SUMMER STARTERS

Small bites from the kitchens of SB

Summer dining in Santa Barbara is more spur of the moment. It’s casual and on the lighter side. Most of the time you’re with a group of friends sharing smaller plates or tapas instead of main entrees. How about a plate of chicken nachos and several sides of poke for the table while sitting on the beach, toes in the sand? Or maybe some bluefin tuna belly served Italian crudo style, lightly dressed in rich olive oil and lemon zest, paired with Italian ale? A crisp pinot gris always pairs well with a variety of spicy flatbreads. Throw in a bowl of Hope Ranch mussels bubbling in a fennel-and-beer-stock broth with a fresh crust of local bread, please! Fresh lobster tacos, oyster shooters, pan-seared diver scallops, smoked salmon, salads made with local micro-greens, and heirloom tomatoes. Who says the lazy days of August have to go flavorless? The following are a few reasons why they don’t.

Sly’s in Carpinteria—Local abalone sautéed in lemon and butter.

SURFING IS A PRIVILEGE THAT I WISH EVERYONE COULD EXPERIENCE. TO BE IN THE WATER, TO RIDE A WAVE, TO BE PLAYING IN THE OCEAN IN SUCH A WAY THAT SURFING DELIVERS IS MORE THAN A SPORT, IT IS A WAY OF LIFE AND A WAY TO CONNECT WITH NATURE, TO BE HUMBLED, AND STOKED ALL IN ONE GO OUT. SURFING ADDS A DIMENSION TO MY LIFE I WILL BE FOREVER GRATEFUL FOR. Alison Grube, Santa Barbara

S U R F E R S O F S A N T A B A R B A R A