Now an intriguing preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.
We were set to be live the Hotel Californian boutique luxury hotel for the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation honoring the memory of Julia Child. The SBCE was planned as an expansive citywide calendar of special food, wine and libation events for the extended three-day weekend on March 13-15, 2020.
“The concept was an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself.”
Thoughtfully, with an emphasis on the safety & well-being of the guests and participants, the SBCE organizers postponed the celebration to the same Weekend in 2021. We’ll keep you posted on all the specifics as we plan to be there. Meanwhile we went ahead with our Santa Barbara show special as planned with all the guests on the telephone. It’s a great destination for distinctive dining (with an emphasis on fresh, local ingredients) and premium wine appreciation.
The new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian. Chef Travis takes a break from his busy kitchens to join us.
Leading the Margerum Wine Company team (with a stylish new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a prominent fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on Margerum Wine Company.
“Veteran hospitality industry executive Jim Dodge has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.” We’ll meet him.
Edible Santa Barbara is a publication entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.” Krista Harris, Editor and Co-Publisher, turns the page for us with an overview on Edible Santa Barbara.
“Alma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.) Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery.” Richard deftly pulls the cork on Alma Rosa for us.
Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’ll “Ask the Chef.”
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!