Wine & Seafood Pairing
Santa Barbara Harbor & Seafood Festival
Monday, October 8th, 2018
Please join us on Saturday, October 13, noon to 3pm at the Wine & Seafood Pairing during the Santa Barbara Harbor & Seafood Festival. We are celebrating fall and local seafood with the Santa Barbara Maritime Museum on their beautiful patio overlooking the harbor.
An Edible Supper Club
Thursday, August 23rd, 2018
Scenes from the August Edible Santa Barbara Supper Club at Ca’ Dario with wines by August Ridge Vineyards.
Time for Tea
Monday, January 22nd, 2018
“Tea is the elixir of life.” —Myoan Eisai, Kissa Yojoki (How to Stay Healthy by Drinking Tea) It was a frigid weekend morning. A low-hanging grey sky spat sleet out over London. I waited anxiously for my brother. He was running late, and I was concerned about the driving conditions.
Yiayia’s Greek Sweet Bread
Sunday, January 7th, 2018
We make this delicious, slightly sweet bread for Easter and New Year’s, but it’s enjoyable year round. Click here for the Taste of Greece article and other Greek recipes. Makes 2 loaves 1½ cups milk 1½ cups sugar 1½ sticks (¾ cup) butter 1 teaspoon salt 2 teaspoons vanilla Rind of 1 orange 2 packages (1½
Keftethes
Sunday, January 7th, 2018
I love these meatballs! They are so quintessentially Greek. Serve them plain or in tomato sauce with a side of orzo. Click here for the Taste of Greece article and other Greek recipes. Makes approximately 16 meatballs 1 pound ground lamb 1 pound ground beef 1 egg ½ cup breadcrumbs 1 tablespoon fresh oregano (dried works
Horiatiki (Peasant’s Salad)
Sunday, January 7th, 2018
Click here for the Taste of Greece article and other Greek recipes. Dressing: ⅓ cup olive oil Juice of 1 lemon 1 tablespoon Greek seasoning (there are so many to choose from—Theo has a lovely one at Global Gardens) Lettuce Tomatoes, sliced Red onion, sliced Feta cheese Whisk dressing ingredients together and pour
Hortopeta
Sunday, January 7th, 2018
This dish is like spanakopita, but made with other types of greens. You can really use anything: spinach, chard or even kale. Mix it up! It’s a great way to use up a bumper crop of any dark greens you have in your garden. If the phyllo seems intimidating, keep playing with it. If it
