SPRING FARE

16 Santa Barbara kitchen favorites

You know that the first Vernal Equinox has arrived when you start seeing things like artichokes, cherimoyas and Chandler strawberries featured first on the chef’s specials menu. Salads will feature an array of Micro greens and Miner’s lettuce, the local wild crop with leaves shaped like a martini glass, and that Little Gem lettuce which is the baby version of butter lettuce…so tender and perfect when tossed in French vinaigrette. The seafood features mussels, crab and abalone…and for the adventurous, locally harvested sea urchin, or Uni if you’re a fan. Spring is the season when life blooms and love is in the air. With its endless passions and possibilities, the simple act of sitting down to the farm to table freshness that is so abundant here on the Central Coast, and the meal you’ve been thinking about all day. When you think about it, it’s why we choose to dine out anyway. When your special entrée arrives, relaxation sets in and the cares of the world temper. It’s part of our culture that we keep refining and refining… a ceremony of connection that represents the fruits of our labor. In Santa Barbara we’re fortunate to have a wide array of choices when it comes to filling this desire: from color-rich salads, sustainably farmed meats and poultry and our very special seafood that comes straight from the boats… not to mention the culinary talent to back it up. The following are a few chef favorites from the kitchens of Santa Barbara. sCArLett begonIA

Farmers Market Beet oLIo e LImone sheLLfIsh house oPAL restAurAnt & bAr downey’s

Salad featuring the tangy sweetness of caramelized yogurt, Farmers Market golden and candy cane beets, naval oranges, baby arugula Valdeon Blue Cheese pistachio brittle. Pairs well with Sybarite Sauvignon Blanc. scarlettbegonia.net 805-770-2143.

Tagliolini del Campo (“from the field”)-- Thin ribbon pasta, leeks, spinach, green beans and parmesan. Light, healthy and pairs well with a local Pinot Noir. www. olioelimone.com 805-8992699.

Uni--Locally harvested Sea Urchin, or Uni as it is better known, is served atop raw scallops and a lime wheel. Served with a spicy ponzu sauce. www.sbfishhouse.com 805-966-6676.

Opal’s Sea Scallop Napoleon with Roasted Red and Golden Beets, Goat Cheese, Mixed Gourmet Greens, with a Ginger Sesame Beet Vinaigrette surrounded by a House made Cilantro Oil. opalrestaurantandbar.com 805-966-9676.

Hope Ranch Mussels—

Local and fresh, the tasty appetizer is served with watercress and sweet corn and chili vinaigrette. downeyssb.com 805-9665006.

LouIe’s At the uPhAm Seafood and Shrimp neCtAr

Cioppino—This is a great twist on a classic dish featuring fresh seafood, shellfish in a tangy broth with herbs, spices and saffron rice. louiessb.com 805-963-7003.

Wild Salmon—Served with crispy Lacinato Kale, quinoa and couscous with Baby Carrots with a Mandarin butter sauce and infused with Aji Peppers. Pairs nicely with a glass of Flying Goat Cellars Pinot Gris, Santa Maria Valley 2014. nectarsb.com 805-899-4694.

bouChon

Heirloom Tomatoes bArbAreño

Tutti Frutti Farms heirloom tomatoes on dressed arugula with herbed chèvere, sourdough croutons, fresh basil, cherry tomato relish, aged balsamic. bouchonsantabarbara.com 805-730-1160.

California Roll—Featuring Poached Yellowtail, Sriracha Aioli , Black Garlic Ponzu, Nori Vinagrette, Rice Milk Foam, Wasabi Micro Greens. barbareno. com 805-963-9591.

wIne CAsk

Seared Scallops-- This offering is bright, fresh and served medium rare with a sweet pea risotto, beet Carpaccio, sautéed pea tendrils, and carrot vinaigrette. Local farmers shine in the preparation and the flavors are endless! www. winecask.com 805-966-9463.

CroCodILe restAurAnt And bAr stAte & fIg steLLA mAre fIshouse hoLdren’s steAkhouse

Chicken Greek Salad featuring mixed greens from their own farm, tossed with lemon herb vinaigrette, artichoke hearts, Roma tomatoes, black olives, feta cheese, topped with Grilled Chicken Breast. Pair it with a glass of 2010 Rancho Sisquoc Sauv. Blanc. www.crocsb.com 805-687-6444.

Local white seabass, white shrimp, house-made agnolotti, sweet pea puree, local spring vegetables. www.stateandfig. com 805-9651730.

Mussels in Cream Sauce—A wine and cream sauce with organic herbs, sweet butter and about a pound of black mussles. Add a crust of bread or some French fries and a bottle of Stella Artois beer. Nothing better! www. stellamares.com 805-969-6705.

Local Abalone—A great starter, the tasty dish is breaded and sautéed in a house made scampi sauce with roasted tomatoes, basil and finished on a bed of white rice with local micro greens. Pairs great with beer and a seat on the patio. www. sbfishhouse.com 805-966-2112.

Iceberg Wedge Salad. One of the best starters to a steak dinner anywhere, this dish features a crisp wedge of iceberg lettuce, tomato, blue cheese crumbles, bacon and house made creamy blue cheese dressing. www. holdrens.com 805-965-3363.

JAne

Farmers Market Salad

Featuring Farmers Market Organic Mixed Greens, Grilled Shrimp, French Feta, Haas Avo, Shaved Fennel, Tomato, Cucumber, Bell Pepper, Lemon Vin Dressing. janerestaurantsb. com 805-962-1311.