Author Archive | krista

Food, Wine

Wine & Seafood Pairing

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.

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October 08. 2018 | By | 0 comments

Food, Wine, Other

An Edible Supper Club

Scenes from the August Edible Santa Barbara Supper Club at Ca’ Dario with wines by August Ridge Vineyards.

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August 23. 2018 | By | 0 comments

Food

Time for Tea

“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.

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January 22. 2018 | By Pascale Beale | 0 comments

Other

Yiayia’s Greek Sweet Bread

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

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January 07. 2018 | By Laura Booras | 0 comments

Main Dishes, Recipes

Keftethes

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

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January 07. 2018 | By Laura Booras | 0 comments

Salads

Horiatiki (Peasant’s Salad)

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

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January 07. 2018 | By Laura Booras | 0 comments

Fall 2018

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