Winter Pairings

Classy comfort food served in Central Coast style

When the nights are long and the coastal air is crisp, Santa Barbara’s comfort food is at its very best. Offerings of hearty meats with mushrooms and garlic mash, short ribs, lamb, chili, soups and stews are the staple choices on most winter menus. Pair with a local Santa Rita Hills pinot noir or a rich Santa Ynez Valley Syrah and you have the classic winter fare experience on the Central Coast. And the winter crops in this region are far more exciting than most people realize making for some great sides and desserts, too. Prime time citrus, cherimoyas, several types of avocado, dates, leafy greens, artichokes, walnuts, arugula and mountains of cabbage give local kitchens the necessary farm to table tools to create signature comfort food that goes way beyond what many of us can do at home. The following are some of the best local pairings that we are so fortunate to enjoy all winter.

Fishouse Local Spiny Lobster steamed and grilled, served with grilled asparagus and roasted garlic potatoes paired with Zaca Mesa Z Blanc, from los Olivos.

La Arcada Bistro—SURF N’TURF 6 oz. New York Strip Steak served with Shrimp Scampi, a side of signature scallion mashed potatoes with fresh seasonal sautéed vegetables. Qupe Chardonnay 2014.

Jane—Mixed seafood and vegetable stew featuring assorted fresh fish and shellfish, snow peas, new potatoes, jalapeño, fresh ginger and coconut cream. Brewer Clifton

Palace Grill—“All the Best” Seafood Platter includes: blackened salmon, crawfish tail, spicy crawfish etouffee, softcrab shell and Caribbean coconut shrimp. Cajun Martini works well.

Dargan’s Irish Pub & Restaurant—Lamb

Shank slowly braised, served with a red wine reduction, mashed potatoes and steamed vegetables. Glen Morangie 12-year single malt Scotch.

Shoreline Café—Grilled Salmon with a green salad and sticky rice. Pairs well with Brander Sauvignon Blanc.

Petit Valentien—Venison seared raw with a coffee reduction served with seasonal vegetables. Paired with Azios Cellars Syrah.

Sly’s—Sly’s hearty hand-rolled buckwheat pizzocherie with boiled potatoes, green cabbage, garlic and grated Reggiano Parmesan cheese. A treat from the snowy slopes of Alpine Italy for our cool winter nights. Perfect with Doug Margerum’s

Enterprise Fish Company—Mixed Seafood Grill. A combination of shrimp, scallops, fresh fish and vegetables, Mesquite grilled on a skewer. Pair with Flor

Louie’s at the Upham—Shrimp and Scallop Cakes. Light and fresh, this is a perfect starter dish. Made fresh each day and pan sautéed for an elegant crust.