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Chickpeas

White dish with hummus tahina topped with butternut squash.

Hummus Tehina

Chicken tagine from Terra Restaurant at the Steward Hotel.

Moroccan Roasted Chicken and Chickpeas at Terra Restaurant at the Steward Hotel

Latest Issue Click To Read

Edible Santa Barbara magazine cover: Issue 60, Spring/Summer 2025. — SPRING/SUMMER 2025

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The Santa Barbara City College (@sbccofficial) Cul

The Santa Barbara City College (@sbccofficial) Culinary Arts Program, led by Chef Charlie Fredericks, is giving students more than just cooking skills—it’s launching real-world culinary careers. Through hands-on learning in the John Dunn Gourmet Dining Room, students plan, prep, and serve four-course prix-fixe meals (with wine pairings!) to the public every Thursday and Friday. 🍷👨‍🍳

Graduates have gone on to succeed at places like San Ysidro Ranch, Rosewood Miramar’s Caruso’s, Bouchon, and even started their own catering and artisan food businesses. Chef Charlie, who’s been teaching since 2004, emphasizes technical excellence, flexibility, and in-the-field experience—backed by community support like the SBCC Promise, which covers fees for many students.

Join the movement that’s turning passion into profession. If you haven’t been to a GDR dinner night, it’s time to treat your tastebuds and support the next generation of local chefs!

Read the whole story at the link in bio, or in the magazine at select retailers throughout SB County.

#ediblesantabarbara #sbcc #santabarbara #sa

Date Night in downtown Santa Barbara is a visit to

Date Night in downtown Santa Barbara is a visit to @theblacksheepsb for their bar bites and cocktail program.

After an aperitif come the cocktails. His - Corpse Reviver No. 2. Hers - a N/A concoction from @drinktilden.

For food, it’s Waygu beef sliders, roast duck and watermelon lettuce wraps, and an ample portion of fries with two dipping sauces.

And then it’s off to a show by 7 pm.

No matter the season, Chef Emma West is whipping u

No matter the season, Chef Emma West is whipping up something deliciously vegetarian at Satellite on State Street. This Farm-to-Table, Farm-to-Glass restaurant and Natural Wine shop is focused on ethical, environmentally beneficial agriculture and the freshest locally grown ingredients.

This Spring, West created a gorgeous Yuzu Snap Pea Salad with amazing Vegan Aioli, featuring the darling of spring markets everwhere, sugar snap peas, along with fennel, pickled carrots, and pansies. As summer rears its head, she will experiment at the market and in the kitchen, and come up with another dish you'll want to drop in and nosh on. Wash it down with one of the shop's many natural wines curated by “Chief Winestronaut” Drew Cuddy.

As experimenting with flavors is key to creating great dishes, West reminds us that this is easy to do at home! You have more control, and change is easier because you have a smaller audience, and it’s only for one night. You can change it the next day, as you like!

Read all about it in Spring Edible Santa Barbara's Last Bite! Tap the link in bio.

Words & Photos: Liz Dodder, @calicoastwine
#ediblesantabarbara #santabarbara #ediblesb #ediblesantabarbaramagazine #calicoast #satellitesb #chefemmawest #santabarbararestaurants #santabarbaraeats

Today @vicesandspices celebrates its 50 year anniv $Today @vicesandspices celebrates its 50 year anniversary! Our publisher Rosminah grew up with this shop, first buying sweets like lemon drops and gummy cola bottles. Now she buys the spices and plenty of coffee vices. Locals tip: get the coffee frequent buyer card, it is free to join and still managed on a hand written Rolodex. Buy ten 1-pound bags of coffee, get 1 pound free. Today they offer free cake and coffee, and discounts on merchandise. Normally there is ample parking in the back but probably not today. Here are some photos from years back showing just a fraction of how our beloved shop has been a part of uptown Santa Barbara life. You’ll see, it hasn’t changed.$

A new spot is opening this Thursday in downtown Sa

A new spot is opening this Thursday in downtown Santa Barbara with a nostalgic vibe for the counter service days.
Milkshakes and dipped ice cream cones go along with smashburgers, fried chicken sandwiches, fries plus vegetarian options like an Impossible burger, a grain salad and a kale salad.
There’s even a secret menu item only available on weekends, you’ll have to spot it in the calendar of opening deals for the next week.
It’s rare to have a burger under $5 in this town, and it’ll be right in the downtown action. There’s lots of outdoor seating for casual noshing and hanging out with friends.

Save the Date! 📆 Aug 2 11am-1:30pm | Cooking Cl

Save the Date! 📆 Aug 2 11am-1:30pm | Cooking Class with Chef Pascale Beale @pascaleskitchen at Buttonwood Winery @buttonwoodwinery

Each ticket includes cooking demo with Pascale, a delicious three-course lunch in the garden, Buttonwood wine pairings, a copy of Pascale’s latest book, Flavour: Seasonal Recipes from The Market Table, and a subscription to Pascale Beale’s new food and travel memoir, From Provence to The Pacific.

Get info at @buttonwoodwinery.

#ediblesantabarbara #sbcwine #ediblemagazines #sbcwines #santabarbaracounty #sbwinecountry #santabarbarawinecountry #cookingclass #winecountry #syv #syvibes #santaynezvalley

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