Cali Coast Wine Country
The Last Bite — Winter’s Don’t-Miss Dish in Edible Santa Barbara Magazine Want the full Cast Iron Seared Fish Sandwich Recipe? Get it here. This airy seafood tavern sits in the middle of Carpinteria’s main street, just blocks from the beach (in the old Sly’s location). It’s warmly reassuring to those who’ve eaten at Little …
When the prestigious Michelin Guide came through the Central Coast the first time, they missed tasting at Six Test Kitchen in Tin City. But now, Chef Ricky Odbert, owner/chef at Six Test Kitchen, and his partner Matt Corella, who is also a chef, hold the very first Michelin star awarded in San Luis Obispo County. …
The Last Bite — Fall’s Don’t-Miss Dish in Edible Santa Barbara Magazine Shakshuka is one of my favorite dishes to find on a breakfast menu: spicy roasted peppers and tomatoes with eggs poached right in the sauce. It’s usually served in a skillet with some fresh toppings, along with bread for dipping. I order it …
It’s still summer in San Luis Obispo County, especially in north county where it’s still hitting over 100 degrees every day! And for awhile yet—there’s no relief in sight. I’ve rounded up some of my favorite refreshing wines: aromatic white wines, crisp rosés and even a fresh, carbonic red wine. Food: One spot has burgers …
The Last Bite — Summer’s Don’t-Miss Dish in Edible Santa Barbara Magazine Want the recipe? Get it here. By now, we all know many COVID stories. The year 2020 brought immeasurable disruption, heartbreak and hard times, as well as surprising stories of survival, love and hope. In early March, 2020, local chef and caterer Michael …
Santa Barbara Spiny Lobster runs from October to March, so Fall, Winter and Spring are the perfect seasons to celebrate this delicious local treat. Spiny lobsters don’t have claws like their northeastern lobster counterparts, and are instead prized for their sweeter tail meat. In Santa Barbara County, eating this kind of lobster is also sustainable. …
Graveyard Vineyard makes a sparkling wine French Colombard and Chenin Blanc, from the central valley of California. This is an off-dry bubbly, meaning it's slightly sweet, making it perfect for pairing with desserts.
Winemaker Mike Sinor is the SLO Wine Country Champagne Renegade. Instead of beginning with traditional-method sparklers, he started using traditional and new/interesting varieties, plus the older, pared-down and simple, méthode ancestral instead. He has also created Champagne-style bubbles…read below! Each year at Sinor-Lavallee, you can find something different and fun as Sinor experiments with all-natural …
