ron True crafts his seasonal menu using only the highest-quality, simple and honest ingredients. Dinner Mon–Sat 5–10pm, Sun 5–9pm; bar 4pm–midnight, Sun 4–10pm.

Backyard Bowls

Santa Barbara Locations:

331 Motor Way

805 845-5379

3849 State St., La Cumbre (next to Vons) 805 569-0011

Goleta Location:

5668 Calle Real 805 770-2730

BackyardBowls.com

Santa Barbara’s most innovative breakfast and lunch spot featuring Acai Bowls and smoothies. They also offer oatmeal, yogurt and more.

Bouchon

9 W. Victoria St.

Santa Barbara 805 730-1160

BouchonSantaBarbara.com

Bouchon sources all of its ingredients using an “asfresh-and-as-local-as-possible” approach. Experience fine dining, excellent regional wines and relaxed service in a warm, inviting ambience. Private dining in the Cork Room is available for groups of 10–20. Dinner nightly 5–10pm.

Carlitos Café y Cantina

1324 State St.

Santa Barbara

805 962-7117

Carlitos.com

Enjoy fresh Mexican cuisine across from the historic Arlington Theatre on State Street in a sun-filled patio while the beautiful dining room features lovely views and a Cantina stocked with 100% Blue Agave tequilas. Member Santa Barbara Sustainable Seafood Program. Open daily 11am–10pm.

Cava Restaurant & Bar

1212 Coast Village Rd.

Montecito

805 969-8500

CavaRestaurant.com

Experience the bold flavors of superb Latin cuisine from Spain, Mexico and South America in a romantic setting in Montecito. Member Santa Barbara Sustainable Seafood Program. Open daily 11am–11pm; Sunday brunch 10am–3pm.

C’est Cheese

825 Santa Barbara St. Santa Barbara 805 965-0318

CestCheese.com

In addition to being a local source for the finest cheeses and artisanal foods, C'est Cheese also serves lunch—sandwiches, soups, salads and, of course, grilled cheese sandwiches. Mon–Fri 10am–6pm. Sat 8am–6pm. Closed Sun.

Giannfranco’s

Trattoria

666 Linden Ave. Carpinteria 805 684-0720

Giannfrancos.com

Experience authentic Italian regional cuisine at this family-owned and -operated trattoria in downtown Carpinteria. Chef Giovanni prepares each dish from the freshest local and imported foods to offer his creative take on Tuscan grill specialties. Weekday lunch served 11am–3pm. Weekend lunch served noon–3pm. Dinner served 5–9pm. Closed Tuesday.

Goodland Kitchen & Market

231 S. Magnolia Ave.

Old Town Goleta 805 845-4300

GoodlandKitchen.com

The Goodland Market is a grab-and-go eatery in Old Town Goleta, specializing in delicious, locally sourced and affordable meals. They prepare food in small batches and utilize produce from local farmers to provide an exceptional culinary experience. Mon–Fri 8am–2:30pm; Sat 8:30–2:30pm.

Pizza Guru

3534 State St.

Santa Barbara 805 563-3250

PizzaGuru.com

Locally owned and operated, Pizza Guru serves traditional and eccentric gourmet pizzas, salads, panini and pastas made fresh daily from locally sourced, organic ingredients. They also specialize in vegetarian, vegan and gluten-free pizzas. Open Mon–Thu 11am–9:30pm; Fri–Sun 11am–10pm.

Renaud’s Patisserie & Bistro

Loreto Plaza at 3315 State St.

Santa Barbara 805 569-2400

Arlington Plaza at 1324 State St.

Santa Barbara 805 892-2800

RenaudsBakery.com

Renaud’s is a bakery specializing in French pastries and French-style cakes, as well as a bistro offering an extensive menu for lunch and dinner. Open Mon–Sat 7am–5pm, Sunday 7am–3pm.

Sama Sama Kitchen

1208 State St., Santa Barbara 805 965-4566

SamaSamaKitchen.com

Sama Sama creates meals inspired by Indonesian food and local farms and markets. Their food and cocktail menu is constantly changing depending on availability from our local sources. They are locally owned and operated and part of the Shelter Social Club family. Tue–Fri 11:30am–2pm and 5:30–10pm; Sat 5:30–10pm; Sun Brunch 10am–3pm.

Seagrass

30 E. Ortega St.

Santa Barbara 805 963-1012

SeagrassRestaurant.com

Seagrass offers a fresh Santa Barbara Coastal Cuisine fine dining experience, procuring the highest quality ingredients available and superior local bounty. Open Tue–Thu 5:30–9pm; Fri–Sat 5:30–10pm; Sun 5:30–9pm.

Silvergreens

791 Chapala St.

Santa Barbara 805 962-8500

900 Embarcadero del Mar

Isla Vista 805 961-1700

Silvergreens.com

Committed to sustainability and nutrition, Silvergreens offers a made-from-scratch menu with soups, salads and sandwiches using fresh, local ingredients. They are also Santa Barbara’s first Certififed Green Restaurant. Catering and School Lunch Program available.

Simply Pies

5392 Hollister Ave.

Santa Barbara 805 845-2200

SimplyPiesSB.com

The pie cottage offers sweet and savory pies, quiches and salads handcrafted with fresh, local organic ingredients. Vegan, gluten free and sugar-free options. Open Tue–Fri 7:30am–5:30pm; Sat 10am–5:30pm.

Sly’s

686 Linden Ave. Carpinteria

805 684-6666

SlysOnline.com

Sly’s is known for great food, with an emphasis on farmers market and local produce, great cocktails and great times in Carpinteria. Open Mon–Fri for lunch 11:30am–3pm, lounge menu weekdays 3–5pm; dinner Sun–Thu 5–9pm; Fri and Sat 5–10pm; and weekend brunch & lunch Sat–Sun 9am–3pm.

Sojourner Café

134 E. Cañon Perdido St. Santa Barbara 805 965-7922

SojournerCafe.com

The Sojourner has been serving unique dishes created with wholesome natural ingredients for 35 years. They purchase organic produce from local growers, carry local wines and beers and are known for their innovative desserts. Serving lunch, dinner and weekend brunch 7 days a week.

The Wine Cask

813 Anacapa St. Santa Barbara

805 966-9463

WineCask.com

The Wine Cask Restaurant features the freshest local ingredients, the best wine list in town, and seasonal signature cocktails. They offer fine dining in their exquisite Gold Room and casual dining in the courtyard, and at their Intermezzo bar. Lunch: Tue–Fri 11:30am–3pm. Dinner: Tue–Sun from 5:30pm. Last seating at 9pm Sun–Thu, 10pm Fri–Sat.

North County

Avant

35 Industrial Way

Buellton

805 686-9400

AvantWines.com

Avant offers seasonal full lunch and dinner menus; 52 wines available by the glass; winery tours and retail wine shop. Lunch daily 11am–3pm; dinner Sun–Thu 5–9pm; Fri and Sun 5–10pm; Happy Hour Daily 3–5pm.

Bell Street Farm

Eatery & Market

406 Bell St.

Los Alamos

805 344-4609

BellStreetFarm.com

With farm-fresh cuisine and sophisticated yet comfortable design, Bell Street Farm offers a distinct environment to enjoy a meal, snack or a wine tasting. The market showcases picnic baskets and accessories for creating a portable meal, as well as gifts and merchandise from local artisans. Open Fri–Mon 10am–6pm.

Cecco Ristorante

475 First St.

Solvang

805 688-8880

CeccoRistorante.com

Award-winning Chef David Cecchini offers rustic Italian cuisine, handmade fresh pasta, artisan pizza from an authentic wood-burning oven, grilled meats, seafood, salads, an extensive wine list including Santa Ynez Valley & Italian varietals, plus premium draft beers. Reservations accepted. Open 11:30am–3pm & 5–9pm.

Dos Carlitos Restaurant & Tequila Bar

3544 Sagunto St. Santa Ynez

805 688-0033

DosCarlitosRestaurant.com

Dos Carlitos offers inspired Mexican and Latin cuisine handcrafted from the freshest ingredients to accompany its award-winning 100% Blue Agave margaritas. Dos Carlitos is a place to enjoy friends and family in a relaxed outdoor patio or casual indoor setting. Member Santa Barbara Sustainable Seafood Program. Open daily 11am–10pm.

Full of Life Flatbread

225 W. Bell St. Los Alamos 805 344-4400

FullofLifeFoods.com

On weekends Full of Life Flatbread converts their production flatbread bakery space into a restaurant and offers an extremely innovative menu based almost entirely on what is grown locally and in season. Open Thu–Sat 5–10pm; Sun 4–8pm.

Kingfish Seafood Restaurant

435 Alisal Road, Solvang 805 688-2397

KingfishSolvang.com

Kingfish is your downtown Solvang seafood spot. In the evening a seafood and Asian seafood menu, created by Chef Brett Stephen, is offered with a full Sushi Bar featuring Sushi Chef Leroy and Enrrique. Combined they have over 60 years of experience. The varied menu also includes oysters on the half shell and tapas and small plates for lighter appetites. Tue–Thu 5–9pm; Fri–Sat 5–10pm; Sun 5–8:30pm.

Los Olivos Wine Merchant & Café

2879 Grand Ave., Los Olivos 805 688-7265

LosOlivosCafe.com

The Los Olivos Wine Merchant & Café brings together the best flavors of the Central Coast. Their awardwinning wine list offers over 500 wines, primarily from Central Coast winemakers, to enjoy with their fresh, seasonal and local cuisine, or to enjoy at home. Open for lunch and dinner daily 11:30am–8:30pm.

Succulent Café & Trading Company

1555 Mission Drive Solvang 805 691-9444

SucculentCafe.com

Succulent Café is a family-owned business specializing in handcrafted and artisan culinary goods. Featuring buttermilk biscuit sandwiches at breakfast, gourmet sandwiches and salads at lunch and unique local-centric plates at dinner. Lunch Wed–Sun 11am–3pm; breakfast Sat–Sun 9am–2pm; dinner Thu–Sat 6–9pm.

The Baker’s Table

3563 Numancia St., Santa Ynez 805 688-4856

TheBakers-Table.com

The Baker’s Table offers artisanal baked goods handcrafted from organic, local and fair-trade ingredients. The cafe incorporates carefully selected, high quality ingredients in order to offer soups, salads and sandwiches to feed the body and soul. Open Tue-Sat 7:30am–2:30pm.

The

Hitching Post II

406 E. Highway 246, Buellton 805 688-0676

HitchingPost2.com

From Santa Maria–style barbecue to more contemporary cuisine such as smoked duck breast, ostrich, homemade soups and outstanding pastries, The Hitching Post II also offers their own world-class Hartley Ostini Hitching Post Wines. Open daily except major holidays. Cocktails/wine tasting Mon–Fri at 4pm, Sat–Sun at 3pm. Dinners only Mon–Fri 5–9:30pm, Sat–Sun 4–9:30pm.

edible Source Guide

BREWERIES AND DISTILLERIES

Figueroa Mountain Brewery

Quality craft beer has been the focus of family-owned “Fig Mt Brew.” since they started production in 2010. Try their famous Davy Brown Ale or Hoppy Poppy IPA at their flagship tasting room and beer garden in Buellton, 45 Industrial Way. Open Mon–Thu 4pm–9pm and Fri & Sat 11am–9pm. Or their new tasting room in the Funk Zone in Santa Barbara, 137 Anacapa, Suite F, Open Mon– Sun 11am–9pm, 805 694-2252; FigMtnBrew.com

Telegraph Brewing Company

Handcrafting unique American ales that embrace the heritage of California’s early brewing pioneers and use as many locally grown ingredients as possible. Visit the tasting room Thursday 4–6pm, Friday 4–8pm, Saturday 2–6pm. Telegraph beer is available at many restaurants and grocery stores in Santa Barbara County and throughout California. TelegraphBrewing.com

CATERERS AND PRIVATE CHEFS

Le Petit Chef

Personal chef, private parties, cooking lessons. Personal chefs aren’t just for the wealthy—for about the same price you might spend at a restaurant, Le Petit Chef can provide you with local, fresh, seasonal, organic dinners in your own home. 805 6373899; LePetitChefSB.com

Main Course California

Main Course California is a creative, service-driven catering company that specializes in sustainable, from-scratch cuisine and personalized care. They are dedicated to food that is sustainable and delicious—specializing in off-site catering for private parties, corporate events and weddings. 805 658-8900; MainCourseCA.com

New West Catering

Uniting the artistry of fine restaurant cuisine with the versatility of full-service catering, New West Catering is your unparalleled choice for special events in the Santa Barbara County wine country and beyond. 805 688-0991; NewWestCatering.com

Nimita’s Cuisine

Nimita Dhirajlal delights in sharing the art of Indian vegetarian cooking using organic, local ingredients. She offers classes, catering, weekly deliveries, as well as prepared foods such as curry, daal, chutney and raita. NimitasCuisine.com

COMMERCIAL KITCHEN SPACE

Goodland Kitchen

Goodland Kitchen, located in downtown Goleta, rents the use of its licensed and insured facility on an hourly basis to local food producers and re-packagers. It is also available as a teaching venue and for special event food processing. 805 845-4300; GoodlandKitchen.com

FARMERS MARKETS

Santa Barbara Certified Farmers Market

Eight markets, six days a week. See schedule on the inside front cover. 805 962-5354; SBFarmersMarket.org

FARMS AND RANCHES

Drake Family Farms

Making locally produced farmstead artisan goat cheese in Ontario, California. At Drake Family Farms every goat has a name and their goat cheeses are made on the farm with milk exclusively from the farm’s own animals. Available at local farmers markets and at DrakeFamilyFarms.com

Fat Uncle Farms

Fat Uncle Farms grows almonds in Wasco, just northwest of Bakersfield, and they sell fresh whole raw almonds as well as roasted and flavored almonds and many other almond

products at the Saturday, Tuesday, Friday and Thursday farmers markets. 866 290-0219; FatUncleFarms.wordpress.com

Rancho San Julian Beef

Rancho San Julian Beef produces high quality beef from cattle raised humanely and healthfully on an agriculturally sustainable ranch in Santa Barbara County. Available at the following farmers markets: Saturday in Santa Barbara 8:30am–12:30pm, Tuesday in Santa Barbara 3–6:30pm and Friday in Montecito 8–11:30am as well as at RSJBeef.com

FOOD PRODUCTS

Green Star Coffee

Green Star Coffee sources only the finest Certified Organic Fair Trade coffees and teas from the premier growing regions around the world. GreenStarCoffee.com

Joëlle Olive Oil

Joëlle Olive Oil offers a full line of fresh, cold-pressed, extravirgin olive oil estate grown in California. Award winning in international competitions, all of their oils are unfiltered, extravirgin and date-stamped for year of production. JoelleOil.com

GROCERY STORES & PRODUCE DELIVERY

Isla Vista Food Co-op

A community-owned food co-op open to the public and highly regarded for its sustainable business practices and high-quality foods. Highlighting tri-county local, organic, fair-trade, farmer-owned, vegan, vegetarian, kosher, raw, gluten-free and all-around sustainable ways of being. Open daily 8am–10pm. 6575 Seville Rd., Isla Vista. 805 968-1401; IslaVistaFood.coop

Lazy Acres

Santa Barbara’s best source for wholesome, natural and organic foods and products with real people dedicated to providing unmatched personal service. Monday–Saturday, 7am–11pm, Sunday 7am–10pm. 302 Meigs Rd., Santa Barbara; 805 5644410; LazyAcres.com

Los Olivos Grocery

Los Olivos Grocery offers a wide selection of local products, wines, beers and produce. Their delicatessen is a valley favorite, with a wide lunch menu. Breakfast is served on their enclosed patio. Friday, Saturday and Sunday, BBQ is offered. Open daily 7am–9pm; 2621 W. Highway 154, Santa Ynez; 805 6885115; LosOlivosGrocery.com

New Frontiers Natural Marketplace

New Frontiers Natural Marketplace is a full service natural foods grocery store and deli. Located in Solvang at 1984 Old Mission Dr. (corner of Alamo Pintado and Mission Dr.); 805 693-1746; NewFrontiersMarket.com

Pacific Health Foods

Offering organic groceries, vitamins, a helpful staff and the best smoothies in town. Open Monday–Friday 9am–6pm; Saturday 10am–6pm. Located at 944 Linden Ave., Carpinteria; 805 684-2115; PacificHealthFood.com

Plow to Porch Organics

Local organic/pesticide free/chemical free and all natural produce delivery service and organic market. The market carries a wide array of seasonal and local produce, meat and food products and is located at 3204 State St., Santa Barbara. Open Monday–Friday 10am–7pm. 805 895-7171; PlowToPorch.com

Santa Barbara Public Market

The Santa Barbara Public Market, located in the heart of the performing and cultural arts district, will house handcrafted, regionally sourced and sustainably made food and wine. With an ardent focus on local farms and artisanal ingredients, the Santa Barbara Public Market will present residents and visitors alike with a well stocked pantry for daily foraging. SBPublicMarket.com

Whole Foods Market

Founded in 1980 in Austin, Texas, Whole Foods Market, a leader in the natural and organic foods industry and America’s first national certified organic grocer, was named “America’s Healthiest Grocery Store” in 2008 by Health magazine. 3761 State St., Santa Barbara; 805 837-6959; WholeFoodsMarket.com

PROFESSIONAL SERVICES

American Riviera Bank

Offering a local and sustainable approach to banking. The founders of American Riviera Bank are a carefully selected group of successful, prominent, experienced and influential community and business leaders who understand the unique needs of the Santa Barbara community. Monday–Thursday 8am–5pm, Friday 8am–6pm. 1033 Anacapa St., Santa Barbara; 805 965-5942. AmericanRivieraBank.com

Center For Sustainable Medicine

Specializing in nutrition, allergies, weight management, women’s health and preventative medicine. Dr. Andrea Seiffertt, DO, osteopathic physician, board certified in internal medicine, certified Ayurvedic practitioner. 136 W. Cota St., Santa Barbara; 805 966-0055; CenterForSustainableMedicine.com

Community West Bank

Community West Bank has five, full-service branch offices in Southern California (Santa Maria, Goleta, Santa Barbara, Ventura and Westlake Village). With an emphasis on business banking, they offer a full range of commercial and retail banking services, focusing on mid-market companies and their owners/operators, agriculture, manufacturers, wholesalers, distributors, technology companies, service companies and retailers. CommunityWestBank.com

Nest

Nest is an integrative medicine spa combining the best of conventional and natural therapies. Dr. Kristi Wrightson ND, RD along with her staff of professionals offer services from preventative primary care to anti-aging treatments, specializing in women's health and hormones, optimal weight control and detoxification. 523 Chapala St., #2, Santa Barbara; 805 770-2607

Patricia Figueredo Interior Design

From kitchen design to residential and commercial interior design, Patricia Figueredo Interior Design provides innovative and quality design services in Santa Barbara County and beyond. Call for more information 760 459-2522; FigueredoInteriorDesign.com

Rabobank

Rabobank is a valued financial partner for thousands of individuals, businesses, farmers and ranchers, food and agribusiness companies and other select institutions in many California communities, meeting the financial needs of local families, businesses and organizations with great banking products and personalized service. RabobankAmerica.com

Scent From Heaven

Amy Bacheller, M.Ed, NC, CMT is honored to offer classes, private consults and individual healing sessions in Santa Barbara as part of her Scent From Heaven holistic healing practice. Amy specializes in essential oils and raw foods. 415 450-5000; ScentFromHeaven-SB.com

RESTAURANTS— Edible Dining Guide

A listing of Local Restaurants on page 72.

SCHOOLS

Santa Barbara Montessori School

The main objective of the SB Montessori School is to provide a carefully planned, stimulating environment to help children develop the habits, attitudes and skills essential for a lifetime of creative thinking and learning. 7421 Mirano Dr.; 805 6857600; SBMontessori.com

SPECIALTY RETAILERS & PRODUCTS

Buckaroo Chunk Wood Grills

The unique, patent pending carbon steel air system gets these grills to cooking temperature in minutes. The grills have stainless steel construction, firebrick bottom and use any hardwood chunks. View video demos at Facebook.com/BuckarooChunk WoodGrills. 800 428-1788; BuckarooGrills.com

Chocolats du CaliBressan

Enjoy Jean-Michel Carre's delicious artisan chocolates created fresh right here in Santa Barbara County. Jean-Michel’s experience and creative culinary skills have earned him many world-wide accolades. In Carpinteria, they are open Mon–Fri

10am–6:30pm and Sat 10am–5:30pm at 4193 Carpinteria Ave.; 805 684-6900. In Santa Barbara, they are open Tue–Fri 10:30am–6pm, Sat 10:30am–5pm, Sun noon–5pm at 1114 State St.; 805 568-1313; ChocoCaliBressan.com

Chocolate Maya

Chocolate Maya scours the world for pure, luscious chocolates and offers incredible savory bars, truffles, bonbons and gift baskets as well as a wide choice of organic and fair trade chocolate products. Monday–Friday 10am–6pm, Saturday 10am–5pm, Sunday 10am–4pm. 15 W. Gutierrez St., Santa Barbara. 805 965-5956; ChocolateMaya.com

Enjoy Cupcakes

Enjoy Cupcakes is a cupcakery, dedicated to making highquality cupcakes, cakes and other baked goods with innovative flavor combinations, many infused with wine. Open Thursday through Sunday 11am–5pm at 2971 Grand Ave., Los Olivos; 805 451-0284; EnjoyCupcakes.com

Grapeseed Company

The Grapeseed Company creates botanical spa and skin care products handcrafted from the byproduct of wine plus antioxidant-rich local and organic ingredients. Flagship store in downtown Santa Barbara: 201 W. Carrillo St.: open Monday–Saturday 10:30am–5:30pm. Warehouse store in Carpinteria: 4193 Carpinteria Ave #9: open Monday and Thursday–Saturday 10:30am–5:30pm. 805 456-3655; TheGrapeseedCompany.com

Here’s the Scoop

Here’s the Scoop offers the finest gelato and sorbet made fresh daily from local farms and farmers market fruit. They specialize in seasonal flavors as well as traditional Italian flavors. Monday–Thursday 1–9pm. Friday–Saturday noon–10pm and Sun noon–9pm. 1187 Coast Village Rd., Montecito. 805 969-7020; ScoopSB.com

Kama Sutra Closet and Lingerie at Kama Sutra Closet

Quality lingerie and sensual products in a friendly, discreet shopping environment. Private appointments and in store parties can also be scheduled. Shop online or visit the shop at 451 E. Main St., #3, Ventura. Open Sun–Thu 11–5pm, Fri–Sat 11am–7pm; 888 801-8952; KamaSutraCloset.net

Maison K

Maison K is your destination boutique for unique fine home furnishings, gifts, clothing and accessories from around the world. Visit the shop at 1159 Coast Village Road, Montecito. Hours are Mon–Sat 10am–5pm, Sun 11am–5pm. 805 9691676; MaisonKInc.com

Olive Hill Farm

Gus Sousoures has been making his olive oils for many years in the Santa Ynez Valley and now you can taste and buy them, along with other oils, vinegars and gourmet food products at his cozy store in Los Olivos. Open daily 11am–5:30pm. 2901 Grand Ave, Los Olivos; 805 693-0700; OliveHillFarm.com

Tecolote Bookstore

Tecolote Bookstore is an independent bookstore located in the upper village of Montecito at 1470 East Valley Rd.. Open Monday–Friday 10am–5:30pm, Saturday 10am–5pm, closed Sundays. 805 969-4977

WHOLESALE PRODUCE DELIVERY

Harvest Santa Barbara

Delivering freshly harvested wholesale produce—sourced directly from local family farms to schools, restaurants, hospitals and retail businesses. Their mission is to be the catalyst for a healthier, more sustainable food system by strengthening the ties between farmers and the community. 805 696-6930; HarvestSantaBarbara.com

WINERIES AND WINE RETAILERS

Alma Rosa

With certified organic vineyards in the Sta. Rita Hills, Alma Rosa focuses on Pinot Noir and Chardonnay, as well as other food friendly wines with the high acid and extraordinary balance for which Richard Sanford’s wines have been known since 1976. Open 11am–4:30pm daily. 7250 Santa Rosa Rd., Buellton. 805 688-9090; AlmaRosaWinery.com

Alta Maria Vineyards

Alta Maria Vineyards and its subsidiary wine brands. They strive to make the best wine possible in a conscious manner utilizing organic and sustainable techniques along with conventional methods, which leave no indelible mark on the people, places and products around us. Tasting room open 11am–5pm daily. 2933 Grand Ave., Suite A, Los Olivos; 805 686-1144; AltaMaria.com

Au Bon Climat Tasting Room and the Jim Clendenen Wine Library

Celebrating 30 years of winemaking in Santa Barbara County, Au Bon Climat is world renowned for beautifully balanced and elegant Chardonnay and Pinot Noir. The tasting room features a large selections of cellar aged library wines and Jim Clendenen’s eclectic smaller labels. Open daily noon–6pm; 813 Anacapa St., Santa Barbara, next to the Wine Cask. 805 845-8435; AuBonClimat.com

Avant

Avant is the tasting room for over 30 vintners producing their wine at the Terravant Wine Company’s state-of-the-art production facility. Open for tasting Monday, Thursday and Sunday 11am–9pm, Friday–Saturday 11am–11pm. 35 Industrial Way, Buellton. 805 686-9400; AvantWines.com

Buttonwood Farm Winery

In 1968 Betty Williams came to Buttonwood, creating a life that found expression through a connection with the land. The vineyard now has 33,000 vines with a mix of Sauvignon Blanc, Semillon, Marsanne, Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah. Visit the tasting room at 1500 Alamo Pintado Rd., Solvang. Open 11am–5pm daily. 805 688-3032; ButtonwoodWinery.com

Cambria Estate Winery

Farming for over 25 years, Cambria specializes in Pinot Noir and Chardonnay. They are committed to sustainable practices in both the vineyard and in the winery. Visit the tasting room 10am–5pm. 5475 Chardonnay Lane, Santa Maria; 805 9387318; CambriaWines.com

Carr Vineyards & Winery

Established in 1999, Carr Vineyards & Winery specializes in ultra-premium, limited-production wines from Santa Barbara County. In the heart of Downtown Santa Barbara or in Old Town Santa Ynez: 11am–6pm for wine tasting, wines by the glass, flights of wine, wine on tap at 414 N. Salsipuedes St., Santa Barbara; 805 965-7985; and 3563 Numancia St., #101, Santa Ynez; 805 688-5757; CarrWinery.com

Casa Dumetz

Making wine from their organic vineyard in Malibu and from the Tierra Alta vineyard in Santa Ynez. Visit Babi’s tasting room Thursday noon–7pm, Friday–Saturday 11am–7pm, Sunday 11am–6pm or by appointment. 448 Bell St., Los Alamos. 805 344-1900; CasaDumetzWines.com

De Su Propia Cosecha

De Su Propia Cosecha, which means ‘of one’s own harvest,’ has opened a tasting room at the Lompoc Wine Ghetto at 1501 E. Chestnut St., Suite A. Open Friday–Sunday 11am–5pm. 805 345-9355; DeSuPropiaCosecha.com

Cinque Stelle Winery

Cinque Stelle (“Five Stars” in Italian) is a family owned and operated winery. Stop by their tasting room to taste several varietals including Albarino, Pinot Grigio, Pinot Noir and Syrah, among others. 2445 Alamo Pintado Ave, Los Olivos; 805 688-4101. CinqueStelleWinery.com

Consilience

Consilience has produced some of Santa Barbara’s boldest, most expressive Syrah. Sister label Tre Anelli carries the tradition in food-friendly Spanish and Italian varietals. Both labels make wines with unique flavor intensity, and source from vineyards in Santa Barbara County. 2923 Grand Ave., Los Olivos; 805 691-1020; ConsilienceWines.com

Flying Goat Cellars

Flying Goat Cellars specializes in vineyard-designated Pinot Noir, Pinot Gris and sparkling wine. They offer four expressions of méthode champenoise: Goat Bubbles: Rosé, Crémant, Blanc de Blancs and Blanc de Noirs. YNOT is a blend of Pinot Noir from all Santa Barbara County vineyards. Thursday–Sunday, 11am–4pm. Lompoc Wine Ghetto, 1520 E. Chestnut Ct., Unit A, Lompoc; 805 736-9032; FlyingGoatCellars.com

Foxen Winery & Vineyard

Bill Wathen and Dick Doré have been making wine together since 1985, when they founded Foxen Winery & Vineyard at the historic Rancho Tinaquaic in northern Santa Barbara County. Visit the two tasting rooms at 7200 and 7600 Foxen Canyon Rd., Santa Maria. Open daily 11am–4pm. 805 9374251; FoxenVineyard.com

Grassini Family Vineyards

Boutique winery specializing in handcrafted production of Bordeaux varietals. They focus on farming the vineyard to its fullest potential using renewable and sustainable resources. An artisan approach helps make wines that represent the uniqueness of Happy Canyon. Tasting room 813 Anacapa St., Santa Barbara; 805 897-3366; GrassiniFamilyVineyards.com

Ken Brown Wines

Pioneering vintner, Ken Brown began his career in Santa Barbara County in 1977 and now focuses on extremely small lots of hand crafted Pinot Noir, Syrah and Chardonnay, sourcing the most outstanding vineyards of the appellation. Open Fri, Sat, Sun 11am–4pm. Terravant Wine Center, 70 Industrial Way, Buellton; 805 448-3791; KenBrownWines.com

Los Olivos Wine Merchant & Cafe

Specializing in premium California wines with a focus on highlighting the Central Coast. They feature Bernat Wines, which are estate grown and made by owner Sam Marmorstein. Open daily 11:30am–8:30pm. 2879 Grand Ave., Los Olivos. 805 688-7265; LosOlivosCafe.com

Municipal Winemakers

After spending their formative years traveling and studying terroir and techniques, Municipal Wine is now working hard to make honest, interesting and delicious wines for the people of this world. They do this with love—carefully and slowly. Tasting room open daily 11am–6pm at 22 Anacapa St., Santa Barbara; 805 931-6884; MunicipalWinemakers.com

Qupé

For 30 years, Qupé has been dedicated to producing handcrafted Rhône varietals and Chardonnay from California’s Central Coast. Employing traditional winemaking techniques and biodynamic farming practices, they are true to type and speak of their vineyard sources. Open daily 11am–5pm. 2963 Grand Ave., Suite B, Los Olivos; 805 686-4200; Qupe.com Riverbench Vineyard & Winery

Since 1973 Riverbench has produced some of Santa Barbara County’s finest Pinot Noir and Chardonnay grapes. With their initial harvest in 2006, they have now begun producing their own wines with winemaker Chuck Ortman. Tasting room is open 10am–4pm daily. 6020 Foxen Canyon Rd., Santa Maria. 805 937-8340; Riverbench.com

Standing Sun Wines

Standing Sun Wines focus on Rhone variety wines, handcrafted in small lots from some of Santa Ynez Valley’s premiere vineyards. Tasting room at 92 Second St., Unit D, Buellton, is open Thursday–Monday 11am–5pm; 805 904-8072 or 805 691-9413; StandingSunwines.com

The Good Life

A craft beer and wine cellar featuring California craft beers and central coast wines. Open daily Sunday–Wednesday noon–9pm, Thursday–Saturday noon–11pm. 1672 Mission Dr. (Hwy 246) Solvang. TheGoodLifeCellar.com

The Hitching Post II

The Hitching Post II offers their own world-class Hartley Ostini Hitching Post Wines. Open daily except major holidays. Cocktails/wine tasting at 4pm, dinners only 5–9:30pm. 406 E. Highway 246, Buellton. 805 688-0676; HitchingPost2.com

The Winehound

The award-winning Winehound features the world’s best wines—from the everyday to a luxury cuvée—all top dogs, no mutts. Open 11am–7pm Monday through Saturday, noon–6pm Sunday. 3849 State St., Santa Barbara. 805 845-5247; TheWinehound.com

Zaca Mesa Winery & Vineyards

A Santa Ynez Valley estate winery dedicated to Rhone varieties. Since 1972, they have handcrafted wines from grapes grown in their vineyards to express their distinct character and genuine quality. Open daily 10am–4pm. 6905 Foxen Canyon Rd., Los Olivos. 805 688-9339 ext. 308; ZacaMesa.com

Tecolote Book Shop

edible Source Guide Maps

Los Alamos

1. Full of Life Flatbread

Bell Street Farm

Buellton

Hitching Post II

Standing Sun W ines

Buellton Visitors Bureau

Rabobank

New West Catering

Figueroa Mountain Brewing Co.

Ken Brown W ines

Avant

Alma Rosa Vineyards

Lompoc Wine Ghetto

Solvang

1. Succulent Cafe

Solvang Visitors Bureau 3. Cecco Ristorante

4. King Fish Fine Seafood

5. The Good Life

6. New Frontiers Natural Marketplace 7. Buttonwood Farm Winery

Los Olivos

1. Enjoy Cupcakes 2. Qupé

3. Longoria W ines

4. Alta Maria Vineyards

5. Consilience and Tre Anelli

Casa Dumetz

1. De Su Propia Cosecha 2. Flying Goat Cellars

Longoria W ines

Santa Ynez

Goleta

Santa Barbara

1. Municipal W inemakers

2. Riverbench W inery

3. Figueroa Mountain Brewing Co.

4. & 34. Backyard Bowls

5. Chocolate Maya

6. Cadiz

7. Nest

8. Silvergreens

9. Grapeseed Co.

10. Bouchon Santa Barbara

11. Arlington Tavern

12. SB Public Market

13. Community West Bank

14. Carlitos

15. & 30. Renaud’s

16. Sama Sama

17. American Riveria Bank

18. Chocolats du CaliBressan

19. & 28. Rabobank

20. Sojourner Café 21. C’est Cheese

22. The Wine Cask 23. Grassini Family Vineyards 24. Au Bon Climat 25. Seagrass 26. Telegraph Brewing Co 27. Carr Winery 29. Plow to Porch

Pizza Guru

Whole Foods

The Winehound

Williams-Sonoma

Lazy Acres

edible Source Guide Maps

Carpinteria

Montecito

1. Cava Restaurant & Bar

Maison K

Here’s the Scoop

Tecolote Bookstore

American Riveria Bank

The Hitching Post I and II

The keepers of the flame and the oak-grilled barbecue are the brothers Bill and Frank Ostini. In 1952 the Ostini family bought a remote steak house in Casmalia called the Hitching Post. Bill and Frank grew up in the restaurant. And when their dad, Frank Sr., passed away in 1977, the two of them took over the business. They opened the Hitching Post II in Buellton in 1986. In 1988 a fire destroyed the kitchen at the Casmalia location, but thankfully they were able to renovate and reopen just a few months later. And nothing has stopped them since. These days Frank owns the Buellton restaurant and Bill owns the Casmalia location. They are run with a dedicated staff—many employees have spent decades with them. After the Sideways movie phenomenon, a little more attention may have been paid to the Hitching Post II, but both restaurants have a loyal following and continue to remain legends.

Bill Ostini (left) and Frank Ostini (right)

PHOTOGRAPHY BY JEFFREY BLOOM

Harrison Ace Hardware

1051 Edison St.

Santa Ynez, CA 93460

805-686-0274 www.acehardware.com

Knapp Nursery

909 Carlo Drive Goleta, CA 93117

805-681-1151 www.knappnursery.com All Around Landscape Supply

4760 Carpinteria Ave Carpinteria, CA 93013 (805) 684-3115 www.allaroundsupply.com

Agri Turf Supplies

2257 Las Positas Road Santa Barbara, CA 93105 (805)569-2257 www.agriturfsupplies.com

Santa Barbara Home Improvement Center 415 E. Gutierrez Street Santa Barbara, CA 93101 (805) 963-7825 www.sbhicace.com

Pro Garden Supply 18 North Milpas Street Santa Barbara, CA 93103 (805) 965-4619 www.progardensupply.com

Terra Sol Garden Center

5320 Overpass Road Goleta, CA 93111

805-964-7811

www.terrasol-gardencenter.com

Carpinteria Valley Lumber

915 Elm Avenue Carpinteria, CA 93013 (805) 684-2183

STEPHANIE MUTZ, FISHERMAN AND URCHIN DIVER

Commercial Fishermen of Santa Barbara

Cambria Estate Winery is a proud supporter of local purveyors such as Commercial Fishermen of Santa Barbara. Fisherman and Urchin Diver (and President of CFSB), Stephanie Mutz, wants to change the way Californians consume seafood by focusing on locally-caught species such as spiny lobster, rock crab and sea urchin. She promotes fresh seafood to the regional coastal community.

As a Certified Sustainable winery, Cambria partners with others in the community to promote organic and sustainable farming. cambriawines.com

©2012

Cambria Winery, Santa Maria, CA