Edible Santa Barbara Spring 2014

edible

ISSUE 21 • SPRING 2014

Santa Barbara Celebrating the Local Food and Wine Culture of Santa Barbara County

5

YEAR

Anniversary Issue

The Art of Small Farming Tending Henry The Perfect Salad MEMBER OF EDIBLE COMMUNITIES

We’re boasting the

Foragers Pantry Enjoy Cupcakes Flagstone Pantry The Pasta Shoppe il Fustino, Oils and Vinegars Rori’s Artisanal Creamery JuiceWell The Kitchen Wine + Beer Green Star Coffee Belcampo Meat Co. Crazy Good Bread Co. Empty Bowl Gourmet Noodle Bar Santa Monica Seafood Culture Counter

Adding to the stellar lineup of artisanal purveyors, we’re pleased to welcome

Full of Life Flatbread ˜ Spring 2014 ˜

38 W Victoria Street | sbpublicmarket.com

part of The Alma del Pueblo Community, adjacent to the Market.

Shore Thing

Miro at Bacara Resort & Spa Breathtaking ocean views, locally-sourced ingredients and progressive European cuisine combine for a truly spectacular dining experience at Miró. Join us each month for our “Meet the Masters” dinner series.

Miró is open for dinner Tuesday through Saturday.

For reservations, please call 855.972.4932.

8301 Hollister Avenue, Santa Barbara, California www.bacararesort.com

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From antique button bracelets and enameled wall poetry to serving trays made of wood salvaged from the Atlantic City boardwalk—our offerings are as unique as our customers. Find the love at 1324 State St, Santa Barbara, opposite the Arlington Theater. 805 965 6888 www.wondersb.com

Wonder_Edible_HalfPg.indd 5

11/12/13 5:42 PM

FULL of LIFE

Flatbread Los Alamos, California

field baking since 2003

Restaurant, certified org anic frozen pizzas, field bakes and catering www.Ful l Of L if eFo o ds.co m

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M A R C H , A P R I L , M AY

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spring

page 24

page 26

Departments 8 Food for Thought

26 Edible Garden

by Krista Harris

Slow Flowers for the

10 Edible Notables

S.Y. Kitchen The Painted Cabernet Ojai Pepper Jellies Casitas Valley Farm Valley Piggery Vertical Tasting: Cheese

Ben Werner

by Shannon Essa

30 Screen Cuisine

14 Seasonal Recipes

66 Event Calendar

Asparagus Salad Strawberry Jam Strawberry Cake Spicy Creamed Mustard Greens

70 Dining Guide 72 Source Guide 78 Source Guide Maps

Eccentric Caesar Salad

80 The Last Bite

by Myra Goodman

Edible Local Heroes 2014

24 Drinkable Landscape ERIN FEINBL AT T

28 Edible Eater

Film Festival Foodie Films

by Krista Harris

22 Edible Excerpt

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by Joan S. Bolton

13 In Season

page 18

Vegetable Garden

Big Trouble in Little Cynar

by George Yatchisin

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M A R C H , A P R I L , M AY

page 64

Features

Recipes in This Issue

35 New Additions and Old Traditions

Salads

by Jennifer LeMay

14 22 65

64

64

50 Community Blooms at

Side Dish

by Rosminah Brown

38 The Art of Small Farming

by Nancy Oster

44 A Water-Wise

Demonstration Garden

Olga Reed Elementary

by Rachel Hommel

Asparagus Salad Eccentric Caesar Salad Grilled Zucchini and Tarragon Roasted Chicken Salad Salad with Glazed Apples and Goat Cheese Watercress and Spring Pea Salad

20 Spicy Creamed Mustard Greens

Dessert and Jam

56 Tending Henry

by Laura Sanchez

18 Strawberry Cake 16 Strawberry Jam

62 The Perfect Salad

by Pascale Beale

Beverage

ABOUT THE COVER

A collage of spring greens by Steven Brown and photographer Erin Feinblatt.

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24 Wet Your Thistle

MEDIA 27

spring

EdibleSantaBarbara.com SPRING 2014 | 7

FOOD FOR D THOUGHT

DAVID FOLKS

T

his is a milestone issue for us — our five year anniversary. It seems hard to believe that we have published four issues a year for the past five years. From the very first issue with its bunch of fresh asparagus on the cover, each magazine has been almost a small book in the way that we produce it and the attention that we give it. And each one has been filled to the brim with the edible stories of Santa Barbara County.

There are many people who have helped us along the way and continue to help us.

We can’t thank enough our advertisers, writers, photographers and all the people who have helped produce Edible Santa Barbara issue after issue. And naturally it wouldn’t be possible without our readers. It is a community effort, much like the school garden in the small town of Los Alamos that you’ll read about in this issue.

It is also a labor of love a little closer to home. One person who is usually not as front and center in the magazine but who has been critical to its success is my business partner, co-publisher and husband, Steven Brown. He is the one responsible for the beautiful design of the magazine and handles many other facets of the business, from distribution to finances.

Right before we started the magazine, he said to me, “Do you think there will be enough interesting stories to cover over the years?” I laughed as I said yes, and it wasn’t long (probably after about the second issue), before he was laughing, too. The more we wrote about, the more there was to write about.

The food movement has grown and prospered in these past five years in ways that people hardly thought possible. I look at some of the businesses that were in the pages of our early issues and how they have expanded and thrived. They understood the potential of the food movement and wanted to be part of it and what we were doing.

My hope these past five years has been that we could contribute something unique to our community — that we could tell the stories about local food in a way that would resonate with our readers. That we could turn our labor of love into a magazine that would educate, inform, entertain and bring a sense of community around the food movement. I hope we have done that and that we will always do that. Here’s to many more years to come!

SANTA BAR BAR A

Edible Communities James Beard Foundation Publication of the Year (2011)

PUBLISHERS

Steven Brown & Krista Harris EDITOR

Krista Harris RECIPE EDITOR

Nancy Oster COPY EDITOR

Doug Adrianson DESIGNER

Steven Brown

Contributors Pascale Beale Jeffrey Bloom Joan S. Bolton Rosminah Brown Leela Cyd Bambi Edlund Shannon Essa Erin Feinblatt Myra Goodman Rachel Hommel Jennifer LeMay Nancy Oster Laura Sanchez Carole Toplian 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.

© 2014

Krista Harris, Editor

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8 | EDIBLE SANTA BARBARA SPRING 2014

edible Santa Barbara

®

Café

Marketplace follow us for more info

Handcrafted ales that reflect the unique character of Santa Barbara

NEW BREWERY LOCATION TUES–THURS 2PM – 8PM, FRI & SAT 2PM –10PM, SUN 1PM – 7PM, CLOSED MON.

418 North Salsipuedes Street 805 963-5018 • TelegraphBrewing.com

EdibleSantaBarbara.com SPRING 2014 | 9

edible

Notables

The Painted Cabernet

ROCCO CESELIN

Wine Bar Meets Art Class

Simply Delicious S.Y. Kitchen’s Winemaker Dinner Series

This spring an exciting new winemaker dinner series has emerged at S.Y. Kitchen as Chef Luca Crestanelli and Sommelier Emily Johnston create intimate culinary events to showcase local small-production wines.

The restaurant’s first winemaker dinner featured Jeff and Nikki Nelson’s Liquid Farm label. “S.Y. Kitchen is all about traditional Italian recipes prepared with local ingredients,” Johnston explains. “So we thought Liquid Farm’s Burgundy-style wines crafted with Santa Barbara County fruit would create an interesting parallel.”

And each of the pairings was seamless. A delicate white asparagus soup with crunchy leeks and poached quail egg harmonized with Liquid Farm’s 2012 Bandol-style Rosé.

Handmade pumpkin gnocchi with calamari and sage highlighted the purity and layered complexity of the 2012 White Hill Chardonnay from the Sta. Rita Hills. Even dessert, a sumptuous little wedge of Robiolla cheese and homemade strawberry and onion jams, was an epiphany paired with Liquid Farm’s 2012 FOUR Chardonnay.

“I believe in keeping it simple,” says Chef Crestanelli. “I like to use few ingredients but the freshest local ones I can find. That lets wines really shine.”

S.Y. Kitchen is located at 1110 Faraday St., Santa Ynez. To get in on the next one go to SYKitchen.com or call 805 691-9794.

10 | EDIBLE SANTA BARBARA SPRING 2014

Here’s an idea for something to do that’s a little different—a wine bar where you can indulge your inner artist. The Painted Cabernet offers a selection of local wines by the glass or the bottle, but above and beyond that they offer art classes.

Register for one of their painting classes so you can enjoy your wine while creating art. They provide everything you need—canvas, paints, an instructor and some great music.

You can paint the featured painting or go off on your own.

There’s no pressure to be an accomplished artist, but with their guidance you’ll feel like one. And remember, there’s wine.

The Painted Cabernet is located at 1229 State St., Santa Barbara.

Class times and featured paintings are listed on their website. Most classes are $40 and include a glass of wine. They are also available for private events. 805 963-9979; PaintedCabernet.com

Sweet and Spicy Ojai Pepper Jellies

Among our favorite discoveries at the monthly WilliamsSonoma Artisan Markets are the delicious sweet and spicy jellies created

by Suze McClellan— Ojai Jalapeño Jelly and Ojai Habanero Jelly. The green jalapeño jelly is a little more mild and the red habanero jelly is for those who like some heat. Although they are perfect on a cracker with just a little bit of fresh goat cheese, there are many other ways you can get creative with these jellies. Spice up a PB&J sandwich with the red habanero jelly or try using the jalapeño jelly as a glaze for salmon or black cod. We are also intrigued by the recipe for Fruit Leather that is on Suze’s Jelly Blog.

Ojai Pepper Jellies are available at many local establishments including Isabella’s Gourmet Foods, il Fustino, Los Olivos Café & Wine Merchant, Los Olivos Grocery, Zaca Mesa Winery, Bell Street Farms and Casa Dumetz Wines. They are also available for purchase at OjaiJalapenoJelly.com

LEEL A CYD

These Little Piggies Looking for fresh, organic, pasture-raised pork from our area code? Here are two new sources for local, ethically raised, heritage pork.

Casitas Valley Farm and Creamery In addition to handcrafted organic cheeses, Casitas Valley Farm and Creamery is now offering sustainably raised heritage pork. The pigs are lovingly fed with products from the farm such as apples, avocados, persimmons and the whey byproduct from the creamery. The lucky pigs even get some spent grain from neighboring brewery Island Brewing Co. Their pork products include chops, roasts, bacon, ham, sausage and even soup bones, cooking fat and organ meat.

Products are available directly at the farm stand or delivered to your home in the Santa Barbara area.

Casitas Valley Farm and Creamery is located at 4620 Casitas Pass Rd., Carpinteria, and open on Sundays 11am– 4pm; 805 649-8179. You can also order online CasitasValley.com

ROSMINAH BROWN

Valley Piggery Valley Piggery is a pork CSA located in the Santa Ynez Valley run

by Jake Francis, who sources the heritage pigs, raises them and takes them to the butcher himself. The pigs are raised on a private farm in Ballard Canyon, foraging and roaming within an English walnut grove.

Similar to a farm CSA, members buy in to the program by purchasing a share or half share of a pig, which can include roasts, chops, ground meat, sausages, along with a small selection of jowls, belly, ribs, liver and more. A share is a fifth of a pig and ranges between 25–35 pounds of fresh pork.

A half share can be 12–18 pounds, already cut and vacuum sealed. Valley Piggery pork can be found at Industrial Eats in Buellton, where Francis also works part time and collaborates with owner Jeff Olsson on classes like pork butchery and beginning charcuterie. CSA pickups are scheduled at Industrial Eats, with one additional delivery to Santa Barbara.

Find out more at ValleyPiggery.com. And check out the adorable pigs on Instagram @ valleypiggery.

vertical TASTING

It’s Cheese For the first Vertical Tasting that we did in spring 2009 we selected four cheeses from C’est Cheese that fit the saying “Something old, something new, something borrowed and something blue.”

We thought this idea would make the perfect cheese platter for a wedding, engagement or bridal shower—and indeed it was a big hit. So we decided it was time to revisit this idea and pick four different cheeses to have some fun with.

Something Old Fiscalini Cheddar Animal: Cow Origin: Modesto, California Our “something old” is this delicious, nutty and slightly crumbly aged cheddar. This will be an immediate crowd pleaser at any party. Pair with some dried fruit and honey and serve on an antique platter.

Something New Truffle Tremor Animal: Goat Origin: Arcata, California We picked a fresh but ripened goat cheese from Cypress Grove Chevre to represent something new. It’s hard to get too much of this soft, creamy cheese that oozes with the flavor and shavings of black truffles.

Pair with a delicious loaf of newly baked bread and some fresh strawberries.

Something Borrowed Gepfeffertes Arschle (Ge-fe-ferts Arr-sh-luh) Animal: Cow Origin: Bavaria, Germany For something borrowed we went foreign, with a cheese imported from Germany. Although difficult to pronounce we love this soft, creamy cheese with its bright flavor of peppercorns. The hit of spice will liven up small talk at the cheese board. Pair with a glass of Gewürztraminer and a borrowed wooden cutting board.

Something Blue Big Rock Blue Animal: Cow Origin: Paso Robles, California It’s time for something blue, and we didn’t have to go far up the Central Coast to pick out this mild and buttery blue cheese. Pair with some crumbly biscuits, a glass of port and serve on something blue.

All the above cheeses (and a large selection of accompaniments like crackers, dried fruits and nuts) are available at C’est Cheese Café and Marketplace, located at 825 Santa Barbara St., Santa Barbara. Open Mon– Sat 7am–6pm, Sun 8am– 4pm. 805 969-0318; CestCheese.com

EdibleSantaBarbara.com SPRING 2014 | 11

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in

Season this spring Spring Produce

Year-Round Produce

Spring Seafood

Artichokes Apricots and apriums Asparagus Avocados Basil Blackberries Blueberries Broccoli rabe (rapini) Brussels sprouts Cabbage Cardoons Celery Chanterelle mushrooms Cherimoya Cherries Cilantro Collards Cucumber Dill Escarole Fava beans Fennel Garlic scapes Grapefruit Green garlic Kiwi Kumquats Limes Loquats Mulberries Mustard greens Nettles Onions, green bunching Papayas Pea greens Peas, shelling and snap Radishes Raspberries Rhubarb Strawberries Summer squash and blossoms Tangerines/Mandarins Tomatoes, hothouse Turnips

Almonds, almond butter

Mussels Ridgeback shrimp Rock fish Sardines Spot prawns White seabass

(harvested Aug/Sept)

Apples Arugula Beans, dried Beets Bok choy Broccoli Carrots Cauliflower Chard Dandelion Dates

(harvested Sept/Oct)

Garlic

(harvested May/June)

Herbs

Year-Round Seafood Abalone (farmed) Black cod Clams Oysters Rock crab Sanddabs Urchin

(Bay leaf, mint, oregano, parsley, rosemary, sage, thyme)

Edible flowers Kale Leeks Lemons Lettuce Mushrooms Onions, bulb

(harvested May/June)

Oranges Pistachios, pistachio oil (harvested Sept/Oct)

Potatoes Radish Raisins

(harvested Sept/Oct)

Shallots Spinach Sprouts Squash, winter

Other Year-Round Eggs Coffee (limited availability) 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

(Wheat berries, wheat flour, bread, pasta and baked goods produced from wheat grown locally)

(harvested July/Oct)

Walnuts, walnut oil (harvested Sept/Oct)

Yams

(harvested Aug/Sept)

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seasonal

Recipes Asparagus Salad This is a variation on the Roasted Asparagus recipe that appeared in our first issue of Edible Santa Barbara in Spring 2009.

Makes 2– 4 servings 1 bunch asparagus, approximately 1⁄ 2 pound Olive oil 1

⁄ 2 teaspoon kosher salt, or your favorite fancy sea salt

Freshly ground black pepper 1 handful mixed spring greens per person Juice of half a lemon Parmesan cheese, optional garnish

Put a medium-sized shallow roasting pan or baking sheet in the oven and preheat oven to 450°.

Rinse the asparagus and dry completely. Snap the woody ends off and put them in the compost bin. In a large bowl, combine the asparagus with some olive oil, salt and pepper, toss to coat the asparagus with the olive oil and to evenly distribute the seasonings.

When the oven is up to temperature, carefully put the asparagus mixture into the hot pan, spreading it out into one layer. It will sizzle. Roast in the oven until the asparagus is soft and the ends are slightly brown and crispy, approximately 10–20 minutes, depending on the thickness of the asparagus.

Arrange the greens on a large platter and place the roasted asparagus on top. Garnish with thin shavings of Parmesan cheese, if desired.

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In a large bowl, toss the greens with a little olive oil, squeeze of lemon juice and a little salt and pepper.

Come Taste Purisima Mountain, the Santa Ynez Valley’s Premier Certified Biodynamic Vineyard

From Our Vineyard to Your Table Visit our Tasting Room and Picnic Grounds 2670 Ontiveros Rd. Los Olivos, Ca 93441 Tasting room hours daily 11– 5 805-688-8664

www.beckmenvineyards.com

SUSTAINABLE FARMING WITH A 40+ YEAR HERITAGE Our tasting room is open daily from 10am– 4 pm.

Come in and enjoy the Zaca Mesa experience.

Eric Mohseni, Winemaker (left) and Ruben Camacho, Vineyard Foreman

6905 foxen canyon road, los olivos 805-688-9339 santa ynez valley • www.zacamesa.com

Downtown Santa Barbara Wine Tasting Serving Family-Owned Handcrafted Bordeaux from Happy Canyon

Daily 12 – 6 Mention “Edible” for a 2 for 1 Tasting

813 Anacapa St

(805) 897-3366 GrassiniFamilyVineyards.com

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Recipes

Strawberry Jam Even if you don’t “can”, you can make this simple “refrigerator” strawberry jam. The amount is small enough to use up quickly, especially if you use some for the Strawberry Cake on page 18.

Makes 2 cups 2 baskets fresh ripe strawberries, washed and hulled and sliced in half 1

⁄ 4 cup local honey

1

⁄ 2 cup granulated sugar

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2 tablespoons fresh lemon juice

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Combine all ingredients in a large to medium heavy saucepan. Bring to a boil and skim off any foam. Reduce heat and cook over medium heat, mashing the strawberries slightly with a wooden spoon, for approximately 30–40 minutes. You may need more or less time to reach a jam consistency. When done, pour into jars, cool and refrigerate until needed.

SBvintners-ediblemag-HD.pdf

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Y O U R J O U R N E Y S TA RT S H E R E

MUNICIPAL WINEMAKERS .COM

APRIL 10-13 2014 WINEMAKER DINNERS, EDUCATIONAL WINE FOCUSED SEMINARS, WINERY & TASTING ROOM OPEN HOUSES, VINEYARD WALKS, GOLF TOURNAMENT, FARM-TO-TABLE PICNIC, CONCERT EVENT FESTIVAL GRAND TASTING WITH MORE THAN 100 SANTA BARBARA COUNTY WINERIES PRESENTING AND SELLING THEIR WINES ON APRIL 12 AT RIVER VIEW PARK, BUELLTON

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THEKLA & RICHARD SANFORD’S

W I N E R Y & V I N E YA R D S

TM

History and Sustainability in the Sta. Rita Hills since 1970 Wine Tasting Daily 11:00 am – 5:00 pm Alma Rosa Winery and Vineyards 805.688.9090 – AlmaRosaWinery.com

photo Tom Allen

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

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

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Recipes

Strawberry Cake This is a jelly roll cake made with the strawberry jam on page 16 and fresh strawberries. No one seems to make jelly roll cakes these days, but they are simple and can inspire many variations. You could add whipped cream for an even dressier presentation, but a simple, rustic presentation also has its charm.

Makes 8 servings 1

⁄ 2 cup cake flour or all-purpose flour

1

⁄ 2 teaspoon baking powder

1

⁄ 8 teaspoon salt

7 eggs, separated 1

⁄ 2 teaspoon vanilla

1

⁄ 2 cup granulated sugar

Powdered sugar 1 cup strawberry jam Strawberries for garnish

Preheat oven to 400°. Grease a 15- by 10- by 1-inch jelly roll pan, line with parchment paper and butter or grease the parchment paper.

Sift the flour, baking powder and salt into a large bowl.

In the bowl of an electric stand mixer, beat the egg yolks, vanilla and sugar with the whisk attachment on high speed for about 1 minute or until foamy. Add half of the flour mixture and gently mix by hand with a rubber spatula just until combined; repeat with the second half.

Sprinkle a piece of parchment paper the size of the pan with powdered sugar. Run a knife around the edges of the pan to loosen the cake and then turn the pan onto the paper. Remove the parchment paper and spread with the strawberry jam. Beginning with the short side facing you, roll the cake into a tight roll and place the seam side down. Sprinkle with a little more powdered sugar and add fresh strawberries for garnish.

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In a clean mixing bowl, beat the egg whites on high speed for 2–3 minutes, until stiff peaks form. Gently fold the egg whites into the batter, one third at a time, just until combined. Pour into the prepared pan and bake 8–10 minutes.

Scent from Heaven Holistic Healing for Radiant Health and Abundant Living

RAW FOOD CLASSES offered monthly in a beautiful private home on the Riviera of Santa Barbara.

Raw Cuisine: Mediterranean Saturday, March 22 • 12:00 to 4:00pm Raw Cuisine: Divine Desserts Saturday, April 26 • 12:00 to 4:00pm Raw Cuisine: Breads and Crackers Saturday, May 24 • 12:00 to 4:00pm $75 per class or 3-class package for $150 Please register for all classes.

Amy Bacheller, M.Ed, NC, CMT

www.scentfromheaven-sb.com 415.450.5000 EdibleSantaBarbara.com SPRING 2014 | 19

seasonal

Recipes

Spicy Creamed Mustard Greens This is a close relative to creamed spinach, but so much tastier. The red pepper flakes and pepper jack cheese complement the slight spiciness of the mustard greens.

It’s the perfect dish to bring to a potluck or serve alongside roast chicken. And since greens are very interchangeable, try substituting spinach, chard or even collard greens— whatever looks fresh and delicious this spring at the market or in your CSA box.

Makes 4–6 servings Olive oil 1 clove garlic, minced A pinch red pepper flakes 2 large bunches mustard greens, washed and leaves cut into strips Salt to taste 1

⁄ 2 small onion, diced

A couple tablespoons butter 11⁄ 2 tablespoons flour 11⁄ 2 cups whole milk 1 cup grated jalapeño or pepper jack cheese A small handful of bread crumbs

Heat the oil in a large skillet. Add the garlic and red pepper. After a few minutes add the mustard greens and a generous amount of salt.

Sauté until the greens are wilted. Put them into a colander and press to remove any liquid. Set aside.

Place in a casserole dish and top with bread crumbs. Bake at 300°, uncovered, for 30–45 minutes or until lightly browned on top.

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Melt the butter in a saucepan, add the onion and cook until translucent. Then add the flour and whisk the flour into the butter and cook a little, but do not brown. Slowly add the milk, stirring until slightly thickened. Gradually add the cheese, a little at a time, while stirring, and cook just until smooth and melted. Add the reserved mustard greens and mix to combine thoroughly. Taste and add additional salt and pepper if needed.

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Goleta

5668 Calle Real Goleta, CA 93117 805.770.2730

Next to Panino, Across from Trader Joe’s

Downtown

331 Motor Way Santa Barbara, CA 93101 805.845.5379 Corner of State and Gutierrez

La Cumbre

3849 State St. Suite i157 Santa Barbara, CA 93105 805.569.0011 In La Cumbre Plaza, next to Vons

EdibleSantaBarbara.com SPRING 2014 | 21

EDIBLE EXCERPT

Eccentric Caesar Salad

by Myra Goodman

T

his delicious Caesar salad would never have been created if my daughter Marea and I hadn’t dreamed up the idea of writing a cookbook exclusively featuring 100% plant-based recipes. Until then, I’d assumed that a perfect Caesar had to include an egg yolk and Parmesan cheese. Not so!

Marea’s innovative recipe pairs two very healthy ingredients to make a creamy and flavorful dressing: raw cashews and nutritional yeast.

Nutritional yeast flakes are nutrient dense and have a wonderful cheesy flavor. Because Marea added a pinch of curry powder to the dressing, we call it “eccentric,” but this unexpected spice is subtle and makes it extra flavorful.

Hemp seeds are another uncommon ingredient in this recipe.

These delicious little morsels look like sesame seeds, taste similar to pine nuts and are packed with protein and healthy omega-3 fatty acids. We sprinkle them on this salad instead of cheese, and now I eat them every day at home. Both hemp seeds and nutritional yeast are available at natural food stores and online.

What I learned from writing Straight from the Earth is that my use of animal products in cooking is habitual—not essential.

When I committed to creating meals that were 100% plant based, I began producing scrumptious food that is extra healthy with much less impact on the earth’s resources. The food tastes great and makes me feel good.

This Caesar is a great example. Just one small serving has 13 grams of protein, a third of your day’s recommended amount of fiber, 80% of your vitamin A and 40% of your vitamin C. And, vegan food never has any cholesterol!

Marea said, “When I created this Caesar salad, I did a silly dance around the kitchen. Seriously, it is that good!” Topped with croutons, capers, avocado and hemp seeds, this dynamic salad will delight your taste buds.

Myra Goodman, with her husband, Drew, founded Earthbound Farm on their 2½-acre backyard in 1984. She and her husband live on their original farm in Carmel Valley, California.

Marea Goodman grew up on the farm where Earthbound Farm began, and learned to cook surrounded by an abundance of fresh organic produce. She now lives in Oakland, California, and is an apprentice midwife.

Excerpted from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman and Marea Goodman (Chronicle Books, March 2014).

22 | EDIBLE SANTA BARBARA SPRING 2014

Recipe Makes 6 servings CAESAR DRESSING 1

⁄ 2 cup/70g raw cashews

3 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice 3 tablespoons nutritional yeast 1 tablespoon Dijon mustard 1 large garlic clove 3

⁄4 teaspoon salt

1

⁄4 teaspoon curry powder

Freshly ground black pepper

Combine the cashews, oil, lemon juice, yeast, mustard, garlic, salt, curry powder and pepper in a food processor and add ¼ cup plus 3 tablespoons/75ml warm water. Process until the mixture is very smooth, 2 to 3 minutes, scraping down the sides of the bowl once or twice. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week.

SALAD 2 large heads romaine lettuce, chopped or torn into bite-size pieces 2 cups/120g croutons 1 ripe avocado, medium dice 1

⁄ 2 cup/65g hemp seeds

1

⁄ 3 cup/55g capers

Toss the romaine with ½ cup/120ml of the dressing. Add more to taste if desired. Divide the lettuce among six plates, and top each with some of the croutons, avocado, hemp seeds and capers. Serve immediately.

From the grill, from the sea, from the garden— join us for Northern and Southern regional Italian cuisine using local ingredients in our family’s tradition.

F R I E N D S • F L O W E R S • F A M I LY • F O O D • F U N

Enjoy Spring at the

7 Markets • 6 Days a Week Rain or Shine

What’s in your basket this week?

S AT U R D AY S

S U N D AY S

Downtown Santa Barbara

Camino Real Marketplace

Corner of Santa Barbara & Cota Street 8:30am – 1:00pm

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

T U E S D AY S

Old Town Santa Barbara 500 & 600 Blocks of State Street 4:00pm – 7:30pm

W E D N E S D AY S

Solvang Village Copenhagen Drive & 1st Street 2:30pm – 6:30pm F R I D AY S

T H U R S D AY S

Camino Real Marketplace In Goleta at Storke & Hollister 3:00pm – 6:00pm

Montecito

Delighting Customers Since 2007

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EdibleSantaBarbara.com SPRING 2014 | 23

the bitters family. Drunk and extolled as a digestif, it even gets subbed in sometimes for Campari’s own best known cocktail, the Negroni. Meanwhile the Swiss love Cynar and OJ—think of that as a bent screwdriver.

Our cocktail this issue, the Wet Your Thistle, could be thought of as Negroni variation, so let’s hope you can imbibe a few in your backyard on a balmy spring evening and pretend you’re somewhere in Italia. Grill a couple of artichokes and enjoy.

To round out that Cynar, which I have to admit isn’t particularly artichoke-tasting (its mix includes a proprietary and nonpublicized array of 13 herbs and plants), it seems best to go with some citrus that can offer both slightly sweet and zestily sour notes. Since this is also a season for grapefruit, and perhaps you have some in your own yard, they seem like a fine choice. Grapefruit also plays well with the base liquor for this drink—gin—as the proper greyhound (cocktail, that is, not the bus or lovable too-fast dog) is just grapefruit juice, simple syrup and gin.

But the Wet Your Thistle is much more than that.

That’s why you add some lemon juice, too, for even more lift, and if you use Meyer lemon, a bit more sweet, too.

Since this isn’t a candy-edged drink in the slightest, that can’t hurt. Plus the lemons are the easiest components to harvest from your own yard.

As for the gin, one of the best ways to go organic is unfortunately to go far. Wisconsin’s Death’s Door (named

DRINKABLE LANDSCAPE

ERIN FEINBL AT T

Wet Your Thistle Makes 2 cocktails 4 ounces gin (Death’s Door recommended) 1 ounce Cynar

Big Trouble in Little Cynar b y George Yatchisin

O

ne of the great harvests of spring is the artichoke.

Delightful as they are to eat, they’re notorious for pairing with wine.

That culinary conundrum is not something trumped up by somms and wine sellers, it’s science. Artichokes contain cynarin, a chemical compound that makes whatever you taste after ingesting it taste sweet. Your Chardonnay and your Pinot Noir do not appreciate the tricks cynarin plays, as it makes them taste like flabby sugar bombs.

But cynarin’s name suggests something other than wine to pair with artichokes—the Italian liqueur Cynar. Currently only produced by Campari, this sticky, dark brown concoction is in 24 | EDIBLE SANTA BARBARA SPRING 2014

1

⁄2 ounce lemon juice (preferably Meyer lemon)

11 ⁄ 2 ounce grapefruit juice 1 ounce sweet vermouth (Carpano Antica recommended) 2 mint leaves 2 strips grapefruit rind, tied

Add the gin, Cynar, freshly squeezed lemon and grapefruit juices and vermouth into a shaker. Add ice and shake well till chilled. Pour into two old fashioned glasses that each hold a single large ice cube (here’s the time to show off your fanciest ice tray—a single round ice piece looks great, and melts slowly so doesn’t dilute the drink).

Garnish each glass with a mint leaf; to make them even more fragrant, hold one in your palm at a time and clap on the leaf. Add a thin strip of grapefruit rind, tied, too, for more fragrance.

after a perilous strait by Washington Island, where the wheat is grown) is hard to beat as classic, simple gin, with only three botanicals—juniper, coriander and fennel. That makes it clean and delicious and a wonderful base for this cocktail—if you can keep yourself from drinking it all in martinis.

Note this is also served in an old fashioned glass over ice.

The particulars of ice could fill this whole issue—bartenders practically fetishize it right now—so if you want to head in that direction, go for the single big ice cube. The look is stunning, it prevents smaller bits of ice from suddenly thawing and dumping drink down a person’s shirt mid-sip. And a big cube also melts much more slowly, so you get the cooling effect you want without watering down the drink. That’s particularly important with one like the Wet Your Thistle, as its consistency, almost a tad sticky, is part of the effect. Stores even sell molds so you can make round “cubes” now, if you don’t mind the indulgence for a very specific kitchen tool.

Don’t skimp on the two garnishes, either. The mint brings yet more spring to the glass, another kind of not cloying sweet, and lovely aromatics. The same is true for the twist of grapefruit. Add it all up and you could simply smell this drink for five minutes. As if there weren’t enough herbs and infusions, the Carpano Antica brings a reported 30 more. All these scents are spring bursting out of the glass.

George Yatchisin happily eats, drinks and writes in Santa Barbara.

He blogs at GeorgeEats.com

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EdibleSantaBarbara.com SPRING 2014 | 25

EDIBLE GARDEN

Slow Flowers for the Vegetable Garden

by Joan S. Bolton

M

any of us already put at least some locally grown food on our tables. A logical next step? Making sure that the cut flowers that adorn our tables are locally grown as well.

Just as Slow Food proponents advocate a focus on regional, seasonal, farm-fresh cuisine, the new “slow flower” movement urges consumers to seek regional, seasonal, farm-fresh flowers.

Nearly 80% of the cut flowers and greens sold in the United States today are imported from South America.

Pink Cosmos Most of the rest are supplied by California cut flower growers. For us, it should not be that difficult to source bouquets from within state lines, especially since some of those commercial growers are here in Santa Barbara County.

But there’s also a certain satisfaction in taking the idea hyperlocal and growing your own.

In the Garden What does this have to do with the edible garden?

Cut flowers and seasonal vegetables are both crops and, in general, have interchangeable cultural requirements. Summer growers of both typically require six to eight hours of daily sunlight, along with rich, fertile, well-draining soil and a reliable source of water to sustain their energetic burst from seed to fruit or flower.

It’s convenient and efficient to grow them together. As with vegetables, scattering cut flowers throughout a yard can make their care erratic and leave ragged holes at harvest time.

26 | EDIBLE SANTA BARBARA SPRING 2014

Consolidating your crops allows you to grow them more intensively and enhances their productivity. In addition, planting flowers with your vegetables provides nectar and pollen for beneficial insects.

If you grow companion plants or sunflowers, you’re already on your way. Really, applying the “slow flower” mantra to your garden is simply giving old-fashioned cutting gardens a modern, ecologically minded twist.

Getting Started A true back yard urban flower farm requires more space — and water—than most folks have, and features foliage plants, larger perennials, shrubs and even trees. From that diversity, you can forage not only flowers, but leaves, berries, rose hips, seed pods and the like.

On a more realistic level, plan to devote a few rows in your vegetable garden. Better yet, designate a three- by eight-foot or four- by eight-foot raised bed. In either space, build up the soil with fine-textured compost. Along with supplying nutrients, the material works like a sponge in sandy soil, holding moisture longer to reduce watering. In tightly packed clay soil, it creates nooks and crannies to improve drainage.

Decide whether you want to grow your cut flowers from seed or pony packs. Many annuals are easy to start from seed and you can have fun tracking down unusual varieties online. But if you have limited space and sow entire seed packets, you may end up with only a few different types. For greater selection, either reduce the quantity of seeds from each packet or amass a broader collection of this and that from pony packs.

Either way— seed or transplant— start now. The earlier you get going, the sturdier your plants and the faster the results.

Your little guys may get stalled in any May gray or June gloom.

But if they go in the ground soon, they’ll rebound quickly when summer days do warm up.

Also cut the recommended spacing between your plants by up to half. Since you’re created such a hospitable, fertile environment, squeeze the gaps to boost your harvests. Plan to stake your plants later on, to keep them in bounds.

What to Grow With the focus on flowers, choose shades and combinations that you like and are compatible with your home decor.

Classic cutting gardens contain daisy-like flowers such as bachelor’s button or cornflower, black-eyed Susan, yellow coreopsis, cosmos, dahlia, Shasta daisy, pincushion flower, sunflower and zinnia. Spiky flowers include delphinium, penstemon and snapdragon. Domed flowers include cleome, heliotrope, throatwort and purpletop verbena. Consider herbs, too, such as dill, fennel and parsley. Some of these candidates are perennials. But they can be treated as annuals, to be yanked out at the end of the season when you turn over the soil.

To whittle your choices, select a few dominant colors, such as saturated purples or reds, or pastel yellows or soft pinks. Next, choose other plants that bear flowers in lighter or darker shades of the dominant colors. Or shortcut the process by selecting a single flower that blooms in a range of colors, such as dahlia, snapdragon or zinnia.

Then look for plants that bloom in complementary colors (opposites on the color wheel) such as yellow with purple, orange with blue or red with green. It’s nice to throw in some white as well.

Take into account the shape and growing style. For instance, cosmos and Shasta daisy both produce daisy-like flowers, but cosmos has wispy foliage, while Shasta bears slender, defined green leaves.

Finally, choose flowers that bloom on stems long enough to arrange in a vase.

Harvest Collect your bouquets first thing in the morning, just as the dew begins to dry. The stems, leaves and flowers will be at their freshest and foraging bees won’t have had time to pollinate newly opening blossoms. Once pollinated, a flower starts to form seed and isn’t likely to last as long in an arrangement.

Cut the stems long, then immediately plunge them into a bucket of water. Indoors, trim the stems at an angle to maximize the surface area for each flower to take up water in the vase. Back in the garden, snip any flowers that don’t make the cut. Annuals are programmed to convert declining flowers to seed, then die.

Deadheading flowers will slow the process.

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, have filled their four-acre property in western Goleta with natives and other colorful, water-conserving plants. They also maintain avocado, citrus and fruit trees and grow vegetables and herbs year-round.

SantaBarbaraGardens.com

EdibleSantaBarbara.com SPRING 2014 | 27

E D I B L E E AT E R

Ben Werner

Keeping Things Simple and Delicious Interviewed by Shannon Essa

O

I’ve grown them in soil irrigated daily by gray water from the house (that’s a wide range of tolerance on the part of the plant). The first wheat I grew came up from some accidentally spilled grain in a gray water zone. I watched the plants as they matured and produced grain heads, and when the grain was set and dry, I threshed, winnowed, ground the grain by hand and made a small quantity of bread. I fell in love with every part of the process, and I’ve been hooked ever since.

ur Edible Eater for spring, Ben Werner, is deeply committed to a more sustainable way of living for all. Besides experimenting with growing grains and baking with them, he is involved with a local Sustainable Living Research Ordinance, as well as being owner of a local company, Revolution Motors, that is developing an electric commuter car— locally!

What brought you to Santa Barbara? What keeps you here — and what makes Santa Barbara so special to you?

I first came to Santa Barbara in ’96 to study at UC Santa Barbara, where I received undergraduate and graduate degrees in electrical engineering. The first time I set foot in Santa Barbara, and gazed up at the mountains, I felt as though I had arrived home, even though I had barely heard of Santa Barbara before that. There is something warm, soft and nurturing for me here, and also inspiring. Since the work I do requires pushing boundaries and taking personal risks, which can be stressful, this place gives me needed repose. I always breathe a sigh of relief when I come back here — it’s my safe place.

We understand you have been experimenting with growing grains in your garden. Can you give us any growing tips?

Grains are surprisingly easy to grow. I’ve dry farmed them, meaning that the only water the plants received was rain, and 28 | EDIBLE SANTA BARBARA SPRING 2014

Given this clear love of grains and growing them, how would you describe how the process has affected you in your home kitchen?

As an eater, I relish the taste of the simplest foods, such as buttered freshly baked bread, a hot bowl of plain rice or a glass of orange juice squeezed from the tree in my garden. Although I enjoy fancy and elaborate dishes on occasion, it is the story that simple food (such as a fresh loaf of bread from local grain) can tell me about the land that becomes a form of “eating meditation” for me. Although I admire the innovation and creativity of chefs for whom cooking is an artistic adventure, for me personally cooking tends to be more of a practice of contemplation on my role as a link between the forces of nature and the quality or energy of a prepared dish, and I find myself continually engaged as I dive deeper into this role, even if its with the same thing every week such as a loaf of wild-yeasted sourdough bread.

VIC TORIA LINSSEN

Where are you from? What foods do you miss from where you grew up?

I was born in the San Francisco Bay Area, but moved as an infant with my parents to the Sultanate of Oman (in the Middle East) and lived there through my childhood and adolescence before coming back to California.

There are a mix of cultures in Oman, including several from the Indian subcontinent, and the bazaar with all Ben Werner its aromatic and culinary richness is something I miss. Interestingly, some of the aromas of our local Hispanic markets remind me of my time over there.

Tell us a little about the Sustainable Living Research Ordinance you are working on.

From my perspective, for the first time in human history, over the past 100 years or so our agricultural use of land and our residential use of land have become divorced from each other, and have each become both ecologically and economically dysfunctional as a result. The purpose of the Sustainable Living

Research Ordinance I am involved with is to create human habitation, integrated with sustainable agriculture, which can serve as a model for another culture shift (over the next 100 years) in which we reclaim our direct, personal relationship with the land that feeds us. One near-term result of the project would be to create enough economic latitude for local famers to experiment with a more diverse array of perennial and annual staple food crops.

Name three things that are always in your kitchen.

Milk, lentils and grains!

Friends are visiting from out of town. What two or three places would you want to visit with them?

The Saturday morning farmers market! This is one of my rituals, and I love to suggest it to people. It’s probably the closest regular experience I have of a Santa Barbara community gathering, even though it’s all just in passing each other while shopping. I also like to take folks for a drive along East Camino Cielo. The vistas from the mountains over Santa Barbara; the silence except for the rarefied breeze; the spice smell of pine and chaparral; the still calling of the backcountry; it is so sensual.

What do you buy at the Santa Barbara Farmers Market to cook for yourself, at home?

A large portion of my staples come from our farmers market— avocados, sweet potatoes, yams, beets and squash. I regularly

make for myself a bean or lentil soup that includes these sweet root vegetables, and serves as the satisfying and nourishing heart of my weekly diet.

Describe the perfect “food day” in Santa Barbara County.

Things cooked and prepared at home, from ingredients brought from the farmers market and grown at home, shared with a few friends out in the garden.

What is the most offbeat food or dish you have ever tasted?

Uni—sea urchin.

What is it that you like about Edible Santa Barbara magazine? Can you name a couple of your favorite articles?

I like that the magazine is a window into our local food future, especially the people who are on the forefront and committed to making meaningful changes in service to their community.

I enjoy the regular articles in Edible Santa Barbara that reveal the work people are doing (such as local farmers and fisherfolk) that we wouldn’t normal get to see.

For more information on the Sustainable Living Research Ordinance or Ben’s electric commuter cars, email him at bwerner@revolutionmotors.biz

Shannon Essa is the author of restaurant guidebook Chow Venice! and splits her time between Santa Barbara and Europe, writing and leading wine-, beer- and food-based tours in Spain and Italy for Grapehops Tours.

EdibleSantaBarbara.com SPRING 2014 | 29

characteristic of the region and the choricero peppers that are its main ingredient. By the end of the film you will find yourself longing to go to Spain and wondering if you can grow choricero peppers here.

SCREEN CUISINE

Film Festival Foodie Films

by Krista Harris

W

BOT TLED UP

e could not be more thrilled that the Santa Barbara International Film Festival had a series of food films in the 2014 lineup. Here are our picks for the ones you’ll want to seek out— check the listed websites for future screenings and distribution information.

Bottled Up: The Battle Over Dublin Dr Pepper

A YE AR IN CHAMPAGNE

Directed by Drew Rist Documentary Pair with: Dublin Bottling Works soda Website: SpittinImageFilms.com A story about small town life, old-fashioned values and the power of real sugar sweetened soda turns bittersweet when legal action shuts down a family business. You will never look at a bottle of Dr Pepper quite the same way. You’ll find yourself craving a Dublin Bottling Works black cherry soda before the end of the film.

A Year in Champagne

As a follow-up to last year’s A Year in Burgundy, the film takes us deeper into the culture of winemaking, and this time it is bubbly. Only sparkling wine produced within the boundaries of the Champagne region is truly “Champagne” but there is so much more to the story. The unique thing about director David Kennard’s approach is that he manages to pack so much history, culture, technical information, human interest and even a charming dog named Bouchon into one incredibly enjoyable film.

Once again, renowned winemaker Martine Saunier is our guide throughout the film and gains us access into the cellars and homes of this talented group of Champagne producers. By the end of the film you will be looking forward to their next feature film, A Year in Port.

A la Bizkaina Directed by Aritz Galarza Documentary Pair with: Spanish cuisine This Spanish film beautifully captures the stunning scenery and delicious cuisine of the Basque region. Through interviews with chefs and farms, the film explores the Bizkaina sauce that is most 30 | EDIBLE SANTA BARBARA SPRING 2014

CÉSAR’S GRILL

Directed by David Kennard Documentary Pair with: Champagne Website: AYearInChampagne.com

César’s Grill Directed by Dario Aguirre Documentary Pair with: anything grilled Website: CesarsGrill.de Part cinéma vérité documentary, part memoir, part musical performance, this film is all the creative genius of Dario Aguirre, a vegetarian with an artistic soul who finds himself helping to save his father’s grill in Ecuador. Dario is an artist, musician and filmmaker who left Ecuador to live and work in Germany.

Returning to Ecuador to help his father’s business becomes a way to document and explore his life and family relationships.

There is something poignant and yet uplifting about the journey this father and son are forced to take. You will find yourself wondering about this family long after the film is over.

Paulette Directed by Jérôme Enrico Fiction Pair with: French pastries Website: Gaumont.fr/fr/film/paulette.html

DOG DAYS

Paulette is the type of French comedy that is a little bit gritty, highly amusing and never cloyingly sweet. But combine an ex-pastry chef with the need to turn an illegal substance into something profitable to sell and you have the winning combination of quirky and funny. You’ll find yourself with a late-night craving after seeing this film.

Dog Days Directed by Kasey Kirby and Laura Waters Hinson Documentary Pair with: hot dogs and Jamaican jerk chicken Website: DogDaysTheMovie.com

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This documentary highlights the struggles of Washington, D.C.’s hardworking hot dog vendors and a passionate young man, Coite Manuel, who tries to change things for the better.

With the help of his aunt, he launches Food Chain, a business that will support the street vendors with options to sell healthier, fresher food. The film also follows the struggles and accomplishments of Siyone, a former refugee from East Africa, who now supports her four children with her hot dog street cart. Amidst food truck competition and endless bureaucratic red tape, few things turn out the way they seem they should.

The film was shot over a period of four years and perseverance becomes its own story. You, too, may find yourself wanting to change things one hot dog at a time.

Le Chef (Comme un chef ) Directed by Daniel Cohen Fiction Pair with: molecular gastronomy Website: Comme-un-chef.gaumont.fr And then we come to a French comedy that doesn’t fail to satisfy your longing for something a little lighter. Le Chef has all the cinematic elements you need—a wonderful cast, a fast-paced script and Paris as a backdrop—not to mention food, glorious food, from pastry to molecular gastronomy. You won’t be able to stop enjoying yourself all the way through the credits.

(Continued on Page 30)

CHEF DAVID CECCHINI offers rustic Italian cuisine, handmade fresh pasta, artisan pizza from an authentic wood burning oven, grilled meats, seafood, salads, and a generous offering of Santa Ynez Valley and Italian wines, plus premium draft beers.

475 First Street • Solvang, CA 93463 (805) 688-8880 • ceccoristorante.com open for lunch and dinner EdibleSantaBarbara.com SPRING 2014 | 31

MAKE HUMMUS NOT WAR

Make Hummus Not War Directed by Trevor Graham Documentary Pair with: hummus and pita bread Website: MakeHummusNotWar.com THE STORY OF AN EGG

Hummus is history, culture, politics, money and religion all wrapped up together in one complicated package. It is also very tasty, and filmmaker Trevor Graham never ceases to remind us of that in this delicious romp through the Middle East. There are countless variations in how hummus is made, and more than enough interesting people who make it. Exploring the tradition of hummus in Jewish, Muslim and Christian kitchens, the film cleverly manages not to take sides, and you can’t help wishing for more hummus and peace in the Middle East.

The Story of an Egg Directed by Douglas Gayeton (6 minutes) Website: LexiconOfSustainability.com

DOCUMENTARY SHORTS

MABEL

THE TROUBLE WITH BRE AD

Part of the “Know Your Food” short film series, Douglas Gayeton presents a beautifully filmed explanation of terms such as cagefree, free-range and pasture-raised. The film is a component of his Lexicon of Sustainability project.

Mabel Directed by Pia Clemente (26 minutes) This is an endearing profile of 99-year-old Mabel Sawhill, who still caters full time in Washington, D.C. From her sharp-as-a-tack observations down to her stylish shoes, this petite powerhouse shows us just how important it is to love what you do.

Sikh Formaggio Directed by Katie Wise, Dan Duran, Devyn Bisson (21 minutes) A film about Italy’s Parmesan cheese industry and how it is bolstered by the labor and work ethic of the Sikh community. This is a lovely portrait of the people and their stories.

32 | EDIBLE SANTA BARBARA SPRING 2014

The Trouble with Bread Directed by Maggie Beidelman (27 minutes) Website: TheTroubleWithBread.com Filmmaker Maggie Beidelman takes us on a journey to find out about gluten intolerance, heritage wheat and artisan bread bakers.

There is more to bread than you might think.

Krista Harris is the editor and co-publisher of Edible Santa Barbara.

She graduated with a degree in film studies from UC Santa Barbara, and she has a special fondness for films of the 1940s and documentary films, especially those that have to do with food.

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New Additions and Old Traditions

Reuben eggroll

Tsukemono sushi

Pickletini

Reinventing Chinatown and Japantown with a Side of Pickles Words and Photos by Rosminah Brown

W

hen you poke your head into the doors of the distinctly Chinese building on Canon Perdido Street on a quiet evening, you’ll see two things: On the right hand side is an elegant cocktail lounge, full of decorations reminiscent of an Oriental aesthetic mixed with vintage bar supplies like a Johnnie Walker sculpture or classic tiki mugs. On the left hand side you’ll find a simple room occupied by sushi chef Ryoji, who quietly assembles succulent pieces of sashimi and nigiri for a small group seated in front of him at the counter.

Perhaps this is confusing to you, because earlier in the day you could have sworn this was a sandwich shop. As it turns out, it is all of the above. Welcome to the new pickle empire.

When Bob Lovejoy and his son Clay moved into the neighborhood as the Three Pickles Deli, Bob was already a loyal customer of Jimmy’s Oriental Gardens, just as he was a loyal customer of Ryoji Oroku, who made his sushi at the restaurant East further up State Street. When Jimmy’s closed shop in 2006, he thought about how to recreate the atmosphere he and many other locals enjoyed so much. He wanted to host a vibrant atmosphere, a comfortable place for people to hang out, and he wanted to pay homage to community this corner has historically embraced.

And this neighborhood has certainly been a part of Santa Barbara’s historical cultural diversity—it was home to the city’s own thriving Japantown, or Nihonmachi, and also a Chinatown.

The Asian history of Santa Barbara might not stand out as much as the predominant Spanish and Mexican history, but the corner of Santa Barbara and Canon Perdido Streets was truly a cluster of thriving communities going as far back as the late 1800s.

Nihonmachi was generally centered where the Presidio State Historic Park has been reconstructed. After the earthquake of 1925, city planners began rebuilding the city in a Spanish style of architecture, and the Chinese community that had previously been clustered along Anacapa Street was relocated primarily across the street from Nihonmachi. In fact, the building where Julienne and C’est Cheese now reside were specifically built for relocated Chinese businesses and residences. Nihonmachi and “new” Chinatown resided across the street and side-by-side with churches, temples, restaurants and the Osakura hotel until the events of World War II scattered the Japanese community.

Although the architecture of Nihonmachi is mostly gone, its history is recorded through the Santa Barbara Trust for Historic Preservation and a small museum located inside the Presidio. And for the Chinese community, Jimmy’s Oriental Gardens remained until the original family sold the business and closed in 2006.

So perhaps seeing a small sushi bar within a sandwich deli, and cocktail bar with an Asian aesthetic in the middle of a Spanish-themed town, isn’t so out of place at all. As it turns out, it is a natural fit.

EdibleSantaBarbara.com SPRING 2014 | 35

Above: Ryoji Oroku and left: The Pickle Room

In current times, this corner of downtown Santa Barbara is referred to as the Presidio District. It is one of the city’s historic corridors and one of its best culinary nooks, home to Restaurant Julienne, C’est Cheese, the Sojourner Café, Handlebar Coffee Roasters, Panino and the Three Pickles Deli. Now it welcomes the next evolution of the Pickle family with the opening of the Pickle Room in place of Jimmy’s bar. And thanks to a partnership with Ryoji, the front room of the Deli becomes Tsukemono—a quiet, understated sushi bar—in the evenings.

The Pickle Room The Pickle Room is the next incarnation of Jimmy’s. It’s not an exact replica, nor should it be. But it captures many of the values of the original: a luscious escape that is darkly mysterious, exotic yet welcoming and comfortable, and that offers stiff cocktails. Mounted across the top of the bar area is the sign for Jimmy’s Oriental Gardens while Willy Gilbert, Jimmy’s bartender most noted for his Mai Tai cocktails, is back at the bar as the general manager.

The menu of the Pickle Room is uniquely updated to incorporate elements of what the Lovejoys already do well: sandwiches and salads. But it has a twist that marries the theme of an Asian touch by fusing elements of both into their dishes. Have a Reuben Eggroll with a side of Russian dressing, or panko-crusted fried zucchini. Order up a Chinese Chicken Salad for something healthier, or declare that life is too short to skip dessert and order the Apple Pie Eggroll with a scoop of vanilla ice cream. There are still traditional American bar items on the menu, like a Pastrami Dip au Jus, and a gourmet burger using house-ground meat, chorizo aioli, caramelized onions and served on a brioche bun.

Happy hour runs from 4:30– 6pm, when the drink specials are $2 off the regular price. And if you want a moment to sit back and thoroughly enjoy the ambience of the Lovejoys’ little time capsule, this is a great time to go. The Pickle Room is open six days a week, from 4:30–11pm Monday through Wednesday, and 4:30pm–1am Thursday, Friday and Saturday. It is closed on Sundays.

36 | EDIBLE SANTA BARBARA SPRING 2014

Tsukemono When the Three Pickles Deli closes its sandwich service for the day, a curtain closes to partition the front into a small room that becomes Tsukemono, which literally translates as “pickled things” in Japanese. It is here that Ryoji Oroku starts his evening shift, offering his sushi and sashimi to a small but appreciative crowd. He is the former owner and chef of East, a Japanese restaurant that operated on State Street until 2012 and another of Bob Lovejoy’s favorite haunts. The opportunity to partner in an otherwise underutilized space was not something either could turn down.

Ryoji is Okinawa trained with over 40 years of experience in Japanese cuisine and, while he is able, still dreams of sushi, but in a smaller and more sedate environment than the demands of a busy State Street restaurant. With just a small counter and a few tables, he assembles small morsels of rice, vinegar and fresh fish with quiet concentration.

Unlike the Pickle Room next door, the beverage of choice here is sake, either warm or cold, and hot green tea. If you chanced upon this little space, you’d feel you walked into a hidden gem that somehow appeared just for you, right at that moment. Ryoji feels at home, and so should you. Have a seat and a sip of sake together.

The food service at Tsukemono is based on sushi with little to no additional cooking. It is pure and simple. No deep fryers, fancy rolls or complicated dishes. But the quality and attention to detail is good. Sunomono salad of crunchy and deeply flavored seaweed, tender slices of hamachi set over a ball of warm rice subtly dressed with rice vinegar—this is how Ryoji works his magic at the counter.

Earlier in the day he has prepared his own sauces, including the soy sauce from scratch. Once at the counter, he slices fish, finely juliennes daikon radish to garnish his plates and twists fine slivers of yuzu zest that knowing diners eat alongside a bite of sashimi or tonight’s special of Octopus Sonomono. His family is also there in the evening, with his wife running the front of the bar and his young son, Ryley, helping behind the counter.

The sushi bar is designed to complement the Pickle Bar next door. It is open five nights a week, Tuesday through Saturday, 6–10pm.

In time, just as Nihonmachi and Chinatown intermingled, customers should be able to sit on either side and order from both services, but for now they remain two distinct concepts in the Lovejoy partnership of this historic building. Just follow the glowing red lanterns and jade green trim of the building, and take your pick: Shall it be a local bar of opulent red booths with a Moscow Mule or a Singapore Sling, or an equally local bar with sips of sake and small bites of simple and exquisite sushi?

Either way, you’re bound to run into an old friend and share a toast: kampai, yum sing, cheers!

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EdibleSantaBarbara.com SPRING 2014 | 37

The Art of Small Farming Rooted in the Earth

by Nancy Oster PHOTOGRAPHY BY LEELA CYD

Jacob Grant of Roots Organic Farm with his son Orin.

38 | EDIBLE SANTA BARBARA SPRING 2014

Jacob Grant

O

n a cross-country bicycle trip in 1999, Jacob Grant got an up-close view of large-scale farming in America. It was July in Iowa; the corn was young and tall.

Traveling the narrow country roads, he says, “It was corn and soybeans as far as I could see. And at the edge of each field was a billboard advertising the chemicals they were using.”

When a local farmer joined him for part of the ride, Jacob asked him why he didn’t grow something different? “In a productive year, the prices will hit rock bottom,” Jacob pointed out. “How can you make enough money selling corn or soy?”

The farmer explained that he had no market for selling produce direct to the consumer because there were few local customers left.

When he got home he began to farm again, planting melons, carrots and strawberries at Midland School. Then in 2002 Jacob leased his first three acres of land and formed Roots Organic Farm.

One farmer with a tractor can farm a tremendous amount of corn or soy by himself, so there is no longer a need for labor and no economy other than large farms left in the community. The towns had essentially become ghost towns, and Jacob saw few remaining farmhouses.

He also learned that the price paid to the farmer is sometimes so low that it takes thousands of acres of corn or soy to bring in what a Southern California farmer can make on two or three acres selling direct locally. That ride was a turning point for Jacob.

EdibleSantaBarbara.com SPRING 2014 | 39

Little Gem lettuce

Colorful carrots

Handful of arugula

Los Olivos

Roots Organic Farm

Born and raised in Los Olivos, Jacob graduated from high school in 1993 and spent two years at UC Santa Cruz asking himself, “What do I want to do?” His father’s advice was, “If you love what you do you’ll be successful.” What Jacob loved was carving wood, “But there are certain things that don’t inherently make money… like carving wood,” Jacob says.

Jacob also discovered he enjoyed cooking, having learned freestyle cooking from his mom—Jacob describes this as “Here’s what we have, what can we do with it?” At home they cooked from his mom’s backyard garden. In Santa Cruz he discovered the farmers market. “The simplicity of producing food from seed struck a chord with me,” he says. “I wanted to learn how to do that.”

During a visit home in 1995, Jacob asked friend Shu Takikawa, farmer and co-owner of The Garden of….. in Los Olivos, to teach him organic farming. Shu was reluctant to take on an apprentice, but offered to answer questions about his farming techniques. So Jacob moved back to Los Olivos to work alongside Shu— asking lots of questions. Within a few months, Shu made an exception and took Jacob on as his “final apprentice.”

Jacob’s year-long apprenticeship culminated with Shu offering him a quarter acre to plant and space to sell his produce in Shu’s booth at the farmers market.

For the next six years Jacob continued to work in Shu’s market booth, but not in the field. He was carving African drums and sculpting wooden salad bowls full time. He was also hiking in the Santa Ynez Mountains, learning to carve stone and occasionally playing the nyabinghi drum in a local reggae band. But none of these felt like the answer to what he really wanted to do.

That bicycle trip in 1999 crystallized a few things for him, emphasizing the value and resilience that small farms bring to a community. And that he was fortunate to live in a community with land available for small farms, a community where he could grow produce and sell it directly to the consumer.

When he got home he began to farm again, planting melons, carrots and strawberries at Midland School. Then in 2002 Jacob leased his first three acres of land and formed Roots Organic Farm, growing carrots from seed Shu had given him a couple of years earlier.

My introduction to Roots Organic Farm produce came through Arlington Tavern co-owner and chef Ron True, who told me, “Caesar salad is one of the best salads on the planet, but Little Gem lettuces from Roots Farm take it to a whole new level. Dressing and croutons are important, but the lettuce is the show. Without those Little Gems, the salad is no longer incredible. It’s just OK.” One forkful and I understood. The freshly picked lettuce was crisp, juicy and flavorful. How could a simple leaf of lettuce taste that good? It’s so good that when that lettuce is not available Ron takes his Caesar off the menu.

I was eager to meet Jacob and visit his fields to learn why his produce is so superior to what I buy at the supermarket.

40 | EDIBLE SANTA BARBARA SPRING 2014

The Farm Expands Jacob said he’d meet me at his new 37-acre Casey Avenue property in Los Olivos. This is the newest and largest of his three locations. He still farms his original 10 acres at Rancho de Los Olivos and has about eight acres in Ballard.

“Second property on the right,” he’d said. I was not at all clear where the first property ended but then I came to a

field planted with rows of deep blue-green and purple kale, alternating with rows of lighter green dandelion greens and crimson red radicchio. I was pretty sure I was in the right place.

I texted Jacob who texted back “Yep, I’m across the field on the blue tractor.” He was planting spring peas.

While Jacob parked his tractor, I looked across the field at the Santa Ynez Mountains. It was a crisp clear morning. “I love the view of the mountains from these fields,” he told me. “From here I can watch the shadows change. I used to drive down to these fields and think… ‘maybe someday.’ Then I got a call in September saying this place was available.”

Increased year-round demand for Roots produce has made it more challenging to plant cover crops that get turned under to nourish the soil, not sold. But cover cropping is critical for maintaining fertility. This additional land gives Jacob the space to rotate his crops. He can take the load off of his other properties, allowing for more soil enrichment at all three locations.

Soil Health and Fertility Being a small farmer allows Jacob to pay close attention to the needs of his soil. Increased acreage requires huge quantities of organic compost often aided by some type of fertilizer. However, most organic fertilizer is made from slaughterhouse renderings.

As a former vegetarian, Jacob finds it difficult to justify using meat-based fertilizers.

In nature, he has noticed that after a rain the grass growing out of animal droppings is twice as high as the grass around them. While animals that die in nature are usually eaten before they can decompose, nitrogen is put back into the soil in the form of droppings from predators. He has also watched harvester ants use straw and cut grass stems to insulate their ant cities.

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Jacob Grant with his wife, Genevieve Herrick, walking on their farm.

Amelie Grant holds out some sugar snap peas.

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Orin Grant picking sugar snap peas.

“In the spring when it rains,” he says, “that ant mound grows tall stuff — concentrated fertility.”

As a naturalist, the message he reads from this is that both compost and manure are rich inputs for healthy, productive soil.

So he uses a chicken manure fertilizer with rock dust mineral amendments in addition to organic compost and cover crops to feed plant nutrients into his soil.

42 | EDIBLE SANTA BARBARA SPRING 2014

In addition to farming techniques, and careful crop planning, the small farmer must develop a reputation for the quality of his produce.

“I’ve ridden the wave of popularity of farmers markets,” Jacob says. “For the past 12 years most of my sales have been direct-to-consumer. I personally go to the market on Saturdays, but I’m farming a lot more now and I like to be home for dinner with my wife, Genevieve Herrick, 7-year-old son Orin and 4-year-old daughter Amelie.”

He has a reliable group of people to manage his stand at the markets, but his cell phone still rings a few times while we are walking in the field. One call is from Clark Staub, owner of Full of Life Flatbread. Clark needs fresh greens and root vegetables for that evening’s appetizers and pizzas. He will be at the field in an hour to pick them up.

“Clark gets it,” Jacob says. “He builds his weekly menu around what is fresh in the field. Not only fresh but at its peak.”

Jacob points out that most fruits and vegetables have a peak time when they taste best. “My strawberries are good in the spring but in the fall they are amazing. Same plants.”

Jacob tastes his produce in the field before it goes to market.

“If it doesn’t taste good, I don’t bring it to the market,” he says.

He doesn’t use coolers to store his produce. It goes directly from field to his market stand. “I have lots of fresh beautiful lettuce, why would I want to sell yesterday’s leftovers?”

I can see that his success is all about quality and consistency.

As farmers market shoppers, we learn where to go to get the

best-tasting onions or tomatoes or kale. A stand like Jacob’s featuring exceptional carrots and greens gets return visits and recommendations.

Seed Preservation Unlike large single-crop farmers, small farmers celebrate the diversity of their crops and often experiment with different varieties to find the most flavorful ones that grow well in their fields.

Small farms have the flexibility to make mistakes and recover.

For example, Jacob began saving seeds from his popular Red Butter Lettuce after it was discontinued. The seeds are prolific and viable for a few years. Recently, however, he discovered that his nurseryman had almost run out of seeds. His handful of remaining seeds had a low germination rate, but enough to refresh his collection of viable seeds for next year.

Jacob also saves seeds from his favorite varieties of leek, tomato and carrots to help keep costs down. “The amount of carrots I plant now,” he says, “costs me almost $2,000 in seed.

If I let just a little go to seed I have four times that much seed to plant next year.”

About three years ago Jacob found an outstanding variety of orange carrot that is sweet in the fall heat even before cold weather takes the carrots to their peak flavor. “The catch was that my new choice was a hybrid (very expensive and not stable for seed saving) and it was slated to be discontinued,” he says.

“I had a similar experience with the dark purple carrots I was growing. So I selected the best of each and isolated them to begin what is known as ‘stabilizing the hybrid’ to develop a reliable seed. As an experiment I let a row of each go to seed side by side. The cross is a beautiful plum red carrot with an orange or yellow core,” a unique new variety.

Seed saving also helps preserve the diversity of heritage seeds such as the rare Blue Shackamaxon Bean, grown by the Lenape tribe on the Delaware River and preserved by Quaker farmers.

Intrigued by a photo he’d seen of the brilliant blue beans in garnet red pods, Jacob contacted the Seed Savers Exchange and managed to get about 25 beans, which produced five pounds the first year and about 70 pounds the next year. Today he plants a third of an acre, which yields about 2,000 pounds of these delightful beans.

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Doing Something He Believes In Jacob stops mid-sentence to point out a flock of starlings overhead. “They’re here for the grapes in that field,” he says.

“They fly, like, in a cloud and then they turn all at once and disappear for a minute.” Amazing!

Jacob’s fields put him at the center of this Los Olivos landscape. His roots run deep in the soil he farms. He’s at home here in this field, standing on this rich fertile soil, doing his best to protect the small farm economy and to nourish the community he lives in—doing something he believes in.

Nancy Oster is a seasonal local food shopper anticipating her first taste of purple asparagus, spring potatoes, spring onions, strawberries and tender peas at the Roots Farm booth in the spring. In the meantime, she is enjoying some sweet winter carrots.

EdibleSantaBarbara.com SPRING 2014 | 43

A Water-Wise Demonstration Garden Growing Food During a Drought

THE GOLE TA WATER DISTRIC T

by Jennifer LeMay

T

here’s a groundswell of support across many sectors these days when it comes to helping residents grow food at home. There are numerous books and online resources, but one place you might not have thought to look for ideas is at your nearest water district office. Maybe you should.

On a recent tour I was impressed by the innovative edible demonstration garden right on Hollister Avenue at the Goleta Water District’s headquarters. The agency has long featured attractive, water-wise and native demonstration gardens, but this new water-saving edible garden is the first of its kind in this area maintained by a public agency.

44 | EDIBLE SANTA BARBARA SPRING 2014

When a board member first pitched the idea of adding an edible garden, everyone agreed that it would be a good fit with the existing demonstration gardens originally installed in 1999, and it would be a great fit with the district’s sustainability plan.

“We wanted to show that in addition to producing food, edible gardens can be beautiful year-round, low maintenance— and conserve water,” says Brooke Welch, senior water resources analyst for the district and the garden’s project manager. She explained that the garden, completed in June of last year, was designed using plants and sustainability features that residents can incorporate into their own landscaping.

ERIN FEINBL AT T

Meg West (left) and Brooke Welch stand in front of the Hugelkulture bed.

EdibleSantaBarbara.com SPRING 2014 | 45

Above: Oriental Persimmon, Pomegranate. Middle: Artichoke, Fruiting Nopal and Coastal Sagewort. Below: the edible garden site.

46 | EDIBLE SANTA BARBARA SPRING 2014

Serendipitously, the site for this new garden was right in front of a residence-like building (the district’s emergency operations center), and approximately 5,000 square feet—similar in size to the front yard of a typical single-family home. Strolling past the grape vines and fruit trees, I did feel like I was meandering through someone’s front yard.

A not-so-perfect aspect of the site came to light when preliminary soil tests showed that there weren’t enough nutrients to grow much of anything there, let alone edible plants.

“I knew that we would need to do a lot of soil prep,” says Meg West, the landscape architect hired to design the garden. An expert in sustainable landscaping with Arcadia Studio (now with Meg West Design), Meg used her knowledge of permaculture techniques to rejuvenate the soil in a natural way that takes some time, but is more effective than using synthetic or even organic fertilizers. It’s also less expensive.

So the district incorporated an initial 2–3 month soil preparation phase into the project timeline and tilled the soil after appropriate nitrogen fixing crops were grown, including various types of peas and vetch. These cover crops provide nutrients and their roots help to break up the soil. As a result, the garden, which includes an impressive array of shrubs, groundcovers, perennials and trees, is thriving.

The plants selected for the garden provide food, beauty, groundcover and a variety of “ecological services,” such as attracting pollinators and bio-filtering rainwater to reduce runoff that often contaminates waterways. Walking with Brooke around the garden on a bright and chilly day, I admired the pomegranate, persimmon, apple, apricot, fig, plum, pear and avocado trees. The garden also features attractive, waterwise evergreen native plants, such as Ceanothus and Baccharis, which provide greenery during the wintertime, and California poppies add bursts of color during the spring. The pineapple and strawberry guava trees and passionfruit vines are easy to maintain, while yielding a bounty of delicious fruit.

“We stayed away from obvious choices like citrus, partly because they’re already so well-known, and because we wanted to keep water use down as much as possible,” Meg explained.

They also avoided higher-maintenance plantings like peach trees, which require meticulous pruning, fertilization and disease control throughout the year.

“The idea is to also have a good mix of plants, so there’s always something blooming.” She advises gardeners to do their homework when choosing varietals, selecting those that grow well in this climate and are disease-resistant. Giving the plants enough space to grow is also important—the garden may look a little sparse in the beginning, but once it fills in there will be plenty of foliage, blooms and fruit, without requiring much pruning.

So I began to wonder: Once you plant an edible garden, what do you do with all the food that comes out of it? Meg recommends that residents learn how and when to harvest, and have cookbooks on hand such as Mark Bittman’s How to Cook Everything Vegetarian (even if you’re not a vegetarian), making it easy to find recipes based on what the garden has to offer.

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simply look up recipes for beets. Gardeners with trees or other plants that produce an abundance of fruit can benefit from neighborhood exchanges, where neighbors create hyper-local foodsheds by regularly exchanging a variety of surplus garden produce, and there are also food bank donation programs.

A garden that “gives back” in so many ways, both to the gardener and to the community and environment, is a huge shift away from water-intensive lawns and other high-maintenance landscaping. The edible garden at the district showcases some of the most ecological and economical plants that give a lot, while requiring less.

“The benefits of a sustainable edible garden go beyond cost and water savings,” says Brooke. “When kids pick fruit and vegetables from their own yard, it changes their perspective.

They’re definitely more excited about eating fresh food when they help grow it themselves.” Learning all the steps involved in growing an edible garden, from soil prep to mulching, pruning and harvesting, also sparks an interest in knowing where various foods come from.

Phil Mora, who oversaw the installation of many of the edible garden’s components, agrees. A project manager for Enviroscaping Inc., he always encourages his commercial clients to consider the benefits of sustainable landscaping that does more than just look good. He told me that his kids love harvesting food from their garden, and he was excited to hear that the district would be installing an edible garden for the public to visit. Enviroscaping has maintained the district’s demonstration gardens for years, so Phil was familiar with the site and saw the potential.

In addition to the numerous edible and other plants at the garden, Enviroscaping installed permeable walkways of decomposed granite, bioswales, drip irrigation, and they helped build an elaborate rainwater catchment system. Overflow from a 265-gallon rainwater barrel, equipped with a solar-powered pump for hose watering, goes through a pipe to an underground 50-gallon drywell filled with gravel that is situated close to tree roots. Grading and channeling throughout the site was designed 48 | EDIBLE SANTA BARBARA SPRING 2014

Dwarf Hass Avocado

to perform even during extreme wet weather, keeping the maximum amount of the water in the garden.

Another cutting-edge feature of the edible garden is the Hugelkultur bed (pronounced “hoogal culture”). A pile of logs varying in size is covered with soil and mulch, providing a nutrient-rich foundation for growing plants—in this case, herbs such as lemon thyme, sage and lavender. Meg learned about the technique at a permaculture conference, and describes it as being sort of a “raised bed, but with the wood on the inside.”

The advantage to having the wood inside is that it acts as a sponge, holding in moisture and slowly breaking down. The bed is covered with “gorilla hair mulch,” which is comprised of shredded redwood or palm and looks like… well, gorilla hair.

The bed is self-sustaining and usually doesn’t require watering or fertilizer, and its mound shape provides greater surface area for planting.

Meg has maintained Hugelkultur beds successfully in her own garden over the past year, and was happy to use the technique in the demonstration garden. (She pointed out the added benefit of being able to tell people that they “covered the Hugelkultur with gorilla hair.”)

Visitors to the Goleta Water District Edible Garden can walk around, get ideas and learn how a sustainable, edible garden can lower their water bills, provide healthy produce and reduce carbon emissions by eliminating packaging and transportation of food. Since a typical Southern California home allocates up to 70% of its water use to outdoor landscaping, the benefits of planting water-wise edibles—food instead of lawns—can be significant. The garden is open weekdays during business hours, and visitors are encouraged to view, smell and enjoy (but not pick!) the beautiful and sustainable plants on display.

The garden is open weekdays; for more information, visit the district’s website at GoletaWater.com.

Jennifer LeMay is a designer and artist who appreciates great local food.

Her business, J. LeMay Studios, provides communication and design services. Visit JLeMay.com

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The community turns out to support the construction of the Olga Reed Elementary School garden.

50 | EDIBLE SANTA BARBARA SPRING 2014

Community Blooms at Olga Reed Elementary

Gardening for Growth in Los Alamos

by Rachel Hommel PHOTOGRAPHY BY JEFFREY BLOOM

EdibleSantaBarbara.com SPRING 2014 | 51

The cleared site of the Olga Reed School Garden.

D

iscere Faciendo —“To learn by doing.” As I wander through the garden at Olga Reed Elementary in Los Alamos, this phrase strikes me, seeing firsthand the fruits of labor of students, educators and one very hardworking woman. Jennifer Scarano, garden educator and a proud Cal Poly San Luis Obispo alumna, shows me around the bounty she has created for the small but supportive Los Alamos community.

Construction begins on the site.

“Jennifer Scarano is not only a terrific role model for local kids interested in learning about sustainability; she is a terrific example about how the Los Alamos community truly rolls up our sleeves to be an authentic team. From this school project to the businesses here and residents, we’re all in this together.”— Theo Stephan, owner of Global Gardens Born out of an abandoned plot of land, Olga Reed School Garden was given life when Trish Stone-Damen, the program manager of the School Gardens Program through Santa Barbara City College’s Center for Sustainability, reached out to the Los Alamos community in October 2012. She came up with the idea to organize a vision meeting and invited chefs, winemakers, artists, business owners and those interested in supporting the garden.

Jennifer Scarano.

An experiential learner herself, Scarano spent the first part of her career working in horticulture and landscape at Native Sons Nursery, all the while cultivating a passion for growing food. Utilizing her home yard as an edible garden set the wheels in motion for her current position as garden education manager.

Able to feed fresh veggies to her neighbors, she realized the power of growing food and its effect on one’s community.

“The more people participate in our program, the more invested they are and the more they want to see the garden succeed,” said Scarano. “When someone touches the soil, they will want to come back and see that it’s thriving and growing.”

The completed garden with kale in the foreground.

52 | EDIBLE SANTA BARBARA SPRING 2014

Typically, a garden is planned with just the input of the school principal, teachers and students. But Principal Joe Dana was very excited about Trish’s idea of involving the community.

The concept paid off. When it was time to transform the plot of land, 100 community members came out to grow a space that would by its very nature grow a community.

Transformed in one day, a mere eight hours, the garden acts as the stage for weekly lesson plans, as well as an afterschool gardening program. Rather than stick to a strict curriculum, Scarano has fun with her lesson plans, from creating artistic ink leaf prints and seed packets to allowing her students a firsthand look into growing their own food.

“I like to let the class happen, to flow with what’s occurring in the garden,” said Scarano. “If there is something that the students are interested in, we talk about it. If we want to make kale chips one day, we do it!”

With over 100 students throughout the week attending Scarano’s lessons, the garden has become a central component of Olga Reed’s curriculum, taking kids out of the classroom to gain hands-on experience. Celebrating the students’ hard work during an inaugural garden party, Full of Life Flatbread donated pizzas to the families, friends, educators, students and community supporting the garden. Parking their mobile pizza oven in the garden, the event celebrated the rich bounty and participation of the Los Alamos community.

“There’s something that happens while we are out in the garden,” said Scarano. “Our garden parties really allow families and supporters to feel connected and engaged with the garden and celebrate our students’ hard work.”

One of the many goals of the program is to teach students at this formative stage how to make healthy nutrition choices.

As a voluntary program, teachers can elect to incorporate the gardening component into their core curriculum. Several teachers have started to use gardening as an educational incentive—if you get all your homework done, you can EdibleSantaBarbara.com SPRING 2014 | 53

pick veggies! Parents… take note.

Scarano mirrors these incentives in her lesson plans, encouraging students to make better food choices, whether it is at snack time or at home.

“Students were always asking me if they could go buy ice cream at snack time, yet they knew they would miss picking broccoli. “Well, let’s just say, they only want to pick vegetables and eat them now! It totally works… it’s incredible.”

Alongside changes in eating habits, students have access to what they cultivated, to take home as well as enjoy fresh lettuce and herbs on their school cafeteria menu.

In addition to incorporating the garden’s bounty into meal plans, Scarano also teaches cooking lessons, Raised beds at the Olga Reed School Garden.

Kids run to pick vegetables in the garden.

from making fresh salsa to salad dressings. These teachable moments allow food to become tied back to its source, opening the minds (and stomachs) of students to the power of their food choice.

“It’s incredibly exciting to see kids rallying for fresh produce,” said Scarano. “Students get to experience a total sense of accomplishment growing their own food. They want to eat a salad because they grew that lettuce.”

And so do neighboring chefs and locals alike. From Café Quackenbush to Full of Life Flatbread and Global Gardens, local vendors were eager to purchase produce from the garden, showcasing the students’ hard work on their daily menus. Last year, Olga Reed sold their surplus of lettuce to not only local 54 | EDIBLE SANTA BARBARA SPRING 2014

suppliers but also community members at a farmers market in town. In addition to produce, students sold hand-illustrated packets of seeds, raising over $350 for the garden program and promoting the joys of gardening to the Los Alamos community.

“Here at Café Quackenbush we love to use the sustainable produce grown by Olga Reed students,” said Chef Jesper Johansson. “Not only does it teach the next generation about growing nutritious and organic produce, it tastes great too.”

With a goal to make the program self-sustaining, the garden has received funding and support from countless sources. In the past year, Olga Reed has headed several community projects, all showcasing the tremendous backing of the program in Los Alamos. From the initial stages of the program, almost all of the plants and materials were donated, from Greenheart Farms donating veggie plugs to 23 tons of soil from Sun Gro in Santa Maria. And ever since its inception, gifts have been left on nature’s doorstep.

“Anytime I’m in the garden, community members will stop by and ask questions,” said Scarano. “One day I’ll show up and there will be a six pack of tomato plants or an avocado tree or a big bucket of paint donated. It’s truly amazing.”

Behind many great fundraising campaigns are the community members themselves.

C Galley owner Connie Rohde-Stanchfield featured the garden in an exhibition by local photographer Jeffrey Bloom, entitled “I Love Los Alamos.”

This collection of photos further showcased the strong ties that bind the Alamos community together. With every photographic sale, 100% of the proceeds went directly to the

garden program. With the money raised, the program plans to paint a mural on the large wall of the garden, hiring an artist to create a vision of the community, all the while getting input from the students.

Additionally, this past year, Jeffrey Bloom’s wife, Carole, utilized students’ garden illustrations—adorable drawings of blooming flowers, buzzing bees and backyard discoveries— into the formation of a quilt. Working with the local senior center, the illustrations were transferred and then stitched into an intricate quilt, handsewn with love. Used as a fundraiser for the garden, the raffle winner donated the quilt back to the school, an emblem of Olga Reed’s potential to grow our next generation of farmers.

“It’s very reaffirming for the students to learn that other people value what they are doing, it makes them feel so important and relevant,” said Scarano.

In addition to nurturing the curiosity of its students, the garden has become an inspiration for restoration. As we finish our tour of the garden, I noticed a building sitting dormant, a former abandoned library brimming with potential. Olga Reed Garden is hoping to change this, thanks to members of the Los Alamos Public Library project. Part of the grant-writing effort to help get the building up to code revolves around the garden. The project hopes to access additional funding with its proximity to an educational garden, as well as working alongside Olga Reed Garden to fundraise the initiative.

“Using the school garden as the landscaping for our public library reinforces the sense of community that is at the heart of what makes Los Alamos such a special place to live,” said Vickie Gill of Friends of the Los Alamos Public Library.

In the springtime, the garden will come alive with nature’s rich bounty, harvested for various events on campus—flowers for Eighth Grade Graduation, beautiful bouquets for Mother’s Day or juicy produce for Open House. The garden’s selection typically ranges from stone fruit to vine-ripened tomatoes, fresh-cut flowers, herbs and even their very own wine grapes, donated by proud parent Kevin Merrill of Mesa Vineyard Management. Members of the community are encouraged to come out for monthly Saturday work parties, where community leaders, families, students and businesspeople all band together around the dirt.

“This project has been so fulfilling, turning an abandoned space into something really beautiful,” said Scarano. “Neighbors have commented on how appreciative they are; it beautified the community.“ And when asked about the kids’ favorite vegetable, Scarano grins, quickly announcing rainbow chard as a top favorite.

Colorful and full of possibilities, just like the Olga Reed Garden. As Cicero once said, “If you have a garden and a library, you have everything you need.”

Homebrewing Winemaking Cheesemaking Supplies and Equipment

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When not rallying for fair food, Rachel Hommel can be spotted at the farmers market, practicing yoga and dancing to the beet of life. She has written for the Santa Barbara Independent, establishing a “Meet Your Farmer” column to celebrate local agrarians.

EdibleSantaBarbara.com SPRING 2014 | 55

Tending Henry A Tale of Girl and Vine

by Laura Sanchez I L L U S T R AT I O N S B Y B A M B I E D L U N D

Y

ou can learn a lot by reading the label of a bottle of wine. You can tell the varietal, the region of origin, the producer and year. You can tell the alcohol content and sometimes the vineyard the fruit came from. But what’s surprisingly absent from the label’s descriptive details is any mention of the hands that cared for each vine and the energy they devoted to helping it grow.

Last winter vineyard manager Chris Hammell of Bien Nacido Vineyards offered to guide me in nurturing a vine for a full year so that I could learn first-hand the intricacies of wine growing.

ERIN FEINBL AT T

For nowhere on the label does it mention how many times a vine is touched throughout the growing season or that each tendril exists as a deliberate choice.

And nowhere does it tell you that this sort of attention in the vineyard yields harmonious flavors. But you can taste it.

These are just a few of the lessons that Henry taught me.

Last winter vineyard manager Chris Hammell of Bien Nacido Vineyards offered to guide me in nurturing a vine for a full year so that I could learn first-hand the intricacies of wine growing. On a clear December afternoon we traipsed through the vineyard’s knee-high vetch and selected a Syrah vine planted in row 42 of Z Block, a south-facing hillside parcel overlooking the Santa Maria Valley. We wrapped a piece of plastic tree tape around its trunk as designation.

I named him Henry.

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Henry is a 23-year-old vine happily rooted in the vineyard’s first commercial Syrah planting. His trunk is about four inches in diameter and his arm-like cordons extend roughly six feet in each direction. Beneath him, shaley soil is intermixed with dolamitic limestone, an ideal footing for his 5BB rootstock.

Henry comes from noble French lineage, Syrah being a primary component of the northern Rhône’s Hermitage, Cornas and Côte-Rôtie wines and a blending wine in many others.

In the Santa Maria Valley, moderate temperatures and coastal breezes yield a delicious coolclimate expression of Syrah with layered blackberry fruit, elegant tannins and peppery spice. And each year Henry’s gleaming clusters are allocated to winemaker Paul Lato for his Il Padrino Syrah. In the weeks and months to come, I found myself making excuses to visit Henry, to sit at the base of his trunk and observe life in the vineyard.

I listened to the sounds of the wind approaching row by row, the hum of insects as vultures made slow circles above.

In doing so, I became intimately aware of the vineyard’s subtle natural processes.

Henry and his fellow Z Block vines are spur pruned, which means that each year they are trimmed back to the cordon with spurs left for young shoots to emerge from.

Winter When I first met Henry in March he was dormant and looking a bit unkempt. His long dried canes extended from the previous vintage like last season’s scruffy beard. It was time for pruning.

Pruning seemed like a simple enough exercise of hacking away dead stuff. But as Chris explained, it’s about strategy and careful decision making since with each cut, the farmer sets up the vine for not only the current growth cycle but forthcoming vintages.

Henry and his fellow Z Block vines are spur pruned, which means that each year they are trimmed back to the cordon with spurs left for young shoots to emerge from. As Chris and I cut the dried canes, we left two positions on each spur for new growth so that the shoots would be optimally placed for sunlight, air flow and fruit balance. And with each cut it was apparent that Henry’s lifeblood was coursing, his cells awakening. He was getting ready for spring.

I learned that though his bark may be scaly and grey, beneath that rough exterior lies an organism of unfathomable complexity—even memory. Plant cells record the circumstances such as moisture levels, sunlight hours and temperatures of the previous growth cycle. This information helps the vine determine when to awaken from dormancy, how much to grow and when to time its flowering. Each week I gazed at Henry’s sculpted spurs with newfound admiration and wonder.

EdibleSantaBarbara.com SPRING 2014 | 57

Spring

Summer

And then something magic happened. In early March, tiny buds beneath Henry’s bark began to swell and verdant pearls emerged as the buds broke the surface. His shoots grew at a startling rate, extending skyward.

At this stage, Chris explained, the tender buds are vulnerable to frost damage since prolonged cold can burn the tips. Bien Nacido uses wind machines and frost drains to help circulate air, and nighttime irrigation also helps insulate vines from sub-freezing temperatures. Though I was prepared for frost protection, temperatures never dipped low enough to warrant any intervention… or tiny tendril mittens. Instead, during my springtime visits I cleared the grasses away from Henry’s base since weeds can compete with the vine for nutrients and moisture and I kept the cover crop neatly trimmed beneath his cordons.

About a month and a half after bud break, small flower clusters appeared on Henry’s long shoots. I had assumed that bees pollinated grapevines. But in observing Henry’s bloom, I learned that each flower is both male and female—an ovary at the center surrounded by five male counterparts.

I watched as breezes swept pollen from the stamen into the center, beginning each flower’s transformation into a single grape berry.

In early summer the vineyard was charged with vibrant energy. It smelled like damp earth. Indigo lupin flowers sprung up between rows. And Henry’s fine green tendrils stretched out like a child’s hand to grasp mine.

Chris explained that summertime is all about canopy management in the vineyard and that, as Henry’s farmer, my task was to find the ideal position for each one of his 36 tendrils. As I did, I tied each shoot to the guide wires on either side of his trunk to create a box-like corridor within the vine that allowed air circulation and filtered sunlight.

“Each leaf,” Chris said, “is a solar panel that converts sunlight to usable energy. Airflow ensures that dampness and mildew won’t weaken or disrupt the plant’s biological processes.”

Once each tendril was tied in place, I stood back to get a holistic glimpse of the vine’s growth. Sometimes I found a denser leaf area and decided to slide a shoot one way or another along the guide wire to open up the foliage and create a more balanced canopy. Other times it required trimming the laterals.

Laterals, as the name implies, are the tendrils that come off of a shoot and extend sideways. Chris explained that shoots follow a natural Fibonacci-like sequence. After every

58 | EDIBLE SANTA BARBARA SPRING 2014

At various points during the summer I sampled Henry’s fruit to observe the flavor development.

The warm days and sun transformed the fruit’s jaw-popping tartness into a vibrant sweetness.

two plant segments either a leaf or a cluster should emerge.

Laterals violate that pattern and grow wildly outward.

At first it was difficult to distinguish a lateral from a simple leaf. In contrast to most viticultural diagrams, vines are an organic tangle of twisting green. As simple as it sounds, it took a lot of effort to identify and snap them off close to the shoot. Trimming the laterals opened Henry’s canopy so that from beneath I could see that each nascent cluster would receive beautiful dappled light.

As I reflected, it occurred to me that Henry is one of thousands of vines at Bien Nacido Vineyards. That every shoot on 750 acres is consciously selected during pruning, positioned and tied in place by hand is remarkable. That each tendril is touched more than 16 times during the growing season is really extraordinary.

Later in the Summer Later in summer the berries turned pink and purple as they underwent veraison. This stage marks the beginning of the ripening process as chlorophyll is replaced by other pigments and fruit sugars begin to develop. I visited Henry to count his clusters (34 on one side and 43 on other). I also thinned the fruit a bit, plucking off extra wing and shoulder clusters that siphon energy from the primary fruit.

Mid-summer, Henry’s row was blanketed with bird netting that we closed tightly with plastic bread bag closures.

Hungry birds, especially starlings, can cause damage as fruit ripens. Each year Bien Nacido brings in a falcon to fly overhead. Its presence, even for a short amount of time, disrupts the starlings’ flight patterns and establishes the vineyard as falcon territory. The starlings retreat.

At various points during the summer I sampled Henry’s fruit to observe the flavor development. The warm days and sun transformed the fruit’s jaw-popping tartness into a vibrant sweetness. In early fall, I broke a berry open in my hand and noticed that the seeds were beginning to turn brown, indicating ripeness. Harvest was quickly approaching.

EdibleSantaBarbara.com SPRING 2014 | 59

FALL Harvest time at Bien Nacido Vineyards is thrilling. For weeks, winemakers traipse through the vineyards assessing their fruit to find the optimal day to pick when sugars and acids are perfect for their winemaking style. They get only one chance each year to get it right.

On October 17 Paul Lato decided that it was time to pick his Z Block Syrah at 26 brix. That morning before sunlight touched the vines, we met in the vineyard to look over the fruit. Each grape resembled a tiny sack of concentrated juice, the stems slightly rust-colored with lignification. When I popped one in my mouth, it burst with grapey essence, and I was struck by the complex tones maturity had provided.

A crew of 40 men and women assembled and began their organized advance. Vine by vine, they pushed the bird netting aside and clipped purple clusters into shallow yellow bins which the tractor carried out to a flatbed truck. In two hours they harvested five tons of fruit. And as the team finished the vines seemed to release an exhalation of relief.

My last glimpse of Henry was as the tractors withdrew and crows descended to finish gleaning. His arms were empty, having offered everything. My heart swelled with gratitude and profound respect.

60 | EDIBLE SANTA BARBARA SPRING 2014

After a year of tending Henry— of observing and supporting his natural processes—I will never take for granted the intimate collaboration between plant and grower or question the cost of a thoughtfully farmed bottle of wine. For in watching sunlight pulse through his leaves each week, I discovered the illuminating strength of this ancient partnership.

Laura Sanchez is a Santa Barbara–based wine writer with a curious penchant for soil samples and irrigation boots. This story is dedicated to her dad, the most intuitive farmer she knows, for showing her how to find wonder in every field.

Learn More Interested in learning more about the growing season and how it affects wine? Laura Sanchez will be writing more on the subject in our next issue and we’ll be collaborating with Vintage 2014: The Stories Behind the Vines, an interactive documentary following the 2014 vintage from the flowering of the vine to the moment when the fruit is crushed and the juice is barreled. Wine lovers will get to experience that journey and find out how the brilliance of the vintage is determined by viticulture—the growing of the grapes. Find out more at Vintage2014.com.

EdibleSantaBarbara.com SPRING 2014 | 61

MEDIA 27

62 | EDIBLE SANTA BARBARA SPRING 2014

The perfect salad

by Pascale Beale

W

e were sitting upstairs in the café, close to the bar and was assembled by the deft-handed waiter tableside. I was surrounded by posters of Marcel Pagnol’s films, hooked in an instant. A salad without a classic vinaigrette, this with succulent aromas drifting across the dining was so different! I laugh when I remember this but at the time it room from the open grill. Pagnol celebrated convivial meals in was a revelation. his films and this Californian bistro captured that joie de vivre.

More were to come as I traveled to California and ate grilled They had a simple green salad with warm goat cheese on vegetable salads with slightly charred freshly shucked corn and the menu, and I started my lunch with that dish. The salad tomatillos, Chinese chicken salads, chopped salads with creamy was crisp, fresh and filled with a variety of tender greens. The avocadoes the likes of which I had rarely tasted and peculiar goat cheese was creamy and herbaceous. The flavors were clean salad dressings such as Thousand Island and Green Goddess. and light.

I have viewed salads differently ever since then, and I like It was the first time I tasted Alice Waters’s food. This was to draw on dishes, spices and flavors from around the world to 1984 in Berkeley. I took one mouthful of that salad, and I was create new combinations and new dishes. Walking through the transported back in time to my childhood in France. farmers market also provides ample inspiration.

My love of salads started at a very young age. My grandThe spring is one of my favorite times of year for salads. This mother made a simple, sweet, juicy carrot salad. Every time I see is a time when fava beans flourish, asparagus is abundant, peas grated carrots I think of her, of sitting in her kitchen watching pop and if we are lucky enough to finally get some rain we may her as she cooked. Every child get a burst of wild mushrooms. in France grows up eating this A salad filled with sautéed salad, and I was no exception. I was hooked in an instant. A salad chanterelles is one of my favorites, I loved it. without a classic vinaigrette, this was although when I first come across those sensational-looking, sweet From there I graduated so different!

I laugh when I remember and juicy heirloom tomatoes I to a simple green salad with a little vinaigrette, then added this but at the time it was a revelation. have trouble resisting them too. herbs and then salade mesclun, There are just so many choices which had tasty lardons in it. and perhaps that is why I enjoy As we traveled around France and other parts of Europe I tasted salads so much. They offer endless combinations, you feel so regional specialties: arugula salad with bresaola, prosciuttohealthy when you eat them and they are good for you! melone in Italy, buffalo mozzarella with tomatoes and fruity I was once asked “If you were stuck on a desert island and olive oil in Venice, white asparagus in many guises in Austria, could only have one thing to eat, what would it be?” “Warm and what soon came to be a French bistro classic, a mixed green goat cheese salad,” I replied without hesitating. You see, I salad with warm goat cheese, which I ate whenever I had the adore goat cheese and the cheese combined with almost any chance. For me this was the epitome of a great salad. It was the salad is one of the most perfect food combinations. If it’s warm dish I could always count on. the cheese melts ever so slightly, and when you combine that One day—now a teenager in London—I went to this hip with fresh greens, some chopped chives and a light mustardy new American restaurant in the center of town. It was located vinaigrette you have a delectable mouthful every time. in a basement, had bare brick walls, wooden floors and blackIn 1902, George Ellwanger, a prominent horticultural and-white photos of stars of stage and screen. It had food I had scientist, extolled in his book Pleasures of the Table, “To never seen before: Buffalo chicken wings, ribs with black-eyed remember a successful salad is generally to remember a peas and corn bread, and Caesar salad. successful dinner; at all events, the perfect dinner necessarily “Try the salad” my father said. “You’ll like it.” I was a includes the perfect salad.” That’s a quote I try to live up to, little reluctant but I wanted to try this American food and be from the simplest meal to a more elaborate celebration—or “cool.” The salad was fabulously garlicky, had crunchy croutons even on a desert island.

Opposite: Watercress and Spring Pea Salad.

EdibleSantaBarbara.com SPRING 2014 | 63

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RECIPES

Watercress and Spring Pea Salad One of my cousins in France told me she thought it was odd that I put fruit in my salads. I asked her to taste the peach and tomato salad I made for her and she has been a convert ever since. This salad has blueberries and mint, and a little zing in it. It’s very refreshing!

Makes 8 servings Zest and juice of 1 lemon 3 tablespoons olive oil

1 pound whole fava beans, shelled (you will need to remove the beans from the pods, and then the outer shell of the fava bean—it’s easier if you blanch them first for 2 minutes) 1 pound whole English peas, shelled 2 bunches watercress, stems removed 2 good handfuls mint leaves, left whole, try to use just small leaves ½ bunch cilantro, leaves left whole 2 baskets blueberries

MEDIA 27

Salt and pepper

Salad with Glazed Apples and Goat Cheese I love making salads with a warm ingredient in them, particularly when there is cheese. This is one of my variations on the classic warm goat cheese salad. When you toss the salad, the cheese melts a little and mixes with the vinaigrette. It’s really scrumptious.

4 ounces feta cheese, crumbled

Makes 8 servings

Combine the olive oil with the lemon zest and juice, a pinch of salt and 4–5 grinds of black pepper in the bottom of a salad bowl. Whisk together briskly. Place salad utensils over the vinaigrette.

4 Granny Smith apples, peeled, cored and cut into thin slices

Pour a little olive oil (really just a touch) into a medium-sized skillet placed over medium heat. Add the peas and fava beans to the skillet and cook for just 2–3 minutes. Do not overcook them. Place the cooked peas and beans into the salad bowl, on top of the utensils. Place all the remaining ingredients in the bowl on top of the peas and fava beans.

When you are ready to serve the salad, toss gently so that everything is well combined.

2 tablespoons butter 1 tablespoon light brown sugar 6–8 ounces mixed field greens, preferably with arugula in the mix 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh basil, finely chopped 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh Italian parsley, finely chopped 3 tablespoons olive oil A good aged red wine vinegar or sherry vinegar of your choice

64 | EDIBLE SANTA BARBARA SPRING 2014

1 tablespoon Dijon mustard

sprigs around the chicken. Sprinkle a little salt over the chicken and then grind some black pepper over the top. Roast for 90 minutes.

Salt and black pepper to taste

Spoon the mustard into the bottom of a large salad bowl. Pour in the olive oil and vinegar and whisk together well. It will look like mayonnaise. Place the serving utensils on top of the vinaigrette.

5 ounces fresh chevre goat cheese

Melt the butter in a large skillet placed over medium heat. When the butter is foaming, toss in the apple slices and sauté until golden brown. Sprinkle the sugar over the apples and cook for a few more minutes until the sugar and butter becomes syrupy and almost caramel-like. Remove the pan from the heat, leaving the apples in the pan until ready to serve.

Pour a little olive oil into a large mixing bowl and add all the zucchini slices, a pinch of salt and some pepper. Toss to coat.

Place a griddle on top of a stove and heat so that it gets nice and hot.

Grill the zucchini slices so that they are just cooked. Turn them after 2 minutes. You may have to do this in batches as all the slices may not fit on the griddle in 1 layer. Add the grilled zucchini to the salad bowl.

Place 1 rounded tablespoon of mustard in the bottom of a salad bowl. Slowly drizzle in the olive oil and whisk just until the vinaigrette resembles the consistency of a light mayonnaise. If too much olive oil is added the vinaigrette will separate. Stir in 1 tablespoon of vinegar and whisk until the vinaigrette is homogeneous. Add a pinch of salt and pepper to taste.

Place the cooked chicken on a cutting board, and let rest for 10 minutes before carving. Carve the chicken, removing all the meat and chopping it up into bite-sized pieces. Add the chicken pieces, the sliced roasted onions and the fresh tarragon leaves to the bowl.

When you are ready to serve, toss the ingredients well so that everything gets nicely coated with the vinaigrette.

Place the serving utensils in the bowl over the vinaigrette; then place all the chopped herbs and mixed greens on top of the utensils. Do not let any of the greens sit in the vinaigrette.

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 The Menu for All Seasons Cook Book Series. Her new book, Salade will be released in 2014. Visit her websiteand her blog: The Market Table at PascalesKitchen.com

Crumble the goat cheese into the bowl and add the glazed apples.

When you are ready to serve the salad, toss it gently so that everything is combined.

Grilled Zucchini and Tarragon Roasted Chicken Salad Poulet a l’estragon (tarragon chicken) was—actually still is— one of the dishes that I always looked forward to when visiting France. It’s classic bistro fare, or cuisine bourgoise. In other words, good home cooking.

Deft use of the herb is key, as the slightly anise-flavored herb can be overpowering if used in large quantities. I always think of tarragon as the quintessential French herb. It’s used in a number of classic sauces, Bernaise being the most well-known.

This salad pairs moist tarragon roasted chicken with grilled zucchini and a mustardy vinaigrette.

Makes 8 servings 1 (31 ⁄ 2 -pound) chicken 2 yellow onions, peeled and thinly sliced Olive oil 4 sprigs tarragon to roast with the chicken plus the leaves from 1–2 more stems for the finished salad Salt and pepper 5 zucchini, ends trimmed away and then sliced on a bias 1 tablespoon Dijon mustard 4 tablespoons olive oil 1 tablespoon tarragon vinegar or white wine vinegar

Cover the bottom of a roasting pan with the sliced onions. Place the chicken on top and drizzle with a little olive oil. Tuck the tarragon

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Preheat oven to 400°.

EdibleSantaBarbara.com SPRING 2014 | 65

W S PI N R ITNEG R EDIBLE EVENTS F R I D AY

MARCH

28

MARCH

Casa Dumetz Speaker Series 6pm at Casa Dumetz, Los Alamos “Words to Live By” Speaker Series with Chris Hammel, vineyard manager of Bien Nacido Vineyards. Wine by the glass or bottle will be available for purchase.

805 344-1900; CasaDumetzWines.com

S AT U R D AY

MARCH

MARCH

Introduction to Permaculture with Warren Brush

Sanford Winery Winemaker Barrel Room Dinner

29–30 At Casitas Valley Farm Co-sponsored by Quail Springs Permaculture, this two-day course will offer an inspiring introduction to permaculture design through storytelling, creative presentation and hands-on education. For details please send an email to: ana@RegenerativeEarth.com or call 805 649-8179; QuailSprings.org

29

Sanford Winery in Lompoc An evening of fine wine & gourmet dining with Sanford winemaker Steve Fennell. For more information or to RSVP, contact events@sanfordwinery. com; SanfordWinery.com

S AT U R D AY

F R I D AY

APRIL

APRIL

APRIL

Introduction to Beekeeping

Art Show at Carr Winery

Winemaker Dinner with Sam and Shawnda Marmorstein of Bernat Wines

S AT U R D AY

5

A PR IL

S AT U R D AY – S U N D AY

9am –1pm at Fairview Gardens, 598 N. Fairview Ave., Goleta The class, taught by Andrew West, is designed to build basic beekeeping skills.

Topics covered include the honeybee society and biology, equipment, starting colonies and spring management requirements. $50. 805 967-7369; FairviewGardens.org

5

6–9pm at Carr Winery 414 N. Salsipuedes Street, Santa Barbara An evening of Art & Wine featuring local artist Lindsey Mickelson. Meet the artist, mingle with friends and sip delicious wines. Free admission.

11

6pm at Los Olivos Café, Los Olivos Chef Chris Joslyn will create a five-course menu to be paired with Bernat Wines. $89 plus tax and gratuity. Reservations are required — you can email matthew@ BuySantaBarbaraWine.com or call 805 688-7265 ext. 214.

F R I D AY

S AT U R D AY

S AT U R D AY

S AT U R D AY

APRIL

APRIL

APRIL

APRIL

Barrel Toasting Seminar with Barrel Tasting

Vintners Festival Grand Tasting

Vintners Festival After Party at the Carr Warehouse

Spring Weekend Signature Dinner at Grassini Family Vineyards

11

6 –10pm at Buellton Bodegas 65 Los Padres Way, # 7, Buellton Learn how wine barrels are built and watch as they are toasted with a fire inside by the coopers at Tonnellerie Ô.

Taste wines from different barrels and enjoy a Central Coast BBQ and music.

Winemakers will be on hand to discuss their wines. MunicipalWinemakers.com

12

1– 4pm at Riverview Park, Buellton An afternoon of wine country wine tasting, cuisine and music! More than 120 wineries and restaurants will participate. Includes an ArtWalk, a Farmers Market Pavillion and opportunities to meet the winemakers.

For information and tickets, visit SBVintnersWeekend.com

12

4–7pm at Carr Warehouse, 3563 Numancia St., Santa Ynez Enjoy wines by the glass paired with Live music and food. Free admission.

12

6:30–9:30pm at Grassini Family Vineyards, Santa Ynez Enjoy a four-course fine dining experience served lakeside, under a canopy of majestic oaks with stunning views across the vineyards situated within the beautiful Happy Canyon AVA. SBVintnersWeekend.com

S AT U R D AY

F R I D AY

S AT U R D AY – S U N D AY

APRIL

APRIL

25

APRIL

26–27

Hike with your Dog in the Vineyard

Scarlett Begonia Goes to the Opera

Earth Day Festival

10am –1pm at Zaca Mesa Winery

5:30 – 6:30pm at Scarlett Begonia, Santa Barbara

12

Winemaker Eric Mohseni will lead a walk through the vineyard with your dogs. Enjoy a gentle hike and a vineyard picnic lunch with Zaca Mesa wine. Doggie bags and water will be also be provided. $40. To RSVP or ask questions, call Kori 805 688-9339 x314.

ZacaMesa.com

Enjoy The Consul-inspired appetizers, along with a signature cocktail. Guests will be escorted over to the Granada Theatre for pre-opera talk given by the Chorus Master. $75 includes a seat at the opera, $40 food/drink only. 805 8983890 or email info@operasb.org

66 | EDIBLE SANTA BARBARA SPRING 2014

Saturday 11am–7pm; Sunday 11am–6pm Alameda Park, Santa Barbara The Community Environmental Council Earth Day Festival is the signature annual event for the region’s environmental organizations, including Edible Santa Barbara. Food, music and demos. Free. For more info visit SBEarthDay.org

For updates and more details on these and other events, visit EdibleSantaBarbara.com

M AY

S AT U R D AY – S U N D AY

MAY

10–11 Edible Institute The New School, New York A weekend of talks, panels, workshops and discussion with influential farmers, chefs, journalists and food enthusiasts.

Speakers such as Mark Bittman and Anna Lappe will discuss the food movement and where it is going. Outings and field trips, too. EdibleInstitute.com

S AT U R D AY

S U N D AY – M O N D AY

F R I D AY

MAY

3

MAY

4 –5

MAY Gainey Vineyard Farmer’s Market

9

Buellton Brew Fest

Whole Pig Butchery Classes

Noon– 4pm; River View Park, Buellton

Industrial Eats, Buellton

Over 40 craft breweries will be featured along with music, food and fun. Advance tickets will be available for purchase March 1–April 30 for $35. After May 1 the price will go up to $45. Proceeds benefit Buellton Chamber of Commerce.

More information can be found at BuelltonBrewFest.com

Two classes, take one or both: Sunday focus on cutting/butchering. Noon– 5pm, lunch and beverages. Monday is casing and curing, sausage, pancetta, bacon, terrines, etc. 4–8pm, dinner and beverages. Classes are $150/each, 10% discount if both days are purchased.

IndustrialEats.com; ValleyPiggery.com

4:30–7pm, Gainey Vineyard in Santa Ynez Enjoy a glass of Gainey wine while perusing the stalls of 20 local vendors of fresh produce and prepared foods.

Hayrides through the vineyards and live music will add to the fun of this bi-yearly event. For more information: 805 688-0558 or GaineyVineyard.com

S AT U R D AY

S AT U R D AY

MAY

MAY

Annual Louisiana-style Crawfish Boil

Los Alamos Third Saturday Evening Stroll

edible

INSTITUTE MAY 10–11, 2014 • NYC

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Noon at Buttonwood Winery, Solvang

5–8pm, downtown Los Alamos

Come out to the Buttonwood vineyard and devour some little mud-bugs and other grub, listen to the Zydeco Zippers and drink delicious Buttonwood wine. $95. For more information call 805 6883032 or visit ButtonwoodWinery.com

The Los Alamos merchants on Bell Street invite everyone to join the fun and experience Los Alamos community charm first hand with its Third Saturdays program. The theme for May is “Secret Admirer/Gift Exchange.” For more information call 805 344-1900.

S AT U R D AY

S U N D AY

F R I D AY

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MAY

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24–25

Backyard Chickens

Santa Maria-Style BBQ

9am–1pm at Fairview Gardens 598 N. Fairview Ave., Goleta This class, taught by Brenton Kelly and Jan Smith, will cover aspects of backyard flock management in an urban setting including choosing suitable varieties, raising chicks, coop and run requirements, feed and nutrition and more. $60. 805 967-7369; FairviewGardens.org

Los Olivos Grocery 2621 Hwy. 154, Santa Ynez

Wood-Fired Cob Oven Building Workshop

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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, complete family-style rotisserie chicken dinner, cookie plate or affogato! $40 per person, plus tax and gratuity.

For reservations, call 805 344-4609; BellStreetFarm.com. Ongoing.

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JUNE

6–8

Santa Barbara Food and Wine Weekend

JU N E

At Bacara Resort The Santa Barbara Food & Wine Weekend at Bacara celebrates Julia Child’s passion for learning, love of eating well and appreciation for Santa Barbara’s bounty. Weekend includes cooking demos, educational seminars, wine tastings and more. For tickets, visit BacaraCulinaryWeekend.com or call 888 886-9923.

Santa Maria-style oak pit barbecue— chicken, ribs and tri-tip is offered weekly, Friday through Sunday (ongoing.) Price for BBQ: $8.99– $11.99. Enjoy with a glass of local wine on the patio. 805 688-5115

9am–1pm at Fairview Gardens 598 N. Fairview Ave., Goleta Join us for an intensive, two-day, hands-on, wood-fired cob oven building workshop where you will learn how to build an oven. Also enjoy a wood-fired pizza feast on Sunday. $135 before May 1, $155 thereafter. 805 967-7369; FairviewGardens.org S AT U R D AY

JUNE

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Santa Barbara Wine Festival 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/winefestival

EdibleSantaBarbara.com SPRING 2014 | 67

Gainey Vineyard

edible Santa Barbara Has Turned 5!

Friday, May 9th

Thank you Santa Barbara County for your generous support during our first five years. It means a great deal to us.

Cheers to many more years to come!

FARMERS’ MARKET 4:30pm–7:00pm Abbie’s Farm • Bob’s Well Bread • Chocolats du Calibressan • Decadence Fine Foods • Enjoy Cupcakes • Finley Farms • Gainey Vineyard – Wines Sold by the Glass • Heritage Ranch Alpacas • Jiminez Farms • Ojai Pepper Jellies • Marcie’s Pie • Morrell Farms • Olive Hill Farm • Queen of Popcorn • Ranch of the Oaks • San Julian Ranch • San Marcos Farms • Santa Ynez Gardens • Solvang Friendship House – Tri-Tip Sandwiches from SYV Youth

LIVE MUSIC AND MUCH MORE!

www.gaineyvineyard.com 3950 East Highway 246 • Santa Ynez, CA 93460, (805)688-0558

MEXICAN AND LATIN AMERICAN INSPIRED CUISINE Lunch | Happy Hour | Dinner 1114 STATE STREET SANTA BARBARA 805 965 47 70 CIELITORESTAURANT.COM DESIGN : STE VEN BROWN PHOTO : ERIN FEINBL AT T

Located in the La Arcada Courtyard

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SPRING 8/9/13 2014

1:19 PM

Local-Organic-Delivery-Market

Santa Barbara Gift Baskets and Gift Certificates

Specializing in Local, Seasonal, Organic, Pesticide Free Produce, Local Grass-fed Meats, Poultry, Fresh Fish and many wonderful local artisanal food products Subscriptions start at just $26.50/per box.

You control your produce box delivery via our website!

• Delivery options include weekly or every other week • Freedom to suspend your delivery • Weekly billing and various box sizes available

Plow to Porch Market 3204 State St., Santa Barbara • 805 895-7171

www.plowtoporch.com “Where Every Goat Has a Name” DrakeFamilyFarms.com

JOËLLE OLIVE OIL Extra Virgin – Cold Pressed Estate Grown in California JoelleOil.com

Good for You. Better for the Farmer.

Best for the Planet.

GreenStarCoffee.com

EdibleSantaBarbara.com SPRING 2014 | 69

edible Dining Guide

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. Farm Friendly Dining Certified. 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 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.

The Bistro Bacara Resort & Spa 8301 Hollister Ave. Goleta 877-804-8632 BacaraResort.com The Bistro offers a casual and relaxed oceanside atmosphere for all ages. Rich in fragrant olive oil and local vegetables, menu highlights offer traditional Italian dishes, such as pastas and brick-oven flatbreads, complemented by lighter, coastal cuisine. After an extensive renovation, the new dining room incorporates Santa Barbara’s beautiful panorama.

Book Ends Café 602 Anacapa St., (upper patio) Santa Barbara 805 963-3222 Book Ends Café offers unique handcrafted sandwiches and seasonal selections of farm-fresh salads, quiches and treats, all prepared with ingredients sourced from local farmers. Enjoy organic, fair-trade coffee while sitting on the secret and tranquil rooftop patio. Mon–Thu 8am– 6:15pm; Fri–Sat 8am–2pm.

Bouchon 9 W. Victoria St. Santa Barbara 805 730-1160 BouchonSantaBarbara.com Bouchon sources all of its ingredients using an “as-freshand-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.

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Ca’ Dario Pizzeria 29 E. Victoria St. Santa Barbara 805 957-2020 CaDarioPizza.net Located just steps away from Chef Dario Furlati's flagship eatery, Ca’ Dario Pizzeria offers a casual, urban atmosphere to enjoy authentic pizzas, salads and appetizers. The 30-seat restaurant boasts a welcoming bar, perfect for enjoying local or Italian beers on tap. Open for lunch Mon–Sat 11:30am–2:30pm, dinner Mon–Sun 5–9:30pm.

C’est Cheese Café and Marketplace

The Lark 131 Anacapa St. Santa Barbara 805 284-0370 TheLarkSB.com The Lark features artisanal and seasonal ingredients that celebrate our local community. Enjoy dinner and drinks in the architecturally urban-inspired dining room, at the communal table, the bar or out on the patio by the fire.

The private and classy Pullman Room is available for your next special event. Open for dinner Tue–Sun 5–10pm; until 11pm on Fri and Sat.

Lucky Penny

825 Santa Barbara St. Santa Barbara 805 965-0318 CestCheese.com

131 Anacapa St. Santa Barbara 805 284-0358 LuckyPennySB.com

In addition to being a local source for the finest cheeses and artisanal foods, C’est Cheese also serves breakfast and lunch—sandwiches, soups, salads and, of course, grilled cheese sandwiches. Mon–Sat 7am–6pm; Sun 8am–4pm.

The Lucky Penny take-away café offers wood-fired pizza, artisan coffee, handmade pastries, seasonal salads, fresh squeezed juices, beer and wine. Enjoy your meal onsite in the picnic area or grab it to go. The perfect place to stop as you meander along the Urban Wine Trail in Santa Barbara’s Funk Zone. Serving breakfast, lunch and dinner 7am–9pm seven days a week.

Cielito Restaurant 1114 State St. Santa Barbara 805 965-4770 CielitoRestaurant.com Cielito’s vision is to bring the flavors of Latin American and Mexican inspired cuisine to our Santa Barbara community. The menu features freshly made antojitos (small cravings), which reflect Santa Barbara’s local ingredients and seasonal produce. Cielito also offers a mouthwatering Tequila bar and innovative cocktails.

Lunch Tue–Sun 11:30am–2:30pm. Dinner Tue–Thu and Sun 5–9pm and Fri–Sat 5–10pm. Happy Hour Tue–Thu and Sun 5–7pm and Fri–Sat 4–7pm.

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.

Miró Bacara Resort & Spa 8301 Hollister Ave. Goleta 877-804-8632 BacaraResort.com Miró offers progressive European cuisine, an interior inspired by the Spanish artist Miró and breathtaking views of the Pacific. Chef de Cuisine Johan Denizot's locally-sourced ingredients are accented with unique international flavors. Miró Wine Cellar houses an extensive collection of 12,000 wines spanning 13 countries and 75 international appellations.

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, Sun 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. Lunch Mon–Wed 11am–2pm. Dinner Mon–Sat 5–10pm and Sun 5–9pm.

Happy Hour Thur–Fri 4-5pm.

North County

Scarlett Begonia 11 W. Victoria St., #10 Santa Barbara 805 770-2143 ScarlettBegonia.net

The Baker’s Table

Scarlett Begonia will always strive to have interesting, thoughtful food. Menus change weekly with an innovative, fresh approach to breakfast, lunch and dinner.

Showcasing progressive modern cuisine, Scarlett Begonia features sustainable, organic, high quality ingredients coupled with innovative cooking to provide one of the most food-centric experiences in Santa Barbara. Open for dinner and cocktail hour Tue–Sat 4–9pm, breakfast and lunch Tue–Sun 9am–2pm.

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 café 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.

Ballard Inn & Restaurant 2436 Baseline Ave. Ballard.

800 638-2466 805 688-7770 BallardInn.com

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

Chef Budi Kazali's awardwinning cuisine, an extensive wine list, exceptional service and a romantic atmosphere create a memorable dining experience in the heart of the Santa Ynez Valley.

Open for dinner Wed–Sun 5:30–9pm.

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.

Beto’s Place at Figueroa Mountain Brewing Co. 45 Industrial Way Buellton 805 694-2252 FigMtnBrew.com Opening in the spring of 2014, Beto’s Place will feature casual California cuisine with an emphasis on fresh, local ingredients. Chef Beto Huizar offers a full menu featuring gourmet versions of brewpub favorites like burgers, chicken wings and fish tacos. He takes finger food to the next level with appetizers such as mac and cheese bites, beer battered calamari and several kinds of sliders. Open daily 11am–9pm.

Cecco Ristorante

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. Hours: Open Sun–Wed 11am–10pm (desserts and drinks until 10:30); Thu–Sat 11am–11pm.

The Wine Cask 813 Anacapa St. Santa Barbara 805 966-9463 WineCask.com

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.

Fresco Valley Café

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 santa11:30am–3pm. barbara their Intermezzo bar. Lunch: Tue–Fri Dinner: Tue–Sun from 5:30pm. Last seating at 9pm Sun– Thu, 10pm Fri–Sat.

bouchon

442 Atterdag Rd. Solvang 805 688-8857 FrescoValleyCafe.com Fresco Valley Café offers a broad menu of dishes made from scratch using homemade family recipes and organic and fresh local ingredients. You will also find fresh pastries, a fine list of local beer and wine and a plentiful catering menu. Wed 11am–8pm; Thu–Sat 11am–8:30pm; Sun 11am–8pm.

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.

Global Gardens 380 Bell St. Los Alamos 805 344-2222 GlobalGardensOnline.com The Global Gardens Caliterranean Café is located inside their new Los Alamos destination store featuring an extensive tasting bar, house-made balsamics and an all-organic, hyper-local menu that changes weekly. Call or see their website for hours of operation.

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.

Industrial Eats 181 B Industrial Way Buellton 805 688-8807 IndustrialEats.com Industrial Eats features wood-fired ovens, craft butcher shop, tap wines and beers, killer pies and the coolest coffee machine on the Central Coast. Open every day 10am–9pm.

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 award-winning 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 (8pm Sun) and breakfast Sat & Sun 8–10:30am.

Succulent Café Wine Charcuterie 1555 Mission Drive Solvang 805 691-9444 SucculentCafe.com Succulent Café is a newly renovated family-owned business specializing in handcrafted and artisan culinary goods. Featuring buttermilk biscuit breakfast sandwiches, gourmet sandwiches and salads at lunch and unique local-centric plates at dinner. Breakfast Wed–Mon 8:30am–1:00, Lunch Wed–Mon 11am–2:30pm, Dinner Wed–Sun 5:30–9pm. Charcuterie bar open every day.

EdibleSantaBarbara.com SPRING 2014 | 71

edible

Source Guide The Edible Source Guide is a compact listing of all of our advertisers. Please visit them to pick up your free copy of the magazine and let them know how much you appreciate their support of Edible Santa Barbara.

BREWERIES AND DISTILLERIES

Figueroa Mountain Brewery Quality craft beer has been the focus of family-owned “Fig Mtn 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 1–9pm and Fri–Sat 11am–9pm) or their new tasting room in the Funk Zone in Santa Barbara (137 Anacapa, Suite F, open daily 11am–9pm). 805 694-2252; info@FigMtnBrew.com

Telegraph Brewing Co.

in d onesia n a nd lo ca lly-so urc e d fo o d + c o c kt a i l s

LUNCH DINNER S U N DAY B R U N C H

samasamakitchen.com

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805.965.4566

1208 State St. Santa Barbara, CA Part of the SHELTER SOCIAL CLUB family

Santa Barbara GIFT BASKETS

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 at 418 N. Salsipuedes Street, Santa Barbara, Tue–Thu 2–8pm, Fri–Sat 2–10pm, Sun 1–7pm. 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. With her Weekly Meal Delivery service, Le Petit Chef now proudly offers healthy, gourmet, seasonally inspired dishes delivered to your door every Tuesday and Thursday. Sign up via email to receive weekly menu updates at denisse@lepetitchefsb.com. 805 637-3899; 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 6880991; NewWestCatering.com COMMERCIAL KITCHEN SPACE

Goodland Kitchen

(805) 689-7561

SantaBarbaraGiftBaskets.com LOCAL DELIVERY AND NATIONWIDE SHIPPING 72 | EDIBLE SANTA BARBARA SPRING 2014

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 page 23.

805 962-5354; SBFarmersMarket.org FARMS AND RANCHES

Casitas Valley Farm & Creamery A multi-enterprise system using Permaculture principles to provide our local community with certified organic crops, artisan crafted cheese, and sustainably raised, heritage pigs. Farmstand open Sundays 11am– 4pm at 4620 Casitas Pass Rd., Ventura (Hwy 150); 805 649-8179; CasitasValley.com

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 Olivos Located in beautiful Santa Ynez, Rancho Olivos creates distinctively fresh artisan extra-virgin olive oils from their sustainably grown Italian and Spanish varietals of olives. Open for olive oil tasting daily noon–4pm.

805 686-9653; RanchoOlivos.com FOOD PRODUCTS

Crazy Good Bread Co. Crazy Good Bread makes the good life a little bit better, with handmade artisan breads. Be breadventurous and try one of their many flavors of levain loaf, crisps or croutons. Open Mon–Thu 10am–5pm; Fri 9am–5pm; Sat 8am–3pm. 4191 Carpinteria Ave. #12, Carpinteria; 562 270-0680; CrazyGoodBread.com

Goodland Chai Co. Goodland Chai offers the perfect blend of tea, spices and organic sugar in a bulk chai tea that is full-bodied, full of flavor without being overly sweet—what chai should taste like. GoodlandChaiCo.com

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, extra-virgin olive oil estate grown in California. Award winning in international competitions, all of their oils are unfiltered, extra-virgin 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

Community West Bank

Santa Barbara’s best source for wholesome, natural and organic foods and products with real people dedicated to providing unmatched personal service. Mon–Sat 7am–11pm, Sun 7am–10pm. 302 Meigs Rd., Santa Barbara; 805 564-4410; LazyAcres.com

Five, full-service branch offices in 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

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; 805 688-5115; 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

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 food products, located at 3204 State St. (walk through Buddha’s Garden), Santa Barbara. Open Mon–Fri 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

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 antiaging treatments, specializing in women’s health and hormones, optimal weight control and detoxification.

523 Chapala St., #2, Santa Barbara; 805 770-2607.

NestSpaSB.com

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

RESTAURANTS — Edible Dining Guide A listing of Local Restaurants on page 70.

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/BuckarooChunkWoodGrills.

800 428-1788; BuckarooGrills.com

Chocolats du CaliBressan Enjoy Jean-Michel Carre's delicious artisan chocolates created fresh right here in Santa Barbara County. JeanMichel’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

Comfortably elegant accommodations, attentive staff and award-winning cuisine make the Ballard Inn & Restaurant one of the most sought-after small luxury inns in the Santa Ynez Valley Wine Country. 2436 Baseline Ave., Ballard. 800 638-2466, 805 688-7770; BallardInn.com

Chocolate Maya

PROFESSIONAL SERVICES

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

American Riviera Bank

Global Gardens

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. Mon–Thu 8am–5pm, Fri 8am–6pm.

1033 Anacapa St., Santa Barbara; 805 965-5942.

AmericanRivieraBank.com

LOMPOC TASTING ROOM 1 5 9 7 E . C h e s t n u t Ave Lompoc, CA 93436

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

Bacara Resort & Spa

Ballard Inn & Restaurant

fiddleheadcellars.com 8 0 0 - 2 5 1 -1 2 2 5

Scent From Heaven

HOTELS & INNS Nestled on the bluff and beaches of the Gaviota coast, Bacara offers relaxed luxury and incomparable natural beauty. Additional features include a four-story spa, wellness center, zero-edge saline swimming pools, restaurants, lounges and tasting room.

BacaraResort.com

Experience the Passion, Appreciate the Difference.

Global Gardens is a grower/producer of highly awarded Certified Organic EVOO. The Caliterranean Café located inside their new Los Alamos destination store features an extensive tasting bar, house-made balsamics and an all-organic, hyper-local menu that changes weekly. Call or see website for hours of operation. 380 Bell St., Los Alamos. 805 344-2222; GlobalGardensOnline.com EdibleSantaBarbara.com SPRING 2014 | 73

Grapeseed Co.

Wonder

The Grapeseed Company creates botanical spa and skin care products handcrafted from the byproduct of wine plus antioxidant-rich local and organic ingredients.

Located at 21 W. Ortega St., Santa Barbara and open 11am–6pm Mon–Sat. Closed Sun. 805 456-3655; TheGrapeseedCompany.com

A local, independent boutique, Wonder delights with its eclectic collection of unique, finely crafted gifts, home accents and jewelry. Open daily 10am– 6pm; Closed Sun; 805 965-6888; 1324 State St., Arlington Plaza, Santa Barbara; WonderSB.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. Mon–Thu 1–9pm. Fri–Sat noon–10pm and Sun noon–9pm. 1187 Coast Village Rd., Montecito. 805 969-7020; ScoopSB.com

This local, independent shop supplies everything needed not only for home brewing, but for home winemaking and cheese making. They also offer classes and have a popular homebrewers club with monthly meetings. Open Wed–Sat 10am–6pm, Sun 10am– 4pm and Mon 10am– 6pm. 515 Fourth Pl., Solvang; 805 691-9159; ValleyBrewers.com

il Fustino

WHOLESALE PRODUCE DELIVERY

Purveyors of the finest and freshest olive oils, specialty oils, and vinegars attainable in today's market. All oils are grown and milled in California. il Fustino products are secured from small boutique growers and provide unparallelled taste. 3401 State St., Santa Barbara.

Coming soon to the Santa Barbara Public Market at 38 W. Victoria St., Santa Barbara. 805 845-3521; ilFustino.com

Isabella Gourmet Foods A boutique artisan grocery combing the down-home charm of a New England general store with an upscale boutique setting. Open Mon–Fri 9am–6pm; Sat 10am–6pm; Sun 11am–5pm. 5 E. Figueroa St., Santa Barbara. 805 585-5257; IsabellaGourmetFoods.com

Tecolote Book Shop Since 1925

1470 eaSt Valley rOad upper VillaGe Of MOntecitO

805 969-4977 Gift WrappinG • ShippinG • Special OrderS BOOk SearcheS • authOr appearanceS

Massage Envy Spas At the locally owned Massage Envy Spas you can choose the massage or facial best suited to you. Located in Santa Barbara at the Five Points Shopping Center and in Goleta at the Calle Real Shopping Center.

Open Mon–Fri 8am–10pm; Sat 8am–8pm; and Sun 10am–8pm. MassageEnvy.com

McConnell’s Fine Ice Creams McC’s was founded in Santa Barbara in 1949 with one goal: to make the finest ice cream in the world. Seventy years later, the dream is alive. Authentic, handcrafted ice creams, made with love by people obsessed with getting it right. 728 State St., Santa Barbara; McConnells.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–5pm; 2901 Grand Ave, Los Olivos; 805 693-0700; OliveHillFarm.com

Pacific Valley Hop Nursery SERVING

Breakfast & Lunch OUTDOORS IN OLD TOWN GOLETA

MONDAY– FRIDAY 8:00a –2:30p Local Produce Handmade Food from Scratch Intelligentsia & Green Star Coffee Social & Corporate Catering

241 South Magnolia Ave Old Town Goleta CA 805 845 4300

GoodLandKitchen.com large commercial kitchen available to rent

74 | EDIBLE SANTA BARBARA SPRING 2014

The local leader providing quality rootstock for both home brewers and gardening enthusiasts. Enjoy the beauty, flavors and scents of this fast growing and lush climbing vine in your backyard for years to come.

Serving Santa Barbara County and beyond. Contact them via Facebook or at pacificvalleyhops@gmail.com

Santa Barbara Gift Baskets Santa Barbara Gift Baskets creates handmade gift baskets featuring local gourmet foods and area wines and craft beers. Local delivery and nationwide shipping. 805 689-7561. SantaBarbaraGiftBaskets.com

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

Valley Brewers

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 6861144; 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 8458435; AuBonClimat.com

Beckmen Vineyards Begun in 1994 by father and son team Tom and Steve Beckmen, Beckmen Vineyards is the oldest biodynamic vineyard in the Santa Ynez Valley, producing some of the most acclaimed Rhone varietal wines in California.

Visitors are welcome at Beckmen’s wine tasting cottage and picturesque picnic area 11am–5pm daily.

2670 Ontiveros Rd., Los Olivos; 805 688-8664; BeckmenVineyards.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

The Hitching Post II

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; 805 938-7318; CambriaWines.com

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

Carr Vineyards & Winery

A world-class experience in a relaxing atmosphere, free of intimidation. Pick out a bottle from the extensive wine shop or enjoy shared plates and a glass at the wine bar. Open daily 11am–10pm; until midnight Fri and Sat. 131 Anacapa St., Santa Barbara; 805 284-0380; LesMarchandsWine.com

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 the tasting room Thu noon–7pm, Fri–Sat 11am–7pm, Sun 11am–6pm or by appointment. 388 Bell St., Los Alamos. 805 344-1900; CasaDumetzWines.com

Fiddlehead Cellars “Head Fiddle” Kathy Joseph produces place-driven Pinot Noir and stylistic Sauvignon Blanc. Their cozy destination welcomes you to experience our passion and appreciate the difference! Open Fri noon–5pm; Sat 11am–5pm; Sun noon– 4pm; or by appointment.

1597 E. Chestnut Ave., Lompoc; 800 251-1225; FiddleheadCellars.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. Thu– Mon, 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. 805 937-4251; FoxenVineyard.com

The Gainey Vineyard The Gainey Vineyard is part of a large, sustainable farming operation owned and run by the Gainey family for the past 50 years. Winery tours and wine tasting are offered daily from 10am–5pm. 3950 E. Highway 246 in Santa Ynez. 805 688-0558; GaineyVineyard.com

The Good Life A craft beer and wine cellar featuring California craft beers and central coast wines. Open daily Sun–Thu noon–9pm, Fri–Sat noon–11pm. 1672 Mission Dr. (Hwy 246) Solvang. TheGoodLifeCellar.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

Les Marchands Wine Bar and Merchant

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

“Where Every Goat Has a Name” Farmstead Artisan Goat Cheese Locally produced on the farm with milk exclusively from the farm’s own animals.

Available at local farmers markets and online.

DrakeFamilyFarms.com

(909) 947-8688

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

Sanford Winery Home to the oldest Pinot Noir and Chardonnay vines in Santa Barbara County, Sanford produces distinctly complex wines from their iconic vineyards. Make reservations for a VIP tasting or stop by to sample a flight at their picturesque tasting room. Downtown SB location coming soon! 5010 Santa Rosa Rd., Lompoc; 800 426-9463; SanfordWinery.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 Thu–Mon 11am–5pm; 805 904-8072 or 805 691-9413; StandingSunWines.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 Mon–Sat 11am–7pm, Sun noon–6pm. 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

progressive modern food farmer’s market dinner special 3 courses plus a marketinspired cocktail $30

1/2 off HappY HoUr Full bar, all drinks and nibbles 4:30-6:00 T-S

11 West Victoria in Victoria Court 805-770-2143 scarlettbegonia.net breakfast & lunch: tues–sun dinner: tues–sat EdibleSantaBarbara.com SPRING 2014 | 75

presents

Currently showing on PBS Television Check Your Local Listings or go to ediblefeast.com

www.ediblecommunities.com

76 | EDIBLE SANTA BARBARA SPRING 2014

EdibleSantaBarbara.com SPRING 2014 | 77

edible Source Guide Maps Buellton

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78 | EDIBLE SANTA BARBARA SPRING 2014

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1. Qupé 2. Alta Maria Vineyards 3. Olive Hill Farm 4. Los Olivos Wine Merchant & Cafe 5. Figueroa Mountain Brewing Co. 6. Los Olivos Grocery 7. Rancho Olivos 8. Beckmen Vineyards 9. Ballard Inn & Restaurant 10. Zaca Mesa Winery 11. Foxen Winery 12. Riverbench Winery 13. Cambria Winery

RAILWAY AVE.

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Los Olivos & Ballard

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1 CHESTNUT CT.

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1. Hitching Post II 2. Standing Sun Wines 3. Buellton Visitors Bureau 4. New West Catering 5. Industrial Eats 6. Figueroa Mountain Brewing Co. and Beto’s Place 7. Alma Rosa Vineyards 8. Sanford Winery

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edible Source Guide Maps VIA RE

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1. Municipal Winemakers 2. The Lark 2. Lucky Penny 2. Les Marchands Wine Bar and Merchant 3. Riverbench Winery 4. Figueroa Mountain Brewing Co. 5. Backyard Bowls, Downtown SB 6. Chocolate Maya 7. McConnell’s Fine Ice Creams 8. Nest 9. Silvergreens 10. Grapeseed Co. 11. Bouchon Santa Barbara 11. Scarlett Begonia 12. Arlington Tavern 13. SB Public Market 14. Community West Bank 15. Wonder 15. Renaud’s, Arlington Plaza 16. Ca’ Dario Pizzeria 17. Sama Sama 18. Sanford Tasting Room 19. Chocolats du CaliBressan 20. Cielito Restaurant

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EdibleSantaBarbara.com SPRING 2014 | 79

the last Bite

Food Artisan

LOCAL HERO WINNERS 2014

Ellie Patterson at Here’s the Scoop Taught by one of Italy’s foremost gelato chefs, Ellie crafts gelatos and sorbets that feature locally grown fruits and herbs combined with fresh cream and milk. Both her classic Italian and creatively local artisan flavors change with the season.

ScoopSB.com

Beverage Artisan Telegraph Brewing Co.

Congratulations to Santa Barbara’s 2014 Local Heroes!

Farm/Farmer Tom Shepherd Four-time winner Tom Shepherd is best known for his organic salad mix, but Tom produces far more than lettuce. An organic farmer since 1973, his table of organic strawberries, beans, wheat, herbs and vegetables is a popular stop at our farmers markets. He also offers weekly CSA pickups at four Santa Barbara locations.

Telegraph has won a fourth award! Their handcrafted beers are brewed in small batches using European techniques and featuring locally available ingredients whenever possible. Telegraph believes an American brewery should reflect the traditions of its region.

TelegraphBrewing.com

Nonprofit Food From the Heart For the past 15 years, Food From the Heart volunteers have been preparing nutritious meals and delivering them at no charge to our community’s homebound neighbors in need— bringing the message that others care and want to help them though challenging situations.

SBFoodFromTheHeart.com

ShepherdFarmsCSA.com

Food Shop

Chef/Restaurant

Plow to Porch

At Arlington Tavern the ingredients play the starring role. Chef Ron True’s menu features peak-of-the-season produce, locally raised meats in slowly simmered sauces, and fresh fish—keeping his dishes simple and flavorful.

Third-time winner Plow to Porch Organics is a full-service local organic market as well as a weekly CSA produce delivery service. In addition to a collection of locally sourced fresh produce, fish and meats, the shop features local artisan-produced products—supporting our local farmers and food artisans.

ArlingtonTavern.com

PlowToPorch.com

C AROLE TOPLIAN

Chef Ron True at Arlington Tavern

80 | EDIBLE SANTA BARBARA SPRING 2014

Š 2014 Cambria Winery, Santa Maria, CA