Three Courses with a View

Mark Wednesday nights on your calendar for the tasty weekly “Chef’s Table” at Four Seasons Resort — The Biltmore. Executive chef Marco Fossati and his team prepare main courses with the freshest local ingredients beautifully displayed at the cooking station. Run, don’t walk, if the gnochetti cacio e pepe with shaved truffles (shown here being prepared in a dug-out Parmigiano-Reggiano wheel by executive sous chef Emmanuel Calderon) or the sublime spaghetti di grano arso (burnt whole wheat flour pasta) with Santa Barbara sea urchin and clams are on the menu. The sunset ocean views from the Bella Vista dining room or patio (Chef Marco says the views remind him of hometown of Positano, Italy) are as sweet as the array of desserts we sampled that top off the lovely three-course meal. Strawberry rhubarb pie with black pepper ice cream anyone? --LAW

Four Seasons Resort –The Biltmore Santa Barbara Make reservations for the 5-9 p m three-course $45 seatings, but arrive between 5 and 6 p m to experience the cooking process from start to finish Call (805) 565-8237 for reservations or more information