Celebrating Summer! S

ummer suppers are designed to be light and refreshing, and to invigorate your senses beyond the average meal. Nothing beats direct from the farm goodness, and in Santa Barbara we are fortunate to have local eateries that champion the abundance of just that...english peas, sweet peppers, heirloom tomatoes, garlic, micro greens and more. from salads topped with fresh peaches and peppers to a spicy gumbos made with a pop of Cajun heat, we’ve gathered a wide range of flavors to explore. Looking for something light and just right? The following are great local choices.

CIELITO—Peach and Watermelon radish Salad. Packed with bight colors and brighter flavors, this starter dish features fresh local peaches, farmer’s market kale, Napa cabbage watermelon radish, cranberries and pecorino cheese, lightly tossed in a sherry-maple vinaigrette. Absolutely wonderful with a sparkling wine.

PALOMA—Tropical Shrimp Ceviche. Colorful freshness abound, this dish features tangy Baja shrimp, cilantro, mango and bell pepper, all marinated in lime and orange juices for just the right snap. (If you’re interested in how to prepare the dish yourself, see our home cooking section on page 36 for the recipe. or you could just let the talented kitchens of Paloma do it for you!)

PALACE grILL—Seafood gumbo. Slow simmered for hours, this popular Palace creation is made with a rich dark Roux, and a homemade shrimp stock, with Louisiana crawfish tails, gulf white shrimp, oysters and garnished with rice. The house special Cajun martini is a great pair. Chuck’s Waterfront grill—Lobster Spinach

Salad. fresh 6-ounce grilled maine lobster tail with lemon and butter along side fresh spinach, onion, bacon and tomato salad, dressed in a house made vinaigrette and topped with Parmesan cheese. Pairs great with Rusack Chardonnay, 2009.

SLy’S—Crab and Shrimp Louie Salad. one of the more classic offerings from the kitchens of Chef James Sly, this dish is offered with dungeness crab, Bay shrimp, locally sourced fresh butter lettuce, tomato, asparagus and hard boiled egg.

H OL dr E n’ S S TEAKHO u SE —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

PETIT VALEnTIEn—Shaved Fennel and Parmesan Salad. one of the more elegant starter salads in town, this dish features fresh fennel, Parmesan cheese, shiitake mushrooms, dressed in a light olive oil and lemon dressing. enjoy with a glass of Champagne as a prelude to any of the amazing entrees offered on the seasonally fresh menu.

STELLA MArES—Salad nicoise. To fully appreciate this classic french salad you need to be seated in the Garden Room at sunset. Perfectly grilled ahi tuna on baby greens with roasted potatoes, green beans, red onion, tomato, olives and hard boiled egg. Capers and house made dijon vinaigrette bring out the zest this house favorite is known for. When you add a glass of Champagne and a crust of bread, the experience comes full circle.

Opal restaurant and Bar-- Roasted Beets and Arugula Salad. The rich colors from the red and golden beets showcase this house favorite. flavors are enhanced by roasting the re red beets for three hours before combining with pears, candied pecans, avocado, watercress, and local arugula, then tossed in a house made honey dijon.

BLuE AgAVE—Ligurian Fish Soup. Shrimp and fresh fish of the day are prepared in a robust tomato and porcini mushroom stew with grilled country bread. The meal has a spicy tang all its own and pairs great with dark beer.

PArAdISE CAFé grilled Ahi Salad. The aromatic magic of the oak wood grill is what gives this dish a flavor all its own. fresh organic greens, lightly tossed in a vinaigrette with roasted potatoes, tomato, red onion, peppers and of course the finest grade ahi tuna gives this meal its five star rating.

LOuIE’S AT THE uPHAM

Crab and Shrimp

Louie Salad. Known for featuring classic California wine country cuisine, this salad has been a hit for 20 years. finish off the flavors with a refreshing glass of Brander Sauvignon Blanc.

ALdO’S

Purple Kale Salad. The house calls it Karen’s Purple Kale salad and it features farm fresh cucumbers, tomato, avocado and kale, dressed with fresh garlic, ginger, sesame seeds and olive oil. enjoy on the patio with a glass of Santa Barbary Winery Chardonnay.

WInE CASK

Seared Scallop and grape-fruit. This colorful and tangy dish offers a crisp, light finish with flavors from shaved fennel, arugula and olive oil. A great pair with a glass of margerum Santa Barbara Sybarite, 2011.

WHOLE FOOdS MArKET

Sunshine Kale Salad

Raw dark green kale, red and green bell peppers, red onion, green cabbage, and sunflower seeds, gently tossed in a light citrus vinaigrette gives this refreshing mixture a brightness all its own. Perfect for a quick take out meal.

CrOCOdILE rESTAurAnT

And BAr

New York steak salad with grilled vegetables, mixed greens, blue cheese crumbles, balsamic dressing, & crispy onions. A very satisfying meal on a hot summer’s evening. Pairs great with a house martini, too.

LuCKy’S STEAKHOuSE

Charred Rare Tuna Nicoise Salad. Sushigrade ahi is quickly seared and served rare with local greens, capers, olives, anchovies, green beans, onion, tomato and a hard boiled egg. Pairs great with Chardonnay.

CHASE BAr

And grILL

Shrimp spinach salad. fresh shrimp are grilled in olive oil parsley and garlic and topped with parmesan cheese, then fanned out over fresh spinach, cucumbers, tomatoes and olives. fantastic flavors!