‘Taste of Vine’ to raise funds for diabetes research

By MARILYN MCMAHON NEWS-PRESS STAFF WRITER

Sansum Diabetes Research Institute will host the return of ‘Taste of the Vine” from 4 to 8 p.m. Sept. 23 at the Santa Barbara Historical Museum.

Now in its 15th year, “Taste of the Vine” is SDRI’s signature fundraising event. This year’s in-person experience will bring together 18 wineries, a brewery, a distillery and a coffee company — all owned in Santa Barbara County.

A sit-down dinner prepared by Duo Catering and a live auction will be held outdoors in the museum’s courtyard. SDRI will also be offering non-alcoholic wine for the first time.

The following purveyors will pour during the two-hour tasting: Camins 2 Dreams; Chanin Wines; the Central Coast Group Project; Cutler’s Artisan Spirits; GoGi Wines; Grimm’s Bluff; Hand on Heart Wine; The Hilt Estate; Kimsey Vineyard;

FARMERS MARKET

Sam Edelman

Fix of the Week

At the end of the market this past Saturday in downtown Santa Barbara, I overheard one of the farmers say, “This is just one of those sugar snap pea-type of weekends.”

I smiled thinking about how I had been watching our customers filling up their bags with these crisp vibrant pods all day, with several local farmers well stocked with this seasonal favorite. The first harvest of fresh peas is always the best, and it delivers a wave of excitement when they make their grand entrance.

Less popular but still looking beautiful were the first few cases of English shelling peas at the Tutti Frutti Farm’s stand. They were organically grown at the Lompoc farm, and I couldn’t resist purchasing a couple of pounds.

Once home, my kids and I went out in the back yard and unzipped the inedible pods to release the jumbo peas into a bowl. The pods found their way into the compost bin.

We all snacked on quite a few

CALENDAR

Continued from Page B1

FYI

For more information or to donate to “Taste of the Vine,” call 805-6827640, ext. 246, or email khornbuckle@ sansum.org, email: mmcmahon@newspress. com

LaBarge Winery; Lepiane Wines; Lindquist Family Wines; Native9 Wine; Paul Lato Wines; Rusack Vineyards; Storm Wines; Two Wolves Wines; Validation Ale; Vega Vineyard and Farm; Verdad Wine Cellars and Zaca Coffee.

To plan this special event, SDRI is working with Joy Full Events and a committee of volunteers: Wendy Thies Sell, cochair; Tamara Free, co-chair; Judy Anticouni, Joan Arnold, Sydney Bush, Phil Carpenter, Deborah David, Marina Delio, Katie DeWitt, Elena Engel, Deb Gibson, Connie Gillies, Mike Karmelich, Christy Madden, Christian Menard, Sherrill O’Neill and Natalie Rowe.

“Taste of the Vine” helps SDRI continue its mission of improving the health and quality of life for people impacted by diabetes, both locally and globally. Today, more than 37 million people are living with diabetes in the U.S. and 370 million worldwide SDRI has made significant advances in research, education, care, pediatrics and pregnancy since its founding 79 years ago by American medical pioneer Dr. William Sansum, the first U.S. physician to manufacture and administer insulin in the treatment of diabetes. With an established world class reputation for innovation in the field of type 1 diabetes, including the Artificial Pancreas system and diabetes in pregnancy, SDRI is broadening its area of expertise to address a range of issues in type 2 diabetes in an effort to address this growing epidemic.

MARCH 24

7:30 p.m. Opera Santa Barbara’s Chrisman Studio Artists will perform “The

Drift Hotel

Continued from Page B1 email: mmcmahon@ newspress.com of the fresh peas and reserved the rest to enjoy in a fresh spring pasta, which included some rainbow carrots harvested from our home garden.

Almond longboard and catch some waves early and often. Universal soft racks for cars are available upon request.

• Explore by Bike: You can rent Dutch-style city bikes in the lobby and enjoy the moderate year-round climate on wheels.

In 2021, Drift emerged as the second brand from TMC Hospitality founded by Mr. Bates. Drift encourages authentic travel experiences that draw from the surrounding area with services that seek to engrain guests into the culture.

Enjoyed both raw or cooked, English shelling peas can be most simply prepared by simmering in water for about 5 minutes until almost soft. Then you finish them in a pan by gently sautéing them in butter or olive oil and a simple seasoning.

English shelling peas are very versatile. They’re excellent when used to top a mixed green salad, puréed, added to rice dishes such as a risotto or incorporated into grain bowls.

If you want to utilize the pods, they can be used in a vegetable stock, infusing a pleasing sweet and grassy flavor to the broth.

FRESH PEA PASTA in the Piazza,” an acclaimed musical by Adam Guettel and Craig Lucas, at Center Stage Theater, upstairs at Paseo Nuevo, in Santa Barbara. To purchase tickets, go to centerstagetheater.org.

½-pound shelling peas, pods discarded.

1 pound sugar snap peas, stems removed.

2 medium carrots, peeled and diced or julienned.

MARCH 25 4 p.m. Actor Max McLean will perform “C.S. Lewis on Stage: Further Up & Further In” at The Granada, 1214 State St., Santa Barbara. To purchase tickets, go to granadasb.org.

7:30 p.m. Opera Santa Barbara’s Chrisman Studio Artists will perform “The Light in the Piazza,” an acclaimed musical by Adam Guettel and Craig Lucas, at Center Stage Theater, upstairs at Paseo Nuevo in Santa Barbara. To purchase tickets, go to centerstagetheater.org.

2 cloves garlic, minced. 8 ounces pasta of your choice, cooked to package instructions. 3 radishes, cut into very thin rounds.

¼ cup fresh parsley leaves, very finely chopped.

Zest from one lemon.

Splash of lemon juice. Olive oil to taste.

Salt and pepper to taste.

Aged balsamic vinegar to taste. Crumbled chèvre or shaved/ grated Parmesan style cheese to taste.

Simmer the shelling peas for about 5 minutes, then set aside. In a sauté pan with olive oil, sauté sugar snap peas and carrots over medium-high heat, tossing occasionally. Add garlic and cook for about 5 minutes or until vegetables are almost tender. Then toss in pasta, radishes, parsley, lemon zest and juice and drizzle with a little olive oil. Season with salt and pepper to taste. Drizzle with aged balsamic vinegar and finish with the cheese.

Yield: Serves 4.

MARCH 26

2:30 p.m. Opera Santa Barbara’s Chrisman Studio Artists will perform “The Light in the Piazza,” an acclaimed musical by Adam Guettel and Craig Lucas, at Center Stage Theater, upstairs at Paseo Nuevo in Santa Barbara. To purchase tickets, go to centerstagetheater.org.

— Dave Mason