|Free E-Waste Recycling to benefit Autism Society of Santa Barbara|
|Drop off your broken and outdated computers, TVs, monitors, laptops, cell phones and other electronic gadgets.|
...Where to eat, though, has always been the question. For a long time, the answer was La Super-Rica. Or possibly the Wine Cask. Then Hollywood's Hungry Cat arrived in Santa Barbara. My list used to end pretty much there. Now it also includes Julienne, a sweet little restaurant on a quiet block just off State Street.
I was smitten the moment the platter of house-made charcuterie came out. This was a serious effort. Everything on the plate with the exception of prosciutto was made in-house. That meant a coarse-textured, country-style pork and liver pâté with a golden raisin compote, a slab of their own mortadella embellished with pistachios, even the saucisson sec and a Tuscan-style finocchiona salami. They actually make much more — including lamb lardo, trotter terrine and potted foie gras served in a little glass jar topped with blackberry gelée — but serve only five or six selections at any given time.
Served with bread and sharp grainy mustard, the charcuterie plate is a wonderful and welcoming way to start a meal at this little jewel of a place. And it's a natural, as chef-owner Justin West and his crew break down whole animals and try to find a use for every bit. That's also why I spotted braised pig tongue for the first time ever on a menu, more delicate than beef tongue, delicious with cream of wheat and shaved fennel.
The name is scrawled across the window, inviting guests into the plainly decorated dining room. Service is deft and unobtrusive, with a personal touch from Emma. The menu showcases fine seasonal ingredients, local for the most part. Add simple delicious desserts and a savvy wine list for a very personal restaurant where everything comes together. Sometimes a dish doesn't live up to its potential, but not often.
They give a shout-out to BD's Farm in a salad of bright-tasting lettuce leaves cloaked in a creamy Gorgonzola dressing. Instead of the usual frisee au lardons salad, they've made one of the curly greens with silky roasted shiitake mushrooms, ribbons of bright red pepper and nuggets of crisp bacon. Hand-diced tuna tartare features a quail egg yolk, smoked paprika and the lilt of preserved lemon.
The progressive American bistro also turns out some excellent pasta. I loved the subtlety of house-made fettuccine with ochre chanterelles, green garlic and shallots in a light chanterelle cream sauce. On the heartier side, double-wide noodles come with braised wild boar shoulder and shaved Brussels sprouts in the braising juices. - LATimes
New French / American Café opening soon
Cafe Stella will be open for breakfast, Lunch, Dinner from 8am to 10pm
Indoor and outdoor seating, full bar with bar seating, flat screen tv, lounge areas and public WIFI
Cafe Stella will be the perfect place to come eat, drink, go online, enjoy coffee, work, read the paper, have a glass of wine or meet friends for happy hour and our bar menu specials
Cafe Stella is hiring for the following FT/PT positions:
AM and PM servers,
Cashier / Hostess,
Restaurant and Micros/POS experience preferred but not necessary.
We are looking for positive, teamwork oriented, upbeat and social personalities, with a can-do attitude and excellent communication skills.
Please reply to this ad with the position for which you are applying in the subject line and a resume including work experience and qualifications.
or apply in person at 50 Los Patos Way
What do you get when you take a cheeseburger, slap some bacon on it, pile on another hamburger patty, and then finish it all off with a chicken breast? In my home it would be called a "snack" but at Burger King, it's now known as the "Meat Monster." Unfortunately, this monster will only be attacking the hearts of burger buyers in Japan... for now. - Consumerist
As a way to thank our customers for their support and to celebrate 33 years of scooping the chunkiest, funkiest ice cream, frozen yogurt and sorbet, Ben & Jerry’s scoop shops are happily giving it away!
Maybe it’s time for you to try a new flavor that you’ve been wondering about or just rendezvous with an old favorite and savor in the deliciousness that is free ice cream! Hey, either way it’s on us, so grab a pal and come on down for some good, ’scream fun!- Ben&Jerry's
New French / American Café opening soon is hiring for the following FT/PT positions: AM and PM servers, Cashier / Hostess, Bartender, Shift Managers. Restaurant and POS experience preferred but not necessary. We are looking for positive, teamwork oriented, upbeat and social personalities, with a can-do attitude and excellent communication skills. Please reply to this ad with the position for which you are applying and a resume including work experience and qualifications.
The cost of beef has gone through the roof, coffee prices are at a 13-year high, and even produce grown right here in California is more expensive than usual.
Grocery prices rose by more than 1 1/2 times the overall rate of inflation in 2010, according to government statistics, and economists predict that it will be even worse this year. For months consumers have grappled with higher prices at the supermarket, while restaurateurs pulled out every kitchen trick they could to absorb food inflation costs.Well, the party is over. Experts say restaurant-goers can expect to see as much as an 8 percent increase in their checks. - SFGate
Leading American Charcutier, Mark Keller, has personally prepared a small quantity of fine whole and half hams in the traditional American style exclusively for Hearst Ranch. The result is a subtle smoked ham that is truly memorable.
Mark brines the hams using his own secret maple syrup recipe and hand rubs each ham with honey, brown sugar and spices before smoking them gently over hickory wood. Perfectly marbled, delicately smoked and revealing a silky texture; this is ham that will remind you why you love ham! Naturally, Hearst Ranch hams are free of added hormones and antibiotics.