Psst did you hear
new tagSpring is in the air and now you can drink it. Alberto Battaglini of S.Y. Kitchen presents three new spring cocktails inspired by the warming temperatures, first of the season local market produce, herbs and botanicals. In addition to the restaurant’s list of specialty drinks, Battaglini now offers three dazzling new cocktails – the Fennel & Raspberry Sour; Pineapple & Basil Mojito; and La Gritona. The hand-crafted spring cocktails are priced at $14. www.sykitchen.com
Fennel Raspberry Sour
Fennel & Raspberry Sour
fennel vodka, fresh raspberry, lemon, lime, simple syrup, dill
Pineapple Basil Mojito
Pineapple & Basil Mojito
the real mccoy 3 year private barrel, pineapple, basil, lime, sugar
La Gritona
La Gritona
tequila, mescal, basil, jalapeño, cucumber, salt
Photo credit: Elisabetta Antonacci
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new tagBOB’S WELL BREAD BAKERY, the iconic bakery and restaurant that holds court at the entry of Los Alamos, adjacent to the Santa Ynez Valley, announces its annual pre-order of the bakery’s signature Hot Cross Buns and Easter Panettone. Bob’s classic Italian fruit-studded Panettone makes a perfect house gift for any Easter gathering. Place it at the center of the holiday table and serve it with coffee, tea or dessert wine or use the holiday bread to make a perfect French toast or bread pudding. Order Bob’s unforgettable Hot Cross Buns, baked only for this holiday, or choose from Bob’s rich selection of artisanal pastries and desserts available for dining in take-out. Pre-orders are available from March 15th through the end of the day March 26th and may be picked up from March 29th – April 1st.
Phone the bakery to pre-order at 805-344-3000. After March 30th, the holiday specials will be offered on a first come, first served basis as supply lasts. Pricing for the Easter Panettone is $25; Hot Cross Buns are priced at $18 per dozen. See below or visit the website for special holiday hours.
As a special treat, Bob’s Well Bread Bakery will be open Easter Sunday serving its soulful menu of delicious breakfast plates and lunch sandwiches perfect for celebrating the holiday with family and friends. Bakery hours are 7:00 a.m. – 6:00 p.m. and the Kitchen serves the café menu from 7:00 a.m. – 3:00 p.m. www.BobsWellBread.com
Bobs Well Bread Bakery Easter Panettone Bobs Well Bread Bakery Hot Cross Buns
Easter Panettone Hot Cross Buns
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new tagLos Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn continues their collaborative Chef’s Table Dinners with Michelin-Starred Chef Josiah Citrin on Wednesday, March 21, 2018. The six-course tasting dinner championing Southern California restaurant talent, staged in The Bear and Star’s state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County.
The dinner with Chef Citrin begins with the Mélisse signature Egg Caviar Soft Poached Egg, Smoked Haddock Cream, Cauliflower and American Osetra Caviar; followed by Hamachi with Kumquat, Napa Cabbage, Smoked Bonito and Radish; and Salt Roasted Carrot with Seven Seeds and Fermented Crab. For the fourth course, guestsenjoy Black Cod with Green Tomatoes and Green Garlic Mussel Broth. Served for the main course will be Lamb Rack and Shank with Turnips and Wild Watercress. The evening is completed with dessert Goat Cheese Cake with Guava, Prickly Pear and Lemon Curd. Stellar wine pairings from Santa Barbara County, France, Germany and Japan have been curated by The Bear and Star’s General Manager Robert Williams. The Chef’s Table seatings are available at 6:30 and 7:30 p.m. Pricing is $79 per guest for the dinner. Optional wine pairings are recommended at a supplementary charge of $50. For more information, call 805-686-1359; to reserve seats, visit Eventbrite for tickets. The event is sold out, however you can still get on the waiting list. www.TheBearandStar.com
 Chef Josiah Citrin photo courtesy of Mélisse
Chef Josiah Citrin photo courtesy of Mélisse
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new tagOn Tuesday, March 27, 2018, Les Marchands launches spring season with the next installation of their Seasonal Dinner Series celebrating the outstanding bounty from Santa Barbara County farmers, ranchers and fishmongers. Executive Chef Weston Richards’ four-course menu is paired with Les Marchands’ wines from the Loire, Rhone and Basque regions, curated by General Manager & Wine Director Hayden Felice.
The gathering begins with a course of Olive Oil-Poached Spot Prawns with Smoked Local Mussels, Capers, Tomato and Parsley; followed by Chilled Squid Ink Noodles with Snap Peas, Mustard Vinaigrette, Mint and Calabrian Pepper. For the main course, there is a savory Crispy Lamb Shoulder with Fingerling Potato, Fava Beans, Spinach and Juniper Demi-Glace. Finish the evening with Chef Weston’s House-Made Ricotta with Lavender Honey and Black Pepper Lavash.
The Spring Wine Dinner at Les Marchands is priced at $50 per person for the menu, exclusive of beverage, tax and gratuity. Wine pairings are offered for $45. Reservations are available from 5:30 p.m. and advance booking is required; space is limited. For information call805-284-0380 or  www.lesmarchandswine.com
Les Marchands Photo courtesy of Rob Stark
 Les Marchands Photo courtesy of Rob Stark
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February 2018 Food Gossip

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