Cali Coast Wine Country
Summer’s Don’t-Miss Dish in Edible Santa Barbara Magazine Note: Chef Robbie Wilson was running the restaurant at Mattei’s Tavern in Los Olivos when this was published in 2015. He’s now cooking in Northern California, but this dish is still just as delicious when made at home! Want the Summer Tomato Gazpacho recipe? Get it here. What …
Industrial Eats owner/Chef Jeff Olsson has been cooking from locally sourced, organic ingredients long before “farm-to-table” was born. In the late 80s, deep in Amish farming country in Pennsylvania, Tuscarora Organic Growers co-operative took root, supplying restaurants in the Washington D.C. area with locally grown, organic produce. This co-op helped keep small farms afloat by coordinating crop production …
Succulent Café, Wine & Charcuterie is one of the few places in the valley for house-made charcuterie, and it’s superb. If you’re one of the folks who’ve never heard the word charcuterie, it would serve you well to add some food info into your news apps and feeds…and maybe you’d also have discovered the cronut by now! …
As Chef Tim Veatch hunches carefully over a great, beautiful slab of chocolate torte layered with rhubarb mousse, slicing it into perfect rectangles for serving, he’s interrupted by a knock on the door. He looks up, then his voice bellows across the kitchen to greet farmer Bill Spencer with a huge smile. Spencer, the grandfatherly …
