Sunday, April 13, 2014 

VOTE for Edible Santa Barbara

in the Edible Feast Cover Contest so Fairview Gardens can win $500! 
It's easy, peasy to do! Just share this link via Facebook, Twiter or Pinterest.
Only a few days left...

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Sunday, April 06, 2014 

CRAVE the dinners at Museum of Contemporary Art




Crave dinners at Museum of Contemporary Art Santa Barbara (MCASB). An innovative and dynamic form of aesthetic hospitality, Crave: Art, Food, & Social Experience comprises a series of artist-orchestrated, themed events in collaboration with local chefs known for their distinctive culinary styles. They are culinary events unlike anything else that Santa Barbara has to offer. The first installment, Crave: Deflowered & Devoured/Stigma & Style, is organized by artist Diana Puntar and is taking place at MCASB on April 19 at 7 pm. 

Puntar will be working with local chef Edie Robertson (fellow Santa Barbara High Don); they're finalizing the exotic, five-course menu this weekend. There will be a focus on aphrodisiacs (such as basil, oysters, figs, and honey), and there will be a performance titled "Honey" by Julie Tolentino and Stosh Fila to accompany the dinner that evening. There should be some interesting light and sound elements in Puntar's installation as well. 

MCASB members can buy tickets for $240, and general admission is $260. Visit their website - Museum of Contemporary Arts Santa Barbara

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Monday, March 31, 2014 

Green Drinks Santa Barbara

Tomorrow. April 1, 2014.

Great food. Good peeps. No joke.

4th Annual Santa Barbara Earth Day Benefit w/ Green Drinks

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Sunday, March 09, 2014 

Happy National Meatball Day!

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Mangia! Mangia!

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Sunday, March 02, 2014 

Do you eat ethically?

It's not just about the food, ya know.


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Monday, February 17, 2014 

Happy Presidents Day

Quite a day to celebrate one of our Presidents who was quite the "foodie"...Thomas Jefferson.

The table is set with an elegant fusion of Southern comfort food and fine French cuisine. The beef and lamb are grass-fed; the artisan smoked hams are from locally raised pigs. The produce is locally grown and, of course, organic. All this local bounty is enhanced by fine imports: Italian Parmesan, French wine, and extra virgin olive oil. No, you’re not sitting down to eat with Michael Pollan; you’re at the table of Thomas Jefferson, statesman and gourmand extraordinaire. 
 Despite his service as legislator, the governor of Virginia, minister to France, secretary of state, and president of the United States, Jefferson likely believed his famous statement: “The greatest service which can be rendered any country is to add a useful plant to its culture.” In honor of the anniversary of the Declaration of Independence, we explore the author’s lesser-known contribution to American culture: his influence on the country’s culinary tradition. - Salon

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Tuesday, January 28, 2014 

Gladden and Sons

a great little local organic store out in Goleta.

Check out their website....sign up for their email newsletters...then visit their store to grab one of their weekly specials.

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Friday, January 17, 2014 

Open Up That Golden Gate!

San Francisco here I come! 

Watchout @KarlTheFog...I'm heading up your way to attend the Fancy Food Trade Show to see the latest, greatest and tastiest foodstuffs on the market...or hoping to be on the market. 

Looking forward to your cold, clammy enveloping embrace....and that Serrano Ham from Spain.

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Tuesday, January 14, 2014 

Snout to Tail Restaurant Coming to Santa Barbara?

Stay tuned to find out!

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Santa Ynez Valley Restaurant Week

January 19 - 25

RW2014v2

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Wednesday, January 08, 2014 

Happy Birthday Elvis!

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Tuesday, January 07, 2014 

Not your mama's hospital tapioca pudding....

Restaurant News is reporting that hospitals are upping their foodservice with improved dining experiences.
“The trend in restaurants is that folks are trying to cater menus to healthier, fresher options, and given that we’re in health care, it was important for us,” said Gina Weldy, vice president of real estate for Northwestern Memorial. “In the work environment we’re in now, people eat three meals a day near the office. These concepts give us the ability to offer that.” 

Those objectives for the hospital align nicely with a fast-casual restaurant’s operating conditions, Matros said. 


“I like that it’s a 24-hour environment,” he said. “While we’re not 24-hour, there are people [at the hospital] all the time, during [our] breakfast, lunch, dinner and snack [dayparts]. For the people working the midnight shift, their breakfast might be at 7 o’clock. It’s not just doctors and nurses, either. There are lots of support staff, biotech sales reps and pharmaceutical sales reps.” - NRN
We here in Santa Barbara know that Cottage Hospital has some terrific food served up at a seriously good price and, in addition, are trying to source local.  (If you have a back issue of Edible Santa Barbara from Spring of 2011, look for the article on Cottage's Farmers Market. 

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Monday, January 06, 2014 

No Water. No Food.

You can't make it any simpler than that in this agricultural area we call home. 
"Barbarians" need to take a good look around and see how we can conserve on our water usage.
Last year was one of the driest years on record in Santa Barbara County, with below-average rainfall and shrinking reservoir levels. Water agencies already are drawing comparisons to the 1987-1991-era drought, and say voluntary and mandatory conservation orders may be coming soon. 

The county is four months into its third dry water year, which started Sept. 1, with only 22 percent of the normal rainfall. Only one location — the U.S. Forest Service station on Figueroa Mountain — has had more than two inches of rain in that time, according to the county’s Public Works Department. 

Every reservoir is drying up, too, officials say. Lake Cachuma, which provides water to five water districts, was at 40.3-percent capacity as of Jan. 1 and many jurisdictions have started using more state water to supplement supplies. - Noozhawk


photo from, and more information at, Mission & State

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Saturday, January 04, 2014 

Getting Ready for the Fancy Food Trade Show

In January of each year, San Francisco is the Mecca of the munchie addicted, as George Moscone Center is the epicenter for all food that is of fancy in nature. (OK...some not so fancy.) 

We are talking food from everywhere. Spain. Australia. Korea. Sweden. Podunk USA. The show is THE time to see what flavor profiles are out there and trending. What is available in packaging and design. What foods are trending. Who can supply what foods...ingredients...it truly is an amazing 3-days of whirlwind activity for the tastebuds and the senses. I tend to make a beeline to the Spanish contingent first for samplings of the Serrano Ham but I keep a lookout for local food vendors at the show. Love running into the Santa Barbara Olive Company!

Got my hotel booked. (GREAT deal on a Nob Hill area venue)
Got my train tix procured.
Now....figuring out where to make Open Table reservations as it IS "SF Dine About Town" time.

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Where's Chef Jamie West this week?



The former San Ysidro Ranch chef has really been bouncing around the past couple of years.

In October 2012, he was named Exec Chef of retirement facility, Valle Verde.
In May 2013, he was named Exec Chef of retirement facility, Casa Dorinda.
He was recently named General Manager of the yet to be completed Oliver's (the old Peabody's) on Coast Village Road.

Perhaps the new eatery is looking to bring in a more, shall we say, mature clientele.


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Tuesday, December 31, 2013 

Yeah...what Captain Picard Says


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MY INGREDIENTS

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  • From Santa Barbara, California, United States
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