Santa Barbara Restaurant Week set for April 14-23

By KATHERINE ZEHNDER NEWS-PRESS STAFF WRITER

The fifth annual Santa Barbara Restaurant Week is returning April 14 - 23.

Organizers describe the 10-day event as a chance to experience the best of Santa Barbara’s food scene at a fraction of the cost.

For more than 20 years, restaurant week founders Tim Zagat and Joe Baum orchestrated a four-week celebration of New York’s finest food. Their focus was making the area’s best dining experiences accessible to all, and the event became such a hit that cities around the globe soon followed suit.

In spring 2018, the Santa Barbara Restaurant Week founders brought the restaurant week concept to the American Riviera, showcasing the best of Santa Barbara’s more than 450 restaurants and eateries.

Restaurateurs are invited to attend an open registration event from 4 to 6 p.m. Monday at the

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Craig Lucas, at Center Stage Theater, upstairs at Paseo Nuevo, in Santa Barbara. To purchase tickets, go to centerstagetheater. org.

MARCH 25

1 to 3 p.m.: “Holly Hungett: Natural Interpretations” will open with a reception with the artist at the Architectural Foundation of Santa Barbara’s gallery, 229 E. Victoria St., Santa Barbara. The exhibit will run through May 20. The gallery is open 1 to 4 p.m. Saturdays and weekdays by appointment. For more information, call the foundation at 805-965-6307 or go to www.afsb.org.

4 p.m. Actor Max McLean will perform “C.S. Lewis on Stage: Further Up & Further In” at The

Montesano Market & Deli, 1150 Coast Village Road, Montecito. They will learn more about the event there and get all the marketing materials. Drinks and charcuterie boards will be served.

Restaurateurs are asked to RSVP by email leslee@ sbrestarurantweeks.com.

From April 14 – 23, each participating restaurant will offer a prix-fixe menu that includes a $35 2-course lunch and $45 and $55 3-course dinner option. Throughout the week, tasting rooms will offer special wine tasting experiences. For a full list of participating restaurants, tasting rooms and hotels, go to www. sbrestaurantweeks.com.

Santa Barbara Restaurant Week is presented by Santa Barbara Uncorked, LLC and sponsored by Jordano’s Foodservice and Pacific Beverage Co. email: kzehnder@newspress.com

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.

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

Onion sprouts

Onion sprouts are one of the most nutrient dense foods you can eat. These delicious sprouts are grown and brought to the weekly Saturday Santa Barbara, Sunday Camino Real, Tuesday Santa Barbara, Wednesday Solvang, and Thursday Carpinteria farmers markets thanks to Ojai Microgreens.

Delivering a wonderful onion aroma and slightly nutty, sweet, and mild onion flavor throughout, they are excellent in a sandwich, salad or any other common uses for fresh sprouts.

Onion sprouts are a source of vitamins A, B, C, D and E, as well as calcium, iron, magnesium, zinc, potassium and chlorophyll.

This week I worked my onion sprouts into a chicken Caesar and Onion Sprout Wrap, the Fix of the Week, below. Price is $3.50 per 2 ounces.

with a cone at the top. I find this variety sweeter than many of the other cabbage offerings.

It’s ideal for any general cabbage use such as slaws and salads, added to soups and stews, or shredding for your tacos. The leaves tend to be a little lighter and more tender than more tightly packed standard green cabbage. These leaves are a light green in color.

This cabbage is available at the Saturday Santa Barbara, Tuesday Santa Barbara and Wednesday Solvang farmers markets from select growers, Price averages $3 per pound. Certified organic is available.

Conehead cabbage

Conehead cabbage is recognized by its elongated shape that is more boubous at the base,

Golden raisins

These jumbo plump golden raisins from the Peacock Family Farm at the Saturday Santa Barbara farmers market have been finding their way into my morning oatmeal lately. They’re also ideal for incorporating into baked goods or adding to grain bowl preparations or chicken salad recipes, and they deliver a nice burst of sweet flavor and soft gooey texture. Produced from their farm’s annual harvest of green seedless Thompson grapes, they can be found while in stock throughout the year. Raisins are most notably a good source of iron, potassium, copper, vitamin B6 and manganese. Price averages $10 per pound.