Winter 2013

Cover photo by Erin Feinblatt

Edible Santa Barbara

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Food for Thought
by Krista Harris

Edible Notables

  • The Buzz Hive
  • Handcrafted Spirits
  • Gourmet Popcorn
  • Gourmet Sausage
  • The Perfect Cup of Chai
  • Vertical Tasting: Crazy Good Bread

In Season

Seasonal Recipes

  • Chard and Woodland Mushrooms
  • How to Poach an Egg
  • How to Bake a Potato
  • Soba Noodle Soup

Drinkable Landscape
Just Like Tom Plum’s Booze
by George Yatchisin

Edible Garden
Specialty Winter Vegetables to Captivate the Cook
by Joan S. Bolton

Edible Excerpt
The A.O.C. Cookbook
by Suzanne Goin

Do It Yourself
Making Chocolate Truffles
by Maya Schoop-Rutten

Community Pantry
Hunger on America’s Riviera
by Jill Johnson


Catering to a Different Crowd
by John Salvador

You Are a Smart Cookie
by Becky Green Aaronson

The Vintner as Chef
by Hilary Dole Klein

Chef Ron True
by Nancy Oster

Chef Kim Schiffer
by Jennifer LeMay

Chef Jason Paluska and Chef Nick Flores
by Jill Johnson

Chef Cindy Black
by Rosminah Brown

Chef Budi Kazali
by Jamie Relth

Homemade Sausage Party
by Rosminah Brown

The Essential Utensil
by Pascale Beale

Event Calendar

Dining Guide

Source Guide and Maps

The Last Bite
The Vintner’s Kitchen

Recipes in This Issue

Side Dishes

Chard and Woodland Mushrooms

Fingerling Potato and Bacon Salad

How to Bake a Potato

How to Poach an Egg

Roasted Garlic

Main Dishes

Duck Sausage with Candied Kumquats

Erin’s Chicken Curry Sausage

Nathan’s Wisconsin-Style Bratwurst

Ravioli with Butternut Squash, Brown Butter and Sage

Rosminah’s Pork and Persimmon
(or Apple) Sausage

Soba Noodle Soup


Fortune Cookies

Ginger Crème Brûlée

Pear and Almond Tart

Maya’s Dark Delicious Classic Truffles


Little Jack Horner Cocktail

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