Sweet Tooth!

Sinfully delicious treats from local kitchens

The hallmark of a great dessert is one that instantly summons the reflex to gaze upward with a smile and a sigh of pleasure. And the best part is every bite is the same as the first. No matter how many times you try to push the plate away, even if its across the table, your fork manages to find its way back for one more delicious morsel…until its gone. If you’re dining with friends there’s usually two or three desserts being passed around as ceremony to a great meal. Gasps are followed by guilty pledges to hit the treadmill for two hours the next day or maybe repent with a two-day juice fast. It doesn’t matter…dessert is an in-the-moment pleasure and science has proved that our love for sweet things is rooted in our dNA…right? As sinful as you might feel, you’ll always forgive yourself and come back for more. After all, you deserve it! The following are some of Santa Barbara’s best ways to indulge! louie’s at the upham—Peanut Butter Pie one bite of this signature dessert will have you begging for more. handmade daily for the past 20 years the pie is a perfect combination of peanut butter and rich chocolate, finished with a dollop of cinnamoninfused whipped cream. Pair it with a glass of house port or a cup of french dark roast coffee. To die for!

Toma—Phyllo ‘Crisp’ A rich combination of local strawberry, strawberry mousse, pistachio pastry, vanilla bean ice cream and berry sauce. The blending of fresh flavors gives an elegant finish to an elegant seasonal menu. Pair it with Champagne.

Petit Valentien—New York Cheese Cake made in the classic New York style by Chef Robert dixon, the dish boasts a luxuriously smooth texture and silky rich filling with a touch of citrus. The portion is so generous and the flavors so dense you will have no problem sharing this extravagance; and you’ll find it nowhere else in town!

Sly’s—“That Sundae”— Chef James Sly is passionate about his American food menu. his sundae features caramelized pecans made from is aunt’s recipe, home made caramel sauce, and chocolate sauce featuring The Santa Barbara Chocolate Company, slowly drizzled on top of vanilla ice cream, whipped cream and a sprig of mint. The flavors meld perfectly with smooth, sweet and crunch. True passion in a parfait glass!

Palace Grill—Louisiana Bread Pudding Soufflé

Built on the classic flavors of french cooking, this signature bread pudding dish is heavenly rich and is one of the main reasons you see a line out the door on Cota Street. featuring a thick bourbon cream sauce topped off with a dash of Grand marnier, notes of cinnamon, vanilla, raisins…among many other ingredients coat your palate. The dessert is made fresh and takes 30 minutes from time of order, so lay your claim early!

Together, we’re revolutionizing Life’s Biggest Purchase® by o ering industry-leading self-service tools and low rate, low fee mortgages through an easy-to-understand process with unparalleled customer service.

• 25+ years of experience with over $3 Billion funded

• More product options to get buyers approved

• In-house underwriting and closing services to $5 Million

• 24-48 hour underwriting turn times

• Jumbo financing expert

• 96% customer satisfaction service rating

• Convenient downtown Santa Barbara location

Senior Vice President of Mortgage Lending Santa Barbara’s #1 producer year after year.

(805) 364-6000 diana.macfarlane@guaranteedrate.com www.guaranteedrate.com/dianamacfarlane

Boathouse—Raspberry Cheesecake—The best view at the beach just keeps getting better when you pair it with this locals favorite. The classic dish is topped with shaved white chocolate and served with crème anglaise, chocolate sauce and fresh raspberry.

Olio e limone—Crostata di Pere al Carmello

What a name! The dish as a favorite of Chef Alberto morello and features a pear-shaped tart set in a pool of luscious, warm caramel sauce. Vanilla gelato with a sprig of mint adds a cool creaminess to the flavors and gives balance to the crunch and flakiness of the pastry. A simple, elegant and refreshing finish to a great meal.

Bouchon— Cookie Bread Pudding-- Bread pudding made with chocolate chip cookies, cookie custard, mcConnell’s vanilla ice cream and chocolate sauce. Pastry Chef Rosie Moot somehow takes your favorite sundae, chocolate chip cookie and pudding and creates a flavor that is truly amazing. Pair it with a flute of Brewer-Clifton Sparkling Chardonnay, 2010.

Seagrass—Bavarian Cream Strawberry Cake fresh strawberries, vanilla, and Bavarian cream are hand crafted by Chef Robert Perez into an artful sculpture that includes a vanilla wafer butterfly and flavors that are both rich and light. Pairs nicely with a glass of Champagne.

Arlington Tavern—Strawberry Upside down

Cake Another personal creation from Chef Ron True, this dish features house-made (really, they make it there) vanilla bean ice cream, fresh strawberries from Tamai farms and is finished with a house-made strawberry-caramel sauce. This amazing dessert is featured year-round and the flavors pair nicely with a glass of N.V. Lucas & Lewellen Brut Sparkling, Santa Barbara.

Wine Cask—Lemon and Lavender Beignets—A spring favorite of Pastry Chef Rosie moot, the flakey beignet is stuffed with a house made lemon mousse and topped with lavender sugar, farmer’s market fresh blackberries and a scoop of vanilla ice cream. Pair it with a cup of fresh ground french Roast coffee or even an espresso martini!

Paradise Café—Chocolate Mousse Pie If you’re looking for the rich, smooth taste of a chocolate mousse, go no further. The Paradise Pie features a semi-sweet chocolate mousse with a cookie crumb crust and then topped with a buttercream espresso icing. A Santa Barbara favorite for over 30 years.

Desserts

Stella Mare—Lemon Cake Lemon cake with lemon curd filling, caramel ized mascarpone cream and vanilla sauce. Tangy, sweet and perfectly french! Champagne pairs great.

downey’s—Butterscotch

Baked Apples A favorite of Chef John downey, this dish features apples baked in but terscotch sauce, house-made vanilla bean ice cream sand wiched between two sheets of puff pastry. It’s hot; it’s cold, crispy, caramelized and utterly irresistible!

Ca dario—Affogato— a scoop of your best vanilla ice cream, pour it over a cup of strong espresso and you have one of the most classic desserts ever created. Ca dario is renowned for its version, which uses vanilla gelato and a dark houseblend coffee roast, topped with fresh berries, mint and vanilla wafers. one of the best!

Via Maestra— Italian Gelato—owner Renato moiso offers one of the more prestigious brands in the world, Bindi. The rich, silky smooth flavors come straight from milano, Italy and are best enjoyed in a stainless steel cup called Coppa Italiana. Tastes great in the to-go cups, too if you’re on the run.