New offerings at the Wine Cask

Wine Cask has a new top chef in the kitchen. The locally renowned, Santa Barbara landmark restaurant is proud to welcome executive Chef david Rosner to Wine Cask and Intermezzo. Chef Rosner brings an extensive culinary background from across the globe, including work from europe, New York City, Los Angeles, and Santa Barbara.

“We are thrilled to welcome Chef Rosner to the Wine Cask team,” said mitchell Sjerven, Co- owner of Wine Cask. “his culinary expertise and passion for sustainable, organic produce allows him to employ a unique, modern approach with classic techniques to each dish – which we believe is the perfect blend for the Santa Barbara palette.”

Rosner’s culinary path started in classic fashion, directly after high school with an apprenticeship under the world-renowned Chef daniel Boulud. “Growing up in Long Island I had a vision of the career path I wanted for myself and knew I had to be in manhattan,” says Chef Rosner. “I clearly remember buying the Wine Spectator issue featuring the ‘Top 20 Restaurants in NYC’ as a teenager and thinking this is it, my starting point– at Boulud’s 4-star Restaurant daniel!”

Rosner also believed in the value of classic culinary schooling, so he enrolled in the world-famous Culinary Institute of America – hyde Park, graduating with a degree in Culinary Arts. After graduating, Rosner was

Holiday treats…

invited back to Restaurant daniel to work full time on the line.

It was there he learned about food integrity, developed an eye for detail, and learned organization both inside and out of a kitchen. “everyone called me the Kid, but I was very fortunate to land in such a professional environment. opportunities like this—working for an incredible chef in an amazing kitchen— can greatly contribute to a young person’s development. for me the confidence that I gained is what led me to believe I, too, could one day become a great Chef.”

Rosner’s passion for sustainable, organic produce allows him to employ a unique, modern approach with classic techniques to each plate. Today, his time spent in the south of france melds beautifully with the Santa Barbara palette, allowing for a style that is bright and vibrant and speaks of the ingredients provided by the land and sea around him. “my time spent in the south of france prepared me beautifully for bounty of Santa Barbara”, notes Rosner.

Among the favorite menu items Rosner features are the seared sea scallops with baby fennel, heirloom beets, thyme Yukon Gold potato and orange gastrique. And also the slow baked white sea bass ratatouille, saffron potates and sauce bouillabaisse.

For more information visit www.winecask.com or call 805-966-9463.

The real holiday season starts with Halloween and runs right though Super Bowl. Dinner parties, cocktail parties, office parties…let’s face it, today’s season is basically a non-stop party that features lots of food and drink, and usually a request from at least one host that you bring something. And that request for most of us is usually dessert. Thank God for take out because you have a great option with Our Daily Bread Bakery. They feature freshly baked, beautifully appointed cakes, tarts and pies that can be pre-ordered for easy pickup on party day. They have gluten free options as well, along with wide assortment of scones, Danish, muffins, croissants and, of course, great breads. Large orders are welcome, but usually need a few days notice. For a complete listing of party desserts and other scrumptious treats go to www.ourdailybread.net or call 805-966-3894.

Louie’s is a hidden gem

offering creative and up-to-date Californian cuisine with spot-on service. Its bistro-like space is located inside the 130-year-old Hotel Upham, and reflects the charm and tradition of its Victorian location, with a jazzy, comfortable feel all its own. The romantic atmosphere can be experienced dining cozily inside or outside on an old-fashioned heated verandah. Choice selections from the well-stocked wine bar are served with extraordinary fresh seafood, pastas, filet mignon and a changing menu of specialties.

2012

Food 26

Decor 21

Service 25

Cost $47