life of the party - Santa Barbara Magazine

FOOD + WINE
LIFE
OF THE
PARTY
With an abundance of
local artisanal food and
wine purveyors, our
town is known for its
epicurean delights.
A custom artisanal cheese and charcuterie platter by L’Apero Gourmet,
805-705-6995, aperogourmet.com.
P H OTO G R A P H S BY J E S S I C A SA M P L E
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FUNK ZONE
CLOCKWISE FROM TOP:
L’Apero Gourmet proprietors
Dana and Fred Blaudeau sample their creations at the
Municipal tasting room; a fireside sip at Corks & Crowns;
one of Municipal’s red offerings; a flight of reds at Corks
& Crowns. OPPOSITE: Municipal manager Jen Santarossa.
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PHOTOGRAPHS: JESSICA SAMPLE
There’s no shortage of tasting rooms in these
environs, with new sip stops popping up seemingly
overnight. Anacapa Vintners, 805-689-3545,
anacapavintners.com, is longtime local winemaker
Seth Kunin’s new tasting room, where instead of
solely featuring Rhône varietals, he’s dipping into
other grapes that grow well in the region, such as
Chardonnay and Pinot Noir. The intricate chalk
drawings on the walls offer novices and oenophiles
alike educational info on the lay of the land. Pali
Wine Company, 805-560-7254, paliwineco.com,
Cottonwood Canyon, 805-963-1221, cottonwood
canyon.com, and Drake Wines, 805-845-4801,
drakewines.com, are also some of the newer kids on
the block. Rather than solely sell one label, Corks n’
Crowns, 805-845-8600, corksandcrowns.com,
carries a number of local artisanal wines and beers.
The veterans of the area: Kunin Wines, 805-9639633, kuninwines.com, and Municipal Winemakers,
805-931-6864, municipalwinemakers.com.
As for where to go for a bite…. The newest restaurant to hit the scene is chef Jason Tuley’s Anchor
Woodfire Kitchen & Bar, 805-845-0989, anchor
woodfirekitchen.com. The decor
is rustic yet elegant, much like
the food—farm-fresh breakfast,
lunch, and dinner menus—think
eggs Benedict, salads, wood-fired
meats and fish, pizzas, and more.
Other standbys include Metropulos Fine Foods Merchant,
805-899-2300, metrofinefoods.com,
which offers up Mediterraneaninspired gourmet deli sandwiches,
salads, and other imported treats,
while Red’s Wine Bar & Tapas,
805-966-5906, redsbarandtapas
.wordpress.com, is known for small
plates, and Union Ale, 805-8458243, unionale.com, has a solid
selection of burgers and flatbread as well as a full bar
and about 20 beers on tap.
PHOTOGRAPHS: JESSICA SAMPLE
The Urban Trail
“Our tasting room reflects our love of art,
design, conversation, and community.
— DAVE POT T ER , MU NICIPAL WINEMAK ER S
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“In Santa Barbara, figs are in season from August
to early October. I love them simply halved,
adorning cheese and charcuterie platters.” ­
SWEET
&SAVORY
—AYDA R O BANA
T unisian -born chef/caterer
ayda roba na’ s INS PIRATION for
her comestible creations
CLOCKWISE FROM TOP LEFT :
The French Farm butcher
salt is a coarse salt flavored with thyme, rosemary, sage,
and marjoram, and gives meat, poultry, and fish a nice
crust. $24, C’est Cheese, 805-965-0318. Serve Good
Land Organics caviar limes with some oysters on
the half shell and ponzu sauce. $25/half pound, Santa
Barbara Certified Farmers Market, sbfarmersmarket.
org. Pascal’s Kitchen herbs de provence is great
with poultry—from wild birds to roasted chicken. It’s also
delicious on roasted potatoes. $8, C’est Cheese, 805-9650318. Raz el Hanout’s Terre Exotique is a wonderful
North African spice blend. $9.99, Metropulos Fine Foods
Merchant, 805-899-2300. Belvoir Fruit Farms
elderflower cordial is fantastic with sparkling
water as a nonalcoholic spritzer or with a gin and tonic
for a tasty, sophisticated cocktail. $9.99, Metropulos Fine
Foods Merchant, 805-899-2300. The Boules de Miel
C’est Cheese, 805-965-0318. The Verve Street Level
espresso is a morning pick-me-up, or serve it at the
end of a meal as an affogato (freshly brewed espresso
with a small scoop of vanilla bean ice cream). $13, French
Press, 805-963-2721. The Margerum 2011 Sybarite
Sauvignon Blanc pairs well with fish or is nice to
drink on its own. $21, Margerum Tasting Room, 805-8458435. For bohemian-chic tabletop accessories, my first
stop is Botanik. I love to burn the Izola clary sage or
rosemary candles in the kitchen to eliminate food odors.
Call for pricing on all items, 805-565-3831. Telegraph
Brewing Company White Ale has refreshing
chamomile and citrus hints that taste great with light
fare any time of year. $8.59, Lazy Acres Market, 805-5644410. Beautiful artisanal cheeses are great alone or
as part of a charcuterie platter with cured meats, olives,
nuts, dried fruit, crackers, and honeycomb. C’est Cheese,
805-965-0318. End your meal with Sacrifice spicy
hot chocolate mix—it’s a
decadent wintertime beverage
with rich cinnamon and cayenne
flavors. $8.95, Chocolate Maya,
805-965-5956.
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P H O T O G R A P H S : T E L E G R A P H A L E , T ad W agner ; O P P O S I T E : N A N C Y N E I L
lavender honey drops are a treat any time. $11.50,
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S A N TA B A R B A R A
ESSENTIALS
Co-owner of Rusack Vineyards and the Santa Catalina Island Company
(which owns and operates several hotels, restaurants, and other properties
on Catalina Island), Alison Wrigley Rusack and her husband, Geoff,
started their Ballard Canyon winery together in 1995 and have been living
the dream in the Santa Ynez Valley ever since.
TOP TO BOTTOM :
Heirloom tomatoes,
Solvang farmer’s
market, 805962-5354; Sashi
Moorman’s organic
bread, New
Vineland Bread,
805-736-6784;
the Grissini (bread
with prosciutto
and olive oil) at
Trattoria Grappolo,
805-688-6899.
MUST DOs Horseback riding in the valley’s golden
hills, especially to the Rusack Vineyards Tasting
Room , where a hitching post in front of the deck welcomes
Syrah-sipping riders and their mounts. / Savoring Ballard
Inn & Restaurant , 805-688-7770, ballardinn.com,
chef/owner Budi Kazali’s hamachi sashimi with avocado
and soy-yuzu vinaigrette. / Taking in a magical moonlit
performance by PCPA Theaterfest, 805-922-8313, pcpa.org,
at their outdoor theater in Solvang. / Stopping by Alfred
Holzheu’s El Rancho Marketplace , 805-688-4300,
elranchomarket.com, for the freshest sushi and gringo salsa.
LEFT AND BELOW :
Guests ride to the
Cowboy BBQ at
Solvang’s Alisal
Guest Ranch,
805-688-6411.
TOP TO BOTTOM:
Alison Wrigley Rusack and
Geoff; their Ballard Canyon property.
SIP TIPS
VINO DIVINO proprietors Sean and Gabriella
Larkins share their favorite local vintages
From one of the finest Rhône varietal-producing wineries in California, the Alban 2010 Viognier
($22.99) offers a nice floral nose with a citrus, tropical fruit, and honeysuckle finish. • Sandy soil Chardonnay planted with more than six different clones on the western edge of the Melville property in the
Sta. Rita Hills lends the Melville 2011 Estate Chardonnay ($22.99) with a full body accented by lemon,
stone fruit, and baked apple. • One of the few Pinot Noir producers that have high-quality Dijon, Pommard, and Martini clones, Alta Maria’s 2010 Pinot Noir ($24.99, pictured) has an aroma and finish that
are spicy with ripe cherries and strawberries. • The super small-production Grenache from one of the
oldest Santa Barbara County vineyards that produce the varietal, the Ojai 2008 Grenache, Thompson
Vineyard ($24.99) shows flavors of raspberries and wild herbs. • Fruit from five Santa Barbara vineyards—Camp 4, Mormann, Tierra Alta, Thompson, and Colson Canyon—comprise Tensley 2011 Syrah,
Santa Barbara County ($17.99), resulting in aromas of plum, blackberries, and black cherries.
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5
THE TOP
OF
With all its Mexican and Spanish
heritage, it’s no wonder Santa
Barbara is a hub for some of
the best Latin cuisine this side of
the border. Here, Los Agaves
owner Carlos Luna dishes all of
his favorites.
The grilled chicken
breast and mole
poblano with black
beans and rice ($19)
from Carlito’s,
805-962-7117,
carlitos.com, is the
perfect mix of deliciously rich flavor.
Spice up your next
meal with the homemade tamale trio
($10.50) from Cava,
805-969-8500,
cavarestaurant
.com—chicken with
roasted tomatillo
salsa; pork carnitas
with chile guajillo
salsa; and fresh corn
with poblano chiles.
Try something different with the ensalada de quinoa ($10) from Cielito, 805965-4770, cielitorestaurant.com. This fusion of red quinoa,
arugula, seasonal fruit, jiccama, red onion, mint, pickled fennel,
toasted pepitas, and smoked chile vinaigrette will have you
craving more.
The Pueblan-style chiles en nogada ($13.95) from Los
Agaves, 805-564-2626, is as patriotic as it is flavorful, as
the poblano chiles filled with picadillo and topped with a
walnut-based cream sauce and pomegranate seeds contain
all the colors of the Mexican flag.
If you’re looking for something mouth-watering, sample the
flautitas verdes ($9) from Rudy’s, 805-563-2232. These two
large deep-fried flour tortillas filled with chicken and topped
with salsa verde, sour cream, and tomato are deliciously
comforting. –Kristina Elkus
ONES TO WATCH
THE ANACAPA PROJECT, 100 block of Anacapa St., is Brian Kelly’s
Funk Zone property that will house Acme Kitchen+Bar+Workshop,
Caveau Wine Bar+Shop, and Acme To+Go Shack. Slated to open this
summer, the SANTA BARBARA PUBLIC MARKET, W. Victoria
and Chapala streets, will be an epicurean mecca that’s home to local
artisanal food purveyors, farmers, and winemakers.
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FOOD + WINE
AFTER-HOURS APPETITE
Where to go when the cravings hit late night
The menu at
Alcazar Tapas
The Hungry Cat
Bar, 805-962-0337,
alcazartapasbar
.com, hits the spot
with a selection of
tapas and creative
cocktails. Arch
Rock Fish, 805845-2800, archrock
fish.com, offers a diverse seafood menu and nightly happy hour.
Arigato, 805-965-6074, arigatosantabarbara.com, is the go-to
spot for sushi, with an array of rolls and sashimi to snack on and
a sake menu that can’t be beat. The rustic menu and intimate
setting at Blue Agave, 805-899-4694, blueagavesb.com, makes
it the perfect end-of-the-night eatery. The Blue Owl, 805-7050991, theblueowlsantabarbara.com, satisfies Friday and Saturday-night longings with Thai-inspired bites. The lounge menu
at Blush, 805-957-1300, blushsb.com, does snacking right, with
signatures like lobster mac-n-cheese. Market-fresh Spanishstyle tapas, entrees, and more mingle with seasonal cocktails at
Cadiz, 805-770-2760, cadizsb.com. With the menu of gourmet
hamburgers at Eureka Burger, 805-618-3388, eurekaburger
.com, no one leaves hungry. From savory and dessert crepes to
traditional dishes like beef bourguignonne, head to the French
Table, 805-882-0052, thefrenchtablesb.com. The Hungry Cat,
805-884-4701, thehungrycat.com, suits the needs of any seafood fanatic with build-your-own platter options. With its small
but delectable dishes and relaxing fireplace lounge, the recently
expanded Intermezzo, 805-966-9463, intermezzosb.com, is
the ideal meet-up spot for a late bite. With 35 tapas choices and
an array of cocktails, Milk & Honey, 805-275-4232, milknhoney
tapas.com, appeases the needs of vegetarians and carnivores
alike. Everyone knows pizza makes the best midnight snack, and
Nardonne’s La Famiglia Pizzeria, 805-845-4900, nardonnes
pizzeriasb.com, does it in authentic deep-dish Sicilian fashion.
Open Fridays and Saturdays, the Pan, 805-845-3825, serves
up small plates of favorites like
burgers and milkshakes. Don’t let
its understated exterior fool you—
Roy, 805-966-5636, restaurantroy
.com, boasts lavish dishes like the
bacon-wrapped filet mignon and
handmade raviolis all while rocking their hole-in-the-wall appeal.
American dishes, quality beer,
and a lively atmosphere have
Intermezzo
established the Santa Barbara Brewing Company,
805-730-1040, sbbrewco
P H O T O G R A P H S : C A R L O S L U N A , M O R G A N O S T R A N D E R ; I N T E R M E Z Z o , V inson P hotograph y
BEST
.com. –Jana Barrett
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