Contributor
Liz Dodder
Liz Dodder is a drinker, eater and traveler who has eaten five kinds of foie gras in one day. She’s also a blogger, writer, photographer, recipe developer, web designer, social media maven and Certified Specialist of Wine (CSW).
Stories
44 contributions
Shelling Beans with Salsa Seca, Strawberries and Toasted Almonds at Little Mountain
At Little Mountain in Montecito, Chef Diego Noya explores Santa Barbara cuisine through local ingredients and heirloom beans. His Coco beans with salsa seca…
Aperitivo’s Corn Pudding with Black Truffle and Buffalo Mozzarella
Aperitivo’s summer corn pudding brings together local corn, buffalo mozzarella and black truffle in a rich, seasonal dish. The Haley Street enoteca continues to…
Asparagus with Pea and Mint Ricotta at Pico
At Pico in Los Alamos, chef and co-owner Kali Kopely welcomes spring with a dish built on local peas, asparagus, ricotta and olive oil.…
Bubbles, Handcrafted: A Sparkling Tradition Takes Root in Santa Barbara County
Santa Barbara County’s sparkling wine scene is expanding rapidly, blending méthode champenoise heritage with innovative small producers. From Sta. Rita Hills to the Santa…
Melissa Scrymgeour and Clean Slate Pours Heart into Cajun Nights
At Clean Slate Wine Bar in Solvang, Louisiana-born chef Melissa Scrymgeour turns Monday Cajun Nights and Tuesday Curry Nights into soulful, seasonal feasts. Her…
Spicy Elote at Rascal’s
Rascal’s on East Haley Street delivers bold, plant-based Mexican street food that surprises and satisfies. Chef Dalan Moreno Griffin’s spicy vegan elote is the…
Yuzu Snap Pea Salad with Vegan Aioli at Satellite
Chef Emma West of Satellite in Santa Barbara captures the spirit of spring with a vibrant Yuzu Snap Pea Salad, featuring fresh local produce,…
Rhubarb Upside Down Cake with Blood Orange Semifreddo and Pistachio Tuile at Bouchon
Head Chef Vicken Tavitian of Bouchon in Santa Barbara reinvents winter desserts with Rhubarb Upside Down Cake, Blood Orange Semifreddo, and Pistachio Tuile. This…
Local Quail with Leeks and Ginger Soy Pomegranate Sauce at The Gathering Table
This fall, enjoy Chef Budi Kazali’s new quail dish at The Gathering Table in Solvang. Local ingredients and Asian-French inspiration make this a must-try…
Photography
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