Photos and article by Bob Dickey

The saying ”so many wines…” was never more apt than Saturday, April 21–the date of this year’s Santa Barbara County Vintners’ Association’s Spring Festival.  Over 110 wineries; over two dozen restaurants.  No matter what kind of wine you like, it was at “the Carranza”. With food to pair it with, if you wanted.

“The Carranza”(left) was a new venue for this event.  An open field, surrounded by lovely rolling hills covered in grass and wildflowers and dotted with oak trees along Zaca Station Road, near the Firestone winery.  Alas, the field is the domain of cows and gophers for the rest of the year, so the recommendation to wear sensible shoes was best taken seriously.  Even with my big boots, I had to watch my step; the dancers by the band eventually chose to dance on the stage rather than fight the uneven ground.

But if it was wine that interested you, you were in luck.  There were great syrahs from Ballard Canyon, Happy Canyon, Los Olivos, Los Alamos; there were great pinot noirs from the Santa Rita Hills and Santa Maria Valley; great rose—of grenache, syrah, pinot, blends, etc.–from everywhere.  Even a refreshing, high acidic, sparkling wine from Norm Yost of Flying Goat.

Pioneers like Ken Brown, Qupe, Brander, Firestone, Longoria, Andrew  Murray were pouring; newer wineries like Dragonette, Volgelzang, Zotovitch, Happy Canyon, Tercero, Municipal poured.  Many of the winemakers were in attendance, talking with the guests, answering questions.  The opportunity combined learning with the pleasure of tasting fine wines. Continue Reading →

Few wineries can offer the delightful food/wine experience that Margerum Wine Company does.  They demonstrated that again at their recent Open House.

Out on the crush pad, tables and chairs were arranged for communal dining. Doug Margerum and friends–Cecco Ristorante and Succulent Cafe & Trading Company, both relatively new, but highly rated, Solvang restaurants—filled tables along the edges with food—tomato/bean salad, seared ahi, bbq meatloaf on scallion cornbread, wood oven baked pizza, etc.–  giving the impression of a European village festival.

In the barrel room, MWC poured their wines and the Carmel Cheese Shop  offered a wide selection of gourmet cheeses. More wines–imported by Margerum–were being poured outside under the oaks.  As Doug mingled among the crowd, he shared wines from bottles that weren’t on the day’s pouring list while he enthusiastically talked of varietals, aromas, processes, terroir…

Continue Reading →

Guy Fieri, host of the Food Network’s show Diners, Drive-Ins and Dives hit Santa Barbara in February…. here is Guy’s episode on Mac’s Fish N Chips on State Street.

Continue Reading →

While local favorites like Madison’s Sport’s Grill and Elements Restaurant & Bar close around town, another BevMo is heading to the Camino Real Marketplace in Goleta. On upper State Street, chains like BJ’s Restaurant and Brewhouse, Chipotle Mexican Restaurant, and Panera Bread are rumored—or are set to open in La Cumbre Plaza.

By Georgina Stassi, Santa Barbara View Food, Wine & Travel Columnist

I love spontaneous romantic getaways and though we may live at or close to the beach, spending a romantic evening in a different environment, away from the ordinary with your sweetheart may be in order right now. Many Central Coast hotels and restaurants are offering packages and specials for Valentine’s Day and through the month of February. Here are just a few ideas for you to think about just up the coast.  The fun thing is that you can make a little wine & culinary road trip out of it, so I’ve listed one of my favorite itineraries with you:

1^st: Stop: Los Olivos to see what winemaker Chuck Carlson is up to at Curtis Winery to do a little local wine tasting;

2^nd Stop: Los Alamos to see to Jamie Gluck’s Bell Street Farm to have a delicious lunch of local goodies and pick up a picnic basket for your exploration of the Edna Valley

3^rd Stop: Edna Valley Wine Country (just off Price Street in Pismo Beach) to visit Mike Sinor and Nathan Carlson at Center of Effort and enjoy the picnic overlooking the entire valley; next, across the street to Kynsi Vineyards; then up to Wolff Vineyards; if possible, make an appointment to taste the award winning wines of Alban; then to Tolosa for the wine and artisanal cheese pairing before settling in at a relaxing seaside resort in Pismo Beach and later a delicious wine country inspired dinner.  Here are some of my favorite resorts in no particular order:

Continue Reading →

By Georgina Stassi, Santa Barbara View Food, Wine & Travel Columnist

I’ve been eating garden beets since I was little kid and loved canned shoestring beets swimming in Regina Red Wine Vinegar. After school, I was happily satiated with my beets, a side of kipper snacks and a cream soda and I was on fire. Strangely, it wasn’t until I was well into my twenties that I learned that you could buy beets fresh, roast them in the oven and they we’re absolutely delicious. They were tender, sweet and flavorful.

I have to give all the credit to the woman responsible for the renaissance of homemaking, Martha Stewart.  Say what you want about The Martha, but she made housekeeping a respectable occupation again and made it so much more interesting and thanks to Martha, I’ve never opened a can of beets again.

When I asked Williams-Sonoma’s premier cooking instructor and cookbook author Chef Linda Steidel what she thought of  these red, root gems, she said, “I love beets. The only ones that I had ever had was the shoestring ones from a can. Not bad, but not even close the wonderful sweet roasted flavor of a fresh beet. In France we could buy vacuum packed beets that were already roasted and peeled. How clever of them. I am happy to say that the ready-to-eat, vacuum-packed beets are now available at Trader Joe’s and are delicious. The roasting time is usually an hour and then there is the issue of peeling them. They definitely stain your hands. This is cheating a little bit, but I must say I find that I eat them more often. They are delicious.” (lindasteidel.com) After that response from a master chef like Linda, I didn’t feel so bad about not discovering them until later in life.

Continue Reading →

Film Feast review by Santa Barbara View Restaurant Correspondent

Oh Bunuelos, where have you been all my life? You had me at the first heavenly bite of cinnamon, honey and crunchy goodness. The super-frozen creamy vanilla ice cream, rolled in more crunchy goodness was icing on the cake, or in this case, the clincher for the best dessert in town.

Casa Blanca Restaurant & Cantina

But before I get to the conclusion, let me tell you about my journey to finding my new favorite dessert.  It all started on the loveliest patio on State Street. Perched on the corner of Gutierrez and State Street, under mature oak trees that are decorated with white party bulbs, you will find a romantic, friendly and inviting place that you will likely remark upon more than once during  your stay. I am not exaggerating, ask anyone who has enjoyed a drink or a bite to eat on the patio of the Casa Blanca Restaurant in Santa Barbara and they will tell you the same.

Continue Reading →

The Film Feast… according to the organizers: “Santa Barbara’s cast of culinary characters presents Film Feast three-course tasting menus offered Jan. 26 – Feb. 5, 2012.“ And 50 of Santa Barbara’s restaurants, bars and hotels are participating.

A random stop for locals along the Film Feast trail is Bistro 1111, located at the southern end of the Hyatt Santa Barbara. The restaurant faces out towards East Beach.

Bistro 1111 has a brand new approach… a new staff, a very friendly new chef named Martin (pictured left), and a whole new menu. For starters, the Film Feast menu offers the choice of crab cakes, with a delicious Chipolte Aioli sauce, or Ceasar Salad. The entree choices are organic roasted chicken, local sea bass, and New York steak topped by a mouthwatering gorgonzola butter.

Continue Reading →

Film Feast review by Santa Barbara View Restaurant Correspondent

Let’s face it, Santa Barbara has lots of restaurants.  There are literally hundreds to choose from.  And if you are anything like me, you have a favorite dish at a restaurant and you just order the same thing.  For example, if you are at Brophy’s you get the clam chowder, if you find yourself at Carlitos, you get the fajitas, if you are at Harry’s you always get the Blue Moon Martini (Grey Goose vodka with blue cheese olives).  And if you happen to find yourself at Ca’Dario, there is one favorite that is nearly impossible to pass up, the Ravioli al Burra e Salvia (Brown Butter Sage Ravioli).  Personally, I have ordered this menu item as an appetizer, an entree and a dessert!  But oh Ca’Dario, how you surprised me.  On Friday night, my favorite dish was actually out shined by a heavenly special on the “Film Feast” menu!

Say what you will about the SB International Film Festival, an unexpected benefit of the festival that you may love or hate, has started a new tradition in culinary bliss.   The Film Feast.  According to the organizers: “Santa Barbara’s cast of culinary characters presents Film Feast three-course tasting menus offered Jan. 26 – Feb. 5, 2012.“ And 50 of Santa Barbara’s restaurants, bars and hotels are participating.

As a local, I already know that Ca’Dario has good food.  But I have to say, the Ca’Dario Film Feast Menu is worth every penny.  If you have never been to Ca’Dario or have not been in a while, you owe it to yourself to take a ‘staycation’ to Italy on Victoria Street.  The quaint European atmosphere is genuine with traditional décor; white tablecloths, hardwood floors, smell of roasting garlic and the sweet sound of clicking glasses and plates and a steady hum of friends and lovers in lively conversation.  The staff is friendly and very loyal, our server has been with the restaurant for 15 years.  And you won’t find an ounce of pretense.

Continue Reading →

I just want to start out by saying that a great amount of time, research and thought went into this article. My Guru and I, accompanied by our friends Lissa, Rosalind and John, spent hours tasting different kinds foods and chocolates (even Peppermint Bark); pairing the foods and chocolates with wines; and consequently, taste testing the combinations and then, coming to a consensus on our findings. After all of our blood, sweat and tears, we came up with the following recommendations for wines that go with traditional holiday main courses and chocolates…

Traditional Christmas meals often consist of ham, turkey, goose and prime rib.  Below I have listed the red and white varietals that pair well with many dishes including ham, turkey, goose and prime rib. Following these general guidelines, I get down to the nitty-gritty details with my insightful Wine Guru, Ash Mehta of Tastes of the Valleys, as he recommends specific wines for holiday main courses; wines that pair with all those chocolates and sweets; and great gift wines to fit every palette and every budget. Caution: This information is sinfully decadent and may bring you and your guests to tears of joy.

Continue Reading →

The Hollywood Reporter recently published an article about how to spend 48 hours in Santa Barbara. Their recommendations included Friday in Montecito, with a stay at the San Ysidro Ranch and dinner at Lucky’s. Then D’Angelo’s Bakery Saturday morning, followed by a trip along Santa Barbara’s Urban Wine Trail. Sunday is the “35-mile jaunt to the land of Sideways” capped off by the exploration of antique stores in Los Alamos.

The more prestigious New York Times spent 12 less hours in Santa Barbara, but came up with an even better itinerary, which includes;  our waterfront riches, Goleta’s drive-in theater, local eateries like La Super-Rica Taqueria, the Burger Bus, and Jeannine’s. They hit on the Santa Barbara Museum of Art, and the region’s wonderful hiking trails. This list also included Santa Barbara’s Urban Wine Trail, which must be gaining national notariety. Oddly enough, the NY Times and the Hollywood Reporter both missed a visit to the County Courthouse and the Queen of the Missions!

If Viewers can help craft the perfect weekend in Santa Barbara, we’ll create a section for tourists and media looking the experience the best of Santa Barbara.

By Georgina Stassi, Santa Barbara View Food & Wine writer

So often the meal we prepare for Thanksgiving seems like the easiest thing compared to the most intimidating factor: what wines to serve our guests? Obviously, it is best to choose a variety of wines for guests including a sparkling wine, a red wine varietal and a white wine varietal; it’s so easy — right? Nonetheless, at times the task can become quite daunting and since we (host or guest alike) don’t want to look cheap or unsophisticated with our choice of wine, I’ve enlisted the help of my oenophile super hero, my Wine Guru, Ash Mehta of Tastes of the Valleys. Here are his recommendations on sparkling wines, red wines, white wines and gift wines within varying budgets – many from Santa Barbara:

Continue Reading →

The highly anticipated Holiday Pie Event with Chef Jamie Gluck will take place on Sunday afternoon, November 13 at Bell Street Farm in Los Alamos.  Guests are invited to taste both sweet and savory pies and signature fruit crisps that can be pre-ordered and ready for pick-up on or before November 23. Their special guest will be Pasty Chef Ivy Tack of Ivy’s Upper Crust to give a dough making demonstration that both accomplished and aspiring bakers won’t want to miss!

The Holiday Pie Event will feature Bell Street Farm’s Sweet Pies & Crisps including Local Apple Farmhouse Pie & Crisp; Ivy’s Famous Pear-Cranberry Pie & Crisp; Five-Spice Pumpkin Pie; and Vanilla-infused Pecan Pie. The Holiday Savory Pie and Wine Pairing will feature Huntsinger Chicken Pot Pie and Local Chantrelle Mushroom & Winter Squash Pie alongside a guided tasting by our local winemaker. “We stay traditional while still featuring our local produce,” says owner Chef Jamie Gluck.

Located in the heart of historic Downtown Los Alamos, Bell Street Farm is just 45 minutes north of Santa Barbara and 45 miles from Paso Robles.

Recipe for Pecan Pie Candy Bars below…

Continue Reading →

When I think of October, I look for a wine that can compliment cooler weather meals rich with golden fall flavors and warm spices. As always, I trust my Wine Guru, Ash Mehta of Tastes of the Valleys, to recommend wines best suited to pair with those rich autumnal flavors we all love to savor this time of year.

This month’s two recommendations from Ash are: Read the recommendations…

2009 Qupe, Grenache, Sawyer Lindquist Vineyard Edna Valley. With sweet scents of tobacco, licorice, spices, plums and dried cherries, this attractive, mid-weight wine exhibits some elements of fragility suggesting that this wine is best enjoyed young before the fruit fades. The blend includes 13% Syrah, and whole clusters for a portion of the Grenache for added aromatic complexity. Anticipated maturity: 2011-2014.

Veteran Central Coast Winemaker, Bob Lindquist has made fine wines for over two decades and mentored a number of other very talented winemakers such as Aldeman, Ostini, Hartley, Latto and Morgan Clendenen. Wines from the Sawyer Lindquinst Vineyard are produced by Bob and his wife and fellow winemaker, Louisa Sawyer Lindquist.

2007 Carlson Pinot Noir, Las Hermanas Vineyard, Sta. Rita Hills – This medium light garnet colored wine has spice and raspberries; distinct stem quality and a touch of tobacco leaf, mushroom with some earthiness. Forward sweet red fruits on the nose plus light sweet vanilla and toast from the oak.

One of my favorite wines as well as one of my favorite winemakers, Chuck Carlson never disappoints me. With over 20 years of experience, this veteran winemaker and Rhone Ranger and resident of AG produces some of the finest wines in Central California for both the Curtis and Carlson labels.

For more great wines of Central California and around the world, visit Ash Mehta, at Tastes of the Valleys and online at http://tastesofthevalleys.com; in Solvang on Hwy 246, 1672 Mission Drive, 805-688-7111; in Pismo Beach at 911 Price Street, 805-773-8466.

In the past six weeks, my girls and I have eaten 120 pounds of apples; that is three 40 pound boxes of Candy Crisp, Gala, Jona-Gold, Winesap and Golden Delicious. It all started from an afternoon drive to See Canyon where I made a turn into Creekside Farm and discovered some of the best apples that I have every tasted.

There is nothing commercial about Creekside apple farm – it’s an authentic apple farm. Plump, colorfully full-plumed chickens roam freely, farm cats laze in the sun taking a well-earned break from their nightly patrol, and Lizzy, a sweet little 14 year-old Jack Russell, waits patiently on the seat of the golf cart ready to ride around the orchard with Lynne and Donna. At Creekside, the apples are sustainably grown, tree ripened and never stored. The cider is like a crisp, cool juicy drink of apple and the Wild Sage Honey is locally harvested, fresh, flavorful and healthful.

Since 1989, Edward Evenson, the original independent owner of the beautiful Creekside Farm, has taken great pride in growing some of the finest apples in the world with unparalleled crispness, juiciness and flavor. “Everything we grow, produce and sell is from our farm – from the fields to the customer – we can control the health of the fruit. We produce cider the old fashioned way — unfiltered, non-pasturized, fresh pressed.”

He manipulates his apple crops for an uninterrupted harvest supplying both a variety of tart and sweet apples all season long from September 1 to December 4. These apples must be purchased when ripe because the crops are never stored. Creekside apples are directly from Evenson’s trees to your table.

Read the rest of Day Trips from Santa Barbara…

According to Evenson, See Canyon Apples are such exceptional apples because of the unique climate: a super growing area – 2 miles from Pacific – where sandy loam soil produces the highest quality apples. The warm, mild summer days build up sugar and flavors, and the cool nights help to retain flavor. Creekside’s apples are truly “the most wonderfully flavored apples” as Evenson affectionately refers to the fruits of his labor.

In addition to growing apples, persimmons and many varieties of pears, including the fragrant Asian pears, Evenson is a talented winemaker that we will be sure to keep our eye on; we walked away with three bottles that we enjoyed that night with Pasta Bolognese followed by a decadent apple crisp for dessert. His wines can be tasted by appointment only.

The See Canyon area is so picturesque and great for long walks and cycling that we were pleased to discover that nestled in a remote corner of Creekside’s 10 acres of apple, pear and persimmon trees, Evenson offers a charming 2 bedroom cottage with a cozy fireplace, fully-equipped kitchen and bath that sleeps four comfortably for only $200/night.

I highly recommend that you take a daytrip to Creekside Farm and discover the apples and apple farms of See Canyon.

Apple Season in See Canyon is September 1 to December 4. Creekside Farm is open daily: Weekdays 10am-5pm; Weekends 9am – 6pm.
Creekside farm is located just 2 miles from Avila Beach in See Canyon. From Hwy 101, take See Canyon/San Luis Bay turnoff – drive 1 mile – turn right on See Canyon Road –drive ½ mile to Creekside Farm, 1691 See Canyon Road, San Luis Obispo, 805-595-9515